Angel Hair Pasta (with Veggies, Spices and Cheese Cubes)

Angel Hair Pasta (with Veggies, Spices and Cheese Cubes)

This dish, made with Angel Hair Pasta or Vermicelli, is called “Semiya Upma” in South India. However, I have added a couple of variations in my recipe. This can be a light meal, or an Entree for a bigger meal with various other items. Very Tasty, and Very Healthy!

Angel Hair Pasta Melody...Healthy and Tasty Angel Hair Pasta Melody...pretty too Angel Hair Pasta Melody...good in any angle! Angel Hair Pasta Melody...colorful too

Hover over the highlighted Keywords below for Images and/or Description of some of the Ingredients: 
Channa Dahl, Cilantro, Curry Leaves, Green Chillies, Hing, Mustard Seeds, Urad Dahl

Angel Hair Pasta (with veggies, spices and cheese cubes)

Serves 4
Prep time 5 minutes
Cook time 15 minutes
Total time 20 minutes
Dietary Diabetic, Vegetarian
Meal type Lunch, Main Dish
Misc Pre-preparable, Serve Hot
Region Indian

Ingredients

  • 1/2 Package Angel Hair Pasta or Vermicelli (broken into 3)
  • 1 Onion (finely chopped)
  • 2 cups Frozen Peas
  • 1 Bell Pepper (finely chopped)
  • 1 - 2 Green Chillies (Serrano Peppers) (finely chopped)
  • 1 Tomatoes (finely chopped)
  • 2 - 4 tablespoons Oil
  • 1 teaspoon Mustard Seeds
  • 1 teaspoon Urad Dahl
  • 1 teaspoon Channa Dahl
  • 4 tablespoons Lemon Juice
  • 2 - 4 cups Water

Optional

  • 1 teaspoon Asafoetida (Hing)
  • 2 cups Indian Cheese Cubes (Paneer) (This is usually available as a cheese block or cubes.)
  • 1/4 cup Cilantro (finely chopped)
  • 8 - 10 leaves Curry Leaves

Directions

Step 1
Place 4 cups of water in a kettle and start heating it up separately.
Step 2
Place oil in a non-stick fry pan on medium heat. When oil is hot, add mustards seeds, urad dahl and channa dahl. Stir with a flat spoon or spatula.
Step 3
When mustard seeds crackle frequently, add chopped green chillies, onions and bell peppers. Add 1/2 teaspoon salt. Stir fry until the veggies are cooked.
Step 4
Add the angel hair pasta to the veggie mix. Add the frozen peas. Add 1 teaspoon salt. Add 3 cups of hot water from the kettle, or until the pasta is immersed in water.
Step 5
Add asafoetida and curry leaves. Mix well. If necessary, add more hot water 1/2 cup at a time. Cook for about 4 minutes or until the pasta is soft but firm. Don't overcook and make the pasta mushy.
Step 6
Add tomatoes and cilantro to the cooked pasta. Mix well. Don't mash the veggies or the pasta.
Step 7
In a small fry pan, on low heat, add 1 tablespoon oil and add the cheese cubes. Fry for about 2 minutes or until cheese cubes or light golden brown.
Add the cubes to the pasta. Mix well.
Step 8
Serve hot. Serve yoghurt, cottage cheese or Raita as a side dish.
Brown Rice Pasta with Veggies
Yoghurt Veggie Stew (Aviyal)

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