The vegetable vermicelli recipe is the perfect breakfast fix for busy mornings because it only takes 15 minutes of cooking time. The prep, which requires measuring all ingredients and chopping the vegetables, can take anywhere between 5 and 10 minutes. Made from roasted vermicelli and chopped veggies, this breakfast recipe is highly customisable, follows basic cooking steps, and can also be used for a quick evening snack. To start with, dry roast the vermicelli. Traditional Indian recipes use vermicelli made from semolina or wheat flour, and not rice vermicelli. Even if you purchase roasted vermicelli, most vegetable vermicelli recipes include roasting as the first step. This is because roasting is important for a non-sticky texture. Once you have roasted vermicelli, prepare the tempering and then saute the vegetables. Now, in this tempered vegetable mix, add water and roasted semolina and cook. Garnish with lemon juice and chopped coriander, and that’s how you make a vegetable vermicelli. You can enjoy the vegetable vermicelli with mint-coriander chutney and a glass of orange juice or a cup of steaming hot coffee. Serve vegetable vermicelli as a tiffin lunch, a quick evening snack, or a morning breakfast. It’s one of those upma recipes that you’ll keep coming back to time after time.

Lighten up your evening snack or supper with this creamy, cucumber and avocado cold soup recipe. Cucumber adds a refreshing note to the soup, while avocado lends an unmistakable creaminess. Lemon, jalapeno, and cilantro add a subtle spice and tang to the soup, further enhancing the overall flavour profile.

Whether you’re following a keto-friendly diet or simply looking for a healthier switch to your breakfast routine, this cauliflower upma recipe is one to try. Traditionally, upma is made from rava or suji. Here, cauliflower rice replaces suji, but the spices remain the same, resulting in a dish that blends familiar taste with new textures. It’s adaptation done right!