Friday, July 19, 2013

Vegetable Upma


Indian cuisine is predominantly vegetarian with tasty blend of spices and herbs. Indian vegetarian cooking helps bring together the peace and harmony in your goals and decisions to achieve harmony in your mind, soul and body. Indian cuisine is versatile enough for you to find something to suit your taste and your mood. Thus, for an interesting exploration of oriental cuisine, with a unique view of Indian culture and way of life, dabbling in cuisine concepts and lessons, you'll definitely get more than just good, tasty and extremely healthy food choices and you'll find inner peace.


There are no tricks or modern appliances that can do this for you, but with a little practice will become easier. Most of these recipes can be prepared in advance and heated a few minutes before serving. An essential ingredient to prepare some of these dishes is the ghee, used both for browning and that for frying. Although you can choose between ghee and vegetable oil, the delicate aroma of the ghee will give your food a master's touch.

Cream of wheat (Rava / sooji / semolina), is used for countless dishes in India, and in desserts such as the famous halwa, upma and dosa, which will make you salivate with desire, that is served for breakfast in South India. Upma base is made with semolina. You can use the vegetables you prefer and a curious thing is that you can do any shapes with your Upma you want.


Vegetable Upma

Ingredients:

1 cup semolina (rava)
2 tbsp ghee
1 tbsp cheese, grated
1 tomato, chopped
1 onion, chopped
1 tsp mustard seeds
1 tsp urad dal
1 tbsp cashew nuts, chopped
1 tsp lemon juice
1 cup peas
1 clove garlic
1 tbsp coriander seeds
2 tbsp dalia
1 tsp turmeric
1 tsp ginger paste
1 green chilli, slit
2 cups water
Pinch of Asafoetida
Salt and pepper to taste


Recipe Method

Fry the semolina in a dry pan for 5 minutes, stirring frequently to prevent burning and keep aside.

Put ghee in a pan and season with the Asafoetida. Add the mustard seeds, urad dal, cashew nuts, and garlic clove. Wait until the mustard seeds begin to crackle.

Add the onion, chilli, ginger and fry until the onion is golden. Add semolina and fry for 5 minutes until it becomes almost brown color and begins to perfume.

Add the salt, turmeric, tomatoes, dalia and the peas. Add two cups of boiling water and stir until the mixture begins ready to separate from the sides of the pan. Remove from the heat when the water has evaporated.

Now add the lemon juice and sprinkle the surface of your upma with the grated cheese.

Remove from heat and let stand, covered for 5 minutes before serving.


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