Wednesday, 30 April 2014

Upma

Our love for south Indian cuisine and its variants continues across meals. Whether its breakfast or lunch or dinner, something south Indian finds its way to our menu for the day and makes us and our better halves happy.



Upma is sort of a scrambled egg only it does not have an egg but can be made with suji / vermicelli / bread. Here is our take on one of our favourite breakfast.

Preparation: 20 minutes
Cooking: 10 minutes

Ingredients:
  •  Suji - 2 bowls - roasted
  • Water - 3 bowls
  • Green chilies - 2
  • Coriander leaves - 2
  • Garlic cloves - 3
  • Dry red chili - sliced - 2
  • Peanuts - a handful
  • Carrot - 1 finely chopped
  • Beans - 100 gms - finely chopped
  • Mustard seeds - 1/2 tsp.
  • Oil- 2 tbsp
  • Onion - 1 small, finely chopped
  • Salt, red chili powder, jeera powder and amchoor - to taste
Preparation:
  • In a kadai, dry roast suji till it is fragrant and slightly golden in colour. Roasted suji gives a lovely colour to the upma.
  • In a microwave proof bowl, microwave the carrots and beans for 6 minutes or till they are soft.
  • Add oil to the kadai and add the sliced dry red chilies and mustard seeds and allow the seeds to crackle.
  • Add the onions and peanuts and saute till the onions are soft and pink. 
  • In a separate grinder, make a dry paste of green chilies, garlic and coriander and add the paste to the onion and peanut mix in the kadai.
  • Once the onions are soft, add the vegetables and saute till the vegetables become crispy.


  • Now add water and allow the water to boil.

  • When the water begins to boil, slowly add the roasted suji, stirring vigorously to avoid lumps.
  • When the suji leaves the sides of the kadai, it means it is ready and can be removed from the flame.

Garnish with fresh coriander leaves and lime and serve hot!