Monday, 12 April 2010

Upma original recipe

This is original upma recipe. There are lots of versions of upma. Little modification will bring you new dish every time. Semolina is great multipurpose ingredient which makes dishes wonderful and tasty. Try this recipe and you will come back for more.

Serves 2
Medium semolina: 1/2 cup : Boiled water: 1.5 or 2 cups
Green chili:2-3 as per your taste
Ginger paste: 1/2 table spoon
Salt to taste
Cashew nuts: 5-6
White split urad dal: 1/2 table spoon
Mustard seeds: 1 tea spoon
Curry leaves: handful
Sugar: 1 tea spoon
Lime juice
Oil: 2 table spoon
Ghee/Clarified butter: 1 table spoon
Coriander: for garnish

Wash and cut green chili into small pieces. Cut cashew nuts into half and further cut them into two. Make 4 pieces of whole cashew nuts.

Get all the ingredients ready and heat the pan.

Add oil to pan and once its hot, add urad dal. Let it cook for 30seconds and add mustard seeds. Let it splutter and add green chili, ginger paste and curry leaves. Slow the flame and allow it to cook for 1 minute without getting burnt.

Add Cashew nuts and roast it until brown. Now add semolina. Roast semolina for 5-7 minutes until it starts to turn pinkish.
Add sugar, salt to taste and slowly add water and cook for further 2-3 minutes by continuous stirring. Add ghee, this will really enhance the taste of upma. Add lime juice just about 1/2 table spoon. Adjust the salt, sugar and lime juice as per your taste. Add more water if you like your upma more soft and stir.
Garnish with coriander and serve hot. Many people eat upma with plain yogurt or coriander chutney.

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