|
|
|
|
Articles: Recipes | Upma
-
| |
| Ingredients: | | | | | Bombay Rawa (Semolina) | : | 1 cup | | | Onion | : | 1 (chopped) | | | Salt | : | to taste | | | Green Chillies | : | 3 (chopped) | | | Boiling Water | : | 2 ½-3cups | | | Ghee | : | 1 tsp | | | Oil | : | 2 tbsp | | | | | For Seasoning: | : | | | | Curry Leaves | : | 1 spring | | | Split Black Gram | : | 1 tsp | | | Cumin Seeds | : | 1 tsp | | | Mustard Seeds | : | 1 tsp | | | Cashew Nuts (optional) | : | 4 (broken) | | |
| | Preparation: | | | | Dry roast semolina on low fire till it gives nice aroma. Take care not to burn it. Keep it reserved. | | | | Heat oil in a heavy bottomed pan. Add mustard, black gram and cumin seeds. Fry till mustard starts to splutter. Immediately add cashew nuts and fry till cashews turn into light golden colour. Now add green chillies, curry leaves and onions. Stir-fry onions become translucent. Now pour boiling water into the pan, add salt. Now pour semolina slowly from above into the water. Keep stirring continuously and cook till the mixture thickens and leaves the edges. | | | | Top the upma with ghee, garnish with sliced tomatoes and serve hot! | | | | Note: Use a long handled ladle for cooking! |
| Be first to comment on this Article!
| |
|
|
|
 |
| Advertisements |
|
|
|
|
| Advertisements |
|
