Bachelor Recipe - Upma

Bachelor Recipe - Upma

Ingredients

1-cup semolina (not too fine)
3-4 cashews broken
1 tsp. udad (black) dal
1/2 tsp. each cumin and mustard seeds
One stalk curry leaves
1 tsp. coriander chopped
Three green chilies chopped
One onion chopped coarsely
2 tbsp. oil
1 tsp. ghee
1 tsp. lemon juice
Salt to taste
2-3 cups boiling water
Few tomato slices

Method

Heat oil in a heavy pan.
Add the cashew, seeds, dal and fry on low till light golden.
Add the green chilies, curry leaves and onions. Stir and sauté till the onions are pink.
Add the semolina and stir continuously till the semolina gives out a nice aroma.
Takes about 7-8 minutes to roast the semolina on low.
Add the salt and stir. Carefully pour in 2 cups boiling water and stir well.
Use a long handled ladle for stirring to keep away from the spluttering.
If it feels too dry, add more water and stir. Keep on low and simmer for 2-3 minutes.
Add ghee, lemon juice and coriander and mix well.
Mould into a greased cup and unmould onto serving plate.
Decorate with tomato slices.
Serve hot with steaming coffee or tea.
Can accompany with green chutney or sauce.
Making time: 20 minutes
Makes for: 2 cups

Variation: Add some grated carrot or peas along with the onions if you are a veggie buff.

Healthy food : Nutritious Upma

Nutritious Upma

Ingredients :

Wheat Germ, Jowar, Tomato

1/2 cup broken wheat or wheat germ
1/2 cup broken jowar (pearl millet)
1 tbsp. toasted white rolled oats
4-5 cashew nuts, broken
1 onion finely chopped
1 tomato finely chopped
1 stalk curry leaves
2 green chilies finely chopped
1 tbsp. coriander leaves finely chopped
1 lemon juice extracted and strained
1/2 tsp. each mustard & cumin seeds
2 pinches asafetida powder
1/4 tsp. turmeric powder
Salt to taste
1 tbsp. oil

Method :

Dry roast both wheat germ and jowar, in a heavy pan, for two minutes.
Allow cooling, Pressure cook roasted wheat and jowar together in 2 cups water.
Approx. 2 whistles are required to cook the broken granules.
Remove and allow to cool, keep aside.
Heat oil in a pan; add seeds, curry leaves, chilies, allow spluttering.
Add onions, tomatoes, stir-fry for two minutes.
Add rolled oats, strained pressure cooked mixture.
Add turmeric, salt, lemon juice, coriander.
Cover and cook on low, till is fluffy, and excess moisture evaporates.
Serve hot with a cold iced tea or as a hot snack by itself.

For those who prefer bland dishes, just omit the chilies, and proceed.
It turns out equally tasty, even without the chilies.

Making time: 20 minutes

Makes: 2 servings

Shelf life: Best fresh