Ingredients with Measurements:
- 1 cup semolina (rava)
- 1/2 cup chopped onions
- 1/2 cup chopped tomatoes
- 1/2 cup chopped capsicum
- 1/2 cup chopped coriander leaves
- 1/2 cup chopped mint leaves
- 1/2 cup grated coconut
- 1/2 tsp mustard seeds
- 1/2 tsp cumin seeds
- 1/2 tsp turmeric powder
- 1/2 tsp red chili powder
- 1/2 tsp coriander powder
- 1/2 tsp garam masala powder
- 2-3 green chilies, chopped
- 1 tbsp oil
- Salt to taste
- 2-3 medium-sized Bangude (mackerel) fish, cleaned and cut into pieces
Special equipment needed:
- None
Step-by-step instructions:
1. Heat oil in a pan and add mustard seeds and cumin seeds. Let them splutter.
2. Add chopped onions and green chilies. Saute until onions turn translucent.
3. Add chopped tomatoes and capsicum. Cook until they turn soft.
4. Add turmeric powder, red chili powder, coriander powder, and garam masala powder. Mix well.
5. Add semolina and roast until it turns light brown.
6. Add 2 cups of water and salt to taste. Mix well and cook until the water is absorbed and the upma is cooked.
7. In a separate pan, heat oil and fry the Bangude fish pieces until they turn golden brown.
8. Add the fried fish pieces to the upma and mix well.
9. Add grated coconut, chopped coriander leaves, and mint leaves. Mix well.
- Time:
Preparation time: 15 minutes
- Cooking time: 25 minutes
Temperature:
- None
Serving size:
- Serves 4
Nutritional information:
- Calories: 260 kcal
- Fat: 7 g
- Carbohydrates: 38 g
- Protein: 10 g
Substitutions for ingredients:
- You can use any other type of fish instead of Bangude.
Variations:
- You can add vegetables of your choice like carrots, peas, or beans.
- You can add peanuts or cashews for a crunchy texture.
Tips and tricks:
- Roast the semolina well to avoid lumps in the upma.
- Add water gradually to avoid making the upma too watery.
- Fry the fish pieces until they turn golden brown for a crispy texture.
Storage instructions:
- Store the leftover upma in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- Reheat the upma in a microwave or on a stovetop with a little water.
Presentation ideas:
- Serve the upma in a bowl or on a plate.
Garnishes:
- Garnish with chopped coriander leaves and grated coconut.
Pairings:
- Serve with coconut chutney or sambar.
Suggested side dishes:
- Serve with a side of salad or papad.
Troubleshooting advice:
- If the upma is too dry, add a little water and mix well.
Food safety advice:
- Make sure the fish is cleaned and cooked well to avoid any foodborne illnesses.
Food history:
- Bangude Masala Upma is a popular dish from the coastal region of Karnataka, India.
Flavor profiles:
- Spicy, tangy, and savory.
Serving suggestions:
- Serve hot for breakfast or as a snack.
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Region: Indian