Ingredients with Measurements:
- 1 cup semolina (sooji)
- 2 cups water
- 2 tablespoons ghee
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- 2 green chilies, chopped
- 2 tablespoons peanuts
- 2 tablespoons cashews
- 2 tablespoons raisins
- 2 tablespoons coconut flakes
- 1 teaspoon turmeric powder
- 2 tablespoons chopped cilantro
- Salt to taste
Special Equipment Needed:
- Saucepan
- Wooden spoon
Step-by-Step Instructions:
1. Heat the ghee in a saucepan over medium heat.
2. Add the mustard seeds and cumin seeds and let them splutter.
3. Add the green chilies, peanuts, cashews, and raisins and sauté for a few minutes.
4. Add the semolina and stir until it is lightly toasted.
5. Add the water, turmeric powder, and salt and bring to a boil.
6. Reduce the heat and simmer for 10 minutes, stirring occasionally.
7. Add the coconut flakes and cilantro and stir to combine.
8. Serve hot.
Time:
Preparation Time: 10 minutes
Cooking Time: 10 minutes
Temperature: Medium heat
Serving Size: 4
Nutritional Information:
Calories: 250
Fat: 10g
Carbohydrates: 33g
Protein: 6g
Substitutions for Ingredients:
- Ghee can be substituted with oil.
- Peanuts can be substituted with almonds.
- Cashews can be substituted with walnuts.
- Raisins can be substituted with dried cranberries.
Variations:
- Add vegetables such as carrots, peas, and potatoes for a more nutritious dish.
- Add spices such as garam masala, coriander powder, and red chili powder for a spicier dish.
Tips and Tricks:
- Toast the semolina until it is lightly golden for a nutty flavor.
- Add more water if the upma is too thick.
Storage Instructions:
Sanna Upma can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat the upma in a saucepan over medium heat until it is hot.
Presentation Ideas:
Serve the upma in individual bowls and garnish with chopped cilantro and coconut flakes.
Garnishes:
Chopped cilantro and coconut flakes.
Pairings:
Sanna Upma can be served with yogurt or chutney.
Suggested Side Dishes:
Sanna Upma can be served with a side of pickles or papadums.
Troubleshooting Advice:
- If the upma is too thick, add more water and stir until desired consistency is reached.
- If the upma is too dry, add a tablespoon of ghee or oil and stir until desired consistency is reached.
Food Safety Advice:
- Store the upma in an airtight container in the refrigerator for up to 3 days.
- Reheat the upma in a saucepan over medium heat until it is hot.
Food History:
Sanna Upma is a traditional dish from the Indian state of Karnataka. It is usually served for breakfast or as a snack.
Flavor Profiles:
Sanna Upma has a nutty flavor from the toasted semolina and a hint of spice from the green chilies.
Serving Suggestions:
Sanna Upma can be served with yogurt or chutney.
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Region: Indian