Ingredients with Measurements:
- 1 cup semolina (rava)
- 2 tablespoons oil
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- 1 onion, chopped
- 1 green chili, chopped
- 1/2 cup mixed vegetables (carrots, peas, beans, corn)
- 1/4 teaspoon turmeric powder
- 1/2 teaspoon red chili powder
- Salt to taste
- 2 cups water
- 1 tablespoon lemon juice
- 2 tablespoons chopped coriander leaves
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 onion and green chili. Saute until onion turns translucent.
3. Add mixed vegetables and saute for 2-3 minutes.
4. Add turmeric powder, red chili powder, and salt. Mix well.
5. Add semolina and roast for 2-3 minutes until it turns light brown.
6. Add water and mix well. Cover and cook for 5-7 minutes until the water is absorbed and the upma is cooked.
7. Add lemon juice and chopped coriander leaves. Mix well.
10 minutes preparation time, 15 minutes cooking time
Temperature: Medium heat
Serving size: 4 servings
Nutritional information:
- Calories: 200
- Fat: 7g
- Carbohydrates: 30g
- Protein: 5g
- Fiber: 3g
Substitutions for ingredients:
- Semolina can be substituted with quinoa or couscous.
- Mixed vegetables can be substituted with any vegetables of your choice.
Variations:
- Add roasted peanuts or cashews for crunch.
- Add grated coconut for a sweet and nutty flavor.
- Add ginger and garlic for extra flavor.
Tips and tricks:
- Roasting the semolina before adding water gives a nutty flavor to the upma.
- Use hot water to cook the upma for faster cooking.
- Add water gradually to avoid lumps in the upma.
Storage instructions:
- Store leftover upma in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- Reheat leftover upma in a pan with a little water to prevent it from drying out.
Presentation ideas:
- Serve the upma in a bowl or plate.
- Garnish with chopped coriander leaves and grated coconut.
Garnishes:
- Chopped coriander leaves
- Grated coconut
Pairings:
- Serve with coconut chutney or tomato chutney.
Suggested side dishes:
- Serve with sambar or dal.
Troubleshooting advice:
- If the upma is too dry, add a little water and mix well.
- If the upma is too wet, cook for a few more minutes until the water is absorbed.
Food safety advice:
- Make sure to wash the vegetables thoroughly before using them.
Food history:
- Upma is a popular breakfast dish in South India.
Flavor profiles:
- Spicy, nutty, and tangy.
Serving suggestions:
- Serve hot for breakfast or as a snack.
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Region: Indian