Ingredients with Measurements:
- 1 cup semolina (rava)
- 2 tablespoons oil
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- 1 onion, finely chopped
- 1 green chili, finely chopped
- 1 tomato, finely chopped
- 1 teaspoon ginger paste
- 1 teaspoon garlic paste
- 1/4 teaspoon turmeric powder
- Salt to taste
- 2 cups water
- 1/4 cup chopped coriander leaves
- 1 lemon, cut into wedges
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 onion and green chili and sauté until onion turns translucent.
3. Add tomato, ginger paste, garlic paste, turmeric powder, and salt. Mix well and cook until tomato turns mushy.
4. Add water and bring it to a boil.
5. Slowly add semolina while stirring continuously to avoid lumps.
6. Cook for 5-7 minutes until the mixture thickens and the semolina is cooked.
7. Add chopped coriander leaves and mix well.
8. Serve hot with lemon wedges.
15 minutes
Temperature: Medium heat
Serving size: 4
Nutritional information:
- Calories: 200
- Fat: 7g
- Carbohydrates: 30g
- Protein: 4g
Substitutions for ingredients:
- Semolina can be substituted with rice flour or wheat flour.
- Oil can be substituted with ghee or butter.
- Green chili can be substituted with red chili powder.
Variations:
- Add vegetables like carrots, peas, and beans to make it more nutritious.
- Add roasted peanuts or cashews for a crunchy texture.
- Add grated coconut for a sweet flavor.
Tips and tricks:
- Roast the semolina before adding it to the pan for a nutty flavor.
- Use hot water to cook the upma faster.
- Add lemon juice for a tangy taste.
Storage instructions:
- Store 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 to prevent it from drying out.
Presentation ideas:
- Serve the upma in a bowl or plate with lemon wedges on the side.
Garnishes:
- Garnish with chopped coriander leaves or grated coconut.
Pairings:
- Serve with coconut chutney or tomato chutney.
Suggested side dishes:
- Serve with sambar or rasam for a complete meal.
Troubleshooting advice:
- If the upma is too dry, add a little water and mix well.
- If the upma is too lumpy, add more water and mix well.
Food safety advice:
- Use fresh ingredients and cook the upma thoroughly to avoid foodborne illnesses.
Food history:
- Upma is a popular breakfast dish in South India and is usually made with semolina.
Flavor profiles:
- Upma has a savory and slightly spicy flavor with a soft and creamy texture.
Serving suggestions:
- Serve hot for breakfast or as a snack.
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Region: Indian