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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 2 |
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Here in Mumbai I had a maid named Sunita who worked for us from 1st of November to the 1st of December. She is quite good at her job, i.e., cooking, and taught me to make upma, an Indian breakfast, in a style different from my usual one. My Dad enjoyed it for breakfast this morning. Sunita is no longer working for us because she stole my expensive sandals and I gave her a sack cos she laughed at my pain of losing my favourite sandals and pretending she didn't know where they were. But I am glad that I have this recipe to cook and cherish forever! Ingredients:
1 cup semolina |
1/2 teaspoon mustard seeds |
1/2 teaspoon cumin seed |
curry leaf, washed and torn |
1 green chili, washed, trimmed and chopped |
1 onion, chopped |
1/2 teaspoon salt (to taste) |
1 pinch turmeric powder |
1 pinch sugar (optional) |
1 1/2 cups water |
3 tablespoons oil |
3 tablespoons coriander leaves, chopped, to garnish |
Directions:
1. Roast the semolina in a wok until lightly golden brown. Remove and keep aside in a flat plate.
2. In the same wok, now heat oil until its medium hot.
3. Add cumin and mustard seeds.
4. Allow to splutter.
5. Once it stops spluttering, add green chilli, curry leaves, onions and carrots.
6. Stir-fry until the onions are browned and the carrots are slightly tender.
7. Add water and bring to a boil.
8. Lower flame and add the roasted semolina. Mix thoroughly to combine.
9. Remove from heat and garnish with corriander leaves.
10. Serve hot with tea or coffee.
11. Enjoy!
12. Note: If desired, you may sprinkle some lemon juice on top before serving.
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