Easy Cooking ideas For Singles #3
Upma or Semolina Mash
Here is another easy cooking idea for all the singles who find it hard to think of things to cook for themselves. Today was a crisp autumn morning, I took a walk in the garden after doing Yoga and I was riveted by the sight of a luscious red, Hibiscus flower. They say nobody has time to smell the roses these days and here I was gawking at a hibiscus. It made me feel so warm and good inside. Once I entered the kitchen to fix breakfast the feeling lingered and to keep the feeling longer, I decided to make Upma.
Upma is made with Semolina and it is called Rava in the south and Suji in North India. It is very fast and easy to make and can be prepared in many ways; the recipe and taste may vary in every kitchen. The variation tends to vary due to the various ingredients added to make it. It is very easy to make and is a nutritious, healthy breakfast. I am a North Indian by race but a South Indian by birth and living here since I was born. The North Indian in me keeps popping out sometimes but rest of the time I am south Indian. Now Upma is a very typical south Indian dish and the North Indian loves to improvise with the basic recipe. They will add lots of ginger juliennes, green peas, potato, carrot and asafoetida. I have only improvised by replacing the peanuts with the green peas. My mom used to make amazing upma: she used to fry the veggies and peanuts in home-made desi ghee(clarified butter) and before serving, drizzle some more ghee over it. Sigh! Miss u mom! Now I cook in Olive oil and still don’t lose weight!
1 small cup Rava or Suji or Semolina Roasted
1 small onion chopped finely
1 small tomato
1 handful of green peas
2 green chillies sliced in the center
1 tsp of chana dal or horse gram
1 tsp of mustard seeds
Few curry leaves
1 tsp Olive Oil
Salt to taste
3 cups of water
Coriander or Cilantro to garnish
Heat a kadhai (Indian wok but it has steeper sides) and dry roast the semolina a little and keep aside.In the same kadhai, add the olive oil, once hot add the horse gram, then mustard seeds. Once mustard seeds stop crackling, add the curry leaves and green chillies. Add the onions and sauté for a minute, and then add peas and tomato. Once the peas are done then add 2 small cups of water and once the water boils, slowly add the roasted semolina and stir continuously or else your upma will end up lumpy. Saute for 2-3 minutes and garnish with fresh coriander leaves. Serve with a slice of lemon and chutney( spicy accompaniment to the almost bland upma). I had tomato pickle (red hot and spicy)which is equally as good as fresh coconut chutney. Isn’t it an easy and quick recipe?
My mug of green tea was ready too and I settled myself again on the bay window to ogle at the cherry red hibiscus again.
You can add peanuts or cashew nuts while frying the horse gram.
Do not roast the Semolina too much. If you like your upma to be gooey then three cups of water like I did but if you like it firm, then 2 are enough.
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