Thursday, 29 September 2011



Ingredients: (to serve 5 or 6 persons)

     1)    Khandwa Rava (coarse grained wheat semolina) – 500 gm.
     2)    Onion – 100 gm.
     3)    Medium hot green chilies – 4 Nos.
     4)    Ginger – 1 inch piece
     5)    Curry leaves – 2 sprigs
     6)    Coriander leaves – 2 plants
     7)    Carrot – 100 gm.
     8)    Beans – 75 gm.
     9)    Cauliflower – 100 gm.
     10)     Potato – 100 gm.
     11)     Fresh green peas or frozen green peas – 100 gm.
     12)     Salt – 2 teaspoons
     13)     Cashew nuts – 50 gm.
     14)     Coconut oil or other cooking oil – 100 ml.
     15)     Mustard seeds – 1 teaspoon

To Cook:

          Peel and chop the onions and set aside. Peel and chop the ginger very finely. Put aside. Split the chilies into halves and set aside. Peel and chop the rest of the vegetables into 1 cm. cube size pieces. Set aside. Chop the coriander leaves finely and keep aside.

          Put a thick large cast iron wok on the stove. Pour in the oil and tip in the mustard seeds. When the mustard seeds are about to finish crackling, lower the heat. Tip in the cashew nuts and stir until they are golden brown. Now add the onions, the ginger, the green chilies, the curry leaves and the salt. Stir till the onions are toasted to a light golden colour. Chuck in the green peas and stir for around 5 minutes. Then add the vegetables and pour in 1500 ml. of water. When it is boiling, taste and add more salt if required. Simmer for 5 minutes.

          Now gently pour in the Khandwa Rava (Coarse grain semolina) while stirring with the other hand. This is to prevent the semolina from forming lumps. Now put a lid on the wok to trap the steam and let the upma cook for 5 to 6 minutes on very low heat. Open and check if cooked. The semolina would have absorbed all the water my now. Put in the coriander leaves and stir. Your vegetable upma is ready to serve. Enjoy hot.

          Vegetable upma is an irresistible, healthy, wholesome, nutritious and tasty dish.
Try it for sure!!!

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