Vegetable Upma

-
Upma is a very common and easy to make South Indian breakfast. Even though its a South Indian dish it is very popular all over India. There are many variations to this dish.  This is a easy and delicious way to incorporate some really healthy vegetables in your breakfast.

Ingredients:

  1. Suji: 1cup
  2. Hot Water: 2 cup
  3. Onion: 1 medium thinly sliced
  4. Green Chilli: 2 finely chopped
  5. Carrot: 1 medium cut into small pieces
  6. Potato: 1 medium cut into small pieces
  7. Green Peas: 1/4 cup
  8. Cauliflower: few florets cut into smaller pieces
  9. Salt to taste
  10. Mustard Seed: 1tbsp
  11. Curry Leaves : 4-5
  12. Oil: 2 tbsp
  13. Peanut: 1/4 cup
  14. Sugar: 1/2 tsp
Procedure:
Roast the suji with 1/2 tbsp of oil till pink in color.
Remove from heat and fry the peanuts with few drops of oil for few minutes. Remove from heat.
In the same pan heat rest of the oil. Add the mustard seed to it.
Once the mustard seeds have cracked add the curry leaves and green chillies.
Add the chopped onions and fry till till transparent.
Add rest of the vegetables to the pan.
Add salt to taste and let it cook till the potatoes and carrots are almost done.
Add sugar to the vegetables and fry till potatoes start getting little crisp.(don't make them too crispy, just a little)
Add the peanuts and suji to the pan and stir. All the vegetables would be now coated with the suji.
Now slowly add hot water to the pan and keep stirring in order to avoid any lumps. The suji would soak up all the water, this would take just 2-3 minutes.
And the puma is ready.
It is generally served with sambar and chutney but we enjoy it ghughuni(dry peas curry), a famous Oriya dish. I would be sharing the recipe for that soon.

Enjoy puma with your friends and family. You can serve it with sambar or enjoy it as it is. My dad loves it with little lemon pickle on the side, specially the one by Priya pickles :)

Till then happy blogging
Rakhee

Comments

Post a Comment

Popular posts from this blog

Chicken Biryani in Rice cooker

-
Image
I bought a new rice cooker few days back and since then haven't stopped experimenting on it. I used to think its just for cooking rice or steaming meat and veggies. I went through the whole recipe book that came along with it but ended with nothing. It has great recipes but they are not exactly what we prefer to eat. So I did a little research on my own. I have always made biryani the same way layering the half cooked chicken and half cooked rice and cook it over the heater in a cover pot. But most of the time I ended up with a small of portion of the masala, chicken and rice burning .So would go to a restaurant and eat briyani rather than going through all the trouble. After buying the rice cooker I decided to give chicken biryani one more shot in the rice cooker. I thought what the heck it can't be any worst :) And I am glad that I tried. It turned out amazing. It had every thing one looks for in a good biryani, aroma, flavor and juicy chicken. So here we go... Ingredients: C
Read more

Anda Tarkari (Egg Curry)

-
Image
As promised here I am with the recipe for egg curry or as we say anda aloo jhola. Ingredients: Eggs: 4 boiled Potato: 1 large cut into 4-6 pieces Tomato: 1 medium finely chopped Onion: 1 medium finely chopped Ginger Garlic paste: 2 tbsp Red Chilli Powder: 1 tbsp Turmeric Powder: 1 tbsp Cumin Powder: 1/2 tbsp Coriander Powder: 1 tbsp Cinnamon Stick: 1/2 inch Whole cardamon : 4 Salt: as per taste Sugar: a pinch Bay Leaf:1 Oil: 3 tsp Procedure: In a pan heat 1 tsp of oil. Fry the potato chunks till slightly golden all sides. Peel the boiled eggs and sprinkle a pinch of turmeric powder on them, mix well and fry in the same pan as potatoes till slightly golden all over. Remove form heat at keep aside. In a deep kadhai or pan heat rest of the oil and add a pinch of sugar. As the sugar starts to caramelize add the bay leaf and chopped onion with a pinch of salt and cook till onion turn golden brown. Add red chilli powder and cook till the raw smell is gone. Add
Read more

Green Papaya Curry

-
Image
The unripe green papaya can be eaten cooked, usually in curries, salads, and stews. Green papaya is used in Southeast Asian cooking, both raw and cooked.  Papaya fruit is a rich source of nutrients such as provitamin A carotenoids, vitamin C, B vitamins, lycopene, dietary minerals and dietary fibre.  Back at my mom's place we had a big garden where she used to grow all types of vegetables, Papaya, Banana, Tomato, green chillies and the list go on and on. If you have ever grown a papaya you know its like never ending fruits and there is always so much you can eat. Mostly my Mom would pick them before they are ripe and use them in santula or dalma. Here I am sharing the santula recipe that uses green papaya. Ingredients: Papaya: 1 medium cut in small cubes Potato: 1 small cut into cubes. Cumin seeds: 1tsp Green Chilli: 1-2 cut length wise. Tomato: 1 small cut into cubes. Turmeric Powder: 1 tsp Roasted cumin and red cilli Powder: 1 tsp (Look for the recipe in t
Read more