One of the main reasons for my Sunday Blues (for us in the Middle East, Sunday being the first working day) is not only getting up early in the morning after having a great weekend, but also deciding what to make for breakfast and lunch. On Sundays, I always end up making a breakfast - cum - lunch quick meals to get on with the rest of the day's work.
One of such quick recipes is Upma with vegetables.
It takes a maximum of 15 - 25 minutes to make this delicious dish, and because it has lots of vegetables, makes it a very satisfying and a filling meal. A lot of vegetables sautéed on a high flame, not only give it a nice smoky taste, but also break the monotony of eating plain - simple upma.
Another delicious South-Indian recipe and a permanent Sunday Special in our house! It tastes gorgeous with lemon juice and garnished with sev.
Definitely a must-try!
One of such quick recipes is Upma with vegetables.
It takes a maximum of 15 - 25 minutes to make this delicious dish, and because it has lots of vegetables, makes it a very satisfying and a filling meal. A lot of vegetables sautéed on a high flame, not only give it a nice smoky taste, but also break the monotony of eating plain - simple upma.
Another delicious South-Indian recipe and a permanent Sunday Special in our house! It tastes gorgeous with lemon juice and garnished with sev.
Definitely a must-try!
PREP TIME TOTAL TIME SERVINGS | 10 - 15 minutes 20 - 25 minutes 2 portions |
INGREDIENTS Semolina Mix Vegetables Onion Oil Mustard Seeds Urad Dal Hing Curry Leaves Green Chillies Salt Water Garnish Lemon Wedge Sev | QUANTITY 1 cup, fine 1 cup, peas, corn kernels, french beans, carrots 1 medium, chopped 2 tbsp 1 tsp 1 tsp 1/2 tsp 5 - 10 leaves 1 - 2, slit to taste 2 cups, boiling |
RECIPE
Put the Semolina in a kadai and on a low flame, roast it well, till it becomes slightly golden-brown.
Make sure the flame is low as semolina burns very quickly. It needs to be stirred continuously too, to ensure that all of it is well roasted.
Put the Semolina in a kadai and on a low flame, roast it well, till it becomes slightly golden-brown.
Make sure the flame is low as semolina burns very quickly. It needs to be stirred continuously too, to ensure that all of it is well roasted.
Chop the onions, and prepare the rest of the vegetables. If you are using raw vegetables, sprinkle a little water and microwave them for 5 minutes. Or else, drop them in boiling water for 3 - 5 minutes, till they are slightly blanched.
Keep the urad dal, curry leaves, green chillies, mustard seeds, hing and the roasted semolina ready.
Keep the urad dal, curry leaves, green chillies, mustard seeds, hing and the roasted semolina ready.
Heat oil in the kadai and add the mustard seeds and urad dal to it. They take approximately the same time to cook. About 30 - 60 seconds, the mustard seeds should start spluttering and the dal should start bubbling too.
Change the flame to high and add the curry leaves and the slit green chillies, allow them to cook for 5 - 10 seconds. Then add the hing powder.
Boil the required amount of water and keep it ready.
Change the flame to high and add the curry leaves and the slit green chillies, allow them to cook for 5 - 10 seconds. Then add the hing powder.
Boil the required amount of water and keep it ready.
By now the tempering in the oil would have cooked well and the kadai would be extremely. To this, add the prepared mixed vegetables and stir quickly. Be careful as they would smoke a little and splutter some oil too. Allow the vegetables to cook for 3 - 5 minutes on a high flame.
Then add the chopped onions, stir well and cook them till they are translucent or for 2 - 3 minutes.
Then add the chopped onions, stir well and cook them till they are translucent or for 2 - 3 minutes.
Once the raw onions smell is gone and they look cooked, add the roasted semolina to the kadai. Stir well coating all the vegetables. Add salt and stir well again. Allow the mixture to roast for 1 - 2 minutes.
Add the boiled, hot water to the kadai. Be careful as a lot of steam would rise and the semoline would bubble for a few seconds.
Mix the upma well, cover and cook for 5 - 7 minutes.
Serve with lemon and sev.
Mix the upma well, cover and cook for 5 - 7 minutes.
Serve with lemon and sev.
MY NOTES
Hot water has to be added to the upma to allow it to mix well and cook quickly. If, by mistake you add cold water, there would be lumps formed and it would be difficult to dissolve them.