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!
10 - 15 minutes
20 - 25 minutes
1 cup, fine
1 cup, peas, corn kernels, french beans, carrots
1 medium, chopped
5 - 10 leaves
1 - 2, slit
2 cups, boiling
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.
Keep the urad dal, curry leaves, green chillies, mustard seeds, hing and the roasted semolina 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.
Then add the chopped onions, stir well and cook them till they are translucent or for 2 - 3 minutes.
Mix the upma well, cover and cook for 5 - 7 minutes.
Serve with lemon and sev.
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.