Semolina snack ( Upma)

Ingredients -
  1. Semolina (Suzi) - 2 Cup
  2. Salt to taste
  3. Black Mustard seeds - 1tsp
  4. Chana Lintel - 2 tsp
  5. Leaves of Kari ( Kari patta) - 8-10 leaves
  6. Onions ( sliced)- 1/4 of medium size
  7. Tomato ( cut in small pieces)- 1 medium size
Directions -


  • In a 1 tsp of heated oil in a dry pan, add mustard seeds, Cover the lid and let it crackle.
  • Add Leaves of kari, chana lintel and onions, let it turn dark in colour.
  • Add Semolina and salt according to ur taste, and keep on stirring it on pan till it turns light brown in color ( if you won't stir it, it will burn from the bottom).
  • Add tomatoes and fry it for another 5-7 minutes.
  • Add water, double in quantity, so that all the content is properly soaked.
  • It will absorb the water very quickly, so keep on stirring occasionally.
  • Enjoy it with tomato sauce/ mint chutney.

Comments

Anonymous said…
I will try this dish as it is very easy to cook.......



Reena
March 6, 2012 at 5:27 PM
Post a Comment

Popular posts from this blog

Focaccia Bread #BreadBakers

Image
Cooking is an art... And presenting your food is another art... Well, I believe if food in front of you doesn't look appetizing to you, then you are not going to enjoy the food... So,most of the time, I try to present the meal beautifully, which attracts the family itself to the dinner table... Every month, I bake with Bread Bakers... Every time, I try to come out of my comfort zone, and try to bake something which is new to me... This month's theme is Yeast Flat breads... Being Indian, I always make Flat Breads, as it is our staple food..... So, I decided to bake something about which I have never heard off... And google landed me to this Italian Flat bread " Focaccia". It is the best bread I ever had... So, full of flavors, and delicious... I got this recipe from All Recipes .com .... But, altered it according to my taste... #BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme....
Read more

Baked Peas Kachori #Breadbakers

Image
I have very beautiful memories from my Childhood for all traditional foods... Peas used to be a seasonal vegetable when we were growing up... It wasn't like today, that frozen peas was so easily available throughout the year... Peas starts coming in the farmer's market, by the end of November.... But, it use to be very costly, and by the mid of December, the peas were abundantly available in all the Veggie's market.... We were staying in the rural area, and my mom used to buy Peas with cover in a bulk... Me and my sister, use to help her in peeling those Peas, and then she makes small portion packets, and freeze it.. So, that we can enjoy Peas even in summer.  So, these Kachori's became our weekend breakfast in Wintery months... I tried to make it as good as my mom, but then her cooking has a special touch of love, which makes the food much more tastier.... You can fry these Kachori's as well as bake them...  She use to make both of them, as my dad was...
Read more

Baked Thekua (Traditional sweet All Purpose flour Cookies)

Image
Hello People, How is everybody doing today? Myself doing great... And I am very happy as well... While growing up, few snacks and dishes, my mother use to cook very regularly... My Mom is  a great cook, and I love to make dishes, in her way.... It has those typical taste, which I really love it... I try my best, but never able to reach perfection in those recipes... Some of them, are Nimki  (Salty Biscuits), Thekua, Gujia  (A sweet dessert made of All purpose flour and Milk Fat), Eggplant curry.. Well, she is the mom, and may be the taste of food changes, because of the love she adds in her cooking.... Some of those dishes are my favorite... and Thekua is among them... It's a wheat flour cookie, which is deep fried... We basically, belong to that part of India, which loves "Thekua", and can eat any time of year as a Snack... Now, regular or you can say traditional "Thekua", is deep fried on low temperature.... Normally, it takes me about an hour and half t...
Read more