VEGGIE HEAVY UPMA

Simplicity is the ultimate sophistication – Leonard0 Da Vinci

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Sometimes the smallest accomplishments are the most satisfying Odd as it sounds, learning to make this upma was such an accomplishment. It’s important to build a cooking repertoire that includes not only double chocolate cake with a custard filling but also easy 10 minute food that is both nourishing and wholesome. Sometimes food bloggers miss the wood for the trees. We become so focused on trying to impress our readers that we forget our job is more than  just throwing fancy ingredients and stunning photos at them. One of the main aims of this blog, in particular, is to try to teach you how to cook. And learning how to cook isn’t all parfaits and macarons – it is first,  learning the basics.

Recipe by Lohitaksha Shukla

Serves 2

What you’ll need:

1 cup Sooji

1/2 cup yoghurt

2 cups water

2 tbsp ghee

1 tbsp black mustard seeds (Rai)

2 tomatoes (chopped)

1 large onion (chopped)

2 tbsp ginger garlic paste

1 tbsp garam masala

1 tsp turmeric

1/2 tsp red chilli powder

1 cup finely chopped and prepped veggies (I usually steam carrots and beans but you could also use peas, capsicum etc. Cook the veggies accordingly.)

Salt to taste

Fistful of peanuts

 

How to:

1. Heat 1 tbsp of ghee in a non-stick pan. Once melted add the peanuts and roast. Set aside.

2. Pop in the rest of the ghee and drop the black mustard seeds. Let them sputter. Then add ginger garlic paste and stir quickly to roast the flavors. Once brown add onions and let them turn translucent.

If you like more heat – this is a good time to throw in a chilli.

3. Add the tomatoes and stir for a couple of minutes. Once they dry out a bit hit the pan with the spices, the garam masala, red chilli, turmeric, some salt and stir.

4. Add the Sooji. Brown the powder for a few minutes.

5. Add 2 1 cup of water and the yoghurt. Stir well. Mix in prepped veggies and cover. Let cook till the Sooji is cooked and the water dried.

If you feel the upma is too moist, turn up the heat for a couple of minutes and dry the water out of the pan. Keep stirring so your sooji don’t stick. Add peanuts

6. Check spices and salt – adjust if necessary.

Serve garnished with chopped coriander.