Upama Cream of Wheat

This is a tasty breakfast for everyday.  It is quick easy and fast. The people of Gujarat and Southern India love this dish so much that it is served as a staple daily.

Cooking Preparation Time: 25 Minutes
Serves: 4-5

Ingredients:

4    TBsp Oil
1    Cup Cream of Wheat
1    Tsp Mustard Seeds
1    Tsp Urad Dal
6    Curry Leaves
1/2 TBsp Ginger
1/2 TBsp Green Chili, minced
Chopped Coriander
3/4 Cups Frozen Corn
Salt to taste
1/4 Tsp Turmeric
1 1/2 Cups Yogurt
1 1/2 Cups Water


How to Prepare:
  1. Heat the oil in a pan on medium heat.
  2. Roast mustard seeds, urad dal, curry leaves green chili.
  3. Add cream of wheat or called suji and roast till it is golden brown. Do not over cook.
  4. Add salt, turmeric and corn.
  5. Mix water and yogurt together. Gently stir yogurt water into mixture.
  6. Stir well so it does not form any lumps. 
  7. Let it cook for 3 minutes over low heat.
  8. To garnish, add some chopped cilantro leaves at the bottom of the bowl.
  9. Now pour the cooked upama into the bowl. Gently press.
  10. Flip over onto a plate. 
  11. If desired serve with cilantro chutney.
Tips: Cream of wheat uses less water. Suji from the Indian Grocery store sometimes uses little bit more water. Adjust water accordingly.
TheVegFusion.com: Upama Cream of Wheat

Monday, August 31, 2009

Upama Cream of Wheat

This is a tasty breakfast for everyday.  It is quick easy and fast. The people of Gujarat and Southern India love this dish so much that it is served as a staple daily.

Cooking Preparation Time: 25 Minutes
Serves: 4-5

Ingredients:

4    TBsp Oil
1    Cup Cream of Wheat
1    Tsp Mustard Seeds
1    Tsp Urad Dal
6    Curry Leaves
1/2 TBsp Ginger
1/2 TBsp Green Chili, minced
Chopped Coriander
3/4 Cups Frozen Corn
Salt to taste
1/4 Tsp Turmeric
1 1/2 Cups Yogurt
1 1/2 Cups Water


How to Prepare:
  1. Heat the oil in a pan on medium heat.
  2. Roast mustard seeds, urad dal, curry leaves green chili.
  3. Add cream of wheat or called suji and roast till it is golden brown. Do not over cook.
  4. Add salt, turmeric and corn.
  5. Mix water and yogurt together. Gently stir yogurt water into mixture.
  6. Stir well so it does not form any lumps. 
  7. Let it cook for 3 minutes over low heat.
  8. To garnish, add some chopped cilantro leaves at the bottom of the bowl.
  9. Now pour the cooked upama into the bowl. Gently press.
  10. Flip over onto a plate. 
  11. If desired serve with cilantro chutney.
Tips: Cream of wheat uses less water. Suji from the Indian Grocery store sometimes uses little bit more water. Adjust water accordingly.

2 Comments:

At September 12, 2009 at 11:08 AM , Blogger Reena said...

When should we add the ginger? Step 2?
Thanks

 
At September 13, 2009 at 11:18 AM , Blogger Jayshree said...

ADD GINGER WITH THE CORN.
THANKS, FOR THE INQUIRY

 

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