Uppama Recipes

Steps:

• Heat the oil in a large skillet over medium heat. Fry the dried red chile peppers, cashews, urad dal, chana dal, and mustard seed in the hot oil until the cashews are golden brown, about 5 minutes. Sprinkle the asafoetida powder into the skillet. Add the onion, green chile peppers, and curry leaves to the mixture; cook and stir until the onions are softened, about 5 minutes.
• Pour the water into the skillet along with the tomato, ginger, and salt; bring to a boil. Gradually pour the semolina into the mixture in a thin stream, stirring continually. This is very important. If you add the semolina too quickly, or do not stir quick enough, you will get lumps. Cook and stir until the mixture begins bubbling; reduce heat to low, cover, and allow to cook 10 to 15 minutes. Stir the lime juice and ghee into the mixture. Remove from heat and allow to rest 10 minutes before serving.

Steps:

• Heat the vegetable oil in a large saucepan and saute the onion until it is translucent.
• Add the mustard seeds and both chiles and stir over medium heat for a minute or two.
• Add the farina and stir for another few minutes.
• Still stirring, gradually add the hot water.
• Beat lightly with a wisk to get rid of any lumps.
• Add the green onions, diced carrots, tomato and salt.
• Simmer the mixture, stirring often, until it is quite thick, and the vegetables are tender.
• This may take as long as 45 minutes to one hour, over low heat.

Steps:

• Melt 1/4 cup ghee in a large skillet over medium heat. Pour in creamy wheat cereal; toast, stirring frequently, until light brown and nutty-smelling, 5 to 8 minutes. Transfer to a bowl. Wipe the skillet with a paper towel.
• Heat remaining 2 tablespoons ghee in the skillet over medium-high heat. Add mustard seeds; cover and wait until seeds stop popping (like popcorn), about 30 seconds. Add cashews and chiles; stir-fry until nuts are golden brown and chiles blacken, 1 to 2 minutes.
• Stir in carrot, peas, curry leaves, and turmeric; stir-fry about 2 minutes. Stir in 3 cups water and the salt and bring to a boil. Reduce heat to medium and simmer, covered, until carrots are fork-tender, 3 to 5 minutes.
• Reduce heat to medium-low and stir in toasted cream of wheat. (It will instantly absorb liquid and begin to swell.) Cover and cook until fully softened, about 5 minutes. Remove from heat; let stand, covered, 3 to 5 minutes.
• Stir in remaining 1/4 cup water if desired for a creamier texture. Sprinkle with cilantro and serve warm.

Steps:

• Chopped mixed vegetables and cook until just tender.
• Roast Rava or Sooji (cream of wheat) in a non-stick pan till golden brown. KEEP IT SEPERATE.
• Put the required oil in the pan and add mustard seeds and black Gram Dal or Dhuli Urad.
• When it starts fluttering, add chopped onions, green chilies, curry leaves and finely cut ginger
• When onion turns brown add the roasted Rava or Sooji and sauté nicely.
• Add salt and cooked vegetable and sauté lightly.
• Over a medium flame add about 4 cups of luke warm water and mix well.
• To avoid lumps stir continuously, till the Uppamma.
• Serve hot with cocunut chutney.
• If desired add roasted cashews before serving.