Sunday, September 17, 2006

Uppma

I happened to be driving by our local Indian market yesterday so I stopped in to get some fresh curry leaves since the ones we have stored in our freezer are past their prime. And uppma is one of the main recipes in which I use curry leaves so that's what I decided to have for breakfast this morning. My basic recipe is here but you can jazz it up with whatever vegetables you want. Which this morning happened to be a few green beans fresh from the garden and some red bell pepper left from last night. Violet was just sitting on my lap eating some and she thought it was great (yet she won't eat canned cat food - go figure).

7 comments:

Urban Vegan's Evil Twin said...

Looks fab and fresh. Hmmm--maybe I will see if Bossa Nova will try this.

Chris said...

Just don't add too many chiles ;-)

Anonymous said...

hi Chris, lurker here. :) I was so happy when you tried Upma. I love Upma.
In a variation of Upma, you can also use rice flakes (Poha in Indian stores) instead of semolina.

Recipe for Poha:
Soak the poha (rice flakes) and drain immediately.
Leave the flakes for 5 minutes - so they absorb water evenly. Add salt and just a tiny pinch of sugar in the flakes and mix.
In a pan, "do" the "Tadka"
Tadka (Tarhka) is the basic seasoning for indian recipes (You can add the same Tadka for Upma too).
Tadka: Heat 1-2 tsp oil. Add mustard seeds+cumin seeds+green chillies+curry leaves+turmeric powder+asafoetida powder(optional if you dont find it).
Careful, it will splutter. And quick it will burn... :)
That is tadka... :)

Add peanuts to the tadka. Then the onion. Stir fry till onion is transparent. You can add green peas, potato cubes, tomato (optional). Stir for a while. Then add the rice flakes (in which you have already added salt and sugar). Mix well and cover for a couple of minutes. Add 1-2 tsp lime juice. Garnish with fresh grated coconut and chopped cilantro.
This same garnish tastes wonderful with Upma too.
Love Daisy

Geraldine said...

This looks really good! I love the ingredient mix too.

Huggs, G

Chris said...

thanks Geraldine

And thanks for the recipe Daisy. I've seen the rice flakes at Indian markets and wondered what you'd do with them. Actually the last time I wrote about upma someone mentioned poha too. We'll definitely have to give it a try some time.

Anonymous said...

I use the same tadka for these vegetables too. Substitute the poha with vegetables:
1. Chopped and Pressure/microwave cooked French beans, cluster beans. no onion needed here. Add peanut powder, garam masala and sugar/jaggery/molasses at the end. I make Pumpkin/squash the same way.

2. Grated carrot/beetroot - add onion after tadka here. add carrot/beetroot last.

3. Chopped cabbage - either cook in a pressure cooker or stir for a long time in a pan. no onion needed.

4. Pureed Spinach - add tomato paste/ketchup at the end.

5. Experiment with any other vegetable like greens, sprouts (soak mung beans overnight. drain and keep covered for 8 hours for sprouting), chickpeas, soy chunks.

You could experiment with adding ginger and garlic paste to some of the vegetables (this paste doesnt taste good with all vegetables). Add the paste after adding onion since ginger and garlic will soak all the oil.

I really like your efforts of using cuisine from all over the world. I am very new to world cuisine and am enjoying the experience... :)

...that's all from me
Daisy

Chris said...

Great ideas Daisy! Thanks!