Uppama
Recipe: Uppama
From: Susan Powell - Lithia Park Cafe
Serves: 4-6
2 Tbsp. ghee or butter
1 tsp. black mustard seed
1/4 onion, minced
1 carrot, finely grated
1/4 tsp. turmeric
3/4 tsp. ground cumin
1/2 tsp. salt
1 c. farina (Cream of Wheat)
2-1/2 c. water
1 Tbsp. lemon juice
1 c. frozen peas
Heat ghee in large saucepan over med.-high heat and pop mustard seeds (with cover on). When popping slows, stir in onion, carrot, turmeric, cumin, and salt and sauté until vegetables are tender. Stir in farina to blend, then add water and lemon juice and simmer until farina is done (usually 3 minutes or so - check the farina package). Stir in frozen peas (the heat of the mixture will thaw and cook them sufficiently).
Notes:
This reheats well in the microwave and can be frozen in portions; line a bowl with plastic wrap, put desired amount of uppama in, and place in freezer. When frozen, pop out of bowl and wrap securely in plastic; put in freezer bag. Thaw in refrigerator or microwave.
From: Susan Powell - Lithia Park Cafe
Serves: 4-6
2 Tbsp. ghee or butter
1 tsp. black mustard seed
1/4 onion, minced
1 carrot, finely grated
1/4 tsp. turmeric
3/4 tsp. ground cumin
1/2 tsp. salt
1 c. farina (Cream of Wheat)
2-1/2 c. water
1 Tbsp. lemon juice
1 c. frozen peas
Heat ghee in large saucepan over med.-high heat and pop mustard seeds (with cover on). When popping slows, stir in onion, carrot, turmeric, cumin, and salt and sauté until vegetables are tender. Stir in farina to blend, then add water and lemon juice and simmer until farina is done (usually 3 minutes or so - check the farina package). Stir in frozen peas (the heat of the mixture will thaw and cook them sufficiently).
Notes:
This reheats well in the microwave and can be frozen in portions; line a bowl with plastic wrap, put desired amount of uppama in, and place in freezer. When frozen, pop out of bowl and wrap securely in plastic; put in freezer bag. Thaw in refrigerator or microwave.