Wednesday, July 25, 2007

Delicious Vegetable Upma

This is something that my son loves, and as a mother it is a very pleasing recipe for me as I can add all the veggies that I want my son to eat.
The ingredients are: 1.5 tablespoons semolina, 1 tablespoon clarified butter/ghee/unsalted butter, 1/2 small onion, 4-5 curry leaves(these are optional or you can cut them into small pieces), mustard seeds, jeera (cumin), 1/2 carrot, 3 french beans, green peas, water, salt, 1/4 teaspoon sugar, few drops lemon juice, fresh coriander leaves.
What you will need: 1 pan with lid, 1 mixer-grinder, spoons
Method: (1) Cut the onion into tiny bits, & peel & cut the carrot, de-thread the french beans, cut into pieces. (2) In the pan put half the quantity of clarified butter & roast the semolina in it till it is light pink in color. Remove the semolina from the pan & set aside(3) Put the carrot, french beans, peas in the mixer-grinder & run it till you get a paste or till pieces are small enough to be swallowed by your kids. (4) In the pan put the remaining clarified butter, once it is hot throw in the mustard seeds & cumin seeds followed by the curry leaves. Once the mustard seeds sputter, put in the onion & fry till pink in color. (5) Next put in the semolina & then the vegetables-paste, then add water & salt. Put the lid on.(6) After about 4 minutes, stir & add the sugar. Put the lid back on for another 2-3 minutes. (7) While serving add the lemon juice & coriander leaves (which are again optional). (8) Children like yogurt with this dish so this dish can be a breakfast or a lunch.
Tips: You can add any vegetables to this dish as per your choice. Serving this along with a fruit juice will be better & the juice will help to absorb all the nutrients that the dish provides. If you have introduced turmeric to your child, add it just before adding the semolina to the fried onions in the pan


Ketaki said...

actually- longest upama recipe I have ever read- thumbs up!

Ketaki said...

sorry neelum, I didnt mean to sound bitchy, mean but before i could add anything more It was time to pick up my 3 yr old..
Honest, this recipe is exactly wot I would have needed when I first started cooking (which is still the status of my quality as a cook). So carry on blogging and please dont mind the occasional itchy (with a B) comments.