Tuesday, April 28, 2009

Semolina wheatlets and Cornflour Upma

Here is another variation of Upma.
This upma has semolina wheatlets and cornflour (also called makki flour in Hindi).

1/2 cup semolina wheatlets,(also called sooji in Hindi)
1/4 cup corn flour (from your local East Indian store)
1/4 cup chopped broccoli both florets and stalk
4 tbsp frozen peas thawed at room temperature rather than put in microwave
4 tbsp canola oil
1/2 tsp cumin powder
salt to taste
1 tbsp pav bhaji masala (from your local East Indian store)
1 1/2 cup water

For garnish:

juice of half a lime

In a medium 12-inch pan on low heat, add 3 tbsp oil and both flours.
Stir until the become slightly browned. Remove from heat.
In another 10-inch pan, on medium heat, saute broccoli with the remainder of the oil for a few minutes. Add spices, stir.
Toss this in the first pan and put the pan on low heat. Add water slowly, and stir, making sure that lumps do not form. Stir till all the ingredients are incorporated well.
Cover with preferably a glass lid, or any other lid available in your kitchen, and cook for about ten minutes on low to medium heat. Stir every two to three minutes. Once cooked, remove from heat and add the juice of half a lime. Stir again and serve warm.This is great as a light meal.
I sometimes make this dish on Sunday evenings as we tend to eat light on Sunday nights.

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