{"id":18835,"date":"2014-08-27T22:24:46","date_gmt":"2014-08-28T02:24:46","guid":{"rendered":"http:\/\/www.thasneen.com\/cooking\/?p=18835"},"modified":"2020-01-25T11:08:19","modified_gmt":"2020-01-25T16:08:19","slug":"easy-vegetable-upma-recipe","status":"publish","type":"post","link":"https:\/\/thasneen.com\/cooking\/easy-vegetable-upma-recipe\/","title":{"rendered":"Easy Vegetable Upma Recipe"},"content":{"rendered":"<p>&nbsp;<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter wp-image-18838 size-full\" src=\"http:\/\/www.thasneen.com\/cooking\/wp-content\/uploads\/2014\/08\/easy-mixed-veg-upma.jpg\" alt=\"\" width=\"475\" height=\"712\" srcset=\"https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2014\/08\/easy-mixed-veg-upma.jpg 475w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2014\/08\/easy-mixed-veg-upma-133x200.jpg 133w\" sizes=\"auto, (max-width: 475px) 100vw, 475px\" \/><\/p>\n<p>SouthIndian Breakfast dish-Vegetable Upma or Semolina&#8230;<\/p>\n<p>One of the common breakfast dishes in South India is Upma, which is made with roasted semolina. Semolina is\u00a0made by coarsely grinding the endosperm of durum wheat kernel. Hence, it&#8217;s not gluten free. In India, semolina is widely used for making a lot of savory and sweet dishes. My\u00a0favorite desserts are <a href=\"http:\/\/www.thasneen.com\/cooking\/semolina-halwa-sooji-halwa-or-rava-kesari\/\" target=\"_blank\" rel=\"noopener noreferrer\">semolina halwa<\/a> and <a href=\"http:\/\/www.thasneen.com\/cooking\/rava-laddu-or-semolina-laddu-semolina-rolls\/\" target=\"_blank\" rel=\"noopener noreferrer\">semolina laddu.<\/a><\/p>\n<p>When I get a sudden sweet craving, I tend to make\u00a0the <a href=\"http:\/\/www.thasneen.com\/cooking\/microwaved-semolina-cake-in-a-mug\/\" target=\"_blank\" rel=\"noopener noreferrer\">1 minute microwaved semolina cake in the mug<\/a>. For that reason, semolina will be always found in my pantry. Last night, while thinking of making some easy dishes for dinner, upma came into picture. Yes, upma can be made pretty easily without much work. There are a different variations of upma: Breakfast upma is mostly made very light without much masalas being added to it and while serving sugar will be sprinkled over it. Since, I made it for dinner, I added mixed veggies and other spices to make it more flavorful and tastier.<\/p>\n<p>Well, Upma can also be made with oats, here is the recipe for making\u00a0<a href=\"http:\/\/www.thasneen.com\/cooking\/oats-upma-or-savory-oats-and-veggie-stir-fry\/\" target=\"_blank\" rel=\"noopener noreferrer\">Savory Oats Upma, click here.<\/a><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter wp-image-18837 size-full\" src=\"http:\/\/www.thasneen.com\/cooking\/wp-content\/uploads\/2014\/08\/mixed-veg-upma.jpg\" alt=\"\" width=\"475\" height=\"575\" srcset=\"https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2014\/08\/mixed-veg-upma.jpg 475w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2014\/08\/mixed-veg-upma-165x200.jpg 165w\" sizes=\"auto, (max-width: 475px) 100vw, 475px\" \/><\/p>\n<div class=\"easyrecipe\" data-rating=\"0\"> \t<link itemprop=\"image\" href=\"http:\/\/www.thasneen.com\/cooking\/wp-content\/uploads\/2014\/08\/Easy-mixed-veg-upma.jpg\" \/>\n<div class=\"item ERName\">Easy Vegetable Upma Recipe<\/div>\n<div class=\"ERClear\"><\/div>\n<div class=\"ERHead\"><span class=\"xlate\">Recipe Type<\/span>: <span class=\"type\">Main<\/span><\/div>\n<div class=\"ERHead\">Cuisine: <span class=\"cuisine\">Indian<\/span><\/div>\n<div class=\"ERHead\">Author: <span class=\"author\">Thasneen<\/span><\/div>\n<div class=\"ERHead\">Cook time: <time itemprop=\"cookTime\" datetime=\"PT15M\">15 mins<\/time><\/div>\n<div class=\"ERHead\">Total time: <time itemprop=\"totalTime\" datetime=\"PT15M\">15 mins<\/time><\/div>\n<div class=\"ERHead\">Serves: <span class=\"yield\">4 People<\/span><\/div>\n<div class=\"ERIngredients\">\n<div class=\"ERIngredientsHeader\">Ingredients<\/div>\n<ul class=\"ingredients\">\n<li class=\"ingredient\">Oil- 1 tbsp<\/li>\n<li class=\"ingredient\">Mustard seeds- 1\/2 tsp<\/li>\n<li class=\"ingredient\">Chana dal- 1\/2 tbsp<\/li>\n<li class=\"ingredient\">Urad dal- 1\/2 tbsp<\/li>\n<li class=\"ingredient\">Coconut slices- 6 (optional)<\/li>\n<li class=\"ingredient\">Green chilies, chopped- 2<\/li>\n<li class=\"ingredient\">Curry leaves- 1 sprig<\/li>\n<li class=\"ingredient\">Mixed veggies, chopped small- 1 cup<\/li>\n<li class=\"ingredient\">Chili powder- 1\/2 tsp<\/li>\n<li class=\"ingredient\">Coriander powder- 1 tsp<\/li>\n<li class=\"ingredient\">Turmeric powder- 1\/8 tsp<\/li>\n<li class=\"ingredient\">Water- 2 cups<\/li>\n<li class=\"ingredient\">Roasted Semolina or Rava or Sooji- 1 cup<\/li>\n<li class=\"ingredient\">Cilantro, chopped- 2 handfuls<\/li>\n<li class=\"ingredient\">Salt- to taste<\/li>\n<\/ul>\n<\/div>\n<div class=\"ERInstructions\">\n<div class=\"ERInstructionsHeader\">Instructions<\/div>\n<div class=\"instructions\">\n<ol>\n<li class=\"instruction\">If using unroasted semolina, roast it in a frying pan over medium heat for 5 minutes till aromatic.<\/li>\n<li class=\"instruction\">Remove the pan from the heat.<\/li>\n<li class=\"instruction\">Place a wide pan over medium heat, add oil, let oil turn hot.<\/li>\n<li class=\"instruction\">Add mustard seeds, let splutter.<\/li>\n<li class=\"instruction\">First add chana dal, saute till light golden color.<\/li>\n<li class=\"instruction\">Add urad dal and coconut slices if using, saute till everything turns deep golden in color. Do not brown them.<\/li>\n<li class=\"instruction\">Add green chilies and curry leaves, saute for a few seconds.<\/li>\n<li class=\"instruction\">Add mixed veggies, season with salt and cook covered till veggies turn slightly tender.<\/li>\n<li class=\"instruction\">Add chili powder, coriander powder, turmeric powder and salt to taste, combine well.<\/li>\n<li class=\"instruction\">Add water, let come to a boil.<\/li>\n<li class=\"instruction\">Add roasted semolina and keep stirring while adding to avoid lumps.<\/li>\n<li class=\"instruction\">Combine well and keep stirring till the water has fully absorbed.<\/li>\n<li class=\"instruction\">Add cilantro and stir fry for a minute.<\/li>\n<li class=\"instruction\">Remove the pan from the heat.<\/li>\n<li class=\"instruction\">Serve immediately when the upma is still warm.<\/li>\n<li class=\"instruction\">You could even serve upma with any of your favorite curries or enjoy as it is.<\/li>\n<\/ol>\n<\/div>\n<\/div>\n<div class=\"ERNutrition\"><\/div>\n<div>\n<div class=\"ERNotesHeader\">Notes<\/div>\n<div class=\"ERNotes\">Semolina:Water ratio has to be 1:2, so if making more increase the ratio accordingly.[br][br]Adding coconut slice is just optional.[br][br]You could even add cashew nuts or peanuts and stir fry with veggies.<\/div>\n<\/div>\n<div class=\"endeasyrecipe\" style=\"display: none;\">3.5.3251<\/div>\n<\/div>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>&nbsp; SouthIndian Breakfast dish-Vegetable Upma or Semolina&#8230; One of the common breakfast dishes in South India is Upma, which is made with roasted semolina. Semolina is\u00a0made by coarsely grinding the endosperm of durum wheat kernel. Hence, it&#8217;s not gluten free. In India, semolina is widely used for making a lot of savory and sweet dishes. &hellip; <\/p>\n","protected":false},"author":1,"featured_media":18837,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[87,27,22,939,85,18],"tags":[1009,756,757],"class_list":["post-18835","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-breakfast","category-indian-cuisine","category-kerala-cuisine","category-pongal-recipes","category-quick-fix-meals","category-vegetarian","tag-breakfast","tag-semolina-2","tag-upma","course-main","cuisine-indian-cuisine"],"_links":{"self":[{"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/posts\/18835","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/comments?post=18835"}],"version-history":[{"count":0,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/posts\/18835\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/media\/18837"}],"wp:attachment":[{"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/media?parent=18835"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/categories?post=18835"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/tags?post=18835"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}