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May 7, 2008 10:11 am US/Pacific

Vegetable Upma

Reporting
Tina Macuha
Vegetable Upma

 

Farina - 1 cup

Peas – ¼ cup

Carrots – ¼ cup (diced)

Green beans – 4 to 5

Cauliflower – 5 to 6 florets

Ghee – 1 tbsp

Oil – 2 tbsp

Water – 2 cups

Cilantro – 2 tbsp

 

For Seasoning

Mustard seeds – ½ tsp

Split Garbanzo – 1 tsp

Whole cumin seeds – 1 tsp

Unsalted cashew nuts – 1 tsp (chopped)

Raw peanuts - 1 tsp

Asafetida - one tiny pinch

  • In a flat-bottomed pan, fry the farina in ghee till it changes color and you start getting a nice aroma. (Take care not to burn it. Heat the pan and once the pan is hot, bring the heat down to a medium low when sautéing the farina to prevent it from burning)
  • Set the farina aside. In the same pan, add oil and wait for the oil to turn hot and then start adding all the ingredients for seasoning, start with the split garbanzo and peanuts as it takes longer to cook.
  • Add the vegetables one by one and stir fry to for 5 minutes and then pour the water over the veggies and salt per taste.
  • When the water comes to a rolling boil, stir in the farina and stir continuously to prevent lumps from being formed.
  • Cook until the water has been completely absorbed. Garnish with chopped cilantro.
Utensils

Non Stick pan

Ladle

Baking tray to cool farina

Large cooking pot


Classes

May 13 Exotic Indian Flavers

May 19 Vegetarian Indian Dhals & Lentils

Sac. Natural Foods Co-op

916.455.2667

(© MMVIII, CBS Broadcasting Inc. All Rights Reserved.)

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