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Author Notes: Upma may be described as the South Indian equivalent of Grits. Traditionally made from cream of wheat (sometimes erroneously labeled as semolina at Indian Grocery stores) , It makes for a nutritious tasty and quick breakfast. The .semolina is toasted to prevent it from getting mushy in the cooking process and is cooked along with a variety of vegetables. A variation on the traditional version is the 'semiya' upma made from vermicelli (probably the most well known type of pasta in India.
This recipe makes use of stellini pasta, a shape traditionally used for soup, but works wonderfully for a kid friendly breakfast. —Panfusine
6 ounces Stellini pasta
1/2 a small cauliflower
1/2 cup frozen green peas
1 red onion, finely diced
3 tablespoons olive oil
1 teaspoon black mustard seeds
1 small green chilli (finely sliced)
1 inch piece Ginger finely chopped
1 pinch asafetida
1/8 - 1/4 teaspoon red chili powder(optional)
Juice of one lime/lemon
Salt to taste
- Toast the pasta on a skillet on low heat till it begins turning golden. Keep stirring the pasta while it changes color since they can get burnt quite quickly. Remove from fire.
- In a large container, boil sufficient quantity of water (with salt added). add the pasta & cook (toasting tends to lengthen cooking time, it takes about 2-3 minutes more than the time listed on the packaging for regular water & Once cooked, rinse off the starchy water drain and set aside. Add a tsp of oil to keep the shapes from sticking. Once the pasta has been strained out,use the starch water to boil the peas till they're done. Set aside.
- Using the fine side of a box grater, grate the cauliflower florets. This shreds the florets down to the size of couscous ( a fine middle eastern pasta in the shape of tiny beads).
- Add 2 tbsp of oil and the red chili powder to the cauliflower, spread on a lined baking sheet & roast at 400 C till golden. (~ 10 min), remove, transfer into a bowl & season with salt.
- In a skillet, Add the remaining oil, heat till near smoking, Add mustard. and allow to sputter & pop.
- When the mustard begins sputtering, add the onions, chopped green chilli, ginger, asafetida & salt. and saute till the onions turn translucent. add the pasta, peas & roasted cauliflower and toss till all the elements are well combined. Transfer to a serving dish. Drizzle with lime juice prior to serving.
- This recipe was entered in the contest for Your Best Weekday Breakfast Recipe
- This recipe was entered in the contest for Your Best Spicy Recipe
- This recipe was entered in the contest for Your Best Holiday Breakfast II
- This recipe was entered in the contest for Your Best Festive, Crowd-Feeding Breakfast