Upma – A silky soft veggie semolina Upma

nfd

It is interesting to know that South Indians’ have a variety of light dishes for breakfast but their most loved choice is Upma. Upma is light, silky and healthy as it is mainly made out of semolina.

This could be made plain, omitting the vegetables, but by adding any veggies of your choice could make it healthy and very appealing too.  

Ingredients you will need:

Semolina / Rulang / Sooji1 cup
Hot water2 cups
Yellow split lentils – chana dhal1 tbsp
1 Carrot – cut into tiny cubes 
4 Green beans – cut into tiny pieces 
Curry leaves 
Green chilli – split in the middle1
Mustard seeds 1/4 tsp
Onion – chopped1
 Olive oil 1 tbsp
nfd

Let’s make :

To get the soft and silky texture,  stick to the following proportions:

2 cups of water to 1 cup of Semolina.  A little more water could turn it into a lumpy mess.

  • First, dry roast semolina for a min or two being careful not to change its colour and keep aside
  • Heat oil in a non-stick pan and crackle mustard seeds
  • Throw a handful of crushed curry leaves and chana dhal.  Slightly brown
  • Add the chopped onion and saute until golden and add the green chilli
nfd
  • Now, add the chopped carrots and beans.  Stir fry a bit
  • Pour 2 cups of hot water and add salt to taste and let it boil away
  • Then, slowly add half of the roasted semolina while stirring rapidly, otherwise, it will give lumps
  • Add the other half while stirring
nfd
  • Mix all together, check for salt,  close the lid and let it cook under very low fire for exactly 3 mins
  • Open the lid, let the steam escape, squeeze 1/4 of lemon give a good mix
  • Garnish with chopped coriander leaves and serve hot

Tips:

  • To make it look more attractive, you can fill into a  glass bowl, press down and turn upside down on a plate, then remove the bowl slowly, leaving a dome in the middle. Yippee!
  • You can add a pinch of saffron to make it look subtly golden colour while cooking.
Semolina pudding

Rulang/Sooji/Semolina pudding – A Sweet Velvety Pudding for any occasion

Semolina pudding

This sweet treat, so light and velvety is a real winner on a balmy summer day to be served after the main meal. If you are serving this for kids, you can even mix colours to make it more inviting!

Semolina is a good source of vitamin E and B, both are essential for good immunity.  Zinc and magnesium found in semolina are beneficial for the health of your bones and nervous system. Also, it is a nourishing source of energy for kids and adults alike.

It is important that you cook the pudding until it comes to a ball and no longer sticky.  This right consistency will give your pudding the expected velvety texture and firmer squares when cutting.

What you need to make it:

Semolina (Rulang/Sooji)75 g
Sugar (white)150 g
Butter50 g
Milk500 ml
Salt2 pinches
Raisins2 tbsp

Let’s make :

  • Divide 500ml of milk into two parts.
  • Soak semolina in one half of milk
  • Keep aside the other half

Melt it

  • In a wide pan add 50g of butter and melt under low flame
  • Add the plain half of  milk and 150g of sugar and 3 pinches of salt
  • Boil until bubbles form on top while stiring continuously

Add Semolina

  • Reduce heat and add the other half of milk soaked with semolina.
  • Add currents.

Stir it

  • Keep stiring until thick.
  • The mixture will come together as a ball after 10 – 15 mins.

Pour it

  • Immediately, switch off the flame and pour the mixture into a Pyrex dish rubbed all sides with butter
  • Let the pudding cool off and place in the fridge
  • Once properly chilled, you can cut it into perfectly dainty squares
  • Serve in a pretty dessert cup