(A sweet and spicy dish made out of semolina originated from Karnataka)
Infact the moment we say its upma for breakfast, everyone makes a sulky face to eat this.
This is one of the best dish that you should try to have it when you get an opportunity to visit Bengaluru for breakfast, that too have it from the small darshini (these are small snack bars). Many of us will know this sweet version it is called as kesari bath and the spicy version as the vegetable upma J. Just a twist in the name from that region.
A spicy dish made out of semolina
Semolina – 1 cup **
Mustard – ¼ tsp
Channa dal – 1 tsp
Green chilli - your spice level
Big Onions – 1 big size
Garam masala – whole masala of clove and cinamon
Tomatoes – 1 small size
Turmeric - a pinch
Mixed vegetables – fine chopped carrots, peas, potatoes, beans
Salt – to taste
Ginger – 1 inch
Oil/butter – about 2 tbsp
Coriander and curry leave – 2 strings each
· Add oil/butter and then put the mustard, whole garam masala and when mustard cracks, add in the channa dal. When brown add onion, green chilli, curry leaves, throw in the onions, ginger and fry till light brown, then add up the tomatoes, turmeric and vegetables and saute for sometime
· In another vessel add 2 glass of water (the proportion is 1: 2 i.e. if u take semolina 1 cup then water is 2 cups) add the salt that is needed for the upma to the water and let it boil well.
· Back to the masala - add the semolina and keep frying with the vegetables say 3 mins
· Add the boiling water to the semolina masala at this point check for the final salt level. If needed add up.
· Just close the lid and keep for 2 minutes and put of the stove garnishing with coriander and curry leaves.
After 5 mins just open and see, it will be so soft and yummy upma. I am sure you all will love it.
You can serve this with nice thick coconut chutney.
Kesari Bath with a touch of pineapple A sweet dish made out of semolina
Semolina – 1 cup **
Sugar 2 cup (sometime some sugar you might have to add up another ¼ glass more depending on the sweetness of the sugar)
Cardamom – ½ tsp
Ghee/Oil – 4 tbsp – I used oil as I don’t like to use butter n ghee much in my cooking
Raisins - 10pcs
Cashew – 5 nos, divided into half
Food colour - yellow few drops
Pineapple essence – 1 tsp
Fresh pineapple small pieces – optional 3 tbsp
· Add oil/ghee and then fry the cashew, raisins and keep aside
· In another vessel add 2 glass of water (the proportion is 1: 2 i.e. if u take semolina 1 cup then water is 2 cups) and allow it to boil. Add in the food colour here.
· To the oil kadai put in the semolina and stir well
· Pour in the boiling water to the semolina and close the lid and keep for 3 mins. Now add in the sugar, essence or pineapple small pieces, dry grapes, cashew and cardamom and mix well and put of the stove and let it be covered with the lid.
After 5 mins just open and see, it will be so soft and yummy kesari. The more you add ghee it will be so so soft and yummy J J