pakora

2/11/2012 by Bhas

Pakora (snack)

Pakoras are made with different vegetables, which are dipped in a spicy besan

(chick pea flour) batter and deep-fried.

Ingredients

•

1 cup besan (gram flour)

•

3 tablespoons rice flour (optional)

•

1 tablespoon of coarsely ground coriander powder (dhania)

•

1 teaspoon cumin seeds (jeera)

•

2 chopped green chilies

•

2 tablespoons chopped cilantro

•

Salt to taste

•

3/4 cup of water (Use water as needed)

•

Oil to fry

•

Vegetables- onion, potato, cauliflower, green pepper

Method:

1. Mix all the dry ingredients together: besan, rice flour, coriander, cumin

powder and salt.

2. Rice flour adds crispness.

3. Add the water slowly to make a smooth batter (batter should be

consistency of pancake batter or dosa batter)

4. Next, add the green chilies and cilantro. Mix well.

5. Heat the oil in a frying pan on medium high heat.

6. The frying pan should have at least 11/2 inch of oil.

7. Dip the vegetable slices in the batter one at a time and slowly drop in frying

pan.

8. Fry the pakoras in small batches. The pakoras will take about 4 to 5 minutes

to cook.

9. Turn them occasionally and fry until both sides are golden-brown.

10.Serve them hot- you can eat them plain or dip them in cilantro chutney.

Variations:

You can use almost any vegetable to make pakoras, such as eggplant, zucchini,

cabbage, spinach and different kinds of peppers!

Vegetable Samosa

Vegetable Samosa

Sherry Smith

Filling

6 large potatoes – boiled and roughly chopped/mashed (I leave the skins

on

1 ¼ cup frozen peas

1 ¼ cup frozen corn

2 tsp ground coriander

2 tsp cumin seed

2 tsp mustard seed (black)

1 tbs amchur (dried mango powder)

1 large onion chopped finely

2 – 4 green chilies finely chopped

6 tbs cilantro (fresh coriander) chopped

Juice of 1 – 2 lemons ( I prefer meyer for this)

Salt to taste

Wrappings

2 packages fresh wonton wrappers.

Water

Peanut oil

Assembly

Mix the filling ingredients in a large container. Taste and adjust seasoning

to your preference.

Lay a wonton wrapper on the counter, drop ~ 1-2 tsp on half the wrapper.

Wet around the edge of the wrapper with water. Fold over, and seal well.

Heat oil in a large pan.

Fry samosas in small batches. Drain on paper towels.

Serve with mint or tamarind chutney.

Variation:

Substitute 6 tsp Garam masala for the corriander and seed.

©Sherry Smith

Butter Paneer

2/4 Emma Corrie

Butter Paneer (Madhur Jaffrey)

4TBSP tomato paste

Water to mix

1 inch cube of ginger, peeled & grated fine

1 ½ cups of heavy cream

1 tsp. garam masala

¾ tsp. salt

¼ tsp. sugar

1 fresh hot green chilli finely chopped

¼ tsp. red chilli powder

1 TBSP very finely chopped green coriander

4 tsp. lemon juice

1 tsp. ground roasted cumin seeds

½ cup unsalted butter

Paneer cut into bite sized cubes (lightly fried if desired)

Method:

Add water to tomato paste to make 1 cup of smooth tomato sauce in a clear measuring jug. Add all

other ingredients, except butter and paneer, to the tomato sauce and mix well.

Heat butter in a wide saute pan. When the butter has melted, add all the ingredients in the measuring

jug. Bring to a simmer and cook on medium heat for a minute, mixing in the butter as you do so. Add the

paneer cubes. Stir once. Transfer to a bowl and serve immediately with white rice or naans. Enjoy!

Notes:

The sauce in this dish should be folded into the butter at the very last minute as it tends to separate

otherwise. However, you can combine all the ingredients except the butter and paneer up to a day

ahead of time and refrigerate them until they are needed.

For a variation, substitute mixed vegetables instead of the paneer. For a non-veg version - Butter

Chicken - substitute the paneer with pieces of tandoori chicken.

Roopa's cooking website

www.healthyvegetarian.webs.com

chutneys

Chutney recipes from Ramani

Peanuts or cut cabbage - 1 cup

Jeera seeds - 1 tea spoon.

Mustard seeds - 1 tea spoon

Oil - 2 tea spoons

Tamarind paste - 1-2 tea spoons

Red chillies - few or to your own spice level

Garlic cloves - few

Salt to taste.

Fry oil in a pan then add garlic, toast it then add jerra, mustard seeds, red chillies, fry it, little bit then add peanuts or cabbage fry it for few minutes. Take it out from pan then grind it after adding salt, tamarind paste, and water until you get chutney consistency.

Indian eggs in a curry cream sauc

1/7 Simon and Maren Mittal

Indian eggs in a curry cream sauce by Madhur Jaffrey

serve as a “wet” main dish with rice

1 onion, chopped
1 green chili, chopped
1 c heavy cream
1 T lemon juice
1 t ground, roasted cumin seeds
pinch of cayenne
½ t salt
¼ t garam masala
2 t tomato paste
⅔ c chicken broth
6-8 hard boiled eggs, peeled and sliced in ½
½ fresh coriander, chopped (optional)

Heat oil over medium in frying pan.
When hot, add onions and cook until soft.
Add green chili and cook for 1 minute.
Add in cream, lemon juice, cumin, cayenne, salt, garam masa, tomato paste, and broth. Bring to a simmer.
Add in the egg halves carefully and spoon sauce over the halves.
Cook on medium heat for 5 minutes and keep spooning sauce over eggs. Sauce will thicken.
Garnish with fresh coriander if desired.

Recipe for Rava Dosa -

Ingredients -

All purpose flour - 1 cup

Rice flour - 1 cup

Suji rava - 1 cup

Onions - 1/2 cup cut into small pieces.

Jeera seeds (cumin) - 1 tea spoon.

Green chillies, optional - 1 or 2 cut into small pieces

Salt to taste.

Procedure -

Mix equal proportions of all 3 flours in a bowl, gradually add water and make it like a dosa batter. Add salt to taste.

Keep it on the counter for overnight to ferment.

Next day add onion, green chilli pieces, Jeera seeds and mix well. The batter should be very thin. Add water, if necessary.

The dosa batter is ready now.

Heat a tava, make dosa and serve it with any chutny. Typically served with coconut or peanut chutney.

Sambar

12/10 Sambar

by Sree Devi

Ingredients

Toor Dal – ½ cup

Vegetables – 2 cup

Onion -1

Tomato – 2 or 3

Tamarind – 1tsp

Sāmbhar powder – 2 or 3 tbsp.

Salt – 1 ½ tsp.

Seasoning

Mustard – ½ tsp.

Urad dal – ½ tsp.

Cumin – ½ tsp.

Red chillies – 5

Curry leaves

Hing – ¼ tsp.

Methi seeds – 5 count

Garlic – 2/3 pods

HOW TO:

1. Soak the tamarind; squeeze the tamarind juice; add Sāmbhar powder and keep aside

2. Boil the Toor dal with turmeric, preferable pressure cooker, mash it and keep aside

3. Season with all the ingredients and crushed garlic, then add chopped onions and fry them for

couple of minutes

4. Add chopped tomatoes

5. Add vegetables, and cook till they are 3/4 done

6. Add the dal and once it starts to boil, add the tamarind juice

7. Add salt and chilli powder(optional) as per the taste

8. Optional seasoning(mustard, urad dal, cumin, red chillies, curry leaves, onions) can be added to

the Sāmbhar at the end

11/26 Roopa Rao

GOBI MANCHURIAN

Ingredients :

All purpose flour - 1/2 cup

Corn starch - 1/3 cup + 2 tsp (for gravy)

Salt - 1/2 tsp

Oil - for frying

Gobi / cauliflower floret - 2 cups

Onion - 1 medium (chopped)

Garlic paste - 1 tsp

Tomato Ketchup - 2/3 cup

Soy sauce - 3 tsp

Vinegar - 2 tsp

Chilli sauce - 2 tsp

Cilantro / green onions - for garnishing

Water

Method :

• In a mixing bowl add in the flour, corn starch salt and mix well. Add water little by little. The batter should not be too watery.
• Next add in the cauliflower florets to the batter and mix well so the gobi is coated with batter from every side.
• Heat oil and deep fry the gobi until it is brown. Take out and bloat excess oil on a kitchen paper towel
• Meanwhile, in a separate pan heat 2 tsp of oil add in the chopped onions and garlic. Fry until the onions are translucent.
• Add in the tomato ketchup, soy sauce and vinegar.
• Keep stirring. In a small bowl mix 2 tsp corn starch and little water and add this to the gravy. Mix well so there is no lumps.
• Lastly, add in the fried gobi and toss it well so the gravy is completely coated to gobi.
• Garnish with cilantro or green onions.

www.healthyvegetarian.webs.com

Rice Flour Dosa with Chutney

11/6 from Merlyn

Ingredients for dosa:

1 1/2 to 2 cups flour

Ingredient A (for grinding)

1/2 small sliced onion

1/2 tsp cumin seed

1/2 tsp fennel seed

1/2 tsp coriander seed

2-3 tbsp freshly grated coconut

1 inch ginger

2-3 green chilli

Ingredient B

1 small finely chopped onion

3-4 finely chopped curry leaves (optional)

handful of finely chopped cilantro

1 tsp turmeric powder

salt

Method

In a frying pan lightly roast Ingredient A except ginger in 1-2 tbsp oil. Then gring along with ginger. Mix this in rice flour and Ingrediant B. Add water to make a thick batter.

Ingredients for chutney:

Ingredients for grinding:

1 cup coconut

4 green chilli

1 inch ginger

handful cilantro

salt

For tempering

2-3 tbsp of oil

a few mustard seeds

5-6 curry leaves

Method

Grind the ingredients for grinding for chutney and keep aside. Heat oil in a container. Add mustard seeds, let it crackel and then add curry leaves. Then add the ingredients for grinding, let it cook for 2-3 minutes.

10/29 Sunita Mankunath

Gobi Manchurian (Cauliflower Manchurian)

Indo Chinese recipe

Ingredients:

1 medium sized cauliflower, cut into florets, placed in salted hot water for 10-12 minutes, drained

For Batter:

2 tbsps all-purpose flour

2 tbsps cornflour

1 tbsp ginger-garlic paste

Pinch of turmeric

salt to taste

Oil to deep fry.

For sauce:

1/4 cup spring onions, finely chopped,

1 1/2 tbsps finely minced garlic

1/2 tbsp finely sliced ginger

2 finely chopped green chilis

1 tsp red chili powder

2 tsps soya sauce

2 tsps vinegar

salt as required

1 tbsp finely chopped cilantro

1 tbsp oil

Method:

Heat oil for deep frying.

In a bowl, combine all purpose flour, cornflour, salt, ginger-garlic paste and water to make a thick paste. Dip the washed and drained florets into the batter so its well coated. Place each dipped floret into the hot oil. Deep fry till the cauliflower florets are golden brown. Remove and keep aside on paper towels.

Heat 1 tblsp of oil in a large wok, add the chopped garlic and stir fry for a few seconds. Add the green chilies and ginger and stir fry on high for a few seconds.

Add the spring onions and sliced garlic, stir fry on high for 3-4 minutes constantly tossing so it doesn’t burn.

Reduce to medium heat and add soya sauce. Combine well and cook for 2 minutes.

Add the deep fried cauliflower and combine. Toss on high for 1-2 minutes. Turn off heat.

Garnish with cilantro.

Upma

10/15, Vidya

UPMA (cream of wheat (rava / semolina) & veges)

1. Chop 1 medium onion, 1 med potato, 1 small capsicum & 1 small carrot OR

use chopped onions and 1 heaped cup of frozen mixed vegetables (carrots,

corn, beans & peas)

2. Seasonings -1 or 2 green chillies, ginger 1 tsp, set aside some fresh curry

leaves (optional)

3. Using 1-2 tbs cooking oil (or gingoli oil) put 1 tsp mustard seeds, let it crackle then add

1 tsp white lentils, 1/2 tsp channa dal (do not let it brown excessively),

fresh green chilies, ginger, curry leaves [No-tomatoes as it makes upma too

soggy]. Let the veggies cook about 10 mins on med heat & set aside.

4. Roast coarse rava ( 1 ½ cups with a ladel of oil ) thoroughly in a heavy

bottomed sturdy pot and see the change in color from an off white to a

light golden color (please don’t burn it)

5. Separately boil water (approx 3 cups)

Using a sturdy heavy bottomed pot put the sautéed rava (can use oatmeal instead, but use less water),

Next add the veges (fresh or frozen but cooked & seasoned) to this

Stir it well, remove from heat and slowly add boiling water and salt to taste

Let it all cook for about 10 mins on low to medium heat.

Optional to garnish it with some chopped coriander

Serve it with some sugar, pickles, ketch-up, coconut chutney …..

Spaghetti vangibath and Rajma

10/8, from Roopa Rao

Spaghetti vangibath

Whole grain sphaghetti-1/2 pack

Vangibath powder-2/4 tsp

oil-1 tsp

capsicum (green bell pepper)-1 (cut into 1/2 inch piece)

frozen peas-1/2 cup

mustard or cumin seeds-for seasoning

curry leaves-5-6 dry

shredded coconut-2-3 tsp

salt-to taste

Method:

In a sauce pan boil 2-3 cups of water, aff salt to it and add spaghetti. Cook until it is fully cooked. (Break spaghetti into 2-3 inch long before putting it in the boiling water). Drain the water and let the spaghetti cool down dor a few minutes. In another pan, heat the oil. Add mustard or cumin seeds. Once it spatters add curry leaves. Then add bell pepper and peas. Cook until it is tender and soft.

Rajma (kidney bean curry)

Ingrediants:

rajma/kidney beans

tomato sauce: 1-14 oz can

one small onion

ginger garlic paste-1/2 tsp

garam masala- 1 1/2 tsp

salt-to taste

cilantro/dry dill (optional)

Method:

*Empty the can of rajma, rinse under cold running water and just smash it a little using your hands.

*In a pan heat oil and add chopped onion.

*Add a little salt so onion cooks fast, then add ginger garlic paste.

*After onion are translucent add tomato sauce and reduce the flame to low.

*once the tomato sauce starts boiling add garam masala and rajma and mis well.

*garnish with cilantro, dry dill.

*rajma is ready to serve with chapati/roti or rice

Bhindi Masala

10/1, taught by Sherry Smith

BHINDI MASALA
Serves four

2 tablespoons vegetable oil
2 medium onions, finely chopped
1 1/2 teaspoons fresh ginger, peeled
1 1/2 teaspoons garlic
1/2 teaspoon turmeric
2 teaspoons ground coriander
2 teaspoons ground cumin
Course salt
2 whole tomatoes, chopped
1 lb okra sliced into rounds
1 teaspoon chopped dried red chilies, or more to
taste
1/2 green bell pepper, chopped if you like spicier use a poblano or other spicy green chili
½ to 1 tsp amchur powder
1 teaspoon Garam Masala

RECIPE
1. Grind ginger and garlic into a paste using a small food processor.

2. Heat oil in large skillet, over medium heat, add onions, and sauté until translucent, about 5 minutes. Add ginger-garlic paste, turmeric, coriander, cumin, and salt; cook, stirring 1 to 2 minutes.

3. Add tomatoes, chili powder, okra, and green peppers. If mixture appears dry, add 1/4 cup water. Add garam masala, and cooked covered, 15 to 20 minutes.

Garam Masala
Makes 7 1/2 teaspoons

1 teaspoon cardamom pods
1 dried bay leaf
1/2 teaspoon whole cloves
1/4 teaspoon black peppercorns
1 teaspoon cumin seeds
1/2 teaspoon coriander seeds
1 stick cinnamon
1/2 whole nutmeg

RECIPE
Toast all spices for garam masala in
small sauté pan, over medium heat,
about 5 minutes until fragrant. Allow to
cool in the pan. Transfer contents to a
spice grinder and grind to a fine powder

kubani ka meetha

9/24-by Lavanya

Ingredients: dried apricots and sugar

Method:

1. Soak about 30 apricots overnight in water in a large pan.

2. Remove the pits.

3. Grind the apricots into a smooth paste. Add some of the water that was used for soaking the apricots.

4. Heat a big pan on high flame. Switch off the stove and pour sugar (3/4 cup) and caramelize sugar.

5. Add (1/4 cup) sugar and turn on the flame and keep stirring.

6. Add apricots paste and keep stirring.

7. Mash rest of 1 part of apricots and add to the cooking mixture. Keep stirring until apricot mixture is will cooked.

8. Serve with ice cream or custard.

Dosa/potato curry

9/18 From Vidya

Dosa

Ingredients:

1 measure white lentils (split urid dal)

3 measures of rice (make sure they have no tiny stones)

-Soak both separately for t least 6 hours and grind separately, using about 2-3 measures of water for white lentils and very little water for the rice (otherwise, the batter will get to thin)

-Mix the two batters and add salt to taste

-Let it ferment overnight and promptly refrigerate the matter

-In a separate bowl, take some batter and add half the amount of water (check salt)

-Using a non-stick pan or dosa hot plate, pour and spread thinly some batter on the oiled hot plate. Put a small amount of oil round the edges & check slowly to see if the dosa is ready to be flipped over. Cook both sides evenly.

Potato Curry

-Pressure nook potatos (2-3 whistles)

-peel and mash well

-in a large pot or wok add 1 tsp mustard seeds-let it crackle, then add white and urid dal 1 1/2 tsp and let it ightly brown

-add the chopped green chillies, hing (pinch), chopped onions (for 6 medium potatoes use 2 large onions) and grated ginger (1 tsp)

-let it all saute on low heat (about 8-10 minutes) till it turns a light golden color

-add the mashed potatos giving it all a good mix

-add salt to taste and let it cook for about 10 minutes on medium heat, mix and do not let it burn

-lastly, garnish with chopped coriander leaves (optional)

put a ladel of potato curry in the center of the dosa and roll it up and it is ready!

Corn Chaat

Date: 4/2/2011
By Ramani

Ingredients

• Corn
  
• Onions- chopped into small pieces
  
• Cilantro - optional
  
• Chat Masala
  
• Salt
  
• Red pepper
  
• Oil
  
• Lemon juice

Method

• Fry little bit of oil in a pan. Put chopped onions and fry them until golden brown. Then put corn and cook it for a while, then add salt, red pepper, chaat masala. Garnish with Cilantro. Serve with some lemon juice.

Chhole (Chick Pea Curry)

Date: 2/26/2011
By Kusum Gosain

Ingredients:

• Chick Peas – 1 cup
  
• Onion - 3 medium
  
• Tomatoes - 2 medium
  
• Grated Ginger - 1"
  
• Chili powder - 1 tsp
  
• Oil - 2 tsp
  
• Channa Masala – 2-3 tsp (recipe below or store bought)
  
• Garam masala - 1/2 tsp
  
• Green Chilies – 2
  
• Amchur (Mango powder) – 1 tsp
  
• Salt to taste
  
• Cinnamon, black cardamom

Method:

• Soak the chick peas overnight in enough water. Pressure cook it for 4 -5 whistles. Add a tsp of salt, a cardamom, small piece of cinnamon stick. 4-5 whistles should work out, else check and make sure, when you press down chick peas, it gets mashed softly! If you wish your Channa's to be dark color use tea leaves water for boiling.
  
• Heat oil in a pan, add the grated ginger. Then add the finely chopped onions. Cook on medium till its brown. Now add the tomatoes pureed. Add rest of the salt. Fry till the oil separates. Add garam masala, Channa masala, amchur and red chili powder. Mix well and cook for 2 minutes. Add a tsp of water, if needed.
  
• Then add the slit green chilies and stir for a few minutes. Add the cooked chick peas. Adjust the salt. Add about 1 glass of water. This of course depends on how thick you want your chhole. Cook on high for 2 minutes and then simmer for 15- 20 minutes, stirring every now and then.

Channa Masala:

• Coriander seeds - 2 tsp
  
• Anardana - 1/2 tsp
  
• Cinnamon - 1 "
  
• Cloves – 3
  
• Black peppercorns - 1 tsp
  
• Black Cardamom – 4
  
• Cumin seeds - 1 tsp
  
• Bay leaf – 1
  
• Red chilies – 2

* Take a heavy bottom pan. Roast all the ingredients together. Keep tossing it constantly, else it will get burnt. Let it cool and grind to a smooth powder.

Coconut Rice and Green Beans Curry

Date: 2/19/2011
By Suganya Chandrasekaran

Coconut Rice

Ingredients:

• Frozen Shredded Coconut
  
• Mustard Seeds
  
• Channa dal (also called Split Gram or Chickpeas dal)
  
• Curry Leaves
  
• Cilantro
  
• Green Chilies
  
• Red Chilies
  
• Cooked Rice
  
• Oil for cooking (I use VIRGIN coconut oil for cooking)
  
• Salt to taste

Method

• Cook rice and keep it aside
  
• Pour oil in a pan and heat it
  
• Once the oil is heated, add the mustard seeds.
  
• Wait for the mustard seeds splatter and then add curry leaves, channa dal, red chilies, and green chilies.
  
• Add the frozen shredded coconut from the pack
  
• Keep sautéing the coconut – it should NOT turn brown or golden (if you think the pan is too much heated, switch off the stove and sauté)
  
• Add Salt to taste to the rice
  
• Add the sautéed coconut mix and mix the rice well
  
• Chop cilantro and add it as seasoning on top of the rice
  
• Coconut rice ready!!

Some Notes:
* Rice = I suggest one and half cup of water for one cup of rice so that the rice cooked is not sticky
* Using both Green and Red chilies will give a different flavor to the food
* You can skip either of them & use just one chili type if you do not want it spicy
* Do not cut the garlic as it will not give you flavor to the food – so crush the cloves
* Frozen Shredded Coconut - you will get it in the Indian stores

Green Beans Curry (Kid Friendly)

Cooking time – 10 mins

Ingredients:

• Cumin Seeds
  
• Mustard Seeds
  
• Salt to taste
  
• Garlic – Separate the cloves, leave some skin on them and then crush the cloves
• (One whole for one pack of beans)
  
• Oil for cooking (I use VIRGIN coconut oil for cooking)
  
• French Cut Beans Frozen
  
• Frozen Shredded Coconut

Method:

• Pour oil in a pan and heat it
  
• Once the oil is heated, add mustard seeds, cumin seeds and wait for the mustard seeds to splatter and the cumin seeds to turn light brown
  
• Now add the crushed garlic cloves, all of them
  
• Once the garlic turns golden brown, add the green beans from the pack, salt to taste and close the lid and cook it in medium heat only
  
• Keep checking on the beans every few minutes and cook until they turn from bring light green to dark (the color changes from when you took the beans out to now)
  
• Now, remove the lid completely and increase the flame a little bit (between medium and high) and keep frying for 5 mins
  
• Add frozen coconut to the beans, keep sautéing for another 2-3 mins
  
• Your beans is done in a total of 10 mins

Some Notes:
* You can use the same recipe and instead of Green Beans, you could use the following: Brussel Sprouts, Cabbage, Tindora (frozen)
* Do not cut the garlic as it will not give you flavor to the food – so crush the cloves
* Frozen Shredded Coconut - you will get it in the Indian stores
* French Cut Beans Frozen (you will get this in any cub, rainbow – make sure “French Cut” style for added taste)

Upma

Date: 2/12/2011
By Varsha Bhatia

This light and easy dish is great as a Sunday morning breakfast, afternoon snack or anytime meal. Enjoy it with some crispy Papads or if those are not easily available top with some crunchy potato chips. It is often eaten with Indian pickles. Either lemon pickle, mango pickle or a tangy Punjabi vegetable pickle.

Ingredients:

• Semolina 1 cup (Rava)
  
• Onion 1/2 cup finely chopped
  
• 3/4 cup frozen mixed vegetables OR Carrot 1 chopped, French Beans 1/3rd cup chopped, Frozen Peas 2 teaspoons
  
• Black Mustard Seeds 1 teaspoon
  
• Curry leaves 5-6
  
• Green Chili (or jalapenos) 2-3 chopped coarsely (more for spicier flavor)
  
• Coriander Leaves 2 tablespoons chopped
  
• Lime Juice a few drops or Yogurt 1 tablespoon
  
• Hot Water 2 cups
  
• Sugar 1 teaspoon
  
• Salt to taste
  
• Oil 3 tablespoons
  
  Optional:
  
• Tomato 1 small chopped
  
• Cashews (15-20)

Method:

• Heat oil in a wok/kadhai.
  
• Add the black mustard seeds. When they stop sputtering, add the curry leaves.
  
• When these turn crispy, add the chopped onion.
  
• Sauté the onion for a few minutes and then add the green chillies.
  
• Now add the chopped vegetables (optional tomato).
  
• Sauté. After 5 minutes add the salt and sugar.
  
• Add the hot water.
  
• Now add the (pre-roasted) semolina. Mix well.
  
• Cover and cook on low-medium heat for 4 to 5 minutes.
  
• When you uncover the kadhai, the semolina would have absorbed all the water.
  
• Turn off the heat. Mix gently.
  
• Turn the upma over gently onto a serving dish.
  
• Garnish with coriander leaves and serve immediately. You may also top it with freshly grated coconut.

(Note: You may also use quinoa instead of semolina! It need not be pre-roasted though)