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Recipe
* Semolina 1 cup
* Veggies such as onion, carrots, tomatoes finely chopped, peas etc. to make 1 cup
* Chopped green chillies - 2 or 3 small sized
* Chopped Ginger - 1/4 inch
* Finely chopped Coriander - 1 sprig
* Fresh grated coconut - 2 tbsp
* Salt to taste
* Sugar - 1/2 tsp
For Seasoning:
* Oil/Ghee - 1 tbsp
* Mustard seeds 1 tsp
* Cumin 1 tsp
* Asafoetida1 pinch
* Urad bean 1 tsp
* Curry leaves - 4-5 leaves
* Cashews halved - 1 tbsp
* Peanuts - 1 tbsp
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Preparation
1. In a heated sauce pan, lightly roast Semolina until it changes to a light brown color and gives out a roasted smell. Pour it out onto a dry plate and allow to cool.
2. To the same pan add 1/2 tbsp oil/ghee and allow it to heat up (about 1 min). Now add all the seasoning ingredients starting first with mustard seeds, cumin, black gram, peanuts, cashews in that order. Wait for the mustard seeds to crackle and then add Asafoetida and curry leaves.
3. Add the chopped ginger, green chillies followed by onions. Saute for 1 minute and add the remaining veggies and 1 tbsp coconut. Saute again for about 1 minute and add 1 and a 1/2 cups of water and salt. Bring to a boil, simmer it to medium heat and then cover to let the veggies cook for a few minutes.
4. After the veggies are cooked, remove cover and stir in the sugar. Now lower the heat further and start folding in the roasted and cooled semolina slowly while stirring constantly.
5. Cover and let it cook for a few minutes.
6. Garnish with the remaining coconut and chopped coriander leaves. |
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