Uppama

"This recipe, which consists of farina (cream of wheat) with vegetables and spices, is one of India's hidden culinary treasures. It makes a perfect workday one-pot meal. The recipe is adapted from the "vegetarian epicure", book two, by anna thomas."
 
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Ready In:
1hr 15mins
Ingredients:
13
Serves:
8
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ingredients

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directions

  • Heat the vegetable oil in a large saucepan and saute the onion until it is translucent.
  • Add the mustard seeds and both chiles and stir over medium heat for a minute or two.
  • Add the farina and stir for another few minutes.
  • Still stirring, gradually add the hot water.
  • Beat lightly with a wisk to get rid of any lumps.
  • Add the green onions, diced carrots, tomato and salt.
  • Simmer the mixture, stirring often, until it is quite thick, and the vegetables are tender.
  • This may take as long as 45 minutes to one hour, over low heat.

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RECIPE SUBMITTED BY

I live in a wooded hillside area of Los Angeles where it feels like being out in the country. I grew up in Rhode Island, and came to LA after graduating from URI. I recently retired from my job as an environmental specialist. So now I have time to collect internet recipes. My hobbies & interests are aquatics, shell collecting, my cats, feeding stray cats, home improvement projects and cooking. I love to travel and, years ago, lived in Mexico for several months. My favorite cookbooks are the ones written by Diana Kennedy; they are all great; and I have them all, some signed by her when I was enrolled in her cooking classes. I have a lot of cookbooks; some of my other fave authors and their books are: Madhur Jaffrey (especially World Vegetarian, World of East Vegetarian Cooking and A Taste of the Far East), Faye Levy, Martha Rose Shulman (especially Mediterranean Light, Provencal Light and Mexican Light) and Paula Wolfert.
 
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