family weekends

Jonathan’s weekend upma

22nd April 2015

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My husband has a few signature dishes, the most favoured is his pasta sauce, Indian lemon rice and this one, which he makes for us every Saturday morning.

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Jonathan’s weekend upma with charred okra

Serves 2-3

This is a savoury semolina pilaf.  Cut the vegetables into small uniformed pieces, so they cook evenly and vary your choice of vegetables to what is in season.

ingredients 

1 cup/170g medium-ground semolina

2½ cups hot water

voggarane

cup/80ml peanut or coconut oil

½ tsp mustard seed

1 Tbsp split channa dāl 

1 tsp split urad dāl

⅛ tsp asafoetida powder

10 cashew/peanuts, cut in half

1 dried red chilli, chopped

1 tsp cumin seed

10 curry leaves

⅛ tsp turmeric powder

1 medium carrot, finely chopped

1 green or red bell pepper, finely chopped 

1 tsp ginger, finely chopped 

1 tsp salt

1 tsp jaggery

1 tsp lemon juice

¼ cup/20g dried coconut

¼ cup coriander, chopped

toast the semolina 

1.  Dry-fry the semolina in a skillet over moderate heat, stirring continuously until it turns golden- brown or emits a good smell – pour into a bowl and set aside.

prepare the voggarane

2.  Heat oil in a medium-large skillet, add mustard seed, channa and urad dāl, asafoetida, cashew and chilli; when mustard seeds pop and both dāl are golden-brown, add cumin, curry leaves and turmeric – fry for 10 secs.

3.  Stir in the carrot, green pepper, ginger, salt, sugar, lemon juice and coconut -bring to boil, simmer for 1 minute, then reduce heat.

4.  Pour in the semolina, stirring continuously – until the water has evaporated, 1 – 2 minutes. Turn off the heat, add the coriander, cover and allow to sit for 5 minutes.  When ready, fluff up with a fork and add more salt if desired. When serving, drizzle with ghee to aid digestion.

charred okra

ingredients

300g small okra

2 Tbsp coconut/peanut oil

pinch asafoetida powder

a sprinkling of salt

preparation

1.  Using a small knife, trim the okra, removing the stem, slicing in half lengthwise and half again.

2.  Place a heavy-based frying pan on high and leave to heat for a few minutes; once hot, drizzle in a tiny bit of oil/ghee and asafoetida, add the okra, stirring every minute.  The okra should start to have dark blisters and a charred look – cook for 5 minutes until charred and soft.

3.  Sprinkle with salt and serve immediately over the upma.

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Goodness shared by Stacey

Prepared by Jonathan

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