Hello everybody, hope you’re having an amazing day today. Today, we’re going to make a special dish, upma.#anniversary.post.31. One of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.

Upma.#anniversary.post.31 is one of the most favored of current trending foods on earth. It’s easy, it is fast, it tastes yummy. It’s enjoyed by millions daily. Upma.#anniversary.post.31 is something that I’ve loved my whole life. They’re fine and they look fantastic.

Upma, uppumavu or uppittu is a dish originating from the Indian subcontinent, most common in Andhra Pradesh,Tamil Nadu, Karnataka, Maharashtrian, Odia and Sri Lankan Tamil breakfast, cooked as a thick porridge from dry-roasted semolina or coarse rice flour. Various seasonings and/or vegetables are often added during the cooking, depending on individual preferences. Upma is a flavorful South Indian breakfast dish made from rava or cream of wheat.

To get started with this particular recipe, we must prepare a few components. You can have upma.#anniversary.post.31 using 10 ingredients and 2 steps. Here is how you cook that.

The ingredients needed to make Upma.#anniversary.post.31:

1. Make ready 1 cup Semolina.
2. Take 3 cups Water.
3. Prepare 2 tbsp Desighee.
4. Get 2 tsp Soaked kesar..
5. Make ready Whole cashews and almond… For garnish
6. Prepare 4 Curry leaves.
7. Take 1/4 tsp Mustard seeds..
8. Make ready Boiled carrot and peas.. Half cup
9. Get Salt.. As taste
10. Make ready 1/4 cup Sugar.

As mentioned, upma is a versatile dish so there are many variations of it. It can include rice, vermicelli, or pearl sago. Veggies and beans can be added to it, and some types will include cashews and peanuts. Masala upma, also known as kharabath, includes sambar masala or garam masala as well as red chili powder.

Steps to make Upma.#anniversary.post.31:

1. Pan main desighee heat k mustard seed and curry leaf add kar semolina add k bhune acha sa color aajaye to water add kare saath hi salt, sugar and boiled veggies add kar Galway consistency main cook kar le.
2. Plate main pour k garnish whole cashew and almonds.

In Andhra they call this upma 'Bombay rava' upma. It is extremely soft and spongy in texture. When I was a kid, I loved eating this upma as balls rolled in sugar. This upma makes an excellent accompaniment to pesarattu. It's also called Rava Upma or Sooji Upma and is a quick preparation using common ingredients.

So that’s going to wrap it up for this special food upma.#anniversary.post.31 recipe. Thank you very much for reading. I’m confident you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!