Hey everyone, it is Drew, welcome to our recipe site. Today, we’re going to make a distinctive dish, upma.#anniversary.post.31. It is one of my favorites. This time, I am going to make it a bit unique. This will be really delicious.

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.

Upma.#anniversary.post.31 is one of the most well liked of current trending meals on earth. It’s easy, it is fast, it tastes delicious. It’s appreciated by millions every day. Upma.#anniversary.post.31 is something that I have loved my entire life. They are fine and they look fantastic.

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

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

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

Instructions 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.

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