Hey everyone, I hope you are having an amazing day today. Today, we’re going to prepare a special dish, upma.#anniversary.post.31. One of my favorites. This time, I will make it a bit tasty. This is gonna smell and look 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 favored of current trending foods on earth. It is simple, it is quick, it tastes yummy. It’s enjoyed by millions every day. Upma.#anniversary.post.31 is something which I’ve loved my whole life. They’re 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 cook that.

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

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

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