Upma- or savory semolina couscous -This is a breakfast dish in
the southern part of India.
1 cup Cream of wheat or sooji or semolina
1 Onion cut diced
1 tsp Salt
1/4 tsp Mustard seeds
1/8 tsp Urad dal
2 tbsp. Cashew-nut
1 tbsp. Lemon or lime juice
1/2 cup Peas
1 clove Garlic
1" piece Ginger minced
1 Green chili cut into small pieces.
Roast cream of wheat on low on a dry pan for 5 minutes until sandy in color and set aside.
Put two tbsp. of oil in a pan and heat. Add mustard seeds, Urad dal, cashewnuts, and
garlic clove. Wait till mustard seeds stop splitting. Add the onion, chili, and ginger and
fry till the onion turns brown. Add cream of wheat and fry for 3-5 minutes. Add salt and
peas. Add two cups of boiling water and stir for 2 minutes. (Switch off the stove as soon
as the water is poured.) Add lime juice and stir in.
Mixed Vegetable Curry
1 cup Peas
1 cup Carrot
1 cup lima beans
1 cup Potatoes
1 cup Tomatoes
1 cup Onions
1 cup Cauliflower
1 cup Cashew nut paste
1 tsp Ginger garlic paste
3 tsp Fenugreek leaves or kasturi Methi
Salt to taste
1 tsp Chili powder
1 tsp garam masala
Steam all the vegetables and keep aside
Heat another pan and add oil or ghee. Add cumin seeds, ginger, garlic paste fry till the
raw smell disappears, the add chopped onions & fry.
After they turn light brown in color add tomatoes.
Add the vegetables, cashew nut paste, salt, kasurimethi & chili powder and garam
Cook for about 15 mts till the curry has a good color and texture
Serve with tandoori naan.
Lamb Cashew-Nut Curry
1/4 cup cashews
3 red chili peppers
1 tbsp. grated gingerroot
1 cup cold water
2 tsp. ground cinnamon
1/4 tsp. cardamom
1 tsp. cloves
2 garlic cloves
2 tbsp. poppyseed
1 tbsp. coriander seed
1 tsp. cumin seed
1/2 tsp. saffron
1/4 cup boiling water
6 tbsp. butter
1 cup onion, chopped
2 tsp. salt
1/2 cup plain yogurt
1 1/2 pounds lamb, cubed
1 tbsp. ground coriander
In a blender or food processor, combine cashews, red chili peppers, gingerroot, and cold
water; blend at high speed for 1 minute. Add cinnamon, cardamom, cloves, garlic cloves,
poppyseed, 1 tbsp. coriander, and cumin. Blend again until smooth; set aside.
Place saffron in a small bowl, pour in boiling water, and soak for 10 minutes. In a heavy
skillet, heat butter over moderate heat. Add chopped onion and cook for 7 to 8 minutes,
until soft and golden brown. Stir in salt, the cashew mixture, and yogurt. Stirring
occasionally, cook over moderate heat for 2 minutes.
Add cubed lamb, tossing to coat evenly. Stir in the saffron mixture, reduce the heat to
low, cover tightly, and cook for 20 minutes, stirring often. Sprinkle 1 tbsp. coriander on
top, cover, and cook for 10 minutes, or until the lamb is tender.
Makes 5 servings.