You are here: Recipes It > Recipes > Indian

Vegetable Uppama

Ingredients
 

1 cup semolina
1/2 tsp channa dal
1/2 tsp urad dal
1 tsp mustard seeds
1 pinch asafoetida
2 each dried red chiles, crushed
1 each fresh green chile, minced
1 each 1 piece of ginger, minced
1 medium onion, minced
1 cup left-over dry vegetables
1 a few curry leaves
1 a few fried cashewnuts
1 salt, to taste




 
 Advertisements
Preparation
 
In a dry skillet, cook semolina until it turns a light pink color. Set
aside.

In a heavy pan, heat 2 tablespoons oil and fry the dals, red chilli,
mustard seeds and asafoetida until dals turn reddish in color. Add
ginger and onions and cook another couple of minutes. Add 2 cups of
water, curry leaves, semolina, salt and vegetables; cook until water
is absorbed. Stir in 2 tablespoons ghee and cashew nuts; serve hot
with coconut chutney.

Adapted by Karen Mintzias from "Tasty Dishes from Waste Items" by
Aroona Reejhsinghani

 

 
Servings: 1

 

 

Also see ...

Vegetables With Coconut Cream
Cut all vegetables into thin 6cm strips. Heat ghee and oil in large pan, add garlic, chilli, mustard and cumin seeds, cook stirring 1 minute. Add vegetables, cook, stirring a few minutes or until vegetables are just tender; add coconut cream and yoghurt, stir until heated th (Upload by user)

Vellirikkai Thogayal
Peel cucumber, slit into half, scoop out seeds. Slit into further narrow strips and cut tiny pieces as for kachumbar. Should not be grated as this gives no bite feel in the mouth. Next, warm the oil and fry all ingredients except the tamarind. Mustard should stop splutt (Upload by user)

Vietnamese Curry Cari
* If you use canned coconut milk, you must use water. This is a real Vietnamese curry. Although adapted from the Indian, which is always made with white potatoes, the Vietnamese version has the option of using white or sweet potatoes, the latter being greatly favored by (Upload by user)

 Advertisements
Vindaloo Goan Style Hot Sour Pork
Grind cumin seeds, red chilies, peppercorns, cardamom seeds, cinnamon, black mustard seeds and fenugreek seeds in a coffee grinder or other spice grinder. Put the ground spices in a bowl. Add the vinegar, salt and sugar. Mix and set aside. Heat the oil in a wide, heavy pot o (Upload by user)

Vindaloo Vinegar Pork Curry
Wash and cube the meat. Grind together the ginger garlic, chilli powder, turmeric, salt, cardamoms cloves, cinnamon stick, peppercorns, coriander and cumin together with the vinegar. Place the meat in a bowl, add the ground ingredients and leave to marinate for 30 minutes. P (Upload by user)

Vindaloo Base
1. Proceed with stage 1 of mild curry base. 2. Make a water paste of the turmeric, pepper and chilli powder, then add and fry for 1 minute. Add the onion, stir frying for 2 minutes 3. Continue with stage 2 to 5 of mild curry base. 4. Add the potatoes and remaining ingredien (Upload by user)

Vindaloo Paste
From this you can "vindaloo" anything you want chicken, beef, pork, tofu, or just plains veggies. Place all the spices and the salt in a mixing bowl and stir in the vinegar. Keep blending with a spoon until a paste is formed. Heat the oil in a sauce pan over medium (Upload by user)

Vindaloo
"Vinegar is a preservative & therefore the vindaloo may be kept in the refrigerator for several days before using. In fact, the flavour are intensified if the vindaloo is eaten one or two days before cooking, warm slightly. ... The vindaloo requires that a substantial a (Upload by user)

         

Permalink--> In : Recipes  -  Indian