Upma

Ingredients:

• One cup Semolina
• One big Onion
• 3-4 green chilies finely chopped
• Udad daal
• 2 tsp of peanuts
• Half tomato finely chopped
• Ginger (optional)
• half tsp mustered seeds
• Pinch of asafoetida
• 5-6 Curry leaves
• 1 tsp Ghee
• 3-4 tsp oil
• salt to taste
• 2 cups water

Upma

Preparation:

1. Heat 1 tsp ghee in a pan and saute semolina in it for 5 minutes in slow flame. Take it out in a bowl.
2. Now clean the pan and add 3-4 tsp of oil in it. Heat the oil and shallow fry peanuts in it till they become golden brown.
3. Take out the peanuts in another bowl. Now add mustered seeds, let them crackle. Then add green chilies, curry leaves, asafoetida, ginger. 
4. Then add finely chopped onion and saute it till becomes transparent and slightly brown, add 1 tsp of sugar if want.
5. Then add 2 cups of water and bring it to boil. At this point add salt. 
6. Now add the semolina slowly. Keep stirring continuously while adding semolina so that the mixture wont form any lumps.
7. Stir continuously till the mixture become thick. Then cover the pan for 3-4 minutes. Garnish the upma with coriander and server hot with or without coconut chutney.

Note: 

You can add turmeric if you want your upma of yellow color.

Gulamba

Happy to return to blogging after a while. Today I am posting my ultimate favorite seasonal preparation preserved from generation to generation, Gulamba i.e raw mango jam. Its tangy and sweet taste is treat to taste buds. It is served side to main dish like pickle and can be served with hot chapati/puri/paratha.

Ingredients:

• Raw mango 2 cups peeled and grated. 
• Jaggery 2/3 cups grated as per the sweetness desired.
• cardamom powder.

Preparation:

1. Peel the raw mango and grate it. Squeeze the grated mango slightly to remove some juice out of it, to reduce the sourness.
2. Grate the jaggery.
3. Mix them together and keep aside for 2 hours so that jaggery and mango gets mixed well.
4. Now add cardamom powder and keep the mixture on low/medium flame till mixture gets thicken.(it gets a silky texture and thick consistency). Stir in between to not stick to bottom of pan.
5. Let it cool down completely and store it in glass jar. It can be refrigerated for 4-5 months.