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Piping hot semolina with tender medley of vegetables and some\u00a0spicy chutney is the way to break that fast on a cold\u00a0and frosty morning.<\/p>\n
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The simple sustains. We cook this so many times that we do not think before we cook, or pay attention. It gets done like a routine while I am concentrating on other things; nothing is measured, nothing planned…only good old spontaneity takes over. The old comfort of steaming hot pulao loaded with vegetables wraps around and heals.<\/p>\n
In most Indian homes, breakfast is elaborate and on the savory side. Parathas<\/strong><\/a>, pooris<\/a><\/strong>,<\/span><\/a><\/span> or pulaos with some chutney<\/a><\/strong> or a small side is usually the kind that satisfies. With both my parents working and with me unable to swallow anything more than a few sips of milk before I left for school, the big, fancy breakfasts were left for relaxed weekends only.<\/p>\n A<\/em> had an oral surgery prior to the winter break last year and that called for smooth, soft food for him for about a few weeks. So we have been \u00a0cooking \u00a0Khichuri<\/a>,<\/strong> Pulao, wholesome nutritious soups and the kinds. While these meals helps the ones who are recovering, they are also just perfect for this weather.<\/p>\n This recipe might remind some of you of upma. Rawa upma? may be… But since I am not familiar about a cuisine I did not grow up with, I am not exactly sure of the intricacies of upma.\u00a0\u00a0I have had several kinds of upma, with many different flavors and looks – all cooked by my friends at various times of my life. So I am assuming there are many\u00a0kinds\u00a0belonging to\u00a0regions of southern Indian. My favorite kind of upma is the pure white and light and airy ones, with not so many vegetables, but the tiny green dots of peas. My friend in college would make it this way. I never managed to make it so divinely white.<\/p>\n <\/p>\n <\/p>\n The recipes of the big breakfasts back home have slowly been moved to main meals here –\u00a0over the years, we have adapted to quick breakfast (or none for me most of the days) and\u00a0recipes like this one becomes a very wanted weekend brunch or a weekday lunch.<\/p>\n The one I have here is cooked like any pulao\/pilaf with any grains. This is the kind I grew up with – Sooji r Pulao<\/strong><\/em> or Nonta Sooji<\/strong><\/em> (savory or salty semolina<\/em>) as\u00a0it was called at home. The design of this recipe might actually have been originated from the upma and then adapted to suit our style and taste in our home.<\/p>\n This recipe involves only a few easy steps;\u00a0the initial tempering of the spices,\u00a0Saut\u00e9ing the vegetables and adding the grain, mixing everything together and adding water to cook. And then garnish before serving.<\/p>\n There are many kinds of semolina available; the coarse ones what we Indians usually call rawa or sooji works best here.\u00a0Feel free to use any kind and combination of vegetables.<\/p>\n <\/p>\n <\/p>\n <\/p>\n <\/p>\n <\/p>\n <\/p>\n Ingredients:<\/strong> (serves 4-6 as a side)<\/em><\/p>\n **Note: <\/strong>Since I have to have only tender vegetables, I used only peas and potatoes. Any kind of vegetables, including carrots, cauliflower, pepper etc may be used here.<\/em><\/p>\n W<\/strong>hen we are making a complete meal with this pulao\/pilaf, we do use a lot of vegetables (less grain, more vegetables)- in a way the semolina coats the vegetables and there is not much extra fluffy ones. Adjust ratio to your needs and likes<\/em>.<\/p>\n <\/p>\n \u00a0<\/strong><\/em><\/p>\n Method:<\/strong><\/em><\/p>\n <\/p>\n Light roast the semolina with ghee on a griddle\/tawa or pan. Stir frequently and do not allow it to turn brown. it should only be very pale golden. Once it starts changing the color and gets aromatic, remove from heat immediately. Set aside.<\/p>\n Heat the oil in a pan and add the mustard and cumin seeds and the tejpatta<\/a>. When the seeds sizzle, add the\u00a0chopped onions and the\u00a0hot green chilli peppers.\u00a0Cook until the onion\u00a0is translucent and soft and starts to turn brown on the edges.<\/p>\n Add the tomatoes and salt and stir well for all to combine.\u00a0Cook\u00a0until soft and mushy.<\/p>\n Add the vegetables, the tougher ones first. So if you are using potatoes and carrots and they need to be cooked through, add them first and cover the pan and lower the heat. Cook until they are tender. Add the other vegetables and do a quick stir fry.<\/p>\n Add the roasted semolina to the pan, only a little at a time, stirring constantly to prevent any lumps from forming. Slowly add water<\/p>\n Simmer and cook till the\u00a0pulao\u00a0is thick and cooked through\/softened. Turn off the fire and keep covered for a while – about 10 minutes.<\/p>\n Uncover and squeeze the lime juice and toss. Fluff well and break up lumps.<\/p>\n Sprinkle the chopped coriander and roasted peanuts if you are using. Serve piping hot with ketchup\/hot sauce\/chutney<\/a><\/strong>.<\/p>\n <\/p>\n <\/p><\/blockquote>\n <\/p>\n <\/p>\n <\/p>\n <\/p>\n Related Posts:<\/strong><\/em><\/p>\n![\"semolina-1.jpg\"](\"http:\/\/www.ecurry.com\/blog\/wp-content\/uploads\/2013\/01\/semolina-1-669x1024.jpg\" "\\"semolina-1.jpg\\"")
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<\/p>\nSemolina and Vegetable Pulao\/Pilaf<\/h6>\n
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