Coriander Upma { Morning Breakfast } Recipe by Alka Bhandari
Cooking Instructions 1 Dry roast the semulina in a broad non-stick kadhai on a medium flame for 3 to 4 minutes or till it turns light brown in culor, stirring continuously. Keep aside. 2 Heat the oil in a broad non-stick pan and add the urad dal and mustard seeds. When the seeds crackle, add the asafoetida, curry leaves, onions, and sauté on a medium flame for 1 minute. Add the roasted semulina and salt and sauté on a medium flame for 1 more minute 3 Add the coriander chutney and cook on a medium flame for 1 minute. Add tomato & peas Add 1 glass of water { use hot water } and cook on a medium flame for 1 to 2 minutes or till the water evaporates, while stirring continuously. Mix well and cook on a medium flame for 1 to 2 minutes. Serve hot & enjoy 1 Dry roast the semulina in a broad non-stick kadhai on a medium flame for 3 to 4 minutes or till it turns light brown in culor, stirring continuously. Keep aside. 1 Dry roast the semulina in a broad non-stick kadhai on a medium flame for 3 to 4 minutes or till it turns light brown in culor, stirring continuously. Keep aside. 2 Heat the oil in a broad non-stick pan and add the urad dal and mustard seeds. When the seeds crackle, add the asafoetida, curry leaves, onions, and sauté on a medium flame for 1 minute. Add the roasted semulina and salt and sauté on a medium flame for 1 more minute 2 Heat the oil in a broad non-stick pan and add the urad dal and mustard seeds. When the seeds crackle, add the asafoetida, curry leaves, onions, and sauté on a medium flame for 1 minute. Add the roasted semulina and salt and sauté on a medium flame for 1 more minute 3 Add the coriander chutney and cook on a medium flame for 1 minute. Add tomato & peas Add 1 glass of water { use hot water } and cook on a medium flame for 1 to 2 minutes or till the water evaporates, while stirring continuously. Mix well and cook on a medium flame for 1 to 2 minutes. Serve hot & enjoy 3 Add the coriander chutney and cook on a medium flame for 1 minute. Add tomato & peas Add 1 glass of water { use hot water } and cook on a medium flame for 1 to 2 minutes or till the water evaporates, while stirring continuously. Mix well and cook on a medium flame for 1 to 2 minutes. Serve hot & enjoy More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Chicken and Dumplings Hash Brown Sausage Hash Kenyan Ugali na Sukuma wiki 🇰🇪 Leftover Pot Roast Cheesy Beef Ramen Bowl Banana and oatmeal pancake Chicken and Dumplings Hash Brown Sausage Hash Kenyan Ugali na Sukuma wiki 🇰🇪 Leftover Pot Roast Cheesy Beef Ramen Bowl Banana and oatmeal pancake Banana Shortbread Cookies Tuscan Chicken Pasta Crockpot Easy Chuck Roast Chicken nuggets GF DF Idlis with Chana dal Chutney Sorghum and Wheat Chapatis Rava Upma Leftover Pot Roast Cheesy Beef Ramen Bowl ব্রকলি65 Bathua paratha Banana Shortbread Cookies Tuscan Chicken Pasta Crockpot Easy Chuck Roast Chicken nuggets GF DF Idlis with Chana dal Chutney Sorghum and Wheat Chapatis Rava Upma Leftover Pot Roast Cheesy Beef Ramen Bowl ব্রকলি65 Bathua paratha