Week Six UPMA

Week Six  October 29 ;

Upma // step by step guide:

https://www.indianhealthyrecipes.com/upma-recipe-how-to-make-upma/

This week I am posting a breakfast or dinner recipe called UPMA. This is made from semolina flour. Usually, this recipe is served at times of religious gatherings at temples in India. I tasted this one when I went with my friends for a gathering.  It was delicious and just wondered how they made it because I loved to make it on my own. Time passed and I did not get time to cook and try independently. Now for this class, as I have to try new recipes every week I thought of trying this upma recipe 

I tried all the steps stated in the step-by-step guide The instructions were clear to follow. I had trouble roasting the somalina as it was very soft when I roasted the last end part of the somalina got a little burnt because I did not know how to roast it. Then I took half the part of semolina which was good roasted in a proper manner and started cooking. But for next time I learned that I should roast it or stir it as fast as I can with a low flame so that it does not get burned.

Overall I got most of the semolina in a good state that I used for cooking. I have added pictures of frying the onions and other ingredients mentioned in the recipe. I did not like to add cashews in my recipe so I did not add it. Other than that the recipe worked out very well. It was good not so delicious as I tasted in temples but overall I could eat it and used it for my breakfast. It said to add sugar or squeeze lemon on it i decided to have a pickle instead of lemon which tasted very good. Attached are pictures of my cooked upma and also added the link from where I prepared or learned this recipe. 

Thank you