Monster Mouth

Hello,

'Health awareness' has been around like forever. But social media seems to have provided it, not the proverbial wings but a jet pack. Diet foods & fads pop-in practically every news feeds; it's annoying at times😒!!

I'm not against dieting🙏; it's a must where needed. My problem is when absolutely healthy people join the mad-wagon (My opinion, you may not ship it😎)

Personally speaking, I can't stay hungry.

Blame it on metabolism or my hyper acidity, I need to eat every 2-3 hours. This habit has even earned me the moniker of 'Monster mouth', by a very close friend.😄

Yet, there are days when such snacking is just not possible. Those are the times to load up a hefty breakfast, and let water & caffeine do the the rest😁.

An Indian breakfast is ideal for such ordeals; despite the fact that some can be tad heavy on time, and or requires some bit of chopping work.

My favourite is hands-down Upma! A popular South-Indian breakfast dish; made with rava (semolina) roasted with seasoning of vegetables, cooked in dry porridge-like consistency.

The traditional one, has just the stark essentials onion-mustard seed-green chili; adding a few veggies (although optional) makes it not only visually appealing, but also makes it more filling.

RECIPE:

Time taken: 20-25mins

Serve size: 2-3

Method:

1) Take a about half bowl of good quality rava/semolina (do not use the superfine-granules variety).

2) Chop one onion finely, 2 green chillies in thick chunks (my hubby is not a big fan of spicy breakfast dishes, so big chunks help keep the heat low-key) and diced vegetables - half carrot, 1tbsp of green peas, 1tbsp of corn kernels, 1-2 french beans (optional)

3) The key to a good upma is the oil, so heat about 2-3 tbsp of vegetable oil (or cooking oil). Crackle a pinch of mustard seeds, few curry leaves & add the onions. Lower flame & saute till onions are translucent.

4) Add half tsp of salt & pinch of sugar, now drop in the chillies & vegetables; cover and cook for 2-3 mins.

5) Add the rava/semolina, slow cook till the rava is completely roasted (takes a good 5-7-mins if using non-roasted rava/semolina) . Add 3/4th cup of water & let the rava puff up, soaking the moisture.

6) Keep stirring to avoid catching the bottom; it's ready when water is completely dried up. A well cooked Upma will always have the rava granules well fluffed, easily seperated.

7) Serve hot, though it tastes fairly good at room temperature too.

Hope you enjoyed this recipe & try making this wholesome breakfast sometimes. It's been 3 hours & I can feel faint stirrings of my tummy, I need to grab a fruit before monster roars :)

Cheers!!!