Vegetable upma, as most of you would know, is one of the most popular South Indian breakfast dishes. 1 cup rava/semolina. 5-6 curry leaves. What's cookin' Wednesday Cast Party Wednesday Wine'd down wednesday Wonderfully creative Wednesday Tasty Tuesdays Recipe sharing monday Frugal Crafty home blog hop Wow Us Wednesday Wake up Wednesdaythe-yuck-stops-here-5 | weekend-recipe-link-party-4 Back to school lunch ideas INGREDIENTS. 1 cup rava/semolina
In nonstick skillet, cook pork over medium-high heat, breaking up with spoon, until no longer pink, about 5 minutes. Spoon scant 3 tbsp (50 mL) pork mixture on bottom third, leaving 1/2-inch (1 cm) borders on bottom and sides. Bake in 375°F (190°C) oven until golden and crisp, about 20 minutes
But you could also roast them on a pan over a stove-top. Baked Roasted Vegetable Pasta is a flavorful blend of oven roasted veggies tossed with cooked pasta and tangy tomato basil/marinara sauce
They can be baked or fried, sweet or savory, a snack or a meal. I have experimented with many empanada fillings including, peanut stew from Gambia, vegan bechamel from Argentina, and simple vegetable curries from India
In a 2-quart baking dish coated with cooking spray, layer half the beans, zucchini, carrots, potato, onion and celery. Cover and bake70-80 minutes, until vegetables are tender. 1 lb zucchini, cut in 1/4-inch slices. 3 small carrots, cut in 1/4-inch slices. 1 large potato, peeled, quartered and cut in 1/4-inch slices. 1/2 teaspoon lemon-pepper seasoning
But upmas are such quintessential dishes in the South-Indian community, that in keeping with the main objective of this blog, I think they have to be recorded, however mundane they appear today
Stir in the beet greens, allowing them to wilt from the heat of the vegetables. Bake, uncovered, in the preheated oven for 30 minutes, stirring once midway through baking. Return to the oven, and bake until the wine has mostly evaporated and the vegetables are tender, about 15 minutes more
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