Apr 18, 2012

Polenta Upma

Polenta is a golden yellow cornmeal, It is a staple food of the North Italy. Normally this traditional Italian staple makes a good combination with meat, chicken, fish, vegetables and mushroom is my choice with polenta.Traditionally polenta is cooked with water in to a creamy paste texture. Some times after boiling it may be deep fried or baked usually they make this fried version with leftover polenta. Coming to today's recipe Upma is a favorite South Indian break fast. Since my theme for this BM is cooking Italian in to Indian. Today I am going to mix the South Indian spices with traditional Italian staple food so here is my recipe for the day..polenta upma INGREDIENTS:---
Polenta --- 1 cup
Onion --- 1 medium chopped
Green chillies --- 2 chopped
Ginger ---   1 inch piece chopped
Curry leaves --- 1 spring
Oil  ---- 1 tab sp
Mustard seeds --- 1/4 tea sp
Channa dal -- 1 tea sp
Cumin seeds -- 1/2 tea sp
Water   --- 2 1/2 cups
Ghee --- 1 tab sp optional
Salt to taste
METHOD:--
1. Heat oil in a pan add mustard seeds let them popup then add channa dal, cumin seeds, fry for a while.
2. Now add chopped onion, curry leaves, chopped ginger, chopped green chillies and fry till onion turn in to transparent. (here you can add chopped vegetables like carrot, beans, green peas, potato, broccoli if you like.)
3. In the mean while boil 2 &1/2 cups water on the other side.
4. Add polenta to the onion mixture fry for 1 second then add boiling water salt to taste give a good stir cover and cook in a low flame for 5 minutes.
5. Now open and add ghee mix well and again cover and cook till done this will take another 4 minutes.
Now Polenta Upma is ready to serve.
I served this Polenta Upma with garlic stir fried vegetables for this you need..
Broccoli --- 1 small cut in to small flowers
Carrot --  1 big cut in to bite size pieces
Garlic -- 3 cloves crushed
Olive oil --- 1 tea sp
Salt to taste
Pepper powder
Boil water with little salt and broccoli set a side for 5 minutes and Strain water and leave a side.
Heat oil in a pan add crushed garlic, carrot pieces, broccoli, salt and pepper give a good stir and remove from heat and serve.
This is my third recipe for Blogging Marathon 15 th edition in the theme of Cook Italian in Indian style and lets check the Marathon page



22 comments:

Rajani S said...

Looks nice :)

Poonam Borkar said...

upma looks delicious..lovely clicks!!
Spicy-Aroma

Suparna said...

healthy option for breakfast, looks neat!

Usha said...

Love your Indian version of polenta. Looking at the pictures, I would not have guessed the star ingredient here is Polenta. Good job!

Kalyani said...

wonderful variation from polenta !! superb ...


Kalyani
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Shama Nagarajan said...

yummy recipe....

Priya said...

Upma looks fabulous, cant take my eyes from that broccoli stir fry..excellent spread..

vaishali sabnani said...

This is really healthy..bookmarked..

DivyaGCP said...

Upma looks delicious.. Love your presentation..
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Premalatha Aravindhan said...

wow delicious upma,luks gr8!

Chef Mireille said...

great twist on polenta..and beautiful photo too with the fresh veggies!!!

Jayasri Ravi said...

A fantastic variation for polenta, healthy and delicious too, i love broccoli stir fry, beautiful clicks dear

Srivalli said...

That's so good..I was hoping you would make something with this..

Harini-Jaya Rupanagudi said...

Indian twist to polenta is just brilliant!

Jayashree said...

Looks good.

Unknown said...

I don't know how you get such innovative ideas...love the thought and the polenta upma. Very nice!!! Jayanthi (www.sizzlingveggies.com)

maha said...

looks so yummy!superb.
maha

Rasi said...

another food one.. loved the way you have served it :)..

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The Pumpkin Farm said...

lovely presentation and easy recipe...looks great

Archana Vivek said...

Nice version. Yumm. Did it taste like Godhumba or Lapsi?

Suma Gandlur said...

Looks colorful. I too make it sometimes for a change.

PJ said...

Very professionally set platter.Looks freat :)