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UPMA-I
•
1 1/2 cups farina (cream of wheat)
• 1 1/2 cups diced string beans, peas and cabbage
• 2 teaspoon salt
• 1/2 teaspoon cumin powder
• 1 broken chili
• 2 cups water
• 1/4 cup butter
Put farina into a dry skillet and stir briskly and continuously over medium flame until browned. When nicely browned, remove from fire and pour into a bowl. Heat butter. Make massala. Add vegetable. Let cook for a few minutes. Then add 2 cups water. Let it come to a boil and cook until the vegetable is done. Add 2 teaspoon salt. Add farina, stirring as you put it in. It will soak up water quickly and is done in no time. It has the consistency of dry halavah
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This Recipe is Copyright © -2006 The Bhaktivedanta Book Trust International. All rights reserved.
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