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UPMA-II
(serves 4)
•
4 Tablespoon ghee
• 1/2 cup peas
• 1 cup farina (cream of wheat)
• 2 med. green peppers (cut in small pieces)
• strained juice of lemon
• 1 small cauliflower or cabbage (cut in small pieces)
• 2 Tablespoon butter
• 1/2 teaspoon turmeric
• 2 teaspoon salt
• 1/2 teaspoon cayenne pepper
• pinch asafoetida
Put the ghee in a deep pot and heat it well. Add the chopped cauliflower or cabbage until it becomes clear and slightly soft. Add green pepper and saute about 5 minutes, stirring continuously. Add water, peas and spices and bring to a fast boil; then turn the heat slightly down and cook several minutes until vegetables are tender. Add farina by pouring it slowly with one hand and stirring with the other to avoid lumps. (The farina should be dry roasted beforehand.) Add the lemon juice and butter. Stir very firmly until upma is perfectly blended and not mushy-about 5 minutes. This is very tasty and easy to prepare.
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This Recipe is Copyright © -2006 The Bhaktivedanta Book Trust International. All rights reserved.
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