Perfect Upma Recipe with Chefs Nisha and Priya
Join our chefs, Nisha and Priya, as they walk you through making the perfect Upma. It’s not just about the recipe; it’s about having fun in the kitchen while learning how to avoid common mistakes. Let’s dive in!
Step 1: Getting the Ingredients Ready
Nisha: “Okay, Priya, we’ve got everything for our Upma today, right? The semolina, mustard seeds, ghee... all set?”
Priya: “Yes, Nisha! We’re good to go! I’ve also got the veggies—carrots, peas, and onions. Gotta have some color in the Upma, right?”
Nisha: “Absolutely! A good Upma is not just tasty, but also beautiful. Let’s make this look as good as it tastes!”
Step 2: Roasting the Semolina
Priya: “Okay, so here comes the tricky part—roasting the semolina. You’re right, it has to be slow and steady. Not too fast, or it’ll burn, right?”
Nisha: “Exactly! We want it to get that lovely golden color. Patience is key, Priya. This is where most people mess up. If it’s too dark, your Upma will taste bitter.”
Priya: “Got it. So we keep stirring and keep the heat low, right?”
Nisha: “Yep, just like that. Golden and fragrant—that’s the perfect semolina!”
Step 3: Tempering the Spices
Priya: “Now, let’s heat up the ghee. I love the smell of mustard seeds popping in ghee—such a nice aroma!”
Nisha: “I know, right? It’s the sound of perfection! Let’s start with the mustard seeds. Once they pop, we’ll add the cumin, curry leaves, and of course, the green chilies for a kick.”
Priya: “You know, I’ve had Upma before where they skimped on the spices. It was so bland! Gotta get the spices right.”
Nisha: “Exactly. A little extra cumin never hurts!”
Step 4: Adding the Veggies
Priya: “Okay, the veggies go in now, right? Peas, carrots... I’m thinking of adding a little bit of ginger too. What do you think?”
Nisha: “Oh, definitely! Ginger adds that zing! And don’t forget the onions—they’re going to get nice and soft and bring sweetness to the dish.”
Priya: “Mmm, I can already smell it. This is going to be delicious!”
Step 5: Water and Simmering
Nisha: “Alright, now for the magic part—adding the water. Remember, Priya, it’s two cups of water for one cup of semolina. Too much water and it’ll be soggy!”
Priya: “Yep, I’ve got the ratio down. I’ve ruined Upma before by adding too much water! Never again!”
Nisha: “That’s the secret—perfectly soft, but not mushy. Once it absorbs the water, it’s time to cover and simmer for a few minutes. This part is important for all the flavors to meld.”
Step 6: Finishing Touches
Priya: “We’re almost there, Nisha! Let’s finish it off with a squeeze of lime and some fresh coriander. The tanginess will balance everything out!”
Nisha: “And a dollop of ghee on top, of course! We need that rich, buttery finish. Don’t be shy with it!”
Priya: “And I love pairing it with coconut chutney. It just takes it to the next level!”
Upma Variations and Tips
Nisha: “Upma is so versatile, right? You can add whatever veggies you like. I’ve even made it with paneer before, and it was amazing!”
Priya: “Ooh, paneer in Upma? That sounds incredible! I also add a few cashews sometimes for a little crunch.”
Nisha: “You know what else works great in Upma? A little bit of sambar powder for some extra flavor!”
Common Mistakes to Avoid
- Don’t rush the roasting process—slow and steady wins the race!
- Don’t overdo the water—use the right ratio to avoid soggy Upma.
- Don’t forget the spices—they’re what give your Upma that amazing flavor!
Conclusion: The Perfect Upma!
Nisha: “And there we have it—the perfect Upma, ready to be devoured!”
Priya: “It looks amazing, Nisha! I think we’ve just made Upma the best it can be.”
Now it’s your turn to make this delicious Upma at home! Enjoy, and don’t forget to share your own tips and tricks with us!
 Recipe with Chefs Nisha and Priya - How to Make Upma){kind=link}
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