Using the recipe at Mahanandi as a guide.
Nothing different from what we usually do for upma. Nothing different to account for the cracked wheat – heavier, larger, less processed grains. 4 cups of water though, for a cup of cracked wheat. Regular Rava does not need this much.
I will fry the cracked wheat a bit …. Also will add roasted peanuts ….
Here goes nothing.
The proof of the pudding
Just finished the making, and the eating. Very promising. Passed the smoke test – I could eat it without any accompaniments.
- I used the cracked wheat from the Indian store – Swad brand.
- One medium-sized yellow onion.
- One Roma tomato
- All of one green pepper (only it was red)
- 3/4 inch diameter, and length, ginger, chopped into thin strips
- a handful of peanuts, which I roasted.
- Salt, and Olive oil
- I did not have any of the dhals for seasoning, nor even cumin. Only had mustard seeds.
I followed the Mahanandi recipe pretty closely. I did not roast the cracked wheat. And I was not my usual timid self with the salt.
One cup of uncooked cracked wheat, produced an astounding amount of upma – enough for a light breakfast for 4 to 6 people. How economical! Perfect for people that have to watch the budget – cheap, voluminous, and healthy.
For one person, I would just use half a cup. Throw vegetables in, and even this will make enough for a 3 light meals, I think.
What will this taste like cold? How to best heat it? Don’t know.
The grains, when cooked, were huge. Very rice like. I think this is a viable substitute for rice. I am thinking we could even serve it at dinner, like they do jeera rice. How to make jeera cracked wheat?
Next time, I will try adding garlic, and maybe spinach or methi. This will make it more palau like, and perhaps more appropriate for lunch, or dinner.