This was one of those mornings I crave something other than the usual American breakfast fare. South India is famous for their savory breakfasts such as Idli, Upma, Uttappam, Palappam to name a few. I most often make Upma and Uttappam because they are wonderful vehicles for loading breakfast with vegetables. This morning I chose … More Acorn Squash & Geen Peas Uttappam
Speaking of the abundance of yellow summer squash accumulating in the refrigerator, Faye stated that she intended to make a squash quiche the following day, but no, she didn’t want to do it for breakfast. So, then, what did she request for breakfast? Upma. Upma is a dish which frequently appears on our breakfast table. … More Summer Squash Upma
I have several favorite breakfast dishes but Upma is my favorite South Indian breakfast. It is usually made with roasted semolina but I have seen many substitutions for the main ingredient. This time I am using Soba (buckwheat) noodles. First I cooked the noodles, drained them and set them aside. While the soba noodles were … More Upma Made With Soba Noodles
Not every dish of every meal, even in households with the most sophisticated tastes, is a brand new, made from scratch creation. Sometimes there are leftovers whose destiny doesn’t need to be limited to being reheated and re-served in the original form. I get satisfaction from keeping waste to a minimum. From the moment I … More Breakfast dish using leftover rice and eggs.
Upma is a popular breakfast in South India. It was my favorite as a child growing up there. Upma is a savory porridge type dish commonly using semolina as a base and often including vegetables. I’m sure there are as many variations of this dish as there are cooks preparing it. This is my version … More Upma, My Favorite South Indian Breakfast