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Prep time
10 minutes -
Cook time for supper
Half-hour -
Serves
4
Writer Notes
Indian version of a less watery extra creamy semolina porridge, stout of crispy greens and hundreds spices. —prashansa
Elements
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1
Inexperienced Bell Pepper
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1
Red Bell Pepper
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1
Red Onion
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1 teaspoon
Mustard seeds
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1 teaspoon
Cumin Seeds
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1 tablespoon
Cooking Oil
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2 cups
semolina
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1 cup
Milk
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1 cup
Water
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1 handful
sweet corn
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1/2 teaspoon
Inexperienced Chillies diced
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1/2 teaspoon
Ginger paste
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Salt
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1 handful
cilantro leaves
Instructions
- Initiate with dicing the total greens and pickle aside in a bowl.
- Add corn to the bowl.
- In a pan, launch with cooking oil on a medium excessive flame.
- As soon because the oil heats up add the Mustard seeds and the Cumin seeds and stay up for them to crackle.
- As soon as they launch crackling, add the golf green chillies and the ginger paste. Now add the greens and the semolina and sauté till the mix gets aromatic and the semolina gets a small bit darker in coloration.
- While repeatedly mixing, add milk till the total semolina is soaked and the mix is uniformly liquid.
- Add the water mixing repeatedly.
- Cook dinner till the mix starts getting thicker and add salt to taste.
- Prospects are you’ll maybe presumably also regulate to the consistency you fancy by adding extra water or cooking for moderately longer. Ideally it will soundless explore a small bit thicker than porridge.
- Garnish with cilantro and aid heat!