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Corn Upma Recipe

Upma is a very famous South Indian breakfast dish and this recipe for Corn Upma is a variation of the original upma recipe. It is a healthy breakfast dish filled with the goodness of corn and milk.

  • Maize (fresh and tender) – 3 large
  • Milk – 3-4 cups
  • Grated coconut – 1 cup
  • Mustard seeds – 1 tsp
  • Curry leaves – 1 strand
  • Asafoetida (hing)- a pinch
  • Cloves – 4
  • Cinnamon – 1 inch
  • Ginger & green chilli paste – 1 tsp
  • Sugar – ½ tsp
  • Salt – to taste
  • Oil – 1 tsp
Take out the corns from the maize and put it in a blender and blend it just once (just one round) so that the corns get beaten. Keep aside.
In a pan heat oil and allow the mustard seeds to splutter and then add curry leaves, asafoetida, cloves, cinnamon and ginger-green chilli paste and sauté for 2 minutes.
Now add the beaten corn to it and mix well. Let it cook on low flame for 5-7 minutes till the corn is cooked. Once the corn is cooked add the grated coconut, salt and sugar and mix well again, sauté for another minute.
Now add the milk (enough milk so that the milk level and corn mix level is the same) let it cook on medium flame till the milk dries up. Mix well and remove from heat.
Serve hot garnished with grated coconut.
Note – as a variation you can also add carrots and beans or even cashews, it will add a nice flavour to it.

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