About this blogAn Authentic Indian inspired journey bringing you tasty recipes, culinary products, classes and specials offered by East India Pantry and Saffron Valley.
Special Offers & Exclusive Recipes
- Lasooni Chicken, Aloo Papdi Chaat, Shahi Veg Korma, bhindi Masala, Kadai Panir, Kashmiri Pulao,… http://t.co/djOL6L2kLB 11:29:58 AM June 11, 2013
- Indo-Chinese today! Singapore Noodles..oh yeah!! @ Saffron Valley http://t.co/uYBiOrUIFK 08:19:01 PM June 10, 2013
- Get out and experience some thing different tonight. 03:53:31 PM June 08, 2013
- Grilled Salmon Tikka, Pulao, Delicious lentil yogurt soup! #whatsforlunchslc #slcindian #instaslc… http://t.co/1AgjO58OL8 12:19:20 PM June 07, 2013
- All You Can Eat
- Appetizers & Soups
- Culinary Classes
- Culinary Journeys
- East India Pantry
- Fit & Feast
- Healthy Indian
- Indian Culture
- Indian Spices
- Lunch Buffet
- Meat Main Course
- Saffron Hot Spots
- Saffron Valley
- Spice Elixir
- Take Out
- Veg. Main Course.
Tag Archives: Best Indian Restaurant Utah
Upma is a south Indian breakfast dish made from semolina or cream of wheat similar to grits or polenta. Upma can be served just plain with any variety of chutney (sweet or spicy) or for a truly international breakfast serve it with roasted garlic potatoes and spice scrambled eggs.
There are different versions of Upma, depending on the region it is made in. Some use vegetables, while others are just plain tempered with whole spices.
Here is a quick recipe to make plain Upma.
Semolina and other spices mentioned here can be purchased at any Indian grocery store. Semolina can be substituted with cream of wheat.
1 cup slightly roasted semolina (cream of wheat)
1 medium sized onion, sliced
1 green pepper, split lengthwise (Serrano or Jalapeno)
1 tbsp split channa dal
½ tbsp split urad dal
½ inch ginger grated or chopped finely
3 cups water
1 tsp mustard seeds
½ tsp cumin seeds
1 sprig of curry leaves
2 tbsp oil or clarified butter (ghee)
Salt to taste
In a pan, heat oil or ghee. Add mustard seeds. Let the seeds crackle for a few seconds. Now add cumin seeds along with channa dal and urad dal. Fry till they just start to change color. This takes less than a minute.
Next add cashews and by the time, the cashews are toasted in the oil, the dals should be a golden brown color too.
Add the green pepper, chopped ginger, curry leaves. Next add onions and fry till they become translucent. About 3 minutes.
Next add water and salt to this mixture and let it come to a boil.
When the water comes to a vigorous boil, simmer the flame and add the roasted cream of wheat to it.
Keep stirring while adding the semolina (cream of wheat), little by little, to keep the mixture from forming lumps.
Once all the cream of wheat has been added, give it a final stir. Cover the lid and simmer for 5 minutes.
Garnish upma with coriander/cilantro leaves.
Fancy eating a giant crispy dosa dipped in piping hot spicy sambhar? How about some Valapoo Vada (fritters made with banana flower)? Saffron Valley is bringing South Indian food to Salt Lake City through their third annual South Indian Food … Read more
Chicken Tikka Masala is unquestionably the most popular dish in our Saffron Valley restaurants. A luscious combination of tomatoes, onions, ginger and spices make up the sauce coating tender pieces of tandoor baked chicken that make it so irresistibly yummy! People … Read more
Ennai Kathirikai Curry Ennai Kathirikai or curried baby eggplants is a delicious dish from Tamil Nadu region of India. Baby eggplants or aubergines are carefully slit and stuffed with fresh ground spice paste, shallow fried and then cooked in a … Read more
Saffron Valley highlighted a traditionally distinctive menu of grilled kebabs complete with select wine pairings during their 3rd Annual Kebab & Wine Carnival. The kick-off for the 2-week long Kebab & Wine Carnival began at their newer downtown … Read more