Thanksgiving is around the corner and it is that time of the year to feel blessed and thankful. Its festive everywhere with aroma of pumpkin spice permeating the grocery aisles and cafes.
When Talking Cranes asked me to make a fusion recipe for Thanksgiving, I fell all over myself to create one and it resulted in Pumpkin Cranberry Upma. Of course, I had to give soul to the recipe by adding pumpkin spice powder. I made the spice mix sans ginger powder since I love to use freshly grated ginger in dishes.
Serves 4-6 people.
For pumpkin spice mix :
6 tablespoon ground cinnamon
4 teaspoon ground nutmeg
4 teaspoon dry roasted and ground cloves
4 teaspoon dry ginger powder
For Upma:
1.5 cup roasted sooji or bansi rava
2 .5 tsp pumpkin spice powder
1 cup cubed pumpkin
1/2 cup dried cranberry
3 long thai green chillies slit
1 tsp urad daal
1.5 tsp mustard seeds
3-4 curry leaves
1 tablespoon sliced almonds
2 teaspoon freshly grated ginger (since my spice mix didn't have it).
Pomegranate seeds optional
Method:
Steam the pumpkin for 3 minutes in a microwave till al dente. Keep aside.
First splutter the mustard seeds in 4 tablespoon oil.
Add the green chillies, curry leaves , almonds, urad daal and roast them for a minute on low flame.
Add the spice mix and immediately add the rava.
Spice mix should not get over roasted or burnt in oil.
Roast the rava for about 3 minutes.
Add salt and enough hot water just to cover the rava.
Stir and let cook on low flame, maybe 8-10 minutes.
When the rava is almost cooked, add the pumpkin and cranberries.
Mix well and garnish with pomegranate if desired.
Thanksgiving breakfast ready to be served.
Comments
Post a Comment