Upama

Upama (pronounced "Oop-ma") is a spiced cream of wheat dish that comes from Southern India in the Madras region. It's like the comfort food of India. It can work well as a side dish, or as a nice meal by itself.

Serves 4
cook time: 30 min.
prep time: 15 min.

Ingredients:
1 1/2 c. cream of wheat*
1 med. red onion, chopped
1 c. frozen peas, thawed
1 tomato, diced
1/2 c. cilantro
1/2 c. roasted cashews
1/2 c. shredded coconut
1 T. ginger, minced
3 chiles (de arbol.)
2 bay leaves or curry leaves*
2-3 T. ghee* or butter
2 t. mustard seeds
2 t. salt (or to taste)
pinch of sugar
2 c. water
fresh lemon juice to taste

* cream of wheat: soji (comes in thick or thin), is found in any Indian market, or you can just use American cream of wheat. If you use thick soji, you will need to add more water.
* curry leaves can be found in Indian markets, but if you can't find them, bay leaves are a fine substitute.
* ghee (clarified butter) can be found in Indian markets as well as Whole Foods, and a lot of higher-end markets.

1. Sauté cream of wheat dry in a pan over medium heat, until it browns, about 10 minutes.

2. Remove cream of wheat from pan, and put aside in a plate or bowl.

3. Over medium heat, melt ghee or butter in the same pan that you sautéd the cream of wheat, and add the mustard seeds until they crackle and pop open, about one minute. Add the bay leaves, ginger and chiles, another minute.

4. Add onions and stir until translucent, about five minutes. Add water. Bring to a boil. Add peas, tomatoes and cashews when water begins to boil. Add salt, and pinch of sugar. Bring water back to a boil. Add cream of wheat, stir and lower heat and cover. Simmer for three minutes.

5. Garnish with coconut and cilantro and squeeze lemon juice.

6. Enjoy!

Chhaya's Lentil Soup

 This blog is inspired by Leela, Chhaya's mother. Chhaya talks endlessly about the wonderful flavors she would conjure up while she was cooking. You can just picture the steam in the small kitchen in India, and smell the spices hitting the pans, their aroma becoming an olfactory extravaganza. Chhaya has her own inherent sense of how to tantalize your taste and come knocking down her door for more. The flavors you will experience here will be from a long train of Indian women's sense of spice. Enjoy!

What you need:

- 1 c. brown lentils
- 1 T. olive oil
- 2 medium red onions; 1 chopped for roasting; 1 diced
- 2 bay leaves
- 1 c. celery chopped
- 7 small carrots; 5 chopped in 1.5-in. chunks for roasting; 2 diced
- 1 T. ginger, minced
- 1 T. garlic, minced
- 2 Serrano chiles, stemmed, seeded and finely diced
- 1 c. red pepper, diced
- 2 c. water
- 1 13.6-oz. can of coconut milk

Spices:
- 1 T.  ground cumin
- 1 T. ground coriander seeds
- 1/2 T. garam masala
- 1/2 t. cayenne pepper
- pinch of brown sugar
- salt and pepper

- cilantro, lemon juice and sour cream (or greek yogurt) for garnish

1. Cover lentils with at least one inch of warm water. Soak for 2 hours. Drain and rinse.

2. Preheat oven to 375°. Chop 5 carrots and one medium onion. Coat in olive oil, salt and pepper. Place parchment paper on cookie tray, and place carrots and onions on tray. Roast for 30-45 minutes, or until carrots are soft. Place in blender or food processor with 1/2 cup of water. Purée.

3. In a dutch oven or large soup pot, sauté onions with carrots, celery, garlic, ginger and chiles. When onions are translucent, add the red peppers. Add the lentils, roasted carrot purée and 2 cups of water. Bring to a boil. Boil for 10 minutes.

4. Add spices. Add coconut milk.

5. Garnish with cilantro, sour cream or greek yogurt, a splash of lemon...if you're brave, some fresh chiles!

6. Savor the flavor.