Somehow this recipe got really messed up. Edited a little better with apologies.
INGREDIENTS:
1 cup farina (sooji)
1/2 c chickpeas, soaked and cooked until tender (opt)
2-3 c assorted chopped vegetables (cauliflower, spinach, string beans, carrots, zucchini..)
about 4-5 T ghee
1 t fresh ginger root, minced
1 t cumin seeds
1 t ground coriander
1 t fenugreek seeds (methi)
1/4 t black pepper
a pinch of hing (opt)
1 t turmeric
water
1 1/2- 2 t salt (depending on how much vegetable and chickpea etc is added)
a handful of roasted cashews (opt)
a handful of raisins (opt)
2 T fresh coriander leaves, chopped
4 cups water
DIRECTIONS:
1. Heat a couple tablespoons of ghee in a frying pan and toast the farina on low heat while doing the next steps.
2. In a medium sized sauce pan, chaunce 2-3 T of ghee with the ginger root and cumin seeds. Stir until they are brown.
3. Add the coriander, fenugreek, black pepper and turmeric.
4.. Add the vegetable and stir fry a couple minutes coating them with the ghee and spices
3. Add a couple cups of water to the vegetables and bring to a boil. Then cover and cook on high heat until vegetables are softened and water gone.
5. At this point, add two more cups of water and the salt to the vegetables. Bring to a boil and then stir in the farina. Turn up the heat of the farina first, to make it nice and hot, but be careful not to burn! Should be lightly browned and very hot.
6. Carefully stir in the hot farina into the boiling water and vegetables. Turn off the heat and let sit a few minutes more to absorb the liquid.
7. Stir in raisins, roasted cashews and chickpeas. Garnish with chopped coriander. Offer with a lemon wedge and or sliced avocado and or a bowl of yogurt and dates for a simple breakfast.
VARIATION: To use less ghee, dry roast the farina.
INGREDIENTS:
1 cup farina (sooji)
1/2 c chickpeas, soaked and cooked until tender (opt)
2-3 c assorted chopped vegetables (cauliflower, spinach, string beans, carrots, zucchini..)
about 4-5 T ghee
1 t fresh ginger root, minced
1 t cumin seeds
1 t ground coriander
1 t fenugreek seeds (methi)
1/4 t black pepper
a pinch of hing (opt)
1 t turmeric
water
1 1/2- 2 t salt (depending on how much vegetable and chickpea etc is added)
a handful of roasted cashews (opt)
a handful of raisins (opt)
2 T fresh coriander leaves, chopped
4 cups water
DIRECTIONS:
1. Heat a couple tablespoons of ghee in a frying pan and toast the farina on low heat while doing the next steps.
2. In a medium sized sauce pan, chaunce 2-3 T of ghee with the ginger root and cumin seeds. Stir until they are brown.
3. Add the coriander, fenugreek, black pepper and turmeric.
4.. Add the vegetable and stir fry a couple minutes coating them with the ghee and spices
3. Add a couple cups of water to the vegetables and bring to a boil. Then cover and cook on high heat until vegetables are softened and water gone.
5. At this point, add two more cups of water and the salt to the vegetables. Bring to a boil and then stir in the farina. Turn up the heat of the farina first, to make it nice and hot, but be careful not to burn! Should be lightly browned and very hot.
6. Carefully stir in the hot farina into the boiling water and vegetables. Turn off the heat and let sit a few minutes more to absorb the liquid.
7. Stir in raisins, roasted cashews and chickpeas. Garnish with chopped coriander. Offer with a lemon wedge and or sliced avocado and or a bowl of yogurt and dates for a simple breakfast.
VARIATION: To use less ghee, dry roast the farina.