Comments on: Buttermilk Upma

by: pritya

Sat, 21 Apr 2007 02:39:44 +0000

Dear Indira, Buttermilk upma with cashewnuts - We had Punjabi neighbours when we were kids - and we used to love eating this dish at their place. Such a wholesome recipe…the dish is very appetizing on the plate.

by: Manisha

Thu, 29 Mar 2007 18:05:08 +0000

This sounds really yummy, Indira. We have a dish called ‘tikhat sanjha’ where we do what Anjali suggested, except that I use cream of wheat or farina. That is our upma. I’ve always smothered mine with dahi and had it with mango or lemon pickle. We make a meal of it at least once a week. I add a whole bunch of veggies - whatever I have at the moment. My grandmother used to make this with cracked wheat. I hated it when I was a child but it’s a different story now!

I think it’s a great idea to use buttermilk instead of just water. I will still need to serve yogurt with it, though.

Happy Anniversary to Mahanandi! Looking forward to many more unique as well as traditional recipes from you!

Vijay is also the same way Manisha. He likes to have upma smoothered with yogurt. Usually we add yogurt at the end or just before serving. But I tried this on a whim and it turned out good. Upma has that tangy homemade buttermilk undertone to it. It is a special taste and not everyone’s cup of tea, that’s for sure.
Thanks for the warm wishes!
- Indira

by: Greeshma

Thu, 29 Mar 2007 17:39:15 +0000

Hi Indira,
I tried this recipe with oatmeal for my dinner. I followed the exact same procedure except that I roasted the oatmeal with a tsp of ghee. And it was delicious. Thanks for the wonderfull recipe. Happy Birthday to Mahanandi and may you celebrate many more. Keep up the Good work.
Greeshma

Oatmeal version sounds great Greeshma. Glad to hear that you tried and liked the recipe.
Thanks for the wishes.
-Indira

by: Indira

Thu, 29 Mar 2007 00:11:37 +0000

Mika: I think you are going to like this recipe, give it a try.

Hi Anjali: We usually add water first to tadka and vegetables, boil and then add rava. First time I prepared in this way and I liked the results.

Hi Musical: I am a big fan of all types of upma and I often prepare them for meals, sort of like mini meals.:)

Nandita, I know, this is my first time also. But this method works for fluffy upma, give it a try.

Trupti: I must be from your state in my previous janam. I like to add a pinch of sugar to everything I prepare.:)

Hi Durga: Glad to hear that you tried and liked the broadbeans curry. That is one of my favorite curry recipes. Thanks for letting me know.

Anjali: Mor milagai addition sounds great. For my next try, I’ll add mor milagai. Thanks for this tasty tip.

Hi Bee, we usually make perugu (yogurt, curd) upma in our homes. On a whim I tried this version.:) Nice to know that you like it too.

Hi AV: I know, I observed the same thing.:)

It is a different taste, Prema. Worth trying.

Hi Swathi: Happy to see a fellow Nandyala vaasi. Eee upma ravva mana inti daggara dorike daani lage untundi. Upma muddga kaakunda podi podi ga vastundi roasted upma rava to cheste.

Hi Cynthia: Upma is a breakfast dish (India) prepared with rice and wheat products like suji, semolina, bulgar and cracked wheat etc. Little bit spicy and usually served with coconut chutney etc - tastes quite good and also preparing it is very easy. So quite popular.

Linda: , for a minute, I thought you are visiting Seattle.:)

Hi Latha: Thanks for the wishes and Ugadi subhakankshalu!

Hi Archana: I love your website and reading about your two little darlings. Pleasure is all mine, thanks Archana.

Laxmi, I didn’t notice. I guess I make a very bad mother.:)
Thanks for the reminder and I can’t believe I’ve been blogging for 2 years. My God, I feel quite old.

I was little bit worried when you mentioned that you are going to prepare this recipe to break your fast. I am relieved to hear that your tried and liked it. Thanks for letting me know Deepika.

by: Deepika Saripalli

Wed, 28 Mar 2007 15:30:02 +0000

Indira, Butter milk upma was a sure hit. It was loved by my husband who is an upma freak and never likes any upma other than that is made by him.Thankyou for the recipe. I made it with Semolina though

by: Laxmi

Wed, 28 Mar 2007 05:54:23 +0000

HI Indira,

Nice upma picture!!

26th is your blog 2nd aniversery.Your kid is now 2 year old. U didn’t celebrate this year aniversery, Why like that?

Bye
Laxmi.

by: archana

Wed, 28 Mar 2007 04:22:19 +0000

Indira

This looks delicious. My mother makes upma with a lot of ghee and it tastes super but I am a little calorie conscious (for good reasons nowadays!) and this recipe sounds healthy and unique. I am a huge yogurt fan so I might have to head to the indian stores to find this rava and make it.

Oh, thanks for the link on your site. I am humbled.

by: Latha

Wed, 28 Mar 2007 03:54:51 +0000

Hi Indira,
Happy belated Ugadi to you. Hope you had a good festival. I did try to post on your Ugadi post and saw that it was closed for comments.
Kept checking your blog everyday to see for updates! And was dissapointed (until now) to see that there were none.
Hope none of the dampened spirits persist and hoep you are back in action. Glad to see u’re lovely recipes and the homely pictures!
I love upma especially with bansi rava. I like the ‘vidi’ texture!
Cheers,
Latha

by: Linda

Wed, 28 Mar 2007 01:05:49 +0000

Hi Indira — I’m sitting here thinking it wouldn’t take me but a moment to *acquire* a taste for this buttermilk upma :)

by: Cynthia

Tue, 27 Mar 2007 19:51:25 +0000

Hi Indira,

Please educate me. What is upma?