Your Friday prompt for Stream of Consciousness Saturday is “directions.” Find a household cleaner/bottle of shampoo/something in the freezer/anything you can find with instructions on it, then copy down a single direction (just one) on how to use/cook/etc. your chosen thing, and make it the first line or word of your post. Then keep writing whatever comes out. Have fun!
‘Step 1- Dry roast…’ were the words on the side of the vermicelli packet. I was to roast the semolina vermicelli to make upma. I have not made upma from vermicelli for a long time, I usually make from wheat cuts. It is a tasty dish for breakfast. I remember those days when upma and beaten rice upkari were the staple dishes for morning breakfast at a marriage or any other social or religious function. But slowly, over the years the trend changed. People started getting idlis and sambhar made for breakfast. They are still prepared as they can be prepared in bulk. Many idlis can steamed at a time in a big vessel meant for that.
But as years passed people started getting different types of dosas , parathas and other dishes prepared for breakfast. Maybe each family wanted to show that they were getting something special prepared. And I suppose competition also played a major role 😊. At one time people started getting very nostalgic about upma and beaten rice upkari. They are simple and tasty dishes.
Dry roast also reminds me of the rasam masala powder that make regularly. This recipe was given by my doddamma to my mother and she gave it to me.
(Any measuring cup that you use)
Coriander seeds – 1 ½ measure
Cumin seeds -1 measure
Fenugreek seeds ¼ measure
Red chillies – 1 ½ measure
Black pepper – less than ¼ measure
Asafoetida – a little, Turmeric powder
Raw rice – less than ¼ measure
Roast separately and powder.
“A recipe has no soul, You as the cook must bring soul to the recipe”
– Thomas Keller.