Arvindus

Devanna

Mediterranean Semolina

  • Title: Devanna, Mediterranean Semolina.
  • Author: Arvindus.
  • Publisher: Arvindus.
  • Copyright: 2022, Arvindus, all rights reserved.
  • Index: 202205111.
  • Edition: html, first edition.

In India and other regions semolina recipes like this one are called 'upma''. This recipe is using mediterranean flavours.

Ingredients1

The ingredients are fit for two to four portions.

  • 2 Cups semolina.
  • 1 (Red) bell pepper.
  • 2-3 Tomatoes.
  • 2 Cups vegetables like blanched selery, broccoli, carrot.
  • 1 Spoon ghī or sesame oil.
  • 1 Tea spoon grated ginger.
  • ½ Tea spoon dried thyme.
  • ½ Tea spoon dried oregano.
  • ½ Tea spoon dried basil.
  • ½ Tea spoon dried marjoram.
  • ½ Tea spoon paprika powder.
  • 1 Tea spoon tomato powder.
  • ⅛ Teaspoon chili powder (optional).
  • 2-3 Cups water.
  • 2 Spoons olive oil.
  • ¼ Teaspoon black pepper powder.
  • ¾ Teaspoon salt.

Preparation

  • Remove the seeds and stem from the bell pepper and roast it (for instance in an oven) untill it starts to brown a little.
  • Blender the bell pepper together with the tomatoes to a smooth sauce.
  • Cut the vegetables in small pieces.
  • Heat the ghī or sesame oil, add the ginger and the dried herbs and spices (except the tomato powder) and fry them for a few moments.
  • Add the vegetables and fry them for a few moments.
  • Add the bell pepper and tomato sauce, then add the tomato powder, bring to a boil and let the whole simmer until the vegetables are just done.
  • Dry roast the semolina in another pan untill it starts to become brown.
  • Bring the water to boil.
  • While the semolina is still hot mix in the vegetables, sauce and water. The semolina will sputter.
  • Give the semolina some time to soak in the liquid until it becomes rather dry. If the semolina stays too wet you can cook the whole a bit more without a lid on the pan until the semoline more or less dried (stirr to avoid burning).
  • Reduce the heat, add the olive oil, black pepper and salt and stir.