Upma With A Twist!

Time to get all the ingredients together with Thanksgiving just around the corner. One of the most popular recipes, besides the Turkey, is the stuffing. The traditional way is making it from scratch or you can just buy the pre-made variety. Since we don't eat Turkey, that's not something we worry about. However, when we host the big dinner, we serve up some of the traditional dishes. Instead of Turkey, we usually make biryani or something hearty like koftas. Last year, we incorporated the stuffing by dressing it up a bit and making a dish out it...desi style. Have you ever heard of Stuffing Upma? You may have heard of stuffing and upma* separately, but have you heard of them together as one dish? We didn't think so and that is why you are seeing it now...in time for Thanksgiving. Serve up something new as part of the dinner or for the morning after. This recipe makes 4 to 6 servings.

Ingredients: 
- 1 packet (5oz/200g) of Bread Stuffing (plain variety, corn or wheat)
- 1 medium Onion, chopped (or use French's onion rings)
- 1 cup of Frozen Peas & Carrots
- 2 medium Tomatoes, cubed
- 1 cup of French Cut Beans, microwaved for 5 minutes
- ⅓ cup of Cashews, halved
- 6 to 8 Curry leaves (optional)
- 4 Green Chilies, finely chopped
- 1 inch piece of Ginger, finely chopped
- 1 tsp of Salt (or as needed)
- 1 tsp of each Whole Cumin and Mustard seeds
- 4 tbsp of Vegetable oil

Procedure:
1) Start off with preparing the seasoning for the dish by heating oil in a saucepan and adding cumin and mustard seeds. When they start to splatter, add cashews and fry them until golden. Then add onions, green chilies, ginger and saute until onions are caramelized.
2) Then add tomatoes and beans and stir until the tomatoes are cooked. Next add water as per the measurements on the stuffing packet.

Add salt, peas and carrots, and then allow the water to come to a boil, reduce the heat and mix in the stuffing quickly.

3) Stir until the vegetables and stuffing are mixed well and water is completely absorbed. Close the lid and cook for 2 to 3 minutes.

Hint: For flavor enhancement, mix in a tbsp of butter and serve hot.

Upma is a popular South Indian breakfast item made with semolina, variety of vegetables, and spices.

Soup To The Rescue!!

It was reported that the blizzard that hit the Northeast on Sunday, December 26th was the 6th worst in the history for the area. And to think, I was feeling bad about not attending my friend's wedding in Long Island. Phew!! We were stuck at home from 10AM 12/26 to 10AM 12/27. We had to wait 24 hours before we could shovel our way out. While most people hit the grocery stores to stock up on supplies, we decided to stay at home and out of the storm.
My mom was eager to try this new soup recipe she had in mind and so our dinner plans for the evening were set: Chat-pata Corn Soup.

Ingredients listed below are good for 3 servings:

- (1) 14.75oz can of Creamy Sweet Corn
- 1¼ tbsp of Coriander chutney
- Salt, as needed 
- 10 pieces of Fried onion rings, for garnish (optional)

Procedure:

1) Empty the sweet corn can contents, coriander chutney and 1 can of water into the blender. Blend until it is smooth for 2-3 min.

2) Pour out the blended contents into a saucepan (if a silky smooth consistency is desired, pass the mixture through a fine mesh colander or sieve) and add additional water to desired consistency. Add salt and allow the contents to come to a boil on medium heat. The soup will thicken slightly after removing from heat.

3) Pour it into bowls, garnish it with crunchy onion rings and savor the chat-pata taste on a cold wintry night.