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.
- 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. |
