Indian Oats Upma Recipe

Oats: A healthy grain that forms the base of this dish, providing fiber and nutrients.

Oil: Used for sautéing and tempering the spices and vegetables.

Mustard seeds: Adds a pungent, slightly spicy flavor when they splutter in hot oil.

Cumin seeds: Imparts a warm, earthy flavor to the dish.

Onion: Adds sweetness and depth of flavor when sautéed.

Tomato: Provides acidity and a slight tanginess to balance the flavors.

Mixed vegetables: A combination of carrot, peas, and beans adds color, texture, and nutrition.

Water: Used to cook the oats and bring everything together.

Salt: Enhances the overall flavor of the dish.

Turmeric powder: Adds a warm, earthy flavor and a vibrant yellow color.

Red chili powder: Provides heat and a spicy kick to the dish.

Lemon juice: Adds a fresh, tangy flavor that brightens up the dish.

Coriander leaves: Freshly chopped, they add a burst of freshness and a hint of citrus.

When roasting the oats in step 5, ensure you stir continuously to prevent them from sticking to the pan and to achieve an even roast. This step enhances the flavor and texture of the upma, giving it a nutty aroma. Additionally, when adding the mixed vegetables, cut them into uniform small pieces to ensure they cook evenly and blend well with the oats.

• oats - Substitute with quinoa: Quinoa provides a similar texture and is also a healthy whole grain.

• oil - Substitute with ghee: Ghee adds a rich, buttery flavor and is commonly used in Indian cooking.

• mustard seeds - Substitute with nigella seeds: Nigella seeds offer a similar pungent flavor and are often used in Indian cuisine.

• cumin seeds - Substitute with caraway seeds: Caraway seeds have a similar earthy flavor profile and can be used as a substitute.

• onion - Substitute with shallots: Shallots provide a milder, sweeter flavor compared to onions.

• tomato - Substitute with red bell pepper: Red bell peppers add a sweet and slightly tangy flavor, similar to tomatoes.

• mixed vegetables - Substitute with frozen mixed vegetables: Frozen mixed vegetables are convenient and offer a similar nutritional profile.

• water - Substitute with vegetable broth: Vegetable broth adds more depth of flavor compared to plain water.

• salt - Substitute with soy sauce: Soy sauce adds a salty umami flavor and can be used in moderation.

• turmeric powder - Substitute with saffron: Saffron provides a similar color and a unique flavor, though it is more expensive.

• red chili powder - Substitute with cayenne pepper: Cayenne pepper offers a similar level of heat and can be used as a substitute.

• lemon juice - Substitute with lime juice: Lime juice provides a similar acidic tang and can be used interchangeably.

• coriander leaves - Substitute with parsley: Parsley offers a fresh, slightly peppery flavor similar to coriander leaves.

• Allow the Indian Oats Upma to cool completely before storing. This prevents condensation, which can make the dish soggy.

• Transfer the cooled upma to an airtight container. This helps maintain its freshness and prevents it from absorbing other odors in the fridge.

• Store the container in the refrigerator if you plan to consume the upma within 2-3 days. For longer storage, freezing is recommended.

• To freeze, portion the upma into individual servings. This makes it easier to thaw and reheat only what you need.

• Place each portion in a freezer-safe container or a resealable plastic bag. Squeeze out as much air as possible before sealing to prevent freezer burn.

• Label each container or bag with the date of storage. This helps you keep track of how long the upma has been stored.

• When ready to eat, thaw the upma in the refrigerator overnight. This ensures even thawing and maintains the texture of the dish.

• Reheat the upma in a pan over medium heat, adding a splash of water if needed to restore its original consistency. Stir occasionally to heat evenly.

• Alternatively, you can reheat the upma in the microwave. Place it in a microwave-safe dish, cover with a microwave-safe lid or plastic wrap, and heat on medium power in 1-minute intervals, stirring in between, until heated through.

• Garnish with fresh coriander leaves and a squeeze of lemon juice before serving to refresh the flavors.

• Stovetop Method:

  1. Place the leftover Indian Oats Upma in a non-stick pan.
  2. Add a splash of water or vegetable broth to prevent it from drying out.
  3. Heat on medium-low, stirring occasionally to ensure even heating.
  4. Once heated through, garnish with fresh coriander leaves and a squeeze of lemon juice before serving.

• Microwave Method:

  1. Transfer the upma to a microwave-safe dish.
  2. Sprinkle a little water over the top to keep it moist.
  3. Cover the dish with a microwave-safe lid or plate.
  4. Heat on medium power for 1-2 minutes, stirring halfway through.
  5. Check if it's heated evenly; if not, continue heating in 30-second intervals.
  6. Garnish with fresh coriander leaves and a dash of lemon juice before serving.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the upma in an oven-safe dish.
  3. Add a small amount of water or vegetable broth to keep it from drying out.
  4. Cover the dish with aluminum foil.
  5. Bake for about 10-15 minutes, or until heated through.
  6. Remove from the oven, stir, and garnish with fresh coriander leaves and a squeeze of lemon juice before serving.

• Steaming Method:

  1. Place the upma in a heatproof bowl.
  2. Set up a steamer or use a large pot with a steaming rack.
  3. Add water to the pot and bring it to a boil.
  4. Place the bowl of upma on the steaming rack.
  5. Cover and steam for about 5-7 minutes, or until heated through.
  6. Carefully remove the bowl, stir, and garnish with fresh coriander leaves and a dash of lemon juice before serving.

• Pan: Used for heating oil and cooking the ingredients.

• Spatula: Essential for stirring and sautéing the ingredients.

• Knife: Needed for chopping the onions, tomatoes, and other vegetables.

• Cutting board: Provides a surface for chopping the vegetables.

• Measuring cups: Used to measure the oats and water accurately.

• Measuring spoons: Used to measure the oil, mustard seeds, cumin seeds, turmeric powder, red chili powder, and lemon juice.

• Lid: Used to cover the pan while cooking the oats and vegetables.

• Serving spoon: Used for serving the cooked oats upma.

• Bowl: Used for mixing the chopped coriander leaves and lemon juice into the cooked upma.

Pre-chop vegetables: Chop onions, tomatoes, and mixed vegetables in advance and store them in the refrigerator.

Use quick-cooking oats: Opt for quick-cooking oats instead of regular oats to reduce cooking time.

Pre-measure spices: Measure out mustard seeds, cumin seeds, turmeric powder, and red chili powder before starting.

Boil water in advance: Boil the water beforehand to speed up the cooking process.

Use frozen vegetables: Utilize frozen mixed vegetables to save time on chopping and prepping.