THIS COMES DIRECTLY FROM SOMEBODY'S INDIAN GRAMMA IT'S REAL LEGIT
That being said, the m/o is to keep the spices light on the main foodstuff (the cream of wheat mixture) and use this as a way to make tons of chutneys, the cocoanut chutney is the real gem in this recipe. We were frequently served hard boiled eggs for breakfast and those would go well on the side of this if you need that morning protein boost. During the demonstration Sindu gave us no measurements at all, so you don't get any either
Ingredients:
cream of wheat
potatoes
carrots
onions
green beans
tomato
green chilis*
sunflower oil
black mustard seed*
bengal lentil**
cilantro
bay leaves
lemon juice
1 part cream of wheat = 1.5 parts water
1. In an aluminum pot over medium heat dry-fry cream of wheat, stirring constantly
-when browned and crunchy, remove from pot and set aside
2. Add sunflower oil to pot and, when the oil is hot enough that a drop of water makes it "pop," add chilies, black mustard seed, onions
-stir constantly
3. After onions get half-transparent add green beans, potatoes, carrots
-fry for like, 4-minutes
4. Add water, bring to a boil, add salt to taste
5. When boiling, add tomato
-Cover, let sit 3minutes
6. Slowly stir in cream of wheat, turn heat to low, cover and simmer 3-4mins
7. Remove from heat, add lemon juice, serve with cilantro on top
Cocoanut Chutney
grated cocoanut (preferably fresh)
cilantro
curry leaves*
green chilis*
dried/ fried chickpeas^
splash of water
tamarind/ fig
-Combine all in a blender and grind to proper consistency
Tamarind Chutney
Sriracha
-can be served hot or cold
This is seriously one of the better drunk culinary discoveries I've ever made, try it on eggs
Mint Chutney
mint leaves
cilantro
onion
green chilis* (go light, this is a mild chutney)
lime
cumin
water
salt
pinch sugar
-Combine and grind
*found at yr local Indian grocery
**haven't been able to find a product labeled "Bengal Lentil" but suspect they might be the same thing as "split peas"
^almost like you would for hummus: boil them, then lightly pan-fry
