CARROT UPMA - CHEF DAVE 

CARROT UPMA - CHEF DAVE
#chefdaveveganjourney #veganstyle #carrotupma
Masa penyediaan: 5 minit
Masa memasak: 15 minit
Hidangan: 4-6 pax
Resipi
Bahan tumis:
1 sudu besar minyak sapi vegan
1 sudu kecil jintan putih
Daun kari
½ bawang merah(dadu kecil)
1 cili padi hijau (hiris)
1 biji lobak merah(disagat)
Garam secukupnya
1 cawan tepung suji
2 ½ cawan air
Sedikit hirisan daun ketumbar
Cara memasak:
1.Sediakan kuali, masukkan minyak sapi vegan dan biarkan ia cair.
2.Masukkan jintan putih dan daun kari. Lepastu, masukkan bawang merah dan cili hijau. Tumis sehingga naik bau.
3.Masukkan lobak merah yang telah disagat dan sedikit garam. Kacau rata. Lepastu masukkan tepung suji dan kacau sebati.
4.Masukkan air dan kacau sehingga ia menjadi pekat dan tepung suji masak. Adjust rasa dan sedia untuk dihidang. Taburkan sedikit hirisan daun ketumbar dan siap.
CARROT UPMA
Preparation Time: 5 minutes
Cooking Time: 15 minutes
Servings: 4-6 pax
Recipe
Ingredients:
Sauté ingredient:
1 tbsp vegan ghee
1 tsp cumin seeds
Curry leaves
½ onion (diced)
1 green chili(slices)
1 carrot (grated)
Salt to taste
1 cup semolina flour
2 ½ cups water
A few fresh coriander leaves(sliced)
Cooking method:
1.Heat a pan and add the vegan ghee. Let it melt.
2.Add the cumin seeds and curry leaves. Then, add the diced onion and slices of green chili. Sauté until fragrant.
3.Add the grated carrot and a pinch of salt. Stir well. Then, add the semolina and mix thoroughly.
4.Pour in the water and stir until the mixture thickens and the semolina flour is cooked through. Adjust the seasoning to taste. Garnish with fresh coriander leaves and serve.