Best 4 Farina With Indian Spices Recipes
**Farina with Indian Spices: A Culinary Journey of Flavors**
Embark on a delightful culinary journey with farina, a versatile grain transformed into a savory breakfast or snack with the enchanting flavors of Indian spices. From the classic combination of cumin and coriander to the warmth of turmeric and the tanginess of tamarind, these recipes offer a symphony of flavors that will awaken your taste buds.
**Farina Upma:**
Savor the traditional Indian breakfast dish, upma, made with farina and a medley of spices. The subtle nuttiness of the grain pairs perfectly with the aromatic blend of mustard seeds, green chilies, and curry leaves. This simple yet flavorful dish is sure to become a favorite.
**Farina Pongal:**
Indulge in the richness of pongal, a South Indian delicacy typically made with rice. This recipe reimagines pongal using farina, resulting in a creamy and comforting dish. Topped with a tempering of ghee, cumin seeds, and fragrant curry leaves, it's a delightful blend of textures and flavors.
**Farina Cheela:**
Embrace the versatility of farina with cheela, a savory pancake-like dish popular in North India. The batter, made with farina, yogurt, and spices, is cooked on a hot griddle until golden brown. Serve it with your favorite chutney or pickle for a wholesome and satisfying meal.
**Farina Idli:**
Experience the fluffy goodness of idli, a South Indian steamed rice cake, recreated with farina. The idli batter, fermented with lentils and rice, is poured into molds and steamed until light and airy. Accompanied by tangy chutney and spicy sambar, it's a delightful breakfast or snack.
**Farina Dhokla:**
Discover the wonders of dhokla, a Gujarati steamed savory cake, made with farina instead of traditional chickpea flour. The batter, infused with spices and herbs, is fermented and then steamed until it reaches a soft and spongy texture. Served with a tempering of mustard seeds and curry leaves, it's a delectable treat that will impress your palate.
EAST INDIAN FARINA HOT CEREAL (PAYASAM)
Adapted from Laurel's Kitchen vegetarian cookbook-the first vegetarian cookbook I ever bought. The original recipes uses brown rice cereal, which is equally good! I've made this many, many times for breakfast. My payasam I prefer on the thick side, so feel free to add more milk or less cereal. Comforting and delicious on a cold winter day.
Provided by COOKGIRl
Categories Breakfast
Time 10m
Yield 1-2 serving(s)
Number Of Ingredients 8
Steps:
- In saucepan bring milk to almost boil and stir in the cereal using a fork to break up the clumps. Stir in the salt.
- Reduce heat, cover and simmer for 5 minutes for farina, 10 minutes for rice meal.
- In a small saute pan, melt the butter on medium heat and add the cardamon, cane sugar and raw nuts. Toast for about 2 minutes, being careful not to burn.
- Add the raisins to the butter mixture and heat through.
- Once the hot cereal is cooked, stir the cardamom/nut mixture into the cereal.
- Serve piping hot. Mmmm!
Nutrition Facts : Calories 689.4, Fat 32.6, SaturatedFat 16.4, Cholesterol 70.2, Sodium 842.6, Carbohydrate 84, Fiber 3.6, Sugar 31.5, Protein 17.9
FARINA WITH INDIAN SPICES
Adapted from a cookbook called Three Bowls, from the Zen Mountain Center. This can be eaten for breakfast or as a simple side dish.
Provided by windhorse23
Categories Low Cholesterol
Time 15m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a 3 quart saucepan, saute the onions and garlic in the ghee until they are a nice golden color. Medium heat works best.
- Add the raisins and curry powder and cook for a minute. Then add the milk and bring it to a boil. Whisk in the farina and cook it according to the package directions. (I use the "quick-cooking" variety, which takes 2 1/2 minutes.).
- Remove from heat and add cilantro, pistachios, salt and sugar, as desired. (I use the cilantro, salt and sugar.).
Nutrition Facts : Calories 327.6, Fat 4.2, SaturatedFat 2.5, Cholesterol 13.7, Sodium 167.2, Carbohydrate 57.8, Fiber 1.7, Sugar 11.6, Protein 15.3
SAVORY SEMOLINA
Provided by Susan Feniger
Categories Breakfast Side Semolina Curry Bon Appétit Sugar Conscious Vegan Vegetarian Pescatarian Dairy Free Peanut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 13
Steps:
- Bring 4 cups water to boil in heavy large saucepan over medium-high heat. Add salt. Gradually whisk in semolina. Boil until thick, whisking often, about 3 minutes. Remove from heat.
- Heat butter in heavy medium skillet over medium-high heat. Add garlic, ginger, curry leaves, chile, mustard seeds, and cumin seeds; sauté until aromatic, about 1 minute. Add tomatoes, peas, and cashews. Sauté mixture until cashews begin to color, about 2 minutes. Stir mixture into semolina. Season with salt and pepper. Rewarm, if necessary.
- *Semolina flour is available at some supermarkets and at specialty foods stores and Italian markets. Farina can be ordered from amazon.com.
- **Also known as kari patta; available at Indian markets.
- ***Sold at specialty foods stores, Indian and Asian markets, and adrianascaravan.com. If unavailable, substitute brown mustard seeds.
INDIAN SPICE MIX
A spice mix that I found on the web. I use it in currys, soup and even in a dressing if I want it to be a little spicy or have a hint of an Asian flavour.
Provided by Chef Dudo
Categories Asian
Time 5m
Yield 7 tablespoons
Number Of Ingredients 7
Steps:
- Put all ingredients in a mixing bowl.
- Mix well.
- Store in a glass jar.
- It will keep for several weeks.
- I use 2-3 tablespoons in a curry for 4 people.
- For a dressing-about 1 tablespoon.
- These are estimates, follow your own tastebuds.
Tips:
- Use a large pot or Dutch oven to make the farina. This will give the farina plenty of room to expand and prevent it from boiling over.
- Add the farina to the boiling water or milk slowly, whisking constantly. This will help to prevent the farina from clumping.
- Reduce the heat to low and simmer the farina for the recommended amount of time, stirring occasionally. This will help to ensure that the farina is cooked through.
- Farina can be served with a variety of toppings, such as butter, sugar, honey, fruit, or nuts. It can also be used as a base for other dishes, such as farina pudding or farina pancakes.
- Farina is a good source of fiber, protein, and iron. It is also a low-fat and low-calorie food.
Conclusion:
Farina is a versatile and delicious breakfast cereal that can be enjoyed by people of all ages. It is easy to make and can be customized with a variety of toppings and flavors. Farina is also a good source of nutrients, making it a healthy and satisfying breakfast option.
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