Semolina Upma

This is my another semolina recipe, previously, I had shared the recipe of Semolina pancake means uttapam! Upma is the quick and easy peasy recipe on my blog, so far. As it is said, don't judge a book by its cover, I think, the same goes with food! So please don't make that awful face by just looking at the color of the food. I think all food that has a tint of white always taste better than the spicy red or appealing yellow one's. If I can name a few, take it simple vegetable or chicken pulav, white chicken kadhai, idlis, dosa's, white dhokla's or some non-desi food like Chinese fried rice and noodles, creamy white sauce-pasta, mashed potatoes, and so many more! See, hence proved!

Can Bitter Gourd taste Sweet?? YES!!!

Since childhood, the only vegetable I enjoyed the most has been bitter gourd or karela is what we call. As soon as we hear the name karela! memory gets populated with a sense of its smell and taste of its bitterness. Eww! this is the only expression I have ever come across when it came to this particular veggie. I remember, nobody in our house used to like this one. It was only me and mama who used to relish every bite of it. Hashim always felt hesitant about this underdog veggie. But not anymore! one of the best things about our relationship is the diversity in tastes due to the difference in our cultures. On mama's side, the influences were veggies and little sweet versions of food. And his side, he takes pride in his pakistani cuisine and there were often differences in the name and etymology of certain dishes, for instance, hashim would call scrambled egg as anda ghotala, and I would call it egg bhurji and hashim would say, well it's the Indian version.

I love to cook!!! because he loves to eat ❤️!!– Haleem – Indian Manner

This is the dal chawal type of substitute for non-vegetarian because of all the light flavoring and nutritious elements cooked in one pot. Hashim loves to dig tandoori roti in a gooey mixture of lentils and meat. I definitely like roti more than its white flour constituting partner called naan. During my visit to Pakistan, I was quite fascinated by tandoors (the place where naans, roti’s and the countless types of Pakistani breads are made and sold). I have always watched the tandoor in fascination as the tandoor fellow would take a ball of dough, roll it out, slap it onto a solid cushion with a moistened surface which he would then lower into the oven to transfer the roti to the rounded wall of the oven in startlingly fast pace, the roti would cook on the heated wall swelling uneven in places with the pressure of the heat.