Semolina Pilaf (Uppama)

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corn, peanut or olive oil
1 teaspoon mustard seeds
1 teaspoon urad dal or split peas
1 or 2 hot dried red chilies
a few curry leaves if available
1 cup semolina or 10 minute variety cream of wheat

Braing to boil 1 3/4 cups water

Pour oil into a frying pan and over medium heat put the mustard seeds , dal and chilies. Cook until the seeds pop and then add the curry leaves. Stir in the semolina and salt and fry for 3 to 4 minutes.

Reduce heat to low and slowly add the water. Cover and set aside for around 10 minutes until the grains have absorbed the water.

It should be fluffy.

Sunday Dinner or Moghlai style buffet.

From the 16th to mid 19 centuries Mughal empire ruled most of the Indian subcontinent. The Mughlai buffet created in the North India and Pakistan region. It consists of a variety of dishes such as kebabs, nihari, pulao and biryani.
This Sunday Dinner had a variety of dishes from the frontier region of Pakistan to the curry dishes of South India.

Semolina Pilaf

Moghlai Chicken Kebab

Roast Chicken and Barley Pilaf

This is an version of a recipe I found in the February 2008 Family Cirle. I adjusted the recipe a little.


Roast chicken

1 whole chicken
1/4 teaspoon slat
Black pepper mix
garlic

Heat oven to 450 f.

Season the chicken with salt and pepper, Place some garlic pieces on top. Place chicken in pan with 1 can chicken broth on bottom of pan. Roast for 50 to 60 minutes. You can tent with foil halfway through cooking. check the water level and add more as necessary.

Barley Pilaf:

I put 1 cup instant barley with 2 cups of chicken broth in a rice cooker. I added one diced carrot, salt, pepper and a 1/4 teaspoon nutmeg.

Simmer to the amount of time on the package if done in a sauce pan. It will take about 10 minutes.