{"id":37,"date":"2005-06-08T08:55:00","date_gmt":"2005-06-08T13:55:00","guid":{"rendered":"http:\/\/www.nandyala.org\/mahanandi\/?p=37"},"modified":"2008-04-06T18:21:21","modified_gmt":"2008-04-07T01:21:21","slug":"oatmeal-upma","status":"publish","type":"post","link":"https:\/\/nandyala.org\/mahanandi\/archives\/2005\/06\/08\/oatmeal-upma\/","title":{"rendered":"Oatmeal Upma"},"content":{"rendered":"

I love my spicy version of oatmeal. Just by adding the traditional Indian ingredients of upma, the bland oatmeal transforms into a spicy, feed me more, kind of mush. Add pickle<\/a> or podi<\/a>, <\/i>you won’t believe how good it tastes.<\/p>\n

Recipe:<\/strong><\/p>\n

Dry roast oats (I usually buy Quaker brand – old fashioned oats) in an iron skillet, until they leave their white color, for few minutes. <\/p>\n

Finely chop one small onion, three green chillies, one garlic clove and 10 paisa<\/em> size ginger.<\/p>\n

Add one tsp of oil or ghee<\/a> to a hot pan, do the popu or tiragmata<\/a><\/i>, then add the finely chopped vegetables, saute to soft for few minutes.<\/p>\n

For one cup of oats – add two cups of water and quarter teaspoon of salt. Close the lid and on high heat, bring the water to dancing stage (boil). <\/p>\n

Now remove the lid and add oats, stirring continuously. Reduce the heat, let the oats cook, covered for about 5 to 8 minutes or until the oats absorb all the water. If you want, you can also add roasted peanuts or cashews at this stage, to make it more wholesome.<\/p>\n

Serve the oatmeal upma warm. Best combination is Oatmeal upma and spicy dhalia powder (pappula podi)<\/em>.<\/a><\/p>\n

\"Oatmeal
\nOatmeal Upma<\/center><\/p>\n","protected":false},"excerpt":{"rendered":"

I love my spicy version of oatmeal. Just by adding the traditional Indian ingredients of upma, the bland oatmeal transforms into a spicy, feed me more, kind of mush. Add pickle or podi, you won’t believe how good it tastes. Recipe: Dry roast oats (I usually buy Quaker brand – old fashioned oats) in an […]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[5,21],"tags":[],"class_list":["post-37","post","type-post","status-publish","format-standard","hentry","category-5","category-oats"],"_links":{"self":[{"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/posts\/37","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/comments?post=37"}],"version-history":[{"count":0,"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/posts\/37\/revisions"}],"wp:attachment":[{"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/media?parent=37"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/categories?post=37"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/tags?post=37"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}