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Crouton Stuffing Upma Style Fusion Recipe Happy Thanksgiving

In India Upma is eaten for breakfast. Normally Upma is made with Wheat Rava (Coarse cream of wheat). Here, we will make crouton stuffing.

You can use either seasoned or un-seasoned croutons.

You can eat it as Upma for breakfast, or serve as a stuffing with your Thanksgiving dinner.

Happy holidays

Ingredients

1. Canola oil: ¼ tablespoons

2. Brown Mustard Seeds: 1 teaspoon

3. Onion: 1½ cups, peeled diced about ¼"

4. Carrots: ½ cup, diced about ¼"

5. Celery: ½ cup, diced about ¼"

6. Salt: ¼ teaspoon or to taste

7. Serrano: 4

Split in half. Remove seeds and white membranes to reduce heat to suit your taste. Chop coarse

8. Turmeric Powder: ½ teaspoon

9. Broken walnuts: ¼ cup

10. Frozen Baby Peas: ½ cup Frozen or thawed

11. Raisins: 2 Tablespoons

12. Lime Juice: 1½  teaspoon
13. Water 2 cups
14. Cilantro: 2 tablespoons washed leafs picked stem discarded chopped 

15. Croutons (7 oz): 1 Bag

Method

1. Heat oil in a heavy bottom skillet. Add mustard seeds. Cover. Fry till the mustard seeds start to sputter and pop about 2 minutes.

2. Add onions, carrots, celery, and salt. Sauté the onion till the edges start to turn brown. 

3. Add Serrano, turmeric, and walnut. Stir-fry about 2 minutes

4. Add remaining ingredients except Cilantro and Croutons. Bring it to a boil

5. Add cilantro and crotons. Toss well to cover croutons. Cover. Shut off heat