Unusual breakfast. Even if you are not fond of spices and Ayurveda, just know that this breakfast is useful for people with all types of constitution, it stimulates digestion and is a great start to the day. In addition, this is an unusual option for cooking semolina porridge: it turns out spicy and very spicy.
- 1/2 cup semolina
- 3 Art. Gee (or 1.5 tbsp butter)
- a little olive oil
- 1/2 tsp. cumin
- a small pinch of asafetida (can be replaced with dry garlic or onions)
- 1 small onion
- 1/3 tsp. turmeric
- 1/3 tsp curry
- 1/2 chili pepper (peeled from seeds)
- 1.5 cups of water
- a handful of chopped cilantro (can be replaced with parsley)
- sea salt
Fry semolina in a dry frying pan until brown. This will take about 10 minutes, stirring occasionally. It will not darken much, but the shade will turn brown.
Roasting will eliminate allergenic properties and give flavor. Put semolina on a plate, let it cool.
In a pan, melt the butter (or just add the ghee) and olive oil. Roast the cumin seeds until they darken and begin to crack. Add the rest of the spices except salt, then put the chopped onion, cilantro, chili and sauté for 1-2 minutes.
Add 1.5 cups of water, bring to a boil, salt. Pour the fried semolina very slowly, stirring constantly. Let it boil for 1-2 minutes. Turn off the heat and leave for 4-5 minutes.
Fry semolina in a dry frying pan until brown. This will take about 10 minutes, stirring occasionally. It will not darken much, but the shade will turn brown.
Roasting will eliminate allergenic properties and give flavor. Put semolina on a plate, let it cool.
In a pan, melt the butter (or just add the ghee) and olive oil. Roast the cumin seeds until they darken and begin to crack. Add the rest of the spices except salt, then put the chopped onion, cilantro, chili and sauté for 1-2 minutes.
Add 1.5 cups of water, bring to a boil, salt. Pour the fried semolina very slowly, stirring constantly. Let it boil for 1-2 minutes. Turn off the heat and leave for 4-5 minutes.
