1 carrot, finely chopped and cooked until soft
1/2 cup peas, cooked until soft
1 onion, finely chopped
2 gloves garlic, finely chopped
2 Tbsp butter, margarine, or oil
1 tsp cumin seeds
1/2 tsp turmeric powder
1 bay leaf
5 cashews, chopped
1/2 cup semolina (farina or cream of wheat also works)
cayenne pepper
1 cup water
Melt butter, add spices, onions, cashews, and garlic. Sauté until lightly browned. Add semolina and continue to sauté over low heat (about 5 minutes) stirring constantly. Add carrots, peas, and the water. Add more water if necessary and continue stirring well until the semolina is cooked (a few minutes). Most of the water should get absorbed. Uppama is softer than ugali but harder than uji. Add cayenne pepper and serve hot.
Makes 2 servings.