Alright, so this was not exactly the intended post for this week. The most fabulous (all over now ) cookies that I baked over the weekend were supposed to be the star of this week. But I guess that will have to wait now. I had all the pictures and everything ready on my home laptop and was drafting a post but couldn’t complete it over the weekend. It took me two more days to move the draft to my blog, so I can sneak in some time during my lunch break at work, only to realize that I did not have the original recipe with me. It is in a cookbook at home. So, like I said, that will just have to wait for a couple more days.
So many wonderful occasions have passed since I last posted here – Christmas, New Years, Pongal, Valentine’s day. I hope you all had a great time celebrating with friends and family! I did too, along with a couple of weeks of celebration of my birthday – a trip to San Francisco and Napa, a fun night out with friends cruising various restaurants and clubs in Seattle in a limo, a girls night out, brunches and more! Now you know, what kept me away from here And then it was the re-starting trouble and I promised myself I will not let the second month of year pass too, without getting back to blogging. So here I am!
Upma is a very traditional South Indian breakfast meal, made with vermicelli, semolina or flattened rice flakes (aval). For those who are not very familiar with upma, the closest preparation I can think of to this one is polenta, but a lot drier than that with no leftover water or liquid in it. The semolina variety is the most common one in upmas, though the others are also very often made.