Quail egg upma

Quail egg string hopper upma

This is a delicious Quail egg string hopper upma made from left over string hoppers. Upma is the south Indian breakfast dish usually made with roasted sooji. This dish is made using one pan and give an additional touch to string hopper upma by adding fried quail egg and onion tomato masala.

Portion Size – One

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INGREDIENT

Oil – 15 gm / 1 Tbspn

Mustard seeds – 4 gm / ½ Tspn

Roasted chick peas – 4 gm / ½ Tspn

Ginger julliene – 7 gm / 1 Tspn

Onion chopped – 15 gm / 1 Tbspn

Green chilli chopped – 1 no.

Curry leaf – 3 leaves

Turmeric powder – 2 gm / ¼ Tspn

String hopper – 250 gm / 1 cup

Water – 30 gm / 2 Tbspn

Salt – 3 gm / ¼ Tspn

Onion tomato masala – 21 gm / 3 Tspn

Quail egg – 3 nos.

Chilli fried walnuts – 15 gm / 1 Tbspn

Pickled onion and ginger – 7 gm / 1 Tspn

For Making  Quail egg and string hopper upma

METHOD

In a hot pan pour some oil, when the oil is hot put mustard seeds and allow it to crack.Put roasted chick pea, ginger julliene, chopped onions, green chilli and curry leaf.Saute for a minute, add turmeric powder, saute for a minute.Now add string hopper, mix slowlyPour some water to get a moist texture.At this stage add salt and gently mix in a medium flame.Now make a small 3 holes through the upma, spoon in the onion tomato masala in to the hole.Just make a small hole through the onion tomato masala.Crack the quail egg and pour in to the hole.Allow quail egg to cook in a very low heat. Make sure not to burn the upma.Once the quail egg is done put some chilli fried walnuts on top of upma.Garnish with pickled onion, ginger and serve.

Recipe By chef Bobby geetha

Chef Bobby geetha is our Indian consultant chef for Brand Finediningindian . Developed High end Indian and international cuisine restaurants. He is one the Top 10 chef at BBC master chef season 8 cooking Indian food at International level . He authored four Books published By Finediningindian. Beyond Curry and Indian cuisine evolution

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