Notes: again, 1/3 cup suji = 2-3 servings. All other proportions to taste

suji (semolina)
2 - 2/5 x water
cooking oil
salt
mustard seeds
curry leaf
vegetables ( choose 3-4: broccoli, bell pepper, chili pepper, corn, green beans, peas, carrots, onion)

-heat cooking oil, add suji and roast until it turns lightish brown

-in a separate saute mustard seeds
-once mustard seeds begin popping add curry leaf and finely chopped vegetables
-cook lightly
-add water, salt, roasted suji
-once it begins bubbling and thickens, remove from heat and serve

Notes: Like all my Indian recipes, from Ama. Also called kara (kada? karda?) in Punjabi. Be careful not to get burned near the last step when it starts bubbling.

(1/3 cup of suji = 2 - 4 servings)

1 c suji (semolina)
0.8 c sugar
3 tbs butter (or margarine or vegetable oil for vegan)
2-3c water
nuts
raisins

-melt butter, add suji and keep stirring occasionally, add nuts, raisins after a few minutes
-once suji begins to give off fragrance and turns lightish brown add sugar and water at the same time
-keep on medium heat, will bubble and water will dry up  (1-3 minutes after it begins bubbling), once it thickens, ready to serve


variation: basin version - all proportions are the same

basin (gram flour) instead of suji

-see directions above