UPMA RECIPE | RAVA UPMA | SUJI KA UPMA
Steps:
- Finely chop 1 medium sized onion, 1 to 2 green chillies and 1 inch ginger and some coriander leaves.
- Also set aside the remaining ingredients.
- Heat a pan or kadai first. Add rava or cream of wheat.
- Begin to roast the rava. Stir often while roasting the rava.
- The rava or sooji grains should become fragrant and start to look dry, separate and crisp. Don't brown the rava.
- Switch off the flame and then add the roasted rava in a plate and keep aside.
- In a pan, heat ghee or oil. add the mustard seeds.
- When you hear the crackling sound of mustard seeds, it means they are getting fried.
- Now add the cumin seeds along with chana dal and urad dal.
- Fry till they begin to brown a bit or get lightly golden
- Immediately add cashews and begin to fry. By the time, the cashews get golden the lentils will also get golden.
- Now add the finely chopped onions. Saute the onions till they become translucent.
- Then add the chopped green chilly, ginger, curry leaves. Sauté for a few seconds. You can also add 1 dried red chilli at this step.
- Then add 2.5 cups water, sugar and salt as required. Mix well and check the taste of water. It should be a bit salty but not too much.
- Sugar is optional and you can skip it.
- On a medium to high flame, heat the water and let it come to a rolling boiling.
- When the water comes to a rolling boil, lower the flame to its lowest. Then add the rava in 4 to 5 batches with a spoon.
- Once you add the rava, mix and stir immediately. The entire batch of rava should get mixed with the water evenly. Then add the next batch of roasted rava. Mix and stir again.
- This way keep on adding and stirring the rava up to the last batch.
- Quickly stir and mix well. The rava grains absorb water and thus swell and get cooked.
- Cover and allow the rava upma to steam for 2 to 3 minutes on a low heat.
- Then switch off the flame. Here the rava is cooked and the upma is ready.
- Lastly add chopped coriander leaves. Mix again.
- Serve upma with coconut chutney or lime slices or lime pickle.
Nutrition Facts : Calories 360 kcal, Carbohydrate 52 g, Protein 9 g, Fat 13 g, SaturatedFat 1 g, Sodium 523 mg, Fiber 5 g, Sugar 4 g, ServingSize 1 serving
SOOJI UPMA
In Andhra they call this upma 'Bombay rava' upma. It is extremely soft and spongy in texture. When I was a kid, I loved eating this upma as balls rolled in sugar. This upma makes an excellent accompaniment to pesarattu.
Provided by SUSMITA
Categories World Cuisine Recipes Asian Indian
Time 45m
Yield 4
Number Of Ingredients 17
Steps:
- Heat the oil in a large skillet over medium heat. Fry the dried red chile peppers, cashews, urad dal, chana dal, and mustard seed in the hot oil until the cashews are golden brown, about 5 minutes. Sprinkle the asafoetida powder into the skillet. Add the onion, green chile peppers, and curry leaves to the mixture; cook and stir until the onions are softened, about 5 minutes.
- Pour the water into the skillet along with the tomato, ginger, and salt; bring to a boil. Gradually pour the semolina into the mixture in a thin stream, stirring continually. This is very important. If you add the semolina too quickly, or do not stir quick enough, you will get lumps. Cook and stir until the mixture begins bubbling; reduce heat to low, cover, and allow to cook 10 to 15 minutes. Stir the lime juice and ghee into the mixture. Remove from heat and allow to rest 10 minutes before serving.
Nutrition Facts : Calories 563.1 calories, Carbohydrate 75 g, Cholesterol 16.4 mg, Fat 23.4 g, Fiber 5.6 g, Protein 14.2 g, SaturatedFat 6.7 g, Sodium 43.4 mg, Sugar 6.5 g
SOOJI KA UPMA (SEMOLINA UPMA)
Make and share this Sooji Ka Upma (Semolina Upma) recipe from Food.com.
Provided by Charishma_Ramchanda
Categories Breakfast
Time 25m
Yield 2 serving(s)
Number Of Ingredients 14
Steps:
- Put oil in a wok and heat for a minute.
- Add mustard seeds, channa dal, urad dal and onion.
- Add semolina and saute until light brown.
- Add remaining ingredients, except coconut, and mix well.
- Cook on medium heat for 15 minutes.
SEMOLINA (SOOJI KI) BURFI
Diwali, The Festival Of Lights, is on 25th Oct this year. My mom's b'day is on 23rd and on 24th, my mom and dad will be celebrating their 26th wedding anniversary! I have ALOT to cook in the coming up days and this is going to be one of my special treats for mom n dad. Hope you enjoy it too! Think of me when you do;-)
Provided by Charishma_Ramchanda
Categories Dessert
Time 50m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Heat ghee in a heavy bottomed pan.
- Fry the almonds and raisins in it until lightly browned.
- Remove from ghee.
- Keep aside.
- Add semolina to the ghee.
- Fry till it turns lightly golden in colour.
- Add the soaked saffron and 4 cups of water.
- Stir continuously.
- Lower the flame, keep stirring, until all the water is absorbed.
- Add the milk and stir until you see a little ghee come up on the sides of the pan.
- Add the fried almonds and raisins now.
- Mix well.
- Remove from heat.
- Spread the mixture onto a flat, greased (with ghee) plate.
- Cut into squares or diamond shapes.
- Decorate each square with sliced almonds.
- If desired, you can also spread some edible silver foil over the barfi before cutting it into shapes.
Nutrition Facts : Calories 975.7, Fat 62.2, SaturatedFat 37.5, Cholesterol 164, Sodium 131.2, Carbohydrate 92.3, Fiber 2.7, Sugar 50.6, Protein 15.2
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