Sunitas Sooji Upma Recipes
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.
SUNITA'S SOOJI UPMA
Here in Mumbai I had a maid named Sunita who worked for us from 1st of November to the 1st of December. She is quite good at her job, i.e., cooking, and taught me to make upma, an Indian breakfast, in a style different from my usual one. My Dad enjoyed it for breakfast this morning. Sunita is no longer working for us because she stole my expensive sandals and I gave her a sack cos she laughed at my pain of losing my favourite sandals and pretending she didn't know where they were. But I am glad that I have this recipe to cook and cherish forever!
Provided by Charishma_Ramchanda
Categories Breakfast
Time 40m
Yield 2 serving(s)
Number Of Ingredients 12
Steps:
- Roast the semolina in a wok until lightly golden brown. Remove and keep aside in a flat plate.
- In the same wok, now heat oil until its medium hot.
- Add cumin and mustard seeds.
- Allow to splutter.
- Once it stops spluttering, add green chilli, curry leaves, onions and carrots.
- Stir-fry until the onions are browned and the carrots are slightly tender.
- Add water and bring to a boil.
- Lower flame and add the roasted semolina. Mix thoroughly to combine.
- Remove from heat and garnish with corriander leaves.
- Serve hot with tea or coffee.
- Enjoy!
- Note: If desired, you may sprinkle some lemon juice on top before serving.
Nutrition Facts : Calories 519.1, Fat 21.7, SaturatedFat 2.8, Sodium 590, Carbohydrate 69.1, Fiber 4.6, Sugar 3.6, Protein 11.8
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