Upma Food

SOOJI UPMA

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.

UPMA RECIPE - HOW TO MAKE RAVA UPMA

Steps:

• Heat a pan or kadhai, over medium-low heat.
• Add rava (semolina) to the pan, and the roast is for 4-5 minutes or until its raw smell goes off and it looks dry, and crunch. It releases a slightly nutty aroma at this point. Do not over roast rava or it might get burn.
• Transfer roasted rava in a bowl. Let it cool. You can also use the pre-roasted rava to save some time for rushy mornings.
• NOTE: Watch the recipe video to learn how to perform these cooking steps.
• In the same pan, heat 3 tablespoons oil / ghee over medium-low heat.
• Once hot, add mustard seeds, cumin seeds and allow it to crackle.
• Now, add chana dal and urad dal and sauté for about 25-30 seconds until they begin to turn lightly golden. Do not burn the lentils.
• Then immediately add peanuts and cashew nuts and fry them for another 40-50 seconds, or till they are fragrant and turn light brown. I have added peanuts and cashews both, but you can also use either one of these.
• Add curry leaves, and mix well again.
• Next, add chopped green chilies, finely chopped ginger and fry for 30 seconds.
• Now add chopped onions and sauté until onions are soft and translucent.
• Turn the heat to medium-high, and add a pinch of asafoetida, chopped carrots, green peas. Fry on medium-high heat for 1 minute.
• Now add, add 3 cups of water and give it a mix. Bring to a boil over high heat.
• Once the water comes to a boil, add salt and sugar, and boil for another minute. Now, reduce the heat to low.
• Then gradually start adding the roasted rava little at a time to the boiling water, while stirring continuously in one direction with a spatula. Remember to stir continuously to avoid any lumps.
• Once mixed, break if there are any lumps. Let it cook for 1 minute so that rava soaks the water.
• Cover and cook on a low heat for 2-3 minutes or until the water evaporates. This steam cooking makes the perfect upma recipe.
• Once it is done, open the lid and stir again.
• Add chopped coriander leaves, and 1 teaspoon of lemon juice and give it a quick stir.
• Add ghee and mix well. Adding ghee gives a nice aroma and rich taste to upma, but this is optional. Turn off the heat and cover it again with the lid. Let it sit for about 5 minutes before serving.
• Stir again. Your deliciously soft rava upma recipe is ready to serve.
• Serve upma warm with a side of coconut chutney, peanut chutney, or pickle, and Masala chai (optional).
• NOTE: Watch the recipe video to learn how to perform these cooking steps.
• ENJOY THIS RECIPE.

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.

UPMA

Steps:

• heat oil in a heavy bottom wok.
• When oil heats up add the mustard seeds and let them splutter.
• When the spluttering stops add the onions, green chillies, ginger pieces and curry leaves and saute till transparent.
• Add your vegetables now.
• Add salt and 2 cups of water and wait till the water starts boiling. For every cup of semolina 2 cups of water is required.
• When the water is boiling add your semolina in a steady stream while continuously stirring (utmost care has to be taken at this point or else the umpa will be full of uncooked semolina in the form of balls).
• Reduce the flame once all of the semolina i's incorporated and cover with a lid for a minute and then switch off the flame and do not remove the lid for another 5 minutes.
• Serve piping hot with any chutney of your choice��.