Wednesday, April 9, 2008

Rava Upma

Serving: 2-3

Coarse Rava (Sooji/Suji/Semolina): 1.5 cups (stores also sell fine rava, dont buy that)
onion: 1 medium chopped fine
green chillies: 4 chopped
cilantro or coriander leaves for garnishing
Ginger: 1 inch chopped fine
cashews: handful (optional)

curry leaves:4-5
mustard seeds: 1/4 tbsp
urad dhal:1/5 tbsp
channa dhal:1/4 tbsp
oil: 2-3 tbsp
salt as required

--Place a pan on the stove and add rava. Keep a low flame and roast it until rava turns slight brown and a nice aroma comes out
--Switch off the gas and keep the rava aside
--Keep the pan again and add oil. Have a medium flame
--Add mustard,channa dhal,urad dhal,curry leaves
--After mustard splutters, add onions,ginger,chillies,cashews.
--Fry until onions become transparent
--Add 3 cups of water

For upma, use 1:2 measurements for water.Some people add little less water and like their upma dry.

--Add salt
--After the water starts boiling,simmer the stove.
--Add rava gradually using your left hand and continue stirring using your right hand
--Add cilantro leaves, mix everything, simmer the stove.
--Stir it until the rava gets cooked,usually takes 5-7 minutes.

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