Thursday, February 19, 2009

Upma/Sooji Rava Upma/Bombai rava upma/Simple tiffin

As a kid, I detested this dish. In my years growing up, I had never liked eating this....but, as a Wife, I feel happy that my husband loves Upma. I don't think there is anything else in south Indian cooking, which is more easier and faster snack than Upma. Guess, in my dreamy half wake-up state also, I can make this dish in the most perfect way. When hungry, when sudden guests turn up, when there are no other vegetables or ingredients, this dish will be of great use. With bare minimum ingredients found in our refrigerator we can make this tasty, speedy dish.

  • 1 cup Sooji Coarse Rava
  • 3 cups water
  • 2-3 green chilles
  • tiny pieces of Ginger
  • Few curry leaves Salt- as per taste
  • Mustard seeds, urad dal, channa dal- For Tadka/garnishing Cashews :Optional
  • In a skillet dry roast the sooji. Careful not to burn it. Tip: Rava should turn in to Golden Brown color.
  • In the same pan, remove the rava, add some oil and add all the garnishing/tadka items.
  • Once the garnishing turns a little golden color, add green chillies, ginger, curry leaves, cashews and salt.
  • After this, add 3 cups of water and bring it to boil.
  • Slowly, carefully, add the rava, careful not to form any lumps
  • Simmer the stove and see that the Upma is completely cooked.
Tips to make this upma even more better
  • Add diluted milk for better taste and greater look.
  • Add butter milk to make it sour.
  • If you are a vegetables lover and would like to make Upma a heavy and healthier snack add vegetables like carrot, peas, potato and others, as per your choice.

No comments: