Skip to main content

Potato coins with cheese dip

Upma

Rava Upma or Sooji Upma is very delicious and popular breakfast of South India and Maharashtra. But now you can find it everywhere in India. Upma also known as ‘Uppumavu’ and ‘Uppittu’ in South India, is easy to make and quick recipe. It is a great lunch box option for kids and elders.

This recipe is prepared with roasted sooji (semolina), spices and vegetables. You can use peanuts and cashews to enhance its taste. Use ghee instead of vegetable or refined oil. It gives a nice aroma and taste to it. You can add vegetables of your choice which are available at home.

Upma is very healthy and nutritious dish. Rava generally known as sooji, is rich in protein, vitamin B and iron. Adding vegetables to the upma not only makes it tastier but also healthier. You can make upma by using only one tbsp. of oil so it is low in fat and calorie content. Semolina is naturally low in fat and therefore makes for a good weight loss breakfast option.

Rava Upma has always been a choice of breakfast or light meal because it takes very less time to cook. This is usually served with coconut chutney but you can enjoy it without any accompaniment.

Upma

Ingredients:

1 cup Rava (Sooji or Semolina)
3 cups water
1 tsp mustard seeds
8-10 curry leaves
½ cup peanuts
1 small Onion, finely chopped
2 Green Chillies, finely chopped
1 Capsicum, finely chopped
½ Carrot grated
¼ cup Green Peas frozen or fresh
1 tsp Urad Daal
1 tsp Chana Daal
Salt to taste
½ tsp. Red Chili powder (optional)
2 tbsp. ghee
Lemon juice to taste

Instructions:

Dry roast rava on low flame until turns slightly brown for 4-5 minutes. Keep stirring continuously. You can roast with 1 tsp. ghee.


Remove the roasted rava on a plate and keep aside.
Heat ghee in the same pan. Add raw peanuts and fry for 1 minute.


Remove peanuts from oil and keep aside.
Then in same oil add mustard seeds.


When they begin to splutter, add curry leaves, urad dal, chana dal. Fry until they turn slightly browned.
Add onion and green chilies. Fry until onion turns brown in colour and translucent.


Add chopped capsicum, carrots and peas and cook on high heat for 3-4 minutes.


Add water, salt and red chilli and bring it to a boil.
Slowly add the roasted rava and stir continuously to avoid any lumps. Quickly stir and mix very well.


Add lemon juice and mix well.
Cook for 3-4 minutes on low heat until rava absorbed the water and is cooked. Stir in between.
Turn off heat and add fried peanuts and mix well.
Fluff upma with the help of spatula or fork.


Transfer it to a plate and serve hot.

Tips:

  • You can roast the sooji in advance and store in an airtight container.
  • Follow the exact ratio of water and sooji otherwise it will make thick or watery. If you are using thin sooji, take 2.5 cup of water for 1 cup sooji or your sooji is thick then take 3 cup water for 1 cup sooji. This will give perfect softness preventing it to get dry.
  • Stir continuously after adding the sooji. This will help to avoid formation of any lump.
  • Make sure that you roast the rava well on medium heat otherwise it will turn sticky.
  • You can add vegetables of your choice like potato, cabbage, tomatoes or beans.
  • You can add some sugar to give a sweet taste.


Comments

Popular posts from this blog

Malai Poori

Malai Poori | Malai Malpua Recipe | Ras Puri Malai poori ( मलाई पूरी ) is a sweet dessert that is very popular in North India, especially in Uttar Pradesh. It can be easily prepared at home. These fried pooris dipped in sugar syrup are delectable dessert for Festival or any other special occasion. Malai poori is prepared using all purpose flour, sooji, milk and obviously fresh malai. Malai pooris are deep fried in desi ghee and dipped in sugar syrup. They are flavoured with saffron and get a little bit sour taste from lemon juice. The process of making the malai puri takes long and requires patience. Here, pooris of malai, sooji and maida are deep-fried separately, then dipped in sugar syrup. Malai poori can be prepared in several ways depending on preference. This dish can be made with milk, khoya or milk powder. They are also served with rabri. Rabri accentuates the flavour of this recipe. Here I am sharing the malai poori recipe using fresh malai that we collect from milk. ...

Tinda Curry | Tinde ki Rasili Sabzi

Tinda curry (टिंडे की रसीली सब्ज़ी) is a healthy and vegan recipe from North Indian cuisine. It is prepared with tinda, tomatoes and spices. It is a no onion no garlic recipe. It is much similar to lauki (bottle gourd) in taste and texture. It can be cooked in pressure cooker or in instant pot. Tinda curry is a quick and easy to make recipe. Tinda which is also known as round gourd or apple gourd is available during summer season. This vegetable is very healthy and nutritious like lauki. It is high in water content and fibre. This recipe is good for diabetic and heart patients. It cures constipation and helps in weight loss. Tinda can be cooked as a curry, stuffed or dry vegetable. To make tinda curry, tindas are peeled, chopped and cooked with tomatoes and spices like turmeric powder, red chilli powder, coriander powder and amchoor powder. It can be cooked in onion tomato based gravy. Some people add potatoes along with tinde. The addition of tomatoes gives it a tangy fla...

Torai ki sabji

Torai ki sabji | Turai Masala Torai ( तोरई की सब्जी ) also known as ridge gourd or sponge gourd is a healthy and well known vegetable in India. It is a highly nutritious vegetable. Torai helps to lose weight as it is low in calorie. So you can include this recipe in low carb diet. It has high water content and dietary fibres. It’s a vegan and no onion no garlic recipe. Turai ki sabji is a quick, simple and semi dry sabji recipe. To make turai masala, turai are peeled, chopped and cooked with spices like turmeric powder, red chilli powder, coriander powder and amchoor powder. It can be cooked in pressure cooker or in instant pot. It is easily available in the market during summer season. It can be part of your lunch or dinner. It is served with roti or chapatti. If your kids don’t like torai, make it in this way. They will like it surely. Course:   Main Course Cuisine:  Indian Prep Time:   10 minutes Cook Time:   15 minutes Servings: 4 Ingredients: 500 gm. Tora...

Potato coins with cheese dip

 Potato coins with cheese dip  Crispy Poha Potato coins are delicious, crispy snacks and appetizer recipe that is prepared with poha, potatoes and spices. This is a vegan  recipe. This is a deep fried and easy recipe. These pops or nuggets are an all-time favorite snack. This is a good option for weekend or any occasion. You may also add these in your party menu. To make this recipe, poha is washed and soaked in some water and mixed with boiled potatoes and spices like black pepper powder, red chilli powder, garam masala, amchoor powder, chaat masala and herbs. Herbs give an aromatic flavor to these coins. The addition of poha gives some crispiness. You can make it without investing too much time and effort. Potato coins can be served with green chutney and tomato ketchup. Here I have prepared cheese dip. These pops can be made for breakfast or evening snacks. These can be served as appetizer or snacks. So now let’s start the process of potato coin. Cuisine:   Indian...

Panchratna Dal | Panchmel Dal Recipe | Rajasthani Dal

Panchratna Dal (पंचरतन दाल) is a delicious and healthy dal recipe of Rajasthani cuisine. It is prepared by mixing five types of lentils (dal) like arhar dal, chana dal, moong dal, masoor dal and urad dal. This is a simple, nutritious and healthy dal. It has the nutritions and goodness of five lentils. This dal is one of the good sources of protein for vegetarians. As lentils are used in split form, this panchratna dal is a quick recipe and can be cooked within minutes. Nowadays you can easily purchase the combination of 5 lentils from grocery stores. There are so many variations of dal. Every region in India has its own method to cook dal. Some people cook with onion and garlic. Some prefer to add only tomatoes or some people prepare dal with just simple tempering of heeng jeera. When vegetables and a special type of masala is added, then it is known as sambhar . So you can give the variation which you prefer. The flavour of spices and assorted dal both make this dish delightful. ...