Sooji upma

November 14, 2008 at 5:09 pm Leave a comment


sooji-upma-finel.jpg

Sooji (Bombay ravva ) : 2 cups
Onion : 1 cup
Green chilli : 3 or optional
Mixed vegetables : 2 cups. (carrot, tomato, potato, green peas) Or frozen vegetables to your taste. vegetables are optional. It taste good even with out vegetables.
Urad dal : 1 teaspoon
 Ginger garlic paste : 1 teaspoon
Curry leaves : few
Vegetable oil : 2 table spoons
Ghee : 1 teaspoon
Mustard seeds, Cumin seeds : each 1/4 teaspoon
Cashew-nuts, Cilantro : To garnish

sooji-upma-preparation.jpg
Preparation :

1. Heat 1 table spoon oil and fry ravva on a moderate heat. Stirring constantly they turn light brown color.

2. Heat oil in a vessel or kadai. When the oil is hot, add mustard seeds, cumin seeds. Once they pop add urad dal and curry leaves and fry for a minute. Add ginger garlic, green chilli, onions and fry under l flame until the onions turn light golden color.

3 . Add vegetables and cook in simmer until the vegetables are tender, add  7 to 8 cups of wat
 er and salt. Mix well and close with lid. Bring the water to a boil on high heat. When the water starts boiling, reduce the heat and pour roasted ravva slowly stirring constantly with a spoon.

4 . Cook the upma till the water is absorbed and upma becomes soft and smooth.  Add  1 teaspoon ghee. Turn off the heat.

Garnish with cashew nuts and cilantro. Serve with peanut chutney or dalia powder or tomato pickle.

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Entry filed under: Breakfasts, Uncategorized.

Mango pickle or Mamidikaya nilva chutney (Preserved mango pickle) Curd fruits rice or Yogurt rice with fruits

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