Question

Procedure of ravaged upma

Answer 1

Upma RecipePreparation Time3-5 MinutesCooking Time6 MinutesDifficultyEasyRating8.3 / 10 (68 votes)Recipe TypeVeg.Calories Per Serving512Ingredients:1 Cup Sooji/Rawa1 Onion (chopped)2 tbsp Ghee2 Cups water1 tsp Urad Dal2 Green chilies (chopped)1/4 tsp Ginger(chopped)1/4 tsp Cumin seeds1/4 tsp Mustard seedsCurry leaves8 Cashew nutsSalt to tasteHow to make Upma:Roast rawa in a dry skillet on low flame until it starts to give off a distinct aroma. Take it out.Heat ghee in the same and add cumin seeds, curry leaves, mustard, urad dal and cashew nuts .Now add chopped greed chilli, ginger, onions and cook again for 3 minutes.Now add salt, roasted sooji and water.Stir well and cover it.Upma is ready. Serve it with pickle.

Answer 2

Answer:

EQUIPMENT

small pan (kadhai)

INGREDIENTS

  

1 cup Rava/ Sooji/Semolina

1 tsp Mustard Seeds

1 tsp Chana Dal/Split and Skinned Bengal gram

1 tsp Turmeric Powder

5-6 Cashew

2 tbsp Cooking Oil

1 tbsp Ghee / Clarified Butter

2 cups Water according to the need

Vegetables

1 Finely Grated Ginger small piece

1 sprig curry Leaves

1 sprig Coriander/Cilantro Leaves

1 Green Chilly chopped

1/4 cup Chopped Carrot

1/4 cup Chopped French Beans

1 Onion finely chopped

1 Small Tomato finely chopped

INSTRUCTIONS

 

Boil the carrots and beans in a small pan so that they get soft. Don’tfilter the water away. You can use it for making the Upma

In a kadhai, heat the oil and ghee. Once sufficiently hot, add the mustard seeds, and let them crackle. Addthe chana dal and fry for thirty seconds. Now add the green chilies, ginger,curry leaves and let the curry leaves sputter. Turn the flame to low, and add the turmeric powder.

Add the chopped onion now. And let it cook until translucent.

Now add the cooked carrots and beans along with the water that you boiled the vegetables in.  Be careful here as you are adding water toboiling oil. Keep some distance from the kadhai. Add a cup of water more.

Let the water come to a boil. Once it comes to a full boil, take a small spoon and taste the water for salt. You might want to add salt if it's less. Or add somemore water if the salt is more.

Once the water comes to a full boil, turn up the flame and add rava/sooji/semolina toit. Remember: You have to add rava/sooji/semolina as a steady stream into the water,while constantly stirring the water. If you don’t do this, the rava/sooji/semolinamight clumpand cause lumps in the Upma.

Most important: Stop adding the sooji to the water when the mixture begins to thicken and is in the consistency of a thick soup. Turn off the flame while you keep stirring. Letthe air bubbles pop out of the mixture.  Do not worry if the consistency looks runny. It becomes better soon.

Transfer the Upma to a casserole or any other serving bowl. Keeping theUpma in the same Kadhai makes it go dry soon.

Serve Vegetable Upma with Sambhar, Coconut Chutney or even Tomato Rasam.

Hope this helps you

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