Upma is yet another staple breakfast among south indians, which can be made healthy with lots of veggies, less oil and with either no coconut or very little coconut.
The best thing about upma is you can do it on any lazy day without compromising your diet.
My hubby loves upma. He can have it any time of the day and everyday.
Rawa can also used either rice rawa or medium white rawa(otherwise called local rawa) or extra course semolina.
I always prefer extra course rawa(because my hubby loves extra course semolina upma).
Now coming to the recipe:
Indgredients:
Rawa - 1cup,
Water - 21/2 cups,
turmeric - 1/2 tspn.
Salt.
Onion - 1 medium(chopped),
Tomato - 2 large(choppd)
Beans - 1 tblspn(chopped),
Carrot - 1tblspn(either choppe or grated),
Potato - 1 large(chopped),
Capsicum - 1 medium(chopped),
Peas - 2 tblspn,(either fresh, frozen or dried. If dried saok overnight and cook before hand).
Green chillies - 4-5(finely chopped),
Curry leaves - 1-2 sprigs,
Corinader fresh - 1 tblspn(finely chopped)
Mustard seeds - 1 tspn,
Chana dal - 2 tspn,
Lemon Juice - 1 medium,
Asafoetida - Pinch.
Oil - 2 tblspn.
Method:
In a pan heat oil(approx 1 tblspn), add green chillies and curry leaves.
Then add onion and fry until transcluscent.
Add Beans and carrot and fry. (Alternatively you can steam cook veggies and reduce a tspn of oil).
Add potato and cook until soft. Add capsicum and peas and fry until cooked.
Add tomatoes and turmeric and cook until tomatoes are mushy.
Add water and salt. (you can boil water and add, to reduce cooking time).
In a another pan heat remaining oil(approx 1 tblspn), add asafoetida, mustard, allow to crackle.
Add chana dal and brown it.
Add rawa and roast it to light brown and it emits roasted aroma.
Add this rawa to the boiling water and veggies.
Lower the flame and cover and cook for 4-5 mins. (the mixture looks grainy and bubbled up).
Add chopped coriander, coconut(optional) and mix well.
Allow to cool for couple of mins and then add lemon and serve.
The best thing about upma is you can do it on any lazy day without compromising your diet.
My hubby loves upma. He can have it any time of the day and everyday.
Rawa can also used either rice rawa or medium white rawa(otherwise called local rawa) or extra course semolina.
I always prefer extra course rawa(because my hubby loves extra course semolina upma).
Now coming to the recipe:
Indgredients:
Rawa - 1cup,
Water - 21/2 cups,
turmeric - 1/2 tspn.
Salt.
Onion - 1 medium(chopped),
Tomato - 2 large(choppd)
Beans - 1 tblspn(chopped),
Carrot - 1tblspn(either choppe or grated),
Potato - 1 large(chopped),
Capsicum - 1 medium(chopped),
Peas - 2 tblspn,(either fresh, frozen or dried. If dried saok overnight and cook before hand).
Green chillies - 4-5(finely chopped),
Curry leaves - 1-2 sprigs,
Corinader fresh - 1 tblspn(finely chopped)
Mustard seeds - 1 tspn,
Chana dal - 2 tspn,
Lemon Juice - 1 medium,
Asafoetida - Pinch.
Oil - 2 tblspn.
Method:
In a pan heat oil(approx 1 tblspn), add green chillies and curry leaves.
Then add onion and fry until transcluscent.
Add Beans and carrot and fry. (Alternatively you can steam cook veggies and reduce a tspn of oil).
Add potato and cook until soft. Add capsicum and peas and fry until cooked.
Add tomatoes and turmeric and cook until tomatoes are mushy.
Add water and salt. (you can boil water and add, to reduce cooking time).
In a another pan heat remaining oil(approx 1 tblspn), add asafoetida, mustard, allow to crackle.
Add chana dal and brown it.
Add rawa and roast it to light brown and it emits roasted aroma.
Add this rawa to the boiling water and veggies.
Lower the flame and cover and cook for 4-5 mins. (the mixture looks grainy and bubbled up).
Add chopped coriander, coconut(optional) and mix well.
Allow to cool for couple of mins and then add lemon and serve.
No comments:
Post a Comment