Thursday, January 30, 2014

Nuts Rava Upma

Upma is one of my favorite food. Any kind of upma will be a treat for me. An easy and quick dish. Sometimes if I need to prepare food only for myself, upma would be my first choice.

Now we are doing this in non-stick pans. But in my childhood days, my mother used to prepare it with iron kadai or in stainless steel kadai. That tastes the best and I always reserve for the layer that sticks with the kadai which used to be crunchy munchy....

When I was at my home for my delivery, whenever my husband asks me what is the breakfast or dinner, I used to say some type of upma. So he used to tease me as "upma family". My husband doesn't like any kind of upma. The word itself is allergic to him. But when I make this Nuts Rava upma he too likes it. As it has nuts it is healthy for kids too. It has less effort as you don't need to cut any veggies..only onions and green chilies will be required for this.






Ingredients:

Rava (Coarse) - 1 cup
onion - 1 small
green chili- 2 medium
ginger - a small piece (optional)
bengal gram - 3 tea spoons
peanut- 3 tea spoons
cashews- 2 tea spoons
mustard seeds- 1/2 tea spoon
urad daal- 1 tea spoon
curry leaves- a few
Oil- 3 to 4 tea spoons
ghee- 1 tea spoon(optional)
salt- as per taste


Preparation:

1. In a kadai/pan heat 3 tea spoon of oil, when it is ready, add bengal gram and peanuts and fry for a min,
2.When they are turning into golden brown color, add mustard seeds , urad dal, cashews and curry leaves one by one.
3. Once the mustard seeds are popped, add the finely chopped, onions, ginger, and green chilies
4.saute it until the onions turn golden brown.(I do not like onions so i cook them well, if you like to bite onions you don't need to let it to golden brown.)
5. Add the rava to this mix and start roasting it in medium flame.Add salt to it
6. In another vessel, measure 2 cups of water and bring it to boil. (simmer flame)


7. roast the rava until the water starts boiling which takes approx 7 to 8 mins.
8. Now add the boiled water to the roasted rava and mix well without lumps in simmer flame.
9. when rava is cooked, add a teaspoon of ghee and switch off the flame.

Serve with sugar/coconut chutney/ curd.


Notes: 
1.If you like a moisture upma add 2 and 1/2 cups of water. for fluffy upma 2 cups are sufficient.
2. The more you roast the rava, the more fluffy the upma will be.
3. Drink more water when you in-take upma varieties. 
4. you can increase or decrease the quantity of nuts per your choice. 


sending this recipe to
dish-it-out-light-dinners and cooks joy

South Indian cooking hosted by Nandoos Kitchen and organized by Anu



















New "U"














Walk Through memory lane Jan- 2014 of Gayathri's Cookspot















cook and share what you like event













Only food for growing kids event hosted by Shrutis Rasoi and organized by Pari














Linking this recipe to #recipeoftheweek | A Mummy Too