Upma


 

Upma
Recipe: Sanjay Hingorani

Ingredients:

1 cup Rava / Sooji
3 tbsp Peanuts
1 Medium Onion chopped fine
3-4 cloves of Garlic chopped fine
5-6 Curry leaves
2-3 Green chillies chopped fine
1/2 tsp Turmeric powder (optional)
1 tsp Salt
1 tbsp Sugar (optional)
1 tbsp Desiccated coconut DC
2 tbsp Coriander chopped
1 tsp Black Mustard Seeds
1/2 Red chilli powder
1/2 tsp Amchur
1/2 cup Oil
Twist of lime / Vinegar

Method:

Toast the rava on a tava for a few minutes. Till you see some browning. Remove and keep aside.
Heat oil in a kadai, add garlic mustard seeds curry leaves green chillies. Add peanuts and onions till cooked well. Add turmeric red chilli salt. Add the rava now and stir well. Add the DC. When everything is combined well we add water. Stir well. Make sure the upma doesn't turn too dry or soggy. Keep it soft. Some people don't add turmeric so the upma remains whitish. Water to Upma ratio that works for me every time is 3 cup water to 1 cup upma.
Garnish with fresh coriander. Twist of lime. Done.


Note: when the upma is lightly wet in the end, shut the gas and let it rest for 2 mins. The Rava will absorb whatever little water remains.

Eat, Enjoy, Repeat !

Cheers
Sanjay

Comments

Post a Comment

Popular posts from this blog

Steamed Dhoklas

Image
  Steamed Dhoklas Recipe: Sanjay Hingorani derived from Hebbars Kitchen Ingredients: 1 n 1/2 Cups of Besan 2 tsp Rava 1 tsp GnG paste 1 tsp Green chilli paste 1/2 tsp Turmeric powder 1 cup Water 2 tbsp Oil Salt Others: 1 sachet Eno fruit Salt 2 tbsp dessicated coconut 2 tbsp fresh chopped coriander Tadka: 1 tsp Black mustard seeds 1/2 tsp Jeera 3-4 Green chillies slit A few curry leaves Oil Make sugar water of 1 tsp Sugar 5 tsp water Method: In a large mixing bowl add the above ingredients and mix slowly and continuously so as to avoid lumps. Add the water slowly and little at a time. Cover and keep the batter aside for 10 mins. I made the Dhoklas in the Idilis steamer. Used a large 5ltr cooker without seeti. 3 layers X 4 made 12 Dhoklas each time. Went 2 rounds. Made 24 in all. Ate 8. Add 1 n 1/2 cups water in the cooker. First try empty trays to see if the lowest tray is above water level. Then load the trays. Don't want the Dhoklas swimming. Add eno in the batter and immediately
Read more

Chicken "Audi" Kebabs

Image
  Chicken "Audi" Kebabs Recipe: Sanjay Hingorani Ingredients: 500gms chicken mince Add: 2 tbsp Gram flour / Chickpeas flour / Besan sieve it 1 tbsp finely chopped ginger 1 tsp Red chilli powder 1 tsp Cumin powder 1 tsp Parsely 1 tsp Coriander powder 1 tsp Tandoori Masala 1 tsp Salt Juice of 1 lime 1 tbsp Coriander chopped In a large bowl, mix everything together with your hand, squeeze the mix, make sure all the masalas have been brought together, keep mixing for a while. Massage them. Keep in fridge to marinate for at least an hour. Bring it out the mix, put a small katori in the middle and put burning coal and pour 1 tsp ghee. Smoke the mix to bring that tandoor effect. Rub oil in your palms take a scoop of the mix and turn it into a ball and then flatten it by pressing it down. It needs a little practice. You can use an ice cream scoop if you have. Make a few of the round kebabs, I made 7 for 3 people. Cover and keep in fridge for 30 minutes or so. We need to shallow fry o
Read more

Garlic Herbed Bread Loaf stuffed with Cheese

Image
  Garlic Herbed Bread Loaf stuffed with Cheese Recipe: Sanjay Hingorani Ingredients: 2 Cups Maida 1 tsp Salt 2 tsp Italian seasoning 1 tsp mixed Herbed seasoning 2 tbsp Olive oil 1 tsp Dry Active yeast. 1/2 Cup water, go 20 seconds in the microwave 1 tsp Sugar 1 cup grated cheese for the stuffing. 3-4 cloves chopped garlic. Method: Mix the yeast and sugar in the warm water. Not hot. Warm. Keep in dry warm place for 10-15 mins. You will see the water frothing. The yeast is activated. In a large mixing bowl add all the above ingredients. Mix well. Keep 1 tsp Italian seasoning aside. Add the yeast water. Mix well. You will see the dough falling into a crumble. Add 1/4 cup more water. Now bring it on the table and knead knead knead. For a good 5mins. Use dry maida powder so it dosent stick to your hands. Make a huge ball out of it. Apply oil to the mixing bowl. Keep the ball in the centre. Apply oil to it. Cover with a cloth and keep in a warm dark place for the first proofing. After 2 hou
Read more