Upma, as boring as it may sound, can be very interesting if made in the right way. My husband used to hate the sight of upma until I came along 😀 So what is so different in the way I make upma.. here are some tips to make yummy upma
Roast the rawa before boiling. You may microwave for 3 minutes or more depending on the quantity. It should turn golden brown. Upma will be less sticky.
The rule book says, for 1 part of rawa, use 2 parts of water. I say, use 4 parts of water. This way upma will not become like a cake, it will have a soupy texture for as long as possible.
Use tomatoes, corn, finely chopped carrots, beans or any other suitable vegetable for that extra flavour.
Like sweets, where the general idea is, more ghee, better taste, same applies to upma also. Like you would not think twice before adding that extra spoon of ghee to your sweet preparation, even upma should be treated the same way. 1 tsp of ghee for 1 cup of rawa while cooking will be just perfect.
Use fresh oil and give a tadka of chana dal, udat dal, handful of ground nuts along with usual suspects.This is followed by onions and vegetables.
Add salt to water at the time of boiling. Add rawa to boiling water and stir continuously to avoid lumps.
And REMEMBER, it takes less time to cook than maggi noodles. Simmer the flame soon after adding rawa and cover the lid for two minutes. Turn off the gas and give a standing time of 4 minutes. Keep the lid on!
Sprinkle some coriander at the time of serving.
6 Wheat breads
2 onions finely chopped
1 cheese cube
2 green chillies finely chopped
1 tsp split bengal gram(sabut chana dal)
1 tsp split black gram(udat dal)
1/2 tsp mustard seeds (Rai)
3/4 tsp chopped ginger (thin and small pieces)
1/2 tsp jeera
Pinch of haldi
salt to taste
Stack bread slices one on top of another, cut them into bite size pieces, keep aside.
Add oil to non stick pan on high flame. When its hot, add mustard seeds(rai) , when it starts to splutter, add jeera, chana dal and udat dal. When they turn brown, add green chillies, onion and ginger. Fry on medium flame until onions cook.
Add salt and haldi and mix well.
Now, add bread pieces and mix well.
Fry for 2 minutes on high flame.
Place upma on serving plate and add grated cheese on top.Serve hot!
ps : it can be a delicious snack in your lunch box too 🙂
1/2 cup plain Oats
[I use Quaker oats]
1/2 cup green peas
1/2 cup sweet corn
2 green chillies finely chopped
1/2 tsp ginger paste
1 onion cut into long strips
2 tsp olive oil
1/2 tsp black mustard seeds
1 heaped tsp split black gram (udat dal)
1 heaped tsp split bengal gram (sabut chana dal)
Salt to taste
2 cups Water
Dry roast oats till it turns light brown.
In a hot pan, add oil, when its hot, add mustard seeds. When the seeds start to splutter, add black gram and bengal gram and fry for 1/2 minute.
Simmer the flame and add onion and green chillies and fry for 2 minutes. Onion should turn soft and milky white, need not be fried completely.
Add salt, mix well, pour water and bring to boil.
Simmer the flame, and gradually add oats by stirring continuosly to avoid lumps.
Cover the pan with lid and let it cook for 2 minutes.
After 2 minutes, stir the contents of the pan and cover with lid again. Leave it to cook for 4 minutes.
Yummy Oats upma or porridge is ready.
Recipe with Chicken in Oats Upma can be found here.