Veg. Rava Upma
Upma is not really everyone's favourite at home, right? Today, I will introduce you to a recipe which is healthy as well as tasty. You can add different vegetables as per your likes. Here, we will use bansi rava, which is easily available in shops. If you cannot find this rava in your place, you can use medium rava. On a thickness scale, chiroti rava (or bombay rava) is the thinnest; next being "sooji medium" thicker than chiroti, both being white in color; bansi rava is thicker than the first 2 varietes and will be slightly brown in colour. This rava is made of wheat. My personal favourite is bansi, so I will use it for my recipe here. :)
Servings - 2
Prep Time - 10 mins
Cooking Time - 10 mins
Total Time - 20 mins
1. Bansi rava - 1 cup
2. Water - 2 and 1/4 cups
3. Oil/Ghee - 1.5 tbsp
4. Mustard seeds - 1 tsp
5. Green chillies - 4 to 5
6. Curry leaves - 7 to 8 leaves
7. Onion - 1, medium or big
8. Tomatoes - 1, small
9. Capsicum - 1, small
10. French beans - 5 to 6
11. Green peas - 10 to 12
10. Carrot - 1, big
12. Sugar - 1/4 tsp
13. Salt as per taste
14. Grated fresh coconut - 1 tbsp (optional)
15. Coriander leaves - 1 tsp
16. Haldi powder
1. In a pan or wok, add rava and fry until it turns golden brown. Keep it aside.
2. Chop onions, tomatoes, capsicum and beans. Keep the green peas ready (fresh or frozen). Grate carrot and keep it aside.
2. In the same pan, pour oil or ghee. Try to add at least half parts in ghee, it will give an amazing taste.
3. Add mustard seeds to oil/ghee and wait until it crackles, then add onions and capsicum. While you fry, add curry leaves, green chillies and haldi.
4. When onions appear translucent, add tomatoes and fry until it softens. At this stage, add beans and peas. Sprinkle little water, close the lid and cook for 3-4 mins at a medium flame. Stir occasionally.
5. Add water and keep the flame on high. Add grated carrot, coriander leaves, salt and sugar.
6. When the water boils well, reduce flame to medium, add rava slowly and keep mixing. Close the lid and leave it for 5 mins. Check once or twice in between and stir it.
7. Add grated coconut and some more coriander leaves if you like and serve it hot.
1. You can add half amount of water and other half of milk just to make it more rich. Don't worry salt won't react with milk as the milk quantity is less.
2. Instead of grating carrots, you can just cut them and add. But grated carrot gives nice texture.
3. You can add more or less vegetables as per your choice.
4. This is a very interesting step: After upma is cooked, you can choose to leave it on low flame for 5-10 mins. It will form a layer on the bottom side. This is my most favourite part of any upma. This will be crispy and tastes amazing. Try it for yourself :)
5. Slitting green chillies will add more flavour and moreover won't be confused with beans which is a common problem with kids.
Servings - 2
Prep Time - 10 mins
Cooking Time - 10 mins
Total Time - 20 mins
Ingredients:
1. Bansi rava - 1 cup
2. Water - 2 and 1/4 cups
3. Oil/Ghee - 1.5 tbsp
4. Mustard seeds - 1 tsp
5. Green chillies - 4 to 5
6. Curry leaves - 7 to 8 leaves
7. Onion - 1, medium or big
8. Tomatoes - 1, small
9. Capsicum - 1, small
10. French beans - 5 to 6
11. Green peas - 10 to 12
10. Carrot - 1, big
12. Sugar - 1/4 tsp
13. Salt as per taste
14. Grated fresh coconut - 1 tbsp (optional)
15. Coriander leaves - 1 tsp
16. Haldi powder
Steps for preparation:
1. In a pan or wok, add rava and fry until it turns golden brown. Keep it aside.
2. Chop onions, tomatoes, capsicum and beans. Keep the green peas ready (fresh or frozen). Grate carrot and keep it aside.
2. In the same pan, pour oil or ghee. Try to add at least half parts in ghee, it will give an amazing taste.
3. Add mustard seeds to oil/ghee and wait until it crackles, then add onions and capsicum. While you fry, add curry leaves, green chillies and haldi.
4. When onions appear translucent, add tomatoes and fry until it softens. At this stage, add beans and peas. Sprinkle little water, close the lid and cook for 3-4 mins at a medium flame. Stir occasionally.
5. Add water and keep the flame on high. Add grated carrot, coriander leaves, salt and sugar.
6. When the water boils well, reduce flame to medium, add rava slowly and keep mixing. Close the lid and leave it for 5 mins. Check once or twice in between and stir it.
7. Add grated coconut and some more coriander leaves if you like and serve it hot.
Some important tips:
1. You can add half amount of water and other half of milk just to make it more rich. Don't worry salt won't react with milk as the milk quantity is less.
2. Instead of grating carrots, you can just cut them and add. But grated carrot gives nice texture.
3. You can add more or less vegetables as per your choice.
4. This is a very interesting step: After upma is cooked, you can choose to leave it on low flame for 5-10 mins. It will form a layer on the bottom side. This is my most favourite part of any upma. This will be crispy and tastes amazing. Try it for yourself :)
5. Slitting green chillies will add more flavour and moreover won't be confused with beans which is a common problem with kids.
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