Recently, I read the books from the very famous and acclaimed ‘Rujuta Divekar’ ”Dont loose your mind, loose your weight” and ”Women and weight loss Tamasha”. And I love the way she has described the principles of eating right, you can read them here. A book on women, food and everything in between. From puberty to marriage, from pregnancy to menopause, Rujuta explains in detail the changes women go through (and God knows as Indian women we go through way beyond those just hormonal — husband, in-laws, children, career, maid, etc.) and how what we do (or don’t) during these phases affects our overall well-being. A must read for every Health Conscious woman.
Coming back to the Breakfast, I never could make upma very well before one of my South Indian friend taught me the basics of it. Just the right measure and timing and now I adore the version I prepare. Since S not being a fan of Upma ( rather he dislikes it, Sigh ! ) it gets a rare sight in my kitchen. Three things I have learnt and that makes a perfect tasting South Indian Upma are :
1. Add a little sugar just before you are turning the flame OFF and stir it well to mix.
2. Cook it in Pure Ghee OR Mustard Oil ( No Refined Oil please )
3. Use course semolina rather then the finer quality, this will give you better texture.
Well, with the above three principles constant, you will get the same aromatic and flavorful Upma you get to eat in fine South Indian diners. The best thing is you can add veggies of your own choice, I just added potatoes and Peas ( the best I love ). Off to the recipe now :
1 cup Semolina
1 onion, finely sliced
1/4 cup peas ( thawed if frozen )
1 potato, chopped small
2 green chilies, chopped lengthwise
1” piece ginger
A few curry leaves
1/2 tsp Urad dal
1/2 tsp Mustard seeds
2 tsp Ghee / Mustard Oil
Salt to taste
1/2 tsp Sugar
Handful of coriander leaves, chopped
Dry roast Rava/ Suji in a heated pan until it turns light brown, be careful not to burn it. Transfer to a bowl and keep aside.
Heat Ghee in a vessel and splutter Mustard seeds. Add Urad Daal and curry leaves and fry for a minute, dont let Urad daal get burnt.
Add onions, green chilies and ginger, fry for 4-5 min until onions turns golden brown.
Now add the peas and potatoes, mix well. Cook covered for another 5 min.
Add 3 cups of water ( remember, we add water three times the amount of Semolina ) and cook covered for next 7-8 minutes stirring once or twice in between.
Open, add salt and mix well. Add roasted Rava slowly, stirring continuously to avoid lumps. Simmer for around 4-5 minutes. Open, add sugar and stir. Turn off the flame.
Garnish with coriander leaves, serve with Chutney of your choice. I had it with tomato ketchup..