Isn't it nice to have a nice spicy breakfast in the morning along with some vegetables? Upma is something that I make very often over the week-ends. My kids are not very enthusiastic about the plain upma but add some veggies(peas and carrots) and they will have it for sure. Sometimes I add some ghee to the upma to give that extra flavour. I usually add a lot of vegetables to the upma like beans, carrots, peas, onions and capsicum. It makes the dish very colorful and you can also sneak in a lot of veggies into your breakfast.
You will need:
1 cup of Rava,
1 Onions- finely chopped
1 Carrot- finely chopped
50 gms beans - chopped finely
half a capsicum- chopped finely
1 green chilli chopped finely
some ginger roughly cut
Oil, salt to taste
1 tea spoon- Mustard
1 tea spoon - split black gram
1 tea spoon - Bengal gram
some curry leaves
Coriander leaves for garnishing
Juice of one lemon
To make the upma
Boil the beans, carrot and the peas separately.
Dry roast the rava in a tawa till it turns lightly golden brown. Keep the rava aside after roasting it.
In a separate vessel boil about 2.5 cups of water.
As the water is boiling, add some oil in a kadai on medium flame, add the mustard seeds when the oil is hot. When the mustard starts spluttering, add the black gram and the Bengal gram. Saute until the color changes and add the onions, chilies, ginger and the curry leaves. Sauté the onions until they turn brown. Add the capsicum and sauté for a few minutes. Add the boiled vegetables and salt. Add the roasted rava to the kadai and mix well.
Now take the water that is boiling in a separate vessel and add to the kadai. Ensure that the water is boiling when you it to the kadai. Reduce the flame and close the kadai to let the upma cook. After 2-3 minutes you can remove it from the heat. You can add the juice of lemon once the upma is out of the flame. Your upma is ready to eat.
Sometimes the way we present our food makes a great impression. To serve the upma, take some coriander leaves and add it to a small cup. Add the upma on top of the coriander leaves and firmly press down. Turn the bowl upside down in your serving plate. You can serve it with chutney, pickles or like my husband likes with Sambhar!!
1 cup of Rava,
1 Onions- finely chopped
1 Carrot- finely chopped
50 gms beans - chopped finely
half a capsicum- chopped finely
1 green chilli chopped finely
some ginger roughly cut
Oil, salt to taste
1 tea spoon- Mustard
1 tea spoon - split black gram
1 tea spoon - Bengal gram
some curry leaves
Coriander leaves for garnishing
Juice of one lemon
To make the upma
Boil the beans, carrot and the peas separately.
Dry roast the rava in a tawa till it turns lightly golden brown. Keep the rava aside after roasting it.
In a separate vessel boil about 2.5 cups of water.
As the water is boiling, add some oil in a kadai on medium flame, add the mustard seeds when the oil is hot. When the mustard starts spluttering, add the black gram and the Bengal gram. Saute until the color changes and add the onions, chilies, ginger and the curry leaves. Sauté the onions until they turn brown. Add the capsicum and sauté for a few minutes. Add the boiled vegetables and salt. Add the roasted rava to the kadai and mix well.
Now take the water that is boiling in a separate vessel and add to the kadai. Ensure that the water is boiling when you it to the kadai. Reduce the flame and close the kadai to let the upma cook. After 2-3 minutes you can remove it from the heat. You can add the juice of lemon once the upma is out of the flame. Your upma is ready to eat.
Sometimes the way we present our food makes a great impression. To serve the upma, take some coriander leaves and add it to a small cup. Add the upma on top of the coriander leaves and firmly press down. Turn the bowl upside down in your serving plate. You can serve it with chutney, pickles or like my husband likes with Sambhar!!
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