Vegetable Rava Upma and Red bell pepper chutney
What I am blogging about right now is probably one of the most easiest tiffin items. The humble Rava Upma is a dish that even a beginner cook can make with ease. It makes for a popular breakfast item. It scores hands down in terms of taste, and is really a life safer in those busy morning times, when something has to be whipped up in a jiffy.
It is a very versatile dish in the sense that, it can be combined with veggies of your choice, and also does well with any chutney/sambar. Even a dollop of your favourite pickle will do the trick.
Let's proceed to the recipe
Ingredients:
Roasted Rava (Sooji)- 1 cup
Onions- 1/2 cup (roughly chopped)
Tomatoes- 1 roughly chopped
Green chillies- 1 to 2 (adapt it to your spice preference)
Turmeric powder- 1 tsp
Salt- to taste
Oil- 2 tsps
Spices for seasoning:
Mustard seeds- 1 tsp
Notes:
1. Roasted rava makes for a more aromatic and delicious upma. Pre- roasted rava is readily available in stores. Alternatively, roast the rava in 1 tsp of ghee over a medium flame till it takes on a slightly golden hue. Make sure not to burn the rava.
Preparation:
Heat 2 tsps of oil in a kadai. When hot, throw in the mustard seeds. Once it splutters, add the chopped onions and green chillies. Adding salt at this stage will help the onions cook faster. Once the onions turn slightly pink, add the chopped tomatoes and the turmeric powder.
Add 2 cups of water. The proportion for rava upma would generally be (1:2) ie 2 cups of water for 1 cup of rava. The rava packet will generally contain the information on the quantum of water that would be required. Adjust the quantum of water, if adding a lot of vegetables.
Cook partially covered over a medium flame. After a while, once you see the water boiling, the time is right to add the roasted rava. On a low to medium flame, slowly tip in the rava, stirring at the same time. This is crucial to avoid lumps in the upma. This will also help the upma cook evenly.
Cook covered until all the water is absorbed,and the vegetable rava upma is thoroughly cooked.
I paired this with red bell pepper chutney. Enjoy this upma with any side of your choice.
Red Bell pepper chutney:
This chutney comes brimming with the immune boosting powers of red bell pepper, thanks to its high Vitamin C content. Intake of red bell pepper boosts eye health, as the red peppers have almost 11 times the beta carotene content of the regular green varieties.
Ingredients:
Red bell pepper- 2 medium sized peppers (deseeded and roughly chopped)
Garlic- 2 pods minced (optional)
Ginger-a small knob (finely grated)
Channa dal- 1 tbsp
Urad dal- 1 tbsp
Dried red chillies- 2
Asafoetida- a small pinch
Salt- to taste
Oil- 3 tsps
Preparation:
Heat 2 tsps of oil in a kadai. Add the channa dal, urad dal, dried red chillies and asafoetida. Roast the dals over a medium flame, until slightly browned. Transfer to a plate.
In the kadai, heat a tsp of oil. Tip in the chopped red peppers, grated ginger and garlic(if using). Add salt and half a cup of water. Cook covered, until the peppers become slightly tender, and the raw smell of the garlic fades.
Switch off the stove. Once cooled considerably, transfer the fried dal-red chillies to the mixer, and pulse once. Add in the fried peppers and ginger-garlic medley and grind to a smooth texture, adding water as needed.
Transfer to a serving bowl. Enjoy!!!
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| VEGETABLE RAVA UPMA WITH RED BELL PEPPER CHUTNEY |
What I am blogging about right now is probably one of the most easiest tiffin items. The humble Rava Upma is a dish that even a beginner cook can make with ease. It makes for a popular breakfast item. It scores hands down in terms of taste, and is really a life safer in those busy morning times, when something has to be whipped up in a jiffy.
It is a very versatile dish in the sense that, it can be combined with veggies of your choice, and also does well with any chutney/sambar. Even a dollop of your favourite pickle will do the trick.
Let's proceed to the recipe
Ingredients:
Roasted Rava (Sooji)- 1 cup
Onions- 1/2 cup (roughly chopped)
Tomatoes- 1 roughly chopped
Green chillies- 1 to 2 (adapt it to your spice preference)
Turmeric powder- 1 tsp
Salt- to taste
Oil- 2 tsps
Spices for seasoning:
Mustard seeds- 1 tsp
Notes:
1. Roasted rava makes for a more aromatic and delicious upma. Pre- roasted rava is readily available in stores. Alternatively, roast the rava in 1 tsp of ghee over a medium flame till it takes on a slightly golden hue. Make sure not to burn the rava.
Preparation:
Heat 2 tsps of oil in a kadai. When hot, throw in the mustard seeds. Once it splutters, add the chopped onions and green chillies. Adding salt at this stage will help the onions cook faster. Once the onions turn slightly pink, add the chopped tomatoes and the turmeric powder.
Add 2 cups of water. The proportion for rava upma would generally be (1:2) ie 2 cups of water for 1 cup of rava. The rava packet will generally contain the information on the quantum of water that would be required. Adjust the quantum of water, if adding a lot of vegetables.
Cook partially covered over a medium flame. After a while, once you see the water boiling, the time is right to add the roasted rava. On a low to medium flame, slowly tip in the rava, stirring at the same time. This is crucial to avoid lumps in the upma. This will also help the upma cook evenly.
Cook covered until all the water is absorbed,and the vegetable rava upma is thoroughly cooked.
I paired this with red bell pepper chutney. Enjoy this upma with any side of your choice.
Red Bell pepper chutney:
This chutney comes brimming with the immune boosting powers of red bell pepper, thanks to its high Vitamin C content. Intake of red bell pepper boosts eye health, as the red peppers have almost 11 times the beta carotene content of the regular green varieties.
Ingredients:
Red bell pepper- 2 medium sized peppers (deseeded and roughly chopped)
Garlic- 2 pods minced (optional)
Ginger-a small knob (finely grated)
Channa dal- 1 tbsp
Urad dal- 1 tbsp
Dried red chillies- 2
Asafoetida- a small pinch
Salt- to taste
Oil- 3 tsps
Preparation:
Heat 2 tsps of oil in a kadai. Add the channa dal, urad dal, dried red chillies and asafoetida. Roast the dals over a medium flame, until slightly browned. Transfer to a plate.
In the kadai, heat a tsp of oil. Tip in the chopped red peppers, grated ginger and garlic(if using). Add salt and half a cup of water. Cook covered, until the peppers become slightly tender, and the raw smell of the garlic fades.
Switch off the stove. Once cooled considerably, transfer the fried dal-red chillies to the mixer, and pulse once. Add in the fried peppers and ginger-garlic medley and grind to a smooth texture, adding water as needed.
Transfer to a serving bowl. Enjoy!!!
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