Tuesday, April 22, 2008

Quick Microwave Upma

Upma is a great breakfast food - quick to make, filling, and very nutritious too. When I was a child, we had it every weekend for brunch amongst other goodies. But often as a treat it found its way into our school lunch boxes!! Over time I have worked to simplify the recipe so that its microwave ready for a whenever snack!!

Dry Ingredients:1 cup sooji (cream of wheat)
1 tbsp chana dal
1 tbsp urad dal
1 inch piece ginger, grated fine
2 large dried red chillies, crumbled
1/2 tsp mustard seeds
1 tbsp fresh cilantro, chopped fine
1 tbsp ghee
1/3 cup cashews, chopped

To Make Upma:
Salt to taste
Warm water, as required

Method:
  1. Heat the ghee in a large non-stick pan. Add the mustard seeds, and when they begin to pop, lower the heat.
  2. Next add the chana and urad dals. when they turn golden brown, add the cashews and red chillies. Fry until the chillies are crisp and the cashews golden brown.
  3. Now, add the cilantro and grated ginger and continue to fry for 30 seconds. Finally tip the sooji into the frying pan and roast with all the other ingredients on low heat until it gives off a fragrance. Remove into a heat resistant plate and let cool completely. The upma mix is ready.
  4. Store in an airtight box in the refrigerator to shelf for 7-10 day until needed. Alternatively it will stay in the freeze indefinitely.
  5. To make Quick Microwave Upma, remove desired amount into a microwave safe bowl (avoid using plastic), pour hot water and add salt to taste. Generally 2 parts water to 1 part upma mix should be enough.
  6. Place in the microwave, and cook for 2 minutes per serving in the pan. Enjoy with your favourite chutney or plain yogurt.
 Like this recipe. Tried it. Leave me a comment:)

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6 comments:

  1. This was a great tip - freezing the upma mix.
    Can we prepare the upma(using the water) and then freeze it ?

    ReplyDelete
  2. Thanks for stopping by Neha. The Upma mix is better frozen dry, as it has a better shelf life. It does not solidify in the freezer. It remains crumbly. Reconstituting takes barely 2 minutes per serving:)

    ReplyDelete
  3. Thanks for that reply Apu. I was making this recipe according to your post and just had this thought.

    ReplyDelete
  4. Hello, this is the best dish, I stay abroad and I made this when my wife was back in india, now it is my breakfast atleast 3 times a week, thanks for the innovative and time saving tip..Jay

    ReplyDelete
  5. Great blog as for me. It would be great to read a bit more concerning this theme. Thnx for sharing this data.

    ReplyDelete
  6. Great tip about freezing the upma mix. Will definitely try it out. On a side note have you ever tried freezing cooked upma itself?

    ReplyDelete

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Apu @ Annarasa

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