Happy New Year to all of you. Hope this year brings in a lot of Joy and Prosperity in your lives. Lets get straight to topic. The first recipe of this year is going to be a simple one which is mainly made in Maharashtra and its delicious and healthy so here it goes.
SABUDAANA UPMA or JEVARASI UPMA
INGREDIENTS
SABUDAANA / JEVARASI : 3 cups
GREEN CHILLI"S: 3-4 chopped
PEANUTS : 1 Cup
CHOPPED CORIANDER
JEERA: 2 tsp
RED CHILLI: 1 small
CHANA DAL: 1 Tsp
MUSTARD SEEDS: 1 Tsp
POTATO: 1 Medium boiled and chopped
SALT and OIL as required
LEMON JUICE: 1 Tsp
MAKING
Wash and soak the Sabudaana in water just enough to cover it and keep it overnight or wash it well and soak it in hot water just enough to cover it in a hot pack and close the lid for about 5-6 hours. Drain the water and keep aside. Next, roast the peanuts until brown and grind in to a coarse powder and set aside. In a pan, add a Tsp of oil, add the Jeera, I Small Red Chilli, Mustard seeds, Green Chili's. Add the set aside Sabudaana to the pan once the mustard seeds splutters. Make sure you keep stirring it so that the Sabudaana doesn't stick to the bottom, after 5 minutes add salt and roasted Peanuts. This will make it dry and separated, Finally, add the boiled chopped Potato and fresh coriander. Switch off the gas and add the lemon juice. Delicious Sabudaana Upma is ready to eat.
TIPS / VARIATIONS
I like to soak the Sabudaana in the hot pack coz it comes out well, you would know if the Sabudaana is ready to cook when after soaking it comes out fluffy, bigger and when pressed it breaks completely. Adding Potato gives it additional taste, its optional.
SABUDAANA UPMA or JEVARASI UPMA
INGREDIENTS
SABUDAANA / JEVARASI : 3 cups
GREEN CHILLI"S: 3-4 chopped
PEANUTS : 1 Cup
CHOPPED CORIANDER
JEERA: 2 tsp
RED CHILLI: 1 small
CHANA DAL: 1 Tsp
MUSTARD SEEDS: 1 Tsp
POTATO: 1 Medium boiled and chopped
SALT and OIL as required
LEMON JUICE: 1 Tsp
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| Sabudaana Upma/Jevarasi Upma |
MAKING
Wash and soak the Sabudaana in water just enough to cover it and keep it overnight or wash it well and soak it in hot water just enough to cover it in a hot pack and close the lid for about 5-6 hours. Drain the water and keep aside. Next, roast the peanuts until brown and grind in to a coarse powder and set aside. In a pan, add a Tsp of oil, add the Jeera, I Small Red Chilli, Mustard seeds, Green Chili's. Add the set aside Sabudaana to the pan once the mustard seeds splutters. Make sure you keep stirring it so that the Sabudaana doesn't stick to the bottom, after 5 minutes add salt and roasted Peanuts. This will make it dry and separated, Finally, add the boiled chopped Potato and fresh coriander. Switch off the gas and add the lemon juice. Delicious Sabudaana Upma is ready to eat.
TIPS / VARIATIONS
I like to soak the Sabudaana in the hot pack coz it comes out well, you would know if the Sabudaana is ready to cook when after soaking it comes out fluffy, bigger and when pressed it breaks completely. Adding Potato gives it additional taste, its optional.
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