Skip to main content

Hundred Thousand Dollar worth Rava Upma (Indian Semolina Polenta)

Now you must be thinking, who doesn't know to make Rava Upma? What is so special about it? Every 5th person residing in India knows to make it and is a common breakfast item in almost all the Indian household. We Indians take this dish for granted. Well up until a week back, even I thought the same about this dish and looked down on Rava Upma. Not anymore. Last week I read a news about an Indian born, New York Chef Floyd Cardoz who won the top prize of £100,000 in an American show called "Top Chef Masters". No prize for guessing, he made RAVA UPMA!! After reading the article, I immediately decided that the recipe of a basic version of Upma must be on my blog. And here I am sharing the if not a "million dollar", then atleast a "hundred thousand dollar worth Upma Recipe". :)
Upma is a popular South Indian Breakfast dish, mainly prepared by Semolina. It has a great resemblance with the Italian Polenta. It can be made with many variations by adding vegetables, spices & various seasonings. Am just sharing the very basic version of Rava Upma. You never know, when luck smiles at you, so try making the Upma if you have never tried before.

Ingredients:
  • 1 cup coarse semolina/sooji/rava
  • 2 cups of water
  • 1/2 cup boiled peas
  • 1 medium onion (finely chopped)
  • 4 green chillies (finely chopped)
  • 1 tsp ginger (finely chopped)
  • turmeric powder
  • 1/2 tsp
  • 1 tsp mustard seeds
  • 5-6 curry leaves
  • 2 tbsp oil
  • 1 tsp clarified butter or ghee (opional)
  • 1/4 cup chopped coriander leaves (optional)
  • 1 tbsp shredded coconut (optional)
  • salt for seasoning
Method:
  1. Heat a deep frying pan or a Kadai & dry roast the semolina until light golden. Stir it frequently to get the colour evenly. This will take approximately 3-4 minutes. Remove and keep aside.
  2. Heat the oil in the same pan and put the mustard seeds & curry leaves to it. Let the seeds splutter. Now add the chopped onions, green chillies & ginger to it. Saute well till the onion turn golden brown. Add some salt so that the onions get cooked sooner.
  3. Now add the boiled peas, turmeric powder and other boiled vegetables (if you want to add) to the pan and mix well. Then add 2 cups of water to it. Taste the water & if you need more salt, this is the time to add it. Let the water come to a good boil.
  4. When the water is boiling, simmer the heat & slowly put the roasted semolina to the water. The Semolina starts to get thicken very easily and starts to form lumps. You need to be stirring well & continuously to form a lump free Upma.
  5. If the Semolina has fully absorbed the water and you think it has been cooked, switch off the heat. Add in the chopped coriander leaves, ghee & shredded coconut to top it off before serving with a nice Indian pickle, chutney, yoghurt or even sugar.

You can view the Chef's winning recipe by clicking http://yesugarden.blogspot.com/2011/06/upma-recipe-wins-100000.html

Comments

  1. hehehe!!! even i heard of it!!! but i thnk it was tomato bath upma!!!!!
    Happy Blogging!!!!
    Food Blog News Daily
    Good Food Recipes

    ReplyDelete
  2. Not a fan of upma, but this looks delicious dear!

    ReplyDelete
  3. simple and delicious upma..happy to know that rava upma is worth so much ;)

    Ongoing Event at Good Food:
    COOK IT HEALTHY:PROTEINicious

    ReplyDelete
  4. yummm....it looks awesome!

    ReplyDelete
  5. so simple yet delicious !!

    ReplyDelete
  6. Hi first time here - funny thing is i was having this polenta-upma- grits- cous-cous conversation on FB with some friends - isn't it amazing how so many cultures have similar dishes but different approaches! Upma looks delicious with all those wonderful veggies too! Lovely post of a dish that my daughter just requested for lunch :)

    ReplyDelete
  7. may be not first time here :)

    ReplyDelete
  8. Thank you all for your lovely comments....Seriously, never expected for an Upma though! ;) I just wanted to include this one cos I wanted to publicize that even a simple Upma can make you rich!! ;)

    ReplyDelete
  9. i love the name of your blog....:)...i did a post on upma too recently....not at all traditional...but the fact that FC won a Rs.45lakhs ticket inspired me to do the post...your upma here looks great...simple n' healthy...:)

    ReplyDelete
  10. delicious looking upma
    following your delicious site
    Torviewtoronto

    ReplyDelete
  11. Thanks Rohini!
    Upma looks delicious!

    ReplyDelete
  12. Perfect n delicious it looks ~ I love it with some spicy mixture :DD
    US Masala

    ReplyDelete
  13. Loved your veggie loaded upma.

    ReplyDelete

Post a Comment

Popular posts from this blog

3 Ingredients / 3 Minute Microwave PEDAS

It's Celebration time all the way!! Why? Because My FB fan page has just reached 150 "Likes" & am so thrilled. Also, the festivities will start from August in India. First coming up is "Raksha Bandhan", the festival which celebrates the relationship & bond of a Brother & Sister. So I thought of coming up with an easy to make Indian Sweet Dish, "Peda". A "Peda" is a North Indian Milk Sweet mainly consisting of Khoa (thickened whole milk), sugar & other Indian flavourings like saffron & cardamom seeds. Pedas are usually made during festivities or for offerings made in the temple for deities. This recipe is a simple process of the same "time consuming" Pedas where the Milk is kept on the heat for hours to make khoa & then goes to the next process. This is the first time for me as well & I have taken this recipe from "showmethecurry.com" the cookery website of Hetal & Anuja. And I must say

Paneer Couscous Salad

Last two weeks were so hectic for me that I didn't find time to even open my blog page. Lots of friends coming home, cooking, eating junk, visiting places, our famous festival "Vishu" came up  & finally I ended up getting sick. I am still in bed but was so frustrated doing nothing that I thought let me post one of my healthy salad recipes which I had promised earlier. I saw this salad recipe in one of the BBC cookery shows & was quiet eager to make it. The original recipe suggests the use of Halloumi instead of Paneer. Halloumi is a type of Greek cheese made of mostly Goat's milk. It has the same texture of that as Paneer, hence I used Paneer. Must say, It was quite filling and delicious, perfect for a Summer afternoon. Ingredients: 200 gm couscous 200 ml hot vegetable stock / hot chicken stock 400 g can chickpeas (drained and rinsed) 1 tbsp olive oil 1/2 courgette/zucchini (sliced) 200 gm paneer (Indian Cottage Cheese), cut 1 inch length wise 2 medi