Healty and tasty veggies are to be added in upma it makes upma very tasty and also it adds nutritional value to upma.
INGREDIENTS:
Sooji (1 cup).
chopped carrot (1/2 cup).
chopped beans (1/2 cup).
Chopped babycorn (1/2 cup).
Chopped capsicum (1/2 cup).
Chopped ginger (2 TBs).
Salt to taste.
Green chillies slit (5-6).
Peanuts (1/4 cup).
Mustard seeds (1 Tsp), Dried red chillies (2-3).
Bengal gram a pinch of.
Urad dal a pinch of.
Oil (2 TBs).
Ghee (2 TBs).
Water (3 cups).
Lemon juice (1 Tsp).
PROCEDURE:
Heat 1 TBs of ghee and roast sooji in till light brown and remove it in a plate. Now heat oil in a pan add mustard seeds, dried red chillies, gengal gram and urad dal and allow them to pop, as they pops add vegetables, peanut and fry them golden brown add salt to it while frying, add chopped ginger to it, and also green chillies slit to it. Now add water and close the lid allow the water to boil, as water starts boiling slowly add roasted sooji to it and gradually keep stirring it continuously. Now add ghee to it and as you find upma is done off the flame. Serve it hot with chutney or pickle.
INGREDIENTS:Sooji (1 cup).
chopped carrot (1/2 cup).
chopped beans (1/2 cup).
Chopped babycorn (1/2 cup).
Chopped capsicum (1/2 cup).
Chopped ginger (2 TBs).
Salt to taste.
Green chillies slit (5-6).
Peanuts (1/4 cup).
Mustard seeds (1 Tsp), Dried red chillies (2-3).
Bengal gram a pinch of.
Urad dal a pinch of.
Oil (2 TBs).
Ghee (2 TBs).
Water (3 cups).
Lemon juice (1 Tsp).
PROCEDURE:
Heat 1 TBs of ghee and roast sooji in till light brown and remove it in a plate. Now heat oil in a pan add mustard seeds, dried red chillies, gengal gram and urad dal and allow them to pop, as they pops add vegetables, peanut and fry them golden brown add salt to it while frying, add chopped ginger to it, and also green chillies slit to it. Now add water and close the lid allow the water to boil, as water starts boiling slowly add roasted sooji to it and gradually keep stirring it continuously. Now add ghee to it and as you find upma is done off the flame. Serve it hot with chutney or pickle.
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