How to make Sanja-SK Khazana -

Sanja is another name for upma – made with the addition of turmeric powder and onions

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Semolina (rawa/suji) (रवा/सूजी), Oil (ऑइल)

Cuisine : Maharashtrian

Course : Snacks and Starters

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For more recipes related to Sanja-SK Khazana checkout Vegetable Upma, Kuzhi Uppu Paniyaram, Maddur Vade, Tootak . You can also find more Snacks and Starters recipes like Mango Tacos Arbi Ke Papad Spinach Corn Cheese Sandwich Toast Chapatti Upma

Sanja-SK Khazana

Sanja-SK Khazana Recipe Card

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The Maharashtrian hospitality is legendary. The cuisine has subtle variety and strong flavours and varies from region to region. In ancient times in the more affluent homes, feasts often started at mid-day and ended when the sun set! The presentation of food was alluring with a practice to sing sacred verses to dedicate the meal to God.
Maharashtrian cuisine covers a wide range from being extremely mild to very spicy dishes. Wheat, rice, jowar, vegetables, lentils and fruit form important components of Maharashtrian diet. 
Everybody knows about the unbeatable taste of the Mumbai’s chaats! But there is so much more to explore and savour in the other regions of Maharashtra. 

Prep Time : 6-10 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Mild

Ingredients for Sanja-SK Khazana Recipe

  • Semolina (rawa/suji) 1 cup

  • Oil 2 tablespoons

  • Mustard seeds 1/2 teaspoon

  • Cumin seeds 1/2 glass

  • Asafoetida 1/4 teaspoon

  • Green chillies broken into small pieces 2

  • Curry bleaves 8-10

  • Medium onions finely chopped 2

  • Turmeric powder 1/2 teaspoon

  • Red chilli powder a pinch

  • Salt to taste

  • Sugar 1/2 teaspoon

  • Fresh coriander leaves chopped 2 tablespoons

  • Fresh coriander sprig for garnishing

  • Lemon wedge for garnishing

Method

Step 1

Heat a non-stick pan, add semolina and dry roast on medium heat till light golden brown. Transfer into a bowl and set aside.

Step 2

Heat oil in the same pan, add mustard seeds and allow them to splutter. Add cumin seeds, asafoetida, green chillies and curry leaves. Sauté till fragrant.

Step 3

Add onions and sauté till golden brown. Add turmeric powder, chilli powder, salt and sugar. Mix well.

Step 4

Add roasted semolina, mix well and cook for 2 minutes. Add 2½ cups hot water, mix well. Cover and cook on low heat for 5-6 minutes or till the moisture is absorbed.

Step 5

Add coriander leaves and mix well.

Step 6

Serve hot garnished with a coriander sprig and lemon wedge.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.