How to make Upma Pre-mix - SK Khazana -
One of the most popular South Indian snack that can be rustled up in a jiffy
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Semolina (rawa/suji) (रवा/सूजी), Ghee (घी)
Cuisine : South Indian, Indian
Course : Snacks and Starters
For more recipes related to Upma Pre-mix - SK Khazana checkout Vegetable Upma, Kuzhi Uppu Paniyaram, Maddur Vade, Tootak . You can also find more Snacks and Starters recipes like Toad in a Hole Kale Chips Instant Oats Dosa - SK Khazana Rice Stuffed Omelette
Upma Pre-mix - SK Khazana Recipe Card
You can’t eat breakfast at night or dinner in the afternoon – but snacks? that you can eat anytime of the day! Along with tea, after school or at a birthday party – snacks are every foodie’s ultimate favourite. Healthy snacking is the best way to satisfy your munchies without the worry of to many added calories.
Prep Time : 6-10 minutes
Cook time : 11-15 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Mild
Ingredients for Upma Pre-mix - SK Khazana Recipe
Semolina (rawa/suji) 2 cups
Ghee 1/4 cup
Green chillies chopped 4
Curry leaves 20
Mustard seeds 1 teaspoon
Asafoetida 1/2 teaspoon
Onion flex 1/2 cup
Salt 4 1/2 teaspoons
Powdered sugar 2 teaspoons
Garnish
Green chilli slit and fried 1
Curry leaves fried 2-3
Method
Step 1
Heat a non-stick pan, add semolina and dry roast semolina till golden brown. Transfer into a wide bowl and set aside to cool down to room temperature.
Step 2
Heat ghee in the same non-stick pan, add green chillies and sauté for a few seconds or till they are crisp. Add curry leaves and sauté till they crisp up. Drain both on absorbent paper.
Step 3
Add mustard seeds to the ghee remaining in the pan, add mustard seeds and let them splutter. Add asafoetida and sauté for ½ minute. Take the pan off the heat and set aside to cool down to room temperature.
Step 4
Transfer the roasted semolina into a large bowl and add fried curry leaves and green chillies. Add onion flakes, salt, powdered sugar and the mustard seeds mixture and mix till well combined.
Step 5
Transfer into an airtight container and store up to 6-8 days.
Step 6
To make upma, measure ½ cup mixture into a microwave safe airtight container, add 1¼ cups boiling water and mix well. Cover and microwave on high for 2 minutes.
Step 7
Pack upma into a steel bowl, upturn it onto a serving plate, garnish with fried slit green chilli and fried curry leaves and serve hot.
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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.
