Close to 10 days of a great time with my family… loaded with sweets, the constant chatter of my grandkids, laughter, festival, birthday, wedding, travel, and more travel. Whew…. Exhausted yet content. It was time to say goodbye and that very moment made me realise how lucky I am to be surrounded by loved ones who make the goodbyes extremely hard. This warm and cosy family relationship surrounds one with positive feelings. It increases the oxytocin and dopamine both of which elevate your state of happiness. Thus, energised we all parted ways …Bangalore and Bombay after finalising the plans for our next trip together.
The city of Chennai also bid me a rainy goodbye and I was looking forward to getting back to my work. Lost in thoughts, I was suddenly woken up by the aroma of Upma….A glance at my neighbour’s tray table I realised the fragrance of this soul food of mine was from the hot water magic. An instant inflight meal which I began to like since my recent travel to Trivandrum.
My Grandson D had ordered for noodles, and I settled for upma, all the while wondering as to how it’s going to appease the fussy me. I was served this piping hot upma which when I opened was all soft and steaming with the mustard tempering dotting the surface and the chilli bits adding colour. The fragrance was inviting, the first spoonful was delicious, and I wondered why I detested this instant food all these years.
Back home I experimented with my own instant version sans caking agent and other additives…and the result was successful. Hop to my blog Foodialogues.com or click on to the link for the recipe. This can be a great travel food or a quick breakfast option for the time-deprived.
INSTANT RAVA UPMA MIX RECIPE:
Ingredients for Instant Rava Upma Mix:
- RAVA/SEMOLINA/SOOJI 1 C
- GREEN CHILLY FINELY CHOPPED 2
- GRATED GINGER ½ TSP
- MUSTARD SEEDS ½ TSP
- BLACK GRAM DAL/URAD DAL 1 TSP
- BENGAL GRAM DAL/CHANNA DAL 1 TSP
- FINELY SLIVERED CASHEWS 1TBSP
- ASAFOETIDA 1.2 TSP
- CURRY LEAVES FINELY CHOPPED 1 TSP
- OIL 2 TBSP
- SALT AS REQUIRED
- CITRIC ACID 1/4 TSP
Preparation Method for Instant Rava Upma Mix:
- Heat a heavy-bottomed pan. When hot, add the rava and roast till pink on a low flame. Remove and set it aside to cool. Add the oil into the pan and when moderately hot, add the mustard.
- When the mustard splutters add the dals and cashew and fry till light brown. Now drop in the curry leaves and chilly. Fry till crisp.
- Finally, add the roasted Rava and gently fry for a few minutes till it begins to turn chalky white and well-fried. Switch off the flame. Mix in the salt and citric acid. Mix well. Cool and store in airtight pouches or jar.
How to use Instant Rava Upma Mix:
- Take a measure of the instant Rava upma mix.
- Add 3 measures (or 2.5 if you want it less soft) of boiling hot water. Cover and leave for 6 -8 minutes.
- Mix and eat. You can drizzle some ghee for added flavour.
