[sadhuji]

Rawa or Suji is a derivative of the humble wheat – it is wheat pounded to granules, not powdered as in flour but in sand like granule form. It is the main ingredient of the South Indian breakfast dish known as upma and is equally loved in the homes of Bengalis, who have a penchant for the sweet tooth. Hence, while the Southern and other parts of the country relishes the rawa cooked with vegetables and chili and spices with a dash of ghee, the Bongs prefer it in the sweet form.

One need not be an expert cook to create these dishes. Both the varieties are quick to prepare and wholesome. For the upma, one needs a handful of rawa, the vegetables cut into small pieces and ready, basic spices like salt and cooking oil. Heat the oil in a pan, put in a pinch of mustard seeds and let them splutter. Then add the onions, green peas, French beans and water to cook the mixture followed by a handful of rawa, finely chopped green chilies and salt. Cover the pan and cook on a slow fire. Add a spoonful of ghee before serving. The cooking time would be less than quarter of an hour.

The sweet variety is still simpler – heat oil in a pan, put a handful of rawa in the hot oil, fry and add water followed by sugar and bay leaves. As the mixture starts to boil, add cashew nuts, kishmish and elaichi. Remove from fire and spread on a dish. Once it cools down, cut into small pieces and serve. A modification to this Bengali version is the payash – yes, this is a delicious dessert. Like all payash, this is milk based. The milk is boiled and rawa is added. As it cooks, the milk thickens – add cashew nuts, kishmish, bay leaves and elaichi. Cool and serve – can be refrigerated also.

[vandy]

Brings back Childhood memories Sadhuji, sugi halwa & sugi porridge was a common dish in our household.

Here in Aust we used to get packet Sugi Halwa which came from India, just add water,cook for a while, add extra
cashews & raisens (sultanas), let cool and down the hatch, It allready had the spices mixed in it, cardamom, etc.
For some reason its not around anymore,  

vandy  

[iwanttogoback]

hi vandy

where do you shop for indian foods in perth?

[vandy]

Howdy, as I am south of the river(border) I either go to the Indian gourmet shop at Canning Vale Markets,next to
Newsagency or there is one on Albany Hwy, Cannington, on the left heading south just before Nicholson Rd turnoff.

If you are North of the river I suggest either Capital Trading, Beaufort St, Mt Lawley opposite Queens Hotel or try
Prime Products, top end of William st Northbridge, on the left heading towards town. There's a New Indian rest'nt next
door to prime, sells those big Fat Punjabi samosas, and big range of Fresh Indian Style Sweets.

vandy  

[iwanttogoback]

i go to the daily supermarket (love the name), opposite the queens - perhaps it's the same as capital trading. a great little store. i've seen prime, i was planning on checking out that end of william st this weekend so i'll make sure i drop in.

thanks.

[digital drifter]

Another name for rawa is Semolina, so you really don't have to go to an Indian shop to get it.  Your supermarket would probably have it too in the Italian section or ethnic aisle.

http://en.wikipedia.org/wiki/Semolina

[iwanttogoback]

you can certainly get semolina, but i think vandy used to get a brand that had all the spices added.

even if you don't need to buy the stuff, it's always fun to shop in these asian groceries.

[vandy]

IWGB, I just bought a Box of Punjabi Style Samosas, you get 25 for $16 and can keep in Freezer. Made in Sydney. Really Yummy,especially if you have some
Date & Tamarind sauce or Chutney to go with it. I know it's a bit expensive, but there pretty big and a couple at a time with a nice yoghurt raita is filling.

If I am not full after that, a mango lassi or just a plain mango usually finishes me off.   

happy munching

vandy  

Edited by vandy, 13 January 2008 - 09:01 AM.

[Hyderabadi]

Sadhuji:

Quote

Heat the oil in a pan, put in a pinch of mustard seeds and let them splutter. Then add the onions, green peas, French beans and water to cook the mixture followed by a handful of rawa, finely chopped green chilies and salt. Cover the pan and cook on a slow fire.

We make it a bit differently.

Heat the oil / ghee, add mustard jeera seeds and very little urad dal (as seasoning) once they start spluttering add onions and green chillies and curry leaves*. Meanwhile, boil some water with a pinch of turmeric, salt and chopped tomatoes (if you want tomato upma).

Once the onions turn opaque, add rawa and fry for a few minutes till the rawa turns light gold. Now add the water and (1:2), and cook for a few minutes, for a fluffy upma. Sprinke some chopped coriander

* At this stage (bachelor trick), you can remove from heat, let cool and store in the freezer for use later. Add hot water + turmeric and tomatoes and cook. Or even just plain microwaved hot water with salt. Half hour on Sunday = Breakfast / Tiffin every day.

[Nattusbs]

Here is my recipe (based on my Mom's, she is Mysorean) for Upma.

1. Cut onion into pieces, one medium sized potato (I like red ones) into small pieces, chop small piece of ginger, green chillies.
2. Microwave the potato pieces in some water with some salt in it - say 6 minutes on high - sort of pre-cooking - strain.
3. Measure 1 cup of rawa and keep aside.
4. In a pan (pic 1), put some oil and fry a tsp each of jeera (cumin seeds) and mustard seeds. Put a lid to contain the spluttering in the pan.
5. Put 1 tsp each of urad dal and channa day and stir so that they start to change color - careful or they will get burnt. When they start to become light brown, add the onion, fry for a minute, add the ginger pieces, green chillies and crush one dry red chilly pepper and then the strained potato.
6. Keep stirring and then add 3 cups of water, some salt and cover - let it come to a roaring boil (pic 2).
7. After 2 minutes, carefully add the rawa evenly over the water surface while stirring gently, watch out the rawa can form lumps - make sure that this does not happen by constant stirring. You may want to turn the heat to medium, that way you have more control of preventing lumps and splatter.
8. Stir nicely, make sure there are no lumps, cover and let it steam in low heat for 2-3 minutes.
9. Voila! Upma is ready - pic 3.
10. For accompaniment, I use my MIL's chutney (corriander, lots of garlic dry, lots of green chillies - blended) or Avakaya (Mango pickle - hot).

Cheers

Nattusbs


PS: How do I add picture?

Edited by Hyderabadi, 17 January 2008 - 03:07 AM.
Attached picture.

[Hyderabadi]

Nattusbs:
They are working on the forum software and some features seem to be disabled teporarily.

Thanks for the recipe. Lime pickle goes well too.

[Hyderabadi]

Our version of Upma, shredded mango & ginger pickle on the side (store bought):