Tikhat Rava is not quite Upma but very similar to it since the base is semolina.

This has been a favourite teatime snack ever since we were kids. It makes for a great brunch too.

Serves : 3 as a tea time snack

Ingredients:

500 gms or 1 ½ cups of semolina

2 teaspoons ghee

1 teaspoon oil

2 teaspoons cumin

1 onion chopped fine

½ cup green peas, steamed

1 long green chilli (or 2 small ones), finely chopped

6-8 curry leaves

½ teaspoon turmeric

A pinch of asafoetida

Salt to taste

Chopped coriander for the garnish

Method:

1. Heat the ghee just until it melts. Add in the semolina and roast until it starts turning light pink in colour. Take it off the heat and let cool.
2. Heat the oil and add the asafoetida, cumin, chopped chilli and the curry leaves. When the cumin and chillies start to splutter, add in the onion and stir on a medium high flame until the onion starts to brown very lightly.
3. Add in 1 ½ cups of water and wait for it to start boiling. Add in the peas and the semolina and mix well.
4. You should still have a dry mixture as the water will have just about mixed with the semolina.
5. Add in the salt and cover with a steel plate. Pour a little water into the steel plate, enough to cover the base. Let the semolina cook in the steam generated by this water in the plate. Turn the heat to medium.
6. Stir after 6-8 minutes and check that the base is not browning. You can also taste the semolina at this stage to check if it is done.
7. Garnish with coriander leaves and a squeeze of lemon juice.
8. Serve hot.

Notes:

1. You can add potatoes, peeled and cubed. Add them in at step 2 along with the onions.

2. What works really well, (and I’m sure my Pathare Prabhu readers will nod their heads vigorously here) is shrimp. Add the tiny fresh ones, again at stage 2. Absolutely delicious!

Filed under: Teatime snacks or Brunch ideas Tagged: brunch, Maharashtrian, Pathare Prabhu, Pathare Prabhu recipes, PP snacks, rava, savoury semolina, semolina, shrimp, tea time snacks, teatime snacks, Tikhat rava, upma

Read the original on: Varan Bhaat