Recipes

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Mihidana

Must have during puja at kolkata. This is a sweet made from gram floor and dipped in sugar surup containing cardamon and raisins. It needs a lot of practice to form this small mihi dana. #Respect to halwais in Kolkata.

Ingredients

cup fine sooji/rawa/cream of wheat

2 tbsp ghee or oil

1 tsp mustard seeds/rai

1 tsp cumin seeds/jeera

1 tsp urad dal/husked split black gram

1 tsp chana dal/husked split bengal gram

1 or 2 dry red chilies/sukhi lal mirch

broken and deseeded a pinch of asafoetida/hing

50 grams onion/pyaaz

1 medium onion

chopped or ⅓ cup chopped onions 150 grams tomatoes/tamatar

2 medium to large tomatoes or ¾ cup chopped tomatoes 1 or 2 green chilies

chopped ½ inch ginger/adrak

chopped or 1 tsp chopped ginger

6 to 7 curry leaves/kadi patta

chopped ¼ tsp turmeric powder/haldi powder ¼ to ½ tsp red chilli powder/lal mirch powder (can also add vangi bath powder or bisi bele bath powder)

2.5 cups water

salt as required

1 to 2 tsp ghee for drizzling on top

optional

Method

  • heat a pan or kadai first
  • add 1 cup rava or cream of wheat
  • on a low flame, begin to roast the rava
  • stir often while roasting the rava
  • the rava or sooji grains should become fragrant and start to look dry, separate and crisp
  • don't brown the rava
  • switch off the flame and then add the roasted rava in a plate and keep aside
  • preparing upma: in a pan, heat 2 tbsp ghee or oil
  • add 1 tsp mustard seeds
  • when you hear the crackling sound of mustard seeds, it means they are getting cooked
  • when the mustard seeds are crackling, then reduce the flame to a low and add 1 tsp cumin seeds along with 1 tsp chana dal and 1 tsp urad dal
  • stir and saute them on a low flame till the both the urad dal and chana dal become golden
  • take care not to burn the dals
  • now add 1 or 2 dry red chilies and a pinch of asafoetida
  • stir well
  • add ⅓ cup chopped onions
  • stir and begin to saute the onions on a low to medium flame till they turn translucent
  • then add the chopped green chilly, ginger, curry leaves
  • saute for half a minute
  • add ¾ cup chopped tomatoes,1/4 tsp turmeric powder and ¼ to ½ tsp red chilli powder
  • you can also add ¼ to ½ tsp vangi bath powder or bise bele bath powder instead of red chilli powder
  • mix very well and saute the tomatoes on a low to medium flame till the tomatoes soften
  • next add 2
  • 5 cups water to this mixture
  • add salt as per taste
  • check the taste of water and it should be slightly salty
  • on a medium to high flame, heat the water and let it come to a rolling boil
  • when the water comes to a rolling boil, lower the flame to its lowest
  • then add the rava in 4 to 5 batches directly from the plate or with a spoon
  • as soon as you add the first batch, immediately stir and mix very well
  • then add the next batch of rava
  • stir again
  • this way keep on adding and stirring the rava up to the last batch
  • quickly stir and mix well so that lumps are not formed
  • the rava grains absorb water and thus swell and get cooked
  • cover and allow the rava upma to steam for 2 to 3 minutes on the low flame
  • then switch off the flame
  • lastly add about 2 tbsp chopped coriander leaves
  • stir well
  • drizzle ½ tsp of ghee on each serving and serve tomato upma hot with coconut chutney or lemon pickle or lemon wedges