Rava Khitchadi

Yet another morning, lazyily dragging out of the bed I refreshed myself and walked into the kitchen with ultimately no clues of what to make for breakfast just 20 more mins and there should be breakfast on table, you know what I mean there are days when you have nothing on mind yet duty calls us and the empty table during breakfast makes you guilty. Bread and sausages have saved many days but today was not that, oh its Sunday and yet 20 mins for breakfast oh ho no excuses with respect to breakfast though, if time lapses there is just no explanation or reason to make him eat. Opening the refridgerator my eyes caught the Cashews sitting there, okay why not Upma, but the Carrots were peeking out of the crisper and I wanted to become their saviour so why not Khitchadi its just gonna take 15-20 mins. I did totally forget that Khitchadi's are his fav and yet again I made his day ;) well then why not post it was the next thing on mind...



Ingredients:

Cream of Wheat - 2 cups (Sooji/Rava/Bombay Rava)
Ghee - 1 tbsp
Sesame Oil - 2-3 tbsps
Mustard Seeds - 1/2 tsp
Cinnamon - 1/2 inch
Cardamom - 2 nos.
Cloves - 2 nos.
Bay Leaves - few
Curry Leaves - few
Cashewnuts - 2 tbsps
Red Onion - 1 medium finely chopped
Ginger - 1 inch minced or finely chopped
Green Chillies - 3 nos. slit lengthwise
Tomato - 1 large finely chopped
Turmeric Powder - 1/4 tsp
Fennel Seeds - 3/4 tbsp freshly ground
Carrot - 2 chopped
Peas - 1/2 cup (& any other veggie of your choice like Beans etc)
Water - 5 1/4 cups
Salt to taste

Garnishing:

Coriander Leaves - a generous amount



Method:

1. In a non stick pan heat the Ghee and roast the Rava until slight brown or until aroma emanates. Set aside to cool.
2. In a deep pan or kadai heat Oil and thrown in the Mustard Seeds to splutter. Then add the Cinnamon, Cloves, Cardamom and Bay Leaves when they turn color add the Cashewnuts and Curry Leaves.
3. When the Cashews are slight brown add the Onions, Green Chillies and Ginger. Once the Onions become pink drop the chopped Tomatoes and let it cook or until it becomes mushy, keep stirring.
4. Now add the Veggies (Carrot and Beans first, let it cook for a few mins and then add the Peas) when you sense the aroma of Carrots add the powdered Fennel Seeds and Turmeric Powder and cook for a min or two.
5. Then pour the Water and adjust Salt, bring it to a rolling boil. Simmer and start adding the Sooji/Rava slowly while stirring all the time not letting any lumps to form.
6. Cover and cook until all the Water is absorbed. Garnish with Coriander Leaves.

Serve with: Chutney

Am sending this to
Mahimaa's Cooking Basics Event and Shama's Family's Favourite Food Event.

Its accompanied by my Ulavalu Chutney I missed to send it to Shama's Family's Favourite Food Event.