Tuesday, November 11, 2014

Tikhta Saanja - Maharashtrian Upma



Tikhta Sanja is to Maharashtra what Upma is to South India. However, this savory Maharashtrian breakfast/snack has turmeric. Some people also add potatoes in addition to green peas.  In my family, both tikhta sanja and goda sanja (also known as shira) are always served with a dollop of homemade kairi or mirchi pickle.

Tikhta Sanja
Breakfast Porridge Maharashtrian way
1 cup coarse rawa/semolina
salt to taste
1 cup green peas (frozen ok)
1 tsp sugar or to taste

1 tbsp. oil
1/2 tsp mustard seeds
1/2 tsp cumin seeds
1/2 tsp asafetida
1/2 tsp turmeric powder
1 red chili, halved
2 green chilies, slit
2 sprigs of curry leaves, torn
1/2 tbsp. grated ginger
1/2 cup finely chopped onion

1/4 cup freshly scraped coconut
2 tbsp. minced cilantro
Lemon wedges per individual serving

1. Roast rava for few minutes. Set aside. If your rawa packet already is pre-roasted, omit this step.
2. Heat oil in a kadhai/wok/saucepan.
3. Add all the ingredients for tempering one after the other. As they sizzle, keep on stirring till onion is soft.
4. Add rawa and stir fry for 2 minutes
5. Now add frozen green peas. Keep sautéing for 2 more minutes till peas don't appear frozen.
6. Add salt and sugar. Now add 2 cup hot water. Keep the gas to the lowest.
7. Keep on stirring till pudding like consistency is reached.
8. Cover and cook for additional 5 minutes.
9. Serve warm tikhta sanja , garnished with coconut and cilantro.
10. Serve with lemon wedges and a pickle of your choice.
Note -
1. I used frozen green peas for the above recipe. If using fresh peas, add them after step 3, before adding rava. Cook the peas first, before adding rava.
2. Variation - Try my Microwave version using dalia/broken wheat .

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