Sooji upma as baby gruel

Sooji upma is an amazing dish in itself. I love it. We make it almost every week as breakfast. 

Here I'm giving a recipe which I have adapted to suit my baby's need. It's easy and made quickly. Moreover, it can be improvised to suit the taste of each child. It is one of the staples in my kitchen.

Ingredients for 1 serving

1. Sooji - 2tsp
2. Ghee/clarified butter- 1tsp
3. Salt to taste
4. Jeera powder- 1 pinch
5. Haldi/turmeric powder- 1 pinch
6. Baby carrot-1 (boiled and mashed)
7. Peas-5-6 (boiled and mashed)
8. Onion- 1 tsp (grated)
9. Water - 2 tbsp

Method

1. Take a thick bottomed wok/Kadhai and put it on the flame. Put ghee and let it melt.
2. Boil the peas and peeled carrot in a pressure cooker and mash them. Do not drain any extra water.
3. Add sooji to the ghee and roast till it smells cooked and is slightly golden brown.
4. Add the onions , immediately follow by adding the mashed veggies and water.
5. Add salt, Haldi and jeera powder.
6. Combine everything and cook till it thickens on a medium low flame.
7. Serve hot or at room temperature.

 Other vegetables of your choice can also be added.

Sooji kheer/ Semolina milk pudding

Sooji kheer is one of the easiest things to make and is ready in a jiffy. It can be served hot as well as cold, depending on one's preferance. My baby loves this one so I make it practically everyday, hence I'm giving measures for a single serving. You might need to add more milk though, if you feel that its gotten too thick and adjust the sugar accordingly. The sooji has to be toasted but not burnt to get a proper flavor.

You need: (for 1 serving)

1. Sooji - 2tsp
2. Milk- 1/2 cup
3. Sugar- 1 tsp
4. Ghee/clarified butter- 1tsp
5. Cardamom- 1, peeled and crushed
6. Dry fruits (optional)- crushed almonds, cashews, pistachios etc.
7. Kesar/saffron- 1 strand (optional)

Method:

1. Take a thick bottomed wok/Kadhai and put it on the flame. Put ghee and let it melt.
2. Add sooji and roast it till a cooked smell comes and it is slightly golden brown.
3. Add milk and let it come to a boil. Lastly, add sugar and cardamom. (add kesar too, if you are using it)
4. Remove from flame and garnish with dry fruits.
5. Serve immediately or after cooling for a few hours in the refrigerator.

Sheera / Halwa/ Sweet semolina pudding

There is something about the rainy weather. You feel nostalgic. 


You want to eat something hot/warm and gooey. 


The only word i can think of now is  Sheera. It is a thick-yet-flowing sweet goodness.


I like that....I feel like making it…


So let's get started.


Ingredients (1 serving)
1. Fine Semolina/ Sooji- 2 spoons (3 tsp)
2. Ghee (clarified butter)- 3tsp (if you want, you can put more)
3. Milk (full cream)- 50 ml+ additional to thin consistency
4. Almonds/ badam- 2-4 (make coarse powder by pounding)
5. Kesar /saffron- 1-2 strands
6. Green cardamom/elaichi-2, remove seeds and crush them
7. Sugar- 2 tsp




Method
1. Take a small thick bottomed kadhai/wok. Heat ghee in it.
2. Add sooji and cook while continuously stirring. It avoids burning of the semolina.
3. When the color and smell of sooji changes to a darker shade and a cooked smell then add milk and cook. The semolina will swell. If it gets too thick, add more milk. You can add water also.
4. Now add sugar and mix well.
5. Add kesar, badam and elaichi.




Footnotes:
Sheera is a common Indian sweet and you will find a number of variations to it.
6. Jaggary /gur also can be used instead of sugar.
7. Water can replace milk in the above recipe.
8. Other dry fruits like raisins, pistachios etc. can also be added to this recipe.
9. Whole wheat flour  can be used instead of semolina.
10. Some people add a small amount of rosewater to it to add a touch of royalty and beautiful fragrance.
11. You can soak saffron in warm milk before adding, I skipped the step.


Enjoy the wholesome goodness of this Indian sweet pudding and appreciate life.
Life is good.