WHEAT RAWA PILAF/PULAO WITH EGGPLANT(BAIGAN) RAITA

Wheat Rawa which I am posting today is Roasted upma Sooji that is widely available here.  This is also known as kathak rawa which is different quality of wheat.  This looks like cross between white rawa(sooji or semolina) and wheat rawa.  But the cooking method is exactly same like wheat rawa.  This tastes great for upmas, pulao or pilafs, Biriyanis.  When cooked this comes so fluffy with grains seperated.  This is a wholesome meal with lots of veggies.  The little spices make this so aromatic.  It can be had with any kind of raita but I usually make with Eggplant raita which tastes so so delicious.. This is a wonderful combo and makes a hearty comforting meal.  If you’re not having this kind of rawa you can do this with normal wheat rawa or broken wheat which tastes equally good. Other than  Upma I do make Wheat Rawa Briyani just take a look here which I have posted long back. 

WHEAT RAWA PILAF

 

Ingredients:

Broken wheat or Wheat Rawa - 1cup

Mixed vegetables - 1 1/2 cup chopped to equal size (carrots, peas, potato, beans, and corn)

Onions - 1 cup finely chopped

Tomato - 1/4 cup (optional) If you like the flavor of lemon you can add instead of Tomato, if you’re adding lemon then add 1/2 tsp at the end

Ginger+ Garlic - 1 1/2 tsp

Turmeric powder - 1 tsp

Chilli powder

Coriander powder - 1 tsp

Jeera powder - 1/2 tsp

Garam Masala - 1/4 tsp

Hing - a pinch

Coriander leaves - 1/4cup chopped

Salt - as Required

Bay leaf - 1

Cinnamon 1" stick

Jeera - 1 tsp

Curry leaves

Cashews few (optional)

Ghee for frying cashews

Water - 2 1/4 (the amount of water depends on the size of rawa and variety you are using; as this is roasted upma sooji which is Kathak rawa this requires 2 1/4 water, if using regular samba wheat rawa use 2 1/2 cups of water).

Method:

1. Heat oil in a pan; add the tempering ingredients like cinnamon, bay leaf, Jeera one by one.

2. Next add the Onions and ginger sauté until the onions are translucent. If you are adding Tomato add at this stage.

3. Add the mixed vegetables.

4. Add all the powders, Turmeric, Hing sauté well for a 2 min or so.

5.Add water and bring to a boil. 

6. Add Salt, Now reduce the flame to medium add the Rawa; cook till the wheat has absorbed all the water and the vegetables are cooked well. If you are adding Lemon juice add in this stage.

7.  Fry the cashew in the ghee. Garnish with coriander and fried Cashews. 

Eggplant Raita 

Ingredients:

 

Small Eggplant - 5 or 6 diced into small cubes. (If you are using big eggplant just 1 is enough)

Onions - 1/2 cup chopped finely

Green chillies - 3 sliced

Coriander leaves - 1/4 cup finely chopped

Tumericpowder - 1/4 tsp

Chilled yogurt - 1 1/2cup

Salt

For Tadka:

Mustard seeds 1/2tsp

Jeera seeds 1/2tsp

Chilli powder 1/4 tsp

Coriander powder 1/4tsp

Oil for eggplant and tadka - 1/2 tsp 

 

Method:

1. In a glass bowl, add oil, turmeric powder and the chopped eggplant. 

2. Microwave for 5 minutes or until the eggplant is soft or cooked.

3. Remove and keep in a serving dish. Let it cool.

4. Add the chopped salt, onions, coriander leaves, and green chillies and mix well. Keep aside for 1/2hr. 

 

5. Before serving, add the chilled yogurt, more salt if needed and the tadka/tempering.
6.Heat 1/4 tsp of oil add mustard, jeera, coriander powder and Red chilli powder.. add this to the yogurt mixture.

Serve with hot rotis, pulao, or Kichidis....