Spicy Sheera

Thursday, 09 April 2009 14:46 Other Regions - Maharashtrian

Ingredients

Quantity	Measure	Ingredient Name	Description
2	Teacup	Rava/Soji/"Semolina"
3	Teacup	Water
2	Small	Onions
5	Medium	Chillies Green
1	Teaspoon	Lemon Juice
2-3	Teaspoon	Sugar
	As Required	Salt	to taste
3	Teaspoon	Cooking Oil
2	Teaspoon	Mustard Seed
1/2	Teaspoon	Asafetida (Hing)
2	Teaspoon	Turmeric Powder
1/2	Teacup	Coconut - Grated /Desiccated
1/2	Teacup	Coriander Leaves (Kothmeer)	finely chopped

Method

Roast rava on medium flame till golden brown. (for 10 to 15 minutes)

2. Chop onions into thin vertical pieces. Chop green chilies. Chop coriander leaves.

3. Heat oil in a pan.

4. Add mustard seeds. When they splutter, add asafoetida, turmeric powder, onion pieces and green chilies.

5. In another pan, heat 3 cups water. Allow it to boil.

6. When onion pieces turn translucent, add roasted rava.

7. Mix and add boiling water to it. Add salt, sugar, lemon juice and keep stirring. Remove the lumps.

8. Now cover the pan and cook for 7-8 minutes. Remove lid and garnish with coconut and coriander leaves. Serve hot.

Variation: Sheera can be experimented with curry leaves, chopped tomatoes, green peas, or peanuts instead of just onions. Try mango pickle as an accompaniment.