Can I make upma in iron Kadai?
What makes this Rava upma more healthy is the fact that I have cooked it in an Iron Kadhai, also known as Kali Kadhai in northen India, and Cast Iron Wok in the metro cities.
Why is my rava upma sticky?
Upma becomes sticky if the rava is not roasted well. Also adding rava to water that is not hot enough makes it sticky. Mix rava just until well incorporated into the boiling water. Avoid over mixing as the starch in rava makes it sticky.
Is upma healthy for lunch?
Since breakfast is often dubbed as one of the most important meals of the day, it is suggested to be a wholesome, healthy one. And perhaps that is why upma seems to be top the list for being the same. Traditionally upma is a breakfast dish but it can easily fit well in light lunch, dinner or snack as well.
Which semolina is used for upma fine or coarse?
To make rava upma, coarse semolina (sooji or rava) is used. There are two kinds of rava available in the market. One is fine verity also known as Bombay rava and second is coarse. You can use roasted rava which is easily available in the market.
What should not be cooked in iron Kadai?
You should avoid cooking tarty foods that are acidic in nature like lemon, tomatoes, vinegar as this may trigger reactions and give your delicacies a metallic taste. This is why you should never cook tangy chutneys or tomato based curries like rasam, kadhi, lemon and curd preparations in an iron kadhai.
Can we boil milk in iron Kadai?
Yes, it is safe as long as you take a few precautions. Traditionally, it is believed that cooking in iron utensils, such as a karahi, provides health benefits. It is said that when you cook food in iron vessels, it reacts with the metal surface. As a result, iron gets released in the food.
Can I eat upma during intermittent fasting?
Better to have foods like upma, poha, khichidi, dal, rice, etc. that will be easier on digestion. And better not to do heavy workouts during the fasting as your body doesn’t have much energy to sustain the activity.
How is semolina made into white flour?
As the wheat is fed into the mill, the rollers flake off the bran and germ while the starch (or endosperm) is cracked into coarse pieces in the process. Through sifting, these endosperm particles, the semolina, are separated from the bran. The semolina is then ground into flour.