Nachni Upma with Soy Kheema


• 1 cup Drained Nachni soaked, cooked in pressure cooker
• 1 cup Soy nuggets kheema, cooked
• chopped 1 medium Onion
• chopped- 2 no Green chili
• cooked- Ό cup Carrot, small cubes
• cooked- Ό cup Green beans, small cubes
• 1 tbsp Mustard seeds
• 1 tbsp Split Urad dal
• 1 tbsp Broken cashew nuts
• Ό tsp Asafetida
• 3 to 4 Curry leaves
• ½ tbsp Lime juice
• chopped- handful Coriander leaves
• 1 tbsp Oil
• Salt to taste

• Soke whole nachni in water for 4 to 5 hrs. Cook it in pressure cooker until done. Preferably give 3 vessels. Drained and Keep aside.
• Soak the soy kheema in water for 20 minutes. Cook it in a pan with water and salt. Then drain squeeze out all water. Keep aside.
• Heat the oil in a broad non-stick pan and add the mustard seeds.
• When the seeds crackle, add the asafetida, broken cashew nuts, urad dal, curry leaves, green chilies, onions and sautι on a medium flame for 1 minute.
• Add the carrots, green beans and sautι on a medium flame for 1 more minute.
• Add cooked nachni and soy mixture, salt and sautι on a medium flame for 1 to 2 minutes.
• Sprinkle little water while stirring continuously.
• Add the coriander, lime juice mix well and cover and keep aside for 2 to 3 minutes.
• Serve hot.

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