Tikhat sheera (Sanja) one of our authentic maharashtrian dish served during breakfast or as an evening snack.
Ingredients: Serves 4
2 cups Rawa (Semolina)
1 Onion medium size
1 tsp Mustard seeds
1/4th tsp Hing (Asafoetida)
1/4th tsp Turmeric powder
3 Green chillies
4-5 Curry leaves
3 cups Water
1 tsp Sugar (Optional)
Salt to taste
2 tbsp Coriander leaves
Roasted peanuts for garnishing
2 tbsp oil
Method:
Dry roast rawa on a low flame till it gets light golden colour. Transfer this roasted rawa onto a plate.
Heat oil in a pan, add mustard seeds, hing, turmeric powder, green chillies & curry leaves. Now add finely chopped onions and cook the onions till they becomes translucent.
Once onions are cooked add 3 cups of water and let the water come to a boil. Add salt and sugar (optional). Sugar is added to enhance the flavor of this dish.
Slowly add roasted rawa into the boiling water and mix well. Make sure no lumps are formed. Keep on stirring continuously.
Check for seasoning, cover and cook on low flame for 5-7 minutes.
Garnish with coriander leaves and roasted peanuts.
Tip: You can use fresh grated coconut to garnish this sanja.
2 cups Rawa (Semolina)
1 Onion medium size
1 tsp Mustard seeds
1/4th tsp Hing (Asafoetida)
1/4th tsp Turmeric powder
3 Green chillies
4-5 Curry leaves
3 cups Water
1 tsp Sugar (Optional)
Salt to taste
2 tbsp Coriander leaves
Roasted peanuts for garnishing
2 tbsp oil
Method:
Dry roast rawa on a low flame till it gets light golden colour. Transfer this roasted rawa onto a plate.
Heat oil in a pan, add mustard seeds, hing, turmeric powder, green chillies & curry leaves. Now add finely chopped onions and cook the onions till they becomes translucent.
Once onions are cooked add 3 cups of water and let the water come to a boil. Add salt and sugar (optional). Sugar is added to enhance the flavor of this dish.
Slowly add roasted rawa into the boiling water and mix well. Make sure no lumps are formed. Keep on stirring continuously.
Check for seasoning, cover and cook on low flame for 5-7 minutes.
Garnish with coriander leaves and roasted peanuts.
Tip: You can use fresh grated coconut to garnish this sanja.
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