Indian Cooking Tips: How To Make Tikhat Sheera - Maharashtrian-Style Upma For A Quick Meal

Tikhat sheera, which literally means spicy halwa, is a salty variation of Maharashtra's popular sweet dish sheera.

Somdatta Saha  |  Updated: September 04, 2020 17:56 IST

Reddit
Indian Cooking Tips: How To Make <i>Tikhat Sheera</i> - Maharashtrian-Style <i>Upma</i> For A Quick Meal
Highlights
  • Upma is one of the most preferred breakfast foods across India
  • We bring you Maharashtrian version of Upma- Tiikhat Sheera
  • It makes for a popular breakfast and tea-time dish among Marathis

It won't be an exaggeration to say that upma defines comfort! One of the most preferred breakfast foods across India, upma is healthy and light on the stomach. A classic upma recipe includes semolina (rava), vegetables, spices and seasonings. However, there are several variations of upma, where people experiment with different grains and ingredients of their choice. If you explore, you will also find some upma recipes unique to each region and their food culture - one such example being Maharashtrian tikhat sheera.

Tikhat sheera, which literally means spicy halwa, is a salty variation of Maharashtra's popular sweet dish sheera. It is low in calorie and makes for a popular breakfast and tea-time dish in most of the Marathi household. This semolina crumble is also called sanja by many. You may also find some similarity in the ingredients used in teekhat sheera and kanda poha- another popular breakfast dish of the state. Click here for the recipe.

What makes tikhat sheera different from South Indian upma is the texture. Unlike the thick paste-like texture of classic upma, the Maharashtrian version is dry and has a crumble-like appearance.

Newsbeep

Also Read: This High-Protein Maharashtrian Pancake May Help Amp Up Your Weight Loss Diet



Here's The Recipe Of Tikhat Sheera - Maharashtrian-Style Upma:

Ingredients:

Half cup semolina (rava)

One onion, finely chopped

Half teaspoon mustard and cumin seeds, each

A pinch of asafoetida

Two to three green chillies, slited

5-6 curry leaves

Less than half teaspoon turmeric

Salt, as per taste

Some luke-warm water to boil

1-2 tablespoon vegetable oil/ghee

A handful of chopped coriander leaves, to garnish

One tablespoon grated coconut (optional)

1 tablespoon roasted peanuts (optional)

Method:

Dry roast the semolina and keep aside.

Heat oil/ghee in a pan and add asafoetida, mustard and cumin seeds, curry leaves and green chillies. Fry them for half a minute.

Add onion and fry till it gets the translucent colour. Add turmeric, salt and mix.

Now, add the roasted semolina and give everything a good mix.

Pour water and close the lid. Let the sheera cook for a while. The texture needs to be dry and crumbled.

When the sheera is cooked and absorbs the water, switch off the flame and garnish with coriander leaves. Add grated coconut and roasted peanut at this point, if you want.

Listen to the latest songs, only on JioSaavn.com

Happy Cooking!



Comments

About Somdatta SahaExplorer- this is what Somdatta likes to call herself. Be it in terms of food, people or places, all she craves for is to know the unknown. A simple aglio olio pasta or daal-chawal and a good movie can make her day.

For the latest food news, health tips and recipes, like us on Facebook or follow us on Twitter and YouTube.

Advertisement
Advertisement