Healthy Tiffin Recipe: Savory Tomato Sooji Halwa | Nonta Suji
A quick and healthy savory semolina recipe for tiffin, breakfast, or light evening snacks.
This easy nonta suji recipe is a simple way to prepare a flavorful and nutritious tiffin with semolina, vegetables, tomato, and light tempering. It is quick to make, satisfying to eat, and can also be shaped attractively for children.
This is one of the easiest tiffin recipes for mothers whose children often ignore lunch during school break. I remember giving this savory semolina dish fun shapes so it looked more attractive in the lunch box. My kids used to complain that the delicious smell from the box often drew their friends around them. With only a few ingredients and very little time, this dish becomes both healthy and delicious.
Tip: Grease a plate lightly with oil or butter and spread the cooked semolina evenly over it. Let it settle slightly, then cut it with a cookie cutter or cake mould into fun shapes. Pack this healthy and eye-catching tiffin in your child’s lunch box.
Recipe summary:
- Prep time: 15 minutes
- Cook time: 10 minutes
- Total time: 25 minutes
- Yield: 4 servings
Ingredients
- 1/2 cup dry roasted semolina (sooji)
- 1/3 cup small cubed carrots, onions, and capsicums
- 2 tsp minced green chilli and ginger
- 5 to 6 curry leaves
- 1/2 cup fresh tomato puree
- Salt to taste
- A pinch of sugar
- A pinch of asafoetida (hing)
- 1 tsp whole cumin seeds
- 1 tsp mustard seeds
- 1 tsp crushed peanuts
- Juice of 1 lemon
- Fresh coriander leaves for garnish
- 2 tsp cooking oil
- 1 tsp butter (optional)
How to Make Savory Tomato Sooji Halwa
- Boil 1 cup water in a pot. Add the tomato puree, salt, and a pinch of sugar. Let it simmer gently.
- In a separate pan, heat 1 teaspoon butter or oil and lightly stir the cubed vegetables for a short time. Do not let them lose their colour.
- Slowly add the semolina to the simmering tomato water, stirring continuously to avoid lumps. Once mixed well, switch off the heat.
- Add the lightly sautÊed vegetables and mix quickly into the semolina.
- In a tempering pan, heat 2 teaspoons oil. Add mustard seeds. When they crackle, add cumin seeds, minced chilli and ginger, asafoetida, curry leaves, and crushed peanuts. Stir briefly.
- Pour the tempering over the cooked semolina mixture and combine well.
- Finish with lemon juice and chopped coriander leaves. Mix lightly and serve warm.
Serving Suggestion
Serve this savory suji warm as a breakfast dish, evening snack, or lunch box recipe. For children, you can spread it on a greased plate, let it firm slightly, and cut it into attractive shapes before packing.
