Rava Kichidi

You need

Rava - 1 cup

Peas - 1/4 cup

Onions - 1/4 cup

Carrots - 1/4 cup

Yellow pepper - 1/4 cup

Asafoetida - a pinch

Turmeric - 1/2 teaspoon

Mustard seeds - 1/2 teaspoon

Cumin seeds - 1/2 teaspoon

Urad dal - 1/4 teaspoon

Channa dal - 1/4 teaspoon

Green chilly - 1

Ghee - 2 tablespoons

Oil

Salt

Method

• In a pan add oil and splutter mustard seeds, add urad dal, channa dal, Asafoetida, turmeric, onions, green chilly and sauté until onions turn translucent.
• In a separate pan fry the rava lightly in little oil and keep aside.
• Now add the carrots, yellow pepper, peas and the rava to the onions and mix well.
• Add about 2 cups of water, salt, and 2 tablespoons of ghee and cook.
• Keep stirring to avoid lumps.
• Cook until the rava is cooked and the kichidi comes off without sticking.
• Garnish with coriander leaves and serve hot.

Vermicilli Upma (Semia Upma)

You need

Vermicilli - 2 cups

Red pepper/carrots - 1/4 cup (finely chopped)
Peas - 1/4 cup

Onions - 1/4 cup (finely chopped)

Beans/potatoes - 1/4 cup (finely chopped)

Urad dal - 1 teaspoon

Channa dal - 1/2 teaspoon

Mustard seeds - 1/2 teaspoon

Green chilly - 1 (slit)

Oil

Ghee - 1 tablespoon

Salt

Coriander leaves

Asafoetida - A pinch

Lemon - 1/2 (optional)

Method

• In a pan add oil and sauté the vermicilli until golden brown and keep aside.
• In a separate pan add oil and splutter the mustard seeds, add urad dal, channa dal, Asafoetida, onions, green chilly and cook until the onions turn translucent.
• Now add the rest of the vegetables and sauté for a minute.
• Add water to immerse the vegetables and allow to boil.
• Once the water starts to boil, add the vermicilli, salt and ghee and cover and cook for few minutes on medium heat.
• Open the lid and cook for few more minutes until vermicilii is done. 
• Fluff it up and garnish with coriander leaves.
• Serve warm.
• Optional - squeeze the juice of half a lemon before serving.

Couscous Upma

You need

Couscous - 1 cup

Onions - 1/4 cup

Peas - 1/4 cup

Olives (halved)

Tomato - 1/4 cup

Parsley - (chopped)

Oil

Salt

Butter - 1 tablespoon

Method

• In a pan add oil followed by onions and a pinch of salt.
• Sauté until onions turn translucent and then add peas and tomato.
• Now add the couscous and mix well.
• Add salt, butter and 1 cup of water.
• Cover the vessel and switch off the stove.
• The couscouse will be done in 5 minutes.
• Fluff it up and garnish with olives and parsley
• Serve hot

Rava Upma

You need

Rava - 1 cup

Onions - 1/2 cup

Peas - 1/4 cup

Tomato - 1/4 cup

Coriander leaves

Urad dal - 1/4 teaspoon

Channa dal - 1/4 teaspoon

Mustard seeds - 1/4 teaspoon

Asafoetida - A pinch

Green chilly - 1

Coconut (grated)

Sugar - 1/4 teaspoon

Oil

Ghee - 1 tablespoon

Method

• In a pan add oil and splutter mustard seeds, add urad dal, channa dal, Asafoetida, onions, green chilly and sauté until onions turn translucent.
• Add peas, tomato, rava and sauté.
• Add water to cover the rava, salt, sugar and ghee.
• Cook on low heat until the rava upma is done
• Garnish with grated coconut and coriander leaves.
• Serve hot.

Arisi Upma

You need

Rice - 1 cup

Peppercorn - 4-5

Mustard seeds - 1/2 teaspoon

Urad dal - 1 teaspoon

Channa dal - 1 teaspoon

Toor dal - 2 teaspoon

Moong dal - 1 teaspoon

Coriander leaves (chopped)

Curry leaves

Asafoetida - 1/4 teaspoon

Coconut - 1/4 cup (grated)

Coconut oil - 1 tablespoon

Oil

Salt

Method

• Blend the rice into a coarse powder with pepper corn and 1 teaspoon of toor dal.
• In a pan add oil splutter mustard seeds, add urad dal, channa dal, toor dal and moong dal.
• Add Asafoetida, curry leaves, grated coconut and sauté.
• Add 3 cups of water and bring it to a boil.
• When the water boils add the broken rice powder, coconut oil, salt and coriander leaves, give it a stir and transfer into rice cooker and cook.
• Serve hot