LAPSI UPMA

NEEDED
lapsi / broken wheat/ gouthuma rawa  - 1/2 cup
vegetables- (potato , carrot , cabbage , capsicum , beans , peas, ------- any )- finely chopped - 1 cup
green chilly  1 - slit
1 tomato - chopped
1 onion - chopped
salt
2 tsp oil , 1 tsp mustard , urad dal ,curry leaves
water as required

METHOD

• in a wok add 2 tsp oil and fry the onion till golden . 
• then add the vegetables and tomato .
• add little salt , sprinkle some water .
• close the lid and cook for few minutes , till the veggies are cooked.
• remove and keep aside .
• in the same pan temper mustard , urad dal , curry leaves . 
• add water as required , add salt .
• when it boils , add the lapsi .
• keep stirring so that no lumps form .
• close the lid and cook for few minutes , till done.
• then add the cooked vegetables , mix well . 
• remove and  serve .

VEGETABLE POHA

NEEDED
poha - 1 cup
1 potato- peel skin and finely chopped
1 tomato- chopped
1/2 carrot - finely chopped
Green peas
cabbage - finely chopped
( can use any vegetable- beans , cauliflower, capsicum, onion, tendli  etc)
Green chilly
Turmeric powder
hing
1/2 tsp sugar
salt
4 tsp oil, mustard , urad dal,  jeera,  curry leaves.

METHOD

• in a bowl add the poha , add water as required and keep aside for 10 minutes.
• If u press a poha and see it will be soft and absorbed all the water.
• (If u add more water it will get mashed.)
• Now add little salt and sugar to the poha , mix well and keep aside.
• Take a wok,  temper mustard, jeera, urad dal,  in little oil.
• Add hing,  turmeric powder,  chilly,  curry leaves.
• Add tomato and fry for few minutes.
• Then add the vegetables and fry on a medium flame.
• Add salt as required for the vegetables.
• Sprinkle some water,  close the lid and cook till soft .
• Then add the poha , to the vegetables and mix well.
• Serve hot.

NOTE
can squeeze 1/2 lemon to the poha at last ,if u want.

RAWA KICHADI

NEEDED
1/2 cup Moong dal
1 cup rawa ( roasted)
1/2 carrot - grated
1/2 Tomato- finely chopped
little peas
small piece ginger - finely chopped
Green chilly- slit
turmeric powder
salt
2 tsp oil , mustard ,
urad dal -1 tsp
channa dal - 1/2 tsp
Curry leaves
2 tsp ghee
roasted Cashewnut- little (opt)

METHOD

• take a small pressure cooker , add the dal and rawa.
• add water as required and pressure cook leaving 2 whistle.
• In a wok add 2 tsp oil and temper mustard,  urad dal, channa dal.
• Add green chilly,  ginger,  tomato.
• Cook for 2  minutes and add the carrot and the peas .
• (Can add the peas with the rawa and pressure cook)
• cook for few minutes , then add the cooked rawa dal mixture.
• Add salt , curry leaves, turmeric powder.
• Add water if required.
• Mix well , add ghee,Cashewnut and cook for few minutes.
• Remove and serve .

SEMIYA RAWA UPMA

NEEDED:
rawa - 1/2 cup
thin vermicelli  / semiya - 1/4 cup (broken)
veg: - ( carrot , beans , cabbage , peas , patato )- finely chopped - 1/2 cup
green chilly
1 tomato - chopped
salt
3 tsp oil , 1tsp mustard

METHOD:

• temper  mustard in little oil, add add the chilly , tomato and vegetables .
• cook for few min till soft . 
• then add (1 1/2 - 2 ) water  and salt .
• when it boils add rawa, stirring with one hand .( so that no lumps form )
• then add  the semiya . 
• now close the lid and cook on a medium flame for 5 - 7 min .
• remove the lid , mix well . switch off the flame.

NOTE ;
Add water as req.

IDLY UPMA

NEEDED:

Left over idlies - crumble using ur hands
onion - finely chopped
red chilly 1 or green chilly
1 tsp urad dal
1 tsp mustard
2 tsp oil
salt

METHOD:

• temper mustard , urad dal , red chilly in 2 tsp oil and add the crumbled idly ,
• add salt , mix well and cook for 2 min. 
• remove and serve .

ARUSI KURUNAI UPMA

NEEDED:

1 cup rice kuranai

(for 1 cup rice kuranai  - 3 1/4 cup water)

mustard - 1 tsp

urad dal - 1 tsp

channa dal / kadala parupu - 1 tsp

red chilly

3 tsp oil 

little grated coconut --1 tbsp

salt 

METHOD:

in 3 tsp oil temper mustard , urad dal, red chilly , channa dal .

then add water.

when it boils add grated coconut , salt .

then add the rice kuranai and stir well so that no lumps form . 

then close the lid and cook for few min. 

serve with  brinjal gotsu.

HOW TO MAKE RICE KURANAI:

for 1/2 kg rice --(1  karandi)toovar dal -2 tbsp --1 tsp pepper

grind coarsely . rice kuranai is ready  .