Bombay Rava Upma (Semolina)

Ingredients:
2 cups Bombay rava (Semolina)
4 cups water
1 dry red chille broken to halves
3-4 fresh green chillies chopped
1 large onion chopped
10-12 curry leaves
3-tblspns of oil
½ tsp turmeric
1 tblspn of split gram (chana dal)
1 tblspn of split black gram (urad dal)
1 tspn of cumin seeds
1 tspn of mustard seeds (optional)
½ cup of peanuts/cashew nuts
Salt to taste

Method:
Heat oil in a pan. Add cumin, mustard seeds, urad dal, chana dal. When mustard seeds start to splutter add nuts, red chillies, green chilles, onions, when onions turn golden add water close lid and cook until the water starts to boil
Remove lid and slowly add Rava while mixing it with a spatula.
Allow to cook for 10-12 min. or until all the rava has cooked and all the water has evaporated on low flame while mixing occasionally.
Serve hot

Servings : 4

Variations and tips:
Serve hot with chutney or pickle of choice.

Chapathi

Ingredients:
2 cups whole wheat flour
1 teaspoon salt
2 tablespoons oil of choice
3/4 cup luke warm water or as needed

Method:
Mix flour and salt slowly adding water till it forms a ball of dough. Knead on a floured surface into soft dough. Let the dough stand for about 15 to 20 min. in a closed container.
Divide the dough into 8-10 pieces. Make them into small balls and roll out each ball at a time on a floured surface using a rolling pin to make thin layer like tortillas.
Heat over a preheated skillet on both sides one after another until you see brown spots. Add little oil if desired while heating.
Serve hot with any curry
Makes 8-10 chapathis

Tips:
Can be made without oil for a fat free recipe.

Atukula Upma (Poha/Parched rice)

Ingredients:3 cups atukulu
1½ cup water
1 Red chille broken to halves
3-4 fresh green chillies chopped
10-12 of curry leaves
3-tblspns of oil
½ tsp turmeric
1 tblspn of split gram (chana dal)
1 tblspn of split black gram (urad dal)
1 tspn of cumin seeds
1 tspn of mustard seeds
½ cup of peanuts (optional)
4 tblspns of fresh lemon juice or 2 tblspoons juice concentrate
Salt to taste

Method:Heat oil in a pan. Add cumin, mustard seeds, urad dal, chana dal. When mustard seeds start to splutter add red chillie and peanuts. When the nuts start to turn golden brown add green chilles.
Add Atukulu mix and add water.
Allow to cook for 8-10 min. on low flame while mixing occasionally.
Serve hot

Serves : 4

Variations and tips:Serve hot with tomato chutney or pickle.

Semiya Upma/Vermicelli/Bambino

Ingredients:
2 cups Bambino vermicelli
3 cups water
1 Onion- sliced
4 Green Chillies sliced
1 Tomato – diced (optional)
1 sq inch grated ginger
3 tbs oil
1 tbs Chana dal
1 tbs Urad dal
1/2 tbs Cumin seeds
1 tbs Mustard seeds
1 tbs Cashew nuts
8-10 curry leaves
few corriander leaves

Method:
Roast bambino in a pan till lightly golden and keep aside.Heat oil in a pan. Add cumin seeds, mustard seeds, chana daal, urad dal. When mustard seeds start to

splutter add cashew nuts, curry leaves and ginger. Add onions and green chilli.Sautee till onions turn golden and then add tomatoes
Add Bambino and mix for a min
Add water and place a lid on the pan.Let cook for 5-8 mins on low flame while mixing occasionally.Garnish with coriander leaves and serve hot.

Serves: 4

Tips:
Serve with tomato or coriander (cilantro) chutney