Hello friends! I’m Manju Mittal. Today we’ll make a very healthy and tasty South Indian breakfast, Upma! I’ll start by roasting the semolina. I’ll add 1 tablespoon oil. I’ll add half cup of rava (semolina). We’ll take a thick grain semolina, not the thin one. If not, the Upma won’t turn out as good. So, we’ll take thick grain semolina. We won’t roast it for too long. Only till it gets a little crispy. One to one & half minutes. We won’t let it take colour. If the colour changes, the colour of the upma will change too. We’ll crisp it for one to one & half minute. As you can see, it is nice and fluffy. Its little coarse. It’s been a minute, I’ll turn off the flame. I’ll keep this aside. I took another pan. Added 1 tablespoon of oil. I am taking sesame oil. You can use the fat of your choice. I’ll add 1 teaspoon of mustard seeds. 3 to 4 whole dry red chillies. 2 to 3 stalks of curry leaves. I’ve detached the leaves from stalks I’ll let them crackle a bit. The curry leaves have a lovely aroma. It’s also great for the skin and the eyes. You can use it as much as you like. I’ll add some cashews. About a tbsp. You may use peanuts too if you wish. I’ll let the cashews turn golden. I took a cup of water and I’ll let it go warm. As you can see, the cashews have taken on a great colour. I’ll add a tsp of roasted chana daal. You may use roasted grams too. I’ll cook it for about 30 seconds. One large onion, finely chopped. The onion has turned pink. Again, won’t let anything take on too much colour. This will ensure a great look for the upma. I’ll add some vegetables. 1/2 cup of boiled peas. And 1/2 cup of boiled sweet corn. to learn to preserve these vegetables, check out our video for preserving vegetables. You could use any vegetables here carrots, cauliflower, beans etc. Whatever you like. You have to boil them and add them. I’ll add one chopped green chilli. If making this for kids, avoid the green chilli. You may add a bit of black pepper. I’ll add 1/2 tsp of salt. 1/2 tsp of sambar masala. I am sure that you’ll end up licking your fingers once you taste this with the sambar masala. I’ll add the roasted suji. I’ll mix it in for about a minute. I’ll add a cup of hot water. This will be double the quantity of the rava. I’ll cook it on high flame. And mix it in properly. Lots of colours and vegetables in here! I’ll turn the flame off. We don’t want to overcook it. If we do, it’ll become dry and hard to swallow. I’ll add 1/2 tsp of lime juice. It’ll add to the taste and make sure our upma is fluffy. As you can see, our upma is ready. I’ll serve it. In this lovely banana leaf plate. Remember where I got it from? Yes! From Banjara market! Make sure you check out that video! Our delicious upma is ready! Remember to take thick grain suji, don’t overcook after adding water, it’ll become fluffy once you add the lemon juice. So what are you waiting for? Dig in! IF you like this recipe, please like this video and subscribe to our channel!