Shanthi's Cookbook

Sooji - 1 cup

Onions - 1 medium

Tomato - 1 small

Carrots n peas - 1 cup

Green Chillies - 1 or 2

Chopped Ginger - 1/2 tsp

Curry leaves

Cashew nuts - 1 to 2 tbsp

Tadka / Popu - mustard seeds, urad dal, jeera & red chillies

Salt - according to taste

Water - 3 cups

Oil - 4 to 5 tbsp

Clarified butter - 1 tsp (optional)

Coriander/cilantro - for granishing

1. My Mother-in-law's tip : Always roast the sooji for a better tasting upma. You can either microwave it or using stove, dry roast in a deep bottomed pan and keep it on a medium-low. Roast Sooji till it turns light brown, till you get a nice roasted aroma. Set aside and let it cool.

2. Chop up the onions, ginger and green chillies. Get the curry leaves ready-washed and chopped. Cut up some carrots, tomatos n peas. If using frozen mixed vegetables, thaw them.

3. In a sauce pan, heat some oil and get the tadka done. Put the flame on Medium-low and add cashew nuts and fry them till they turn light brown. Add Curry leaves, ginger and green chillies. Add Carrots n peas. Put a lid on and let it cook till the veggies turn soft.

4. Now add 3 cups of water and salt (My Tip: after i add salt, i mix it and taste the broth to check on the salt and add water or salt accordingly).

5. Once the water starts to boil, add 1 cup of roasted sooji while turning the mixture with a spatula/spoon to avoid any lumps.

6. It starts bubbling and thats when you put a lid on to avoid the hot stuff falling on you or outside and turn down the heat. Let it cook till you can see all the water disappears.

7. Remove the lid, mix well and add a tsp of clarified butter for a richer taste.(This is completely optional).

6. Garnish and serve.

Serving Suggestion : Serve hot with Peanut or Coconut chutney. Makes a wonderful weekend breakfast or anytime meal.