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Serves 4 Duration 15 mins Ingredients: 2 cup Roasted rava Salt as per your taste 3 cup water Onion one medium size roughly chopped(optional) To Temper: 6 spoon ground nut oil ½ spoon mustard seeds ½ urad dal ½ channa dal 2 red chilli(optional) 2 green chilli Pinch of asfoetida 10 curry leaves 2 spoon ghee Method: If it is roasted rava means we use directly Or else dry roasted rava in heavy bottom vessel. Transfer to a bowl and keep aside. Heat oil and add temper table, fry dals turn golden. Then add water and salt.  Give quick mix and wait for the water to boil. Once the water started boil turn the flame in sim. Now add the roasted rava gently mix. Cover and cook for 2 mins. Give a quick mix your upma is ready.. Serve with sambar or coconut chutney or lemon pickle or pulikachal.

Serves 4 Duration 15mins Chow chow peel thovayal Ingredients 1 cup chow chow peel 2 red chillies 4 spoon urad dal Small piece of tamarind 2 spoon ground nut oil Salt as per your taste Water as required Pinch of asfoetida Method In a pan add two spoon of oil and add urad dal, red chillies. Saute till the dal turns brown Transfer into plate..  Now add chow chow peel in same pan. Saute for few mins and turns tender. Transfer into same plate. Allow this to cool completely. Grind this along with salt tamarind and little water while grinding. Enjoy with hot rice and ghee..

Serving : 2 Duration : 20 mins Ingredients: 2 cups aval(poha) 1 lemon size (tamarind soak in water) 1.5 cup water Salt as per your taste Tampering ½ tspn mustard seeds ½ tspn chana dal ½ tspn urad dal 1 pinch asafoetida 2 red chilli  1 spring curry leaves 5 tspn ground nut oil ½ turmeric 2 tspn peanuts Directions: Wash aval(poha) in water 2-3 times. Soak it in a tamarind water for 5 mins and keep it in a food strainer for 10 mins to drain excess water. Heat the pan and heat the oil in a kadai. Add tampering table. And put the aval, salt and mix it well and close the lid for 5 mis. Your aval upma is ready now enjoy with plain curd or peanut coconut chutney.

  Serves 2 Duration 35mins Ingredients   1 cup raw rice ½ cup Moong dal  3.5 cup water Salt as per your taste For tempering 4 spoon groundnut oil ½ spoon mustard seeds ½ spoon urad dal ½ channa dal 1 pinch asafoetida 2 to 4 red chilli 1 sprig curry leaves Instructions Dry roast Heat a pan. Add moong dal and dry roast un low flame. When dal starts to change the color, then remove the dal from flame and set aside. In the same pan, add the rice. Dry roast the rice till starts to change the color slightly.  Tempering Heat oil in a pressure cooker or heavy bottom vessel. Add tempering table. And add dry roasted moong dal and rice. Stir well so it gets mixed with the tempering. Add the water. close the pressure cooker or heavy bottom vessel. Allow the usili upma to get pressure cooked for 2-3 whistles.  Usili upma is now ready to serve with coconut chutney or coconut thovayal or sambar or  lemon pickle. Note Always cook 1 whistle less than what you usually c...

Serves:2 Duration 40 mins  1 cup raw rice  ½ cup toor dal  ½ spoon pepper  ½ spoon jeera  ¼ spoon fengreek  Grind everything in mixer  To temper  Ground nut oil 10spoons  Urad dal ¼ spoon  Channa dal ¼ spoon  Red chilli 2 r 3  Asfoetida ¼ spoon  Curry leaves 10  Water 3 cup Garnish with grated coconut(optional) In a pressure cooker r brass pot(heavy bottomed vessel) heat oil and temper with items under to temper table. Add water, salt as per u r taste and mix well. Bring to boil and add the powdered rice, dal mixture. Cook until it turn like porridge. Lower the flame to medium and pressure cook for 2 whistle or cook in lowest heat for 15 mins. Once done, open and fluff it, drizzle with grated coconut…