Corn & Onion Upma
Servings - 2 - 3
INGREDIENTS

Semolina - 200 grams
Oil - 30 milliliters
Mustard seeds - 1 teaspoon
Split bengal gram - 2 teaspoons
Cashews - 1 tablespoon
Curry leaves - 5 - 6
Green chili - 1 teaspoon
Onions - 65 grams
Sweet corn - 130 grams
Water - 600 milliliters
Salt - 1 teaspoon
Coriander - 1 tablespoon
PREPARATION
1. Take a skillet, add 200 grams semolina and dry roast for 5 - 7 minutes on medium heat or until it turns golden brown in color.
2. Remove it from heat and keep aside.
3. Heat 30 milliliters oil in a skillet, add 1 teaspoon mustard seeds, 2 teaspoons split bengal gram, 1 tablespoon cashews, 5 - 6 curry leaves and stir well.
4. Then, add 1 teaspoon green chili, 65 grams onions and fry till translucent or until it turns golden brown in color.
5. Add 130 grams sweet corn and mix it well.
6. Cook for 5 - 7 minutes on medium heat.
7. Now, add the roasted semolina and mix it well.
8. Add 600 milliliters water, 1 teaspoon salt and mix it well.
9. Cover it with lid and cook for about 5 - 7 minutes on medium heat.
10. Open the lid, add 1 tablespoon coriander and mix it well.
11. Remove it from heat.
12. Serve.
Seviyan Upma
Servings - 2 - 3
INGREDIENTS
Oil - 30 milliliters
Vermicelli - 300 grams
Oil - 30 milliliters
Mustard seeds - 1 teaspoon
Split bengal gram - 2 teaspoons
Peanuts - 25 grams
Curry leaves - 5 - 6
Green chili - 1 teaspoon
Onions - 70 grams
Carrots - 45 grams
Bell pepper - 40 grams
Green beans - 40 grams
Water - 350 milliliters
Salt - 1 teaspoon
Lemon juice - 1 tablespoon
Coriander - 1 tablespoon
PREPARATION
1. Heat 30 milliliters oil in a skillet, add 300 grams vermicelli and roast for 5 - 7 minutes on medium heat or until it turns golden brown in color.
2. Remove it from heat and keep aside.
3. Heat 30 milliliters oil in a another skillet, add 1 teaspoon mustard seeds, 2 teaspoons split bengal gram, 25 grams peanuts, 5 - 6 curry leaves and stir for 2 - 3 minutes on medium heat.
4. Then, add 1 teaspoon green chili, 70 grams onions and fry till translucent or until it turns golden brown in color.
5. Now, add 45 grams carrots, 40 grams bell pepper, 40 grams green beans and mix it well.
6. Cook for 5 - 7 minutes on medium heat.
7. Add 350 milliliters water, 1 teaspoon salt and mix it well.
8. Add the roasted vermicelli and mix it well.
9. Cover it lid and cook for about 5 - 7 minutes on medium heat.
10. Open the lid, add 1 tablespoon lemon juice,1. Tablespoons coriander and mix it well.
11. Remove it from heat.
12. Serve.
