Jeedi Pappu (Cashew Nuts) Upma

Ingredients

Preparation Time: 10 minutes

Cooking Time : 10 minutes

Suji/Semolina -  1 Cup
Cashew nuts (broken into quarters)- 1/4 Cup
Mustard seeds- 2 tsp
Green chilies (finely chopped) - 2
Ginger (finely chopped)- 1/4 inch
Salt to taste
Ghee- 4 tbsp
Water- 3 Cups

Preparation

• Heat the kadai and saute the semolina/suji till golden brown and keep aside
• Heat 2 tbsp of ghee in a kadai, add mustard seeds, once the seeds pop, add cashew nuts, chopped green chilies, ginger and saute till the cashew nuts turn red
• Add water and bring it to a boil, now add the salt and stir well
• Once the water starts to boil add the semolina slowly and stir continuously to avoid lumps.
• Simmer the flame and close the lid for 2 minutes
• Now add 2 tbsp of ghee to the contents of the kadai, mix well and close the lid for another 3 minutes.
• Serve hot with any pickle/chutney

Sabudana Khichadi

Preparation time: 10 minutes
Cooking time: 15 mins

Ingredients

Sabudana (sago) - 2 cups
Medium potatoes - 2 (diced)
Green chilies (finely chopped)- 4
Peanut powder - 1/2 cup
(Roast the peanuts, peel the skin and grind the peanuts in to a coarse powder)
Sugar- 1 tsp
Cumin seeds - 2 tsp
Salt to taste
Grated coconut - 1 tbsp (optional)
Coriander leaves for garnish (optional)
Ghee - 2 tbsp

Preparation

• Wash thoroughly and soak sabudana overnight in water ( water and sabudana ratio is 1:2)
• Heat ghee in a nonstick kadai/pan.
• Add cumin seeds, green chilies and diced potato.
• When potatoes turn tender, add sabudana, salt and sugar. Stir well (if using boiled potatoes, sauté them quickly in the ghee before adding the sabudana to it).
• Cook uncovered for sometime and keep mixing to keep sabudana from sticking to the bottom.
• Once the sabudana is cooked, add the peanut powder and mix well
• Khichdi is done when the sabudana no more tastes raw. Remove and garnish with coconut and coriander leaves. Serve hot with yogurt.