• 1 cup - Quinoa , organic
• 2 - Green Chillies , finely chopped 
• 1 - Onion , finely chopped
• 1 - Tomato , finely chopped
• ¼ tsp - Cumin (Jeera) seeds
• ¼ tsp - Mustard seeds
• ¼ tsp - red chili powder
• ½ tsp - Turmeric powder (Haldi)
• ½ tsp - Amchoor /mango powder
• ½ tsp - Garam masala powder
• ½ tsp - Sambar powder (optional)
• ¼ tsp - jaggery or sugar or brown sugar
• ½ cup - Green peas,
• ½ cup - Carrots chopped into cubs
• ¼ cup - Bell pepper chopped into cubs,
• ¼ cup - corn
• 8-10 - Curry leaves
• 1/2 tsp - Ginger , finely grated or chopped
• 1 cup -  Coriander (Dhania) Leaves , finely chopped
• 1 lemon - juice as per taste and is optional.
• 1 tbsp -  Olive Oil
• 1 tsp - Ghee
• Salt , as per your taste

1. Heat a wide thick bottom fry pan on medium heat, dry roast the Quinoa stirring continuously until nice aroma comes and some of the Quinoa turns golden. Almost like roasted peanuts smell. Yum! This is optional, but I feel the Upma tastes and smells better. May take 4 to 5 minutes. 
2. Turn off the heat and transfer the Quinoa into a bowl. Add water to it and wash the Quinoa  multiple times until the water runs clear. Add water and keep it aside to soak (no need to pre-soak, just until other steps below are followed).
3. In the same wide fry pan, add a tablespoon of oil on medium-low heat,  once the oil is hot, add green chilies.
4. Meanwhile, parallelly in another bowl add 3 cups of water to bring it boil. I usually do this in microwave.
5. Once green chilies are slightly roasted add - ginger, cumin & mustard seeds, and curry leaves.
6. When the cumin & mustard seeds begin to sizzle, add onions and bit of sugar. Saute until the onions turn translucent.
7. Now add chopped tomatoes. cover and cook for a minutes until slightly soft.
8. Add the chopped mixed vegetables - peas, carrots, corn  and bell pepper.
9. Stir in salt for the vegetables, cover the pan and let it cook for a minute or two.
10. Open the lid, move all the vegetables to the sides. In the center of the pan, add all the dry ingredients (turmeric pdr, amchoor pdr, garam-masala pdr, red chili pdr, sambar pdr and sugar)  and ½ tsp of oil, mix and slightly roast the dry-ingredient for half minute. 
11. Drain Quinoa and mix in to vegetable and masala mixture. Add salt as per your taste and mix well.
12. Now carefully add the boiling water. Mix, cover and let it cook over medium heat for about 5-8 minutes or until Quinoa is done and all the water is absorbed
13. Turn off the heat.
14. Squeeze the lemon juice over the upma if using and mix. 
15. Add the ghee and half of the chopped coriander leaves and mix.
16. Garnish with rest of the leaves and serve hot with curds, pickle and sev on the side. 

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Other Upma Variety: Rava upma, Sago upma, Bread upma, Avalakki upma, Shavige upma, String Hopper (Indian Rice Noodles) Upma, Millet (Siridhania) upma, Wheat/Godi kadi upma, Oats upma, Quinoa upma, Buckwheat upma, Amarnath seeds upma the list goes on.

Rava uppittu (aka Sajjige in south-canara)
Sihi avalakki (sweet poha) aka Bajil
Khara avalakki (spicy poha)
Chewda (dry savory poha)

• 2 cups - poha (medium thickness)
• 2 tbsp - peanuts
• 1 medium - tomato - finely chopped
• 1 medium - onion - finely chopped
• 1/2 cup - grated coconut (optional)
• 1/4 tsp - Turmeric 
• 3-4 tbsp - oil
• 2-3 - Green chillies - slit cut
• 1/2 tsp - mustard seeds
• 1 tsp - urad dal / black-gram
• 1 tsp - chana dal / bengal-gram 
• 4-5 - curry leaves
• 1/2 tsp - sugar
• 2 tbsp - chopped coriander leaves
• Oil - 3 to 4 spoons
• Salt as per taste

1. Rinse and soak poha for about 5 minutes.  After rinsing, drain the water completely and set it aside. 
2. Heat oil in a kadai /pan, add urad dal and chana dal and fry it. Once its color changes lightly, add mustard. Once it splutters, add onion, green chillies, curry leaves and fry well.
3. When onion is half cooked, add chopped tomato, salt, sugar and turmeric powder. Stir it all well and cook for about 2 minutes or until tomatoes are cooked 
4. Now add poha and mix well. If needed, sprinkle bit of water. 
5. Turn of the stove, add chopped Coriander leaves and grated coconut, 
6. Mix and serve warm, with Sev or curds.

• 1 cup - medium rava / sooji / semolina 
• 2 cups - water 
• 1/4 tsp - turmeric powder 
• 1 - Tomato (optional)
• 4-5 tsp - cooking oil 
• Salt - as per  taste 
• Seasoning:
• 1/2 tsp - mustard seeds 
• 1 tsp - urad dal 
• 1 tsp - bengal gram dal / chana dal 
• 1 big - onion (optional) 
• 1-2 - green chillies 
• 5-6 - curry leaves
• For garnish:
• 2 tbsp - chopped coriander leaves 
• 1/2 cup - fresh grated coconut 
• 1 tsp - lemon juice (optional) 

• Bread slices - 5 to 8 slices 
• Onion - 1  ( chopped )
• Tomato - 1 ( chopped )
• Green chillies - 3  ( chopped )
• Turmeric powder - 1/4 tsp
• Mustard seeds - 1/4 tsp
• Curry leaves - 3 sprigs
• Butter - 3 tsp for cooking
• Chana dhal / Split Bengal gram - 1/2 tsp
• Urad dhal / Split Black gram - 1/2 tsp
• Coriander leaves - 1 small bunch ( chopped )
• Salt to taste
• Vegetable oil - 2 tsp
• Water - 3 tsp
• Lemon juice - 1 tsp

1. Wash and soak Chana dhal and Urad dhal for half and hour.
2. Cut the bread slices into small squares. Heat a pan and add 1 tsp of butter then toast the bread pieces slightly for 2 minutes. Keep aside.
   
3. Chop the onion, green chillies and tomato.
4. Heat 2 tsp of oil and splutter mustard seeds. 
5. Add curry leaves, drained Chana dhal and Urad dhal to the oil. Stir a little.
6. Next add green chillies and saute a bit.
7. Then add chopped onions, saute on medium heat, until soft and tender.
   
8. Add tomatoes, turmeric powder/
9. Stir and cook the tomatoes until they turn lightly soft as well. Sprinkle some water if needed.
10. Add the fried bread pieces, salt and mix well, cover with a lid. Cook for 3 minutes in a low flame. Finally sprinkle 1 tsp of lemon juice.
11. Garnish with the coriander leaves and serve.

Sabudana or Tapioca pearls has good source of protein, which helps with muscle building, healing and strengthening. So vegetarians, turn to sabudana for their daily protein intake. Tapioca is rich in iron and calcium, which helps maintain bone health. Sabudana is good for pre and post pregnancy. Also prepared into baby food once baby is ready solid food.  Sabudana uppma or kheer is a good choice to consume after religious fasting. Just don't add onion.

• 2 cups of Sabudana 
• 1/2 cup of potatoes
• 1/2 cup peanuts 
• 1 Onion (Optional) 
• 1/4 tsp turmeric/haldi (optional)
• 3-4 curry leaves
• 1/2 tsp of cumin seeds/jeera
• 4-5 green chillies
• 1 tsp sugar
• 3 tsp oil
• Salt to taste
• Juice of a lemon
• Cilantro/Coriander leaves for garnish 

1. Wash the sabudana in enough water twice or thrice and drain the water. Now soak it in a flat bottom container. I soak it for at least 4-5 hours or I soak it over-night for morning breakfast.
2. Drain the sabudana in a colander/strainer and keep aside the colander with sabudana for it to completely drain the water.
3. Take a pan and dry roast the peanuts till evenly brown, then remove the skin and pulse them into a coarse powder. Keep aside. HINT: As I feel this is the most time consuming part of this dish, I make a bigger batch of Peanut coarse powder and store it in a air tight container. May be stored in freezer too.
4. Peel the potato and chop them into small pieces and boil it separately. I usually, cook the potato cubes with salt in Microwave for about 5 to 8 minutes.
5. Heat a pan and add oil in it. Add the cumin seeds, curry leaves, and chopped/slit green chillies. [Optional: Add chopped onion and suate until onion is translucent.] Add the cooked potatoes. Sprinkle some salt and stir until the potatoes get crisp on the outside.
6. Stir in turmeric powder. This is optional, but I like little bit of it in my uppma.
7. Now add the sabudana to this and toss well on medium flame. Cover with lid for a minute.
8. Note: If you feel that the sabudana has become very dry then you can sprinkle some water and mix.
9. The sabudana will become translucent when they are done. After the sabudana is cooked completely, add the coarse peanuts and lemon juice.
10. Toss to mix and switch off the heat. Garnish with the finely chopped cilantro leaves.