Upma | Cheese Upma & Traditional Upma Recipe

• 
• 

Begin by heating some ghee in a pan. Then add in the rava and cook over a low flame ill you start smelling a toasty aroma. Keep on the side to cool when you achieve this stage.
Next add other measure of ghee in the pan and heat of over high heat. Add in the mustard seeds and allow them to pop .

Now, add in the dal and cook for about a minute. Follow this up by adding in the ginger. Green chilli, onions and curry leaves. Toss, stir and cook for about 1-2 minutes and add in the carrots and the pea.
Fill the pan up with the measure of water, and adjust salt. Allow this to come to a boil and then add in the toasted rawa a bit at a time.
Stir and mix for about a minute and then cover the pan and cook over low heat for about 3 min.
Open up the pan, the rawa should be fluffy, mix in the coriander, last measure of ghee and juice of half a lemon and serve.

• 
• 

Begin by heating some butter in the pan and add in the rawa. Over low heat, toss and stir the rawa till you can smell a toasty aroma. At this stage remove and reserve on the side.
Heat the second measure of butter and add in the chopped onions and garlic and stir till the rawness of these ingredients go away, without getting any brown colour.

• 

At this stage add in the oregano, give a stir and add in the bell peppers and cook for about 5 minutes. Add in the basil or any other herb/seasoning that you may like, stir and add in the milk/water and the salt and bring to a boil.
To this add in the toasted rawa, some at a time and stir to cook for a few minutes. Finally bring the heat to a low and cook, covered for about 3 minutes.
After this open the lid and open up the rawa with a spatula. Switch off the heat and add in the chilli flakes and the cheese. Mix well and serve hot.