Upma - cream of wheat - sooji, rava

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1 cup cream of wheat, rava or sooji
2 small green chili or according to taste
1 tablespoon of chopped ginger
1 cup of chopped onion
1/2 cup of frozen mixed vegetables
1/4 cup of raw cashew nuts
1/2 teaspoon of salt

For Seasoning:
4 tablespoon of oil
1/2  teaspoon of mustard seeds
2 teaspoon of channa dal
1 teaspoon of urad dal
2 cups of water approximately

Add about 1/2 teaspoon of oil to the cream of wheat mix it and microwave it for about 40 seconds.

Heat a pan with 4 tablespoons of oil.
When hot add channa dal and urad dal.
When the dal is turning brown add the mustard seeds, wait till the mustard seeds have crackled.
Add onion and fry till the onion is almost brown.
Add chopped green chilies and ginger and saute for a minute or so.
Add 2 cups water, wait till it boils, add the frozen mixed vegetables and salt.  Cook the vegetables for about 2 minutes.
Add the cream of wheat to the boiling water slowly while mixing.  Lumps will form try breaking them.

Serve with chutney, pickle or sambar.  Serves 4

Upma is a popular breakfast item in South India.  It is mild and filling.  There is variations of this dish made with vermicelli, broken whole wheat, poha or flattened rice.

Peanut Chutney

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1/2 cup of unsalted roasted peanuts
1/4 cup of fresh ground coconut can substitute with dry coconut
2 small green chilies or according to taste
a few cilantro leaves
1 tablespoon of lemon juice
1/4 cup of yogurt
1/2 teaspoon of salt

For seasoning
1 tablespoon of oil
1/2 teaspoon of mustard seeds
2 teaspoon of channa dal
1/2 teaspoon of urad dal

Grind the peanuts, coconut, green chili and cilantro with a little water.  Remove from the grinding jar and pour it into a bowl.  Add yogurt and lemon juice and mix.

For seasoning:  Heat a pan with one tablespoon of oil add channa dal and urad dal.  When the dal sizzles add the mustard seeds, when the mustard seed crack add it to the chutney add the salt and mix.

This is a variation of coconut chutney.  It is served with dosa, idli, upma, pongal etc.

Cucumber raita

1 small cucumber
1/2 cup of yogurt
1 tablespoon green chili or to taste
1/2 teaspoon salt

For seasoning:
1 teaspoon oil
1/2 teaspoon of cumin seeds or jeera
1/4 teaspoon of turmeric powder or haldi

Wash and remove the skin from the cucumber.  Remove the seeds from inside and discard them.  Cut the cucumber into small pieces, add yogurt, green chili, salt and mix.

Season: Heat oil in a pan when hot add cumin seeds.  When the cumin seeds start sizzling turn the heat off add turmeric powder and pour it into the cucumber.  Mix and serve.
This raita is served with rice or chapati.  Serves 2

As cool as a cucumber.  Indian food is spicy and hot, to balance the heat raita is usually served.  It is a part of every meal.  In Southern India raita is called pachadi.  The recipe for pachadi has a slight variation in it.  Raita also serves as a great salad dressing or dip.

Asparagus and cream peas

1 lbs asparagus
1 cup frozen cream peas
3 tablespoon olive oil
1 teaspoon Italian seasoning
1/2 salt
1 teaspoon of zest of orange
Clean and cut the asparagus into 1" pieces.  Heat a pan with oil add cream peas  and a little water and cook for about 3 minutes.  After three minutes add asparagus and cook till the asparagus is done it takes about 8 to 10 minutes, add salt, Italian seasoning and orange zest.  Served with rice or chapati.
Serves 2.

You find really good asparagus in spring.  It is a delicate vegetable.  Like spinach it rots fast.  If I am not cooking it right away I usually keep the cut ends soaked in water in the refrigerator.