• 3 large potatoes - nicely scrubbed
• 1/2 tsp turmeric powder
• 1 tsp cumin seeds
• 3 tsp Kasuri Methi
• 1/2 tsp Red Chilli powder
• 2 green chillies - slit lengthwise
• Cooking Oil
• Salt as per taste

• Par boil the potatoes in water. Allow them to cool. Dice them & set aside
• Heat oil in a pan, splutter cumin seeds & add green chillies & allow them to sizzle for a couple of seconds.
• Add diced potatoes, turmeric powder, red chilli powder & salt. Cook on medium heat with a closed lid & keep stirring often to avoid the bottom from getting burnt. If the potatoes start sticking to the pan, sprinkle some water But don't add too much water else, the potatoes will get mushy.
• When the pototoes are completely cooked yet firm, add crushed kasuri methi & give it a stir & cook for a couple of mins before transferring them to a serving bowl.

• Do Not add huge amounts of Kasuri Methi to the curry as it has a slightly bitter taste.
• You can replace Kasuri Methi with fresh Methi leaves, But the flavor of Kasuri Methi is sligthly different & I love it
• Instead of parboiling the potatoes, I sometime dice them & cook them in oil. This definitely is much more oily, but tastes like Heaven !!! This is perfect of you want to make this fir picnics esp during summer as you need not worry about them getting spoilt.

• I Kg Semolina/Upma Rava
• 200g cooking oil
• 2 tbsp oil - for roasting semolina
• 150g Desicated coconut
• 20 Green Chillies - chopped
• 1 tbsp curry leaves - chopped
• 3 tbsp fresh cilantro - finely chopped
• 1 tbsp mustard seeds
• 1 tbsp cumin seeds
• 1 tbsp urad dal
• 1 tbsp chana dal
• 2 tsp turmeric powder
• Salt as per taste

How To:

• Take a huge Kadhai & heat about 2 tbsp oil. When warm, add semolina & roast on medium flame until aromatic & semolina begins to change colour. This should take about 10-12 mins considering the amount of semolina. Set aside & allow it to cool
• In the same kadhai, Heat 200g oil & splutter mustard & cumin seeds. Add urad & chana dal & allow them to change color slightly.
• Add curry leaves, chopped green chillies, turmeric & chopped cilantro & saute on medium heat until the chillies, curry leaves & cilantro become slightly crisp.
• Add desicated coconut & fry for a couple of minutes.
• To this, add roasted semolina & salt as per taste & mix well on low heat. Keep stirring for about 5-7 minutes till the upma mixture starts looking crisp ( It should look like the picture above )
• Allow it to cool & transfer into an air-tight jar for later use
  

To make Upma:

• 1 cup Upma mixture
• 2 cups water
• 1 tsp Desi Ghee

How to:

• Take a small sauce pan, heat water. When the water starts boiling, add desi ghee.
• Pour the Upma mixture slowly. Keep stirring continuously as you pour so that no lumps are formed.
• Allow it to cook. This should take a couple of mins.

Transfer it to your bowl & enjoy it with some fresh yogurt or with sprinkle some Chutney Pudi on top like I did .. Enjoi !!!!

You can add a few frozen peas or any other frozen vegetables you have on hand. I sometimes add Vangi Bhath powder for a spicier version.

Note:

• 1kg mixture should last for about a month depending on your usage
• The mixture stays fresh for a good 2 months. Beyond that, the flavours start getting stale.