MILO DINOSAUR

      Milo a popular Chocolate Malt drink and a most recognized brand was introduced in Malaysia in the early 1950s.  And since then it has won the hearts and taste buds of Malaysians whatsoever, that it is a must-have item in every Malaysian household.  Milo can even be named as a National Favourite of Malaysia owing to its popularity.  Needless to say that they have unique and inventive Milo creations unanimously liked and crowned as a long-time favourite drink. Most of the eateries, restaurants and Kopitiams serve Milo in the most inventive versions.

      Milo drinks in the name of Milo Dinosaur, Milo Godzilla, Neslo(a Mix of Nescafé & Milo), Apart from served as a drink, they even have versions called Roti Milo, where Roti/Parottas or sometimes bread slices, served gloriously sprinkled with a hearty amount of Milo Powder mixed along with a blob of Condensed Milk. *Warning - Only for the Sweet Tooth.

     I have come across and also have tasted this Chocolate Drink - Milo in India, but I would surely say the taste differs.  I believe, the reason behind the taste variation is solely the method of preparation.  My acquaintance with this drink was an unforgettable incident.  In the early 2000's there was a marketing uphold for Milo India where they catered freebies to promote the brand.  A cricket bat for every 2 Kg of Milo, my son convinced his grandfather to buy Milo, I am damn sure not for the drink, but for the Cricket Bat.  How we finished that 2 Kg of Milo is another big story then. But Malaysian lifestyle has made Milo an unavoidable beverage in a day-to-day life.

      Milo Dinosaur is a common drink served in Malaysian Mamak Stalls, restaurants, Kopitiams, Coffee Shops, eateries etc., It is a version of a rich Chocolatey Milo with extra spoons of Milo Powder sprinkled on top of the drink.  Another version of the same drink called Milo Godzilla is where it is served with a Scoop of Vanilla Ice cream/Whipped Cream.  Milo tastes so good as such, hot or cold the drink is quite chocolatey, but when it is twisted to fancy your whims, it goes to another level of satisfaction.

     The recipe for Milo Dinosaur is quite simple and pretty straightforward, but trust me you should try this delicious drink to experience it for yourself.  The magic behind the taste is the perfect combination of Milo and Sweetened Creamer. Mix it along with ice cubes and finally serve sprinkled with extra spoons of Milo Powder to give an extravagant note of Milo to the drink.


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Cuisine - Malaysian
Recipe Type - Drink
Difficulty - Easy
Serves - 1 Tall Glass
Author - SM  

Preparation Time -  5 Minutes

HOW TO MAKE MILO DINOSAUR

 

INGREDIENTS:

For Milo Drink :

Nestle Milo Powder - 6 Tbspns
Hot Water - 100 ml
Sweetened Creamer/Condensed Milk - 3/4 Tbspn

For Milo Dinosaur :

Ice Cubes - Few
Nestle Milo Powder - 2-3 Tbspn

METHOD:

For Milo Dinosaur:

• Mix Nestle Milo powder and Sweetened Creamer along with Hot Water in a tall glass.
• Stir until all the above ingredients are well incorporated.
• Top it up with Ice Cubes and give a quick stir.
• Sprinkle ample amount of Nestle Milo Powder over the drink.
• Serve Milo Dinosaur chilled.

NOTES :

• Can substitute Sweetened Creamer with Condensed Milk/Milk & Sugar.
• Adjust the amount of Sweetened Creamer to suit your sweet tooth.
• Can add more Milo Powder if you prefer a chocolatey drink.
• Serve the drink with a lavish amount of Nestle Milo Powder.
• Once mixed, serve the drink immediately.
• Serve Milo Dinosaur Chilled.

For Milo Drink :

• For a normal Milo Drink just mix the ingredients mentioned under for 'Milo Drink'.
• For a Hot Milo/Milo Panas add some more hot water and give a quick stir.  Serve the drink Hot.
• For Milo Ais/Cold Milo add few Ice Cubes to the drink and serve chilled.

MORU KACHIYATHU/KACHIYA MORU

     Moru Kachiyathu/Kachiyamoru is a simple Kerala Style Curry prepared with Curd(Yogurt) /Buttermilk.  Moru Kachiyathu can be prepared with or without Coconut. 'Moru' means 'Buttermilk' in Malayalam but more or less the recipe usually calls for sour Curd/Yogurt as a base for Moru Kachiyathu/Kachiyamoru. 

 
     Moru Kachiyathu is one of the most commonly cooked and frequented Curries in a Kerala household. Also, it is one must-have item served under Ozhichu Curries in Kerala Sadhya(banquet) i.e the type of curries normally mixed along with rice and eaten. Moru Kachiyathu is a type of Curry prepared without adding any vegetable in it whereas a similar version with Vegetables called Moru Curry/Moru Kootan is also prevalent. Local vegetables like Ash Gourd(Kumbalanga), Yellow Cucumber(Vellarikka), Elephant Yams(Chena), Colocasia/Taro(chembu), Lady's Finger/Okra etc., can be added while preparing Moru Curry.

     Moru Kachiyathu is a more simple version of Moru Curry/Moru Kootan.  This recipe of Moru Kachiyathu is prepared with ground coconut paste.  Some recipes even do not add Coconut in it.  When we are down with indigestion or dysentery Moru Kachiyathu is one best dish which can be had along with Rice apart from Kanji(gruel)/Rice Porridge.

     Moru Kachiyathu is normally prepared with Coconut(Kerala Dishes without Coconuts? )ground to a fine paste along with Green Chillies, Ginger/Garlic and Cumin Seeds.  The flavour of Moru Curry is enhanced with its mild seasonings normally with Mustard seeds, Fenugreek seeds, Dry Chillies and Curry Leaves.  Some recipes call for Shallots while seasoning, but when it is prepared for a Sadhya/Banquet shallots and garlic are avoided in the dish. 

     This Moru Kachiyathu prepared with Yogurt/buttermilk and mild seasoning is an absolute treat when served with hot white rice/Kerala Rose Matta Rice. Apart from being a wonderful and soothing curry, this Moru Kachiyathu/ Kachiya Moru also serves best for digestion.

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Cuisine - Kerala (South India)
Course - Side dish
Spice Level - Low
Difficulty - Easy
Serves - 4
Author - SM

Preparation Time - 5 Minutes
Cooking Time - 7 - 10 Minutes

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 HOW TO MAKE MORU KACHIYATHU/KACHIYA MORU

 

INGREDIENTS:

For Moru Kachiyathu:

Curd/Yogurt - 1 Cup
Turmeric Powder -  1/4 - 1/2 Teaspoon
Salt - To Taste

To Grind:

Coconut - 1/2 Cup
Garlic - 1 Clove(Optional)
Cumin Seeds - 1/4 Teaspoon
Green Chillies - 3-4 No's.
Water - 1/4 Cup

For Seasoning:

Coconut Oil - 1 Tablespoon
Mustard Seeds- 1/2 Teaspoon
Fenugreek Seeds - 1/4 Teaspoon
Dry Red Chillies - 2 No's.
Curry Leaves - a Sprig.

METHOD:

• Whisk the Curd/Yogurt with a pinch of Salt and keep it aside.
• Grind grated Coconuts with Green Chillies, Garlic clove and Cumin Seeds to a fine paste, adding 1/4 Cup of Water.  If required, adjust the water needed to grind the paste. 
  
• Pour the ground Coconut paste into a cooking bowl.
• Cook this on a very low flame until the Curry is just about to boil.
• Pour in the beaten Curd/Yogurt mix and give a quick stir.
• Keep this on a very low flame and cook for a brief moment, stirring continuously.
• Switch off the flame.
• For tempering, heat Coconut Oil in a pan, splutter Mustard Seeds, Fenugreek Seeds, Dry Red Chillies and Curry Leaves in it.
• Pour the Tempered oil over the Moru Kachiyathu and give a quick stir.
• Serve Moru Kachiyathu/Kachiya Moru along with steamed white Rice/ Kerala Rose Matta Rice, or serve it up along with a long list of dishes in a Sadhya.

 

MORU KACHIYATHU WITHOUT COCONUT PASTE:

• Whisk the Curd/Yogurt along with some Salt & Turmeric Powder. 
• Pour this into a cooking bowl and boil it on a very low flame for a few minutes, stirring continuously.
• Switch off the flame.
• For tempering, heat Coconut Oil in a pan, splutter Mustard Seeds, Fenugreek Seeds, Dry Red Chillies and Curry Leaves in it.
• Pour the Tempered oil over the Moru Kachiyathu and give a quick stir.
• This version of Moru Kachiyathu without Coconut Paste suits well to be served when you are down with dysentery or indigestion.

NOTES:

• Sour Curd/Yogurt serves best for the recipe.
• Let the Curd/ Buttermilk be at room temperature before adding it into the Coconut paste mix.
• Do not over boil after adding Curd/Buttermilk.
• Otherwise, the curry may curdle and become watery.
• Stir continuously while boiling the coconut mix and after adding Curd/Buttermilk.
• Coconut should be ground to a fine paste with the required amount of water. Make sure not to pour in more water, which can make the Moru Kachiyathu Watery.
• Can add a pinch of Sugar, if preferred.
• Coconut oil gives an authentic flavour to the dish, can use any other vegetable oil for the purpose. 
• If preparing for Sadhya can avoid adding garlic clove. 

VAZHAKKAI BAJJI RECIPE/ PLANTAIN FRITTERS

     Vazhakkai Bajji/Plantain Fritters is a popular South Indian tea time snack.  Yet another crispy and spicy snack to glorify the uncrowned tea time.  Thinly sliced Raw Plantains are dipped in a spicy batter and then deep-fried until they turn crispy. Bajji is one of the most popular Indian Street Food found in every nook and corner of South Indian states. The memories of biting into Crispy Vazhakkai Bhajji wrapped in a torn old newspaper(cheap or at no cost, readily available so-called paper towel for a street vendor) are still so fresh and close to heart.
     Call it for a rainy day or just a moody evening, comes along an excuse for some spicy & crispy snack to rejuvenate the spirits.  A Bajji Recipe is a quick fix & a simple recipe with very few ingredients which are readily available in the pantry, i.e for the Batter.  Then comes the task to decide what could be used to make Bajji - Vazhakkai(Plantain), Onions, Potatoes, Green Chillies(Bajji Milagai), Eggplant(Brinjal) or Bread/Idlis.
     When it comes to Vazhakkai Bajji/Plantain Fritters, only certain varieties of Raw Bananas are suitable for the purpose. The colour of the Plantain should be Green, firm and hard to hold and moreover it should not be ripe.  Plantains taste tarty as the Sugar has yet not developed, it has more or less the taste and flavour of a Potato which makes it suitable for making fritters.
     Peel, Cut and thinly slice the Plantains into the desired shape, dip them in the spicy batter and deep fry until crispy.  There you go with an instant treat - Hot & Spicy Vazhakkai Bajji. Try the same recipe with Onions, Potatoes, Chillies etc., Serve Hot Bajjis with Coconut Chutney/Green Chutney or any ketchup/sauce of your choice. Or simply bite it up with a Cup of Hot Coffee/Tea.
    The thought of Bajjis is quite reminiscent of a Ponnu Pakkara scenes.  The occasion where the family of a Bridegroom visits the proposed Bride's house where they treat the family with light and simple Sweets & Snacks(BAJJI SOJJI), hot-hot Coffee/Tea in midst of the Pen Pakkum Padalam.


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Cuisine - South Indian
Recipe Type - Snacks
Spice Level  -Medium
Difficulty - Easy
Serves - 3-4
Author - SM

Preparation Time - 5-10 Minutes
Cooking Time - 10-15 Minutes

VAZHAKKAI BAJJI RECIPE/ PLANTAIN FRITTERS

INGREDIENTS:

For Vazhakkai Bajji/Plantain Fritters:

Raw Plantains - 2 Nos.
Water - 2 Cups
Salt - 1/2 Tspn

For the Bajji Batter :

Bengal Gram Dhal Flour/Besan - 1/2 Cup
Corn Flour - 1/4 Cup
Red Chilli Powder - 1 Tspn
Asafoetida -1/8 Tspn
Sodium bi Carbonate - 3 Pinches(Optional)
Salt - To Taste
Water - as required
Hot Oil - 1 Tbspn

To Deep Fry :

Oil - to Deep Fry

                         HOW TO MAKE                                VAZHAKKAI BAJJI / PLANTAIN FRITTERS

VAZHAKKAI BAJJI RECIPE/ PLANTAIN FRITTERS

METHOD :

How to Clean and Slice Plantains:

• Peel the skin of the Plantains with a knife or a peeler.
• Cut the Plantains into two equal halves and then vertically cut them into thin slices. 
• Immediately put the cut slices into salted water and keep them aside.

For the Bajji Batter:

• Mix all the ingredients mentioned under ' For the Bajji Batter'.
• Let the batter be slightly thicker than the Dosa Batter.
• Add little water at a time and mix the batter without any lumps.
• Adjust the amount of water as required.
• Pour in the Hot Oil finally into the batter and mix well.

For Vazhakkai Bajji:

• Heat Oil in a deep pan on a high flame and allow it to smoke off.
• Lower the flame to medium-high.
• Remove the sliced Plantains from the salted water and allow it to dry on a paper towel for a very brief time.
• Dip the Plantain slices into the Bajji Batter and coat them well with the batter on both the sides.
• Immediately drop Batter coated Plantain slices into the hot oil one by one.
• Deep fry the  Batter coated Plantain slices on a medium-high flame until they turn into golden brown in colour and crispy.
• Remove the deep fried Vazhakkai Bajji/Plantain Fritters from the oil and allow them to drain on a paper towel.
• Serve Vazhakkai Bajji/Plantain Fritters hot along with Coconut Chutney/Green Chutney or any other chutney of your choice.
• Goes well with Tomato Ketchup/ Chilli Sauce too.

 

NOTES:

• The peel of raw bananas are tough to be removed unlikely to bananas
• Peel the skin with a Peeler or a Knife.
• The Plantain juice is slightly sticky & can stain your hands and cloth.
• Rub your hands with oil before peeling & slicing the Plantains.
• Immediately drop the sliced plantains into salted water.
• Otherwise, they may turn dark and stained.
• Leave them in salted water until you use them.
• Just before dipping the Plantain slices into the batter, drain them on paper towels for a brief time. 
• Otherwise, the batter may get watery and not stick to the plantain slices.
• The Bajji Batter should be slightly thicker than the Dosa/Pancake Batter.
• Add little water at a time, while mixing the ingredients for the batter.
• Adding Sodium bi Carbonate to the batter is truly optional, but yields crispy Vazhakkai Bajji/Plantain Fritters.
• If using it do not leave the batter for a long time, which may make the Vazhakkai Bajji/Plantain Fritters Oily.
• Mix the Batter and immediately use them for best results.
• Adding hot oil to the Batter is one trick to get crispy Vazhakkai Bajji/Plantain Fritters.

KARUVEPPILAI ERAL

     Karuveppilai/Curry Leaves are natural flavouring agent with numerous health benefits. A Sprig of Curry Leaves in your Dish imparts a pleasant aroma and a unique flavour. Curry Leaves are rich in Antioxidants and hence they have the ability to fight against Cancer and also protects the Liver. Curry Leaves are good for digestion and can treat diarrhoea, indigestion & peptic ulcers.
     Marinated and Deep fried Prawns are roasted on a very low flame along with freshly ground Curry Leaves mixture until each and every piece of Prawns are coated with the Curry Leaves Mixture. Slow roasted gives a perfect texture and flavour to the dish. Though there are different versions of the same recipe this is a dry version, marinating & slow cooking the Prawns yields soft, succulent and flavourful Karuveppilai Eral.



Cuisine - South Indian
Course - Side Dish
Spice Level - Medium-High
Difficulty - Medium
Serves - 2-3
Author - SM



Preparation Time - 15-20 Minutes
Marination Time - 4-5 Hours/Overnight
Cooking Time - 20 - 30 Minutes

HOW TO MAKE KARUVEPPILAI ERAL

 

INGREDIENTS :

To Marinate :

Prawns - 250 Gms
Ginger-Garlic Paste - 2 Tspn
Turmeric Powder - 1/2 Tspn
Red Chilli Powder - 1 Tspn
All-Purpose Flour - 1 Tspn
Lemon Juice - of 1 Lemon
Salt - To Taste

To Dry Roast and Grind :

Black Gram Dhal(Urad Dhal) - 1 Tspn
Bengal Gram Dhal - 1 Tspn
Dry Red Chillies - 3-4 Nos.
Coriander Seeds - 1 Tspn
Pepper - 1 Tspn
Cumin Seeds - 1/2 Tspn
Fenugreek Seeds - 1/2 Tspn
Curry Leaves - 1 Cup
Coriander Leaves - 1/2 Cup

To Fry the Marinated Prawns:

Oil - To Deep Fry

To Garnish :

Curry Leaves - Few
Coriander Leaves - Few

METHOD :

To Clean & Marinate Prawns :

• Clean, de-shell and de-vein the prawns.
• Wash the Prawns and allow it to drain.
• Marinate the Prawns with the ingredients mentioned under 'To Marinate' and leave it aside for about 4-5 hours or overnight.
  
  

To Dry Roast and Grind :

• Dry Roast the ingredients mentioned under 'To Dry Roast and Grind' one by one as per the order mentioned in the list, on a very low flame.
• Let the Dhals & Fenugreek be roasted until they turn slightly red and fragrant.
• Roast Dry Chillies until they fluff-up and Coriander seeds until they turn fragrant.
• Slightly Roast Cumin Seeds and Pepper.
• Dry Roast the Curry Leaves and Coriander Leaves until they are dry and crispy.
• Allow the ingredients to cool down.
• Grind the Curry Leaves Mixture to a fine powder and keep it aside.
  
  

To Fry the Marinated Prawns:

• Heat Oil in a deep pan on a high flame and allow it to smoke off.
• Reduce the flame to medium high and deep fry the Marinated Prawns until they are 3/4 done.
• Remove the Prawns from Oil with a slotted spoon and transfer it into another pan.
  
  

FOR KARUVEPPILAI ERAL:

• In a large pan, arrange the Deep fried Prawns.
• Top it up with the powdered Curry Leaves mixture.
• Cook this on a very low flame until all the pieces of Prawns are well coated with the Curry Leaves mixture.
• Adjust the amount of Salt(if needed).
• Leave the Karuveppilai Eral on a very low flame until dry and well cooked.
• Garnish the Karuveppilai Eral with fresh Curry Leaves and Coriander Leaves.
• Serve Karuveppilai Eral hot, along with steamed Rice/Biriyani/Pulao or any other Rice Dish of your choice.
• Can be served as a side dish along with Sambar, Rasam or any other curry of your choice.
  
  

NOTES:

• Dry Roast the ingredient for Curry Leaves Mixture on a very low flame.
• Can add more/less Curry Leaves, as per your preference.
• There is no need to add extra oil while roasting the deep fried Prawns along with Curry Leaves Mixture.
• The oil from deep frying the prawns will be good enough to roast the Prawns along with the Curry Leaves mixture.
  

BARLEY DRINK

      Barley drink is one best homemade drink to keep your body cool and beat the internal heat.  Barley is a cereal grain, white in colour when hulled, a monocotyledon in the shape and colour of a pearl.  So it is commonly called as Barley Pearls.  Every Cuisine has its own home remedies to get rid of simple ailments and when it comes to Cold & Sore throat, this cooling Barley Drink is a traditional cure in many Chinese households.  Even it can treat Ance.
     Barley is rich in Carbohydrates, but has a remarkable amount of dietary fibre and has a very low-fat content.  It also contains minerals like Calcium, Iron, Magnesium, Selenium and Copper(which is very rarely found in any other food source).  It is a good source of Vitamins A, B1, B2, B6, B12, C, D, E & K.  Barley is rich in Anti-oxidants and Phytochemicals.
    As Barley has high soluble fibre, it helps in reducing Cholesterol and Blood Glucose Level. It is also a powerful Diuretic, which proves beneficial in keeping your body cool and benefits a healthy Kidney function too.  Barley also helps detoxify our body in a natural way.
    Cooking Barley Drink is quite easy.  I have given two methods of cooking Barley - In a Sauce Pan and in a Pressure Cooker.  Pressure Cooker method is a quick way of getting the job done.  Barley Drink as such has no much of a taste & flavour.  To sweeten it up with your choice of sweeteners like Sugar, Rock Sugar, Brown Sugar, Palm Sugar or add Candied Winter Melons. For a twist of fragrant Barley Drink cook it up with a knot of Pandan/Screwpine Leaf.  Can add some Lemon Juice to add a tinge of tanginess to the drink.

Health Benefits of Barley: 

High dietary fibre -
        helps to lower cholesterol
        fights constipation
        improves digestion
Low-Fat Content -
        helps in weight loss
Presence of Minerals -
        Helps lower Blood Pressure
        Maintains a healthy Bone
        Maintains a Healthy Heart
        Prevents Cancer
        Reduces Inflammation
   

 

INGREDIENTS :

Barley Pearls - 1/4 Cup
Water - 1 Litre
Salt - a Pinch
Sugar/Rock Sugar - To Taste

Optional Ingredients :

Pandan/Screwpine Leaves - 1 Leaf
Dry Winter Melons - 1/4 Cup

METHOD :

In a Sauce Pan :

• Wash the Barley Pearls 2 -3 times or until water runs clear.
• Pour 1 Litre of Water to the Barley Pearls along with a pinch of Salt in a Sauce Pan.
• Bring it to boil on a high flame.
• Reduce the flame and cook on a low flame for other 30-45 minutes or until the Barley Pearls are well cooked and turns soft.
• Adjust the amount of water, if necessary.
• Add the Rock Sugar/Sugar at this stage and mix well.
• Leave this on a flame for about 7-10 minutes.
• Switch off the flame.
• Serve Barley Drink hot or cold.

In a Pressure Cooker : 

• Wash the Barley Pearls 2 -3 times or until water runs clear.
• Pour 1 Litre of Water to the Barley Pearls along with a pinch of Salt in a Pressure Cooker.
• Cover the Lid and cook on high flame for 4-5 Whistles.
• Lower the flame and cook for other 7-8 whistles or for about 10-12 minutes.
• Switch off the flame and allow the pressure to release.
• Once the Pressure is released, remove the lid. 
• Adjust the amount of water, if necessary.
• Add the Rock Sugar/Sugar at this stage and mix well.
• Leave this on a flame for about 5 minutes.
• Switch off the flame.
• Serve Barley Drink hot or cold.

NOTES:

• If adding Pandan/Screwpine Leaves, tie it into a know and add it at the initial stage along with water and barley pearls.
• Remove the Pandan Leaves once the Barley is cooked, leaving it in the drink for a long time can give a slightly bitter taste to the Barley Drink.
• Add Candied Winter Melons also at the initial stage.
• Adjust the amount of Rock Sugar /Sugar, if adding Candied Winter Melons.
• As Candied Winter Melons are already sweet, it will on its own impart a sweetness to the Barley Drink.
• Can also add some Milk to the Barely drink just before serving.
• For a twist to plain Barley Drink, add some Lemon Juice to add a tinge of tanginess to the drink.
• Can serve the Barley Drink hot or cold.
• Can refrigerate the Barley drink for 1-2 Days.  
• If storing the Barley Drink in the refrigerator for more than a day, remove the Barley Pearls from the Drink.
• Otherwise, the Barley Drink may turn slimy.
• Can use the cooked Barley Pearls in Soups, Stews and even in Cendol.

SEMIYA UPMA

     Semiya Upma - a South Indian dish prepared with roasted Vermicelli or Varutha Semiya is a quick fix Tiffin item which can be served as a Breakfast dish or as a simple evening Tiffin or for a simple Dinner. Common versions of  Upmas are prepared with Semolina/White Rava and Broken Wheat.  But this a version of Upma prepared with Vermicelli/Semiya.  Semiya or Seviyan is a type of Vermicelli prepared with Wheat Flour/All Purpose Flour, there are even Semiya varieties made with Millets like Ragi, Varagu, Thinai etc.,
     The strands of this type of Roasted Vermicelli are thin and they are already roasted.  I normally use ready-made Varutha Semiya/Roasted Vermicelli while preparing Semiya Upma.  But when it comes to making Vermicelli/Semiya Payasam, I use the thick stranded ones which are not roasted.  There a quite a number of varieties of Semiya Upma.  But this recipe is a simple version prepared with mild seasonings.  Serve Semiya Upma along with Coconut Chutney & Sambar or any chutney of your choice for an extra note of flavour and taste.


Cuisine - South Indian
Course - Main Course
Difficulty - Easy
Serves - 2-3
Author - SM

Preparation Time - 5-10 Minutes
Cooking Time - 15- 20 Minutes


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INGREDIENTS :

Roasted Vermicelli / Semiya - 2 Cups
Onion - 1 No.
Green Chillies - 5-6 Nos.
Ginger - 1/2" Piece
Garlic - 2 Cloves(Optional)
Curry Leaves - 1 Sprig
Mustard - 1 Tspn
Urad Dhal / Black Gram Dhal - 2 Tspn.
Bengal Gram Dhal - 1 Tspn
Ghee/ Oil - 3 Tbspns
Water -  4 Cups(Approximately)
Salt - To Taste

METHOD:

• Chop Onions, Green Chillies, Garlic and Ginger.
• Heat Ghee in a pan, splutter Mustard seeds, fry Bengal Gram Dhal and Urad dhal until they turn into light golden brown in colour.
• Saute Onions, Green Chillies, Ginger, Garlic and Curry Leaves, until Onions turn translucent.
• Pour 4 Cups of Water into the pan and boil.
• Add Salt to taste.
• When Water starts to boil, lower the flame and add a tablespoon of Ghee or oil into it and give a quick stir.
• Slowly add Roasted Vermicelli/Semiya in small batches.
• Stir continuously while adding Roasted Vermicelli/Semiya into the boiling water to avoid forming lumps.
• Mix well and close the pan.
• Leave it on a low flame for 3-4 minutes or until the mixture turns slightly thicker.
• Add some ghee(optional) and stir it at regular intervals.
• Cook on a very low flame until Roasted Vermicelli/Semiya turns soft.
• Serve Roasted Vermicelli/Semiya Upma hot with any Chutney, Sambar or any preferred Curries.  Goes well with Curd/Yoghurt too.
• Can eat with Sugar sprinkled over it.

NOTES :

• I have used ready made roasted Roasted Vermicelli/Semiya in this recipe.
• If you are using normal Vermicelli, roast in along with few teaspoons of Ghee/Oil until it turns into light golden brown in colour.
• Adjust the amount of water to suit the type of Vermicelli you are using.
• Over-roasted Roasted Vermicelli/Semiya tends to become dark and dry even after adding enough water, and under-roasted Roasted Vermicelli/Semiya turns gooey.
• Can add 1/4 Teaspoon of Turmeric and few drops of lemon juice, if you prefer a slight tanginess in your Roasted Vermicelli/Semiya Upma.
• Can also add vegetables like Carrot, Beans or Peas to Roasted Vermicelli/Semiya Upma.
• If adding Vegetables add them immediately after sauteing the Onions, and let the vegetable turn soft, before adding water.
• Can add few teaspoons of Ghee to Roasted Vermicelli/Semiya Upma, at the final stage too.
• Adding Ghee to Roasted Vermicelli/Semiya Upma gives a nice flavour and texture to the dish. 
• Can substitute it with any Vegetable Oil too.