One cup Soji (Cream of Wheat)

Urad dal - 1 teaspoon Kadipatta( Curry leaves) - 10 to 15 leaves Green Chilli Finely cut - one/ two teaspoons according to your liking Red dried chili one Salt 1 teaspoon cashews half a cup or as you like Ghee 1 tablespoons and 1 teaspoon 3 cups boiling water Cashews 1 to 2 tablespoon according to your liking Lemon juice half tea spoon can be added in the upama at the end Heat one tablespoon of Ghee, add urad dal, kadipatta( curry leaves), red chilli, green chilli, once the urad dal becomes pinkish and roasted add the cream of wheat ( soji/rava) andalso cashews. Roast the rava on medium heat nicely and it will start smelling really toasty. Then add the boiling water. If you want the upama to be dry then add only 2 cups of boiling water. If you want the upama to be soft then add 3 cups of water. Then cover it and let it cook for about 5 to 7 minutes. Then add the remaining one tea spoon Ghee and lemon juice if you like and serve hot. Upama tests good with yogurt and cottege cheese as well. You can also add some lemon juice while cooking or afterwards when you are eating it. Enjoy ! The trick to make a good upama is everything needs to be hot when you are mixing Soji and Water. Hot roasted Soji and boiling water makes the Upama Fluffy and soft at the same time. Non-veg lovers, you can add half a cup of prawns/shrimp. Just cook the shrimp quickly in another pan in a little oil and add it after you roast the cream of wheat ( soji/rava) instead of cashews, or with the cashews