Malgudi Days



Simple vegetable Upma for lunch, brunch, dinner or any time you need a quick easy dish. Best served with your MD coffee!


Recipe Cuisine: Indian
Prep time: 15 Minutes
Cooking time: 20 minutes
Cup size: 250 ml

Description: Healthy breakfast, lunch or dinner recipe – simple vegetable upma made using coarse rava, or semolina or sooji and vegetables


1 cup coarse sooji/rava
Small piece ginger finely chopped
1 onion finely chopped
2 ripe medium sized tomatoes
3-4 green chillies (fresh) finely chopped
Curry leaves- 1 string
2 tsp fresh/dry coconut (optional)
Roasted cashews (small handful) optional
Salt according to your taste- 1-1/4 tsp
3 tsp oil
Vegetables: I used ½ red capsicum, baby peas and chopped carrot

Ingredients for seasoning:
1 spoon mustard seeds
1 spoon urad dahl
1 spoon channa dhal
A pinch of asafoetida



  1. Roast the sooji/rava in a pan with little ghee until a mild aroma is released. Add seasoning ingredients and stir for a minute to combine - do not burn or over roast. Set aside.
  2. Cook the vegetables, such as peas and carrots (not the capsicum) and set aside.
  3. In a pan, add oil & allow it to become hot. Add the chopped onions, capsicum, green chillies, ginger and curry leaves.
  4. Once the onions turn transparent, add the tomatoes and cook until soft. Add the cooked vegetables and saute with the tomatoes and onion mixture until they blend well.
  5. Add 2 cups of boiled water to vegetable mixture.
  6. Allow the water and the mixture to boil for a couple more minutes. When it is really boiling add the roasted rava to this slowly. Mix well so that there are no lumps formed.
  7. Serve hot with Coconut chutney and MD coffee
  8. Garnish with roasted cashew, dry or fresh coconut and chopped coriander.




Recipe Cuisine: Indian Sweet
Prep time: 15 Minutes
Cooking time: 20 minutes
Description: A quick and Easy sweet dish that can be made anytime when you want to have something sweet with little items that are available in the pantry.

Fine sooji/rava/semolina- 1 cup (you can also make it with coarse semolina too)
Finely chopped cashews and sultanas (I have made this dish without sultanas)
½ cup melted ghee
¼ tsp cardamon powder
¾ cup sugar
A few saffron strands, soaked in little warm milk
Orange food colour, just a pinch
2 cups water



  1. Lightly roast cashews in a pan and set aside.
  2. Roast the rava in a pan with little ghee until a mild aroma is released. Do not burn or over roast. Set it aside.
  3. In a pan, add 2 cups water and allow it to boil, add sugar and boil until sugar is dissolved. I allow the sugar solution to boil for few more minutes, but do not allow it to become a sugar syrup. To this I add the colour, saffron strands, cardamom powder so that they are evenly spread.
  4. When the sugar solution is really boiling add the roasted semolina/rava slowly into the pan.
  5. Add the remaining ghee and cashews once the semolina or rawa is cooked and soft.

Your Kesari or Halwa is ready.  Eat it while it is warm to enjoy the real flavour.




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