Semiyaa Upma & Groundnut chutney

This dish was my first trial dish when I suddenly decided to learn cooking when I was 16 years old. I asked for recipe from my mum and she gave it to me without realising that someday I am going to spoil her kitchen and her cooking pan. Luckily I got the opportunity during my summer school holidays when my mum went to see her sister that afternoon for a chat. I ran to grab my best friend and schoolmate(she lives only couple of streets from where i live) and started my experiment. Not to mention that i burnt the Vessel so much so that my mum could never use that again. But the tricky part which shocked both of us was, after tadka, when we added water in the oil for boiling. we were shocked to see mild flame just above the vessel. Later my sister told me that, I must reduce the flame either to lowest or turn the stove off before pouring water in tadka. The recipe goes like this...
2 cups Semiyaa(Thin noodles)- You can buy this in any indian shop.

1 cup rava(semolina)

1tbsp ghee

1spoon mustard seeds

1red chilli, 1 green chilli

few curry leaves

1sppon Channadal

1spoon udid dal

Hing, salt.

4 cups water

1 cup mixed vegetables(carrot, peas, potato, corn)-optional- Microwave or boil for couple of mintues.

Method:

First fry semiyaa and rava with ghee until the raw smell goes.

In a pan add bit of oil and add mustard seeds, red chilli, green chilli, curryleaves, channadal, udiddal, and hing. Keep strring until the mustard seeds starts splutter and other ingredients turns to golden brown. At this stage you need to pour water slowly either by turning the burner off or in low flame. Add veggies and salt. Cover and let it boil in high flame until you see the bubbles start coming. Turn flame to low again, and slowly pour roasted semiyaa and rava. Start mixing without forming any lumps. Let it cook covered for another 5 minutes before turning off. That's it Upma ready. This is an excellent combination when you are in a hurry and healthy too.

Groundnut chutney:

1 cup roasted groundnuts

4 or 5 red chillies

1 garlic

salt

Mix and grind together the above ingredients to a fine paste. Temper with mustard seeds, curryleaves and finely chopped and fried onion(optional).

Pesarattu(Green Moongdal dosai)

When I was working in Andhra, I had to travel to work for nearly an hour and half to reach workplace. So I leave home at around 6:30am after drinking my mum's fresh filtered coffee to catch bus. We have canteen run in our office premises. In that canteen they prepare this "Pesarattu" which is usually served with coconut chutney and sambhar. But somedays they make it with tomato chutney. Whenever they announce "pesarattu" day in their menu, I make sure I reserve a table for me and grab few of my colleagues and spend our morning tea break enjoying this special "pesarattu" with another cup of coffee. Oh!! those days!!! I requested my colleague to find out recipe from the canteen cook and this is what he gave me, which i still follow.
3cups green moongdal
1cup raw rice
1tbsp corn flour
2 green chillies salt
For filling
1cup grated carrot
1cup finely cut red onion
2green chillies fine sliced
Method: Soak green moongdal and rice overnight and grind them finely along with green chilli to dosai consistency. Add salt, let it ferment for overnight. Just before preparing "pesarattu" mix with cornflour and prepare "pesarattu" using hot nonstick pan. Serve with Tomato chutney