SOY CHUNKS AND VERMICELLI UPMA

INGREDIENTS:
1. SEMIYA OR ROASTED VERMICELLI - 1 1/2 CUPS
2. SOY CHUNKS - 1 CUP
3. CARROT - 1
4. POTATO - 1
5. GREEN CHILLIES - 4
6. TOMATOES - 1 1/2
7. CURRY LEAVES - FEW
8. BAY LEAVES - 2 (SMALL)
9. CLOVES - 3
10. CINNAMON STICK - 1/4" PIECE
11. CILANTRO FOR GARNISHING
12. SALT - ACC. TO YOUR TASTE
13. OIL - 4 TBSP
14.MUSTARD SEEDS - 1/2 TSP
15. WATER - 2 CUPS
16. LEMON JUICE - OPTIONAL

METHOD:
1. COOK SOY CHUNKS WITH  2 CUPS OF WATER IN A MICROWAVE OVEN FOR ABOUT 2 MINUTES . LET IT COOL . DRAIN THE EXCESS WATER AND KEEP THE SOY CHUNKS IN THE BOWL .
2. ROAST THE VERMICELLI IN A MICROWAVE BOWL FOR A MINUTE . THIS PREVENTS THE VERMICELLI FROM STICKING .
3. CUT THE CARROT AND POTATO IN TO SMALL PIECES .
4. HEAT OIL IN A KADAI . ADD MUSTARD SEEDS TO IT . AFTER THE MUSTARD SEEDS CRACKLE, ADD BAY LEAVES, CLOVE, CINNAMON, CHOPPED GREEN CHILLIES,CURRY LEAVES AND THE PIECES OF POTATO AND CARROT . CLOSE THE KADAI WITH A LID AND COOK TILL THE VEGGIES ARE HALF COOKED .
5. ADD WATER TO THE KADAI AND LET IT BOIL .
6. GRIND THE TOMATOES IN A MIXER GRINDER WITH OUT ADDING WATER . ADD THE TOMATO JUICE TO THE KADAI AND LET IT BOIL .
7. ADD THE ROASTED VERMICELLI, SOY CHUNKS, SALT AND CLOSE THE KADAI WITH A LID . COOK IT FOR 5 TO 10 MINUTES ON MEDIUM FLAME . STIR OCCASIONALLY .
8. AFTER THE UPMA IS READY, SPRINKLE LITTLE JUICE ON IT AND MIX WELL .
9. GARNISH WITH CILANTRO AND SERVE IT WITH PICKLE OF YOUR CHOICE .

SERVINGS : UP TO 3 PEOPLE .