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Suji Upma (rava upma):

You will require ½ cup of suji, 1 tablespoon on oil, mustard seeds, onions (optional), boiled and diced vegetables (optional) and buttermilk (optional).  You can also add other vegetables for taste and nutrition, such as onions, peas and carrots.  First saute mustard seeds, onions and boiled vegetables (optional) in oil.  Then add suji and lightly fry for a few minutes.  Once brown, you can add either 1 glass of water or 1 glass of butter milk (make sure it is not very sour) and keep stirring.  Once well cooked, remove from gas, season with corriander leaves and serve warm.  Remember that upma becomes lumpy very quickly, so make only when the child is ready to eat.  Reheating upma ruins the consistency.

Suji kheer (rava kheer): 

You will require ½ cup of suji, 3-4 tablespoons of sugar and 3 cups of milk. First boil the milk and then add suji.  Cook it on slow fire, and keep stirring (to prevent lumps) until the consistency is semi-solid. Then add sugar to the suji. Garnish with powdered badaam or elaichi.  Cool and serve warm.

Dalia (from broken wheat):

Dalia can be made with vegetables or without vegetables.  The advantage of making it with vegetables is that the child also gets some essential vitamins and minerals.  

Dalia without vegetables
Start with equal quantities of wheat dalia and lentil.  Add dalia to boiling water and cook it for some time (until half-cooked).  Then add lentil until both the dalia and lentil are well-cooked.  You can add salt and butter to taste.  

Dalia with vegetables
Dalia is prepared in the same fashion as above.  Except instead of cooking only dalia, you can also cook other vegetables like potatoes, onions, peas and any other green vegetables with it.  You can also season it with sauted garlic or ginger.

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