Dry roast semolina in a wok at low flame for few minutes, stirring it so that semolina doesn't burn buy only roast. Remove and keep in separately in a dry bowl or container.

Now add oil in a same wok and roast peanuts again for few minutes for crunchiness and not making it brown, towards the end add cashew splitting into two halves and roast them too for making them crunchy and remove them in separate dry bowl.

In same wok and oil, add black mustard seeds and cumin seeds in medium flame, once they splitter, add curry leaves that enhances our recipe with fresh aroma and is main ingredient of Upma,

Add to it chopped green chillies and soon add finely diced onions, mix them and saute them well only till they release rawness and don't over cook for making them golden brown, now add finely diced carrot (fresh, washed and peeled) and peas, mix and cook for 3 minutes, then add salt and again cook for 2 minutes.

Now add water and bring it to boil, though water starts boiling in 2 minutes, lower the flame and in case you want veggies to soften more then let them cook for 2 more minutes.

Now add semolina slowly into the wok with watery masala mix, slowly with one hand and other hand stirring with poodle continuosly for avoiding lumps to form, as we put more semolina we find water thickening and semolina absorbing water quickly, mix it for another 2 minutes and our semolina looks beautiful, now add roasted peanuts and cashewnuts, here we can include dry raisins, (keep some separately) now add chopped fresh green cilantro and top up with desi ghee for rich aroma to our recipe

To plate out we pack our Upma in a bowl, greased with oil at its interior, reverse in a serving plate and let it remain unmoved for few minutes.

Then we move out bowl and upma looks beautiful in reversed bowl shape and we can place some dry fruits that we left out separately in step 6 so it add more richness of our rich, tasty, healthy and simple but yet Authentic Indian Breakfast.