Rawa (Rava) Vermicelli (Semiya) Khichadi

These days whenever I pack lunch for Office I take Uppuma or kichadi, It is easy to do in the morning and can carry. Also for reheating purpose these taste better. Also I read few articles about eating cold rice which is not good for the body. When I mix Rawa and Vermicelli to do kichadi my kids will make big fuss.. And complain it taste funny!. So Normally I do this when it is only for me (mostly for lunch pack)

1 cup rawa
1/2 cup vermicelli
1 big onion Cut lengthwise

1 1/2 tomato (medium), Finely chopped
1/4 cup Peas4 green chillies (slit into 2)
1 Inch ginger (Chopped Finely)
4 garlic pods (Chopped Finely)
2 cloves
1 Inch cinnamon 
1 tablespoon oil
1 spring curry leaves

5-7 Mint Leaves (Pudhina)1 teaspoon salt
Cashew Nuts  - 10 Optional
Ghee - 2 teaspoon Optional


Fry rawa and vermicelli separately in a teaspoon of oil on medium flame till it turn its colour slightly. Keep aside.
If you are adding fry Cashew Nuts into nice brown color with bit of Ghee and keep it aside
In a kadai put remaining oil and when it is hot add cloves, cinnamon sticks and fry for a while.
Add Garlic and Ginger and fry till nice Garlic smell comes
Then add onions cut lengthwise, Tomato, Slit green chillies and fry for two minutes. Add curry leaves and Mint leaves and fry for a while
Now add Peas and fry nicely and add 3 cups of water. 
Add salt, and bring to boil. When it starts boiling, reduce the flame and add the fried rawa and vermicelli and mix well. 
Cook on slow fire till the rawa and vermicelli become soft and absorb the water.

Remove from fire and garnish with fried cashew nuts.