Shrimp Rice

Ingredients:

Rice-1 cup
Shrimp-1 cup
Onion-1
Green chillies-3
Garlic -2
Tomato Paste-1/2 cup
Vinegar-1/2 tsp
Salt-Required
Oil-1 tsp
Water-2 1/2 cups


Procedure:

1. In wide non stick pan,In 1 tsp of oil,add oions,green chillies and minced garlic.Fry until tender but still crispy.

2. Gradually add water, tomato paste, cider vinegar and dash of pepper.

3. Bring to a boil, reduce heat cover and simmer cook for 3-4 minutes.

4. Add in the aldready cooked rice, cover and cook for 15 minutes in medium fire.

5. Add the fresh prawns and cook additional 3-5 minutes or until prawns are cooked through and rice is fluffy.

6. Serve dish hot.

Indian rice puddig/Thaengai pal kanji

Rice pudding is a dish made from rice mixed with water or milk and sometimes other ingredients. Different variants are used for either desserts or dinners. When used as a dessert, it is commonly combined with a sweetener.Here is a indian rice pudding.

Ingredients:

Rice-1 cup
Fenugreek seeds-1 tsp
Cocunut milk-1 cup
Water-2 1/2 cups
Salt-Required

Preparation:

1. In a pressure cooker add rice,water,fenugreek seeds,salt.

2. Mix well,close the lid and put weight.

3. Pressure cook for 3 whistles.

4. keep aside util the steam got released.open the lid and immedietly add cocunut milk.

5. Mix well and serve hot.this dish wont be good when it becomes cold.so try to serve hot.

6.It goes well with paruppu thuvayal/dal chutney.

American rice pudding

Rice pudding is a dish made from rice mixed with water or milk and sometimes other ingredients. Different variants are used for either desserts or dinners. When used as a dessert, it is commonly combined with a sweetener.The rice puddig varies differ according to the area.Here i have given an american dish.

Ingredients:

Rice-1 cup
Eggs-2
Granulated Sugar-1/2 tsp
Raisins-3 tsp
Milk-2 cups
Grated Orange Peel-1/2 tsp
Cashewnuts-1/2 tsp
Cinnamon-1 inch
Salt

Preparation:

1. Take a wide pan,boil rice and water together, stirring a few times. Reduce heat to a low simmer, cover and cook 14 minutes. All water should get absorb.

2. Preheat oven to 425 degrees.

3. In a small mixing bowl beat eggs and pour into a baking dish, stir in sugar, raisins, non-fat milk, grated orange peel, salt and cooked rice.

4. Spread cashewnuts over the top of dish.

5. Bake uncover stirring occasionally for 50-60 minutes.

6. This dish is great served hot or cold.

Sambar Sadham

Ingredients:

Rice - 1 cup
Toor dal - 3/4 to 1 cup
Drumstick-5 pieces(2 inches each)
Carrot-1(cut into small cubes)
Peas-1/4 cup
Small onions-15(pealed)
Tomato-1
Tamarind - a goosbery -sized ball
Green chillies - 2
Sambar powder - 1.5 to 2 tbsp
Turmeric powder - a pinch
Corriondar leaves-3 tsp
Cashewnuts-5(Broke and Browned)

For seasoning:

Oil - 1 tbsp
Mustard seeds - 1 tsp
Urad dal-1 tsp
Asafoedita- 1/4tsp
Curry leaves - a few


Preparation:

1. pressure cook toor dal seperately for 1 whistle.Aafter the pressure got released drain the water

2. Add 1 cup warm water to the tamarind and extract juice.

3. Heat oil in the pressure cooker pan and add the seasoning items given.After poppig add the green chillies, turmeric and sambar powder and mix well.

4. Add onion,tomatoes and fry until onion turns brown. To this add the tamarind juice taken in 1 cup.

To cook the rice I use every day, the ratio of rice:water is 1:2. Since I have used 1.5 cups rice here, I need 3 cups water in total. Tamarind juice is in 1 cup water so I added approximately 2 more cups of water to the cooker. Its fine if its slightly more than that.

4. Cook for 3 whistles. If you like your sambar sadam a bit mushy, then cook for 4 whistles and make sure you add slightly more water than specified above.

5. Wait till pressure leaves and serve hot with vadaam / chips / appalam and raita / curd.

Vegetable pulav

Pulao also called polao, pilau, pilav, pilaff, plov or pulao in their adopted languages is a dish in which a grain, such as rice or cracked wheat, is browned in oil, and then cooked in a seasoned broth. In some cases, the rice may also attain its brown color by being stirred with bits of burned onion, as well as a large mix of spices.

Igredients:

Rice-1 cup
Onions-2(Cut lengthwise)
Tomatoes-1 medium sized(chopped)
Green chillies-4(slit lengthwise)
Peas-1 cup
Beans-4
Carrot-1
Cauliflower-100 gms
Ginger garlic paste-1/4 tsp
Butter or ghee/Oil-2 tsp
salt-Required

For flavours:

Cinnomon-1 inch
Clove-2 to 3
Bay leaf-1
Cardomom-2

Coconut milk:

Cocuut-1 cup
Water-2 cups
Mint leaves- 5 to 6
Grind the given items above for a minute.Then using a decotion seive squeese the milk out by pressing.For 1 cup of rice you need 2 cps of cocout milk.so if 2 cups is not came out after squeesing add excess water and make upto 2 cups(1:2 ratio of rice:water)

Preparation:

1. Heat 2 tsp of oil/butter in cooker.Add the flavouring items given.Fry for few second.

2. Now, add onions and fry on medium heat for 3 minutes till the onions are transparent (not brown).

3. Add the rice and fry for a minute until it turns light brown.

4. Add Green chillies,tomatoes,vegetables (cut peas,beans,cauliflower,carrot),salt and Mix well.

5. Pour the cocunut milk prepared.Bring to boil on high heat. Reduce heat to medium and cook covered for 3 whistles.

6. you may think that is 2 cups of water content is required for doig pulav.yes!that is enough because aldready the vegetables in nature cotains water.so,water is required only for the boilig of rice.

7. In a seperate pan deep fry the chopped onions,cashews and keep aside.

8. Dont take the cooker weight immedietly.let them sit and boil in steam.after the steam is released,garish with aldready fried cashewnuts,onion,corriondar.

9. Serve hot.It goes well with raitha.

Groundnut Rice

Ingredients:

Rice - 1 cup
Ground nuts - 1 1/2 tsp (Roasted)
Cashewnuts - 1 tsp
Ghee - 1 1/2 tsp
Oil - 2 tsp
Salt -Required

For seasoning :

Mustard seeds -1/2 tsp
Black gram dhal - 1 tsp
Bengal gram dhal - I tsp
Red chillies - few
Curry leaves - few

Preparation:

1. Cook the rice along with required salt and allow it to cool by placing it in a plate.

2. Heat 2 tsp of oil and do the seasonings till golden brown(given in for seasoning).

3. Roast the groundnuts and grind it in the mixer.

4. Add the groundnut powder and fry for a minute.Add to rice and mix well.

5. Heat ghee separately and fry cashewnuts. spread over rice and serve hot.

Lemon Rice

Lemon Rice is a delicious South Indian dish you can easily put together when in a hurry. You can also make it with leftover rice. Serve Lemon Rice with a Raita and Poppadums for a simple yet tasty meal.

Ingredients:

Rice (or leftover rice)-1 cup
Lemon-2
Ginger-1 inch(grated)
Turmeric powder-1 tsp
Salt-Required
Corriondar leaves-few
Oil-2 tsp

For Seasoning:

Mustard seeds-1 tsp
Urad dal-1 tsp
Chana dal-1 tsp
Red chillies-2-3
Asafoedita-a pinch
Curry leaves-few

Preparation:

1. Heat the oil in a pan and season the items given. After splittering add ginger paste. Fry for a minute and add the turmeric powder and swich off the stove immedietly.

2. Add the lemon juice ,salt and mix well.

3. Cook the rice seperately.Spread it over a plate and make it cool.

4. Mix the rice with the above mixture along with 1tsp of oil.

5. Make sure you make it slightly more sour than you need it because when you let it sit for an hour or two, the rice will absorb the flavours.

6. Serve hot by garnishig corriondar leaves.

Puliyogare/Tamarind Rice

Puliyogare is a South Indian rice preparation usually eaten as a snack. Puli means sour taste and Ogara means rice in Halegannada, thus Puliyogare translates as sour tasting rice. Puliyogare is also known as Huli anna or Tamarind Rice in some parts of Karnataka.

Ingredients :

Rice-1 Cup
Water-2 Cups
Tamarind-1 big Lemon size ball.
Coriander powder -1/4 Cup
Red chillies-15
Raw Peanuts -1/2 Cup
Salt-Required


For seasoning:

Mustard Seeds-2 tsp
Channa dal-1 tsp
Urad dal-1 tsp
Curry leaves-few
Hing-2 tsp
Oil -3 tsp

Preparation:

For the Gravy:

1. Soak Tamarind in 2 cups of water for 15 mins. & extract the juice.Heat a pan,In 2 Tbsp of oil do the seasoning.

2. Pour the extract & let it boil till it leaves the raw smell.

3. Add the corriondar powder, along with salt & mix .Cook till reaches the semi liquid consistency.Cool & set aside.

Mixing:

1. Cook the rice with water & cool.

2. Add enough gravy & mix gently with 1 tbsp of Oil.
Note:Add the gravy little by little ad mix cotiniously.stop adding if enough mixture is added.

3. Preserve the gravy in the fridge , use as & when necessary.

Meat Biriyani

Ingredients:

Meat (chicken/lamb)-1/2 kg
Rice-1 cup
Green chilies-2(cut lenthwise)
Onions-1(cut lengthwise)
Tomatoes-1 (cut lenthwise)
Butter/Oil-2 tsp
Salt-1/4 tsp
Water-4-5 cups

To Season:

Mustard seeds-1 tsp
Cumin seeds-1 tsp
Cardamom-2
Cloves-2
Cinnamon -1 inch
Mint leaves-Few
Curry leaves-Few

To Marinate:

Ginger garlic paste-1 tsp
Turmeric-1/2 tsp
Pepper-1/2 tsp
Chilli powder-1tsp
Salt-1 tsp
Corriodar powder-1 tsp
Yougurt-2 tsp


Preparation:

1. Place the chicken in a bowl and do marinate by the items given in to marinate.

2. The most important thing in doing biriyani is cooking of rice.Soak the rice for about 30 minutes.In this way the rice will get expanded and cooked properly.
Note:If soaking is not done the biriyani will not come to the expectation.

3. Boil the water in the pan.Add 1 tsp of oil and required salt.Drain the water from the soaked rice and add to the boiling water.

4. Care should be taken that rice should not be cooked fully in this stage.it should be half done.Because Rice is going to sit zt the top layer while doing biriyani.

5. When the rice starts boiling check the rice by taking a single grain.when it is half done, drain the water.Take the rice ,keep aside.

6. Take a pan with a tight lid.if the lid is not tight,doesnt matter,spraed a kitchen cloth between lid and pan.

7. In 1 tsp of oil season the items given in for seasoning.when it starts spluttering add onion,green chillies,tomotoes.Fry until it turns brown.

8. Now place the marinated chicken/lamb as such.Dont saute or do anything,Keep it as such.Using a spatula/laddle just level it up.It doesnt matter how much the meat is,but make sure that it should leveled.

9. The biriyani is made of layers.Now the bottom layer is ready.And now the rice is placed at the top layer and leveled.

10. If needed saffron(1 tsp) ca be added to add richness.Cover using the lid.If the lid is not tight,cover it using a clean kitchen cloth.

11. This biryani is mainly prepared using steam.so care should be taken while covering the pan.As the chicken in nature contains water content,it oozes out while steaming and that is enough for preparig the biryani.So there is no neccesity of adding water in excess.

12. The heat should be maintained as follows:
In High Flame -For abt 5 mins.
In Medium Flame -For abt 15 mins.
In Low Flame -For abt 10 mins.
On the whole it takes 30 mins.

13. Now open the lid ,Garnish using corriondar leaves ad serve hot.It goes well with Raita /kuruma.

Masala Rice

Ingredients:

Rice-1 cup
Small onions-1/4 cup
Garlic-8 pod
Tomatoes -2
Oil - 2 table spoons
Cashewnuts -7 to 8
Clove-2
Cinnamon-1 piece
Salt-Required

To Grind:

Red chillies - 8
Tamarind- Goosbery sized
Asafoetida-pinch
Curry leaves-1/4 cup
Garlic-4 pods

Preparation:

1. Cook rice and spread it over a plate to cool.

2. Heat oil and fry cinnamon and cloves, add garlic, onions and then tomatoes. Fry till tomatoes are mashed.

3. Add grided masala and fry in a medium heat till the raw smell goes.

4. Add rice, salt and mix well.Garnish with fried cashewnuts and serve hot.It goes well with raitha.

Cocunut rice

Coconut rice is a dish prepared by cooking white rice in coconut milk or coconut flakes. As both the coconut and the rice-plant are indigenous in places all-around the world, coconut rice too is found in many cultures throughout the world.In India, coconut rice (Tamil:தேங்காய் சாதம்) is famous in the southern regions.

Ingredients:

Rice-1 cup
Grated coconut -2 cup
Mustard seeds -1 tsp
Bengal gram -1 tsp
Asafoetida -a pinch
Green chilli-4(chopped)
Red chilli -2
Butter/Ghee-2 tsp
Curry leaves-little
Salt-1/2 tsp
Fried cashewnuts-to garnish.

Preparation:

1. Cook the rice seperately and make it cool by spreading in a wide plate.

2. Heat butter / ghee on medium level in a large heavy-bottomed vessel.

3. Add the mustard seeds and whe it starts popping add the grams, red chilli bits, asafoetida and fry for a few seconds till the grams turn light brown.

4. Add the chopped green chilli, curry leaves and the grated coconut. Saute for about minutes till the coconut is light brown in color.

5. Add the rice and salt to the coconut mixture and mix well. Keep on low heat for 2 minute(s) or till the rice is flavored with the coconut mixture. Garnish with fried cashewnut bits.

Thai cocunut rice

Coconut rice is a dish prepared by cooking white rice in coconut milk or coconut flakes. As both the coconut and the rice-plant are indigenous in places all-around the world, coconut rice too is found in many cultures throughout the world.

Ingredients:

Rice-1 cup
Onio-1/2(chopped)
Coconut milk-1 cup
Water-1 cup
Coconut-2 tsp
Salt-1/2 tsp
Oil-1 1/2 tsp
Mustard seeds-1 tsp
Toasted coconut for garnish-1 tsp
Sugar-A pinch(optional)

Preparation:

1. Take a wide deep sidded pan with lid.Rub 1/2 tsp of oil over the sides.

2. In 1 tsp of oil season the mustard,add the onions and rice ad fry for 2 minutes.Now add the coconut milk, water, shredded coconut, and salt( sugar, if using) in the pan and set over medium heat.

3. Stir until cocunut milk comes to a gentle boil.
Note:stirring will keep the rice from sticking to the bottom of the pot and burning.

4. Once the coconut-water has begun to gently bubble, stop stirring and reduce heat to low.

5. Cover tightly with a lid and let simmer about 15 minutes, or until most of the liquid has been absorbed by the rice.
Note:Meanwhile check, pull rice aside with a spoon to see down to the bottom of the pan.

6. When the liquid is gone, turn off the heat, but leave the covered pan on the burner to steam another 5-10 minutes, or until you're ready to eat.

7. When ready to serve, remove the lid and fluff rice with a chopstick. Taste-test the rice for salt, adding a little more if needed.

8. Serve by sprinkling of toasted coconut.It goes well with

Egg fried rice

Fried rice is a popular component of the Asian cuisine, especially the Chinese food and the Indian food. It is made from rice stir fried in a wok with other ingredients such as eggs, vegetables and some kinds of meat. It is sometimes served as the penultimate dish in Chinese banquets (just before dessert).Fried rice is made from cold rice that has already been cooked by boiling.

Ingredients:

Rice-1 cup
Egg-3 to 4
Big onion-1(chopped)
Green chillies-3(chopped)
Sauce-2 tsp/Any non-veg curry powder-2 tsp
Chilli powder-3/4 tsp
Pepper powder-1 tsp
Salt-Required
Oil-2 tsp
Corriodar leaves-little


For seasoning:

Mustard-1 tsp
Urad dal-1 tsp
Curry leaves-little
Cinomon-1 inch
Clove-2
Brinji leaf-one piece



Preparation:



1. Cook the rice seperatly by adding required salt.spread it over a plate and make it cool.



2. Take a wide pan,In 2 tsp of oil/Butter season the items given for seasoning.



3. After popping;add the onion,green chillies.fry for a second.



4. Poke the eggs ,add chilli powder,curry powder(optional for sauce).



5. Stir continiously until the eggs are half cooked.

6. Add the cooked rice along and mix well.Sprinkle 1 tsp of pepper.2 tsp of corriondar and mix gently.Serve hot.

7. It goes well with vegetable kuruma.

Tomato rice

Generally Tomato Rice differs according to their region. This tomato rice is traditional south Indian style. Simple ingredients make this recipe more tasteful. This south Indian style tomato rice avoids so many masalas. So here is a perfect south Indian style tomato rice is ready to eat.

Ingredients:

Rice-1 cup
Tomatoes-6
Big onion-3/4(cut lengthwise)
Green chillies-2(chopped)
Red chillies-4
Cashewnut-4
Chana dal-1 tsp
Urad dal-1 tsp
Mustard seeds-1 tsp
Cumin seeds-1 tsp
Ginger-1 piece
Salt-Required
Butter-3 tsp
Currry leaves-little
Clove,Cinnomon,Briji leaf-A piece of each.

Preparation:

1. Cook the rice seperately along with the salt required and spread over the plate to make it cool.

2. Take a wide pan ,in 3 tsp of butter season the mustard,cumin.After the cumin seeds got spluttered add the chana dal.

3. After the browning of chana dal,add the urad dal,curry leaves,clove,cinnomon,brinji leave.

4. Add red chillies ,green chillies,ginger and cashewnut.

5. Add onion and fry till it turns brown .Add the tomatoes ,Cook and smash it.

6. Keep stirring until all the water get evaporated.

7. Now mix the rice and stir well ad the tomato rice is ready.

8. Garnish with corriondar leaves and serve hot.

9. It goes well with raitha or sambar.

Vegetable Biriyani

Biryani, biriani, or beriani is a set of rice-based foods made with spices, rice (usually basmati) and meat, fish, eggs or vegetables. The name is derived from the Persian word beryā which means "fried" or "roasted".Biryani was brought to the Indian Subcontinent by Muslim travelers and merchants. Local variants of this dish are not only popular in South Asia but also in Arabia and within various South Asian communities in Western countries.

Ingredients:

Rice-1 cup
Carrot-1
Cauliflower-a few pieces
Beans-10
Peas-a handful
Big onion-1(cut lengthwise)
Coriander leaves-little
Cocunut milk-2 cups(2 times of the measurement of rice)
Note: Scrap ½ portion of a coconut and take that milk (Those are using instant coconut milk can take 1cup of it and dilute with 2 cups of water)
Salt-required

To grind:

Green chillies-3
Red chillies-3
Fennel seeds-1 teaspoon
Cinamon, clove, yelachi-1piece each
Ginger-a small piece
Garlic-4 pods

To season:

Cinamon-2 pieces
Clove-2
Elachi-2
Birinji leaf-1
Fennel seeds-1 teaspoon
Mint leaves-little

Procedure:

1. Wash the rice and soak for 5 minutes. Drain the water nicely.

2. Now keep the cooker in the stove. Pour 3 to 4 tablespoons of oil Season the items mentioned in ‘To season’.

3. Add the onion and the cut vegetables and sauté nicely (Too much of vegetables will spoil the taste).

4. Sauté the grinded masala also.

5. Then add 2 1/2 cups of coconut milk. When the milk boils add the rice and required salt and mix everything well.

6. Close the cooker and cook for 2-3 whistles after putting weight in low fire.

7. Switch of the stove and don’t open the cooker till the pressure goes.

8. After the pressure goes open the cooker and mix everything nicely

9. Garnish with coriander leaves while serving.

10. It goes well with raitha and any kuruma.

Paratha/Parotta

A paratha is an Indian flat-bread that originated in the Indian subcontinent. Paratha is an amalgamation of the words parat and atta which literally means layers of cooked flour.The paratha was first conceived in the ancient Punjab region, but soon became popular all over India (and even current Pakistan), including southern India. The southern Indian states have their own versions of the ubiquitous paratha, the most popular being the Kerala porotta.

Ingredients:

Whole-wheat flour-2 cup
Oil-1 tsp
Ghee-2 tsp
Ice water
Salt-Required

Preparation:

1.Make dough out of 2 cup of whole-wheat flour ,1 tsp of oil,salt,ice water.

2. Make dough 30 minutes before and cover it with moist muslin cloth.

3. Take a Ping-Pong ball size lump of dough. Now roll it into a circle of appox. 5 to 6 " diameter using dry flour.

4. Heat the ghee so that it turns to liquid.

5. Now spread the ghee properly over entire surface

6.Using a knife make a 2" cut lengthways and fold it inwards .

7. Spread Oil on every fold. Now press it lightly towards the center to show the layers clearly and roll like a paratha.

8.Spread Oil on every fold. Now press it lightly towards the center to show the layers clearly and roll like a paratha.

9.Cook on a pre-heated dosa tawa.

10.Turn the paratha and pour half tablespoon oil or butter.

11.Spread it on the paratha and shallow fry over low heat.

12.Turn it and again pour oil or butter on the other side. Cook the lachha parata on a low heat till golden brown.

Kothu parotta/Minced paratha

Kothu Parotta is a delicacy popular in the South Indian state of Tamil Nadu. Other variants of Kothu Parotta are Muttai Kothu Parotta, Chilli Parotta,meat kothu parotta.Kotthu Muttai Parotta is a very famous road side food available only in small road side food shops and may also be available in restaurants, but are usually considered better in street food shops.Here i have tried using egg.


Ingredients:

Parotta- 5
Eggs- 4
Onion- 1(medium,sliced)
Ginger garlic paste- 1/2 tsp
Turmeric powder- 1/4 tsp
Green chillies- 4(chopped)
Tomato- 1(medium,chopped)
Non-veg powder(any)- 2 tsp
Chilli powder- 3/4 tsp
Salt-equired
Pepper- 1/4 tsp
Corriandar leaves-little

For Seasoning:

Mustard seeds-1 tsp
Urud dal-1 tsp
Cinnomon-a small piece
Brinji leaf-1
Curry leaves-little

Preparation:

1. Heat the tawa and cook the parotta(i have aldready given).

2. Cool and tear into very fine small pieces.

3. Season the items given for seasoning.

4. Fry the onion,gree chillies,ginger.When the onion turns brown ,add tomatoes and ginger garlic paste.

5. Cook until the raw smell goes and move this to the side of the kadai.crack and pour the eggs in kadai.

6.When it is half done,add the chilli powder,curry powder,salt and mix well.
Note:Dont stop mixig util the egg is cooked.

7. Now add the paratha and using two spatula mince the parottas until done.

8. Add the coriondar leaves ad pepper and serve hot.

9.It goes well with Nonveg kulzambu or Raita.

Bhoondhi

Boondi or boondhi is a fried Indian snack made from chickpea flour. A savory version of Boondi called Khara is also made. Khara boondi is eaten by itself or is added to Indian-mixture.Plain boondi is eaten along with payasam in South India or is used to prepare Laddu.

Ingredients:

Gram flour-1 cup
Cashewnut-4(broken pieces)
Ghee/Oil-Reqired for frying
Salt-Required
Water-1/4 cup

Preparation:

1.The first main thing you need is laddle with holes.

2.Add reqired salt and water to a cup of gram flour and make it as like an idly batter.

3.In a wide pan add required oil(may be 3 cups).put the fire to medium,when the oil gets heated hold the laddle just 5 inches above the oil.

4.Pour 3-4 tsp of batter on to the hole laddle.just give a shake to the laddle.

5.A small pearl like balls will fall on the oil.Now take the laddle out and fry
them to a little crispy texure.

Vegetable rava upma

Ingredients:

Semolina (sooji, rava)-2 cups
Carrot-1
Beans-1/4 cup
Cauliflower-1/2 cup
Capsicum-1
Green peas-1/4 cup
Onion-1
Ginger-1 inch
Green chillies-4
Oil-3
Mustard seeds-1/2 tsp
Red chillies whole-4
Urad dal-1 tsp
Curry leaves-little
Asafoetida-1/4 tsp
Salt-To taste

Preparation:

1.Roast the rava in a dry kadai without the color changing, remove and cool.

2.Wash, peel and cut the vegetables to small pieces of equal size.

3.Chop onion,green chillies and ginger into very fine. Boil water, add little salt and cook carrot, beans and cauliflower for 10 minutes, drain and reserve.

4.Heat oil, season with mustard seeds, red chillies, urad dal and curry leaves. Add the green chillies and stir.

5.Add the onion, ginger and fora while until it turns brown. Add the capsicum and green peas and saute for about 5 minutes. Add the cooked vegetables, sprinkle asafoetida and salt to taste.

6.Pour 4 cups water and bring to boil.

7.When the water starts boiling,sprinkle the rava in a flow, stirring continuously to prevent lumps from forming.

8.Cook for a few more minutes stirring all the while.cook until all the water is done and serve hot.