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Vegetable Pulav recipe:

Basumathi Rice 3 cups
Ginger 1 inch cube & Garlic 3 cloves (OR 1 Tablespoon Garlic/Ginger Paste)
Onion 1 big
Green pepper 6
Mixed vegetables 1lb packet
Garam Masala 1 tsp
Coriander powder 1-2 tsp
Cinnamon 3 one inch pieces
Cardamom 3
Cloves 10

1. Heat oil in a pan

2. Add cinnamon sticks, cardamom and cloves

3. Then add the onion (cut onion long and slender) and green chilly pepper(cut long and slender)

4. Then add ginger and garlic paste(you need to crush them into a good paste if you did ) fry them

5. Add coriander powder and garam masala

6. Then add the mixed vegetables and salt

7. Cook them until they are half way done .

8. Add the rice and fry it in the vegetable spice mixture for a few minutes dry

9. Then add water two cups of water for each cup of rice, (I
substitute two cups of the water with milk

10. You can add a little bit of the coriander powder and garam masala to the water.

11. When most of the water is evaporated I just put a lid and put it in the oven at 250 degrees.

12. Check it in 10 minutes.

"This is an easy version"-Jaisree Rani Chitluri
Blackeyed peas:
Back eyed peas Get canned it is faster 2 cans
Onion 1 large finely chopped
Tomatoes 1to 2 cut into big pieces
Ginger 1 inch X 1inch grate it or chop into very fine pieces
Garlic 2 pods crush it or chop fine
geenpepper 2 crush or chopfine
Dhaniapowder 1 tsp
Red pepper powder 1/2 tsp
Garam masala 1/4 tsp
Amchur 1/4 tsp
Sambar powder 1/2 tsp
salt to taste
Coriander leaves few optional


  1. Heat oil in a pan
  2. Add finely chopped onion
  3. Add ginger and garlic,(and green chilly peppers optional)
  4. Fry everything then add some coriander powder, red chili powder , MTR sambar powder , amchur(mango powder), garam masala powder
  5. Stir for a minute then add tomatoes and salt
  6. Cook until oil sweats out
  7. Then add cooked blckeyed peas and add water
  8. Let them cook on low heat for 10 to 15 minutes
  9. Add fresh coriander leaves to garnish

    Recipee for UPMA


    Cream of Wheat -1 cup dry roast it a few minutes and keep it aside (so it
    does not form balls when you add it to the water)
    Onion- 1/2 a big onion
    Cilantro fresh chopped
    Peas and Carrots or mixed vegetable
    Green pepper -2 to 3 cut long and slender
    Ginger- grated 1tsp
    Seosoning: Mustard seed, Cumin seed, Urad dhal(small white dhal) Channa dhal
    ( big yellow), red pepper

    1. Heat oil in a pan

    2. Add red pepper-1

    3. Add some mustard seeds. Allow them to pop some but add cumin before the very end of popping.

    4. Add cumin seeds urad dhal, and channa dhal. Cook until slightly brown.

    5. When cooked add onion , green chili pepper, and cook till onion is transparent

    6. Add ginger, fry few minutes then add vegetables and enough salt

    7. Cook for a few more minutes

    8. Add tomato.

    9. Then add 3 cups of water.

  11. Let mixture boil
  12. Add the cream of wheat slowly while mixing the contents
  13. Put the lid and cook on low a few minutes (take note of the mixture sticking to the bottom of the pan when it starts to absorb the water)
  14. Add a little butter for flavour(or a lot for even more J )
  15. Add fresh chopped cilantro if you have any at the end.