- Roasted Rava – 1 Cup
- Water – 1 Cup + ¼ cup
- Turmeric powder – ¼ Tea-spoon
- Green Chilli – 1
- Salt – ¼ teaspoon
- Pepper powder – 1/2 Tea-spoon
- Curry leaves – 10 to 15 leaves
- Ghee – 1 Table spoon
- Red Chilli – 2
- Mustard seeds – 1 teaspoon
- Beans – 2 nos
- Carrot – 1
- Cabbage – 1 leaf
- Chicken bits (boneless) – cooked – ½ Cup (can add more if you like)
- Cloves – 4 Nos.
- Cinnamon (2 inch long) – 1 piece
- Cardamom – 3 Nos (open and take seeds only)
Keep a deep pan or cooking pot on slow fire and add ghee, when ghee is hot put mustard seeds, once the entire seeds splutter add red chilli and green chilli along with curry leaves, saute stirring continuously for ½ minutes.
Then add the vegetables and salt, stir for one minute till oil shows up. Once oil spreads evenly add ¼ cup water, turmeric powder and pepper powder, stir and gather the vegetables at the center and cover with a lid, cook for 2 or 3 minutes stirring occasionally (though I said 2 or 3 minutes you can cook it till the vegetables are soft, because cooking time depends on the quality of the vegetables, some take long and some very little time).
Once vegetables are cooked well add chicken and saute for a while to absorb the masala. Add 1 cup water, when water boils well put the roasted Rava and mix well then keep it covered to get cooked on slow fire, stir now and then and see that it doesn’t burn otherwise will have bad taste. It takes 2 to 3 minutes to be ready. When ready cover with a lid and off the fire, let it remain like that for 5 to 10 minutes and serve hot. Have your healthy breakfast with dear ones. Serves two or three people. Some of you asked for recipe without nuts, do try this out and you will enjoy it.
So by the time you try this easy dish out, let me have my yummy breakfast. Good appetite!!.
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