Rava Kichidi with loads of carrots , French beans , green peas and cashews and spicy chutney of your choice can double up as a heavy and satisfying breakfast option or as easy to carry lunch box option or as a light yet fulfilling dinner option.

Ingredients

Rava -1cup ( fry in the pan with a tsp of ghee until you get a nice aroma )

Water -1:3 depends on the size of the Rava

Onion -1 cut finely

Green chillies – 6-7 slit lengthwise

Garlic – 2-3 pods cut finely

Mixed veggies -1 cup ( the usual suspects – carrots , beans , peas , potatoes )

Turmeric powder -1/2 tsp

Salt to taste

Oil / ghee -2-3 tbsps , again depends on the size of the Rava

To season

Cassia ( Pattai)-1″

Fennel seeds-1tsp

Bay leaves-1

Clove -1 crushed

To garnish

Fresh Coriander , Mint and fried cashews

Method

Add oil / ghee in pan , season with the given ingredients , add in the onions , green chillies , garlic and curry leaves and sauté till you get a nice aroma then add vegetables, add the salt and turmeric and cook . Once the veggies are done check the water for salt , it should be a tad salty to taste . Then add the fried Rava and mix until everything is well combined , keep closed and cook on a very low heat .

If there is no water , add in hot boiling water as required and stir well and cook . Once Rava is cooked . Mix again , it should roll like a ball which is the correct consistency for any Rava based dish . If it doesn’t add a bit mor ghee and mix well , add in the garnish and keep closed .

Serve hot after 5-10 mins with chutney of you choice .

Mixed vegetable Rava kichidi with peanut chutney

Tip

*always add hot boiling water when required to your dishes that are in the midst of cooking

*if salt is less after the kichidi is done , add some salt in a tsp of water mix well and then add to the dish .

*smaller sized Rava requires more water and more oil/ghee while cooking

*millets can be used in the place of Rava to make wholesome kichidi or upma