Veg Fried Rice:

Who doesn’t love fried rice? Even I love fried rice, especially what my husband makes. Yes! You heard that right. It is his recipe, which I learnt from him. He usually prefers to make vegetable-loaded egg fried rice; today, I kept it simple by preparing veg fried rice.

Here, rice preparation would decide the texture of the final product. So, I suggest preparing rice in advance ( at least 2 hours before the final touch). Remove the starch by using the open vessel cooking method.

At first, I would brief the rice preparation:


Small grain rice/ sannakki/ Jeera rice – 1 cup

Salt – 1tsp

Oil – 1 tsp


-Boil water in a big pot; add oil, salt and washed rice. Cook for 7 to 9 minutes / Al dente.

-Rice should be cooked as well as firm. Drain the starch and cool the cooked rice grains to room temperature before making the fried rice.

For the Fried rice:


Cooked rice – From 1 cup of rice

Chopped veggies – Carrot, capsicum, cabbage.

Spring onions – 4 bulbs with greens (chopped)

Oil – 2 tablespoons

Ginger garlic paste – ½  tsp


Pepper powder – ½ to 1 tsp

Vinegar – 1 tablespoon

Soy sauce – 1 tsp


-Take one wide kadai, heat oil, and fry the chopped bulb part from the spring onion choppings.

-Add chopped veggies, fry for a while, add ginger garlic paste, and fry further.

-Add vinegar and soya sauce and fry for 2 minutes.

-Sprinkle a little salt and pepper powder, give a toss, add cooled rice, and mix nicely by adding the required amount of salt and pepper powder.

-Garnish with spring onion greens and serve with any Chinese side dish or eat as it is or with fried egg chunks.

-Here, I served it with Veg Ball Manchurian with Hot Ginger sauce.

Instant Upma/Uppittu Mix

One of the easiest, quick, and most handy pre-mix for working or student individuals. I have been making this upma mix for the past three years, and it has gained popularity among my family and friend circles. After typing so many times, I thought, let me share it here and save it.

For Instant Upma Mix:


Upma rava / Bombay Rava – 500 grams ( one can use multi-millet rava as well)

Oil – 3 to 4 tablespoons

Mustard – 2 tsp

Cumin – 1 tsp

Urad dal – 1 tbl sp

Chana dal – 1 tbl sp

Hing – ¼ tsp

Cashew bits – (optional)

Curry leaves – 2 springs ( finely chopped)

Green chillies – 2 ( finely chopped)

Coriander leaves – 3 tablespoons (finely chopped)


First, chop the curry leaves, green chillies and coriander leaves and air dry( inside the room) for 3 to 4 hrs. It would help to dry out all the moisture.

After that, For seasoning: Oil, mustard, cumin, hing, curry leaves, and green chillies.

How to make: Take one kadai, add oil, splutter mustard, hing, curry leaves, and green chillies and fry until chillies are fried and crisp.

-Now add Rava and cumin, and fry till it is grainy. Add coriander leaves, and fry until it is crisp. Switch off the gas.

-Cool the mixture, and pack it in an airtight container or a zip lock bag.

Cooking Process: For One individual

1) If you have access to an induction or gas stove:

Take one tawa, heat one tbl spoon of oil, add lots of onions, chillies, salt, and chopped preferred veggies and add water to boil. When boiling, add half a cup of ready upma mix and cook on a low flame. Allow for 2 to 3 minutes by closing the lid and having it.n You can garnish with lemon, grated coconut, or chopped fresh coriander.

2) If it is in Kettle,

-Take one cup of water with the required amount of salt.

-Switch on the Kettle (Boil mode). When water starts boiling, add ½ cup upma ready mix.

-The Kettle would turn off automatically within 2 ½ minutes if the lid is on. Keep it as it is for 5 to 10 minutes.

-After taking out the Upma, pour water for the used Kettle to soak in before you start eating.

-In this way, the Kettle will be ready for washing by the time you finish eating. You can use liquid dishwashing soap and a nonabrasive scrubber to clean the inside. Take care of the outside base (no water should enter)

Note: Here, I have not used any coconut.