Vermi celli-2 cups
Garam masala-1 table spoon
Boiled Vegetables-1/2 cup(Carrot,beans,green peas,potato)
Oil-4-5 table spoons
Salt to taste
Ghee-1 table spoon
Turmeric-1/2 tea spoon
Roast vermicelli in a table spoon of oil till they get warm.Boil all the vegetable in the cooker or cut them finely and you can steam and cook them in oil itself as we do for upmas’s.
Keep 4-5 cups of water for boiling in a vessel add roasted vermicelli to the boiling water boil for 5 minutes see that they have turned soft and they should not be over cooked also as they form lumps if you press with hands they must be soft drain all the water completely and spread out in a broad vessel for cooling so that the vermicelli will be fine and separate.
In a broad vessel take oil add mustard seeds when they splutter add onions when they turn transparent add garam masala, salt ,green chilli paste, turmeric and all the vegetables and vermicelli mix well and serve hot.
Instead of boiling and straining water you can cook the pulav like upma by adding 3 cups of water and when it reaches the boiling point add vermicelli and then boil till it cooks serve hot.