1 cup rice
1 onions, chopped
1/2 cup peas, boiled
1 carrot, finely chopped
1 tbsp cabbage, chopped
1 sprig curry leaves
1/2 tsp ginger, grated
1/2 tsp garlic, grated
2 green chilies, halved
1 tbsp broken cashews
1 tbsp small raisins
1 tbsp peanuts
1 tsp cumin seeds
2 tsp black Maharastrian masala
1/4 tsp turmeric powder
Salt to taste
1 tsp lemon juice
3 tbsp oil

Masala Bhaat

     1. Clean and soak rice for 15-20 minutes.
     2. Heat oil in a heavy large skillet. Add cashews, peanuts and fry till light brown.
     3. Add green chili, curry leaves, cumin seeds and allow to splutter. Add ginger, garlic, onions            and stir well.
     4. Add all other vegetables, raisins, masalas, rice and stir for 2 minutes.
     5. Add 4 cups of water, masalas, lemon juice, salt and bring to a boil by covering. Simmer till            done.
     6. Stir occasionally and add more water if required. All water should evaporate when the rice             is cooked.
     7. Serve hot with any raita.