Add 1/2 teasooon ghee and add vermicelli and stir gently over a low flame for 2- 3 mins. Add milk, 1 tablespoon sugar, raisins green cardamon and cashew nuts and cook for another 3 mins.

Peel off the parwal and cut into halves coat it with turmeric powder and salt. Cut pumpkin into slices and coated with salt and turmeric coat Bringal slices with turmeric powder and salt. Heat a pan with mustard oil and deep fry the vegetables.

Dry roast the moong dal. Heat a pan add ghee and add red chillies, bay leaf and cumin seeds and allow it to splutter. Add ginger paste and sliced tomato and fry till it becomes soft. Add green chillies, cumin powder, garam masala and turmeric powder and saute till the raw aroma disappear. Add moong dal and 3 cups of hot water and bring it to boil. Add rice cover it on a low flame. Open the lid check the rice or dal tender or not. If soft add ghee and garam masala