This “Sabzi Panchmahal” recipe is one of the very famous Indian Recipe. It is very easy to do and simply flavored spicy recipe. This recipe is so tasty too.

Items required
2 tomatoes
2 onions
1kg assorted vegetables like
beans,carrots, potatoes and peas
1 tablespoon cashewnuts
1 tablespoon poppy seeds
5 cloves garlic
2 teaspoons coriander seeds
1 teaspoon cumin seeds
8 red chillies
1/2 inch ginger
3 cardamom capsules
50gm ghee
Salt to taste
1 teaspoon sugar
4 tablespoon single cream
Preparation method
1.Let the tomatoes stand in boiled water for a couple of minutes; drain the tomatoes, peel them,chop and keep aside.
2.Chop the onions and keep aside.
3.Chop french beans, carrots and potatoes into bite-sized pieces and cook along with peas, drain and keep aside.
4.Grind cashewnuts, poppy seeds, garlic, coriander seeds, cumin seeds, chillies, ginger and cardamoms into a smooth paste and keep aside.
5.Bring to a boil, 100ml of water in a thick-bottomed sauce-pan and cook the onions, until they turn soft.Blend smooth in a liquidiser and set aside.
6.Heat ghee in a thick-bottomed saucepan, add the paste and cook for a couple of minutes;add tomatoes (vide 1) and onion (vide 5) and cook for 5 minutes.
7.Add the vegetables, 100ml of water and salt to taste.Bring to a boil and simmer the ingredients for 5 minutes.Add cream and sugar, mix well and serve hot.

Moong dal payasam is Very tasty and traditional South Indian recipe. It is one of the most simplest and fastest sweets, which can be prepared in a matter of minutes. Pressure cooker fastens the process but it cooks the moong too much, which changes the taste of the payasam.

Items required
150gm Moong Dal
200gm Jaggery
300ml Milk
50gm cashewnuts
10 cardamom capsules, powdered
Preparation method
1.Cook the dal in 1/2 litre of water until it is done to a turn.
2.Dissolve the jaggery in the cooked dal by constantly stirring it, allowing the ingredients to simmer, all along.
3.Add milk,stir once more and shut off the flame.
4.Season with cashewnuts fried in ghee, add cardamom and serve hot.
Serves 4.

This “Carrot Halwa” recipe can be prepared easily and quickly.This recipe is usually prepared on the festival time and it is one of the sweet and tasty recipe.

Items required
250gm carrot
375ml milk
40gm cashewnuts
150ml ghee
a pinch of saffron /
a pinch of kesari powder
500ml sugar
8 cardamom
Preparation method
1.Peel the carrot rather superficially, grate and keep aside.
2.Fry brown the cashewnuts in a little ghee and keep aside
3.Bring milk to a boil (on “low” flame) in a thick-bottomed wide-mouthed vessel and add carrot. Stir constantly.
4.Switch off the flame when almost all the milk has evaporated, leaving behind the overdone carrot.
5.Mash the carrot uniformly and keep aside.
6.Bring 125 ml of water to a boil in another thick-bottomed, wide-mouthed vessel, add sugar, stir well until the sugar melts and begins to thicken again.
7.Dissolve the mashed carrot in the thickening ingredients and add the remaining ghee gradually, stirring the ingredients all the time.
8.Add cashewnuts, saffron or kesari powder and when the ingredients turn into a pliable mass, no longer sticking to the vessel, shut off the flame.
9.Shell the cardamom capsules, powder the seeds and add to the Halwa along with Borneal crystals, mix well and serve hot.
Serves 4.