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.

This “Red date chutney” is easy to make, involving blending ingredients together. Vinegar is an important ingredient, Helping to preserve them.

Item required
6 dates, seeded
1 small onion, chopped
6 cloves garlic, chopped
1/2 teaspoon chilli powder
1 teaspoon ground paprika
1/2 teaspoon ground cumin
2 tablespoon malt vinegar
Preparation method
1.Combine all ingredients in a blender or food processor, blend until smooth.
Makes 1/2 cup(125ml)

Simpler to make than biryiani, and a variation of pilau rice, Chicken Pilau is a tasty dish with origins in Southern India.

Item required
1 teaspoon saffron threads
2 tablespoons fresh lemon juice
500 g chicken thigh fillets, cut into 2 cm cubes
4 teaspoons garam masala
2 cloves garlic, crushed
1/2 teaspoon ground ginger
21/2 cups (625 ml) plain yoghurt
4 medium onions, sliced
2 cups (375 g) long grain rice
2 tablespoons sugar
45 g butter
Preparation method
1 Combine saffron with lemon juice, stand 5 minutes.
2 Saute onion until golden brown. Set aside.
3 Combine chicken with 3 teaspoons garam masala, half of the saffron juice, garlic, ginger, 1′/4cups (430 ml) yoghurt and fried onion, leave for an hour.
4 Place mixture into a saucepan and simmer over a very low heat until chicken is render.
5 Cook rice in boiling water until nearly ready. Drain and return to saucepan with remaining yoghurt, 1 teaspoon garam masala, sliced onions, saffron juice, sugar, butter and chicken mixture.
6 Cover and simmer over a low heat until the rice is cooked, stirring with a fork occasionally.
SERVES 4 TO 6

Baked spicy eggs is vary dish by flavouring the simple
spices and it is very delicious and so tasty.

Item required
60 g ghee
2 large onions, thinly sliced
2 cloves garlic, crushed
1A green capsicum (pepper), chopped
1A cup chopped, fresh coriander
4 eggs, lightly beaten
1 tablespoon white vinegar
1 teaspoon sugar
1/2 teaspoon ground cumin
Preparation method
1 Melt ghee in a frying pan, saute onions until tender.
2 Add garlic, capsicum and coriander, saute 2 minutes. Remove from heat.
3 Add eggs, vinegar, sugar and cumin. Stir until combined.
4 Spoon into a 1 litre oven-proof dish. Bake in moderate oven for 20 minutes or until eggs have set.
SERVES 2

Cauliflower is a delicious and versatile vegetable, yet ask most people to name a famous dish that showcases it and the answer will be “cauliflower in yoghurt”.

Item required
3 onions, finely sliced
2 cloves garlic, crushed
1 teaspoon grated, fresh ginger
1 teaspoon sugar
1 cup (250 mi) plain yoghurt
1 large cauliflower, broken into florets
45 g ghee
cup (160 ml) hot water
1 teaspoon garam masala
Preparation method
1 Combine one onion in a blender or food processor with garlic, ginger, sugar and yoghurt.
2 Blend until smooth.
3 Combine cauliflower and yoghurt mixture, stand for at least 2 hours.
4 Melt ghee in a saucepan, saute remaining onions until golden brown.
5 Add cauliflower mixture and hot water. Cover, simmer over low heat for 15 minutes or until cauliflower is tender. Stir in garam masala.
SERVES 6 TO 8