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 “Spinach elegante” recipe is an excellent way to prepare colorful, flavourful, and nutricious vegetables.When preparing vegetables, cook them just till they are almost done.This “Spinach elegante” recipe is a colorful and flavorful recipe.It is very easy to prepare and it is very tasty too.

Items required
1 10-ounce package frozen welsh rarebit
8 slices bacon
2 10-ounce packages frozen chopped spinach
1/2 of an 8-ounce can water chestnuts, drained and sliced(1/2 cup)
1/2 of a 3 1/2-ounce can french-fried onions(about 3/4 cup)
Preparation method
1.Remove frozen rarebit from foil pan;place in a 1-quart casserole.Micro-cook, covered, 5 minutes, stirring once.
2.Set aside.In a 10 * 6 * 2-inch baking dish place bacon between layers of paper toweling, layering bacon and toweling, if needed.
3.Cook about 7 minutes, rearranging once.
4.Remove bacon and toweling;crumble bacon.set aside.Drain off the excess drippings.
5.Place spinach in a same baking dish.Cook, covered, 6 minutes, stirring once.Drain season with salt.
6.Stir in water chestnuts and 1/3 cup of the rarebit.Sprinkle with bacon.
7.Spread remaining rarebit over all.Top with onion rings. Micro-cook,uncovered, till hot, about 5 minutes, turning dish once.
Serves 6.

“Bajji ” is a typical south indian dish usually prepared on normal as well as celebrations or traditional parties.It is easy to prepare and is less time consuming.

Items required
125ml Channa dal flour
125ml maida flour
250ml rice flour
salt to taste
3 teaspoon chilli powder
1 tablespoon sour curd
a pinch of asafoetida powder
a pinch or two of baking soda
vegatables like green plantains, onions,
Potatoes & brinjals
Preparation method
1.Mix channa dal flour maida flour, rice flour, salt (to taste), baking soda, chilli powder, asafoetida powder and curd together.Knead the dough by adding water so that a thick consistency is achieved.
2.Skin a couple of green plantains, cut them longitudinally into thin pieces and keep aside.
3.peel 4 large onions, slice them into thin rings and keep aside.
4.Slice 2 brinjals and 2 potatoes into thin rings and keep aside.
5.Heat oil in a sauce pan; dip the green plantain pieces one by one tn the dough (vide 1) so that they are uniformly covered with the dough and then cook them golden brown in oil and serve, with chutney. Repeat the process with onion rings, brinjal rings and potato rings.
6.If needed, slice more brinjals or potatoes or green plantains or onions and prepare Baajis as above, until the dough is used up.

Vegetable dishes usually tend to be served with its own water (the cooking water).Because that is very healthy to us.This “Vegetable pilau” is one of the tasteful recipies among the vegetable recipies.

Item required
185 g ghee
2 medium onions, sliced
60 g cauliflower, broken into small florets
60 g potatoes, finely diced
60 g green beans, cut into 2 cm lengths
60 g shelled peas
60 g carrots, finely sliced
1/2 teaspoon ground turmeric
1/2 teaspoon ground ginger
1/2 teaspoon ground cardamom
1 bay leaf
4 cloves
2 teaspoons cracked pepper
11/2 cups (250 g) rice
4 cups (1 litre) boiling water
Preparation method
1 Heat the ghee in a large saucepan and saute the onions until golden brown. Remove and set aside.
2 Add cauliflower, potatoes, beans, peas and carrots to ghee in pan, saute until tender. Remove and set aside.
3 Saute turmeric, ginger, cardamom, bay leaf, cloves and pepper for 1 minute.
4 Add the rice and fry for 2 minutes, stirring all the time.
5 Add 4 cups boiling water and boil till the water is nearly gone. Turn into a heat-proof dish, add the fried vegetables, cover,
bake in a slow oven 140°C (275°F) for 15 to 20 minutes. Serve with the fried onions sprinkled on top.
SERVES 6 TO 8

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