A hot winter dessert made with peas. This “Matar ka halwa” is one of the Indian tarditional sweet dish recipe. It is very easy to do and simple flavored recipe. It is a tasty recipe too.

Items required
1 litre milk
1 1/2 cup shelled peas, boiled in water
for 5 minutes, drained, cooled, made to
paste with a little water
2 cardamoms
2 teaspoon ghee
1/4 teaspoon saffron dissolve in 4 teaspoon
Warm milk (kesar)
250gm grated khoya
1 cup sugar
2-3 drops green food color
8-10 raisins
8-10 cashew nuts
10-12 each of pitachio and almonds
soaked in water, and then skin removed and shredded.
1 teaspoon cardamom powder
Garnish
Rose petals
Silver varak
Dry fruits
Preparation method
1.Heat 2 teaspoon ghee in a kadhai and then add cardamoms to it. Add the green peas and saute. Keep aside.
2.Heat the milk in a kadhai, bring to boil, add the sauteed green peas to it.
3.Stir well and then add half of the grated khoya to it and mix well.
4.Add the kesar and mix well. Stir occasionally so that the milk does not stick to the bottom. Simmer until it thickens.
5.When the mixture thickens add sugar, the remaining khoya, green food colour, dry fruits and cardamom powder.
6.Check the sweetness and adjust. Stir well until the mixture is dry.
7.Spread it into the serving platter and decorate with dry fruits, rose petals, silver varak, Serve hot or cold.
Serves 8.

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.

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

This chitchkee is one of the best vegetable recipies in the recipies.It is spicy and very tasty too.

Item required
500 g mixed raw vegetables (peas, carrots,
beans, turnip, cauliflower or potatoes)
2 tablespoons ghee
1 onion, sliced
2 cloves garlic, sliced
2 to 4 tablespoons curry powder
250 g tomatoes, peeled and chopped
1 cup (250 ml) water
Preparation method
1 Cut vegetables into even bite-sized pieces.
2 Melt ghee in a saucepan, saute onion, garlic and curry powder until onion is tender.
3 Add tomatoes, water and vegetables, bring to the boil. Cover, reduce heat to low, simmer for 15 minutes or until vegetables are tender.
SERVES 4

This recipe is a pure vegetable recipe. This mixed vegetable curry is simple to do and very healthy too.

Item required
200 g carrots, cut into 2 cm lengms
200 g beans, cut into 3 cm lengths
100 g peas, shelled
200 g pumpkin, cut into 2 cm cubes
1 tablespoon split peas
1 cup (250 ml) plain yoghurt
% cup (60 ml) water
3 tablespoons desiccated coconut
3 green chillies, chopped and seeds remc–w:
2 teaspoons cumin seeds
30 g ghee
8 curry leaves
Preparation method
1 Cook carrots, beans, peas and pump-%- separately in boiling water until tender. drain.
2 Place split peas in a frying pan, stir ovt- low heat 5 minutes.
cover with water and stand 1 hour. Drain and crush to a paste (dhal).
3 Combine vegetables and dhal in a saucepan with yoghurt, water, coconut, chillies and cumin. Cook over low heat, without boiling for 10 minutes.
4 Melt ghee in a frying pan and saute cu leaves until lightly browned, spoon over vegetable curry to serve.
SERVES 4