Veg kadhai

Veg kadhai  is a Punjabi dish. I tried it for dinner when had guest at home. All of us found it very delicious and so thought of sharing the recipe.  Veg Kadhai sabji sounds very difficult name but actually it is not that difficult to cook. Most of us order this as main course in restaurants, but now it can be cooked at home as well.

Ingredients:

Cut mixed vegetables: 400 gms

Vegetables of own choice – green peas, cauliflower, beans, cabbage, ladies finger

Onion – 1

Capsicum – 1

Paneer cubes – 100 gms

Curd – 1 cup

Ingredients for gravy :

Cashew nut – 5 to 10 pieces

Onion – 1

Tomato – 1

Garlic

Ginger – 5 gms

Green chilli – 3

Black cardamom, clove, coriander, salt, black pepper, turmeric powder, red chilli powder, sugar - all 1 table spoon.

Method of Preparation:

To prepare gravy crush in mixer the above ingredients. Now add curd (1 cup) to the gravy and leave it for 3 min. Meanwhile heat 3 tbsp. oil in pan , fry paneer cubes, capsicum , onion and all cut mixed vegetables . Cook them until its golden brown colour (5min).

Now mix the gravy and cook for 3min. Add 1 cup water and cook for 5min. Garnish it and is ready to serve.

Veg kadhai can be served hot with paratha, salad and buttermilk. The entire dish is ready for 4-5 people.  Enjoy cooking and eating.

Sabudana Kheer

As an introductory recipe thought of starting with sweet dish. Sabudana Kheer can be served as desert and is one of the best option when fasting. So below is the list of ingredients required and its recipe.

Ingredients:
Sabudana - 1 cup
Milk - 1.5 litre
Sugar - 1/2 cup
Condensed milk - 3 cooking spoon
Almonds - 3 to 4 pieces
Walnuts ( Akhrot ) - 2 pieces
Cardamom (Elaichi) Powder - 5 to 10 pieces
Golden raisins (Khismish) - 5 to 10 pieces







Preparation:

Soak Sabudana in water for atleast 2 hours before cooking kheer. Now boil the milk at low temperature for 10 minutes and keep on stirring. Add the sabudana in milk which now might have grown bigger in size and become soft. Keep stirring and add condensed milk and sugar. Continue to boil for next 15 minutes at low temperature. Sugar can be added as per taste. Add cardamom (Elaichi) powder and boil for 2 -3 minutes. Dryfruits are for garnishing. Cut almonds and walnuts into desired shapes in addition to golden raisins. Any other desired dryfruits can also be used for garnishing. Sabudana kheer is ready to serve.

The sabudana kheer can be served hot but it tastes more good when served chilled. So enjoy eating and am sure you all cannot resist having it more.........yummy!!!!!!!!!!!!!!