Assamese fried vegetables, Jaipur ka petha & Amul Kesar Firni

100 g white pumpkin, diced
100 g red pumpkin
100 g carrots , diced
50 g green peas
20 g red pepper, diced
50 g cauliflower florets
150 g brinjal , diced and deep fried
Cooking oil
100 g palak ( lal / red saag ), chopped
15 g garlic , chopped
100 g onions , chopped
50 g yellow chillies , slit

20 g ginger, julienned
50 ml light soy sauce
100 g tamarind pulp
Salt to taste
1 teaspoon sugar
50 g coriander roots , chopped

Blanch all the vegetables , green peas and the cauliflower till slightly tender.

In a thick bottomed pan , heat oil.

Add the chopped garlic and chopped onion and cook till they turn translucent.

Add the slit yellow chillies , ginger, soy sauce , lal saag and tamarind pulp.

Once the mixture starts gradually thickening , add all the diced vegetables and stir - fry on a very high flame. Add the fried brinjals and toss well.

Season with salt and pinch of sugar.

Finish with coriander roots and saute for a minute or two to allow all the flavors to mix well. Serve with rice.

1 kg pumpkin ( petha ) , cut into chunks /cubes
2 teaspoon shredded ginger
1 teaspoon jeera ( cumin ) seeds
1/2 teaspoon hing ( asafoetida )
4 cloves
1/2 teaspoon fenugeek ( methi ) seeds
1/2 teaspoon kalonji
2 teaspoon salt
1 teaspoon turmeric powder
1 teaspoon coriander seeds( whole )
1 teaspoon pepper corns
1 teaspoon coriander leaves, chopped

1 tablespoon ghee
1 cup water
1/2 teaspoon sugar

In a pan , heat ghee. Fry lightly, ginger , jeera , hing , cloves , fenugeek seeds , kalonji and pepper corns . Add pumpkin chunks / cubes, salt , turmeric powder , sugar and water . Cover with a lid and cook on a low flame for 10 - 15 minutes or till done ( or you can pressure cook for 5 - 6 minutes ). Stir lightly. Garnish with chopped coriander leaves and serve hot with roti / rice.

Take 100 g basmati rice and cook. Then grind slightly. Add 3 cups milk, 1 tin Amul Mithai Mate, 1/2 teaspoon powdered saffron and bring to boil, stirring constantly. Remove from heat and leave to set. Garnish with pistachios and almonds.