Veggies Stir Fry

Here is a quick recipe of stir fried vegetables which is my family favorite. My 5 year old Anaya just loves this.

We usually make it a little sour, but if you don’t prefer too sour food, just reduce the lime juice quantity.

Sometimes I also add boiled chick peas or boiled pink beans. Just add them along with the corn kernels.

You are free to add any veggies of your choice.



1 cup corn kernels (fresh or frozen),

1 cup Brussels sprout cut into halves,

1 cup asparagus cut into 1 inch pieces,

1 cup broccoli florets,

1/4th cup carrot cut into stripes,

1/2 tsp black pepper powder,

3 to 4 tsps lime juice,

1 tsp olive oil,

Salt to taste


Heat olive oil in a pan and add Brussels sprout and corn. Cover the pan and let it cook for a minute.

Now add carrots and cover and cook for another minute. Next add asparagus and broccoli florets, mix well and sprinkle pepper powder, salt and lime juice. Cover the pan and let it cook for a minute or two.

Take care not to over cook the veggies…they should be crunchy.

Serve hot.


Kaju Peda

Anaya was craving for Pedas one day. With very limited choice of ingredients the challenge was to soothe her sweet tooth. I checked my pantry and the idea of making Cashew Nut Pedas struck me.

Google is god as always. A little bit of research and the ingredients were lined up.

The end result was simply delicious.



1 cup cashew nuts soaked for 3 hours,

1/2 cup sugar,

1/2 cup milk,

1/4th tsp cardamom powder,

3 tsp clarified butter / ghee


Grind together soaked cashew nuts and sugar to a smooth paste.

Heat a heavy bottom pan, melt the ghee and put the ground cashew paste and stir well.

Add milk and keep stirring till you get a lumpy mass that does not stuck to the pan. This takes approximately 7 minutes.

Mix in the cardamom powder and switch off the gas.

Allow it to cool down a bit and shape them into pedas.