Vadani Kaval Gheta - Quick and Easy

As most of you know by now, I am vegan by choice. I very rarely cook using any milk product. Recently I decided to make paneer when my nephews were coming for dinner. They like paneer and it was easy for me to try something new as well. I think it was second time I made something with paneer in recent years. I wanted easy no-spice recipe so that kids can enjoy. Here is the version I made which was enjoyed by adults and kids equally. I have made this twice after that and it was instant hit both the times. Here is how I made it - Serves 4-6 1 block of Paneer (1lb) 1 Red Bell Pepper 1 Onion 1 Tomato (optional) Salt per taste Chili Powder per taste 2-3 tbsp Oil Achari Masala - ( Modified version of The Cooker's Bihari style Chili Pickle Masala ) 1 tsp Mustard Seeds 1 tsp Nigella Seeds (Kalaunji) 1 tsp Fenugreek seeds 1 tsp Fennel Seeds 1 tsp Cumin seeds Preparation - Cut paneer in 1/2" cubes. Similarly cut onion, bell pepper and tomato in 1/2" cube. H

A friend of mine shared this kheer with me 12-13 years ago on the occasion of Vishu. And traditionally vegan kheer made me very happy! Taste reminded me of Mharashtrian puran but very different and good at the same time. I have been making it ofter ever since. Its simple, can be done in less than 30 minutes if you are using canned coconut milk. 1/2 cup Yellow Moong daal 1 tsp Oil (optional) 1/4 to 1/2 cup Jaggery (per taste) 1 can Coconut Milk (Lite or regular) 2-3 Cardamom pods 5-7 Cashews 1+ cups water Preparation - Dry roast half of the daal until golden brown. Mix roasted and non roasted daals together and wash. Grate jaggery so that its easy to dissolve.  Chop cashews and roast using oil if using. Pound cardamom seeds to fine power. Add about 3/4 cup water and pressure cook until just done. Once daal is cooked, mash with back of spoon add jaggery and about 1/4 cup water and let it boil until jaggery is dissolved. Add coconut milk, cardamom powder, cashews to the