CABBAGE 'N CARROT BHUJIA
Ingredients :
4 tablespoons oil
1 tablespoon whole black mustard seeds
1 dried red chilli
1 cabbage, finely sliced
350 grams carrots, coarsely grated
1 green chilli, cut into thin strips and seeds removed
1/2 teaspoon sugar
4 tablespoons chopped, fresh coriander
1 tablespoon fresh lemon juice

Preparation :
Heat oil in a frying pan, saute mustard seeds and dried red chilli for 1 minute. Add cabbage, carrots and green chilli. Reduce heat to low, stir-fry the vegetables for about 30 seconds. Add sugar and coriander, stir fry for another 5 minutes or until vegetables are tender. Add lemon juice. Remove red chilli before serving.

KAAJU BURFI OR KAJU KATLI
Ingredients :
2 cups of finely grounded Cashew powder
1/4 cup Milk
3/4 cup Sugar
Few silver vark for decoration

Preparation :

1. 1. Heat milk in a large pot and add sugar.
2. 2. When it starts bubbling remove from stove and add cashew powder little at a time. Mix well making a thick form. You may add more powder if needed for making thick.
3. 3. Pour the mix on a wax paper or thali. Press and spread with your palms for making thin burfi.
4. 4. Put silver vark on top if you wish.
5. 5. Let it cool completely before cutting in burfi shape.
6. 6. Put in a airtight container and keep in a cool place.

Diwali Recipe Contributed by: Madhuri Sharma