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. Heat milk in a large pot and add sugar.
- 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. Pour the mix on a wax paper or thali. Press and spread with your
palms for making thin burfi.
- 4. Put silver vark on top if you wish.
- 5. Let it cool completely before cutting in burfi shape.
- 6. Put in a airtight container and keep in a cool place.
Diwali Recipe Contributed by: Madhuri Sharma
