Diwali Recipes

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RABDI

Ingredients:

1 cup: Pumpkin Pulp,2 litre: Whole milk

4 no: Green pistachios, unsalted,4 no: Almonds

1 tsp: Chopped fragrant red rose petals

1/4 tsp: Saffron strands,1/4 tsp: Cardamom powder

3/4 cup: Sugar

Preparation:

Crush almonds and pasta coarsely or cut into thin slivers. Boil milk in a clean heavy pan.

Simmer for ten minutes after it starts boiling. Stir occasionally while boiling.Add sugar. Stir till dissolves.Take the pan off fire. Add saffron, cardamom, almonds and pistas. Cool to room temperature. Add sitaphal pulp. Chill for 3-4 hours till very cold. Put in individual serving bowls sprinkle a few chopped rose petals to garnish. Serve chilled.

CABBAGE N CARROT BHUJIYA

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.