Some recipes for your kitchen

Kaju Katli

Method:

1. Soak cashew nuts in water, for 1-2 hours.
2. Drain and grind them to a fine paste on a grinding stone, using as little water as possible.
3. Mix together the sugar and cashew paste. Cook in a kadhai on a medium flame.
4. When the mixture thickens, reduce the flame and keep stirring.
5. When the mixture becomes thick and comes away from the sides of the pan
   (it should take 8 minutes) sprinkle cornflour, stir well, and remove from the fire.
6. Immediately, mix in the rose essence and quickly turn onto a greased marble or wooden surface.
7. Quickly, roll thinly with a greased roller. Spread the silver sheet over and cut into diamond shaped katlis.

Crispy Noodles

Method:

1. Heat the oil and deep fry the raw noodles till golden. Drain and keep aside.
2. Deep fry the tofu till crisp. Drain and keep aside.
3. For the sauce, heat the oil in a pan, add the garlic and onion and saute till brown.
4. Add the soya sauce, sugar, lemon juice, stock and salt and stir till the mixture begins to caramelise.
5. Add the fried tofu, chilli powder and mix well.
6. To proceed, Pour over the fried noodles, just before serving.
7. Serve garnished with the red cabbage, bean sprouts and spring onion and cauliflower and top with the red chili. Serves 4.