Kathirikai Varuval/Fry

Ingredients:

Brinjal / Eggplant - 6 nos. (Cut it to required size)

Onions  - 1/2 (finely chopped)

Garlic - 3 cloves (finely chopped)

Chilly powder or sambhar powder- 1 tsp. 

Turmeric powder - 1/4 tsp.

Oil - 5 tblsp.'

Salt to taste

For seasoning : 

Mustard - 1/4 tsp.

Split urad dhal - 1/4 tsp.

curry leaves - 1sprig

Method:

• Take heavy bottomed pan heat oil and add the seasonings.
• Add garlic and onions and saute for about 2 mins.
• Add the brinjal, salt and saute for a minute then close the lid of the pan and let it cook in a medium low flame till it is tender.
• Now add the chilly powder and fry well in a medium flame for about 10 mins till it become dark brown. Add oil if it sticks to the pan.

Kaju Katli / Cashew burfi

Ingredients:
Cashew nuts - 1 cup
Water - 1/4 cup
Sugar - 3/4 cup
Ghee - 2 TSp.


Method: 

• Grind the cashew nuts to powder.
• Take a heavy bottomed pan, on a medium flame heat the water and add sugar to it.
• After the sugar melts add the ground cashew nut powder to the sugar syrup.
• Mix it well without any lumps and switch off the flame when it becomes to chapati dough consistency.
• Spread it on a ghee greased plate and roll it with rolling pin to desired thickness.
• Let it cool and cut it with knife in to diamond shape.