Delicious colourful cabbage,red peppers,carrots and peas stir fry

Kosu palya
Ingredients:

cabbage-  half kilo finely chopped
1 red pepper - finely chopped
carrots - 2-3 finely chopped
green chillies 2-3 to taste
frozen peas half cup
grated coconut- 1 tbs
4-5 curry leaves
salt to taste
cumin 1/2 tsp
mustard-1/2 tsp
channa dhal -1 tsp
urad dhal - 1tsp
 dry red chilli- 1
2-3 tsp of oil
pinch of hing/asafoetida
turmeric 1/2 tsp
chopped corriander 1-2 tsp.

In a non stick pan add 2-3 tsp of oil and let it heat.
Add mustard,cumin,hing, channa dhal., urad dhal, dry red chillies halved, green chillies chopped, curry leaves and allow the spices to crackle and the dhals turn golden brown.
add the chopped veges, mix well and cook it for about 10 mins. keep stirring.
Normally cabbage has water content but if you think it is dfry please sprinkle some water and allow it to cook.
Add salt and stir well.
cook until soft and done.
Add grated coconut and corriander chopped.Mix well.
It is delicious to eat with chappatis or rice.

kobbari Mitai/Coconut Burfi

Ingrdients:
Sugar- 1.5 cups
coconut grated - 2 cups
powdered cardamom - 1/3rd T-spoon
ghee-2 -3 tsp
cashew- 4-5 broken and roasted
water 1/3rd glass

Method

.
Prepare a greased surface and keep it ready to pour the Burfi.
break the cashew nuts and roast them in a little ghee.
Mix sugar and water in a non-stick pan and boil it to get 1 string consistency.
This will take approximately 5 mins just after the sugar melts.
Add grated coconut and mix well.
Add the ghee.
Keep stirring until it becomes 1 lump and does not stick to the pan.
Add  roasted cashew nuts, raisins and cardamom.
Mix well.
Pour it into a greased plate and flatten it.You can shape it into square or rectangular shape quickly.
it is easy to cut into pieces.
Wait for a few minutes to cut it.
cut it into squares and turn the pieces so that it cools.
enjoy the delicious burfis.