Mustard Kraut Brats

1 Tbl. Margarine or butter
1/2 cup chopped green sweet pepper
1 small onion, chopped (1/3 cup)
2 Tbls. Brown sugar
1 tsp. Prepared mustard
1/2 tsp. Caraway seed
1 cup drained sauerkraut
6 fresh bratwurst (1-1/4 to 1-1/2 pounds)
6 hoagie buns, split

In a small skillet heat margarine or butter over medium heat until
Melted.
Add green pepper and onion.
Cook over medium heat about 5 minutes or until tender.
Stir in brown sugar, mustard, and caraway seed.
Add sauerkraut; toss to mix.
Tear off a 36x18-inch piece of heavy foil.
Fold in half to make a double thickness of foil that measures 18x18
Inches.
Place sauerkraut mixture in center of foil.
Bring up two opposite edges of foil and seal with double fold.
Then fold remaining ends to completely enclose sauerkraut mixture,
Leaving space for steam to build.
Prick the bratwurst in several places with a fork or the tip of a
Sharp knife.
Arrange preheated coals around a drip pan in a covered grill.
Test for medium heat above the pan.
Place bratwurst and the foil packet on grill over pan.
Cover and grill for 20 to 25 minutes or until bratwurst juices run
Clear, turning bratwurst over once.
To serve, toast cut sides of buns on grill.
Serve bratwurst in the buns and top with sauerkraut mixture.

Makes: 6 servings

Doodhi Halwa

1 kg doodhi
1 1/2 litre milk
400-500 gm sugar
elaichi powder (cardomon)
saffron few flakes
1 tbsp ghee
Method
Peel and grate Dudhi
Put milk and dudhi in a heavy saucepan. Boil till thick, stirring occassionally. Once it starts thickening, stircontinuously. Add sugar and cook
further till thickens. Add ghee, elaichi, saffron and colour. Stir on low heat till the mixture collects in a soft ball or theghee oozes out. Servehot, decorated with a chopped almond or pista.

Carrot Halwa

1 kg juicy orange carrots
1 1/2 litre milk
400-500 gm sugar
elaichi powder (cardomon)
saffron few flakes
few drops orange colour (optional)
1 tbsp ghee
Method
Peel and grate carrots
Put milk and carrots in a heavy saucepan. Boil till thick, stirring occassionally. Once it starts thickening, stircontinuously. Add sugar and cook
further till thickens. Add ghee, elaichi, saffron and colour. Stir on low heat till the mixture collects in a soft ball or theghee oozes out. Servehot, decorated with a chopped almond or pista.