Ingredients

• Besan/Chickpea (Gram) Flour – 1 cup
• Buttermilk – 2 cups (1 cup yogurt + 1 cup water)
• Turmeric Powder – 1/8 tsp
• Asafoetida – pinch
• Salt – to taste
• For Seasoning:
• Oil – 4 tsp
• Mustard Seeds – 1 tsp
• Asafoetida – pinch
• Green Chillies – 2 (cut length wise)
• Grated Coconut – 1 Tbsp
• Cilantro (Coriander) – chopped for garnishing

Instructions

1. In a large microwave safe bowl, mix Besan (Gram Flour), Yogurt, Turmeric Powder, Salt and Asofoetida.
2. Add Water and blend the mixture to a smooth (lump-free) paste.
3. Cook uncovered in the microwave for 1 1/2 minutes.
4. Remove from microwave and stir to break up any lumps.
5. Microwave again for 1 1/2 minutes and stir again.
6. Microwave for last 1 1/2 minutes and mix well. You may have to use a hand blender to remove any lumps.
7. Lay out Aluminum Foil in long sheets (approx 2 ft) on the counter top. (Tip – this step should be done while batter is cooking. Once the batter is out of the microwave, you have to work fast before it solidifies.)
8. Spoon batter along one edge of the foil and with a flat spatula, gently pull the batter down along the foil (spreading it thin). Once the foil is completely covered, start on the next piece of foil. Repeat until all batter is thinly spread.
9. Let the batter rest for 5 minutes and allow it to solidify.
10. With a sharp knife, cut long 1 to 1 1/2 inch strips in the solid batter.
11. Gently lift the edge and roll the strip into a tight roll. You can make the rolls as big as you like. If they get too thick, cut it off and start a new roll.
12. Repeat rolling and placing rolls on a platter.
13. Sprinkle Coconut and Cilantro (Coriander) over the Khandvi.
14. Heat Oil in a small skillet.
15. Add Mustard Seeds, allow them to pop.
16. Add Asofoetida, Green Chilies and switch off heat.
17. Sprinkle seasoning over the Khandvi.
18. Serve at room temperature.

Ingredients

• Colocassia leaves (arbi ke patte) - 12
• Besan or chana atta - 3 cups
• Jowar atta - 1 cups
• Wheat atta - 1/2 cups
• *Jowar and wheat makes patra soft*
• Til and Aajwin - 1 full teaspoon each.
• Ginger & garlic paste -1 full teaspoon
• Little hing, haldi,salt to Taste.
• Imli Paste - small lemon size ball
• jaggery - 2 table spoons
• Corinder Powder - 1 spoon.
• Oil - 1 tablespoon.
• Water - adequate to make a loose paste
• For Tadka(seasoning)
• Heat 1 Tablespoon Oil, little mustard seeds OR rai(mole)
• then garnish with coriander & coconut

Instructions

1. Mix all the above ingredients except the leaves to make the paste.
2. Apply the Paste on leaves.
3. Placement of leaves on each other. Fold it from edges and roll it from bottom to top.
4. Steam the roll leaves for half an hour properly. cool it 10 min.
5. Cut it into round pieces and put Tadka.

Ingredients

• Ingredients
• 1 1/2 cups poha (flattened rice flakes), thick variety
• 2 tbsp chopped coriander (dhania)
• 1 green chilli, chopped
• 6 tbsp low fat curds (dahi)
• 1 tbsp soaked fine semolina
• 2 tsp lemon juice
• 1 tsp sugar
• 1 tbsp chopped coriander (dhania)
• salt to taste
• For the tempering
• 2 tsp oil
• 1/2 tsp mustard seeds ( rai / sarson)
• a pinch asafoetida (hing)

Instructions

1. Wash the poha in running water for a few seconds.
2. Add the coriander, green chilli, yoghurt, semolina, lemon juice, sugar and salt and mix well.
3. Grease a baking dish and spread this mixture evenly.
4. For the tempering, heat the oil and add the mustard seeds and asafoetida. Fry until they crackle.
5. Sprinkle the tempering over the poha mixture. Bake in a hot oven at 200 degree C (400 degree F) for 10 to 15 minutes.
6. Cut into pieces. Decorate with the coriander. Serve hot.

Ingredients

• • 6 Chicken breast halves, skinless and boneless
• • 2 Eggs
• • 1/4 Cup freshly grated parmesan cheese
• • 3/4 Cup Italian bread crumbs
• • 2 tbsp Butter
• • Freshly ground pepper to taste
• • Olive or vegetable oil as needed
• • Salt to taste

Instructions

1. • Put the chicken breasts between sheets of plastic wrap or waxed paper.
2. • Pound it with a kitchen mallet or rolling pin till they are evenly about 1/4-inch thick.
3. • In a bowl combine the bread crumbs, parmesan cheese, salt and pepper, mix well.
4. • In another bowl, beat eggs.
5. • Dip the meat in the eggs and after that in the crumb mixture.
6. • Put the crumbed cutlets into the refrigerator till nearly time to serve.
7. • In a big skillet, heat butter and oil on medium-high flame till hot.
8. • Cook the cutlets on each side till golden brown, for about 5 minutes till the juices run clear.