Achari Masala

Ingredients:

Dry red chilies              - 10 whole
Coriander seeds              – 2 tbspoon
Onion seeds / Kalonji        – 2 tbspoon
Fennel seeds / Saunf         – 5 tbspoon
Mustard seeds / Peeli sarso  – 5 tbspoon
Fenugreek / Methi seeds      – 3 tspoon
Cumin seeds                  – 5 tspoon
Turmeric powder              – 4 tbspoon
Asafoetida / Heeng           – 1/2 tspoon
Dry mango powder  /Amchoor   – 4 tspoon


Method:

Dry roast red chilies, coriander seeds, onion seeds, fennel seeds, yellow mustard seeds and cumin till slightly browned and fragrant.
Cool for 5 minutes.
Grind in a grinder with rest of the ground spices to make a coarse powder.
Store in an airtight container for up to a month in a cool and dry place for about a months.

Achari Karela

Ingredients:

Karela / Bitter Gourd    - 1 cup round sliced
Onion                            - 2 medium finely chopped
Garlic                            - 5 cloves finely chopped
Green Chillies               - 2 finely chopped
Fresh Coriander            - 1 tblspoon chopped
Cumin Seeds                 - 1/4 tspoon
Asafetida                       - 1 pinch
Achari Masala               - 3 tblspoon ( Check the recipe for it by clicking)
Salt                                - to taste
Mustard oil                    - 2 tblspoon


Method:

First step is to cut and wash the bitter gourd.
Now we start with cooking by Heating mustard oil in a heavy bottom Kadhai or pan.
Add the bitter gourd slices into and roast untill brown.
Once slices are done, take them out on a paper towel.
Use the leftover oil for further cooking.
While the oil is hot, put cumin seeds and asafetida.
Once seeds starts to crackle add the onion and saute for 2 minutes.
Now add garlic and chilies into it, mix well.
Now add the achari masala and salt to it, mix it very well.
After a minutes of mixing everything, add bitter gourd slices and mix them well with the masala.
Mix well with masalas. careful about the flame, keep it medium.
After mixing it well, cover with the lid and let the karelas cook for about 5-10 minutes.
After about 5 minutes, check on it. The Karelas would be mixed well with everything.
Now give it a good mix in the pan and roast it again for few minutes.
Take it out in a serving dish and garnish with fresh coriander.
Achari Karela is ready to eat with besan roti or sattu ki roti.

Hare Chane ka Nimona

Ingredients:

Hare Chane/Green Gram      -1 cup or 250 grms
Onion                                    -1 big
Garlic                                    -5-6 cloves
Green Chillies                       -3
Fresh Coriander                    -2 tblspoon chopped
Cumin Seeds                        -1/4 tspoon
Asafetida                              -1 pinch
Turmeric powder                  -1/2 tspoon
Amchoor Powder                  -1/2 tspoon
Coriander powder                 -1/2 tspoon
Garam Masala                       -1/2 tspoon
Salt                                        -to taste
Mustard oil                            -2 tblspoon



Method:

Peel the green grams and take out the grams, wash and boil them for 1 whistle in pressure cooker.
If you are using dried ones like me soak them overnight and boil them for 4 whistle in pressure cooker.
Grind onion, garlic, green chillies into a smooth paste, keep it aside.
Then take half of the green grams and grind it into paste and keep it aside.
In a deep heavy bottom karahi/pan heat oil. Once oil is warm put cumin seeds, asafetida in it.
Once cumin start to splutter add the onion garlic chilli paste. Cook it until the raw smells goes away.
Now add all dry spices, Turmeric, coriander, amchoor, garam masala and salt. mix it well for 2 minutes.
Now add green gram paste in and fry for 2 more minutes.
Now add rest of whole green grams and mix them all.
Add 1 cup of water and cover it with a lid. Cook on low flame till the gravy starts to thicken up.
When Nimona is cooked take it our in a serving dish and sprinkle some fresh coriander on it and serve with sattu ki roti or makke ki roti.

Dates, Walnut & Coffee Cake (Eggless)

 
Ingredients: 

Whole wheat flour/atta              -1&1/2 cups
Plain flour/maida                        -1/2 cup
Sunflower Oil/Vegetable Oil     -1/2 cup
Can Sugar/Demerara Sugar        -3/4 cup
Almond Milk/Soy Milk              -1 cup
Water                                          -1 cup
Dates Seedless                            -1 cup chopped
Walnuts/Mixed nuts                    -1/2 cup
Instant Coffee powder                 -2 tspoon
Choco Chips                                -1 tblspoon dark chocolate
Vanilla Extract                             -1 tspoon
Baking Powder                             -1 tspoon
Baking Soda                                 -1/2 tspoon
Salt                                               -a pinch

Method:

Take all your ingredients  before you are ready for baking, this helps baking easy.

First chop the dates and walnuts and keep aside.
Get your cake tin / loaf tin ready with lining and greasing.
Heat the milk in a pan and take it off the flame, add the coffee powder and stir well.
Now add the dates into the coffee milk. Mix well and allow the dates to be in the milk for some 10-15 minutes or more.

Now sieve both the whole wheat flours and Plain flour with salt, baking soda and baking powder into a deep mixing bowl.
At this point preheat the oven to 200C/392 F.
Now add the sugar & vanilla into flour, mix it well.
Now add the soaked dates along with the milk, 1 cup water, walnuts and oil.
Use the electric hand blender or mixed to mix the batter at medium to high speed till the whole batter is uniform and mixed evenly.

Use the rubber spatula to remove the batter from the sides of the bowl. Don't overdo the mixing.
Now pour the cake batter into the prepared cake tin / loaf tin. Shake the cake tin from the sides.

Put the tin in the pre heated oven and bake for 45 mins to 1 hour or until the the toothpick inserted in the cake comes out clean.
Keep checking the cake as oven heat varies from over size and brand.
Once cake is baked , keep it to cool down on a wire rack.
You can serve this loaf.cake with tea, coffee or chocolate sauce if eating for dessert.

Mung Daal Palak Kachori

Ingredients:

Atta / Wheat Flour               - 2 cup
Mung Daal / Mung lentils    - 1 cup soaked and made paste
Palak/Spinach                       - 1/2 cup
Salt                                        - to taste
Ajwain                                  - 1 tspoon
Heeng                                   - 1 tspoon
Green chili paste                   - 1 tspoon
Ginger paste                         - 1 tspoon
Oil                                        - 1 tblspoon + to fry


Method:

Mix everything in a deep bowl with 1 tblspoon of oil.
Now mix well and add some water to make the stiff dough, keep the dough aside for 5 minutes.
Heat the oil in deep heavy karahi to fry the Kachoris.
divide the dough into 12-15 equal size balls.
Now roll the kachoris of 2 inch diameter.
Fry the Kachoris untill they are golden from both sides.
Kachoris are ready to serve with different chutneys.

Methi Idli

Ingredients:

Idli rice                                - 2 cups
White round urad dal          - 1 cup
Fenugreek seeds                  - 1/2 tsp
Fresh Fenugreek leaves      - 1 cup chopped finely
Salt                                      - as needed
Water                                  - around 6 cups


Method:

Wash the rice well with ur hands well.
Now soak the rice in enough water for minimum 4 hours.
Wash once and soak the urad dal and methi seeds together for minimum 4 hours because methi seeds take 2 hours to soak well.
After 4 hours,grind the urad dal,methi first adding 1/2 cup of water initially.
The dal will grind and the quantity of batter would rise and becomes fluffy.
Add 1/4 cup of water for every 5 minutes.
Please do not add all the water in the beginning.
Stand nearby for the first 10 minutes and keep wiping the sides of the grinder.
It take nearly 20-25 minutes taking 2 to 2.5 cups of water.
Remove the urad dal batter and keep in a big deep bowl, there should be enough room for the batter to rise well.
Next add the rice to the grinder. Add 1 cup of  water immediately to avoid the jamming.
Add 1/2 cup of water for every 10 minutes. In total rice takes 25-30 minutes in table top grinder to grind.
It consumes nearly 2.5 cups of water.It varies as per the quality of rice.
There is No problem even if the batter becomes slightly watery.
After fermentation,it would become thick.
Remove the rice and mix with urad dal batter.
Mix well using  your hands.It is the most important point for fermentation.
Close the bowl tightly with a lid/cling film and keep in a warm place.
Leave for a minimum of 12 hours.
The next day,batter would have raised very well almost more than double.
Add the salt and fresh fenugreek leaves into it.
Steam the idlis into idli maker for 10 minutes.
Once steamed, keep them aside for 2 minutes and then scoop out of the plate with help of a spoon.
Serve the Idlis with different chutneys. Your methi idlis are ready to serve for the breakfast or evening snack.

Spring Onion and Cabbage Sabzi

Ingredients:

Hara saag / Spring onion              -1 cup
Bandhgobhi/Cabbage                    -1 cup
Potato                                            -1 medium sliced thinly
Onion                                            -1 small sliced thinly
Green Chillies                               -3 sliced
Fresh Coriander                             -2 tblspoon chopped
Cumin Seeds                                  -1/4 tspoon
Asafetida                                        -1 pinch
Turmeric powder                           -1/2 tspoon
Amchoor Powder                          -1/2 tspoon
Coriander powder                         -1/2 tspoon
Garam Masala                              -1/2 tspoon
Salt                                               -to taste  
Mustard oil                                  -1 tblspoon

Method:

First step is to cut and wash the potato, spring onion and cabbage.
Now we start with cooking by Heating mustard oil in a heavy bottom Kadhai or pan.
Once oil is warm, put cumin seeds and asafetida.
Once seeds starts to crackle add the sliced onion and saute for 2 minutes.
Now add chilies into it, mix well.
Add the potato slices into it, fry them in the oil for 2-3 minutes.
Now add the ground spices, turmeric, coriander, amchoor, garam masala and salt to it, mix it very well.
After 1 minutes of mixing everything, add spring onion and cabbage into it.
Mix well with masalas. careful about the flame. It should not be very high. Keep the flame to medium at all times.
The potatoes will cook into the water saag and cabbage will release, so do not need to add any water to this saag.
After mixing it well, cover with the lid and let the saag cook for about 10 minutes.
After 10 minutes, check on it. The potatoes will be soft and cabbage and spring onions would be mixed will with everything.
Now give it a good mix in the pan. Take it out in a serving dish and garnish with fresh coriander.
Saag is ready to eat with besan or methi paratha.

Mix Veggie & Chickpea Pulao

Ingredients

Basmati rice                -1 cup, heaped
Chickpea/ Chole       -1/2 cup
Mix Vegetables              -1/2 Cup Boiled (Cut in fine chunks, carrots, beans, peas, sweetcorn, potatoes, cauliflower, broccoli)
Green chilli paste           -1 tspoon
Ginger paste                   -1 tspoon
Garlic Paste                    -1 tspoon
Onions                            -1 medium cut in julienne
Ghee                               -1 tblspoon
Water                              -1 1/2 cup
Fresh Coriander              -1 tblspoon chopped

Whole Spices:
Cumin Seeds                  -1/4 tspoon
Asafetida                        -1 pinch
Bay Leaf                         -1
Black cardamom             -1
Cinnamon stick               -1 inch thin stick
coriander seeds                -1/4 tspoon
Black pepper                    -whole 4-5
Cloves                              -2

Ground Spices:
Turmeric powder             -1/2 tspoon
Amchoor Powder            -1/2 tspoon
Coriander powder           -1/2 tspoon
Garam Masala                -1/2 tspoon
Salt                                 -to taste  



Method:

Soak chole overnight.
Soak basmati rice for 30 minutes before cooking.
Heat the ghee into a pressure cooker and temper with the items given under ‘whole spices’ table.
Add onion, green chilli paste, ginger and garlic paste and fry till transparent.
Fry until raw smell goes away, but make sure not to over burn it.
Add ground spices and give a quick stir.
Now add the mix vegetables and chole into the pressure cooker and give it a good mix and let it cook for 2 minutes.
Drain the water from rice and add rice to the pressure cooker and Mix well.
Add 1 & 1/2 cups of water and cook it for 2 whistles.
Once all the steam escapes from the cooker open it.
Now garnish with fresh coriander and serve with some boondi raita and salad.
To make it more tasty add some chopped mint into it.

Peanut Jaggery Laddoos

Ingredients:

Peanuts               - 2 cups deskined, split and Roasted
grated Jaggery    - 1 1/2 cups
Ghee                   - 1/2 tspoon for greasing the tray and hand


Method:

Roast the peanuts in a heavy bottomed pan.
When they start to crackle and get a bit golden put the heat off.
I used the deskinned and split peanuts, if your are using whole peanuts with skin. After roasting them you need to let them cool down a bit and then rub them in between your pal to deskin them and split them.
Now take jaggery in a heavy bottomed pan/kadai and stir it gently on a low flame without adding any water.
Slowly it will start to melt and become like a syrup.
Keep stirring it on low flame until its bubbly and start to form a layer over itself.
Now we have both peanuts and jaggery syrup. Its time to assemble it as Chikki or Laddoos.
Now in the jaggery syrup add the peanuts and start to mix it gently.
In a minute or two all the peanuts will be mixed into jaggery.

Making Laddoo:
If you are making Laddoos grease your palm, pick a small portion and roll it like laddoos.
With making Laddoos you need to be quick with the mixture and make the laddos while it's hot.
As the mixture ill start to cool it will be difficult to shape laddos as it ill start to become hard.
Once all laddoos are made, let them cool down and after it store in a air-tight jar.

Making Chikki:
If you are making Chikki, pour the mixture onto a greased tray and use the spatula to spread it evenly.
If it is very difficult to spread out with spatula use the rolling pin to roll it.
While the mixture is warm, run through the sharp knife to cut the shapes and size you want.
Let it come to room temperature and remove the pieces from tray and store in an air-tight jar.

Methi Matar Malai

Ingredients:

Fresh Fenugreek/Methi                - 2 cups
Fresh Green Peas                        - 1 cup
Full Cream /Malai                         - 2 tblspoon
Onion                                            - 1 medium chopped
Garlic                                            - 5-6 cloves finely chopped
Ginger                                           - 1/2 inch grated
Green Chillies                               - 1 tblspoon finely chopped
Cumin Seeds                                - 1/2 tspoon
Asafetida                                      - a pinch
Turmeric powder                          - 1/2 tspoon
Coriander powder                        - 1 tspoon
Garam Masala                             - 1/2 tspoon
Amchoor Powder                         - 1/2 tspoon
Mustard Oil                                  - 1 tblspoon

Method:

Wash and finely chop the Methi, keep it aside in a bowl.
Heat mustard oil in a heavy bottom iron Kadhai or Pan.
When oil is warm put cumin and asafetida into it.
once cumin start to splutter add chilli, garlic and ginger. roast them untill golden brown, now add the onion.
Once added the onion cook it until onion is translucent.
Now add the dry spices, turmeric, coriander, amchoor, garam masala and mix well with onion mix.
After 1 minute of mixing, add the green peas. Mix it well again for 5 minutes.
Now add methi into the pan and mix well.
Now cover it with the lid and cook it untill the water methi leaves is gone and peas are cooked.
Once peas are cooked turn off the flame.
Now add the Malai into the pan and mix well.
Your Methi Matar Malai is ready to eat for your Lunch or Dinner. Serve it with Daal and Paratha of your choice.

Bread Uttapam

Ingredients:

Bread slices                 -5 white
Water                           -1 cup to soak the bread slices
Yogurt                         -1/2 cup
Semolina/Rava/Suji    -1/2 cup              
Plain flour/Maida        -1/2 cup
Salt                              -to taste
Red chili powder        -to taste
Mango powder            -to taste
Oil                               -2 tblspoon


For Topping:
Onion                         -1 finely chopped
Tomato                      -1 finely chopped
Spring onion              -2 tblspoon (Green Side)
Cheese                       -2 tblspoon of grated mozzarella or cheddar



Method:

Cut the brown edges of bread slices , and soak the white portion of the bread in water in a bowl/box.
After a minute remove the excess water from the bread slices.
In a separate bowl, add semolina, plain flour , salt, red chili powder, mango powder and yogurt. Mix it very well.

Now, add the soaked and crumbled bread pieces.
Now use the hand blender to blend this mixture in a batter.

For cooking the uttapams, heat oil in a pan/griddle.
Pour some mixture to form a round uttapam of desired size.

When start to look cooked from the edged, sprinkle the desired topping over it.
Now carefully flip it over and let it cook for few minutes.Flip it again to check for desired cooking level.

My family likes them well cooked and crunchy from both sides not the soggy ones.
Similarly, make more uttappams with other toppings and put them in a plate and serve hot with different chutneys.

Poha Cutlets

Ingredients

Flat rice / Poha                           -1 cup
Potatoes                                      -3 boiled
Oil                                              -2-3 tblspoon to shallow fry
Cumin seeds                              -1 tspoon
Onion                                         -1/4 finely chopped
Green chillies                            -2 Chopped
Ginger                                       -1 tspoon grated
Red chilli powder                     -1/2 tspoon
Salt                                           -to taste
Lemon juice                             -1/2 tspoon
Fresh coriander                        -2 tbsp Chopped
Chat masala                             -1-2 tbsp according to your taste

Method:

Wash the poha well. put in a deep mixing bowl.
Now chop the onion, ginger and green chillies.
Now grate three boiled potatoes in a poha bowl.
Now heat oil in a pan for frying.
Add mustard seeds when oil is hot , add chopped onions and sauté .
Now add green chillies, red chilli powder and salt to taste.
Now pour this mixture into the bowl with poha and potatoes.

Add lemon juice and chaat masala and mix well like a dough.

Now make cutlets out of it of your choice of style and shallow fry on a frying pan with heated oil on it.

Shallow fry the cutlets from both sides till it turns golden brown. Serve hot with chutneys.

Stuffed Caterpillar bread

(Samosa Masala Filling/Pizza Filling/ Nutella Filling)

Ingredients for Dough:

All-purpose flour      -2 cups
Warm milk                -3/4 cup or 12 tblspoon exact
Instant yeast              -1 tspoon
Baking Powder         -1/8 tspoon
Baking Soda             -1/8 tspoon
Sugar                        -1/2 tspoon
Salt                           -1 tspoon
Melted butter            -1 tblspoon
Oil                            -2 tblspoon
Milk powder            -2 tblspoon
Brushing:
Butter                     -1 tblspoon
Milk                       -2 tblspoon



Instructions: 

Prepare the filling of your choice.

Warm 6 tblspoon of milk, add yeast and sugar to it. Mix ell and set aside for yeast to get frothy.
Take a deep mixing bowl, sieve the flour, baking powder, baking soda into it.
Now add milk powder and salt.
Add the oil, butter and mix together.
Now add the yeast mixed milk and start the kneading. Now gradually add rest of the 6 tblspoon of milk.
You might not need it all, so add it sparingly until your dough is nice and soft.
If more milk is needed to get a soft dough consistency, warm a little more and use.
Knead for a good 8-10 minutes. The more you knead the softer the bread results will be.
Touch a bit of oil with your fingertips and apply all over the ball of dough.
Cover in a bowl and set aside for 40 mins to one and half hour for it to double in size.
Now comes the part of shaping the rolls into caterpillars. Follow the instructions given below with pictures.


1. Divide the dough into 6 sections.
2. Start rolling each one into an oval/rectangular shape, about quarter inch or less thickness.

3. Brush with the butter, then cut strips about a third of the way into the oval on one of the longer sides of the rolled out dough.
4. Add your filling on the opposite side of where the strips have been cut.

5. Fold the dough over the filling to enclose it, then roll gently all the way to the end.

6. The strips will cover the top of the bun and give a pretty finish.
7. Pinch the ends of the strips under the dough so they do not open up during baking.

8. Place the caterpillar roll on a greased tray and repeat with the rest of the balls of dough.

9. Place them in a warm spot and allow the rolls to rest for about 30 minutes and expand again slightly.

When ready to bake, preheat the oven at 180c. Brush the butter and milk mix over the bread.
Bake for about 18-20 minutes or until the rolls are golden from all sides.
Remove and brush them with some butter mix.
Caterpillar are ready to serve with soups, chutneys in your parties. Kids love these innovative ideas.

Eggless Vanilla Cupcakes

Ingredients:

For Cupcake:

Plain Flour                  -1 Cup
Butter                          -1/2 cup or 113 grams
Sugar                           -1/2 cup
Milk Powder               -1/2 cup
Milk                            -1/2 cup
Baking Soda               -1/2 tspoon
Baking Powder           -1/2 tspoon
Vanilla Extract           -1/2 tspoon

For Icing:

Butter                       -1/4 cup or 50 grams
Icing Sugar              -1 cup
Milk                         -1 tblspoon
Vanilla Extract         -2 drops

Method:

For cupcakes:

All the ingredients should be on room temperature.
Take a deep bowl, put butter, sugar, milk powder and 2 tablespoon milk to it. Now mix them with hand blender.
Continue mixing it batter adding little milk at a time, Keep mixing until all the milk is mixed up.
Now put the plain Flour, baking powder, baking soda in a sieve.
Now sieve flour mixture into the milk and butter mixture.
Whisk very well until it becomes smooth.
Add vanilla essence and mix it well again.
Pre-heat the oven to 180c and line a 12 cupcake tray with paper liners of your choice.
Now scoop 1 n 1/2 tablespoon or 1 scoop of ice-cream spoon of batter in cupcake moulds.
Bake the cupcakes at 180c for 15-20 minutes.
Take the tray out after 15 minutes and check the cake with pricking a skewer in the centre, if it comes out clean cupcakes are done. If you see any crumbs put the tray back again for 5 minutes and do the skewer test again.

For Buttercream Icing:

Take a deep mixing bowl, add butter, icing sugar, 1 tblsp milk, and vanilla essence and mix by spoon first.
Now whisk using hand blender until it becomes fluffy and creamy.
You can also divide the buttercream in bowls and add colours to it, for different colour icing.
Decorate the cupcake with the different icing nozzles!

Khandvi

Ingredients: 

For the khandvi batter:
Besan/gram flour                     - 1 measuring cup or 100 gms
Sour curd/yogurt      ,               - 3/4 cup  or about 150 gms + 2.25 cups water OR 3 cups mattha/chaas (Buttermilk)
Ginger and Green Chili Paste  - 1/2 inch ginger, 1 green chili grated or coarse grind
Turmeric powder / haldi          - 1/4 tspoon
Asafetida                                  - 1 pinch
Salt                                           - to taste

For the filling in Khandvi:
Fresh or desiccated coconut    - 2 tbspoon
Fresh Coriander                       - 2 tblspoon finely chopped

For the khandvi Tadka/Tempering:
Oil                                           - 1 tblspoon
Kadi Patta / Curry Leaves      - 8-10 leaves
Mustard seeds/ Rai                 - 1 tspoon
Sesame seeds/Safed Til          - 2 tspoon
Green Chili/Hari Mirch          - 1 slit or chopped


Method:
Preparing the khandvi rolls:

Take the gram flour in a bowl, add Ginger, Chilli paste/powder, turmeric powder, asafoetida and salt.
Now Add the yogurt, whisk well. Add water and stir well till smooth.









With a whisk or electric whisk, keep on stirring and mixing till all the lumps are dissolved and you get a smooth silky batter.
There should be no lumps in the batter. you can also use a hand held beater to mix the batter.
spread oil on plates or boards or tray. large steel thalis or trays work very well. you can also use the back of a large baking tray or best is your kitchen countertop.
Now mix the chopped coriander leaves and grated coconut for filling, and keep aside.
Pour the batter in a heavy bottom saucepan or a broad frying pan. keep the stove flame to the lowest. Start to stir.
Keep on stirring when the khandvi batter is getting heated up. Lumps will begin to form and you have to continuously stir so that the lumps don't form.
The batter will start to thicken and keep on thickening, you need to keep on stirring.
Best to use a wooden spatula or a heat proof silicone spatula. The batter also should not be allowed to stick at the bottom. so you have to stir continuously.
Before you decide to spread it onto trays, do a plate test when the batter has thickened well.
Spread a few teaspoons of the batter on a greased plate. Let it cool a bit and then begin to roll.
If you are unable to roll, then the batter needs to be cooked bit more.
The final consistency of the khandvi batter will be more like thick whisked yogurt.










It took me 20 minutes to get the correct consistency on a low flame.
The timing will vary depending on the intensity of the flame, the thickness/thinness of the pan and the size of the pan.
just do the plate test and when you can form the rolls, then the khandvi batter is ready.
If the batter becomes too thick, then it becomes difficult to spread and you don't get thin layers in the rolls.

In this case, still spread the batter. you will get thick slices, but still they taste good.
Quickly pour about 3-4 spatula of batter on a large plate and spread thinly & evenly with a spatula.
you have to be quick with the remaining batter too. since even a bit of cooling and the batter becomes likes blob, difficult to spread.
Allow the spread batter to cool and then sprinkle the coconut + coriander leaves mixture evenly.
You can also skip this stuffing part if you like them without it.
Cut into equal sized strips say about 1 n half inch. Gently roll each strip tightly.
Place them in a serving tray or plate nice arranged or stacked.

Now prepare the Tadka. 
Heat oil and crackle the mustard seeds. Now add curry leaves, green chilies and fry for a few seconds.
Add the sesame seeds and when they change color & crackle, pour the hot tempering mixture along with the oil on the khandvi rolls evenly.
Garnish them with some more coconut and coriander leaves and serve with green or red chutney.

Panjiri Laddoo

Ingredients:

Aata / Wheat Flour                    - 2 cup
Granulated sugar                       - 1 1/2 cup
Poppy seeds / khuskhus            - 2 tablespoon roasted
Edible gum / Gound                  - 1/4 cup
Til / Sesame seeds                    - 1/4 cup
Mixed dry fruits                        - 1/2 cup roasted (Almond, Cashew, Pistachio, Walnuts)
Sounth / Dry Ginger powder    -  2 tblspoon
Safed Mirch / White Pepper     -  2 tblspoon
Cardamom Powder                   - 2 pinch
Clarified butter / Ghee              - 1/2 cup

Method:

Take heavy bottom Kadhai or deep pan, Roast the heat flour until you can smell the aroma of flour and it starts to leave it's white colour. Do not over roast to golden brown. Keep aside.
Now take another non-stick pan and roast the edible gum with 2 drops of ghee, keep stirring and it will start to puff (like tapioca seeds, when they are deep fried). Put these puffed gum to grinder if they are very big chunks. Coarse grind them not to the powder consistency. After coarse grinding, pour it over into wheat flour Kadhai.
In the same pan roast the poppy seeds until golden colour. Pour the roasted seeds into Wheat flour Kadhai.
No comes the turn of Sesame seeds for roasting. roast them until they start crackling, pour them into Kadhai as well.
Now switch on the flame to low. Put the Flour mix Kadhai onto it. Mix everything well.
Now add the mixed dry fruits into it. Mix well.
Now add dry ginger powder, cardamom powder and white pepper powder to the mix. Mix it well gain.
After a  minute of roasting everything together, add the ghee. If you feel the ghee is less you can add 1 to 2 tablespoon again.
Once the mixture starts to look crumbly switch off the flame. Mix it again well. Keep the Kadhai onto the gas so that heat can still be passed to the Kadhai.
No add the Sugar and keep mixing it. sugar will start to melt with the existing heat in the laddoo mixture.
Now take off the Kadhai from the gas and pour the laddoo mixture to a Thali or a big shallow tray.
Keep it aside for few minutes to let it cool down. Keep checking the mixture temperature.
Once the mixture is warm enough to handle with the hands, start binding the laddoos of your desired size.
I made them medium size so the number was 20 laddoos.
Once cool down completely transfer them to an dried airtight container.
Enjoy your winter time laddoos with warm milk before bed or with your breakfast.

Note : Keep the flame to low all time while roasting and mixing else it will start to smell burned. It needs a lot of patient to cook / mix it well on low heat
Make sure laddoos when kept should not catch the moisture.

Healthy Breakfast Loaf

Ingredients:

Gram flour                  - 2x1/4 cups
Eggs                            - 4
Mix veggies                - 1 cup (Sweet corn, bell peppers, mushroom, green beans, onions, tomatoes)
Grated Mozzarella      - 2 tblspoon heaped (Optional)
Green Chili                 - 2 finely chopped
Fresh Coriander          - 2 tblspoon finely chopped
Baking Soda               - 1/8 tspoon (Optional)
Salt                             - to taste
Red chili powder        - to taste (optional)
Vegetable Oil             - 1/2 tspoon to grease the loaf tin (Optional)

Method:

Take a deep mixing bowl, put gram flour, baking soda and dry masalas together. Mix with the whisk very well.
sprinkle 2 tablespoon of water to make a thick paste. careful about the lumps.
Mix the veggies in with gram flour paste.
Now add the eggs one by one.
Mix in the cheese, green chili and fresh coriander.
Pre-heat your oven to 180C. Grease or line a bread loaf tin.
Mix everything very well for 5-6 minutes with the help of hand whisk or electric whisk.
Once everything starts to look as one and you can not differentiate between eggs and gram flour, transfer the mixture into the loaf tin.
Bake it for 25-30 minutes. Check in between if you see the upper layer is getting dark brown but inside seems to be raw lower the temperature.
I baked it on 180c for 20 minutes and 5 more minutes on 170c, just to make sure it's cooked properly.
I also checked it with the conventional way to putting toothpick inside the centre of the loaf and it came out clean.
Gram flour Bread loaf is ready to serve for the breakfast or as the evening snack.