Serves 5 persons

Ingredients:

200 grams green grams (moong dal skinned),

1 pack bread,

100 grams groundnut, 3-4 green chili paste, 1/2-cup green

chutney, Oil for frying,

Salt

Preparation:

Soak moong dal 34 hours. Grind it with the skin.

Add salt and green chili paste.

Take a slice of bread and cut into 4 pieces. Cut all the slices.

Take a piece of bread, spread chutney and over it put the

atter of moong dal. Sprinkle groundnut granules over and press.

Fry the coquettes in oil. First keep the topping portion up.

Fry till the croquettes are brown in color. Serve with sauce

and chutney.

Shahi Upma

Serves 6 persons

2 cup cream of wheat, 2-cup buttermilk, 1-1/2-cup coconut milk,

2 small green banana, 6 green chilies, chopped, 2 tbsp. Urad dal,

Curry leaf, 2tsp. Sugar, 10-12 almond, 3 tbsp. Ghee, 4 tbsp.

Oil, 1/2-tsp. Asafetida, Salt

Preparation:

Shift cream of wheat. Roast cream of wheat in 1 tsp. Ghee for 5

minutes.Heat ghee and oil in a pot. Add urad dal and roast till

brown. Add chopped green chilies and roast for 1 minutes,

then add curry leaf, asafetida. Sauté chopped for 5 minutes.

Add buttermilk, salt and sugar and boil. After it boils add coconut

milk and boil. Add almond pieces. Mix slowly by continuous stirring

cream of wheat. When it thickens, add ghee, stir for 5 minutes.

Serve warm with coconut chutney or tea or coffee.

Two-in one Handvo

Serves 6 persons

Ingredients:

For the green layer:
1-cup millet flour (baajri) 
1-cup grated bottle gourd
1/2-cup spinach (spinach) 
1/2-cup leafy fenugreek
1/4-cup chopped French beans 
1/4-cup peas
2 tbsp. Green chili- paste
Salt
2-tsp. Sugar 
1 tsp. paste
350 grams plain yogurt boiled slightly.

Shift the millet flour. Beat the plain yogurt and mix to form

vada like batter. Leave the batter for 6-8 hour.
Mix bottle gourd, chopped spinach and leafy fenugreek peas.

Mix French beans, crushed peas -chili paste, paste, sugar and salt.

Mix well.

For the yellow layer:
1-cup maize flour, 1/4-cup chopped cabbage, 1/4-cup diced tomato,

1/4-cup grated rap late, 2 tbsp. Green chili- paste, Salt, 2-tsp. Sugar,

1/4 tsp. Turmeric powder, 1 tsp. Paste, 350 grams plain yogurt boiled slightly

Shift the maize flour. Beat the plain yogurt and mix to form vada like batter.

Leave the batter for 6-8 hours.
Mix chopped cabbage, grated rap late, turmeric powder, chili- paste, paste,

sugar and salt, mix well.

For the tempering:
2 tbsp. Oil, 1tbsp. Mustard seeds, 2-3 cloves, 2 cinnamon,

2-tsp. Sesame seeds, Curry leaf, 1/2-tsp. Asafetida

For the decoration:
1/2-cup leaves of cilantro, ¼-cup almonds, 3 tbsp. Sesame seeds

Preparations:

Heat oil, and add mustard seeds, when they crackle add cumin

seeds, cloves, cinnamon, curry leaf, asafetida and sesame seeds.

Divide into two. Pour one portion in the millet batter and the second

part in the maize batter.

Take oil in a non- stick pan and heat. Pour the green millet batter.

After 5 minutes pour the maize batter. Spread sesame seeds,

almonds and cilantro leaves on the top. Cover with the lid and

allow the lower part to become brown. When it is brown upside

down the handwa. Cook till brown. Serve warm.
The green and the yellow color look beautiful and are also tasty.

Serves 4 to 6 persons

Ingredients:

100 grms Bengal gram flour, 200ml boiled buttermilk add

salt to taste, 1 spoon sugar, half spoon red chili powder,

500grms green peas, chili, ginger (optional) coriander seeds

and leaves (optional), dry coconut powder, salt to taste,

20 grms oil, mustard seeds, sesame seeds, asafetida and

two dry red chili whole.

Preparation:

Boil green peas till done, drain water and crush it to a

course paste, add salt to taste
Add Bengal gram flour to boiled buttermilk and heat it with

continuous stirring till very thick mask. Immediately while hot

spread it on a flat surface like reverse side of thali or plate.

Spread green peas paste on it and gently roll it. Cut the roll

into 5cm lengthwise pieces.

Add mustard seed, coriander seeds, dry red chilli, sesame

seeds, and asafetida to hot oil and temper the roll of

khandvi with it. Sprinkle with coriander leaves, ginger

pieces and coconut powder.