Spread coconut onto another large plate. Slide pieces of fruit onto the skewer and design your own kabob by putting as much or as little of whatever fruit you want! Do this until the stick is almost covered from end to end.

Hold your kabob at the ends and roll it in the yogurt, so the fruit gets covered. Then roll it in the coconut.

Repeat these steps with another skewer. RELATED RECIPES Lemonade Mango salad Eggless dry fruits cake Jackfruit halwa Tea fruit punch Ingredients: 1 - apple 1 - banana 1/3 c.

- red seedless grapes 1/3 c. - green seedless grapes 2/3 cup - pineapple chunks 1 cup - nonfat yogurt 1/4 c.

- dried coconut, shredded Utensils: knife (You'll need help from your adult assistant.) 2 - wooden skewer sticks large plate (less)

No need to knead too much. Keep aside covered for 15 to 20 minutes.

Filling preparation: In a mixing bowl add ground moong dal, coarsely ground fennel and coriander seeds, red chilli flakes, ginger and amchur powder, asafoetida and salt, lastly add oil, mix well. Now dry roast this mixture in a pan for about 3 minutes in medium flame.

Then add 2 tablespoon of water to it and mix well and keep aside for 5 minutes so that the mixture absorbs the water well. Method for making kachori: Knead the dough for about 1 to 2 minutes, and divide it into 12 equal parts.

Now flatten each ball with hands (like a disc), with edges slightly thinner than the middle. Now add a spoonful of mixture in the centre and gather all the sides together slightly press in the middle and keep aside.

Repeat the process for the remaining balls. Meanwhile heat enough oil in a deep pan for deep frying.

If you put a pinch of dough in the oil, it should come up slowly, that`s the correct temperature to fry kachoris. Now take each ball with the gathered side upwards and press it slowly with end of your palm, make it to form a even small disc shape (not too thick not too thin) Now put 5 or 6 filled kachoris one by one in the hot oil, and leave it for about 3 minutes, do not disturb it.

It will puff up nicely. When all the kachoris are puffed up well, turn over and let it get cooked well, the other side too.

Fry until both the sides turn golden brown color, drain it in a paper towel. Repeat the process for the rest of the kachoris.

Crispy kachoris are now ready to eat. Recipe courtesy: Pachanti RELATED RECIPES Khasta namkeen Sweet kachori Khasta Kheema Lukhmi Khasta roti Lilvani Kachori Ingredients: 1 cup - maida/all purpose flour 1/2 cup - cold water 2 tbsp - vooking oil 1/4 tsp - salt For filling: 1/4 cup - yellow moong dal (No need to roast, just grind well) 1 tsp - fennel seeds, (coarsely ground) 1 tsp - coriander seeds (coarsely ground) 1 tsp - red chilli flakes 1/2 tsp - ginger powder 1/4 tsp - dry mango powder/amchur Asafoetida, a pinch 1/2 tsp - salt 1 tbsp - oil 2 tbsp - water Oil for deep frying (less)

Check the correct consistency by taking a small spoonful mixture and spreading it evenly as thin as possible over the back of a plate, allow it to cool for some time. Now try taking out the portion you have spread over the plate, if it comes out without sticking to the plate, then the consistency is right.

Switch off the flame, and quickly spread a thin layer (as thin as possible, i.e like paper), over the back side of the plate.

Repeat the process for the rest of mixture using different plates. Now allow the mixture spread over the plates to cool down.

Cut into 2-inch inch wide strips, and carefully roll it tight, repeat for all the plates. Place the rolled khandvi in a serving dish.

You can set in refrigerator till its time to serve. Heat oil in a pan, add mustard seeds and allow it to splutter, add asafoetida, and pour over the khandvi.

Sprinkle chopped coriander leaves. Tasty soft khandvi is ready to be served with green chutney.

Variation: You can add grated fresh coconut shavings on top of khandvi while serving. Roasted sesame seeds can be added too for a nutty feeling.

Recipe courtesy: Pachanti RELATED RECIPES Microwave Khandvi Khandvi Sandwiches Khandvi Microwave Paturi (Khandvi) Ingredients: 3/4 cup - besan/gram flour 1 cup - sour beaten thick yogurt/curd 1 cup - water 3/4 tsp - ginger chilli paste 1/4 tsp - turmeric powder 1/4 tsp - asafoetida Salt as per taste To temper: 1/4 tsp - mustard seeds 1/4 tsp - asafoetida (less)

Add turmeric powder and cardamom powder and stir well. Divide the mixture into 16 equal portions and set aside.

To make the poli, mix the flours, salt, 2 tbsp. ghee and enough water.

Knead to a soft dough. Add extra oil if needed to make it softer.

Divide into 16 equal portions. To assemble, roll the dough portions into 4-inch diameter circles.

Stuff with a puran portion, and roll into a thin chapatti on a floured surface. Repeat with the remaining dough and puran portions.

Roast puran polis on a hot griddle until light brown on both sides. Serve hot with ghee.

RELATED RECIPES Kele ki mithi poli Paal poli Spicy shankarpoli Sweet shankarpoli Suruttia poli/sweet rolls Ingredients: 400 gms chana dal, soaked and strained 400 gms jaggery 1/2 tsp turmeric powder 1 tbsp cardamom powder 150 gms wheat flour 150 gms flour 1 tsp salt 2 tbsp ghee + extra to serve 200 ml water 1 tbsp oil (less)

Add turmeric powder and cardamom powder and stir well. Divide the mixture into 16 equal portions and set aside.

To make the poli, mix the flours, salt, 2 tbsp. ghee and enough water.

Knead to a soft dough. Add extra oil if needed to make it softer.

Divide into 16 equal portions. To assemble, roll the dough portions into 4-inch diameter circles.

Stuff with a puran portion, and roll into a thin chapatti on a floured surface. Repeat with the remaining dough and puran portions.

Roast puran polis on a hot griddle until light brown on both sides. Serve hot with ghee.

RELATED RECIPES Kele ki mithi poli Paal poli Spicy shankarpoli Sweet shankarpoli Suruttia poli/sweet rolls Ingredients: 400 gms chana dal, soaked and strained 400 gms jaggery 1/2 tsp turmeric powder 1 tbsp cardamom powder 150 gms wheat flour 150 gms flour 1 tsp salt 2 tbsp ghee + extra to serve 200 ml water 1 tbsp oil (less)

Add 1/2 tsp. salt, knead into soft pliable dough, with water.

Mix tofu or paneer, spinach, mint, chilli, salt to taste. Divide dough into 4 parts, shape ball of one.

Sprinkle saved flour over filling mixture, toss lightly. Flatten, roll into 4 inch thick round.

Place 1/4th mixture in centre of round. Collect edges evenly to bring up and seal.

Press back into thick round pattie. Dust with dry dough, roll into 6 thick round.

Roast on both sides on heated skillet, till golden and crisp. Press down with a roti presser or back of katori, for crisper paratha.

Repeat for all parathas. Serve hot with green allpurpose chutney or sauce.

Making time: 30 minutes Makes: 4 parathas Shelflife: best fresh RELATED RECIPES Moong dal parathas Pudina parathas Mixed vegetable koki parathas Malabari Parathas Healthy Parathas Ingredients: 2 cups - wholewheat flour 1/2 cup - soft paneer or tofu grated 1 cup - spinach leaves finely chopped 1 to 2 stalks - mint leaves finely chopped 1 - green chilly, finely chopped salt to taste (less)

Heat oil in the deep vessel. Temper the mustard in tsp of oil and add to the batter.

Add water as needed to adjust the consistency of the batter. The batter should in dropping consistency.

Check the temperature of the oil just by dropping small pinch of batter, if the batter immediately comes up and floats on the top of the oil then the temperature of oil is right for frying. Now drop the batter to small balls directly to the oil, fry them till they are nice golden brown in color.

Drop 8 to 10 small balls for every batch. Don`t over crowd them.

Repeat the same with remaining batter and fry them till nice golden brown color. Drain them in kitchen towel and serve hot with coconut chutney.

Recipe and image: Dishes from My Kitchen RELATED RECIPES Mysore bonda Mudaikathan Keerai Dosa Special vegetable masala dosa Soft puffed rice dosa Spicy Pinto Beans Dosa Ingredients: 2 cups - dosa/idli batter 1/4 cup - semolina 2 tbsp - rice flour 1 tbsp - green chilli paste 1 tsp - mustard seeds Curry leaves, a few chopped finely Coriander leaves, a few finely chopped 1/16 tsp - baking soda (pinch) Salt as needed Oil for frying (less)

However, do not use the bajji variety. Wipe the chillies on a dry towel.

Do not wash the chillies. Slit each chilly with a knife from the stem to the end.

Keep the stem intact, so it looks like one chilly split in the middle. Take a bowl and put the chillies in them.

Add salt and sour curds. Mix thoroughly till each chilly is well coated with salt and curd.

You may do a slight taste test to see if there is enough salt. Do not overdo the salt.

In case you feel you have added too much salt, then you may balance it out by adding more curd, but this can be done only at this stage. Leave this mixture overnight.

Next day, take the chillies out and spread them on a plate. Keep the curd in which the chillies were soaked in a bowl.

Spread only the chillies out in a plate and dry them in the sun. (Preferably afternoons when it is really hot).

Leave them in the sun for a couple of hours. When taken indoors, mix them again in the curd that the chillies were mixed in.

Repeat the process for the next few days till it is thoroughly dried. This may take about four to five days to a week, depending on how well it dries in the sun.

Once done, you may store them in containers. Heat a little oil in a wok, fry 5-6 (or more if you like) chillies in oil any time you want a spicy, crunchy accompaniment with curd rice, sambar rice etc.

Note: Do not add water or any extra curd once you start the drying process. Use the same curd the chillies have been mixed in till it dries up.

RELATED RECIPES Hyderbadi Mirchi Ka Salan Lemon curd tarts Chickpeas Sundal Tenga manga patani sundal Karamani sundal Ingredients: 250 gms green chillies Half litre curd (preferably sour) 5-6 tsp of salt or to taste (less)

For the Pakodas: Evenly apply green chutney on a bread slice. Place another bread slice on it and evenly apply tomato ketchup on it.

Place another bread slice on it. Cut the sandwich diagonally into two halves.

Repeat with the remaining bread slices. Dip each piece into the gram flour batter and deep fry in hot oil on a medium flame till golden.

Serve hot with mango pickle/ tomato ketchup/ green chutney. RELATED RECIPES Bread Masala Toast Bread rolls Masala Bread Toast Baked bread rolls Bread cutlet Ingredients: 15 - bread slices 1 small bowl - green chutney 1 small bowl - tomato ketchup oil for deep frying For the Gram Flour Batter: 11/2 cups - gram flour 1 tsp - red chilli powder 3 tbsp - oil salt to taste sufficient water to make the batter (less)

Knead well. Place it back in the bowl, cover and keep it in a warm place until double in size.

Once doubled, knead well again and let it rise once again. Meanwhile take the stuffing ingredients and place in processor.

Grind into a coarse mixture. Knead the dough again and with some flour, roll it out into a small circle and put the stuffing inside.

Bring the edges together, press it down and roll it again into a tear drop shape. Heat the broiler and place the Naan topped with some butter.

Once brown spots start appearing, remove and turn and repeat the process for the other side. Serve hot with some ghee garnished with some toasted nuts, raisins and few sprigs of cilantro.

Courtesy: http://chefinyou.com/ RELATED RECIPES Naan Cilantro Naan Naan ( Batbouts) Naan Butter Naan Ingredients: 3 cups - bread flour / all purpose flour (maida) 1 cup - lukewarm milk about 1 cup - mixture of (nuts + aniseeds + raisins + dessicated/dried coconut) 1 1/2 tsp - instant yeast 1 tsp - sugar 2 to 3 tbsp - yogurt 1 tbsp - kalonji (onion seeds) salt to taste (less)