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)

Now cut Green peppers and mushrooms and decorate them in circle (plate). After that cut tomatoes and carrots and try to mix them in the lettuce.

After all this, put some Golbanzo beans, kidney beans, Croutons and sunflower seeds at the top of the salad and try to spread them across. At last put the salad dressing according to your taste and sprinkle red chilli and black pepper at the top of whole salad.

You can put some green chillies and chopped cilantro. Enjoy it.

Note: Ingredients can be used as per your tatste. RELATED RECIPES Sprouts rice Grilled corn palak Egg Kothu Parotta Badam ragi malt No Bake Biscuit Custard Pudding Cake Ingredients: (1) Lettuce (2) Tomatoes (3) Green Pepper (4) Carrots (5) Mushrooms (6) Croutons-Bread Crumbs (7) Sunflower seeds (8) Boiled beans-kidney beans (9) Golbanzo Beans (10)Crushed Red Chilly powder (11) Black Pepper (12) Dressings:-French, Italian, Thousand Island (Yo can use any dressing you would like to have on your salad.

(13) A few drops of Lemon (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)

And put it on a plate, let it cool for a minute and make lemon size ball with hand. Don't cool it too much other wise the NAROO won't be made.

You can keep it for 10-15 days. Happy cooking.

Ingredients: 1 fresh Coconut Powdered (bit thick) 1 cup Sugar 1 small cardamom powder (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)

Sqeeze the brinjal pieces and coat them with masala mix. Keep aside for 15 min.

Arrange the brinjal pieces on a microsafe plate; sprinkle oil over the pieces, cook under microhigh for 1&1/2 min to 2 min. Turn them high for another 1&1/2 min to 2 min.

Check and if necessary cook for another min; remove. Allow standing time and serve as side dish/starter.

Cook them in batches, without overlapping the pieces on a plate. RELATED RECIPES Roasted Eggplant Chutney Microwave aval payasam Microwave beetroot halwa Bharleli wangi Brinjal curry Ingredients: 6 - round, tender medium size brinjal Salt 1 tbsp - oil 1 tsp - red chilli powder 1/2 tsp - coriander powder 1/2 tsp - ginger garlic paste 1&1/2 tbsp - cornflour 1 tbsp - coriander leaves, very finely chopped Garam masala, a pinch Turmeric powder, a pinch (less)

Add the grated carrot, tomato and cucumber. Add sweet chutney and khara chutney as per your taste.

Garnish with sev/alu bhujia and serve. RELATED RECIPES Chickpeas tikki Masala puris Aloo ki puris Alu Tikki Masala puri Ingredients: 2 - grated carrots 2 - tomatoes 1 - raw mango 1 - cucumber 1 pack of spicy groundnuts 1 small pack of panipuri 1 small pack of sweet chutney, khara chutney 1 packet of sev or alu bhujia salt chat masala (less)

Shape each portion into1/2 thick disc. Mix bread crumbs with sesame seeds and place on a wide plate.

Roll the patties in this mixture. Heat a non stick fry pan and fry the patties on both sides with little oil.

Serve hot with a sweet and sour sauce. Serves: 6 RELATED RECIPES Paneer masala khichdi Chilli Paneer Shahi Paneer Garlic paneer starters Paneer potato cutlet Ingredients: 250 g - paneer, grated 1 cup - mashed potato cup - dry bread crumbs cup - sesame seeds cup - shallots (small onions), peeled and chopped finely 2 tbsp - roasted peanuts, finely chopped 1 tsp - garlic, minced 1 tsp - ginger, minced 2 tsp - curry powder 2 tsp - soya sauce oil to shallow fry 2 tbsp - maida salt to taste (less)

Add salt to taste. Add two cups of water enough to cover the vegetables.

Mix well and cover with plate. When the water is drained and the vegetables are well cooked set aside.

Now blend cilantro leaves, green chillies and grated coconut and add to the vegetables. Mix well and serve.

RELATED RECIPES Vegetable aval upma Vegetable makhanwala Raw banana kofta curry Soya chunks vegetable curry Kadala curry with puttu Ingredients: 1 cup Carrots, 1 cup Cabbage, 1 cup Beans (all finely chopped) 1 cup Corn and Peas 1/2 cup Moong Dal, A tsp of Urad Dal Mustard 3-4 Green Chillies 1/2 cup grated Coconut 1-2 tablespoon Oil A pinch of Turmeric powder, Salt to taste, a sprig of Cilantro leaves (less)