• 2 cup raw cooking mango peeled and cubed,
• 3/4 cup sugar adjust as needed
• 1/2 tsp salt
• 1/2 tsp black salt
• 1 tsp dry roasted cumin seed powder
• 1/4 tsp black pepper
• 1/4 cup mint leaves

For Serving

• Few fresh mint leaves for garnishing
• 2 cup crushed ice

• Peel the mango, slice it into large pieces and remove the seed.
• Boil the mango slices in about 2 cups of water until the mango slices are well cooked. It should take about 10 minutes.
• After the mango cools off, blend the mango with all the ingredients except use ½ cup of sugar we will add the sugar as needed.
• Add about 2 cups of water, taste the panna and adjust the salt and sugar. Panna should have the consistency of orange juice. 
• Serve over ice and use fresh mint leaves as a garnish.

• 2 cup chivda or poha available in different thickness, thick, medium, thin or nylon poha, I am using medium
• 1/2 cup peanuts
• 1/2 cup sugar
• 1/4 tsp turmeric
• 1/2 tsp salt
• 1/8 tsp citric acid
• 1/4 tsp red chili powder
• About 18 curry leaves
• Also need oil to fry

• Grind sugar, salt, citric acid and red chili powder together making sugar in to powder. And all the ingredients will be mixed evenly. Set aside.
• Wash and pet dry curry leaves and let it air dry for at least 10 minutes or more.
• In a frying pan take about 1” of oil and heat on medium heat. Oil should be moderately hot. Put about 1/4 cup of chivda in an oil, chivda should come up right away, (otherwise oil is not hot enough) as soon chivda comes up over oil, lower the heat to low and stir fry chivda till it doubles in size but remains white in color. Take out fried chivda in a strainer to drain out excess oil. Repeat the process and fry the remaining chivda.
• In the same oil fry peanuts over low heat till they are light brown.
• Fry the curry leaves until they are crisp.
• Take another frying pan large enough to hold all the ingredients, put I teaspoon of oil in the pan over low heat. put turmeric stir and put chivda, keep mixing till it is mixed well and chivda will be light yellow turn off the heat and let the chivda come to room temperature.
• Add peanuts, sugar mix, and crush the curry leaves over. Mix it gently until all the ingredients are incorporated well.

For Cheela

• 1 cup besan Gram flour
• 2 Tbsp rice flour
• 1 tsp salt
• 1/2 tsp cumin seeds jeera
• 3/4 cup water to make batter
• 4 tsp oil

For Filling

• 3 cup cabbage thinly sliced
• 1/2 cup carrots shredded
• 1/2 cup bell pepper thinly sliced
• 2 tsp oil Canola or vegetable oil
• 1/2 tsp cumin seeds jeera
• 1/2 tsp mustard seeds rai
• 2 tsp coriander powder dhania
• 1/4 tsp chili powder
• 1/2 tsp salt
• 1/2 tsp sugar
• 1 tsp lemon juice

• Mix all the dry ingredients together, besan, rice flour, cumin seeds, and salt. Add the water slowly to make a smooth batter, consistency of Dosa batter. Set aside.
• To make the filling: Heat the oil in frying pan over medium high heat. Oil should be moderately hot, add cumin seeds and mustard seeds, as the seeds crack. Add cabbage, carrots, and bell pepper. Stir-fry for about one minutes add all the other ingredients, coriander powder, chili powder, salt, sugar and lemon juice. Stir- fry for about three to four minutes, vegetables should be still crisp. Turn off the heat.
• To make the Cheele: Use a heavy skillet and place on medium-high heat. Test by sprinkling a few drops of water on it. Water should sizzle right away.
• Pour about 1/4 cup of the batter into the skillet and spread evenly with a back of spoon. Starting from the center, spiral the batter outward evenly to form a circle.
• When batter starts to dry, gently spread one teaspoon of oil over it. Wait about 30 seconds; flip the cheela using a flat spatula.
• Press the cheela lightly all around with the spatula to make cheela cook evenly. Turn the cheela and in the center of the cheele put about ½ cup of stir-fry diagonally and roll it.
• Vegetable Cheela Roll is ready to serve. I like to serve this with Mango Pickle or Cilantro Chutney.
• Enjoy!

Dough

• 1 cup besan Bengal gram flour
• ¼ cup all-purpose flour maida
• ¼ tsp salt
• ¼ tsp turmeric haldi
• 1/8 tsp asafetida hing
• 3 Tbsp oil canola or vegetable oil
• ¼ cup water

Spice Mix

• 4 Tbsp coconut powder
• 2 Tbsp sesame seeds
• 3 tsp fennel seeds saunf
• 2 tsp coriander seeds or powder dhania
• 1 tsp cumin seeds jeera
• 1 tsp red chili powder adjust to taste
• ½ tsp garam masala
• 1/8 tsp asafetida hing
• 1 tsp salt
• 2 Tbsp sugar
• 1 Tbsp lemon juice

Also, Need

• 2 Tbsp all-purpose flour for rolling
• 2 Tbsp besan for batter
• Oil to fry

Dough

• Mix all the ingredients together except water, besan, all-purpose flour, salt, turmeric, asafetida, and oil, add the water as needed to make firm dough. Lightly oil the dough, cover the dough and set aside for at least 15 minutes.

Spice Filling

• Mix all the ingredients for spice mix except sugar and lemon juice, coconut powder, sesame seeds, fennel seeds, coriander, cumin seeds, chili powder, garam masala, asafetida, and salt.
• Grind the spices to a coarse powder, coffee grinder or spice grinder works the best.
• Take the spice mix in a bowl and add the sugar and lemon juice, mix it well set aside.

Making Bhakarwadi

• Mix besan with about 3 tablespoons of water to make a thin batter. Set aside.
• Knead the dough for a minute before rolling, make it into ball. Lightly floured the rolling surface and flatten the dough ball. Roll into about 12-13-inch diameter.
• Spread the filling evenly over leaving about ¼” border all around, and press the filling lightly slightly pressing.
• Roll the sheet gently, but firmly until you have a nice firm log. Roll the log gently 6-7 times this helps keeping together, and press lightly.
• With a sharp knife slice the both ends about 1 inch long then slice the log into 3/4 inch thick, this should make about 14 -16 Bhakarwadi.
• Heat at least one inch of oil in a frying pan over medium high heat. To test, put a small piece of dough into the oil; dough should sizzle and come up slowly, but not change color.
• Dip them in the batter from both sides one at a time and drop them slowly into the hot oil. Fry the Bhakarwadi until both sides are golden-brown, turning occasionally. Each batch will take 7-8 minutes to cook.
• Bhakarwadi are ready to serve.

• 7-8 medium sized taro root boiled, arbi
• 3 Tbsp oil
• 1/2 tsp carom seeds ajwain
• 1/4 tsp cumin seeds jeera
• 1/8 tsp asafetida hing
• 1 Tbsp coriander powder dhania
• 1/4 tsp turmeric haldi
• 1/2 tsp red chilli powder
• 2 green chilies sliced
• 1 tsp salt
• 1/2 tsp mango powder amchoor

• Wash arbi before boiling and do not over boil the arbi as they become very slimy. I prefer to boil arbi in a pot so that it is easy to check if they are cooked. Arbi should be firm, and knife should go through effortless.
• Peel the skin and slice them into about 1/8” thick rounds. Set aside.
• In a small bowl mix turmeric, coriander powder, and red chili powder with 1/4 cup of water to make a paste. Set aside.
• Heat the oil in wide pan over medium heat, oil should be moderately hot, (when you add the cumin seed to oil it should crack right away).
• Add carom seeds, and cumin seeds as cumin seeds crack add asafetida,
• Stir and add spice paste stir for about 30 seconds till oil start separating from oil.
• Add green chili stir for few seconds.
• Add arbi spreading over the pan, sprinkle the salt, and mango powder gently fold the arbi with spice mix, all the arbies should be coated well with spices. Making sure arbies are not sticking to each other.
• Sautée them over medium heat till they are lightly brown both sides. Turning them occasionally gently. This should take about 8-10 minutes.

• 4 cups tomatoes cubed in small pieces
• 3 tbsp tamarind paste
• 1/4 cup oil
• 1 tsp mustard seeds rai
• 1 tsp asafetide hing
• 1/4 tsp turmeric haldi
• 2 tbsp sesame seeds til
• 2 tbsp coriander seed
• 1 tsp fenugreek seeds
• 10 whole dry red chilies
• 1/4 cup sliced ginger optional
• 1 tsp salt
• 2 tsp sugar

• In a small frying pan dry roast red chilies, over low medium heat, stirring continuously to cook evenly till they are darker in color, this should take about 2 minutes. Remove from the frying pan.
• In the same pan, dry roast sesame seeds, coriander seeds, and fenugreek seeds over low medium heat individually stirring continuously to cook evenly for about less than a minutes. Don’t over roast.
  
• In a same pan add 2 teaspoons of oil when oil is moderately hot add ginger and stir-fry on low medium heat for about 3 minutes until ginger start catching the light brown color from the sides. Set aside.
• After spices cool of grind them into the powder. Set aside.
• In a blender crush the tomatoes do not make a paste. Set aside.
• In a pan heat remaining oil over medium high heat, oil should be moderately hot add mustard seeds, after they crack add asafetida. Now add tomatoes, and tamarind paste. Stir and cook for about 10 minutes semi covered (after tomato comes to boil start splattering) or until oil start separating.
• Add the roasted spice powder, ginger, turmeric, salt and sugar, reduce the heat to low medium and cook for about another 8 minutes or until chutney is thick and oil is separated.