This interesting breakfast recipe combines Gujarati cuisine with healthy berry. Cottage cheese makes it a filling snack to keep you going till lunchtime.
(By chef Vijesh Modi, The Deltin, Daman)
Ingredients
½ cup gram flour
½ cup yogurt
½ cup cranberry juice
1½ tsp red chilli powder
Salt to taste
For stuffing
2 tbsp cottage cheese
2 tbsp freshly grated coconut
1-2 tsp sugar
1 nos green chilli
Coriander leaves
½ tsp sesame seeds
Salt to taste for tadka
½ tbsp cooking oil
1 tsp mustard seeds
1 pinch asafoetida
1 nos green chilli for garnishing
Coriander leaves few sprigs chopped
1 tsp freshly grated coconut
Preparation
In a mixing bowl, combine the paneer, along with fresh coconut, sugar, green chilli, cilantro, sesame seeds and salt to taste
In another mixing bowl, combine besan, yogurt, cranberry juice, red chilli powder and salt to taste.
Using a whisk, mix well to form a smooth batter
Rest it for about 20-25 minutes
After this cook the mixture in a pan and stir constantly so that no lumps are formed Cook it till it becomes really thick and soft
Once it is very thick, spread just a little on the kitchen counter to check the batter is ready or not
If you are able to roll it than the batter is ready
If not, then cook it for some more time
Once the batter is ready, spread it on the kitchen counter or on the greased inverted thali
Spread into a thin layer using a bowl or a palette knife
Once it is cool, cut it into strips
Once it is done spread the stuffing mixture all over the khandvi and roll them tightly
Heat 1 tablespoon of oil in a pan and add mustard seeds, chopped green chillies and asafoetida
When they splutter, pour it over the cranberry flavoured khandvi
Garnish it with chopped cilantro and grated coconut.
