Jackfruit Kaap

Time 20 min

Ingredients

Jackfruit (thin sliced ) 1 medium size  (10-12 slices) 
Semolina 2 tbsp

Rice flour  2 tbsp
Red chili powder 1/2 tsp

Turmeric Powder 1/4 tsp

Kokum juice 1 tbsp
Salt to taste

Oil shallow frying

Method

Make medium size slices of jackfruit. Then apply kokum juice, after that apply red chili powder, turmeric powder and salt. Keep it for 1/2 hr. 
Mix semolina and rice flour, little salt. Deep jackfruit in that mixture on both sides and shallow fry in little oil on non stick tava. Serve hot.

Aata Halwa / Wheat Flour Halwa

Time 15 min

Ingredients

Wheat flour /aata 1/2 cup

Cardamom powder 1/4 tsp

Sugar 1/4 cup

Hot water 1.5 cups

Ghee 3 tbsp  

Salt one pinch

Almond, pistachio slices 1 tbsp

Method

Heat non stick pan. Add aata and pinch of salt, dry roast for 7-8 min on low flame till it changes colour i.e. brown. Then add ghee and cardamom powder again roast continuously for 5-6 min till it becomes dark brown colour. Then add sugar and 1.5 cup hot water, now stir continuously till water is observed by aata. Now press aata with spoon so that no knots are remained. Cook till oill comes out around 3-4 min. Turn off the flame and garnish with dry fruit slices, serve hot.

Vangyache Masala Kaap

Time 20 min

Ingredients

Eggplant (thin sliced ) 1 medium size  (10-12 slices) (i use eggplant especially used for bharit)
Gram flour (Besan) 1/4 cup

Rice flour  1/4 cup
Cornflour 1/4 cup
Red chili powder 1/2 tsp

Garam masala 1/4 tsp

Turmeric Powder 1/4 tsp

Amchur powder 1/2 tsp
Coriander powder 1/2 tsp

Salt to taste

Oil shallow frying

Method

Make not thin nor thick slices of eggplant. Then deep slices in bowl containing water and salt. Keep it for 1 hr or atleast 1/2 hr. 
Mix all ingredients in a shallow plate. Do not add water. Keep it aside.
Heat little oil in non stick tava. Then take one slice from bowl containing water and salt, drain water then dip in masala mixture upside down and then drop them in flat non stick tava, shallow fry till golden brown. Shallow fry from both sides adding little oil. Serve hot.

Tip
Because of moisture of slices the masala mixture gets stick to slices.