Khichu is a very traditional Gujarati dish which is traditionally a rice flour dough for making papad. However it is popularly consumed as snack due to its taste. Even though rice is the most common flour used to prepare khichu, there are several other flours that are used as well. It is really quick and easy. Today I will use a combination of Rice and Mug flour to make some khichu cups. I will also add some vegetable to bring a twist.

Ingredients:

-          1 cup rice flour

-          1 cup Mug flour

-          Salt to taste

-          6 tsp oil

-          6 cups water

-          1/4 cup bell pepper

-          1/4 cup cilantro

-          1 tsp green chillies

-          1 tsp Methi masala

-          1 tsp cumin seeds

Preparation:

-          In a shallow pan, heat 1/2 tsp oil add chillies and bell pepper.

-          Sauté it for 2 minutes adding salt.

-          Turn off the heat and add cilantro and mix well.

-          In a pan boil 3 cups of water with salt and 2 tsp oil and cumin seeds.

-          Turn off the stove and add rice flour and mix well to make loose dough.

-          In another pan boil 3 cups of water with 2 tsp oil and salt.

-          Turn off stove and add Mug flour and mix well to make loose dough.

-          While making both dough if you see lumps forming, you can easily blend it with hand mixer.

-          Now in cupcakes try place linings

-          Add one layer of mug khichu.

-          Add half tsp of vegetables mix prepared above.

-          Top it with final layer of rice khichu.

-          Smoothen the top with a spoon and polish little oil

-          Bake it at 300 degree to 7-10 minutes.

-          Garnish with oil and methi Masala.

-          Yummy vegetable khichu is ready to serve.

I believe the presence of starters in a meal makes the diner feel so special. Especially on special occasions, when you would like to impress the guests. Just add couple of starters and a single main course with a simple dessert. I sure intend to impress loved ones with this ripe tomatoes filled with planner and served in bread plates.

Ingredients:

-          9-10 ripe round tomatoes

-          150 grams paneer thick shreds

-          1/2 cup of chopped black olives

-          2 tsp of olive oil

-          Salt to taste

-          1 tsp Italian seasoning

-          1 tsp red crushed peppers

-          1 tsp fresh basil leaves finely shred

-          Pickled jalapeno slices

-          9-10 bread slices (of your choice)

-          9-10 cheese slices (of your choice)

Preparation:

-          Preheat oven to 375 degree F.

-          Cut the sides of bread and place them in greased cupcake tray pressing them down to the bottom of cups.

-          Bake for 5-7 minutes until golden and crisp. Remove from tray and store.

-          Slice the top off from each tomatoes and keep the top aside.

-          Scoop out the seeds and pulp from the tomatoes to make them ready for fillings.

-          In a mixing bowl, add paneer and basil shreds, drizzle olive oil and add chopped black olives, Italian seasoning and chilli flakes. Sprinkle salt to taste.

-          Mix everything gently with a spatula and your filling is ready.

-          Now in the greased cupcakes tray, place tomatoes in each cups and fill them with the paneer filling.

-           Put the lid (sliced off top part of tomatoes) back on the tomatoes

-          Bake them for 10-15 minutes until you see the skin softer and creased.

-          Now remove tray from the oven and gently lift one tomatoes with spatula.

-          Place the bread cup back in the tray, and press a cheese slice in the bread cup.

-          Layer couple jalapeno slices and gently put the tomato back in the cup.

-          Repeat the step for each tomatoes and bake for 5 more minutes.

-          Your Red little cups are ready to be served in their bread saucers.

Tips:

-          The step to add bread and cheese is optional. Instead, you can bake the stuffed tomatoes in a casserole and just serve without bread slices.

-          Also, instead of paneer, you can always use cottage cheese crumbles.