Ingredients

2 big Brinjal cut into rounds

2 tsp chilli powder

1/2 tsp turmeric powder (haldi)

1 tbsp lemon juice

1/4 cup besan (bengal gram flour)

salt to taste

2 tsp oil for greasing and cooking

Method

Combine the chilli powder, turmeric powder, lemon juice, besan, salt and 2 tbsp of water in a deep bowl and mix well.

Add the baingan slices and mix well. Keep aside. Preheat the oven to 400 degrees. Line up the slices in a baking tray and cook for 25  minutes.

Contributed by Vandana Sharma

1/2 cup besan

1/2 cup sooji

1/2 cup ghee(or less)

2 cups of sugar

Toasted nuts

Cardamom

Roast all three to golden light brown. Put aside.Now roast 2 cups of sugar or ( 1/2 cup) more if you want to make it sweeter and give the halwa a radiant appearance in 2 spoons of ghee for 3 minutes. Add 3 cups of water and make golden syrup by boiling it.Mix the toasted besan,sooji mix in the syrup till all is absorbed. When the halwa starts to leave the pan consider it done. Add powdered cardamom and toasted nuts of your choice

1 cup chickpea flour (also called garbanzo flour or gram flour or besan)

1/2 cup tofu

1 1/4 cup water

1/2 teaspoon ginger paste

1/2 teaspoon garlic paste

1/2 teaspoon turmeric powder

1/8 teaspoon asafoetida

1/2 teaspoon vegetable oil

1/2 teaspoon cumin or carom (ajwain) seeds

1 green or red chilli finely chopped

salt

Oil for cooking crepes

In a mixing bowl, add the tofu, and all other remaining ingredients except oil. Whisk till everything is combined. The batter should be like dosa batter.

Heat a non-stick pan. Pour a ladle of batter on the hot pan. Using the ladle or back of a spoon, spread the batter around to form a thin crepe. Drizzle about 1/2 teaspoon oil over the crepe. Cook on medium heat for about 1 minutes or till the bottom side is golden and sides start to crisp. Using a spatula, flip the crepe over and cook the other side till golden. Serve hot.