This mixture can be used to make thin pancakes

If required, sprinkle very little cold water just to get the consistency right.  This mixture can be used to make thin pancakes on a nonstick pan.  Add finely ground almonds to the mixture. Roll out the dough on a lightly floured surface to 3 mm thick sheet; use a round cutter to cut. Now, bake them in an oven or sauté them over a nonstick pan with a little drizzle of olive oil to make the outer cover crispy. Sprinkle vanilla essence and gently mix to make a dough.Brown Rice Vegetable rollsIngredients  Brown Rice 200 gm  Water 250 ml  Salt to taste  Tomatoes 100 gm (chopped)  Cottage cheese 20 gm  Broccoli 20 gm  Zucchini 10 gm  Bell pepper 10 gm  Onion 10 gm (chopped)  Baby corn 10 gm (chopped)  Basil leaves 1 gm (chopped)  Chilli flakes 1 gm (chopped)  Garlic clove 2 gm (chopped)  Olive oil 10 mlMethod In a pan, heat the olive oil and add chopped garlic, onion, basil and chopped tomatoes.— Recipes courtesy: Dhaval Ajmera,executive chef, at a five star hotel.  Season the mixture and let it cool.Oats and Peanut Butter WaffleIngredients(20 cookies)  Oats 500 gm  Peanut butter 100 gm  Baking powder 20 gm  Honey  80 gm  Milk    500 ml  Eggs    5 whole  Fruits - finely diced. Let it ferment overnight.  Let it simmer. Add https://www.gumancangfood.com/ salt and water with little sugar.  Serve with your choice of green leaf salad.  Now, add dollops of cream butter and mix the above mixture. Roll them together and seal the ends.  Grind the brown rice into a fine powder. Serve.Method  Sieve millet flour along with jaggery powder (as per  prescribed quantities) in a mixing bowl.  Arrange the cut cookies on a greased baking tray and bake it for 30 minutes or until light golden brown colour at 1800 C.  Once baked, cool and garnish with sliced almonds. Now, add finely chopped vegetables.  Reserve them and spread it, with the above made vegetable mixture