Ingredients 100 gms� � � � � � � � Cottage Cheese 80 gms� � � � � � � � � Baby Spinach 20 gms� � � � � � � � � Parmesan Cheese 200 gms� � � � � � � � Button Mushroom 50 gms� � � � � � � � � Cashews 75 gms� � � � � � � � � Bell Peppers 50 gms� � � � � � � � � Cherry Tomatoes 200 gms� � � � � � � � �Purpose Flour 50 gms� � � � � � � � � Onions 20 gms� � � � � � � � � Red Chili 100 ml� � � � � � � � � �Oil Method For the filling:

• Heat oil in a pan and add cottage cheese, chopped baby spinach and green chilies.
• Cook until onions become pink in color. Add red chili to it.
• Add cottage cheese and cook for 1-2 min. Cool the filling.
• Keep in mind not to overcook the filling.

For the covering:

• Purpose flour kneaded with cold water
• Now take a big portion of kneaded flour and roll to make thin and big sized roti.
• Cut out circles with the rim of a glass and keep them aside. Make circular �small rotis� of equal size.
• Fill 1 tbsp of the filling in small rotis, join the corners and give them shape, steam them for 5-6 min on high flame.
• Serve as it is or with a choice of your relish.

Ingredients for Mushroom Chili 400 gms� � � � � � � �Button Mushrooms 200 gms� � � � � � � �Capsicum 2 nos.� � � � � � � � � �Onions (medium sized) 2 nos.� � � � � � � � � �Ginger 6 flakes� � � � � � � � �Garlic 4tbsp.� � � � � � � � � �Oil 1 tsp.� � � � � � � � � � Chili Powder 2 tsp.� � � � � � � � � � Dark Soy Sauce 2 tsp.� � � � � � � � � � Vinegar 1 tbsp.� � � � � � � � � Corn Flour 1 cup� � � � � � � � � � Water To Taste� � � � � � � � Salt Method for Mushroom Chili

• Cut the mushroom into half.
• Cut capsicum into halves, remove the seeds and slice into thin strips
• Heat 4 tbsp. of oil to fry the ground paste
• Add garlic chili sauce � cup water, simmer till almost dry
• Add capsicum, mushrooms and salt, pepper and cook on low flame
• Vegetables turn tender crisp.
• Add soya sauce and vinegar mix corn with water.
• Bring to a boil simmer for one minute
• Serve mushroom chili with paneer potli