Ragi stuffed paratha

Ingredients

Grated carrots 1/2 cup

Boiled mashed potato 1/2 cup.

Green chilles finely chopped as required

coriander leaves chopped 2tsp

Garam masala as required (optional)

Salt as required.
Oil 1 tbl spoon.

Preparation

Heat tea spoon of oil, fry the green chilles and carrot.

Add the salt, stir fry till all the water content in the carrot evaporates.

Add the mashed potato, coriander leaves and gram masala, stir till everything gets mixed evenly.

Ragi Dough Preparation

Ragi flour 4tsp

Besan flour 2tsp

Lemon juice 1tsp

Salt as required

Fry ragi and besan flour, when the flour is warm add salt, lemon juice;

Make a dough with warm water.

Paratha preparation

Divide the dough to lemon sized ball and the stuffing slightly bigger than ragi dough.

Divide a lemon sized ragi dough into two parts.

Flatten slightly both the parts in a oil greased plastic sheet.

Place the stuffing between two slightly flatten ragi dough.

Roll together all the 3 layers and shallow fry them on tava.

Serve with raitha of your choice.

Chicken Patties

Chicken Patties

Ingredients

Finely chopped boneless chicken 1 cup

Potato 1 small - boiled

Turmeric powder 1/4 tsp.

Garam Masala 1/2 tsp

Pepper powder 1/2 tsp

salt as required

oil 1tbsp

chopped coriander leaves.

Preparation

In a pan add 1tsp oil, add chicken, salt, turmeric powder and pepper.

Fry till the chicken is cooked fully mix the chicken with boiled potato, coriander leaves and garam masala.

Mash till the whole mixture becomes a soft dough.

Divide it to 8 balls, flatten them shallow fry on tava, with little oil.

Serve hot with tomato ketchup

Kandvi

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Ingredients

Besan flour 1 cup

Sour buttermilk 1 cup

Green chillies 3nos
Ginger 1inch cube
Turmeric powder 1/4 tsp
tamarid/lemon juice if required
Salt
white til 1 tsp
grated coconut 2tsp
chopped corianger leaves 2tsp

Preparation
Make a paste of green chillies and ginger. Mix Besan, butter milk, salt, turmeric powder, ginger-chilli paste without any lumps. Heat the mixture in a pan till paste consitency. Spread this in a plate or aluminium foil. Cut them along one direction. Make a roll from each long strips.
Heat oil, splutter mustard and til. Garnish the rolls with the seasonings, coriander leaves and coconut.

Kothu Paratha

Ingredients

Onion 1 finely chopped

Tomato 2 finely chopped

Green chilles 3 chopped

Chilli powder 1/2 tsp

Garam Masala 1/2 tsp

Salt as required

oil 2 tsp.

Chopped coriander leaves

Frozen Parathas 3nos thawed and cut in pieces.

Preparation.

Add oil in kadai, fry green chillies, onions. When onion turns brown add tomatoes, stir till the tomatoes becomes mushy, add chilli powder, garam masala, salt, cut parata pieces. Stir till masala gets coated with the pieces and becomes dry. Garnish with coriander leaves.

Spinach-Veg Stuffed Paratha

Ingredients
Grated carrots 1/2 cup
Grated cauliflower 1/2 cup
Boiled mashed potato 1/2 cup.
Green chilles finely chopped as required
Garam masala as required (optional)
Salt as required.

Oil 1 tbl spoon.

Preparation
Heat tea spoon of oil, fry the green chilles and carrot.
Add the salt, stir fry till all the water content in the carrot evaporates
Add the mashed potato and gram masala, stir till everything gets mixed evenly.

Dough preparation
Spinach 2 cups washed throughly
Wheat flour as required
salt as required

cook the spinach in a pan, draining all the water. Run the cooked spinach through the mixer, use this spinach puree to knead atta instead of water.

Paratha Preparation
Divide the dough and stuffing to lemon sized ball.
Flaten the atta into small chapathis.
Keep the stuffing in middle f chapathi, wrap the chapathi around the stuffing to make a ball.
Roll the balls and shallow fry them on tava.

Variations: other vegetables which I have used grated beetroot, chopped spinach, radish.

Drumstick Chicken Fry

Ingredients
Chicken leg pieces 2
Lemon juice or curds 1 tbsp
Turmeric powder 1 tsp
Chilli powder 1 tsp
Chicken fry mix 1tsp
salt as required.
oil 2 tsp.

Preparation
Poke the chicken legs with a fork, in couple of places, Mix all the ingredients and marinate for an hour.
Shallow fry the chicken in medium flame, till the chicken gets cooked.

Pepper Cauliflower

Ingredients

Cauliflower cut in small pieces 1cup

Mini Pepper/Capsicum, cut 1/2 cup

Turmeric powder 1/4tsp

Pepper crushed as required

salt as required

Mustard 1/4 tsp

Jeera 1/4 tsp

Curry leaves

Oil 2tsp.

Preparation

In a pan heat oil, splutter mustard and jeera with curry leaves. Add the cut cauliflower, turmeric powder, salt and stir in high flame, once the water content evaporates add the mini pepper and crushed pepper powder. Fry till cauliflower and mini pepper gets cooked.