EGG KATHI ROLL

Ingredients: 
Chappathis - 2

For Stuffing
Eggs - 3
Capsicum- 1
Onion - 1
Cabbage - 2 tbsp (chopped)
Chilli flakes - to taste
Salt
Tumeric Powder -  1/4 tsp

Method:
Beat eggs with all the raw vegetables and add chilli flakes, salt and tumeric powder.
Pour oil or ghee in a pan and scramble the eggs and vegetables together. Place this stuffing on the chappathis and roll.
Serve hot with raw onion rings.

TOMATO CHICKEN.

Ingredients:

Chicken - 1/2 kg
Chopped tomatoes - 6 big size
Ginge garlic paste - 1 tsp
Chilli powder - to taste
Turmeric powder - 1/4 tsp
Bay leaf - 1
Star anise -1
Salt and curry leaves.

Method:

Pour oil. When heated add bay leaf, star anise and fry it 10 seconds, then add chopped tomatoes. Saute it for a few minutes and then add ginger garlic paste, chilli powder, turmeric powder, salt and saute the masala nicely. Now add the chicken pieces and mix it till all the masala sticks on to the pieces. DO NOT ADD WATER. Close it with lid and let it cook with the tomatoes. Keep the flame very low and fry it till it's done. Finally garnish it with curry and coriander leaves.

 RAMZAN RUMANI SWEET
INGREDIENTS[measurement for four servings]
Rumani semiya- one roll
Brown sugar- one small cup
Water-1/4 cup
Chopped nuts-one tablespoon
Ghee - for deep frying and use the same ghee for roasting the nuts.
METHOD
1.Deep fry the semiya roll and keep it aside
2.Make jeera as like for jamun
3.Roast the nuts and keep aside.
4. Immerse the fried rolls in hot jeera and garnish it with the nuts.
5.Close it with a lid and then after sometime keep it in fridge.
6. Can reheat if you want it hot or add add milk for better taste.
7. Some people add condensed milk instead of jeera and you can add kova in the hot jeera for a different taste.

MOCHAI PARUPU GRAVY
INGREDIENTS
Mochai parupu -1/4 kg
Onion -3[2 for grinding and 1,sliced]
Tomato -2[1 for grinding and 1,chopped]
Ginger garlic paste - 1tspn
Chilli powder -to taste
Coconut paste - 4 to 5 tbspn[ depends how thick or thin you want the gravy]
Salt - to taste
Cinnamon - 2[one inch bit]
Elachi - 2
Saunf - few[optional]
Curry and corinder leaves - one tbspn[chopped finely]
Turmeric powder -1/4 tspn
Oil - 1tbspn
Curd - 2tbspn


METHOD:
1.Grind 2 onions and tomato to a fine paste.
2.Grind coconut to a fine paste.
3.Heat oil in a pan and season it with cinnamon and elachi.
4.Add the sliced onions and chopped tomatoes.
5. Saute it till it turns to slightly brown.
6.Now add the grounded paste.
7.Fry it for a minute
8.Then add the chilli powder. turmeric powder,salt and ginger garlic paste.
9.Fry it for another one minute.
10,Now add the mochai parupu and curd and required amount of water.
11.Mix everything together and close it with a lid till the mochai parupu is cooked.
12. Finally add the coconut paste ,curry and coriander leaves.
13.Again close it with a lid for a minute and bring the gravy to a boil.
14.Serve this gravy with rice,idly,dosa or chappatis.

MISTHI DOI
INGREDIENTS      

Milk -1/2 l
Jaggery-150 gms
Curd- 1tspn
Pista -few[chopped finely]
Saffron -a pinch
Elachi powder - 1/4 spn
Rose petals -few

METHOD:
1.Heat milk in a heavy bottom vessel until it becomes thick.
2. Melt jaggery with 5ml of water.
3.Now add the jaggery to the boiling milk and stir well[optinal is,you can add elachi powder]
4. Cook for 5 minutes and let it cool,till its slightly warm.
5.Stir it with 1 tspn curd and pour it to a clay or terracotta pot.
6.Close the pot with a cloth and tie it tightly.
7.Keep it out for 5 to 6 hours.
8.Then leave it in the fridge..
9.Garnish it with chopped pista,saffron and rose petals.
10.Serve chill.

WATERMELON PUDDING
INGREDIENTS
Watermelon juice -one glass
Corn flour powder -3 to 4 tbspn
Water -half glass
Cinnamon - one inch piece
Brown sugar - to taste
Butter - 1/2 tspn

METHOD:
1.Keep half glass watermelon juice in stove.
2.Dissolve the corn flour powder in water.
3.Add brown sugar and the cinnamon stick  to the juice and let it boil.
4.When it is boiling,remove the cinnamon stick and then  slowly pour the corn starch and keep stirring it continuously without leaving any lumps.
5.Now add butter and keep stirring till it becomes thick.
6.Finally pour it in  greased moulds and leave it to cool to room temperature.
7.Then refrigerate the pudding till serving.

MUGHALAI CHICKEN PARATHA WITH BURANI RAITHA

INGREDIENTS FOR 3 PARATHAS
Boiled and scrambled chicken-1/4 kg
Onions-one [medium size] finely chopped
Green chillies-2,finely chopped
Coriander leaves-0ne tbspn[finely chopped]
Ginger garlic paste - one tspn
Chilli powder-1/4 tspn
Turmeric powder-1/4 tspn
Garam masala powder-1/2 tspn
Salt- to taste
Ghee - one tbspn
Wheat flour-required amount you take for normal parathas
Muslin cloth- to cover the dough
Oil-one tspn

METHOD:
1. Boil the chicken with salt,let it cool and patiently shred the pieces into small bits
2.Oil the pan,saute the onions,chillies.ginger garlic paste for a minute.
3.Add chilli powder.salt ,garam masala  and fry for another minute.
4.Now add the shredded pieces, coriander leaves and one spn of lemon juice.
5.Mix everything together and keep aside for stuffing
6.Make the dough as the way you make for usual parathas and close it with a muslin cloth for 1/2 an hour.
7.Make small balls and roll into medium size parathas.
8.Keep the stuffing in the center and fold it to a square shape.
9.Gently and carefully roll it in square shape.
10.Roast it both sides with ghee and serve hot with burani raitha.

BURANI RAITHA
INGREDIENTS
Thick curd-one cup
Garlic-one tspn[chopped very finely]
Chilli powder-to taste
Dry kasuri methi leaves -1/2 spn.
Salt - to taste
Oil -1/2 tspn

METHOD:
1.Oil the pan .add chilli powder and fry it for asecond.
2.Then add the chopped garlic,salt and kasuri methi.
3,Fry it till the garlic turns into slight brown color.
4.Switch off and let it cool.
5.Mix it with curd just before serving.