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This recipe for stuffed paratha is my innovation; with a mixture of Punjabi and Maharashtrian flavor; tried, tested and loved by my family and friends. A healthy and complete food that could be served as breakfast or even as a meal. Ideal food for kids. Hope you all like it.

Ingredients:
For the paratha-
1 huge bunch of methi leaves; washed and finely chopped,
Wheat as required,
1/2 tsp turmeric powder,
2 tsp red chilli powder,
1 tsp dhania-jeera (coriander-cumin) powder,
1 tbsp garlic paste,
1/2 cup yogurt,
Salt to taste.

For the stuffing-
500gms paneer; crumbled,
2 onions,
2-3 green chillies,
Salt to taste,
Oil for tempering.

Other-
Chat masala,
Butter/oil for frying.

Method:
Mix together the ingredients for paratha and knead a tight dough. Add little water only if required. Set it aside for at least 30-40 minutes.
Meanwhile to prepare the stuffing, grind together onions and green chillies till fine. Then heat little oil in a kadhai (wok) and add ground onion and chilli and roast till onion changes it color. Then add the crumbled paneer, salt and cook on low flame till all the moisture has dried up. Keep stirring occasionally so that it doesnt turn brown and stick to the bottom of the kadhai. When the stuffing is ready and dry, remove from flame and let it cool.
Make small balls (little bigger than a lemon), dust with flour and roll into small puris (circles). Stuff in a spoonful of paneer filling and bring together the edges of the puri to meet and seal well. Again dust with flour and roll into parathas.
Heat a tava (griddle) and place a paratha on it. Pour a spoonful of oil on the sides of the paratha and over it, spread and roast the paratha from both sides till crisp and nice golden brown in color. Similarly prepare all the stuffed parathas. Sprinkle chat masala over it and serve with butter, yogurt, pickle, chutney or ketchup.

Ingredients:
For the marinade-
2 boneless and skinless chicken breasts; chopped into 2″ chunks,
1/4 cup white wine/wine vinegar,
2 tbsp lemon juice,
1/2 cup olive oil,
1 small onion; finely chopped,
1/2 tsp dry mixed herbs,
5-6 garlic cloves; minced,
A pinch of salt,
Freshly ground peppercorns to taste,
1 green pepper, deseesed and coarsely chopped,
2 onions; quartered,
2-3 tomatoes; quartered.

Other-
Skewers,
Olive oil for basting.

Method:
Mix together all the ingredients for the marinade with the chicken and let it marinate for at least 3-4 hours in the refrigerator.
Arrange the vegetables and chicken one by one and alternately on the skewers. Baste them with some olive oil. Grill for 10-15 minutes till chicken cooks.

Ingredients:
4 bananas; sliced,
1 box vanilla wafers,
2 cups whole fat milk,
2 tbsp unsalted butter; softened,
2 egg; yolks separated from whites,
A pinch of salt,
1/3 cup flour,
1 sugar,
1 tsp vanilla extract,
1/3 cup caster sugar.

Method:
Preheat the oven to 425 d F (200 d C) Heat a pan, melt the butter and then add 1 cup sugar, flour, egg yolks, milk and salt to it. Whisk them together and cook on medium flame for around 10 minutes. Keep whisking continuously and cook till nice thick custard is formed.
In an baking dish, spread the vanilla wafers, then layer half of the banana slices.
When the custard thickens add vanilla extract. Then pour half of the custard on the layered wafers and bananas. Repeat this with the remaining banana, wafers and custard.
To prepare the meringue, put the egg whites and caster sugar into the electric mixer and continue to blend it till nice thick meringue is formed. The consistency must be stiff and peaks should be formed when you dip a spoon and scoop out of it.
Spread this meringue topping over the custard layer and bake in the oven at 425 d F (200 d C) for around 5 minutes. Your dessert is ready to be served.

The standard measurement for the recipe of prashad is 1 1/4 be it in cups, grams or kilos.

Ingredients:
1 1/4 cup sooji or rava, (not very fine),
1 1/4 cup hot milk,
1 1/4 cup sugar,
1 1/4 cup ghee,
1 1/4 banana,
1/4 tsp elaichi (green cardamom) powder,
Dry fruits as per taste,
1 tbsp kishmish (raisins),
1 tbsp charoli (chironji),
Few strands of kesar.

Method:
Melt half ghee into a pan and roast the sooji on low flame, stirring occasionally, until it becomes fragrant and very light brown in color. Dissolve kesar with little hot milk and keep aside. Then add hot milk and mix properly. Do not add water. Cook for 2 minutes and then add remaining ghee and kesar to it. Give it a nice stir and then again cook for 2 minutes. Now add sugar and keep mixing till the sugar dissolves. Add elaichi powder, raisins, chironji, dry fruits and chopped banana, mix, cover with a lid and cook for 2-3 minutes. Uncover stir and again cover and cook for 2-3 minutes. Prashad is ready.

NOTE:
Do not add water in this recipe.

Ingredients:
250 gms red chana (red gram or chickpeas); soaked overnight.
3 large potatoes; boiled and diced,
1 tsp rai (mustard seeds),
1/4 tsp heeng (asafoetida),
2 tbsp red chilli powder,
1 1/2 tsp dhania-jeera (coriander-cumin) powder,
Salt to taste,
1/2 tsp chaat masala,
2 tbsp tamarind paste,
1 small tomato chopped,
1 small onion chopped,
Coriander leaves to garnish,
Oil for frying.

Method:
Boil the chana with little salt till it is soft.
Mix 1 tbsp red chilli powder, asafoetida and salt with water to form a thin paste. Heat oil in a pan, add this red chilli paste and then add boiled potatoes, mix well, cover and cook for 2-3 minutes, stirring occasionally.
Heat 2-3 tbsp oil in a pan, add mustard seeds and let them splutter. Then add heeng, 1 tbsp red chilli powder, dhania-jeera powder, mix and add onion, tomato, chana. Then add salt, stir well, cover and cook for 3-4 minutes. Then remove from flame. Mix together chana and potatoes, sprinkle chaat masala, tamarind paste and coriander leaves. Mix and serve.