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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:
4 bittergourds or karela; peeled and edges cut,
2 large potatoes; boiled, peeled and coarsly diced,
1 large onion; finely chopped,
2 red chillies; finely sliced,
1 tsp mustard seeds,
15-20 curry leaves,
2 tbsp finely chopped ginger,
1 tbsp finely chopped garlic,
1/4 tsp turmeric powder,
Salt to taste,
Water.

For coating-
2 tbsp maida (all-purpose flour),
2 tbsp cornflour,
Bread crumbs,
Salt to taste,
Water.

Other-
Oil for frying.

Method:
Boil water with salt. Roughly peel bittergourd and cut its edges. Make a vertical slit in each bittergourd. Boil in water for 5-7 minutes. When done, drain and rinse with cold water. Then deseed them and apply some salt to them. Keep them aside till you prepare the stuffing.
Heat 2-3 tbsp oil in a skillet (pan) and add mustard seeds and let them splutter. Then add curry leaves, sliced red chillies, garlic, ginger and onion. Saute onion on low-medium flame till it turns pink. Then add diced potatoes and mix well. Cover and cook for 2 minutes, then add salt and mix well. Now let this cook till it turns light brown in color. Then remove from flame and let it cool.
Mix together maida, cornflour, salt and little water to form a batter of dipping consistency. Spread bread crumbs in a plate.
Pour oil for deep frying in a kadhai (wok) and let it heat. Meanwhile stuff the karelas with the prepared stuffing, then dip into the flour batter, then roll into the bread crumbs and coat them properly. Stuff all the karelas similarly. When oil is hot, reduce the flame to medium and then drop all the karelas into the hot oil. Cook them till they turn crisp and golden brown in color. Drain and transfer to serving dish.

Serving suggestion-
Serve these potato stuffed karelas with parathas and dal tadka.

Ingredients:
250 gms paneer, cut into 1/2 inch cubes,
3 tbsp besan(gram flour),
2 tbsp curd,
1/2 tsp red chilli powder,
few drops of orange red colour,
2 small capsicums, cubed,
2 small onions, diced,
1/2 tsp garam masala,
Salt to taste,
1 tbsp lemon juice,
Oil for frying.

Grind to paste-
2 inches ginger,
4 flakes garlic,
1 tsp jeera(cumin seeds),
Seeds of chhoti ilaichi(green cardamoms),
2 green chillies, deseeded,
2 tbsp chopped coriander leaves.

Method:
In a mixing bowl, put besan, curd, red chilli powder, salt, lemon juice and ground paste. Mix well and add the orange red colour only enough to give a good colour to the mixture. Add the paneer, capsicum and onion pieces to this mixture and mariante them till serving time. Before serving, heat oil in a frying pan. Add the paneer, onion and capsicum pieces along with the mixture to the oil. Fry till golden brown in colour. Sprinkle garam masala before serving.

Ingredients:
1 cup boiled vegetables of your choice; drained, dried and mashed well,
2 tbsp khoya (dried milk),
1/3 cup ground dry fruits,
1 green chilli; finely chopped,
1 tsp ginger-garlic paste,
1 tbsp very finely chopped coriander leaves,
Salt to taste,
Freshly ground white pepper to taste,
Cornflour for binding,
Oil for basting (optional).

Method:
Mix together all the ingredients except oil, knead a dough and let it aside for an hour so that all the flavors blend well with the vegetables. Then arrange on skewers, baste with oil if you want and then roast it in the tandoor till it is nice smoky and golden in color. When done remove from skewers, either serve whole or cut into small pieces and serve with green chutney.
If you do not have a tandoor then you can shallow fry them in a pan using less oil. Then prick a fork into a kabab and then roast them over the gas stove on medium flame to get the smoky effect.

Ingredients:
2 chicken breasts (approx 300gms); chopped in even size small pieces,

For marinade-
2 tsp garlic paste,
1 tsp ginger paste,
Salt to taste,
1 tsp red chilli powder,

For gravy-
2 onions; thinly sliced,
1 cup kasoori methi (dry fenugreek leaves); soaked in water for 15 minutes,
4 tomatoes; finely chopped,
1 cup yogurt,
1/2 tsp turmeric powder,
1 tbsp coriander powder,
1 tsp red chilli powder,
2 heaped tbsp garlic paste,
1 tbsp ginger paste,
4 green chillies; finely chopped,
2 tbsp ghee,
Salt to taste.

Whole Garam Masala-
1 bay leaf (tejpatta),
4-5 cloves (laung),
2 sticks cinnamon (dalchini),
3-4 black cardamom (badi elaichi),
3-4 pods green cardamom (chhoti elaichi),
Small piece of mace.

Method:
Heat a pan and melt the ghee. When ghee heats up add onions and fry till they are golden brown. Add little salt to them to help them brown faster. Drain and blend them with little water to nice fine paste. Add cinnamon, black cardamom, green cardamom, little mace, cloves and bay leaf. Let this be on a low flame for few minutes, so that the flavors sink into the ghee.
Beat yogurt, add little salt, turmeric powder, coriander powder, red chilli powder and whisk well.
Then add ginger and garlic paste to the ghee and fry for 2 minutes. Then add drained methi and saute till it is fragrant (cooked). Add yogurt mixture and let it cook for 5 minutes. Then add the chopped tomatoes and let them cook till soft. Then add the brown onion paste. Cook for a while. Then add 4 chopped chillies and 1/2 cup water. Then add marinated chicken, mix and cook for 15-20 minutes or till chicken in cooked. Serve hot with butter roti, parathas or naan.