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Ingredients:
For the paratha covering-
2 cups whole wheat flour (atta),
1 cup maida,
Salt to taste,
2 tbsp melted ghee,
Water for kneading.

For the kheema stuffing-
500gms minced chicken or mutton,
1 onion; chopped,
1 tomato; finely chopped,
Few mint leaves,
1/2 cup chopped coriander leaves,
1 tbsp ginger-garlic paste,
1-2 green chillies, finely chopped,
2 tsp dhania (coriander) powder,
1 tsp jeera (cumin) powder,
1 tsp garam masala,
Salt and Red chilli powder to taste,
Oil for frying.

Method:
Combine all the ingredients for the paratha covering and knead a dough. Use little oil to knead the dough when it is almost ready.
To prepare the kheema stuffing, heat some oil in a pan, add onion and saute till it turns transparent. Add ginger-garlic paste to it and fry for 2 minutes. Then add green chillies, all the spices, mix well. Now add the mince and again mix. Cover and cook till meat is tender and fully cooked. Uncover and add chopped mint leaves and coriander leaves. Add salt, mix well and remove from flame. Let this mixture cool down before you start making parathas.
Make small balls (you make for any paratha) and roll into small puri. Then fill it with a spoonful of stuffing and seal this puri properly. Then dust with flour and roll into paratha. Heat a tava (griddle) and place a paratha on it. Apply some ghee/oil/butter on the top side evenly and then flip it over. Apply some ghee/oil/butter on the other side and roast the paratha evenly from both the sides. Serve hot parathas with any curry or butter.

Ingredients:
4 chicken breasts (boneless and skinless),
1/4 cup lightly roasted sesame seeds,
1/4 cup parmesan cheese,
2 tsp dried mixed herbs or Italian sesoning,
1 tsp garlic salt,
1 cup bread crumbs,
1 egg; beaten.

Method:
Preheat the oven to 350-400 d F or 175-200 d C.
Combine all the ingredients except egg, in a shallow dish. Then dip each chicken breast into the egg and then into the bread crumb and cheese mixture to coat well and arrange into a baking dish. Then bake the chicken for 15-20 minutes in the preheated oven. The chicken should turn nice golden brown in color.

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.

Fried Chicken Drumsticks with crispy texture of bread crumbs.  

Ingredients:
For the marinade-
4 chicken drumsticks (legs),
1 tbsp lemon juice,
1 tbsp ginger-garlic paste,
1/4 tsp turmeric powder,
1 tsp red chilli powder,
1/2 tsp roasted cumin (jeera) powder,
2 tbsp yogurt, beaten,
Salt to taste.

For coating-
Bread crumbs,
1 egg; beaten,
Salt to taste.

Other-
Oil for frying.

Method:
Make slits to the drumsticks so that marinade penetrates deep into the chicken. Mix together all the ingredients of marinade and apply properly to the drumsticks. Let the chicken marinate for atleast 2-3 hours. For best results marinate overnight in the refrigerator.
Heat oil in a frying pan on medium flame. Spread the bread crumbs in a shallow dish. Dip wach drumstick into the egg and then roll into the bread crumbs to coat well, then again dip into the egg and then roll in the bread crumbs. Coat all the drumsticks similarly and then place them in oil. Reduce the flame and let the chicken cook. Keep stirring occasionaly to fry the chicken evenly from all sides. When the drumsticks have cooked and are nice brown in color, drain on absorbent paper towel and serve hot.

Ingredients:
3-4 chicken drumsticks,
1/2 tsp dried rosemary,
1/2 tsp dried thyme,
1/2 tsp dried marjoram or oregano,
Salt and pepper to taste,
1 tbsp plain flour or any other flour,
1 egg, beaten,
1/2 cup dried breadcrumbs,
Butter or vegetable oil for frying.

Method:
Marinate the chicken with salt and pepper for 1/2 an hour, if you like.
In a shallow bowl combine breadcrumbs, herbs, salt and pepper (add less when you marinate the chicken with salt and pepper). Place the flour in a plate. Add a pinch of salt and few drops of oil to the beaten egg. Add butter/oil in a heavy bottom frying-pan on medium flame.

Now roll each drumstick in flour and shake well to dust away the extra flour. Then dip each drumstick into the egg and then into the breadcrumbs. Coat it properly with the crumbs and then place into the pan. Fry the drumsticks on low-medium flame for 15-20 minutes or till the chicken has cooked* and has turned brown from all the sides. Drain and place on absorbent paper towel. Serve hot with assorted vegetables or rice.

* To check is the chicken is cooked, prick a fork into the chicken and feel if it is tender or hard. Another best check would be to taste a piece