foodatarian.com

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:
For the cover-
1 cup wheat flour (atta),
2 cups maida (refined wheat flour),
1 potato; boiled and grated,
Salt to taste,
2 tbsp oil,
Water.

For the stuffing-
500gms boneless chicken breasts; cut into 1/2 inch pieces,
2 medium onions; ground to paste,
1 1/2 tbsp ginger-garlic paste,
3 tbsp tomato puree or 1 medium size tomato - chopped,
1 tsp red chilli powder,
1 tbsp lemon juice,
Salt to taste,
Oil.

For green chutney-
2 cups pudina or mint leaves,
1/2 cup coriander leaves,
1 green chilli,
Salt to taste,

Other-
2 eggs; beaten
2 onions; halved and sliced,
Lemon juice as per taste.

Method:
Knead a dough by mixing all the ingredients for the cover and set aside till the stuffing is prepared.
Heat 2 tbsp oil in a pan, add onion paste and let it fry on low-medium flame till it turns pink. Then add the ginger-garlic paste and tomato puree and let it fry for 3-4 minutes. Now add red chilli powder, and chicken pieces, mix well, add little water, cover and cook till chicken is tender and soft. Then add salt, mix and remove from flame. Sprinkle lemon juice and set it aside.
Prepare the green chutney by mixing all the ingredients together and grind to paste using little water.
Make small balls of dough and divide the stuffing into equal portions. Heat a tava/griddle. Roll each dough ball into chapati/roti and place it on the tava. Let it roast well from one side, then flip over and let the other side roast properly. Now spread little beaten egg on the top, sprinkle some oil and flip over. Press with a spatula and let the egg cook. Similarly prepare all the rotis.
To prepare the roll, place a egg-coated roti in a plate, spread the green chutney, place a portion of stuffing in the centre and spread properly. Top with onion, some lemon juice,
roll and serve.

Ingredients:
3 corn cobs,
1/2 cup chana dal (gram) soaked for 4-5 hours,
2 tbsp rice flour,
4 green chillies; finely chopped,
1 tsp ginger-garlic paste,
1/2 tsp garam masala,
1/2 tsp jeera (cumin) and dhania (coriander) powder,
1/4 cup dessicated coconut,
Salt to taste,
1/2 cup chopped coriander leaves,
Oil for frying.

Method:
Grate the corn cobs or separate corn and then grind them. Add all the ingredients together and prepare small kebabs. If the dough is not tight enough then add more rice flour. Heat oil in a kadhai or a pan and fry these kebabs on a low-medium flame. Else if  you have a tandoor then grill these kebabs by putting them on skewers. You can also bake them in a microwave. Serve with chutney or ketchup.

250gms mutton kheema (lamb mince),
1 tsp garam masala,
1 tsp ginger; finely chopped,
1 tsp garlic; finely chopped,
1 tsp finely chopped green chillies,
1 tsp lemon juice,
1/2 tsp pepper powder,
Salt to taste,
Chat masala powder.

For the coating-
Boiled egg white,
1 green bell pepper (capsicum),
1 red bell pepper,
Chopped coriander leaves,
1 tbsp chopped mint (pudina) leaves,
1 egg; beaten.

Method:
Add garam masala, red chilli powder, garlic, ginger, green chillies, 2 tbsp oil to mutton kheema and mix well and let it marinate for 15 minutes. Then add salt , mix and set aside.
In a plate spread the crushed egg white, coriander leaves, colored capsicum, mix well. Heat oil in a kadhai (wok) for deep frying. Make elongated kababs of the mince, roll them into this mixture to coat well, then dip them into the beaten egg and drop them into the kadhai. Reduce the flame to low and place these kababs on the pan. Cook them for 10-15 minutes on low flame till the mince is cooked and kababs are brown and crisp.

Ingredients:
4 chicken drumsticks (legs),
2 tbsp lemon juice,
1/2 tsp red chilli powder,
1 green chilli, deseeded and finely chopped,
1/2 cup thick curd (curd that is hung in a muslin cloth for 20 minutes),
2 tbsp cream,
1 egg, use only as much required,
1 tbsp cornflour,
1 tbsp ginger-garlic paste,
1 tbsp chopped coriander,
Salt to taste,
Oil.

Method:
Wash the drumsticks, pat dry and then make slits or give small cuts on each side of the drumstick. The slit should not be
very deep. Then spread lemon juice, red chilli powder and some salt and marinate for 30 minutes. Meanwhile prepare another marinade by mixing all the other ingredients except oil. Marinate chicken in this marinade for 4-5 hours or more in the refrigerator, the more the better. You can also marinate it overnight in the refrigerator. While preparing, preheat the oven at 160 degrees C for 20 minutes. Then grease the grill and cook the chicken while basting it will oil at intervals, till its cooked i.e. for around 15-20 minutes. Season it with some chat masala and lemon juice and serve with mint coriander chutney.