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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: Serves 2
1/2  packet Whole wheat spaghetti
2 onions; chopped,
4-5 cloves garlic, chopped,
2 boneless and skinless chicken breasts, (or Ham or bacon if you like),
2 eggs; beaten,
8-10 peppercorns; crushed,
1/4 cup grated Parmesan cheese,
1-2 tbsp chopped fresh parsley,
Salt to taste,
Olive oil.

Method:
Boil water and cook the spaghetti into the pan and add 1 tbsp oil to it. Or follow the instructions given on the packet.

Heat 2 tbsp olive oil in a pan and add the chopped onions to it. Add garlic and let it fry for few minutes. Add the chicken chunks and let them cook till tender. Season with salt.
Drain the spaghetti and transfer in to the serving dish. Whisk the eggs with pepper and pour into the spaghetti. Then add the spaghetti to the chicken and mix well. Remove from flame and add parsley and grated cheese.

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

This festive season of ‘Navratri’ try this fruit raita and stay healthy.

Ingredients: (Serves 2)
2 cups seasonal fruits (banana, grapes, pomogranate, apples, pears, papaya, etc); diced,
2 cups yogurt/curd, (low fat if you are dieting)
2 tsp sugar (or as per taste,
A pinch of rock salt,
1/2 cup dry fruits (split or broken cashew nuts, pistachios and walnuts),
2 tbsp raisins,
1/4 tsp roasted cumin powder (optional).

Method:
In a large mixing bowl, whisk egg with sugar until creamy. Then add fruits, dry fruits, raisins, to it and mix well. While serving transfer to serving bowls and sprinkle rock salt and roasted cumin powder on the top.