foodatarian.com

Ingredients:
1 cup finely chopped methi (fenugreek) leaves,
1 cup wheat flour,
2 tbsp gramflour (besan),
1 onion; grated,
1 green chilli; deseeded and finely chopped,
1/4 tsp turmeric powder,
1/2 tsp red chilli powder,
1 tsp ginger-garlic paste,
1/4 cup white til (sesame seeds),
Salt to taste,
Oil for kneading and frying,
Water.

Method:
In a large mixing bowl, combine washed and chopped methi leaves, onion, green chilli, flours, turmeric and red chilli powder, salt, 1 tbsp oil and mix well. Now slowly add water (little at a time) and knead a dough. Set it aside for 15 minutes. Then make medium potato size balls, roll a small round, using rolling pin and flour for dusting. Apply little oil or ghee and fold it into semi-circle. Then again apply some oil and fold into triangle. Dust with flour and start rolling. Now sprinkle some sesame seeds on the board and some on the top portion of the paratha, press with your fingers and roll into a paratha.
Heat a griddle, grease with some oil, place the rolled paratha, put some oil from its sides. Let the paratha cook well from both sides similarly and then serve hot with yogurt, butter or ketchup.

Ingredients: (Serves 1)
Breakfast bread,
2 eggs,
1/4 cup milk,
1/4 cup grated cheese,
Salt and pepper to taste,
A pinch of chilli flakes,
1 tbsp olive oil,
Tomato ketchup or any hot sauce.

Method:
Beat eggs, add salt, pepper, chilli flakes, milk and cheese and whisk well. Heat a pan, add olive oil and pour the egg mixture. Let it cook for few minutes, and then using a spatula lift and stir to scramble the eggs and continue doing the same till cooked properly.
Spread ketchup or sauce on the bread, fill it with the scrambled eggs and serve.

TIP:
This can be served as a healthy breakfast or pack in your kid’s lunchbox.

Ingredients: (Serves 2)
4 eggs,
3 sausages; fried/grilled and chopped, (optional)
3 tbsp chopped green or red onion,
1 small tomato; chopped,
1 small green bell pepper (capsicum); chopped,
3-4 mushrooms;  sliced and diced,
Salt and pepper to taste,
Chilli flakes to taste,
3 tbsp grated cheddar cheese,
2 tbsp cream or half-and-half,
Olive oil for frying.

Method:
Beat the eggs in a bowl and whisk them nicely by adding the cream/half-and-half, salt, chilli flakes and pepper. Meawhile, heat a pan, add little oil and fry lightly the mushrooms till they are cooked. Drain and remove.
Heat a skillet and grease with some oil. Pour the egg mixture on it to prepare one omelet and reserve equal amount to prepare another. Spread the egg properly on the skillet. Then sprinkle half of all the vegetables and sausages reserving half for the second omelet. Cover and let it cook on low flame. Uncover and check if the bottom and the top of the omelet is cooked. Then sprikle cheese over it and fold in half. Prepare the other omelet similarly and serve as breakfast or even as a meal.

TIP:
Since this is a garden omelet sausage is an optional ingredient. But it tastes more delicious with the sausage, believe me!!

Ingredients: (Makes around 5-6 small parathas)
1/2 cup leftover dal (any prepared dal like moong, tuvar, etc.),
1 tbsp gramflour (besan),
Wheat flour as required,
1 tsp ginger-garlic paste,
1 small chilli; finely chopped,
1/4 tsp turmeric powder,
1/2 tsp red chilli powder,
1/2 tsp roasted cumin (jeera) powder,
3/4 tsp coriander (dhania) powder,
2 tbsp chopped coriander leaves,
Salt to taste,
Oil for frying.

To serve-
Yogurt or any chutney of your choice.

Method:
In a large mixing bowl combine your leftover dal, ginger-garlic paste, chilli, turmeric and red chilli powder, cumin and coriander powder, coriander leaves, salt and mix well. Now add besan and slowly add wheat flour little at a time. Keep mixing and knead a dough. Add wheat flour as needed. Also add 1 tsp oil while kneading the dough. When dough is ready, apply some oil to your palms and knead well. Set this dough aside for at least 30 minutes.
Later make bigger balls than the size of a lemon, dust with flour and roll parathas. Heat a griddle, apply little oil or butter and roast the parathas from both sides till they are cooked from all sides.
Serve with yogurt (curd) or chutney.

Ingredients:
4 boneless chicken breasts,
4 flour tortillas or bread,
1/4 cup ranch salad dressing,
1/2 cup yogurt,
1/2 cup water,
Salt to taste,
Dry herbs as per taste,
Flour to coat as needed,
1 cup shredded lettuce leaves,
1 tomato; diced,
Oil for frying,
Mayonnaise or tomato ketchup as per taste, (optional)
White cheddar cheese; grated. (optional)

Method:
If you do not want you chicken to be fried then heat a griddle and saute the chicken (shredded) with salt and herbs in very less oil till chicken is cooked. Then fold it with the dressing.
If you like fried chicken in your wraps then combine yogurt, water, salt, herbs and beat well. Then dip the chicken breasts into this for some time. Later coat each piece with flour. Heat oil for frying and fry the chicken evenly from both sides till it turns brown. Drain and shred it. Blend it with the dressing.

To prepare the wraps, warm the tortilla, spread mayonnaise or ketchup on the inner side if you like. Then place the filling in the center of the tortilla, sprinkle some cheese on top and fold properly to seal the wrap. Cover with cling film until ready to serve. While serving cut diagonally into two pieces.