Monday, February 6, 2012

Chicken Kheema Paratha

For Kheema Stuffing

Minced Chicken - 400g
Onion - 2 nos (finely chopped)
Ginger-garlic paste - 1 tbsp
Coriander powder - 1 tsp
Eastern Chicken masala powder - 2 tbsp
Red Chilli powder - 1/2 tsp
Turmeric powder - 1/2 tsp
Finely chopped coriander leaves - 1/4 cup
Lemon - 1

Heat a tbsp of oil, saute onion until light brown. Add ginger-garlic paste and fry for a couple of minutes. Add coriander powder, chicken masala powder, red chilli powder and turmeric powder, fry for a minute or two. Now add minced chicken and salt, mix well. Cover the lid, cook in low flame until done. Remove the lid, fry until dry. Add salt if necessary.Remove from flame. 
Sprinkle lemon juice and add chopped coriander leaves, mix well and allow to cool.

For Paratha Dough


Atta( Wheat Flour) -2 cups
Oil - 1 tbsp

Mix atta, oil and salt in a mixing bowl. Add water gradually and make a dough.Let it rest for 30 minutes.

Divide the paratha dough into golf-ball sized portions. Take each ball roll it into 5"circle.Place a tbsp of kheema mix in the centre, seal it to form a stuffed ball. Press down gently to flatten. Roll it into Parathas and roast it on hot tawa with oil/ghee.

Delicious Chicken Kheema Paratha is ready.

Coconut Chutney (3)

For Grinding
Coconut - 1/2 (grated)
Shallots - 6 nos (or 1/2 an onion can be used)
Tamarind - 1 small marble-sized ball
Green Chillies - 2 nos
Ginger - 1 inch (piece)

For Seasoning
Mustard seeds - 1tsp
Dry Red Chillies - 1or 2 nos
Curry leaves - 1 spring
Oil - 1 tbsp

Grind all the ingredients 'for grinding ' in a mixer .
Heat a tbsp of oil, temper with mustard seeds, curry leaves and red chillies.
Pour this tadka over chutney, mix well. Add water if required.

Wheat Dosa

Whole Wheat (grains) - 2 cups
Grated Coconut - 1 cup

Wash and soak wheat grains in water, overnight. Grind wheat and grated coconut in a mixer. Make sure the wheat batter is little grainy. Add salt. Keep it aside for about 15 minutes.
Heat a non-stick dosa tawa. Pour the batter in the centre of the tawa and spread it from inside out. Once done flip over and roast it with little oil.

Tastier Healthier Atta Dosa is ready to be served with coconut chutney.

Prawn Roast

Cleaned Prawns - 250g
Onion - 2 nos
Ginger-garlic paste - 1 1/2 tbsp
Tomato - 5 nos
Roasted coriander powder - 2 tbsp
Chilli powder - 1tsp
Turmeric powder -1/2 tsp
Curry leaves - 2 springs
Oil - 2 tbsp

Heat oil in a kadai,temper with curry leaves, saute finely chopped onions until light brown. Add ginger-garlic paste, fry a couple of minutes. Now add roasted coriander powder,chilli powder and turmeric powder, fry for a minute. Add chopped tomatoes and little salt,stir well. Cover the lid and cook the tomatoes for around 10 minutes in low flame . Once done, remove the lid. Mash the tomatoes, while stirring the curry.Once the tomatoes are thoroughly fried and gravy starts thickening, add prawns. Mix well, cover and cook in a low flame,until done. Add salt if necessary.
For seasoning:
Heat a tbsp pf oil, temper with curry leaves.
Pour this tadka over the curry.Mix well.

Mouth-watering Prawn masala is ready to be served with Dosa, Chappati, Puri or even Plain rice.