27th jan '08 written update (India)

Sev stuffed Paratha

Ingredients

Whole-wheat flour (atta) 2 cups

Thin sev cup

Thick sev cup

Salt to taste

Oil 1 tablespoon + to shallow fry

Onions, finely chopped 2 small

Green chillies, finely chopped 2

Fresh coriander leaves, chopped 1 tablespoon

Fresh mint leaves, chopped 1 tablespoon

Red chilli powder teaspoon

Method

1. Take whole-wheat flour in a bowl. Add salt and one tablespoon of oil. Add sufficient water and knead into a soft dough. Keep it covered with a damp cloth for fifteen minutes.

2. Take onions, green chillies, coriander leaves and mint leaves in a bowl. Add salt and red chilli powder and mix. Add thin sev and thick sev and mix.

3. Roll out the dough into small puris, place some of the sev stuffing in the centre and roll into a ball again. Further roll out into paranthas.

4. Heat a tawa, place the parantha on it and roast. Flip, apply a little oil and flip once again. Apply a little more oil and cook till both the sides are equally golden brown

STUFFED RICE FRITTERS

Ingredients

Cooked rice 2 cups

Onions, finely chopped 2 medium

Green chillies, finely chopped 2

Salt to taste

White pepper powder teaspoon

Oil to deep fry

Processed cheese, small cubes 1 cup

Fresh bread crumbs 1 cup

Method

1. Take rice in a bowl. Add onions, green chillies, salt, white pepper powder and mix well mashing the rice slightly.

2. Heat sufficient oil in a kadai.

3. Shape the rice mixture into balls with damp hands. Stuff each ball with a cheese cube and roll into a ball again. Roll in fresh bread crumbs. Gently slide them into the hot oil and deep fry till golden and crisp.

4. Drain and place on an absorbent paper.

5. Serve hot.

MURGH SABZ KHICHDI

Ingredients

Chicken, inch pieces cup

Rice, soaked cup

Split green gram (dhuli moong dal), soaked cup

Cauliflower 6-8 small florets

Green peas, shelled 2 tablespoons

Ghee 2 tablespoons

Cloves 4-5

Black peppercorns 5-6

Cumin seeds 1 teaspoon

Onion, finely chopped 1 medium

Green chillies, finely chopped 2-3

Ginger, finely chopped 1 inch piece

Garlic, finely chopped 6-8 cloves

Turmeric powder teaspoon

Method

1. Heat ghee in a pan. Add cloves, black peppercorns, cumin seeds and saut. Add onion, green chillies, ginger and garlic and saut.

2. Add cauliflower and chicken and mix.

3. Add rice and dal, turmeric powder and salt and stir well. Add four cups of water and bring to a boil.

4. Add green peas and stir. Cover and cook till done.

5. Serve hot.