Ingredients:

Atta                             : 2 cups
Methi leaves               : 1 cup (finely chopped)
Green chilli                 : 1 chopped
Oil                              : 1 tbsp
Salt to taste
Water as required





Method:


Rinse the methi leaves and drain it well.  Chop it finely and keep aside.



In a bowl mix atta with salt. Add  the chopped methi leaves and chopped green chilli and mix.
Mix water and oil, knead it well   to a smooth dough. Divide it into small balls.



                              Roll each ball into medium sized rotis.



Heat a tawa and cook the rotis on both sides. Drizzle oil on the sides of the paratha.




Serve it hot with raita or pickle.

Ingredients:

For the filling

Chicken breast (boneless)                :  250 gms
Onion                                               : 1 finely chopped
Green chilli                                      : 1 finely chopped
Chilli powder                                   : 1/2 tsp
Turmeric pdr                                    : a pinch
Tomato                                             : 1 chopped
Yoghurt                                            : 1 tsp 
Salt to taste
Oil as required
Lettuce leaves shredded                   : 1 cup
Finger chips  (optional)                    :  10 pcs
Pickled cucumber slices
Grated carrot & cucumber               : 1 cup
Mint leaves                       

For garlic sauce

Garlic                                               : 2 cloves
Yoghurt                                            : 2 tbsp
Lemon juice                                     : 1 tsp
Olive oil                                           : 1 tbsp
Salt to taste


For the bread

Maida                                              : 1 cup
Wheat flour                                     : 1 cup
salt to taste
water as required
Oil                                                  : 1 tsp

Method:

Mix atta with maida, salt, water and oil and knead it well and cover it with a wet cloth.




Wash the chicken breast and  slice it into small thin pieces. Marinate it with little salt, turmeric pdr and a tsp of yoghurt for 10 mins.
Heat 1 tbsp of oil in a tawa. Add chopped onions and saute it. Then add the chilli pdr,green chilli and  chopped tomato. Add the marinated chicken pieces to this  and close it and cook till the  chicken is tender.  Remove from fire.




Grind the garlic to  a paste and mix all the other sauce ingredients together and keep aside.




Divide the dough into small balls and roll it to make thin chappathis.

Heat the tawa and cook the chappathis.



Spread a spoonful of sauce over the chappathi and palce some  chicken pieces, grated carrot, pickled cucumber slices, shredded celery leaves and  1or 2 pieces of finger chips and mint leaves. Then roll it like a shawarma.

Ingredients:

Method

• Soak urad dal and rice separately for min 2 hours.
• Grind it separately. Mix it together with salt and keep for at least 6 hours to ferment.
•    
  
  When it fermented properly it will rise and double up after 6-8 hours if it is kept in a warm place. MIx well.
•  Heat the  idli maker, pour the batter evenly.
•  
  
• Steam this for almost 6 to 10  mins. When you prick in the middle of the idlis, it should come out clean .
• You can have it with Potato stew, Chutney or Sambhar or idli podi. 
•  

മസാല ദോശ 

Ingredients:

 For the batter

Urad dal                                    :  1/4 cup
Raw rice                                    :  1/4 cup
Boiled rice                                :  2 cups
Fenugreek seeds                       :  1tbsp
Salt to taste
Ghee                                         : 2 tbsp

For the masala

Potatoes                                    :  3 medium
Onion                                        : 1 big
Green chillies                           : 2
Turmeric pdr                            : 1/4 tsp                 
Ginger                                      : a small piece
Oil                                            : 2 tbsp
Salt to taste

Method:

Soak urad dal  along with  fenugreek seeds .  Soak both the rices together for 2 hours. Grind it to a smooth paste, add salt and keep for 6 hours to ferment.
Boil potatoes, remove the skin and cut into pieces.   Saute onions,  ginger and green chillies add salt, turmeric pdr, boiled potatoes and 1/2 cup of water and mix well. Remove from fire when the water gets absorbed and keep aside.

Make dosas with the batter,  add ghee and put 2 tbsp of potato mixture and fold it.


 
  Serve it with coconut chutney.