• 4 pcs Chicken drumsticks                     
• Salt to taste
• 1 tsp Ginger paste                                
• 1 tsp Garlic paste                                 
• 1 tsp Chilli pdr                                     
• 1/ tsp Chicken masala                           
• 1 cup Maida                                          
• 1 tbsp Cornflour                                     
• 2 pcs Bread 
• Oil for frying

• Remove the skin from the drumstick and wash it thoroughly. Cook it adding little salt, chilli pdr and 1/4 cup of water in a pressure cooker. Cool it and remove the chicken pieces from it, don't throw away the liquid. It can be used to make the batter. 
• Mix the  chicken masala, salt, ginger paste, garlic paste , maida, cornflour together and add the liquid from the pressure cooker to this. Mix it well to make a semi thick batter.
• Take the bread pieces and tear it not small pieces and add it to a blender or food processor, just turn to once or twice to make the bread crumbs. Remove it and spread it in a plate.
• Heat oil in a kadai. Take the cooked chicken piece and dip it in the batter  and roll it in the  bread crumbs, slowly add it into hot oil,  when it is golden brown on all sides take out and place it on a tissue to remove excess oil.
• Repeat the same way with the remaining chicken pieces. Serve it hot!!

For the Dough

• 2  cups Wheat flour
• Salt to taste
• 1 tbsp Oil
• Ghee as required

• 1/2 Cauliflower
• 1/2 tsp Chilli pdr 
• A pinch of Cumin seeds
• 1 tbsp Oil
• Salt to taste
• 1 Green chilli
• A generous pinch of Garam masala    

                                                              

• Add  salt and required amount of water little by little  and knead to make a smooth dough. Add oil to this and knead again and keep aside. Cover with a wet cloth.
• Wash the cauliflower in hot water and grate the head of it finely.

• Heat oil in a pan, add cumin seeds when it crackle add grated cauliflower, green chilli, chilli pdr  and salt  mix well and saute it for 2 mins and finally add the garam masala and mix well. Switch off the flame.

• Take a lemon sized ball from the dough and roll out into 3 inches diameter.  
• Take a spoonful of the cauliflower stuffing and place it in the middle of the rolled chappathi.
• Pleat the sides of the paratha and join together and seal it.  Roll it gently to the size of a normal paratha,  dusting  a little flour over it to avoid sticking.
• On a hot tawa place the paratha, cook it for a minute and flip over. Cook again till small brown spots appear, smear ghee over it.  

• The Gobi paratha is ready!! Serve it hot with Yoghurt and any  pickle of your choice.

• 1 no. big Beetroot
• 1 Onion
• 1 tsp Sambhar pdr
• A pinch of Turmeric pdr
• Salt to taste
• 1 tbsp Oil
• 1/2 tsp Mustard seeds

• Peel and wash the beetroot well. Cut it into small pieces.
• Chop onion finely.
• Heat oil in a tawa, add mustard seeds, let it crackle and add onion pieces to it. Saute it well and add the chopped beetroot , turmeric pdr and  salt,  sprinkle little water to it and cook till tender.
• Sprinkle  sambhar powder over it and mix well. Simmer it for a few mins and switch off the stove. Transfer it to a serving bowl, serve with steamed rice!

• 3 nos. Raw mangoes                     
• 1 cup Chilli pdr 
• 1/4 cup Mustard pdr  
• 1/4 cup Fenugreek pdr 
• 3/4 cup Rock salt powder
• 1 1/4 cup Gingelly oil
• 1/2 cup Garlic cloves                         

• Wash and  wipe the mangoes with a clean cloth.
• Cut the mangoes into medium small pieces.
• Spread the mango pieces over a dry cloth.
• Powder the rock salt and keep aside.
• Keep the mustard seeds and fenugreek seeds  in sunshine and powder it, keep aside.
• Mix kashmiri chillies and hot chillies together and grind it. 
• Mix one cup chilli powder, mustard seed powder, fenugreek powder and rock salt powder together with 1/2 cup gingelly oil together and mix it together with mango pieces.

Take a clean jar and put the mango pieces mixed with spice powder and pour 1/4 cup oil over it. Tie a cloth over it and close with the lid. 

• Don't open it for 3 days. 4th day open it and mix with a clean ladle and pour the balance oil over it and tie the cloth over it and close the lid. 
• Open it after 4 days i.e.8th day you can start using the pickle.
• Serve it with  curd rice or chappathi!

• 1 cup  Shredded cooked chicken              
• 1Onion chopped finely                                
• 2 nos. Green chillies  chopped                  
• 1 tsp Ginger garlic paste          
• Salt to taste
• a pinch Turmeric pdr                     
• 1 tbsp oil                                     

• 1 cup maida 
• Salt to taste
• water as required  

• Heat one tablespoon oil in a pan, saute chopped onion and green chillies. When the onion is translucent add the ginger garlic paste and saute again till the raw smell goes.  
• Add salt, turmeric pdr and the cooked shredded chicken to this and mix well and cook for 2 more minutes. Switch off the flame and keep aside.

• Knead maida  with salt and enough water to make a smooth dough. Take a lemon sized ball from it, roll it into thin round  shape  like a chappathi.

• Cut it into two halves. Fold one half into two join the end and make a cone shape with it.

•  Fill  a spoonful of the chicken filling and join  the end to make the shape  of the samosa.

• Repeat the process with the balance dough. Heat oil in a frying pan, when it is hot, reduce it to medium flame and slide the samosas slowly to the oil. 
• When the samosa are golden brown take out from the oil and drain it in a kitchen towel to remove excess oil. 
•  Serve it hot with tomato sauce!!