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!!

• 3 nos. Cooked parottas  
• 1 Onion chopped finelly
• 2 Green chillies chopped
• 2 Garlic cloves chopped
• 1/2 Green Capsicum  chopped finely
• 1 Tomato chopped
• 1/2 Carrot chopped finely 
• Salt totaste  
• 2 tbsp Oil 
• 2 tbsp chopped coriander leaves  
• 1 tsp Lemon juice             

For making minced chicken:

• 1 Chicken breast cubed
• 1 tsp Chicken masala
• 1/4 tsp Salt
• 1 tbsp Oil

Mix all the ingredients  except oil together and cook it in a covered pan till the chicken becomes tender. Cool it and shred it . Saute the shredded chicken in oil till it becomes brown.Keep it aside.

• Mince the cooked parottas  in a food processor.
• Cook minced chicken with chicken masala, salt garlic paste 
• Heat oil in a pan, add chopped garlic and saute it.
• Then add finely chopped onion and green chillies.  When it become light pink add the chopped green capsicum, chopped carrot and tomato.
• Add salt. When the veggies got cooked add the minced chicken and the minced parottas.
•  Simmer it for 2 minutes mixing well. Add the lemon  juice and mix it.
• Transfer it to a serving plate and garnish with coriander leaves. Serve hot!!

• The dish will be more tastier if u add 1/4 cup  of the  chicken curry.  The gravy of the curry will do. Add the gravy just before adding the shredded parottas and mix it well.