Soya Paratha

Ingredients:

1 cup Nutella Soya Granules

1 tsp chillipowder

1 tsp dhaniya powder

1 medium onion chopped

1 green chilli chopped

salt to taste

1 tsp oil

Wheat flour:1 cup

ghee: 1tsp

salt a pinch

Procedure:

•     knead the dough by adding 1 tsp ghee a pinch of salt. cover with a muslin cloth and keep aside
•     Heat oil in a pan and add onions, Green chillies and cook till golden brown.
•     Soak Nutella Soya Granules in water. Squeeze water and add to onions.
•     Fry a little bit for 1 -2 mins.
•     Add salt, chilli powder and mix well and cook for 2 mins.       
•     add dhaniya powder and cook for 1 min
•     take the mixture to a plate and cool
•     Make small balls of the mixture and keep aside
•     make small dough balls
•     take each ball flatten a bit stuff with Nutella mix ball and roll into paratha. Heat tava and cook the parathas

Paratha is ready to be served. Can be served with dahi and achar or any other gravy curry.

Double ka meetha

Ingredients:
Bread slices: 6(atleast 1-2 days old just leave it in open so that they become crisp.
Oil+Ghee: for shallow fry
Sugar:1 cup
Khoya: 1cup(optional)
Elaichi powder:1 tsp
Dry fruits:Kaju,kishmish,badam,pista fried in ghee 1 tbsp

• Cut the bread slices in sandwich shape(if using khoya) or small cubes(if not using khoya) and shallow fry in hot oil+ghee
• Once golden brown remove and keep aside
• Add 1-2 tsp of sugar to khoya and fry till sugar melts and khoya releases beautiful aroma and thickens
• Let it cool(optional)
• Add water to sugar and make syrup of 1 thread consistency. Add elaichi powder
• Take 2 fried bread slices stuff make a sandwich with khoya stuffing and dip in sugar syrup. Take out and garnish with dry fruits and serve.(if using khoya)
• Add the fried bread slices to sugar syrup and garnish with dry fruits

Double ka meetha is ready to be served

chicken 65

Ingredients:
Chicken boneless diced: 1/4kg
Egg:1
Salt to taste
Food color:red
Chilli powder:1.5tsp
Ginger Garlic Paste:1tsp
Dhaniya Powder:1tsp
Pepper Powder:    1/4 tsp
jeera  Powder:    1/2 tsp
Corn Flour:2 tsp
Lemon Juice:    1 tbsp
Oil - for deep frying
12 Curry Leaves
6 halved Green Chilies
1 big onion slices to season
Curd:1tbsp(optional)
Lemon - 1/2 wedge just to season

Procedure:

• In a bowl take chicken pieces
• Marinate with egg, salt, food color, ginger garlic paste, dhaniya powder, pepper powder, jeera powder, corn flour and lemon juice
• Keep aside for 30 mins
• Heat oil in a kadai and deep fry the chicken till chicken is nicely cooked and crisp
• In another pan heat 1 tsp oil
• Add curry leaves and Green chillies and fry till crisp
• add the curd to the oil and dash of water(may be 1 tsp) Add pinch of salt--This step is optional if you dont want to use curd skip it.
• Mix well and add chicken pieces.
• fry till curd is absorbed fully by the chicken and all water is evaporated(optinal skip if curd not used)

Chicken 65 is ready to be served.