Kathi Roll

Meat - 1 lb., minced ( Chicken or Mutton) or Paneer

Garam Masala - 1 tsp

Ginger Garlic Paste - 2 tsp

Salt

Onion - 1

Tomato - 1

Green Chilli - 2

Garlic - 2

Oil - 2 tbsp.

Turmeric - 1 tsp

Cumin Powder - 1 tsp

Coriander Powder - 1 tsp

Chilli Powder - 1 tsp

Chaat Masala - 1 tsp

Carrot - 1, grated

Lemon Juice - 2 tsp

Cilantro

Paratha - 4

Egg - 1, whisked

Green Chutney - 1/4 cup

Marinate the Meat with Garam masala, Ginger Garlic paste and required Salt. Keep aside in the Refrigerator for at least 1 hour.

In a blender add Onion, Tomato, Green Chilli and Garlic; grind to a fine paste.

Heat Oil in a skillet. Add the ground paste; cook until Oil oozes out from the masala. Add Turmeric, Cumin, Coriander, Chilli and Chaat Masala. Sauté until you get a nice aroma. Now add the Carrot and Meat and season with required Salt. Cook closed for 20 min on medium heat or until well done. Turn off stove and add Lemon Juice and Cilantro.

Brush both sides if the Paratha with Egg and place on hot tawa. Smear with Butter followed by Green Chutney and then spoon the Meat mixture in the center. Roll and secure with a toothpick if needed.

Chicken Noodles

https://www.youtube.com/watch?v=TDc3gSzx4jA

Ridge Gourd Kootu

For Cooking Dal

Chana dal – 1 cup (soaked for 4–5 hours)

Onion – 1, sliced

Tomato – 1, finely chopped

Garlic – 6 cloves, chopped

Green chillies – 5–6, slit

Curry leaves – 1 sprig

Turmeric powder – 1 tsp

Water – 1½ litres

Salt to taste

For the Kootu

Coconut oil – 3 tbsp

Urad dal – 1 tsp

Dry red chillies – 3, chopped

Green chillies – 3, slit

Garlic – 5 cloves, crushed

Curry leaves – 1 sprig

Shallots/pearl onions – 1 small cup, sliced

Ridge gourd – 1.5 kg, peeled and chopped

Turmeric powder – 1½ tsp

Water – 1½ cups

Salt to taste

Coconut Paste

Fresh grated coconut – 1 cup

Cumin seeds – 1 tsp

Place the soaked chana dal in a pressure cooker with onion, tomato, garlic, green chillies, curry leaves, turmeric, salt, and water. Pressure cook for 1 whistle. Avoid overcooking the dal.

Heat coconut oil in a pan. Add urad dal and fry until slightly golden. Stir in red chillies, green chillies, garlic, curry leaves, and shallots. Sauté for a minute.

Add the chopped ridge gourd, turmeric, and salt. Stir well, add water, cover, and cook until the vegetable is tender.

Add the cooked chana dal to the pan and stir well. Cook for 3–4 minutes to blend the flavors.

Grind coconut and cumin into a smooth paste. Add this paste to the kootu, stir gently, and cook for 2–3 minutes. Serve hot with rice and a side of pulisherry or a simple curry. A light, wholesome, and comforting meal for any day.