Mutton Seekh Kebab Roll

          Rolls are popular Kolkata street food snack enjoyed by young and old alike. This amazing quick fix snack is not only delicious but wholesome and a meal on the go. They can also be enjoyed as a tea time snack, a lunch box meal or a light lunch / dinner. Options are plenty. So today I stuffed them with some leftover mutton seekh kebab, onion, tomato, some French fries, etc. and voila! my lunch was made in no time. 

• few leftover mutton seekh kebabs
• chapattis / parathas 
• sliced onion
• sliced tomatoes
• few French fries (opt)
• chopped coriander leaves
• tomato sauce / mayo / hummus / any chutney

          Smear the paratha with some of the sauce. Then place the seekh kebab and rest of the ingredients lengthwise. Fold them and enjoy a quick meal on the go. 

          You can also add in some grated carrots, cheese and a sprinkle of some red chili flakes / pepper powder / chaat masala for added flavour. 

Chili Garlic Naan with Nigella seeds & Coriander Leaves

          If you want something different from the usual chapattis for lunch / dinner, then go in for these simple and delicious whole wheat chili garlic naan. It also has some nigella seeds and coriander leaves for some added flavor. 

          They are yeast free and goes well with any side dish of your choice. Feel free to brush some extra ghee to the end product or you can just skip it as I did. So go ahead and give it a try.

To Knead

• 2 cups whole wheat flour 
• salt to taste
• 1 tsp. baking powder
• 2 tbsp. melted ghee
• 2 tbsp. yoghurt
• water as required to knead

Toppings - 

• 1 tbsp. garlic, chopped
• 2 tbsp. coriander leaves, chopped
• 1 tsp. nigella seeds (kalonji)
• 1 tsp. red chili flakes
• flour to dust
• oil to shallow fry

            In a bowl, mix together all the ingredients mentioned under KNEAD and prepare a dough with required quantity of water. Cover with a wet cloth and keep aside for an hour.

          Knead again by adding some oil. Divide into 4-5 equal portions and roll out each portion into an oblong shape by dusting some flour.

         Sprinkle some of the garlic, nigella seeds, chili flakes and coriander leaves. Roll once again so that the toppings stick to the dough.

          Heat the tawa/ griddle and place the naan on it and fry on both sides by brushing some oil 
When done, transfer to a serving plate and serve them hot with any side dish.

Whole Wheat Beetroot Garlic Naan

          Naan made of whole wheat flour simply tastes just as delicious as any regular plain flour naan. Add some beetroot puree to it to make them more nutritious, appealing and appetizing at the same time. They can be very easily made at home without any yeast. 

          Brushed with some butter / olive oil, relish them with any side dish. So go ahead and make them and surprise your family and friends with this amazing creation. So check out the step by step pictorial recipe to prepare this absolute visual treat.

• 2 cups whole wheat flour
• 2 tbsp. butter
• 2 pinches of salt
• 1 tbsp. mustard oil
• 1 tsp. baking powder
• 1/4 tsp. baking soda 
• 1 small beetroot
• 1" ginger
• 2 green chilies 
• 1-2 tbsp. yoghurt
• butter / olive oil to brush
• 1 tbsp. garlic, chopped
• 1-2 tbsp. coriander leaves, chopped
• 1-2 green chilies, chopped (opt)
• any side dish to serve

          Blend the beetroot, ginger and green chilies to a smooth paste. Keep aside. In a bowl mix together flour, salt, baking powder, baking soda, butter, yogurt, puree and mustard oil till it resembles bread crumbs.

          Add water as required to knead it into a soft dough. Cover it and keep it in a warm place for 4-5 hours. Add a tsp. of oil and knead again for a minute. Divide into 4-5 equal portions.

          Roll out each ball of dough into an oblong shape by dusting some flour. Sprinkle some garlic, chilies and coriander leaves over it. Roll once again so they stick to the dough. Make similar naans with the remaining dough.

          Heat a tawa / griddle till it is smoking hot. Apply some water to the other side of the rolled out dough and place it on the hot tawa.

          After 1-2 minutes, you will see little bubbles appearing on the surface. Flip the tawa over the direct flame and to cook the other side too. 

          Transfer to a serving plate and brush with butter / olive oil and enjoy them hot with any side dish of your choice. 

                               Blend beetroot, ginger & green chilies to a smooth paste. 

                  Mix flour, salt, baking powder, baking soda, yoghurt, puree & mustard oil.

                 Add water to knead into a soft dough. Cover & keep for 4-5 hours. Add a tsp.
                 of oil & knead for a min. Divide into 4-5 equal portions. Roll out each ball of 
                 dough into an oblong shape by dusting some flour. Sprinkle some garlic, 
                 chilies & coriander leaves over it. Roll once again so they stick to the dough. 

                       Heat a tawa till it is smoking hot. Apply some water to the other
                       side of the rolled out dough & place it on the hot tawa.

                                After 1-2 minutes, little bubbles will appear on the surface.

                                 Flip the tawa over the direct flame & cook the other side too. 

                                Brush with butter / olive oil.

                                Enjoy them hot with any side dish of your choice. 

Spinach Garlic Naan / Flat Bread

          How about making these yummy spinach garlic naan for a change? They are not only appealing but equally appetizing too. So go ahead and make these delicious naan and surprise your family and friends. 

          They can be easily made on a tawa and minus any yeast. Brushed with some butter, relish them with paneer butter masala, dal makhni or any side dish. So check out the step by step pictorial recipe to prepare these visual treats.

• 3/4 cup plain flour
• 1/4 cup whole wheat flour
• pinch of salt
• 1 tsp. baking powder
• 1/4 tsp. baking soda
• 2 tbsp. spinach puree
• 2 tbsp. yoghurt
• 2 tbsp. oil / melted butter
• 1-2 tbsp. mint chutney
• milk as required
• 2 tbsp. chopped garlic 
• 1/2 tsp. nigella seeds (kalonji)
• 2 tbsp. chopped coriander leaves
• butter as required

          In a bowl, mix together plain flour, whole wheat flour, baking powder, baking soda and salt, followed by the spinach puree, yoghurt, oil and mint chutney.

          Mix all the ingredients well and form a very soft dough by adding required quantity of milk. Cover with a cling film and keep aside for 4-5 hours.

          Knead again for 2-3 minutes. Divide into 4 equal portions and roll out each portion into an oblong shape by dusting some flour.

         Sprinkle some of the garlic, nigella seeds and coriander leaves. Roll once again so that the topping stick to the dough.

          Heat the tawa/ griddle (It should be very hot). Apply some water on the other side of the rolled out dough (not the side with the toppings).

          Place on the hot tawa  and you will notice little bubbles arising on it. After 1-2 minutes, flip the tawa and place on the direct flame to cook the other side.

          When done, brush with some melted butter and serve them hot with butter chicken, butter paneer masala or any side dish.

                 Mix all ingredients & form a dough by adding some milk. Cover with cling film
                 and keep aside for 4-5 hours.

                                  After it has rested...

                    Roll each portion into an oblong shape by dusting some flour. Sprinkle 
                    some garlic, nigella seeds & coriander leaves. Roll out once again so that
                    the toppings stick to the dough.

                     Heat tawa. Apply some water on the other side of the rolled out dough
                     (not the side with the toppings). Place on hot tawa & you will notice
                     little bubbles arising on it. 

                     After 1-2 minutes, flip tawa & place on direct flame to cook other side.

                                  When done, brush with some melted butter.

                       Serve hot with butter paneer masala, dal makhni, butter chicken or
                       any side dish.

Kulfa Saag Paratha (Purslane Leaves Flat Bread)

          Kulfa Saag (Purslane leaves) is similar to methi / fenugreek leaves but is slightly sour in taste. They are yummy in taste and can be prepared in many ways. Today I combined it with whole wheat flour to make some delicious and wholesome parathas that can be had as a breakfast / snack. 

          In fact you can enjoy them anytime of the day for a light meal, accompanied with raita, pickle, butter or any side dish. So check out the step by step pictorial recipe to prepare it.

• 1 cup whole wheat flour
• 2 cups kulfa saag / Purslane greens, chopped
• 1/4 tsp. salt
• 1/2 tsp. turmeric powder
• 1/2 tsp. coriander powder
• 1/2 tsp. cumin powder
• 1/4 tsp. asafoetida
• 2 green chilies, chopped
• 1 tsp. ginger, grated
• 2 tbsp. fried onions
• oil to shallow fry

          In a bowl, combine all the above mentioned ingredients (except oil) and knead a stiff dough by adding water little at a time. Cover and keep aside for 20-25 minutes.

          Divide into equal portions and roll each one into a round chapatti by dusting some flour. Heat a tawa / griddle and fry them by drizzling some oil. 

          Let it cook till it is golden brown in colour on both sides. Enjoy them with butter, pickle, any side dish or raita.

                    Mix all ingredients (except oil) & knead a stiff dough by adding some water. 

                                  Cover & keep aside for 20-25 minutes.

                  Divide into equal portions & roll each one into a round chapatti by dusting 
                  some flour. Heat a tawa & fry them by drizzling some oil. 

                   Let it cook till it is golden brown in colour on both sides. Enjoy them with
                   butter, pickle, any side dish or raita.

Mexican Chicken Tikka Quesadilla - South Indian Flavour - Fusion Style

         At times you must've tasted Mexican Quesadilla. Now try making these Chicken Quesadilla in a new avatar - with South Indian flavor in a fusion style. It is simple, yummy, filling and a satisfying one-pot meal anytime of the day. 

          Crisp on the outside with soft, juicy interior, they can be made the easy way with some store bought chicken tikka and any leftover chapattis. It is great as a snack / appetizer enjoyed with some green chutney or red chili sauce. So check out the step by step pictorial recipe to prepare it.

          If you need to finish off any leftover chapatti / roti and any dry side dish that is sitting in your refrigerator, make these wonderful and yummy snack with just a sprinkle of some cheese and any of your favorite seasoning and voila! you have an amazing and a creative dish in front of you. I guarantee it will be gone in no time.

          Dig into it by drizzling some chutney or any spicy sauce over it and have a satisfying meal any time of the day. I suggest have them hot and crisp for that ultimate pleasure. They can also be packed as a lunch box meal.

• 3/4 cup whole wheat flour
• pinch of salt
• water to knead
• 1 & 1/2 cups chicken tikkas
• 2 tbsp. oil
• 1 tsp. mustard seeds
• 1 tsp. urad dal (split black gram lentil)
• 2 onions, chopped
• 1 tsp. ginger, sliced
• 1 tsp. garlic, chopped
• 2 green chilies, chopped
• 1-2 sprig curry leaves
• 1 tomato, chopped
• 1/2 tsp. salt or to taste
• 1 tsp. sambar powder
• 1 tsp. red chili powder
• 1 tbsp. fresh coconut, grated
• 1-2 tbsp. coriander leaves, chopped
• 1 tsp. lime juice
• 1/2 cup cheese, grated
• oil to shallow fry

         Knead a stiff dough by mixing flour, pinch of salt and required quantity of water. Cover with a damp cloth and keep it aside for 15-20 minutes.

          Heat oil in a pan and temper with mustard seeds. After it stops spluttering, add the urad dal and sauté till light brown. 

          Add the onion, ginger, garlic, chilies and curry leaves. Fry on a medium flame till light golden in color. Now add the tomatoes and continue to sauté till it is slightly mashed.

          Add the chicken tikkas, salt, sambar powder and red chili powder. Mix well and sauté for 1-2 minutes. 

          When done, add the coconut, coriander leaves and lime juice. Mix well and switch off the flame. Cover and keep aside to cool .

          Divide the dough into 2 equal portions. Roll out each into a chapatti by dusting some flour. Heat a tawa / griddle and dry roast them till done on both sides. Transfer to a plate.

          Add 1 tsp. oil on a tawa / pan and place one chapatti over it. Meanwhile let the flame be low. Sprinkle some cheese over it and then spread evenly some cooked chicken over it.

          Again sprinkle some more cheese and cover it with the other remaining chapatti. Press it gently and cook till the underside becomes crisp and golden in cooler.

          Now place a plate over it and flip it over. Gently slide it again to the pan and drizzle some oil around the edges. 

          Cook for a 1-2 minutes till the other side too becomes crisp and golden brown in color. 

          Transfer to a serving plate and cut with a pizza cutter into 4-6 slices. Relish with some red chili sauce / green chutney.

                 Heat oil & temper with mustard seeds. Add urad dal & sauté till light brown. 

                   Add onion, ginger, garlic, chilies & curry leaves. Fry till light golden in color. 

                                 Add tomatoes & continue to sauté till it is slightly mashed.

                                  Add the chicken tikkas, salt, 

                      sambar powder & red chili powder. Mix well & sauté for 1-2 minutes. 

                                 When done, add coconut, coriander leaves & lime juice. 

                                  Keep aside to cool .

                                 Add 1 tsp. oil on a tawa / pan & place one chapatti over it. 

                                  Sprinkle some cheese over it, 

                                  Spread evenly some of the cooked chicken tikka over it.

                                  Again sprinkle some more cheese.

                      Cover it with the remaining chapatti. Press it gently & cook till the 
                      underside becomes crisp & golden in color.

                                  Now place a plate over it....

                               ..... and flip it over. 

                     Gently slide it again to the pan & drizzle some oil around the edges. 

                      Cut with a pizza cutter & relish with red chili sauce / green chutney.