Chicken Veg Roll

Ingredients
all purpose flour - 1 cup
dry yeast - 1 tbl.sp
sugar - 1 tsp
salt - 1/2 tsp
chopped vegetables like capsicum, spring onion,
grated carrot
chilli flakes, salt and pepper as per taste
grated cheese


Method
In a bowl, take 1 tbl.sp of yeast and add sugar and salt to it. Add lukewarm water to it and mix well.
Leave it aside till it becomes frothy.
Take a cup of all purpose flour and add yeast mixture to it and knead it to a soft dough. Cover and leave it to rest till it doubles in size.
when it is double in size, roll a thick chapati. spread on it chopped vegetables like capsicum, spring onion, grated carrot, boiled and minced chicken,chilli flakes, pepper and salt , grated mozerella and cheddar cheese. Roll it tightly
Bake it in a preheated oven at 180 degree celcius for 15 to 20 minutes. Cut it and seve hot.

Spinach and Tomato Soup

Ingredients
tomato - 3 chopped
spinach leaves - 8 to 10
cumin seed  - 1 tsp
all purpose flour - 1 tsp
milk - 1/4 cup
crushed pepper corns - 1 tsp
salt as per taste
little cream for garnishing

Method
Blend spinach leaves  and tomato into a fine paste. Heat butter in a pan and add cumin seed and let it splutter. Then add crushed pepper corns and cook for few seconds.
Add a tsp of all purpose flour to it and stir fry for few seconds till the raw smell goes. Add one fourth cup of milk and mix it well.
Now add paste of spinach and tomato. Mix well and let it simmer on a low flame till it starts boiling. Add salt as per taste. Garnish with cream on top and serve hot.

Sweet Coconut Semolina/Suji Recipe

Ingredients
 roasted semolina - 1 cup
jaggery - 1 cup
paste of 1/4 coconut
cardamom powder - 1 tsp
a pinch of nutmeg powder
saffron color
few nuts and raisins

Method
In a bowl add semolina and jaggery.  Make a paste of coconut by adding little water and add it to semolina. Mix it well and let it rest for half an hour.
Heat butter in a pan and add  chopped nuts and raisins. Fry till raisin puffs up. Add semolina mixture to it, mix well. cover and let it cook till done. Keep stirring in between. When done, add a pinch of nutmeg powder and saffron color. Serve hot.

Chicken Teriyaki

Ingredient
boneless chicken cut into long strips - 500 gm
garlic flakes - 4 to 5 chopped
ginger - 2 inch grated
teriyaki sauce - 2 to 3 tbl.sp
salt as per taste
few chopped veggies like capsicum, spring onion etc

Method
In a bowl take boneless chicken and add to it garlic, ginger,salt and teriyaki sauce. Mix it well and let it marinate for half an hour.
Heat sesame oil in a pan and saute this chopped veggies for 2 to 3 minutes.
Remove in a plate. Add more sesame oil in the same pan and  shallow fry this chicken pieces till done.

Prawns Tikka with Veggies Delight

Ingredients
prawns - 15 to 20 pieces
capsicum, onion, tomato cut into cubes
yogurt - 3 tbl.sp
roasted cumin powder - 1 tsp
turmeric powder - 1/4 tsp
ginger garlic paste - 1 tsp
corriander powder - 1 1/2  tsp
garam masala - 1/2 tsp
juice of half lemon
red chilli powder and salt as per taste

Method

In a bowl take yogurt, roasted cumin powder, corriander powder, garam masala, juice of half lemon, red chilli powder and salt as per taste.
Mix it all well and all prawns and veggies to it. Mix it well and let it marinate it for 3 to 4  hours.
Pierce it in a wooden skewer and grill it in a pan. Drizzle little chutney on top and serve hot.

Tri Color Idli

Ingredients
rice - 1 cup
parboiled rice - 1 cup
urad dal,black gram dal - 1/2 cup
fenugreek seed - 1 tsp
salt - 1 tsp
cooked rice - 1 cup
carrot - 1
red chilli - 1
spinach leaves - 8 to 1
green chilli - 1


Method
Soak rice, parboiled rice, urad dal and fenugreek seed in water for 3 to 4 hours. Blend this to a fine paste along with cooked rice. Let it ferment for 8 to 10 hours or overnight.
Take two bowls and put little batter in each bowl. Make a paste of carrot and red chilli and mix in one batter for orange color. Make a paste of spinach leaves and green chilli and add to the other. Mix it well for green color. Now take idli mould. Grease it with oil and pour different color batter in each mould. When cooked you will get idli in three colors green, orange and white. Serve hot with chutney.

Cheesy Garlic Yogurt Dip

Ingredients
yogurt - 2 tbl.sp
mozzarella cheese - 2 to 3 tbl.sp
crushed garlic - 5 to 6
salt and pepper as per taste
few bread slices
butter - 2 tbl.sp

Method
Heat two tbl.sp of butter till it melts. Take it out in a bowl and let it cool down. To it add 2 to 3 tbl.sp of mozirella cheese, crushed garlic, a tsp of oil, salt and pepper. Mix well Add two tbl.sp of yogurt to it. Mix well. Take bread slices. Cut into rectangle pieces. Toast it on a pan till crispy. Serve with  yogurt dip.