Yum parothas and rolls!

Master Chef Sanjeev Kapoor, India's best known chef, is also the celebrity host of TV show Khana Khazana, author of best selling cookbooks, has restaurant franchisees in India and abroad and is the winner of several culinary awards. His mission is evident: to make Indian cuisine the number one cuisine in the world. Now, here are some cool cool recipes for this hot hot summer!

Egg Parotha

Ingredients

Whole-wheat flour (atta) 2 cups
Salt to taste
Eggs 10
Onion, chopped 1 small
Green chillies, chopped 2
Fresh coriander leaves, chopped 2 tablespoons
White pepper powder ¼ teaspoon
Oil to fry

Method

1.Sieve whole-wheat flour with salt into a bowl, add sufficient water and knead to a soft dough. Cover with a muslin cloth and set aside.

2.Boil four eggs in sufficient salted boiling water for ten to twelve minutes. When cool, peel and grate the boiled eggs. Lightly beat the remaining six eggs with a little salt and set aside.

3.In a bowl combine grated eggs, onion, green chillies, coriander leaves, white pepper powder and salt and mix well. Divide into eight portions.

4.Divide dough into eight portions and make pedas. Roll out each peda into a big round chapatti, place one portion of egg mixture in the center. Fold in the sides to make a square. Further roll into a thick square parantha.

5.Heat a non-stick pan and place the parantha on it. Cook for a minute and turn the paratha. Pour some more beaten egg over and drizzle oil. Slowly turn over and pour a little more of the beaten egg so that the parantha is covered with egg on all sides. Gently fry on low heat till all the sides are golden and crisp.

6.Serve hot.

Kathi roll

Ingredients

Refined flour (maida) rotis 4-6
Boneless chicken cubes 300 grams
Ginger paste ½ tablespoon
Garlic paste ½ tablespoon
Salt to taste
Oil 2 tablespoons
Roasted cumin powder ½ teaspoon
Coriander powder ½ teaspoon
Red chilli powder ½ teaspoon
Chaat masala ¼ teaspoon
Onions, sliced 2 medium
Carrot, cut into strips 1 medium
Green chutney 4-6 tablespoons
Fresh coriander leaves, chopped 2 tablespoons

Method

1.Mix ginger paste, garlic paste and salt and marinate chicken cubes in it for an hour preferably in the refrigerator.

2.Heat oil in a pan and sauté chicken cubes till done. Add roasted cumin powder, coriander powder, red chilli powder, chaat masala and salt.

3.Mix sliced onions and carrot strips.

4.To make kathi rolls, put one teaspoon of oil on a tawa and lightly heat the rotis.

5.Smear each roti with one tablespoon of green chutney, place six to eight pieces of cooked chicken and sprinkle with remaining green chillies and coriander leaves. Spread a spoonful of onion and carrot mixture on the roti and sprinkle salt. Roll the roti tightly over the stuffing and serve.

Note: You can use paneer or potato cubes instead of chicken to make Vegetarian Kathi Roll.

Papdi chaat

Ingredients

Crisp flat puris (maide ki papdi) 20
Potatoes, boiled and thinly sliced 2 medium
Onion, chopped 1 large
Sweet tamarind chutney 2-3 tablespoons
Green chutney 2 tablespoons
Lemon juice 1 teaspoon
Roasted cumin powder 1 teaspoon
Chaat masala 1 teaspoon
Rock salt ½ teaspoon
Yogurt, whisked and chilled ¼ cup
Sev 1 cup
Pomegranate pearls 2 tablespoons
Fresh coriander leaves, chopped 2 tablespoons

Method

1.Arrange the papdis on a serving dish. Spread potatoes on them neatly then spread onion on top.

2.Drizzle tamarind chutney and green chutney on each papdi.

3.Sprinkle lemon juice, roasted cumin powder, chaat masala and rock salt. Drizzle yogurt.

4.Top up with sev, pomegranate pearls and coriander leaves and serve immediately.

Spring dosa

Ingredients

Dosa batter 4 cups
Oil 4-5 tablespoons
Onion, thinly sliced 1 medium
Carrots, grated 2 large
Green capsicum, seeded, cut into thin strips 1 large
Cabbage, finely shredded ¼ small
Light soy sauce ½ tablespoon
White pepper powder ½ teaspoon
Sichuan sauce 1 tablespoon
MSG (optional) ¼ teaspoon
Salt to taste
Bean sprouts ½ cup
Spring onion greens, finely chopped ½ cup

Method

1.To make the filling heat two tablespoons of oil in a wok, add onion, carrot and green capsicum and stir-fry for half a minute. Add cabbage and continue to stir-fry for a minute. Add soy sauce, white pepper powder, Sichuan sauce, MSG and salt to taste.

2.Add bean sprouts and spring onion greens and stir-fry for about half a minute. Remove and cool the filling to room temperature.

3.Heat and season a dosa tawa. Place a ladleful of dosa batter on the tawa and spread evenly to make a medium sized dosa. Drizzle half a teaspoon of oil around the dosa and cook on low heat for a minute.

4.Place a generous amount of filling on the dosa and spread evenly. Continue to cook till the under side turns golden.

5.Roll up the dosa tightly and serve cut into pieces cut at a slant.

6.Prepare the remaining dosas in the same way and serve.