Chicken-Egg Kothu Chapathi

 Looking for reviving up the leftover rotis or hungry for a hot and spicy roti dish, either way this is for you. Make your own tweaks by adding more of this or leaving out that. This kothu chapathi satisfies you craving equally to kothu parotta without much calories. So there you go, an appetizing hot dish that won't destroy your waistline.

Ingredients:

6-8 Chapthis/Rotis (cooked)

2 Eggs

1/2 cup shredded Chicken (cooked)

1 1/2 medium Red onion (sliced)

1 big Tomato (chopped)

1/2 Green Bell Pepper (thinly sliced)

3 Green chilli (finely chopped)

2 tsp minced Ginger-Garlic 

1 sprig Curry leaves

2 tbsp Cilantro (chopped)

1/4 tsp Turmeric powder

2 tsp Tandoori Chicken powder

1 tsp Chilli powder

1/2 tsp Fennel seeds

1/2 tsp Cumin seeds

1 inch Cinnamon stick

2 Cloves

Salt

2 tbsp Oil

 How to:

• Tear the cooked chapathis into bite size pieces and beak the eggs with a pinch of salt.

• Heat oil in a wide skillet at medium heat, add cloves cinnamon, fennel seeds and cumin seeds. 

• Now add the turmeric powder followed by the onions.

• Cook for a couple of mins and add the ginger-garlic. Let cook until raw smell disappears.

• Now add the bell pepper, green chilli, curry leaves and 1 tbsp cilantro and saute another couple of mins.

• Add the tomato followed the tandoori powder and chilli powder along with the salt.

• Saute for a min, then add the cooked chicken and cook for 2-3 mins.

• Now add the torn chapathi pieces and mix well until the masala coats every single piece.

• Finally pour the beaten eggs and cook until they are cooked. Check salt for taste.

• Switch off and garnish with the remaining cilantro.

• Serve hot with onion raita.

Baked Spicy Sweet Potato Fries with Garlicky Lemon Yogurt Dip

Fries are one of the addictive finger foods, nobody can stop just eating one. These baked ones taste better than the fried ones with extra crispiness. You can taste the sweetness from the potato and little heat from the spicy seasonings at the same time. Also these sweet potato fries are a great healthy snack option, as they are rich in dietary fiber, vitamin A and C. The dip is made from Greek yogurt and other dried herbs and seasonings. The regular yogurt is strained to remove the whey, that results in thick and creamy textured Greek Yogurt. That is why it is higher in protein and low in carbohydrates and sugar.

These are super easy to prepare and makes a great pair. So dump the fast food restaurant's deep fried french fries and opt for endless baked fries at home. And here goes the recipe,

Baked Spicy Sweet Potato Fries

Ingredients:

1 Sweet Potato

1tbsp Garlic Olive Oil

1/4tsp Paprika

1/4tsp Cayenne Pepper

1/2tsp Cumin powder

Garlic Salt, to taste

Ground Black Pepper, to taste

 How to:

• Preheat oven to 450 degrees.Line a baking sheet with aluminum foil and keep it aside.
• Cut the sweet potato into strips with 1/2 inch thickness. (wash and dry completely before cutting'em, otherwise it might end up soggy.)

• In a bowl, to the sweet potato strips, add all the remaining ingredients and give it a good mix. (You can replace or leave out any of the seasonings, if you don't want to use the listed ingredients.)

• Now arrange the potato strips on the baking sheet without touching each other and bake'em for 15 mins, flip and bake for another 10 mins or until crispy.

• Serve hot with a dip as a snack or an appetizer.

Garlicky Lemon Yogurt Dip

Ingredients:

5.3oz Greek Yogurt

2 Garlic cloves (minced)

1tsp Lemon Juice

1/2tsp dried Parsley flakes

1/4tsp Season salt (it has salt, paprika, celery, turmeric and black pepper)

1/4tsp Cumin powder

Ground Black pepper, to taste

How to:

• Mix everything together and make it smooth. Check salt for taste and add fresh herbs if you have it handy.

•  Serve alongside fries or baby carrots.

Aapam

Ingredients:

2 cups Raw rice

8tbsp Urad dal

1/2 tsp fenugreek seeds

1 cup grated coconut

1/2 cup cooked rice

1tbsp curd/yogurt

1/2tsp Sugar

Salt

How to:

• In a bowl, soak rice, urad dal and fenugreek seeds for 4 hours.
• Grind them in mixer or grinder or blender along with coconut and cooked rice.
• Add sufficient water and make a fine paste.
• Transfer the batter into a container and add sugar, salt and yogurt.

• Now wash the grinder/blender with 2 cups water and pour it in a sauce pan.

• Cook the washed water in the stove, stirring continuously and switch off when it turns semi-solid like yogurt.

• Let it cool and mix it with the batter.
• Now place the container inside the convection oven overnight with oven light on and ferment it.
• Next morning, you can see small bubbles all over the batter that shows the batter is fermented well. It won't rise or doubles like dosa batter.

• Let it be little watery when compared with dosa batter.

• In a non-flat bottomed deep pan, pour a big spoonful of batter, lift the pan and tilt in a circular motion so that the corners are thin and center is thick.

• Add a tsp oil around and cook with lid closed. Cook on one side only, do not flip it.
• Also try this floral aapam by tilting the pan with batter in front and back, left and right, and cross up and down.

• Remove it from the pan and serve hot.

Wanna bite? Try this spongy Aapam today.

Curd/Yogurt

Ingredients:

4 cups 2% Milk

1/4 cup Yogurt (store bought)

How to:

• Microwave the milk in oven safe bowl for 6 mins. Cooking time may vary depending on the watts of your microwave oven.

Or You can also bring the milk to a boil in the kitchen stove.

• When the milk is lukewarm, add the yogurt bought from Indian store.
• Its better to insert a clean finger inside the milk to find the warmth before adding the yogurt.
• Stir the milk and keep it inside the convection oven with oven light on.
• Keep it overnight.

Home-made curd is set.

During winter times, its really tough to set the curd,

• You can place the milk bowl overnight inside the convection oven with oven light on.
• If you don't have oven light, place the milk bowl in the convection oven and bake at 400 degrees for 2 mins, and let the bowl stay in the warmth overnight.

As Curd is a staple in Indian homes, many buy yogurt from stores as the curd doesn't set well during cold weather. Now you can try it at home.