Spinach N Chicken Roll

For Spinach -  
Green spinach leaves - 300 g
Green chillies - 2
Garlic cloves minced -5-6
Ginger minced - 1 inch
Onion - 1 med size
Tomato chopped - 1 small
Yogurt - 2-3 tbsp
Salt - to taste
Turmeric - a pinch
Coriander powder - 1/2 tsp
Cumin powder - 1/2 tsp
Garam masala - 1/2 tsp
Oil - 2-3 tbsp

1. Clean and cut the spinach leaves. Blanch and
puree it in a grinder.
2. Heat a karahi with oil and fry the onions until translucent.
3. Add the minced chillies, ginger, garlic and fry for a while.
4. Add the tomato, all the spices, salt and yogurt and cook
  until it is almost dry. Keep it aside for later use.

For chicken Marinade - 
Chicken breast (cut in small pieces) - 250 g
Garlic paste - 1 tsp
Ginger paste - 1/2 tsp
Red chilli powder - 1/2 tsp
Yogurt - 2 tbsp
Tandoori chicken powder - 1 tsp ( optional)
Lemon juice - 1 tsp
Salt - 1/2 tsp
Oil - 2-3 tbsp

Marinate the chicken mixing all the ingredients and keep it in the fridge for 2-3 hours.

1. Heat oil in a shallow frying pan or non stick pan.
2. Take the chicken and thread it through skewers or just arrange it on the pan coating it with the marinade.
3.Fry until it is done and the chicken is browned on both
  the sides. Keep it aside. 
 
For the dough -
Whole wheat flour - 2 cups
All purpose flour ( maida) - 1 cup
Ghee (clarified butter) - 2-3 tbsp
Salt - 1/2 tsp
Warm water - enough to knead the dough
Oil - for the parathas
Butter - 2 tbsp to spread
Coriander leaves - 2 tbsp

Mix the flours, ghee and salt and knead it mixing the warm water to a pliable dough. Keep it for half an hour before making the parathas.

1. Heat a griddle (tawa) and make round parathas using
  little oil on both the sides, laccha parathas
  can also be made. 

                                        

How to proceed n wrap -

1. Divide the spinach filling into 5-6 portion.
2. Take a paratha and apply little butter on it, place a portion of spinach filling in the middle and spread slightly so it's in one line.
3. Take the chicken out of the skewer and arrange it over the spinach filling on the paratha.
4. Sprinkle coriander, onion rings and chopped chillies over it and roll it up carefully, cut across diagonally.
5. Serve it in a cocktail party, B'day parties, brunch or as a filling snack.

Shammi Kababs

Ingredients -

Minced meat - 500 g
Bengal gram soaked (channa dal) - 100 g
Garlic cloves - 10
Ginger - 1 inch
cardamoms green - 3-4
Cinnamon - 1 inch long piece
Cumin seeds - 1 tsp
Onion - 1
Pepper corns - 8
Red chillies -4
Cloves - 4-5
Salt - to taste
Eggs - 2

Method -

1. Take a deep pan, put 1 1/2 glass of water, add everything in it  except eggs and put it to boil. 
2. Simmer on a low heat till water is completely absorbed and meat is tender.
3. Grind it in a jar to a fine paste taking small quantities.
4. Take it all in a large bowl, add two raw eggs to the paste and mix. Adjust the salt if required.
5. Shape all into small flattened balls or 'kababs' and keep it aside. 
6. Heat oil and deep fry kababs on both the sides till golden brown
and serve hot with chutney and lemon twist.