Aloo Paratha

Ingredients:

For the dough:

1. Atta/Wheat flour - 2 cups + some for dusting
2. Salt - as per taste
3. Oil - 2 tbsp
4. Water - as required

For the stuffing:

1. Potatoes - 4 medium boiled and mashed
2. Red chilli pd - 1/2 tsp
3. Coriander pd - 1 tsp
4. Garam masala - 1/2 tsp
5. Amchur pd - 1/2 tsp
6. Coriander leaves - 1/2 cup chopped + some for garnish
7. Ghee/Butter - as required

Method:

1. For the dough take atta, add salt, little oil and by adding water knead the dough. Keep aside for 20 mins. 
2. For the stuffing take boiled and mashed potatoes in a bowl, add salt, red chilli pd, coriander pd, garam masala, amchur pd, chopped coriander leaves, mix all this well.
3. Make equal sized balls of the dough and stuffing.
4. Take each ball slightly flatten put the potato stuffing and close it.
5. Roll like chapati, sprinkle some chopped coriander leaves on top, slightly roll again.
6. Roast Paratha on tawa by applying ghee or butter on both sides till done.
7. Serve hot with curd or pickle.

Chicken Xacuti

Ingredients:

Chicken - 1 kg

For marination:

1. Coriander leaves - 1 cup/1 small bunch + some for garnish
2. Green chillies - 2-3
3. Garlic - 8-10 cloves
4. Ginger - 1 inch
5. Lime - juice of 1 lime
6. Haldi powder - 1 tsp
7. Red chilli pd - 1/2 tsp
8. Salt - as per taste

For the Masala:

1. Coriander seeds - 1 1/2 tbsp
2. Red chillies - 5-6
3. Peppercorns - 7-8
4. Cloves - 7-8
5. Cinnamon stick - 1 inch
6. Black cardamon - 1
7. Star annise petals - 1
8. Fennel seeds - 1/2 tsp
9. Poppy seeds (khaskhas) - 1/2 tsp
10. Shahjeera - 1/2 tsp
11. Scrapped coconut - 1 cups(1 medium size coconut)
12. Onion - 1 large sliced and 2 medium sized onions finely chopped
13. Tomatoes - 2 medium chopped
14. Garlic - 6-7 cloves
15. Tamarind pulp  - 1 tbsp
16. Haldi pd - 1 tsp
17. Oil - 4-5 tbsp
18. Thick coconut milk - 1 cup(optional)
19. Water - as required

Method:

1. Grind all the ingredients mentioned under marination and apply it to the chicken and keep aside for 1-2 hrs.
2. In a pan dry roast fennel seeds, poppy seeds, shahjeera and keep aside.
3. In the same pan, take 1 tsp oil and roast all remaining spices- coriander seeds, peppercorns, cloves, cinnamon, cardamon, star annise, red chillies till u get nice aroma and change in colour and keep aside.
4. Take 1 tsp oil and fry 1 sliced onion, garlic and coconut till brown in colour.
5. Grind all Step 2,3,4 along with tamarind pulp and haldi powder by adding little water to a fine thick paste.
6. In a kadai take remaining oil, add 2 medium sized onions finely chopped, fry for 2 mins add tomatoes fry for 2-3 mins.Then add marinated chicken, mix nicely and allow it to cook until 3/4 done. If required add little water.
7. Once the chicken is cooked add the ground masala, and salt as per taste.( chicken marination contains salt) and allow it to cook for 10-12 mins until chicken is completely cooked.
8. Add water if required as per the consistency of gravy required.
9. You can also add 1 small cup thick coconut milk if desired(optional) at last and boil for few seconds.
10. Garnish with coriander leaves and serve.

**Increase/ decrease the quantity of spices as required.