Sang's Kitchen

Ada pradhaman

2013-10-04T20:51:00.000-07:00

Ingredients

Ada - 200gm
Grated Jaggery - 350gm
Ghee as required
Cashewnuts - handful
Raisins - 50gm
Cardamom - 2 or 3 pods
Coconut milk first extract - 1 cup
Coconut milk second extract - 1/2cup
Coconut milk third extract - 1/2 cup

Method

Boil water. Blanch ada for 10minutes. Drain the water and ensure ada doesnt stick to each other.
Make jaggery syrup by boiling 1/4 cup of water with grated jaggery. Keep stirring until there is no lumps.

Roast the ada in a separate pan with ghee for 3 to 4 minutes. Add the third extract and cook for 10 minutes. Add the second extract and cook for another 5 minutes.
Add jaggery syrup to the ada mixture.Stir well. Add the first extract and simmer. Don't let it boil.
Sprinkle powdered cardamom.

Garnish with roasted cashews and raisins.

Muniyandi vilas type chicken curry

2013-10-04T20:31:00.000-07:00

Ingredients

Chicken - 1/2kg
Onion - 1
Tomato - 1
Ginger garlic paste - 1tsp
Curry leaves - 5 or 6 leaves
Red chilli powder - 1tsp
Turmeric powder - 1/2tsp
Grated coconut - 1cup
Mustard seeds - 1/2tsp
Bay leaf - 2 or 3
Red chillies - 2 or 3
Coriander leaves - handful
Salt to taste
Oil required quantity

To grind

Red chillies - 6
Coriander seeds - 1tbsp
Pepper Corn - 1 tsp
Poppy seeds - 1tsp
Raw rice - 1tbsp
Cumin seeds - 1tsp
Fennel seeds - 1tsp
Roasted split gram dhal - 1tsp
Cloves - 2
Cinnamon - 1 stick
Cardamom - 1
Dry coconut flakes - 1tsp

Method

Clean and marinate the chicken with red chilly powder,turmeric powder and salt for 30 minutes.
In the meantime dry roast the ingredients mentioned in To grind section.
Cool them and powder them.
In a separate pan,add oil,bay leaf,curry leaves and mustard seed.When mustard seeds splitter add onion and saute for 2 minutes.Add ginger garlic paste and green chillies and saute for 5 minutes until onion is brown.Add tomatoes and saute for a minute.Add the marinated chicken and cook for 3 minutes with the lid covered.Add salt if required.Add the ground masala podwer,mix well and saute for about 5 minutes.Grind the grated coconut into a fine paste.Add this to the chicken curry.Add required quantity of water and salt.Cook for 5 to 10 minutes or until oil starts to separate.Garnish with coriander leaves.Serve hot with rice, roti, idli, dosa.

Kovaikai/Ivy gourd poriyal

2013-01-06T19:33:00.000-08:00

Ingredients

Kovaikai/Ivy gourd - 500gm
Red Chilli powder - 1/2 tsp
Turmeric powder - 1/4 tsp
Besan flour - 1/4cup
Shallots - 4
Mustard Seeds - 1/2 tsp
Curry leaves - few
Oil - 2 tsp
Salt to taste

Method

Cut kovaikai/Ivy gourd into thin round slices.Chop onions.
In a kadai, add oil and saute kovaikai/Ivy gourd.Add salt to taste.Cook until vegetables are done.
In a separate pan,heat oil and add mustard seeds,curry leaves.Saute onions for a minute.Add red chilli powder,turmeric powder and saute. Add this seasoning to the cooked vegetable and mix well. Add besan flour n mix well.Cook the whole mixture for 4 minutes or until the raw smell of besan flour vanishes.

Serve with rice,chapathi.

Masala Idli

2012-12-02T19:17:00.000-08:00

Ingredients

To make Idli batter

Idli rice - 2 Cup
Urad Dhal - 1/2 Cup

To make masala

Onion - 2
Tomato - 2
Garlic - 2 pods
Green Chilly - 1 or 2
Red Chilli powder - 1 tsp
Turmeric powder - 1/4 tsp
Mustard seeds - 1/2 tsp
Bengal gram/Chenna dhal - 1 tsp
Coriander leaves - 1/2 cup Curry leaves - few
Oil - 1 tsp
Salt to taste

Method

To make Idli batter

Soak idli rice and urad dhal separately for 4 hours. Grind them separately. Add required salt and mix them both together. Allow it to ferment over night or for 10 hours.
If you don't want to go through the process of making the batter, easy way is to buy the batter from super market. :)

Prepare idlies using the batter. Once the idlies are cool, cut the idlies into four each.

To make masala

Chop onion,tomatoes,garlic and green chilli.

Heat oil in a pan.Add mustard seeds, when it splutters add chenna dhal, curry leaves and onion.Saute onions until golden brown. Add tomatoes,garlic and green chillies. Saute until tomatoes are soft. Add red chilly powder,turmeric powder and salt. Sprinkle some water.Saute them.When the gravy is thick,add the chopped idlies and mix well. Mixture should blend well on all the idli pieces. Garnish with coriander leaves.

Serve hot.

This dish can be prepared with left over idlies also.This can be served for break fast or evening snack.

Mutton Vindaloo

2012-05-28T05:55:00.001-07:00

Ingredients

Mutton/Lamb Meat - 2 lb
Minced Onion - 2

Shallots - 10
Garlic - 10
Ginger - 1 inch
Mustard Seeds - 1/2 tsp
Cumin Seeds - 1 tsp
Whole black pepper - 1/2 tsp
Red Chilli powder - 2 tsp
Turmeric powder - 1/2 tsp
Vinegar - 2 tbsp
Corainder leaves - handful
Salt to taste
Oil - 3tbsp

Method

Pressure cook mutton/lamb meat with a small piece of ginger,salt and turmeric.Cook for 3 whistles.
Grind shallots separately. Grind mustard seeds,cumin seeds, whole black pepper, red chilli powder, turmeric powder,vinegar,ginger and garlic.
In a separate pan, heat oil.Add minced onion and saute until golden brown.Add ground shallots and saute until raw smell vanishes.Now add the ground spice mixture,saute for 3 or 4 minutes.Add the partially cooked mutton/lamb meat.Cook until meat is perfectly done and the gravy becomes thick.Garnish with coriander leaves when done.Serve hot.
Goes well with chapathi, paratha.

Chettinad Mutton Briyani

2012-05-28T05:44:00.001-07:00

Ingredients

Mutton/lamb meat - 2 lb
Shallots - 10
Onion - 2
Tomato - 2
Curd - 2 tsp
Garlic - 10
Ginger - 1 inch
Green chilli - 3
Red chilli - 2
Cinnamon - 2
Cloves - 4
Cardamom - 2
Saunf - 1tsp
Bay leaf - 2
Curry leaves - handful
Coriander leaves - handful
Mint leaves - handful
Chilli powder - 2 tsp
Turmeric powder - 1/2tsp
Basmati rice - 2 cups
Salt to taste
Oil -3 tbsp

Method

In a pressure cooker,cook mutton/lamb meat with turmeric,a small piece of ginger,curry leaves,salt and required quantity of water.Cook for of 3 or 4whistle Soak rice in water for 10 minutes. Grind shallot,garlic,ginger,red chilli,green chilli,one cinnamon,two cloves,one cardamom,half of mint leaves,half teaspoon of saunf.set it aside. Mince onions and tomatoes. In a sauce pan,heat oil.Add the left over spices( cinnamon,cardamom,cloves,saunf,bay leaf),curry leaves and remaining mint leaves.Add minced onion and sauté until golden brown.Add the ground mixture and sauté until raw smell vanishes.Add minced tomato and sauté until it becomes soft.Add red chilli powder and curd.Saute for a minute. In the mean time,release the pressure from the pressure cooker.Remove the mutton pieces and add it to the sauce pan.Saute for 3 or 4 minutes.Measure the mutton stock.For one cup of rice,there should be two cups of mutton stock.If you are running short of stock compensate it with water.Add the stock to the sauce pan.Add salt to taste.When the mixture boils,add rice.Cook for 7 to 10 minutes or until rice is cooked and dry.When done,garnish with chopped coriander leaves.Serve hot with raita and boiled egg.

Sambar rice

2010-11-07T18:07:00.000-08:00

Serve - 4

Ingredients

Onion - 1
Shallots - 2
Tomato - 2
Drumstick - 1
Carrot - 1
Bean - 1/2 cup
Peas - 1/4 cup
Potato - 1
Rice - 2 Cups
Toor Dhal - 1/2 Cup
Green Chillies - 2
Garlic - 2
Red Chilli Powder - 2 tsp
Coriander Powder - 2 tsp
Turmeric - 1/4 tsp
Sambar Powder - 1 tsp
Salt to taste
Coriander leaves - 1 Cup
Curry Leaves - 6 or 7
Tamarind Juice - 1/4 cup
Mustard Seeds - 1 tsp
Jeera - 1 tsp
Red Chillies - 2
Asafoetida - a pinch
Oil required quantity

Method

   Pressure cook toor dhal,shallots,garlic and green chilli.
   Soak rice in water for 1 hour.
   Chop onion,tomatoes and vegetables.In a pan,add oil,mustard seeds,red chillies,jeera and asafoetida.Add onions and saute until they are golden brown.Add tomatoes and saute until they are soft.Add chilli powder,coriander powder,turmeric powder and sambar powder.Saute for 2 minutes.Add all the vegetables,curry leaves,coriander leaves,salt and saute for 2 minutes.Close the lid and cook for 5 to 7 minutes.Add tamarind juice and cook for 3 minutes.Add 6 cups of water and allow it to boil.Add the rice and cooked dhal.Allow it to cook for 10 minutes or more until rice is well done with a mushy texture.
   Garnish with corainder leaves and add a tsp of ghee.Serve with mango pickle or papad.

Crab Kuruma

2010-10-02T21:57:00.000-07:00

Ingredients

Crab - 1 kg

Onion - 1
Tomato - 1
Ginger Garlic - 1 tsp
Green Chillies - 5 or 6
Coconut - 1
Fennel Seeds - 1 tsp
Cumin Seeds - 1 tsp
Turmeric Powder - 1/2 tsp
Coriander Leaves - 2 tbsp
Salt to taste
Oil - 2 tsp

Method

Clean the crab.Grind coconut,green chillies,fennel seeds and cumin seeds and make it into a paste.
Heat oil in the pan.Add onion and little salt.Salt helps to soften the onion quickly.Saute until it is golden brown.Add ginger,garlic paste and chopped tomatoes.Cook until the tomato becomes soft.Add crab,turmeric,salt and 50 ml to 100 ml of water.Allow it to cook for 5 to 7 minutes.Add the ground paste,required salt and water.Cook for another 4 or 5 minutes.Remove from fire.Garnish with coriander leaves.
Serve with rice or idli.

Note

* Crab color changes to orange when it is cooked.

Thakkali Thokku

2010-09-18T17:26:00.000-07:00

Serve - 5

Ingredients

Tomato - 5
Tomato Paste - 1 Can [Optional]
Chilli Powder - 2 tsp
Curry Leaves - 5 or 6
Garlic Ginger Paste - 1 tsp
Gingely Oil - 3 or 4 tbsp
Mustard Seeds - 1 tsp
Fenugreek Seeds - 1 tsp
Salt to taste

Method

Blanch the tomatoes.Allow it to cool.Blend it into a puree.
In a sauce pan,heat oil and add mustard seeds and fenugreek seeds.
Add tomato puree,tomato paste,ginger garlic paste,curry leaves,chilli powder and salt.
Cook on very low flame for about 30 to 45 minutes.
The gravy will become non sticky and oil will float.
Remove from fire.

Serve with rice,dosa,idli,chapathi.

Bhel Puri

2010-09-18T17:24:00.000-07:00

Serve - 2

Ingredients

Puffed Rice - 1 Cup
Finely chopped Onion - 1 Cup
Finely chopped Tomato - 1 cup
Grated Carrot - 1/2 Cup
Finely chopped Cucumber - 1/2 Cup
Finely chopped Corainder leaves - 2 tbsp
Lemon Juice - 1 tbsp
Red Chilli Powder - 1 tsp
Madras Mixture/Sev - 1 cup
Salt to taste

Method

Mix all the ingredients except puffed rice and coriander leaves.Finally add puffed rice and mix.
Garnish with coriander leaves.Serve immediately.

Vendaikai Poriyal

2010-07-09T11:52:00.000-07:00

Serve - 2

Ingredients

Vendaika/Lady's Finger - 250 gm
Curry Leaves - 4 or 5
Coriander Powder - 1 1/2 tsp
Chilli Powder - 1/2 tsp
Turmeric Powder - 1/4 tsp
Mustard Seeds - 1 tsp
Urad Dhal - 1 tsp
Oil - 2 tsp
Salt to taste

Method

   Finely chop lady's finger.
   In a sauce pan,heat oil.Add mustard seeds and urad dhal.Wait until urad dhal turns golden brown.Add chopped lady's finger and saute for 3 or 4 minutes.Add red chilli powder,turmeric powder,coriander powder,curry leaves and salt.Blend them.Cover the lid and cook for 4 or 5 minutes.When the lady's finger is dry and non-sticky remove from fire.
   Serve with rice.

Corn Carrot Poriyal

2010-07-09T11:46:00.000-07:00

Serve - 3

Ingredients

Boiled Sweet Corn - 1 Cup
Grated Carrot - 1 Cup
Onion - 1
Red Chilli Powder - 1 1/2 tsp
Turmeric Powder - 1/4 tsp
Coriander Leaves - 1 tsp
Mustard Seeds - 1 tsp
Oil - 2 tsp
Salt to taste

Method

In a sauce pan,heat oil.Add mustard seeds.Saute onions until translucent.Add red chilli powder,turmeric powder and saute.Add grated carrot,sweet corn and salt.Saute for 3 or 4 minutes.Cover the lid and cook for 3 or 4 minutes.Remove from fire.Garnish with coriander leaves.
Serve hot with rice.

Vermecelli Coconut Burfi

2010-06-26T20:25:00.000-07:00

Serve - 8

Ingredients

Vermecelli - 1 1/2 Cup
Grated Coconut - 1 Cup
Nestle Condensed milk - 1 Can
Saffron - pinch
Almonds - 1 Cup

Method

Blanch almonds and chop them.Dry roast vermecelli until it is golden brown.Soak saffron in 1 tsp of milk
In a sauce pan,mix condensed milk,vermecelli,almonds and saffron.Heat it and mix well.Keep stirring until the mixture doesnt stick to its sides.Remove from fire.
Grease a flat plate with ghee.Spread the mixture on the plate of 1/2 inch thickness.Allow it to cool and cut it into squares.

Mochakottai Curry

2010-06-24T10:51:00.000-07:00

Serve - 3

Ingredients

Mochakottai - 1 1/2 Cup
Onion - 1
Tomato - 1
Ginger Garlic Paste - 1 tsp
Red Chilli Powder - 1 tsp
Coriander Powder - 1 tsp
Cumin Powder - 1 tsp
Coriander Leaves - 5 tbsp
Turmeric Powder - 1/4 tsp
Salt to taste
Oil - 2 tbsp

Method
   Soak mochaikottai over night.Pressure cook for 2 or 3 whistles.
   In a sauce pan,heat oil and saute onions until it is translucent.Add ginger garlic paste and saute for 45 seconds.Saute tomatoes until it is soft.Add red chilli powder,coriander powder,cumin powder,turmeric powder and saute.Add the cooked mochaikottai and salt.Mix well.Cook for 4 or 5 minutes until they blend well.Remove from fire.Garnish with coriander leaves.
   Serve hot with rice or chapathi.

Masala Dosa

2010-06-24T10:42:00.000-07:00

Serve - 3

Ingredients

To make filling

Potato - 3

Onion - 1

Green Chillies -3 or 4

Curry Leaves - 4 or 5

Ginger - 1 inch

Coriander Leaves - 3 tbsp

Turmeric Powder - 1/4 tsp

Channa Dhal - 1 tsp

Mustard Seeds - 1 tsp

Oil - 2 tsp

Salt to taste

To make Dosa

Idli rice - 2 Cup

Urad Dhal - 3/4 Cup

Salt to taste

Gingely Oil required quantity

Method

To make filling

Pressure cook potato for 3 whistles.Remove from fire.Peel the skin.Mash it.Keep it aside.

Finely chop onion,green chillies,ginger and coriander leaves.

In a sauce pan,heat oil and add mustard seeds and channa dhal.Saute onion until it is translucent.Add ginger,green chillies,few coriander leaves and turmeric powder.Saute and add mashed potato,salt and 250 ml of water.Blend well.Allow it to cook for 3 or 4 minutes.Remove from fire.Garnish with coriander leaves.

To make dosa

Soak rice and urad dhal in water for 4 hours.Grind it to form a thick batter.Leave it over night or for 12 hours to ferment.

In a non-stick tava, smear the batter to form a cirlce.Sprinkle 1/2 tsp of oil.When it is half cooked,spread the masala on one half of dosa.When it is completely cooked,remove from fire.

Serve hot with chutney.

Spicy Chicken gravy

2010-06-22T17:23:00.000-07:00

Serve - 2

Ingredients

Chicken - 500 gm
Chopped Onion - 1
Chopped Tomato - 1
Ginger Garlic Paste - 1 tsp
Red Chilli Powder - 2 tsp + 1 tsp for marination
Turmeric Powder - 1/4 tsp marination
Mint Leaves - 4 or 5
Coriander Leaves - 3 tbsp
Saunf - 1 tsp
Pepper Kernel - 1 tsp
Lemon Juice - 1 tsp
Salt to taste
Oil - 2 tsp

Method
   Marinate chicken with red chilli powder,turmeric powder,salt and lemon juice for 1 or 2 hours.
  In a sauce pan,heat oil and add saunf and pepper kernel.Saute onion until translucent.Add mint leaves,ginger garlic paste,coriander leaves and saute for 45 seconds.Saute tomato until soft.Remove from fire.Keep it aside and allow it to cool.Place the above mixture in a blender and blend until smooth.
  In the same sauce pan,add 1 tsp of oil and marinated chicken.Saute for 4 or 5 minutes until water starts to ooze out from the chicken.Add the chilli powder,ground paste and saute.Add 250 ml of water and allow it to cook for 20 minutes.When the chicken is done and gravy is thick,remove from fire.Garnish with coriander leaves.
  Serve hot with rice,chapathi or paratha.

Vegetable Rice

2010-06-22T17:13:00.000-07:00

Serve - 3

Ingredients

Finely Chopped Beans - 1/2 Cup
Finely Chopped Carrot - 1/2 Cup
Finely Chopped Onion - 1 Cup
Green Chillies - 4 or 5
Ginger Garlic Paste - 1 tsp
Cloves - 1
Cinnamon - 1
Cardamom - 1
Coriander Leaves - handful
Basmati Rice - 2 Cup
Oil - 2 tbsp
Salt to taste

Method
   Soak rice in water for 30 minutes.
   In a sauce pan,heat oil and add cloves,cinnamon,cardamom.Saute onion until translucent.Add green chillies and ginger garlic paste.Saute for 45 seconds.Add chopped vegetables and salt.Cook for 3 or 4 minutes or until the color of vegetables changes.Add 4 cups of water and required salt.Allow it to boil.Add basmati rice and cook for 7 to 8 minutes or until done on medium flame.Remove from fire.Garnish with coriander leaves.
   Serve with raitha or any gravy.

Blackberry Smoothie

2010-06-22T17:07:00.000-07:00

Serve - 2

Ingredients

Blackberry - 1 cup
Milk - 1 Cup
Vanilla Extract -1 tsp
Sugar - 3 tsp

Method

Place all the ingredients in a blender.Blend until smooth.Serve cold.

Prawn Curry

2010-06-22T17:00:00.000-07:00

Serve - 6

Ingredients

Prawn - 250gm
Tomato - 1
Ginger - 1 inch
Green Chillies - 2
Curry Leaves - 5 or 6
Red Chilli Powder - 2 tsp + 1/2 tsp for marination
Turmeric Powder - 1/4 tsp + 1/4 tsp for marination
Coconut Milk - 1 Cup
Salt to taste
Coconut oil - 2 tsp

Method
Marinate prawn with red chilli powder,turmeric powder and salt for 30 minutes.Chop tomato,green chilli and ginger.Place the chopped tomato,green chillies,ginger,marinated prawns,red chilli powder,turmeric powder,curry leaves,required salt and 300ml of water in a sauce pan.Place it on heat and allow it to cook until prawns are done.Add coconut milk and allow it to blend.When it starts to boil remove from fire.Add the coconut oil and close the lid.
Serve hot with rice.

Semya Payasam

2010-06-18T14:14:00.000-07:00

Serve - 4

Ingredients

Vermicelli/Semiya - 1/2 Cup
Milk - 1 1/2 Litre
Sugr - 1/2 Cup
Cashewnut - 100gm
Raisins -100gm
Ghee - 2 tsp
Cardamom - 1
Salt - pinch

Method

Roast the vermicelli with 1 tsp of ghee.Roast cashewnuts and raisins with remaining ghee.
In a sauce pan,heat milk until it becomes thick or half the quantity.Add the roasted vermicelli and pinch of salt.Cook for 4 or 5 minutes.Add sugar and mix well.Add caradmom and roasted cashewnut and raisins.Remove from fire and allow it to cool.Refrigerate for an hour or two.
Serve cold.

Red Chilli Chutney

2010-06-17T18:29:00.000-07:00

Serve - 2

Ingredients

Onion - 2
Red Chilli - 5 or 6
Garlic - 1
Salt to taste
Oil - 3 tsp

Method

In a sauce pan,heat oil and add red chillies.Saute onions until it is translucent.Add garlic and saute for 45 seconds.Remove from fire.Allow it to cool.When it is cool,place it in a blender,add salt and blend until smooth.
Serve with dosa or idli

Wheat Rava Upma

2010-06-16T17:50:00.000-07:00

Serve - 2

Ingredients

Wheat Rava - 1 1/2 cup
Onion - 1
Green Chillies -3 or 4
Ginger - 1 inch
Curry Leaves - 5 or 6
Coriander Leaves - 2 tbsp
Mustard Seeds - 1 tsp
Channa Dhal - 1 tsp
Salt to taste
Oil - 1 tbsp

Method
   Dry roast wheat rava for 4 or 5 minutes.
   Finely chop onions,ginger,coriander leaves and curry leaves.
   In a sauce pan,heat oil and add mustard seeds,channa dhal.Saute onions for 4 or 5 minutes.Add green chillies,ginger,curry leaves.Saute for a minute.Add 2 Cups of water and required salt.Allow it to boil.Add
roasted rava.Cook until water evaporates.Remove from fire.Garnish with coriander leaves.
   Serve hot with pickle or chutney.

Mango Shake

2010-06-15T17:20:00.000-07:00

Serve - 4

Ingredients

Diced Ripe Mango - 3 Cup
Milk - 2 Cup
Ice Cubes - 2 Cup
Sugar - 2 tbsp

Method

Place the ingredients in a blender.Blend until smooth.Serve cold.

Bread Sandwich

2010-06-14T21:49:00.000-07:00

Serve - 2

Ingredient

Bread - 4 loaves
Grated Carrot - 1 Cup
Finely chopped Tomato - 1 Cup
Finely Chopped Cucumber - 1 Cup
Boiled Sprouted Green Gram Dhal - 1 Cup
Pepper Powder - 1 tsp
Tomato Ketchup - 4 tsp
Boiled and Mashed Potato - 1
Oil/Butter - 1 tsp

Method

Mix carrot,tomato,green gram dhal, potato and cucumber.Toast the bread with butter/oil.Take one slice of bread,apply 2 tsp of ketchup.On top of it place the above mixture.Sprinkle some pepper powder.Place another slice of bread on top of it.

Gobi Chapathi

2010-06-14T21:40:00.000-07:00

Serve - 2

Ingredients

To make filling

Cauliflower - 2 Cup
Onion - 1
Tomato - 1
Red Chilli Powder - 2 tsp
Coriander Powder - 1 tsp
Turmeric Powder - 1 tsp
Coriander Leaves - 2 tbsp
Salt to taste
Oil - 1 tbsp

To make Chapathi

Wheat Flour/All Purpose Flour - 3 Cups + 1 tbsp

Salt - 3/4 tsp

Oil - 2 tsp

Method

To make Filling

Finely chop onion,tomato and corinader leaves.Cut cauliflower into small florets and soak it in hot water for 5 to 10 minutes.Strain the water.

In a sauce pan,heat oil and saute onion until it is translucent.Add tomato and cook until it is soft.Add red chilli powder,coriander powder,turmeric powder and saute.Add salt and 10 ml of water.When it boils add the florets cook until it becomes soft and dry.Add coriander leaves and mix well.

To make Gobi chapathi

In a mixing bowl,add flour,salt and water.Mix well and finally add oil.Make it into dough.Allow it to sit for 1 to 2 hours.This will help in making soft wraps.

Divide the dough into small balls.Roll it and place the filling in the middle and fold it. Roll it to make chapathi.Heat the tawa and cook the wrap on both side for a minute on each side.Smear some oil on it.

Serve with tomato ketch up or corinder chutney.