Love and Calories!!

I came up with the name "Phulka Pudine Ka" after wasting a lot of time thinking, than just calling it "Pudina Roti" or "Pudina Parantha". "Phulka Pudine ka" was so rhyming and funny at the same time that I thought let me name it the same. It is an easy peasy recipe if you regularly make rotis at home.  I just made it yesterday with a little sprinkle of mint-chat masala spice mix. It only gave the rotis that extra zing. For those who are unfamiliar with the word "Phulka", is nothing but rotis cooked on an open flame for it to puff up like a balloon with the help of steam. This method is the most healthiest way of making a roti/chapathi as it uses no oil, is perfectly light and brings that smoky flavour to the rotis.  In this recipe, the rotis won't puff up because there's mint leaves inside the dough which restricts the dough to swell, but the smokiness will release the flavour of the mint leaves inside each chapathi

Not a very good looking fine dining dish this is, but it is an absolutely delicious grub if you are a seafood fan.  This typical British food is very filling, very creamy and has all the strong flavours going through it. You either love it or hate it but you can't ignore it. :) Ingredients: 200 gm ready cut fish pie mix from any super store (which includes cut pink salmon, cod & smoked haddock) or buy a fillet each of salmon, cod & smoked haddock separately from the fish monger.  5-6 pieces of prawns (optional) 1 egg (hard boiled) 3 large potatoes (I used 1 &1/2 jacket potatoes) 2 cups milk + 4 tbsp milk 1 tbsp plain flour (sifted) 1 bay leaf 1 tsp ground black pepper 50 gm butter + 2 tbsp butter grated cheddar cheese (optional) salt to season    Method: Heat 2 cups of milk in a saucepan & put the bay leaf in it. Also add the cut fish pieces along with the prawns and poach in milk for 4-5 minutes.  Remove the fish pieces from the