Dough

• In a mixing bowl, add flour, salt, sugar, and instant yeast. Whisk to mix the dry ingredients well. Now add butter, oil, an egg, and milk. Then add warm water as required and knead soft dough.
• Apply a little bit of oil and keep aside for 2 hours.

Chicken Stuffing

• In a mixing bowl, add chicken, crushed garlic, crushed green chilies, and all the seasonings. Add lemon juice and yogurt. Mix everything well and marinate for 30 minutes.
• In a frying pan, heat cooking oil, add marinated chicken, and cook on high flame for 1 – 2 minutes. With the lid on, cook on low flame until chicken becomes tender.
  
• Remove the lid, optionally add black pepper and mix well before turning off the flame.

Assembling

• Punch the dough down and roll out the dough into two round shape slices of bread with the help of a rolling pin. Arrange the base layer of the bread on a tray and spread chili garlic sauce or pizza sauce all over it.
• Add a layer of cooked chicken, diced slices of onion, and tomato. Add in mozzarella and cheddar cheese slices as required. Lastly, sprinkle some oregano leaves and cover everything up with the top bread layer. With the help of a bowl and your fingers, mark the serving size. Apply beaten egg and put sesame seeds on the top of the stuffed bread.
  
• Bake in preheated oven at 170 degrees centigrade for 40 to 45 minutes.
• When ready, apply butter on the top and serve hot.

• With the help of a grinder prepare masala for the recipe.
• Cut small sized onion into slices and fry it. Grind and mix it with a large sized tomato.
• Next in a mixing bowl add ½ kg chicken, prepared masala and tomato mixture. Optionally add 1 tbsp of tomato paste.
• Add yogurt, garlic paste and salt to your taste. For giving it a good color add paprika powder or Kashmiri mirch.
• Mix the ingredients well and marinate let the chicken marinate for 30 to 40 minutes.
• Add oil in a frying pan and cook the marinated chicken on high flame for 1 to 2 minutes.
• Then lid on cook on low flame until chicken become tender.
• Turn off the flame and give coal smoke with lid on for another 2 minutes.
• Ready to be served.

• Add 4 eggs, milk, sugar, green cardamom powder, orange food color in a blender.
• Grease the baking pan with butter and arrange Jallebis.
• Pour the blended milk mixture over Jallebis. Rest it for 10 to 12 minutes.
• Then bake in the preheated oven at 160°c for 35 to 40 minutes.
• After baking sprinkle some chopped pistachio. Let it cool down.
• Keep in refrigerator for at 2 hours.
• When ready serve the Jallebi Pudding as dessert with main course.

• Add chicken and other ingredients in a large mixing bowl and marinate for 30 to 40 minutes.
• Fry the marinated chicken on high flame until color of the chicken changes. Stir continuously during the process.
• Cover the pan with the lid and cook on low flame until chicken is done.
• Next add chopped mint leaves and capsicum and stir continuously on high flame for 1 minute.
• Then add 2 tbsp of cream and stir to mix well. Turn off the flame and take it out on a plate or a bowl.
• Meanwhile, prepare a liquid of white flour (maida) adding 1 tbsp of it with 2 tbsp of water. This liquid mixture is used to glue the roll patties.
• Spread the roll patties on a clean flat surface. Arrange the creamy cooked chicken and fold it into roll. Use the liquid mixture to glue the loose end of the patti.
• Deep fry on medium flame till the rolls get golden and crispy.
• Serve and enjoy with your favorite sauce.

• First of all boil a medium sized potato and mesh it in a bowl.
• Then take a mixing bowl and add refined flour and meshed potato it. Season with crushed cumin seeds and salt. Next add oil and knead the ingredients well into hard dough.
• Keep the dough aside for resting it for 30 minutes.
• Make small balls from the dough and roll them down on a flat surface into thin round papri breads.
• Heat oil and deep fry the papris on low to medium flame until golden brown and crispy. Serve them instantly or store them for later use with other recipes.
• If you want to store then, let the papris cool down completely and keep in an air tight box.

Preparation

• Take 3 large sized potatoes and cut them into cubes and boil until fork tender. You can test this by poking the potato with a fork, paring knife, or skewer. If the utensil slides easily all the way to the center, the potatoes are done.
• Place the boiled potatoes in a large bowl and crush lightly with a masher or the back of a fork.
• Add turmeric, red chilies, black pepper powder, coriander, crushed cumin seeds, and salt. Also add other vegetables like onion, green chilies, fresh coriander leaves and seedless tomato. And for light and fresh flavor add lemon juice as per your taste.
• Mix everything well to make a non sticky dough base for the cutlets.
• Grease the hands with oil and shape the dough into round cutlets. Coat each cutlet lightly in flour or breadcrumbs, and set aside.
• Meanwhile, heat oil and fry the cutlets until golden from both sides.
• Serve with your favorite sauce.