how to make chicken frankie / chicken roll

cooking time : 15 minutes
 preparation time : 15 minutes
 serve:6-8














ingredients :

chicken breast                3 chopped in strips
lemon juice                 1 tbsp
red chilly powder           1 tsp
turmeric powder               1/2 tsp
coriander powder               1 tsp
cumin powder                  1/2 tsp
green chilly chopped        2
green coriander                1 tbsp
ginger garlic paste              1 tbsp
salt to taste
onion                        1 chopped
oil                         3 tbsp

other :

onion            1 slices
tomato            1 sliced
beet                 chopped thin sliced
chutney                1 tbsp
egg                        5


Frankie dough :

refined flour             1 cup
flour                               1/2 cup
salt                              1 tsp
sugar                            1/2 tsp
baking powder               1 tsp
water                         as required




 method :

• marinate chicken with lemon juice red chilly powder salt ginger garlic paste , coriander powder cumin powder for 30 minutes . 
• heat 3 tbsp oil in a pan add chopped onion and saute for 1  minute , add marinated chicken and saute , cover and cook for 5 to 7 minutes . 
•  set aside .

to prepare egg mixture :

• in a bowl break all eggs add salt to taste and beat gently . set aside . 

to make chapati :

• make fine dough with refined flour , salt sugar , baking powder , water , and flour . cover with wrap set aside for 15 minutes . 
• make small balls out of the dough. and make chapati . 
• rub 1 tsp onion on chapati and fold it . again roll it  
• now place it on pan and cook one side . flip and cook another side too . 
• pour 3  tbsp egg mixture and again  flip . 
• remove in a platter . 

assembling :

• now put prepared chicken , chopped tomato onion , chutney , beet rout ,corinder chopped , mint leaf,green chilly chopped and fold it . 
• serve 

how to make zam zam pulaao / zam zam biryani

cooking time : 40-45 minutes 
 preparation time : 50 minutes
 serve: 8-10




 ingredients :


to boil mutton :

ginger garlic paste           1 tbsp
salt to taste
water                      2 cup
mutton  with bones           800
green chilly paste           8-10

for chicken :

oil                 1/2 cup
cinnamon stick   1
black cardamom  2
clove  6
green cardamom       3
peppercorn            8
kasoori methi               1/2 tsp
green chilly paste        10
curd   1 cup
ginger garlic paste
brown onion         1 /2 cup
chicken                  1/2 kg with bones 
salt                to taste
clarified butter            1 tbsp 
kewra water                  1 tbsp 

others :

boil eggs chopped        2
kofta balls (mutton kebabs )            few 
basmati rice boiled                 3 cups 
boiled mixed vegetable             1/2 cup 


 method :

• in a pressure cooker take finely washed mutton pieces add ginger garlic paste , salt , green chilly paste and 1/2 cup of water cover and cook till mutton get fully boiled . 

• now in a heaven bottom pan take 1/2 cup of oil put whole spices (cinnamon stick , pepper corns , green cardamom , black cardamom and stir it for 1 minute . 

• add green chilly paste , ginger garlic paste and saute for a while add yogurt . kasoori methi and brown onion and salt . saute . 

• add marinated chicken and cover and cook  till chicken get done . 
• in another pan add 1/8 cup of water . and pour all the mutton and chicken gravy over it . 

• add prepared mutton with its gravy , chopped boiled eggs , kofta balls , and brown onion . 
• place layer of boiled rice , sprinkle some brown onion .and kewra water , 1 tbsp clarified butter . tightly cover the pan .cook on high flame foe 6 to 8 minutes then on very slow flame for 15 minutes . 

• remove in a platter and serve with any raita. 

khichda ( bombay khichda mohurram special )

cooking time : 49-60 minutes
preparation time : 20 minutes 


ingredients :


mutton                        2 kg with bones 
dalya  (wheat porridge)                         1/2 kg  
Barely   (jao )                     1/4 cup
red lentil  (masoor daal )                    1/4 cup
split gram lentil(chana daal )           1/4 cup
yellow lentil  (arhar daal )         1/4 cup
rice                                             1/4 cup
oil                                   1 cup
ginger garlic paste                    2 tbsp
onion choped                             2 finely chopped 
red chilly powder                    2 tbsp
coriander powder                     2 tbsp
cumin powder                          1 tbsp
turmeric powder                        1 tsp
garam masala powder               1 tbsp
green chilly paste                     1 tbsp
green coriander paste             1 tbsp
bay leaf                                           2
curd                                     1 cup
coriander leaf                          1 cup
tomato finely chopped             3 to 5 

to garnish :

lemon slices                3
mint leaf fresh           1 cup
coriander leaf              1 cup
fried onion                      1 cup 

preparation :

step 1 

• soak dalya , barely , gram lentil , yellow lentil ( arhar daal ), rice  separately  in bowl for 4 to 5 hours . 
• then add water and boil all individually .and set aside . 

method :

step 2

• in a pressure cooker heat oil add chopped onion , bay leaf , chopped onion and ginger garlic paste and sauté for 3 to 4 minutes . 
• add cumin powder , turmeric powder , coriander powder red chilly powder and salt sauté for 2 minutes then add green chilly paste , and fresh coriander paste sauté again for 2 minutes . 

• add chopped tomato stir for a while then cover for 2 minutes till tomato get soften . add mutton and sauté for 5 minutes on high flame . 

• add curd and 1 cup of water and cover and cook till mutton get cooked .

step 3 :

• in a large pan take all the boiled lentils ( daals ie yellow lentil, rice , gram lentil, dalya )and mix well ).
• then pour prepared cooked mutton with its gravy . and sauté .add fresh coriander leaf , 1 lemon juice , garam masala powder , and give a nice stir till all gets mixed well . allow it to get a boil . then slow down the flame and cook for 3 to 10 minutes more .
• remove in a serving platter and garnish it with fried onion , lemon slices fresh coriander , and mint leave . serve . 

chana kheeri kaleji wala (bori muhalla wala )spicy chick pea and liver fry

preparation time : nil 
cooking time : 40 to 50 minutes 











ingredients :



chana (chick pea)                     1 cup soaked in water over night
salt                                            1 tsp 
green chilly paste                      2 tbsp
tamarind an dates sause                      2 tbsp (recipe here )
(imli aur khajoor ki chati )           
onion                                             1 big size ( finely chopped )
tomato                                             1  roughly chopped 
lemon juice                                   1 tbsp
bread crumbs                                1 tsp 
kaleji ( liver cooked )                      1 tbsp ( take recipe from here)
potato                                             2 peeled and roughly chopped
coriander powder                          2 tsp
cumin powder                                 1 tsp
cumin seed                                         1 tsp
mustard seeds                                        1 tsp
curry leaf                                           4 to 5 
oil                                                     2 tbsp
ginger garlic paste                            1 tsp
coriander leaf                                    2 tbsp chopped



method :

• in a cooker  heat up oil .add chopped onion and cook for 3 minutes when it start getting little transparent remove half of onion from cooker and set aside.
• now in the left onion in cooker , add curry leafs  mustard seed , cumin seeds when it stats cracking add ginger garlic paste and stir for 30 seconds now add soaked chick pea and sauté for 3 to 4 minutes on high flame .
• now add tomato , chilly paste , cumin powder , salt,coriander powder and stir for 5 more minutes .
• add chopped potato and 1 cup water and cover the pan and cook for 2  whistles or until it get cooked .
• now open the cooker and sauté till potato get totally dissolved and gravy get thicken .
• add tamarind sauce ,coriander leaf , lemon juice, bread crumbs and cooked  kaleji OR liver  (chopped in small cubes ). and stir  for 3 minutes .
• add serve hot .

mumbai (bombay) Biryani

preparation time :20 minutes
cooking time :45-60 minutes 

basmati rice                                                1.5 kg
ginger garlic paste                              2 tsp
plum                                                    5 to 6 ( washed and cut-ed in small piece )
cumin seeds                                        1 tsp
mumbai birayani masala                     1/2 packet
green chilly                                      6 to 7 ( depends on spice u like )
chicken skin removed                       1.5 kg
garam masala (all spice powder)                        1.5 tsp
fresh green coriander                        2 tsp
curd                                                 2 cup
mint leafs                                         50 gram
tomato finely chopped                     5 to 6 ( medium size)
lemon juice                                       5 to 7 tsp
coriander powder                             2 tsp
chilly powder                                      2 tsp
cumin powder                                    1 tsp           
onions                                             4 medium size ( finely chopped)
oil                                                 2 cup
salt                                               to taste

• in a big bowl .. take curd, biryani masala . ginger garlic paste . chilly powder , cumin powder , salt , lemon juice , coriander powder , and chicken pieces and set in the fridge for at least 1/2 hour .
• in a big pan heat up oil and add chopped onion ... fry it till it get nice orange color do not burn it ( warning ) and remove it in a separate plate 
• now in a same pan add marinated chicken and sauté it till it oil  get separate from chicken .. now add chopped tomato and and chopped plum .. and let it be cooked for 10 minutes more .
• off the flame till chicken cooked.

in a heavy bottom pan .. add two tsp oil and boil the basmati rice till it cooked  and remove extra water from that 

assembling :

• in a large size pan take mixture of that chicken on first layer .and garnish with browned onion .and food color

• than in 2nd layer put 1/2 of rice layer

• on 3rd layer again put  cooked chicken layer.with brown onion .mint and coriander leafs.

• on 4th must be again rice layer .garnish it with brown onion , green mint leaf and coriander leafs
• and tightly close the mouth of pan by using cap of the pan .

• and cook on very very slow flame cook it for 10 minutes

• very delicious dish is  ready to serve with raita 

Bhel puri

Preparation time : 15 minutes

Cooking time :   Nil 

ingredients :

kurmura                               2 cup
thick sev (nylon sev  )               1 /2 cup
onion                      1/2 cup finely chopped
papdi                     6 to 8 crushed
green sauce               1 tsp
tamarind sauce          1 tsp
garlic sauce                    1/2 tsp
black salt              1/6 tsp
lemon                      1
raw mango           1/2 finely chopped
chopped cilantro       1 tbsp
potato                       1 boiled and roughly chopped

method :

• take all the ingredients into a large ball and toss in such a way that all get mix well .

• squeeze 1/2 lemon on that and again toss .mix well

• remove in serving glass . or paper cone.garnish with chopped raw mango piece  . serve immediately

pav bhaji

preparation time :15 minutes

cooking time   :30 minutes 

ingredients :

 oil                                              1 tbsp
butter                                             4 tbsp

onion                                          2 finely chopped
ginger paste                                   1 tsp
garlic paste                                    1 tsp
green chilly chopped                       3 finely chopped
tomato                                             4 to 5 medium size finely chopped
red kashmiri chilly powder                              1 /2 tsp
pav bhaji masala                               1 tbsp
phool gobhi/ cauliflower                     1 cup grated
matar/green peas                                 1 to 1.5 cup grated
 potato                                                1 cup boiled and peeled roughly grated
water                                                   1 cup
chaat masaala                                         1/2 tsp
 tomato puree                                        1/4 cup
salt to taste
green capsicum                                     1/4 cup
1/4 cup hara dhnya                               1/4 cup
1 tbsp lemon juice                                   1 tbsp
pav / bun                                                 2

method :

• heat up 2 tbsp butter and 1 tbsp oil in a pan . add ginger paste , garlic paste and finely chopped onion .saute till onion become transparent in color .
• add green chilly, red chilly powder  and tomato stir well and cover the pan and cook on slow flame for 3 to 4 minutes .

• now open the pan and add pav bhaji masala .chaat masala  and salt mix well .

• add cauliflower ,green peas , and tomato and mix well .
• add finely grated green capsicum and saute . add 1 cup water . and tomato puree and cover and cook on slow flame for 6 to 7 minutes .
• now finally add fresh coriander leafs and 2 tbsp butter .
• squeeze 1 lemon juice and cook for 5 minutes .
• remove in serving plate .

pav /bun :

heat up a pan and brush the butter on bun / pav . and place it on pan for 1 minute  on slow flame till it get slight
crunchy.
and serve it with  bhaji .