Black Chicken With Buttered Rice

This is an interesting combo I should insist everyone to try at least once!!

Honestly Im a very lazy girl!~! 

I need to be pushed for everything. At times my mom hates when I show too much of my works in the kitchen and take over the whole area. And at times I'am so lazy that i'll be dragging myself to walk towards kitchen, that is moment when she will be telling me 10 times cook something for ur bro, cook something guests are coming cook cook cook hehe. It will look as if the laziest devil inside me is sitting and enjoying the anger of provoking devil inside my mom

I dont know how many will laugh reading this or imagine the same on what we do with our mum's haha this is the kind of strange relationship I share with my mom. 

Such was the time when I took the chance to prepare black chicken which was sitting in my to try recipes folder. It hardly took 10mins to cook wow :P this is such a life saving recipe for those lazy days, which we all face :D 

Recipe Source: Forgotten!! This was spl recipe of authors mom made with chicken drumstick!!

Black Chicken:

Ingredients:

Boneless Chicken - 300gms

Soy Sauce - 1 and half tbsp

Vinigar - 1 and half tbsp

Garam Masala - 2tsp

Ginger Garlic paste - 1tbsp

Chilli powder - 1tsp

Salt as required

Oil - 1tsp - 2tsp

Method:

- Excluding oil, Marinate all the above listed ingredients for minimum of 30 mins. 

- Heat oil in a pan and add the marinated chicken. Stir cook this for 2 mins in medium high flame. It will start oozing out all its juices.

- Add 1tbsp water and close the lid of the pan. Allow it to cook for 5 mins minimum in low heat.

- Open the lid, increase the flame to high keep stirring till all the masala coats up well with the chicken and extra water dries up. this process is also called bhoonna in hindi which has been clubbed with english and called bhoonifying  This take another 2 mins and you are done!!

- Serve it hot with Hot Rice, Pilaf, Roti, Paratha or just eat it as it is  It is deliciously different!!

Notes:

- You can make the same using chicken with bones. In that case, prick the chicken pieces using fork before marination, so that all the sauces and spices reaches the inside. 

- Cooking time will also vary for chicken with bones. say extra 5-10 mins than what boneless can take.

- Do not add more oil. I added more oil by mistake and also used non stick pan. It felt fine while cooking but when I dished it out, I found all the excess oil drained downwards. So for sure this can be counted under diet recipe 

- You can also make a saucy black chicken!! Im going to try this next and update soon on how the saucy ones can go like.... 

My Reviews Towards this new dish!!

It was excellent tasted too different!! I was expecting sourness but it turned out to be spicy and flavorful. I was surprised on how nicely the extra oil drained off, which normally does not happen if you know. I took pleasure of polish off few pieces just like that, you can call it addictive if you are craving to have something spicy make this and treat urself!!

If you know my brother is a picky eater he can give 100 reasons for not liking a particular food, When I asked him how how he liked?

he responded "It was good"

I recollected it tasted so much like bhoona chicken of Vahchef. I said my bro you worked hard to make vahchef's bhoona chicken and I did it with just few ingredients and less cooking time too :P

Ok we R gud siblings we do not debate or argue for little things hehe

Buttered Rice:

I used A bowl full of left over rice which was kept in fridge over night.

In a karai/ wok add 1-2 tbsp of salted butter. throw in the rice, little salt and pepper, toss it in medium heat till everything gets mixed nicely. Serve it hot!!

This went too gud with black chicken and both these things can be prepared alternatively consuming time of just 10-15 mins.

What better recipe can one need in their lazy days??? :)

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Chicken Shorba - Pressure Cook Method

Chicken Shorba is a deliciously quick to make recipe for any occasion. 

Pressure cooking makes it all easy and more yummy too. Chicken Shorba can be Prepared in almost 15-20 mins of time duration. So you can be sure, if you have a sudden guest and you really dont understand what do then just close your eyes and blindly go for this recipe. 

Why???
Honestly it does not consume much of your time, make it for your guest or make it as your lazy days treat either of ways this shorba is going to win every ones heart by its simplicity and wonderful taste!!

Before I could post I had a doubt about naming it as stew or shorba. At my home we call it as chicken shorva or Surva :) Call it anything choice is yours!! As long as the dish is yumm yumm to taste and enjoyable, name is the last thing which comes to mind hehe

Ingredients:
Chicken with bones - 750gms
Onion - 3 medium Sliced
Tomato - 3-4 medium sized roughly chopped
Red chilli powder - 1/2 tsp heaped
Cumin Powder - 1tsp heaped
Coriander powder - 1and 1/2tsp heaped
Ginger garlic paste - 2-3 tsp heaped
Oil - 1 to 2 tbsp
Whole spices ( 2 cardamom, 2 cloves & 1 stick cinnamon)  
Garam masala / tandoori masala - 1/2tsp (Optional)
Salt to taste
Coriander leaves - 2tbsp chopped

Method:
- Heat oil in a pressure cooker add in whole spices.
- Once it splutters add in onion and cook till it starts changing its color.
- Add in ginger garlic paste and saute it for a min in medium flame making sure it does not stick to the bottom of cooker.
- Add in Chicken pieces, all dry spices, salt and tomatoes mix it all well. 
- Add in water aprox 1 and 1/2 to 2 cups and stir well again.
- Pressure cook for 2-3 whistles in medium flame or 4-5 whistles in high flame. 
- Allow it to release its pressure on its own. You will see all the fats on top. 
- Add in coriander leaves and boil more if you feel its still watery. (see notes)
- Once done Serve it Warm
- Best Goes With Pilaf Or Steaming Hot Rice. 

Notes:
- You may see fats floating on top, But Does not matter we have used very little oil Chicken pieces also hold some amount of fats which gets released while pressure cooking. Since it is shorba you can easily remove the excess oil seen on top. 
- Along With Water Chicken will also ooze out some of its own juices, which may make the shorba more runny, you can always boil a little further more if you feel like. But as the shorba drops its temperature you may find it showing some thickness. 
- Garam masala can be omited as we have already used whole spices in the 1st step.
- Chicken when emits its own juices into the gravy makes it more flavorful.
- Do not stir it after pressure cooking, this may result in meat pieces fall of the bone. 
- Be careful with how much salt you add, we can add more salt in later part if required. In case you add more salt than needed then I worry there is no way out to adjust the shorba with anything else, it may change the taste.
- You can make this in a normal pot/ karai too, that is how my mom used to cook so long. But I love the pressure cook method personally because I like soft pieces of chicken rather the ones which get too hard by over cooking and becomes too much chewy.

Now we find pressure cook method is much better in all the ways :)

All ingredients will be easily available in every kitchen pantry.

There are variation to this for flat breads which is little thicker in consistency.  I shall update soon!!

Until then cya
bye bye

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Coriander Cashewnut Chicken

This is a very simple and amazing recipe which can be made in jiffy and highly flavorful to serve your guest to impress them. You should try this for sure!~!

Hellow Ladies Its Aara Again Back To Blogging And Im Really Glad to be Around U Guys!!
Yea ofcourse it was a very long break! But I guess it was for gud. I missed all ur updates and wish I catch up all one by one!

Starting With this wonderful recipe I tried recently. Hope U Guys Like It!! If You are Non-Vegetarian I will Highly recommend you to try this out at least once :)

Ingredients

Chicken -750gms

Ginger Garlic Paste – 1tbsp

Coriander Leaves – 1 cup Tightly Pack

Onion – 2-3 Sliced

Green Chilies – 4-5 depending upon your taste
Cashew nuts – 1/4^th cup

Oil – 2-3 tbsp

Curd / Milk - 1cup

Lemon Juice Little If using milk

Salt to taste

Method:

-        -  Marinate Chicken Pieces with Ginger Garlic paste and 1/2tsp salt for minimum 1 or 2 hrs this makes chicken be soft and get cooked quick.

-        -  Heat oil in a kadai/wok and sauté onions and cashew nuts cook till onions are translucent

-        -  Now in a mixer Jar add translucent onions, cashew nuts, coriander and chilies grind it to smooth paste. Use a little water if needed

-        - Add this coriander paste back to the pan , add chicken to it close the lid and let it cook in medium flame for 5 mins.

-       -   Chicken will be tender by now. Add whisked Thicken yogurt and mix it well. If using milk add little lemon juice to give it a little tang to the gravy!

-         - Check for salt and adjust let it cook for another 5 -7 mins till you get a gud gravy consistency and chicken is coating well around with the coriander sauce

-         - Your Coriander Chicken Gravy Is ready!!

-         Serve it hot with White Rice / Pulao / Nan / Parathas / Roti It really goes well with anything!!

Notes:

-         - Marinating Chicken is optional But it lets remains chicken soft and juicy!! If U R in hurry Use chicken just like that no issue that will not make a difference to gravy.

-         - Cashew nut will not give its own taste but will help to thicken gravy and give a gud texture.
     - Use 4-5 green chillies 1st if u need more spice u can add slit green chillies while cooking and remove it later while serving

-         - Make sure u add salt just mildly, if more salt is added it might spoil the taste and there is no means to make the adjustment.

-         - After adding milk or curd the color of gravy will turn light green. If u want a darker side of green color you can use artificial green food color!! But I insist be neutral more naturally it is served the better enjoyed!!

-         - If u don’t have cashew nuts or u feel nuts will make it high caloric dish,  you can easily thicken the gravy at the end point by replacing cashew nuts with some corn flour paste!!

Impression:

I served it with coconut rice and it really went too well with Phulkas also!!

It was just so perfect!! we had sudden guests they too liked it a lot except for salt level which my uncle felt was a little high (he in takes less salt) I was not able to adjust and make it mild!! So be careful with adding salt!!

Otherwise this dish is a repeater for me! Im surely gonna make this again and again whenever possible J

If u got the ingredients just go with giving it a try!! Im sure u’ll love it too!!

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Chicken Fajita Pizza

One thing I can say for sure is pics of these R making me mad like anything!!!

I never did any experiments with pizzas but Im really glad to get this lovely recipe from +MonuTeena RecipesPassion  she has already sent her guest post for Chicken Haleem Pakistani Style few of my friends tried it and really loved the result too. 

My friendship with monu is going strong each day!! Borders dont really make a difference but we miss each other as real life would miss, We chat we share many more things about our lives and so much more which cannot be talked about here!! story would go long...... For now We R more like virtual sisters across borders. I love being loved by her and to love her as well. 

Here again she is here to throw her charms to us with this lovely chicken fajita pizza recipe

Well I, Monu Teena once again  would like to thanks Aara for giving me space on your blog. Loving to have my 2nd guest post for her. Well, this time hoping you all know me. I am not going into my deep intro. Just rushing to the Recipe, it's Pizza Recipe; Chicken Fajita. One of the kids-Friendly recipe plus loved by adults too. Many versions and variety you may find with Fajita's. Love to be eaten around the world. Mine is the simplest & the spicy one; topped with chicken, mushroom, Onion, olives, Capsicum, and cheese. You can go either for ready made pizza ingredients or make your own. Being a food Blogger, I prefer to make my own pizza dough & sauce. Lets talk about the Recipe source i took it from from Chef Zakir's show on Masala t.v channel, one of the authentic recipes by him i must say. You should try and share me the results :)

HOMEMADE CHICKEN FAJITA PIZZA RECIPE:

For Chicken Fajita Base: 

• 200 grams of boneless chicken
• 1 tsp black pepper crushed
• 2 tsp red crushed pepper
• Salt to taste
• 2 tsp of red chili sauce
• 1 tbsp of ginger + garlic paste
• 1 tbsp of Soy sauce
• 1 tsp Lemon juice/Vinegar
• Oil for shallow frying

For Pizza Dough:

• 1 kg all-purpose Flour
• 4 tbsp powdered Milk
• 1 tbsp of Sugar
• 1 tsp of Yeast
• 1 egg
• 4 tbsp of Vegetable Oil
• Warm water
• 40 to 50 grams of Butter
• 1/2 tsp of Salt (to taste)

For Tomato Sauce:

• 1/2 kg of Tomato (make a paste out of it)
• 1 tsp of Ginger + Garlic paste
• 1 tsp of Sugar
• 1/2 tsp of Oregano
• 1 tsp of Vegetable Oil

For topping: (as required)

• Green capsicum in julienne 
• Onions in julienne 
• Olives
• Mushrooms
• Tomatoes 
• 1 cup or more Shredded Cheese - use both (Mozeralla + Cheddar) or Pizza cheese alone for perfect results
• 1 egg for brushing pizza crust ends

Steps to follow:

Step 1:    Knead & make a Soft dough with the specified ingredients for Pizza Dough with warm water as required. Keep it in a warm place for 4 to 5 hours, until it rise.

Step 2:    Marinate the boneless chicken with all ingredients black pepper, red pepper, salt, lemon, red chili sauce, soy sauce and ginger + garlic paste for 2 to 3 hours. 

Step 3:    For making Pizza Sauce, take a pan little fry the ginger + garlic paste then add tomato sauce, finally sugar and oregano. Mix it well. Switch off the flame.

Step 4:    Mean while, Pre-heat your oven up to 180 degrees centigrade. 

Step 5:    Shallow fry the marinated chicken previously.

Step 6:    Your Dough is almost double in size now. Knead it again and placed the dough over 9 inches greased pizza circular pan leaving almost 1/2 inch of thickness. Depending upon you; how large pizza you want.

Step 7:    Spread over tomato sauce, chicken, Veggies and cheese.

Step 8:    Bake it for about 15 to 20 minutes till the dough is properly cooked, do check with cheese giving a you splendid golden color. If you want to make your pizza more spicy, have it with chili garlic sauce. As I did.. yummmyyyyyyyyyyy ~

Hope you enjoyed the recipe; will wait for the feedback and suggestions. Thank you so much Aara, Love you all ~ Monu Teena

Thank u so much Monu For such a lovely guest post and simple recipe Hoping to recieve more such love from u in future 

Till then its me Aara 
Signing off 

Stay tuned with next upcoming post As Soon as Possible

Love u All bubyeeeee...................

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Pepper Chicken

Hellow friends This is Aara Again here with a New Guest Post. 

Today I welcome Usha of Mahaslovelyhome. Im sure many of us are aware of this blog, and those who are not aware pls go ahead viewing her blog and lovely posts she keeps blogging about. Im constantly in touch with her in facebook. Though its very short time we had become friends but its always nice talking to her. Real friendship is one where we spend quality time talking to each other, let the time be short but we like sharing ourselfs to each other that has been so important to me :) She is so very innovative with her recipes, Im amazed at her recipes sometimes!!!

When I asked her to do guest post for me, She just said she give me ur id and I will mail u. And here is the result below in front of you guys. Usha is very loving and caring human. Lovely mom of 2 kids and loving wifey to her dear hubby :D and What all rest she has to talk lets see :D

 Aara shaikh  is one one of my close/caring  friend in blog world whom I met recently in Facebook..She is straight forward and sincere girl..Reacts in seconds when any one is in trouble.Whatever she feels she expresses  very honestly..Sweets n spices is her food blog where we can see lots of innovative and interesting recipes..Being a food lover I can understood the interest and love on food..I feel some times,that Aara also tries to find easy methods in cooking like me..I love her dedication on blog as well..

Aara...Thank you so much for giving this opportunity...All the very best to your blog and also wish god bless you what ever you desire.

Me Usha Rani.Gadde wife of Shiva kumar. Also proud ful MOM of two little boys.presently, Iam full time mother and running food blog Mahaslovelyhome. Recently decided to work on photography more than the cooking.So,from next year definitely readers and visitors of my food page can see the beautiful pictures.If you want know more about check here..

 

Coming to the Recipe:

The name itself sounding so Hot na.....Hehehehe!!! This is for those who are absoluteTrue spice lovers...I think It`s difficult to find Chicken haters..Am I right??!! Even I love chicken...Don`t know how I managed previous 5 years without meat...After restarting eating chicken Iam cooking lots and lots of varities,especially on my own ideas...Some are resulting well and of course I faced few worst results too.Black pepper corn is  DH favourite spice and I love to add it with chicken especially..With my own Idea I cooked this for the first time..I prepared spice powder separately and it was the key of this recipe.Try next time and enjoy...

CATEGORY-NON-VEG/CHICKEN/PEPPER CORNS

PREPARATION TIME-15 MNS

COOKING TIME-20-25 MNS

WHAT YOU NEED

Boned chicken leg pieces-12

onion-1 med size

tomato-1 small

ginger garlic paste-1 tsp

salt- to taste

red chilli powder-1/2 tsp

garam masala-1/2 tsp

coriander powder-1/4 tsp

cumin powder-1/4 tsp

turmeric powder-1/2 tsp

lemon-1

TO ROAST AND GRIND

Black pepper corns-15+10

cumin seeds-1/2 tsp

cloves-5

cardamoms-3

cinnamon stick-1 inch

fennel seeds-1 ts

{* After grinding I used only half quantity of powder..So,please be careful while adding...Don`t forget this..}

HOW TO COOK

Wash thrice well the chicken then put some slits on top with sharp knife...

Marinate those in 1/2 tsp of turmeric,lemon juice and little bit salt..

ROAST AND GRIND the ings which given under the list and keep aside this powder...

Now heat pressure cooker  with 1 tsp of oil  and add chicken pieces+little bit of water and cook for 10 minutes or 3 whistles.

Heat a woke a remaining oil and add chopped onions..fry well...Next add tomatoes chopped and cook til mushy..

To this add GGP,turmeric,red chilli powder,salt and mix well..Time to add pressure cooked chicken...Combine every thing well..

By this every thing in the pan may looks colourful. If it is too dry add very less quantity of water.To make it spicy add ground masala powder and mix..

After 5 minutes of cooking in low flame add in garam masala,coriander and cumin powders and turn off..

Garnish with cilantro leaves... and serve hot like appetizer..

MAHAS NOTES

I used only half of the masala and stored remained..please note this..

Exactly my choice of choosing ingredients and its very delicious..

Be careful while adding chilli powder again.It`s only for colour...

Marinating and pressure cooking gives good taste and saves time..

I used leg pieces,If you like to use bone less chicken then follow the recipe without pressure cooking.

I HOPE AARA IS HAPPY WITH MY GIEST POST...ONCE AGAIN THANK YOU DEAR

SOME THING SPICE AND HOT

Thank you dear Usha For such a Lovely Stunning Guest Post I absolutely loved It. And soon gonna try out when ever possible next :) I wish you all the luck in this blogging world and your life too. 

Hope to see more and more posts from you in near future :)

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Simple Karahi Chicken Hotel Style

Simply Delicious Chicken Recipe I can Describe Or say!!

I know I have too many recipes title saying hotel style, But honestly It is!! The reason behind is Majority of my relatives back from orrisa work in hotel And I make Sure to Lick their brains regarding recipes when ever they visit me. Until I got Internet ;)

This recipe was pass by my uncle to us! He has gud experience working in restaurants and hence forth taught me few Dishes. Oh no he dint came up willingly I ate his brains when ever he visited us! more than a decade when I was still a teenager I used to either write down recipes from him or ask him to cook and teach me :P sometimes he agreed ;)

This particular thing he taught to mom and she makes it very rarely! At times even she forgets what ingredients to add lolz, I too learned once but I forgot too. But This time when she was making I made sure to learn. Now At least Im not going to forget after documenting it here :D

Ingredients 

Chicken- 500-600 gms
Onion - 4 - 5 medium size, finely sliced
Green Chillies - 4-5 slit
Curry leaves - 2 springs
Ginger - Garlic paste - 2tsp heap
Cashewnut paste - 2 tbsp
Poppy seeds paste - 2 tbsp
Salt to taste
Garam masala - one fat pinch
Turmeric Powder - 1 pinch optional
Oil - 2 tablespoon or more If required

Isnt the Ingredients list simple?

Method:

- Heat Oil in a wok/kadai.
- Add in Onion, Green chillies and curry leaves together. (Oh the heavenly Aroma It emits ;) )
- When the onion turns just a little soft, add chicken pieces and saute it along with onion for a munite or 2.
- Add in Ginger garlic paste, turmeric, salt and mix well, saute in medium heat till raw smell of ginger garlic paste turns aromatic.
- Next add cashew nut paste and saute well for another 2 mins. Till the paste gets cooked and rawness from the nuts leaves!!
- The mixture would be dry by now make sure to give continous stir, not allowing it to stick at bottom. 
- When the whole thing becomes aromatic add water enough to cover the chicken pieces. Add garam masala, close the lid and cook for 10 mins
- The gravy will turn thick in consistency on its own!!
- Once this is done Its ready to serve with any main course ;) Like White rice, Pilaf, Tandoori Roti, Nan / Kulchas 

Its so yummy that we always want it more :)

Notes:

- You can use Chicken With or Without bones Up to you.
- Turmeric can be made optional depending upon the color u like to have in your gravy.
- Consistency of gravy can be thick or think as per your choice, If u want thicker gravy add little of cornflour paste. If thinner variety needed just leave it as it is, There shall be no compromise in taste. 
- If you dont have poppy seeds just use cashew nut paste 4 tbsp instead.
- Add Enough water just to cover the chicken for further cooking. Too much water may not give desired consistency to the gravy.
- Cooking chicken for longer period of time might make it hard and chewy. So Make sure just cook enough so that its soft & juiciness remains so 10 mins time is enough. 
- My mom like it thin consistency gravy so the cooks it that way :)

Do Try this simple recipe for a Party Or Dawat And you are surely going to please everyones taste buds! More Over Its so very simple to prepare with minimum handy Ingredients we can get at home :)

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CHATTI PATHRI / ATHISAYA PATHRI

All my excitement ends today!! I should pat my back for trying this out!! The following recipe is not only long but also worth to try all your efforts :)

This dish was nameless since my childhood. We used to receive this in Ramdhan From My Grandfathers Family frnd from bhatkal. Though me my uncle and aunts enjoyed it. We always felt It went short coz our taste buds wanted more and more. We dint knew the name, but we were always excited about the layers and stuffing wow. Even my 5yrs of being online I was never able to find this nor made an attempt to until +Rafeeda AR  Posted Athishaya Pathiri - Baked Pancakes 2 months back and I had bookmarked it!! I had no plans until again this Ramdhan we received the same delicacy and again I was present at my grandma's home the very day!! I enjoyed my share and told them that this is called athishaya pathiri, though they dint react coz name was very strange. I came up the other day to Google and had this in my mind. 

2 days back there was a Jeena Eugene in fb group who posted a beautiful pic of these and called it chatti pathri people there asked her for recipe (I was one among) and she was kind enough to forward us the recipe with much details and a you tube link to follow as well. 

Now it was my mom who had never tasted it though but with much excitement wanted me to make it!! I gathered much strength and Started the process today morning.

Ingredients:

For Stuffing:
Chicken - 1.5 cups (mince)
Ginger garlic paste - 2 tsp
Coriander powder - 1 tsp heaped
Salt to taste
Oil - 1tbsp

In a pan heat oil. Add in all the ingredients and cook in low heat for 5 mins, Once you find chicken mince cooked and well separated  there will be water oozing in the pan, High the flame and cook for few more mins till the water is evaporated. (this can be made in advance and refrigerated)


Scrambled Egg Mix:
5 eggs
Salt
1/4th cup milk
Oil- 2 tbsp

Heat oil in a pan, mean while whisk, egg, milk and salt. Pour this mixture into the pan and cook it as u scramble. Break the pieces chunks to small ones and cook till done!! Remove it in a bowl and keep it aside. 


Pancakes:
2 1/2 cups Maida
Salt to taste
Egg One large
Water to make batter
Ghee 2tsp

Add in all ingredients into a large bowl, and make a batter not thick nor thin. One can add little milk also if they like. 
Prepare Thin Dosa of this batter (suitable to size of pan you will make final pathri in). Just cook 1 side and remove it. Make sure u dont make thick pancakes as it may not be liked later when you eat it!! Keep each pancakes separately until its cooled and then you can stack it one over the other in a plate. This is to avoid sticking with each other!!

Stuffing mixture
Prepared mince chicken
Prepared scrambled eggs
Ginger chopped 2tbsp
Garlic chopped 5-6 big cloves
3 large / 6 medium size onion
Green chillies 3-4 chopped
Carrot - 3 medium size chopped
Oil - 2 tbsp
Salt to taste
Tandoori masala - 1 1/2 tsp
Ghee - 2 tsp
Curry leaves 1 spring

Take Oil in a pan. Add in Ginger- garlic and green chillies, In medium heat allow the raw smell to go. add in curry leaves, Onion, carrot and cook for 2-3 mins till onion gets little soft. Add in chicken and scrambled eggs cook for few more mins, add in salt and tandoori masala. cook till you get nice aroma, add in ghee. If you have coriander leaves do add in most welcome I dint had so omitted it!! Cool it.

Dipping Mixture
6-8 eggs
1 cup coconut milk
salt to taste

Whisk it all well and keep it ready in flat bowl for easy dipping of pancakes


Assembling and cooking!!

Grease a non stick pan with ghee. Take a pan cake dip in the dipping mixture and place it in the pan. lay out the chicken mixture evenly, and again dip in another pan cake and place it over the chicken mixture, This way repeat the process and end layer should be pan cake. Pour in the egg mixture around the pancakes and the sides. and cook it in low medium heat for 15-20 mins with lid well closed.  After you open the lid, you may find, all the liquid is absorbed and now you can flip it in a plate, and turn the side, into a tava or same pan if u find it easy, and cook for 5-10 mins again in low medium heat.

Remove in a large plate. Allow it to drop its temp and then cut it to desired shape.

Notes:

- I have done preparation for 2 batches of this so the ingredients mentioned is of 2 portions. You can half of the quantity and make 1 portion 1st as trial.
- You can add some pepper powder to this mixture if required.
- Make use of non stick pan.
- Can be baked at 180 C till the upper side looks dry and cooked/ baked well!!
- Pre planned work is required as lots of ingredients and materials are consumed. until you are an expert making in this.
- I prepared 2 batches and each batch I utilized 7-8 pan cakes
- Using ghee was a nice idea As I was eating I could feel the flavor which was outstanding with the whole combo 
Difficulties / Technical faults I made 

- Dint had non stick pan. So my base layer was sticking. I faced difficulty with my 1st set.
- I dint pour enough egg mixture on top to cover the whole thing as a result the sides dint hold even coating. and when I tried to take it out, Sides of pancakes got disturbed.
- Because of no proper sides Flipping was another difficult part I faced. Mom helped me in 2nd batch. I was changing pan to tava. and tava to shallow pan. Felt like monkey jumping from one tree to the other
 
So make sure add in nice amount of egg mixture and use non stick for gud result

I was just thinking lining up the sauce pan with aluminium foil would work? for people like me 

I checked back with facebook group for my doubts and got answers from my frnds. Specially Gazeenasulu who was present there right away to answer me what might have went wrong!!

- She said more eggs r needed for binding the whole stuff and removal of the chatti pathri at ease.
- I asked if baking is more convenient and she said yes baking is fuss free 
- She also said eggs mixed with ground green chilli, n salt and little sugar to balance is required for dipping sauce.
- She also gave idea about tava top baking 

HCB had been a great support with all lovely frnds around always there to suggest and help when ever needed!! 
Thank you Sulu, Shazia and Shuja for the instant response over my quires. Also not to forget Jeena for her document along with you tube demo which inspired me the most. 

The recipe for masala was my own and rest of the procedure was as followed by other blogs and documents

Impression:

Everyone liked it!!! Phew!! What a relief When my dad and one of my uncle present for iftar said 1st try and taste very good what else needed???  I was all happy happy
 My mum my biggest critics also loved the taste. Finally felt my whole lotts hard work dint go in vain!!! Collar Up Up :P (Dont have one though) 



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