Chicken Kabab Roll

Ingredients:
For Kabab:
Chicken Mince - 1kg
Garlic Pod - 10 to 15 Nos.
Ginger - 2"
Green Chillies - 15 to 20 Nos.
Coriander Leaf - 1 cup
Mint Leaf - 1/2 cup
Coriander Powder - 1 tsp
Cumin Powder - 1 tsp
Red Chilli Powder - 1 tsp
Gram Masala - 1 tsp
Salt as per taste
Egg - 1 no.
Bread Crumbs - 1cup
Mozzarella Cheese - 1 cup

For Chappati:
All Purpose Flour / Atta - 1 cup
Salt  1/2 tsp
Oil 1-1/2 tbspn

For Filling:
Mint Chutney - 1 cup
Cabbage (patta gobi) - 1 cup Juvenile fine cut
Carrot - 1 cup Juvenile fine cut
Onion - 1 cup Juvenile fine cut
Chat Masala as per taste

Method:
For Making Kababs:

1) Take all ingredients accept egg, bread crumbs & cheese in a blender and grind it to a fine paste.
2) Now remove the paste in a big bowl and add egg, bread crumbs & cheese and mix well and refrigerate for minimum 30 minutes.
3) After 30 minutes or more remove the kabab paste from freeze and take small part of paste with wet hand and put on a skewer (incase you don't have skewer then just make shape of kabab) and roast on grill plate on a medium gas and keep on rotating  till it is done all sides. Do the same with with also like this and keep a side. You can make about 15 kababs with this ingredients depend on the size of kabab.

For Making Chapatti:

1) Take flour / atta in a bowl, add salt & oil and knead nicely. Now add cold water little by little to make a dough which should be not soft nor too tight.
2) now take a small piece of dough and roll the same in chapatti shape and roast on tawa till it is half done and keep aside. Now make the same with balance dough. You can make about 15 chapatti with this ingredients.

For Assembling:

Take chapatti put 1 tbspn of mint chutney all over the the chapatti and then put Juvenile cut cabbage, carrot & onion in the center of chapatti and sprinkle chat masala over it. Now keep kabab above cabbage, carrot & onion and roll the chapatti tight and roast on the Grill pan from all sides. Do the same with other and serve hot .. hot along with some french fries.

Murgh ae Laban

Ingredients :

Boneless Chicken 1kg
Laban (lassi) 1 litre
Ginger Garlic paste 2 tbspn
Green chilli 8 - 10 nos.
Dry red chilli (kashmiri) 10 nos.
Coriander powder 1 tsp
Garam masala 2 tsp
Red chilli powder 1 tsp
Onion big 5 nos.
Grated coconut 3 serving spoon
Curry powder 2 tsp
Ghee 6 tbspn

😊

Method :1. Clean the chicken and cut in medium size pieces.
2. Now take 1 inch ginger, 10 to 12 garlic pods, dry dred chilli, green chilli, coriander & red chilli powder, garam masal & 100ml laban in grinder and make a fine paste.
3. Now take big bowl and mix balance laban with paste grinded earlier and mix well and add chicken pieces and mix well and keep aside for abt 1 to 2 hours for marination.
4. Now take a thick pan add 3 tbspn ghee & add cut onion and grated coconut and saute till its pinkish in color on slow gas.
5. When onion & coconut is warn grind them in paste.
6. Now take balance 3 tbspn ghee in a pan and add curry powder & then add onion - coconut paste and saute for 5 minutes. 
7. Now add marinated chicken, mix well and cover the pan & cook on a slow gas for 30-40 minutes or till chicken is tender. Once ready garnish with fine cut coriander leaves & serve with hot rotis or naan .... 😊😊😊

Nargisi Kofta

Ingredients:

For Preparing Kofta:

6 Hard Boiled Eggs

1 kg Mutton Minced

2 Tbspn Ginger Garlic Paste

1 cup Coriander

2 Tsp Garam Masala

1 Tsp Coriander Powder

1 Tsp Turmeric Power

5 - 6 Green Chilli Paste

2 Cups Bread Crumbs

Salt to taste

2 Cup Oil for Frying

For Gravy:

4 - 5 Medium Onion

3 - 4 Tbspn Almond Paste

5 Medium Tomatoes Paste

1-1/2 Cup Curd

1 Tsp Coriander Powder

1 Tsp Turmeric Powder

2 Tsp Garam Masala

1 - 2 Tsp Red Chilli Powder

1 Inch Cinnamon stick

5 Cloves

8 - 10 Black Pepper Corn

1 Tbspn Shahi Jeera

Salt to taste

3 Tbspn Butter

For Garnishing:

1/4 Cup  Fresh Coriander (finely chopped)

Method of Making Kofta:

1) Take eggs in a pan and cover the egg with water and add little salt and boil the same for about 10 minutes till it is hard boil. After it is boiled wash it in a cold water and remove the shell & keep aside.

2) Now take Mince wash it under running water & then put in a blender and add ingredients except Oil and grind it nicely. (please don't add water).

3) Now take as enough part of Mince mixture and flatten the same and keep 1 egg in center and cover the egg with mince mixture. Please cover it nicely so that egg should be not seen and then roll it on Bread crumb and with help of both hand press the bread crumb nicely and keep aside and prepare balance Kofta.

4) Now heat the oil in pan on a very low flame as you have to fry each Kofta individually on a low flame so the mince is cooked nicely.

5) After all Koftas are fried keep aside.

For Gravy:

1) Grind Onion, Ginger, Garlic & Green Chilli to a fine paste.
2) Now take a thick pan add butter on medium flame and add cinnamon, cloves, black pepper corns & shahi jeera and cook till you hear tackling sound.
3) Now add Onion paste and saute the same for 5 - 10 minutes. Once it is pinkish in color add tomatoes puree along with badam paste, coriander, turmeric, garam masala powder and mix nicely and add little water & cover the pan with a lid for 10 to 15 minutes.
4) Once you see gravy is thicken add salt as per taste and let it cook for more 5 to 10 minutes on low gas flame.
5) After gravy is ready cut all the Fried Kofta in half piece and now take the gravy in serving bowl and add cut kofta pieces and add gravy on top of the same and garnish with fine chopped coriander and serve with hot Naans ..... ☺☺☺☺

Fried Chicken Roll

Ingredients:

Bread Slices 18 

Boneless Chicken Breast 400 grams

Egg 3

Fresh Bread Crumbs 2 - 3 cups

Green Chilli 3 - 4 finely chopped

Peri Peri Herbs 1 tsp

Tarragon Herbs 1 tsp

Chilli Flakes 2 tsp

Garlic Powder 1 tsp

Red chilli powder 2 tsp

Black pepper powder 1 tsp

Cheese cubes 5 Pcs

Mayonnaise  4 to 5 tbsp

Salt as per taste

Method:
1) First clean & boil the chicken with little salt.
2) Now cut all the edges of bread slices & grind the edges in a chopper / grinder  to make bread crumbs & add 1 tsp red chilli powder.
3) Now with the help of Roll Pin roll all the slices flat one by one and keep in side.
4) After Chicken is boiled & cooled, shred the chicken in small pieces in a bowl and add green chilli, peri peri, tarragon, red chilli flakes, garlic powder, cheese cubes cut in a small pieces & mayonnaise and mix well and test if salt is needed?
5) Now take each slice and take a small quantity of chicken and keep on top of slice in center making sure you keep little space on both sides. Then fold the both sides and then roll the slice from top to bottom tightly and keep aside and do the same with other slices also.
6) Now take the egg in a bowl along with little salt, black pepper & red chilli powder and beat well and take bread crumb in another bowl.
7) Now take each roll and dip in the egg bowl nicely and then in a bread crumb and see that bread crumb cover full roll nicely and then press them firmly and keep on the plate and follow the same with other rolls.
8) After finishing keep the rolls in a freezer for 3 to 4 hours or overnight (overnight is better) and when it is done heat the oil in karahi on a medium flame and fry them 2 - 3 rolls at a time till its golden in color.
9) After all rolls are fried serve hot hot along with schezwan chutney or garlic chutney .... enjoy

Yakhni Ghost (Mutton prepared in Yogurt) - Kashmir Speciality

Ingredients: 

Mutton 1 kg 

Ladles of mustard oil 1/2 cup 

Fennel powder 3 tbsps 

Green Chilli 5 - 6 (as per the spicy you require)

1 tsp Salt (adjustable) 

Read more at: http://www.spoonforkandfood.com/yakhni-gosht-mutton-prepared-in-yogurt-recipe
All images and text on this website are protected by copyright. Please do not post or republish this recipe or images without permission. If you want to share this recipe just share the link rather than the whole recipe.

Ingredients Mutton 1 kg Ladles of mustard oil. 1 cup Fennel powder 3 tbsps 1 tsp Salt (adjustable) Whole Spices : Shah Jeera 4 tbsps Bay Leaves 2 Asafoetida ½ tsp Cloves 5 Black Cardamom 6 Cinnamon 1 inch Yogurt (whisked) 4 cups Ghee 5-6 tbsps Fresh Coriander (chopped) 2 tbsps Steps Wash the mutton and drain water. Keep aside. Heat 1/2 cup of oil in a pressure cooker and add mutton in it. Add salt and hing, fry for five minutes on full flame. Now add around ½ glass water and add fennel powder, black cardamom, cinnamon stick & bay leaves. Pressure cook it up to 3-4 whistles or till the mutton is cooked. Take a frying pan, put one remaining oil and heat it till well, remove it from gas and put shah jeera and cloves in it. Again put the pan back on low flame and stir for one minute, add whisked yogurt and turn flames on high, keep stirring continuously so that it doesn't curdle till it boils. Now add this boiling yogurt and pure ghee in the mutton and keep it on low flame for 5-6 minutes. Turn off the flames and garnish with fresh chopped coriander. Serve hot white boiled rice.

Read more at: http://www.spoonforkandfood.com/yakhni-gosht-mutton-prepared-in-yogurt-recipe
All images and text on this website are protected by copyright. Please do not post or republish this recipe or images without permission. If you want to share this recipe just share the link rather than the whole recipe.

Ingredients Mutton 1 kg Ladles of mustard oil. 1 cup Fennel powder 3 tbsps 1 tsp Salt (adjustable) Whole Spices : Shah Jeera 4 tbsps Bay Leaves 2 Asafoetida ½ tsp Cloves 5 Black Cardamom 6 Cinnamon 1 inch Yogurt (whisked) 4 cups Ghee 5-6 tbsps Fresh Coriander (chopped) 2 tbsps Steps Wash the mutton and drain water. Keep aside. Heat 1/2 cup of oil in a pressure cooker and add mutton in it. Add salt and hing, fry for five minutes on full flame. Now add around ½ glass water and add fennel powder, black cardamom, cinnamon stick & bay leaves. Pressure cook it up to 3-4 whistles or till the mutton is cooked. Take a frying pan, put one remaining oil and heat it till well, remove it from gas and put shah jeera and cloves in it. Again put the pan back on low flame and stir for one minute, add whisked yogurt and turn flames on high, keep stirring continuously so that it doesn't curdle till it boils. Now add this boiling yogurt and pure ghee in the mutton and keep it on low flame for 5-6 minutes. Turn off the flames and garnish with fresh chopped coriander. Serve hot white boiled rice.

Read more at: http://www.spoonforkandfood.com/yakhni-gosht-mutton-prepared-in-yogurt-recipe
All images and text on this website are protected by copyright. Please do not post or republish this recipe or images without permission. If you want to share this recipe just share the link rather than the whole recipe.

Whole Spices: 

Shah Jeera 4 tbsps 

Bay Leaves 2 

Asafoetida ½ tsp 

Cloves 5 

Black Cardamom 6 

Cinnamon 1 inch 

Yogurt (whisked) 4 cups 

Ghee 5-6 tbsps (optional)

Fresh Coriander (chopped) 2 tbsps 

Steps: 

1) Wash the mutton and drain water. Keep aside. 

2) Heat 1/4 cup of oil in a pressure cooker and add mutton in it. Add salt and hing, fry for five minutes on full flame. 

3) Now add around ½ glass water and add green chilli, fennel powder, black cardamom, cinnamon stick & bay leaves. Pressure cook it up to 3-4 whistles or till the mutton is cooked. 

4) Take a frying pan, put one remaining oil and heat it till well, remove it from gas and put shah jeera and cloves in it. 

5) Again put the pan back on low flame and stir for one minute, add whisked yogurt and turn flames on high, keep stirring continuously so that it doesn't curdle till it boils. 

6) Now add this boiling yogurt and pure ghee in the mutton and keep it on low flame for 5-6 minutes. 7) Turn off the flames and garnish with fresh chopped coriander. Serve hot white boiled rice.

Ferrero Rocher Ice Cream Cheese Cake

Ingredients :
Digestive biscuits 400gm
Unsalted butter 140gm
Philedelphia cream cheese 800gm
Icing / castor sugar 1 cup
Vanilla essence 2 tsp
Vanilla Ice cream 1 ltr
Ferrero Rocher chocolates 10 to 15 pieces cut in small pieces
Ferrero Rocher chocolates 10 to 15 pieces full for decor

Method:

1) Crush 400 gm digestive biscuits to a fine powder and add 140gram of melted butter and mix nicely.
2) take 9" springform pan and keep butter / wax paper on a layer in bottom & then put digestive  biscuits  mixture and tap it nicely and level evenly with help of spoon and keep in freezer for abt 30 minutes to 1 hour.
3) now take Philedelphia cream cheese in a bowl but make sure cheese is at  room temperature.  Now blend the cheese for 10 minutes and then add sugar & vanilla essence and blend the same. Now add vanilla ice cream melted and blend nicely for about 10 minutes.
4) now take Ferrero Rocher cut pieces and add in the batter and mix well with help of spoon.
5) now take out springfoam pan from freezer after 1 hour and pour batter above the digestive layer and tap the pan nicely & cover with foil and keep in freezer for abt 2 to 3 hours till it is semi iced.
6) after 2 to 3 hours take out pan and decor the toping with chocolate sauce and Ferrero Rocher whole pieces and cover nicely with foil and cling film and keep in freezer for 5 to 6 hours so that Ice cream cheese cake is nicely foamed.
7) when ready for serving just remove 10 minutes before from freezer so that it is easy to cut and serve with some Chocolate Sauce....

Chicken Kabab with Beetroot Hamous

 Ingredients for Chicken Kabab:
500 gm chicken mince (i took chicken breast and then grind in mixer)
10 garlic pods
8 green chilles
1/2 cup coriander leaves
2 tbsp thyme pd
1 tbsp tarragon pd
1 tbsp chilli flakes
2 tbsp shredded purple cabbage (optional)
2 tbsp shredded carrot
2 big lettuce leaves
Mozzarella cheese (optional)
Salt acc to taste

Ingredients for Hamous:
3 cups chickpeas
1 beetroot
3 tbs olive oil
4 garlic pods
Salt pinch

                       

Method for Chicken Kabab:
Wash chicken breast pieces and keep on a sieve so all water drains out take a grinder and put garlic, green chillies, coriander and chicken grind all together and take out in a bowl add tarragon, thyme, salt, chilli flakes and mix nicely then take sticks and just apply little oil on hand and take little chicken mince and put on stick like kababs and do on all sticks . Few I did these and other few I took little chicken mince and stuffed cheese and make small balls. Then on a tawa sprinkle few drops of oil and make these kabab on slow gas and keep on turning time to time till it is done. For Stuffed Chicken ball deep fried the balls on medium flame. Then grate purple cabbage and carrot & arrange the hot plate and keep salad leaves & then keep kababs and balls and sprinkled cabbage and carrot and serve hot with hamous & pita bread ......

Method of Hamous:
Soak chick peas over night then in morning boil chickpeas and on other side boil beetroot do see that beetroot should not be over boiled then as the chickpeas are cooled grind along with garlic, beetroot salt and add olive oil to a smooth paste if u want u can add green chillies its optional.

ENJOY''

Pragiri

Ingredients:
5 cups +1 cup maida
1 cup melted ghee or may need extra too
2 katori kalakand (recipe for kalakand below)
5 cups sugar
2 and half cup water
Kesar
Elachi pd

Ingredients for Kalakand:

350 gm paneer crumpled (made paneer at home)
1 tin milkmaid
2 tbs milk pd
Dry fruits

Method:
Take a thick bottom pan first crumple paneer if it is kept in fridge better grate it or freshly made just crumple it then mix milk pd and milkmaid nicely see no lumps should be there then put on the gas and keep on slow flame and keep on stirring it continuously and check kalakand as you see it leaving sides  and it is thicken put of the gas &  just grease a tray and spread this kalakand and on top put dry fruits and keep for cooling & when cool keep in fridge for about 2 to 3 hrs and your kalakand is ready.

Method for  Pragiri: 
To make dough kneed the dough with water not to soft not to hard how you make for rotis then cover and keep for 30 min and then take small ball and roll like roti it should not be too big not to small medium or little more then after rolling keep on a plate apply ghee all over and sprinkle some maida over it do this process for 10 rotis same size one on top of another but dont forget to apply ghee and sprinkle maida before you keep the second roti like this make a buddle of 10 but dont apply ghee to the top one then take the bundle and slightly roll once vertically and horizontally and cut into 4 equal parts. Then take one part put the kalakand in between and fold it and see the point comes up and press the sides of near the kalakand to be closed and deep fry on medium flame till golden brown and take out on a tissue paper so extra oil goes away then let it cool down fry all the same way then now on the other gas take sugar & water and let it boil put kesar, elachi pd and see the sugar syrup should be around 1 strand then put the pragri in it and keep it for few mins as let it dip completely after that remove it and let the syrup drain out & decor the Paragiri with cut dry fruits or Silver Wark. I put silver wark and serve .....

Greek Salad

Ingredients:

2 cucumber
10 to 12 cherry tomatoes
10 to 12 greek olives ( u can use normal green olives too )
3 capicum (red,yellow,green)
10 to 12 small cubes feta cheese
2 tbs olive oil
1tsp oregano
1tsp salt
1 tsp crushed black pepper
1tbs lemon juice
Lettuce leaves

Method:

Take a big bowl chop capicum & cut them cube wise then add cucumber slices, add feta cheese, olives, tomatoes and take few lettuce leaves finely chop them then add olive oil, oregano, black pepper, salt, lemon juice & mix nicely then take a serving bowl place few lettuce  leaves and put the salad and serve ......
Enjoy

Meethi Boondi

Ingredients:

1 cup besan

1/2 cup oats

1/2 cup almond powder

1 cup sugar

1 cup water

Kesar dipped in 3 tbs water

4 elachi

Pinch kesari colour

For garnish cut Pista 

Method:

Roast oats and keep aside even roast badam and then grind both to a fine powder if u think its coarse just seive it and measure it cup wise and mix it nicely then add water and make a paste it shd not b to thick then keep oil for heating and when oil is hot take then take karchi put little little and it comes like boondi fry all and keep then take 1 cup sugar 1 cup water keep for boiling then add kesar which is soaked in water and then break and add elachi pinch kesari colour let it boil to 1 tar then add boondi and mix well garnish with pista 

ENJOY"

Dal Bhati Churma

INGREDIENTS FOR BATI
2 cups wheat flour
1/2cup samolina
1tbs whole  jeera              
1tbs fennel seeds            
1tbs whole black pepper      (roast all 3 and grind coarsly and add 2 tsp with wheat flour)
2tbs ghee
1/2tsp baking pd
Salt acc to taste

FOR CHURMA
2 Cups wheat flour
1/4cup samolina
5 tbs ghee
Milk

FOR DAL
1/4 cup of each dals (Moong, Tur, Channa & Masor)
2 small onion
6 whole red chillies
2 tbs ginger, garlic & green chilli paste
Curry leaves
2 medium tomato
1tsp rai
1tsp haldi
1tsp garam masala pd

Method of Bati
Mix wheat flour, samolina put salt, masala and ghee and make a semi soft dough with warm water and cover and keep aside for 30 mints then take a big baking tray grease it with oil then take small dough balls and make it round and smooth and put cross lines over it and keep on tray and make rest of the balls and keep on the tray.

Method for Churma
Take wheat flour and samolina and put ghee and mix well like breadcrumbs then slowly add cold chilled milk and make a dough the dough should be little hard and cover and keep aside for 30 mints. Then take half the dough and roll as little thick roti and just put lines all over it on both sides and keep on another greased baking tray make another roti too on the tray.

Method for Dal
Soak the dal for just 15 mins till than chop onions finely and keep aside and make the puree of tomatoes adding little water  take a cooker put oil as oil is hot put rai let it crakle put curry leaves then put ginger garlic paste and as the aroma  comes put finely chopped onion and as the onion is pinkish colour add whole red chillies,  haldi and let it cook for 2 mins then add all dals and put water and let it cook - 2 whistle on fast gas and 2 whistle on slow gas and then switch off the gas. And when open the lid put  garam masala and mix well

For bati and churma
Now pre-heat oven for  10 mins on 180 deg and then place the bati and churma tray in it for first 15 mins before keeping just apply oil over batis and roti then after 15 mins turn the batis and roti and keep another 15 mins u will see brown colour and take out then grind the roti coarsely in grinder and put little sugar and ghee and ur churma is ready

Assembling
Take in a plate broken bhati & put hot dal along with ghee on top of bhati and enjoy with churma
Happy cooking

Mango Panna Cotta

Ingredients:

2 cups mango juice

6 mangoes pulp

10 tbs sugar

1 Mango cut pieces

Thick Cream 250ml

Agar agar strands 150 grams

Method:

Take 75 gram of agar agar and dip in hot water for 15 mins then take a pan put mango juice let it boil & add 2 tbs sugar and the put the agar agar & let it boil on slow till agar agar get dissolved but keep on stirring then take small glasses keep them on the muffin tray tilted and put the mango juice in the glass let it set on room temperature then after it sets take fresh mango pulp put 2 to 3tbs  sugar, fresh cream and soaked agar agar (75 gram) and boil till its thick and then put on the side of the first layer then let it set and put mango pieces on top and serve chilled and if you love whipped cream then do topping with whip cream on top with few more mango pieces & serve chilled.....

Corn Dog with Schezwan Sauce

Ingredients: Chicken Sausage 6 pcs
All purpose 1 cup
Corn Meal Flour 1 cup
Milk 1 cup
Egg 1 no.
Black pepper pwd 1 tsp
Red chilli pwd 1 tsp
Salt as per taste
Skewer stick 6 nos.

Method: 1) Heat the sausages with little oil and salt on fry pan and keep a side.
2) Now take all purpose flour, corn meal flour, milk, egg, salt, black pepper & red chilli and mix well to make a thick batter & pour in a tall glass & keep side.
3) Now take stewer stick and insert in sausage from one end center carefully till the other end but stick should not come out of sausage. Do the same with remaining sausages.
4) Now heat the oil on a medium flame till it is hot and then dip the sausage in the batter which we had kept in a glass & dip fry the same till its in Golden color & remove from oil and servw with a schezwan sauce. Enjoy ....

Bakarwadi

Ingredients for the dough:
Besan 4 cup
Wheat flour 2 cup
Red chilly powder 1 tbs
Vegetable oil 6 tbsp
hing 1tsp
Salt to taste
Turmeric powder 1/2 tsp


Method:

Take a bowl take besan and atta put hing red chilli salt haldi and oil mix well and it will be like breadcrumbs and out of this take out 4tbs and keep aside then knead the dough with cold water abd make a smooth dough

Ingredients for stuffing:

Jeera 2 tsp
saunf (fennel seeds) 2 tsp
hing 1/4 tsp
Red chilly powder 1tbs
White Til (sesame seed) 3 tbsp.
khas-khas 3 tbsp.
Coriander seeds 2 tbspoon
Desicated coconut 4 tbsp.
Salt
Dry mango powder 1/2 teaspoon
Black pepper corns 1/2 teaspoon

Method:
Take all the ingredients in dry mixer and add the besan masala and grind together and keep aside it should be dry.

Method:
Now take a medium size ball from the dough and make a big roti size not to thick not to thin then apply water at the 4 sides and put the mixture spread all over and roll and cut and deep fry on slow flame and allow to cool it and then store in a air tight container and have the same any time specially with hot tea. Enjoy ....

Pizza Paratha

Ingredients :

For Dough:
2 cups whole wheat atta
Salt

Method:
Take atta in a bowl and add little salt and mix well and add water slowly to kneed the dough. Please make sure dough should be neither soft nor hard. After dough is ready cover with wet muslin cloth for 10 minutes till you arrange fillings and gravy.

For Filling: 1/2 cup finely chopped capcicum mix color
1/2 cup finely chopped onion
1/2 cup corn
1/2 cup mushroom
1 cup shredded mozrella cheese
1tsp chilli flakes
1tsp italian herbs
Salt

Method:
Take in a bowl all the ingredients & mix well and keep aside.

For pizza gravy: 2 onion
5 tomato
1 tbsn oil
1 tbsn red chilli pd
Salt

Method: Take a pan put oil cut onion & tomatoes big pieces along with salt & red chilli powder and let it cook on slow till its soft then grind it not completely it should be corse paste and keep aside.

Making Pizza Paratha Method:
Take small ball of dough make small roti not to thin it should be thicker than normal chapatti. Apply pizza gravy and on the half of roti and put the filling not near the edges. Now fold half roti to cover the stuffing so that it is in half moon shape and press the edges with fork so that it should not open and cook on slow gas on tawa by applying oil / butter till it crispy and serve hot with shezwan chutney ...