Instructions

Instructions for the Potato Filling:

1. Heat butter in a heavy bottom pan. Add the onion and saute till they change colour and become light golden brown.
2. Add the turmeric powder, red chilli powder, Dabeli masala and stir for a minute or two over medium – low heat. Next add ¼ cup water and cook for 2 -3 mins.
3. Add the mashed potatoes, tamarind chutney. Combine and mix well. Cook for a minute more till most of the moisture is gone. Transfer to a plate and top with grated coconut, pomegranate seeds, coriander, peanuts, chopped onions.

Instructions for Dabeli Masala :

1. In a pan take the coriander seeds, cumin seeds, fennel seeds , peppercorns, cinnamon and cloves.
2. Next add the star anise, bay leaf, sesame seed, dry grated coconut , the dried red chillies, black salt, dry mango powder, sugar and Kashmiri red chilli powder.
3. Dry roast on low flame until the spices turn aromatic.
4. Cool completely before transferring to a mixer/grinder jar.
5. Pour the grounded mixture to a mixing bowl. Now add , 1 tbsp sugar,  1 Tbsp vegetable oil and some salt according to taste. Mix well all together with your hands.
6. Your Dabeli Masala is ready. You may store this masala in an air-tight container in the refrigerator.

Instructions for Garlic Chutney :

1. Add all the ingredients in a blender jar and blend until smooth. You may add little water if required.

Instructions for Masala Peanuts :

1. Heat a flat bottom pan and dry roast the coriander seeds, cumin seeds, fennel seeds, cloves, peppercorns, cinnamon, star anise and bay leaves. Frequently stir and roast over medium flame for 1 -2 mins. Transfer to a plate and allow to cool.
2. In the same pan add the dry grated coconut, red chillies and sesame seed. Roast them together for a minute. Remove in the same plate and allow to cool.
3. Once cool add the black salt and red chilli powder.
4. Transfer all the above roasted ingredients to a blender and blend together to a smooth powder.
5. Pour the mixture into a bowl and add the sugar and oil. Mix well together with your hands.
6. You can store this Debeli Masala in an air-tight container and refrigerate it and use as required

To assemble :

1. Make horizontal cuts in the pav. Generously slather with garlic chutney and tamarind chutney.
2. Stuff some of the prepared potato filling and sprinkle generously with some more masala peanuts, pomegranate seeds, chopped onions.
3. Press the Pav and roll the side in Nylon Sev.
4. Now heat a griddle add some butter to it when hot. Roast the stuffed pav on both sides over low heat until lightly browned and crispy.
5. Serve hot with the chutney of your choice.

Instructions

1. Proof the yeast by mixing yeast, sugar with lukewarm water. Stir and mix well. Let it rest for 5 – 10 mins and allow to foam up. If your yeast fails to foam up, pls discard the yeast and start all over again.
2. In a large bowl add the flour, Italian herb seasoning, proofed yeast, olive oil and salt. First mix all the ingredients well and then slowly combine to make a dough.
   If you have a stand mixer, you can use the dough hook to mix over a medium speed to form a smooth dough.
3. Allow the dough to rest in the bowl. But before that brush oil to the bowl and the dough. Cover the bowl with a plastic cling wrap or some moist kitchen towel. Let it rise in a warm temperature or even inside your oven. Let the dough rise for 1 – 2 hours. You may even keep it overnight in the refrigerator. Just remember to take out of the refrigerator and bring the dough to room temperature 1 Hour before you start working on it.
4. After the resting time is over the proofed dough should have doubled in size and should look all fluffy and airy. Now sprinkle your working surface with some all- purpose flour and transfer the dough from the bowl to the working surface.
5. Knead the dough by stretching, pulling and punching. This kneading of the dough is of utmost importance as dough elasticity and gluten formation is enhanced by kneading. So knead the dough for a good 10 mins at least, else your final bread might turn out dense and heavy.
6. Grease a 9 X9 inch baking tray. It’s even better to line your baking tray with a parchment paper (or a butter paper). Stretch the dough to fit the entire tray evenly. Cover again with plastic cling wrap or moist kitchen towel for about 45 mins to 1 hour or until the dough is doubled in size.
7. Once doubled in size make some 15 -20 indents over the dough by using either your fingers or the back of a small spoon. The indents should give the dough a “dimpled” look.
8. Pre-heat your oven to a 200 C or a 400 F.
9. While the oven is heating, you can do some decorations on your dough bread. I have first seasoned it with some salt, black pepper and rosemary, before adding my own decorations using herbs and cut veggies like onion, bell pepper, olives, mushroom and chives.
10. Bake the focaccia bread in the preheated oven for about 20 mins or until lightly browned and crispy on the top.
11. Remove from the oven and brush some more olive oil is so desired.
12. Let the freshly baked focaccia bread cool for 5 mins in the baking tray before you remove it to a cooling rack.
13. Slice the bread and serve warm.

Instructions

1. In a tava/griddle over medium-low flame, dry roast all the ingredients for “Dry Roast”, that is, shahjeera, black Peppercons, cardamom, cinnamon, clove, nutmeg and mace. Keep stirring frequently to avoid the spices from getting burnt or over-roasted. Switch off flame once they start releasing their aroma and allow to cool down. In a grinder, ground them to a fine powder once totally cooled. Keep 2 heaped Tsp of this powdered mixture ready and handy. Store the rest away for later use in an air tight container or jar.
2. Wash, pat dry the chicken pieces. Using a knife make light slits for the marination to seep in.
3. In a bowl mix together all the ingredients for “Marination”. Whisk them till you get a smooth and lump-free marinade. Arrange the whole chicken legs in a large bowl or platter. Keep the chicken pieces preferably in a single layer. Now pour the marinade on the chicken AND Also Add the 2 heaped Tsp of the ground Roasted Masala powder gently rub and coat the legs so as to uniformly cover them from both sides with the marinade. Cover and set in the refrigerator for 4 – 6 hours.
4. Once the marination is done, remember to remove the marinated chicken from the refrigerator and bring the chicken pieces to regular room temperature before you start cooking them.
5. In a heavy bottom pan, heat the oil or ghee. I had taken half oil and half ghee for my Chicken Chaap. Shake off the extra marinade from the chicken pieces and add them to the pan once the oil/ghee is hot.
6. Keeping the flame on a medium-low cook for 5 -6 mins, before flipping sides and turning over the chicken pieces. Cook for another 3 – 4 mins before flipping sides again.
7. Next add the rest of reserved marinade to the pan and the chicken. Cook without adding water over a medium -low flame for another 5 -6 mins or until done. Check and adjust salt according to your taste. Do not overcook the chicken. Keep turning and flipping the sides of the chicken pieces from time to time.
8. Lastly add the saffron infused milk. Give the chicken a good stir and finally add the rose water and the kewra water.
9. Give one final stir, mix well and take off from flame
10. Serve hot along with some onion salad or raita, biryani of your choice or parathas .