This idea came up when they asked my lil one to bring biryani to school for sharing day! I definatly know kids love eating chicken 65 rather than the cooked pieces in the biriyani! so i gave it a try before i can make and pack it for him.. since it was for his friends i made sure that the spice level is bit low, and my lil one loved the fried chicken in his biriyani. So made the same for his sharing day at school and kids loved it as well. 

so moving on to the recipe!

Prep time: 15-20 mins
Cooking time : 20 mins
Serves : 4

Ingredients:

For Chicken 65:
Boneless Chicken - 500 gms
Red Chilli Powder - 2 tbsp
Turmeric Powder - 3 tsp
Jeera powder - 1 1/2 tbsp
Sombu/saunf Powder - 1 tbsp
Garam Masala - 2 tsp
Ginger garlic paste - 2 tbsp
Lime - 1/2 
Hung curd - 3 tbsp
Corn flour - 1 tbsp
Salt - to taste
Oil - to deep fry

For Biriyani:

Basmati Rice: 1 kg
Onions - 5-6 Medium [ Thinly sliced]
Tomato's - 5 Medium [Thinly sliced]
Ginger Garlic paste - 2 1/2 tbsp
Garam masala Powder - 1 tbsp
Coriander Leaves - 1 bunch [ Clean & separate into two portions]
Mint Leaves - 1 bunch [ Clean & separate into two portions]
Green Chillies - 5 [increase according to how spicy you want the biryani]
Red chilli powder - 2 tbsp
Turmeric powder - 2 tsp
Curd - 200 gms
Ghee - 6 tbsp
Sunflower oil - 4 tbsps

Method:

** Measure the rice and wash, soak & keep it aside, Now use the same glass and measure water [i.e 1 cup basmati : 1 1/2 cup water], for 4 cups rice : 6 cups water, Boil the water separately in medium flame to use it at the end.

- Take bowl add washed and cleaned chicken and other ingredients except oil mentioned under chicken 65 and mix well and marinate the chicken for minimum 30 minutes and then heat a oil in kadai and fry the chicken until cooked. Drain and keep it aside.

- In another bowl add chopped tomatoes, Green chilles, One portion of coriander & mint leaves, curd, Red chilli powder, turmeric powder,Mix well using hand and keep it aside covered.

- Meanwhile Heat ghee & oil in the cooker, add the remaining portion of coriander & mint leaves, add it the garam masala powder [ you can also use whole garam masala items], and fry without burning the powder. Add the thinly sliced onions and sautee well.

- Now once the onions turn golden brown add ginger garlic paste and fry till the raw smell goes off.

- On medium - high flame add tomato marinate mixture and mix well, Add biryani masala and also at this stage add in the fried chicken [reserve some chicken for garnish as well] and sautee further.

- Now pour in the water that is kept ready, Add salt, check for the spice level, if you need the biryani to be more spicy u can slit few green chillies and add to it.

- Strain the rice and add in and give it a stir once, This helps the rice to settle evenly to cook.

- Now close it with lid and once the pressure comes out put on the whistle & allow it to cook for 10 - 12 mins not more than that.

- Switch off the flame after 10 - 12 Mins and release the pressure as soon as possible, this helps the rice to remain fluffy.

- Open the lid, Now use a big ladle and flip the rice in clock wise or anti clock wise, this is the most important step, if you start to flip it clock wise start and finish on the same direction, if not the rice tends to break.

- Once done you can transfer if to another casserole, apply some ghee on top of the rice, slightly sprinkle garam masala and serve it Onion & cucumber raita & birinjal gravy!

  Confused seeing the title is it!! So was I !!! when i first bumped into this recipe in a food forum, i was like what?????? how on earth will the outcome be tasty when u just simply spread the "messy dough" on a pan for a pizza base! =D but to my surprise some members gave it a shot and came back saying it's a HIT and pizza under 20 mins is wow!  So i had every ingredient in hand and i was talking to my younger bro who's doing his hotel management degree and we were ready for the experiment :D yup caught hold of him to taste the pizza! We quickly prep'd for it and kept it on the stove for good 15 mins on slow-med flame. Check out the quick GIF below! AND the outcome was super! All credit's to the great rajiv who posted the recipe! 

SO here we go..

Prep time: 10 mins
Cooking time: 15 mins

Ingredients::
For Base:
Maida/All Purpose Flour - 1 cup
Baking powder - 1 tsp
Dry yeast - 1 tsp
Honey - 1 tsp
Salt - a pinch
Warm water - 2/3 cup
Topping:
Veggies & chicken chunks or paneer cubes - any topping of your choice
Pizza Sauce - as needed
Processed cheese slices - 2 or 3 ( I used britannia)
Mozzarella Cheese - 1 cup grated

Method:

-  Mix all the above ingredients together mentioned under for the base directly on a 10" non-stick pan and spread it evenly! i know it's little messy.. but go ahead.. 
- Now spread pizza sauce on the base, also i throwed in some processed cheese slices in bits
- above that add in your favorite toppings [ since i was experimenting i just added onions & corn! ]
- Now GENEROUSLY load the mozzarella cheese on top of it!!
- Cover the pan with a lid and switch on the gas and allow it cook on 5 minutes on simmer.
- After 5 minutes make a little gap by rising the lid with a spatula or wooden spoon allowing the steam to escape and cook for 10 more minutes. So totally in just 15 minutes on simmer. And swtich off the gas!! 

TAAAAADAAA!!! THE FULLY CALORIE LOADED PIZZA IS NOW READY!!!

Do try it out!! Enjoy your yummy cheesy pan pizza at home without an Oven!

This is a famous short eats of sri lanka. We make this cutlet at home when ever our relatives from srilanka brings us the tin fish usually tuna variety with other goodies.. Though it's a lil painful to open up the tin! The taste and the melt in mouth feel is absolutely divine.

Let's move on to the recipe..

Prep time: 30 mins
cooking time: 15 mins

Ingredients:
Tin Fish - 1 tin i.e. 200gm (after draining the salt water from the tin - I used tuna)
Potatoes - 2 - 3 big ones boiled and mashed
Big onion - 1 Finely chopped
Ginger Garlic paste - 2 tsp
Curry leaves - 2 spring
Red chili powder - 1 tbsp
Jeera powder - 1/2 tbsp
Turmeric powder - 2 tsp
Sombu/saunf powder - 2 tsp
Black pepper powder - 2 tsp
Garam masala - 1 tsp
Lime juice - 1 tbsp
Salt - to taste
Oil - to deep fry

To Bind:
Eggs - 1 or 2
Bread crumbs - 1 cup

Method:

- Boil the potatoes until done and keep it aside to cool down.
- Now heat a pan pour in some oil add onions, tear or mince the curry leaves with kitchen scissors and sautee for 2 - 3 mins on medium heat
- Add ginger garlic paste and stir well n sautee until raw smell leaves.
- Now add in the tuna (it's important to drain out the brine i.e. salt water completely from the fish) stir well and allow it cook for 5 mins,
-  now peel the potatoes and mash them using a fork it's ok if the potatoes are in small chunks here & there.
- Now add the masala's - Red chilli powder, turmeric powder, sombu powder, black pepper powder and garam masala to the fish one by one and combine everything together.
- After a minute add in the mashed potatoes and mix well on medium heat.
- Add salt to taste and mix well and swtich off the flame and later add the lime juice and mix. it well and allow it to cool to make them into cutlets.

-  Now once the mixture is cooled, make small patties and set aside.

- Whisk the egg in large bowl and set aside.
- Place the bread crumbs in a shallow bowl and set aside.
- Dip each fish patties into the beaten egg.
- Coat in breadcrumbs and place on a tray.
- Heat the oil in a large frying pan in medium heat and when the oil is hot enough fry the cutlets one by one until golden brown. Drain the excess in oil in kitchen tissue.

Serve this fish cutlet hot or warm with the tomato ketch up and with a cup of hot tea.

Notes:
- The most important part when you are forming the cutlet , to make sure you don't have any cracks on your cutlet. If you have a crack then the cutlet will burst & open when it´s frying.