Nargasi chicken masala

Ingredients
Chicken 1 kg
Oil ½ cup
Whole mixed spices 1 tbsp
Ginger garlic 1 tbsp
Onion 1 grinded
Khoya 2 tbsp
Salt 1 tsp
Chili powder 1 tsp
Coriander powder 1 tsp
All spice ½ tsp
Eggs 2
Spinach leaves 250 gm
Saffron ¼ tsp
Method
Heat ¼ cup oil fry chicken pieces until light golden, remove from oil fry grinded onion, ginger garlic paste for 5 minutes add coriander powder, salt, chili powder, chicken with ½ cup water, cook till chicken tender, dissolve saffron in little water and add to the chicken mixture, now remove chicken from masala and keep aside. In another pan heat remaining ¼ cup oil, fry well washed, chopped spinach leaves with the masala from the meat and khoya, cook on slow flame until spinach is cooked. Beat 2 eggs, spread on the spinach when the eggs set place the chicken pieces over it, remove it in a serving dish.

Creepy Mini Pizzas

Ingredients:

• Crust:
• 3 1/4 cups all-purpose flour, or more as needed
• 1 envelope Fleischmann's® Pizza Crust Yeast or RapidRise Yeast
• 1 1/2 tablespoons sugar
• 1 1/2 teaspoons salt
• 1 1/3 cups very warm water (120 degrees to 130 degrees F)*
• 1/3 cup Mazola® Vegetable Plus! Oil
• 
  
  
  
  Directions: 

• Suggested Toppings:
• Green, red and yellow bell peppers
• Mushrooms
• Black olives
• Pepperoni slices
• Curly leaf parsley or other fresh herbs
• 1 pound shredded white and yellow cheeses such as mozzarella and cheddar

1. Preheat oven to 425 degrees F.
2. Combine 2 cups flour, undissolved yeast, sugar and salt in a large bowl. Add very warm water and oil; mix until well blended, about 1 minute.
3. Gradually add enough remaining flour to make a soft dough. Dough should form a ball and will be slightly sticky. Knead** on a floured surface, adding additional flour if necessary, until smooth and elastic, about 4 minutes. Divide dough into 8 portions; cover. (If using RapidRise Yeast, let dough rise at this point for 10 minutes.)
4. Pat each portion of dough with floured hands into an 8-inch circle on a greased baking sheet. Form a rim by pinching the edge of the dough. Add a second crust to the same baking sheet.
5. Bake for 6 to 7 minutes, dough will be just set and only lightly browned on the bottom. Remove crusts to a wire rack to cool. Continue with remaining pizza dough. (Works best to use several baking sheets.) May use crusts immediately or place in freezer bags and freeze for up to 1 month.
6. When ready to bake, preheat oven to 475 degrees F. Spread each crust with pizza sauce. Top with desired toppings to make Halloween designs! Repeat with remaining pizzas. Place on a baking sheet and bake for 6 to 8 minutes, until cheese is melted and lightly browned and bottom of crust is browned.