Boil the potato and then grate it through a grater.
Drain water from sabudana and then add it with the grated potato.
Add all ingredients (green chili, onion, coriander leaf, ginger paste, garlic paste, cumin powder, garam masala powder, rice flour, chat masala powder, lemon juice, salt) except oil with sabudana and potato mixture, and mix them well.
Now take small amount from mixture, round it and then flatten it like small sized burger patty. Following this process make all the chops.
Heat oil in a frying pan in medium heat. When oil is heated enough add 4-5 chop in it and fry the both sides of chops until a nice brown color come out.(don't hurry during frying otherwise inside will remain uncooked)
Then take them out on a paper towel to soak excess oil and fry the remaining chop.
Roast the Sweet vermicelli in a medium flame for around 10 minutes or until it turns to light brown color. Then remove it from flame and set aside.
Now heat the milk in a pan. Add bay leaf, cinnamon, cardamom, salt and stir it. Boil the milk properly and reduded it to around 80% by boiling. During boil make sure to stir it so that milk don't burn in the bottom.
Add sugar and ghee in the milk, and make it to another boil.
Now add the roasted Shemai/Sweet vermicelli in the milk and stir it to mix for about 10 seconds and then take the pan out from the heat.(don't let the shemai to keep in the heat for a long time after adding it in the milk, otherwise shemai will soak all the milk and it become dry.)
Add the raisin and nuts in the shemai and serve it.
Cut the chicken into small pieces,clean,wash and drain water.
Heat oil in a pan in medium heat and fry half onion until it become golden brown.Take it out and keep aside.
Add remaining onion in the oil and fry until tender. Add cinnamon,cardamom and bay leaf and fry for few seconds. Add all powder and paste ingredients and stir.
Add chicken. Stir well to coat spices with chicken. Cover the pan with a lid.
Cook in medium heat until all moisture evaporated.(If chicken is not tender add 1 cup water).
Add fried onion and cook another 3-4 minutes in low heat.
At this time don't hang chaana for long time. Wash chaana under cold water, then squeeze the cheese cloth to remove water from chaana, and then take it out in a mixing bowl.
Instead of kneading chaana, just mix it with hand to make chaana coarse.
Then add sugar and 3/4 th cup of maowa (if you have maowa like a solid bar, grate it in a grater to make maowa in a coarse form) and mix them.
Now heat ghee in a pan. Add chaana mixure in the ghee and stir it. Stir chaana until chaana start to fold from the side of pan like halwa.(less than 10 minutes. Time may vary for different burner)
Then take it out in the mixing bowl and keep it to cool down so that you can handle it with hand.
Divide chaana to make your desire size ball.
Spread the rest of mawa in a plate. Take one chaana ball, make it round, and then round it in the maowa to coat the outside layer with maowa. Do the same process for the rest of chaana ball.