recipe

Fried Idlis

1. First,steam the idlis and let it cool.
2. Then cut the idli across, into 4 even parts
3. Now deep fry the idly in the hot oil.
4. Serve with thick coconut chutney.

It is very ideal for snack or party appetizer.

Your leftover idly can also be used for this easy snack !!

Chilly baby corn

Baby corn 1 tin  chopped
Red Chilly powder - 1 Spoon
Ginger Garlic Paste - 3/4 Spoon
Corn flour - 2 spoon
Red chilly colour powder - a pinch
Salt to taste
Oil for deep frying

Method:
1. Drain the water from the tin and dry it in a paper towel
2. Mix all ingredients
3. Set a side for 2 to 4 hours
4. Deep fry in the cooking oil in a deep kadai.
5.  Serve hot

Maggi Noodles Pakoras

Ingredients
1 pack maggi Noodles
1 cup  gram flour
1/2 cup chopped panneer
3 green chillies
4 sp cashew nuts
few mint leaves
Salt  to taste
Oil for deep frying

Method:
1. Prepare the noodles as per the instruction and keep a side to cool
2. Add all the ingredients and mix well.Add water if required.
3. Heat oil in a deep kadai
4. Shape the mixture into small pagodas and deep fry till golden brown
5. Serve with sweet or mint chutney.

Chettinadu Chilly Chicken

Ingredients
2 lbs Chopped chicken
4 tbs of soy sauce
2  tbs of Vinegar
1  thumb size ginger
6  pods of garlic
4 - 6  green chillies
1 pinch green food colour
1 sp mustard seeds
1 bunch curry leaves
4 sp cooking oil
salt to taste

Method:
1. Grind ginger, garlic, green chillies with soy sauce and vinegar to a thick paste in a mixie
2. Add the ground paste, salt, green powder to the chicken and marinate for 2 - 4 hours
3. cook the chicken with no water or less water in a pan or in the pressure cooker
4. In a deep non stick kadai, add oil , then add the mustard seed and then the curry leaves.
5. Add the seasoning to the cooked chicken and serve hot.

Spicy Paniyaram

Ingredients
Onion - Finely chopped 1 Cup
Green Chillies - Finely chopped - Few
Curry leaves - few
Mustard seeds
Oil

Method
It a fry pan , heat oil and add Mustard seeds, let it splutter
Then add onion, chillies and curry leaves, saute until onions are translucent.
Add this saute to the idli batter and mix well.
Heat the paniyaram Pan
Add 1/2 sp oil to its cavity
Then pour the above mixed batter
Close the pan with a lid , for even cooking
Shallow deep fry both sided, until brown.
Serve hot with, coconut chutney.

Sweet Paniyaram

Ingredients
1 cup Pacharisi
1 cup Pulugarasi
½ urad dhal
1 tbsp fenugreek
Ghee and gingelly oil
1 tsp Salt
200g brown sugar

Method:
Soak rice varieties, urad dhal and fenugreek for two hours and blend into thick mixture adding salt. Leave the mixture overnight. The next day morning, put the blended brown sugar with 4 tbsp water into a pan and stir under heat till it dilutes and pour it into the mixture after filtering. Take the paniyaram pan and pour oil and ghee mixture and pour mixture and continuously turn the paniyaram till it turns light brown.

Egg Spinach paniyaram

Ingredients
2 eggs
5 spoon frozen spinach
2 sp milk or water
oil  as required

Method
Whip the eggs,spinach with milk or water and salt in a mixie or a hand blender
Add the whipped eggs to the idli batter and mix well
Heat  the paniyaram Pan
Add 1/2 sp oil to its cavity
Then pour the above mixed batter
Slow cook with a lid covered, for even cooking
Shallow deep fry both sided, until golden brown.

Mixed vegetable  Paniyaram

Ingredients
½ cup Finely chopped onions
¼ cup carrot, finely grated
¼ cup finely cut cabbage
¼ cup beans, finely cut
¼ cup green peas
2 tbsp curry leaves
2 tbsp coriander leaf
oil
salt

Chef’s Choice
Serve paniyaram with coconut chutney.

Ingredients

Jumbo shrimp 2 lbs
1/2 cup unsalted butter

1tsp chopped ginger

1 garlic clove crushed

1 tsp chili powder

1/2 tsp salt

1 tsp coriander powder

1 tsp cumin pow

1/2 bunch cilantro chopped

Few drops of red food color

To garnish:1-2 chopped green chillies
METHOD
1. preheat broiler to high.Carefully shell the shrimp.

2.transfer the shrimp to a flame proof dish

3.Melt the butter in pan, then remove from heat

4 Add ginger, garlic, chili powder, salt, coriander powder, cumin powder,chopped cilantro,and the red color to the butter and mix together well.

5. Brush the melted butter and spice mixture over the shrimp.

6.Cook the shrimp under the broiler, for 10 minutes, turning once.

7.Garnish the shrimp with chopped green chillies .

(using preethi mixie with Mincer/Grater Blade - 1.75 Litre Jar, 1.25 Litre Jar)

Ingredients:
1 medium sized Chicken (750 gms)
1 cup Bread Crumbs
2 medium sized Onions
2″ piece Ginger
5 cloves Garlic
1 1/2 teaspoons Coriander Powder
1/2 teaspoon Cummin Powder
1/2 teaspoon Garam Masala
1 Egg
Pepper & Salt to taste
Oil for frying

Steps:

1. Refrigerate raw meat for 30 minutes.
2. Pressure cook chicken for 3-5 minutes. Once it is tender, shred chicken.
3. Remove all bones, trim fat and cut into 1″ cubes.
4. Fill only upto Blade level (Mincer/Grater Blade - 1.75 litre Jar)
5. Inch 15-20 times or till meat is minced completely.
6. Put in the onions, ginger & garlic & Inch 20 times (1.25 litre Jar)
7. Add little water & run Mixer at speed 3 for 1 minute, or till it becomes a thick paste.
8. Mix the paste with the chicken adding little salt, coriander powder, garam masala, cummin powder & pepper.
9. Divide into equal portions & shape into flattened rounds.
10. Dip the cutlets in egg white to bind the mixture.
11. Coat with bread crumbs & fry in oil till cutlets are golden brown.
12. Serve hot with tomato sauce.

To serve 4 persons.