recipe

Butter Chicken

Ingredients
1.Boneless chicken - 2 lbs
2. Ginger garlic paste - 4 sp
3. Cinnamon - 1 medium size
4. Cloves - 3
5. Cumin powder -1 sp
6. Red chilly powder - 2 sp
7. garam masala - 1 sp
8. tomato - 4
9. Onion - 1 big size
10. Capsicum - 1
11. cashew - 1/4 cup
12. Butter - 3/4 stick

Oil to fry
Salt to taste.

Method

To the chicken, add little ginger garlic paste, salt, red chilly powder, and red chilly colour and marinate for 4 to 6 hours and deep fry or shallow fry or grill in a skewers - rightly cooker.

1. Soak the cashew and grind to a fine paste in a mixie
2. Stem the tomatoes and peel the skin and puree it in a mixie
3. In a pan add butter, cinnamon, cloves, then thinly sliced onions, capsicum, ginger garlic paste, add garam masala, cumin powder, red chilly powder and fry well
4. Then add tomato puree. cashew paste and make to a thick gravy.
5. Now, add the cooked chicken and bring it to a boil.
6. Garnish with cilantro. Serve with nann or parotta

Chettinadu Crab Masala

Ingredients
4 lbs - snow crab
1 med size onion chopped
2  large tomatoes sliced
1  thumb size ginger chopped
6  pods of garlic chopped
1 ~ 2 sp red chilly powder
1/2 cup coconut
1 sp fennel seeds
5  sp cooking oil
few curry leaver
turmeric powder
salt to taste

Method:
1. Cut the crab, 2 inches long
2. In a nonstick kadai, add oil and then the fennel seeds
3. Add ginnger, garlic, onions and fry
4. Then add tomatoes and curry leaves.
5. In a mixie grind it to a paste.
6. Pour the paste to the same pan and bring it to boil
7. Add the crab and turmeric powder,chilly powder, salt  and let it cook.
8. Grind the coconut to a fine paste and add to the crab.

Chef tips : It is easy to cut the crab, when it is frozen
Serve with hot rice

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

Ingredients:
2 large Onions (finely chopped)
4 small Tomatoes (chopped)
2 Cinnamon (1″ pieces), 3 cloves
4 Cardamoms (Garam Masala)
1 1/2 teaspoon Chilli Powder
1 teaspoon Turmeric Powder
Salt to taste
Oil
Coriander leaves

Steps:

1. Refrigerate raw meat for 30 minutes.
2. Remove all bones, trim fat and cut into 1″ cubes.
3. Fill only upto Blade level (Mincer/Grater Blade - 1.75 litre Jar)
4. Inch 15-20 times or till meat is minced completely.
5. Put green chillies first, then coconut & cashew nuts in Jar (1.25 litre Jar)
6. Inch 20 times, or till grated.
7. Heat oil, saute garam masala & above grated ingredients, add chilli powder & turmeric powder.
8. Now add minced mutton, little salt & remove when mutton is half cooked.
9. Pour the above half cooked mixture into 1.75 litre Jar with Dry & Wet Grinding Blade
10. Inch 10 times, add little water & run on Speed 3 for 1 minute or till ground to a smooth paste.
11. Add eggs to mixture for binding.
12. Cool the mince, knead well & shape into small balls (Kola Oorandai). Keep aside.
13. Heat oil in a pan.
14. Add garam masala, chopped onions, chilli powder & turmeric powder.
15. Sprinkle little water & cook till the raw taste is gone.
16. Add in chopped tomatoes, water & salt.
17. Add in the Kola Oorandai into gravy & cook.
18. Garnish with chopped coriander leaves & fried cashew nuts.

To serve 4 to 6 persons.

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

Ingredients:
1/2 kg Mutton
2 large Onions (finely chopped)
2 large Tomatoes (finely chopped)
Ginger Garlic paste, (2″ piece Ginger & 8 cloves Garlic)
2 teaspoons Chilli Powder
1 teaspoon Cummin Powder
1/2 teaspoon Garam Masala
2 tablespoons Coriander Powder

Steps:

1. Refrigerate raw meat for 30 minutes.
2. Remove all bones, trim fat and cut into 1? cubes.
3. Fill only upto Blade level.
4. Inch 15-20 times or till meat is minced completely.
5. Heat oil & fry the ginger-garlic paste, chilli powder, coriander powder, cummin powder, garam masala powder & chopped onions.
6. Now add chopped tomatoes & mutton and fry.
7. Remove, add water & pressure cook for 10 minutes, or till ready.
8. Garnish with coriander leaves & serve.

To serve 4 to 6 persons.

(using preethi mixie with Grind n’ Store Jar)

Ingredients:
1/4″ piece - Ginger
5 to 6 cloves - Garlic
4 to 5 Red Chillies (roasted)
1 cup - Coconut (cut into cubes)
5 Curry leaves

Steps:

1. Put all ingredients into Jar.
2. Inch 10 times or till powdered.
3. Add water, stir and run on Speed 1 for 1 minute.
4. This masala can be used for veg and non-veg korma dishes.

(using preethi mixie with Grind n’ Store Jar)

Ingredients:
8 teaspoons - Coriander Seeds
4 teaspoons - Cummin Seeds
2 teaspoons - Small Green Cardamoms (remove skin)
8 nos. (2″ long pieces) - Cinnamon Sticks
2 teaspoons - Whole Black Pepper
2 teaspoons - Large Black Cardamoms (remove skin)
2 teaspoons - Black Cummin (Shah Zeera)
1 teaspoon - Cloves

Steps:

1. Lightly roast all above ingredients.
2. Inch 3 to 5 times.
3. Grind on Speed 1for 30-45 seconds.
4. Stop, stir, wait for 1 minute.
5. Grind again on Speed 1 for 30-45 seconds.