recipe

Chicken Manchurian

Ingredients
Boneless chicken diced - 2lbs
Ginger - thumb size
Garlic - 8 - 12 cloves
Egg - 2
Maida flour - 1 cup
Corn flour - 4 tbs
Green chillies - 8 or 10
Red chilly powder - 2 sp
Onion - 1 big size
Tomato ketchup - 1/4 cup
Soy sauce - 5 sp
Ajinomoto - 1/2 tsp
salt to taste
Oil to deep fry

Method
1. Mix Maida flour, Corn flour, salt, red chilly powder, egg and ajinomoto to the chicken and marinate for an hour
2. Deep fry and set a side.
3.Chop the onions, slightly bigger and ginger, garlic, green chillies finely
4. In a pan - add oil, onion, ginger, garlic and green chilly fry them well.
5. Then add soy sauce, Tomato ketchup and then add the fried chicken and mix well.
6. Garnish with spring onions, and cilantro - serve hot

Chilly Chicken

Ingredients
Chicken - 1 ( Cut in small pieces )
Ginger Garlic paste - 3 sp
Black pepper - 1/2 sp
Red chilly Powder - 3 sp
Corn flour - 5 sp
Maida flour - 2 sp
Ajino moto - 1/4 tsp
Egg - 1
Yogurt - 2 sp
Vinegar - 1 tbsp
Red chilly color - 1/2 tsp
Salt to taste

Oil for deep fry

Method :
1. Mix all the ingredients and marinate at least 6 hours or overnight in the refrigerator
2. Deep fry in oil.
3. Garnish with spring onions, and squeeze fresh lemon for taste.
4. Serve hot.

SAMBAL

Ingredients:
2 Cups of Desiccated coconut (Soaked in 3/4 cup of Hot Water)
2 Onions chopped finely
1 1/2 teaspoon of salt
4 Table spoons of roughly ground dry red chilly powder
1 1/2 Table spoons of Lime juice
1 table spoon of sugar

1. Put all the ingredients in a Blender except the coconut. Grind until it well
2. Then add the ground ingredients inti the coconut and mix well - add salt &
   lime to taste and serve.

Chef ’s tip : Serve with dosai, appam and idiyappam

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

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

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.

Ultimate spinach omelet

Ingredients
2 eggs
5 spoon frozen spinach
2 sp milk or water
2 sp grated cheese
A dash of ground black pepper
oil and salt as required

Method
Whip the eggs,spinach with milk or water and salt in a mixie or a hand blender
Preheat a non stick griddle add oil and then pour the whipped egg
Spread cheese and season with black pepper powder
Slow cook with a covered lid.
Let is cook on both sides

(using preethi mixie with Whipper Blade - 1.75 Litre Jar)

Ingredients:
100 gms Grated Cheese
8 Eggs
A pinch of Salt
Butter to fry.

Steps:

1. Break eggs into Jar. Run on Speed 1 for 2 minutes, or till eggs are light & frothy.
2. Stir in grated cheese & salt.
3. Pour into pan & fry in butter over slow fire till done.
4. Fold omelette once & serve hot.

To serve 4 persons.

Note:
Instead of cheese, onions, tomatoes or mushrooms could be added to the whipped eggs.

(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.

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

Ingredients:
1/2 kg. Mutton
2 nos. Eggs
50 gms Cashew nuts
6 Green Chillies
1 Coconut ( 1″cubes)
2 Cinnamon ( 1″pieces), 3 Cloves
4 Cardamoms (Garam Masala)
Oil
Salt to taste
1 teaspoon Chilli Powder
1/2 teaspoon Turmeric 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 (Mincer/Grater Blade)
4. Inch 15-20 times or till meat is minced completely.
5. Mix all ingredients with the minced mutton.
6. Add one glass of water & pressure cook for 10 minutes, until water is completely absorbed & meat is tender.
7. Fill up to half Jar with the above mixture. Inch 15 times (Dry/Wet Grinding Blade)
8. Break egg & run Mixer at Speed 3 for 1 minute, or till it becomes a thick paste. Repeat process for remaining mixture.
9. Shape into small flattened balls or kababs, fill with finely chopped onions & green chillies.
10. Deep fry till golden brown. Serve hot with chutney & lemon twists.

To serve 4 persons.