recipe

(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.

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

Ingredients:
2 cups - Black Gram (Urad Dal)
2 tablespoon - Coconut (finely chopped)
1/2″ piece - Ginger (finely chopped)
3 Green Chillies (finely chopped)
Coriander leaves
1 teaspoon - Peppercorn
Oil to fry
Salt to taste

Steps:

1. Soak dal in water for 2 to 3 hours. Drain off water.
2. Fill Jar with half quantity of dal (1 cup) & Inch 3 to 5 times.
3. Add 3 table spoons of water, stir & run on Speed 1, till dal is ground to a thick smooth paste.
4. Mix in chopped coconut, ginger, green chillies & coriander leaves. Add salt.
5. Shape into small balls & deep fry in oil till golden brown. Serve hot with chutney or sambar.

To serve 4 to 6 persons.

(using preethi mixie with 1.25 Litre Jar)

Ingredients:
3 cups - Bengal Gram (Channa Dal)
2 Onions (finely chopped)
6 Green Chillies (finely chopped)
Few Curry leaves
Oil to fry
Salt to taste

Steps:

1. Soak dal for 2 hours.
2. Drain water completely.
3. Fill Jar with half quantity of dal (1 1/2cups) & Inch 15-20 times (do not add water)
4. The dal should be ground very coarse.
5. Remove & keep aside.
6. Repeat process for balance dal.
7. Add finely chopped onions, green chillies, salt & curry leaves to the ground dal.
8. Shape into small balls, flatten, deep fry in hot oil till golden brown.

To serve 6 to 8 persons.

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

Ingredients:
2 cups - Black Gram (Urad Dal)
4 Green Chillies
1 teaspoon - Ginger (chopped)

Steps:

1. Wash & soak dal for 2 to 3 hours.
2. Drain water completely
3. Put chillies into jar first.
4. Fill Jar with half quantity of daI (1 cup) & Inch 3 to 5 times.
5. Add 2 tablespoons of water, stir & run on Speed 1 till dal is ground to a thick smooth paste, adding water.
6. Repeat process for balance quantity.
7. Add salt, ginger, curry leaves or coriander leaves.
8. Shape the dough on the banana leaf in 2-3 cm rounds & flatten.
9. Deep fry in hot oil till golden brown.
10. Serve hot with Chutney.

To serve 4 to 6 persons.