recipe

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.

Chicken Soup

Ingredients
Chicken - 1 Cut in small pieces
Onions - 1 small
Tomato - 2 large
Mustard seeds - 1 tsp
Dry red chillies - 3
Ginger - 1 medium piece
Garlic - 8 or 10 cloves
Black pepper - 2 sp
Cumin - 2 sp
Coriander seed - 1 sp
Chicken Broth - 1 can
Red chilly Powder - 1 sp
Turmeric Powder
Cilantro for garnish
Oil for saute
Salt to taste
Curry leaves

Method :
1. Grind Ginger, Garlic, Black pepper, Cumin, Coriander seeds to a paste in a mixie
2. Grind the tomatoes separately
3. In a pressure cooker add oil, mustard, curry leaves, dry red chilly, onion and saute well
4. Add the tomato puree and fry, until the oil get separated.
5. Now add the ground spice paste and fry well in a medium low flame.
6. Add chicken and toss it with turmeric powder, chilly powder and salt.
7. Then add Chicken Broth.
8. Pressure cook for three whistle
9. Garnish with finely chopped cilantro and serve hot

Chef’s tip : Use Cornish hen for better taste.

Channa Masala

Ingredients

White Kabuli Channa - 1 cup
Onions - 3 big
Tomatoes - 2 big
Ginger - a small piece
Garlic - 7 - 8 flakes
Tamarind - small lemon size
Jaggery - 1 tbsp.
Butter - 2 1/2 tbsp.
Salt
Green chillies - 4
Chili powder - 1 1/2 tsp.
Cardamoms, cloves & cinnamon for seasoning or grinding
Coriander leaves

Method:

1. Soak channa overnight or for 10 hours with little soda.
2. Wash well & cook in pressure cooker with enough water for nearly 20 minutes, after the vent has been kept.
3. Grind onion, ginger, garlic, cardamoms, cloves & cinnamon.
4. Saute the onions & then grind in a mixie.
   Blanch tomatoes in hot water, remove skin & grind separately. Or use tomato puree.
5. Heat ghee/oil in a frying, shallow pan & add cumin seeds when it splutters, fry the masala paste( ground paste) in medium flame until ghee separates from it.
6. Add tomato puree & keep stirring constantly till the moisture is completely absorbed.
   Then, add salt, chili pdr., tamarind extract, jaggery/sugar if wanted & boiled channa with required water. ( channa water can be used also).
7. Mash channa to some extent & not to fine paste.
8. Boil till the gravy is thick enough to serve.
   Remove from fire, garnish with fried green chillies, little garam masala, butter & cut coriander leaves.
9. Serve it with finely cut onions & lemon pieces.

Badham kheer:

Ingredients
Almonds-100 gms.
Milk- 1/2 lt.
Sugar 150 gms.
Boiled & chilled milk - 1/2 lt.
Few strands saffron
Rose water-1 tsp.
A few drops of almond essence

Method:

1. Soak almonds in hot water for 1/2 an hr. Peel & grind to a smooth paste in a mixie.
2. Add 1/2 lt. milk & mix well.
3. Add sugar & boil till thick. Remove, cool & refrigerate till cold.
4. Add chilled milk & blend it for few secs.
5. Soak saffron in a little hot milk & mix well.
6. Add saffron milk, rose water & almond essence to the kheer.

MUSHROOM TOAST
Ingredients:
10 slices bread
1 pckt button mushrooms
1 tbsp butter
2 tsp flour
100ml milk
1 clove garlic
1 medium onion chopped..
salt and pepper to taste

Method:

1. Slice bread and toast slightly
2. Wash and slice mushrooms.
3. Melt butter in a pan add chopped garlic, onions and saute for 2 minutes
4. Add sliced mushrooms and saute till water dries.
5. Add the flour and cook for 2 minutes
6. Add milk and stir till you get a thick consistency
7. Season with salt and pepper
8. Spread on toasted bread and serve hot

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 !!

Paneer paratha

Ingredients:
Whole wheat flour 2 cups
Water 1 cup
Methi leaves As required
Ghee 2-3 tbsps.
Salt ½ tsp.
For the Filling
Paneer, mashed 100 gms.
Onions, chopped 1 no.
Green chili, chopped 1 no.
Red chili powder ¾ tsp.
Garam masala ¾ tsp.
Salt ¾ tsp.

Method:

1. Knead the whole wheat flour and salt into a soft dough by adding enough water and keep aside.
2. Make the filling mixture for the paratha.
3. Divide the dough into equal balls, flatten each ball, roll out, then spread the ghee and then the filling.
4. Then mould into a ball again, roll out to a round disc, sprinkle some methi and press with the rolling pin.
5. Fry the paratha on a heated tawa and once done smear ghee on both sides.

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

Kanjeevaram Idli

Method :
1. Soak both dals at least for 4 ~ 8 hours
2. Drain and grind to a thick idli batter consistency
3. Ferment the batter overnight
4. Powder cumin seeds and crush the pepper coarsely
5. In a kadai, add ghee and then add pepper, jeera, cumin powder
6. Then Fry coconut, gree chillies, cashewnuts, ginger, curry leaves, channa dal
7. Add to the batter chopped coriander leaves and asafoetida
8.  steam the batter in  a idli steamer or microwave idli cooker
9.  serve with coconut chutney
Chef tips : Alternatively, you can add the above seasoning to a idli batter
( rice & urad dal mixture ) and steam
Traditionally this batter is poured in the cups made of dry leaves and steamed.

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