Chilly Chicken (Dry)

The secret of the Chinese cooking is they use less amount of oil and cook their food in high flame

 Ingredients:

500grms of Chicken (bone less)

2 tsp of Soy Sauce

2 tsp of Corn Flour
2 tsp of Red Chilly Paste (soak the red chillies in hot water and then grind them into a paste)
2 tsp of Maida

5 Green Chillies (Sliced)

2 Onions ( Cut into Cubes )

1 Capsicum(Cut into cubes)

1 tsp of Garlic (Finely Chopped)

1 tsp of Ginger( Sliced)

1/2 tsp of Pepper Powder

1 Egg

1 tsp of Sugar

A Pinch of Ajinomoto ( Optional)

1 cup of Water

Oil to fry

Spring Onions for Garnish

• Cut the Chicken pieces into medium sized cubes 
• Take  1tsp of Corn Flour ,salt,2 tsp of Maida,Egg ,in a bowl and marinate the chicken in this mixture for 10-15 minutes r (it would be better if you refrigerate this mixture ,it will make the chicken pieces  soft while frying) don't add water to the mixture the egg is enough for it .
• Fry the chicken in oil till its golden brown in colour  (just fry until the chicken cooks)
• Now take another pan separately ,heat 2 tsp of Oil ,add the ginger and garlic fry it for few seconds then add the sliced Green Chillies to it
• Add the Onions  and Capsicum fry until they are cooked ,then add  2 tsp of Soy sauce , Pepper Powder,Ajinomoto (optional), Red Chilly Paste ,salt to taste, 1 tsp of sugar(don't add too much of salt because we have added salt in the chicken pieces also)
• Drop the fried chicken pieces into the gravy and fry it until the chicken pieces are coated with the gravy ,dissolve 1 tsp of Corn Flour in 1/2 cup of water( avoid lumps) add it to the gravy .
• Mix the gravy well cook it for 5 minutes until the water reduces
• Garnish it with chopped spring onions

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Pal Panniyaram (Chettinadu Sweet Recipe)

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Ingredients:

1 cup Fine Rice

3/4 cup of Urad dhal

Salt to taste

Oil (to fry )

1 litre of Milk 

300 grams of Sugar

1 tsp of Cardamom Powder

• Wash and soak the rice and dhal separately for 2-3 hours .Then strain the water and grind them together with little amount of water into a thick batter ( don't use too much of water it will spoil the consistency of the batter ), add salt to the batter
• Heat the oil in the pan .Take the batter and make them into tiny balls and fry them in oil (until they are crisp) drain the excess oil
• Boil the milk in low flame ,add the sugar and allow the milk to become little thick
• Add the cardamom powder to the milk 
• Remove the milk from the fire and add the fried balls to it (leave them until the balls become soft)
• Serve it with fried nuts..

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Panner Butter Masala (My Favourite One )...

Ingredients:

1 Packet Panner

1 1/2( one and half) Tomato (grind it to a paste)

2 Onions (grind it to a paste )

1tsp of Ginger Garlic paste

1 tsp of Cumin Powder

1 tsp of Dhaniya Powder

1 tsp of Chilly Powder (it would be better if  you use the kashmir red chilly powder )

1/2 tsp of Garam Masala

3 Cloves

1 Cinnamon stick

5 tsp of Butter

3 tsp of Yogurt ( else we  you can use even cashew-nut paste )

Salt 

Coriander leaves for Garnishing

• Cut the panner into small cubes 
• Fry the panner cubes in oil until  slight golden brown color ( don't fry the panner too much )
• Grind the clove and cinnamon into a fine powder ( you can fry them in a pan without oil before grinding)
• Heat the Butter in the pan ,fry the onions and the ginger garlic paste (fry it until the raw smell of onions are gone)
• Add the tomato paste and fry it for around 5 mins
• Add Dhaniya Powder,Cumin Powder,Chilly Powder , Salt to taste, Garam masala,extra butter and finally the cinnamon powder
• Add the yogurt  ( we can add cashew-nut  paste instead of yogurt)stir fry the gray ,add 1/2-1 cup of water allow the gray to reduce
• Add a Pinch of Sugar ( this will enhance the taste )
• Finally add the panner ( don't cook the panner too much ) Garnish it with Coriander leaves (optional we can use even fresh cream to garnish on top).......

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