Ingredients Required for Preparing Chicken Chettinad

• 1 kg chicken, (medium size pieces)
• 1/4 kg finely sliced onion
• 2 big tomatoes
• 5 tbsp of oil
• 2 cardamoms
• 1 inch cinnamon stick
• 4 cloves
• 1 tsp turmeric powder
• 1 tsp each cumin, jeera
• salt as required
• 4 tbsp coriannder leaves chopped

For Grinding

• 6 small onions
• 1 cup coconut chopped
• 1 tsp black pepper corns
• 6 – 8 pods garlic
• 4 inch ginger
• 1 tsp each cummin seed, jeera
• 10 dried red chillies

Method for Preparing Chicken Chettinad

1. Take the ground ingredients and marinate the chicken pieces for about 20 minutes.
2. Take a non-stick pan, add 5 tbsp oil and heat it.
3. Add items cinnamon stick, cloves, cardamoms, cumin, and jeera to the pan and fry for 30 seconds.
4. Now add sliced onions to it and fry till it becomes pink.
5. Next add the tomatoes and fry till the oil separates.
6. Now add the marinated chicken and turmeric powder and mix it throughly.
7. Add salt as per the taste after 10 minutes
8. Add 1/2 cup water and covet it.
9. Leave it for cooking
10. Garnish with coriander leaves.

Ingredients Required for Crab Stuffed Mushrooms

• 2 cups cooked crab meat
• 30 to 35 large fresh stem removed mushrooms
• 1 tbsp butter
• 1 tbsp minced garlic
• 1 pkg (4 oz) of cream cheese
• 2 finely chopped green onions
• seasoning

Method for Crab Stuffed Mushrooms

1. Melt the butter in a skillet and add the garlic.
2. Briefly fry the mushroom caps until lightly browned.
3. Remove from pan and allow to cool.
4. Combine the crab meat, cream cheese, and green onion.
5. Add seasoning. Mix well.
6. Stuff mushroom caps with a spoonful of the crab mixture each.
7. Bake at 350 degrees F for 10-15 minutes or until lightly browned.
8. Serving size 6-8, or a large appetiser platter.

Ingredients Required for Preparing Chicken Dopiaza

• 1 kg Chicken
• 1/2 kg Onions (cut into rings)
• 250 gms Yogurt
• 2 tsp Chilli Powder
• 25 gms whole Garam Masala
• 2 tsp Salt
• 1 tsp Turmeric (Haldi)
• 1 tsp Garam Masala Powder
• 1 tsp Coriander Powder
• 250 gms Tomato Puree
• 250 gms Oil
• 4 boiled Eggs

Method for Preparing Chicken Dopiaza

1. Heat oil in a wok (kadhai) and add whole garam masala to it.
2. On a grinder, take the yogurt, fried onions, blend it together and add into the kadhai.
3. Add, ginger-garlic paste to the mixture and garam masala and cook for a while.
4. Add, the remaining spices, mix well, and allow it to stand for sometime.
5. Then, add tomato puree and water and bring the gravy to a boil.
6. Add the chicken to the gravy, and cook for 10 minutes, till soft.
7. Before you turn off the heat, add the eggs, and the sliced onions and bring the dish to boil.
8. Serve hot.

Ingredients Required For Preparing Mutton Nihari – Nihari Gosht

• 1 kg meat
• 2 tbsp refined oil
• 3-4 green cardamom
• 1 tsp whole cinnamon
• 2 black cardamoms
• 2-3 bay leaves
• 1 tsp turmeric powder
• 1/4 cup water
• 1 tsp ginger-garlic paste
• 1 tsp coriander powder
• 1 tsp red chilli powder
• 1 tsp garlic – fried and ground
• 1 tsp onions – fried and ground
• 3 tbsp yoghurt – beaten
• 2 tsp gulab-jal
• 2 tsp garam masala
• 1/2 tsp nutmeg-cardamom powder
• 1/2 tsp saffron – soaked in water
• salt to taste
• few drops of itar
• wheat dough for dum
• fresh coriander and ginger juliennes – to garnish

Method For Preparing Mutton Nihari – Nihari Gosht

1. Heat oil in a pan and add green cardamom, cinnamon, cloves, black cardamom and bay leaves.
2. Add the meat and sauté till lightly fried. Now add salt and turmeric and mix well. Pour in the water, cover the pan and cook.
3. When it starts boiling, add ginger- garlic paste, coriander powder, red chilli, garlic paste and onion paste.
4. Mix well and add yoghurt, gulab-jal, garam masala, nutmeg and cinnamon powder and saffron.
5. Again, cover and cook for 2-3 minutes.
6. Now transfer the meat in a heavy bottom pan and strain the gravy. Add few drops of itar and cover the pan.
7. Seal it with the wheat dough and cook on slow fire. Once done, garnish with fresh coriander and ginger juliennes and serve.

Ingredients Required For Preparing Chicken Biryani

• 1 kg Chicken (pieces)
• 500 gm Basmati Rice (washed and soaked for 30 min)
• 4 tbsp Garam Masala (whole)
• 4 tsp Garam Masala Powder
• 50 gm Butter
• 4 tsp Garlic (chopped)
• 1 cup Onions (sliced)
• 4 tsp Ginger (chopped)
• 3 tsp Red Chili Powder
• 1 tbsp Coriander Powder
• 5 tbsp Oil
• 2 tsp Turmeric Powder
• 2 cup Curd (yogurt)
• 3/4 cup Tomato (chopped)
• 4 Bay Leaves

For the marinade :

• 1-1/2 tsp Red Chilli Powder
• 2 tsp Ginger (chopped)
• 2 tsp Garlic (chopped)
• 1 tsp Garam Masala Powder
• 1 tsp Turmeric Powder
• 1 cup Yoghurt
• Salt

For garnishing:

• 1/2 gm Saffron (dissolved in 1/2 cup milk)
• 2 tbsp Rose Water

Method For Preparing Chicken Biryani

1. Put all the ingredients of the marinade in a bowl and mix well.
2. Add chicken pieces to it and leave for an hour.
3. Now boil water, add 1/2 of the whole garam masala, bay leaf, and rice in it.
4. Cook the rice until 3/4 th is done, drain and keep it aside.
5. Heat oil in a thick bottomed pan and add remaining whole garam masala.
6. Allow it to crackle, add sliced onions and cook it till light golden brown.
7. Add 1 tsp of the remaining garam masala and all the remaining ingredients, including tomatoes, but excluding rice.
8. Cook for 5 minutes, combine marinated chicken with it.
9. Cook until chicken is tender.
10. Place alternate layers of chicken and rice.
11. Now sprinkle saffron, remaining garam masala powder and butter in between the layers and on the top.
12. Carefully end it with the rice layer topped with saffron & rose water.
13. Cover and seal it with an aluminum foil.
14. Cook it further on low flame for 10-12 minutes.
15. Chicken Biryani is ready to serve.

Ingredients Required For Preparing Prawn Pakora

• 1/2 kg – large prawns, cleaned and marinated with chilli and salt
• 1 cup – moong dal (soaked and ground into a smooth paste)
• 2-3 – green chillies
• 2 medium sized – onions
• 1 tbsp – besan
• 1 tbsp – cornflour
• Oil to fry
• Salt as per taste

Method For Preparing Prawn Pakora

1. Mix besan, salt and cornflour into the moong dal paste.
2. Add thinly sliced onions and chopped green chillies into the batter.
3. Now take the marinated prawns and dip them one by one into the batter and deep fry.

4. You can serve it with tomato sauce.