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 Preparing Stuffed Capsicum

• 4 green capsicums
• 2 tbsp of shelled, boiled and mashed green peas
• 3 Boiled and smashed potatoes
• 1 finely chopped Onion
• 1/4 tsp Chili powder
• 1/4 tsp Turmeric powder
• 1/4 tsp Amchur powder (mango powder)
• 1/4 tsp Garam masala powder
• 1/4 tsp Coriander powder (for garnishing)
  <>Almond flakes (for garnishing)

• Oil as per requirement
• Salt according to taste

Method for Preparing Stuffed Capsicum

1. Wash and cut off only the top of the capsicum. Scoop out all the seeds and pith inside it.
2. Boil them on a medium heat till they are tender. Then, remove them, drain and let them to get cool.
3. Take a frying pan. Heat it with 2 tsp of oil to it. next fry the chopped onions till they turn brown.
4. Now add the mashed potatoes, peas and the spices to it and fry them together.
5. Take the capsicum, which you have kept aside for cooling and stuff the potato mixture into it and then tie them carefully with a thread.
6. Heat oil in a pan and fry the stuffed capsicums on all sides.
7. Take them in a plate and remove the threads.
8. Garnish with chopped coriander leaves and almond flakes.
9. Now our Stuffed Capsicum is ready to serve.

Ingredients Required for Preparing Rich Chocolate Cake

• 200 gms of chopped dark chocolate
• 200gms of softened butter
• 1 1/2 cup self-raising flour
• 3 eggs
• 1/2 cup milk
• 1 cup of dark brown sugar
• 1 teaspoon of vanilla extract
• 2 tablespoons of cocoa powder

Method for Preparing Rich Chocolate Cake

For Making Chocolate Icing
Add chocolate and cream in a heatproof bowl.Next keep it over a pan of simmering water until it gets melted and set aside for 30 minutes for cooling or until thick enough to spread.

1. Grease and line an 18cm-diameter spring-form cake pan, then grease baking paper base, dust with flour and shake pan to remove excess.
2. Place chocolate in a heatproof bowl. Next keep it over a pan of simmering water until it gets melted and set aside for 10 minutes for cooling.
3. Take a bowl and add cream butter, sugar and vanilla until light and fluffy.
4. Add the eggs to the solution and beat it.
5. Now add the melted chocolate and beat the mixture until well combined.
6. Sift flour and cocoa together. Fold half the flour mixture into butter mixture. Add half the milk. Stir gently to combine. Repeat with remaining flour mixture and milk. Spoon into prepared pan. Smooth surface. Bake for 50 to 60 minutes or until a skewer inserted into the center comes out clean.
7. Stand cake in pan for 15 minutes. Turn out onto a wire rack to cool completely. Spread icing over top and side. Top with chocolate curls, if using. Serve.

Ingredients Required For Preparing Strawberry Ice Cream Soda

• 1 packet prepared strawberry jelly
• 4 scoops vanilla/ strawberry ice cream
• 100 gms chopped strawberries
• 2 bottles soda
• 250 gm pureed strawberries
• 1 tbsp icing sugar

Method For Preparing Strawberry Ice Cream Soda

1. Set jelly in the base of four glass tumblers.
2. Add a big scoop of strawberry ice cream in each glass.
3. Spoon over strawberries and pour on soda.
4. Next fill the glass up to 2/3 with soda water, then add another big scoop of strawberry ice cream.
5. Add strawberry puree and icing sugar to it and mix it well
6. Decorate with sprigs of mint and chocolate.

Ingredients Required for Preparing Gulab Jamun

• 12 tbsp of milk powder
• 3 tbsp of maida
• 1/2 litre milk
• 3 tbsps beaten curds
• 2 tbsps melted ghee
• 3 tbsps milk
• pinch of soda powder
• 1 tbsp seeds of big black cardamoms
• 1 tsp essence of rose

For Syrup

• 3 cups Sugar
• 3 cups Water

Method for Preparing Gulab Jamun

1. Boil the 1/2 liter milk on a slow flame, until it turns thick and leaves the sides of the pan.
2. Now, mix all the above ingredients except cardamom seeds, sugar, and essence.
3. Blend till the mixture turns very smooth, then make this mixture into round shaped balls.
4. Next add 3 cups of sugar, cardamom seeds, and rose essence to 3 cups water and prepare a syrup of one third consistency.
5. Remove from fire and keep it warm.
6. Apply little ghee on the palms.
7. Pour ghee in a pan and heat the prepared ball. Fry the balls in ghee on a low flame until they turn into golden brown color.
8. Now put these fried balls in to the sugar syrup and keep it aside for sometime(say 3 to 4hrs), until it cools down.
9. Now your Gulab jamuns are ready to serve.

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.