INGREDIENTS


1) TOMATOES - 1/2KG
    CELERY STICK - 2 TAB SPOON
    GARLIC CLOVES - 3 TO 4
    ONION SLICED - 1
    WATER - 2CUPS


2) BUTTER - 1 TSP
    REFINED WHEAT FLOUR - 1 TBSP
    MILK - 1 CUP


3) TOMATO SAUCE - 1/2 CUP
    WHITE PEPPER POWDER - 1 TSP
    SALT - TO TASTE
    SUGAR - A PINCH


4) BREAD SLICES CUT INTO           - 3 PIECE
   SMALL SQUARES CROUTONS


   NOTE :-  1BRED SLICE U CAN CUT IN TO 9 PIECES


5) FRESH CREAM - TO GARNISH



METHOD


1) PUT ALL THE 1ST INGREDIENTS IN ACOOKER COOK IT AND FILTER IT.


2) ADD 1 MORE CUP OF WATER, SQUEEZE IT NICELY AND FILTER THIS ALSO. KEEP IT ASIDE.


3) IN A  PAN ADD BUTTER AND FLOUR  AND FRY FOR A FEW MINUTES.


4) ADD MILK AND STIR NICELY.


5) THEN ADD THE FILTERED SOUP AND THE  3RD INGREDIENTS AND A SMALL PINCH OF RED COLOR TO THE PAN.


NOTE :- ADDING RED COLOUR WILL DO NOTHING TO THE TASTE


6) HEAT ON A MEDIUM FLAME AND SIMMER 4 A FEW MORE MINUTES TILL SOME NICE SMELL COMES.


7) DEEP FRY THE BREAD CROUTONS AND DRAIN ON A GREASE ABSORBENT PAPER.


8) SERVE HOT AS A STARTER WITH FRIED BREAD CROUTONS AND FRESH CREAM.


HAVE SOMETHING TASTY !!!!!


and DON'T FORGET TO COMMENT ME HOW YOU LIKED IT!!!!!

INGREDIENTS


1) CHICKEN - 5OO Gms
   SALT - 1TSP
   PEPPER POWDER - 1/2 TSP


2) CHOPPED ONION - 1
   CHOPPED GINGER - 1 INCH PIECE
   CHOPPED GARLIC - 1/2 TBSP
   CHOPPED CELERY - 1 TBSP


3) KASHMIRI CHILLY PASTE - 1TBSP


4) VINEGAR - 1TBSP
   TOMATO KETCHUP - 1.1/2 TBSP
   SOY SAUCE - 2 TSP
   AJINOMOTO - 1/2 TSP
   PEPPER POWDER - 1TSP
   GINGELLY POWDER - 1TSP (ellu varuthathu podi)


5) CORN FLOUR PASTE - 1TSP FLOUR WITH 3 TBSP WATER
   CHOPPED SPRING ONION - 3


6) RED CHILLY - 5
   SALAD LEAVES - TO GARNISH


7) OIL - AS PER NEED


METHOD


1) MARINATE THE CHICKEN WITH SALT AND PEPPER POWDER.


2) HEAT OIL AND FRY THE CHICKEN.


3) HEAT OIL IN A KADAI AND SAUTE ONION, GINGER, GARLIC, CELERY
   (2ND LIST OF INGREDIENTS) TILL GOOD SMELL COME


4) ADD CHILLY  PASTE AND STIR FEW MINUTES


5) NOW ADD VINEGAR, KETCHUP, SOY SAUCE, GINGELLY POWDER, PEPPER POWDER,AJINOMOTO (4TH LIST OF INGREDIENTS) AND FRIED CHIKEN TOGETHER.


6) MIX NICELY WITH CORN FLOUR PASTE


7) ADD SPRING ONION AND HEAT IT FOR 1 MINUTE


7) FRY  THE  RED  CHIILLIES  IN  OIL.


8) DECORATE  WITH THIS FRIED RED CHILLYS AND SALAD LEAVES




NOTE:- PEPPER POWDER COMES TWICE IN FIRST STEP
(INGREDIENT LIST 1) AND IN 5TH STEP(INGREDIENT LIST 4).


Have something delicious !!!!!


and DON'T FORGET TO COMMENT ME HOW YOU LIKED IT!!!!!

INGREDIENTS


DRY GINGER - 25 gm


PEPPER - 1.1/2 TABLESPOON


CINNAMON STICKS - 2 SMALL AVERAGE PIECE 


CARDAMOM - 3


JAGGERY - 9 TO 10 PIECES


WATER - 1.1/2 LITER


ARROWROOT POWDER - 3 TABLESPOON


GHEE - 2 TEASPOON


SHALLOTS(SMALL ONION) - 10 CLOVES


METHOD


1) PARTIALLY GRIND DRY GINGER, PEPPER, CINNAMON STICKS AND
   CARDAMOM.


2) BOIL IT WITH 1.1/2 LITER WATER AND JAGGERY.


3) WHEN IT REDUCES ALMOST TO 1 LITRE, REMOVE FROM FLAME AND
   FILTER IT.


4) SPRINKLE A LITTLE WATER ON ARROW ROOT POWDER.


5) SAUTE SHALLOTS IN GHEE .


6) ADD FILTERED WATER TO SAUTED SHALLOTS AND BOIL IT.


7) ADD WATER SPRINKLED ARROW ROOT POWDER TO THIS WHEN WATER BOILS
   AT 100 DEGREE.


8) REMOVE FROM FLAME AND STIR IT WELL.


SERVE IT HOT TO YOUR LOVED ONES FOR A ENERGETIC DAY :) :) :)


NOTE :- ARROW ROOT POWDER WILL BE LIKE VERY SMALL BALLS AND DONT FORGET TO SERVE IT HOT... 


SERVE IT FILTERED(AS I PERSONALLY DON'T LOVE TO CHEW SHALLOTS)... IF YOU LOVE IT, THEN SERVE IT WITHOUT FILTERING :) :) :)


HAVE SOMETHING TASTY !!!!!


and DON'T FORGET TO COMMENT ME HOW YOU LIKED IT!!!!!