Chicken Cutlet

Ingredients:
Chicken: 500 gm
Potato: 2 medium
Onion: 2 big
Ginger chopped: 2 tbsp
Garlic chopped: 2 tbsp
Green chilli chopped: 6 nos

Garam masala: 2 tsp
Fennel seed powder: 1/2 tbsp
Pepper powder: 1 tbsp
Turmeric powder: 1 tsp
Salt: to taste
Bread crumbs: 1 cup
Egg white: 2

Oil: For frying
Coriander leaves chopped: 1 tbsp

Method:
Pressure cook the potatoes till soft and peel the skin, mash them with a spoon.
Cook the chicken with little bit water, pepper powder and salt. Cook untill all the water evaporates.
Chop the chicken finely or mince in a food processor.
Heat oil in a pan, add green chilli, ginger, garlic and curry leaves saute for 2-3 minutes.
Add onion, fry till it become golden color.
Add garam masala, fennel seed powder, pepper powder and turmeric powder.
Add the chopped chicken pieces. saute for 2-3 minutes
Remove from fire, Allow the mixture to cool.
Add the mashed potatoes, mix well with your hands.
Divide this mixture into small balls and flatten it lightly with your hand or make any shapes you like.
Beat the egg white with a fork, add a pinch of salt and pepper powder. 
Dip them in egg white and roll them into bread crumbs.
Heat oil in a pan, Deep fry till golden color.
Serve hot with sauce or salad.

Chocolate Eclairs

Pastry Cream

Ingredients:
Butter: 15 gm
Egg Yolks: 4 nos
Vanilla Essence: 1 tsp
Sugar: 1/3 cup
Cornstarch: 1/3 cup (40 gm)
Milk: 2 cups

Method: 
Mix together egg and sugar till soft. Add cornstarch, mix with spatula.
Pour milk to another pan, allow to boil.
Pour about a third of the hot milk over the egg yolks mixture, mix well.
Pour the whole mixture over the milk. Bring to a boil, stir until thickens.
Add 2 tsp vanilla extract. Mix well. Allow to cool for 10 minutes.
Add 1 tbsp unsalted butter. Mix well.
Cover it with kling foil and set aside until ready to use.

Choux Pastry (Cream Puff)

Ingredients:
Egg: 4 nos
Water: 100 ml
Milk: 100 ml
Salt: 1/2 tsp
Flour: 125 gm
Sugar: 2 tsp
Butter: 80 gm (5 1/2 tbsp)

Method: 
Pre-heat the oven to 180 degree for 10 minutes.
Pour milk to a pan, Add water to this followed by salt and sugar.
Then add butter and bring to a boil.
Remove from fire and add sifted flour. Mix well till the dough remove from sides.
Cook again for 3-4 in low flame.
Add eggs one by one. Mix with wooden spoon.
Fill the dough in piping bag. Pipe the dough into 4 or 5 inch long strips.
Bake the choux in 180 degree C for 40 minutes.
After the ten minutes open the oven door slightly to escape the steam.
Bake the rest of 30 minutes with the oven door slightly ajar untill golden, remove from the oven and allow to cool completely.
Prick with a skewer to release steam.
Use a 1/2 inch tip (make a small hole with the tip in the top/bottom) and fill with cornstarch.

Chocolate Glaze

Ingredients: 
Chocolate: 200 gm
Whipping Cream: 155 gm

Method: 
Chop the  chocolate to thin slices.
Pour whipping cream in a pan.
Place over medium heat for a few minutes to get hot.
Pour this over the chocolate slices. Let rest for 1-2 minutes.
Mix well with a spatula. stir until dissolved completely.
Dip each choux in chocolate ganache.

Kathrikka (Brinjal) Mezhukkupuratti

• Ingredients:

Brinjal/Vazhuthanaga: 4 medium cut into lengthwise
Onion: 1 small
Green chilli: 2-3 slitted
Turmeric powder: 1/4 tsp
Curry leaves:
Salt: to taste
Mustard seeds: 1/2 tsp
Red chilli: 1 nos
Oil: 

• Method: 

Heat oil in a pan, splutter mustard seeds, add curry leaves and red chilli. Saute for few seconds.
Add onion and green chilli, saute for 2-3 minutes.
Add brinjal pieces.
Then add turmeric powder and salt.
Cover and cook for 2-3 minutes. Remove lid and cook uncovered till the brinjal turn soft.

Note: Keep the brinjal in salt water for 05-10 minutes to avoid browning, water will turn brown color. Then drain all the excess water.

Thenga Aracha Fish Curry

•  Ingredients:

Fish: 10-12 pcs (I used Sardines)
Tomato chopped: 1 no small
Coconut Scrapped: 1/2 cup
Shallots chopped: 1 tbsp
Ginger chopped: 3/4 tbsp
Garlic chopped: 1 tbsp
Green chilli slitted: 2-3 nos
Red Chilli Powder: 1 tbsp
Coriander Powder: 1/2 tbsp
Turmeric Powder: 1/2 tsp
Kudumpuli/Cocum: 1 no
Oil: 
Curry Leaves:

• Method:

Wash and soak kudumpuli in water.
Grind together coconut, shallots, giner, garlic, turmeric powder, red chilli powder, coriander powder to a smooth creamy paste. Add 1 tbsp water while grinding.
Pour oil in a manchatti/pan, add curry leaves.
Add the ground paste, fry till the raw smell goes away.
Add tomato, fry till the tomatoes turn mushy.
Pour 1 cup water.
Add cocum and slitted green chillis.
When the gravy starts boiling, add fish pieces.
Cook till the gravy turns thick. Remove from fire, add curry leaves.
Serve with rice or appam.