Butter Chicken

Chicken - 1 lb., boneless

Curd - 1/2 cup

Turmeric - 1 tsp + 1 tsp

Chilli Powder - 1 tsp + 1 tsp

Salt

Butter - 8 tbsp.

Onion - 1, pureed

Ginger Garlic Paste - 2 tbsp.

Tomato - 1, pureed

Garam Masala - 1 tsp

Kasoori Methi - 1 tbsp.

Sugar - 1 tsp

Cream - 1/2 cup

Cilantro Marinate Chicken with Curd, Turmeric, Chilli Powder and required Salt for at least 3 hours in the refrigerator.

Heat Butter in a medium pan and sauté Chicken until cooked through and golden. Remove from heat and keep aside.

To the same Butter add Onion paste and cook until golden.

Add Ginger Garlic paste and cook until the raw smell goes away.

Add Tomatoes and cook closed, until Oil oozes from the masala.

Add Turmeric, Chilli, Garam Masala, Kasoori Methi along with Sugar and required Salt. Once the raw smell goes away add 1 cup Water and cook closed for 10 min.

Add the Chicken pieces and cook closed for another 10 min.

Garnish with Cream and Cilantro.

Paruppu Urundai Kuzhambu

Thuvar Dhal - 1/2 cup

Channa Dhal - 1 cup

Fennel seeds - 1 tsp

Red Chilli - 6

Onion - 1 cup + 1 cup, diced

Green Chilli - 2, minced

Curry Leaves - chopped

Turmeric - 1 tsp + 1 tsp

Chilli Powder - 1 tsp + 1 tsp

Fennel Powder - 1 tsp + 1 tsp

Sambhar Powder - 1 tsp + 1 tsp

Salt

Oil - 1 tbsp.

Mustard - 1 tsp

Urad Dhal - 1 tsp

Asafetida - 1 tsp

Fenugreek - 1 tsp

Fennel Seeds - 1 tsp

Curry Leaves

Garlic - 2 cloves, sliced

Tomato - 1, diced

Tamarind Juice - 1 cup

Coconut - 1/2 cup, grated; ground to coarse paste

Wash and soak Thuvar Dhal, Channa Dhal and Red Chillies in Water for at least 3 hours. Transfer the ingredients to a blender and grind to a coarse paste.

In a bowl add the ground Dhal along with Onion, Green Chilli, Curry Leaves, Turmeric, Chilli Powder, Fennel, Sambhar powder and required Salt. Mix the ingredients well and mould it into small balls and keep aside.

Heat Oil in a medium pan.

Temper Mustard, Urad dhal, Asafetida, Fenugreek, Fennel and Curry Leaves.

Add Garlic and sauté for 30 sec.

Sauté Onion until translucent.

Add the Tomatoes and cook closed until soft.

Season the masala with Turmeric, Chilli, Fennel, Sambhar powder. and required Salt.

Once the raw smell of the masalas go away add the Tamarind Juice and bring the gravy to rolling boil.

Slowly add the prepared balls and cook covered for 10 min.

Flip the balls and add Coconut paste and cook covered for another 10 min.

Serve warm with Rice.

Chocolate Pudding with Strawberry Coulis

Egg Yolk - 4

Corn Starch - 2 tbsp.

Heavy Cream - 4 cup

Sugar - 1/2 cup

Vanilla extract - 1 tsp

Chocolate chips - 1 cup Strawberries - 1 lb.

Sugar - 1/4 cup

Lemon Juice - 1 tbsp Whipped cream, to garnish In a medium bowl, beat together Egg Yolk and Cornstarch. Keep aside.

In a large saucepan bring the Cream, Sugar and Vanilla to boil over medium-low heat.

Add the Chocolate chips, then reduce the heat to low.

Temper the Egg yolks with a little of the Cream mixture, then pour the Egg yolks back into the Cream. Simmer until the mixture thickens, about 1 min. Remove the pan from heat and pour the Pudding into 6 ramekins. Refrigerate for 2 to 3 hours. Add the Strawberries, Sugar and Lemon juice to a food processor and pulse until smooth. Strain the mixture with a fine mesh strainer into a bowl.

Top the Puddings with the Coulis and garnish with Whipped cream and Strawberries before serving.