Pepper Chicken

Ingredients:
To Marinate:
Chicken - 1 kg (cut into bite size)
Ginger-garlic paste - 2 tsp.
Kashmiri Red chilli - 1/2 tsp.
Salt - 1/4 tsp.
Curry leaves - 4 sprigs (finely chopped)

For masala:
Onion - 4 (chopped finely)
Ginger-garlic paste - 2 tsp.
Ripe tomatoes - 2 (finely chopped)
Green chilli - 2 (slit lengthily)
Bay leaves -2
Salt (as required)
Oil

To powder coarsely:
Cinnamon (1 inch) - 2
Cloves - 2
Green cardamom - 2
Mace - 2
Fennel seeds - 1 tsp.

To add at the final stage:
Pepper coarsely powdered - 2 tbsp.
Coriander leaves - 2 tbsp. (chopped)

Method:
Marinate the chicken with the given ingredients "to marinate" for 30 minutes. Cover and keep aside.
Heat oil in a pan and add the bay leaves and the spices under "to powder coarsely".
Add the onions and saute till it changes color and the oil releases.
Add the ginger-garlic paste, green chillies and saute for 2 minutes.
Add the tomatoes and saute till they are pulpy.
Add required salt and the marinated chicken.
Saute for 2 to 3 minutes and cook the chicken by covering with a lid.
Stir in between.
When the chicken is tender saute till they turn dry.
Now add the coarsely powdered pepper, coriander leaves and saute for 5 minutes in medium flame without burning. The chicken should be completely dry.
Enjoy with any main course.

Sent off to "CWS-Pepper" (hosted by Padma and started by Priya).

Read More

Vazhakkai Milagu Varuval/Plantain Pepper Fry

Ingredients:
Plantain - 2
Onion - 1 (chopped)
Garlic - 2 (crushed)
Curry leaves -1 sprig
Sambar powder - 1/2 tsp.
Peppercorn - 1/2 tsp.
Grated coconut - 2 1/2 tbsp.
Coriander powder - 1 tsp.
Oil
Salt (to taste)

For tempering:
Mustard seeds - 1 tsp.
Cumin seeds - 1 tsp.
Black Gram - 1 tsp.

Method:
Slice the plantain into circles.
Heat the oil and temper the 'tempering' ingredients.
Add onions, garlic, curry leaves and saute till the onions change color.
Add plantain and saute for 2 minutes.
Add sambar powder, coriander powder and required salt and saute for a minute.
Add required water to cook the plantain.
After a while, the water should be absorbed and the plantain should be cooked.
Meanwhile fry peppercorn and grated coconut (till they turn golden).
Add this powder to the plantain and saute till they turn dry.
Serve with any type of rice.

Sent off to "CWS-Pepper" (hosted by Padma and started by Priya).

Read More

Keerai Milagu Masiyal

Ingredients:
Amaranth leaves - 200 gm
Arhar/Tuvar dal - 3 tbsp. (boiled)
Tomatoes - 2 (small)
Peppercorn - 1 tsp.
Grated Coconut - 2 tbsp.
Black gram - 1 1/2 tsp.
Vadagam - 2 tsp.
Oil
Salt (to taste)

Method:
Cook the amaranth leaves in an open pan with little water.
When the leaves are half done, add chopped tomatoes and mix.
Meanwhile dry roast the peppercorn and fry the black gram and grated coconut till golden color.
Powder peppercorn, black gram and grated coconut.
When the leaves are done let them become warm.
Grind them coarsely.
Add the boiled tuvar dal, powder and salt. Play with the blender for 2-3 times.
Temper with vadagam.
Serve with rice with a drop of ghee. :)

Note:
Adjust the pepper according to your taste.

Sent off to "CWS-Pepper" (hosted by Padma and started by Priya).

Read More

Avocado Mango Smoothie

Ingredients:
Avocado flesh - from 2 ripe avocados
Mango flesh -  from 1 1/2 ripe mangoes
Milk - 1 cup
Yogurt - 1 cup
Sugar/honey - as per taste
Ice cubes -  1 cup or as per taste

Method:
Add all the ingredients in the blender and play with it.
Pour it in glasses and serve.
Enjoy.

Sent off to Spicy Tasty's "Sizzling Summer Contest".

Read More

Pyaaz Ki Sabzi

Ingredients:
Onions (large) - 4 (thinly sliced)
Gram flour/besan - 3/4 cup
Oil - 4-5 tbsp.
Salt (to taste)
Turmeric powder - 1/2 tsp.
Red chilli powder - 1/2 tsp.

Method:
Heat oil in a pan and add the onions.
Saute till it changes color.
Add sieved gram flour slowly while mixing into the onion mixture.
Saute for 6 to 7 minutes in medium flame continuously.
Combine turmeric, red chilli powder and salt.
After 2 to 3 minutes remove from heat.
Serve hot with rotis.

Sent off to "Healing Foods-Onions" (hosted by Priya and started by Siri).

Read More

Brinjal in Coconut Milk Masala

Ingredients:
Brinjal - 400 gm
Onions - 3 (sliced)
Tomato - 2 (small-chopped)
Coconut - 1 tsp. (grated)
Coconut milk - 1 cup
Fennel seeds - 1 tsp.
Poppy seeds - 1 tsp.
Coriander seeds - 2 tsp.
Bengal gram - 1 tsp.
Byadgi chillies - 5 to 6
Garlic - 6
Mustard seeds - 1 tsp.
Cumin seeds - 1 tsp.
Red chilli powder - 1 tsp.
Turmeric powder - 1/4 tsp.
Salt (to taste)
Oil
Curry leaves - 10
Coriander leaves - 2 tbsp. (chopped)

Method:
Heat oil in a pan and add the mustard and cumin seeds.
Allow mustard seeds to crackle. Add onions and saute till they change color.
Add tomatoes and saute till they become mushy.
Add chopped brinjals and saute for 5 minutes.
Add red chilli powder, turmeric powder and salt. Mix well.
Add 2 to 3 cups of water and allow it to boil in medium flame.
Meanwhile dry roast the poppy seeds.
Heat oil and fry coriander seeds, grated coconut, garlic, bengal gram till golden color each separately.
Fry the byadgi chillies also.
Turn them into paste with fennel seeds.
When the brinjals are tender, add this paste and 1 cup of water. Stir.
Bring it to a boil and reduce the heat and cook for 4-5 minutes. Check for salt.
Add the coconut milk immediately remove from heat.
Add coriander leaves and curry leaves.
Serve with rice, roti and dosai.

Sent off to "Healing Foods-Onions" (hosted by Priya and started by Siri).

Read More