Spring Onion Bhurji

Here is another version with spring onions.

Ingredients:
Spring Onion - 250 gm
Gram flour/Besan - 2 tbsp.
Oil - 2 tbsp.
Cumin seeds - 1/2 tsp.
Turmeric powder - 1/2 tsp.
Garam masala - 1/2 tsp.
Red chilli powder - 1/2 tsp.
Coriander powder - 1/2 tsp.
Lemon juice - from half fruit
Salt (to taste)

Method:
Chop finely both green and white part of the spring onions.
Heat oil and add cumin seeds.
Add spring onions, turmeric, chilli, coriander powders, salt and garam masala. Mix well.
Cover and cook for 5 minutes.
Remove the lid and add the besan and cook for 6 minutes without lid stirring continuously.
Add lemon juice and serve hot with chapatis.

Sent off to "Healing Foods-Onions" (hosted by Priya and started by Siri) and "Think Spice Think Garam Masala" (hosted by Saraswathi and started by Sunitha).

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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).

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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).

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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).

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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".

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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).

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