Served Hot!

Capsicum Pulav

2009-11-24T19:01:00.001+05:30

Ingredients:

Rice - 3 cups (measurement before being cooked)

{ It is essential that the rice is cooked. Rice that is cooked and cooled is best suited to prepare this recipe }

Capsicum -1

Mint Leaves – 1 bunch

Onion – 2

Cinnamon Stick- 1

Cloves - 2

Ginger-Garlic paste – 1tbsp

Coriander Powder – 1tbsp

Green Chilies -3

Curry leaves - a sprig

Salt - to taste

Oil - required amt

Method:

Chop the onion and two green chilies finely into thin pieces. Cut the capsicum into small cubes or desired shapes. Cook and cool the rice . Grind the mint leaves with a green chili and little salt into a fine paste. Heat oil in a pan. Fry cinnamon stick and cloves. Once it is done, add chopped onions and green chilies. When the onion turns golden brown, add ginger garlic paste, coriander powder, and salt, and fry till done. Then, add capsicum. When it is half done, add the mint- green chili paste, and cook it till the gravy thickens. Finally, add curry leaves to it and stir it with the already cooked rice. Adjust the salt accordingly.

This can be served hot with any egg curry o r simply boiled egg.

Tips: Add a pinch of garam masala when the gravy thickens as this can make the dish even more pleasing to the taste buds. Use ghee instead of oil: avoid it if you are calorie conscious.

Sending this pulav to Variety rice recipes : EFM hosted by Srilekha at Me and My Kitchen

Kuttanadu Chicken Curry

2009-11-11T16:04:00.005+05:30

This is another recipe from MishMash!

Shn made Chicken Roast with a Kuttanadan touch, while mine is a curry. Do check out the complete recipe of the same @ MishMash!

Once again "Thank you Shn for this wonderful contribution."

Paneer Butter Masala

2009-09-30T15:34:00.006+05:30

Admiration for Vahchef and his wonderful quickie recipes continue with "Paneer Butter Masala."

Thanks to Chef Sunjay Thumma for his contribution...

This video gives u very apt details of the recipe which makes me wonder whether I really need to give u 1 ;)

Palak Mushroom

2009-09-30T13:21:00.006+05:30

This recipe is just a remake of Palak with mushroom instead of paneer. It was just a try.. but came out really well.

Ingredients:
Palak - one bunch
Mushroom - 200 gms
Onion - 2
Tomatoes - 1
Ginger Garlic paste - 1tsp
Turmeric powder - 1/2 tsp
Green Chillies - 2
Chilli powder - 1tsp
Whole Garam Masala : Cinnamon stick (1"), cloves(3), Bay leaf(1)
Kasoori methi Powder - 2 tsp
Salt as required.

Method:

Clean spinach and immerse it into boiling water with a little salt and tumeric. Once it is cooled.. run it in the mixer to make a fine paste.

Heat oil in a pan and add whole garam masala. Now, add onions and fry till golden brown. Then add tomato and cook well. (tomato is optional).

Then, add mushroom and all the spices and cook well. Finally add the palak paste. Cook until oil seperates. Now, add Kasoori Methi powder to the boiling palak mushroom.

This can be served hot with nan, chapathis and any roti.

Capsicum Sada Masala

2009-06-25T17:33:00.007+05:30

Always had a craze of trying out recipes from VahrehVah. I am really thankful to Chef Sanjay Thumma for his wonderful video recipes cos I never knew ABC's of cooking and now I cook pretty well that I impress my dear Naz with my cooking skills.

This is infact a desi method of cooking Capsicum. Its worth a try and I am sure it would become a houshold menu in no time.

I don't think anyone would need a recipe after watching the video.

Kerala Mutton Curry

2009-05-18T14:17:00.005+05:30

This is one of the few recipes that I had tried from MishMash!

Loved all her recipes and presentations. Her blog has been an inspiration for my blog. You can have the complete recipe of Kerala Mutton Curry here.

This has become Naz's most favorite Mutton curry and has become an integral part of my cuisine.

Thanks MishMash! for sharing this wonderful recipe...

Semiya Payasam

2009-04-27T16:01:00.005+05:30

Ingredients:

Roasted Semiya - 1/2 Cup

Milk - 1/2 litre

Sweetened Condensed Milk - 1/8 Cup

Sugar - 1/2 Cup

Cardamom - 3

Water to adjust if necessary

Dry fruits (Optional)

Method:

1. Boil the milk and add the roasted semiya to it. Keep stiring it until the semiya is seen floating in the milk.

2. Add 1/2 cup sugar and continue stiring the mixture continously.

3. Finally, add the sweetened condensed milk to the mixture. I used Amul Mithai Mate and hence add 1/8 cup.

4. Finally, add crushed cardamom powder to it and remove it from heat.

Generally, I avoid ghee and dry fruits due as an healthy option.

If you prefer to use ghee and dry fruits, then you can heat some ghee in a tawa and roast the dry fruits till golden brown and add it to the payasam.

Tips:

Add some food color in case you want to give a different look to the payasam.

You can adjust the milk, water and sugar a little more if you need to refrigerate it, as the payasam tends to thicken when refrigerated.

You can even use rice, instead of semiya.

Capsicum - Cheese Omelette

2009-03-26T15:37:00.006+05:30

Ingredients:

Egg - 1

Capsicum - 1

Grated Cheese - 1 tbsp

Chilli powder - 1/4 tsp

Salt to taste

Oil

Method:

Whip the egg with chilli powder and salt. Chop capsicum into desired shapes. Heat oil on a tawa and pour the whipped egg and layer the chopped capsicum over it. Add the grated cheese over it and turn it over.

Serve Hot!

Macaroni in Veg Oyster Mushroom Sauce

2009-01-29T16:48:00.007+05:30

Ingredients:

Macaroni - 50 gms

Carrot - 1

Capsicum - 1

Onion - 1

Green Chillies - 2

Veg Oyster Mushroom Sauce - 1 tsp
Oil to fry
Salt to taste.

Method:

Take 2 1/2 cups of water in a pan. Bring it to a boil and add macaroni to it. Boil it for 10 mins. Once it is done, drain the water and pour cold water over it. Drain again and keep it aside.

Heat oil in a wok. Add onion and green chillies and stir fry it. Then, add carrot first and then capsicum. Add 1/2 cup water to it and let the vegetables cook for a while. Once the water is evaporated, add the macaroni, Veg Oyster Mushroom Sauce and salt and toss it gently for two minutes.

This can be served hot with chips and chilli chicken.

Tips: Do not over cook the vegetables , esp capsicum, as Chinese recipes have vegetables stir fried and not cooked completely. Do a salt test as the sauce will have salt by itself, so adjust the salt accordingly.

Unni Appam

2009-01-15T21:08:00.005+05:30

Ingredients:

Pacharisi - 2 cups

Jaggery - 200 gms

Powder of 4 cardamom

Banana - 1 (Manja Vazhai Pazham is the best)

Coconut - 1/4 of a coconut

Water - 1/2 -1 cup

Oil for frying

Method:

Soak rice for an hour. Drain water and let it dry for 5 - 10 minutes. Mix the cardamom with the rice and grind it to a coarse powder (similar to that of puttu ). Now, add 1/2 glass of water to the jaggery and boil it till it becomes a thick syrup. Cut the bananas into pieces and grind it into a fine paste. Now, add the jaggery syrup to the rice along with banana paste after all the ingredients are cooled. Mix it well. Add enough water to the batter. It should have the consistency of the idli batter. Leave it for 3 - 4 hours for it ferment a little.

Heat oil in the appa chatti and pour the batter in each depression on the chatti when the oil is medium hot. Toss each of appam gently and see to that it is browned on all sides.

Since, banana is added to this, it has to be consumed within a day or two. This can be made without adding bananas, which can be kept for long.

Tips: Adding ghee while tossing the appam will enhance its taste greatly.

Pudina Chutney

2009-01-12T16:27:00.008+05:30

Ingredients:

Pudina/ Mint leaves - 1 bunch
Coriander - 1/2 bunch.
Channa Dhal - 2tsps
Urud Dhal - 1tsp

Red Chillies - 2 or according to the taste.

Tamarind extract - 3 tsps

Oil to fry

Salt to taste.

Method:

Heat oil in a skillet, and add urud dhal, red chillies and channa dhal in order. Then add the leaves of mint and coriander, and fry till the leaves reduce in volume. Keep it aside, and let it cool. In a mixer, add the fried mixture, channa dhal and tamarind extract to it and grind it to a desired consistency.

Since, I love chutneys with being tempered, I follow this method.

Cheenachatti Palakaram

2009-01-06T20:19:00.010+05:30

As soon as you hear the term "Ulli Dosa" , you get reminded of usual onion uthapam. This is a very easy to make version of that, but with a "naadan" touch to it.

This is again one of the few delicacies of my mom which she inherited from my amma-amma, her mom. This used to be my mom's favorite during her childhood days. This should be made with the naadan ari in a cheenachatti to get that authentic flavor.

When asked to name the dish, she replied instantly that they use to call it cheenachatti palakaram. Maybe, there are other names to this dish. Foodies are welcome to give the name of this , if they know exactly wat it is called in Kerala.

Now, lets get started with..... "Cheenachatti Palakaram!!!!!!"

Ingredients:

Raw rice/ Kachcha chawal/ Pacharisi/ Pachari - 1 cup

Pearl onions/ shallots - 10 nos.

Green chillies - 2 or according to the taste

Coriander and Curry leaves

Salt to taste.

Method:

Soak the rice in water before two hours. Drain water and add chopped shallots, green chillies, coriander and curry leaves, and salt. Mix well and grind it into a coarse paste. Very less water is used in making the batter. It is recommended to use a cheenachatti, but beginners can use a normal tawa. Do a salt test and adjust the salt if necessary. This cannot be spread on the tawa like a dosa, as the batter does not follow like the normal dosa mix. Hence, spread it slowly in the form of a circle and add little oil to the sides.

It is very important to cook it with a closed lid over it, as pachari tends to become white when cooked in an open tawa.

Then, follow the normal procedure of making a dosa.

This can be served hot with pudina chutney or coconut chutney.

Sooji Halwa/ Kesari/ Rava Halwa

2008-12-19T17:13:00.005+05:30

This is one of the most easiest desserts which can be made instantly with out much mess and comes out perfect every time you make it. You can never go wrong !!!!!

Ingredients:

Sooji/ Rava - 1 cup
Sugar - 1 cup
Ghee - 1/2 cup
Water - 2 cups
Dry Fruits - required amount.
Kesari Food Color - a pinch (Optional)

Method:

Heat butter at medium heat and add sooji to it. Let the sooji become slightly golden brown and then add the water. Stir the whole thing quickly so that no lumps are formed. When the water more or less evaporates, add sugar and the dry fruits. The whole preparation should at most take you 15 minutes, and it never fails.

Tips: Add pineapple pieces while making the dessert. This will make it even more yummy. Refrigerate the dessert and have it. It has a unique taste when it is cold.

Capsicum Pulav

2008-12-18T16:50:00.003+05:30

Ingredients:

Rice - 3 cups (measurement before being cooked)

{ It is essential that the rice is cooked. Rice that is cooked and cooled is best suited to prepare this recipe }

Capsicum -1

Mint Leaves – 1 bunch

Onion – 2

Cinnamon Stick- 1

Cloves - 2

Ginger-Garlic paste – 1tbsp

Coriander Powder – 1tbsp

Green Chilies -3

Curry leaves - a sprig

Salt - to taste

Oil - required amt

Method:

Chop the onion and two green chilies finely into thin pieces. Cut the capsicum into small cubes or desired shapes. Cook and cool the rice. Grind the mint leaves with a green chili and little salt into a fine paste. Heat oil in a pan. Fry cinnamon stick and cloves. Once it is done, add chopped onions and green chilies. When the onion turns golden brown, add ginger garlic paste, coriander powder, and salt, and fry till done. Then, add capsicum. When it is half done, add the mint- green chili paste, and cook it till the gravy thickens. Finally, add curry leaves to it and stir it with the already cooked rice. Adjust the salt accordingly.

This can be served hot with any egg curry or simply boiled egg.

Tips: Add a pinch of garam masala when the gravy thickens as this can make the dish even more pleasing to the taste buds. Use ghee instead of oil: avoid it if you are calorie conscious.

Oregano Potato Curry

2008-12-15T18:34:00.006+05:30

Ingredients:

Potatoes - 250gms
Oregano - 1/2 tsp
Chilli powder - 3/4 tsp
Garlic - 2 or 3 pods
Asafoetida powder - 1/4 tsp

Curry leaves - a sprig

Salt - to taste
Oil - required amt
Water - required amt.

Method:

Cut potatoes into cubes and microwave it till the cubes are 95% cooked. Heat oil in a skillet and add crushed garlic pods when the oil is hot. Once these pods turn golden brown, add the potato cubes to it and toss it gently. Now add chilli powder, asafoetida powder and salt to the cubes and mix it thorougly. When the cubes turn brown on all the sides, add oregano and toss it gently. Let it cook till done. Garnish it with fresh curry leaves

This can be served hot with rice and chappathis

Oats Upma

2008-12-03T22:44:00.014+05:30

This one is a VANITHA-EXCLUSIVE from my mom. I never thought oats can taste so good. Earlier I had it seldom in the form of porridge, as it had a bad effect on my taste buds... just kidding...

Oats is one of the high fiber content cereal grain know to remove cholesterol. It has unique anti-oxidants that reduce the risk of cardiovascular disease, enhances immunity, and stabilizes blood sugar. I have only mentioned a few of its benefits. This is the best to be included in breakfast, as our day would start with a healthy alternative.

This recipe will be a favorite form of oats for all ages as otherwise it is difficult to have, despite its good health quotient.

Ingredients:

Oats - 100 gm

Mustard - 1tsp

Dry Red Chillies - 1

Channa Dhal - 1tsp

Large Onion - 1

Green Chillies - 2

Beans - 4

Carrot - 1

Curry leaves - 1 sprig

Salt - to taste.

Water - depending on the quality of Oats

Method:

Chop onions, vegetables and green chillies. Heat oil in a skillet and allow mustard seeds to splutter. Then, add channa dhal to it. When it is roasted add dry red chillies. Then add chopped onions and green chillies, and fry till the onion is golden brown. Add the vegetables along with some water, and let it cook for a while. Now, add oats to it along with necessary oil and salt. Cook till the water evaporates and the mixture thickens.

This can be served hot with coconut chutney.

A new dimension to Vegetable Poriyal(s)

2008-12-02T21:41:00.015+05:30

I started cooking, that is I mean proper cooking, only after my marriage. I then took cooking seriously so as to impress Naz with my cooking skills. He is an ardent lover of delicious food and innovative recipes :). Though not a master in non-veg cooking, I feel that I cook them better. Vegetables were a difficult thing for me; to get a veg recipe right was a big achievement for me initially. Though Samyuktha insisted on vegetarian cooking, I seldom did that. In the beginning, my cooking was mostly non-vegetarian as it was easy to bring a good taste and satisfy Naz.

It was during Samyuktha’s visit that she scribbled a few vegetable tips for me to concentrate on healthier food. I know she wouldn’t mind me blogging the same. This would definitely help people who are first timers in Vegetarian Cooking :).

This mainly focuses on how to make Vegetable Poriyal. She has covered almost all the vegetables that can be made into poriyal in our day-to-day life.

I have given the exact details of her VEG INFO that she had scribbled in my grey cook book.

1) Potato:- Easy to cook; best as cubes; be liberal with oil; only chilli powder; use less water.
2) Carrot:- Easy to cook; small pieces; minimal oil required; only green chillies; no H2O required.

3) Brinjal:- Moderate to cook; never as cubes; slices or as whole slit from top; be liberal with oil; curry leaves is a must; minimal H2O ( spary a lil’ )

4) Chenai:- (forgive me for the spelling); Any shape, if small cubes or slices be liberal with oil; it boiled then mash & squeeze lemon; only chilli powder; curry leaves very important; Easy to cook.

5) Beans:- Pieces; minimal oil; only green chillies; water is essential; Takes a lil’ longer than carrot to cook.

6) Chow Chow:- (FMFTS) Cubes; green chillies; water is necessary; tastes best with coconut powder; Add coconut powder after cooking.

7) Tomato:- As a side dish:- Make sure you u dice it well and remove the skin if u want. Add only green chillies.

8) Cauliflower:- (FMFTS) Easiest to cook; Be liberal with oil; green chillies; spray a lil’ water.

9) Cabbage:- Don’t cook for long; loses most of the vitamins when fried or heated for long; Eat it raw!!!

And finally here is her declaration!!!!!!!!!!!!!!!

I DON’T GUARANTEE ANYTHING!!

Hahhaahha…

Nasi Goreng (Simply Fried Rice)

2008-12-02T20:17:00.008+05:30

This is one of those recipes that belong to the initial days when I had started collecting recipes and lyrics. This one is quite unique, as this occupies the first position in my collection of recipes. I was introduced to this simple, yet delicious Indonesian Fried Rice through a magazine (the name of which I am unable to recollect, as it was years before). Reading a lot of those recipes aroused a desire in me to collect all the easy to make recipes, so that one day I'll be able to prepare it for my dear ones. As we didn't own a comp then, I started the habit of writing down recipes in my notebooks which I still preserve. Blogging is indeed a blessing in disguise for me to share those recipes with the world.

Then and now, this recipe is one of the easiest forms of fried rice. The taste is not the usual, so ppl who love Indonesian food would love it more.

Serves: 2-3
Ingredients:

Basmati Rice - 3 cups
{ It is essential that the rice is not over-cooked. Rice that is cooked and cooled is best suited to prepare this recipe }
Vegetable Oil - 4 tbsps
Large Onions - 1
Tomato Ketchup - 1 tbsp
Soy Sauce - 1 tbsp
Salt - to taste.

Method:

Chop the onion finely into thin pieces. Cook and cool the rice. Heat oil in a pan. Fry the onion till golden brown. Add salt to taste. Reduce the flame, and add rice. Add soy sauce and tomato ketchup, and mix the rice thoroughly.

This can be served hot with Pepper Chicken Chettinad.

Vegetables like carrot, beans, or cabbage can be added to this rice.

Cooking Measurements

2008-11-24T13:46:00.005+05:30

1 tsp - 5ml
1 tbsp - 3 tsps
1 cup - 16tbsps
1 cup - 250ml/250g
1 tsp sugar - 5g
1 tsp salt - 15g

Palak Paneer - My Mom's Style :)

2008-11-24T13:01:00.007+05:30

Palak Paneer is one of the most tastiest forms of spinach I have ever had. Ever since mom had starting making this recipe at home, even the all-time spinach haters have started loving this. This is one of the north indian recipes that can be prepared easily and loved by all. This is once again Naz's most favorite excluding the "PANEER".

Palak is also one of the healthiest forms of spinach. This can be easily given to children who seldom eat or even like greens for that matter.

Ingredients:

Palak - 1 Bunch
Paneer - 100 gm
Onion - 2
Tomatoes - 1
Ginger Garlic paste - 1tsp
Turmeric powder - 1/2 tsp
Green Chillies - 2
Chilli powder - 1/2tsp
Coriander powder - 1tsp
Garam Masala powder -1/2tsp
Salt as required.

Method:

Cut the palak leaves, and boil it along with little water, turmeric powder, and salt. Keep it for half an hour. Then, grind the cooked palak leaves into a coarse paste or to your desired consistency and keep it aside.
Heat some oil in a skillet, and fry those paneer (cut into cubes) pieces till golden brown. Remove it from oil and place it on a butter paper. Then, drop the paneer cubes in cold water to remove excess oil and remove it after some time after slightly squeezing the water from the paneer. This ensures that your paneer is soft.
Now, heat some oil in a wok. Then, add onions, turmeric powder, chopped green chillies, ginger-garlic paste in order and saute till the raw smell is off the gg paste. Add tomatoes with a little salt for a saucy consistency. Once the tomato-onion mixture is well cooked, add chilli and coriander powder. Now, add the grinded palak leaves to this and cook till oil seperates. Finally, add the paneer cubes and mix it thorougly. Boil the mixture for 5 minutes after adjusting the salt.
This can be served hot with chapathis, naan and rice.

Tips: Add 2 tbsps of milk while adding the paneer cubes for a creamy consistency.

Chicken Briyani

2008-11-14T15:05:00.009+05:30

A briyani has always been a person's delight when it comes to mouth watering recipes, while the preparation of it has various variations. After a lot of hit and trial methods, finally, I got the right one and won kudos from Naz for the first time for a briyani.

Briyani wasn't a part of my childhood. My family seldom made non-vegetarian food at home. After Naz entered my life, it is briyani everywhere ... just kidding... Now that I had found the perfect recipe to make one, I would love to make it n-number of times for my dear.

This recipe is worth giving a try, as it is an outcome of a lot of trials to make a perfect briyani...

Ingredients

Chicken – ½ kg
Basmati rice - 1 cup

Ginger-Garlic paste – ½ to ¼ tbsp

Onion – 1 chopped fine
Tomato – ½ (Naatu thakali)

Chilly powder – 1/2 tbspGreen chillies-1 to 1/2 slit

Curd-1 tbsp

Mint leaves-1/2 cup

Coriander leaves-1/2 cup

Whole garam masalas : ½ Cinnamon stick, 2 cloves, 1 bay leaf, 2 leaflets of anise, 1 Javetri or Mace.
Salt – 2 teaspoons (not heaped)
Water- 1 ¼ Cup
Whistles - 2

Method:
Take a frying pan with little oil, add a clove to it and sauté the basmati rice slightly ( This is optional). Then, soak the basmati rice for 30 minutes in water. Add curd to the chicken and leave it for 30 minutes. In the pressure cooker, add oil and little ghee(optional) , and add the whole garam masalas. Add onion and fry till golden brown, and then add gg paste to it followed by green chillies, tomato, mint and coriander leaves. Once the above mixture is cooked, add the chicken soaked in curd with the chilli powder and cook the chicken till half done or until oil separates from the mixture. Then, drain the rice nicely to remove all the excess water and add it to the mixture in the cooker. Close the cooker with lid and put on the weight to give 2 whistles, and open after the pressure is released completely.
This can be served hot with onion raitha.

Tandoori Chicken

2008-11-13T15:51:00.012+05:30

Tandoori chicken has always been a craze among all Indians no matter which state of India they belong to. The word "tandoori" is prefixed to all dishes prepared on a tandoor. Tandoori chicken, in those days, were prepared in tandoors called as clay ovens which is still prevalent in many places.

Tandoor cooked chicken actually belongs to the Mughal period. It was a main course of delicacies for the Mughals in those days.

The concept of trying out this dish at home was again kindled by dear husband when, one fine day, he had brought home an electric tandoor to my surprise. Actually, I felt it was a good idea to bake the chicken at home instead of having it with artifical colors and reused oil from outside.

Ingredients:

Chicken (Whole) - 800gms
Red chilli powder - 1tsp
Lemon juice - 1tsp
Salt to taste

For marination:

Yoghurt - 200gms
Red chilli powder - 2tsp
Ginger garlic paste - 4tsp
Lemon juice - 2tsp
Garam masala powder - 1/2tsp
Oil - 2tsp
Salt to taste

For garnishing:
Onion and lemon wedges

Method:

Clean the chicken. Make incisions with a sharp knife on breast and leg pieces. Marinate with a mixture of red chilli powder, lemon juice and salt to the chicken, keep it aside for half an hour.
Mix red chilli powder, salt, ginger garlic paste, lemon juice, garam masala powder and yogurt. Apply this marinade onto the chicken pieces and refrigerate for three to four hours.

Place the chicken pieces in a moderately hot tandoor or a pre-heated oven (200 degrees Celsius) (for thirty minutes or until almost done in case of a tandoor). Remove it from the tandoor.

This can be served hot with onion rings and lemon wedges.

Tips: Marinate the chicken a day before and refrigerate it to use the next day, if possible. Avoid artificial colors to enhance the look.

Pepper Prawns

2008-11-10T21:37:00.006+05:30

Ingredients:

Prawns - 200gm
Onions - 2
Green Chillies - 5 to 6
Turmeric - 1/4 tsp
Chilly powder - 1 tsp
Ground black Pepper Powder
Salt to taste
Coriander Leaves

Method:

Chop the onions. Chop the green chillies. Pour oil into a wok. Add onions, green chillies, fry them in the oil till it gets browned and then put the prawn and let it get cooked. Then, add turmeric, black pepper powder, chilly powder and salt to taste. Mix everything together and cook on medium flame. Garnish with corainder leaves.

This can be served hot with rice or chapathis.

Capsicum Prawn / Hotdog ( Indo-Chinese )

2008-11-09T12:19:00.008+05:30

Capsicum & hotdog has been Naz's favorite, though I always insist on replacing hotdog with prawns. This recipe is one of Naz's innovative ideas on cooking hotdogs, which is not that much into Indian cooking. He is an expert in cooking this recipe... but I manage to bring the similar taste while I do it alone ;)

This recipe is dedicated to my dear Naz and his innovative cooking, cos of which I am able to share this amazing recipe with the world...

Ingredients:

Hotdog/ Prawn - 200gm
Onion - 1 (cut into cubes)
Capsicum - 1 (cut into cubes)
Green Chilli - 2Nos (chopped)
Ginger garlic paste - 1tsp
Turmeric Powder - 1/2tsp
Soya Sauce - 1tsp
Paprika sauce - 1tsp
Coriander powder - 1/2tsp
Chilli powder - 1/2tsp
Oil for frying.
Pepper to taste.
Salt to taste.

Method:

Heat oil in a flat frying pan . When hot add onion and fry till translucent. Add capsicum and green chillies, and fry till it is done. Add ginger garlic paste and turmeric powder. Fry till the raw smell of gg paste is gone. Then, add coriander powder, chilli powder and cook well. Now, add prawns or hot dogs to this and add required salt. Add soya and paprika sauce to the pan and mix well. Finally, add pepper when the dish is almost done. Serve hot.

Tips: If you are using hotdog, cut them into small pieces for them to cook faster. Be careful with the salt, as the sauces also have a small amount of salt in it.

Pepper Chicken Chettinad

2008-02-06T15:56:00.003+05:30

Ingredients:

Chicken - ½ Kg
Mustard - as required
Cumin seeds - as required
Onion - Finely chopped, 1 cup
Ginger Garlic paste - 1 tsp
Turmeric powder - a pinch
Curry leaves - as required
Green chillies - finely chopped
Tomato - ½ cup
Chilli powder - 1 tbsp
Coriander powder - 2 tbsp
Cumin powder - ½ tsp
Pepper - finely grounded, 1tbsp
Coriander leaves - as required

Method:

Add oil to a hot wok and add mustard and cumin seeds. Let it splutter. Then, add onions and fry till translucent. Add green chillies and turmeric. Add gg paste. Once it is cooked, add tomatoes, chilli powder and coriander powder, and cook till it mixes with the onion and forms a thick sauce. Then, add cumin powder and cook for some more time. Add chicken pieces to this think sauce amd mix it well, and cook under meduim flame for 30 minutes, stirring ocassionally. Finally when the chicken is almost done, add pepper powder according to your taste and add curry leaves and mix it thoroughly.

This can be served hot with rice, phulkas or rotis.