Pepper Chicken Curry Recipe

Pepper Chicken Curry Recipe

Prep & Cooking Time: 35-40 mts

Serves 5-6 persons

Cuisine: South Indian
Ingredients:

1 kg chicken, washed and cut into medium sized pieces

2 large onions finely chopped

1 tbsp ginger-garlic paste

3-4 green chillis slit length wise

1 large tomato finely chopped

1/2 tsp turmeric powder

1 tbsp coriander powder

1 tsp freshly ground fennel seeds pwd (saunf)

3/4 tsp to 1 tsp freshly ground pepper pwd (add according to your spice level)

1 tsp garam masala (1″ dalchini, 1 green cardamom, 4 cloves finely ground)

fresh coriander leaves for garnish

salt

1 1/2 tbsp-2 tbsp oil

1 Heat oil in a cooking vessel, add the onions and saute till pink. Add the green chillis, ginger-garlic paste and saute further for another 4-5 mts on medium heat.
2 Add the cleaned chicken pieces and cook on high heat for 4-5 mts, combining once in a while.
3 Add the turmeric pwd, coriander pwd, fennel seed pwd, pepper pwd and salt, combine well.
4 Reduce heat to medium, cook covered for another 4-5 mts.
5 Add the chopped tomatoes and let it cook for 3-4 minutes without cover. Combine well and cook till oil separates.
6 Let the chicken cook in its own water, covered for 4-5 mts. Add half a cup of water and cook covered for another 4-5 mts or till you get the desired gravy consistency.
7 Finally add the garam masala pwd, combine well and garnish with fresh coriander leaves.
8 Serve hot with white steamed rice or chapatis.

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Tags: chicken curry, fennel seeds, pepper chicken

Aloo Tamatar Subzi - Curried Potatoes In Tomato Sauce

Aloo Tamatar Subzi (Potato-Tomato Curry)

Ingredients:

4 medium potatoes (boiled and slightly mash with hand roughly to form small chunks)
1 large onion chopped finely
3 cloves garlic finely minced
1" ginger finely minced
1/2 tsp mustard seeds
2 dry red chillis
10-12 curry leaves
2 green chilli slit length wise
1 tsp red chilli pwd (adjust according to your choice)
1 tbsp coriander pwd
1/2 tsp cumin pwd
1/4 tsp turmeric pwd
salt to taste
3 medium sized tomatoes finely chopped
1 1/2 tbsp oil
chopped coriander leaves for garnish
1 tsp jaggery or sugar (optional)

Heat oil in a cooking vessel and add the mustard seeds and let them pop.Now add the red chillis and curry leaves and stir fry for a few seconds till the flavors are released in the oil.Now add onions,ginger and garlic and saute till the onions turn light brown.Add the green chillis and all the pwds.Combine.
Add the tomatoes and stir fry till the oil seperates and it gets mushy.
Add the potatoes and combine and keep covered with a lid on low heat for 3-4 minutes.
Remove lid and cook further for another 3-4 mts stirring once in a while.
Add salt and enough water to cover the potatoes.
Bring to a boil and let it simmer on low heat till you get the desired curry consistency.Finally add the jaggery/sugar and combine.Turn off heat.Garnish with chopped coriander leaves.
Serve hot with rotis/chapatis/steamed white rice.

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Tags: Food, Food Blogs, Indian Cuisine, North Indian Recipes, Indian Curries

Indian Fried rice

Fried Rice

Rice:
A must have dish in our daily diet. It is so simple to cook and and such a bland dish, is what most say. If you are tired of having the plain rice everyday, try something different.

FRIED RICE

Ingredients:

1. Basmati rice: 2 small bowls (300-350 gms)
2. Garam Masala (Whole):
3. Kali Miri (Pepper): 16
4. Lavang (Clove): 12
5. Elaichi ( Cardamom): 15
6. Dalchini (Cinamon): 5-6 small sticks
7. TamalPatra( Bay Leaf): 3-4 leaves
8. Onion (medium-sized): 2
9. Salt: As per taste
10. Boiled Water: 4 small bowls ( Exactly double the amount of rice)
11. Kesar(Saffron): For taste

Preparation:
1. Soak rice in water for 1/2 hour. Then rinse the water from the rice.
2. Seasoning:
i) Take 3-4 tablespoons of pure ghee and heat.
ii) Add Kali Miri (Pepper), wait till it sizzles.
iii) Add Clove, wait till it sizzles
iv) Add entire Elaichi(pound it slightly, add along with leaves) wait till it sizzles
v) Add Dalchini, wait till it sizzles,
vi) Lastly add Tamal Patra, wait till it sizzles.
vii) Once you get the smell of the masala, the seasoning is done and add finely chopped onions
in it.
viii) Add a pinch of salt to the onions, keep frying till onion turns brown. Add ghee if you think a
little more will be needed.
3. Add rice to this mixture. Mix properly till the rice gets dry i.e. the wetness goes.
4. Add 4 (small bowls) of boiled water. Stir properly.
5. Add salt. Around 2 teaspoons should suffice.
6. Add a bit of kesar.
7. Make the gas high and let the rice boil. Once all water evaporates and rice settles, turn the
gas mild and put a lid on top. Let it cook for 15 minutes. If vessel is not non-stick keep a
plate below the vessel as well.

Garnish:
Method 1:
Once the rice is done garnish it with finely chopped coriander. Serve along with dal fry/ chicken gravy and vegetable raita.

Method 2:
Chop 1 onion in long slender fashion. Deep fry it in oil, till it becomes brown and crispy.
Spread the crispy, brown, fried onion on the cooked rice.

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Tags: Fried rice recipe, indian fried rice, fried rice