Showing posts with label easy to make. Show all posts
Showing posts with label easy to make. Show all posts
No story.. No title .. Nothing.. Just a plain and simple recipe

Easy pancakes

.
450ml (16 fl oz) semi skimmed milk
150g (5 oz) caster sugar
2 eggs
1 teaspoon vegetable oil
1 teaspoon vanilla extract
250g (9 oz) plain flour
1 1/2 tsp baking powder


1.
Place milk, sugar, eggs, oil and vanilla in the blender. Add flour and baking powder. Blend until smooth.
2.
Heat a lightly oiled frying pan over medium high heat. Pour or scoop the batter onto the pan, using approximately 4 tablespoons for each pancake. Brown on both sides and serve hot.

The sense of smell

The other day, I was baking cookies.. And my husband walked in asking, are you baking something ? It smells yum !
.. Which led to a long discussion about how the sense of smell affects our taste too..

Did you know that there's a school for smell? it helps you in developing your sense of smell.

.And we all started listing our favorite smells.. Raise your hands if you find any of your favorites in the list below !

Freshly brewed coffee..especially on cold winter mornings or while it's raing cats and dogs









The citrusy scent you get when you start peeling an orange
Paalappoo and the elanji poo .. Both fragrant flowers .. They release the most amazing scents when they bloom.. In fact , poems and songs have been written based on them.






Jackfruit. In all it's forms.. Fresh.. Cooked.. Made into halwa ..kumbilappam.. Mm.. Mouthwatering !!







That clean smell of wet earth after it rains heavily ..

That first bite of a fresh apple ..

.. And of course.. The aroma of freshly baked cookies or choclate cake !



EGGLESS CHOCLATE CAKE

3 cup flour
2 cup sugar
2 cup cold water
2/3 cup oil
1/2 cup cocoa
2 tsp soda pwdr
2 tsp vinegar
1 tsp salt
1 tsp vanilla

Preheat oven to 180*C.
Mix all ingredients till well blended . Pour into a greased baking pan and bake 25-40 minutes till done.







SUMMER MADNESS


Summer!
I used to wonder why, at the very mention ofthe words “school holidays”,grown women would turn pale and suppressshudders..I used to wonder , because I remembered the school holidays,especially summer hols , as a time of fun and joy, endless days to play in thegarden and fields, trips to hillstations..I’m sure those famous words” umma ,i’m bored!”never passed my lips..
But memory can be tricky..Ask my mother,andshe’ll give you another version of my story..and no doubt it’s all true..Shebears the emotional scars as proof..and now that I have also got a trio ofschoolkids stuck at home..am busily acquiring the abovementioned scars too!!
I don’t begrudge the teachers theirholidays..I’m sure they need them.  Nodoubt they would have ticked off the last days of school in the same desperateway that we mums count the last days of summer holidays....But, faced with myown kids all day long, and the eternal problem of keeping them entertained..Iam eagerly awaiting the start of school ..Hats off to the present dayteachers...they can settle my kids into the quietest lambs, while I , amrunning ragged and weary !!
Aah...There’s nothing like summer holidays tomake you long for the routine of school days...sigh...

AppleSlab Cake 
Sugar                                 1 1/2 cup
Chopped apples               3 cups
Maida                                  2 cups
Baking soda                      1 tsp
Cinnamonpowder           1 1/2 tsp
Oil                                         1/2 cup
Ghee                                    1/2 cup
Egg                                       3
Vanillaessence                 1 tsp
Cashew nutchopped       1 cup

1.Preheat oven Take1/2 cup sugar in a heavy bottom pan and heat till it turns golden brown. Leaveto cool.
2. Sift together maida, soda, and cinnamon powder .
3. Beat the balance sugar, oil and ghee together.
4. Add eggs one by one. Beat well.add essence.
5 Add maida mix, and mix till joined together.
6. Lastly, add the apples and nuts and the caramel ,stir once ,
7. Bake in a greased tray till done.  (30 to 40 mi ns approx)
8.Serve hot..

Busy bee strikes again..

This new year has been chockablock with so many things that i never had a minute to even sit and look at my blog..I started cookery classes at kochi as well as Muvattupuzha..So. less talk, more work...This is one of the recipes I will be doing for my next class next week..

MINI PUFFS WITH SWEET/SPICY FILLING
Ingredients:
Water                                      ¼ cup
Milk                                       ¼ cup
Butter                                      ¼ cup
Salt                                         a pinch(1/8 tsp)
Nutmeg/vanilla                       a pinch
savoury/sweet
Maida                                      11 tbsp
Soda bicarb                              ½ tsp
Baking powder                         ¼ tsp
Eggs                                         3


Method:


Mix together the flour,soda bicarb, and baking powder.

Mix together water, milk,butter,salt, and the nutmeg or vanilla.  Boil this , add the flour mix and remove from heat.
Cool for 5 minutes. Then add an egg, beat well, then add the next egg. Beat till well mixed.

Pipe/scoop  little mounds of the batter onto a greased  baking tray and bake in a preheated oven for 20-25 minutes.

When cool, slice in half and add some filling in between and serve.

Savoury filling
Cheesespread /mayonnaise                   4 tbsp
Chives/spring onion chopped               1 tbsp
Onion chopped fine                              1
Cheese grated /chopped                        2-3 tbsp
Milk                                                     2 tbsp
Pepper                                                   ½ tsp
Salt if needed

Mix well and use

Sweet filling
Chocolate                                              100 gm
Cream/milk                                          2 tbsp

Melt chocolate in a double boiler, then remove from heat.  Add cream and stir well. Use as sweet filling for mini puffs.

This one’s for you, Umma..



I’m travelling down the same road you trod before...I pray to God every single day that I do so with as much grace, patience, optimism, and wisdom as you did...Love you, mom!

Umma’s Traditional Fish Curry a.k.a.   Puliyaanam
1.        Seer fish                                           250 gms
2.        Dry red chillies                               5-7
3.       Button onions                                  12-15
4.       Curry leaves                                    5-6
5.       Fenugreek seeds                              a tsp
6.       Turmeric powder                            a tsp
7.       Chilly powder                                  3-4 tbsp
8.       Ginger (crushed)                             1”piece
9.       Peppercorns                                     3-4
10.    Salt                                                   1-2 tsp
11.    Tamarind paste                               a tbsp
12.    Tomato chopped                              1 small
13.    Coconut oil                                      4-5 tbsp
Method:
1)      Heat 2 tbsp of the oil in a pan (preferably a clay vessel) Add all ingredients except tamarind paste, tomato and the fish. (ingredients numbered from 2 to 9).
2)       Sauté well on a low flame for 2 minutes.
3)      Add tamarind paste to this, and grind to a thick paste.
ground red chilli paste
   4)Heat the balance coconut oil in the same pan, splutter ½ tsp fenugreek seeds and 5-6 curry leaves.
5)      Add the paste and sauté for a minute till it loses its raw smell.
6)      Add tomato pieces, and fish, stir, and let cook for 5 minutes.
7)      Serve hot or cold.

Some notes:
Fish can be anything, small or big, they will all go well with this masala...
Tamarind paste means dried tamarinds which have been soaked in water for 2 minutes... (you will need about 2-3 tamarinds soaked in ½ cup water for the above recipe)
tamarind paste 
The above recipe when finished, has a thick, pasty consistency, which is the way they make it in my hometown, Kollam...for those who want their fish curry to be a little less thick, just add ½ cup of water …but remember to adjust your salt and chillipowder accordingly..
This curry keeps well for 3-4 days in a clay pot, without any refrigeration whatsoever…the taste keeps getting better each day! But do add a big dollop of coconut oil on top if you are planning to keep it out.

Lazybones 2010





.... And the title of lazybones 2010 goes to mrs. Reshma Nooh !! 
what can i say ? Been so busy .. And the little time I do get as free time , I would prefer to be in my kitchen , experimenting , or curled up with a book .. No blogging , no dieting , no exercise , .... Hmmmm... Haven't I been a baaad baaad girl .. Errr female ?
On the plus side , I did make time to do something I've been longing to do for ages .. I went for some cookery classes in Cochin .. I know cooking , yes , but it's always been a trialand error method .. Self taught or advice handed down by the generations before me ..but to learn about the finer nuances .. Authentic cntinental and Italian style... This was what I had always wanted ... So I went to mrs Anita Isaac 's cookery school once a month ( 2 days ) and ... And learnt how to make a perfect ganache .. The secrets of fondant icing ... Advanced icing techniques ... What not ! And so , for the past few months... The boys and anyone who walks into my home .. Have been gorging on continental and Italian food. And they have loved the diversion from pizzas to lasagne .. From frenchfries to roast chicken .. With her permission , here I am passing on one of mrs Anita Isaac 's recipes..


Lava cake


Six ouncegrated dark choclate
Melt in microwave 1min or double boil
Add butter six ounces
Stir well


Half cup sugar plus eggs3 plus a tsp vanilla essence
Beat till foamy


Add warm choclate  mix well
1/3cup maida  remove-2tsp
Add two tsp cocoa
Sieve tegether fold into choclate mix
Pour into silicon cups
Leave around half inchspace on top
Bake in oven @160c


Serve with fresh cream or icecream

A COOKING CONTEST



I was leafing through a Vanitha, the leading  malayalam women's magazine here, when i ran across the entry coupon for a cookery contest..and i thought..why not?So I filled in the application form, sent in my entries for ,a veg sidedish, a non veg side dish, and a dessert..Lazybones that I am...I selected recipes which were the shortest to write..without much thought or idea..
...And..what happened was that I got selected for the preliminary round! I was asked to join a zonal competition with 15 other ladies from around Kochi..and told to make the veg recipe i had sent in..Cool!I had sent SPINACH ROULADE as the veg entree..Got thruough the first round..was selected as one of five finalists from Kochi zone ..Yesterday was the finals, where fifteen women from all over Kerala battled it out for the title of Paachakarani 2010.
Having made it to the finals, I didnt have much hope for getting anything other than a consolation price(snifff!) since (as i told you guys earlier)the recipes I had sent in were selected by me for their brevity in writing..not for dramatic cooking.
Anyway..so there I was.. making a simpleNUTELLA CUSTARD and an equally easy to make MALLU CHILLICHICKEN , while all around me fourteen expert cooks made comlex koftas, variety puddings, fusion curries and pies....Sigh!not even a snowball's chance in heaven!!
So I decided to relax ..two and a half hours time to do my easy to make dishes!way too much time! 
Anyways..net result, a perfectly set mousse pudding and well cooked chicken, which netted me the 2nd place..and ten thousand rupees worth goodies from whirlpool!!!!
wow!!
But it wasn't that which got me excited..it was the fact that, for the first time in my life, I was in a totally different environment..where food production,perfection , is of utmost importance..where every single person in that hall was a foodie through and through.It wasn't just me..all the other fourteen particapants, the three celebrity judges(Lakshmi Nair, Tv cookery expert, Mr Raheem,executive chef of the Taj group of hotels, and a home science professor)the organisers..we were all equally passionate about cooking!
I still haven't come down from the high I experienced when I chatted with a real live chef...when he asked me if I am a professional chef...(teehee!!)when about 50 other strangers descended on the dishes that  I had made and pronounced them yummy...That was the real prize..everything else pales in comparison .

NUTELLA CUSTARD

Ingredients
Arrowroot biscuits   150gms
Butter   2tbsp

Nutella  1 cup
Fresh cream 1 cup

Custard powder  3 tbsp
Milk 2 cups
Sugar  6 tbsp
Fresh cream 2 cups
China grass 1 packet(10 gms)
Condensed milk 1 tin(400 gms)
Vanilla essence 1 tsp
Choclate shavings to decorate

Method

P ut the biscuits in a mixie and crush till finely powdered. Rub in soft butter till it resembles bread crumbs. Press down into a pie dish and keep in fridge to set.
Beat together nutella and cream , then pour onto the hardened base, refrigerate again.
Soak chinagrass in 1 cup of water, melt till smooth.
Mix  together the  milk, custard powder, and condensed milk  and heat in a saucepan, stirring well till slightly thick .
Mix this with the melted chinagrass .
.  Combine cream, vanilla essence, and sugar, and whip till softly peaking.
Fold the cream into the custard mixture gently, then pour onto Nutella layer. Leave to set in  fridge. Garnish with choclate shavings and serve cold.


not my own pic,obviously! this is how it looks, though..

A BUSY BEE

Been so busy ..what with weddings and parties galore...January was filled with events ..we were out almost every evening..which sorely tried my new year resolutions...which were to get back in shape by dieting and going to the gym..anyways..better late than never..i started going to the gym..fairly regularly..ermm..actually, i've gone only 5 days...but see..i am definitely going from today onwards. Been experimenting in the mallu kitchen a lot. My niece, A,had made a pudding the other day which was a gorgeous site to behold..purple and white in colour. The way she made it was quite complicated, and me being a lazybones, preferred to try out an easier version keeping the flavor and color intact. So here it is..

GRAPE JELLY PUDDING

Ingredients:

Grape crush 1 cup
Water 3 cups
China grass 10 gms
Fresh cream 2 cups
Sugar(powdered) 6 tbsp
Gelatine 2 tbsp
Water 4 tbsp

Method:

Mix crape crush and water well.
Take I cup of this, and soak china grass in it.
Heat till it melts .
Add rest of grape mix and blend well in a mixie,.
Pour into pudding dish and leave to set in fridge.
Blend together sugar and cream .
Add gelatine to water,leave to swell for a minute, then double boil till melted .
Add this to the cream mix, blend again in a mixie,.
Pour carefully onto the top of grape jelly, and leave to set again in fridge.
Serve chilled.

UNRAVELLING MY APRON STRINGS..


Today, J1 and J2 start boarding school. For the past two days I have been in a frenzy of packing and planning so they have everything they need when they are away from me. Sniff...I am not going to cry..But God...I hope they will be fine..life, as they have known it, will change..there will be a lot of adjustments they have to make..
As exboarders ourselves, both my husband and I can understand what is happening, and we can predict exactly when homesickness will start to set in..my only tension is this...suppose they don't feel any homesickness and are perfectly happy ...no ..more happy in hostel?
Sad Wave Goodbye SmileyAaaargh...how would I feel then...?Aah..no use thinking too much..kids will be kids..one can never predict how they'll turn out or what they will do next..hey? Anyways..my whole family..being ex Boarders themselves are in an uproar about this...an excited uproar..actually..my parents are calling up with tips on packing..my two brothers  S1 and  S2 are waxing nostalgic about the golden days of hostel..Resh...are you packing their clothes in trunks ? Reshma..pass the phone to J1 and J2...hey guys..are you excited to be off to boarding school? have loads of fun..     J1 is like..."what's all the fuss about?boarding is no big deal..honestly , I can't understand you all.."J2 has gone all cool and quiet..i just hope this is not the calm before the storm..
..and I was feeling quite sentimental yesterday after all the packing was done..so..
Sunday yesterday, I made pasta for brunch, since it was one of the boys' favorite dishesThey loved it , and proclaimed me as the best Cooker(grammatically wrong, i know..but who am I to argue with little boys?) in the world..at which moment, I fell upon them, hugging and kissing them...in fact, doing all the things they reaallyy hate...for this mistake on my part...the award of best cooker was retracted and they walked out of the kitchen in a huff, wiping away kisses and mumbling about gross females...hmmm...

MALLU PASTA

Ingredients:
Pasta(macaroni) 1cup
Olive oil /butter 3 tbsp
Onions Chopped 1
Capsicum chopped half
Tomato chopped 2
Tomato Soup powder 1 packet (about 4 tbsp)
Chicken pieces half cup cooked
Tomato sauce/ketchup 1 tbsp
Cauliflower/mushroom halfcup
Cheese spread/cream cheese 3 tbsp
Oregano 2 pinches




Method:
1. Boil macaroni in water with a tsp of oil . When cooked, drain, and pour cold water over it..drain again and keep aside.

2. Heat oil/butter, add onions, tomato, chicken pieces,capsicum and cauliflower, and saute well on high flame for a minute.

3. Add tomato sauce, soup powder, oregano,..(2 tbsp chicken stock also, if you have some left over). Stir well.

4. Add cheese, toss well together till evrything is creamy and well mixed and remove from heat. serve hot.
........mmmm..and with lots of love!!





Another cookery class over..and it's been a long time since I blogged. This recipe is a very easy one which I normally make when it's very hot and I'm too lazy to make a complicated dessert. You could make the jelly early (it keeps for at least a week in the refrigerator )and just whip up the sauce about ten minutes before serving..

Tender Coconut Jelly with Coconut cream sauce

Ingredients:

Tender coconut water 2 1/2 cups
China grass 1 packet(10gms)
Sugar 6 tbsp

Coconut grated 3 cups
water 1 1/2 cup
Condensed milk 1/2 tin(200gm)

Method:

1. Tear up china grass into thin strips. Soak the china grass in tendercoconut water for about ten minutes.

2. Add sugar to this, stir well, and heat .

3. Boil till the china grass is fully melted.

4. Now pour this into a shallow pie dish and leave to set in the refrigerator.

5. Blend together the coconut, water and condensed milk. Strain .

6. Add vanilla essence to this thick cream and chill.

7. The tender coconut jelly will have set within 20 minutes. Chop into small pieces .

8. Serve the jelly pieces with the cream sauce poured liberally on top.

9. Serve chilled.

A FRIDAY LUNCH..

Almost every Friday, we have an informal get together at my husband's ancestral home.
For most muslims, Friday is the big day when believers gather to hear a sermon and particapate in group prayer. Friday prayer is obligatory on every man who is adult, healthy, and free .
Since the mosque is just opposite my in-laws' place, it has been our habit to drop in there, while the men go to pray. We have lunch there..and since all of us co-sisters are big on cooking, we tend to bring along something special to share..like potluck.


Tomorrow is Friday again, so , i thought of making dessert and taking it along.
(I have a sweet tooth..so I automatically think of dessert first!) I am making my favorite dessert..Dark Fantasy Pudding.
I did this for the cooking class also..and you should have heard the mmms and aaahs...after they all got a look and taste of this easy pudding!

DARK FANTASY PUDDING

Ingredients

Sunfeast dark fantasy biscuits
or Oreo cream biscuits 1 packet(200 gm)
China grass 1 packet(10 gms)
Milk 2 cups
Fresh cream 1 cup
Condensed milk 1 tin(400 gms)
Vanilla essence 1 tsp
Choclate shavings to decorate

Method

1. Put the biscuits in a mixie and crush till finely powdered.

2. Press down into a pie dish and keep in fridge to set.

3. Shred chinagrass into strips and soak in 1 cup of milk. Keep aside.

4. Put the rest of milk, cream, essence, condensed milk into a blender and mix well .

5. Take a saucepan, and heat the soaked chinagrass(along with the milk). Stir well, till it is fully dissolved in the milk.

6. When this is slightly cool, add to the blender, and mix again.
(don't add this when hot, or else, the whole mix will curdle)

7. Take the pie dish out of the fridge. The base will be nice and hard now.

8. Pour the milk mixture gently onto the base, and keep in fridge again to set.

9. Garnish with choclate shaviongs and serve cold.

TIP
If you want to cut and serve this pie ;then substitute milk for the fresh cream.
You could also take the easy way out. Defrost a vanilla icecream, pour onto the base, then freeze. For added effect, drizzle boiling hot choclate sauce over it once it sets, then swirl with a fork for a marbled effect. Chill and serve .

















MONSOON TALES







The monsoon is here! Yippeee!!

For as long as I can remember, it always rains here (in Kerala) on the first day of school. There we would be standing at the bus stop with our new uniforms and new stuff, and Bam!! It would rain. drenching us..school bags and shoes and all.. After a a few years of this, we got the hang of it, and we would remember to take umbrellas or raincoats along. Nobody really liked raincoats… we considered them childish, and preferred the more grown up and dignified umbrella. In those days, there were very few colored umbrellas available, and those that were, used to be very expensive. So what some of us creative geniuses (including yours truly!ahem!) used to do was..we would do some art work on those dull black umbrellas like paint on it with fabric paint(they were all the rage then!) or stick sequins or funny buttons….do colorful embroidery….etc.

I remember that our classroom corners were allotted for drying the umbrellas and there used to be at least twenty umbrellas all opened up and parked to dry, so we could safely stow them inside our bags. Those were lovely days.. My school was a convent in an Anglo Indian colony at Kollam…right next to the seashore. From our class rooms, we could see the waves crashing thunderously onto the beach…it would be all dark and damp inside the room(half the time, the lights would never work..) such a cozy and drowsy atmosphere that created.. While the teacher droned on about ab squared plus xyz , sodium hydrochloride, manganese, or the Sepoy Mutiny, half of us would either be sleeping, or the other half would be staring dreamily out at the sheets of rain and the waves outside our windows!!

But.. I digress here. I wanted to talk about this year’s monsoon, and then I went into flashback mode and started talking about the monsoons of about 20 years ago!

This year, it started raining heavily in May itself.. This was quite unusual, since May is peak summer season normally. It rained all through the first three weeks of May, then stopped. Mind you, it was not the normal monsoon type rain also..just rain in fits and starts..totally unpredictable. The monsoon here is a nonstop serenade of raindrops from early morning to night with some short breaks thrown in..

This year, as usual, I went shopping with the kids for school supplies in late May. Basically, all we needed to buy were a pencil box, pencils, erasers, sharpeners, and umbrellas since the school provides the rest (lovely no? school bags, notebooks, text books, shoes uniforms, everything is taken care of by the school authorities) I decided to let them have a free hand in selection of their stuff, and so I told J1, J2 and J3 that they could decide what they wanted, provided they stay within a budget. Left to myself, I would have finished that shopping within 15 minutes…but no, Mrs. Smart Mom had to do this. Never again!!

Pencils, box, etc were dealt with and finished in 1 hour..(wow! A miracle!) but umbrellas…my God..(or, as I would say, Ya Allah!) it took them a solid two hours to make a final decision on the type of umbrellas they wanted! I can’t blame them too much, though… there was such a wide variety of kiddies umbrellas available.. In different colors and shapes, stylish prints…what not! I myself was bewildered by the vast selection available for kids nowadays.

J2 and J3 would decide on one umbrella, and then, when I would turn my attention to J1 , they would change their minds and grab at another umbrella which seemed even more interesting. J1 was not very happy at having to select the type of umbrellas that his brother and sister preferred . He felt they were too childish, and wanted something more grownup. According to him, “ my umbrella should be special, Umma, one that no one else has..it should have colour, but not the bright ones like J2’s red striped one, or J3’s yellow umbrella with Tweety simpering on it’s crown! “ Phew!

Add to those three nitpicking brats a shopful of other nitpicking brats, all preparing for schooldays…and you have a madhouse filled with screaming, crying kids and parents..(yes!parents do cry and scream when they get desperate!)

Finally, after a solid two hours of scrounging through that huge shop, I found THE UMBRELLA! It was a deep midnight blue one, with shadings of soft brown, like a night sky, with stars twinkling at scattered points all around it. It looked very stylish and different from all the normal garishly colored kiddies umbrellas. If you pushed a button on it’s handle, it’s tip would start glowing as well as the tips all round the bottom half. Best of all, it fitted into my budget of Rs. 150 for each umbrella.

J3 was soo excited that she wouldshow everyone she met that day her new umbrella and she’d insist on telling them the whole story of how she chose for herself, and about J1’s grand grown up umbrella(!)

( I have a small confession to make myself.. I ended up buying a lovely umbrella for myself too!)

So then we were all eagerly waiting for the first rains as well as the first day of school.. when it dawned …all bright and sunny!

When people all around were happy that it had not rained that day and made a mess of roads, new uniforms…we were totally disappointed at not being able to use our fancy new umbrellas! It hadn’t rained at all this first week, and the kids were getting restless.

“ Umma..why doesn’t it rain? When are we going to use our new umbrellas?”

Today morning dawned all sunny as usual…no even more sunnier than usual. The glare of sunlight was so blinding that I started getting a headache. By afternoon, I was complaining to N, “ This is getting ridiculous!when will the monsoon come? I ‘m starting to hate the sun!” And N just smiled and said,” you’re worse than the kids! Be patient..it will come. It’s a bit late..but it will surely come within this week.”

About fifteen minutes later, the skies darken , there’s a chill wind blowing..and the temperature drops rapidly. Still no rain..but the sky looks promising..It’s all cloudy and dark..filled with moisture. Another fifteen minutes of tensed waiting, and the Gods decide to smile on us. It’s raining ..raining raining…Giant sheets of water drop out of the sky all at the same time, as if someone poked a pin into a giant water balloon!

YYAAYYY!!

The kids come back home all drenched(they hadn’t taken umbrellas since it wasn’t raining when they left) and with huge grins plastered on their faces!

“umma..can we go out and splash in the puddles with our umbrellas?

Umma, could you help me make paper boats to float in the rain water?”

I am literally drenched with suggestions of how to enjoy this grand rain…

But I’m no longer listening…I’m walking in the rain with my new umbrella, and breathing in the warm earthy smell that wafts up into the air with the first rains….



PEPPER CHICKEN

Ingredients:

Chicken 500 gm
Pepper powder 2 tbsp
(Preferably freshly powdered)
Turmeric powder 2 tsp
Coriander powder 2 tsp
Ginger crushed 2 tsp
Tomato sliced thin 1
Onion /shallots 200 gm
(2 onions /15-20 shallots)
Green chilly slit 2
Curry Leaves
Coconut Oil 5 tbsp
Salt to Taste

Method:

1. Wash and cut the chicken into small pieces.


2. Mix all the spices and keep aside 2 tsp of this to use in the masala later.

3. Rub the rest of spices mixed onto the chicken pieces and marinate for 2 to 4 hours in refrigerator.

4. Heat oil , saute chicken pieces in this till half cooked.Remove chicken from pan and keep aside.

5. Sauté onion, green chillies , ginger and tomato till soft.

6. Add chicken and the rest of the ingredients.
Saute well on high flame till well blended.

7. Garnish with fried curry leaves , serve piping hot with chapatis, parathas, or any type of bread.

Tip:Use a tbsp of curd for the marinade. Makes the chicken really soft.
Such a perfect dish for a rainy day...