Showing posts with label Pepper. Show all posts

Tuesday, April 18, 2023

Pepper Chicken Dry | Kozhi Milagu Varuval

Pepper Chicken Dry, a delicious and easy to make chicken side dish that goes well with both rotis and rice or as starter too. This recipe tastes great for the chicken with bone and boneless well however i used to make this mostly with boneless chicken.

By looking at the ingredients list you may wonder how it would taste with these minimal ingredients. But i assure you that it's one of the recipes that proves often less is required for making delicious recipe.

Nowadays, life is so busy with my little one so it's really hard for me to post here as frequent as before even though i cook more than before as of now :-) Anyhow , i make sure to share at least one recipe / month and seems like that's what i'm doing for the last 3-4 months.

Ok, now coming to the recipe, this recipe doesn't need preparation ahead within 20 mins it would be ready and taste simply awesome. Do give a try and let me share your thoughts in the comments section.

Pepper Chicken Dry | Kozhi Milagu Varuval

Preparation Time : 5 mins | Cooking Time : 15 mins | Serves : 2
Recipe Category: Curry | Recipe Cuisine: Indian

Ingredients

Chicken - 1/2 lb / 200 gms approx(boneless)
Onion(thinly sliced) - 2(small)
Ginger garlic paste - 2 tsp
Red chilli powder - 1/2 tsp
Coriander powder - 1 tsp
Turmeric powder - 1/4 tsp

Pepper Powder - 1 tsp

Garam Masala powder - 1/2 tsp

Lemon juice - 1 tsp
Oil - 1 tbsp

Salt - to taste

Curry leaves - 2 sprigs

Procedure

First clean the chicken and cut into bit size pieces, then add ginger garlic paste and all the spice powder( turmeric powder, red chilli powder and coriander powder).

Next add the salt and 1/2 tsp of lemon juice and mix it all together well. Heat a pan with the oil.

Then add the marinated chicken and saute it in the oil for 2-3 mins and then keep the heat in low and cover the pan with lid and let the chicken cook fully.

Once the chicken is well cooked, remove it on the plate and then add the sliced onions in the same pan.

Next add the curry leaves and a pinch of salt . Saute the onions till they are translucent.

Then add the cooked chicken, give a good mix in the onion masala and then finally add the garam masala powder and pepper powder.

Coat the chicken in the pepper powder well and then switch off the flame and finally squeeze the remaining 1/2 tsp of lemon juice. Mix it well.

That's it, Delicious Dry Pepper Chicken is ready to serve.

Related : Chicken Coconut Curry

Notes:

For this recipe, i didn't use whole spices like cinnamon, cloves and cardamom in order to avoid bitting them.
Make sure to use good amount of curry leaves for the best flavor.
It's has mild spice so add more or less of chiilli powder/pepper powder according to your taste.
Don't reduce the amount of onions since it's the key for the taste.

Wednesday, September 13, 2017

Salmon Fish Pepper Fry | Meen Milagu Varuval | Fish Pepper Fry

Fish Pepper Fry, a delicious fish fry recipe flavored with peppercorns and some aromatic indian spices. Last week,while browsing youtube,i came across this recipe from healthy food kitchen channel and i loved the making process and by knowing the ingredients list,i'm sure that it would be delicious.So immediately i bookmarked it to try. When we had brought salmon fish today, the first thing came to mind is this pepper fry and i tried it for our lunch along with rice and rasam.I have changed few things from the original recipe to suit our taste and as expected it turned out super delicious and i'm sure from now onwards i will make this often. Now let's see the recipe.

Fish Pepper Fry

Preparation Time : 10 mins | Cooking Time : 15 mins | Serves : 2
Recipe Category: Fry | Recipe Cuisine: Indian

Ingredients
Boneless Fish - 250 gms(I have used salmon fish)
Onion(small) - 1
Green chili -2
Curry leaves - few
Ghee - 2 tsp
Oil - 2 tsp
Salt - to taste
To roast & grind
Cumin - 1/2 tsp
Fennel seed - 1/2 tsp
Kashmiri chili - 2
Pepper corns - 1 tsp
Coriander seed - 1 tsp

Procedure

First clean the fish and cut into thin strips, add a pinch of turmeric powder and enough salt of fish and mix well. Place the fish pieces in the steamer plate and steam it for 10 mins.

In the mean time, dry roast the ingredients listed under "To roast & grind" till it becomes aromatic,remove from the flame and let it cool.

In the mean time, chop the onions into small pieces and slit the green chilies and keep it ready.Now put all the roasted ingredients into the mixie/blender jar and grind into fine powder.

Heat the pan, add 1 tsp of ghee along with oil.Add the onions,chilies and curry leaves, saute till the onions becomes translucent.

Then add the grounded masala powder and salt(just enough for masala) and give a good mix.

Add the cooked fish pieces and the remaining ghee. Gently mix the fish pieces with the masala.

Let the fish be in the medium flame for 3-5 mins and by the time, you can also see the oil around the edges of the pan,at this stage,remove from the heat.

Tada, your tasty Fish Pepper masala is ready.

Notes:

The mentioned quantity of masala gives medium spice. You can add more or less as per your liking.
Once the fish is added into the masala, gently mix, otherwise the fish pieces would be broken.
You can use any boneless fish for this recipe.

Wednesday, March 22, 2017

Lamb Liver Masala | Liver Pepper Masala | Eeral Pepper Masala

Lamb Liver Masala/ Eeral Pepper masala/ Mutton Liver Masala, a spicy and tasty side dish made from goat liver and flavored with Indian spices. It goes well with rice and rasam. In my school days, i like lamb liver more than the lamb pieces and in those days, Amma make this lamb liver masala with little spice for us.

I remember that my grandma used to say that it's good for growing kids and blood production(Yep, the liver has good amount of iron(41%), that helps in blood production,i came to know this by recent reading),still i don't know how she knows that information in those days.

Though it has high fat content, the nutritional values in lamb liver are good for growing kids and helps to prevent iron deficiency and for adults, nothing harm would come, if you include in your diet occasionally.

Lamb Liver Masala

Preparation Time : 10 mins | Cooking Time : 30 mins | Serves : 2
Recipe Category: Curry | Recipe Cuisine: Indian

Ingredients
Lamb Liver/Eeral - 200gms
Pearl onion - 7
Big onion(medium size) - 1/2
Tomato -1
Garlic - 4
Ginger paste - 1 tsp
Turmeric powder - 1/4 tsp
Red chili powder - 1/2 tsp
Coriander powder - 1 tsp
Pepper powder - 1 tsp
Garam masala powder - 1/2 tsp
Curry leaves - few
Coriander leaves - few
Sesame Oil - 1 tbsp
Cinnamon - 1/2 inch piece
Cloves - 3 to 4
Cardamom - 2

Procedure

First cut the liver into small pieces and wash it thrice in water and then add some turmeric powder and rub on it well and wash it once & keep it aside until use.Peel the onions(both pearl and big) and chop them roughly,cut the tomato & garlic into small pieces.Heat the kadai with oil, add cinnamon,cloves and cardamom and fry it in oil for 30 secs.

Then add the onions ,curry leaves & garlic one by one and saute till the onions becomes translucent.

Add the ginger paste and saute for 30 secs and then add the tomatoes and saute till it becomes mushy.

Now add the liver pieces and saute till the outside turns white,then add all the spices (turmeric,chili,coriander powder) & salt.

Add enough water and cover the kadai with lid and cook till it becomes soft.Then add the pepper powder and garam masala powder and mix it well.

Finally add some coriander leaves and switch off the flame.

That's it ! Tasty & Spicy Lamb Pepper Masala is ready.

Related:How to make Mutton Sukka

Notes:

Add more or less water as per the consistency you prefer.
It may take approx 18-20 mins to cook the lamb liver in a kadai.
Instead of cooking in kadai,you can use pressure cooker too & cook it for 3 whistle
If you want more pepper flavor, reduce the chili powder and add more pepper powder.

Monday, December 19, 2016

Egg Pepper Masala | Egg Pepper Masala Dry

Egg Pepper Masala, my favorite dish to prepare when i'm lazy to cook anything elaborately or when i cook for me alone.This pepper masala goes well with rasam rice, chapathi or even with mild pulao.You can make this as completely dry or as semi gravy,Yep it's so versatile.
As temperature was below 30F here last weekend, i was so lazy and prepared this simple egg pepper masala along with some hot chapathi for our dinner. It tasted so wonderful for this weather. Give it a try, you wont be disappointed for sure.

Egg Pepper Masala

Preparation Time : 10 mins | Cooking Time : 10 mins | Serves : 2
Recipe Category: Curry/Dry Masala | Recipe Cuisine: Indian

Ingredients
Hard boiled egg - 3
Coriander seed - 1/2 tsp
Cumin seed - 1/4 tsp
Fennel seed - 1/4 tsp
Whole peppercorns - 1 tsp
Salt -to taste
Oil - 1 tsp
Onion -1/2(medium size)
Curry leaves - few
Coriander leaves for garnishing.

Procedure

Heat the pan and add coriander seed,cumin seed, fennel seed and whole peppercorns and dry roast till nice aroma comes from it, let it aside and cool it completely.Chop the onions into small pieces and keep it ready.

Once it's completely cooled, put it in mixie jar and grind into fine powder.Slice the egg vertically and keep it aside.

Heat the pan with oil,add onions and curry leaves and let it saute till the onions becomes translucent,then add the pepper powder and mix well.

Add enough salt and 1/4 cup of water and bring to boil and cook it for 2 mins.

Once the moisture almost evaporates, add the egg with yolk facing the pan bottom,with the spatula, take the masala from the sides and add it into the eggs and cook it for 1-11/2 mins.

Then carefully flip the eggs and cook on other sides for 1 mins. Switch off the flame and add the chopped coriander leaves for garnishing.

That's it.Quick and tasty Egg Pepper masala is ready.

Notes:

For the given quantity, the spicy level is medium,so you can add more or less peppercorns as per your preferred taste.
You can make this powder in bulk and store it in air tight container for more than one month at room temperature.
Dont over cook the egg on the pan, just 1-11/2 mins is fine,otherwise it becomes rubbery.

Sunday, February 22, 2015

Tomato Rasam | Thakalli Milagu Rasam | Rasam Recipe

Tomato/Thakalli Milagu Rasam is the basic rasam recipe that you can make even without any dal. It's one of the comfortable dish to have when you had cold or sore throat and also it helps in digestion, so it's generally included in any south Indian feast recipe to avoid indigestion. Ingredients used in this recipe like cumin seed, garlic and pepper all are used to treat normal cold, so having it gives immediate relieve from the cold.
Now a days lot of rasam powder are available in market, but i felt that store brought rasam powder have lot of spices, so i hardly used them and i make my own rasam powder mix whenever needed.That's why you get wonderful aroma from the freshly grounded spices. Now let's see how to make rasam.

Tomato Rasam

Preparation Time : 30 mins | Cooking Time : 15 mins | Serves : 2
Recipe Category: Rasam/Soup | Recipe Cuisine: Indian

Ingredients

Tamarind - small gooseberry size

Tomato - 1 (medium)

Curry leaves & coriander leaves - few

Salt - 1/2 tbsp(approx)

Water - 21/2 cup (approx).

Oil - 1/2 tsp

Mustard & urad dal - 1/2 tsp

To grind

Pepper corns - 2 tsp

Cumin seed - 1 tsp

Garlic pods - 6-7

Procedure

Soak the tamarind in 1 cup of water for 1/2 hr and the extract the tamarind juice and discard the pulp. Grind the ingredients listed under "To grind" to coarse powder.
Heat the oil in the pan, add mustard and urad dal . Once the mustard splutters,add the coarse pepper powder and saute it well for 30 mins. Take care dont burn the mixture.
Immediately add the tamarind juice along with 1 1/2 cup of water and then add chopped tomatoes.

Then add the salt and mix it well . Finally add curry & coriander leaves. Switch off the flame when you see the bubbles on the top.

Tasty Rasam is ready to serve.

Notes:

Dont boil the rasam, switch off the flame immediately when you see the bubbles on the top.
If you want, you mashed the tomato and then add. I dont like mashed tomato in rasam , so i prefer this way.
Adjust the water based on the sourness you want.

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Tuesday, April 18, 2023