Salt and Spice

Ingredients

Chicken – 1 kg cut into small pieces

Onions – 2 sliced

Ginger – 2″ piece chopped

Garlic – 4 chopped

Green chillies – 4 slit

Curry leaves – 2 sprigs

Turmeric powder – 1 tsp

Garam masala – 1 tsp

Pepper powder – 2 tsp

Vinegar – 2 tbsp

Water – 1 cup

Salt – to taste

Oil – 2 tbsp

Method

Heat oil in a pan and add onions, ginger, garlic, green chillies and curry leaves.  Fry till the onions turn golden brown.  Add turmeric powder and garam masala. Then add the chicken pieces, vinegar, salt and water.  Mix well and cook covered till done.  Open the lid and add pepper powder.  Mix well and simmer for another 2 minutes till the gravy is thick.  Lip-smacking ‘Pepper Chicken’ is ready to be served!

This quick and easy ‘Pepper Chicken’ goes well with rice, chapathi, bread, appam or idiyappam.  Enjoy!

Award

My friend Sarah has passed on this beautiful award.  Thanks a lot dear for remembering me!

I would like to share this award with Asha, Cynthia, Finla, Priya, Padma and Raks.

Ingredients

Potatoes – 2 diced

Carrot – 1 diced

Onion – 1 small chopped

Garlic – 1 tsp chopped

Ginger – 1 tsp chopped

Green chilly – 1 chopped

Curry leaves – 1 sprig

Mustard seeds – 1/4 tsp

Cumin seeds – 1/8 tsp

Curry powder/ Chicken masala – 1 tsp

Chilly powder – 1/4 tsp

Pepper powder – 1/8 tsp

Turmeric powder – 1/4 sp

Salt – to taste

Water – 1 cup

Oil – 1 tbsp

Method

Heat oil in a pan and splutter mustard seeds and cumin seeds.  Add onions, ginger, garlic, green chillies and curry leaves.  Saute till the onions turn light brown.  Add the spice powders and saute for a few seconds.  Add the diced potatoes, carrots, salt and water.  Mix well and cook covered on a medium flame till done.  Open the lid and evaporate excess water, if any.  Serve tasty ‘Carrot-Potato Sabzi’ with chapathi or rice.

My dear friend Shifa has passed on this award to me.  Thank you Shifa! You made my day…!

I am passing on this award to all my readers who appreciate my work and encourage me to come out with more recipes!!!

Ingredients

Small variety Fish – 1/2 kg cut into pieces

Shallots – 12 sliced

Ginger – 1/2″ piece chopped

Curry leaves – 2 sprigs

Kudampuli/Gambooge – 2 pieces

Water – 1/4 cup

Salt – to taste

Mustard seeds – 1/2 tsp

Coconut oil – 1 1/2 tbsp

For Grinding

Grated coconut – 1 cup

Green chillies – 3

Garlic – 1 chopped

Cumin seeds – 1/2 tsp

Turmeric powder – 1 tsp

Chilly powder – 1/2 tsp

Method

Wash and soak  kudampuli in 1/4 cup of water.  Coarsely grind all the ingredients mentioned above.  Heat oil in a non-stick pan and splutter mustard seeds.  Add shallots, ginger and curry leaves.  Fry till shallots turn light brown.  Add coarsely ground coconut mixture.  Also add the kudampuli along with water.  Add the fish pieces and salt.  Mix gently and close with a lid.  Cook on medium flame till done.  Stir gently, in-between.  Open the lid and allow excess water to evaporate.  Serve tasty ‘Meen Peera’ with hot rice.  Cheers!

I used Sardines to prepare this dish.  Anchovies, small Mackerels and Prawns can be used to make yummy ‘Meen Peera’.

Ingredients

Chicken – 1 kg cut into pieces

Onions – 2 chopped

Ginger garlic paste – 2 tbsp

Tomatoes – 2 chopped

Curry leaves – 1 sprig

Turmeric powder – 1 tsp

Water – 1 cup

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