Pepper Chicken (semi-dry) masala | Chettinad Pepper Chicken Masala

Pepper Chicken (semi-dry) masala | Chettinad Pepper Chicken Masala is a famous recipe from Chettinad cuisine. We can add pepper corns to any of the chicken dishes we make as it adds to the flavour & spiciness of the dish and hence Chettinad cuisine calls for using pepper in most of the dishes. Today I made simple pepper chicken masala, semi dry and it turned out well. I need not say much about this dish because it is a favourite dish for many! This recipe can be tried for treating cold and sinus problems.

Here is the recipe.

Ingredients:

• Chicken (without skin)– ½ Kg
• Shallots (finely chopped) – 15 Nos.
• Ginger garlic paste – 1 tbsp
• Tomato (finely chopped) – 1 No.
• Turmeric powder – ¼ tsp
• Red chilli powder – ½ tsp
• Pepper jeera powder – 1 tbsp

For seasoning:

• Oil – 3 tbsp
• Cinnamon – 1’ piece
• Fennel seeds – ½ tsp
• Red chillies – 2 Nos.
• Curry leaves – few

Method:

1. Clean, wash and cut the chicken into medium size pieces.
2. In a non stick pan, heat oil and season with the items given “For Seasoning”.
3. Add ginger garlic paste and fry till the raw smell goes off.
4. Then add finely chopped onion and fry till it turns golden brown.
5. Then add tomato and sauté till it gets mashed well.
6. Add all masala powders except pepper-jeera powder and sauté until the masala gets cooked well and the oil leaves out from the masala.
7. Now add chicken pieces and combine everything well. Add a cup of water and required salt. Mix everything, cook with the lid covered in medium flame for about 15-20 minutes stirring in between.
8. When the gravy thickens, open the lid and add pepper-jeera powder. Mix everything and cook covered in simmer for about 10 minutes. Then open the lid and cook for about 2 minutes till all chicken pieces get coated with the masala. Switch off & serve.

Spicy Pepper Chicken Masala is ready to serve. It can be served with any rice dish, sambar, rasam, curd etc or with rotis. Today we had this pepper chicken with  dhal, rasam & curd. I have no words to say…I feel hungry again J! Try it for yourself!!!

Note:

• Tomato is optional, you can even leave this and follow the same method.
• To increase the spice level, don’t add chilli powder. Increase only pepper-jeera powder according to your taste.

Tags: Pepper chicken masala recipe, chettinad style pepper chicken recipe, simple peeper chicken masala recipe, pepper chicken without roasting, pepper chicken semi-dry masala recipe, chettinad pepper chicken masala recipe, pepper chicken (dry) recipe

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Spring Onion Chapati | Scallion Flat Bread

Spring Onion Chapati | Scallion Chappati  is a spicy chapati with the fresh  flavours of spring onion. I thought of making a different dish with the left out spring onion, after preparing veg fried rice. The same time I was asked to give chapathi recipes to Malligai Magal. The outcome is spring onion chapathi | spring onion paratha. Believe me,  it turned out so yummy and it has been added to our regular menu. On eating this, my husband told me it tastes like “Bing”, a famous Chinese crepe! 

Here is the recipe.

Ingredients:

For preparing dough:

• Whole wheat flour – 1 cup
• Water and salt as needed
• Oil – 1 tbsp
• Maida/ All purpose flour– 3 tbsp for dusting.

For stuffing:

• Spring onion (green part) – ¼ cup
• Paneer (grated) – ¼ cup
• Red chilli powder – 1 tsp
• Salt to taste

Method:

1. Prepare the dough as I have given in “How to make soft Chapatis”
2. Clean spring onion(green part alone) and wash well. Chop finely.
3. Add grated paneer, red chilli powder and salt with the spring onion. Mix well and keep it aside.
4. After 10 minutes, make small balls out of the dough.
5. Shape the dough ball like a bowl and stuff the spring onion stuffing inside and close the stuffing with the dough.
6. Gently roll  the stuffed dough into thin, round discs using roller pin by dusting  with maida/ all purpose flour.
7. Place the tawa/skillet on a stove. Let it get heated.
8. Place the rolled chapati on the heated tawa, wait for bubbles to come on the surface. Flip the chapati immediately and leave it for a minute.
9. Cook on both sides on high flame, flipping it now and then, till brown spots appear on the parantha & it gets cooked completely.

Your spicy, hot spring onion chapatti | paratha is ready to eat! It can be had with any sauce or raita or with plain curds.

Note:

• For kids, you can apply some butter/ghee on  paratha. For elders, we can use gingelly oil and those on diet can avoid this step.
• If you find it difficult to make a stuffed paratha, you can straight away mix all the ingredients and prepare like chapatti.

Tags: soft spring onion Chapati, How to make stuffed parathas with spring onion, similar to Jian Bing recipe , spring onion recipes, Green onion Flat Indian Bread recipe, Indian unleavened flatbread with scallion, Indian flat bread recipe, soft, spicy chapathi recipe, North Indian recipe, Spring onion Parathas, Spicy Spring onion Paranthas

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Chow Chow Kootu | Chayote Moong Dhal Kootu | Seemai Kathirikai Kootu

Chow Chow  Siru Paruppu Kootu | Chayote  Kootu | Seemai Kathirikai Kootu is a famous South Indian side dish which is usually made for steamed rice. The vegetable has many names and popularly known as ‘Chow chow” or “Seemai kathirikai ” in Tamil Nadu. It is called Chayote squash in English and find a place in many recipes world over.

Today’s recipe, chow chow kootu is a simple kootu made with siru paruppu | Moong dhal | Payatham paruppu. It can even be fed to babies after completing a year and those who are convalescent.

Ingredients:

• Chow chow     - 1 No.
• Moong dhal     - 75 ml
• Turmeric powder – a pinch
• Shallots (chopped) - 5 Nos.
• Tomato (chopped) – 1 No.
• Salt to taste

To grind:

• Scraped coconut – 2 tbsp
• Green chilli – 1 No.
• Cumin seeds (Jeera) -1/2  tsp

For seasoning:

• Mustard – 1 tsp
• Cumin seeds (Jeera) -1 tsp
• Curry leaves - few
• Oil – 1 tsp

Method:

1. Peel the skin from the vegetable and dice it into small cubes.
2. Cook the moong dhal with turmeric powder  and water until very soft.
3. In the mean time, grind the ingredients given for grinding coarsely by adding little water and keep it aside.
4. Add the diced chow chow to the cooked moong dhal, add ¼ cup water and close with a lid till the vegetable gets cooked well. When it is done, add required salt and the ground paste and stir well.
5. Pour oil in a kadai and season with the items given “For seasoning”.
6. Then add onions  and tomato, sauté for a minute and transfer the seasoning over the kootu.  Allow it to stand for 5 minutes and switch off.

Your healthy chow chow moong dhal kootu is ready!!

This can  be had as an accompaniment for steamed rice with  kara kuzhambu, Meen kuzhambu or for rasam or can be mixed with rice with a drop of ghee!

Note:

• Carefully add water at step(4) while cooking  chayote with dhal to get kootu consistency .

Tags: South Indian style chow chow kootu recipe, chow chow with moong dhal kootu, chow chow siruparuppu kootu recipe, chow chow payatham paruppu kootu, seema vangaya kootu recipe, seema kathirikai kootu, healthy vegetable kootu recipes

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In the Media ....Dosa recipes

Friends! My Dosa recipes in Malligai Magal Mar’2014 issue…..

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Mutton Liver Masala | Goat Liver Fry | Earal Masala | Mutton Kaleji Fry

Mutton Liver Masala | Goat Liver Fry | Earal Masala | Mutton Kaleji Fry is an authentic South Indian – Chettinad Special recipe. Liver is known as “Earal” in Tamil and  “Kaleji” in Hindi. My grandma used to make lot of recipes with  goat liver. She used to prepare any one  and force us to eat since it is rich in iron and vitamins.Today, I thought of making liver pepper fry since many restaurants have this as their signature dish and I found many people opt for this fry.  But I changed my mind to make this liver masala since I have got all the ingredients on hand. This liver masala is very tasty and easy to prepare. It gets cooked in 20-30 minutes and doesn’t need pressure cooking.

I’m not sure how many of you would want to prepare this dish at home because mostly people don’t buy mutton | goat meat as it is believed to be high in fat content, especially the goat liver. But homeopathy doctors advise us to take goat meat atleast once in a week while allopathy doctors advise us to take lean meat i.e. chicken. I think they serve the society in maintaining the ecological system J J! My personal suggestion is to go in for goat meat atleast twice in a month, especially for kids. This goat liver is rich in protein, iron and other vitamins & minerals and hence very good for growing children and people who are anaemic.

Now we go for the recipe.

Ingredients:

• Goat liver – 250 gms
• Shallots (finely chopped) – 15 Nos.
• Ginger garlic paste – 1 tbsp
• Tomato (inely chopped) – 1 No.
• Turmeric powder – ¼ tsp
• Red chilli powder – 1 tsp
• Coriander powder – ½ tsp
• Pepper powder – ½ tsp
• Coriander leaves (chopped) – 1tbsp
• Salt to taste

For seasoning:

• Gingelly oil – 1 tbsp
• Cinnamon -1” piece
• Fennel seeds – 1 tsp
• Red chilli – 2 nos
• Curry leaves – few

Method:

1. Wash the liver thoroughly in running water and dice it into big cubes.
2. In a heavy bottomed kadai, add oil and season with the items given “For seasoning”
3. Add ginger garlic paste and sauté till the raw smell goes off.
4. Then add onion and fry till it becomes golden brown.
5. Add tomato and sauté till it becomes mushy.
6. Add all masala powders except pepper powder and mix everything well.
7. Now add liver pieces and sauté till all liver pieces get coated with the masala and the oil oozes out from the masala.
8. Now add ½ cup water, combine everything and cook with the lid closed while stirring in between.
9. After 20 minutes, check if the dish has reached thick gravy consistency and  the liver is cooked. If not, add little water and cook covered until the liver gets cooked properly.
10. When the gravy is about to dry,  add pepper powder & chopped cilantro, mix everything and switch off.

Your tasty, spicy Goat Liver Masala is ready to serve! You can have this with hot steamed rice, rotis or with biryani |pulao.

Note:

• Always prepare any  dish with “fresh bought” liver on the same day.
• If you want, you can make this dish with thick gravy by adding one more tomato.

Tags: Chettinad style Liver Masala recipe, ஈரல் வறுவல், Goat liver fry recipe, Mutton kaleji recipe, Aattu Earal recipes, Mutton liver recipes, Goat liver recipes, South Indian Liver Masala recipe, Easy liver recipe, Chettinad liver recipes, Goat liver pepper fry 

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