Pepper Chicken Chettinad.

Pepper Chicken Chettinad is the cuisine of the Chettinad region of Tamil Nadu state in South India. The Chettinad cuisine is known for spicy and the most aromatic dishes in India. In this dish black pepper play the major role for the spices and I have tried cooking this dish without black pepper too and it taste as good as this dish. This dish has one speciality ever time you cook it taste different and Pepper chicken chettinad can be cooked as dry or even with gravy. This is very easy dish with less ingredients and it take hardly 20 to 25 minutes to cook and it goes well with roti. I prefer with roti but you try with anything rice, roti, naan.

Ingredient's.

1/2kg chicken (cut into medium pieces)

1 big onion, 2 green chilli, 2 large tomatos (finely chopped)

1tbsp ground black pepper

1tsp ginger garlic paste

1tsp red chilli powder, 1/2tsp turmeric, 1tsp coriander powder

1tsp garam masala, 1tsp chicken masala (any brand)

1/2tsp mustard seeds

10 curry leaves

1tsp lemon juice

Oil and Salt to taste.

Cooking Method.

In a deep frying pan/kadai, add oil and fry mustard seeds and curry leaves, then add onion, green chilli and fry for golden brown. Add turmeric, salt and chicken, fry for 2 to 3minutes. Then add red chilli powder, coriander powder, garam masala, chicken masala and ginger garlic paste, fry for another 2 to 3 minutes. Then add the tomato and cook for 7 to 8 minutes or till all the masala is coated well to the chicken and oil starts floating on top and you have a thick gravy. finally add black pepper and lemon juice and give a quick stir and allow the chicken to simmer on a low flame for few seconds.

Serve hot with Naan. Roti or Rice.

Road Trip To Masinagudi

Masinagudi is a very nice place with a backdrop of Nilgiris hills, surrounded by lavish green forest (glad to see so many trees and greenery after a long time, otherwise living in urban concrete forest mostly we see these forests in Discovery/NGC channels only). Google shall be able to provide much more information about history of this hill station, in case if you are getting curious to know more J

We enjoyed the drive till there. For breakfast we had pit stop at Kamat (After Ramnagar). Road condition is good but don’t expect anything like driving on NH7 (Hosur -> Krishnagiri) which is superb. Read More...

Sambar (South Indian Dish)

This Sambar recipe is one of the most loved dishes in South Indian cuisine. Sambar is a spicy and aromatic preparation which has for years been liked by many people in India.
Sambar is preferred by many and is taken mostly with idli, dosas and rice. Sambar is prepared using many different spices and vegetables. It accompanies most every meal. In South India, there are variations to this sambar recipe, but this is the one I use..

Ingredient's
1cup Toor dal
1 carrot, 2 redish, 1 brinjal (Cut in to medium pieces)
1 onion, 2 green chilly (chopped)
1 tomato (chopped)
2tbs red chilly powder, 1/2tbs turmeric, 1/2tbs coriander powder
1&1/2tbs Samber powder
1/2tbs garlic paste
2tbs Tamarind juice
3tbs vegetable oil
Salt as per taste

For tempering
1/2tbs musturd seeds
few curry leafs
5 dry red chilly

Cooking Method
Pressure cooker dal for 15 minutes seprately
Boil vegetable with salt seprately
Heat up the deep frying pan, add oil, musturd, curry leafs and red chilly, when they splutter, add onion, green chilly, saute to lite brown
Add red chilly powder, turmeric, coriander powder, garlic paste and tomato, fry for 40 sec
Add boiled vegetable, dal, tamarind juice, salt, and 3cup of water
When it starts boilling add sambar powder and cook for 10minutes.