Pepper Chicken

Ingredients

250 chicken

Onion - 3 medium

Ginger garlic paste – 1 tsp

Tomato – 2 medium

Oil – 3 tbsp

Garam masala – 1 tsp

Tumeric powder - pinch

Pepper powder – 3 tsp

Chilly powder – 2 tsp

Vinegar – 2tsp

Salt to taste

Curry Leaves – few

Method:

Marinate the chicken pieces in vinegar and salt for around 1 hour. Chop the onion into small pieces and fry in oil till golden brown. Add ginger garlic paste and continue to sauté. Add chopped tomatoes and sauté till the oil separates from the mixture. Add garam masala, turmeric, chilly powder and pepper. After one minute add the marinated chicken into the frying pan with the other ingredients. Stir till the masala coats the chicken well. Add salt as desired and close with lid. After few minutes stir the chicken once again and close till the chicken softens. When the chicken is soft, add curry leaves and allow the gravy to thicken. Serve hot with steamed rice or fried rice.

EGG GRAVY

Ingredients
Eggs - 3 (boiled)
Grated coconut - A handful
Ginger chopped - 1 tsp
Onion - 1 big
Tomato - 1 big
Red chilly - 3
Sombu - 1 tsp
Cloves - 3 pieces
Cinnamon - 2 small pieces
Kasa kasa - ½ tsp
Cashews - 6-8 nuts
Coriander - small amount
Method
Fry in oil grated coconut, ginger, red chilly, cloves, cashews, sombu, kasa kasa and tomato and grind to paste. Boil eggs and keep them aside. In a frying pan sauté onions. When the onions turn golden brown add the ground masala and cook for 1 minute. Add 1 cup of water and bring the curry to boil. Add desired amount of salt. Make small slits in the egg so that the gravy enters the egg. Garnish with coriander and serve.

A scoop of butter over the cooked gravy makes the curry richer and tastier.

It is a good accompaniment for CHAPATTI and COCONUT PULAO

SOYA MANCHURIAN

Ingredients
Soya - 10 pieces
Corn flour - 4 tbsp
Chilli Powder - 1 tsp
Capsicum - 1 (small)
Onion - 1
Green chillies - 1
Tomato Sauce - 2 tbsp
Soya Sauce - 2 tbsp
Chilli Sauce - 2 tbsp
Ginger garlic paste - 1 tbsp
Garam masala - 1 tsp
Oil - 5 tbsp
Spring onion for garnishing
Method
Soak the soya pieces in warm water for 10 mins. Drain water and add salt, chilli powder and cornflour to the soaked soya. After 10 mins, fry the soya in oil till golden brown and crisp. Remove from oil and keep it aside. For gravy, fry sliced onions in the same kadai. Add garam masala, ginger garlic paste, green chillies and the diced capsicum. Saute till the onions and capsicum pieces become soft. Then add the sauces. After a minute, add 1 cup of water. Mix 2 tsp of corn flour with water to make a paste, and then add it with the boiling mixture. Keep stirring till the gravy becomes thick. Add salt to taste. Garnish with spring onion. Serve hot as an accompaniment for rice dishes.

SOYA MANCHURIAN will be good side dish for COCONUT PULAO