Pepper Chicken Curry

Chicken is most preferred option on Sunday special. This week we learn the process for pepper chicken curry. In this recipe chicken is cooked well with pepper powder, crushed pepper corns and some spices. This recipe is good combo for rice and chapati.

Pepper Chicken Curry

Ingredients: Serve- 2

• Chicken – 1/2kg
• Oil – 4tspn
• Onion – 3 (medium size)
• Tomato – 1 (medium size)
• Pepper powder – 2tspn
• Pepper – 1tspn (crashed)
• Salt – 2tspn (adjust to taste)
• Turmeric powder – 1/4tspn
• Red chilly powder – 1tspn
• Ginger-garlic paste – 1tspn
• Coriander powder – 1tspn
• Green chilly – 3
• Curry leaves – as required
• Lemon – 1/2

The following picture shows the step by step process for Pepper Chicken Curry:

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Method:

1. Clean the chicken and cut into small pieces.
2. Take a bowl, add chicken, 1tspn pepper powder, 1/2tspn coriander powder,1/2tspn red chilly powder, pinch of turmeric powder, 1tspn salt, lemon mix well and rest for 1 hour.(figure 1 & 2)
3. Take a pan, heat oil in a medium flame add curry leaves, onion, salt and saute until onions become soft. (figure 3)
4. Add 1/2tspn red chilly powder, 1tspn pepper powder, turmeric powder, 1/2tspn coriander powder and saute for 1 minute.(figure 4)
5. Add green chilly saute for 5 seconds then add tomato and saute until tomato smashed.(figure 5)
6. Add chicken, mix well and cook for 10 minutes by closing the lid.(figure 6 & 7)
7. Now open the lid, add crashed pepper and saute for 1 minute.(figure 8 )
8. Serve in a bowl.(figure 9)

Hot and Spicy Pepper Chicken is ready to serve !

Additional Tips:-

• In step 2, rest the chicken for at least 1 hour.

Egg Korma

Egg korma is a famous Indian food recipe that is prepared with boiled eggs, coconut and selected spices. This egg kurma makes good combo with steamed rice, chapati or paratha. 

Egg Korma

Ingredients: Serve - 2 

• Boiled eggs – 4
• Onion – 3 (medium size)
• Tomato – 2 (medium size)
• Ginger-Garlic paste – 1/2tspn
• Cloves – 2
• Cinnamon – 1 small inch
• Cumin seeds - 1/4tspn
• Fennel seeds – 1/4tspn
• Coconut – 4 small pieces
• Green chili - 2
• Oil -  4tspn
• Mustard seeds – 1/2tspn
• Urad dhal – 1/4tspn
• Curry leaves – as required
• Coriander leaves – as required
• Salt – 2tspn (adjust to taste)
• Red chili powder – 1 & 1/2tspn (adjust to taste)
• Turmeric powder – a pinch
• Coriander powder – 1/2tspn
• Water – 1 glass

The following picture shows the step by step process for Egg Korma:

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Method:

1. In a mixer, add coconut, fennel seeds and grind softly. (figure 1)
2. Take a pan, heat oil in medium flame, add mustard seeds wait for crackle and then add urad dhal, cloves, cinnamon,cumin seeds saute for 5 seconds.(figure 2)
3. Add onions, salt, ginger- garlic paste saute continuously until onions become soft. Then add tomatoes and saute until tomatoes become soft.(figure 3 & 4)
4. Add Red chili powder, turmeric powder, coriander powder and saute for 3 more minutes.(figure 5)
5. Add water, close with lid and cook for 5 minutes. (figure 6 & 7)
6. Mean while, take boiled eggs remove the skin and put 3 scratch's with knife or egg shell.(figure 8)
7. Now open the lid, cook for few more minutes to get gravy little thick and then add boiled eggs cook for 5 more minutes.(figure 9 & 10)
8. Garnish with coriander leaves and serve in bowl. (figure 11 & 12)

Egg korma is ready to serve !

Additional Tips:-

• Saute onions and tomatoes well.
• Instead of onion and tomato pieces, we can add onion & tomato puree which will give another favor to our recipe.

Mutton Curry

I think we doesn't need much intro about mutton curry so I will directly take you to the preparation process. Please note Mutton provides 4 milligrams of iron, rich carbohydrates and fats which is great to warm you up from the inside out during the gloomy winter months.

Mutton Curry

Ingredients: Serve - 2

• Mutton - 1/2 kg
• Oil- 4tspn
• Cloves -4
• Cinnamon - 2 small inch
• Fennel seeds - 1tspn
• Onion - 3 (medium size)
• Tomato - 2 (small size)
• Red chili powder- 2tspn (adjust to taste)
• Turmeric powder- a pinch
• Coriander powder - 1/4tspn
• Salt - 1 and 1/2spn (adjust to taste)
• Water- 1/2 glass
• Curry leafs - Few
• Coriander leaves -Few
• Ginger- 1 small piece
• Garlic - 6 pieces
• Green chili - 3

The following pictures shows the step by step process for Mutton Curry:

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Method:

1. Cut the mutton into medium size pieces, wash and keep aside
2. In a mix jar add the items mentioned below, grind softly and keep aside.(figure 1)  a) ginger -1small piece  b) garlic-6 pieces  c) green chilly-3  d) onion-1  e) fennel seeds-1/2spn  f) cinnamon-1 small inch  g) cloves-2
3. Cut the onions, tomatoes into thin slice and keep aside. 
4. Take pressure cooker, heat 3spn oil in medium flame add 2 cloves,1 cinnamon, 1/2tspn fennel seeds and wait for crackle.(figure 2)
5. Add onions and saute until onions become soft and then add grinned pasted which has been prepared in 2nd step and continue sauteing for 1 more minute. (figure 3)
6. Add tomatoes and saute until tomatoes are smashed.(figure 4)
7. Now add mutton pieces, salt, red chili powder, coriander powder, turmeric powder mix well and saute for 3 more minutes (figure5 & 6)
8. Add 1/2 glass of water mix well and taste the water. If you feel like the taste is not as expected then add necessary ingredients to suit your taste and mix well.(figure 7)
9. Close the pressure cooker with lid, put weight and cook for 4 vessels in medium flame.(figure 8)
10. Finally serve in bowl and garnish with coriander leaves.(figure 9)

Mutton curry is ready to serve !

Additional Tips:-

• Grind the paste explained in 2nd step very smoothly
• Cook the curry at-least 4 vessels and check whether mutton is cooked well if not then cook for one more vessel.

Fish Curry

In India, fish curries are made in various styles and most famous ones are Spicy Kerala, Chettinad & Nellore. Today we are going to see how to make Nellore style Fish curry.  In this curry, fish is cooked in tamarind juice which will give you heavenly feeling when taken along with rice, ragi sangati, idli or dosa.

Fish Curry

Ingredients: Serve-4

• Fish - 1 kg
• Oil - 3/4 cup
• Mustard seeds - 2tspn
• Urad dhal -1tspn
• Jeera - 1tspn
• Pepper - 2tspn
• Curry leafs - Few
• Coriander leaves -Few
• Onion- 1(large size)
• Tomato- 2 (small size)
• Tamarind Juice - 4glass
• Turmeric powder- 1/2tspn
• Red chili powder - 5tspn (adjust to taste)
• Salt - 3tspn(adjust to taste)
• Fenugreek - 1tspn
• Coriander seeds - 1/2tspn

The following picture shows the step by step process for Fish Curry:

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Method:

1. First wash the fish with salt, turmeric powder and keep aside.
2. Take a pan, roast 1tspn Mustered seeds, 1tspn fenugreek, 1/2tspn coriander seeds until they crackle in a medium flame. Make a powder in mixy and keep aside.(figure 1)
3.  In a mixy jar add 1/2tspn jeera, few curry leaves, 1tspn pepper, 1/2 onion and make a smooth paste with little water, keep aside.(figure 2 & 3)
4. Take 4 glass of tamarind juice in a bowl ensure that juice should be little thick shown in the figure.(figure 4)
5. In tamarind juice smash 1 tomato with hand and then add turmeric powder, redchili powder, salt, prepared paste in step 3.Taste the juice, if you feel like the taste is not as expected then add necessary ingredients to suit your taste and mix well. (figure 5, 6 & 7)
6. Take a big pan heat oil in medium flame, add 1tspn mustered seeds wait for crackle and then add 1tspn urad dhal, 1/2tspn jeera, few curry leaves. Saute for few seconds.
7. Add onion and saute until onions become soft. (figure 8)
8. Add tomato and saute until tomatoes are smashed. (figure 9)
9. Add Tamarind juice which is prepared in step 5 and mix well. Close with lid and cook until tamarind juice become thick.(figure 10 & 11)
10. After tamarind juice become thick then add fish and mix slowly. Close with lid and cook for 10 more mins or until fish is cooked. (figure 12 & 13)
11. Open the lid, add 1/2tspn powder prepared in step 2 and cook for 2 more mins. (figure 14 & 15)
12. Garnish with coriander leaves.

Awesome Fish Curry is ready to serve! 

Additional Tips:-

• In step 9, cook the tamarind juice until it becomes very thick so that if you add fish then curry will become little thin or else curry will become very thin like water.
• Wash the fish with turmeric powder and salt to overcome raw fish smell.

Chicken Curry

Chicken curry is the most preferred option as Sunday special. It makes good combination against both rice for lunch as well as chapati @ dinner. 

Chicken Curry

Ingredients: Serve - 2

• Chicken - 1/2 kg
• Oil- 3spn
• Cloves - 4
• Cinnamon - 2 small inch
• Fennel seeds  - 1spn
• Onion - 3 (medium size)
• Tomato - 2 (small size)
• Red chilli powder- 2spn
• Turmeric powder- 1/4spn
• Salt - 1 & 1/2spn (adjust to taste)
• Water- 1/4 glass
• Green chilly - 2
• Garlic - 6 pieces
• Ginger- 1 small piece
• Curry leafs - Few
• Coriander leaves - Few

The following picture shows the step by step process for Chicken Curry: 

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Method:

1. Cut the chicken into medium size pieces, wash and keep aside
2. In a mix jar add the items mentioned below, grind softly and keep aside.(figure 1)                                                                                a) ginger -1small piece  b) garlic-6pieces  c) green chilly-2  d) onion-1  e) sompu-1/2spn  f) cinnamon-1small inch  g) cloves-2 
3. Cut the onions,tomatoes into thin slice and keep aside. 
4. Take pressure cooker, heat 3spn oil in a medium flame and add remaining cloves, cinnamon, fennel seeds wait for crackle.(figure 2)
5. Add onions and salt, saute until onions become soft(figure 3 & 4)
6. Add grinned paste, saute for few min and add tomatoes,continue saute until tomatoes are smashed well.(figure 5 & 6)
7. Now add chicken pieces, red chilli powder, turmeric powder mix well and saute for 3 more minutes (figure7, 8 & 9)
8. Add 1/4 glass of water mix well and taste the water. If you feel like the taste is not as expected then add necessary ingredients to suit your taste and mix well.(figure 10)
9. Close the pressure cooker with lid, put weight and cook for 2 vessels in medium flame.(figure 11)
10. Finally serve in bowl and garnish with coriander leaves.(figure 12)

 Chicken curry is ready to serve !

Additional Tips:-

• grind the paste explained in 2nd step very smoothly
• Cook the curry for 2 vessels only or else chicken will be get smashed
• Saute onions and tomatoes well.