Monday, January 18, 2016

Pepper Chicken


  1. Chicken, cut into small pieces - 1/2 kg
  2. Peppercorn - 1 tsp
  3. Turmeric powder- 1/2 tsp
  4. Fennel seeds - 1/2 tsp
  5. Chicken masala 1/2 tsp
  6. Garam masala - 1/4 tsp
  7. White Vinegar - 3 tsp
  8. Crushed pepper - 1/2 tsp
  9. Green chilli  - 1
  10. Ginger, minced- 1 tsp
  11. Garlic, minced - 2 tsp
  12. Onion, sliced - 2 cups
  13. Tomato, wedges - 2 medium tomatoes (optional)
  14. Salt to taste
  15. Oil - 1 tbs
  16. Curry leaves - 5-8
  • It is ok to leave tomato in this dish. Since i like the tangy tomato taste, i have added it.
  • The green chilli I used is very spicy that is why the quantity is only 1, but you can add more if you like.
  • The black spots and patches you see in the picture is either crushed peppercorn or chopped curry leaves. :)
  1. Make a paste of the ingredients from 2 to 7 and keep aside
  2. Heat oil in a pan
  3. Saute ginger, garlic, and green chilli for a minute and onion slices to it
  4. Continue to saute till onion is golden brown and transparent
  5. Add the masala paste made in step 1 and saute again till the raw smell goes, about 2 minutes
  6. Add Chicken and salt to the above and mix well
  7. Close lid of the pan and cook chicken in medium to high flame
  8. Once the chicken is almost cooked, add tomato wedges and keep cooking till tomato is mushy
  9. Add chopped/full curry leaves to the above, keep the lid open and cook chicken in high flame
  10. Add crushed black pepper to the above and stir whenever is required so that the chicken masala doesn't stick to the bottom of the pan
  11. When the pepper chicken reaches almost dry consistency, switch off the flame
Pepper chicken is now ready to be served with any roti or rice. I find the pepper chicken to be more tasty after keeping it for few hours or next day. :)

I am linking this post to FiestaFriday#102 which is co hosted by Elaine @ foodbod and Julie @ Hostess at Heart

Wednesday, January 6, 2016

Lamb Roast

Happy New Year!!!

We made this lamb roast to go with Beer as a snack for a Beer Brewing competition held at Anjan's colleagues house! Anyways we both enjoyed the lamb roast even without Beer.  :)


  1. Lamb, cut into small pieces - 1 kg
  2. Red chili powder - 1.5 tbs
  3. Coriander powder - 1.5 tbs
  4. Turmeric powder - 1/2 tsp
  5. Pepper powder - 1/2 tsp
  6. Garlic, chopped -  1 tbs
  7. Aniseed - 1 tsp
  8. Cloves - 3
  9. Cinnamon - 1 inch piece
  10. Vinegar - 1.5 tbs
  11. Ginger, chopped - 1 tsp
  12. Salt to taste
  13. Garlic - 3 cloves
  14. Coconut oil - 2 tbs
  15. Mustard seeds - 1/2 tsp
  16. Button onion, sliced - 4 tbs
  17. Coconut, thinly sliced and cut into small bits - 1/4 cup

  1. Grind ingredients from 2 to 10 into a paste
  2. Marinate meat with ground paste, ginger and salt for an hour
  3. In a pressure cooker or heavy bottomed pan, cook meat with minimum water. If using pressure cooker, add only 1/4 cup of water and cook for about 4 whistles. Otherwise, use about 2 cups of water.
  4. When the meat is cooked, add crushed garlic cloves and cook till gravy is thickened
  5. Heat oil in another pan, splutter mustard seeds and add button onions
  6. Add coconut bits to the above and cook till coconut bits are almost golden brown
  7. Add the cooked meat to the above and fry it till the gravy is fully dry
  8. When the meat masala starts to leave from the pan sides, remove from fire and serve hot.