Black Pepper Chicken Recipe
Ingredients:

1 skinless and boneless chicken breast, about 200 gms. (cut into thin strips)
1 onion (sliced)
1 green bell pepper (cut into thin strips)
2 tablespoons soy sauce (use 1 tablespoon to marinate the chicken)
1 teaspoon freshly milled black pepper
1/4 teaspoon Maggi seasoning/stock cube
2 tablespoons oil

Method:

1. Marinate the chicken strips with 1 tablespoon of soy sauce for 10 minutes.

2. Heat up a wok and add cooking oil. When the cooking oil is hot, add the sliced onions and quickly stir-fry until aromatic and follow by the bell pepper and black pepper.

3. Stir-fry for 1 minute and add in the chicken strips. Continue to stir-fry until the chicken is cooked.

4. Add in soy sauce, stock cube / seasoning , and continue to stir-fry until the onions are caramelised.

5. Dish out and serve hot.

Vegetable Biryani

Ingredients

 

1 cup of basmati rice (soaked for just 10 mins)

1 cup of chopped veggies ( I used frozen veg comprising of peas, cauliflower, carrots, broccoli and I added a potato as well)

1 tsp ginger garlic paste

Coriander leaves chopped ( 2 tbsp)

1 green chilli

1 tbsp lemon juice (optional)

1 tsp Biryani Masala Powder (I used store bought)

1/2 tsp Garam masala powder

2 cup – water(works right for me always)

2 to 3 tbsps oil

Dry spices

1 bay leaf

3 green cardamoms

1 star anise

3 inch cinnamon stick

4 to 6 cloves

Few pepper corn

 

Method

1.   Heat oil in a pressure cooker, add dry spices and saute

 

2.   Add the veggies  and fry for 2 mins

 

3.   Add ginger garlic paste, saute

 

4.   Add coriander leaves, saute for a min

 

5.   Pour water, lemon juice, add salt, biryani masala powder

 

         6. When the water boils, put the rice in and mix well and close the lid.

           

7.  Let the cooker be on high flame and let it have one whistle. Turn the heat down as soon as one whistle. 

 

8.   Once the pressure is down, open the lid and transfer the rice immediately to another utensil, fluff up the rice and cover with cling film.

 

Raan -e-Murg


Hiya, nice to see u again. Today I am going to share a recipe called Raan-e-Murg. Little bit about the recipe. This recipe has originated in Jaipur and a substitute for raan which is normally lamb or goat leg joint.

Raan - e- Murg

Ingredients:

2 Chicken legs

Marinade
1 tsp Ginger Paste
1 tsp Garlic Paste
1 cup Curd, Greek yogurt is the best to use in this recipe. use low fat to cut calories down
2 tsp red chilli powder
Salt ½ Tea Spoon or to taste


Masala
2 tbs Ghee
1 tbs Oil
Whole Garam masala (2 cardamon, 1 inch Dalchini, 1 bay leaf, 5 -6 Black pepper, 3 Cloves)
2 big Onions minced
2 tsp red chilli powder
2 tsp coriander powder
1/2 tsp Turmeric
Salt to taste.
Yogurt 1/2 cup (or lesser in proportion to the red chillies as this much curd is needed to take the bite out of the red chillies)
1 tsp Garlic Paste
1 tsp Ginger Paste
1 green chillies minced

Procedure:

1. Wash the leg pieces  and prick it with knife thoroughly. Mix the marinade ingredients & apply them to the raan. Put it in your fridge overnight or atleast 4-6 hrs before hand.

2.Seal the leg pieces by putting in in the pan with hot oil and turning them over a few couple of times.

 

3. Heat the oil in a cooker till it is smoking & add the ghee. Add all the Saabut Gram Masala fry in oil for on low heat for a moment. Add the onions & fry the onions till they are brown.

4. Add red chillies powder, coriander, turmeric & salt with some water & fry till oil sepatrates.

5. While adding the curd ensure to stir the mixture on high flame till the masala comes to a boil. Keep the flame on low heat and keep frying the curry till it takes the color of deep oily red chillies.

6. Add the Garlic paste and the ginger paste & green chillies to the curry and cook some more.

7. Pre heat the oven at 180 degrees and assemble the marinated leg piece and the masala in the oven tray & put it the oven for about 25 min. If not sure about the time cook in oven till meat gets separated from bone.

8. If you wish you can turn the leg piece a couple of times as the oil will settle at the bottom of the tray & may not cover the leg piece.


Serve with hot chapaties or vegetable biryani.
 

Cauliflower batata Rassa/Cauliflower Potato curry

Hello, Welcome to my blog. Well I am writing this blog after a very long time to be precise after 4 years. Lots has been in these past 4 years.  But from now on, I would make it a point that at least I  post recipes or some articles related to food or day to day life.....

Today I want to share a very easy to do recipe when you pressed with time. This is Cauliflower Potato curry. All my recipes  are mostly pressure cooker recipes but if you don't have a pressure cooker no worries. Find a pan that has a very tight lid and cook in the same way.

 

1 onion chopped
1 tsp garlic paste/finely chopped garlic
1 tsp ginger paste/finely chopped ginger
1 big tomato chopped
200-300 gms Cauliflower florets
2 small potatoes cut in quarters
1 tsp cumin powder
1 tsp coriander powder
1/2 tsp turmeric powder
1 and 1/2 tsp chilli powder (more if you like nice and spicy)
1/4 tsp garam masala powder
1/2 tsp whole cumin
1 inch cinnamon
2 cloves
1 bay leaf
3 tsp of cream
Oil 2 tbsp ( According to your requirement)
Coriander chopped (Optional)

Cooking Method

1. Heat oil in the pressure pan.
2. Put whole cumin, cinnamon, cloves and bay leaf and let it release its aroma.
3. Add onion and saute till they turn pink or translucent. It takes approximately 5-6 min on medium flame.
4. Add tomatoes and saute till the skin of the tomatoes comes off and they turn pulpy. Add little salt to fasten the process of saute.
5. Add powered cumin, coriander, turmeric and chilli powder.
4. Add cauliflower florets and potatoes. Mix well. and Add 1/2 cup of water.
5. Adjust the salt according to your taste. Bring to bubble and add cream.
6. Close the pressure cooker and keep it on high heat and turn down the heat after 1 whistle.
7. Let the cooker cool down. Open the lid and garnish with coriander.
8. Serve with rice or chapati or paratha.