Pepper Chicken - Vidya Nayak Shenoy
Recipe :
- Marinate chicken with ginger + garlic + green chilli + coriander leaves ( all ground to fine paste ), salt + turmeric pd.. for 1/2 hr.. Now cook the chicken till done..
- In a kadai heat 2 tbsp oil add pepper pd n 1 cup curry leaves saute for a while add the chicken stock n bring it to boil when the water is less add the chicken pieces n cook again till it is almost dry..
Chicken Sukha - Nutan Shenoy Kini
Recipe :
- Thinly slice onions. Grate dry coconut (sukha khopra). Dry roast.
- Marinate chkn with turmeric chilly powder lime juice gg paste thick curds n salt.
- Keep aside. In a kadhai, add oil. Saute 1 piece cinnamon, 1 black cardamom, 1 bay leaf, 2-3 cloves n 1 green elaichi. When it splutters, add sliced onions.
- Fry till well-browned. Add 2 tbsp milk when half fried so that the onions dont get burnt brown. Now add sm gg paste. Fry fr 2 min till raw smell disappears.
- Add the chicken. Mix well. Cover and cook. Turn the flame to hi to burn off any excess water. Add the roasted coconut. Mix. Cover n cook for five min adding kala masala if avlbl or Everest Garam Masala. Mix well. Garnish with chopped coriander leaves n serve with jeera rice or rotis.
Andhra Style Chicken Masala - Anitha Shenoy
Recipe :
Ingredients :
- Chicken-500gms
- Curd-1/2 cup
- Onion- cut lengthwise
- G+G paste-1tbsp
- Coriander powder-1 tbsp
- Jeera powder-1 tsp
- Turmeric-1/2 tsp
- Chilly powder-2tsp
- Garam masala-1 tsp
- Curry leaves-1 catch
- Pepper powder-2 tsp
- Salt to taste
Method :
- Add oil in a kadai and fry onions till light brown.. Later add g+g paste.. Fry till raw smell disappears. Add all the powders except for pepper powder. Fry well till it gets well coated with onions. Add curd and salt and allow to cook till oil leaves the sides.
- Add chicken pieces and little water. Allow the chicken to cook.. Add pepper powder and curry leaves and make the consistency according to your preference.
- Coriander powder should be more in this recipe and pepper powder and curry leaves are must to get the flavour.
Pithala - Prasad Naik
Recipe :
- In a kadhai heat up 2 tbsp of oil, Add Rai, Kadi Patta, fine chopoed Green chillies, fine chopped Onion, 1/2 tsp Haldi & pinch of Hing. Saute till onions are translusent. Add one chopped tomato and saute till it's cooked. Add 2 glass of water and let it boil for 5 minutes.
- In other pan take one cup of Besan and add 1 glass of water. Disolve the Besan totally and see that no knots are left. Add handfull of chopped coriander in it.
- Add besan batter slowly in boiling mixture by stiring the mixture all the time till the entire mixture is cooked well and turns viscous. Add salt to taste and ensure that mixture is not too watery or too hard.
- It should be soft in texture. If you keep it for long, then it gets harder. Put off the gas and garnish with more coriander and Pithala is ready to serve. It can be eaten with Boiled Rice or Any Bhakri. Its Maharashtriaians Delicacy.
Fatafat Oats Healthy Uttapas - Prasad Naik
Recipe :
- 1 cup plain Oats Add 2 tbsp. each of Dahi and Besan, grind it in mixer to have a Uttapa batter consistancy. Add fine chopped Onion, Green Chillies, Salt and fresh Corander.
- On non stick pan make small or any size of Uttapa as you wish, greasing the Pan lightly. Cook nicely from both sides. Oats Uttapa ready to eat.
