Malabar Pepper Chicken Fry

I know I have spoken about my dislike for too much of coconut in any dish,be it as garnish or as an indispensible ingredient in the cooking process.I often try to tweek the recipe to suit my taste.But I must admit few dishes taste best with the authentic flavouring ingredients which could be simple coconut scrappings =).This is one such dish.Thanks to Jisha this is one dish I am sure to serve at family dinners  going forward.My husband was all praise for it & it was a delight to watch the rest of my family dig into it with enthu :).So here goes my tweeked version of the recipe .....

Malabar Pepper Chicken Fry

Ingredients:

1. Chicken:1/2 kg
2. Garlic: 7-8 garlic cloves (Peeled and crushed:I used a pestle to crush it  )
3. Ginger: 2 medium sized pieces ( Peeled and crushed:I used a pestle to crush it)
4. Green chillies : 4-5 nos (Chopped finely)
5. Shallots :15 no.s (Chopped finely)
6. Tomato : 2 Medium sized (Pureed )
7. Turmeric powder : 1/2 tsp
8. Black pepper powder : 3 tsp  
9. Lemon juice : 1 nos
10. Garam masala : 1/2 tsp
11. Freshly Grated coconut : 1/2 cup
12. Coriander powder : 2 tsp
13. Fresh Curry leaves : 2 sprigs
14. Coconut oil / Cooking oil:5 tbsp
15. Mustard seeds(for tempering)
16. Salt to taste

Method:

• Marinate the cleaned chicken pieces with turmeric powder, pepper powder, lemon juice and little salt and refrigerate it till you get the other ingredients ready :).
• Heat oil in a pan/wok.Add mustard seeds & curry leaves when the mustard seeds begin to crackle add crushed ginger and garlic and fry for 2-3 minutes. Now add the finely chopped shallots,green chillies and saute till shallots turn light pink in colour. Add the coriander powder, turmeric powder and the tomato puree (Jisha in her recipe had instructed to add 3 tbsp of water,I poured 3tbsp of water to the mixie jar used for puring the tomato and added that to this.) Cook till all blends in &  gets cooked well.
• When you think its all cooked add the marinated chicken (which you have left in the refrigerator ).Check for salt; if less now is the time to adjust the taste.Cover with a lid and cook for about 20 minutes (donot add any further water,chicken will generate water while it is getting cooked). Stir well ;remove the lid & cook for another 10-15 minutes. Add black pepper powder, garam masala, grated coconut and the remaining curry leaves. Cook till all the gravy has thickened up & has coated the chicken pieces well. Your Malabar Pepper Chicken Fry is all ready to flaunt & ofcourse relish !

Happy Cooking !

Cheers,

Chutney powder/ Idlli powder

Like me; both my kids are fond of having idlli powder as an acompaniment for Idlli & Dosa.It is relatively simple to make & could be customised for individual preference.Also it comes handy while travelling or on a busy morning or like us when you just like to dip in the iddli's into them and savour it.

Ingredients:

Black Urad Dhal:1/2 kg

Red dry chillies:10

Black Whole pepper:2tbsp

Rock Sea salt: to taste

Curry leaves: handfull

Asafoetida:1tsp

Heat a large wok.Dry fry individual ingredients and keep aside to cool.I add Asafoetida to the urad after I am done frying it.This is to ensure it doesnot get burnt.After all the ingredients cools off Grind them into a fine powder.I grind the ingredients seperately & then mix them up.This provides me the freedom to adjust the hotness(chilly powder/pepper powder) & ofcourse salt.

Transfer the mixed powder into a dry container.

For serving:

Take the required amount of the powder & mix it with oil (Gingely / any cooking oil).Serve it with hot idlli's or Dosa's.

Happy cooking !

Cheers,