Monday, June 26, 2017

Pepper Chicken Dry


There are various type of pepper chicken preparation in different states of India, especially in southern states of Tamilnadu, Andhra and Kerala. The preparation I describe here is the culmination and integration of all of them and I have reduced the spices to suite my kids' health and taste. But I can guarantee that the taste is as yummy as any other preparation.

Preparation Time: - 20 min

Cooking Time: - 30 min

Servings: - 3 persons


  1. 250 gm Chicken – cut into curry (small) pieces. I used with bones but you can use boneless pieces as well.
  2. 1 large Onion
  3. 2 tomatoes
  4. 2 green Chilli slitted howhole
  5. 1 tsp Fennel seeds
  6. 1 spring Curry leaves
  7. 2 tbsp Ginger garlic paste
  8. 1 tsp turmeric powder
  9. 1 tsp Red chilli powder ( I used Kahmiri red chili powder but you can use as per your taste) 
  10. 2 tbsp Coriander Powder 
  11. 2 1/2 tbsp Fresh Ground Black Pepper ( I prefer crushed ones but you can use Black pepper powder also ) 
  12. 1 tsp Garam Masala 
  13. Salt to taste 
  14. Few chopped Coriander leaves 
  15. 3 tbsp Vegetable Oil ( I used Sunflower Oil ) 
  16. 1 small lemon


  1. Crush the black paper corns in a pestle and mortar. It tastes much better if you use crushed ones rather than using ready-made powder.
  2. Wash and rub the chicken pieces with 2 tbsp ground black pepper, turmeric powder, squeezed lemon and salt.
  3. Marinate for half an hour preferably in refrigerator.
  4. Chop the onion and tomatoes.
  5. Take a medium kadai / pan and heat the oil on medium flame.
  6. When oil started smoking put the burner to low and add the fennel seeds.
  7. When they crackle add onion, curry leaves and a slitted green chili.
  8. Sauté till the onion turn light golden brown.
  9. Add tomatoes and continue cooking.

  10. Stir continuously for 1~2 minutes or until the oil start to come out from the mixture.
  11. Now add the already marinated chicken pieces to them.
  12. Add coriander powder, Garam masala and red chili powder. Mix well with chicken.
  13. Adjust the level of salt and add ¼ cup of water. Once the water starts boiling, put a cover on the pan.
  14. Wait for 10~15 minutes or till the chicken is cooked properly.
  15. Remove the cover and continue cooking –   Evaporate all the moisture and make it dry.
  16. When the chicken dried up sprinkle the chopped coriander leaves.
  17. Mix well and add the remaining crushed black pepper. Add few drops of lemon here to increase the tangy taste.
  18. Switch of the burner and the yummy dish is ready to serve.
Garnish with a slitted green chilli and rings of onion. 

Serve hot as starter with hot steamed rice / any kind of flavoured rice or even Roti.

As always please feel free to comment, criticize and seek if any help is required. I am all ears.

EID MUBARAK to all my readers


May the choicest blessing of Allah fill your life with joy and prosperity.


Wednesday, June 14, 2017

Coorgi Koli Curry - Coorgi style Chicken Curry


Recently the whole family had a vacation time as my son’s school was closed. We went to picturesque hill station Coorg and enjoyed the cool weather and wonderful views of mountains and waterfall.
Here we went to a hotel which is famous for a local cuisine called Coorgi Chicken curry.

That was some new experience for me. Though it was a spicy preparation all of us enjoyed it.
The magic was to add Kachampuli which is a thick vinegar made from a local fruit called
Garcinia gummi gutta. It is very sour but has a fruity taste. Every Coorgi cuisine has this ingredient. We somehow managed the recipe for the chicken curry and did some customization to suit Bengali taste. Here is the preparation I made in my kitchen. Hope you all would enjoy this dish. It was a little cumbersome to create the ideal spice mix but the effort is worth the taste.

Preparation Time: - 25 min

Cooking Time: - 30 min

Servings: - 3~4 persons


  1. 500 gm. Chicken with bones ( This preparation tastes better with bones rather than boneless one)
  2. 1 tsp Red Chili Powder ( I used Kashmiri Red Chili for making it little mild but you can put as per your taste )
  3. ½ tsp Kachampuli ( Coorgi Vinegar ) or 1 tsp tamarind extract ( I used ready made tamarind paste)
  4. 1 cup chopped onion
  5. ½  tsp Fenugreek seeds
  6. ½  tsp Black Mustard seeds
  7. 4 Green Chili silted horizontally (you can use additional whole red chilli also according to your preference)
  8. 1 tsp Turmeric Powder
  9. 2 tbsp Vegetable oil
  10. Salt to taste.
  11. Few curry leaves
  12. Few Coriander leaves for garnish

For masala / spice mixture:-

1. 1 tsp Coriander seeds
  1.  1 tsp Cumin seeds
  2.  2 inch piece of Cinnamon
  3.  4 cloves
  4.  1 tsp Poppy seeds roasted
  5.  1 tsp chopped garlic
  6.  1 tsp chopped Ginger
  7.  1 tsp Black pepper corns
  8.  1 cup fresh / frozen Coconut cut into small pieces or grated

  1. Wash the chicken thoroughly and rub the chicken pieces with red chili powder, salt and turmeric powder. Marinate for ½ hour.
  2. Chop the onion, garlic and ginger
  3. Dry roast the poppy seeds in a tawa.
  4. Grate the fresh coconut and keep aside. 
  5. Now we prepare the masala / spice paste by grinding together the following:-Coriander powder, cumin powder, cinnamon, cloves, ginger, garlic, one green chili, roasted poppy seeds, grated coconut and black pepper corns.
  6. Heat oil in a frying pan /kadai
  7. Add fenugreek seeds and mustard seeds
  8. When the spices spluttered add few curry leaves and one green chili silted.
  9. Wait for few seconds and add chopped onion.
  10. Sauté for few minutes till the onion turns golden brown.
  11. Add the marinated chicken and mix well for 2 minutes.
  12. Now pour the fresh masala paste and stir so that the chicken becomes coated with the masala uniformly.
  13. Cook till the raw smell of the spices goes away and the chicken becomes little fried. Observe that the colour of the chicken changes.
  14. Add salt, stir and mix all well.
  15. Add a cup of warm water and continue cooking. Warm water is going to enhance taste.
  16. Cover and cook in low flame till the chicken is properly done and the gravy thickens to your desired consistency.
  17. Now pour the Kachampuli or tamarind extract. Bring it to boil again and cook for a minute or so.
  18. Put the burner off and put a green chili for garnishing. 
Serve this side dish with hot steamed rice/ Jeera Rice/ Peas Pulav/ Coconut rice or Roti/Appam/ Idiyappam.

As always please feel free to comment, criticize and seek if any help is required. I am all ears.

Monday, June 12, 2017

Zomato Restaurant Review - Paradise, Whitefied Bangalore


I have heard about Paradise being a world famous Biriyani joint but never had a chance to visit the same. When they opened a branch in nearby Virginia mall I planned to experience it but it did not take place for long. But this weekend we decided suddenly to go and as expected waited in a queue. But to my surprise, it did not take long - just about 15 ~20 min before the waiter called my name. The Biriyani was superb as expected and the starters were equally good (we ordered Chicken Tikka) The ambience was satisfactory and the service people were very polite. We have heard before that the dishes are rather spicy but we discovered that it was not that much. A special mention should be about Nizami Handi which is more of mix vegetables in gravy with cubes of paneer, Item was well cooked and yummy. The only negative thing about the joint is the delay in servicing - we ordered one extra naan which came after 20 min.   Just an advise - plan your order well in advance and order at one go - for if you want to add anything later it may take time. That may be attributed for the weekend rush. Hence a rating of 4 from my side.

Saturday, June 3, 2017

Sweet Lassi - A sweet flavoured yogurt drink


Summer is in full run and what better to quench your thirst with a big glass of chilled lassi. This beverage is very popular in the northern part of India especially in Punjab. Hence it is popularly known as Punjabi lassi. Lassi can be sweet or salted.  Sweet lassi is a heavy filling drinks which can be a breakfast option or anytime in the day in summer. Even sweet lassi has few options and all of them are described below so that you can choose and make your own favorite drinks. BTW, it is very healthy too.

Preparation Time: - 5 min

Cooking Time: - 10 min

Servings: - 2 persons


  1. 2 cups (approx. 500 gm.) thick fresh chilled yogurt (preferably homemade one)
  2. ¼ cup cold boiled milk
  3. 1 tsp smashed dry fruits ( Pista, Almond and raisin )
  4. Few strands of Saffron ( Kesar )
  5. 9~12 tbsp Sugar as per your taste. I used 9 tbsp
  6. 2 tsp Rose water or 1 tsp Cardamom powder for flavor
  7. 6 ~8 ice cubes (optional)
  8. 2 tbsp Malai or fresh cream ( optional)


  1. Boil the milk and cool it.
  2. Smash the dry fruits in a pestle and mortar. Keep aside.
  3. Take a bowl and mix the curd/yogurt, milk, sugar and rose water. You can replace rose water with cardamom powder or crushed cardamom as you prefer.
  4. Use a wooden hand blender (madani) or mixer grinder to mix everything to a smooth batter.
  5. Sprinkle the dry fruit and saffron on top of the mixture.
  6. Optionally add ice cubes and malai (top of the creamy milk) or fresh cream.
Serve this drinks in big glasses in chilled condition to taste best and your thirst will surely be satisfied. 

As always please feel free to comment, criticize and seek if any help is required. I am all ears.