Pepper Powder, turmeric powder and Corn flour. Keep covered in fridge for half hour to one hour.Slice the onions. Slit Green chilies. Halve the Garlic and Julienne Ginger.Heat a pan and pour little Coconut oil. Fry the garlic first, then ginger, slit green chilies (3) and curry leaves. Drain and keep aside. In the same oil, roast the marinated chicken for 5 minutes Drain and keep aside. In the same pan, pour little more oil and sauté the sliced onions, curry leaves and 3 slit green chilies. Add the ginger Garlic paste next and sauté for some more time.Now add turmeric powder, Pepper Powder (½ tsp) and Garam Masala. Sauté well and mix in the cubed tomatoes and fry for few minutes.Add Chicken pieces, combine well and add toasted and crushed pepper corns and crushed cardamom. Add juice of half a lime and half cup water. Cover and cook till done. The gravy should be thick.Garnish with the fried garlic, ginger and chilies. Serve hot with Rice, Naan or Rotis.Tips:Green chilly should be medium spicy. If it is too hot, add less.Adjust the spices according to your spice level.The gravy should be thick, so add water carefully. Cook covered and stir in between.Garlic, Ginger and green chilies are fried for garnishing. You may also fry Red colored Capsicum for added appeal.Coconut oil should be used for best results.I always use homemade Garam Masala. Check how to make Garam Masala at home.You may increase the measure of Whole Pepper instead of adding Pepper Powder. However, for kids friendly dish, stick to this recipe.
½ tspPepper Powder. So, if you want a non- veg Pizza, you can try with your choice of toppings. I have made it with plain flour/ Maida and to make it healthier you can try with whole wheat flour (it makes the base denser though)
God bless you all with all love and Joy and happiness in your hearts and homes this festive season. Clean your grapes under flowing water first and keep it soaked in fresh water after taking off the stems and withered grapes (you can add little salt to the water as well)
Prepare marinade with soya sauce, pepper, vinegar and salt and coat the Pork chunks. I also added red and yellow Bell pepper/ Capsicum to add to the effect and the dish came out brilliant, pleasing for the eyes and a plush treat to the palate
So I though lets take the basic idea and try to experiment with it. She is from Kerala and once she visited one of her aunt and brought some nice stir fry shrimp, it had a very sharp flavor of fennel and pepper