Pepper Chicken Recipe

An easy pepper chicken recipe that goes very well with naan, roti or rice. Perfect for weekend lunch or when you have guests.

Pepper chicken recipe

Pepper chicken is my go to recipe whenever we have guests coming over at our place. It is always a hit and I love it because it is so easy to prepare along with other dishes on the menu.

The pepper chicken recipe has a thick gravy and it pairs best with naan, roti, cumin rice or a pilaf.

This recipe for chicken has lot of flavor coming from the black pepper. The use of freshly crushed or pounded black pepper corns really makes a lot of difference to the recipe. You may increase or reduce the amount of pepper as per your heat tolerance.

This recipe has two steps. First, you saute all the ingredients for the gravy and blend it into a paste. This forms the gravy of your dish. The second step is to sear the chicken and then simmer it in the gravy until all the flavors are infused into the chicken pieces.

Try to use chicken with the bones. The dish tastes absolutely delicious when the chicken is completely cooked through and the meat can be easily removed from the bone. Enjoy the delicious pepper chicken this weekend with your families.

recipe for chicken

INGREDIENTS

3 tablespoon oil, divided
1 medium red onion, roughly chopped
1 tablespoon ginger, roughly chopped
6-7 garlic cloves, roughly chopped
1 teaspoon salt, divided (as needed)
1 tablespoon coriander powder
1/4 teaspoon turmeric powder
2 tablespoon shredded coconut
1 medium tomato, roughly chopped
1/2 teaspoon cumin seeds
1/2 teaspoon fennel seeds
1-1.5 pound chicken pieces, with bones (washed and patted dry)
1 whole green bell pepper, cubed
1/2 bunch cilantro with stems, finely chopped
2 teaspoon black pepper, coarsely pounded, divided

INSTRUCTION

  • In a pan, heat a tablespoon of oil on medium-high heat. Add onion, ginger and garlic, a little salt and saute for a few minutes until the onions have turned translucent.
  • Add coriander powder, turmeric powder, coconut, and tomatoes. Mix well, cover and cook for 2 more minutes until tomatoes have softened a bit. Transfer to a plate and allow it to cool. Once cooled, blend it into a smooth puree without adding water. Set it aside.
  • In a pan, heat the remaining 2 tablespoons of oil on medium-high heat. Add cumin and fennel seeds. When it starts spluttering, add the chicken pieces, a little bit of salt and saute for 5-6 minutes on high to evaporate any moisture and to get a good sear.
  • Next, add the above ground mixture. Mix well, cover and cook on medium-low for 15 minutes. Scrape around the edges and base every few minutes to avoid the gravy sticking to the pan.
  • Add bell pepper, cilantro and black pepper. Add water only if you need to thin the gravy. Simmer for 10 more minutes and the curry should have changed its colour to dark brown.
  • Garnish with cilantro, black pepper and serve with naan, roti or rice.
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Yogurt Rice or Curd Rice

Yogurt rice, an easy summer recipe for days when you are too tired..

curd rice recipe

The sun in Florida is always shining way more than I can handle. I am definitely not a cold climate person but this heat is unbearable too. And, the summer is yet to begin. Every time I go out in the sun, I end up having headache which drains me off my energy for atleast 2 days. I then have to drink lots of water, buttermilk, coconut water and sometimes an electrolyte too.

Yogurt rice, is one such recipe I like to make on days when I have no energy to cook, yet I want to eat something cooling and comforting. It is a very easy recipe which can be made in 5 minutes if you have pre cooked rice.

Yogurt rice or ‘curd rice’ as called in India, tastes better when the rice is slightly over cooked and the yogurt is made from whole milk. Avoid using greek or low fat yogurt for this recipe. You can replace chana dal with cashew nuts. Curry leaves are found in Indian grocery store. Leave it out if you do not have at home.

Serve it as a main or as a side accompanied with lime or mango pickle.

INGREDIENTS

1 cup rice, cooked
3/4 cup plain yogurt
1 teaspoon salt
2 tablespoon milk (optional)
2 tablespoon water
1/4 bunch cilantro, finely chopped

For tempering:
2 tablespoon oil or ghee
1/2 teaspoon black mustard seeds
1/2 teaspoon cumin seeds
1 tablespoon chana dal
1 tablespoon chopped curry leaves
1 teaspoon chopped ginger
2 green chillies, finely chopped or slit lengthwise
1/4 teaspoon turmeric powder

INSTRUCTION

  • In a bowl, add rice, yogurt, salt, milk and water. Mix well. Add more water or milk or yogurt to get the right consistency. It should not be too dry neither too watery. Combine the chopped cilantro and set aside.
  • In a small pan, heat oil or ghee on medium high flame. When the oil is hot, reduce the heat to medium setting, and add mustard seeds, cumin seeds, chana dal, curry leaves, ginger, green chillies and turmeric powder. Saute for a minute until the chana dal has slightly browned.
  • Pour the tempering over the rice and yogurt mix. Combine all together and serve with pickle of your choice.

TIPS: Add grated cucumber or carrot for a variation when mixing the rice with yogurt.

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Broccoli And Carrot Cutlet

Broccoli and Carrot cutlet – Easy, gluten free and egg-less appetizer or snack recipe!

broccoli_carrot_cutlet

Recently, I bought a big bag of broccoli florets from Costco. In spite of using it every day, there is still half a bag left in the fridge. Bored with all the other ways of eating broccoli, I had to come up with something that was not too time consuming and yet taste good. So, I just literally pulled everything from my fridge and mixed it all together and came up with this recipe.

It is a quick cutlet recipe, but with no potatoes and eggs. I added the green chillies and ginger, because I wanted it to be spicy. Also, I added carrots, paneer and pumpkin seeds to make it healthier. Just mixed it all together and pan fried it. It was crispy on the outside and soft inside, spicy as I wanted. Paired it with yogurt and ketchup for an afternoon snack.

broccoli_carrot_cutlet_recipeINGREDIENTS

3 cups broccoli florets,
1/4 cup paneer (Indian cottage cheese)
1/2 red onion
3 green chillies
1/2 inch piece ginger
1/4 of a bunch of cilantro
2 tablespoon roasted pepitas
2 medium carrots, finely grated
2 tablespoon flaxseed powder
1 teaspoon salt
1 cup breadcrumbs
1/4 cup oil for pan frying

INSTRUCTIONS

  • In a food processor, pulse all the ingredients, broccoli florets, paneer, red onion, green chillies, ginger, cilantro and pepitas, until you get a fine texture. Do this step in batches for even blending.
  • In a large bowl, bring all the ingredients together, except oil, and mix well.
  • Using a cookie spoon, scoop the mixture into the palms of your hand, press slightly to flatten and shape into rounds.
  • Drizzle a tablespoon of oil into a large frying pan on medium heat. Place the shaped mixture into the frying pan and turn the heat to medium-low. Drizzle some oil over the top and around the edges and cook until crispy on both the sides.
  • Serve hot over a bed of greens with ketchup or yogurt.

vegetable cutlet recipe

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Swiss chard and lentils with coconut

Swiss chard and lentils with coconut is a healthy recipe that can be served over brown rice or quinoa for a complete meal.

swiss chard and lentil recipes

There is something satisfying about eating healthy wholesome meal, especially when you make it with few basic ingredients. Chard and lentils is one such recipe which has proteins, greens and healthy carbs. Garlic, onion, red chillies and turmeric bring all the ingredients of this dish together and a little sprinkle of shredded coconut enhances the flavor.

In this recipe, I have used red lentils. This recipe works well for brown or green lentils too. You can also substitute swiss chard for spinach, but it is always good to have variety of green leafy vegetables in you diet. Serve this with brown rice or quinoa. Or, just simply top with a dollop of yogurt, which is my favorite way of eating this dish.

For more lentils and beans recipe on my blog, visit here.

INGREDIENTS

1 tablespoon olive oil
1/2 teaspoon mustard seeds
1 tablespoon finely chopped garlic
1/2 teaspoon red chilli flakes
1/2 red or white onion, chopped
1 bunch swiss chard, stems and leaves chopped separately
1/2 teaspoon turmeric powder
1/4 teaspoon salt
3/4 cup whole red lentils, boiled in salted water
1/4 cup shredded coconut, unpacked

INSTRUCTIONS

  • Bring a pan to heat in medium flame. Add mustard seeds and garlic. Saute until the garlic is lightly browned.
  • Add onions and red chilli flakes. Saute for 2 minutes. Just when the onions start to sweat, add the stems of swiss chard, and saute for 2 more minutes.
  • Add the swiss chard leaves, turmeric powder, and salt and mix well. Saute until the chard is fried well.
  • Add the cooked lentils and shredded coconut and mix well. Cook on medium-high heat to evaporate any excess moisture.
  • Top it with greek yogurt or serve with rice/quinoa.
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Palak Paneer Recipe

Palak paneer, Indian cottage cheese in spinach gravy is a healthy recipe, best served with garlic naan or roti.

paneer recipes

Paneer, an Indian cheese, is a good source of protein, vitamin B12 and calcium. It is most popularly used in north Indian cooking and is a favorite in every Indian restaurant.

Making paneer at home from scratch is an easy process and does not require any fancy ingredients. Check out the step-by-step recipe for homemade paneer in 30 minutes in Li’l Vienna’s blog, where she shares the recipe with images for every step. You can also buy paneer from an Indian grocery store in the frozen foods aisle.

For this recipe, you first need to blanch spinach in hot boiling water for 2 minutes. And then make a coarse puree of it along with onion, tomato, and other spices. It is best to use an immersion blender and leave a bit of texture in the curry. Also, use very little water in the dish, as it tends to thin the gravy and water starts releasing when it has cooled.

For more paneer recipes, visit paneer jalfrezi post on my blog.

Some people like to shallow fry the paneer and then add it into the dish. I prefer to use paneer just like that. Just soak it in warm water while you are preparing the gravy. It makes the paneer very soft.

palak-paneer-recipe

If you want to get the creamy texture like that of restaurant, you can use 1-2 tablespoons of cream. Since I do not use cream in my everyday dishes, my trick is to use a tablespoon of plain yogurt. Alternatively, grind 2 or 3 cubes of paneer while blending the spinach mixture.

Enjoy this healthy dish with your family and your kids are bound to love it like my one year old. Serve it with any Indian flatbread like naan, roti or chapati.

INGREDIENTS

200 grams paneer or Indian cottage cheese, cut in 1/2 inch cubes
1 tablespoon olive oil
1 small onion, sliced
1/2 tablespoon ginger, finely chopped
5-6 garlic cloves, finely chopped
1 tomato, chopped
1 teaspoon coriander powder
1/2 teaspoon red chilli powder
1/2 teaspoon turmeric powder
1/2 teaspoon salt or as needed
1 tablespoon plain or greek yogurt
2 cups blanched spinach
1 teaspoon garam masala powder

INSTRUCTIONS

  • Soak paneer in warm water
  • In a deep wide pan, heat olive oil on medium heat. Add onion, ginger, and garlic and saute until onions have turned translucent. This step could take about 5 minutes.
  • Add tomatoes, salt and spices, turmeric, chilli and coriander powder. Saute until tomatoes have moistened.
  • Add the blanched spinach and saute for a minute more.
  • Let the mixture cool for a while and then pulse it a few times in blender or use an immersion blender to create a coarse puree. Add 2-3 tablespoon of water only if needed.
  • Once pureed, add yogurt and cook on medium heat uncovered till you see oil on the edges of gravy.
  • Add 1/4 cup of water or more as necessary and simmer for 2-3 minutes.
  • Add garam masala powder and paneer cubes and mix well. Cook for 3-4 minutes and serve with naan or roti or rice.

quick and easy paneer recipes

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Sauteed Cabbage sabzi with Peas Recipe

Cabbage sautéed with green peas and turmeric is a quick side dish made in less than 15 minutes!

sauteed cabbage

Give my mom a cabbage, and she will boil it. And, it is the odor that remains in my memory. Anytime, I prefer to eat it raw or this cabbage sabzi recipe. It is a simple stir fry with Indian seasoning ingredients like the mustard seeds, cumin seeds and chana dal for the nutty crunch. I simply pair it with roti or fry it with steamed rice.

There are various types of cabbage in the grocery store, and the green cabbage is the most popular and easily available. Cabbage is a cruciferous vegetable and is known for protecting our bodies against cancer. It purifies blood and removes toxins, which is why it is often used as a detoxifier.

For this cabbage sabzi recipe, I like to slice it into thin strips. It gives the appearance of noodles and looks appetizing. The best part about this dish is that there is no onion/ginger/garlic which makes cooking super easy.

cabbage sabzi

INGREDIENTS

1 tablespoon olive oil
1/2 teaspoon black mustard seeds
1/2 teaspoon cumin seeds
1 tablespoon chana dal or bengal gram dal
2-3 red dried chillies or 1 teaspoon red chilli flakes
1/4 teaspoon turmeric powder
2 cups cabbage, thinly sliced
1/2 cup frozen green peas
1/2 teaspoon salt or as needed

INSTRUCTIONS

  • In a wide skillet, heat oil on a medium flame.
  • Add the mustard seeds, cumin seeds and chana dal and saute for a minute until the seeds crackle and the chana dal is lightly browned but not burnt.
  • Now, add the broken red chillies or chilli flakes along with turmeric powder and give a quick saute. Immediately, add the cabbage and green peas and coat the cabbage well with the tempered oil.
  • Saute every few seconds for the next 5-7 minutes until the cabbage is cooked through and has slight crunch.
  • Serve it as a side with roti or rice dish.

stir fry Cabbage

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Paneer Jalfrezi

Paneer, is an Indian unsalted cheese which is very commonly used in the north Indian recipes. It is the most popular choice for vegetarians in restaurants and weddings. It is made by curdling heated milk with lemon juice or vinegar which is then strained over a muslin cloth.

I like to buy frozen paneer from Indian grocery store which makes cooking up a dish very easy. I thaw it in hot water on the counter while I am prepping the other ingredients in the dish. It also helps in keeping the paneer soft and tender.

Paneer jalfrezi is an easy stir fry recipe which is usually served with roti or chapati. This onions and bell peppers give a subtle sweet taste to the dish. I like to cut the ingredients lengthwise. It appears good on plate and keeps the dish looking interesting. The leftovers, if any, make for a good sandwich as well.

INGREDIENTS

oil, 1 tablespoon
garlic, sliced, 3-4 big cloves
onions, sliced, 1 medium
bell peppers or capsicum, sliced lengthwise, 1 big
coriander powder, 1 tablespoon
turmeric powder, 1/2 teaspoon
red chilli powder, 1 teaspoon
salt, 1/2-1 teaspoon
cilantro, finely chopped, 5-6 sprigs
paneer or Indian cottage cheese, sliced lengthwise, a block of 2 x 2 inches
ginger, cut into matchsticks, 5-6 sticks

INSTRUCTIONS

  • Heat oil in a pan in medium-low and add the sliced garlic. Saute for a minute and add the onions. Fry the onions until they have slightly browned. This step could take around 8 minutes.
  • Add the bell peppers and saute for 2 minutes.
  • Next, add the spices – coriander powder, turmeric powder and chilli powder. Also, add salt and half of cilantro. Mix and saute for a few seconds.
  • Now, add the cottage cheese and ginger. Mix well and cover the pan with lid. Taste and adjust the salt if needed. Cook for 2 – 3 minutes.
  • Serve the dish as a side with roti, chapati or savory crackers.
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Okra fry

Okra fry is a simple recipe made with just a few spices alone. It does not require any masala that needs to be ground or any vegetable that has to be chopped. Just a few spices stuffed into okra and shallow fried until crispy.

I like to use store bought spice powder like chicken or meat masala along with chaat powder which gives it a tangy taste. These spices can easily be substituted with simple coriander and cumin powder or garam masala powder as well. Each give a different flavor but the star ingredient is the okra which blends well with every spice. If you are using store bought spice powders, go slow on the salt as these spices already have lot of salt.

I usually pair this with roti and dal or yogurt. I also like to make a simple lemony onion salad which goes very well with the entire dish.

INGREDIENTS

okra,12 oz
chaat masala, 1 teaspoon
(or
dry mango powder, 1/2 teaspoon)
chicken or meat masala, any store brand, 2 tablespoon
(or
coriander powder, 1 tablespoon
cumin powder, 1/2 tablespoon
red chilli powder, 1/2 teaspoon)
salt, as per taste
oil, 3-4 tablespoon

INSTRUCTIONS

  • Rinse and thoroughly dry the okra with kitchen towels.
  • Cut the ends and slit lengthwise without cutting it into halves. Set aside.
  • Mix chicken masala with chaat masala powder. Check for the seasoning and add salt only if needed.
  • Fill this spice powder mix into each okra without breaking it apart.
  • Heat a flat pan on medium-high heat and add 2 tablespoon of oil to coat the pan.
  • Reduce the heat to medium and shallow fry the okra on the pan. Keep drizzling the oil as and when needed to allow the skin to crisp up a little.
  • Serve it as a side with any meal or as an appetizer with salad.

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