PEPPER CHICKEN or POLLO CON PEPERONI

A classic Roman dish, Pollo Con Peperoni(Chicken and pepper) is a simple dish to cook and tastes extremely satisfying. This is my version of this historical dish. A delight for your taste buds. Go ahead , give it a try!

    
 Ingredients: (for 1 kg chicken)

1. Ginger Garlic Paste - 1 tbsp
2. Black Pepper (crushed)- 1 tbsp
3. White Vinegar- 2 tbsp
4. Garlic Cloves - 10-12
5. Red Bell Pepper (Diced) - 1
6. Yellow Bell Pepper (Diced) - 1
7. Green  Bell Pepper (Diced)  - 1
8. Cherry Tomatoes – 10-12
9. Onion (Medium) - 2
10. Spring Onions - 2
11. Chicken - 1 Kilo
12. White Rum – 4 tbsp
13. Salt to taste
14. Olive Oil/Refined Oil – 2 tbsp

Process:

1. Marinate the chicken for 45 min adding salt to taste, crushed black pepper, ginger garlic paste and white vinegar.

2. Heat the oil in a wok/kadhai. Add garlic cloves and let it burn till golden brown.

3. Add chopped onions and sauté for 5 min. 

4. Add red, yellow and green bell pepper to it along with cherry tomatoes. Cook for 5 min.

5. Next, add the marinated chicken.

6. Add 4 tbsp white rum and mix well.

7. Cover with a lid and let it cook till the chicken comes to boil.

8. Once boiled, add chopped spring onions and cook for another 2 min.

9. Serve hot!

CHICKEN SPAGHETTI

A simple spaghetti dish with shredded chicken and lot of vegetables. This is a quick to make recipe. Bon Appétit.

Ingredients:

1. Spaghetti – 400g
2. Black Pepper (crushed)- 1 tbsp
3. White Vinegar- 1 tbsp
4. Soya Sauce - 1tbsp
5. Red Bell Pepper (Sliced) - 1/2
6. Yellow Bell Pepper (Sliced) - 1/2
7. Green  Bell Pepper (S)  - 1/2
8. Cherry Tomatoes - 10-12
9. Onion (Medium) - 2
10. Spring Onions - 2
11. Chicken (Shredded) - 100g
12. Salt to taste
13. Oil – 2 tbsp

Process:

1. Boil the spaghetti in 3 litres of water.

2. Once boiled, drain the water and keep the spaghetti aside. Add little oil to it to prevent sticking.

3. Now, shred 100g boiled chicken and keep it aside.

4. Heat oil in a wok/kadhai. Add freshly crushed black pepper.

5. Next we add thinly sliced onions, red bell pepper, yellow bell pepper and green bell pepper. Also, add salt to taste. Sauté for 4-5 min.

6. Add soya sauce and stir for 2 min.

7. Now we add chopped cherry tomatoes and chicken and cook for another 3-4 min.

8. Add the boiled spaghetti and mix it well.

9. Add chopped spring onions and cook for 2 more minutes.

10. Serve Hot!

COCONUT BHINDI MASALA

There are various ways of preparing Bhindi (lady’s finger) and many people loves Bhindi. Here is something delicious with bhindi and coconut.

Ingredients: 

1. Bhindi (lady’s finger) - 300g 
2. Dried coconut / freshly grated coconut / or coconut powder
3. Cumin seeds - 1 tsp
4. Lemon juice - half lemon
5. Turmeric powder - 1/2 tsp
6. Red chili powder (or to taste) - 1/2 tsp
7. Salt  to taste
8. Chopped  coriander for garnish (optional)
9. Crushed black pepper - 1/2 tsp
10. Red Chilli  - 1
11. Oil - to fry

Process: 

1. Cut the edges off the Bhindi on both ends, now cut them into 2 halves vertically.In a bowl mix bhindi with salt, turmeric powder, red chili powder and crushed black pepper.

2. In a small bowl, mix the dried coconut, 1 tbsp of water, and 1 tbsp of lemon juice. Set aside.

3. Heat the oil and add red chili and cumin seeds, add bhindi and fry for 8-9 mins.

4. When the bhindi is cooked and turned into brown, add the coconut mixture and turn off heat.

5. Add coriander leaves (optional) and grated coconut for garnishing. 

6. Serve with steamed rice and Dal.

CHILLY SOYABEAN

Chilly soyabean is a vegetarian recipe. It is a brilliant substitute for Chilly Chicken. This recipe is made of soyabean chunks and cooked with few masalas and different sauces. I have tried this recipe getting inspired by a friend of mine who said I can follow the same process as for Chilly Paneer. So I just tried it and it really turned into YUMMY.

Ingredients: 

(Preparation for 4 person)

1. Soyabean nuggets – 2 cup
2. Onion - 2 finely chopped
3. Onion (crushed) - 2 tbsp
4. Ginger garlic paste - 2 tsp
5. Capsicum - 1 (chopped)
6. Cherry Tomato – 9-10 (halved) 
7. Soya sauce - 2 tsp
8. Chilli sauce - 2 tsp
9. Tomato sauce - 2 tsp
10. Green chilies - 4-5 
11. Salt 1 tsp
12. Refined oil 5 tsp

Process: 

1. Boil the soyabean nuggets for 10 min. Squeeze out the excess water and keep it separate. Then marinate it with onion paste, 1 tsp of ginger- garlic paste, 1 tsp of soya sauce, tomato sauce and chilli sauce for 1 hour.

2. Heat oil in a kadhai and fry the marinated soya chunks for 2 mins and take it out in a plate.

3. Add chopped onions, capsicum, cherry tomato and chilly in the remaining oil and fry till they turn light brown. Then add the ginger garlic paste, sauté for 2-3 mins.

4.Then add the soya chunks, remaining sauce and salt. Mix well and put a lid on.

5. Cook on low flame for 10 min. Garnish with green chillies and serve hot. Goes well with Chapati / Paratha.

CREAM CHICKEN

Cream Chicken is very rich in taste and you can serve it to your guests with chapati or steamed rice. This mouth watering chicken dish is really easy to cook with less effort and time.

Ingredients: (for 1 kg chicken)

1. Bayleaf (Tej Patta) : 1
2. Cardamom & Cinnamon (Elaichi and Dalchini) - crushed
3. Peanut (crushed) : ½ cup
4. Fresh Cream : ½ cup
5. Milk : 1 cup
6. Green Chilies: 3-4
7. Onion : 3-4 
8. Tomato : 3 
9. Ginger-Garlic Paste :  2 tsp
10. Chicken : 1 kg
11. Cashew nut & Raisin (Kaju-Kishmish) : ½ cup
12. Turmeric powder : 1 tsp
13. Coriander leaves : for garnishing (optional)

Process:

1. Marinate chicken for 15-20 min adding salt, turmeric powder, onion-tomato-ginger-garlic paste.
2. Heat oil in a wok/kadhai. Put Bay-leaf, crushed garam masala (Eliachi-Dalchini) and Green chilies. Add crushed peanuts and stir for 2 more mins. When it starts spreading good aroma, add the marinated chicken and stir continuously for some time.
3. Once the chicken is half cooked, add the milk, kaju-kishmish and cover it with a lid until the chicken is boiled completely. Add 3/4^th cup cream and stir properly to get a nice color.
4. Put the curry in a serving dish and add the 1 tbsp cream and coriander leaves.

   5. Serve hot with steamed rice or chapati.

SORSE RUI / ROHU FISH IN MUSTARD PASTE

Sorse Rui (Rohu Fish cooked in mustard paste) is a traditional Bengali dish. It is easy to cook and is usually prepared with Hilsa fish. However, I have used  Rohu fish (Rui maach) for this dish. Happy Cooking!

Ingredients:

1. Rohu Fish - 9-10
2. Bay leaf (Tej Patta) -1
3. Kalounji (Kalo jeera/black cumin) - 1/4 tsp
4. Green Chilies - 3-4
5. Onion - 2 finely chopped
6. Turmeric powder - 1 tsp
7. Mustard seeds (paste) - 1/2 cup

8. Coriander leaves (optional)
9. Salt to taste

Process:

1. Add salt and turmeric powder to the fish. Heat oil in a frying pan and fry the fish pieces until golden brown.

2. Put 2 tbsp oil in the kadhai and add bay leaf, kalounji and green chilies. Add chopped onions, turmeric powder and salt. Stir them till the onions turn brown. Add mustard  paste with a very little water (less than 1/2 cup).

3. When it starts boiling, add the fried fish pieces.

4. Cover with a lid and let it cook for 4-5 min in medium heat.

5. When it’s ready, garnish with coriander leaves and green chili slices. Serve hot with plain rice. Enjoy!

EGG REZALA

Eggs are frequently used in cooking as it is simple to prepare and easily available. They are typically prepared for breakfast, lunch or dinner as omelette, scrambled, boiled and curry dishes. Here is an interesting recipe which is different from normal curry dishes, easy to cook and tastes great.

Ingredients: 

(Preparation for 4 person)

1. Eggs (boiled) - 8
2. Onion (chopped) - 1 
3. Onion (paste) - 1 cup
4. Ginger garlic paste - 2 tbsp
5. Tomato (paste) - Half cup
6. Dry Red Chilly - 2 
7. Cardamom & Cinnamon - Crushed 
8. Black Salt (Crushed) - 1 tbsp
9. Curd - 150g
10. Raisins - 9-10
11. Salt to taste
12. Sugar - 1 tsp
13. Bayleaf (Tej Patta) - 2
14. Turmeric powder - 1 tsp
15. Coriander leaves - For garnishing (optional)
16. Refined oil - 5 tbsp

Process: 

1. Heat oil in a frying pan and put the red chillis to fry. Once done, chop them and keep aside for garnishing.

2. In the remaining oil, fry the boiled eggs adding a pinch of turmeric powder. When they eggs turns into golden yellow, remove from flame.

3. Add bayleaf, crushed black salt, chopped onion, a pinch of turmeric powder, crushed Cardamom & Cinnamon (Elaichi and Dalchini)  and stir well for 2 mins, then add onion-tomato-ginger-garlic paste and sauté for few minutes.

4. When the masala is cooked, add curd, sugar, raisins and salt to taste.

5. Add two cups of hot water and mix well and cover with a lid with low flame for 5-8 mins.

6. Add boiled and fried eggs and cook for 2 more mins.

7. When ready, put the eggs in a flat serving dish or a bowl, you can cut them in halves too. Pour the gravy in the dish and garnish with coriander leaves and crushed / chopped and fried red chilies. Serve hot with rice or roti!