Chettinad Pepper Chicken

Ingredients

5tbsp oil

For the Spice Paste:
1½tbsp cumin seeds
8-10 dried hot red chillies, broken into halves
3 tbsp. coriander seeds
1½ tsp. fennel seeds
1½ tsp black peppercorns
1½ tsp white poppy seeds
5 garlic cloves, peeled and roughly chopped
4cm/1½in piece of fresh ginger, peeled and roughly chopped
½ tsp ground turmeric
1½-2tsp salt

You also need:
3 bay leaves
5 cardamom pods
2.5cm/1in cinnamon stick, broken
1 tsp fennel seeds
3 cloves
1½ tsp urad dal
15-20 fresh curry leaves, if available
2 medium-sized onions (175g/6oz), peeled and finely chopped
1 large tomato, chopped
one 1kg/2¼lb chicken, skinned and cut into smallish serving pieces (breast halves into 3 and legs into drumsticks and thighs)

Method

1. Makes the spice paste: In a small frying pan, heat 1 tbsp of the oil over a medium-high heat. When hot add the cumin seeds, chillies, coriander seeds, fennel seeds, black peppercorns and poppy seeds. Stir and fry briefly until lightly roasted. Now put these into a clean coffee grinder and grind to a powder. Empty into the container of an electric blender. Put the garlic, ginger, turmeric and salt into the blender as well, along with 6-8tbsp water. Process until you have a fine paste, pushing down with a rubber spatula if needed. Set aside.
2. Heat the remaining 4tbsp oil in a large saucepan over a medium-high heat. When hot, add the bay leaves, cardamom pods, cinnamon, fennel seeds, cloves and urad dal. Stir and fry briefly until the urad dal turns red, then add the curry leaves if using. Stir once or twice and add the onions. Fry the onions until they are soft and just lightly coloured. Now add the spice paste. Continue to stir and fry for about 4-6 minutes, adding a little water to prevent sticking. Add the tomato. Stir and fry for a further 3-4 minutes.
3. Add the chicken pieces to the onion and spice mixture. Stir until they are well coated, then add 600ml/1pt/2½ cups water, just enough to cover. Bring to the boil. Turn the heat to low, cover and simmer until the chicken is almost cooked, about 20-25 minutes.
4. Using a slotted spoon, remove the chicken pieces. Turn the heat up to medium-high, and reduce the sauce until very thick. This should take about 6-8 minutes. Replace the chicken, fold gently into the sauce and cook for a further 5 minutes before serving

Hariali Samosa

Cooking Time: 9 mins.
Preparation Time: 5 mins.
Make : 6 samosas.

Ingredients
6 samosa Pattis
2 tablespoons plain flour (maida)
For the filling
1/2 cup green peas, boiled and crushed
1 cup french beans, finely chopped and boiled
1/4 teaspoon ajwain (carom seeds)
2 green chillies, finely chopped
2 teaspoons lemon juice
1 teaspoon sugar
2 tablespoons poha (flaked rice)
1 teaspoon oil
Salt to taste
Other ingredients
Oil for deep frying
For serving
Sweet chutney

Method
1. Heat the oil in a pan and add the ajwain, green peas, french beans and green chillies and sauté for 2 to 3 minutes.
2. Add the lemon juice, sugar, poha and salt. Mix well and keep aside.
3. Mix a thick paste using the plain flour and water. Keep aside.
4. Fold each samosa Patti into a cone (as shown in the diagram below) and stuff with the filling.
5. Seal the edges using the flour paste.
6. Repeat with the remaining Pattis and filling.
7. Deep-fry the samosas in hot oil over a slow flame till golden brown in colour.
8. Drain on absorbent paper.
9. Serve hot with sweet chutney.

Black Masala Kichidi

Ingredients:

1 cup rice (washed & soaked for 1 hour)
1 cup yellow moong dal (washed & soaked for 1 hour)
1 handful green moong dal
1 bayleaf
1 stalk curry leaves
1 tbsp peanuts whole
1/2 tsp each cumin mustard seeds
1 large potato peeled & chopped like french fries
1 large onion sliced lengthwise
2-3 clorettes garlic, crushed
2-3 whole red dry chillies
salt to taste
1/2 tsp garam Masala
2 tsp black masala (maharashtrian style)
1 lemon
1 tbsp chopped coriander
3 tbsp ghee or oil
6-7 cups water

Method

In a large heavy saucepan, heat the oil. Add the peanut stir till very lightly roasted. Add the seeds curry and bay leaves, garlic, chillies (halved), and green dal. Stir for a minute.
Add the onion and potato, rice, dal, corainder and all masalas. Stir for a minute or two. Add water, cover and cooked on low heat till done. Add more water when cooking is required.
Serve hot with kadhi.

Banana Sabzi

Ingredients:

2 firm ripe bananas
1 stalk curry leaves
1 tsp. fresh coriander chopped
1/2 tsp. red chilli powder
1/2 tsp. dhania (coriander seed) powder
3-4 pinches turmeric powder
2 pinches asafoetida
Salt to taste
1 tsp. sugar
1/4 tsp. each cumin & mustard seeds
1 tsp. oil
1/2 cup water

Method:

1. Mix all dry masalas (except asafoetida), and salt in ¼ cup water.
2. Keep aside. Heat oil in a heavy pan.
3. Add seeds, curry leaves, asafoetida, allow to splutter.
4. Add masala paste, stir till oil separates.
5. Add remaining water, bring to a boil.
6. Slice bananas into round slices, add to masala.
7. Add sugar, simmer till all sugar melts.
8. Check taste and make adjustments.
9. Take into serving dish, garnish with coriander.
10. Serve hot with phulkas or naan.

Making time: 10 minutes
Makes: 2 servings
Shelflife: Best `just made'

Apple Sauce

Ingredients:

10 large firm apples
1/2 cup water
1 lemon juice extracted
1/2 tsp. lemon rind finely grated
1/2 cup sugar
3-4 pinches nutmeg finely grated
3-4 pinches cinnamon

Method:

1. Peel, core, dice and apples.
2. Combine apples, water and lemon rind in a large saucepan.
3. Simmer, uncovered for 10 minutes.
4. Mixture should be mushy with few chunks of apples left.
5. Add sugar and allow to melt while simmering on slow.
6. When sugar is melted add cinnamon, nutmeg and lemon juice.
7. Watch closely and stir often to prevent burning.
8. Applesauce should be thick, not watery.
9. Check with plate or other test (refer jams, preserves,)
10. Serve warm or chilled.

Note: Sugar quantity may be increased or decreased depending on the variety of apples used: If apples are very sweet decrease sugar and if sour then increase a little.

Making: 45 minutes
Makes: 6 cups sauce
Shelflife: Room temperature 1 week
Refrigerated: 3 weeks