Pepper Chicken Gravy

     Long long ago i was a big hatred person of all Non veg items. But after marriage i.e. 9 years back i forced myself to taste the non veg. But now somehow started trying new non veg dishes and today’s recipe is one among them which i looted from my family friend. Now sharing this with you all. Do try and let me know your feedback.

ALL YOU NEED:

Chicken	1/2 kg
Chopped Onion	2 Nos.
Chopped Tomato	1 No.
Coriander Powder	1 spoon
Non veg powder*	1 spoon
Turmeric Powder	Pinch
Coriander Leaf	1 cup
Chilly Powder	2 spoon
Green Chilly	2 Nos.
Cumin Seeds	1/4 spoon
Fennel Seeds	1 spoon
Curry Leaf	5 Nos.
All spices*	Few
Mustard	1 spoon
Garlic	5 Nos.
Ginger	2 inches
Oil	2 spoons
Salt	To Taste

METHOD:
     Heat a spoon of oil in a pan. Add 1 1/2 pepper corns. Grind it to a fine paste along with ginger, garlic and coriander leaf.

     In cooker, heat a spoon of oil, add chopped onions, saute for a while. Add grinded pepper corns mixture, fry until raw smell goes off. Add chopped onion, saute well until oil oozes out. Now add chicken pieces and all the powder one by one. Mix well. Add water and salt. Pressure cook for a while.

     Heat a spoon of oil in a pan. Add fennel seedd, cumin seeds, all spices and pour the pressure cooked items. Let it boil until it becomes semi-gravy. Adjust with salt. As a final touch, add slited green chillies, curry leaves and chopped coriander leaf. Mix well. Serve hot with steamed rice or chapathi.

Note:* I have homemade Non-veg powder separately, if you don't have any such powder, add garam masala powder. All spices is the combination of cloves, cinnamon, cardamon.

Andhra Style Tomato Pappu

     Its been my looooonnnngggg time plan to try Andhra style “Tomato Pappu” but somehow i was keep on postponing. After so many postponing attempt, it was "The Day" to try this lipsmacking tomato pappu. It was a big hit with my family members including the little one. With this note, happily sharing my most favorite simple and delicious “Tomato Pappu”.

ALL YOU NEED:

Toor Dhall	3/4 cup
Chopped Onion	1 No.
Chopped Tomato	2 Nos.
Coriander Leaf	To Garnish
Green Chilly	5 Nos.
Cumin Seeds	1/4 spoon
Curry Leaf	5 Nos.
Mustard	1 spoon
Garlic	3 Nos.
Ghee	5 spoons
Oil	2 spoons
Salt	To Taste

METHOD:
     Pressure cook toor dhall and let it sit for a while. Heat some ghee generously and oil in a pan. Add mustard, cumin seeds, hing, and crushed garlic, give a stir. Now add chopped green chilies. Saute it for a min. Add chopped onion, do sauteing for 2 mins. Now add medium sized well ripe chopped tomato. Saute it until it becomes mushy. Now pour cooked toor dhall, mix well until it coats well with tomato mixture. Add some water and salt. Let it cook for sometime. Once the raw smell goes off, add fresh curry leaf and coriander leaf and give a quick stir and put off the flame by adding a dollop of ghee. Serve hot with steamed rice and Potato fry.

-Sangeetha Nambi

Ragi Semiya Upma

     Its an another add on to my new addiction Millets. Yes, today its going to be our longtime traditional ragi/foxtail millets semiya upma. I should say this is my chilldhood favorite dish which i can gobble anytime both either in sweet or savory form. Today’s post is going to be my first attempt on savory Upma.

ALL YOU NEED:

Ragi Semiya	2 cups
Chopped Onion	1 No.
Chopped Tomato	1/2 No.
Coriander Leaf	To Garnish
Grated Coconut	1/4 cup
Green Chilly	3 Nos.
Curry Leaf	5 Nos.
Bengal Gram	1 spoon
Cumin Seeds	1/4 spoon
Urad Dhall	1 spoon
Salt	To Taste

METHOD:
     Take 2 cups of ragi semiya in a wide bowl. Sprinkle 1/2 cup of water and mix well. Cover it and let it sit for 5 minutes. When time is up, take a wide idly plate, cover the upper portion of the plate by wet cloth. Transfer the ragi semiya on to it. Place the plate into the idly pan and steam it for 10 to 15 minutes.

     Meantime, heat a spoon of oil in a pan, add mustard. When it splutters, add a spoon of both urad dhall and channa dhall. When it turns golden brown, add chopped onion, slited green chilli, curry leaf, saute it by adding pinch of salt. Add chopped tomato, saute it for 5 mins. Now add the steamed semiya, mix well with the mixture. Adjust with salt. As a final touch, add grated coconut and chopped coriander leaf.

Note: You can also add veggies as per your choice. I added only carrots.

- Sangeetha Nambi