PEPPER CHICKEN CURRY
 Today I have prepared pepper chicken curry
 I have prepared it in a different way
It's a very light curry we can use it in   every dishes..

Step 1:  marinate the chicken with pepper powder, turmeric powder,lemon juice and salt.

Step 2:  cut one or two onions , 3or 4 green chilles ,ginger garlic paste and  curry leaves

Step 3:  Heat the pan . Pour the oil to the heated pan (you can use  either  sunflower oil or coconut oil   for the preparation)  . After that put  the curry leaves ,cutted pieces of onion ,green chilles  to that heated oil and saute it well. Then put the ginger garlic paste to it and again saute it well .Add some garam masala to it and saute well.

Step 4: when the onion has cooked well then add the marinate chicken to it and saute it well  and add some water required  to it .And cook  the chicken for 10 to 15 mins . Frequently we have to check the level of gravy and saute well  it frequently .

Step 5:  When the chicken has  cooked well we can  add some coriander leaves or pudina leaves to it .

SERVE IT HOT..... 😙😙😙

Kozhikode Chicken Biriyani

Serves - 4

Time - 1 Hour to prepare

INGREDIENTS

For the Marinade:

1/2 kg chicken

1/2 cup yoghurt

25 gm coriander leaves

25 gm mint leaves

10 gm curry leaves

1/2 tsp cumin seeds

1 tsp coriander seeds

1/2 tsp aniseed powder

25 gm chopped green chillies

20 gm garlic

2 tsp chopped ginger

1/2 tsp turmeric powder

1 tsp lime juice

1 tsp poppy seed paste


Main Preparation:

1 Tbsp clarified butter

5-6 cinnamon pieces

1 bay leaf

4-5 cardamom seeds

4-5 curry leaves

4-5 cloves

1 chopped onion

250 gm broken rice

1/2 litre water


For the Biryani Masala:

2 Tbsp clarified butter

5-6 cinnamon pieces

1 bay leaf

4-5 cloves

4-5 cardamom seeds

1 nutmeg

100 gm onions

1 medium tomato cut in 4

METHOD

For the Marinade:

Mix yoghurt, coriander leaves, mint leaves, curry leaves, cumin seeds, coriander seeds, aniseed powder, green chillies, garlic, ginger, turmeric powder, lime juice and poppy seed paste and marinate the chicken in it.

Keep aside for 1/2 an hour.


For the Rice:

Heat clarified butter in pan. Add cinnamon, 1 bay leaf, cardamom seeds, curry leaves and cloves. Add onions and saute till they turn translucent.

Add washed and cleaned rice. Cook till rice turns translucent.

Add water. When water comes to a boil, turn flame to low and cover pan.

Cook on low flame for at least 15 minutes. The rice is done.


For the Biryani Masala:

Heat clarified butter in pan and add cinnamon, 1 bay leaf, cardamom seeds, nutmeg and cloves.

Add onions and saute till brown. Add tomatoes. Add marinated chicken.

Cover pan and cook for at least 5 minutes on a medium flame. Remove cover and cook on low flame for another 10 minutes to allow gravy to thicken.

Layer the serving bowl with alternating layers of rice and the chicken masala.

Garnish the top with a boiled egg cut in four pieces, roasted cashews and raisins.

Sea food pasta

Macaroni- 1 pack
Carrot      - 2
Green Beans       - 100 gm
Onion       -   2
Ginger garlic paste - 3 teaspoon
Crushed  green chilli -2 teaspoon
Squid  or Prawns- 250/300gms
Cinnamon- 1 /2 sticks
Cloves -4/5
Pepper- 3/4
Soya sauce-1 table spoon
Tomato sauce-  1 table spoon.

Salt -as required. 

METHOD OF MAKING :-
First boil the Marconi by putting some salt in it . When it cooked ,wash the cooked Marconi in cold water  to remove it's  sticky  surface. 
Hear the pan add some onion which has been cut in to medium square  shapes. Add some ginger garlic paste and then   add chilli  paste, along with it add cinnamon, cloves and pepper in it . After that add the grated  carrots and grated green beans ,after that add soya  sauce and tomato sauce to it  .sort it very well and put some salt in it.When it sort well add squid or prawns in it cooked it up to 10 to 15 mins. After cooking it well  add the cooked macaroni and again cooked it for 5 mins .

                                CHICKEN SHAWARMA       

                             labanesee  chicken shawarma

                                            1/2 cup - malt vinegar

                                            1/4 cup - plain yoghurt

                                            1 tablespoon- vegetable oil

                                             salt and pepper

                                                            1tablespoon- mixed spice

                                                            1/4 teaspoon-freashly grounded cardamom

                                                            8- skinless boneless chicken

                                                            1/2 cup - tahini

                                                            1/4 plain -yoghurt

                                                            1/2 teaspoon- mixed garliic 
                                                               2tablespoon- lemon juice                                                        2tablespoon

- lemon juice

                                                            1tablespoon-olive oil

                                                            1tablespoon- chopped freshly parsley

                                                             salt and pepper

                                                              

                                                           

                                                           A medium tomatoes thinly sliced

                                                           1/2sliced -onion

                                                           4 cups- shredded lettuce

                                                           8 pita - bread rounds 

                                                                                      

                                                                                              

In a bowl , mix together the malt vinegar  , yoghurt, vegetable oil , mixed spices, cardamom, salt and pepper . Place the chicken thighs in to the mixture and turn to coat cover and marinate in the refrigerator for at least 4 hours or overnight 

                                                                                                                                                                                   

Pre-heat  oven  to 35o degrees F ( 175 degrees C) . In a small bowl  mix together the tahini  1/4 cup  yoghurt , garlic, lemon juice, olive oil and parsley .Season with salt and pepper, taste and adjust flavours if desired , cover and refrigerate

                                                                                                                                                                                            

Cover the chicken and bake in the marinate for 30 minutes  turning once uncover and cook for an additional 5 to 10 minutes or until chicken is browned and cooked through.  Remove from the dish and cut into  slices

                                                                                                                                                                                                                        

Placed the sliced chicken , tomato, onion , and lettuce on to the pita breads , roll up and top with tahini sauce                                                                                                           

                              

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