Chettinad Pepper Chicken

Chettinad Pepper Chicken

Ingredients:

1 Chicken : ½ kg
2 Oil : 5 tspn
3 Garam masala (whole) : 2 spoon
4 Urud dal : 2 spoon
5 Curry leaf : 10-15 leaves
6 Onion : 1 cup - finely chopped
7 Tomato : 1 cup - finely chopped
8 Jeera : 1 tspn
9 Fennel seed : 1 tspn (perum jeerakam)
10 Red chilly (whole) : 4-5
11 Coriander powder : 3 tspn
12 Pepper : 1 tspn
13 Ginger : 1 tspn finely chopped
14 Garlic : 1 tspn finely chopped
15 Turmeric powder : ½ tspn
16 Grinded masala (grind ingredients from 8-15 to make a thick paste)
17 Salt

Preparation:
· Heat oil in a pan and add all the garam masalas (whole) one after the other
· Put urud dal, curry leaves and fry them for a minute.
· Roast onion till they are light brown.
· Add tomato, stir it for a minute then add the grinded paste. Now add the chicken, mix well and pour a cup of water. Close the pan with a lid to cook in medium flame until the chicken is cooked well.
· Garnish with a tomato and curry leaf and serve

This chicken curry has lot of gravy and goes well with rice, dosa, aappam, chappathi etc.

Pineapple Pudding

PINEAPPLE PUDDING:

Ingredients:

1. Pineapple slices - 4 slices (crushed to small pieces - can use tinned pineapple)
2. Milk cream - 170 gm
3. Condensed milk - 400 gm
4. Pineapple jelly powder - 150 gm

Preparation:
To make jelly, add pineapple jelly powder in two cups of boiling water and stir it well till it is dissolves completely and then mix it with cold water

· Put pineapple jelly, milk cream, and condensed milk in a mixer and mix it well.
· Pour the half of the above mixture in a tray and add the pineapple pieces (thinly chopped) as middle layer and the balance of the mixture on top
· Keep it in the refrigerator for half an hour and garnish it with cherry .
· Pineapple pudding is ready to serve