Okra in Special Masala

--aka Bendakaya Miriyalu Vepudu/Vendakkai Milagu Poriyal/Bhindi Kala Mirch Masala--
And we did it!!! Cheers to Indians all over the world. Oh!! what a win it was!!! From a losing state at one point to a stylish unbeaten finish showing the world that we are champions and proving that dedication and determination along with God's will can always give us success with dignity. India, you earned and deserved this Victory. Yes it was not an ordinary win as it comes with a morale "No matter how tough the situation is, though you may have to face a storm, "Never give up", keep trying till you reach your goal" As NDTV says we will be celebrating this happiness not a week or a month but may be for the whole year and perhaps be talking about it till the next world cup. LOL!!!
Well! though we may not want our world cup fever to fade, IPL is round the corner to take us cricket fans to a next swing.

Coming to the recipe today, inspired by my cousin in US who suggested me to blog veg recipes for the Lenten days, I'm going vegan for this month. And my very first one is this Special Masala Okra.For those of us who subscribe or stream Sun TV Tamil, must be regular viewers of Guinness record holder Chef Jacob's "Aha Enna Rusi" program, which airs Saturday afternoons. This recipe is a courtesy from their local kitchen segment. They actually called it Okra Pepper Masala Fry.

Different spices like, garlic, red chillies, black pepper, coriander along with channa dhal are ground coarse to make a special masala for this green veggie packed with nutrients. Then it is add to the tempered okra and cooked till done.
Special masala : Grind the following into a smooth powder
1 Tbsp Channa dhal
1 Tbsp - Coriander seeds
1 Tbsp - black pepper seeds/powder
4-5 Red chillies
4-5 Garlic cloves

Others :
1 Tbsp - Gingely/Sesame/Vegetable Oil
1 Lb - Okra/Ladies Finger, Mustard seeds
1/2 Tsp - Turmeric powder
Procedure :
Wash okra and pat them dry with a towel.
Remove ends and cut into one and a quarter inch pieces.
Keep aside.
Heat oil in a kadai/wok/pan and allow oil, mustard seeds to splutter.
Now add cut okra, fry a little.
Add turmeric powder and mix.
Now add salt and the special masala and fry till okra is cooked but still crunchy.
Enjoy with hot rice and sambar or roti.

Pepper Chicken Masala

Had a super hectic week so far. Husband was gone to a week's seminar. Imagine my plight with the three boys. Some how survived the week and want to publish this post before the week is gone.

In the few years lived in Chennai, I tasted this preparation of curry masala originally with mutton and then quickly enqiured the main ingredients that go into making of this dish and adopted the same with chicken which I preferred.

Chicken is simmered in exotic spice blend gravy of black peppers, green chillies ginger-garlic, cumin and finished with cream or yogurt.

Not to mention good effect of this masala when we are suffering with cold.

Ingredients :
2 lb - Chicken Skinless
1 Tbsp - Oil
4 Cinnamon Sticks broken
5 Cardamom
6 Cloves
2 Big Size Onions, sliced
1/2 cup half and half or smoothened sour cream or yogurt
Salt to taste
Coriander to garnish

For the pepper masala grind :
5 Green chillies
2 inch Ginger piece
5 Garlic pods
2 Tsp black whole pepper.
2 Tbsp cumin seeds
Enough water to make a paste

Method :
In a wide pot/pan heat oil.
Add the whole spices and allow them to brown a little
Now add onion, cook till onions are translucent.
When the onions are frying, make the pepper masala paste and keep aside
Once the onions are cooked add pepper masala paste and keep mixing so that it doesn't stick to edges.
Now add the cleaned, cut chicken pieces and salt.
Mix well to coat the chicken pieces with all the masala
Cover and simmer for 5 - 8 minutes or till all the juices from the chicken are secreted, stirring occasionally.
Once the chicken is almost done for a creamy texture, add cream or yogurt and mix.
At the end add coriander and remove from heat.
Serve with plain rice and Rasam.
This masala also serves as a good side dish for fish or lamb biriyani or pulav or coconut rice.

Chicken Curry with Black Pepper

Miriyalapodi Chicken / Milagu Chicken

Chicken is so versatile that we can hardly run out of different ways to cook it. I have around 10 varieties of chicken curry recipes sitting in my drafts, waiting their turn to be published.

This recipe, chicken curry in black pepper is one of my favorite chicken curry dish. My grand mother being the chef behind this simple yet tasty chicken curry. No matter how many times I try I still can't catch up with the taste of my Grand Mother's Black Pepper Chicken. Perhaps there is some invisible ingredient that use to give this delicious taste that I can't explain only experience.

Some how this chicken curry was made only for special occasions in my home. Well this was a must for Christmas...And I use to wait eagerly for that special Christmas lunch when this pepper chicken was one of the delicacies among many.

I really love the aroma of this dish, cause it bring all those memories afresh. And I miss my Grand Mother all the more. Cause all my cooking is inspired by her's. Simple yet Tasty.

Ingredients :
2 lb - Chicken Skinless
1 Tbsp - Oil
Whole Spices:
4 Cinnamon Sticks broken
5 Cardamom
6 Cloves
Others
2 Big Size Onions, sliced
2 Green chillies
2 Tbsp Ginger Garlic paste
1 whole Tomato, cut into small cubes.
2 Tbsp Coarsely crushed black whole pepper.
Salt to taste
Coriander to garnish

Method :
In a wide pot/pan heat oil.
Add the whole spices and allow them to brown a little
Now add Onion, green chillies and cook till onions are translucent.
Once the onions are cookedn add ginger garlic paste and keep mixing so that it doesn't stick to edges.
Add Tomatoes, and cook them well.
Now add the cleaned, cut chicken pieces and salt.
If desired add 1/2 tsp of garam masala powder
Mix well to coat the chicken pieces with all the spice masala
Cover and simmer for 5 - 8 minutes or till all the juices from the chicken are secreted, stirring occasionally.
Now add the crushed pepper powder to the chicken curry and cook till the chicken is fully done.
Sprinkle some water if it is too dry while the chicken is cooking.
Once the chicken is cooked and leaves oils add coriander and remove from heat.

Serve with plain rice and Parupu Rasam.