So a friend of ours is down sick with a cold and bad throat. We were headed towards his house to visit the #RBTGP and therefore decided to drop in on him and give him some rasam. For dinner, we added the pepper chicken to have a classic South Indian Combo : Rasam and Pepper Chicken served with rice. I once again remembered Sushila, albeit she used to serve Rasam with Mutton Chops.
I've come to realize that I use the terms heavenly food, comfort food for the stuff that is similar to what I have eaten as a kid. No matter how the day, a good bowl of comfort food, and all seems okay. May be it reminds one of the good ol' days. This is one of those meals.
For the rasam :
Cooking time : 15 minutes
Preparation time : 5 minutes
Ingredients (Serves 4) :
How I made it:
For the pepper chicken :
Cooking time : 30 minutes
Preparation time : 10 minutes
Ingredients (Serves 4) :
How I made it :
I've come to realize that I use the terms heavenly food, comfort food for the stuff that is similar to what I have eaten as a kid. No matter how the day, a good bowl of comfort food, and all seems okay. May be it reminds one of the good ol' days. This is one of those meals.
For the rasam :
Cooking time : 15 minutes
Preparation time : 5 minutes
Ingredients (Serves 4) :
- Tomato - 1 large quartered
- Garlic - 2 pods crushed
- Tamarind paste - 1 tsp
- Water - 2 cups
- Pepper powder - 1 tbsp
- Jeera/Cumin powder - 1tsp
- Oil/Ghee(preferred) - 1 tbsp
- Mustard seeds - 1 tsp
- Jeera/Cumin seeds - 1 tsp
- Curry leaves - 1 sprig
- Salt to taste
How I made it:
- In a pressure cooker, heat up one cup of water.
- Add the tomato quartered. Cook on high till one whistle and turn of heat.
- While the pressure releases from the cooker, heat 1 tbsp ghee in another pan.
- Add the mustard seeds and wait till they stop spluttering.
- Add the jeera, crushed garlic and curry leaves.
- When the garlic starts to brown at the edges, add the tamarind paste mixed with 1 cup of water.
- Mash the tomato in the water that it was boiled in and add it to the pan.
- Add the pepper powder, jeera powder and adjust the salt.
- Turn off heat once it comes to a boil.
- Garnish with coriander leaves and serve hot with rice or drink as a soup.
For the pepper chicken :
Cooking time : 30 minutes
Preparation time : 10 minutes
Ingredients (Serves 4) :
- Chicken - 500g
- Small/Pickling onion - 4
- Red onion - 1 small
- Garlic - 8 cloves
- Ginger - 2 inch piece
- Oil - 2 tbsp
- Pepper powder - 4 tbsp
- Salt to taste
- Red chilli powder - 1 tsp
- Coriander powder - 1 tsp
- Cumin powder - 1/2 tsp
- Turmeric powder - 1/2 tsp
- Water - 3/4 cup
- Curry leaves - 1 sprig
How I made it :
- Wash and marinate the chicken in salt, turmeric powder and 2 tbsp pepper.
- Grind the small onions, ginger, garlic, red chilli powder, coriander powder, cumin powder and 2 tbsp pepper powder to a paste with as little water as possible.
- Heat 2 tbsp of oil in a wide pan.
- Add the sliced red onions alongwith curry leaves and fry till light golden brown.
- Add the paste and fry until it stops sticking to the botton - usually 7-8 minutes on low to medium heat.
- Add the marinated chicken and fry till half cooked.
- Add water.
- Adjust the salt.
- Cover and cook till completely cooked.
- If water remains, cover uncooked till water dries completely. We were too impatient to wait till the water dried and took it off heat in a semi gravy consistency.
- Garnish with chopped coriander and serve hot with rice and rasam.
No comments:
Post a Comment
Thank you for visiting my blog. I do hope that you do like the content and recipes. Do let me know what you think. If you've tried out a recipe from here, I'm dying to hear how it turned out. Do come back.