CHAPATI

      If there is a food taken for granted, then Chapati(Roti) & Rice comes on the top of the list. I have always wondered when and where this food originated, who created them - to be cooked with specific ingredients.  And I would convince myself that it would have travelled through the civilization to take twists and turns to suit the palate, region and taste buds.  But blogging has changed my perception towards food and has proved that my preconceptions about certain dishes were totally wrong.
     Western Countries has a noteworthy bread based Culture in their cuisine that every country has a local bread of their own. Though Asia is recognized as a Rice-based Culture, India has a mixed up culture of Roti(Bread) & Rice.  As Wheat and Rice being two major staple food spread throughout India, we can find a relatively unbiased society in the true sense of eating Roti & Rice. But we Indians are quite reluctant about our own Bread though we can claim our skill and versatility with the never-ending long-list of bread varieties virtually prepared from any kind of Grain/Pulse.
     Among the long list of Rotis, Chapati is considered to be the base of all Rotis & Parathas. No Indian meal is complete without this quintessential flatbread - Chapati that it has travelled to the length and breadth of Indian Sub-continent, and has taken its road throughout the world along with Indian immigrants.  Chapati is an Indian flatbread traditionally prepared with finely milled Whole Wheat Flour. Commonly called as Chapati/Pulka/Roti.  It takes an equally important place in an Indian Palate along with Rice.
     Chapati dough is prepared with Wheat Flour(Aatta), Salt and Water, kneaded into a soft dough with hands, left aside for at least 10 or 15 minutes to an hour for the gluten(the protein that naturally occurs in Wheat Flour) in the dough to develop.  The dough becomes softer and more pliable. Small portions of the dough are pinched off and formed into round balls that are pressed between the two palms to form discs. Then they are dipped into flour and rolled out on a circular rolling board called Chakla using a rolling pin known as Belan into a perfect circle. There are also automatic roti makers available on the market that automate the whole process. Even rolling Chapatis become easy with Chapati pressing machines.
     The rolled-out dough is cooked on a preheated tava/griddle on both sides. Some versions of chapatis, called PULKAS calls for partly cooking them over the griddle, and then putting them directly on a high flame, which makes them fluff- up. Good quality finely milled Whole Wheat Flour, well-kneaded dough, perfectly rolled Chapatis yield soft, fluffy and tasty Chapatis.  Rolling them into perfect rounds is a feat which can be acquired by practice. It is equally one of the easiest yet tricky dishes to prepare in terms of shape and softness.
      Chapati was one dish I learned during my early days of cooking, and I am not sure how I perfected it or maybe I was simply lucky enough to get it right every time I made them.  This is one dish I feel totally foolproof.  And all the more they remain soft even the next day. Chapati was one dish I used to frequent in my lunch box and I used to take a whole batch of Chapatis for my friends almost every day during my College days.
     I have a count of measurement for each and every item I use for cooking, though followed by habit rather than practice, I stick on to the measurements and increase/decrease it according to usage.until I finally figure out what works best for me. And if you ask people who make soft chapatis, they repeat the same method that you have already tried countless times to no avail. If you are one of those who can make soft rotis (chapatis) I would suggest not to read further. This recipe is for 'Beginners only‘.
     I use water at room temperature. I add few teaspoons of Oil while kneading the dough and no drizzling of oil/ghee while cooking them over the griddle, i.e because my husband doesn't like greasy Chapatis. Once, my neighbour, MAMI said we have to leave the dough aside to prove for at least 8-10 minutes, only then the gluten in the flour would develop which can yield you a soft and nutritious Chapati. And the most important factor behind soft Chapatis are adding Flour to water instead of adding Water to Flour.

 

 HOW TO MAKE SOFT CHAPATI

Cuisine - Indian
Course - Main Course
Difficulty - Medium
Serves - 4
Yields - 25 Chapatis
Author - SM

Preparation Time - 5-10 Minutes
Leavening Time - 10-30 Minutes - 1 Hour
Cooking Time - 20 - 30 Minutes

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INGREDIENTS :

Whole Wheat Flour - 3 Cups
Water - 11/2 Cups(Approximately)
Salt - To Taste
Sugar - 3-4 Tspns(Optional)
Oil - 11/2 Tbspn

METHOD :

WHOLE WHEAT FLOUR/ATTA :

     Whole Wheat Flour/Atta flour is probably the most commonly used wheat flour in the Indian cooking. It is a whole wheat flour made from a durum wheat which is a very hard wheat. Durum wheat has a high protein content, high gluten content, high bran content which makes it ideal for making healthy Indian Bread.
     Traditionally Atta is stone ground and is slightly creamy brown colour. It is quite a coarse flour but very tough so you can roll it out very thin. Atta flour is used to make Chapati, Pulka, Roti, Parathas and few other Indian Breads.  Atta Flour is also used to make Gothumai(Wheat Flour) Dosais and Puttus. At home, my MOM always buys large batches of whole Wheat, clean, wash and dry them in sunlight.  Then the whole wheat is finely milled in flour mills.  Finely milled Wheat Flours yield soft Chapatis.

KNEADING THE DOUGH :

METHOD :

• Take 11/2 Cups of Water in Bowl big enough to knead the dough.
• Add a dash of Salt and some Sugar(Optional) to the water.
• Drizzle few teaspoons of Oil over the water.
• Mix the ingredients well.
• Now Add 3 Cups of Wheat Flour to the water and mix.
• Do not knead at this point, just mix until there is no more water is visible.
• At this point, we could feel that the mix is no more sticky.
• Now knead the dough until it turns smoother and softer for at least 8-10 minutes.
• Cover the bowl and let it rest for 30 minutes.

NOTES :

• Add Flour to the Water mix. This method will retain the softness of the Chapatis for a longer time.
• Add a little oil to the wheat flour and mix well.
• You will need approximately 1.5 Cups of Water for 3 Cups of Wheat Flour.
• Amount of water totally depends on the type of Wheat Flour used.  Adjust Accordingly.
• If you need more Water do not add directly to the flour mix.
• Instead, dip your fist into the water and apply to the mix and knead it.
• Longer you knead the dough, it tends to become soft and pliable.  

RESTING THE DOUGH :

     When Flour and Water are mixed to form the dough, two proteins (gliadin and glutenin) in wheat flour form gluten which are long chains of protein. The stretchy consistency of the Flour is developed by mixing, kneading and resting the dough. During these processes, the protein in the wheat becomes elastic and smooth. The starch in the flour holds onto the water to give Structure and Volume.  This also paves a way through to break the gluten chains, alternatively giving a softness to the dough.

METHOD :

• Wrap the well-kneaded dough with a wet kitchen towel/cling film/ plastic wrap or cover the bowl tightly with a lid.
• Leave the dough, aside for at least 8-10 minutes for the gluten in the flour to develop.
• Covering the dough traps moisture, otherwise, it will dry out forming a crust.
• And keep the dough covered all the time.
• If time permits rest the dough for an extra hour in cold weather conditions. 
• Warm weather softens the dough quickly.
• I usually rest the dough for an hour. If short of time, rest it for at least 8-10 mins.
• Resting time tenderizes the dough giving a soft and springy texture.

ROLLING THE DOUGH :   

METHOD :

• Divide the dough into equal portions.
• Roll out each portion into medium sized thin circles.
• Roll them with even thickness.
• Dust the rolling board with dry flour while rolling the dough.
• Can use well powdered Rice Flour to dust the rolling board.  This will yield Soft Chapatis.
• Do not use too much flour while you roll the dough. 
• Chapatis tend to become hard if you use more flour on either side of the dough when rolling them.

COOKING THE CHAPATIS :

• Heat a Tava/Griddle on a high flame.
• When the Tava/Griddle turns hot, lower the flame and gently place the Rolled Chapatis over it.
• Wait for the colour to change slightly and slowly it will start to fluff up.
• Now flip the Chapatis and cook the other side of the Chapatis.
• Make sure that it is cooked through with brown crispy spots.
• Do not cook Chapatis on high flame or allow it to burn.
• Once cooked remove the Chapatis from the Tava/Griddle.
• Place it on a plate or dish lined with a clean kitchen towel.
• Stack up the Chapatis one over the other
• Cover it up with the kitchen towel.
• Just before Serving, smear Oil/Butter/Ghee over the Chapatis.
• Serve Chapatis hot with your choice of Vegetarian/Non-vegetarian Side Dishes.
• Goes well with Raithas too.

NOTES :

• Do not overheat the Tava/Griddle while cooking the Chapatis.
• If adding Oil while cooking Chapatis do not overheat the Tava/Griddle until smoke forms.
• There will be condensation underneath each cooked Chapatis, Kitchen Towels absorbs the moisture and prevents from Chapatis getting soggy.
• Reverse the stack after piling up the Chapatis.
• If serving later, store them in an insulated casserole lined with a kitchen towel to absorb the condensation.

    Boondi is a light snack prepared with Chickpea(Bengal Gram Dhal) Flour & seasonings. If you can perfect the consistency of the batter, then making Boondi is a simple task. Snack it up as such or with a sprinkle of Chaat Masala. Crispy Boondis taste great with a cup of Tea/Coffee. Boondis can also be used to make Boondi Raitha or is one item added into Pani Puri, Bhel Puri, Dahi Papdi etc.,

    Though making Boondis require a bit of practice if you can get the right consistency with the batter, then the job gets much easier & Boondis turn out to be crisp and round. Traditionally a slotted ladle called Boondi Jhara is used for pouring out the batter through which these tiny roundels fall. These Boondhi Jharas have wide slots at the top & it narrows at the bottom, which facilitates a perfect flow of the batter yielding perfectly rounded Boondis. But you can get the job done with a simple slotted spoon too. But the shapes may not be as round and perfect as it comes out when you use a Boondi Jhara. I do not have a Boondi Jhara & I usually make these Boondis with a slotted spoon.

    I make Namkeens like Sev, Aloo Bhujia, Boondi, PapChaat itemsdi, Namak Pare etc., while making Chaat items like Pani Puri & Bhel Puri at home. I make these Namkeens to mix along with the Chaat Items and a few batches for extra snacking. Boondi is a simple savoury snack prepared with just Chickpea(Bengal Gram Dhal) Flour. A quick fix and a light snack. Season it up with Chaat Masala for an extra note of flavour.

    Another snack of the same genre is Kara Boondi which is Boondis South Indian counterpart which is slightly spicy. Kara Boondi is a combination of Chickpea Flour & Rice Flour with spices & seasonings, fried Curry Leaves and Cashews for an extra richness of flavour and taste. Kara Boondhi is also one snack added to South Indian Mixture Recipe along with various other tiny little savouries.  

 

Points to remember before making Boondi Namkeen:

 

• The consistency of the batter plays a significant role in the shape & texture of Boondi.
• Make sure the flour has no lumps.
• Blend the Gram Flour, Turmeric, Salt & Soda-bi-carbonate along with 1/2 a Cup of water.
• Then pour in the remaining 1/4 Cup of water and blend it without any lumps.
• Blending it yields you with a perfect batter, with no lumps.
• 1 Cup of Gram Flour needs 3/4 of Water for the right consistency.
• This measurement is perfect and yields out perfectly shaped Boondis.
• Soda-bi-carbonate also helps to yield perfect round shaped Boondis. But adding it is purely optional.
• Boondi Jhara makes the task easier when it comes to the shape of a Boondi.
• I use a simple slotted spoon for the purpose.  
• If the consistency of the batter is perfect, then slotted ladles also do justice in getting perfectly shaped Boondis.
• Fry boondis on a medium flame until Boondis are well cooked and turn crisp.
• Make sure that Boondis do not turn brown. It should be yellowish.

 

 

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 Cuisine - North Indian

 Recipe Type - Snacks, Namkeen

 Spice Level - Low

 Difficulty - Medium

 Yields - Approx 2-3Cups

 Author - SM

 

 

Preparation Time - 10-15 Minutes

Cooking Time - 20 -30 Minutes

 

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HOW TO MAKE BOONDI - NAMKEEN BOONDI

 

INGREDIENTS:

 

Bengal Gram Dhal Flour (Besan) - 1 Cup

Turmeric Powder - a Pinch 

Salt - To Taste 

Soda-bi-carbonate - 1/2 a pinch(Optional) 

Water - 3/4 Cup

Oil - To Deep Fry. 

 

 

METHOD:

 

 

• Make sure the flour has no lumps.
• Blend the Gram Flour, Turmeric, Salt & Soda-bi-carbonate along with 1/2 a Cup of Water. 
• Then pour in the remaining 1/4 Cup of water and blend it without any lumps.
• Blending it yields you with a perfect batter, with no lumps. 
• Heat oil in a pan, reduce to a medium flame while frying the boondis.
• You will need TWO slotted ladles for the purpose.
• One slotted ladle is to pour the batter through for making Boondi and the other one for draining it.
• Hold one slotted spoon just above the hot oil, pour a ladle full of batter over the slotted spoon and spread it.
• Ensure that the batter flows evenly through the slotted spoon and falls into perfect balls.
• The flour & the water consistency I have given is perfect enough to get perfectly shaped Boondis.

•  *1 Cup of Gram Flour needs 3/4 of Water
  

• Fry the boondis on a low flame, turning them continuously.
• This would ensure even cooking.
• When the sizzling sound stops, drain the Boondis with the other slotted spoon.
• Spread them over Paper towels.
• Repeat the process for the remaining batter.
• Sprinkle some Chaat Masala for an extra note of flavour.
• Boondi serves best as a Tea Time Snack.
• Can also be added into Chaat Items like Pani Puri, Bhel Puri, Dahi Puri etc.,
• Boondi can be used to make Boondi Raitha.

NOTES:

 

• Adding Soda-bi-carbonate is optional. It will add crispiness & also helps to yield perfectly shaped Boondis.
• Deep fry the boondis on a very low flame. Otherwise, the boondis may turn brown.
• Drop the batter into hot oil through the slotted spoon and fry the boondis until the sizzling stops.
• Make sure that Boondis do not turn brown. It should be yellowish.

   

VEGETABLE WHITE KURMA

     What is the secret of a great Kurma? Cooking the best Kurma can be more inviting and can even waft its aroma out of your kitchen into the streets, that neighbours should be able to say "something nice is cooking up in the neighbourhood".  I don't know about my neighbours, but my husband would always say the moment I open the gate when he comes back from his Office "Vasana Thookkala Irukku"(Smells Great), what did you cook? But as my Dad says "Manam Irukku Gunam Irukka?" (Smells Great, is it good enough).  All comprised together good cooking totally comes from perfecting the recipe. A cook should know what to add and when to add and how long it should be sauteed, boiled, cooked etc., with a confidence to improvise and to extract the maximum flavour from the ingredients.
     This Vegetable White Kurma/Vellai Kurma fits perfectly into all criteria - rich, aromatic and does total justice to any dish it is served along with Idiyappam, Appam, Chapathi, Parotta or Pulaos. Tastes great with Idli, Soft White Dosas, Uthappams too. The best about this Vegetable White Kurma is that the smell of the Curry lingers in your palms even after hours.  This recipe is from an old recipe book my Dad gave me and there is the last note below the recipe saying "Warning: Do not prepare this Kurma for your guests, they may stay back at your place forever".
      Vellai Kurma/White Kurma as it is commonly called is a simple recipe, but a rich and flavourful Curry.  Yogurt/Curd and Fresh Cream gives a rich texture and colour to this White Kurma. I personally love this Kurma and it is a great combination for Idiyappam. If any side dish that can beat Idiyappam & Aatukkal Paya/Mutton Paya combo, then it should be this Vegetable White Kurma.
    


Cuisine : South Indian
Recipe Type : Curry, Gravy
Course : Side Dish
Spice Level  : Low - Medium
Difficulty : Medium
Serves : 3- 4
Author : SM

Preparation Time - 20-30 Minutes
Cooking Time - 30-45 Minutes

INGREDIENTS :

Vegetables :

Carrots -1 No.(Medium Sized)
French Beans - 10-12 Nos.
Cauliflower - 1/2 Cup
Green Peas - 1/2 Cup
Potato - 2 Nos.(Small Sized)

Spices :

Fennel Seeds - 1 Tspn
Bay Leaf - 1 No.
Cloves - 3-5 Nos.
Cinnamon (1" Stick) - 2 Nos.
Cardamom - 3 Pods

To Saute :

Onion - 1 No.
Curry Leaves - 2 Sprigs
Green Chillies 5-6 Nos.
Ginger Garlic Paste - 2 Tbspn
Tomato - 1 No.
Coriander Powder - 2 Tspn
Yogurt/Curd - 1 Cup
Fresh Cream - 1/2 Cup
Salt - To Taste
Oil /Ghee - 2 Tbspn

For Coconut Paste :

Coconut -1/2 Cup
Cashew nuts - 10 -12 Nos.
Poppy Seeds(Khus Khus) - 2 Tbspns

To Garnish : 

Coriander Leaves - Few

METHOD :

• Clean, wash and cut Carrots, Beans and Potatoes lengthwise (1" long pieces).
• Clean, Wash and Cut Cauliflowers into florets.
• Peel the Green Peas, wash and keep them aside.
• Soak Poppy Seeds in 1 Tbspn of water for about 10-15 minutes and grind it along with grated Coconut and Cashew nuts to a fine paste.
• Heat Ghee/Oil in a Pan, splutter the ingredients mentioned under "Spices' on a very low flame until fragrant.
• Immediately add finely chopped Onions, Green Chillies (slit into two) and Curry leaves on low flame until Onions turn translucent.
• Add Ginger-Garlic Paste and saute until raw flavour goes.
• Add finely chopped Tomatoes and saute until i is well cooked.
• Sprinkle Coriander Powder and fry for a while on a very low flame until fragrant and oil separates from the mix.
• Pour  Curd/Yogurt and mix well.
• Add the Vegetables to the above Masala along with Salt and a pinch of Sugar.
• Add enough water, cover and cook until vegetables are well-cooked.
• Open the lid and give the mix a quick stir.
• Pour in the ground Coconut Paste and mix well.
• Allow it to boil on a very low flame until raw flavour goes, stirring occasionally.
• Finally, pour in the fresh cream and give a quick stir.
• Remove from fire and garnish it with Coriander Leaves.
• Serve hot with any dish of your choice.
• Goes well with Roti, Chapati, Parotta, Idli, Dosa, Uthappam, Idiyappam &Appam.
• It is a good accompaniment for rice varieties like, Ghee Rice, Peas Pulao, Jeera Rice etc.,

NOTES :

• Can use any classic vegetables for this Curry.  
• Can use Turnips, Beets, Paneer etc., along with vegetables mentioned above.
• Can pre-cook the vegetables and then add it to the masala too.
• Cooking the vegetables in masala gives more flavour filled Curry.
• Adding Yogurt & Fresh Cream are totally optional, but it gives a good texture & richness to the curry.
• Adjust the number of green chillies to suit your spice level.
• Soaking the Poppy seeds prior to grinding yields a thick coconut paste.
• Do not over boil or cook in high flame, once coconut paste is added to the Curry. This can curdle the Curry and make it watery.
• Adding a pinch of Sugar while cooking the vegetables is to retain the colour of the vegetables.
• For richly flavoured Kurma, saute the ingredients in Ghee.

IDIYAPPAM

     Idiyappam is another staple dish in South India and around the regions of South East Asian Countries.  Cuisines in these regions use Rice as the main ingredient in the preparation of most of their dishes.  And another main ingredient being Coconuts.  As Rice and Coconuts are two native crops found in abundance, these ingredients are combined together or prepared hand in hand right from a Main Course Dish, Appetizer/Snack, Side Dish or Dessert.  The importance and availability of the above ingredients have made it as a star ingredient not only through the length and breadth of the region but also have spread its wide hands throughout South East Asia.
               Idiyappam/Nool Puttu/Noo Puttu/Sevai/Santhagai is a common Breakfast/Dinner item traditionally steam cooked and looks a lot like Rice Noodles.  There are two different schools in the preparation of Idiyappam.  The traditional method is - soaking and grinding the raw rice into a smooth batter along with salt.  Then the ground batter is cooked with few teaspoons of oil in a pan - this is to remove the water content from the batter. Some methods even call for steam cooking the batter in Idli pans as for making Idlis.  Once the batter is cooked they are allowed to cool down and then a wooden or metal Idiyappam Press, with tiny holes at the bottom is used to squeeze out the Idiyappams.  Small handy Idiyappam Press or big ones with stands called Santhangai Press are used for the purpose. Idiyappam prepared with Steam cooked batter can be served as such.  Alternatively, if the batter is not steam cooked press the Idiyappam and then steam cook the Idiyappam in a steamer for 8-10 Minutes.
     Over the years the method of preparing has slightly changed. But the basic ingredient remained the same i.e the Rice. Finely milled rice flour is used for preparing Idiyappams these days instead of grinding the soaked rice.  Preparing Idiyappams with ready-made Rice Flour is considered to be easier than the conventional method of soaking, grinding, cooking etc.,  Some versions prepared using Wheat Flour, Ragi Flour etc., can also be found.
     Traditionally Sweetened Coconut Milk is served along with Idiyappams.  But light Vegetarian/Non-vegetarian Curries like Stews, Kurmas, Aatukkal Paya, Egg Curries, Sothi, Sri Lankan Kiri Hodi are great combinations for Idiyappam. Goes well with simple Coconut Chutney too. Even variations like Lemon Sevai, Coconut Sevai, Tamarind Sevai are prepared by seasoning the shredded Idiyappams.  There is even a new version of String Hopper Biriyani/Pulao.

IDIYAPPAM

      Along with its rich heritage and history these three humble dishes, Puttu, Idiyappam and Appam has travelled into other Cuisines in and around South East Asia. Interestingly the versions found in those regions have almost similar names, ingredients and cooking methods. It was a wonder to see our own Idiyappam in Malaysia & Singapore in the name of Puttu Mayam. Puttu Mayams are served along with Grated Coconuts and Gula Melaka(Palm Sugar). Particularly in Penang, Brown Coloured Putu Mayam is prepared by adding Mustard seeds to the Rice Flour. And another commonly found Puttu Mayam being the Green Coloured one prepared with Pandan Leaves(Screwpine) extract.  Pandan Puttu Mayam has a wonderful aroma unique to itself.

PUTTU MAYAM

 
     In Indonesia Idiyappam is known as Putu Mayang.  They are served with Freshly grated Coconut and Gula Melaka(Palm Sugar). Meat/Chicken Curries are also served along with Putu Mayang.  Another version of Putu Mayang prepared with Tapioca Flour/ Squash(Pumpkin) / Yam and Coconut Milk can be found in Indonesia.

PUTU MAYANG

      Idiyappam is believed to have been originated from Sri Lanka and it is one of their staple dishes too.  Commonly called as String Hoppers is served with Kiri Hodi(a basic Sri Lankan Curry with Coconut Milk and mild spices) or Coconut Sambol.
   

IDIYAPPAM & CURRIES

     This comfort food has taken an important place in Indian Cuisine.  Considered healthy, light and easy in terms of cooking, eating and even it is easily digestible. Serve it with your choice of Curries, or simply serve it up with Coconut Chutney.  If you have sweet tooth Idiyappams tastes great with sweetened Coconut Milk flavoured with Cardamoms. Or simply serve it up with freshly grated Coconuts and Sugar/Palm Sugar/Jaggery.

CHICKEN PEPPER FRY

     Chicken Pepper Fry is a simple recipe cooked with freshly ground Peppercorns and Spices.  The ingredients are quite minimal and the method is one of the simplest and quick to incorporate. Marinated Chicken Pieces are roasted with spices and ample of Curry leaves.  This Chicken Pepper Fry can be served as a Starter/Appetizer or as a side dish for Rice, Chapathis and Parottas/Rotis.
      Whenever we visit Burma Bhai's restaurant in Coimbatore, two main things we usually order along with soft and flaky Parotta are Chicken in Scrambled Egg Curry which is a speciality and Chicken Pepper Fries. The Chicken Pepper Fries served there are so soft, succulent and equally spicy.  I have tried to prepare this recipe in the same way. Tastes best when prepared with Chicken legs and Chicken Wings.
      Very few ingredients are used in this recipe and freshly ground Peppercorns gives a magical touch and a wonderful flavour to this Chicken Pepper Fry.

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Cuisine - Indian
Recipe Type - Starter, Appetizer
Course - Side Dish
Spicy Level  - Medium-Spicy
Difficulty - Low
Serves - 3- 4
Author - SM

Preparation Time - 15-20 Minutes
Marination Time - 30 Minutes - 1 Hour
Cooking Time - 15 -20 Minutes

HOW TO MAKE CHICKEN PEPPER FRY

INGREDIENTS :

To Marinate :

Chicken Legs - 4-6 Pieces
Turmeric Powder - 1/4 Tspn
Lemon Juice - 2 Tbspn
Salt - To Taste

For Chicken Pepper Fry

Ginger- Garlic Paste - 1 Tbspn
Curry Leaves - 2 Sprigs
Pepper Powder - 2-3 Tbspn
Fennel Powder - 1 Tspn
Salt - To Taste
Oil - 2-3 Tbspns

METHOD :

• Marinate the Chicken Pieces with the ingredients mentioned under 'To Marinate' and keep it aside for about 30 minutes to 1 hour. 
• Grind the whole Peppercorns into a fine powder and keep it aside.
• Heat Oil in a pan, add Curry Leaves and fry on a low flame for a while.
• Add Ginger-Garlic paste and saute until raw flavour goes on a low flame.
• Add Fennel Powder and Pepper Powder and give a quick stir.
• Add Marinated Chicken pieces and mix well until the above ingredients get well-coated to the chicken pieces.
• Cover and cook the Chicken pieces on a very low flame for about 8-10 minutes, stirring occasionally.
• Chicken pieces should be slowly cooked until it turns flavourful.
• Garnish it with fresh Coriander leaves and serve hot.
• Can be served as an Appetizer/Starter.  
• Goes well with Rice, Chapathis & Parotta/Rotis too.

NOTES:

• Drain the chicken pieces before marinating them.
• Marinate the chicken pieces for at least 30 minutes to 1 hour.  I prefer marinating it overnight.
• Longer Marination Time yields soft and succulent Chicken Pepper Fry.
• Do not add Water while cooking the Chicken Pieces.
• For a spicy version, add more Pepper powder.
• Freshly ground Peppercorns gives a wonderful taste and flavour to the dish.