VAZHAKKAI BAJJI RECIPE/ PLANTAIN FRITTERS

     Vazhakkai Bajji/Plantain Fritters is a popular South Indian tea time snack.  Yet another crispy and spicy snack to glorify the uncrowned tea time.  Thinly sliced Raw Plantains are dipped in a spicy batter and then deep-fried until they turn crispy. Bajji is one of the most popular Indian Street Food found in every nook and corner of South Indian states. The memories of biting into Crispy Vazhakkai Bhajji wrapped in a torn old newspaper(cheap or at no cost, readily available so-called paper towel for a street vendor) are still so fresh and close to heart.
     Call it for a rainy day or just a moody evening, comes along an excuse for some spicy & crispy snack to rejuvenate the spirits.  A Bajji Recipe is a quick fix & a simple recipe with very few ingredients which are readily available in the pantry, i.e for the Batter.  Then comes the task to decide what could be used to make Bajji - Vazhakkai(Plantain), Onions, Potatoes, Green Chillies(Bajji Milagai), Eggplant(Brinjal) or Bread/Idlis.
     When it comes to Vazhakkai Bajji/Plantain Fritters, only certain varieties of Raw Bananas are suitable for the purpose. The colour of the Plantain should be Green, firm and hard to hold and moreover it should not be ripe.  Plantains taste tarty as the Sugar has yet not developed, it has more or less the taste and flavour of a Potato which makes it suitable for making fritters.
     Peel, Cut and thinly slice the Plantains into the desired shape, dip them in the spicy batter and deep fry until crispy.  There you go with an instant treat - Hot & Spicy Vazhakkai Bajji. Try the same recipe with Onions, Potatoes, Chillies etc., Serve Hot Bajjis with Coconut Chutney/Green Chutney or any ketchup/sauce of your choice. Or simply bite it up with a Cup of Hot Coffee/Tea.
    The thought of Bajjis is quite reminiscent of a Ponnu Pakkara scenes.  The occasion where the family of a Bridegroom visits the proposed Bride's house where they treat the family with light and simple Sweets & Snacks(BAJJI SOJJI), hot-hot Coffee/Tea in midst of the Pen Pakkum Padalam.


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Cuisine - South Indian
Recipe Type - Snacks
Spice Level  -Medium
Difficulty - Easy
Serves - 3-4
Author - SM

Preparation Time - 5-10 Minutes
Cooking Time - 10-15 Minutes

VAZHAKKAI BAJJI RECIPE/ PLANTAIN FRITTERS

INGREDIENTS:

For Vazhakkai Bajji/Plantain Fritters:

Raw Plantains - 2 Nos.
Water - 2 Cups
Salt - 1/2 Tspn

For the Bajji Batter :

Bengal Gram Dhal Flour/Besan - 1/2 Cup
Corn Flour - 1/4 Cup
Red Chilli Powder - 1 Tspn
Asafoetida -1/8 Tspn
Sodium bi Carbonate - 3 Pinches(Optional)
Salt - To Taste
Water - as required
Hot Oil - 1 Tbspn

To Deep Fry :

Oil - to Deep Fry

                         HOW TO MAKE                                VAZHAKKAI BAJJI / PLANTAIN FRITTERS

VAZHAKKAI BAJJI RECIPE/ PLANTAIN FRITTERS

METHOD :

How to Clean and Slice Plantains:

• Peel the skin of the Plantains with a knife or a peeler.
• Cut the Plantains into two equal halves and then vertically cut them into thin slices. 
• Immediately put the cut slices into salted water and keep them aside.

For the Bajji Batter:

• Mix all the ingredients mentioned under ' For the Bajji Batter'.
• Let the batter be slightly thicker than the Dosa Batter.
• Add little water at a time and mix the batter without any lumps.
• Adjust the amount of water as required.
• Pour in the Hot Oil finally into the batter and mix well.

For Vazhakkai Bajji:

• Heat Oil in a deep pan on a high flame and allow it to smoke off.
• Lower the flame to medium-high.
• Remove the sliced Plantains from the salted water and allow it to dry on a paper towel for a very brief time.
• Dip the Plantain slices into the Bajji Batter and coat them well with the batter on both the sides.
• Immediately drop Batter coated Plantain slices into the hot oil one by one.
• Deep fry the  Batter coated Plantain slices on a medium-high flame until they turn into golden brown in colour and crispy.
• Remove the deep fried Vazhakkai Bajji/Plantain Fritters from the oil and allow them to drain on a paper towel.
• Serve Vazhakkai Bajji/Plantain Fritters hot along with Coconut Chutney/Green Chutney or any other chutney of your choice.
• Goes well with Tomato Ketchup/ Chilli Sauce too.

 

NOTES:

• The peel of raw bananas are tough to be removed unlikely to bananas
• Peel the skin with a Peeler or a Knife.
• The Plantain juice is slightly sticky & can stain your hands and cloth.
• Rub your hands with oil before peeling & slicing the Plantains.
• Immediately drop the sliced plantains into salted water.
• Otherwise, they may turn dark and stained.
• Leave them in salted water until you use them.
• Just before dipping the Plantain slices into the batter, drain them on paper towels for a brief time. 
• Otherwise, the batter may get watery and not stick to the plantain slices.
• The Bajji Batter should be slightly thicker than the Dosa/Pancake Batter.
• Add little water at a time, while mixing the ingredients for the batter.
• Adding Sodium bi Carbonate to the batter is truly optional, but yields crispy Vazhakkai Bajji/Plantain Fritters.
• If using it do not leave the batter for a long time, which may make the Vazhakkai Bajji/Plantain Fritters Oily.
• Mix the Batter and immediately use them for best results.
• Adding hot oil to the Batter is one trick to get crispy Vazhakkai Bajji/Plantain Fritters.

KARUVEPPILAI ERAL

     Karuveppilai/Curry Leaves are natural flavouring agent with numerous health benefits. A Sprig of Curry Leaves in your Dish imparts a pleasant aroma and a unique flavour. Curry Leaves are rich in Antioxidants and hence they have the ability to fight against Cancer and also protects the Liver. Curry Leaves are good for digestion and can treat diarrhoea, indigestion & peptic ulcers.
     Marinated and Deep fried Prawns are roasted on a very low flame along with freshly ground Curry Leaves mixture until each and every piece of Prawns are coated with the Curry Leaves Mixture. Slow roasted gives a perfect texture and flavour to the dish. Though there are different versions of the same recipe this is a dry version, marinating & slow cooking the Prawns yields soft, succulent and flavourful Karuveppilai Eral.



Cuisine - South Indian
Course - Side Dish
Spice Level - Medium-High
Difficulty - Medium
Serves - 2-3
Author - SM



Preparation Time - 15-20 Minutes
Marination Time - 4-5 Hours/Overnight
Cooking Time - 20 - 30 Minutes

HOW TO MAKE KARUVEPPILAI ERAL

 

INGREDIENTS :

To Marinate :

Prawns - 250 Gms
Ginger-Garlic Paste - 2 Tspn
Turmeric Powder - 1/2 Tspn
Red Chilli Powder - 1 Tspn
All-Purpose Flour - 1 Tspn
Lemon Juice - of 1 Lemon
Salt - To Taste

To Dry Roast and Grind :

Black Gram Dhal(Urad Dhal) - 1 Tspn
Bengal Gram Dhal - 1 Tspn
Dry Red Chillies - 3-4 Nos.
Coriander Seeds - 1 Tspn
Pepper - 1 Tspn
Cumin Seeds - 1/2 Tspn
Fenugreek Seeds - 1/2 Tspn
Curry Leaves - 1 Cup
Coriander Leaves - 1/2 Cup

To Fry the Marinated Prawns:

Oil - To Deep Fry

To Garnish :

Curry Leaves - Few
Coriander Leaves - Few

METHOD :

To Clean & Marinate Prawns :

• Clean, de-shell and de-vein the prawns.
• Wash the Prawns and allow it to drain.
• Marinate the Prawns with the ingredients mentioned under 'To Marinate' and leave it aside for about 4-5 hours or overnight.
  
  

To Dry Roast and Grind :

• Dry Roast the ingredients mentioned under 'To Dry Roast and Grind' one by one as per the order mentioned in the list, on a very low flame.
• Let the Dhals & Fenugreek be roasted until they turn slightly red and fragrant.
• Roast Dry Chillies until they fluff-up and Coriander seeds until they turn fragrant.
• Slightly Roast Cumin Seeds and Pepper.
• Dry Roast the Curry Leaves and Coriander Leaves until they are dry and crispy.
• Allow the ingredients to cool down.
• Grind the Curry Leaves Mixture to a fine powder and keep it aside.
  
  

To Fry the Marinated Prawns:

• Heat Oil in a deep pan on a high flame and allow it to smoke off.
• Reduce the flame to medium high and deep fry the Marinated Prawns until they are 3/4 done.
• Remove the Prawns from Oil with a slotted spoon and transfer it into another pan.
  
  

FOR KARUVEPPILAI ERAL:

• In a large pan, arrange the Deep fried Prawns.
• Top it up with the powdered Curry Leaves mixture.
• Cook this on a very low flame until all the pieces of Prawns are well coated with the Curry Leaves mixture.
• Adjust the amount of Salt(if needed).
• Leave the Karuveppilai Eral on a very low flame until dry and well cooked.
• Garnish the Karuveppilai Eral with fresh Curry Leaves and Coriander Leaves.
• Serve Karuveppilai Eral hot, along with steamed Rice/Biriyani/Pulao or any other Rice Dish of your choice.
• Can be served as a side dish along with Sambar, Rasam or any other curry of your choice.
  
  

NOTES:

• Dry Roast the ingredient for Curry Leaves Mixture on a very low flame.
• Can add more/less Curry Leaves, as per your preference.
• There is no need to add extra oil while roasting the deep fried Prawns along with Curry Leaves Mixture.
• The oil from deep frying the prawns will be good enough to roast the Prawns along with the Curry Leaves mixture.
  

BARLEY DRINK

      Barley drink is one best homemade drink to keep your body cool and beat the internal heat.  Barley is a cereal grain, white in colour when hulled, a monocotyledon in the shape and colour of a pearl.  So it is commonly called as Barley Pearls.  Every Cuisine has its own home remedies to get rid of simple ailments and when it comes to Cold & Sore throat, this cooling Barley Drink is a traditional cure in many Chinese households.  Even it can treat Ance.
     Barley is rich in Carbohydrates, but has a remarkable amount of dietary fibre and has a very low-fat content.  It also contains minerals like Calcium, Iron, Magnesium, Selenium and Copper(which is very rarely found in any other food source).  It is a good source of Vitamins A, B1, B2, B6, B12, C, D, E & K.  Barley is rich in Anti-oxidants and Phytochemicals.
    As Barley has high soluble fibre, it helps in reducing Cholesterol and Blood Glucose Level. It is also a powerful Diuretic, which proves beneficial in keeping your body cool and benefits a healthy Kidney function too.  Barley also helps detoxify our body in a natural way.
    Cooking Barley Drink is quite easy.  I have given two methods of cooking Barley - In a Sauce Pan and in a Pressure Cooker.  Pressure Cooker method is a quick way of getting the job done.  Barley Drink as such has no much of a taste & flavour.  To sweeten it up with your choice of sweeteners like Sugar, Rock Sugar, Brown Sugar, Palm Sugar or add Candied Winter Melons. For a twist of fragrant Barley Drink cook it up with a knot of Pandan/Screwpine Leaf.  Can add some Lemon Juice to add a tinge of tanginess to the drink.

Health Benefits of Barley: 

High dietary fibre -
        helps to lower cholesterol
        fights constipation
        improves digestion
Low-Fat Content -
        helps in weight loss
Presence of Minerals -
        Helps lower Blood Pressure
        Maintains a healthy Bone
        Maintains a Healthy Heart
        Prevents Cancer
        Reduces Inflammation
   

 

INGREDIENTS :

Barley Pearls - 1/4 Cup
Water - 1 Litre
Salt - a Pinch
Sugar/Rock Sugar - To Taste

Optional Ingredients :

Pandan/Screwpine Leaves - 1 Leaf
Dry Winter Melons - 1/4 Cup

METHOD :

In a Sauce Pan :

• Wash the Barley Pearls 2 -3 times or until water runs clear.
• Pour 1 Litre of Water to the Barley Pearls along with a pinch of Salt in a Sauce Pan.
• Bring it to boil on a high flame.
• Reduce the flame and cook on a low flame for other 30-45 minutes or until the Barley Pearls are well cooked and turns soft.
• Adjust the amount of water, if necessary.
• Add the Rock Sugar/Sugar at this stage and mix well.
• Leave this on a flame for about 7-10 minutes.
• Switch off the flame.
• Serve Barley Drink hot or cold.

In a Pressure Cooker : 

• Wash the Barley Pearls 2 -3 times or until water runs clear.
• Pour 1 Litre of Water to the Barley Pearls along with a pinch of Salt in a Pressure Cooker.
• Cover the Lid and cook on high flame for 4-5 Whistles.
• Lower the flame and cook for other 7-8 whistles or for about 10-12 minutes.
• Switch off the flame and allow the pressure to release.
• Once the Pressure is released, remove the lid. 
• Adjust the amount of water, if necessary.
• Add the Rock Sugar/Sugar at this stage and mix well.
• Leave this on a flame for about 5 minutes.
• Switch off the flame.
• Serve Barley Drink hot or cold.

NOTES:

• If adding Pandan/Screwpine Leaves, tie it into a know and add it at the initial stage along with water and barley pearls.
• Remove the Pandan Leaves once the Barley is cooked, leaving it in the drink for a long time can give a slightly bitter taste to the Barley Drink.
• Add Candied Winter Melons also at the initial stage.
• Adjust the amount of Rock Sugar /Sugar, if adding Candied Winter Melons.
• As Candied Winter Melons are already sweet, it will on its own impart a sweetness to the Barley Drink.
• Can also add some Milk to the Barely drink just before serving.
• For a twist to plain Barley Drink, add some Lemon Juice to add a tinge of tanginess to the drink.
• Can serve the Barley Drink hot or cold.
• Can refrigerate the Barley drink for 1-2 Days.  
• If storing the Barley Drink in the refrigerator for more than a day, remove the Barley Pearls from the Drink.
• Otherwise, the Barley Drink may turn slimy.
• Can use the cooked Barley Pearls in Soups, Stews and even in Cendol.

SEMIYA UPMA

     Semiya Upma - a South Indian dish prepared with roasted Vermicelli or Varutha Semiya is a quick fix Tiffin item which can be served as a Breakfast dish or as a simple evening Tiffin or for a simple Dinner. Common versions of  Upmas are prepared with Semolina/White Rava and Broken Wheat.  But this a version of Upma prepared with Vermicelli/Semiya.  Semiya or Seviyan is a type of Vermicelli prepared with Wheat Flour/All Purpose Flour, there are even Semiya varieties made with Millets like Ragi, Varagu, Thinai etc.,
     The strands of this type of Roasted Vermicelli are thin and they are already roasted.  I normally use ready-made Varutha Semiya/Roasted Vermicelli while preparing Semiya Upma.  But when it comes to making Vermicelli/Semiya Payasam, I use the thick stranded ones which are not roasted.  There a quite a number of varieties of Semiya Upma.  But this recipe is a simple version prepared with mild seasonings.  Serve Semiya Upma along with Coconut Chutney & Sambar or any chutney of your choice for an extra note of flavour and taste.


Cuisine - South Indian
Course - Main Course
Difficulty - Easy
Serves - 2-3
Author - SM

Preparation Time - 5-10 Minutes
Cooking Time - 15- 20 Minutes


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INGREDIENTS :

Roasted Vermicelli / Semiya - 2 Cups
Onion - 1 No.
Green Chillies - 5-6 Nos.
Ginger - 1/2" Piece
Garlic - 2 Cloves(Optional)
Curry Leaves - 1 Sprig
Mustard - 1 Tspn
Urad Dhal / Black Gram Dhal - 2 Tspn.
Bengal Gram Dhal - 1 Tspn
Ghee/ Oil - 3 Tbspns
Water -  4 Cups(Approximately)
Salt - To Taste

METHOD:

• Chop Onions, Green Chillies, Garlic and Ginger.
• Heat Ghee in a pan, splutter Mustard seeds, fry Bengal Gram Dhal and Urad dhal until they turn into light golden brown in colour.
• Saute Onions, Green Chillies, Ginger, Garlic and Curry Leaves, until Onions turn translucent.
• Pour 4 Cups of Water into the pan and boil.
• Add Salt to taste.
• When Water starts to boil, lower the flame and add a tablespoon of Ghee or oil into it and give a quick stir.
• Slowly add Roasted Vermicelli/Semiya in small batches.
• Stir continuously while adding Roasted Vermicelli/Semiya into the boiling water to avoid forming lumps.
• Mix well and close the pan.
• Leave it on a low flame for 3-4 minutes or until the mixture turns slightly thicker.
• Add some ghee(optional) and stir it at regular intervals.
• Cook on a very low flame until Roasted Vermicelli/Semiya turns soft.
• Serve Roasted Vermicelli/Semiya Upma hot with any Chutney, Sambar or any preferred Curries.  Goes well with Curd/Yoghurt too.
• Can eat with Sugar sprinkled over it.

NOTES :

• I have used ready made roasted Roasted Vermicelli/Semiya in this recipe.
• If you are using normal Vermicelli, roast in along with few teaspoons of Ghee/Oil until it turns into light golden brown in colour.
• Adjust the amount of water to suit the type of Vermicelli you are using.
• Over-roasted Roasted Vermicelli/Semiya tends to become dark and dry even after adding enough water, and under-roasted Roasted Vermicelli/Semiya turns gooey.
• Can add 1/4 Teaspoon of Turmeric and few drops of lemon juice, if you prefer a slight tanginess in your Roasted Vermicelli/Semiya Upma.
• Can also add vegetables like Carrot, Beans or Peas to Roasted Vermicelli/Semiya Upma.
• If adding Vegetables add them immediately after sauteing the Onions, and let the vegetable turn soft, before adding water.
• Can add few teaspoons of Ghee to Roasted Vermicelli/Semiya Upma, at the final stage too.
• Adding Ghee to Roasted Vermicelli/Semiya Upma gives a nice flavour and texture to the dish. 
• Can substitute it with any Vegetable Oil too.

MURUNGAI KEERAI/MORINGA LEAVES KOOTU

     Murungai Keerai/Moringa Leaves are small leaves of Moringa/Drumstick Tree.  It is a common scene in any South Indian household to plant a Moringa/Drumstick Tree in their kitchen garden.  A Moringa/Drumstick Tree is a slender tree with drooping branches with small leaves, white flowers and long pods of drumsticks.  In ancient days there was a belief that the leaves, Drumstick(long pods of the tree), the Seeds from the pods, Moringa Flowers, Bark of the tree and the Resin can cure more than 300 ailments. And the tree sticks on to the belief to date. It is exceptionally nutritious tree catering its benefits both as a vegetable and as a medicine.
      Moringa Leaves are a rich source of minerals like Iron, Calcium, Potassium, essential Amino Acids and Vitamin A, B & C.  It is a good source of dietary fibre too.
      Most of the parts of the Moringa/Drumstick Tree are used either for cooking or as a medicine.
It is used as

• Food 
• Medicine
• Water Purifier
• Cattle Fodder
• Fertiliser
• Natural pesticide
• Fuelwood and other uses

        Though a variety of recipes can be prepared from the Moringa Leaves, this is a simple recipe prepared with Murungai Keerai/Moringa Leaves and Bengal Gram Dhal, commonly called as Kootu in South India. A combination of a Dhal and vegetable/greens, tempered with mild spices. I usually add some grated coconut to the Kootu Recipe. Sometimes I grind the grated coconut with Garlic, Green Chillies and Cumin seeds and add it to the Kootu Recipe.

Cuisine - South India
Course - Side Dish
Spice Level - Medium-High
Difficulty - Easy
Serves - 2- 3
Author - SM

Preparation Time - 10-15 Minutes
Cooking Time - 15 - 20 Minutes

INGREDIENTS :

Moringa Leaves /Murungai Keerai - 1 Cup
Bengal Gram Dhal  - 1/2 Cup
Ginger - A Small Piece (Optional)
Asafoetida - A pinch.
Turmeric Powder - 1Teaspoon
Oil - 1 Teaspoon

To Temper and Sauté :

Oil  - 1 Tablespoon
Mustard Seeds - 1 Teaspoon
Cumin Seeds - A Pinch
Dry Red Chillies - 2 No's.
Curry Leaves - 1 Sprig
Onion - 1/2 No.
Garlic - 1 Clove (optional)
Green Chillies - 2-3 Nos.
Coconut - 3 Tablespoons

METHOD:

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• Clean and wash Bengal Gram Dhal until water runs clear.  Drain it and pour about 11/2 Cups of water to it.
• Pressure-cook Bengal Gram Dhal(Kadala Paruppu) along with a drizzle of Oil, and a pinch of Asafoetida for 2 Whistles on a High Flame and 2 Whistles on a low flame. 
• The Dhal should be well cooked.
• Remove the Moringa Leaves and discard the stalks.
• Wash the Moringa Leaves through running water in a Colander. Leave it aside for the water to drain from the leaves.
• Add the Moringa Leaves to the cooked Bengal Gram Dhal, along with Turmeric Powder, finely chopped Ginger, a pinch of Sugar and Salt.
• Cover and cook for few minutes until the Moringa Leaves are cooked.
• Do not overcook the Moringa Leaves (they may turn black).
• Heat oil in a pan, splutter Mustard Seeds, Dry Red Chillies and Curry Leaves.
• Add Cumin seeds and give a quick stir.
• Immediately add finely chopped Onions, Garlic and Green Chillies to the above and sauté until onions turn translucent.
• Add grated Coconut to the above and give a quick stir.
• Fry this for a while on a very low flame.
• Add cooked Bengal Gram Dhal and Moringa Leaves to the tempering and mix well.
• Adjust the consistency of the Murngai Keerai/Moringa Leaves Kootu to your preference.

NOTES :

• This is a slightly dry version of Kootu, so I have not added much water while cooking the Moringa Leaves Kootu.
• And I temper and saute them in the above method.
• If you want a slightly mushy Kootu, You can cook Dhal for two/three more whistles.
• And alternatively can add coarsely ground coconut mix to the Dhal and Vegetable Kootu.
• For the above version, Pulse grated Coconut, Green Chillies, Garlic and Cumin Seeds for 2-3 times. (Do not grind)
• Add this to the cooked Bengal Gram Dhal and Moringa Leaves with 1/2 cup of water and mix well.
• Leave this on a low flame until raw flavour goes for few minutes and it reaches the desired consistency.
• Can add any other Indian Green varieties and prepare the same Kootu.
• Can substitute Bengal Gram Dhal with Moong Dhal/Tuvar Dhal too.

HEALTH BENEFITS :

• Drumstick/Moringa leaves are rich in vitamin A and thus benefits Eyes.
• It is a good source of Calcium and thus facilitates healthy bones.
• It has a cooling, calming effect on our system,
• It is diuretic and reduces bile secretion and stops indigestion.
• Drumstick/Moringa leaves thus increase the Appetite.
• Vitamin B in this Drumstick assist in increasing the metabolism and thus digesting the fats, proteins, sugar and carbohydrates better and faster.
• Vitamin B also stimulates the Nervous System.
• Drumstick/Moringa leaves prevent Anemia.
• It also helps in preventing Heart Diseases.
• Vitamin C boosts the Immune System.
• It also acts as a detoxifying agent.
• Drumstick/Moringa leaves are extremely popular for reducing high blood pressure and bad cholesterol. 
• Drumstick/Moringa leaves control the Sugar level in diabetic patients.
• The fibre and the minerals in Drumstick/Moringa leaves support healthy digestion and combat flatulence, constipation, colic pain and ulcer.
• In Ayurveda, it is also known to prevent premature greying and improve hair growth.
• It helps to treat Acne.
• It is also beneficial in the treating Asthma.
• Helps to treat Arthritis.
• Drumstick/Moringa leaves increases Breast Milk Secretion.

______________________________________________________________

*DISCLAIMER:

      Please remember these options are only meant as guidelines and in no way replaces the advice or treatment provided by your medical practitioner. It is always good to seek the advice of your physician for professional advice on any matter related to your health. This is for information purposes only.
 

PEPPER CHICKEN FRY WITH POTATO SLICES

    
      This Pepper Chicken Fry with Potato Slices is a family recipe. Chicken, when combined with deep-fried Potato slices, makes this Pepper Fry a most sought dish at home.  Non-Vegetarian curries without Potatoes is a taboo according to my husband and kids, so no wonder how this dish is welcomed by them. The first time I tasted this Pepper Chicken  Fry was at my in-law's place.  My MIL's elder sister Pearly aunty has a special skill in cooking and an inevitable skill for serving. I saw her preparing this Pepper Chicken Fry with deep fried Potato Slices in a meticulous way.  This is one Chicken dish frequented at home, and when the idea of starting a blog crept my mind this was one of the first few recipes which came to my mind.
     My MIL's family has a deep routed Portuguese Culture imbibed in their cuisine mainly because they are from the coastal city of Fort Cochin.  Somewhere or the other most of their dishes have a touch of diverse cuisines. May be their skill of Wine Making, Fruit Cakes, Puddings, Full Roasted Chicken, Stews & Vindaloos are living legacy of the distinctive culture of the land.  Living in the family and learning the family style of cooking tradition is one thing I cherish the most. Adding Potatoes or any other starchy vegetable into Non-vegetarian dishes have been their style of cooking which most of the other parts of Kerala has not much adapted.  We can see a similar type of cooking in Malaysia too, especially in Nyonya Cuisine which also has a strong Portuguese influence.
      Cochin being the Gateway of Kerala, the city has always surprised me with its unique vibrancy and absolute distinctiveness.  It is the "Land of a Life Time" with a diverse blend of Indo, European, Portuguese, Jewish & Arab way of life. My curiosity started with the information that the huge Chinese Fishing Nets/Lift Nets(Cheena Vala) used for Fishing is a special technique built by the Chinese as early as 14th Century. Combing through the neighbourhoods of Cochin, we can still see a wide array of Culture & telltale sign of History, silently tucked in quaint bylanes. My love for the place and food lingers on...




Cuisine - Indian
Course - Side Dish
Difficulty - Medium
Spice Level - High
Serves - 2-3
Author - SM

Preparation Time - 20 - 30 Minutes
Cooking Time - 25 - 30 Minutes.

INGREDIENTS :

For Deep Fried Potato Slices :

Potato - 6-7 Nos.
Salt - To Taste
Turmeric Powder - a Pinch
Oil - To Deep Fry

For Pepper Chicken Fry :

Chicken - 500 Gms
Onion - 2 Nos.
Ginger Garlic Paste - 2 Tbspn
Turmeric Powder - 1/2 Tspn
Red Chilli Powder - 1 Tspn
Garam Masala Powder - 1 Tspn
Pepper Powder - 2 Tbspn
Curry Leaves - 2 Sprigs
Salt - To Taste

To Garnish :

Coriander Leaves - few
Oil - 3-4 Tbspn

PEPPER CHICKEN FRY WITH POTATO SLICES

HOW TO MAKE PEPPER CHICKEN FRY WITH POTATO SLICES

METHOD :

For Deep Fried Potato Slices :

• Clean and Peel the Potatoes, then cut them into thin Slices.
• In a wide bowl take some water, add a dash of Salt a pinch of Turmeric to the water and mix well.
• Soak the Potato slices in Water for about 20-30 Minutes.
• Drain and discard the water.
• Line up the Potato slices on a clean kitchen towel to dry.
• Heat Oil in a deep pan on a high flame and allow it to smoke off.
• Lower the flame to medium.
• Deep fry the Potato Slices until they turn crispy and into light golden brown in colour.
• Remove the Potato Slices with a slotted spoon and line it up on Paper Towels.

For Pepper Chicken Fry :

• Clean, wash and Cut chicken into small pieces.
• Heat Oil in a Pan and sear the Chicken Pieces with a dash of Salt.
• Sear the Chicken Pieces for about 5-7 minutes or until they turn into white colour.
• Remove the Chicken pieces from the pan and keep it aside.
• Heat oil, saute Onions (Cut lengthwise) along with Curry Leaves until onions turn translucent.
• Add the Ginger-Garlic paste to the above and saute until fragrant on a very low flame.
• Add Turmeric Powder, Red Chilli Powder and Garam Masala Powder to the above and fry for a while on a very low flame.
• Add the seared Chicken pieces to above mix along with Pepper powder and mix well.
• Leave this on a very low flame until the Chicken pieces are well cooked and turn soft. 
• Can sprinkle some water to cook the chicken.
• Finally, add the deep fried Potato Slices to the Pepper Chicken Fry and mix well.
• Care should be taken not to break the Potato Slices.
• Leave this on a low flame for few minutes, until the Chicken pieces & Potato Slices are well roasted.
• Leave it on a low flame until the Curry turns dry and every piece is well coated with the Masala.
• Garnish Pepper Chicken Fry with Coriander Leaves and serve hot.
• Goes well as a side dish with Roti & Rice.

NOTES :

• Adjust the amount of Pepper Powder to suit your spice level.
• Adding freshly ground Peppercorns gives a wonderful aroma.
• Cook the dish on a low flame until each and every piece is well roasted and coated with the masala.
• Care should be taken not to break the Potato slice while stirring the dish.