Are you looking for warm winter dishes? Try pepper recipes

Food establishes a connection to the family and cookbook notes – personal accounts with recipes – are registrars of culinary memories. The cookbook notes of first-time photographer and author Prasanna Bandarinathan My uncle released this week. The title means mother in Urdu, and stone mill in Tamil. For the Bandarinathan it is the latter; Her mother Nirmala used a traditional mill called My uncle In Tamil, to make spice blends every morning. A carefully chosen name that combines the two translations, the book is an ode to her mother’s cooking.

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The author shared an excerpt from two recipes from her first book:

Chicken tandoori frying pan with pepper

My father had a particular liking for all the dishes cooked in his hometown style, so naturally this recipe would be at the top of his list of best foods.

Preparation time: 10 minutes
Cooking time: 30 minutes
Serves 4

1 kilo chicken
3 tablespoons ginger and garlic paste
100 gm bell pepper
1/4 cup oil
Quarter of a teaspoon of turmeric powder
10 dry red peppers
2 onions
1 garlic clove, peeled
5 cardamom pods
5 cloves
1 inch cinnamon stick
Few curry leaves
salt to taste

Wash the chicken and cut it into small pieces.
Finely chop the onion.
Dry grinding pepper.
Cut the cinnamon and dry red pepper into medium pieces.
Pour oil into a deep frying pan or kadi and fry cinnamon, cloves, curry leaves, peeled garlic and onions until golden brown; Add ginger paste, garlic, crushed red pepper, salt and turmeric.
Add the chicken and fry for 5-7 minutes, then add half a cup of water. Cover and cook on low heat. Keep stirring until it dries up and softens.
Add pepper powder and saute for 5 minutes, remove from heat.
Serve with Rotis or rice.

Note: You can use the same method for frying lamb and peppers. You can also add 2 cups of coconut milk after adding chicken/mutton for a different flavour.

Read also | The many ways to warm up with a paya this winter

Cut pepper, sauce and pepper

I don’t remember a single time when lamb chops in chilli masala came out tasting less than perfect. My father and my nephew Anoush attest to that because we didn’t hear a peep from them until every last bite was devoured on their plates.

Preparation time: 10 minutes
Cooking time: 40 minutes
Serve: 6-8

1 kg of lamb chops
2 onions 4 tomatoes
1 teaspoon garam masala
Quarter cup of oil
1 cup coconut milk
½ teaspoon turmeric powder
2 tablespoons black pepper powder
2 tablespoons hot pepper powder
1 tablespoon coriander powder
1 tablespoon ginger and garlic paste
Few curry leaves
Few coriander leaves
salt to taste

Wash and rub a little pepper, pepper, turmeric, ginger garlic paste and a pinch of salt into the lamb and set aside for 30 minutes.
Squeeze cooked lamb to 3 whistles with 1 cup of water.
Chop onions and tomatoes.
Heat the oil, fry the onions and fry for a few minutes then add the remaining ginger and garlic paste.
Fry and add chopped tomatoes, chili powder, coriander powder and garam masala.
Cook for 5 minutes, add coconut milk and chops.
Cook until soft and when the masala dries out, add the chilli and curry leaves. Serve hot with rice or Rotis or iddiappams.

Read also | Crispy Chilli Dosa recipe from Madurai temple

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