Categories
Hyderabadi flavours Non Veg Dishes

3 step method Hyderabadi Dum ka Murg -Dum Chicken

hyd dum chicken
Another Nizami delicasy. Promise you heaven on your tongue. Enjoy! 😉

You may even like Grilled chicken recipes in different spices. Hyderabadi Dum chicken is from the Nizam’s cuisine.
Serves 4
Cuisine Indian/Hyderabad
Preparation time 40 minutes
Ingredients
Chicken – 750 gm ( 8 pieces on bone)
ghee/oil – 1 1/2 tbsn
Bay leaves 3
Black pepper corns – 1 tb
Ginger -garlic-green chilli paste – 2 tbsp
Cashew nut paste – 3 tbsp
2 medium onions – sliced and deep fried.
yogurt – 1/2 cup
fresh cream – 1/4 cup
green cardamom pdr – 1/4 tsp
salt- to taste
Method
1. Heat ghee in a deep non stick pan.Add bay leaves and black pepper corns and saute for a minute.
2.Add chicken pieces and saute for 3 minutes.Add ginger-garlic-green chilli paste and saute for 3 minutes.
3.Add cashew nut paste, fried onion, salt , cardamom powder ,yogurt and cream to the chicken.Mix well and cook on high flame for 2 to 3 minutes.Reduce heat and cook for 20 minutes after sealing the lid .
4.Serve hot garnished with mint sprigs.

Are you a chicken lover? Then check my other posts for Dragon chicken,  Chicken Xacuti, Restaurant style Butter chicken at home,Murgh Hirwa masala,Kerala chicken stew.

You may even like Grilled chicken recipes in different spices. Hyderabadi Dum chicken is from the Nizam’s cuisine.

Click here for Creamy baked chicken and Pan fried stuffed chicken.

Categories
Kashmiri Khusboo Non Veg Dishes

Mutton Rogan Josh (Kashmiri)

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Rogan Josh is an aromatic lamb dish of Persian origin which later became the signature dish of ” kASHMIRI CUISINE”.You must be wondering how i jumped from Hyderabad flavours to Kashmir cuisine abruptly. Just one reason behind it . and that is, i’m gonna be living in J&K for the next few years. This is a part of preparing my mind to accept and enjoy the region with its rich flavours. My hubby is already bribing me with Kashmiri silk and hand-made embroideries to accompany him to Jammu.He describes about the landscape , Saffron , Pure basmati rice and the beautiful cottage where we will be living for summer in the Summer capital , Srinagar.:)
I thought of doing my bit by cooking a Kashmiri dish to make my family ready to move to this beautiful place with a fresh mind .Rogan Josh means cooked in ghee or clarified butter at intense heat.
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Thanks to Vahchef for the wonderful recipe.
So, here is the recipe of the best lamb dish of the country tried out in my kitchen. Cook, share , eat & enjoy!
Ingredients
Mutton 500 g
Black cardamom 4 n
Cinnamon sticks (small) 4 pieces
Green cardamom 6 n
Mace 2 n
Cumin seeds ¼ ts
Saffron pinch
Kashmir Red chilly powder 1 ½ tb
Ginger powder 1/2 tb
Fennel seed powder ¼ tb
Salt
Hing pinch
Ghee 2 tb

1.Make a powder of cinnamon, maze, cumin seeds and green cardamom using a mixie or blender.
2. Heat ghee in a thick bottomed vessel . Add the meat into the heated ghee in slow flame.Add salt to taste., Cook the meat until it gets roasted to golden brow colour.
3. Take a bowl and add the hing first. Now add Kashmiri red chilli powder,dry ginger powder, fennel seed powder ,saffron and make a watery paste by adding some water.
4. Add this watery paste to the already roasted mutton.
5. Pour 3 glasses of water into the mutton and cook in slow flame for 1 hour. ( If you are in a hurry, u can even cook it in pressure cooker. 6 whistles., Once cooked , transfer it into a pan for further cooking for better taste)
6.Now add the garam masala powder (which you have already powdered in the first step) to the mutton and cook for another 30 minutes. Add some more water if necessary.
7. The more time time you cook on slow fire, the more tastier the Rogan Josh will be. Choice is yours.:)

 

Categories
Desserts ( National & International)

Sweet pongal

Hyderabad celebrated Makar sankranti yesturday. Even though i’m living here for couple of months now, i did not celebrate it in a big way. My kids were enjoying with their friends flying kites as ‘kite festival” is a big event here during Makar sankranti. The same evening, my friend who’s a resident of Bengaluru wished me ” Happy Sankranti”. Even though my friend does not hail from a place where Makar sankranti is celebrated, he still was decribing me about all those dishes people make for this occassion. The kind of description he gave me on this particular dish realy did make my mouth water :). It was sweet pongal. I was inspired enough to try out this dish which is completely new for me. The next step was to search for a good recipe . Finaly i got the recipe too. Seeing the recipe, the first thought which struck me was ” Sweet pongal seems like the sweet sister of “Pal payasam”( A Kerala sweet dish).I made a slight variation by using red rice here as i am a big fan of red rice.You can even use white rice .

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So, here is the recipe for you to make Sweet pongal which turned out to be quite a success at first trial only.
Ingredients
red rice – 1 /2 cup ( Put it in the mixer and turn it once to break the rice)
milk – 1/2 litre
water – 1/4 cup
elaichi powder – 1 tspn
ghee – 4 to 5 tbsp ( More ghee…more heavenly)
Cashew nuts – 2 tbsp
Kismis – 1 tbsp
Split yellow moong dal – 2 tbsp
Sugar candy ( Kalkandam/ Misri) – 1/2 cup

Step by step method is given below.
1. I used red rice here ( Brand Nirapara). You can even use India gate brown rice or white rice.Wash the rice and drain out the water.
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2. Dry roast the Moong dal on a pan.
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3.Add the rice, roasted moong dal, 1/4 cup sugar candy and 2 tbsp sugar into a cooker. Add the milk and water into it. Close the lid and wait for 6 whistles as red rice takes more time to cook compared to white rice.After 6 whistles, cook on low flame for 10 minutes.
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4. Now it’s time to open the lid and mash the cooked rice a bit with a spoon.Add the remaining ghee to the pongal now.If you need a little thinner consistency, U may add boiled milk into it.
5. Add the elaichi powder and mix well.
6. Fry cashew nuts and kismis in 1 tspn ghee and pour into the pongal and mix well. Don’t forget to keep some of the cashews aside for garnishing.
7. Enjoy the delicious sweet pongal . Happy Makara Sankranti.DSCN4938

Categories
Veg Dishes

Gobi Manchurian (Dry)

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Gobi (Cauliflower) Manchurian is one of the “can’t avoid at any cost ” veg starter when you go to a restaurant. Why shouldn’t we make this dish at home with better health and taste as added benefits. I decided to try out this dish at home once again. ( As my first trial couple of years back was a disaster.It was soggy and sticky)This time i wanted it to be crispy and perfect and this time it was just out of the world.;)
Here’s the recipe for you.
Ingredients
1. Cauliflower – 1 medium sized
2. Ginger garlic paste – 1 tsp, Minced ginger and garlic- i tsp each
3. salt – to taste
4. Chilli powder – 1/2 tsp
5. Oil for deep frying
6.soya sauce – 1 tbsp
7. Red chilly sauce – 1 tbsp
8.Tomato sauce – 2 tbsp
9. Vinegar- 1 tbsp
10. sugar- 1 tspn
11. onion- 1 small finely chopped
Cut the cauliflower into medium sized florets and clean them by dipping them in hot water for 10 minutes. Wash and keep aside.
Fisrt let’s make the batter ready for frying the cauliflower pieces.
For the batter
maida – 1/2 cup
cornflour – 1/4 cup
Rice flour – 1 tbsp
salt – to taste
Black pepper powder – 1/2 tsp

1.Mix all the above mentioned ingradients and make a thick batter. Add the cauliflower pieces into the batter and mix well. Make sure every piece is coated well with the batter. In case you have more cauliflower pieces and less batter, don’t be lazy. Please make some more batter. :)Fry the cauliflower till golden brown.
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2.While you are frying them, you can even make the sauce ready if you can manage some multi tasking. Other wise, please keep the sauce ready before you fry the cauliflower.

3.For sauce

Heat 2 tbsp oil in a non stick pan and add chopped onions. Saute till the colour of onions turns pink. Add minced ginger and garlic to it and saute for 2 minutes.Add green chilli paste. Now you can add all the sauces, vinegar and sugar.Mix well and saute for 2 minutes. Your sauce is ready
4. Add the fried gobi into the sauce and mix well. Serve hot as a starter.

Categories
Biriyanis & Rice varieties

Peas Pulav

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Couple of months back, i was interacting with some cute little tiny tots at a function. One of them recited a lovely little poem on mattar (peas) to me. It goes like this.

” Mattar ki phali mein chaar the daane
Ek tha natkhat teen syane
Natkhat phali se nikalkar bhaaga
Chidiya ne choch maari tab woh jaga”

So this poem talks about the four peas in the pod. I like the naughty one which was running away from the pod to explore the world. But what to do? If i ilke it, i need to boil and cook it. Sorry dear, Somewhere you have to pay the fees for being so naughty!
Here’s the recipe of “peas pulao ” which i cooked using one cup of extremely naughty peas.Try out and enjoy. It’s a healthy lunch box item for your naughty sweethearts who goes to school.
Serves 2
prep time – 15 minutes
Ingredients
Fresh green peas – 1 cup
Basmati rice – 1/2 cup
ghee/oil – 2 to 3 tbsp
garlic crushed – 1 tbsp
green chillies – 1 slit
curd- 1/2 cup
red chilli powder – 1/2 tsp
garam masala/Pulao masala – 1 tspn
salt- to taste
onion- 1 small finely chopped
method
1. Boil green peas in 1/2 cup water and salt to taste in a paste on slow flame.
2. In half a cup of curd, mix red chill pdr and garam masala. keep aside.Cook 1/2 cup basmati rice in 1 cup water and keep aside.
3. Heat ghee/oil in a wok/kadai. Add star anise and green cardamom to the heated ghee. Add chopped onions and saute for 2 minutes.
4. Add crushed garlic and saute for 2 minutes. Add green chillies now and mix well
5. Now add the curd mixed with masala which is already kept aside into the wok. Mix well. Now add the cooked peas and saute for a minute.
6.Now goes in the cooked basmati rice.Mix gently. Check the salt. Cover and cook on slow flame for 2 to 3 minutes
7. Enjoy your peas pulao hot with cool raita.

Categories
Biriyanis & Rice varieties

Chicken Biriyani ( Easy Dum)

It’s Sunday and we have no plans of going out today. Wanna relax at home yet have a delicious lunch too.Aaru, my younger son is a big fan of Biriyanis and had been demanding a home cooked Biriyani for the past few days.Some how i had forgotten about this and cooked a sambar, veggie and rice meal in the morning as my parents- in law were also at home and dad always preferrs a veg meal. Aaru woke up by 11 am and came to kitchen. The smell of veggies took all the glow away from his fresh morning face as he was hoping for a sunday Biriyani. But seeing his disappointment i decided to go ahead with the Biriyani as i felt sorry for my forgetfulness.The next problem to deal with was getting some chicken. Home delivery guy did not pick up the call. So i decided to drive to the local market on my scooty. I always prefer driving a car than a 2 wheeler as i feel’ I can never fall from a car but will surely fall down to the road from a scooty”. Anyways, i gathered courage and started my Biriyani chicken shopping trip.While i was driving back home with the nicely cut chicken pieces, i felt so happy as if i counquered Himalayas.
Back home, i started my preparation for Biriyani. I’m sure you will also like this quick and easy Biriyani on a Sunday. Noting down my recipe here for u guys. Enjoy!

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Serves 8
Preparation time 45 minutes
Ingredients
Basmati rice – 3 cups
chicken pieces (medium sized) – 1 kg
onions – 4 big
tomatoe- 2
ginger paste -3 tbsp
garlic paste- 2 tbsp
green chilli paste – 1 tbsp
turmeric pdr – 1 tspn
red chilli pdr – 2 1/2 tbsp
garam masala pdr – 1 tbsp
lemon- 1 big
curd – 1 cup
cashew nuts- 50 gm
Raisins- 30 gm
mint leaves- 1 bunch
coriander leaves- 1 bunch
oil- any oil u prefer
ghee- 100 gm
saffron – 2 pinch
milk- 1/2 cup

For marination
1. Take a bowl and add chicken pieces to it. Add 2 tbsp ginger paste, 1 tbsp garlic paste, green chilli paste and 1 tspn red chilli pdr  to the chicken and mix well
2. Now ad lime juice, curd and finely chopped mint and coriander leaves to the bowl.
3. Add i tsp ghee and One fried onion ( Dark brown ) to the bowl.
Rub all these ingradients very well into the chicken with your hand.
You can see how the marinated chicken will look like in the pic given below.
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Now let’s cook the rice for Biriyani.( 1.You need to soak the rice for 20 minutes and drain it out. Keep asidethe drained rice 2. For cooking rice, you need to add 1 1/2 cup of warm water for 1 cup rice )
1.Heat a thick bottomed flat vessel on high flame. Add 2 tbsp ghee into the vessel. To the ghee, add green cardamoms, black cardamom, bay leaves, cinnamon and cloves .You may even dry roast and then powder them instead of using as whole masalas if you don’t like them coming in your mouth .
2. Now add the soaked and drained rice to the ghee and saute for 3 to 4 minutes on high flame.
3. Now add warm water to the rice .
4. Add salt to taste. (Make sure you are adding enough salt as Biriyani will not taste good if it’s not properly salted to your taste.)
5. Cook on high flame for initial 3 minutes and then on low flame till the rice is 3/4th cooked. Do not cook the rice to eatable state as it would create a mess or a mash later.
6. Keep the rice cooked and ready.DSCN4854
Now let’s deal with the chicken curry.
1. Heat a Kadai and add 2 finely chopped onions to it. (you can even use packed ready to use fried onions which is easily available in the market).
2. Now add 2 chopped tomatoes to it and mix well.
3. Now add the remaining Ginger , garlic paste and saute for 2 minutes.
4. Add turmeric pdr, Red chilli pdr and garam masala to the Kadai and mix well on high flame for 2 minutes.
5. Now you can add the marinated chicken to the kadai and cook on high flame for 3 minutes and simmer for 10 minutes. Make sure the meat is cooked well.
6. The chicken curry which we are going to use in layering the biriyani is now ready.
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Now it’s the time for layering the rice and meat and  and allow it to be cooked and mixed very well in it’s own juices which will be released while on Dum .

1.Take another thick bottomed flat vessel and make the first layer with the cooked rice.Pour some saffron milk on the rice.
2.The second layed will be fried onions and Chicken curry .Add a little saffron milk to it.DSCN4855
3. Now add another layer of cooked rice on top of the second layer.Add some more saffron milk and fried onions.
4. Now let’s seal the vessel with some dough.
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5. Keep the flame on high for the first 4 minutes and simmer for 15 minutes.
6. Enjoy the inviting fragrance of the Biriyani and treat your neighbour with a portion of your wonderful dum Biriyani who’s having a tough time hiding their watering mouths from you.;)

7. Serve the hot biriyani with a cool serving of curd mixed will finely chopped onions, green chillies and tomatoes or any Raita.

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Categories
Kerala Vegeterian dishes Veg Dishes

Kerala style kadala curry. ( Bengal gram masala )

Kadala curry cooked in Kerala style can be a wonderful accompaniment for rice , roti or Puttu.It is cooked in a coconut based gravy which offers a great satistaction for your taste buds.DSCN4819
Recipe (Kadala curry)
Serves 5
Ingredients
Black gram – 250 gm
Fresh grated coconut – 1/2 cup
red chilli pdr – 1/2 tbsp
coriander pdr – 1 tbsp
Garam masala/ Meat masala – 1 tsp
coriander leaves – For garnish
Curry leaves – 2 strands
Onion – 1 big (finely chopped)
Tomato – 1 small(finely chopped)
ginger – 1/2 inch piece

Method
1. Soak black gram over night or for 8 hours.
2. Cook the soaked kadala in a cooker . Add 1 1/2 cups of water, turmeric powder, salt in the cooker along with the kadala.Wait for 5 whistles and then simmer for 10 minutes.
3. Now let’s prepare the masala.
a. Heat 2 tbsp of any oil ( preferably virgin coconut oil) in a pan. Add half of the finely chopped ginger to it.Once the ginger leaves a nice fried flavour, add finely chopped onions to it. Mix well until the colour of the onion turns golden brown. Now add red chilli powder and coriander pdr. Saute well for 2 minutes.Add i strand of curry leaves to it.
b. Now it’s the time to grind this masala in a mixer with 1/4 cup of water to a fine paste.Keep this ground masala aside. Now let’s grind coconut and cumine seeds to a fine paste.
c. Add the ground masala paste to the already boiled kadala in the cooker. Mix gently and on high flame, bring it to boil.Now reduce the heat and add the ground coconut and cumin paste to the gravy and mix gently . Bring it to boil . Stir continuously .Add garam masala now.Now let it simmer for 3 minutes. Add the remaining curry leaf strand and coriander leaves to it.
4. Transfer the kadala curry which is ready now in the cooker to a serving dish.
5. For seasoning, heat 1 tbsp oil in a small pan. Add mustard seeds, red chillies and curry leaves to it.Please make sure that the mustard seeds crackle fully.
6. ENJOY this heavenly dish with Puttu, rice or even roti.

Categories
Kerala Breakfast delicasies

Puttu with Kadala curry.

If you ask me about my comfort breakfast food item, Puttu along with Kadala( Bengal gram ) will be in the top of my list. It offers you a perfect balance of Carbohydrates, protein and fibre along with great taste. I’m sure any Keralite is gonna agree with me on this . It’s easy to make and will be a good start for your Sunday mornings. Srilanka and many other Asian countries have variations of Puttu in their cuisine. All you need to get is the trick to mix the rice flour with the right amount of water to make it moist yet not too wet. There is an old funny saying which keralites have about Puttu. If you ask someone about the ways he had spent all the money he had; the most funniest expected answer would be ” I had puttu for all the money”. In Malayalam ” Njan puttu adichu”. 😉     This show cases the love keralites have for this breakfast item. Kadala curry made with a ground fried coconut paste along with mild masalas goes along very well with rice and roti as well.Check out the recipe given below just for you .

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Recipe (Puttu)

Ingredients
rice flour (slightly coarse) – 1 1/4 cup ( Puttu rice flour is eaily available in super markets)
Salt to taste – 1/2 tsp
Fresh grated coconut – 1 cup
water – 3/4 cup
You will need a Puttu Steamer.
Method
1. Put the rice flour in a wide bowl . Add the water slowly and mix it with rice with your fingers. Make sure that you are not pouring all the water to the flour in one go. It may make your flour stick too much.DO NOT squeeze the flour. Use gently crumbling action of the fingers to break all small lumps and get a feathery light puttu mixture.
2. Refer to the pic for the preferred consistency.
3. Now add 3 to 4 glasses of water in the bottom part of the steamer and bring it to boil. This is going to provide the required steam for cooking puttu.
4. Place the perforated steel disc on the bottom of the steamer cylinder.
5. Add 1 tbsp of grated coconut on the steel disc and on top of that add 4 tbsp of puttu mixture. Now add one more layer of coconut and puttu mixture on top of that.
6. Cover the steamer with the lid and place on top of the bottom part of steamer which is already there on the burner. (refer step 3)
7.Steam for exactly 6 minutes and remove the cylinder from pot.Please do not touch the steel side of the cylinder as it will be very hot.
8.Use the pick that comes with the steamer (or a chopstick) to gently ease out the ‘log of steamed puttu’ onto a flat plate.
9.Repeat the same procedure for the remaining flour.
Serve Puttu with Kadala curry or any meat or egg curry for a spicy breakfast. If you have a sweet tooth, you can have puttu mixed with banana and sugar.

Recipe (Kadala curry)
Ingredients
Black gram – 250 gm
Fresh grated coconut – 1/2 cup
red chilli pdr – 1/2 tbsp
coriander pdr – 1 tbsp
Garam masala/ Meat masala – 1 tsp
coriander leaves – For garnish
Curry leaves – 2 strands
Onion – 1 big (finely chopped)
Tomato – 1 small(finely chopped)
ginger – i/2 inch piece

Method
1. Soak Bengal gram (kadala)over night for 8 hours.
2. Cook the soaked kadala in a cooker . Add 1 1/2 cups of water, turmeric powder, salt in the cooker along with the kadala.Wait for 5 whistles and then simmer for 10 minutes.
3. Now let’s prepare the masala.
a. Heat 2 tbsp of any oil ( preferably virgin coconut oil) in a pan. Add half of the finely chopped ginger to it.Once the ginger leaves a nice fried flavour, add finely chopped onions to it. Mix well until the colour of the onion turns golden brown. Now add red chilli powder and coriander pdr. Saute well for 2 minutes.Add i strand of curry leaves to it.
b. Now it’s the time to grind this masala in a mixer with 1/4 cup of water to a fine paste.
c. Add this ground masala paste to the already boiled kadala in the cooker. Mix gently and on high flame, bring it to boil.Add garam masala now.Now let it simmer for 3 minutes. Add the remaining curry leaf strand and coriander leaves to it.
4. Transfer the kadala curry which is ready now in the cooker to a serving dish.
5. For seasoning, heat i tbsp oil in a small pan. Add mustard seeds, red chillies and curry leaves to it.Please make sure that the mustard seeds crackle fully.
6. ENJOY this heavenly dish with Puttu, rice or even roti.

Categories
Kerala Vegeterian dishes South Indian veg Veg Dishes

Malabar parippu (Yellow lentils Kerala style)

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This dish will be a great accompaniment for rice as well as rotis. Malabar is the northern part of Kerala, where I belong to. The way yellow lentils are cooked in this part of Kerala is very different from other preparations. And let me tell you another secret behind the dish. If you are trying to lose weight and add that extra glow on your face, I strongly recommend this dish for you. The coconut used in preparation, gets you the glow and the fibre from lentils (dal) and coconut takes out that extra fat from you. The amount of oil used in the preparation is very minimal.With all these benefits, you can enjoy great taste also. Try out the dish today itself .Here’s the recipe for you!
Ingredients
Yellow lentils – 250 gm ( Tuvar dal, sambar parippu)
red chilli pdr – 1/2 tsp
turmeric pdr – 1/2 tsp
Cumin seeds – 1 tsp
curry leaves – 2 strands
Greated fresh coconut – 1 cup
Onion – 1 big
Red chillies – 2 nos

( Grind 3/4 cup freshly grated coconut with cumin seeds and keep aside.You need to use thix mix in to the lentils once cooked )
Method
1. Add enough water to lentils to cook smoothly in a cooker. Add turmeric and red chilli powders along with the lentils.( 5 whistles )
2. Once lentils are cooked , open the cooker lid and add the coconut and geera paste from the mixie to the cooked lentils.
3. Mix gently with a spoon and check the consistency. U can add more water according to your preferred consistency.
4. Place the cooker on high flame with the lid open and bring the lentils to boil for 3 minutes.
5. Parippu malabar style is ready and waiting for the seasoning.Seasoning decides the taste of this dish . So, do it carefully.
Seasoning
1. Fry chopped onion and 1/4 cup grated coconut to dark brown. Add red chilli whole and curry leaves in to it. Pour the whole thing straight out of flame to the cooked lentils
2. Crackle mustard seeds in 1 tspn oil and add that too in to the gravy.

Planning to surprise your family with Kerala vegeterian dishes or even Sadya? Then my other posts on Sambar , Avial , Koottu curry, Pachadi, Parippu curry,Puli inji and Payasam will do the magic for you!:)

 

Categories
Non Veg Dishes

Soya Chicken

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Adi is not in a mood to chew veggies today. It’s one of the days when his teeth is craving for a little more action. But i was on my toes the whole day due to many other commitments and so i thought of making this dish which will not consume much of my time . It’s easy to cook and delicious too. I decided to make ‘Soya chicken”.
Here’s the recipe. This dish is  for you my dear BUSY BEE  READERS  🙂
Serves 4
Prep time – 20 mnts
Ingredients
Chicken pieces – 500 gm
onion – 1 big ( Cut in squares)
Capsicum green – 1 big (Cut in squares)
ginger garlic paste – 1 tbsp
red chilli pdr – 1 tbsp
black pepper pdr – 1/4 tspn
vinegar – 1 tspn
Oil 3 tbsp
salt to taste
Soya sauce – 1 tbspn
Method of cooking
1. Heat the oil in a pan/Kadai . Add chopped onions and saute till the colour turns pink.
2.Now add ginger garlic paste and mix well for 2 minutes. Now it’s time to add red chilli pdr and black pepper pdr.Mix well and cook on high flame for 2 mnts.
3. Now let the chicken pieces and salt go into the pan and mix well. Cook on high flame for about 3 minutes .
4. Add capsicum to the pan and cover the lid.Cook on slow flame for about 10 minutes or until the chicken is cooked well
5. Open the lid and add vinegar . And add soya sauce to the cooked chicken and mix very well on high flame for 2 minutes.
6. The dish is ready. If you want to make it semi gravy, Add cornflour 1 tbsp mixed in 1/2 cup water to the dish. Bring it to boil.
7. Serve hot with steamed white rice.