Anaheim Pepper Stir-fry

Anaheim pepper is a very mild variety of chili pepper. These peppers are mainly used in mexican dishes for stuffing the cheese and frying the same. In our cuisine, this is a perfect crunchy stir-fry for accompanying our rice dishes. With a few ingredients, you can make the mild peppers spicy and flavorful. Here goes the recipe, 

Ingredients:

4 Anaheim Peppers (de-seeded & chopped)

1/2 Red Onion (finely chopped)

5-6 Curry leaves

1/4tsp Turmeric powder

1tsp Coriander powder

1tbsp Masala powder

1/2tsp Cumin seeds

1/2tsp Mustard seeds

1/2tsp Urad dal

1tbsp Oil

Salt 

Masala powder:

4 dry red chilli

1/2tsp mustard seeds

1/2tsp Cumin seeds

1tbsp Coriander seeds

1tsp urad dal

2tbsp peanuts

6-7 curry leaves

• In a pan, dry roast the following in the same order: dry red chilli, mustard seeds, cumin seeds, coriander seeds, urad dal, peanuts and finally curry leaves.
• Now let the mixture cool and coarse grind it.

How to:

• Heat oil in a pan, add the mustard seeds, cumin seeds and urad dal.

• Then add the onions and curry leaves, followed by salt and turmeric powder.

• Now add the coriander powder, saute for a min and add the peppers.

• Add another pinch of salt and the masala powder and cook for 3-4 mins or until the peppers are tender.

• Check salt for taste and switch off.

• Serve hot with dal or sambar rice.

Cauliflower Milaguperatu (Pepper Cauliflower)

Ingredients:

1 small Cauliflower florets

1/2 Red onion (chopped)

1 long green chilli (chopped)

5-6 Curry leaves

3 dry red chilli

1/2tsp Mustard seeds

1tsp Urad dal

1 1/2tsp Chana dal

1 pinch Asafoetida

1/2tsp Garam masala powder (optional)

2 garlic pods

1tsp Cumin seeds

1/2tsp Black pepper (whole)

Salt

1tbsp Oil

How to:

• Boil the cauliflower florets along with salt and drain the water.

• Also coarse grind the garlic, cumin seeds and pepper and keep aside.
• Heat oil in a skillet, add dry red chillies, followed by mustard seeds, when it splutters, add chana dal and fry for 30secs, then add urad dal.

• Add asafoetida and the ground garlic-cumin-pepper and saute for a min.

• Then add onions, green chilli and curry leaves along with salt and saute until tender.

• Now toss the boiled florets into the skillet and cook for a min.

• Add the garam masala powder, mix well and cook for another min.

• Finally, switch off and garnish with cilantro.

Serve hot with sambar rice.

Pepper Okra(Lady's finger)

Ingredients:

1lb Lady's finger

1/2 Yellow onion (thinly sliced)

1tsp Turmeric powder

1tbsp Black pepper powder

1/2tsp Mustard seeds

Salt

Oil

How to:

• Wash and slant cut the lady's finger into 1 inch pieces.

• Now mix the turmeric powder with the lady's finger and let it sit for 5 mins.

• Heat oil in a skillet, add mustard seeds, when they pop, add onions and cook until tender.

• Then add the lady's finger, mix well and cook for few mins.

• When the onion starts browning, add salt and cook in a low flame with lid closed.

• Stir once in a while, as the ingredients may get burnt.

• Add the pepper powder when there is no more stickiness in lady's finger.
• Check salt for taste and cook for 3 more mins.
• Switch off the flame when the lady's finger starts browning.

Serve hot with steamed rice.

Chettinad Pepper Chicken

Ingredients:

1 1/2lb Chicken (bite-size)

1 yellow onion (chopped)

2 tomato (chopped)

1 1/2tbsp ginger-garlic paste

2 serrano peppers or 3 green chilli (chopped)

6-7 Curry leaves

1tsp Black peppercorns

1tsp mustard seeds

1tsp Cumin seeds

4 cloves

1 cinnamon stick

3 green cardamom

1-2 Bay leaf

1/2tsp Turmeric powder

1 1/2tbsp Coriander powder

1/2tbsp Chilli powder

1/2tbsp Cumin powder

4tbsp oil

Salt

How to:

• In a wide skillet, heat oil, add mustard seeds,when it splutters, add cumin seeds through bay leaf.
• Add chopped onions and saute until golden brown.

• Now add turmeric powder, ginger-garlic paste, green chillies and curry leaves and cook until raw smell disappears.

• Add chopped tomatoes, coriander powder, cumin powder, chilli powder and cook till its completely mashed.

• Now add the chicken along with salt, mix well and cook with lid closed.

• Check the salt and cook few more mins, with lid closed.

• Now crush the peppercorns and mix with the chicken.

• Switch off and garnish with cilantro.

Serve with steamed rice or naan.

Thanks for trying my recipe and sending the picture of the chicken dish , Selva Priya. Glad you guys liked it. 

Pepper Mushroom fry

Ingredients:

Set A

8oz mushroom (sliced)

1 Yellow onion (chopped)

1 1/2 Tomato (chopped)

3 green chillies (chopped)

1tbsp ginger-garlic paste

4-5 curry leaves

1/4tsp Turmeric powder

1tsp Cumin seeds

1tsp Fennel seeds

3 cloves

1 cinnamon stick

Oil

Salt

Set B

1tsp Cumin seeds

1tsp Black peppercorns

2-3 Garlic pods

1tbsp Coriander powder

1/2tbsp Cumin powder

3tbsp Ghee

How to:

• In a blender, coarse grind the set B ingredients (cumin seeds, peppercorns and garlic) and keep it aside.

• In a skillet, heat oil, add the cumin seeds, fennel seeds, cloves and cinnamon stick.
• Now add finely chopped onion along with salt and saute.

• After a few mins add turmeric powder and ginger-garlic paste and saute until the raw smell disappears.

• Now add chopped green chilli and curry leaves and saute well. (Decrease the number of green chillies or peppercorns for less heat)

• Then add tomatoes and cook till its completely mashed.

• Now add the mushrooms, mix well and cook till they are tender.

• In another skillet, heat ghee, add the coarsely ground mixture and fry for a min.
• Now add the coriander powder and cumin powder and cook for another min.

• Then transfer the cooked mushroom masala, mix well and cook in a low flame.

• Adjust the salt and cook till the mushrooms starts browning.
• Finally, garnish with cilantro.

Serve with steamed or fried rice.

Let the cumin-pepper-garlic aroma fill your kitchen. Must feel it.