Spicy Chicken - Coconut Fry | Kerala Chicken pepper fry

Black Pepper - Hi Mom How To Make Cake, On this share Black Pepper, I have provide any thing about cake

Black Pepper

Spicy Chicken-Coconut Fry

Kerala style , spicy chicken fry with coconut and red chilies.
Cooking Time: 50 minutes
Prep Time: 10 minutes
Serves: 3 to 4

Ingredients:

1. Chicken,cut into small pieces - 450 to 500 gms
2. Fennel seeds - 1 tsp
3. Coconut ,sliced - 1/4 cup
4. Curry leaves - 1 handful
5. Dry red chilies,cut into two and seeds removed - 10 to 12
6. Shallots,sliced - 1/4 cup
7. Onion,finely chopped - 1/2 cup
8. Ginger-garlic paste - 1 tbsp
9. Black pepper powder - 3/4 to 1 tsp( according to taste)
10. Coriander powder - 1 tsp
11. Turmeric powder - 1/2 tsp
12. Black pepper powder,freshly crushed - 1 pinch( optional)
13. Garam masala powder - 1 pinch(optional)
14. Coriander leaves,chopped - 1 tbsp
15. Salt - to taste
16. Coconut oil- 2 to 3 tbsp or as required

Instructions:

Heat oil in a heavy bottomed pan( preferably a cast iron pan or wok /cheenachatti).Add fennel seeds and saute for few seconds until it turns golden.Next add coconut, curry leaves, and dry red chilies.Saute until coconut turns light -golden brown.

Now add shallots and onion.Saute for few minutes or until it turns translucent.

Add ginger garlic paste and saute until onion turns golden brown.

Reduce the flame to low, add black pepper powder, coriander powder and turmeric powder.Mix well until combined.

Now add chicken and salt to taste.Mix well and saute for about 2 to 3 minutes.

Cover and cook over medium  flame( do not add water), until chicken turns tender.Stir well once or twice in between to avoid burning.Once the chicken is tender uncover and cook for 5 to 10  minutes or until it turns golden brown.Finally add 1 pinch black pepper powder,garam masala (if using)and mix well.Garnish with coriander leaves.Serve with rice or chapathi.

NOTES

• Adjust the quantity of  black pepper powder according to your taste.

Spicy Chicken-Coconut Fry

Kerala style , spicy chicken fry with coconut and red chilies.
Cooking Time: 50 minutes
Prep Time: 10 minutes
Serves: 3 to 4

Ingredients:

1. Chicken,cut into small pieces - 450 to 500 gms
2. Fennel seeds - 1 tsp
3. Coconut ,sliced - 1/4 cup
4. Curry leaves - 1 handful
5. Dry red chilies,cut into two and seeds removed - 10 to 12
6. Shallots,sliced - 1/4 cup
7. Onion,finely chopped - 1/2 cup
8. Ginger-garlic paste - 1 tbsp
9. Black pepper powder - 3/4 to 1 tsp( according to taste)
10. Coriander powder - 1 tsp
11. Turmeric powder - 1/2 tsp
12. Black pepper powder,freshly crushed - 1 pinch( optional)
13. Garam masala powder - 1 pinch(optional)
14. Coriander leaves,chopped - 1 tbsp
15. Salt - to taste
16. Coconut oil- 2 to 3 tbsp or as required

Instructions:

Heat oil in a heavy bottomed pan( preferably a cast iron pan or wok /cheenachatti).Add fennel seeds and saute for few seconds until it turns golden.Next add coconut, curry leaves, and dry red chilies.Saute until coconut turns light -golden brown.

Now add shallots and onion.Saute for few minutes or until it turns translucent.

Add ginger garlic paste and saute until onion turns golden brown.

Reduce the flame to low, add black pepper powder, coriander powder and turmeric powder.Mix well until combined.

Now add chicken and salt to taste.Mix well and saute for about 2 to 3 minutes.

Cover and cook over medium  flame( do not add water), until chicken turns tender.Stir well once or twice in between to avoid burning.Once the chicken is tender uncover and cook for 5 to 10  minutes or until it turns golden brown.Finally add 1 pinch black pepper powder,garam masala (if using)and mix well.Garnish with coriander leaves.Serve with rice or chapathi.

NOTES

• Adjust the quantity of  black pepper powder according to your taste.

Spicy Chicken-Coconut Fry

Kerala style , spicy chicken fry with coconut and red chilies.
Cooking Time: 50 minutes
Prep Time: 10 minutes
Serves: 3 to 4

Ingredients:

1. Chicken,cut into small pieces - 450 to 500 gms
2. Fennel seeds - 1 tsp
3. Coconut ,sliced - 1/4 cup
4. Curry leaves - 1 handful
5. Dry red chilies,cut into two and seeds removed - 10 to 12
6. Shallots,sliced - 1/4 cup
7. Onion,finely chopped - 1/2 cup
8. Ginger-garlic paste - 1 tbsp
9. Black pepper powder - 3/4 to 1 tsp( according to taste)
10. Coriander powder - 1 tsp
11. Turmeric powder - 1/2 tsp
12. Black pepper powder,freshly crushed - 1 pinch( optional)
13. Garam masala powder - 1 pinch(optional)
14. Coriander leaves,chopped - 1 tbsp
15. Salt - to taste
16. Coconut oil- 2 to 3 tbsp or as required

Instructions:

Heat oil in a heavy bottomed pan( preferably a cast iron pan or wok /cheenachatti).Add fennel seeds and saute for few seconds until it turns golden.Next add coconut, curry leaves, and dry red chilies.Saute until coconut turns light -golden brown.

Now add shallots and onion.Saute for few minutes or until it turns translucent.

Add ginger garlic paste and saute until onion turns golden brown.

Reduce the flame to low, add black pepper powder, coriander powder and turmeric powder.Mix well until combined.

Now add chicken and salt to taste.Mix well and saute for about 2 to 3 minutes.

Cover and cook over medium  flame( do not add water), until chicken turns tender.Stir well once or twice in between to avoid burning.Once the chicken is tender uncover and cook for 5 to 10  minutes or until it turns golden brown.Finally add 1 pinch black pepper powder,garam masala (if using)and mix well.Garnish with coriander leaves.Serve with rice or chapathi.

NOTES

• Adjust the quantity of  black pepper powder according to your taste.

EASY VEGETABLE FRIED RICE

Black Pepper - Hi Mom How To Make Cake, On this share Black Pepper, I have provide any thing about cake

Black Pepper

Easy Vegetable fried rice

Restaurant style vegetable fried rice recipe
Cooking Time: 15 minutes
Prep Time: 10 minutes
Serves: 2

Ingredients:

1. Long grain rice,cooked - 4 cups
2. Garlic chopped - 2 large cloves
3. Onion,finely chopped - 2 tbsp
4. Spring onion whites,chopped - 2 tbsp
5. Celery,chopped - 1 tbs(optional)
6. Green chilies,finely chopped - 1or 2 , according to taste
7. Vegetable,chopped - 1.5 to 2 cup( use carrot,cabbage,green beans and bell pepper)
8. Soya sauce- 1 tsp
9. Vinegar- 3/4 tsp
10. Black pepper powder -1 to 1and 1/4 tsp(or according to taste)
11. Salt - to taste
12. Vegetable oil/olive oil /sesame oil- as required

Instructions:

Heat oil in a pan , add garlic, onion , spring onion whites , celery and green chilies.Saute for about 20 to 30 seconds.Next add the chopped vegetables and stir fry over high flame for few minutes or until tender.

Now add soya sauce, vinegar, black pepper powder and salt to taste.Mix well until combined.

Now add the cooked rice and stir gently until combined.Finally add the spring onion greens and switch off the stove.

NOTES

• Allow the cooked rice to cool completely before adding it to the cooked vegetables, else it may turn mushy.

Easy Vegetable fried rice

Restaurant style vegetable fried rice recipe
Cooking Time: 15 minutes
Prep Time: 10 minutes
Serves: 2

Ingredients:

1. Long grain rice,cooked - 4 cups
2. Garlic chopped - 2 large cloves
3. Onion,finely chopped - 2 tbsp
4. Spring onion whites,chopped - 2 tbsp
5. Celery,chopped - 1 tbs(optional)
6. Green chilies,finely chopped - 1or 2 , according to taste
7. Vegetable,chopped - 1.5 to 2 cup( use carrot,cabbage,green beans and bell pepper)
8. Soya sauce- 1 tsp
9. Vinegar- 3/4 tsp
10. Black pepper powder -1 to 1and 1/4 tsp(or according to taste)
11. Salt - to taste
12. Vegetable oil/olive oil /sesame oil- as required

Instructions:

Heat oil in a pan , add garlic, onion , spring onion whites , celery and green chilies.Saute for about 20 to 30 seconds.Next add the chopped vegetables and stir fry over high flame for few minutes or until tender.

Now add soya sauce, vinegar, black pepper powder and salt to taste.Mix well until combined.

Now add the cooked rice and stir gently until combined.Finally add the spring onion greens and switch off the stove.

NOTES

• Allow the cooked rice to cool completely before adding it to the cooked vegetables, else it may turn mushy.

Easy Vegetable fried rice

Restaurant style vegetable fried rice recipe
Cooking Time: 15 minutes
Prep Time: 10 minutes
Serves: 2

Ingredients:

1. Long grain rice,cooked - 4 cups
2. Garlic chopped - 2 large cloves
3. Onion,finely chopped - 2 tbsp
4. Spring onion whites,chopped - 2 tbsp
5. Celery,chopped - 1 tbs(optional)
6. Green chilies,finely chopped - 1or 2 , according to taste
7. Vegetable,chopped - 1.5 to 2 cup( use carrot,cabbage,green beans and bell pepper)
8. Soya sauce- 1 tsp
9. Vinegar- 3/4 tsp
10. Black pepper powder -1 to 1and 1/4 tsp(or according to taste)
11. Salt - to taste
12. Vegetable oil/olive oil /sesame oil- as required

Instructions:

Heat oil in a pan , add garlic, onion , spring onion whites , celery and green chilies.Saute for about 20 to 30 seconds.Next add the chopped vegetables and stir fry over high flame for few minutes or until tender.

Now add soya sauce, vinegar, black pepper powder and salt to taste.Mix well until combined.

Now add the cooked rice and stir gently until combined.Finally add the spring onion greens and switch off the stove.

NOTES

• Allow the cooked rice to cool completely before adding it to the cooked vegetables, else it may turn mushy.

Kallu shappu Style Beef Fry | Beef Fry,Kerala Toddy Shop Style

Black Pepper - Hi Mom How To Make Cake, On this share Black Pepper, I have provide any thing about cake

Black Pepper

Kallu shappu style beef fry

Spicy ,Kerala toddy shop style- beef dry fry.
Cooking Time: 40 minutes
Prep Time: 10 minutes
Serves: 4 to 5
Recipe source:Marias Menu,you can find the original recipe here.

Ingredients:

1. Beef,cut into small cubes - 1/2 kg
2. Water - as required
3. Coconut oil - as required
4. Curry leaves - 1 handful

For Marination:

1. Ginger and Garlic ,crushed - 1.5 Tbsp
2. Shallots,crushed/sliced - 1 cup
3. Crushed dry red chili- 1 to 1.5 tbsp( or according to taste,i used 1 and 3/4 tbsp )
4. Coriander powder - 2 tsp
5. Turmeric powder- 1/4 tsp
6. Black pepper powder - 1 tsp
7. Garam masala powder- 1 to 1.5 tsp
8. Coconut ,sliced- 1 cup
9. Vinegar - 2 tsp
10. Salt - to taste

Instructions:

In a bowl combine together beef with the ingredients listed under ' For Marination'.Keep aside for about 20 to 30 minutes.

In a pressure cooker add the marinated beef  along with 1/4 cup water.Cook until beef  turns tender.If there is excess gravy, cook few more minutes, until it turns almost dry.

Heat coconut oil in a pan, add curry leaves and fry for few seconds.Add the cooked beef and mix well.

Cook over medium-low heat, stirring well in between until it turns dark brown.Add more oil as required.( add 0ne or two pinches of freshly crushed black pepper if desired.).

NOTES

• Do not substitute red chili flakes with chili powder, as it may affect the taste.
• Shallots and curry leaves are essential ingredients for this recipe, so do not skip them.

Kallu shappu style beef fry

Spicy ,Kerala toddy shop style- beef dry fry.
Cooking Time: 40 minutes
Prep Time: 10 minutes
Serves: 4 to 5
Recipe source:Marias Menu,you can find the original recipe here.

Ingredients:

1. Beef,cut into small cubes - 1/2 kg
2. Water - as required
3. Coconut oil - as required
4. Curry leaves - 1 handful

For Marination:

1. Ginger and Garlic ,crushed - 1.5 Tbsp
2. Shallots,crushed/sliced - 1 cup
3. Crushed dry red chili- 1 to 1.5 tbsp( or according to taste,i used 1 and 3/4 tbsp )
4. Coriander powder - 2 tsp
5. Turmeric powder- 1/4 tsp
6. Black pepper powder - 1 tsp
7. Garam masala powder- 1 to 1.5 tsp
8. Coconut ,sliced- 1 cup
9. Vinegar - 2 tsp
10. Salt - to taste

Instructions:

In a bowl combine together beef with the ingredients listed under ' For Marination'.Keep aside for about 20 to 30 minutes.

In a pressure cooker add the marinated beef  along with 1/4 cup water.Cook until beef  turns tender.If there is excess gravy, cook few more minutes, until it turns almost dry.

Heat coconut oil in a pan, add curry leaves and fry for few seconds.Add the cooked beef and mix well.

Cook over medium-low heat, stirring well in between until it turns dark brown.Add more oil as required.( add 0ne or two pinches of freshly crushed black pepper if desired.).

NOTES

• Do not substitute red chili flakes with chili powder, as it may affect the taste.
• Shallots and curry leaves are essential ingredients for this recipe, so do not skip them.

Kallu shappu style beef fry

Spicy ,Kerala toddy shop style- beef dry fry.
Cooking Time: 40 minutes
Prep Time: 10 minutes
Serves: 4 to 5
Recipe source:Marias Menu,you can find the original recipe here.

Ingredients:

1. Beef,cut into small cubes - 1/2 kg
2. Water - as required
3. Coconut oil - as required
4. Curry leaves - 1 handful

For Marination:

1. Ginger and Garlic ,crushed - 1.5 Tbsp
2. Shallots,crushed/sliced - 1 cup
3. Crushed dry red chili- 1 to 1.5 tbsp( or according to taste,i used 1 and 3/4 tbsp )
4. Coriander powder - 2 tsp
5. Turmeric powder- 1/4 tsp
6. Black pepper powder - 1 tsp
7. Garam masala powder- 1 to 1.5 tsp
8. Coconut ,sliced- 1 cup
9. Vinegar - 2 tsp
10. Salt - to taste

Instructions:

In a bowl combine together beef with the ingredients listed under ' For Marination'.Keep aside for about 20 to 30 minutes.

In a pressure cooker add the marinated beef  along with 1/4 cup water.Cook until beef  turns tender.If there is excess gravy, cook few more minutes, until it turns almost dry.

Heat coconut oil in a pan, add curry leaves and fry for few seconds.Add the cooked beef and mix well.

Cook over medium-low heat, stirring well in between until it turns dark brown.Add more oil as required.( add 0ne or two pinches of freshly crushed black pepper if desired.).

NOTES

• Do not substitute red chili flakes with chili powder, as it may affect the taste.
• Shallots and curry leaves are essential ingredients for this recipe, so do not skip them.

Mutton Ularthiyathu

Black Pepper - Hi Mom How To Make Cake, On this share Black Pepper, I have provide any thing about cake

Black Pepper

Mutton Ularthiyathu

Kerala style, spicy mutton roast with coconut.
Cooking Time: 60 minutes
Prep Time: 15 minutes
Serves: 2 to 3
Ingredients:

1. Mutton,cut into medium pieces- 400 to 500 gms
2. Ginger,juliened - 1 and 1/2"piece
3. Garlic,sliced - 3 large cloves
4. Coconut,sliced - 1/2 cup
5. Shallots,sliced- 1/2 cup
6. Curry leaves- 1 or 2 sprigs
7. Green chilies,sliced - 1 or 2( according to taste)
8. Garam masala powder - 1/8 to 1/4 tsp
9. Black pepper powder,freshly ground - 1/4 tsp( optional)
10. Coconut Oil - as required
11. Salt - to atse

To roast and grind:

1. Black peppercorns- 1 tsp
2. Fennel seeds - 1 tsp

For Marination:

1. Ginger-garlic paste- 1 tsp
2. Kashmiri chili powder - 1.5 tsp to 2 tsp( according to taste)
3. Turmeric powder - 1/4 tsp
4. Corinader powder - 1.5 tsp
5. Garam masala powder - 1/2 tsp
6. Green chilies ,sliced - 2
7. Shallots,sliced - 1/2 cup
8. Curry leaves - 2 to 3 sprigs
9. Vinegar - 2 tsp
10. Water - 1/4 cup
11. Salt- to taste

Instructions:

Dry roast the ingredients listed under " to roast and grind" ( black peppercorns and fennel seeds) for about 30 seconds ,stirring continuously.

Grind this to a coarse powder with mortar and pestle.

In a pressure cooker ,add the mutton along with all the ingredients listed under " for marination".Add the prepared black pepper - fennel powder.Mix well until combined.Keep aside for about 10 to 15 minutes.

Cook the marinated mutton until it is tender.( Alternatively use a  heavy bottomed pan and cook covered for about 40 to 50 minutes.)

Next,heat oil in a heavy bottomed pan and add mustard seeds ,let it splutter.Next add the ginger and garlic ,saute for about 30 seconds.

Next add the sliced coconut,shallots,curry leaves and green chilies.Saute until shallots turn golden.

Now add the cooked mutton and mix well.Add more salt if required.

Add garam masala and cook over medium-low flame stirring well in between until it turns dark brown in color.( Make sure you scrape the bottom of the pan to help loosen the browned bits.)

Add freshly ground black pepper( if using), mix well .Serve with rice , pulav ,pathiri or chapathi .

NOTES

• Adjust the amount of black pepper and green chilies according to your taste.

Mutton Ularthiyathu

Kerala style, spicy mutton roast with coconut.
Cooking Time: 60 minutes
Prep Time: 15 minutes
Serves: 2 to 3
Ingredients:

1. Mutton,cut into medium pieces- 400 to 500 gms
2. Ginger,juliened - 1 and 1/2"piece
3. Garlic,sliced - 3 large cloves
4. Coconut,sliced - 1/2 cup
5. Shallots,sliced- 1/2 cup
6. Curry leaves- 1 or 2 sprigs
7. Green chilies,sliced - 1 or 2( according to taste)
8. Garam masala powder - 1/8 to 1/4 tsp
9. Black pepper powder,freshly ground - 1/4 tsp( optional)
10. Coconut Oil - as required
11. Salt - to atse

To roast and grind:

1. Black peppercorns- 1 tsp
2. Fennel seeds - 1 tsp

For Marination:

1. Ginger-garlic paste- 1 tsp
2. Kashmiri chili powder - 1.5 tsp to 2 tsp( according to taste)
3. Turmeric powder - 1/4 tsp
4. Corinader powder - 1.5 tsp
5. Garam masala powder - 1/2 tsp
6. Green chilies ,sliced - 2
7. Shallots,sliced - 1/2 cup
8. Curry leaves - 2 to 3 sprigs
9. Vinegar - 2 tsp
10. Water - 1/4 cup
11. Salt- to taste

Instructions:

Dry roast the ingredients listed under " to roast and grind" ( black peppercorns and fennel seeds) for about 30 seconds ,stirring continuously.

Grind this to a coarse powder with mortar and pestle.

In a pressure cooker ,add the mutton along with all the ingredients listed under " for marination".Add the prepared black pepper - fennel powder.Mix well until combined.Keep aside for about 10 to 15 minutes.

Cook the marinated mutton until it is tender.( Alternatively use a  heavy bottomed pan and cook covered for about 40 to 50 minutes.)

Next,heat oil in a heavy bottomed pan and add mustard seeds ,let it splutter.Next add the ginger and garlic ,saute for about 30 seconds.

Next add the sliced coconut,shallots,curry leaves and green chilies.Saute until shallots turn golden.

Now add the cooked mutton and mix well.Add more salt if required.

Add garam masala and cook over medium-low flame stirring well in between until it turns dark brown in color.( Make sure you scrape the bottom of the pan to help loosen the browned bits.)

Add freshly ground black pepper( if using), mix well .Serve with rice , pulav ,pathiri or chapathi .

NOTES

• Adjust the amount of black pepper and green chilies according to your taste.

Mutton Ularthiyathu

Kerala style, spicy mutton roast with coconut.
Cooking Time: 60 minutes
Prep Time: 15 minutes
Serves: 2 to 3
Ingredients:

1. Mutton,cut into medium pieces- 400 to 500 gms
2. Ginger,juliened - 1 and 1/2"piece
3. Garlic,sliced - 3 large cloves
4. Coconut,sliced - 1/2 cup
5. Shallots,sliced- 1/2 cup
6. Curry leaves- 1 or 2 sprigs
7. Green chilies,sliced - 1 or 2( according to taste)
8. Garam masala powder - 1/8 to 1/4 tsp
9. Black pepper powder,freshly ground - 1/4 tsp( optional)
10. Coconut Oil - as required
11. Salt - to atse

To roast and grind:

1. Black peppercorns- 1 tsp
2. Fennel seeds - 1 tsp

For Marination:

1. Ginger-garlic paste- 1 tsp
2. Kashmiri chili powder - 1.5 tsp to 2 tsp( according to taste)
3. Turmeric powder - 1/4 tsp
4. Corinader powder - 1.5 tsp
5. Garam masala powder - 1/2 tsp
6. Green chilies ,sliced - 2
7. Shallots,sliced - 1/2 cup
8. Curry leaves - 2 to 3 sprigs
9. Vinegar - 2 tsp
10. Water - 1/4 cup
11. Salt- to taste

Instructions:

Dry roast the ingredients listed under " to roast and grind" ( black peppercorns and fennel seeds) for about 30 seconds ,stirring continuously.

Grind this to a coarse powder with mortar and pestle.

In a pressure cooker ,add the mutton along with all the ingredients listed under " for marination".Add the prepared black pepper - fennel powder.Mix well until combined.Keep aside for about 10 to 15 minutes.

Cook the marinated mutton until it is tender.( Alternatively use a  heavy bottomed pan and cook covered for about 40 to 50 minutes.)

Next,heat oil in a heavy bottomed pan and add mustard seeds ,let it splutter.Next add the ginger and garlic ,saute for about 30 seconds.

Next add the sliced coconut,shallots,curry leaves and green chilies.Saute until shallots turn golden.

Now add the cooked mutton and mix well.Add more salt if required.

Add garam masala and cook over medium-low flame stirring well in between until it turns dark brown in color.( Make sure you scrape the bottom of the pan to help loosen the browned bits.)

Add freshly ground black pepper( if using), mix well .Serve with rice , pulav ,pathiri or chapathi .

NOTES

• Adjust the amount of black pepper and green chilies according to your taste.

Paneer and Vegetable Sandwich

Black Pepper - Hi Mom How To Make Cake, On this share Black Pepper, I have provide any thing about cake

Black Pepper

Paneer and Vegetable Sandwich

Quick,easy and delicious paneer and vegetable sandwich
Cooking Time: 10 minutes
Prep Time: 10 minutes
Serves: 2 to 3
Ingredients:

1. Ginger and garlic,crushed- 1/2  tsp each
2. Onion,sliced - 1/2 cup( 1 small)
3. Carrot ,cut into long strips - 1/2 cup
4. Bell pepper ,red and green,sliced - 1 cup
5. Kashmiri chili powder - 1/4 tsp( or according to taste)
6. Garam masala powder - 1/4 tsp
7. Cumin powder- 1 small pinch
8. Tomato ketchup - 1 tbsp( see notes)
9. Crumbled Paneer - 1/4 cup
10. Freshly ground ,black peppercorns- 1/2 tsp ( or according to taste)
11. Salt - to taste
12. Oil or butter - as required
13. Hamburger rolls or bread rolls- 2 or 3

Instructions:

Heat oil in a pan,add ginger and garlic, saute for few seconds.Add onion and saute until it turns translucent.

Next add carrots and cook for 1 or  2 minutes on medium high flame.Add bell pepper and mix well.

Add kashmiri chili powder,garam masala and cumin powder.Saute for about a 30 seconds.Next add tomato ketchup and mix well until combined.

Finally add black pepper powder,crumbled paneer and salt to taste.Cook for 2 more minutes,stirring continuously.Set aside.

To prepare the sandwich,cut open your sandwich bread .Brush oil /butter on a pan and toast the bread.

Repeat with the remaining bread rolls.  

Place 2 to 3 tbsp of the paneer filling on one half of the bread and top with the other half  of the bread.Repeat with the remaining bread rolls.

NOTES

• If you don't have tomato ketchup,then make a "quick version tomato ketchup"  like i did.All you have to do is,cook one medium pureed tomato(about 1/4 cup) along with 1/4 tsp sugar,1 pinch cumin powder,1 pinch garam masala,1/8 tsp ginger garlic paste,1 pinch black pepper powder,1/8 tsp kashmiri chili powder and salt to taste in a heavy bottomed pan,until it is reduced to half  for about 10 minutes.
  

Paneer and Vegetable Sandwich

Quick,easy and delicious paneer and vegetable sandwich
Cooking Time: 10 minutes
Prep Time: 10 minutes
Serves: 2 to 3
Ingredients:

1. Ginger and garlic,crushed- 1/2  tsp each
2. Onion,sliced - 1/2 cup( 1 small)
3. Carrot ,cut into long strips - 1/2 cup
4. Bell pepper ,red and green,sliced - 1 cup
5. Kashmiri chili powder - 1/4 tsp( or according to taste)
6. Garam masala powder - 1/4 tsp
7. Cumin powder- 1 small pinch
8. Tomato ketchup - 1 tbsp( see notes)
9. Crumbled Paneer - 1/4 cup
10. Freshly ground ,black peppercorns- 1/2 tsp ( or according to taste)
11. Salt - to taste
12. Oil or butter - as required
13. Hamburger rolls or bread rolls- 2 or 3

Instructions:

Heat oil in a pan,add ginger and garlic, saute for few seconds.Add onion and saute until it turns translucent.

Next add carrots and cook for 1 or  2 minutes on medium high flame.Add bell pepper and mix well.

Add kashmiri chili powder,garam masala and cumin powder.Saute for about a 30 seconds.Next add tomato ketchup and mix well until combined.

Finally add black pepper powder,crumbled paneer and salt to taste.Cook for 2 more minutes,stirring continuously.Set aside.

To prepare the sandwich,cut open your sandwich bread .Brush oil /butter on a pan and toast the bread.

Repeat with the remaining bread rolls.  

Place 2 to 3 tbsp of the paneer filling on one half of the bread and top with the other half  of the bread.Repeat with the remaining bread rolls.

NOTES

• If you don't have tomato ketchup,then make a "quick version tomato ketchup"  like i did.All you have to do is,cook one medium pureed tomato(about 1/4 cup) along with 1/4 tsp sugar,1 pinch cumin powder,1 pinch garam masala,1/8 tsp ginger garlic paste,1 pinch black pepper powder,1/8 tsp kashmiri chili powder and salt to taste in a heavy bottomed pan,until it is reduced to half  for about 10 minutes.
  

Paneer and Vegetable Sandwich

Quick,easy and delicious paneer and vegetable sandwich
Cooking Time: 10 minutes
Prep Time: 10 minutes
Serves: 2 to 3
Ingredients:

1. Ginger and garlic,crushed- 1/2  tsp each
2. Onion,sliced - 1/2 cup( 1 small)
3. Carrot ,cut into long strips - 1/2 cup
4. Bell pepper ,red and green,sliced - 1 cup
5. Kashmiri chili powder - 1/4 tsp( or according to taste)
6. Garam masala powder - 1/4 tsp
7. Cumin powder- 1 small pinch
8. Tomato ketchup - 1 tbsp( see notes)
9. Crumbled Paneer - 1/4 cup
10. Freshly ground ,black peppercorns- 1/2 tsp ( or according to taste)
11. Salt - to taste
12. Oil or butter - as required
13. Hamburger rolls or bread rolls- 2 or 3

Instructions:

Heat oil in a pan,add ginger and garlic, saute for few seconds.Add onion and saute until it turns translucent.

Next add carrots and cook for 1 or  2 minutes on medium high flame.Add bell pepper and mix well.

Add kashmiri chili powder,garam masala and cumin powder.Saute for about a 30 seconds.Next add tomato ketchup and mix well until combined.

Finally add black pepper powder,crumbled paneer and salt to taste.Cook for 2 more minutes,stirring continuously.Set aside.

To prepare the sandwich,cut open your sandwich bread .Brush oil /butter on a pan and toast the bread.

Repeat with the remaining bread rolls.  

Place 2 to 3 tbsp of the paneer filling on one half of the bread and top with the other half  of the bread.Repeat with the remaining bread rolls.

NOTES

• If you don't have tomato ketchup,then make a "quick version tomato ketchup"  like i did.All you have to do is,cook one medium pureed tomato(about 1/4 cup) along with 1/4 tsp sugar,1 pinch cumin powder,1 pinch garam masala,1/8 tsp ginger garlic paste,1 pinch black pepper powder,1/8 tsp kashmiri chili powder and salt to taste in a heavy bottomed pan,until it is reduced to half  for about 10 minutes.
  

Paneer Pepper Fry

Black Pepper - Hi Mom How To Make Cake, On this share Black Pepper, I have provide any thing about cake

Black Pepper

Paneer Pepper Fry

Kerala style,spicy paneer pepper fry
Prep Time: 10 minutes
Cooking Time: 30 minutes
Serves: 2 to 3
Ingredients:

1. Paneer- 1 to 1 and 1/4 cup
2. Ginger and garlic ,crushed - 1 tsp
3. Onion ,sliced - 2 medium(1 and 1/4 cup)
4. Green chilies,sliced - 1 or 2 ( according to taste)
5. Curry leaves - 1 or 2 sprigs
6. Kashmiri chili powder - 1/4 tsp
7. Coriander powder - 3/4 tsp
8. Turmeric powder - 1/8 tsp
9. Garam masala - 1/4 to 1/2 tsp
10. Tomato,finely chopped - 2 tbsp
11. Freshly ground black peppercorns - to taste
12. Salt - to taste
13. Oil  - as required

For Marination:

1. Black pepper powder- 1/4 tsp
2. Kashmiri chili powder - 1/4 tsp
3. Garam masala - 1/8 tsp
4. Corn flour - 2 tsp
5. Ginger-Garlic paste - 1/2 tsp
6. Turmeric powder- 1 pinch
7. Water - 1/2 to 1 tsp ( if required)
8. Salt- to taste

Instructions:

In a bowl,combine together Paneer cubes and all the ingredients listed under " For marination".Keep aside for 10 minutes.

Heat oil in a pan,and shallow fry the paneer cubes ,until it turns golden brown on all the sides,turning few times in between.Drain onto a clean kitchen towel.Keep aside until required.

Add more oil ( if required) to the same pan and add  ginger, garlic and onion.Saute until onion turns golden , over medium flame.Next add green chilies and curry leaves.

Saute for about 10 minutes or until onion turns golden brown.Reduce the flame to low and add kashmiri chili powder,coriander powder ,turmeric powder and  garam masala.Saute until raw smell leaves. 

Next add chopped tomato and mix well.Cook,stirring often ,until the tomatoes have cooked down completely.( if required,add 2 to 3 tsp of water  to avoid burning).Next add the fried paneer cubes ,black pepper  and salt to taste.

Add few curry leaves and cook for 1 to 2 minutes or until heated through .

NOTES

• Adjust the amount of green chilies and black pepper according to your taste.
• Use freshly ground black pepper for best results. 

Paneer Pepper Fry

Kerala style,spicy paneer pepper fry
Prep Time: 10 minutes
Cooking Time: 30 minutes
Serves: 2 to 3
Ingredients:

1. Paneer- 1 to 1 and 1/4 cup
2. Ginger and garlic ,crushed - 1 tsp
3. Onion ,sliced - 2 medium(1 and 1/4 cup)
4. Green chilies,sliced - 1 or 2 ( according to taste)
5. Curry leaves - 1 or 2 sprigs
6. Kashmiri chili powder - 1/4 tsp
7. Coriander powder - 3/4 tsp
8. Turmeric powder - 1/8 tsp
9. Garam masala - 1/4 to 1/2 tsp
10. Tomato,finely chopped - 2 tbsp
11. Freshly ground black peppercorns - to taste
12. Salt - to taste
13. Oil  - as required

For Marination:

1. Black pepper powder- 1/4 tsp
2. Kashmiri chili powder - 1/4 tsp
3. Garam masala - 1/8 tsp
4. Corn flour - 2 tsp
5. Ginger-Garlic paste - 1/2 tsp
6. Turmeric powder- 1 pinch
7. Water - 1/2 to 1 tsp ( if required)
8. Salt- to taste

Instructions:

In a bowl,combine together Paneer cubes and all the ingredients listed under " For marination".Keep aside for 10 minutes.

Heat oil in a pan,and shallow fry the paneer cubes ,until it turns golden brown on all the sides,turning few times in between.Drain onto a clean kitchen towel.Keep aside until required.

Add more oil ( if required) to the same pan and add  ginger, garlic and onion.Saute until onion turns golden , over medium flame.Next add green chilies and curry leaves.

Saute for about 10 minutes or until onion turns golden brown.Reduce the flame to low and add kashmiri chili powder,coriander powder ,turmeric powder and  garam masala.Saute until raw smell leaves. 

Next add chopped tomato and mix well.Cook,stirring often ,until the tomatoes have cooked down completely.( if required,add 2 to 3 tsp of water  to avoid burning).Next add the fried paneer cubes ,black pepper  and salt to taste.

Add few curry leaves and cook for 1 to 2 minutes or until heated through .

NOTES

• Adjust the amount of green chilies and black pepper according to your taste.
• Use freshly ground black pepper for best results. 

Paneer Pepper Fry

Kerala style,spicy paneer pepper fry
Prep Time: 10 minutes
Cooking Time: 30 minutes
Serves: 2 to 3
Ingredients:

1. Paneer- 1 to 1 and 1/4 cup
2. Ginger and garlic ,crushed - 1 tsp
3. Onion ,sliced - 2 medium(1 and 1/4 cup)
4. Green chilies,sliced - 1 or 2 ( according to taste)
5. Curry leaves - 1 or 2 sprigs
6. Kashmiri chili powder - 1/4 tsp
7. Coriander powder - 3/4 tsp
8. Turmeric powder - 1/8 tsp
9. Garam masala - 1/4 to 1/2 tsp
10. Tomato,finely chopped - 2 tbsp
11. Freshly ground black peppercorns - to taste
12. Salt - to taste
13. Oil  - as required

For Marination:

1. Black pepper powder- 1/4 tsp
2. Kashmiri chili powder - 1/4 tsp
3. Garam masala - 1/8 tsp
4. Corn flour - 2 tsp
5. Ginger-Garlic paste - 1/2 tsp
6. Turmeric powder- 1 pinch
7. Water - 1/2 to 1 tsp ( if required)
8. Salt- to taste

Instructions:

In a bowl,combine together Paneer cubes and all the ingredients listed under " For marination".Keep aside for 10 minutes.

Heat oil in a pan,and shallow fry the paneer cubes ,until it turns golden brown on all the sides,turning few times in between.Drain onto a clean kitchen towel.Keep aside until required.

Add more oil ( if required) to the same pan and add  ginger, garlic and onion.Saute until onion turns golden , over medium flame.Next add green chilies and curry leaves.

Saute for about 10 minutes or until onion turns golden brown.Reduce the flame to low and add kashmiri chili powder,coriander powder ,turmeric powder and  garam masala.Saute until raw smell leaves. 

Next add chopped tomato and mix well.Cook,stirring often ,until the tomatoes have cooked down completely.( if required,add 2 to 3 tsp of water  to avoid burning).Next add the fried paneer cubes ,black pepper  and salt to taste.

Add few curry leaves and cook for 1 to 2 minutes or until heated through .

NOTES

• Adjust the amount of green chilies and black pepper according to your taste.
• Use freshly ground black pepper for best results.