Pepper chicken

Pepper chicken

Ingredients:
Boneless Chicken -250 gms (medium pieces)
Onion - 2 nos.
Tomatoes - 2 nos.
Green chilli - 3-4 nos.
Coriander - medium bunch
Coconut - 3 pieces.
Oil - 150 gms.
Salt to taste


Method:

• Make gravy of onion, tomatoes, green chilli, coriander and coconut.
• Use a medium size pressure cooker and heat it.
• Pour oil. Wait for 2 minutes
• Add chicken pieces.
• Allow the chicken pieces to shrink in size slightly.
• Add gravy, if required add ½ glass of water.
• Wait for 3 whistles.
• Open to check if water is well absorbed.
• If required, transfer to a kadai and cook in low flame till dry.

Mutton Kebab

Mutton Kebab

Ingredients:
Minced meat - 150
gmsO
nion - 2 nos.
Tomatoes - 2 nos.
Green chilli - 2 nos.
Coriander - 1 bunch
Coriander seeds (whole) - 2 tsp
Mint - 1
bunch
Garlic - 10
pods
Lemon - 1 no.(big)
Bajra (flour) - 1 cup.
Salt to taste


Preparation

• Cut onions, tomatoes, green chillies and garlic pods finely into small pieces.
• Wash minced meat, drain water and keep aside.
• Wash coriander and mint leaves. Drain water and keep aside.
• Squeeze lemon. Keep aside lemon juice.

Method:

• Mix minced mutton, onions, tomatoes, green chilli, garlic pods, coriander and mint leaves, lemon juice, salt and refrigerate for ½ hour to 1 hour.
• Just before frying add bajra flour and mix well.
• Heat oil for frying kebabs.
• Make the mixed mixture into round shaped balls (lemon size) and slowly drop in the oil.
• Fry in low flame.
• Wait for the kebabs to turn light brown.
• Serve hot with tomato sauce or mint chutney or as a side dish for biryani, fried rice.