How to make Low Fat Pepper Dry Chicken:

Ingredients Of Low Fat Pepper Chicken Dry

• 1 Kg Chicken, chopped

• Oil

• 2 tsp Pepper (crushed)

• 1 Green chilli

• 2 Onions

• Curry Leaves

• 1 tsp Ginger-garlic paste

• 1/2 tsp Turmeric powder

• Salt

• Coriander leaves

How to Make:

• Marinate chicken with crushed pepper, turmeric powder and salt.

• Keep aside for half an hour.

• In a wok, add 2 teaspoon cooking oil, chopped onion and fry for a while.

• Add sliced green chilli, curry leaves and ginger-garlic paste, Stir for about a minute.

• Add marinated chicken and let it cook for about 15 minutes.

• Garnish with fresh chopped coriander leaves.

• Serve hot with bread or rice.

How to Boil An Egg

Hard: Place your eggs in a pot and cover with cold water by 1 inch. Bring to a boil over medium-high heat, then cover, remove from the heat and set aside 8 to 10 minutes. Drain, cool in ice water and peel.

How to Make Any Nut Milk

INGREDIENTS:

• 1 cup raw, unsalted nuts (almonds, hazelnuts, Brazil nuts, pecans, macadamia, walnuts)

• 2-3 cups water for soaking the nuts

• 4 cups water for blending

INSTRUCTIONS:

1. Soak the nuts in 2-3 cups water overnight.

2. Drain and discard water.

3. Blend nuts with 4 cups water until almost smooth.

4. Strain the blended nut mixture using butter muslin or a nut milk bag. A tight-weave cloth is preferable, as twisting the top tightly enables you to continue squeezing out more milk.

Refrigerate. The milk will keep in the refrigerator for 3-4 days.

How to Make Dahi/Yogurt

INGREDIENTS (240 ml cup used)

• 1 liter milk full fat or whole milk

• 1 tsp curd or dahi or yogurt as starter (increase to ¾ to 1 tbsp. if it is gelatin based or you are making this in winters)

• 1 red chili broken (optional)

  
  INSTRUCTIONS

1. Rinse a pot well. This reduces the chances of milk solids getting stuck to the bottom. Pour milk and bring it to boil on a medium to low flame.

2. To get thick curd, Simmer the milk for 15 mins on a very low flame. Keep stirring in between else the milk will get burnt and smell bad. This step is to get a very thick curd. You can skip this if you are ok to have a moderately thick yogurt.

3. Allow the milk to cool down. If you are intending to use a curd culture that has come down to room temperature, then allow the boiled milk to come down to luke warm temp. But if you are using the culture directly from the fridge, then the temperature of the milk must be mildly warmer than the luke warm. Immerse your clean finger in the milk and check.

4. Add a tsp of curd to the warm milk and stir well. You will have to experiment with the amount of starter to use. In India, my mother uses less than half tsp for 1 liter milk as it is not homogenized milk. But in Singapore I use about 1 tbsp or even more for 1 liter. It depends on the milk, climate and starter.

5. Cover & move the bowl to a warm place. Allow it to set for 6 to 10 hrs depending on the climate.If you wish to set the curd well, you can break a red chili and drop it in the milk. it is optional and does not make the dahi spicy or hot.

6. If you live in a cold place, then keep it in a casserole or thermocol box or oven with the light on. If you intend to make curd in small bowls, check the step by step instructions after the recipe card.

7. When the curd is set, move it to refrigerator

How to Make Dal Fry

Ingredients (240 ml cup used)

• 1 cup toor dal or split pigeon peas (or ¾ cup toor dal + ¼ cup moong dal)

• 2 to 2 ¼ cups water (use more if cooking in pot)

• Salt as needed

For tempering dal fry

• 1 ½ tbsps ghee or oil or butter

• ¾ tsp cumin or jeera

• ½ tsp mustard (optional)

• 2 pinches hing or asafoetida

• 1 red chilli broken (optional)

• 1 to 2 green chilies slit or chopped

• 1 medium onion chopped finely

• 1 tsp ginger garlic paste

• 1 large tomato chopped or pureed (optional)

• ¼ tsp turmeric or haldi

• ¼ to ½ tsp red chili powder (use as desired)

• ¼ tsp garam masala

• ½ tsp coriander powder

• ½ tsp Kasuri methi crushed or dried fenugreek leaves

• handful coriander leaves chopped finely

• Lemon juice as needed or ½ to ¾ tsp amchur powder (optional)

Preparation for dal fry

1. Wash toor dal a few times until water runs clear.

2. Add water to the pot or pressure cooker along with dal.

3. Cook on a medium heat for 2 whistles. If making in a pot add more water as needed and cook until soft and mushy.

Making dal fry

1. Heat a pan with ghee, oil or butter. Add mustard, cumin and red chili if using. When they begin to splutter, add hing.

2. Add onions and green chilies. Saute until the onions turn golden.

3. Add ginger garlic paste and fry until the raw smell goes off.

4. Add tomatoes and salt. Saute on a medium flame until tomatoes turn soft.

5. Add red chili powder, garam masala, coriander powder and turmeric.

6. Saute for 2 mins till the masala begins to smell good.

7. Add the cooked and mashed dal. Add water if needed to bring it to a consistency.

8. Stir well and allow to cook until the dal begins to bubble well.

9. This may take about 3 to 5 mins.

10. When dal reaches the desired consistency, add kasuri methi and more salt if needed. If using amchur powder add it now.

11. Stir and cook for a minute.

12. Add coriander leaves and stir. Switch off the stove.

13. If using lemon juice instead of amchur, then squeeze it before serving. Mix well.

14. Serve dal fry with rice, roti or paratha.

How to Make Fish Curry

Ingredients (240 ml cup used)

Marination

• 500 grams Fish (half kg)

• 1 tsp ginger garlic paste

• ¼ tsp turmeric

• ¼ to ½ tsp red chilli powder

• Salt as needed

Other ingredients

• 2 tbsp oil (adjust as needed)

• 2 medium onions sliced or ¾ cup sliced

• 2 medium tomatoes ripe (do not use very sour)

• ½ tsp saunf (or fennel seeds, optional)

• 2 tbsp coconut grated

• 1 tsp red chilli powder (adjust as needed)

• 1 sprig curry leaves or small bay leaf

• ½ tsp cumin (or jeera)

• 1 green chili (chopped or slit)

• 1 small onion chopped finely (optional)

• 1 tsp ginger garlic paste

• 1 to 1 ½ tsp garam masala (refer notes)

• 1 ¼ cup water

How to make the recipe:

Preparation for fish curry

1. Marinate fish with ingredients mentioned under marination. Set aside till we need.

2. Fry onions in 1 tbsp oil until lightly golden. Saute tomatoes as well until soft and mushy.

3. Fry coconut, saunf, red chili powder, turmeric (optional) along with onions and tomatoes until the mixture turns fragrant. Make sure the raw smell has gone away from all the ingredients.

4. Cool this and blend to a smooth or coarse paste to suit your liking. If needed add 2 tbsp water to blend well.

5. This step is optional. Fry fish in 1 tsp oil slightly until the raw smell goes away just for 2 to 3 mins on both sides.

Making fish curry

1. Add 1 tbsp more oil to the pan or kadai. Allow cumin to splutter. Fry onions, curry leaves and green chili until the onions turn golden.

2. Saute ginger garlic until the raw smell goes off.

3. Add the ground paste, red chili powder (optional) and garam masala. Fry until the mixture smells good.

4. Pour 1 ¼ cup water. Bring it to a boil. Cook until the oil begins to separate and the gravy thickens a bit.

5. Drop the fish pieces and cook on a medium heat covered.

6. Gently flip them after 3 to 4 mins or more depending on the thickness of the piece.

7. Cook on both the sides until cooked. Fish pieces bulge a bit when cooked completely.

8. Garnish fish curry with coriander leaves if desired.