Chicken Chilly Jeera Pepper

1/2 kg boneless small chicken pieces
1 onion chopped into rings
2 tablespoons oil
1 tablespoon sabut jeera ( cummin seeds )
1 tablespoon jeera powder
1 tablespoon dhaniya powder (coriander powder)
3 tablespoons red chilly paste
1 teaspoon mustard seeds
1 teaspoon pepper powder
1 cup water
finely chopped fresh dhaniya
salt

Heat oil. Fry jeera and mustard seeds for a minute.

Add onion, jeera powder, dhaniya powder, pepper, red chilly paste and chicken. Stir until mixed well. Add waterand salt. Cook till done and dry.

Garnish with fresh dhaniya.

Spicy Chutney Cheese Sandwich

Bread slices - 4
Cheese slices - 4
Tomatoes - 2
Garlic - 5 pods
Pepper powder
Coriander leaves - small bunch
Green chillies - 5
Pudina leaves ( mint ) - 10 leaves
Salt

To make chutney
Grind leaves, garlic pods and green chillies with a little water. Add salt.

Rub chutney on bread. Place cheese slice on it. Slice tomato and place on the cheese. Sprinkle pepper powder. Place another bread slice on top.

Chilly Bruschetta

Bread Toast - 4
Olive oil - 2 tablespoons
Tomato - 1
Basil - 8 leaves
Peeled Garlic ( large ) - 6
Finely grated & De-seeded Green chillies - 2


Rub the Garlic on the toast till it coats all over. Rub the basil leaf on the toast. Then slice the tomato and rub it. Spread some olive oil all over. Sprinkle chilly.

Mushroom Green Chilly Fry

20 medium sized mushrooms
Onion - 1 large sliced
Green chilly paste - 1 tablespoon
Cornflour - 2 tablespoons
Pepper powder - 1 tsp
Turmeric powder - a pinch
Asafoetida - a pinch
Finely chopped coriander leaves.
Salt
Oil


Make a paste of cornflour, salt, pepper, asafoetida and turmeric powder.
Coat all mushrooms in paste. Heat oil in pan. Add onions and fry till pink. Add coated mushrooms. Fry till slightly brown. Add chilly paste, and fry till done.
Garnish with coriander leaves.

Seer Fish Green Chilly Fry

5 pieces Seer fish slices
3 tablespoons green chilly paste
1 tablespoon kashmir red chilly powder
1 tablespoon ginger-garlic paste
1 teaspoon Turmeric powder
Salt
Lime juice
Oil - 1 teaspoon

Rub all ingredients to cleaned fish pieces. Marinate for 2 hours.
Shallow fry in tawa OR Grill till browned and done.

Chilly Chicken in Curd

8 medium sized pieces (about 800 grams) of chicken
1 medium onion chopped and made into a paste
1 cup yoghurt
1 tablespoon oil
1 tablespoon finely chopped mint leaves
1 teaspoon garam masala powder
1 teaspoon each of ginger

3 teaspoons green chilly paste
salt to taste
finely chopped coriander leaves for garnishing

1. Heat oil in a heavy-bottomed pan on medium level for about 2 minutes.
2. Add the onion, ginger and green chilly pastes and fry on medium level for about 3 minutes or till the paste is lightly browned. Add garam masala. Fry again for a few seconds.
3. Add the curd, mint leaves and chicken. Sprinkle salt to taste. Mix well. Cover and cook on low heat for about 30 minutes or till the chicken is fully cooked.

Garnish with finely chopped fresh coriander.

Chilly Chicken in Curd

8 medium sized pieces (about 800 grams) of chicken
1 medium onion chopped and made into a paste
1 cup yoghurt
1 tablespoon oil
1 tablespoon finely chopped mint leaves
1 teaspoon garam masala powder
1 teaspoon each of ginger

3 teaspoons green chilly paste
salt to taste
finely chopped coriander leaves for garnishing

1. Heat oil in a heavy-bottomed pan on medium level for about 2 minutes.
2. Add the onion, ginger and green chilly pastes and fry on medium level for about 3 minutes or till the paste is lightly browned. Add garam masala. Fry again for a few seconds.
3. Add the curd, mint leaves and chicken. Sprinkle salt to taste. Mix well. Cover and cook on low heat for about 30 minutes or till the chicken is fully cooked.

Garnish with finely chopped fresh coriander.