Oct 31, 2013

Pepper Chicken

Boneless chicken is cooked with thick onion gravy spiced up with lots of pepper is a fantastic treat for a party weekend. I love this recipe so much that, I have ended up making it almost every week. And of course not forget, this is another recipe which I learnt from my mother-in-law Mrs. Mohana Gopi. 

This is also a comfort food during holiday season with long and cold winter nights.  It can be served either as appetizer with reduced gravy or served  on top hot rice with lots of gravy. Also, pepper chicken is an excellent treat for meat lovers!!


500 gms Boneless chicken, cut into 1 inch pieces
1 onion, thinly sliced
1/2 tsp turmeric powder
1 tsp Pepper powder
4 tsp Oil

For the gravy:
2 Onions, cubed
4 Garlic cloves
1/2 inch Ginger


  • Make a smooth paste of onions, garlic and ginger using a blender
  • In a skillet, heat oil. when it turns smoky, add onions; sautee until it turns transparent
  • Add the chicken, turmeric powder and pepper powder. Stir to coat
  • Return the onion paste to skillet and mix well. Cook in medium-low heat for 10 minutes
  • Adjust salt as per taste and cook for another 15 to 20 minutes (see note)
  • Serve hot
Cover the skillet if you want more gravy and add 1/2 cup of water or chicken broth. If you dont want gravy , then cook chicken without covering skillet in low heat.

Additionally, bell pepper can also be added.

Oct 24, 2013

Roasted Pumpkin Soup

Its pumpkin and spooky season. YESSS!! Halloween is just days apart!!! Its time to gear up to prepare creepy, spooky and delicious party food. So why not with pumpkin!!

This soup is rich, creamy and velvety smooth flavored with lots of roasted pumpkin and thyme. Its very delicious and an excellent starter.


500 gms Pumpkin, cubed, peeled and seeds removed
1 Carrot, cubed
1 tsp Thyme 
500 ml Chicken Broth
1/2 cup Milk (full fat or 2% or fat free)
1/2 Red onion, diced
1 clove garlic, finely chopped
2 tsp Butter
1 tsp Olive oil
1/4 tsp Pepper Powder


  • Toss pumpkin and carrot with olive oil and roast in oven for 35 minutes at 350C

  • In a large pot, melt butter. Add onions, garlic and thyme. Saute until onions turn transparent

  • Puree roasted pumpkin and carrots; and sauteed onion  in batches. Add chicken broth if required (do not add water)
  • Add puree to the pot. Also add Chicken broth, milk, salt and pepper. Simmer in medium heat until all flavors have melded

  • Serve immediately ( also see note)

Note:  This soup can be prepared in advance and can be refrigerated upto 1 week . Use Chicken/ vegetable broth to dilute.

Oct 21, 2013

Bread Pakora

There is always something special in  fall  season!! Arrival of fall changes everything with day getting shorter and night getting longer, leaves falling off trees and start craving for different foods. 

Its fall with chilly evening on the way and to curb food craving, I made spicy Bread pakora. Everyone loves it and it is a great tea snack in evening. 


4 Bread slices, cut diagonally
1 cup of Chickpea flour
4 green chilies, finely chopped
Handful of Cilantro, finely chopped
1/2 onion, finely chopped
1/4 tsp Asafoetida (hing)
oil for deep frying


  • In a mixing bowl, make batter with chickpea flour, green chilies, cilantro, onion, hing and salt. Add 1/2 cup of water and mix well
  • Heat oil for deep frying
  • Dip bread slices in chickpea batter and gently leave it in oil. Fry in medium heat until it turns light brown
  • Use an absorbent paper to drain excess oil
  • Serve hot with green chutney or ketchup

Oct 1, 2013

Cabbage Cucumber Salad with Honey Mustard Dressing

Cool Cabbage-Cucumber salad tossed in honey mustard dressing adds a lot of crunch and  a refreshing starter. 


4 cups Napa cabbage, thinly cut into strips
1 Cucumber, peeled and thinly sliced
1 Tomato, thinly sliced
1 carrot, shredded
1/2 cup rasberries
1 tsp finely chopped chives

For the dressing
3 tsp honey - mustard
2 tsp rice vinegar
2 tsp lemon juice
1/4 tsp salt
1/4 tsp pepper powder
1 tsp Olive oil


  • In a mixing bowl, whisk all the ingredients under dressing
  • Dress the cabbage, cucumber, tomato and carrot with honey mustard dressing
  • Let stand about 10 minutes. Garnish with raspberries and chives before serving

Hara Bhara Chicken Fry

Hara- Bhara Chicken Fry with herbs and spices is a fabulous treat for a potluck party. Chicken is slow cooked in a raw paste of green chili, coriander, ginger, garlic and onion paste until it is tender and juicy. The raw herb paste turns into semi-gravy which zesty and toothsome when mixed with hot steamed rice. 


Whole chicken, cut into bite sized pieces
1 onion, thinly sliced
1/2 tsp turmeric
5 tsp oil

For the masala
5 green chilies
1 tsp pepper corns
5 garlic cloves
1 inch piece of ginger
1/2 onion
Handful of Cilantro
4 cloves
1 inch stick of cinnamon


  • Make a coarse paste of green chilies, pepper, ginger, garlic, onion, cilantro, cloves and cinnamon
  • In a heavy bottomed vessel, heat oil. Add onions and saute until it turns transparent
  • Add turmeric powder and ground herb paste. Mix well
  • Add chicken. Cover the pot and cook for 15 minutes
  • Adjust salt as per taste and cook for 20 to 25 minutes
  • Serve hot with rice or chapathi

Bele Chutney (Lentil Chutney)

Bele Chutney is a spicy gastronomic concoction  of channa dal, urad dal, green chilies, garic and coconut. This is my favorite chutney and my mom passed on this recipe to me. 

This chutney tastes best when served with hot idly :-)


4 tsp urad dal
2 tsp Channa dal
3 green chilies
3 garlic cloves
1 inch piece of tamarind
1 cup grated coconut
2 tsp oil

For seasoning
1 tsp oil
1 tsp mustard seeds
 1 sprig of curry leaves


  • Heat 1 tsp of oil in a pan, add channa dal and urad dal. Saute until it turns brown. Keep it aside
  • In the same pan, heat another tsp of oil; add garlic, tamarind and green chilies
  • After the above ingredients cools, grind it with coconut and salt into a smooth paste
  • For the seasoning, heat oil. When oil is hot, add mustard seeds and curry leaves. After it starts to sizzle, pour it on top of chutney
  • Serve it with hot idly

Pudina Chutney | Mint Chutney

Pudina Chutney is a magnificent spicy dip made with mint, cilantro, coconut and green chilies. Its a great accompaniment with breakfast recipes like idly, dosa and upma.

Previously on Shruchi Kitchen I had posted same recipe Pudina Chutney. I made slight modifications to the current one.


1 bunch of Mint leaves
1 bunch of Cilantro
3 cloves of Garlic
1 inch piece of Tamarind
4 Green chilies
1 cup Grated coconut
2 cups of water
1 tsp oil

For seasoning
3 tsp oil
1 tsp mustard seeds
1 tsp urad dal
2 red chilies
1 spirg of curry leaves


  • Heat oil in a pan. When it turns smoky; add garlic, green chilies, tamarind, mint and cilantro. Saute until mint and cilantro reduces in size
  • After the above ingredients cools, grind it with coconut, water and salt into a smooth paste
  • In the same pan, heat oil for seasoning. When oil is hot, add mustard seeds, urad dal, red chilies and curry leaves. Saute until urad dal turns golden brown. Pour the seasoning on top of mint chutney
  • Serve with idly, dosa, upma and paniyaram