Color Pepper Chicken

After almost 8 days today we saw a bright sunny day. From last Sunday day light savings stopped so within 4.30 pm outside becomes dark. Still if it’s a sunny day feel like to do some household works, but in a cloudy day I never feel like to do anything. But during winter most of the days are like that.
Yesterday I brought some colorful peppers, from the shop itself I felt like to do something with them. So prepared some chicken with all those colorful peppers and believe me my plate was looking so attractive. The recipe I tried it’s completely came from my mind during cooking. Step by step I just did as it came in my mind. Hope you all like my little different recipe.

Preparation time: 30 mints.
Cooking Time : 40 mints.
Serve for 4 people.

Ingredients:

1.Chicken : 750 gm. (cut into small pieces)
2.Two medium size sliced onion.
3.One small chopped tomato.
4. One Cup Green, Red, Orrange and Yellow Pepper cut into cube size.

 

5.One table spoon ginger & garlic paste.
6.One table spoon curd.
7.One clove chopped garlic.
8.Black pepper powder, Kashmiri  Red chili Powder, Coriander Powder (One tea spoon of each item).
9.Black pepper 8 to 10 piece, Clove 4 to 5 piece.
10.One tea spoon Hot Sauce.
11.Salt & Sugar as per taste.
12.Sunflower oil for cooking.Process:

Marinate the chicken pieces with the curd, ginger garlic paste and salt for 30 mints.
Now fry the sliced onions and tomatoes till the onions are become brown, after that grind that fried onion and fried tomatoes.

 
Now put some oil in a vessel and add the black peppers, cloves and chopped garlics after few seconds add the fried onion and tomato paste. Cook for 2 mints and then add Kashmiri red chili Powder and coriander powder.

Now add the marinated chicken pieces into the vessel and cook with a lid till the chickens are tender.

 Now reduce the flame and remove the lid. Add little salt and sugar.

Now add all the chopped color full peppers into the vessel and cook for another 5 mints.

 Before switch off the gas add the hot sauce.
 

Enjoy the dish with Roti Paratha or Rice.

 

Aloo Patol er Dalna or Potato Parwal Curry

Among all the vegetables one of my favorite is Patol or Parwal. Anything with Patol makes my day. But the problem is that my husband dosen’t like it at all except Patol er Dorma (my patol er dorma recipe is here http://cookwithpoulamee.blogspot.ca/2012/10/patol-er-dorma-or-stuffed-parwal-patol.html) . So no other option some time I cook for myself also. He used to have the potato from this Aloo Patol er Dalna or Potato Parwal Curry. But the probelem is that in the Indian grocery store they have very limited stock of Patol or Parwal, so everytime I am not so lucky.

This one I cooked like my Maa-in-law used to cook. She is dosen't add that much of spice because of my father in-laws health but I just made it little spicy. This is one the popular Bong delicacy.

Preparation time: 10 mints.
Cooking time: 20 mints.
Serve for 4 people.
Ingredients:
1.Patol or Parwal 6 to 8. (cut into cube size).
2.One medium size potato (cut into Cube size).
3.One medium size sliced onion.
4.Half small chopped tomato.
5.One table spoon Ginger & Garlic paste.
6.Turmeric Powder, Red chili powder, Cumin Powder, coriander Powder (one tea spoon of each item).
7.One table spoon tomato puree.
8.One bay leave, One small dry red chili, Few cumin seeds, 2 Clove, 2 Cardamom, One small cinnamon stick.
9.Salt & Sugar as per taste.
10.Sunflower oil or Musard oil. (I prefer to use Mustard Oil).

Process:

Shallow fry the Patol pieces and Potato pieces with pinch of turmeric powder and salt. And keep it aside.

Now put some oil in a vessel and add all the No 8 ingredients as mentioned above.

Now add the sliced onion and chopped tomatoes and fry till the onions are transparent.

Now add the ginger garlic paste and cook till the raw smell goes off, now add all the spices powder, tomato puree with some salt and sugar. Cook till the oil come out.

Now add the fried Patol and potato pieces and mix well with the masala for 3 mints.

 Now add some water and cover with a lid.

Cook till it done and gravy become little dry.

Serve hot with plain rice or Roti.