CHICKEN PEPPER FRY

CHICKEN PEPPER FRY

This is one of the easiest chicken recipes with minimum ingredient and with almost no effort you get a tasty chicken dish in no time at all. Garlic and Pepper combine to give this Chicken dish an out of the world taste.
This recipe is featured in my Cookery Book ANGLO-INDIAN CUISINE - A LEGACY OF FLAVOURS FROM THE PAST 

Serves 6   Preparation Time 20 minutes

Ingredients

1 kg chicken cut into medium size pieces     

3 large onions sliced finely

2 teaspoons pepper powder                           

1 teaspoon turmeric powder

1 teaspoon chopped garlic

2 tablespoons oil                                             

Salt to taste

Heat oil in a pan and fry the onions and chopped garlic lightly.

Add the chicken and mix in the pepper powder, turmeric powder and salt. Fry for a few minutes till the oil leaves the sides of the pan.

Add ½ cup of water and cook on low heat till the chicken is tender and semi dry.

Alternately, the chicken can be par boiled with a little water and then added to the sautéed onions and pepper

You could add boiled potatoes towards the end and mix it with the chicken.

Serve with Bread or as a side dish. This is a good starter for Parties as well.

RUM BALLS / CHOCOLATE RUM BALLS

CHRISTMAS RUM BALLS

Rum balls are a truffle-like confection of sweet, dense cake or biscuit material flavoured with chocolate and rum. They are roughly the size of a golf ball and often coated in chocolate sprinkles, desiccated coconut, or cocoa. Rum Balls are rich in flavor and have a fudgy texture. Rum balls are one of the Christmas season's easiest and most delicious treats. Fruit cakes are normally used as they are already packed with fruits, nuts and spices. However chocolate cake or vanilla cake could also be used. The Rum balls can also be made with digestive biscuits instead of cake

RECIPE FOR CAKE BASED RUM BALLS

Ingredients

300 grams Fruitcake (or chocolate or vanilla cake)

100 grams cooking chocolate broken into small bits

100 grams Icing sugar for binding and rolling

3 tablespoons butter

½ cup dark rum

100 grams glaze cherries or any nuts such as almonds or walnuts chopped

Cocoa powder for dusting

Chocolate sprinkles or desiccated coconut for decoration (optional)

Crumble the cake into smooth crumbs without lumps.

Heat the butter and chocolate in a pan. Cook on very low flame stirring all the time, till the chocolate is melted

Remove from heat and cool for a little while. Add the cake crumbs, glaze cherries / nuts  and Rum and mix well. Refrigerate for 20 minutes, stirring occasionally, or until just firm enough to handle.

Take small portions of the mixture and roll into balls using the icing sugar to bind them. (use more icing sugar if required to make the balls firm).

Now roll the balls in the cocoa powder to coat them well.

You can serve the rum balls like this or coat them with Chocolate sprinkles or desiccated coconut for decoration (optional)

Refrigerate till required to serve.