I still have a jar of pepper that I plucked and dried when I was 18 years old..
We had 2 pepper wines in the house we stayed and it was full of pepper. Amma didn't have time to pluck it or dry.. I was home after the 1st year MBBS exams and because I had nothing to do, I plucked all the peppers from both the wines, dried them and completely forgot about it.
When I got married and was leaving for Malaysia, Amma gave me a big jar of pepper.. She told me
"This is the ones you plucked and dried"
It felt very special especially because I harvested it all by myself and I carried that jar of pepper, where ever I went. It had come with me to the jungles of east Malaysia, to the beautiful Penang island, to English country side, to the land of windmills, to the busy Mumbai and finally to Canada.
It is still half full!
This recipe too was given to me by a Sufi friend
250gm boneless chicke
2 onions (med size)chopped fine
1 tsp ginger and garlic paste each
1 tomato chopped fine
50 gms cashew
1/4 cup milk
4 tbsp Mawa( optional)
1 tbsp pepper powder( yes 1 tbsp)
2 tbsp oil
2 tbsp cream to garnish
Soak the cashew in the milk for 10 mints and then grind
Heat oil, add the ginger garlic paste, fry till lightly browned
Add the onion and keep stirring till the onion is light brown
Add chopped tomato, fry till the oil separates around the side
Add the chicken pieces and fry till the chiken is light brown
Now add the ground cashew and mawa if using. add 1 1/2 cup water, cover and cook on low heat till the chicken is done and the gravy is thick
Just before serving sprinkle the pepper and gently stir to mix it.
Garnish with cream.
My kids take this chicken curry with Roti for School lunch