MIRCHI KA SALAN

MIRCHI KA SALAN

This is a must accompaniment if you are eating Hyderabadi Biryani. A spicy, tangy and mildly sweet curry made with jalapeño chilli or any other less spicy chilli and peanut being the main ingredient.
RECIPE

Ingredients

  • 15-20 Jalapeño peppers/ Bhavnagari mirchi
  • 4 tablespoon oil
  • 1 small lemon size ball of tamarind dissolved in half cup water
  • 8-10 curry leaves
  • 1/4 teaspoon mustard seeds(rai/sarso)
  • 1/4 teaspoon cumin seeds(jeera)
  • A pinch of fenugreek seeds (methi k daane)
  • 1 large onion sliced
  • 1 tablespoon Ginger garlic paste
  • 1 teaspoon kashmiri red chilli powder(optional)
  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon garam masala powder
  • 1/4 cup of curd, whisked smooth
  • 1 teaspoon jaggery(optional)
  • Salt as per taste

FOR THE CURRY/SALAN

  • 1/4 cup of roasted skinless peanuts
  • 1/4 cup of grated coconut/coconut powder
  • 2 tablespoon sesame seeds (Til)
  • 1 teaspoon cumin seeds
  • 2 tablespoon coriander seeds
  • 1/2 teaspoon fennel seeds (saunf)

METHOD

  1. Heat a pan and dry roast all ingredients mentioned under heading FOR CURRY except peanuts. Cool and grind it in to a fine paste using little water.

  1. Heat oil in a pan and dry the chillies. Drain on an absorbent paper. 

  1. In the remaining oil, add mustard seeds, jeera and methi seeds. Allow them to splutter.
  2. Add sliced onion to this and saute until golden brown
  3. Now goes the curry leaves, ginger garlic paste, turmeric powder, red chilli powder and saute for one minute.
  4. Now add the peanut paste and saute on a high flame for 2 minutes.
  5. Next goes in the fried chillies and 1 cup if water. Bring it to a boil then cover the pan and let it cook for about 15 minutes on slow flame.

  1. Finally add salt as per taste, strain the tamarind water, curd, jaggery and the garam masala. Mix well.
  2. Cover the lid and let it cool for another 10 minutes.
  3. Garnish with green coriander and serve as accompaniment in main course with either biryani or roti/naan.

HAKURU – SRI LANKAN WHEAT JAGGERY CAKE

​My love for cakes and trying new ones lead me to google different variety. Just when I searched for a jaggery cake I came across this amazing wheat jaggery coconut cake from SriLanka. Its called HAKURU


A healthy wholesome cake that would definitely be a hit among mother who want their kids to eat healthy.

So let’s see how it can be made

RECIPE

Ingredients

  • 1 cup wheat flour
  • 1/4 cup Semolina/Rawa
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1 cup grated jaggery
  • 5 tablespoon oil
  • 1/2 cup fresh grated/dessicated coconut.
  • 4 Green Cardamoms(Hari elaichi)
  • 1/4 teaspoon Mace/Javitri powder.
  • 1/4 cup milk
  • 2 tablespoon warm water.

METHOD

  1. Preheat the oven to 160C for 10 minutes. Grease the cake mould with butter/oil.
  2. Roast the coconut until golden brown but take care it does not burn. Keep aside to cool
  3. In a blender jar take jaggery, oil and water and blend for 1 minute.
  4. To this add coconut, cardamom seeds, javitri powder and again blend for another 1 minute.
  5. Sift together wheat flour, rawa, baking powder and baking soda.
  6. Pty the wet ingredients in a large mixing bowl. Add 1/3  of the flour mix and blend using a whisk or by spatula using cut n fold method.
  7. Repeat the same for the rest of the flour. Adjust the consistency using milk 1-2 tablespoon at a time.
  8. Transfer the batter into cake mould , tap the mould lightly twice and bake at 160C for about 40 minutes. 
  9. If a toothpick inserted in the centre of the cake comes out clean means it’s done.
  10. Let this rest in the oven for about 10 minutes and then allow it to cool further on a wire rack.
  11. De mould and serve with fresh juice or black tea.

PRAWNS KOLIWADA

PRAWNS KOLIWADA

A well known recipe of Konkan regions of Maharashtra State of India. This recipe needs no introduction. A humble dish wherein prawns are marinated and fried using gram flour and few spices. Makes a real good starter for any occasion

RECIPE

Ingredients

  • 15-20 medium sized Prawns
  • 1/4 cup Gram flour/besan
  • 1 tablespoon corn flour/rice flour
  • 3 tablespoon  yogurt/Dahi
  • 1 tablespoon Ginger garlic paste
  • 1 tablespoon Lime juice
  • 1 tablespoon Kashmiri Red Chilli powder
  • 1 teaspoon Coriander powder
  • Salt to taste
  • 1 teaspoon oil for marination
  • Oil for deep frying
  • 1 teaspoon chaat masala to sprinkle before serving.

METHOD

  1. Peel and devein the prawns, wash thoroughly and pat dry.
  2. Marinate the prawns in ginger garlic paste, 1/2 tbsp Kashmiri red chilli powder, coriander powder, lime juice and salt for 20 minutes.
  3. Squeeze out the extra moisture, add corn flour, gram flour/besan, 1/2 tbsp Kashmiri chilli powder, rest of the lemon juice, yoghurt and 1 tsp of oil.Mix all the spices with the marinated prawns.
  4. Heat oil for frying the prawns and maintain the temperature throughout frying to medium hot. Fry prawns in small batches and drain in an absorbent paper.
  5. Sprinkle chat masala and add a dash of lime juice. Toss all the prawns well and serve.

PALAK BHATURE (SPINACH FRIED FLAT BREAD)

​PALAK BHATURE

BHATURE are a very well known Punjabi fried flat bread usually made with All purpose flour. But as I always do, I gave a twist to this classic Bhature with Spinach and used whole wheat flour instead of Maida. So let’s see how this PALAK BHATURE are made.
RECIPE

Ingredients:-

  • 2 cups wheat flour (atta)
  • 1/2 cup All purpose flour(maida)
  • 1 teaspoon salt
  • 1/2 teaspoon baking powder
  • A pinch of baking soda.
  • 3 tablespoon of melted butter/ghee or oil
  • 1/2 cup sour curd (khatti dahi)
  • 1 small bunch  spinach(Palak)
  • 1 green chilli
  • 2 tablespoon milk
  • Oil for deep frying.

METHOD

  1. Clean and wash palak leaves properly under running water.
  2. In a broad pan heat 1/4 cup of water and milk. Roughly chop the spinach leaves and add to the water. Cover and cook for about 4 minutes on a medium flame.
  3. Once the spinach is cooled, transfer it in to a mixer jar and blend it into a fine puree along with the green chilli.
  4. In a large mixing bowl, sift atta, maida, salt, baking powder and baking soda.
  5. Add the butter to his and rub the mixture well using your fingers.
  6. Now add in the spinach puree and curd and start kneading the dough. Add warm water, in small quantities, if required, to make a soft dough. Knead well for a good 5-6 minutes for a softer bhature.
  7. Cover the dough with a wet muslin cloth and keep aside for 30 minutes.
  8. Start heating oil for frying bhatura in a broad pan on a medium flame.
  9. After resting for about 30 minutes, Knead the dough for another minute and divide it into equal lemon sized balls.
  10. Flatten and roll out each ball using flour /oil into a 4 inch round bhatura.
  11. Fry these beauties on a medium flame until they are well coloured on either side and nicely puffed.
  12. Repeat the same with all the remaining dough balls.
  13. Serve with chatpate chole and pickle.

KACCHE KHEEME KE KEBAB (EASY MINCE PATTIE)


These easy and simple to make mutton mince kebabs are perfect for a lazy sunday brynch or snack. They make a yummy starter too.

RECIPE

Ingredients

  • 1 kilo kheema/meat mince (Lamb or chicken)
  • 4 tablespoon Ginger-Garlic paste
  • 1 teaspooon green chilli paste
  • 1 tablespoon garam masala
  • 1 teaspoon red chilli powder
  • 1/4 cup raw papaya paste(optional)
  • 1 egg
  • 1/2 cup roasted chana/chickpea
  • 1/2 cup chopped fresh coriander leaves and mint leaves.
  • 1 large onion, grated
  • 2 tablespoon lime juice
  • Salt to taste.
  • Oil for shallow frying

METHOD:-

  1. Take mince in a food processor/mixer and churn it for half a minute.
  2. Grind roasted chana to a fine powder.
  3. Take the mince in a large mixing bowl. To this add the chana powder and rest all the ingredients except oil and mix well.
  4. Keep aside to marinate in refrigerator for 1 hour.
  5. Heat 2 tablespoon oil in a pan. Make kebab of desired shape and size and shallow fry till evenly browned on either side.
  6. Serve with mint chutney and raw onions rings.

SHAHJAHANI MEETHA (TOMATO HALWA)

​A Chinese proverb– ‘ KNOWLEDGE IS KNOWING TOMATO IS A FRUIT. WISDOM IS NOT PUTTING IT IN A FRUIT SALAD.’ 

I’m very sure that many of us dont even know that Tomato is a Fruit. Thats because we Indians always and as a rule use it along with veggies and lentils for savoury preparations.

Now here’s an unusual famous HYDERABADI dessert made from TOMATOES.. Yesss.. Sweet dish made from tomatoes.

SHAHJAHANI MEETHA(TAMATAR KA HALWA)

RECIPE

Ingredients

  • 1/2kg Tomatoes (red, ripe but firm)
  • 2 tbsp ghee
  • 1/4 cup milk
  • 1/4 cup milk powder or 100 gms khoya/mawa
  • 1/2tsp cardamom powder
  • 1/4 cup sugar
  • Cashewnuts for garnishing.

METHOD

  1. Clean wash the tomatoes and blanch them in a pan with 1 cup water until soft. Remove the skin. Cut the thick crown part. Mash them and set aside.
  2. In a mixer jar, add peeled beetroot and grind to a fine paste with little water.
  3. In a thick bottom pan, heat ghee and add the mashed tomato pulp and milk. Cook on a medium flame till the moisture dries.
  4. Add milk powder/khoya, cardamom powder and sugar. Cook till sugar melts and everything is well incorporated.
  5. Garnish with sliced/chopped cashewnuts and thats it.  Ready to be served.

GLUTEN-FREE RAGI CHOCOLATE BROWNIES

EGGLESS GLUTEN-FREE RAGI BROWNIES

Ragi or Nachni or Finger-millet as it is often called is a wonder grain mostly used in western and southern parts of India. A rich source of calcium helps in weight loss, regulate blood sugar levels also helps fight Anaemia. This miraculous grain should be regularly incorporated in our daily meals.

But as it is gluten free, kids tend to dislike this. So here’s a wonderful way to feed this grain to kids through BROWNIES. A big thanks to Anshu Wadhwa Pande whose post has inspired this recipe.

RAGI CHOCOLATE BROWNIES

RECIPE

Ingredients

  • 1 cup Ragi/Nachni flour
  • 100 grams dark chocolate
  • 1/3 cup powdered sugar/brown sugar
  • 4 cooking tablespoon oil
  • 1/2 cup grape juice/orange juice
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 ripe bananas
  • 1 teaspoon vanilla essence
  • 1/4 cup Almond powder
  • 2 tablespoon choco chips (optional)

METHOD

  1. Chop the chocolate bar into small pieces and melt it over double boiler. (In a small pan boil 1 cup water. Place a heat proof glass bowl over this pan taking care that the base of glass bowl does not touch boiling water.) 
  2. Once the chocolate is melted set it aside to cool.
  3. In a mixing bowl take ragi flour, sugar, almond powder, salt and baking powder and mix well using a whip or sieve it twice.
  4. In another large mixing bowl, take peeled bananas and mash them using a fork. To this add the chocolate, oil and vanilla essence and mix everything well.
  5. Pre heat oven at 200C . Grease a baking mould with sone oil and line with parchment. (I have used a round silicon 8 inch mould, so no greasing and lining required)
  6. Now add half the dry ingredients to the wet ingredients and half of the grape juice. Mix well.
  7. Then add the remaining dry mixture and grape juice and choco chips to the wet mix. Mix gently to get a lump free batter.
  8. Pour this into the baking mould. Sprinkle some choco chips on top and bake in a preheated oven at 180C for about 25-30 minutes or till a toothpick inserted in the centre comes out clean.


*** Different instruments have different settings. Hence the time may vary.

* For baking without oven. In a broad pan/pressure cooker add 1 cup of coarse salt crystal. Cover the lid and let it heat on a medium flame for about 15 minutes. Then keep the batter filled baking mould and bake for around 35-40minutes on a slow flame.

Remove the whistle if using pressure cooker before covering the lid.