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.

KOLHAPURI MUTTON TAMBDA RASSA(LAMB MEAT IN SPICY RED GRAVY)

Tambda means Red in Marathi. As the name suggests this is a yummy spicy red coloured lamb meat gravy. Originally from the KOLHAPUR district of Maharashtra State. This dish is quite popular all over Maharashtra.

RECIPE-

Ingredients:-

  • 1 Kg. of Mutton
  • 1 Tbsp Red Chilly Powder
  • 1 Cup Oil
  • 1 large Tomato, finely chopped
  • 2 medium size Onion, sliced
  • 1 tablespoon ginger garlic paste
  • Whole spices(as shown in image.)
  • Coriander Leaves.


 For The TAMBDA RASSA

  • 2 medium onion slices
  • 4 tablespoon dessicated coconut/ dry coconut flakes
  • 8-10 Garlic Cloves
  • 1 inch piece of Ginger
  • 3-4 green chillies
  • 5-6 Kashmiri red chilli
  • 1/2 teaspoon Turmeric Powder
  • 1/4 teaspoon asafoetida(hing)
  • 1 tablespoon Salt
  • 2 tablespoon Sesame Seeds
  • 2 Black Cardamom
  • 3-4 green cardamom
  • 1 tablespoon Coriander seeds 
  • 1 teaspoon Cumin seeds
  • 8-10 Black Pepper
  • 2 one inch Cinnamon Sticks
  • 4-5 Cloves (laung/lavang)
  • 1 Tbsp Poppy Seeds
  • 1 teaspoon fennel seeds (saunf)
  • 3 bay leaves
  • 1/2 teaspoon shahi jeera

METHOD:-

  • Wash and clean the meat pieces. Marinate with salt, red chilli powder, ginger-garlic paste. Keep aside for 1 hour atleast.
  • After an hour , heat some oil in a pan and add the meat pieces. Cook them till they are well browned.
  • Add 1 and half cup of hot water to the meat amd mix well. 
  • Cover the pan and cook until the meat is 80% done.

* You can use pressure cooker also. 1 whistle on high flame,then liwer the flame and aloow the meat to cook for another 2-3 whistles. If the meat is tender cook cautiously.

For making the tambda rassa paste:-

  • In a nonstick wok heat 5 tablespoon of oil. Add onions, dessicated coconut, garlic and ginger. Sauté till they are browned. 

  • Next goes green chillies & all the whole spices mentioned under ingredients for tambda rassa. Roast for about 5-6 minutes till the mixture is fragrant.
  • Switch off the gas and allow the mixture to cool completely.

  • When the mixture is cooled, put ina mixer jar and grind it to a fine paste

  • Once this is done. Heat 8-10 tablespoon oil in a pan, add whole spices, saute for 30 seconds.
  • Next add the sliced onion, saute until golden browned.
  • Then add the tomato, cook till it turns soft and pulpy.
  • Finally add the ground paste and saute for another 5 minutes. 

  • Finally add the cooked mutton along with the stock left in the it, mix well and bring it to a boil.

  • Cover the pan, lower the flame and let this cook for another 15 minutes. 
  • Switch off the gas and let the pan be covered for another 10-15 minutes. And its done.
  • Garnish with chopped green coriander. Serve with roti/bhakri rice and lemon wedges.

NALLI NIHARI (SPICY LAMB MEAT AND SHANK STEW)

This is one recipe which needs no introduction. Famous Hyderabadi dish eaten almost everyday in a hyderabadi household.

RECIPE

Ingredients:-

  • 1 kg Lamb meat preferably shank portion
  • 4 tbsp Oil/ ghee
  • 5 tbsp Nihari masala (recipe in image)
  • 3 large onions, sliced and deep fried
  • 2 tbsp ginger garlic paste
  • Salt to taste
  • 1/4 cup Whole wheat flour (atta)
  • Ginger,cut into thin strips.
  • 5-6 cups warm water

***Dry roast all the whole spices from the above list and mix with powdered spices.

METHOD

  1. Heat ghee in a deep pan, add mutton pieces and sauté on high heat till well browned. Add ginger garlic paste and nihari masala. Continue to sauté for 3 minutes.
  2. Add half the fried onions and mix. Add 5-6 cups of warm water and salt and bring it to a boil. Cover and cook till the mutton is completely cooked.(Will take about approximately 3hrs)
  3. * For time saving you can use pressure cooker. Cook the meat for 6-8 whistles
  4. Mix whole wheat flour in half a cup of water well so that there are no lumps. Add the remaining fried onions to the mutton mixture. Add the wheat flour mixture and mix well.
  5. Cook till the gravy thickens. Add ginger strips and cook till the mutton begins to leave the bones. Serve hot.

FOR CHICKEN NIHARI.. 

Same procedure and spuces to be used. Just the cooking time will be lessened to 1-1&1/2 hour.

PAYA SHORBA (LAMB TROTTERS SOUP)

Winters are knocking at the door and we all feel hungry all the time. Those looking for some healthy power-packed tummy fillers this shorba is the best.

Paya or Lamb legs are know to be the best and most inexpensive source of calcium, protein, amino acid and minerals. It also stimulates our immune system which help us combat allergies, fight degenerative joint diseases and inflammation, helps nail and hair growth and many more.

So here’s a quick and simple 

PAYA SHORBA

RECIPE

Ingredients:-

  • Paya from one lamb (8nos)
  • 2 onions, medium sized.
  • 1 tablespoon poppy seeds (khuskhus)
  • 1 tablespoon sesame seeds (Til)
  • 10-12 garlic pods
  • 1 inch ginger piece
  • 3-4 green chillies
  • 1 teaspoon garam masala powder
  • 1/4 teaspoon turmeric powder(haldi)
  • 1 tablespoon oil.
  • 1 litre hot water.(should be hot enough but not boiling hot)
  • Salt to taste.

FOR TEMPERING

  • 1 medium onion finely chopped
  • 1 tablespoon oil
  • 3-4 green cardamom
  • 4 cloves (laung)
  • 6-8 black pepper (kali mirch)
  • 1 inch cinnamon (dalchini)
  • 2 bay leaves
  • 1 star anise
  • 1 teaspoon cumin seeds.
  • 2 tablespoon chickpea flour, dry roasted.(bhuna hua besan)

METHOD:-

  • Clean the paya using salt and flour and the wash it well. Set aside in a strainer to drain water.
  • Grind together 2 onions, garlic, ginger, green chillies, poppy seeds and sesame seeds to a fine paste.
  • In a pressure cooker heat 1 tablespoon oil. Add the onion paste, salt and haldi. Saute for 3-4 minutes on a medium flame.
  • Now add the paya and saute on high for 2 minutes. Add water and bring it to boil. Close the cooker lid and let it cook for atleast 10-12 whistles.(1 whistle on high flame and rest on low flame) * It might require more or less than the mentioned time for the paya to cook so kindly adjust the cooking time accordingly.

FOR TEMPERING

  1. In a large sauce pan, heat 1 tablespoon oil. Add the whole spices and allow them to splutter for 30 seconds. 
  2. Add chopped onion and saute till golden brown. 
  3. Now add the chickpea flour and the cooked lamb trotters. Stir well so that no lumps of chickpea flour are formed. Add 1/2 cup hot water, garam masala and adjust salt. Bring it to a boil and done.
  4. Steaming hot yummy shorba/soup is ready to eat. Serve with roti, naan, bread or just as it is. Enjoyy!!!.

SOYA CHUNKS MATAR CURRY(MEAL-MAKER AND GREEN PEAS CURRY)

Soya chunks/soya nuggets are also known as Meal-maker. It is a textuted form of vegetarian protein. To be konwn as one of the richest source of protein and omega-3 fatty acid.

Vegetarian meat substitute, these soya chunks are derived after extraction of soya oil from the beans. A number of yummy recipes can be made out if . Here’s one of them.

RECIPE

Ingredients:-

  • 1 cup Soya chunks
  • 1/2 cup green peas
  • 4 cups of water(for cooking chunks and peas)
  • 2 tablespoon milk
  • 3 tablespoon oil
  • 1 large onion sliced
  • 2 tablespoon coconut grated. (Fresh or dessicated any can be used)
  • 2 Tomatoes, chopped
  • 1 tablespoon ginger garlic paste
  • 2 green chillies, slit
  • 1 teaspoon kashmiri red chilly powder
  • 1/2 teaspoon turmeric powder ( haldi )
  • 1 teaspoon coriander powder (dhaniya powder)
  • 1 teaspoon garam masala powder.
  • 1/4 cup coconut milk or fresh cream (optional)
  • Salt to taste.

METHOD:-

  1. In a sauce pan, add 3 cups water and soya chunks. Also add 2 tablespoon milk ( this removes the typical smell from the soya chunks). 
  2. Boil them for 7-8 minutes and then turn off the flame. Strain excess water and cool them.
  3. Simultaneously boil 1 cup water and cook green peas. This will take approximately 6-8 minutes.
  4. In another pan, heat and 1 tablespoon oil and add onions and grated coconut. Saute them until it turns golden brown. Grind it to a paste after coing.
  5. In the same pan, add 2 tablespoon oil. Add cumin seeds amd let the. Splutter.
  6. Then add the ginger-garlic paste and saute for 30 seconds. Add tomatoes and cook till they become soft.
  7. Now add dry spices and cook for 1 minute. Now add the onion-coconut paste and cook fo 2 minutes.
  8. Finally add the soya chunks and peas. Add some water and salt to taste. Bring it to boil and cover the pan. Simmer for 10-12 minutes.
  9. Finally add coconut milk/ cream ,mix well. 
  10. Serve hot with Roti and rice.

KATHIYAWADI RINGAN NO ORO (ROASTED AUBERGINE COOKED IN SPICES)

Gujaratis and their food love is world famous. But mind it their food is not just limited to FAFDA , Dhokla or Thepla. Gujjus are equally fond of spicy and tangy foods. One such delicacy is RINGAN NO ORO or can say Baingan ka Bharta. Winters are the best times to relish this delicacy.
Ringan no oro is basically made from roasted AUBERGINE mashed and tossed in selective spices. Its spicy, hot, tangy and suppeerrrrr yummm. Best enjoyed with Bajra/millet flour Roti. 

Here is my take on this recipe

RECIPE:-

Ingredients

  • 2 medium sizes Ringan (Eggplants)
  • 1 large size Tomatoes (Chopped)
  • 2 medium sized Onions Spring (Chopped)
  • 3 tbsp Oil + for greasing
  • 1 teaspoon Cumin seeds
  • 1 tablespoon Red Chili powder
  • 2 tsp Garlic paste
  • 1 teaspoon Turmeric powder
  • 1 tablespoon Coriander
  • 1 teaspoonCumin powder
  • 1 teaspoon Garam masala
  • Salt to taste
  • Pinch of Asafetida

METHOD

Grease the brinjal with a little oil, make slits all over the surface at equal intervals and roast over an open flame for 10 to 12 minutes or till the brinjal turns soft and black, while turning occasionally. Keep aside to cool slightly.

Cut the stem and discard it. Peel the skin and mash it using a potato masher. Keep aside.

  • Heat the oil in a broad pan and add asafoetida and the cumin seeds.When the seeds crackle, add the red chilli powder and spring onions. Saute on a medium flame for 1 minute.
  • Add garlic paste and green chillies and sauté on a medium flame for a few seconds.
  • Add the tomatoes, turmeric powder and coriander-cumin seeds powder, mix well and cook on a medium flame till tomatoes become pulpy, while stirring occasionally.
  • Now.add the mashed brinjal, salt and garam masala. Mix well and cover the pan. Allow to cook for 2-3 minutes.
  • Serve hot with millet/Ragi roti, rice and curd.

MUTTON IN KOLHAPURI PANDHRA RASSA

Kolhapuri cusine is very popular due to its extra spicy taste. Those who live spicy know what it tastes like. But there are recipes which are quiet suttle in the chilli content yet well-known in Kolhapuri cusine. One such dish is the famous PANDHRA RASSA

I love mutton dishes prepared in various gravies. So this time decided to make a not so spicy mutton gravy using this PANDHRA RASSA.

So lets start. Main ingredient that goes into this dish is the PANDHRA RASSA , which you can make following the instructions through the recipe link.

Apart from that we need

  • 1 kg mutton on bone.
  • Salt to taste
  • 1 cup water
  • 1/2 teaspoon turmeric powder(haldi).
  • 1 tablespoon cooking oil

In a broad pan/kadhai, heat some oil. To this add turmeric powder. Add salt and mutton pieces. Saute on high flame for about 3 minutes. Now heat 1 cup of water,add to the mutton and bring it to a boil. Lower the flame, cover the pan and cook until mutton is almost done(Meat starts leaving the bone) .

Now add this cooked meat to the prepared PANDHRA RASSA and cook for another 10 minutes.Garnish with green coriander. Serve hot with roti and rice.