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Showing posts from August, 2010

Mirchi Ka Salan

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Last week had a party at my home and wanted to make some thing different to go with Biryani rather than regular raita made with curd. Then my husband reminded me about the gravy which we get with Hyderabadi Biryani, back in Hyderabad. I never made that curry, thought why not search for the recipe online. I googled it and got a wonderful recipe from Vahrehvah.com. I tried it and it came soo tasty that i made this curry again after 3 days. So here goes the Vah chef's recipe for Mirchi Ka Salan.......


We need:


Chillies 10
Peanuts 3sps
Sesame seeds 1 1/2 sp
Coconut powder 4sps
Red chillies 2
Curry leaves 6
Cinnamon 1/2 inch stick
Cardamom 4
Cloves 6
Mustard seeds 1/2 sp
Cumin seeds 1/2 sp
Fenugreek seeds 5
Chopped onions 1/2 cup
Ginger garlic paste 1 1/2 sp
Cumin powder 1sp
Coriendar powder 1sp
Salt to taste
Chilli powder 1sp
Haldi 1/2 sp
Hing 1/4 sp
Curd 1/2 cup
Tamrind juice 1/2 cup
Sugar 1/2 sp
Chopped cilantro 1/2 cup


Method:


Heat a pan and dry roast peanuts, sesame seeds and coconut.
Let them cool and add …

Paya Curry

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We need:

Paya 3 pounds Onion 1 medium Tomato 1 medium Garlic cloves 6 Chilli powder 1sp Coriander powder 1sp Haldi 1/2sp Salt to taste Cumin seeds 1sp Water 5 cups Oil 4 sps

Method:
Wash paya and keep aside.
In a large presser cooker heat oil and ad lengthwise cut onions. Fry them till golden brown and add cut tomato and garlic. Now add washed paya pieces, salt, cumin seeds, coriendar powder, chilli powder, haldi and mix well. Saute for few mits and add water. Presser cook for 20 to 25 mits. U can easily know that its cooked seeing the skin of paya comes off easily leaving the bone. If u want to have a thick gravy simmer for few mits and serve hot.

Sooji Halwa

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We need:


Bombay rava/Sooji 1cup
Ghee/butter 3/4 cup
Sugar 1 1/2 cup
Water/ milk 3 cups
Kaju/cashew 10
Raisins/kissmiss 10
Elachi powder 1/2 sp


Method:


Heat pan andd ghee. Once the ghee is melted add raisins and cashew.
Try till cashews are golden brown and raisins are puffed up.
Now add Sooji and fry till it turns brown.
Add sugar and mix well.
Now add milk or water. In this recipe i have added water instead of milk.
U can even add half of water and half of milk.
Mix well and add elachi powder and mix well.
Put on lid and cook on low flame.
Switch off stove once all the water is evaporated.
Serve hot as it is or with poories.
I love to have this halwa with poori and masala chana.

Munakaya Tomato Kura/ Drumstick tomato curry

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We need:


Munakaya/ Drum stick pieces 10
Tomato 1large
Onion 1 medium
Green chillies 3
Curry leaves 4
Haldi 1/4 sp
Chilli powder 1sp
Salt to taste
Oil 3sps
Mustard seeds 1/4sp
Cumin seeds 1/4 sp
Cilantro chopped 1/4 cup


Method:


Cut the drum sticks to 2 inch long and keep aside.
Wash and add them to microwave safe bowl and add 1 glass water.
Cook in microwave for 2 mits.
Heat pan add oil and add cumin and mustard seeds.
Add curry leaves and chopped onions and green chillies.
Saute for 2 mits and add haldi and salt.
Cook till onions change light brown in color and add chopped tomato.
Cook on medium till tomatoes are very well cooked.
Now add the drum sticks which are lightly cooked in the microwave.
Saute and add some water for further cooking.
Cook on medium flame till drumsticks are soften and cooked well.
Garnish with cilantro and serve hot with rice.

Mexican Squash Chutney

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We need:


Mexican squash 4
Green chillies 5
Tamrind pulp 1sp
Salt to taste
Garlic cloves 5
Curry leaves 4
Udad dal 1sp
Mustard seeds 1/2 sp
Cumin seeds 1/2 sp
Red chillies 2
Haldi pinch (optional)


Method:


Mexican squash are very short in size and looks like Zucchini.
If u want u can make this chutney with the skin on.
But i made it removing the skin.
Peel the skin of squash and cut to small pieces.
In pan add 1 spoon oil and add cut green chillies and squash pieces.
Let them cook on low flame. Add haldi and salt to cook.
Let it cool and grind it to chutney adding garlic and tamrind pulp.
Now make a pempering. Add little oil to pan add mustard, cumin, red chilli, curry leaves and udad dal.
Add this tempering to chutney and serve.

Kobbari pachadi/ Coconut pickle

We need:


Grated fresh coconut 2cups
Red chillies 8( according to ur taste)
Garlic cloves 6
Cumin seeds 2sps
Tamrind Pulp 1sp
Jaggery 1sp
Salt to taste
Udad dal 1sp
Mustard seeds 1sp
Curry leaves 4



Method:


In a pan heat 1sp oil and fry cumin, red chillies and garlic.
Grind this fried items with jaggery, tamrind,salt and coconut to course paste.
Make a tempering of cumin, mustard, red chilli, udad dal and curry leaves and add it to the ground coconut pachadi.
I love this coconut pachadi, back home mom used to make this.
Goes well with hot rice and chapati.

Dosakai Royyalu/ Yellow cucumber with shrimp

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We need:


Shrimp 1 pound
Dosakai/ yellow cucumber 1 large
Green chillies 3
Onion 1 medium
Ginger garlic paste 1 1/2 sp
Salt to taste
Chilli powedr 1sp
Haldi 1/4 sp
Cilantro 1/2 cup chopped


Method:


Dosakai is yellow cucumber.
Peel the skin and remove the seeds of the cucumber and cut to small pieces.
See that the cucumber is not bitter. If its bitter the curry wont taste good.
In a pan heat 1 sp oil and add raw shrimp and pinch of haldi.
Cook for few mits and keep aside.
In a pan heat oil and add chopped onions and green chillies.
Cook till golden brown and add shrimp and cucumber pieces.
Mix well and add haldi, chilli powder and salt to taste.
Cook on low flame ofr 5 mits and add some water and presser cook.
Remove lid and cook further if shrimp is not cooked or if excess water is left out.
Garnish with cilantro and serve hot.