Mirchi ka Salan

Hyderabadi andhra style - Mirchi ka salan :
(Tangy Chilli Gravy)

Ingredients

250 gm: Large green chillies/capsicum
100 gm: Sautéed onion paste
25 gm: Ginger garlic paste
10 gm: Coriander leaves
05 gm: Mustard seeds
02 gm: Cloves
05 gm: Curry leaves
50 gm: Tamarind
50 gm: Cooking oil
Salt
Salan Paste
» 50 gm: Coconut
» 50 gm: Peanuts
» 20 gm: Coriander seeds
» 15 gm: Sesame seeds
» 10 gm: Cumin seeds
» 05 gm: Peppercorns
» 05 no: Red Chillies

Method
1.Slit and deep fry the green chillies in hot oil. Remove and keep aside.
2.Roast and grind together ingredients for the paste.
3.Soak the tamarind in a cup of water and extract pulp.
4.Heat oil and add the mustard seeds, when crackling add the cloves and the curry leaves.
5.Mix the sautéed onion paste and stir for 3 minutes.
6.Add the salan paste and continue stirring.
7.Pour 15 ml of water at intervals to avoid paste sticking to the pan.
8.Add the tamarind pulp and 50 ml of water. Stir for 5 minutes until the gravy 9.resembles the consistency of a sauce.
10.Add the salt and the fried chillies to the hot gravy.
Boil the gravy for 1 minute.
11.Remove and garnish with finely chopped coriander leaves.

Chicken Dum Biryani

Required:

Chicken : 500 gms

kesar or orance edible color : 1 pinch

hot milk : 1/4 cup

For biryani rice preparation :

Rice : 2 cups ( wash the rice and soak it in water for half an hour)

water : 6 cups ( 1:3 ratio with rice)
jeera : 1 spoon
laung : 5-6
elaichi : 2-3
dalchin : 1 inch piece
bay leaf - 2
salt : 1 tblsp

Masala for marination :

gg paste : 2 spoons
mirchi: 2Nos
jeera : 1 spoon
laung : 3
lemon juice : 1/4 cup
oil:50 grams
 garam masala : 2 spoons
curd : 1 cup
salt : acc to taste
chilli powder : acc to taste
brown onion : 1 cup ( deep fried onion - take care not to fry too much) [optional,but adds a lot to taste ]
pudina : 1 bunch of fresh leaves

Procedure:

1.Switch on the stove
2.Start Boiling water
3. Once the water starts boiling, add jeera,salt ,dalchin,elaichi,laung and bay leaf
4. Now add rice and stirr
5. Now marinate chicken with the below ingredients :
gg paste + mirchi paste + jeera + dalchin + elaichi + lemon juice + biryani leaf +
50 grams oil +garam masala + curd + chilli powder + brown onion + pudina + 2 spoons ghee + salt
6.Marinate for half an hour
7.Once the rice is half cooked , drain the water.
8.Now take a handi , keep the chicken as a layer at the bottom
9.Then apply rice as a layer on the chicken in the handi.
10.Take very hot milk and add kesar ( or orange edible food color) and then u get yellow color
11.Now add the color,brown onion and pudina between the layers.
12.Now close the lid and leave the stove in sim
13.In 20 mins you can switch off the stove with a tepting smell striking your kitchen

goruchikkudu paatoli/ Cluster bean miracle :)

Ingedients:

oil-1 spoon
Goruchikkudu / cluster beans = 500gms
chana dal - 1/2 cup
salt - acc to taste
turmeric - a pinch
chilli powder - acc to taste
red chilli - 4 to 5

For seasoning/popu/tadka
mustard seeds - spoonful
red mirchi    - 2
curry leaves  - few
garlic pods   - 2
channadal     - spoonful
urad dal      - spoonful
Oil           - 3 spoons

Preparation :
soak chana dal for 30 mins or an hour
Cut the beans into small pieces and boil in water until they are a bit tender

cooking :
Turn on stove,put a kadai
add oil.
once oil is heated then add ingredients under seasoning.
now add the boiled tender beans,close the lid and allow it to be cooked.
Mean while fry the red chillies,once they are cool enough
grind them along with the soaked chana dal.
Now add this mixture to the cooking beans and keep on stirring till the chana mixture looks fried enough.

Note : adding grated coconut can increase the taste.

Now enjoyy the paatoli :)

Homemade Chicken Pakora

Chicken Pakora:


Easy and tasty dish which will make people look up to you.
I swear you will feel excited  when you are serving the dish...with a question Am I one who prepared this...Un believable... ??? &&& !!!


Just have a look at ingredients and procedure..

Ingredients:
For the marinade:
250 gm boneless chicken-cut into 3 cm cubes
6-7 garlic cloves
2.5 cm ginger piece
1/4 tsp white pepper powder
1/4 tsp red chilli powder
1/4 tsp salt
1/2 tsp garam masala
1 tsp coriander powder
2 tsp lemon juice
For the batter:
1 egg
2 tbsp gram flour
2 tbsp refined flour
2 tsp lemon juice
1/2 tsp red chilli powder
1/4 tsp salt
1/2 tsp garam masala
oil to deep fry
Method:
Make a paste of the ginger and garlic. Marinate the chicken with the paste and the remaining ingredients. Keep aside for at least an hour.
Mix together all the ingredients for the batter and beat thoroughly. Heat the oil in a kadahi.
Dip a marinated chicken piece in the batter and deep-fry until crisp and golden brown.
Repeat with the remaining chicken pieces, draining excess oil on absorbent kitchen paper.
Serve with mint chutney.

Dahi Mustard Sandwich

Heyy let me tell you one good thing.

Its summer and it will be better if we have healthy and conscious food.This sandwich can be your choice and I bet you will like it.

Try !!!

Dahi Onion Tomato Mustard Sandwich :

Bread slices : 4
Curd : 1 cup
onion: 1
tomato :1
pepper powder : 1 spoon
salt : according to taste
chilli powder: a pinch
mustard seeds : 3 spoons
oil or butter : 2 spoons

Cut onion and tomato into very small pieces,
add these to dahi,add salt ,pepper powder and chilli powder.
Now apply this to one side of a bread and cover it with other like a sand wich.

Here starts our procedure.

Take a pan , add a spoon of oil.Allow it to get hot, then add mustard seeds.
Let them splutter.Now carefully toast our sand wiches on one side,
repeat the above steps and toast the other side of sand wich.
Now our tastyy and yummy mustard dahi sandwich is ready !!!

Similarly repeat with other two slices,healthy and tasty summer breakfast is before you.

Spare time to use mustard seeds and it will be crunchy and cracking .I promise.

Sivangi Pulusu / baby brinjals in tamarind sauce :)

Sivangi Pulusu / Brinjal Pulusu       
                     

Sivangi Pulusu


Ingredients:

1.Brinjals(small) – 8
2.*Menthi powder – 4tsp
3.Sugar – 3tsp
4.Ghee – 2tsp
For the gravy:
1.Tamarind pulp – 4 tsp
2.Tomato puree – 2tsp
3.Besan – 1tsp (for thickening the gravy)

For seasoning/tampering:
1.Mustard seeds – 2tsp
2.Hing – pinch
3.Curry leaves- few
*Menthi gunda: Menthi gunda is indian curry powder made of fenugreek and other indian spices.This is can be  used for other vegetables like brinjal,bottle gourd & capsicum too.
•Menthulu – 1tsp
•Chana dal – 1tsp
•Urad dal – 1tsp
•Cumin seeds – 1tsp
•Mustard seeds – 1tsp
•Coriander  seeds – 1tsp
•Red chillies – 4
•Oil – 1
Roast and dry grind all the above ingredients for Menthi powder.

Method:
•Wash and cut the stems of the brinjals.Then slit them from both the sides.
•Take menthigunda,salt,ghee and sugar and form a paste.
•Fill this paste in the slits of the brinjals.
•Then shallow fry them in oil till they are half cooked and keep them aside.
•In another pan take the tamarind paste and  add 3 cups of water and tomato puree.
•Now put the brinjals in it and bring it to a boil till the water is reduced to half and the brinjals are cooked.
•Then add besan and boil for another 5 min. This consistency should be thick like sambar.
•Finally add the seasoning ingredients over the brinjals.


Now your Sivangi Pulusu is readyyy !!!!


Karjuram Bobbatlu / Karjuram Bhakshalu

Its Ugadhi, I planned to prepare some different dish...ofcourse to score more marks from my MIL ;)

Then came out This sweet and tempting bobbatlu.

Karjuram Bobbatlu / Karjuram Bhakshalu :


1. Karjuram/ dates - 1 cup ( seedless)

tempting isn't it ?

2. Maida - 2 cups

3. Salt  - a pinch
4. Oil   - 1/2 cup
5. Poppy seeds - 1 tblsp
6. Water - 1/2 cup
7. Milk  - 1 to 2 cups

Preparation:

1. Boil dates / karjuram with milk until they become so soft and absorb all the milk
2. let the dates cool.
3. Make a thick paste of dates  , roll the paste into lime sized balls and keep it aside.
4. Now Knead the Maida flour by adding required amount of water ( or oil).
   knead it such that once its pulled it should stretch and not break.
5. Leave the kneaded maida for half an hour
6. Divide the dough into marble sized balls
7. Now take a aluminium foil or some polythene cover ( milk packet covers cleaned nicely)
8. Apply small amount of oil to cover and roll out each ball into a small circle as roti with your hand.( Dip your fingers in oil and using them)
9. Keep a dates mixture ball ( step 3) in the middle and cover it by bringing the edges together.
10.Flatten the ball, starting at the edges, gradually pressing towards the center, into a thin, flat, circular shape.
11.cook it on medium-low heat,applying liberal amounts of ghee, till goldish brown on both sides
12.Sprinkle some poppy seeds on each side, keep on the griddle for few more minutes and remove

Now the hot and tempting karjuram bobbatlu readyyy!!!