Mirch Ka Salan
I was in Kerala in the 3rd
week of August for my cousins wedding and did not find time to blog...
am back home now... must say home sweet home!
I missed my family a lot as I travelled with my parents during this
trip.
I am not used to sitting idle... so me and my mother, visited
various temples and did some shopping during this trip. The best part of this trip was we enjoyed
good vegetarian meals! The Sadhya at the wedding reminded me of the Onam Sadhya
:). I learnt few recipes from one of the
restaurants we visited & would soon be experimenting them at home and also
sharing them with all of you!
Before I left for my trip, Charu & Reena, our working
partners had come to office for renewal of our Insurance policies... After our
meeting, while leaving, Reena mentioned that they would be coming to visit us
soon and mentioned that they look forward to enjoying some home cooked food by
me! One week before I left for Kerala, I
made Hyderabadi Veg Dum Biryani & Mirch Ka Salan and took it to office for
all of them. My office colleagues along
with Charu & Reena had a great time and enjoyed the lunch & they were
all praises for me.. Prashant Sabnis, my manager sponsored the Rasgulla's after
lunch.
I am sharing with you the recipe of Mirch ka Salan and hope
to share the Hyderabadi Dum Biryani recipe also soon with all of you! I have not tasted the original recipe of
Mirch ka Salan but when I had made this earlier and taken to office, my ex
colleague, Arundhati mentioned that it tasted same like the one she had at a restaurant
at Hyderabad..
Take a quick look at the recipe :
Ingredients :
Groundnut - 4 tbsp (dry roast on
low flame & keep aside & the dry roast the below ingredients. Sesame, Poppy & Coconut i.e on low
flame)
Sesame Seeds - 3 tbsp
Dry coconut - 2 tbsp
Poppy Seeds - 1 tsp
Ginger - 1 inch
Garlic - 2 cloves
Garam Masala - 1/2 tsp
Red Chilli Powder - 1 tsp
Turmeric Powder - 1/4 tsp
Methi Seeds - 5 seeds (optional)
Water as required
Bhavnagiri Chillies - 6 (slit in
centre & deseed them & fry them in 4 to 5 tbsp of oil
Cumin Seeds - 1 tsp
Curry leaves - few
Onion - 1 medium finely chopped
Tamarind water - 1/2 cup
Jaggery - a piece
Salt to taste
Coriander leaves
Method :
In a pan dry roast the groundnut
and keep them aside. Now dry roast the
poppy seeds, sesame seeds and the dry coconut on low flame till they turn
aromatic. Put this in a blender and add
the ginger, garlic ,turmeric powder, chilli powder, garam masala, methi seeds
and little water and blend to a smooth paste.
In the same pan add 5 tbsp of oil,
deseed the Bhavnagiri Chillies and fry them till blisters appear and keep them
aside. Now add the cumin seeds and curry
leaves in the same oil and saute them. Add the finely
chopped onions and saute till the colour changes to golden brown. Add the grounded masala paste and saute
well. Add the tamarind water, salt and
jaggery and mix well. Add 2 cups of water and close the lid and
simmer for 30 minutes till the oil separates.
Now add the fried chillies and coriander leaves and simmer for another 5
minutes. Serve with Dum Biryani / Roti,
Puri etc.
Enjoy and leave your feedback!
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