A Hyderabadi Curry!

Hyderabadi cuisine is considered to be pretty spicy.They have the blend of mughalai and persian cuisines.'Mirch ka salan' is a famous hyderabadi curry which is accompanied by Biriyani.
'Salan' means sauce or curry .We can use any kind of peppers for this recipe.
I bought some cubanelle peppers which we generally use only for making bajjis.I was searching other blogs and I came to know that these sweet peppers can be used for mirch ka salan..So I gave it a try and it was awesome..


Cubanelle peppers(Bajji mulagai)


You will need:
100 gms of cubanelle peppers
1 medium tomato
1 medium onion
1 inch ginger
3 inch piece of coconut
3-4 cloves of garlic
2 tspoon of peanuts
2 tspoon of sesame
1 tspoon of mustard and jeera
1/4 tspoon of fenugreek seeds
1/4 tspoon of turmeric powder
1-2 sprigs of curry leaves
1 tspoon of corainder powder
1 tspoon of jeera powder
1 tspoon of red chilli powder
1 tspoon of tamarind pulp
1/2 tspoon of sugar
A pinch of hing
salt to taste
oil


Deseed the peppers and remove the pith.Slice them into thick strips.Fry them in oil till the skin becomes white.Set aside the fried peppers.

Grind together onion,tomato,coconut,peanuts,sesame,ginger,garlic,tamarind pulp,salt,sugar,chilli powder,turmeric powder,jeera and coriander powder to a smooth paste.


Heat 2-3 tspoon oil .Add jeera,mustard and fenugreek seeds.Allow it to splutter.Add a pinch of hing and curry leaves.Add the ground paste and cook till the oil separates.


Add water if required.Add the fried peppers and cook for a couple of minutes.



Serve it with biriyani,rice,roti or naan.


Enjoy!!

Puran boli..

'Bolis' are my favorite south Indian sweet.Especially the ones that my paati(Thats how I fondly call my grandma) makes..They are uncomparable to anyother bolis.They are soo soft that you could feel them melting in the mouth..I learnt this from her today..She made them painstakingly that u could grope in every bit of it..Mmmmmm they are delicious...

The recipe I have given can approximately makes to 20 bolis..

You will need:
1 cup maida
50 ml gingely oil
1 cup chana dal 'bengal gram' (soaked and bolied)
1 cup jaggery
1/2 cup grated coconut
A pinch of baking soda
salt to taste
ghee

Boil 1/2 cup water and add the jaggery.Once it is dissolved remove from fire and strain them.


Boil the soaked chana dal .Add the jaggery syrup and coconut.Keep stirring until it binds together..(you could see the second cup,it must look like this)
Allow to cool and grind them to a paste.This is the puran(the third cup)..


To the maida add the baking soda and a pinch of salt and mix well..Add water to make a soft dough .Add half of the oil and work well in the dough.Allow it to sit for 2 - 3 hours..The dough will then become very strechy..
Make small balls out of it as shown..


Make the puran into lemon sized balls..



Grease your hands with oil..Press the dough ball in the plate with ur fingers ..They will strech out..Place the puran(stuffing) in it and gently pull the edges in the middle covering the puran entirely.


In a greased plastic sheet or cookie sheet ,gently flaten the stuffed ball into a thick circle as shown in the picture..




Heat an iron griddle..place the boli on it.Brush some oil it.Cook till brown spots appear on both sides...



Serve hot with some ghee...

My paati usually serves them hot in teak leaf..And I love eating bolis in this way the most..

Mango jelly

Mangoes are something that I can't resist ..I can eat them in any form..ripe or unripe,sour or sweet..I never mind...
We got a good yield from our mango tree this time.Mom gave me the idea of pickling them..But I found it too boring and I suggested making them as jam..
They tastes lip-smackingly delicious and I was finishing them bowl after bowl like halwa!
I bet all mango lovers would definitely love this!

And it is so simple make...Just like 1,2,3..

1.Grate the mango..

2.Heat the pan and add 1 cup sugar,1/2 cup water and 1 cup mango.

3.Cook till the mixture solidifies to jam consitency..( keep stirring in between)



P.S If the mangoes are not sour add 2 teaspoon of lime juice.

Gobi manchurian~My all time favourite!

Is there anybody out there who dont love manchurians?
There is hardly any fast-food restaurants that dont have this dish in their menu card!
This Indo-Chinese dish has won the hearts of many people that it became an inevitable item on parties..
We have a restaurant here in Chidambaram where all the youths flock in to enjoy the gobi manchurians they make.Although it tastes good,I feel that they are too unhygienic.
So I decided to post the recipe here.You can make them at home and have them as much as you want!

I have divided the recipe in two parts to follow easily..



Part 1:
You will need:

1 small cauliflower( separted into small florets ,washed and boiled for a couple of mins)
1 teaspoon of soy sauce
1/2 cup corn flour
1/2 cup maida
1 teaspoon chilli powder
2 teaspoon ginger-garlic paste
2 small onions/scallions crushed
Oil for deep frying
salt to taste


Make the batter by mixing maida,corn flour,crushed onion,garlic-ginger paste,chilli powder,soy sauce and salt in a ribbon-flow consistency..



Before dipping the florets in the batter make sure that the florets are thoroughly drained..



Heat the oil to smoking point and deep fry them till golden brown and drain excess oil..

Part 2:




You will need:

1/2 cup capsicum -cubed
1/2 cup onion-cubed
1 teaspoon ginger garlic paste
2 green chillie-chopped( or 1 teaspoon green chilli sauce)
2-3 teaspoon tomato sauce
1 teaspoon soy sauce
1/2 teaspoon corn flour
salt to taste
oil




Toss the capsicum and onion in a teaspoon of oil for a min..




Add the ginger-garlic paste,chillies and soy sauce and fry for a min..



Add the tomato sauce and stir well..If you want more gravy add 2-3 teaspoon of water and 1/2 teaspoon of corn flour to it and allow it to bubble for a min..
But I made it semi-dry version and so I didnt used corn flour..



Add the fried florets and toss well and remove from fire immediately.



Enjoy!!