Mirch ka Salan (Tangy Mirch masala)

Mirchka Salan is a popular chili and peanut curry of Hyderabad. This is atraditional Hyderabad dish prepared in weddings and special occasions. Salan isHyderabadi lingo for curry or gravy based dishes. The Mirch is cooked in spicesand peanut adds a grainy texture to this amazing dish. Originally this is madewith long spicy chilies available in India, but here(In US) I triedsubstituting this with Anaheim &Banana chilies and it tasted great. Forthis particular dish, you don't want to go over-board and use fiery chiliessuch as Habaneros. I chose milder Anaheim & Banana peppers.

Greenchilies with addition of spices like poppy seeds, sesame seeds, groundnuts andcoconut, the gravy has a mellow and creamy attribute which is utmost delicious.This is spicy and goes well with rice,Biryani or chapatti. 

Ingredients:

Bananachilies                                    8nos.

Anaheimchilies                                   2no.

Dry paste masala

 White Sesame seeds (Til)             3tbsp.

WhitePoppy seeds (Khus-Khus)   1tbsp.

 Dry fried Peanuts                        3tbsp.

Dryfried coriander seeds              1tbsp.

Drydesiccated Coconut                ½ cup

For Gravy

Tomatoes                                         2 no

GingerPaste                                    1tbsp.

Redchili powder (optional)                1tsp.

Vegetableoil                                   2-3 tbsp.

Turmericpowder                             1/2 tsp.

finely chopped coriander leaves        3 tbsp

Tamarind                                         a small lemon size

Saltto taste  

For Tempering:

CookingOil                                  1tsp.

 Curry leaves                                2 sprigs

Cloves                                          2no.

 Mustard seeds                             1/2 tsp.

 Nigella seeds (Kalaunji)                 1/3 tsp.

Method:

•  Wash both the chilies and cut and slit lengthy.  Shallow fry the chilies in hot oil, take them out and drain on a tissue paper. keep aside.
• Soak the tamarind in a cup of water and extract pulp. Keep aside.
• In bowl soak the fried chilies along with tamarind water.
• Dry roast masalas ingredients, and grind all into a smooth paste.
• Heat a large non-stick frying pan at medium high heat, and as soon as it warms up add the chopped tomato, ginger paste fry until they become soft. Puree them in a grinder until smooth. Keep aside.
• In the same pan, heat oil and add the mustard seeds, when crackling add all tempering, sauté for a minute.
• Now add a pureed tomato masala and add red chili powder, turmeric powder .Fry for some time on a low heat.
• Now add the grounded dry paste masala and stir fry for few more minute until the oil separates out.
• Now add the tamarind water and salt. Mix thoroughly, gently adds the tossed chilies to it.
• Cover the lid and let cook on simmer for 20-25 minutes while stirring frequently, until the oil has all separated and the chilies well cooked in the masala gravy.
• Serve the hot Mirch ka Salan with Hyderabadi biryani, the best accompaniment it can get.
• Garnish with coriander leaves.

Happy New Year 2013

Dear Readers

Madapalli's 2nd Birthday - 277 Post

Today  “Madappalli” is turning two.. I really wanted to say thank you to all of my amazing followers and friends who havebeen with me on this journey!

It has been an exciting journey for I. And hope it has been exciting to all of you , as well. Thank you very much to each one of you for supporting my blog.

I'm proud to share some key  stats on my blog:

Total Posts : 276

Total visitors : 25,000

Total Page views : 98,020

I pray Lord Krishna to shower His blessing to all of us.

Mochai Kottai Kuzhambhu

This is also one of my favorite kuzhambhu .This is very famous in Madurai district. We can see the fresh pods in and around bazaars of Madurai, Tuticorin and Thirunelveli , during the summer season.
You can  add more vegetables to make this kuzhambhu. This  Kuzhambhu is a spicy and tangy gravy served with hot rice.

 Ingredients: 

Dry mocha Kottai (field beans)          1cup

Carrot                                             1no

Tomatoes                                        1 no

Grated ginger                                 1 tbsp.

Green chilies                                   2no.

Tamarind                                        small lemon size

Kuzhambhu Powder                         2btsp.

Turmeric Powder                              ½ tsp.

Salt to taste.

Seasonings:

Coconut oil                                     1tsp.

Mustard seeds                                ½ tsp.

Curry leaves                                  1 stem

Hing                                             ¼ tsp.

Method:

• Soak the Mochai bean overnight and pressure cook it with enough water and add 1 tsp of salt for 2 whistles or til the bean become soft. Keep aside.
•  Wash & Chop all vegetables.  Keep aside.
• Soak tamarind and extract the juice.  Keep aside.
• Heat the oil in a pan, and temper the mustard seed, chilies & hing.Once the seeds splutter add the chopped vegetables, tomatoes, ginger and curry leaves.
• Fry it for few minutes; now add kuzhambhu powder, turmeric powder. Fry It for 1 minute in low heat.
• Now add the cooked Mochai Kottai, and mix it very well.
• Now add the tamarind juice, curry leaves.  Let the kuzhambhu to boil till the raw smell goes. Cook till the vegetables become tender.
• Once the kuzhambhu become thick and the bean aroma comes, switch off the stove.
• Serve hot with rice.

A

Matter Paneer Masala / Green Peas Paneer Curry

This North Indian curry made with mutter ( Green peas) and Paneer is probably the most frequently ordered dish in Indian restaurants.    Every home cook will have their own version for this gravy with few minor changes.  My recipe is very simple and you can make this very easily.

Ingredients:

Frozen Peas (or) Fresh Green Peas -   1 cup

Paneer (diced) -                              1 cup

Grated carrot   -                              2 tbsp.

Organic tomato sauce –                   ½ cup

Diced tomatoes -                            1no

Green chilies (diced) -                      2 no

Ginger paste   -                               1 tbsp.

 Gram Masalas

 Broken Cinnamon stick   -                 1 no

Bay leaves   -                                  1no.

Big cardamom –                               1no

Kashmiri chili powder –                      1 1/2 tsp.

Coriander powder –                           1tsp.

Pav bhaji masala powder -                  1tsp.

Other ingredients

Cooking Oil   -                                  2tbsp.

Water              -                              1 1/2 cups

Salt to taste

Heavy cream    -                             3 tbsp.

Chopped Coriander leaves –               for garnishing.

Method:

• Heat oil in a pan and gently stir-fry the cubes of Paneer till golden. Remove onto a paper towel and keep aside.
• In the same oil crackle the bay leaf and cinnamon &, cardamom pieces.
• Now add ginger paste, green chilies and tomato pieces and fry for few second. Then add all masala powders and tomato sauce.
• Let it fry, stirring continuously till the oil begins to separate from the masala.
• Pour in a glass of water; add the peas, grated carrot. Cover and let it simmer for about 5 minutes.
• Then add the Paneer, water and salt, reduce flame to a simmer and cook till the gravy thickens.
• When the gravy is as thick, turn off the flame and stir in the cream.
• Garnish with coriander leaves, cream and serve hot.
• Mutter Paneer tastes great with naans, parathas, and fried rice.

Kalyana Sathuamuthu/Marriage Rasam

This Rasam made in all Tamil Brahmin marriages.  This Rasam powder is freshly prepared every time  the sathuamuthu is made. . It has a distinct and exotic taste.

 Ingredients:

Cooked Toor dhal                            2 tbsp.

Tomatoes(finely chopped) -           1 no.

Tamarind                                         a small marble size

Turmeric powder                           1/4 tsp.

Salt to taste

For Sathuamuthu  Powder

Coriander seeds                                  1` tbsp..

Black Pepper                                     1 tsp.

Cumin seeds                                     1tsp

Curry leaves                                     few

Dry red chilies                                 4 no

Asafetida powder                           1/4 tsp.

To Garnish:

Ghee                                            1tbsp.

Mustard seeds                         1 tsp.

Cumin seeds                             ¼ tsp.

Curry leaves                              few
Tomato                                    1 no. (Roundly Cut)

Finely chopped coriander leaves   1 tbsp. 

Method: 

• Heat the ghee, fry all spice ingredients and grind coarsely in a mixer.
• Pressure cooks the Toor dal with extra water.  Mashed it well and keep aside.
• Soak tamarind and extract about 1 cup of juice.
• Add salt, asafetida, turmeric powder and boil them.
• When the raw smell goes off, add the dhal water and grounded Rasam powder and simmer.
• When it froths, add the finely chopped tomatoes, simmer for a few minutes and turn off the heat.
• Finally add the tempered ingredients into the Sathuamuthu.
• Garnish with coriander leaves.
  
  
  

  

  
  

Jaljeera

This is a perfect summer cooler. Jal Jeera, or jaljira, is an Indian beverage. In Hindi, "Jal" means water and "Jeera" means cumin. Jaljira powder generally consists of cumin, ginger, black pepper, mint, black salt, some fruit powder (usually either mango, or some kind of citrus zest), and chili or hot pepper powder.

Jaljeera has a very long history, originating on the banks of the Ganges river At one time, the powder was ground on stone slabs, and stored in clay pots. It is still a common drink at Indian cultural events. http://en.wikipedia.org/wiki/Jal-jeera

The cumin is a medicinal ingredient which aids digestion. The mint has a cooling effect. Black salt or rock salt acts as a digestive. It is sometimes served as an appetizer, as it is intended to “startle” the taste buds

Jaljeera is popular in northern India because it is thought to have cooling properties, against the temperature of the region. It is generally served with appetizers before a meal, but is also drunk between meals. Some versions do not involve any added sugar.

Health Benefits:

 The ingredients in jal jeera are very health  beneficial. Let me list a few

• Rock salt: helps in cooling the body, a good digestive and anti-acidic.

• Cumin: Also known as jeera helps in digestion, good for respiratory disorders and anemia.

• Lemon: Packed with vitamin C, boosts immunity. Helps give you a clear complexion and an excellent appetizer. It is a very commonly used ingredient in detox juices.

• Ginger: It has soothing properties which keeps your body warm when you have a temperature. It relieves colds and body aches.

• Coriander and Mint: Boost immunity and is a rich source of fiber.

Most of the people use readymade store bought Jaljeera powder. I was not keen on the idea. Basically, I think it’s very uneconomical to buy readymade masalas as they all taste the same and by the time you use up the entire packet, the masala has already lost its flavor and aroma. So I prefer making them in small batches at home, whenever possible.

My version of making Jaljeera differs a bit, but no major changes.

Ingredients:

 Chopped Mint leaves                          – 3 tsp.

Chopped coriander leaves                    – 3 tsp.

Dry roasted cumin powder                    – 1 tbsp.

1” piece ginger                                – crushed roughly

Amchur powder (mango powder)         1 tbsp.

Red chili powder                              – ½ tsp

Black Salt                                       1/2 tsp.

Lemon Juice                                   2 tbsps.

Ice cubes

Water                                            3 glass

For Garnish

Chopped coriander                   – ½ tsp.

Chopped mint                          – ½ tsp.

Boondi                                      – ½ tsp. (optional)

Method:

• In a mixer, make a paste from Cumin, Mint leaves, ginger, cilantro, black salt and Amchur powder.
• Mix in all the other ingredients (except Boondi) & keep the jal jeera in the fridge to chill.
•  At serving time, strain the jal jeera & serve in small juice glasses.
•  Finally, sprinkle with some Boondi, coriander and mint leaves and cool off with this great summer drink.