MIRCHI KA SALAN ( Hyderabadi) RECIPE
. A very special guest is Shobha from "Food Mazaa" of Mumbai, India. She loves cooking, painting and reading, enjoys listening to music and making handicrafts. Here she is ...
3. In a pan heat a little oil and add the tempering ingredients
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| Mirchi Ka Salan Hyderabadi Recipe |
cooking-varieties : Shobha, my special thank you to you for your willingness to do this guest post in my blog, a rich spicy and aromatic SHAHI HYDERABADI BIRIYANI RICE (see link below) and here, MIRCHI KA SALAN (Hyderabi) RECIPE.
Please introduce yourself Shobha..
Please introduce yourself Shobha..
Shobha : I am a home maker, graduated in English Literature. Born a SIndhi in Andhra Pradesh, but a South Indian at heart. My parents inculcated both cultures in me. I read and write Telugu as well as Sindhi, which is in Persian Script. I lived in Chennai and have been moving to other countries back and forth due to my husband's transferable job. Currently, we are settled in Mumbai.
Blessed with a wonderful family, a loving and caring husband, two sons who have made us proud.(elder son is MSc in computer engineering and MBA and the second son is a PhD. in Bio-engineering, both settled in USA) A lovely daughter-in-law Holli and an adorable 2 year old grand daughter Maya.
I have lived in UK, Nigeria and Brazil and travelled to many countries. I like Brazil most. Brazilians are very warm, welcoming and friendly people. We lived there for 10 years and now speak Portuguese well.
cooking-varieties : How about sharing your blog url with us?
I blog on international cuisines and my first blog, Food Mazaa started in February 2008, with 217 posts till now. Do visit http://foodmazaa.blogspot.com/
Recently, I have started another blog "Soup for the Soul"
When living abroad I was involved with the activities of the Indian Associations over there like organising cultural events and social work. Here in Mumbai I have joined two NGOs.
ASEEMA - which takes care of the underprivileged street children to give them free education.
RED SWASTIK SOCIETY- a charitable organization - they conduct events to raise
funds for them.
cooking-varieties : Do Share with us, your three unforgettable moments
Shobha : My children's graduation ceremony and feeling proud of them for their academic achievements.
Meeting the Indian President Smt.Pratibha Patil and Prime Minister Dr. Manmohan Singh, during my stay in Brazil. It was really a thrilling experience to be able to talk to them and clicking pictures.
Teaching the chefs of a 5 star hotel (in Brazil) how to prepare a variety of Indian dishes for the Diwali Ball that we used to have every year. These dishes are a part of their menu now. It was a great experience cooking such a large quantity of food in an industrial kitchen.
cooking-varieties : What is your greatest wish on your hobbies
Shobha : I wish to publish my cookery book and want to hold an exhibition of my paintings. I do oil painting and have painted 30 so far and want to have at least 50
exhibits.
cooking-varieties : We wish you all the very best in the publishing of your cookbooks and in your oil painting exhibitions.
LINK to Shobha’s previous guest post in this blog on SHAHI HYDERABADI BIRIYANI RICE RECIPE (with mutton) is
MIRCHI KA SALAN ( Hyderabadi) RECIPE- This dish is suitable to eat with the Shahi Hyderabadi briyani rice (see link above)
Ingredients:
Big green chillies - 4-5
Turmeric powder ... 1/4 tsp.
Salt
Oil
For Dry Masala:
Sesame seeds ..... 1 tsp
Poppy seeds ........ 1 tsp
Peanuts ............... 1 tbsp
Kalonji ................. 1 tbsp.
Dry red chillies ... 1
Cloves .................. 2
Cardamoms ......... 2-3
Cumin seeds ....... 1 tsp
Cinnamon ............ 1 small piece
Saunf ................... 1/2 tsp
Dry dessicated coconut ... 1 tbsp
(Dry roast and grind the above ingredients, If you don't have dry coconut, you can add fresh coconut to the wet masala given below)
Wet Masala:
Onions ................. 1
Tomato ................ 1
Green chillies …. 1
Coriander leaves ... 1 tbsp
Garlic ........................ 5-6 cloves
Ginger ...................... small piece
Tamarind ................. size of a small lime
Yogurt ..................... 1-2 tbsp
( Grind the above without adding any water)
For Tempering:
Mustard seeds ... 1 tsp
Asafoetida ........... a pinch
Curry leaves
Method:
Wash and cut the green chillies into big pieces
Heat oil and fry the chillies for a minute until half done3. In a pan heat a little oil and add the tempering ingredients
4. When they crackle, add the wet masala and saute it for 1-2 minutes on medium flame. Add salt and turmeric powder.
5. Now add the dry masala and the green chillies. Mix it and add about 1 cup water and simmer to
cook. If you need more gravy add water accordingly.
6. This is usually served with Briyani. It goes well with Jowar ki roti also.
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