Mirchi ka Salan

Mirchi ka Salan is 'Chilli Curry' a Hyderabadi delicacy generally served with Biryanis. This curry is spicy and creamy goes well with all types of biryanis as well as rotis. This peanut based chilli gravy is generally served with Hyderabadi Biryani in all special occasions like wedding.

This gravy is totally different from other gravies which are prepared using tomato based. This is creamy and rich in flavours. As the seeds from the chillies are removed they are less spicy and could able to eat.

You could use bajji chillies  of dark colour or light colour. You could used long variety or big ones (ooty milagai) too for this recipe. I have used less oil for this recipe if you use more it floats on top and resembles the restaurant ones. But the taste remains the same so i used less oil to cut the calories.

Preparation Time:10 minutes
Cooking Time: 20 minutes
Cuisine: Hyderabad
Serves:5

INGREDIENTS:
Bajji Chillies- 15
Peanuts- 1/4 cup
Sesame seeds- 1 tablespoon
Coconut (or) copra- 1 tablespoon
Poppy seeds/ Kasakasa- 1 teaspoon (optional)
Jeera- 1 teaspoon
Fenugreek seeds- 1 teaspoon
Peppercorns- 1/2 teaspoon (use up to 1 tsp according to your spice level)
Onion- 1
Ginger,chopped/paste- 1 inch
Garlic, chopped /paste- 2 big cloves
Oil- 2+1 teaspoons
Turmeric powder- 1/4 teaspoon
Chilli powder- 1 teaspoon (adjust according to your spice level)
Coriander powder- 1 teaspoon
Tamarind water- gooseberry sized
Jaggery - 1 teaspoon
Salt- to taste

To temper:
Oil- 2 teaspoons
Mustard seeds- 1/2 teaspoons
Curry leaves- 1 strand

PROCEDURE:

• Cut the coconut into pieces almost same size of peanuts and roast the peanuts and coconut together till the coconut and peanuts get roasted; transfer onto a plate and allow to cool.(If you use)
• In the same pan add the other sesame seeds, poppy seeds, jeera, fenugreek seeds and peppercorns; roast till nice aroma arises no need to roast till golden; Allow to cool(If you use grated coconut roast along with this)

• In a pan add a teaspoon of oil and cook the onion with some salt. Add the chopped ginger and garlic and cook till the raw flavour leaves for about a minute.
• Slit the green chillies using knife and remove the seeds.
• Heat two teaspoons of oil in a shallow pan and roast the chillies till it get cooked and get blisters allover the skin.

• Now add the above roasted ingredients on a blender jar and powder well. Then add the onion mixture and add a cup of water and blend well to make a smooth paste.
• Add a cup more water and mix well with a spoon without any lumps (to avoid lumps in curry) to make a creamy paste and set aside.

• Heat oil in a pan and splutter mustard seeds and curry leaves.
• Reduce the flame to low and add the turmeric powder, chilli powder, coriander powder and mix well for a second.

• Immediately add the soaked tamarind  juice and jaggery and bring it to boil.
• Now add the creamy paste and salt and allow the mixture to boil for 10 minutes and allow the gravy to become thick.

• Now add the roasted bajji chillies with the oil if any.
• Mix well and allow to cook for 2 minutes or till the chillies become soft (but not mushy)and slightly crunchy.

• Turn off the heat and serve with Biryanis or Rotis.

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Fish Masala

I have tasted so many varieties of Fish curry. But my mother in law loves this fish masala and i happened to taste it once they ordered a Fish Thali on an occasion when we were in home town. I have tasted that curry and that fish masala tasted heavenly so i tried so many times after that and could not able to get the taste of it. This time i have added garam masala too to this masala and it came out very well.

You could use tamarind juice same quantity if you does not like curd to be used in fish curry. Curd gives more richness to the curry but you have to be careful and put off the gas at the right time to prevent the curd curdles.

Easy to make tasty fish masala with thick gravy to be served for more people. Generally fish curry has a thin gravy but this is thick; generally if we prepare thick gravy that will not be sufficient to serve more people. When we dilute the gravy it becomes thin and tasteless. But this gravy is scrumptious to feed more people with a rich tasty gravy.

INGREDIENTS:

To marinate the fish:
Fish, White meat- 6 big pieces (500 grams)
Turmeric powder- 1/4 teaspoon
Red chilli powder- 1 teaspoon
Salt- 1/2 teaspoon

To make the gravy:
Oil- 3 teaspoons
Jeera- 1/2 teaspoon
Fenugreek/ Methi seeds- 1/2 teaspoon
Cinnamon, cardamom, clove- 3 each
Onion, chopped- 2 big
Ginger garlic paste- 1 tablespoon
Tomato, chopped -2 big
Turmeric powder- 1/4 teaspoon
Red chilli powder- 1 teaspoon (I have used here Kashmiri Chilli powder. Marinated fish also has chilli powder so add according to your spice level)
Garam masala powder- 1/4 teaspoon
Thick yogurt/ curd,beaten(or) thick tamarind juice- 2 tablespoon
Coconut, grated- 3/4 cup
Curry leaves- 1 strand (optional)
Coriander leaves- to garnish

PROCEDURE:

• In a plate add red chilli powder, turmeric powder and salt; mix well and rub over the fish and allow to marinate till the gravy cooks; set aside.

• In a pressure cooker (I am using to make the onion tomato mixture to cook nice and soft . You could use normal vessel too) or in a pan add the oil and add the jeera, fenugreek seeds, cinnamon, cardamom and clove allow to fry well in oil and wait till nice aroma arises.
• Now add the chopped onion with a pinch of salt and cook till soft. Then add the ginger garlic paste and cook till raw smell leaves.

• Add the chopped tomatoes and cook for a minute and then add half a cup of water and close with the lid and pressure cook the mixture till 2-3 whistles. (If you are cooking in a normal pan add 1 cup of water and allow the mixture to cook till soft)

• Meantime grind the coconut with some warm water and extract the coconut milk as much you can; set aside.
• Once the steam goes off open the lid and add turmeric and chilli powder cook for a minute. (If you are using tamarind add now and cook well till the raw taste leaves)Then add half a cup of water and salt and allow the mixture to boil.
• Once the mixture starts to bubble add the marinated fish. (Do not use ladle and mix after adding the fish)

• Swirl the pan in between to mix well the masala and allow the fish to cook. Now the colour of the fish turns white once it cooks. Now its time to add the garam masala powder and cook for fifteen seconds.

• Now add the yogurt and coconut milk and gently mix without breaking the fish.

• Allow the mixture to cook for a minute on low flame once the curry starts to bubble switch off the flame.(Do not cook the curry after adding yogurt and coconut milk as the curry tend to curdle)
• Add some curry leaves or chopped coriander leaves.

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Apple Chicken Curry

I got this recipe few months before in Thursday Magazine's Spices and Flavors section. In that they published this recipe from Washington Post. I kept the recipe to try for this Christmas. I saw this recipe paper a day back and instantly tried and we liked the recipe a lot.

The taste and the texture of the curry is bit different. But the masalas used are all Indian spices so the curry suits to Indian palatte. The texture of the curry is little soupy and new for me but it goes well with plain rice. I have served with Basmathi rice. U can serve with Basmathi or Jasmine rice. Mild sweetness from the apple and the juicy chicken. Different from normal chicken curry. Perfect dish to try for some change in cooking.

Preparation Time: 5 minutes
Cooking Time: 20 minutes
Cuisine: Continental
Serves: 4

INGREDIENTS:
Onion-1 large
Garlic- 2 big cloves
Celery- 1 stem(optional)
Red capsicum-1 Medium
Apple-1 big (Preferably Green apple like Granny's smith)
Chicken, with or without bone- 600 grams (I used half chicken)
All purpose flour- 3 tablespoons
Pepper - 1/4 + 1/4 teaspoon
Salt- to taste
Oil- 2 +1 tablespoons
Butter-1 tablespoons
Turmeric powder- 1/4 teaspoon
Chilli powder- 1/2 teaspoon
Coriander powder- 1/2 teaspoon
Cumin powder- 1/2 teaspoon
Cinnamon powder- 1/2 teaspoon
Water(or)chicken broth- 3 cups (I used water)
Coriander/ parsley leaves- 3 strands

PROCEDURE:

• Cut the onion, garlic, celery, red capsicum in to small dice; combine them.
• Peel and core the apple and cut the apple into small bite size pieces.
• Cut the chicken into bite size pieces.
• In a plate take 2 tablespoons of all purpose flour and season with 1/4 teaspoon of pepper and salt. 

• Add the chicken pieces and roll well to coat the flour evenly all over the chicken pieces.
• Heat 2 tablespoons of oil in a broad pan and add the coated chicken (shaking off the excess flour). 
• Cook until lightly browned on the outside, the chicken might not be cooked through.
• Transfer the chicken to a plate.

• In the same pan heat a tablespoon of butter and a tablespoon of oil together.
• Add the onion, garlic, celery,capsicum  and pinch of salt. Cook for 5 minutes until the veggies are soft by stirring occasionally.
• Add the apple and stir well to incorporate and cook for about 5 minutes.
• Then stir in the turmeric, chilli powder, coriander powder, cumin powder and cinnamon powder and cook for a minute.(If you donot have cinnamon powder replace it with garam masala powder)

• Then add a tablespoon of flour over the mixture ad stir to incorporate.
• Cook for a minute to allow the flour to roast.
• Add 3 cups of water(or)chicken broth and mix well then add the chicken pieces and any accumulated juices from the chicken.

• Cook the curry in medium flame and cook for about 10 minutes, stirring occasionally.
• The mixture continue to thicken as it cooks, and the chicken should be cooked through.

• Taste the curry and season with 1/4 teaspoon of pepper and salt.
• Chop some coriander or parsley and add on top of curry before serving.

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Schezwan Chicken/ Szechuan Chicken

Schezwan Chicken recipe is the yummiest recipe of all Schezwan recipes. The spicy sauce goes well with the juicy chicken. The chicken inside the schezwan sauce is so juicy and tender. Tasty chicken inside a linger licking gravy. Goes well with all chinese preparations like fried rice and even goes well with rotis and parathas too.

Super easy to prepare tasty side dish for variety rice. Best side dish for parties and gatherings. Tasty side dish prepare with less effort. This side dish could be prepared as a semi dry or gravy.

Preparation Time: 10 minutes
Cooking Time: 10  minutes
Cuisine: Indo-Chinese
Serves- 3-4

INGREDIENTS:
Fried Chicken:
Boneless Chicken (fresh/frozen)(I used a chicken breast)- 250 grams
All purpose Flour/ Maida- 1 tablespoon
Corn Flour- 1 tablespoon
Pepper- 1/4 teaspoon
Salt- to taste
Oil- to deep fry

To make Szechuan Chicken:
Oil- 3 teaspoons
Onion, cubed-1
Garlic, chopped- 3 cloves
Capsicum, cubed-1
Szechuan sauce- 1 tablespoon (use according to your spice level)
Soya sauce- 2 teaspoon
Salt- to taste
Sugar- 1/2 teaspoon
Water- 1 cup
Corn flour-2 teaspoon

PROCEDURE:

• Cut the chicken in to small bite size cubes.
• Take the All purpose flour and corn flour in a plate and season with pepper and salt.
• Take the chicken cubes and roll the chicken cubes on the flour mixture by shaking the bowl well to coat the flour mixture evenly on the chicken.

• Heat oil in a pan and deep fry the chicken (can shallow fry them too in 2 tablespoons of oil) till crisp on outside and set aside.
• In a broad pan or wok add oil and put the chopped onion, garlic and cook till soft for about a minute. 
• Then add the capsicum and cook till the blisters starts to appear. 

• Now add the salt, sugar, szechuan sauce, soya sauce and a cup of water. 
• Mix well to combine all the sauces well in the water and bring it to boil.

• Once it starts to boil mix the corn flour with 1/4 cup of water and pour  the slurry into the sauce and allow to simmer on low flame.
• Once the sauce thickens and got the shinning add the fried chicken cubes and mix well. Check for salt and balance the taste with salt or sugar.

• Add some chopped spring onion and switch off the gas.

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Broccoli Masala/ Broccoli Aloo Masala

Broccoli masala is a tasty side dish for rotis and paratha or even for rice. Easy to make health tasty side dish. The mustard taste of the broccoli makes people hates this healthy veggie. By cooking this veggie with some tasty favorite veggies like potatoes make this dish more appetizing and colourful.

I have modified the Aloo Gobi Masala recipe to make this Broccoli Aloo masala to suit to our Indian palatte. The flavour of garam masala and the Kasuri methi adds more taste amd flavour to this dish. Tasty healthy vegetable combo, made with the ingredients available in your pantry.

INGREDIENTS:

Broccoli- 1/2 head

Potato- 1 large (or) small-2

Oil- 3+4 teaspoons

Jeera- 1 teaspoon

Turmeric powder- 1/4 teaspoon

Chilli powder- 1 and 1/2 teaspoons

Coriander powder 1 and 1/2 teaspoons

Garam masala powder- 1/2 teaspoon

Kasuri methi- 1 teaspoon
Coriander leaves- 1 spring (optional)

To grind as paste:

Onion-1

Ginger- 1 inch

Garlic- 2-3 cloves

Tomato- 2 big

PROCEDURE:

• Heat 2 teaspoons of oil and roast the broccoli florets. Once the cut ends starts to become brown transfer it in to a plate. In the same pan add 2 teaspoons of oil and add the potato cubes and roast them in that oil till the potatoes almost cooked (say 75%) or the cut edges becomes brown.

• In a blender jar grind onion, ginger, garlic and tomato as a fine paste.

• Heat oil  in a pan and fry the jeera then add the ground paste and salt; cook till the raw smell leaves for about 3-5 minutes. 
• Then add the masala powders turmeric powder, chilli powder and coriander powder. Mix well and cook for a minute till the masala smell leaves.

• Now add some water and make this as a gravy and allow to simmer for about 3-5 minutes.
• Add the garam masala and Kasuri methi and mixwell.

• Now its time to add the cooked broccoli and potato cubes and allow to coat in that gravy.
• Close with a lid and cook for about 2-3 minutes until the gravy becomes almost dry and the veggies absorb the masala.
• Garnish with chopped coriander leaves and serve with rotis, parathas or even with rice.
• Note: You can serve this as a semi gravy too by adding more water in the gravy.

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Netholi Manga Fish Curry/ Anchovies Mango Fish Curry

   Anchovy Mango Curry is a traditional  fish curry, served with Rice. Mango is the souring agent used in this curry. Easy to prepare tasty Fish Curry.

INGREDIENTS:

Anchovies/ Netholi/ Nethili- 300 grams
Sour Raw Mango, chopped- 1 medium sized
Turmeric- 1/2 teaspoon
Chilli powder- 3/4 teaspoon
Coriander powder- 1/2 teaspoon
Tamarind- small piece
Coconut, grated- 1/2 cup
Jeera- 1/4 teaspoon
Garlic- 1 big clove
Green Chillies, slit- 2-3
Curry leaves- 1 sprig

PROCEDURE:

• Grind coconut, jeera and garlic as a fine paste.
• Soak the tamarind and extract the pulp. 
• In a pan add turmeric powder, chilli powder and coriander powder; mix with the tamarind water. Add the fish, salt and allow to soak for a while.

• After sometime add the coconut paste and mixwell. Add slit green chillies also.

• Switch on the gas and allow to cook the fish curry. when the curry starts to bubble add the sour mango and mix well. 
• When the fish is almost cooked and when the mango also becomes soft to touch add the curry leaves and  switch off the gas.

• Note: For Anchovies curry adding extra turmeric powder is essential.
• Adding tamarind water is optional.If you get really sour mango you can avoid using tamarind water. I always use little tamarind water for a safer side.
• Anchovies takes very less time to cook so the total cooking time takes around 10 minutes

     
      I am linking this recipe to this event, Cook N Share What u Like Event & Giveaway.

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