MIRCHI KA SALAN

Green chilies cooked with fresh Indian species and tangy tamarind gravy. Mirchi ka salan is a popular hyderabadi dish and generally made as an accompaniment for Biryani. 

Preparation time 30 mins

Serves 2-3

INGREDIENTS

· Long green chili (slit them in between) 3-4

· Onions 1 medium (chopped)

· Tomato’s 2 small (chopped)

· Curry leaves 8-10

· Dry red chills 2

· Oil 4 tbl sp

· Garlic 2-3 (crushed)

· Jeera-methi (Cumin-fenugreek seeds) powder  (proportion 2:1)1/4 tsp

· Coconut paste 4 tsp

· Red chili powder 1 tsp

· Turmeric ½ tsp

· Coriander powder 1 ½ tsp

· Tamarind (size of a half lemon soaked in water)

· Sesame seeds 1 ½  tsp(dry roast it and grind to powder)

· Mustard seeds ½ tsp(dry roast it and grind to powder)

· Salt to taste

METHOD

Step 1: Heat oil in a deep pan (kadai). Add curry leaves, dry chili, and garlic. When the garlic is turns little brown, add jeera and meethi powder.

Step 2: Now add the chopped onions, stir them till golden brown, then add the green chili, tomato and roasts them well.

Step 3: Add the remaining ingredients’ that is chilly powder, turmeric, coriander powder, coconut paste. Add little water to it. Let the chili become tender (because once tamarind paste is added chilies will not cook).

Step 4: Add the tamarind paste, let the masala boil.

  Step 5: Finally add the sesame and mustard powder and cover the lid. Cook till the oil stands apart from the masala.

RAJMA MASALA

Raajma masala, this famous punjabi curry is filled with exotic Indian spices. Rajma beans in a creamy and tangy curry loved by all. This is one of my favorite veg curry. It is rich in protein. I like raajma masala a little spicy and hot, you can adjust chili according to your taste. A best accompaniment to rajma is steamed basmati rice and the next comes some hot naan or rotis.

INGREDIENTS

Raajma 1 cup

Onion 1large finely chopped

Tomato 2 medium size chopped

Garlic 3 finely chopped

Ginger 1 inch long finely chopped

Green chili 1-2

Chili powder 1tsp

Oil 1 tbl sp

Butter 1 tbl sp

Coriander powder 1 tsp

Kasuri meethi ½ tsp

Garam masala ½ tsp

Cumin seeds 1 tsp

Salt to taste

Cream 1 tbl spn (optional)

Coriander leves few

For best results:

Soak the rajma or kidney beans overnight or for 8-9 hours and then cook them really well.

METHOD

STEP 1: Rinse and soak raajma for 8-9 hours. Discard the water and rinse the beans again in fresh water.

STEP 2: Take a pressure pan add raajma and water (4 cups or as required) cook for 15-20 mins on a medium flame. When pressure settle down open the lid, check if the raajma is completely cooked if not  then pressure cook again by adding some water if required for some minutes.

STEP 3: Take another pan heat butter and oil add cumin first and let them crackle.

STEP 4: Add chopped add onions and saute them till they are light golden browned. Take care that they don't get burnt.

STEP 5: Add chopped ginger and garlic sauté them for few seconds. Now add chopped tomato’s and sauté for 2-3 mins.

STEP 6: Add remaining ingredients one by one, add chili powder, turmeric powder, coriander powder, garam masal, kasuri meethi and salt. Mix it and sauté it well, until the oil starts separating from the masala.

STEP 7: Now strain the raajma and keep the stock aside. Add  the raajma to the  masala , sauté it for few mins. Add 1 cup of raajma stock and stir the whole curry mixture.

STEP 8: Cook for 10-12 minutes or more till the curry thickens slightly. Mash a few rajma beans with the spoon, this helps to thicken the curry.

STEP 9: Stir & simmer rajma masala for 30 seconds to 1 minute.Your raajma masala is ready to serve.Garnish it with some coriander and butter.

CHICKEN KORMA

Chicken Korma is another classic Non-vegetarian Dish..filled with exotic Indian flavors. It is best served with roti, naan or rice. Chicken Korma recipe is easy to make and promises to satisfy your taste buds.

Serves 3

Preparation time 30 mins

Ingredients

Chicken 300gms

Onion 1 medium size finely sliced

Tomato 1 and ½ (diced)

Coriander leaves ½ cup chopped

Mint ½ cup chopped

Ginger garlic paste 1

Green chili1-2

Yoghurt 4 tsp

Coco nut paste 2-3 tsp

Chili powder 1tsp

Coriander powder 1tsp

Turmeric ¼ tsp

Cinnamon stick 1 inch long

Cardamoms 2

Cloves 2

Oil 4tsp

Ghee 1-2 tsp

Salt to taste

Lemon juice 1 tsp

METHOD

STEP 1: Heat oil in pan add cinnamon, cardamoms and cloves .Sauté it for a min

STEP 2: Add sliced onion fry them till they turn golden.

STEP 3: Add coriander, mint, and green chili sauté for a min .Now add chicken, and ginger garlic paste, mix them well. Cook for 2 mins.

STEP 4: Add tomatoes, yoghurt, chili powder, coriander powder, coconut paste, lemon juice and salt. Mix them very well. Cover the lid for 3-4 mins.Now add  water, as required and cook them until the chicken is  done and oil starts separating from the whole mixture.( Do not overcook the chicken by adding excess water as it can shred the chicken ).Garnish it with Lemon slices your chicken korma.