Sunday 6 January 2019

Mirchi Ka salan, Hyderabadi Mirchi ka salan, How to prepare Mirchi ka salan

Mirchi Ka salan is one of the most famous side dish served with biryani in Hyderabad. It's popularly called as Hyderabadi Mirchi ka salan. Less hot green mirchi is used to prepare this classic side dish. The taste of this side dish is it's rich gravy prepared with fried groundnuts, coconut, sesame seeds. Green chillies are shallow fried in oil which gives good taste. And we need to add good amount of oil  to get perfect taste and texture. In many recipes we use cashew nuts paste for gravies but we use ground nuts paste which gives unique taste to the gravy. 



       Today I am using tamarind juice we can also use curd too. We can also prepare stuffed mirchi ka salan  with  different stuffing in the same gravy. We can have this Hyderabadi Mirchi ka salan as sides dish for any plain pulao's/ biryani like Peas PulaoKashmiri PulaoCoconut milk pulao etc., and also we can have it with any chapathi's, butter naans, kulchas etc., I had this mirchi ka salan with carrot rice 😋😋. 




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     Hyderabadi Mirchi ka salan

Preparation Time : 10 minutes
Cook Time : 20 to 30 minutes
Serves : 6 
Category : Gravies
Recipe Cuisine: Hyderabad
Main ingredients : Green chilli,                                        Ground nuts
Author : ArunaSarasChandra



Ingredients

Less hot mirchi - 6

For grinding

Ground nuts - 2 tsp
Sesame seeds/nuvullu - 11/2 tsp
Poppy seeds/gasagasalu - 1 tsp
Dry coconut - 1 to 11/2 tsp
Oil - 1 tsp
Onions- 2 (roughly chopped)
Ginger - 1/2 inch
Garlic - 3

For gravy 

Mustard seeds - 1/2 tsp
Cumin seeds - 1/2 tsp
Curry leaves - 1 sprig
Red chilli powder - 1 tsp
Turmeric powder - 1/4 tsp
Garam masala - 1/2 tsp
Onions - 1 (finely chopped)
Oil - 5 tsp
Tamarind - small lemon size
Water - 2 cup(adjust accordingly)
Butter - 1 tsp
Salt as per taste


Instructions

1) Soak tamarind in 1/2 cup of hot water. 

2) Take a pan add ground nuts, dry roast it on medium flames without burning. 



3) Once groundnuts almost fried then add sesame seeds, poppy seeds and dry coconut fry it on low flames till the seeds pop up and then take it into plate. 




4) Add 1 tsp of oil in the same pan and add onions. 



5) Fry the onion on medium - low till it changes color, then add ginger and garlic fry once and take it into plate. 



6) Once the fried items cooled grind it coarse paste. Do not grind it too paste. 



7) Wash mirchi and tap it on dry cloth. Slit the mirchi in middle(do not slit upto end) and deseed it carefully.




8) Take a pan add 2 tsp of oil, fry above slit green chillies. 



9) Fry it both sides carefully without breaking and take it into plate. 



10) In the same pan add 3 tsp of oil let it heat for a second then add mustard seeds once it splutters add cumin seeds, curry leaves fry it well. 



11) Now add finely chopped onions fry it well by adding salt. 



 12) Add Turmeric, Red chilli powders and mix it well. 



13) Now add ground nuts masala paste to the above mix it well. 



14) Add tamarind extract, garam masal and mix required amount of water mix everything well. 



15) Now adjust water accordingly, mix everything once. Then add fried mirchi to the above. 



16) Close the lid and cook 10 minutes on low flames till the mirchi absorbs gravy.  Add 1 tsp of butter at last. 



Yummy, delicious and tasty Hyderabadi Mirchi ka salan is ready to serve. 




Note

◆ You can also use curd instead of tamarind juice to get the volume. 

 Adjust water as per requirment.

 Adjust spices according to your taste.

Tips

● Use less hot green chillies otherwise we cannot enjoy it. 

● Gravy must be thin, do not grind masala too smooth.

Check out few curry  and other recipes👇 


               Punjabi Dum Aloo
  




                              Kaju curry


                         Green Peas Pulao



               paneer butter masala


                          Kadai Paneer


                      khova paneer 


          Stuffed paneer capsicum

Hope you like this yummy and delicious Hyderabadi Mirchi ka salan recipe. Give it a try and drop your comments in inbox.

Also follow me on
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in Indiblogger
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in MyTaste


Thanks for visiting my blog,
ArunaSaraschandra 😄







Tuesday 1 January 2019

Poha Badam Laddu using jaggery, Aval Badam Laddu, Atukulu Badam Ladoo

Wish you happy new year to all, Hope this new year will brings you all good health, wealth, joy, fun and happy 😍. Eat healthy and stay healthy and always keep smiling😊. This year my first post is sweet - Ladoo - Poha Badam Laddu. Which is healthy, crunchy and tasty and very easy to prepare.  Here we use thick poha to prepae this poha badam laddu. As i mentioned badam yes i love to add badam in many recipes , as it is not only healthy but also adds good taste to the laddu. I am using powdered palm jaggery which is very healthy. Adding good amount of ghee to mould this ladoo also gives divine taste and increases the shell life of Poha Badam Laddu. Regularly I prepare this ladoo for Krishna Ashtami festival. 


  
          Atukulu Badam Laddu

Preparation Time : 10 minutes
Cook Time : 15  minutes
Serves : 7 ladoos
Category : Desserts/Sweets
Recipe Cuisine: Indian 
Main ingredients : Poha, Badam
Author : ArunaSarasChandra

Ingredients

Poha/Atukulu/Aval - 1 cup
Badam - 25
Powdered palm Jaggery - 3/4 cup
Elachi powder - 1 tsp
Ghee - 1/2 cup
Cashew nuts - 7
Raisins - 7
Milk - very little(I Dint used)

Instructions

1) Take a pan add poha dry fry till it become crispy and changes color then take it into plate and let it cool. 


2)  In the same pan add 2 tsp of ghee let it heat for a second then add cashew nuts, raisins fry it till changes color and raisins turns fluffy. And take it into cup. 


3) Take a mixer jar add fried Poha/atukulu and badam. 


4) Grind the above to fine powder. 


5) Now add elachi powder and powdered jaggery to the above. 


6) Grind the above to fine powder. 


7) Take the above powder into plate add fried cashew nuts and raisins along with ghee. 


8) start moulding ladoo by adding little amount of ghee. If you not able to mould ladoo then add some more ghee.


9) Add more ghee and mould ladoo. 


Yummy, tasty and healthy Poha Badam ladoo's are ready😋😋😍. 


Note

◆ Instead of jaggery you can also use sugar. 

◆ You d't like adding more ghee while moulding ladoo's. You can use little amount of milk. 

◆ You can skip adding nuts and raisins. 

Tips

● Important point is to use ghee to mould ladoo to get divine taste. 

● In order to increase shell life of poha badam ladoo use ghee instead of milk to mould ladoo's. 

● You can store it for more than 1 week if you are moulding ladoo using ghee.  If you are using milk then use it within 3 days otherwise you can got smell and taste also changes. 









        Sabudana Coconut Ladoo


          Almond Mango Sandesh




  Puffed Rice/Maramarala LAdoo



                        Kaju Katli




Hope you like this Poha Badam Ladoo recipe. Give it a try and drop your comments in inbox.

Also follow me on
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You can also search recipe in BetterButter

in Indiblogger
in Plattershare
in MyTaste


Thanks for visiting my blog,
ArunaSaraschandra 😄







Monday 31 December 2018

Paneer Pinwheels, How to prepare paneer pinwheels

Today is last day of 2018, hope you all spent good time this year. Pray for extra more happy, health and fun will reach you all for new year 😍😍.  New year coming, friends, relatives will come home something tasty we need to prepare quickly and enjoy time with them. Here we go with quick and easy savory Paneer pinwheels.  It is very easy to prepare and taste yummy for tea time and kitty parties. Kids will love this as evening snacks. 




     I used wheat flour to prepare base as we can also use maida. Grated paneer is the main ingredient which adds taste to the pinwheels. It taste crispy as we deep fry in oil or we can also bake it in oven. Try this delicious appetizer recipe and enjoy your day. I prepared this Paneer Pinwheels for Theme_savory contest in #VegFoodies fb group. 

               Paneer Pinwheels

Preparation Time : 10 minutes
Cook Time : 15  minutes
Serves : 5
Category : Snack/Starter
Recipe Cuisine: Indian 
Main ingredients :  Paneer                
Author : Arunasaraschandra        

Ingredients

For dough

Wheat flour - 1 cup
Salt  a pinch
Ajwain - 1/2 tsp
Oil - 1 tsp

For  filling


Paneer - 100 gm

Carrot - 1 
Red chilli powder - 1 tsp
Coriander powder - 1/2 tsp
Cumin powder - 1/2 tsp
Chat masala - 1/2 tsp
Salt as per taste
Oil to deep fry

For binding 

Corn flour - 1 tsp
Or Rava/semolina - 2 tsp

Instructions

1)  Take a bowl add wheat flour, salt, Ajwain seeds and oil.



2)  Mix everything well add water mix it well and prepare smooth dough. Close wet cloth on dough and keep it aside for 20 - 30 min. 



3) Mean while grate paneer and carrot add salt, red chilli powder, coriander, cumin powders and chat masala powder to the grated ingredients, mix it gently. 



4)  Knead dough once and divide into 2 portions and prepare chapathi by dusting flour on flat surface. 



5) Dust good amount of flour under chapathi and spread above masala mixture. 


6) Now start rolling chapathi tightly as shown below. 



 7) Repeat the process, roll it tightly and press the corners. 



8) Now cut the corners to get good shape and press the edges. 





 9) Cut the rolls into circles. 



10) Press the circle in middle to get round shape. Do not press hardly. 



11)  Take a Kadai add oil to deep fry and let it heat, meanwhile take 1 tsp of corn flour in a cup add water mix it well. 



12) Now deep the pinwheels in the above mixture and drop it in oil. 

*** If you do not have cornflour then use rava. Dust some sujji on surface and press the pinwheel on it smoothly both sides. Or you can also mix  maida  in water and dip the pinwheel. 

13) Fry it on medium - low flames till paneer pinwheels turns color bothsides and become crunchy. 



14) Repeat the process for remaining pinwheels and take it into plate or on tissue paper. 

Yummy, tasty and crunchy Paneer pinwheels are ready to serve. Serve it when warm with tomato ketchup and enjoy ur snack with your loved once😍😍. 



Note

◆ You can use maida instead of wheat flour. 

◆ You can skip adding carrot too. 

 Tips

 ● Instead deep fry in oil you can also bake it in oven. 

 ●If paneer is too smooth you cannot great it. 

● Do not  forgot to dust surface before spreading filling on chapathi. Otherwise it will stick to surface. 

● Roll the chapathi tightly otherwise filling will come out while frying. 

Also check few starters and snack by clicking the link below image. 


                Cabbage Manchuria


                            Paneer tikka

           
                   Pepper sev


               Vaamu Aaku bajji

               Corn flakes chivda

                     Bhakarwadi



Paneer pinwheel recipe is on Indiblogger home page Featured post on IndiBlogger, the biggest community of Indian Bloggers


Hope you like yummy and tasty Paneer Pinwheels  recipe. Give it a try and drop your comments and pics in inbox.

Also follow me on
In facebook @Facebook
In Google+ @Google+
In pintrest @pintrest
In Instagram @Instagram Also drop your feedback 🤗😍.

You can also search recipe in BetterButter

in Indiblogger
in Plattershare
in MyTaste


Thanks for visiting my blog,
ArunaSaraschandra 😄