MIRCHI KA SALAN ( Hyderabadi)

Mirchi ka Salan is a traditional Hyderabadi Chilli Curry which is served as an accompaniment with biriyani. This goes well with jowar ki roti or even plain rice too.

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:

1. Wash and cut the green chillies into big pieces.

2. Heat oil and fry the chillies for a minute until half done.

3. 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 a popular spicy dish from Hyderabad ( Andhra Pradesh ), usually served with Biriyani. It goes well with Jowar ki roti also.

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DAL JO CHILLO

This is a Sindhi breakfast preparation. A savoury pancake made with lentils and besan. For variation you may add any grated vegetable or finely chopped greens to the batter to make it more healthier and tastier...

.Ingredients:
Moong dal .... 1/2 cup
Besan/gram flour ... 2 tbsps
Cumin seeds ........ 1 tsp
Green chillies ...... 1 - 2
Coriander leaves .. handful
Ginger ................. 1 tsp (optional)
Baking soda ......... a pinch
Salt .................. to taste
Oil /ghee ... to smear

Method:

1. Soak moong dal for a few hours.

2. Grind coarsely adding a little water, green chillies and cumin seeds.
3. Remove in a bowl and stir in the besan. Add salt, baking soda and finely chopped coriander leaves.

4. Pour the batter on the non-stick pan and spread it with the back of the spoon.

5. Pour a little oil or ghee and roast it until crisp on medium flame.

Serve hot with any pickle or chutney of your choice.

This quantity makes 4 pancakes.

I have served with - Instant Red Chilli Pickle

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BREAD ROLLS

A quick and easy snack made with bread slices and any filling of your choice.. make a simple aloo filling or mix vegetables .. for non veg option add some keema..

Ingredients:
Potatoes ... 2-3
Carrot ....... 1
Capsicum ... 1
Green peas.. 1/2 cup
Onion .... 1
Ginger-garlic paste ... 1 tbsp.
Turmeric powder ...... 1/2 tsp.
Pav-bhaji masala ...... 1 tbsp.
Bread slices
Salt ..... to taste
oil

Method:


1. Boil the potatoes and green peas.
2. Cut the carrot, onion and capsicum very finely....preferably in a food proccessor.
3. In a pan take a little oil and saute the ginger-garlic paste. Add onions and stir fry.
4. Add the chopped vegetables and stir fry for a minute. Add the salt and turmeric powder and simmer till done.
5. Now add the boiled potatoes and green peas and pav bhaji masala. Mix well and let it cool.

6. Take water in a bowl. Mix a little salt.

7. Trim out the edges of the bread slices. Dip the slice in water and immediately squeeze out the water completely keeping it flat in the palm of your hand.

8. Fill it with a little portion of the prepared vegetable and shape it like a roll.

9. Deep fry and serve hot.

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FOTE BHUGI KHICHNI ( Cardamom flavoured Khichdi)

This is another combo meal of Sindhi Cuisine. Khichni (rice and split moong dal cooked together with the flavours of cardamom) is served with Sai bhaji with accompaniments like tuk patata, fried papads or kachris, curd and pickle

Ingredients:
Rice ..... 1 cup
Green moong dal (split) ... handful (or little more)
Green Cardamoms..... 3 - 4 ( split)
Cumin seeds .... 1/2 tsp
Pepper corns ..... 5-6
Ghee (clarified butter) ... 2 tbsp
Salt ...... to taste.
Method:
1. Wash the rice and dal together. Soak for at least half an hour.

2. Heat ghee in a pan and add the cardamom, cumin and pepper corns. Do not wait until they crackle. Add the rice and salt and stir fry for a minute.

3. Add double quantity of water ( if rice + dal are one and quarter cups, add two and half cups water)

4. Boil and then simmer until the rice is cooked. You will like the aroma of this rice dish when it is cooking.
5. This goes well with: SAI BHAJI (click to see the recipe)

Watch the Fote Bhugi Khichni Video

PULAO - CHANAN JI DAL (Sindhi Pulao Chana Dal)

 

Sindhi pulao served with spicy chana dal cooked with onions is a combo which is usually made during weddings and celebrations for vegetarians. Pulao is cooked with onion masala, spices and is garnished with dry fruits while serving. Often potato chunks or lotus root is also added to dal while cooking. 

FOR PULAO

Ingredients:
Rice .......... 1 cup
Onion ....... 1 big or 2 small (sliced)
Ginger garlic paste ..... 1 tbsp.
Green chillies .....1-2 (slit)
Turmeric powder ...... 1/4 tsp
Salt
Oil
For garnishing .... Chopped nuts.
( Crush the following Garam masala coarsely, except bay leaf and cinnamon)
Green cardamoms ..... 2-3
Black cardamom ..... 1
Cloves ...................... 2-3
Cinnamon stick ......... 1 inch piece
Caraway seeds ........... 1 tsp.
Aniseed (saunf).......... 1/2 tsp.
Black pepper corns........... 1/2 tsp.
Coriander seeds .................. 1 /2 tsp
Bay leaf .............. 1

Method:
1. Wash and soak the rice.
2. Heat 1 tbsp oil in a pan and fry the sliced onion till brown in colour. Add the ginger garlic paste and a little water and simmer it for 5 minutes. 3.In a pan heat 2 tbsp. oil and add the crushed garam masalas. Stir fry on low flame for half a minute and add the fried onion, green chillies, salt and turmeric.
4. Now put the rice and mix well. Add 2 cups of water and cook the rice till done.Garnish the pulao with chopped nuts.
This pulao can be served with Chana dal, Sai bhaji (see recipe) or any non-veg dish.

CHANAN JI DAL

Ingredients:
Chana dal ..... 1/2 cup
Onions .......... 1 medium sized
Potato .... 1 (optional) Cut into big pieces.
Tomato ......... 1
Green chilli .. 1
Ginger garlic paste .... 1 tsp.
Cardamoms ........... 2
Turmeric powder .... 1/4 tsp.
Coriander powder .... 1/2 tsp.
Cumin powder ......... 1/2 tsp.
Red chilli powder .... 1/4 tsp.
Amchoor powder .... 1/4 tsp.
Salt .... to taste
Oil.
Coriander leaves ..... to garnish

Method:
1. Heat oil in a pan and fry the onion till brown.Add the ginger garlic paste, green chilli and tomato. Stir fry, add a little water and cook.
2. Add the soaked chana dal, potato cubes,salt and all the dry masala powders. Add enough water and cook till the dal is done.. Take care not to over cook as the chana dal has to remain whole and not mashed up.Just mix it lightly and garnish with coriander leaves.(If using a pressure cooker, cook for 3 whistles)
3. Serve with pulao.

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INSTANT MINI IDLIS

Try out these instant mini idlis. No grinding and fermenting required. This recipe comes really handy when you have guests.

Ingredients:
Semolina ..........1 cup
Sour yogurt ... 1/2 cup
Baking soda..... a pinch
Salt ................... to taste
Eno ..................3/4 th tsp.
Lime juice or vinegar

Method:
1. Mix the semolina, yogurt, baking soda, salt adding a little water to a thick consistency.

2. Put eno and squeeze a little lime juice or vinegar over it. Mix it well into the batter.(Remember that eno should be added to each portion of the batter seperately just before steaming the idlis.)

3. Grease the mini idli mould and pour the batter with a small spoon.
4. Steam them for about 10 minutes.
5. Remove from the mould and sprinkle podi (dal powder) and serve as a cocktail snack.

                                 You can also serve plain idlis with sambar.

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