Tuesday, August 29, 2006

Mirchi Ka Salan (Tangy Chilli Gravy)


250 gm: Large green chillies/capsicum
100 gm: Sautéed onion paste
25 gm: Ginger garlic paste
10 gm: Coriander leaves
05 gm: Mustard seeds
02 gm: Cloves
05 gm: Curry leaves
50 gm: Tamarind
50 gm: Cooking oil

Salan Paste
» 50 gm: Coconut
» 50 gm: Peanuts
» 20 gm: Coriander seeds
» 15 gm: Sesame seeds
» 10 gm: Cumin seeds
» 05 gm: Peppercorns
» 05 no: Red Chillies

1.Slit and deep fry the green chillies in hot oil. Remove and keep aside.
2.Roast and grind together ingredients for the paste.
3.Soak the tamarind in a cup of water and extract pulp.
4.Heat oil and add the mustard seeds, when crackling add the cloves and the curry leaves.
5.Mix the sautéed onion paste and stir for 3 minutes.
6.Add the salan paste and continue stirring.
7.Pour 15 ml of water at intervals to avoid paste sticking to the pan.
8.Add the tamarind pulp and 50 ml of water. Stir for 5 minutes until the gravy 9.resembles the consistency of a sauce.
10.Add the salt and the fried chillies to the hot gravy.
Boil the gravy for 1 minute.
11.Remove and garnish with finely chopped coriander leaves.


Tuesday, August 22, 2006

Want to contribute or request a recpie?

Any one want to contribute their hyderabadi recpies, are welcome,
or if they want to see any recpies let me know, so that I can publish asap.
drop me an email : )

Wednesday, August 16, 2006




1/2 kg Boneless Chicken
3-4 drops Red-Orange Colour
1 tbsp Ginger-Garlic Paste
1 tsp Fresh Garam Masala
1 1/2 tsp Red Chilli Powder
1 tsp Turmeric Powder
1 tbsp Corn Flour
Hand full of Curry Patha
5-6 Green Chillies
1/4 cup Corriender
Salt to taste
Oil for frying


1.Cut chicken into small pieces and wash them.
2.To the chicken add ginger-garlic paste, garam-masala pwd, colour, corn flour, chillie pwd, salt turmeric pwd. Mix them well.
3.Let it marinate for about 1/2 an hour.
4.After that heat oil in a kadai and deep fry the marinated chicken taking 8-9 pieces at a time.After the chicken becomes crispy but not dark colour take them off.
Now in the same oil deep fry the curry patha, slited (length wise) green chillies till crispy.
5.At last decorate the fried chicken with fried curry patha, green chillies and corriender.
Serve with Mutton Biryani or as a snack.


Friday, August 11, 2006

More coming up, so stay tuned.......

I will be adding more Hyderabadi recepies (kacha lamb biryani, egg biryani, keema biryani, vegitable biryani............).
Please post your comments, it keeps me going.


Hyderabadi Biryani

Hyderabadi Biryani is a popular variety of Biryani.There are 2 styles of preparing this variety. The Katchi Biryani is prepared with the Kacci Akhni method (with raw gravy). It is usually accompanied with Dahi ki Chutney Raita(a yogurt dish) or Mirch ka Salan.
1 whole chicken / 2 lbs chicken,
1 kg Basmati rice / 2 lbs rice
1 cup thinly sliced onions,
2 tsp ginger/garlic paste,
3 tsp chilli powder,
½ tsp turmeric,
100 g cashew nuts,
4 or 5 bay leaves,
4 or 5 cloves,
2 cm long cinnamon sticks,
3 or 4 cardamom pods,
1 or 2 tsp shah jeera,
2 cups mint leaves,
1 cup coriander leaves (cilantro),
½ tsp garam masala powder(shah jeera, elachi, dal chini, lavang),
1 lemon,
1 ½ tsp salt (according to taste),
1 cup ghee (clarified butter),
½ cup yogurt,
1 cup oil,
few strands of saffron,
2 cups finely sliced onions,
1. Make deep incisions on the chicken flesh - deep enough for spices to get absorbed but making them too deep could render the pieces smaller. Mix turmeric, chilli powder, salt, garlic paste, yogurt, and half-lemon's juice. Thoroughly apply this paste onto the meat flesh and let marinate for an hour.
2. Heat about 100 ml of oil. Roast cumin, cloves, cinnamon, depoded cardamom, bay leaves, ½ spoon cumin, 1 spoon coriander powder, and finally add onions(2). Wait a couple of minutes to add mint leaves. When onions turn slight brown, add marinated chicken and cook for about 20-30 min. It should NOT be fully cooked at this stage; add garam masala and coconut powder and turn off flame when about ¾ cooked. Gravy should not be much, chicken pieces should look roasted.
3. Meanwhile, while the chicken is still cooking, prepare the biryani rice. Slightly rinse 3 cups of basmati, and add water little less than the volume of the rice itself so that its only half cooked preferably in an electric cooker. Amount of water actually depends on kind of rice at hand and your experience helps to judge it. Also add 1-2 teaspoons of salt to it. Take a few semi-cooked grains of rice and colour them with diluted saffron for garnishing.
4. You will need a utensil of about 12" (300 mm) base. Place about half of semi-cooked rice in it. Next, layer half of chicken on it again topped by a layer of rice (half of the remaining). One more layer of remaining chicken, finally with layer of rest of the rice on top ends the rice-chicken layering stage.
5. Heat oil and deep fry half the sliced onions to golden brown. Similarly fry cashew. Garnish the top layer with these two along with 100 ml ghee, coconut milk, saffron rice grains and coriander. Lid the vessel and try making it airtight (but no pressure should build up). Put on high flame for 5 min before reducing it to low flame. The flame should NOT be at the vessel's centre, but on one side of it. Wait for 2-3 min and turn the vessel to heat other next part on its circumference. This way, keep rotating the vessel every 2-3 min for about 20 min. Every time you turn it, carefully disturb the contents by a shake/jerk so as to avoid settling of ghee at the bottom.
6. Put off the flame and wait for about 10 min before opening. Before serving, mix the medley from the bottom. Serve with boiled egg halves. Enjoy. Rightly and carefully made, its an epicure's paradise.

Note: Got the recpie from wikipedia.