Sunday, October 11, 2015
Dr. Mantena's Hyderabadi Special - Mirchi ka Salan
Hello friends, Dr. Mantena's kitchen is back with yet
another Hyderabadi Recipe "Mirchi Ka Salan." Over a period of time I
am trying to publish some of the famous Hyderabadi recipes as some of my Muslim
friends wrote me asking to bring traditional Hyderabadi recipes with healthy
twist in Dr. Mantena style. Hyderabad being a cosmopolitan city has vast verities
of food. Today's 'Dr. Mantena's Special - Mirchi ka Salan' is one of the very
popular recipes of Hyderabad. It is popularly served in Muslim festivals,
weddings and other special occasions. It is a very delicious and spicy thick
gravy best for serving with Biryani, Rice and Roti.
Usually this recipe is cooked with plenty of oil and
masalas which is harmful to the body. It might lead to high cholesterol, high
blood pressure, irritable bowel syndrome, gastritis, ulcers etc.
I tried to customize this wonderful recipe to make it healthy
and harmless at the same time maintain the original flavor, texture and aroma
of the recipe alive. So without wasting any time lets go into the details of
preparation.
Cooking Time : 30-
40 minutes
Serving : 4 people
Ingredients:
Sliced Dry Coconut - 1 cup
Peanuts - 3/4 cup
Sesame seeds - 1
cup
Cumin Seeds - 1
tbs
Black seeds or Kalonji - 1/4 ts
Onions - 2
medium size
Green hot chili peppers - 10 nos.
Yogurt - 2 cups
Curry Leaves -
10 Nos.
Coriander Leaves - 1/4
cup
Lemon - 1
big size
Preparation:
1. Dry roast sliced coconut, peanuts and sesame seeds on
a pan separately and keep them aside.
2. Chop the onions and dry roast the onions in a
non-stick pan till it turns brown as shown in the picture below.
3. Allow all these ingredients to cool down and blend
them into a fine paste as shown in the picture below.
4. Now slit hot chili peppers with a knife and keep
them a side. These are long sized peppers used for making curries popularly
known as Bajji mirapakayalu in Telugu.
5. Dry roast these peppers in a non stick pan occasionally
turning them around for 2 minutes. Make sure the seeds don't spill out and not
to overcook. Keep them aside after cooking.
6. Now dry roast the cumin seeds, kalonji and curry
leaves in the same pan and add the blended paste into it. Cumin seeds and
Kalonji are off course masala items but eliminating these two ingredients from
this recipe will lose its aroma and texture. Therefore using them occasionally
while making this kind of special dishes are exempted.
7. Add some water and let it cook for 15 minutes
closing the lid as the paste tends to splutter. Make sure to stir the paste occasionally
lifting the lid.
8. Now add 2 cups of sour yogurt and let it cook for
another 5 minutes.
9. Finally add the dry roasted green peppers into the
paste and let it cook for 15 minutes on a low flame.
10. Add juice of one big sized lemon or two. This gives
great sour taste to the dish.
11. Now remove the pan and add chopped coriander leaves
over it and serve hot with Biryani, Rice or Roti.
You can eat any quantity of this dish without any gas
trouble, IBS and not need worry about cholesterol and high blood pressure at
all. Further it has peanuts, sesame seeds, coconut that are rich in nutrition.
Do send me your feedback and keep watching the space
for more updates.
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