How To Cook Every Things

Monday, 17 February 2014

How To Make Hyderabadi Mirchi Ka Salan

Salan is famous hyderabadi dish. In this Mirchi ka salan is most popular dish, which serve along with biryani and a bowl of raita.

Servings For: 3

Cooking Time: 30 min

Ingredients

250 gm large green chillies

50 gm cooking oil

5 gm mustard seeds

2 gm cloves

5 gm curry leaves

100 gm saute onion paste

25 gm ginger garlic paste

50 gm tamarind

Salt

10 gm coriander leaves

Salan paste

50 gm peanuts

50 gm coconut

15 gm sesame seeds

20 gm coriander seeds

10 gm cumin seeds

5 red chillies

5 gm blackk peppers

How To Make Hyderabadi Mirchi Ka Salan

Slit green chillies.
Heat oil in pan fry green chillies and keep aside them.
Now roast all ingredient for salan paste, let it allow to cool then grind it together.
To make tamarind pulp soak the tamarind in cup of water and then extract pulp.
Heat oil in pan, add mustard seed when it crackles add curry leaves and cloves.
Now mix saute onion paste and cook for a 3 min.
Add grind salan paste and continue stirring it.
Now pour water at interval to deglaze the pan. or you can say to avoid sticking the paste to the pan.
Add tamarind pulp and 15ml water.
Stir for 5 min until gravy not become thick.
Add salt as your taste and fried green chillies, boil the gravy for a min.
Now garnish with fresh coriander leaves.

How To Make Andhra Style Pepper Chicken

Chicken is marinated with lemon and coriander and cook on high flame with curry leaves.

Servings For: 4

Cooking Time: 40 min

Ingredients

500 gm chicken drumsticks

10 gm turmeric

50 gm ginger garlic paste

100 gm green chilli paste

Salt to taste

50 ml lemon juice

Oil to pan fry

5 gm cumin seeds

2 gm curry leaves

100 gm chopped onions

50 gm coriander powder

50 gm crushed black pepper

50 gm chopped coriander leaves

How To Make Andhra Style Pepper Chicken

Marinate chicken with ginger-garlic paste, green chilli paste, turmeric powder, salt and lemon juice .
In a pan heat oil and add cumin seeds let crackles it.
Add onion and saute till it turns in golden brown.
Add curry leaves, coriander powder and crushed black pepper, Saute for 2 min then add marinated chicken pieces into it.
Sear it on high flame then reduce heat and cook on low flame for 15 min stir occasionally.
Now sprinkles coriander leaves and cook for 2 min.
Befor serve garnish with more crushed black pepper and coriander leaves.

How To Make Dum Paneer Kali Mirch

This is Dum Paneer Kali Mirch is a creamy recipe with the aroma of black pepper and garam masalas and it taste great with crispy naan or roti. You can also exclude th cream if you are health Conscious.

Servings For: 4

Cooking Time: 50 min

Ingredients

1 tsp oil

4 cloves

4 green cardamoms

1 inch piece cinnamon

1 fried onion and make paste of it with little bit of water

1 tsp ginger paste

1 tsp garlic paste

4 green chillies paste

3 Tbsp yogurt

1 tsp coriander powder

1 tsp black pepper powder

3/4 tsp cumin powder

1 tsp salt

2 Tbsp cream

1/4 tsp chilli powder

1/4 tsp turmeric powder

1/4 tsp garam masala

250 gm paneer

Coriander to garnish

Fresh mint leaves to garnish

How To Make Dum Paneer Kali Mirch

Heat oil in pan.
Add cinnamon, cardamoms and cloves fry till nice and fragrant.
Now add onion paste and for a min.
Add ginger, garlic and green chilly paste saute it.
Add yogurt into it.
Now add cumin-coriander powder, red chilli powder, turmeric powder, black pepper powder, salt and cook for a min.
Add cottage cheese (Paneer) cubes and cream cook for a while.
Add water and seal the pan with foil and put lid on top of it.
cook on low flame and simmer for 15 min.
Now open the lid cook further you want thick gravy.
Now garnish with coriander and fresh mint leaves.

Sunday, 16 February 2014

How To Make Misal Pav Maharashtrian Recipe

Misal Pav is the Maharashtrian recipe. Which Can be as a breakfast or as a snacks. The pav give feeling of Pav Bhaji. We Prepare gravy ("Kat" in Marathi) and Usal, Seperately, then we assemble it.

Ingredients

Servings For: 4

To Make Paste

2 Tbsp oil

1 tsp ginger paste

1 tsp garlic paste

1 cup chopped onion

1 cup chopped tomato

3/4 cup grated coconut

To Make Gravy/Kat In Marathi
3 Tbsp oil

Spice Paste (as above)

Salt to taste

1 tsp red chilli powder

1 tsp garam masala

1/2 tsp turmeric powder

1 tsp cumin-coriander powder

1/2 tsp cinnamon & clove powder

3 cups water (or as required to adjust the consistency)
To Make Usal
3 Tbsp oil

1 tsp garlic paste

1 tsp ginger paste

1/2 tsp hing (asafoetida)

1 1/2 cups steamed matki (White Peas ) soaked for 6 hrs

1 cup boiled potato (cut into square pieces)

1/2 tsp turmeric powder

1 tsp garam masala

1/2 tsp cinnamon-clove powder

1 lime juice

3 cups water (or as required)

Salt to taste

Method To Make Paste

Heat oil in pan.
Add ginger paste, garlic paste saute till brown.
Now Add chopped onion. Saute it till onion is transculent.
Then Add Chopped tomato and greated coconut.
Mix it well and cook till tomato cook. Now allow mixture to cool and then grind that mixture into a fine paste.

Method To Make Gravy/Kat in Marathi

Heat oil in deep pan or you can use curry pan.
Now add above grind masala paste in to the pan saute for 2 min.
Now add salt, turmeric powder, chilli powder, garam masala, cumin and coriander powder, clove-cinnamon powder mix it well, Saute for min.
Now add water in to it and cook it until it start leaving oil. Now keep it aside.

Method To Make Usal

Heat oil in pan.
Add ginger and garlic paste and then add asafoetida (Hing) saute for min.
Then add soaked and boiled matki (White Peas) and potato mix it well.
Now add salt, turmeric powder, cinnamon-clove powder and lime juice.
Add water into it. Now cook for 8-10 min.

Method To Make Misal

Take a serving bowl.
First pour usal in bowl, then pour red gravy into it.
Now add finely chopped onion , dry farsan.
Garnish it with coriander.
Server it with slightly toasted pav in butter or in oil and lemon.

Note
You can also use mix sprouts instead of boil and soaked peas to make usal.