Wednesday, December 20, 2006

Mirchi Ka Salan


*Large Banana peppers - 6 no.

wash the peppers, clean and dry with paper towel. Cut each length ways with out cutting chilli in to two.


*Coriander seeds - 1 tbsp
*Cumin seeds - 1 and 1/2 tsp
*Sesame seeds - 2 and 1/2 tbsp

roast them altogether with out oil and keep aside in a coffee jar.

*Red Chillies - 2 no.

add redchillies to above.

*Peanuts - 1/2 cup

roast peanuts and add it above and cool, grind roasted ingredients into powder.

*Onion - 1 m (chopped finely)

*Ginger and Garlic paste - 1 tsp

*Turmeric - 3/4 tsp
*Chilli powder - 1 tsp

*Water - 1 cup

*Salt to taste
*Tamarind paste - 2 tbsp (mix with half cup water)

*Oil - 3 tbsp + 3 tbsp


*Mustard seeds - 1 tsp
*Nigella seeds (onion seeds or kalonji) - 2 pinch
*Curry Leaves - a few


1) In a flat non-stick pan add 3tbsp oil keep it on medium heat. when it is hot lay out the chillies flat and covered and cook for 10mins or so and reduce the heat and turn the chillies to the other side and increase the heat to medium and cover and cook again until roasted on all sides. do not over cook the chillies. keep aside.

2) In the same pan add 3 tbsp oil, do seasoning. Add onions and fry until golden brown. add ginger and garlic paste and fry well. add turmeric, chillipowder and fry well.add roasted powders and fry well.

3) Add 1cup water and reduce the heat to low and cover and cook for 10mins.

4) Add tamarind water, salt to taste mix well and add point 1 and cook cover for 10 mins until oil floats on top. Switch off.

Serve with Fried rice or Hyderabadi Chicken Biriyani

© 2006 by Rajani Rayudu