HYDERABADI MIRCH KA SALAN

Hello everyone

When we order in any vegetarian restaurant then hyderabadi mirch ka Salan is one of the most popular and most ordered side dish. The same case is with me too. I love the nutty and slight tangy flavour in its gravy. So why always depend on restaurants or hotels to relish on your favorite dish. Let's give it a try at home too. This is even more hygienic and yummier than those. Though it is made in two ways, one with stuffed fry chillies and another without stuffing. Today I am having the recipe of another way i.e. Without stuffing. But believe me in both ways you will bound to lick your fingers. It's so delicious and with minimal spices yet extremely flavourful dish. Soon will come up with stuffed version too. Till then enjoy this one.

Step wise recipe is given below, do try and let me know your experience.

HYDERABADI MIRCH KA SALAN

Serves: 3-4

Time: 30 mins

Ingredients 

4 fry chilies ( long and thick chilies without hotness), cut in half ( if too long)

2 medium size onions, finely chopped 

2-3 green chilies, finely chopped 

1 tsp ginger garlic paste

1/2 tsp mustard seeds

1/4 tsp asafetida ( heeng)

2-3 springs of fresh curry leaves

1/2 tsp turmeric powder 

2 tsp Kashmiri red chili powder 

1 tbsp tamarind paste

Salt to taste

Oil

For paste:

1/4 cup roasted peanuts 

1/4 cup freshly grated coconut

2 tbsp roasted sesame seeds

2 tsp coriander seeds

1/2 tsp cumin seeds

3-4 dry red chilies 

Method:

First of all dry roast coriander seeds then cumin seeds and red chilies till aromatic. Remove in a plate to cool. Now dry roast coconut till it slightly change the colour. Let it cool. Now take all the ingredients under for paste section in a grinder jar and using little water, make a smooth paste. Keep it for later use.

I used peanuts with skin if you want then can deskin it then use.

Now take some oil in a wok and add fry chilies in it. Shallow fry at medium flame , flipping in between. Cover with lid to ensure even cooking of chilies. When they become soft and having nice golden spots on it, remove on a plate and keep for later use.

Now in the same wok add some more oil, if needed, add asafetida and mustard seeds. Let it crackle then add curry leaves. Saute for a min and add chopped onions and green chilies. Saute till little golden , add ginger garlic paste and saute for 2 mins.

 Now add turmeric powder and Kashmiri red chili powder. Saute for a min then add tamarind pulp. Mix well and add prepared paste. Saute for 3-4 minutes .

 Now add required water as per your preference of gravy consistency. Add salt and let it boil. Now add fried chilies and let it simmer for 5-6 minutes. So that chilies absorb all the flavours.

Now switch of the flame. Garnish with roasted sesame seeds and grated coconut. Serve hot with roti / naan/ paratha/ poori or even with plain rice. 

It tastes heavenly with all of these accompaniments, just try whatever combo you like. 

I kept my gravy of medium consistency but if you want too thick gravy then increase ingredient's quantity in making paste.

* You can adjust tanginess in gravy according to your taste preference by increasing or decreasing tamarind pulp quantity.

Do try this easy yet super delicious nutty flavored side dish and drop down your precious comments and suggestions, they meant a lot.

Happy cooking....

 

SEMI DRY, NO GRIND PALAK PANEER

Hello everyone

Sometimes don't you feel so lazy to prepare elaborated spread yet want to hog on something yummy and delicious yet healthy too. It happens with my too often, so I use to invent easy peasy yet healthy and delicious short cuts to save me in such situations ☺️. Today I am having one of such dish you will never regret trying. Everyone knows health benefits of spinach and at the same time hatred percentage     towards it too. But at the same time it's addition with paneer makes it adorable to many, is also well known. Many of us hesitate to try this combo often due to long procedure of blanching, grinding then cooking . To rescue all of us from this long procedures, I am here with very easy to make and equally or you can say more delicious side dish to please your loved ones in no time. I made the whole dinner in just half an hour including rice flour chapattis and this palak paneer with all the chopping and kneading😊.

Recipe is given below, do try and don't forget to share your experience with me.

SEMI DRY, NO GRIND PALAK PANEER

Serves: 3-4

Time: 20 mins

Ingredients 

4 cup spinach, finely chopped 

2 cup cottage cheese( paneer), cubed

2 big onions, finely chopped 

3-4 green chilies, finely chopped 

1 tsp ginger garlic paste 

2 medium tomatoes, finely chopped

1/4 tsp turmeric powder 

1/4 tsp garam masala powder 

1 1/2 tsp kitchen King masala

1/2 tsp cumin seeds

1/4 tsp asafetida ( heeng)

1/2 tsp crushed kasoori methi 

Salt to taste

Oil

Coriander leaves to garnish 

Method:

First of all heat some oil in a wok, add asafetida and cumin seeds. Let it crackle, then add chopped onions and chilies. Fry till golden, add ginger garlic paste and saute for 2 mins. 

Add turmeric powder, garam masala powder and kitchen King masala , saute for 1-2 mins on minimum flame. So that not to burn spices.

Now add chopped spinach and saute for 3-4 mins on high flame. Now cook till spinach shrink. Now add chopped tomatoes and some salt. Cook it till tomatoes get nicely cooked and mushy. 

Now add paneer cubes and mix well. Cook for further 3-4 minutes. Adjust salt and add kasoori methi, again mix well and switch off the flame. 

Garnish with coriander leaves and serve hot with roti/naan/paratha/poori or even rice/pulao. It taste awesome with all these accompaniments.

Even your kids will too love to relish on this super delicious healthy dish.

 If you have surprise guest at home and not having much time to cook special dish then prepare this, it will equally please your guest as any other ,hours taking dish.

Hope you will like to try this simple yet delicious healthy side dish and do drop your valuable comments and suggestions here, they meant a lot.

Happy cooking....

DAL -E- SAAG

Hello everyone 

Being an Indian , dal ( pulses) are one of the vital ingredient in our daily meal. Who doesn't know the benefits of pulses/lentils, that how much necessary it is for our overall well being. But having same taste every day will become so boring to have it without fail. So we use to make it with different tadka or some time mix and match different lentils to get new taste. Following the same, here I am with totally new flavour without much of fuss and many steps to get that deliciousness. Dal-e-saag , it is so delicious as per described by its name itself, full of goodness of saag (palak) too . It is as tempting as its fancy and catchy name.I can bet you that Even your fussy kids will also ask for another serving. It is best way to feed your fussy eater dal as well as spinach in yummy way.

Recipe is given below and please do try and share your experience with me here.

DAL -E - SAAG

Serves: 3-4

Time: 30 mins ( leaving soaking time)

Ingredients 

3/4 cup Chana dal ( black gram splits)

1 cup spinach( palak), finely chopped

3 cup water

1/2 tsp turmeric powder

1 tsp red chili powder

1/4 tsp asafetida ( heeng)

1/2 tsp cumin seeds

1/2 tsp coriander powder 

1/4 tsp garam masala powder

1/4+ tsp chaat masala powder

1 big onion, finely chopped 

2-3 green chilies, slitted

1/2 tsp ginger garlic paste

1 big tomato, finely chopped 

1/4 cup green coriander leaves, finely chopped 

Salt to taste

Oil

Method:

First of all soak dal in water with turmeric powder and some salt, for minimum 1 hr. 

* If you don't have enough time then soak dal in hot water for 20-30 mins.

Now heat some oil in pressure cooker and add asafetida and cumin seeds. Let it crackle then add green chilies and chopped onions. Let it cook till golden and add ginger garlic paste. Saute for a minute and add chopped spinach. Saute for 4-5 mins and add soaked dal along with water. 

Close the lid and pressure cook the dal till it is fully cooked but not mushy . 

When the pressure is gone, open the lid and add chopped tomatoes, chilli powder, coriander powder , adjust salt and mix well. If you feel it's too dry for your taste buds then add some water at this stage. 

Now simmer it for 10 mins. Add garam masala powder, chaat masala and coriander leaves. 

Mix well and your yummy dal-e-bahaar is ready to be served with rice/ pulao/ roti or crisp poori too.

If you are planning to serve with pooris then keep it nice thick and for rice you can dilute to your taste. In both combos it tastes heavenly. If you are a tadka fan then can add as per your taste but even without any tadka it will tastes best and you are not going to miss your tadka anyways.

 Just serve with a dollop of pure ghee on it. Ummmm.... I can feel the aroma and flavor of it right now in my mouth.

* you can increase or decrease spices as per your taste but I bet this much will give you perfect result.

* Soaking of dal prior cooking is very important step to get perfect outcome so please don't skip it.

Make this delicious , no fuss dal recipe with goodness of spinach , at your home and please your family and guest. 

And don't forget to pour your valuable comments and suggestions here, they meant a lot.

Happy cooking....

NO DEEP FRIED GOBHI MANCHURIAN

Hello everyone

Now a days everyone is just mad over Chinese cuisine, but as we are Indians and love to give every thing a Desi touch, today i am having a very tempting and quick Indo Chinese recipe. You will definitely fall in love with this delicious combination of Indian plus Chinese cuisine. As we all know veggies are too good for health even then kids don't want to dig in. So to feed them this nutritious stuff try this delectable recipe and I bet you will be surprised to see them asking for more, as I was when my lil one asked😊. You can serve it either in evening snacks or as side dish for roti/ paratha/ poori/ fried rice.

Step wise recipe is given below, do try and let me know too, how's it turned out for you😊

NO DEEP FRIED GOBHI MANCHURIAN

Serves: 4-5

Time : 30 mins

Ingredients 

2 cup cauliflower florets

1/2 cup spring onion and capsicum, thinly sliced( optional)

1 medium onion, finely chopped

1 tbsp garlic, finely chopped

1-2 green chilies, finely chopped 

1/2 tsp ginger garlic paste

1 tbsp corn flour

2 tsp white vinegar

2 tsp chili garlic sauce

1-2 tsp soya sauce

1/4 tsp black pepper powder

Salt to taste

Oil

Spring onion for garnishing

For marination:

2-3 tbsp cornflour 

2 tsp chili garlic sauce

1/4 tsp black pepper powder

1/2 tsp soya sauce

Salt 

Method:

First of all blanch cauliflower florets in hot water till it is half done. Now drain it in a colander and wait till all extra water is drained .

Now add all ingredients mentioned under marination section, mix well and keep aside for 10-15 mins for marination.

Now heat 1 tbsp oil in a non stick wok and saute cauliflower florets on medium heat stirring occasionally till they become nice golden and crisp. Cover it with lid in between sautéing to ensure even cooking of florets. Keep aside for later use. 

Now heat 2 tsp oil in the same wok and add chopped garlic and chilies, let it be golden then add chopped onions .

Fry till onions become little golden. Add capsicum and spring onion, saute for 2-3 mins on medium flame. Add ginger garlic paste and saute for a minute.

 Now mix 1 tbsp corn flour, 2 tsp chilli garlic sauce, soya sauce and vinegar in 1/2 cup water( you can adjust these as per your taste preference) . Add this to wok slowly, stirring constantly . 

*Add water as per your preference of consistency, either you want it dry or with curry. I made with curry as my kids love to dig in curry more than pieces, so added sufficient water. 

Now add black pepper powder and mix well.

** Amount of seasoning , corn flour and sauces also depend on how much water you are adding, so adjust accordingly.

 Let it boil and add salt and fried cauliflower florets to it. Mix well and cook for another 4-5 mins , till every thing is well done.

 Now switch off the flame and garnish with spring onions. 

If serving for tea time snacks then don't add much water and serve immediately to have it crunchy and crispy. Otherwise serve with roti / paratha/ poori / fried rice in lunch or dinner. It can be a perfect lunch box option too, for you and your kids. 

It's very simple yet delicious treat that can be prepared in jiffy , even if you have some unexpected guest at your home and want to serve them something special, delicious yet quick.

So enjoy this super yum quick and easy delicacy with your family and pals. Hope you all will love it and please pour your valuable comments and suggestions here, they meant a lot.

Happy cooking....

LOW CALORIE METHI MALAI PANEER WITHOUT CREAM

Hello everyone

I am here with another healthy addition to your diet. Its name tells everything about it. My kids are great fan of paneer so generally my dishes are full of paneer but to have paneer every second day with same taste sounds little weird. To spare us from this boredom of taste I usually give my twist and turns to these dishes to make them more interesting and presentable. So that kids tummy bhi khush aur mummy bhi khush.  

This is so simple yet delicious side dish full of protein and iron. To give it further more healthy touch I avoided using cream and more oil. Even then it is so yummy to be a part of any party menu also.

Step wise recipe of dish is given below ,hope you all will like it.

LOW CALORIE METHI MALAI PANEER WITHOUT CREAM

Serves: 4-5

Time: 30 mins

Ingredients 

2 cup paneer ( cottage cheese) , cubed

1 cup fresh fenugreek ( methi ) leaves, finely chopped

1 1/2 cup milk

2 medium onion, roughly chopped

3-4 green chilies

1 medium onion, finely chopped

1 tsp ginger garlic paste

1/4 tsp turmeric powder

1/4 tsp garam masala powder

1/2 tsp cumin powder

1/4 tsp black pepper powder

1 tbsp kitchen King masala

2 tsp kasoori methi, crushed between Palm

Salt to taste

Oil

Method:

First of all make puree of roughly chopped onions and green chilies and keep aside for later use.

Heat some oil in a wok and add heeng followed by cumin seeds. Let it splutter then add finely chopped onion .

 Fry till they become light golden and then add ginger garlic paste and saute for 2 more mins.

Then add prepared puree and all dry spice powders . Let it fry till nice aroma comes and It starts leaving edges of wok.

Then add chopped methi leaves and fry for further 4-5 mins till methi leaves get cooked.

Now add milk , stirring constantly to avoid cuddling and let it boil.

Finally add paneer , salt and some water or milk to adjust gravy consistency . Adjust seasoning and Let it simmer for 5 more mins.

Now add kasoori methi. Mix well and again simmer for 2-3 mins.

And it's done. 

Now it's ready to serve. This is so easy and healthy recipe to relish on.

* Gravy will thicken on cooling so keep gravy consistency accordingly.

* You can also add some boiled peas with paneer to make methi matar malai paneer.

This can be served with roti, naan, rice etc and can be a part of your party menu too.

Hope you will like it and will definitely give it a try. Your kids and family will fall in love with this lovely flavour. So please give your valuable comments and suggestions also. I will be glad to reply your appreciations and suggestions.

Happy cooking.....

DAL-E-BAHAAR

Hello everyone 

Being an Indian , dal ( pulses) are one of the vital ingredient in our daily meal. Who doesn't know the benefits of pulses/lentils, that how much necessary it is for our overall well being. But having same taste every day will become so boring to have it without fail. So we use to make it with different tadka or some time mix and match different lentils to get new taste. Following the same, here I am with totally new flavour without much of fuss and many steps to get that deliciousness. Dal-e-bahaar, it is so delicious as per described by its name itself. It is as tempting as its fancy and catchy name. It will bring Bahaar to your dining table.I can bet you that Even your fussy kids will also ask for another serving. 

Recipe is given below and please do try and share your experience with me here.

DAL -E -BAHAAR

Serves: 3-4

Time: 30 mins ( leaving soaking time)

Ingredients 

3/4 cup Chana dal ( black gram splits)

3 cup water

1/2 tsp turmeric powder

1 tsp red chili powder

1/4 tsp asafetida ( heeng)

1/2 tsp cumin seeds

1/2 tsp coriander powder 

1/4 tsp garam masala powder

1/4+ tsp chaat masala powder

1 big onion, finely chopped 

2-3 green chilies, slitted

1/2 tsp ginger garlic paste

1 big tomato, finely chopped 

1/4 cup green coriander leaves, finely chopped 

Salt to taste

Oil

Method:

First of all soak dal in water with turmeric powder and some salt, for minimum 1 hr. 

Now heat some oil in pressure cooker and add asafetida and cumin seeds. Let it crackle then add green chilies and chopped onions. Let it cook till golden and add ginger garlic paste. Saute for a minute and add soaked dal along with water. 

Close the lid and pressure cook the dal till it is fully cooked but not mushy . 

When the pressure is gone, open the lid and add chopped tomatoes, chilli powder, coriander powder , adjust salt and mix well. If you feel it's too dry for your taste buds then add some water at this stage. 

Now simmer it for 5-6 mins. Add garam masala powder, chaat masala and coriander leaves. 

Mix well and your yummy dal-e-bahaar is ready to be served with rice/ pulao/ roti or crisp poori too.

If you are planning to serve with pooris then keep it nice thick and for rice you can dilute to your taste. In both combos it tastes heavenly. If you are a tadka fan then can add as per your taste but even without any tadka it will tastes best and you are not going to miss your tadka anyways.

 Just serve with a dollop of pure ghee on it. Ummmm.... I can feel the aroma and flavor of it right now in my mouth.

* you can increase or decrease spices as per your taste but I bet this much will give you perfect result.

* Soaking of dal prior cooking is very important step to get perfect outcome so please don't skip it.

Make this delicious , no fuss dal recipe at your home and please your family and guest. And don't forget to pour your valuable comments and suggestions here, they meant a lot.

Happy cooking....