MIRCH KA SALAN: SPICY PEPPER PEANUT CURRY

HYDERABAD STYLE

Preparation Time: 50-60 Minutes (Around an hour)
You Need: (To Serve 4 People)
Ingredients	Quantity	A Quick Comment
Washed & dried Jalapeno Peppers	8 - 10	Instead of Chili Peppers you can also use Banana Peppers/Finger Hots. Make sure Peppers are completely dry as you will be frying them.
Chopped Onions	2 medium sized	Need not to finely chop Onions and Tomatoes as you will be anyways grinding them.
Chopped Tomatoes (Optional)	2 medium sized	If you are not using Tomatoes, increase onion quantity. Use 3 medium sized Onions.
Garlic Paste/Finely Grated Garlic	1 ½ tbsp
Ginger Paste/Finely Grated Ginger	1 ½ tbsp
Tamarind Paste	6 tbsp	Instead of Tamarind paste, you can use Yogurt.
Powdered Jaggery (Optional)	1 tbsp	Instead of Jaggery, you can use Sugar.
Oil	8 tbsp/½ cup	To pan fry the peppers and for seasoning
Salt	To taste
Spice Powders:
Turmeric Powder	1 tsp	In Hindi - Haldi (हल्दी ) In Kannada - Arisina (ಅರಿಸಿನ)
Red Chili Powder	1 tsp	In Hindi - Mirch Powder (मिर्च  पाउडर) In Kannada - Menasina Pudi (ಮೆಣಸಿನ ಪುಡಿ)
Coriander Powder	1 ½ tbsp	In Hindi - Dhaniya Powder (धनिया पाउडर) In Kannada - Kottambari Pudi (ಕೊತ್ತಂಬರಿ ಪುಡಿ)
Cumin Powder	1 tsp	In Hindi - Jeera Powder (जीरा  पाउडर) In Kannada - Jeerige Pudi (ಜೀರಿಗೆ ಪುಡಿ)
To Grind into Powder:
Peanuts/Groundnuts	A Fistful	In Hindi - Moongphali (मूंगफली) In Kannada - Kadale Beeja (ಕಡಲೆ ಬೀಜ)
Sesame Seeds	4 tbsp/A Fistful	In Hindi - Til (तिल) In Kannada - YelluPudi (ಎಳ್ಳು)
Dry Coconut Powder	4 tbsp	In Hindi - Nariyal Powder (नारियल पाउडर) In Kannada - Ona Tenginakai Pudi (ಒಣ ತೆಂಗಿನಕಾಯಿ ಪುಡಿ/ತುರಿದ ಕೊಬ್ರಿ) Instead of dry coconut powder, you can also use grated Coconut.
Cumin Seeds (Optional)	3 tbsp	In Hindi - Jeera (जीरा ) In Kannada - Jeerige(ಜೀರಿಗೆ)
For Seasoning:
Cumin Seeds	1 tsp
Mustard Seeds	1 tsp	In Hindi - Rai (राइ) In Kannada - Sasive (ಸಾಸಿವೆ)
Fenugreek Seeds	1 tsp	In Hindi - Methi ke Daane (मेथी के दाने) In Kannada - Mentya (ಮೆಂತ್ಯ)
Black Seeds/Onion Seeds/Nigella (Optional)	1 tsp	In Hindi - Kalongi (कलोंजी) In Kannada - Kari Jeerige (ಕರಿ ಜೀರಿಗೆ)
Curry Leaves	1 stick	In Hindi - Kadi Patta (कड़ी पत्ता) In Kannada - Kari Bevu (ಕರಿ ಬೇವು)
Red Chilies	2-3	In Hindi - Lal Mirch (लाल मिर्च) In Kannada - Kempu Menasu (ಕೆಂಪು ಮೆಣಸು)
To Garnish:
Chopped Cilantro/Coriander Leaves	½ cup	In Hindi - Dhaniya (धनिया) In Kannada - Kottambari Soppu (ಕೊತ್ತಂಬರಿ ಸೊಪ್ಪು)

Method:

    To Prepare Curry Powder

• Roast Peanuts, Sesame seeds, dry Coconut powder and Cumin seeds separately on a low flame and keep them aside for about 5-10 minutes so that they can cool down.

          Roasting peanuts will take about 4-5 minutes. Roast Sesame seeds and Cumin seeds for about 2-3 minutes and Coconut powder/Coconut around 30 seconds till they turn slight golden brown.

Grind coarsely the roasted Peanuts, Sesame seeds, dry Coconut powder and Cumin seeds together into powder.

    To Prepare Onion-Tomato Paste

• Heat Oil in a pan. Add Chopped Onions and a little salt. Saute for a minute till Onions turn tender and soft.
• Add Chopped Tomatoes. Mix well and Saute for around 2 minutes, till the Tomatoes turn soft.
• Grind these Sauteed Onions and Tomatoes into a thick paste by adding a little water.

    To Fry the Peppers

• Slit each Pepper in the middle lengthwise without cutting it into halves and keep them aside.
• Heat ½ cup of Oil in a pan. Drop the slit Peppers carefully into oil and fry them for about a minute on a medium flame.

• When one side turns soft and burnt, turn each pepper and leave for another minute so that the other side can also get fried. Drain out the excess oil and keep this fried Peppers aside.

    To Prepare the Curry

• Heat oil in a pan. Add Mustard seeds, Cumin seeds, Fenugreek seeds, Black seeds and saute for 3-4 seconds till the mustard seeds start spluttering.
• Add Curry leaves and Red chilies and saute for 3 seconds.
• Add finely grated Ginger and finely grated Garlic. Saute for few seconds.

• Add ground Onion and Tomato paste, Turmeric powder, Red chili powder, Coriander powder, Cumin powder, ground Curry powder, salt. Mix well. If the mixture is too thick, add a glass of water and mix well. Cover the lid and cook this mixture for about 20 minutes on a low flame till the oil oozes out of this mixture and Mixture turns slightly thick.

• Add Tamarind paste, powdered Jaggery or Sugar and drop the fried peppers into the mixture. Give a gentle mix. Cover the lid and again cook the mixture on a low flame for another 5 minutes so that the peppers can absorb the gravy and turn little soft.

          Make sure you do not overcook the peppers as they might turn too soft and mushy.

• Switch off the gas and garnish with chopped Cilantro. Serve hot. This goes very well with Biriyanis. You can also serve this with Chapatis/Naans/Parathas or with Rice-Rasam :)

MASALA IDLI: SPICY SOUTH INDIAN RICE CAKES

SOUTH INDIAN STYLE

Preparation Time: 15-20 Minutes (If you already have ready Idlis)
You Need: (To Serve 4 People)
Ingredients	Quantity	A Quick Comment
Idli (South Indian Rice Cakes)	20 medium sized	Cut Idlis into small pieces. (I have Cut each Idli into 4 pieces)
Finely Chopped Onions	2 medium sized
Finely Chopped Tomatoes	2 medium sized
Ginger Paste/Finely Grated Ginger (Optional)	1 tbsp
Finely Chopped Green Chilies	2-3
Lime Juice	1 ½ tbsp
Salt	To taste
Spice Powders:
Turmeric Powder	1 tsp	In Hindi - Haldi (हल्दी ) In Kannada - Arisina (ಅರಿಸಿನ)
Red Chili Powder (Optional)	½ tsp	In Hindi - Mirch Powder (मिर्च  पाउडर) In Kannada - Menasina Pudi (ಮೆಣಸಿನ ಪುಡಿ) As you will be using Green Chilies, use Red chili powder only if you like your Masala Idli more hot and spicy.
Cumin Powder (Optional)	1 tsp	In Hindi - Jeera Powder (जीरा  पाउडर) In Kannada - Jeerige Pudi (ಜೀರಿಗೆ ಪುಡಿ)
Chutney Powder	5 tbsp
For Seasoning:
Oil	1 tbsp
Mustard Seeds	1 ½ tsp	In Hindi - Rai (राइ) In Kannada - Sasive (ಸಾಸಿವೆ)
Cumin Seeds	1 ½ tsp	In Hindi - Jeera (जीरा ) In Kannada - Jeerige(ಜೀರಿಗೆ)
Peanuts/Groundnuts	A Fistful	In Hindi - Moongphali (मूंगफली) In Kannada - Kadale Beeja (ಕಡಲೆ ಬೀಜ)
Split Black Gram	1 tbsp	In Hindi - Urad Dal (उड़द दाल) In Kannada - Udiina Bele (ಉದ್ದಿನ ಬೇಳೆ)
Split Bengal Gram	1 ½ tbsp	In Hindi - Chana Dal (चना दाल) In Kannada - Kadale Bele (ಕಡಲೇ ಬೇಳೆ)
Red Chilies (Optional)	2-3	In Hindi - Lal Mirch (लाल मिर्च) In Kannada - Kempu Menasu (ಕೆಂಪು ಮೆಣಸು)
Curry Leaves	1 stick	In Hindi - Kadi Patta (कड़ी पत्ता) In Kannada - Kari Bevu (ಕರಿ ಬೇವು)
Asafoetida	½ tsp	In Hindi - Hing (हींग) In Kannada - Ingu (ಇಂಗು)
To Garnish:
Chopped Cilantro/Coriander Leaves	½ cup	In Hindi - Dhaniya (धनिया) In Kannada - Kottambari Soppu (ಕೊತ್ತಂಬರಿ ಸೊಪ್ಪು)

Method:

• Heat oil in a pan. Add Mustard seeds, Cumin Seeds, Peanuts, Split black gram, Split gram one by one. Saute for few seconds till peanuts and grams turn slight golden brown.
• Add Red chilies, Curry leaves and Asafoetida one by one. Saute for 2-3 seconds.

• Add finely chopped Onions, finely chopped green chilies, finely grated ginger and little salt. Mix well. Saute for a minute till the Onions turn tender.
• Add finely chopped Tomatoes, Turmeric powder, Red chili powder and Cumin powder. Mix well and saute for 2-3 minutes till Tomatoes turn soft.

• Lower the flame. Add Idli pieces, Chutney powder and salt. Mix well and heat for 2 minutes on a low flame.
• Switch off the gas/stove. Add Lime Juice and give a gentle mix. Garnish with chopped Cilantro. Serve hot with Sweet chutney/Ketchup.

DOODHI KA HALWA: BOTTLE GOURD IN MILK AND SUGAR

INDIAN DESSERT

Preparation Time: 40-50 Minutes
You Need: (To Serve 4 People)
Ingredients	Quantity	A Quick Comment
Bottle Gourd	1 large size/ 2 medium size	In Hindi - Doodhi/Lauki (दूधी / लौकी) In Kannada - Sore Kai (ಸೋರೆ ಕಾಯಿ)
Sugar	1 medium cup
Milk	½ liter/16 Oz	Instead of Whole milk you can also use Condensed milk.
Powdered Green Cardamom	2 Garlic Cloves	In Hindi - Ilaichi Powder (इलाइची पाउडर) In Kannada - Yelakki Pudi (ಏಲಕ್ಕಿ ಪುಡಿ)
Clarified Butter	3-4 tbsp	In Hindi - Ghee (घी) In Kannada - Tuppa (ತುಪ್ಪ)
To Garnish:
Broken Cashewnuts	A Fistful	In Hindi - Kaju (काजू) In Kannada - Godambi (ಗೋಡಂಬಿ)
Raisin	A Fistful	In Hindi - Kishmish (किशमिश) In Kannada - Ona Drakshi (ಒಣ ದ್ರಾಕ್ಷಿ)

Method:

• Remove the tips and Peel the skin of the Bottle gourd. Cut lengthwise, remove the seeds and coarsely grate them.

• Heat milk in a deep pan and bring it to boil. Switch of the gas and keep the boiled milk aside.
• Heat 1 tbsp of clarified butter/Ghee in a pan. Add broken Cashew nuts and saute for 2-3 seconds. Add Raisin and saute for further 3-4 seconds. Once the Raisin becomes puffy and Cashew nuts turn slight golden brown, switch off the gas/stove and keep these dry fruits aside.

• Heat 2 tbsp of clarified butter/Ghee in a pan. Add grated bottle gourd and saute for 5-6 minutes until the bottle gourd turns soft.

• Add boiled Milk, Sugar and powdered Green Cardamom. Mix well and cook further by stirring continuously for about 15-20 minutes on a medium flame until almost milk is absorbed, moisture is evaporated and mixture turns thick. Switch of the gas/stove.

• Add the fried dry fruits (Cashew nuts and Raisins) and mix well. Serve hot or cold :)

TINDORA MASALA RICE: IVY GOURD SPICY RICE

SOUTH INDIAN STYLE

Preparation Time: 20-30 Minutes (If you already have boiled rice)
You Need: (To Serve 4 People)
Ingredients	Quantity	A Quick Comment
Boiled Rice	2 medium cups
Chopped Ivy Gourd	1 medium cup	In Hindi - Tindora (टिंडोरा) In Kannada - Tonde kai (ತೊಂಡೆ ಕಾಯಿ) Remove the tips and slit Ivy Gourd lengthwise (I have slit each Ivy Gourd into 4 pieces).
Chopped Onions	1 medium cup (2 medium sized Onions)	Chop Onions lengthwise.
Garlic Paste/Finely Grated Garlic	1 tbsp
Ginger Paste/Finely Grated Ginger	1 tbsp
Finely Chopped Green Chilies	2-3
Lime Juice	1 tbsp
Salt	To taste
Water	½ Glass
Spice Powders:
Turmeric Powder	½ tsp	In Hindi - Haldi (हल्दी ) In Kannada - Arisina (ಅರಿಸಿನ)
Red Chili Powder	½ tsp	In Hindi - Mirch Powder (मिर्च  पाउडर) In Kannada - Menasina Pudi (ಮೆಣಸಿನ ಪುಡಿ) As you are already using green chillies, use red chillie powder only if you like your rice more hot and spicy.
Cumin Powder	1 tsp	In Hindi - Dhaniya Powder (धनिया पाउडर) In Kannada - Kottambari Pudi (ಕೊತ್ತಂಬರಿ ಪುಡಿ)
Goda Masala Powder/Garam Masala Powder	1 tbsp	In Hindi - Jeera Powder (जीरा  पाउडर) In Kannada - Jeerige Pudi (ಜೀರಿಗೆ ಪುಡಿ) Goda Masala is a spice powder used very commonly in Maharashtrian cuisine. This is readily available in market.
For Seasoning:
Peanuts/Groundnuts	A Fistful	In Hindi - Moongphali (मूंगफली) In Kannada - Kadale Beeja (ಕಡಲೆ ಬೀಜ)
Mustard Seeds	1 tsp	In Hindi - Rai (राइ) In Kannada - Sasive (ಸಾಸಿವೆ)
Cumin Seeds	1 tsp	In Hindi - Jeera (जीरा ) In Kannada - Jeerige(ಜೀರಿಗೆ)
Mustard Seeds	1 tsp	In Hindi - Rai (राइ) In Kannada - Sasive (ಸಾಸಿವೆ)
Curry Leaves	1 stick	In Hindi - Kadi Patta (कड़ी पत्ता) In Kannada - Kari Bevu (ಕರಿ ಬೇವು)
Asafoetida	tsp	In Hindi - Kalongi (कलोंजी) In Kannada - Chikkole (ಚಿಕ್ಕೋಲೆ)
Oil	1 tbsp
To Garnish:
Chopped Cilantro/Coriander Leaves	½ cup	In Hindi - Dhaniya (धनिया) In Kannada - Kottambari Soppu (ಕೊತ್ತಂಬರಿ ಸೊಪ್ಪು)
Grated Coconut (Optional)	½ cup

Method:

• Heat Oil in a pan. Add Mustard seeds, Cumin seeds, Peanuts one by one. Saute for few seconds until the Peanuts turn golden brown. Then add Curry leaves and Asafoetida. Saute for 3-4 seconds.
• Add chopped Onions and little salt. Saute for 1 or 2 minutes till Onions turn tender.
• Add chopped Ivy Gourd, Turmeric powder, Red Chilli powder, Cumin powder, Goda Masala/Garam Masala powder and little salt. Mix well and saute for 3-4 minutes.

• Add ½ glass of water. Mix well and cover the lid. Cook the mixture on a medium flame for 10 minutes. Every minute once open the lid and saute the mixture. If the mixture is becoming too dry, add little water.

          Do not overcook the mixture. Just when your Ivy gourds are cooked lower the flame.

• Lower the flame. Add boiled rice and Lime Juice to the mixture and give a gentle mix.
• Switch off the gas/stove and garnish with chopped Cilantro and grated Coconut. Serve Hot with Papad and Pickle :) You can also serve with a small cup of curd :)

AVIAL: VEGETABLES IN COCONUT SAUCE

AVIAL - DRY VERSION

KERALA STYLE

This dish can also be prepared in a gravy version which is posted in the below link.

AVIAL - GRAVY VERSION

You Need: (To serve 4 people)    

• Cut Vegetables (Cut all vegetables lengthwise and of same size)
• Yam (Ratalu/Genasu)
• Plantain/Raw Bananas (Kaccha Kela/Bale Kai)
• Beans (Hurali Kai)
• Carrots
• Green Peas

               You can also add:

• Pumpkin (Kaddu/Kumbala Kai)
• Snake Gourd (Padval/Chichinga/Padavala Kai)
• Cucumber (Kheera/Kakadi/Saute Kai)
• Brinjal (Baingan/Badane Kai)
• Drum Sticks (Saijan/Nugge Kai)

• Turmeric Powder (Haldi/Arisina) - (1 tsp) Optional

          If you want your Avial in white color, don't use Turmeric powder :)

• Yogurt/Curd (Dahi/Mosaru) - (1 medium cup)

          Instead of yogurt, you can also use Tamarind extract (1 medium cup).     

     To Grind:

• Grated Coconut (Nariyal/Turida Tenginakai) - ( 3 cups)
• Green Chillies (Hara Mirch/Hasi Menasu) - (2-3)
• Curry Leaves (Kadi Patta/Kari Bevu) - (2 sticks)

• Cumin Seeds (Jeera/Jeerige) - (2 tbsp)

     

      For Seasoning:

• Coconut oil - (1 tbsp)
• Mustard seeds (Rai/Sasive) - (1 tsp)
• Red Chillies (Lal Mirch/Kempu Menasu) - (2-3)
• Curry Leaves (Kadi Patta/Kari Bevu) - (1 stick)

• Salt (To taste)
• Water (½ glass)    

Method:    

• Grind grated Coconut, Green Chillies, Cumin seeds and Curry leaves with a little water and salt into moderately thick paste.

• Heat coconut oil in a pan. Add cut Yam and Plantain and Saute for 2 minutes.

• Add remaining cut vegetables, Turmeric powder, salt and Mix well. Saute for 2 minutes. Cover the lid for 7-8 minutes and cook the vegetables on a medium flame till they become soft and tender. Every minute once open the lid and saute the vegetables. Do not add water and do not overcook the vegetables.

• When the vegetables are cooked, add ground coconut mixture and mix well.

• If you are using Tamarind extract, add the extract and mix well. Saute the mixture for 2 minutes and then switch off the gas/stove. Make sure you use thick tamarind extract and is not watery. If you are using yogurt, saute the vegetables in coconut sauce for 2 minutes, switch off the gas/stove. Then add yogurt and mix well.

• Heat Coconut oil in a pan. Add Mustard seeds, Red Chillies and Curry leaves one by one. Saute for 2-3 seconds.

• When mustard seeds starts spluttering, switch off the stove and add this seasoning to the Vegetables. 

• Serve hot with with Rice-Rasam or Rice-Sambar. This will also go well with Chapatis.

AVIAL: VEGETABLES IN COCONUT GRAVY

AVIAL - GRAVY VERSION

KERALA STYLE

This dish can also be prepared in a dry version which is posted in the below link.

AVIAL - DRY VERSION

You Need: (To serve 4 people)    

• Cut Vegetables (Cut all vegetables lengthwise and of same size)
• Yam (Ratalu/Genasu)
• Plantain/Raw Bananas (Kaccha Kela/Bale Kai)
• Beans (Hurali Kai)
• Carrots
• Green Peas

               You can also add:

• Pumpkin (Kaddu/Kumbala Kai)
• Snake Gourd (Padval/Chichinga/Padavala Kai)
• Cucumber (Kheera/Kakadi/Saute Kai)
• Brinjal (Baingan/Badane Kai)
• Drum Sticks (Saijan/Nugge Kai)

• Turmeric Powder (Haldi/Arisina) - (1 tsp)

          If you want your Avial in white color, don't use Turmeric powder :)

• Yogurt/Curd (Dahi/Mosaru) - (1 medium cup)

          Instead of yogurt, you can also use Tamarind extract (1 medium cup).     

     To Grind:

• Grated Coconut (Nariyal/Turida Tenginakai) - ( 3 cups)
• Green Chillies (Hara Mirch/Hasi Menasu) - (2-3)
• Curry Leaves (Kadi Patta/Kari Bevu) - (2 sticks)

• Cumin Seeds (Jeera/Jeerige) - (2 tbsp)

     

      For Seasoning:

• Coconut oil - (1 tbsp)
• Mustard seeds (Rai/Sasive) - (1 tsp)
• Red Chillies (Lal Mirch/Kempu Menasu) - (2-3)
• Curry Leaves (Kadi Patta/Kari Bevu) - (1 stick)

• Salt (To taste)
• Water (2 glass)    

Method:    

• Pressure cook cut vegetables for 1-2 whistles by adding Turmeric powder, salt, few drops of Coconut oil and enough water.

          Instead of pressure cook, you can also boil the vegetables adding few drops of Coconut oil, Turmeric powder, salt and enough water.

          Do not overcook the vegetables as they might turn into paste in the gravy.

• Grind grated Coconut, Green Chillies, Cumin seeds and Curry leaves with a glass of water by adding a little salt into moderately thick paste.

• Heat Coconut oil in a pan. Add Mustard seeds, Red Chillies and Curry leaves one by one. Saute for 2-3 seconds.

• When mustard seeds starts spluttering, add boiled vegetables (along with the water in which they were boiled), ground coconut mixture and mix well. If required, add some water.

• If you are using Tamarind extract, add the extract and mix well. Bring the gravy to a boil and switch off the gas/stove. If you are using Yogurt, bring the gravy to a boil and then switch off the gas/stove. Add yogurt and mix well.

• Serve hot with with Rice-Rasam or Rice-Sambar. This will also go well with plain Rice or Chapatis.