Mirch Ka Salan / Hyderabadi Mirchi Ka Salan

Ingredients

Large green chilli            ; 5 
Cumin seeds                    : 1/4 tsp
Tamarind juice                : 1/2 cup 
Ginger - garlic paste        : 1 tsp
Jaggery                            : 1tsp 
Salt
Oil
Coriander leaves

For the masala 

Chopped onion     : 1/2 cup
Peanuts                 : 2 1/2 tbsps
Sesame seeds       : 1 tbsp 
Coriander seeds   : 1 tsp
Grated coconut     : 1 1/2 tbsp
Cashewnut            : 1 tbsp
Red chilly             : 4 nos

Method

Dry roast peanuts, sesame seeds, cashewnut, grated coconut for few minutes and let it cool.
Heat 1/2 tsp oil , fry onion, red chilly till they are slightly golden brown and let it cool.
Wash and chop the green chilly, remove the seeds and shallow fry it with little salt and keep aside.

Add the fried onion, roasted peanut mixture in a blender and blend with little water to a smooth paste.
Heat 1 tsp oil in a pan , add  1/4 tsp cumin seeds and let it crackle.
Now add the paste, ginger garlic paste, salt ,tamarind water, cover the pan with a lid and let it boil on low flame.
After few minutes add grated jaggery , shallow fried green chillies and mix.
Let it cook for few more minutes and finally add coriander leaves , mix and remove from flame.
Serve hot
Enjoy.....

Sweet somas / Karchikai / Karanji recipe - Diwali recipes

Ingredients

Maida /All purpose flour   : 1 cup
Corn flour                           : 1 tbsp
Ghee                                    : 1 tblsp
Salt                                      : a pinch

Ingredients for filling

Fried gram dal                      : 1/2 cup
Sugar                                     : 3/4 cup
Grated coconut                       :  1/2 cup
Cardamom                              : 2 nos

Method

Mix maida, corn flour, ghee , salt well.

Sprinkle little water and make a stiff dough.

Keep aside for an hour.

Grind cardamom and sugar to a fine powder and keep aside.

Dry roast fired gram and coconut separately and let it cool.

Grind fried gram to a fine powder , add it to the sugar powder and mix.

Add roasted coconut to it and mix everything well and keep aside.

Divide the maida dough into 15 equal balls.

Roll each into thin pooris, add 1 tbsp of fried gram mixture into the poori , greese the side of the poori with little water andclose it.

Press the greased side well and trim the edges with a somas cutter , knife or with a fork.

Deep fry in medium hot oil until golden brown colour.

Allow it to cool and sore in an air tight container.

Enjoy and Happy Diwali....:)

Tomato chutney without onion & Garlic

Ingredients

Tomatoes    : 4 nos
Red chilly   ; 5
Chana dal    : 1 tsp
Urad dal      : 1 tsp
Jaggery       : 1/4 tsp ( optional)
Turmeric powder
Mustard seeds
Curryleaves
Salt
Oil

Method

Wash and chop the tomatoes.
Heat 1 tsp oil in a kadai, fry chana dal, urad dal, red chillies.
Add chopped tomatoes , turmeric powder and fry till the tomatoes turn mushy.
Switch off the flame and let it cool.
Grind the mixture to a smooth paste with required salt and jaggery.
Season with mustard seeds ,curry leaves.
Serve hot with idli / Dosa.
Enjoy...:)

Dahi Kebab / Yogurt fritters

Ingredients

Yogurt / Dahi        ; 1/2  cup
Bread slices           : 2
Green chillies        : 2
Grated ginger        : 1/4 tsp
Coriander leaves    : 2 tbsp
Salt
Oil 

Method

Pour the yogurt in a muslin cloth , tie the edges and hang it over the kitchen sink for 3 hours.
Cut the corner sides of the bread, dip the bread slice into water and squeeze it. 

In a bowl , add bread, hung curd , chopped green chilly , ginger , coriander leaves , salt and mix everything together to form a thick dough.
Take a lemon-sized ball of dough, flatten it , dust it lightly with corn flour and shallow fry them on low flame with little oil till the outside becomes brown. 

Serve hot.

Enjoy.