MIRCHI VADA

MIX THE INGRIDENTS

1 medium size potato [boiled]1 teaspoon tamarind paste1 teaspoon red chilli powder1 teaspoon dhaniya powder1 pinch of garam masala

SALT TO TASTE

Take 4 8-10 inchies long moti mirchi. slit them in centre lengthwisefill the potato paste in mirchi properly n keep them aside

MIX THE INGRIDENTS IN HALF CUP LUKE WARM WATER

6 tablespoon besan

2 tablespoon rice flour

2 tablespoon finely grind corn meal

1 tablespoon red chilli powder

1 tablespoon dhaniya powder

2 teaspoon garam masala powder

2 teaspoon amchur powder

salt to taste

add more water if required to make a moderatly thick pastedip the stuffed mirchi into besan paste and fry in hot oil at medium setting without turning much for 10-15 mins.

TIPS

take oil in good quantity so that mirchi can be fully submerged in big panserve with imli chutney

MIRCHI KA SALAN
Large green chillies cooked in tamarind and fresh indian spices in hyderabadi style.
Preparation Time : 20 minutes
Cooking Time : 20 minutes
Servings : 4
INGREDIENTS
Green chillies
20 big
Oil
2 tablespoons + to deep fry
Sesame seeds (til)
2 tablespoons
Coriander seeds
1 tablespoon
Cumin seeds
1 teaspoon
Roasted peanuts
1/2 cup
Whole dry red chillies, broken
2
Ginger, chopped
1 inch piece
Garlic
6-8 cloves
Mustard seeds
1 teaspoon
Curry leaves
8-10
Onion , grated
1 medium
Turmeric powder
1/2 teaspoon
Tamarind pulp
2 tablespoons
Salt
to taste
METHOD

Wash, wipe and slit green chillies lengthwise without cutting the chillies into two. Heat sufficient oil in a kadai and deep fry in hot oil for one minute. Drain and place on an absorbent paper and set aside. Dry roast sesame seeds, coriander seeds and cumin seeds. Cool and grind them to a paste along with roasted peanuts, dry red chillies, ginger and garlic. Heat two tablespoons of oil in a pan, add mustard seeds. Once they splutter add curry leaves. Sauté for half a minute and add onion. Sauté, stirring continuously, till onion is light golden brown. Add turmeric powder and mix well. Add masala paste and cook for three minutes, stirring constantly. Stir in one and half cups of water and bring it to a boil. Reduce the heat and cook for ten minutes. Add tamarind pulp (dissolved in half a cup of water, if it is too thick). Add fried green chillies and salt and cook on low heat for eight to ten minutes. Serve hot.

Note : In Hyderabad, Mirchi ka Salan is traditionally served as an accompaniment to biryanis. Some people like to add grated coconut to the masala paste, but I prefer Mirchi ka Salan without coconut.

This gravy is referred to as Tili (Til-Sesame) aur Falli (Moongfalli – Peanuts) gravy.