Mirchi ka salan

Mirchi ka Salan 

for masala:

• 4 tbsp peanuts / groundnuts
• 3 tbsp sesame seeds / til seeds
• 1 tsp poppy seeds / khus khus / gasgase
• 2 tbsp dry coconut / kopra
• 1 inch ginger / adrak, roughly chopped
• 2 cloves garlic / lasun
• ½ tsp garam masala
• ½ tsp turmeric / haldi
• 1 tsp kashmiri chili powder / lal mirch powder
• 5 seeds methi / fenugreek seeds
• ½ cup water, as required to blend

other ingredients:

• 6 banana peppers, less hot
• 5 tbsp oil
• 1 tsp cumin seeds / jeera
• few curry leaves / kadi patta
• ½ medium sized onion, finely chopped
• ½ cup tamarind paste or more
• salt to taste
• 1 tsp jaggery / sugar 
• 2 cups water, as required to adjust consistency
• 2 tbsp coriander leaves, finely chopped

Instructions 

1. firstly, dry roast peanuts, sesame seeds, poppy seeds and coconut.
2. transfer to small blender and allow it to cool completely.
3. also add ginger and garlic, garam masala, turmeric and chili powder, methi seeds.
4. add water as required and blend to smooth paste. keep aside.
5. in a kadai heat oil and fry de-seeded banana peppers . keep aside.
6. now add cumin and curry leaves.
7. furthermore, add onions and saute.
8. add prepared masala paste, tamarind water, jaggery and salt.
9. mix well and add 2 cups of water.
10. cover and simmer for 30 minutes.
11. further place the fried chilis into salan and also add coriander leaves.
12. cover and simmer for 5 minutes.
13. finally, serve mirchi ka salan with biryani or roti.

Pineapple Kulfi

Pineapple kulfi for 6-8 people

Dole Crushed pineapple (100% in juice) - 1 20oz can  (squeeze all the juice out of can, add only pulp)

Cool whip - 1 16 oz tub (or 2 8oz tubs)
Condensed milk - 1/4 (14oz can)

for party and it was a hit. for 50 people.

Dole Crushed pineapple (100% in juice) -  5 - 20oz can  (squeeze all the juice out of can, add only pulp)

Cool whip - 3.5 -  16 oz tub (or 2 8oz tubs)
Condensed milk - 1 and 1/2 (14oz can)

 ( optional)

For the toppings A few sliced almonds
For light yellow color - Soak Kesari in milk or few pinches kesar food color n add to the kulfi.

Method :

Mix all the ingredients in a bowl, pour them in small boxes and garnish with sliced almonds and freeze for 6-8 hours and serve chilled.

Notes :

When you doing for a party, you need to double up all ingredients . 

Roti Canai Malay Curry Sauce:

1. Roti Canai Malay Curry Sauce:

   
   

   • •  Potatoes, - 2 diced (cube)
     • Coconut milk - 1 can
     • Onion - 1/2 chopped
     • Curry powder - 1.5 tsp or 2 according to taste
     • Star anise - 1
     • Cloves - 2
     • cinnamon stick - 1
     • Chilli powder - 1/2 tsp
     • Cooking oil - 4 tbsp
       Vegetable stock / chicken stock - 2.5 cups
       salt to taste
     
     
     
     
     Heat cooking oil, add onions, cinnamon stick, clove, star anise and stir 
     Add potatoes stir for 2 mins
     Add curry powder, Red chili powder, Stir for 30 secs
     Add stock and sinner for 20 mins or till potatoes cooked
     Add coconut milk and bring to boil 
     and take off from heat and serve.
     
     
     Heat frying pan and cook kana parata  each side till golden brown and serve with curry sauce.

Simple Mutton curry

Mutton - 2 lbs
onion - 2 medium chopped
tomato - 2 medium chopped
ginger garlic paste - 2 tbsp
Red chili powder - 1tsp
turmeric - 1/4 tsp
coriander powder - 1 tsp
cumin seeds - 1 tsps
meat masala - 1 tsp
salt - to taste
Dry masala - cinnamon, cardamom, pepper corns, cloves.


Heat oil in a cooker and cumin seeds and all dry masala n fry nicely
add onion and fry till they are in light brown color.
add mutton and fry till all water dried up
add g.g.paste mix well n fry for a min
add red chili powder, coriander powder, turmeric, salt mix well
add tomato and 1 cup water n close the lid
give 6 whistles and when pressure is down..open the lid
add meat masala and cook on slow flame.
check your gravy consistency the way u like and switch the flame down.

Bagara rice with coconut milk

Rice - 4 cups
ghee - 3 tbsp
bay leaf - 4
Cinnamon - 2 pieces
cloves - 5
cardamom - 2
pepper corns - 1/4 tsp
cumin - 1 tsp
green chili - 6
star anise - 1
coconut milk - 1 can
salt - 2 tsp
water : 1rice = 2cups of water + 1cup extra water
(so mix coconut can with this water and keep a side)


Heat ghee in a cooker pan, add all dry masala's and fry nicely,
add rice n roast for 1 min
now add coconut and water mix and salt mix well
keep this dish in electric rice cooker n cook till done.

Mutton Dalcha

Mutton Dalcha

INGREDIENTS

For Dal:

• 1 big cup soaked toovar dal(yellow lentils) 
• 1 tsp turmeric powder
• 2 cup water

• 
  

For Mutton Curry:

• 500 gms mutton with bones washed and cut into piece
• 2 tbsp oil
• 1 big onions finely chopped or sliced
• 2 tomatoes - chopped
• 2 tsp ginger garlic paste
• 1 cinnamon stick(dalchini), 3 green cardamom, 4 cloves, 4 pepper corns
• 1 tsp red chilli powder
• 1 tsp coriander powder
• 1/2 tsp haldi
• 
  

Other Ingredients:

• 1 small size bottle gourd(cut into long pieces)
• 4-6 curry leaves
• 1 tsp sambar powder
• 1 small lemon sized tamarind, extracted pulp

   1/2 tsp sugar

Method :

Dal : pressure cook dal nicely and mash and keep it aside.

Bottle guard : cook bottle guard with little salt and 1 cup water n keep aside.

mutton: 

1. Heat oil in a pressure cooker.

2. Add dry garam masala and onion and fry nicely.

3. Now add ginger garlic paste n mix well

4. Add mutton n fry till all water is dry out from mutton

5. now add rcp , coriander powder, halidi, meat masala n salt n fry for 2 mins

6. now add water n cook for 4 whistles

7. after pressure is done , take the add bottle guard, dal , tamarind water n mix well

8 . add sambar power n little more water n let it boil.

9. add coriander leaves n sugar n salt

tampering :

heat 2 tbsp of ghee, add mustard , jeera, urad dal, curry leaves , dry red chillies, hing n when they sizzle add to dalchan let it boil for more 5 mins.

Mutton Keema curry (Kids Love it)

Keema curry (Kids Love it)

Keema – 2 lbs

Onion – 1 big

Tomato – 2 medium

Ginger garlic paste (g.g) – 2 tsp

Red chili powder (rcp) -1 tsp

Coriander powder – 1 tsp

Turmeric – ½ tsp

Cumin seeds – 1 tsp

Salt – 1tsp

Shan meat masala – 1 tsp

Coriander leaves n green chilies for garnish

Method:

1. Heat oil in a cooker, add onion and fry till light brown
2. Now add keema n g.g paste n fry nicely.
3. Let all the water evaporate 
4. Now add rcp, coriander powder, turmeric, salt n mix well.
5. Add tomato and add ½ cup of water.
6. Close the pressure cooker n give 4 whistles
7. Open the cooker, mix well n let it cook for more 5 mins till oil separates.
8. Add meat masala n mix well.
9. Now garnish with coriander leaves n green chili n cook on slow flame for 10 mins