RASAKALAN

Rasakalan is a traditional mixed vegetable dish from the Palakkad cuisine. The dish is so rustic and delicious and very easy to make. It is great to go with hot rice or can be served on the sides with Dosa or Idli. The vegetables mostly used in this dish are Ash gourd, Sweet potato, pumpkin, that are cooked in a tangy tamarind sauce and then a flavourful coconut masala paste is added. It is the paste that makes all the difference. Finally the seasoning in coconut oil enhances the flavours of the dish and takes it to a different level.

In our family my aunt makes this the best, so this recipe has been adapted from  her instructions. This recipe allows you to customize the vegetables as per your liking. I have used a mix of Ash gourd, Capsicum, Carrot, Beans and Potatoes. 

While you are here check out my other recipes from the Palakkad cuisine like Unni Appam/Nei appam, Sukhiyan, Avial, Keerai Molagootal with Mathan puli pachadi and more...

Here is the recipe of Rasakalan for you all-

  PREP TIME: 15                                          COOK TIME: 15Mins

 TOTAL TIME:30Mins                                   COURSE:  MAIN

 CUISINE: PALAKKAD                                 SERVINGS: 6

 AUTHOR: Rajni Ram

    Ingredients:

     Ash Gourd 100 gm skin removed and diced

     Potato 1 peeled and diced

     Beans about 5 chopped to 1 inch pieces

     Carrot 1 peeled and diced

     Capsicum 1 chopped to small pieces

   Tamarind paste 1 tbsp or soak gooseberry size tamarind ball and extract pulp appx 1.5 cup

      Turmeric powder 1/2 tsp

      Salt as required

      Coconut 2 tbsp

      Green chillies 2

      Dry red chillies 4 (or depending on spice choice)

      Jaggery 1 tsp

      Coconut oil or refined oil 1/2 tbsp

      Mustard seeds 1 tsp

      Chana dal ( gram dal) 1/2 tbsp

      Asafoetida 1/2 tsp

      Dry red chilli broken 1

      Curry leaves a few

Directions:

In a pan add the tamarind paste plus 2 cups water or tamarind pulp 1.5 cups and switch on the flame. Add turmeric powder and salt followed by chopped vegetables and cook until the vegetables are done. The vegetables should be well cooked but firm. Overcooking may ruin the taste of the dish. When the vegetables are cooked grind the coconut, green chillies, dry red chillies to a smooth paste adding a little water. Pour this paste into the vegetable and tamarind gravy and cook further for 2 to 3 minutes, or until the gravy comes together. Put off the flame. In a tempering Kadai take some coconut oil or any oil of our choice and heat. Add mustard seeds, when they crackle add the gram dal, asafoetida and curry leaves. Add this tempering to the cooked curry. The delicious Rasakalan is ready to serve. Enjoy with hot rice or with Dosa, pongal or upma.

STEPWISE RECIPE FOLLOWS:

1.  In a pan add the tamarind paste plus 2 cups water or tamarind pulp 1.5 cups and switch on the flame. Add turmeric powder and salt followed by chopped vegetables and cook until the vegetables are done.

2.  When the vegetables are cooked grind the coconut, green chillies, dry red chillies to a smooth paste adding a little water.

  

3. Pour this paste into the vegetable and tamarind gravy and cook further for 2 to 3 minutes, or until the gravy comes together. Add the jaggery and put off the flame.

4. In a tempering Kadai take some coconut oil or any oil of our choice and heat. Add mustard seeds, when they crackle add the gram dal, asafoetida and curry leaves. Add this tempering to the cooked curry. The delicious Rasakalan is ready to serve. Enjoy with hot rice or with Dosa, pongal or upma.

NOTES:

1. As said earlier the vegetables can be customized to ones liking, keeping the vegetables traditional and Indian helps in retaining the traditional taste.

2. Using coconut oil enhances the taste, but any other oil of preference can be used too. Note taste will vary though. 

3. The texture and consistency of this dish should be thicker then Sambar.

If you tried this recipe and liked it please comment below. I would love to hear from you. If you have a query about the recipe email us and ill respond as soon as I can.

If you would like to receive our recipes in your mail please leave your mail id at the homepage. Every time Rajjo's Kitchen has a new post we will mail the recipe to you.

 

 

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KADAI PANEER (GRAVY)

Kadai Paneer is a dish I like and make very frequently at home. I have this weekly one day is Paneer day compulsorily policy. Here on my blog I have another Kadai Paneer recipe which is a Semi dry version of this recipe. Though the Masala is same, the way I made it is slightly different. The Semi dry Kadai Paneer recipe is good to go with Rotis, and other flat breads and is a good lunch box recipe as it doesn't have much in the name of gravy and so is not messy at all, to carry in a box.

This gravy version is a great option to go with rice dishes like Matar Pulav, Jeera Rice, Biriyani etc. This version is what you will find at Dhabas in the North India. Considering Dhaba meals are supposed to be reasonably priced, do you think they would use Cashewnuts and cream etc, to thicken their gravy? Well, they use a very everyday ingredient that is found in Indian Kitchens and is gaining popularity the world over for its high protein quotient (and we have been using it since ages, that's India for us, a treasure house of recipes and food culture). Any guesses as to what that ingredient is? Besan. Yes, the humble chickpea flour. To find out how to use it, read the recipe and try it out and you will agree that it tastes delicious.

While you are here try out my other Paneer recipes likes Palak Paneer, Mava Paneer Curry, Paneer Khurchan, Malpua with Gulab Jamun mix and Paneer, and more...

Here goes the recipe for Kadai Paneer gravy style-

    PREP TIME: 15                                                   COOK TIME:15 MINS

    TOTAL TIME: 30 MINS                                         COURSE: MAIN 

    CUISINE: NORTH INDIAN                                   SERVINGS: 5

     AUTHOR: RAJNI RAM

    Ingredients:

    Paneer 200 gm cubed

    Onion 1 large cut into petals

    Onion 1 medium size chopped finely

    Capsicum 1 medium cut to large cubes

    Green chillies 2 slit lengthwise

    Ginger garlic paste 1 tsp

    Garlic 3 to 4 cloves (big ones)

    Tomatoes  2 large pureed

    Tomato 1 medium diced

    Turmeric powder 1/2 tsp

    Salt as required

    Cumin seeds 1 tsp

    Besan/ Chick pea flour 1.5 tbsp roasted on low flame until aromatic

    Methi seeds/ Fenugreek seeds 2 pinches

    Garam Masala Powder 1/2 tsp

    To be ground:

    Coriander seeds 1 tbsp

    Cloves 2

    Jeera/ Cumin seeds 1 tsp

    Dry red chilli 2 regular and 1 Kashmiri  dry red chilli (optional)

    Directions:

Take a Kadai and heat it, add the Besan and saute on low flame until it turns aromatic and light brown in colour. Keep stirring so that the Besan does not burn. Once aromatic, transfer to a plate. Now in the same kadai take 1 tbsp oil and drop in the Onion petals and saute for 1 minute. Now add the cubed capsicum and continue to saute over high flame for another 1 minute. Take care to stir constantly and the onion and capsicum should not overcook or turn limp. Transfer to a plate. Now in the same kadai take some more oil and add cumin seeds. Once they start crackling add the slit green chillies and saute for 30 secs. Now add the finely chopped onions and crushed garlic and continue to saute until the onion starts turning brown. In the meanwhile roast and grind the spices mentioned under "to be ground" and set aside. Grind them coarse and not very fine. Now add this powder to the sauteed onions, add turmeric powder, and if the mixture looks dry add another teaspoon of oil and saute the masalas in oil. Now add the roasted Besan and saute until the mixture starts appearing crumbly, but dry. To this add the tomato puree and mix nicely. Smoothen out all the lumps from the Besan. Add salt, followed by 1 to 1.5 cups water, drop in the diced tomatoes and cook for 5 minutes. Check for taste and add red chilli powder if required and adjust salt if required. Now add the cubed Paneer pieces , and the previously sauteed onion and capsicum and stir nicely. Add the fenugreek/Methi seeds. Cook until the gravy thickens. If you are particular about adding cream add now(this step is optional). Add garam masala powder and put off the flame. The yummy Kadai Paneer gravy style is ready. Enjoy with your favourite rice or Flat bread. Bon Appetit.

     STEPWISE RECIPE FOLLOWS:

1. Take a Kadai and heat it, add the Besan and saute on low flame until it turns aromatic and light brown in colour. Keep stirring so that the Besan does not burn. Once aromatic, transfer to a plate.

2. Now in the same kadai take 1 tbsp oil and drop in the Onion petals and saute for 1 minute. Now add the cubed capsicum and continue to saute over high flame for another 1 minute. Take care to stir constantly and the onion and capsicum should not overcook or turn limp. Transfer to a plate. 

3. Now in the same kadai take some more oil and add cumin seeds. Once they start crackling add the slit green chillies and saute for 30 secs. Now add the finely chopped onions and crushed garlic and continue to saute until the onion starts turning brown.

4. In the meanwhile roast and grind the spices mentioned under "to be ground" and set aside. Grind them coarse and not very fine. Now add this powder to the sauteed onions, add turmeric powder, and if the mixture looks dry add another teaspoon of oil and saute the Masalas in oil. 

5. Now add the roasted Besan and saute until the mixture starts appearing crumbly, but dry. To this add the tomato puree and mix nicely. Smoothen out all the lumps from the Besan. Add salt, followed by 1 to 1.5 cups water, drop in the diced tomatoes and cook for 5 minutes. Check for taste and add red chilli powder if required and adjust salt if required. 

6. Now add the cubed Paneer pieces , and the previously sauteed onion and capsicum and stir nicely. Add the Methi seeds and cook until the gravy thickens. If you are particular about adding cream add now(this step is optional). Add Garam Masala powder and put off the flame. Garnish with coriander leaves. The yummy Kadai Paneer gravy style is ready.

    NOTES:

1. Roast the Besan very carefully. Any burnt taste or flavour will change the taste of the dish. I always have a bottle of roasted Besan in my kitchen it helps to thicken gravies in a jiffy.

2. The roast and ground powder can be made ahead and stored in a bottle. This called the Kadai Masala because of which the dish gets its name.

3. I have not used cream in this dish. If you prefer adding cream, do go ahead and do so. I have specifically mentioned when to do so. 

If you tried this recipe and liked it please comment below. I would love to hear from you. If you have a query about the recipe email us and ill respond as soon as I can.

If you would like to receive our recipes in your mail please leave your mail id at the homepage. Every time Rajjo's Kitchen has a new post we will mail the recipe to you.

KATHRIKAI MASALA KUZHAMBU(TANGY EGGPLANTCURRY)

Eggplants or Brinjal is one vegetable that I love cooking with, because it is so versatile and the possibilities are so endless. Most cuisines around the world have atleast one Eggplant dish. Indian cuisine has many to its credit- be it the Baingan Bharta from the Punjab, the Vangi Bath from Karnataka, Gutti Vankaya Kura from Andhra Pardesh or the Bharli Vangi from Maharashtra.

On the blog I have quite many Brinjal recipes which proves this 😀 . This recipe of the Masala Kathrikai Kuzhambu may be a little different from other recipes you might find on the internet as I have not used Onion or Garlic, and the choice of Masalas will be different. The spices and the tamarind combine to give a very flavourful curry which goes very well with Rice, Parathas, String Hoppers(Idiyappam) and many other Main course dishes. 

While you are here check out other recipes on the blog like Brinjal Pepper Masala(no onion -no garlic), Gutti Vankaya Kura, Methi Wale Baingan, Drumstick Curry, Rajma Masala, Mirch Ka Salan,  Kadai Paneer and more...

Here is the recipe of Kathikkai Masala Kuzhambu ( Tangy Eggplant Curry)for you-

  PREP TIME: 10                                           COOK TIME: 20 MINS

 TOTAL TIME:30Mins                                    COURSE:  MAIN COURSE

 CUISINE: SOUTH INDIAN                           SERVINGS: 6

 AUTHOR: Rajni Ram

    Ingredients:

    Brinjals (any small variety) 250 gms. Remove stalk and make a cross cut in the center

    Tamarind- a lemon sized ball soaked in water and the pulp extracted.

    Sambar powder (homemade)1 tbsp 

    Salt as required

    Turmeric powder 1/2 tsp

    Red chilli powder 1 tsp

    Jaggery 1/2 tsp (optional)

    To be ground

    Coconut 1 tbsp

    Cloves 4-5

    Dry Kashmiri Red Chillies 2

    Fennel seeds/ Saunf 1 tsp

    Fried gram Dal/Pottukadalai 2 tsp

    Peppercorns 1/2 tsp

   Coriander seeds 1 tbsp

    To Temper

    Gingelley oil/Sesame oil 2 tbsp

    Mustard seeds 1 tsp

    Chana dal/gram dal 1 tsp

    Dry Red Chilli 1

    Asafoetida 1/2 tsp

    Directions: 

Put a Kadai/pan on flame and put in all the ingredients mentioned under "To be ground" and dry roast them until you get a good aroma, and they turn a light brown. Transfer to the blender jar and let them cool. Once cooled, add little water and grind to a fine paste. Now in the same Kadai take the Gingelly oil and heat. Add all ingredients mentioned under "To temper" and fry for 30 seconds. Now drop in gently the Brinjals after removing the stalks and making a cross cut until midway. Add a little salt and turmeric powder(both in small quantity as we shall add them again to gravy) and  nicely stir fry the Brinjals until they are half done. You can cover the Kadai and cook for 2 to 3 minutes. Now pour the tamarind extract, add the Sambar powder followed by salt and red chilli powder. Let them cook for 2 minutes. Now add the ground paste and stir nicely. Add 1 cup water to adjust consistency. Let the Brinjals cook until done.  Finally, add a small bit of Jaggery, it enhances the taste of the gravy, and balances the tanginess of the tamarind. This step is optional though. Take care that the Brinjals must not go limp, but must maintain shape as well as be cooked. The consistency of this dish will be gravyish or more like a Sambar.

SERVING SUGGESTIONS: This can be served with Pulav, Variety rice, Dosa, Idli, String Hoppers(Idiyapam) and more. I served it with some  Matar Pulav. 

     STEPWISE RECIPE FOLLOWS:

1. Put a Kadai/pan on flame and put in all the ingredients mentioned under "To be ground" and dry roast them until you get a good aroma, and they turn a light brown. Transfer to the blender jar and let them cool. Once cooled, add little water and grind to a fine paste. 

2. Now in the same Kadai take the Gingelly oil and heat. Add all ingredients mentioned under "To temper" and fry for 30 seconds.

3. Now drop in gently the Brinjals after removing the stalks and making a cross cut until midway. Add a little salt and turmeric powder(both in small quantity as we shall add them again to gravy) and  nicely stir fry the Brinjals until they are half done. You can cover the Kadai and cook for 2 to 3 minutes.

4. Now pour the tamarind extract, add the Sambar powder followed by salt and red chilli powder. Let them cook for 2 minutes. Now add the ground paste and stir nicely. Add 1 cup water to adjust consistency. Let the Brinjals cook until done. Finally, add a small bit of Jaggery, it enhances the taste of the gravy, and balances the tanginess of the tamarind. This step is optional though.

5. Take care that the Brinjals must not go limp, but must maintain shape as well as be cooked. The consistency of this dish will be gravyish or more like a Sambar.

    NOTES:

1. Any small variety/ baby Brinjals can be used.

2. Adding Jaggery at the end, not only balanced the sourness of the tamarind, but also enhances the taste.

3. For homemade Sambar Powder click here, or store bought powder can also be used. However there will be slight change in taste.

4. Please follow exact proportions for the whole spices and spice powders to get the exact taste.

If you tried this recipe and liked it please comment below. I would love to hear from you. If you have a query about the recipe email us and ill respond as soon as I can.

PACHAI MOCHAI KUZHAMBU (FIELD BEANS GRAVY)

 

Though I may try fancy recipes from time to time, eat local and seasonal has always been my slogan. When it is carrot season I make my Gajar Halwa and during the Grape season my Grape conserve. Homemade  is always a better option and the pandemic has taught us just that. 

In south India December to February and specially the time around the harvest festival Pongal, is the season for Field Beans or Mocha Kottai as it is called in Tamil Nadu. These beans are used in the Pongal Kuzhambu that is made on the day of the Pongal festival, where in a Kuzhambu or Sambar is made with all the freshly harvested vegetables, which includes tubers, green vegetables and legumes likes the Field Beans.

I usually make this recipe in the Chettinad style where a the beans are cooked in a tangy gravy with garlic and coconut paste. This time however, I have tried it out in a different style which tasted very good and was an instant hit in my house. I added some Potatoes too and it turned out like a two in one curry, one that can go with rice as well as with Paratha, chapati etc. The vessel just went empty. In my house when the vessel goes empty and nothing remains for dinner, it means the dish was super good😀, and here comes this dish called the Pachai(fresh) Mochai Kuzhambu with a different gravy.

While you are here checkout my other recipes like Pachai Sundakkai Kuzhambu, Bonda Morkuzhambu, Vatha Kuzhambu, Parupu Urundai Kuzhambu and more...

Here is the recipe for Pachai Mochai Kuzhambu for you-

PREP TIME: 20 MINS                                 COOK TIME:15 MINS

TOTAL TIME: 35 MINS                                COURSE: MAIN 

CUISINE:INDIAN                                         SERVINGS: 4

AUTHOR: RAJNI RAM

    Ingredients:

    Pachai Mochai Kottai (fresh Field Beans) 200 gm (pressured cooked for 5 whistles)

    Onion 1 roughly chopped

    Tomatoes 2 roughly chopped

    Potato 1 large diced

    Sambar Powder 1 tbsp. (refer notes)

    Red chilli powder 1 tsp

    Tamarind gooseberry sized ball pulp extracted 

    Jaggery a small bit 

    To be roasted and ground:

    Peanuts 2 tbsp.

    Dry red chillies 3 large ones

    Fennel 1 tsp

    Poppy seeds/Khus khus 1 tsp

    Coconut 2 tbsp

    To temper:

    Oil 1 tbsp

    Mustard seeds 1 tsp

    Mustard seeds a pinch

    Chana dal 2 tsp

    Asafoetida 1/2 tsp

    Dry red chilli 1 broken

    Curry leaves a few

   Directions:

In a big Kadai/pan put the oil and heat. Add all ingredients mentioned under "to temper". When the mustard seeds begin to pop add the onion and sauté. When the onions start turning a light brown, add the potatoes and continue to sauté for a minute or two. Now add the chopped tomatoes, followed by salt, Sambar powder, red chilli powder, and the cooked Mocha Kottai(field beans). Mix nicely and let it cook for 2 minutes. Now pour the tamarind extract and let the potatoes cook. Keep the flame low. In the meanwhile take a small kadai and add 1 tsp oil and roast all ingredients mentioned under "to be roast and ground". Start by adding the groundnuts first, followed by coconut, dry red chilli, fennel seeds and poppy seeds, Roast until the coconut starts turning a light brown in colour. Cool and grind to a smooth paste adding a little water. The potatoes must have cooked by now. Check for doneness of potatoes and add the ground paste and mix well. Dilute adding 2 cups water and continue to cook. The gravy will come together and the consistency will thicken. Add a small bit of jaggery and stir and put off the flame. The delicious Pachai Mochai Kuzhambu is ready to serve. Enjoy. Bon Appetit.  

    STEPWISE RECIPE FOLLOWS:

1. In a big Kadai/pan put the oil and heat. Add all ingredients mentioned under "to temper". When the mustard seeds begin to pop add the onion and sauté. 

2. When the onions start turning a light brown add the potatoes and continue to sauté for a minute or two. Now add the chopped tomatoes, followed by salt, Sambar powder, red chilli powder, and the cooked Mocha Kottai(field beans).  Mix nicely and let it cook for 2 minutes.  

3. Now pour the tamarind extract and let the potatoes cook. In the meanwhile take a small kadai and add 1 tsp oil and roast all ingredients mentioned under "to be roast and ground". Start by adding the groundnuts first, followed by coconut, dry red chilli, fennel seeds and poppy seeds, Roast until the coconut starts turning a light brown in colour. Cool and grind to a smooth paste adding a little water. 

4. The potatoes must have cooked by now. Add the ground paste and mix well. Dilute adding 2 cups water and continue to cook. The gravy will come together and the consistency will thicken. Add a small bit of jaggery and stir and put off the flame. The delicious Pachai Mochai Kuzhambu is ready to serve.

NOTES:

1. I used homemade sambar powder as that really enhances the taste of the dish. However, store bought one also can be used. Foe the recipe of homemade sambar powder click here.

2. The use of jaggery is to cut down the gassiness of the peanuts, as some people cannot digest it. I recommend adding it though adding jaggery is not compulsory.

3. Take care not to overcook the Beans, at the same time they must be cooked well.

4. If you have roasted peanuts that too can be added, then only the coconut, chillies, fennel and poppy seeds need to be roasted.

5. This recipe can be followed for any fresh beans(seeds) variety. When the fresh Mochai are not available, the dry ones are sold. They can be soaked, cooked and the same recipe can be followed.

If you tried this recipe and liked it please comment below. I would love to hear from you. If you have a query about the recipe email us and ill respond as soon as I can.

If you would like to receive our recipes in your mail please leave your mail id at the homepage. Every time Rajjo's Kitchen has a new post we will mail the recipe to you.

SOUTH INDIAN VEGETABLE KURMA

 The South Indian Vegetable Kurma is a very popular dish in most south Indian restaurants. It goes very well with most south Indian dishes like the Sevai aka string hoppers, Parotta, Kothu Parotta( for which it forms part of the kotthu gravy), Poori, Dosa, Kal Dosa Rava Dosa, and more...

Than the ones at a restaurant I like the home version as the masalas can be customized.  I find the restaurant ones very pungent with a strong masala impact which subdues the taste of the vegetables. A good kurma is one where the taste and texture of the vegetables is retained and the mild masalas enhance the taste of the dish.

So here's my version of the South Indian Vegetable Kurma--

PREP TIME: 15 MINS                                 COOK TIME:15 MINS

TOTAL TIME: 30 MINS                                COURSE: MAIN 

CUISINE:INDIAN                                         SERVINGS: 4

AUTHOR: RAJNI RAM

    Ingredients:

    Chopped Mix vegetables 200 gm ( carrot, cauliflower, potatoes, beans) etc;

    Green peas 50 gm

    Capsicum 1 chopped 

    Onion 1 medium chopped

    Tomatoes 2 large pureed

    Cashewnuts 10

    Coconut 1 tbsp

    Fennel seeds 1 tsp

    Bay leaf/ Tej patha 1 medium

    Cumin seeds 1 tsp

    Green cardamom 2

     Cloves 3 -4

    Ginger garlic paste 1 tsp

    Green chilli 1

     Biryani masala 1 tsp depending on flavour

    Red chilli powder 2 tsp

    Oil for sauteeing 

    Garam masala powder 1/2 tsp optional

Directions:

Steam all the mix vegetables  with salt and turmeric powder, except capsicum, onion and tomatoes.  Take care to not turn them mushy. Now in a pan or Kadai pour oil and heat. Put in the Bay leaf, cumin seeds, green cardamom and cloves and fry for 30 seconds. Now add the onions and ginger garlic paste,and saute for 30 seconds. Add the capsicum and continue to saute for another minute. Now add the tomato puree and all other spice powders like red chilli powder, biryani masala and the salt. Cook the gravy until the oil separates. Now add the steamed vegetables, mix well and cook for a minute. Grind the coconut, fennel seed, cashewnuts and green chillies to a smooth paste adding a little water.  Pour this paste into the cooking gravy. Cook for another2 minutes or until the gravy cones together and put of the stove. Garnish with curry leaves add the garam masala powder now if using,  and enjoy with your choice of tiffin.

STEPWISE RECIPE FOLLOWS:

1. Steam all the mix vegetables with some salt and turmeric powder, except capsicum, onion and tomatoes.  Take care to not turn them mushy.

2. Now in a pan or Kadai pour oil and heat. Put in the Bay leaf, cumin seeds, green cardamom and cloves and fry for 30 seconds. Now add the onions and ginger garlic paste, and saute for 30 seconds. Add the capsicum and continue to saute for another minute

3. Now add the tomato puree and all other spice powders like red chilli powder, biryani masala and the salt. Cook the gravy until the oil separates.

4. Now add the steamed vegetables, mix well and cook for a minute. Grind the coconut, fennel seed, cashewnuts and green chillies to a smooth paste adding  a little water. 

5. Pour this paste into the cooking gravy. Cook for another2 minutes or until the gravy cones together and put of the stove. Garnish with curry leaves add the garam masala powder now if using,  and enjoy with your choice of tiffin

NOTES:

1. The vegetables used can be customized to your liking. That said vegetables with a lit of water content like gourds, brinjal etc are not preferred much.

2. For a thicker gravy add more cashew and coconut. For a thinner one reduce the cashew and coconut or use the quantity given and then thin down with water 

3. I use biryani masala for the kurma as it gives a very nice flavoring to the kurma. One can use garam masala too but the authentic taste does not come in.

4. I use homemade Biryani masala. For recipe of Biryani masala click here. Feel free to use store bought one too.

If you tried this recipe and liked it, please let us know in the comment box. I would love to hear from you. If you would like to receive our future posts on your mail, please leave your mail Id so that we can post it to you.

MIRCH KA SALAN

This recipe is one of the most flavourful dish from the Hyderabadi  cuisine. This dish is made from a particular type of Chilli called Banana Peppers or Bajji Milagai. You will find a mention of this in my Mirapakaya Bajji or Mirchi Bajji post. Like I have said in that post, there is also a Jaipuri style of making this dish, but today I am sharing the recipe of the Hydrrabadi style.

Usually, people think that this is a very spicy dish, but it is not so at all. Once the  chillies are deseeded the right way and lightly sauteed in oil, one can enjoy just the flavour of the chillies in the dish. 

While you are here please check out my other curry recipes like Dum Aloo Ajwaini, Palak Paneer, Matar Paneer, Mixed Vegetable Curry, Mava Paneer Curry, Rajma, Choley and more...

Here is the recipe of the flavour max dish Mirch Ka Salan.

 PREP TIME: 15                                          COOK TIME: 15 MINS

 TOTAL TIME:30Mins                                  COURSE:  MAIN

 CUISINE: NORTH INDIAN                         SERVINGS: 6

 AUTHOR: Rajni Ram

    Ingredients:

    Banana Peppers orBajji Milagai 10 nos

    Onion 1 large minced or ground roughly

    Raw peanuts 1handful 

    Cashewnuts 4 -5( optional)

    Coriander Seeds 1 heaped tbsp

    Cumin seeds 1 tsp

    Dry red chillies 2 ( reduce for less spice)

    Till/ white sesame

    Tamarind pulp 2 tsp ( or less) 

    Garam masala 1/2 tsp

    Mustard seeds 1 tsp

    Curry leaves a few

    Oil for sauteeing 

Directions:

Heat 2 tsp oil in a big Karahi or pan ( big enough to hold 10 big chillies). Add the peanuts and roast them for 20 seconds, now add the coriander seeds, cumin seeds, dry red chillies, cashewnuts( if using) and sesame seeds and continue to toast until they all turn light brown and crisp. Set aside to cool. Now pour 2 tbsp oil and put in few chillies at a time and saute them until they get a light brown tint. Repeat for all chillies and set aside. Now put all the roasted masalas in the blender jar and grind it to a fine paste using little water. To the oil remaining after sauteeing the chillies( add more oil if required), put in the mustard seeds, and as they crackle add the curry leaves and onion and turmeric powder. Fry it nicely until it starts turning brown. Now add the ground paste and fry it in oil nicely. Keep stirring or the paste will stick to the pan bottom. Once the raw smell of the peanuts is gone add 1.5cups water and required salt and stir. Now add the sauteed chillies and cover and cook for 5 minutes or until the gravy comes to the desired consistency. Finally add the tamarind pulp and garam masala and put off the flame. The flavourful Mirch ka Salan Curry is ready.

Deseed and slit chillies as shown...

STEPWISE RECIPE FOLLOWS:

1. Heat 2 tsp oil in a big Karahi or pan ( big enough to hold 10 big chillies). Add the peanuts and roast them for 20 seconds, now add the coriander seeds, cumin seeds, dry red chillies, cashewnuts( if using) and sesame seeds and continue to toast until they all turn light brown and crisp. Set aside to cool.

2. Now pour 2 tbsp oil and put in few chillies at a time and saute them until they get a light brown tint. Repeat for all chillies and set aside.

3. Now put all the roasted masalas in the blender jar and grind it to a fine paste using little water. To the oil remaining after sauteeing the chillies( add more oil if required), put in the mustard seeds, and as they crackle add the curry leaves, ground onion paste and turmeric powder. Fry it nicely until it starts turning brown.

4. Now Add the ground paste and fry it in oil nicely. Keep stirring or the paste will stick to the pan bottom.

 Once the raw smell of the peanuts is gone add 1.5cups water and required salt and red chilli powder and stir. Now add the sauteed chillies and cover and cook for 5 minutes or until the gravy comes to the desired consistency. 

5. Finally add the tamarind pulp and garam masala and put off the flame. The flavourful Mirch ka Salan Curry is ready.

NOTES:

1. Deseeding the chillies is very critical to this dish. They have to be removed  properly.

2. Frying the chillies is also an important step. It helps in taljng away the hotness of the chilli.

3. Once these two steps are done, this recipe is a breeze.

4. If you like you can add 2 teaspoons of desiccated coconut while roasting the masalas. It gives a nice taste and flavour to the dish.

5. While frying/sauteeing the chillies a lot of moisture escapes and the oil splitters out a little..that's why we are using very little oil to sautee them. Once you put the chillies in, you can cover it a bit, leaving some space for steam to escape. This way there is little mess.

6. I usually prefer sauteeing my chillies ahead if I'm making the curry for dinner, as by then the gas stove can be cleaned once and for all.

If you tried this recipe and liked it please comment below. I would love to hear from you. If you have a query about the recipe email us and ill respond as soon as I can.

If you would like to receive our recipes in your mail please leave your mail id at the homepage. Every time Rajjo's Kitchen has a new post we will mail the recipe to you.

DUM ALOO AJWAINI (ONE POT)

Dum Aloo Ajwaini is a recipe that is a little different from the regular Dum Aloo, because of a "magical masala paste' I add just before turning off the flame and that masala is what makes this a flavour blast dish, that goes very well with Pulav, plain rice and all types of flatbreads.

I spotted this recipe in a flights inhouse magazine many many years ago and I have always made it this way ever since, with small creative bursts from time to time. 

I have also adapted this recipe to the one-pot style. The only time-consuming factor is scraping the peels of the baby potatoes. Don't worry though, you can easily make the same with regular potatoes, by dicing them to cubes. The one-pot style also helps in better absorption of the masalas by the potatoes than pan cooking, hence for this particular recipe, I always follow the one-pot style. 

While you are here please check out other Subji/curry recipes of mine like- Mava Paneer Curry, Roasted Eggplant 2 ways, Creamy Palak in coconut milk, Stuffed Karela/Bittergourd, Mushroom Do Pyaaza, Palak Paneer, and more...

Here is the recipe of Dum Aloo Ajwaini for you-

  PREP TIME: 15                                          COOK TIME: 15 MINS

 TOTAL TIME:30Mins                                  COURSE:  MAIN

 CUISINE: NORTH INDIAN                         SERVINGS: 6

 AUTHOR: Rajni Ram

 

    Ingredients for the gravy:

    Baby Potatoes 250 gms jackets peeled(refer note 1)

    Onion 1 large chopped finely

    Tomato Puree 1 cup

    Ginger garlic paste 1 tsp

    Salt as required

    Red chilli powder(regular) 1 tsp 

    Red chilli powder Kashmiri 1/2 tsp

    Coriander powder 1 tsp

    Fennel Powder 1 tsp

    Garam Masala Powder 1/2 tsp

    Oil for tempering the masalas 1 tbsp

    To be ground to a paste:

    Fresh coriander leaves 1/2 a bunch

    Ajwain/Carrom seeds 1/2 tsp

    Cashew nuts 5 to 6

    Curd 1/2 a cup

Directions:

In a small pressure cooker take oil for tempering and heat. Add the Jeera and fry for 30 seconds. When they crackle add the ginger garlic paste and fry for 30 seconds. Now add the chopped onions and saute until they start turning light brown. Add the turmeric powder and saute another 30 seconds. Now add the peeled Baby potatoes and saute nicely until the oil coats all the potatoes. Now add the tomato puree followed by salt, Regular red chilli powder, Kashmiri red chilli powder, Coriander powder, fennel powder, and stir everything together nicely. Pour about 1 to 1.5 cups of water and close the cooker. Allow 3 to 4 whistles to come and put off the cooker immediately. We don't want overcooked potatoes, so take care to switch off on time(refer notes).

While the pressure releases lets grind the "magic masala"😀.

Put all ingredients mentioned under 'to be ground to a paste', except curd, into the blender jar, and give it a good spin. Now add the curd and blitz to a smooth paste. When the pressure from the cooker releases, open the cooker pour this paste in, switch on the flame on low and cook for 3 minutes, stirring in the masala paste nicely, such that it gets evenly mixed in the gravy. Add the garam masala and put off the flame. The spicy, tangy and flavourful Ajwaini Dum Aloo is ready.

Serving Suggestion: with Rotis, Paratha, Kulcha, Pulav, vegetable rice or with plain rice.

STEPWISE RECIPE FOLLOWS:

1. In a small pressure cooker take oil for tempering and heat. Add the Jeera and fry for 30 seconds. 

2.When they crackle add the ginger garlic paste and fry for 30 seconds. Now add the chopped onions and saute until they start turning light brown. Add the turmeric powder and saute another 30 seconds. 

3. Now add the peeled Baby potatoes and saute nicely until the oil coats all the potatoes. 

4.  Now add the tomato puree followed by salt, Regular red chilli powder, Kashmiri red chilli powder, Coriander powder, fennel powder, and stir everything together nicely. Pour about 1 to 1.5 cups of water and close the cooker. Allow 3 to 4 whistles to come and put off the cooker immediately. 

5. Put all ingredients mentioned under 'to be ground to a paste', except curd, into the blender jar, and give it a good spin. Now add the curd and blitz to a smooth paste. 

6. Pour this paste into the cooker once the pressure releases, switch on the flame on low, and let it simmer for just 3 minutes. Stir nicely, so that the masala gets mixed wit the gravy.

7. Finally, add the garam masala powder and put off the flame. The Dum Aloo Ajwaini si ready to serve.

NOTES:

1. If one feels peeling the baby Potatoes is cumbersome the big ones also can be used after dicing them to bigger cubes.

2. If using the big potatoes switch off the flame exactly in 3 whistles, as they cook faster.

3. Mint leaves can also be used in place of coriander leaves, but reduce the quantity as they are more pungent compared to coriander leaves.

If you tried this recipe and liked it please comment below. I would love to hear from you. If you have a query about the recipe email us and ill respond as soon as I can.

If you would like to receive our recipes in your mail please leave your mail id at the homepage. Every time Rajjo's Kitchen has a new post we will mail the recipe to you.