Posts Tagged ‘indian spices’

Mirch Ka Salan

Mirch Ka Salan

When I saw this beautiful jalepeno peppers in grocery store, I immediately grabbed a few without even thinking of any dish. When I was picking up these peppers, from the other side, hubby was looking at me and smiling.

I know he is not a big fan of spicy food but I am glad he tried this and gave me a positive feedback. Let me confess something about him here, my husband is an amazingly easy person to cook for. He will eat anything and everything I set down in front of him, except ghee and butter.Its not that he don’t eat ghee or butter for diet reasons, it’s just that he don’t like the smell of it..weird…right..But that’s how it is…if he don’t smell these two ingredients in any dish, he will happily enjoy the dish.

If you like spicy dishes, this is the one for you…I’ve always eaten this dish in restaurants. I don’t have a single memory of having mirch ka salan at home. Mirch is basically a hindi term for any kind of peppers and salan is the gravy or sauce.The gravy is lightly tangy, and has a mellow and creamy taste because of the spices used. And yes, don’t forget to remove the seeds and membranes from inside of peppers, which is the reason for the hotness of the chillies.It also brings the heat of the chilli’s down a bit..

jalapeño

jalapeño

Ingredients:

  • 6-7  jalapeño peppers, or any green pepper of your choice(I have also used some green bell peppers)
  • 1/4 tsp cumin seeds
  • 1/4 tsp mustard seeds
  • 4-5 methi seeds
  • 4-5 curry leaves
  • 1/2 tsp turmeric powder
  • 1 tsp coriander powder
  • 1/4 tsp degi laal mirch, sweet paprika powder
  • 1/2 tsp garam masala powder
  • 1/2  tsp tamarind concentrate
  • 3 tbsp extra light olive oil
  • salt to taste

To be grind into a paste

  • 2 tbsp peanuts, roasted, skin removed
  • 2 tbsp sesame seeds, roasted
  • 1 medium onion, chopped
  • 1 tbsp ginger garlic paste
  • 2 medium tomatoes, chopped
  • 1 tbsp grated coconut
Mirch Ka Salan

Mirch Ka Salan

Method:

  • Wash and slit the peppers lengthwise without cutting the peppers into two. Remove the seeds and membrane(you can do it by cutting at the end), heat a teaspoon of oil in a wide pan and layer the pepper evenly and shallow fry in hot oil until they turn light in color. Drain on paper towel and keep aside.
  • In the same pan, add 1 teaspoon of oil, add chopped onions and sauté for 5-6 minutes, then add ginger-garlic paste, chopped tomatoes and shredded coconut and cook until the mixture is slightly golden brown. Keep this aside.
  • Dry roast peanuts, once cooled, remove the skin and keep aside.
  • In the same pan dry roast sesame seeds and then grind all this ingredients (including the saute onions) into a smooth paste adding little water if needed..
  • Heat 2 tablespoon of oil, add cumin seeds, mustard seeds, methi seeds and let them crackle. Then add curry leaves and the onion paste, cook for 2-3 minutes.
  • Add turmeric powder, coriander powder, garam masala, degi mirch(sweet paprika powder) and salt to taste. Cook this masala on medium-low heat until the oil separates.
  • Add 1  1/2 cups of water and tamarind pulp and bring it to a boil.
  • Add the fried peppers and check for seasoning, add more salt if needed. Simmer until the gravy thickens.
  • Serve hot with plain white rice. Enjoy!
Mirch Ka Salan

Mirch Ka Salan

Last weekend we went to Edison, New Jersey with our friends to get Ganesha Idol for forthcoming puja at their place, we also visited one Indian grocery store. I was total lost in that store. After so many years I was seeing a big Indian grocery store, with indian music all around and the best thing was I was able to find so many things for which even I had forgotten the names. At first I was like what to take and from where to start. I didn’t expect a indian grocery store that big and full of every possible ingredient you can imagine. Really…even I saw some pan leaves in that store… 🙂 I also got one of my favorite vegetable which brings me to today’s post.

I’m going to share with you my favorite sabzi recipe for parora/parwal, also known as pointed gourd. Parwal is a popular vegetable in India, especially in Eastern and Northern India. Parval is very popular among the Bihari Cuisine and a healthy vegetable, as my mom will say.  This vegetable looks like tiny cucumbers or squash, with tapering ends. Parwal, belongs to the family of Cucurbits (cucumber, squash, etc.).  It is a good source of carbohydrates, vitamin A and vitamin C.

Back home, my mom used to prepare this vegetable a lot. During the season, mom will make simple stir fried to go with dal(lentils) and rice. She will also make spicy curry to go along with indian breads(roti or paratha). The crispy nature of this vegetable even after it has been cooked along with potatoes, gives the unique taste and crunch, which I love.

Pointed Gourd (Parwal) Sabzi

Pointed Gourd (Parwal) Sabzi

Ingredients:

  • 10-15 parwal, cut in big cubes
  • 1 medium-sized potato, peeled and cut in cubes
  • 1 white onion, chopped
  • 3 garlic cloves, crushed
  • 1-inch of ginger
  • 2-3 green chillies
  • 1 medium-sized tomato, chopped
  • 1/2 teaspoon turmeric powder
  • 1 teaspoon coriander powder
  • 1/4 teaspoon sweet paprika powder
  • 1/2 teaspoon tawa masala
  • 1/4 teaspoon garam masala powder
  • 2 tablespoon olive oil
  • 2-3 bay leaves
  • 1/2 teaspoon amchur powder
  • salt to taste
Pointed Gourd (Parwal) Sabzi

Method:

  • Wash the parwal and cut the ends, slightly scrape the outer skin and slice lengthwise into four quarters or big cubes.
  • Take half of the chopped onion, garlic, green chillies, ginger and grind them into a fine paste in a blender.Keep it aside.
  • Heat 1 tablespoon of oil in a pan over medium high heat, add the parwal and fry on medium flame till it obtains a nice color on the skin. once done, transfer the fried veggies in a plate. In the same pan sauté the cubed potatoes till they get a slight golden color. Again transfer to a plate and keep it aside.
  • In the same pan heat the remaining oil. Add cumin and let it splutter, later add bay leaves. Sauté. Add the remaining chopped onions, give it a stir and fry till they get a light color and turn translucent. Add the ginger, garlic and the onion puree you made earlier and cook for 3-4 minutes more .
  •  Add chopped tomatoes, salt, turmeric, coriander powder, garam masala powder, tawa masala, sweet paprika powder and stir. Cover and cook for 4 min. You will notice the tomatoes have softened and the oil has separated.
  • Add the fried parwal and potatoes and mix well, stir and cook for 2 min. Add  water and let it simmer for 5 min or till gravy is of desired consistency. Sprinkle the amchur powder and mix well.
  • Serve hot with roti and enjoy!!
Pointed Gourd (Parwal) Sabzi

Pointed Gourd (Parwal) Sabzi