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海得拉巴迪Mirchi Ka Salan/坚果酱咖喱辣椒

We are so pleased to announce  that this recipe of Mirchi ka salan,尼扎姆市的特产,Hyderabad has been mentioned on Wikipedia,and unfortunately we do not know who has referred it there,must be one of our valued reader.从维基百科获得推荐被认为是认证和独创性的标志,为此,我们感谢你们所有人的喜爱,向其他人推荐,我们向那些帮助我们传播对食物的热爱的人表示感谢和感谢。

米尔卡卡萨兰

This recipe is a keeper for sure,over and over again I have made it,with same distinct and characteristic flavor.One more thing that I have discovered recently is that,需要咖喱叶的菜谱和这道味道丰富而复杂的菜,using a crushed and dried curry leaves in gravy can heighten the flavor many times.

With a tall list of ingredients and precise method,它看起来很乏味,但相信我,它值得付出一切努力。几天前,we once again enjoyed it with our guest and I took the opportunity to re shoot it once again.

Hyderabadimirchi ka salanis a very well-known classic dish from the treasure of Hyderabad cuisines and is definitely not for the faint hearted 🙂.需要很多时间,对烹饪的耐心和热情。This single dish alone defines the criterion for a passionate cook.
It was in the paradise circle where I have heard it first,天堂圈——一个购物和美食的地方,it houses restaurants that serve good Hyderabadibiryani(虽然不是最好的)和伊拉尼柴咖啡馆,then there wasDadoowho used to sell best betway88.comBengali sweets and the nearby General market for shopping,all in one place.

米尔奇萨兰

我们点了著名的海得拉巴迪biryani(they have another dish called基玛·比亚尼 / keema rice which is very unique to Hyderabadi cuisine) and was looking for some accompaniments,when the waiter suggested this unusual dish called""米尔卡卡萨兰".撒兰是咖喱或肉汁类菜肴的海得拉巴语。I was new then,gradually soaking the taste of Hyderabadi cuisine,尽我所能吸收安得拉辣椒的辣味,but米尔卡卡萨兰,no way.我们有它raita大喜chutney as they use to call it,and later treat ourselves withkhubani ka meetha.

几个月后,我的一个同事,brought thismirchi ka salanin her lunch box,and persuaded me to taste it.With much reluctant I had it with dosa and I oh yes … I loved it!Popular notion is that it will be too spicy and hot,but no..it was mildly spiced (yes mild and not hot).辣椒为花生椰子肉汁提供了温和的热量。with rich and complex flavor,I was sure it is going to be on my list of recipes.By that time I have developed a taste for海得拉巴迪美食 如果你问我有没有吃过最辣的菜,那就是阿梅尔佩特的鱼地咖喱。

米尔卡卡萨兰

Since then mirchi ka salan,andHyderabadi baghara baingan(回火茄子)has become two of my favourite dish from Hyderabad and slowly with time I had learned to perfect the recipe,他们以前在海得拉巴做准备的方式。You can tone down the heat as per your tolerance level and in every case it is a win-win situation,sesame seed and peanut based nutty curries can not go wrong,他们是一个即时群众取悦。

海得拉巴迪Mirchi Ka Salan/坚果酱咖喱辣椒
Prep time
Cook time
Total time
Mirchi Ka Salan或坚果酱咖喱辣椒是海得拉巴的经典菜肴之一,多年来,它也成为我们家庭的最爱。
Recipe type: 主要的
Cuisine: 印第安人(海得拉巴迪)
服务: 4
Ingredients
  • Green chillies : 250 g
Tempering the oil
  • Cumin seeds: 2½ tsp
  • Curry leaves : few
  • Mustard seeds: ½ tsp
  • Nigella seeds: ⅓ tsp
  • 胡芦巴种子:_汤匙
Spice mix / Masala dry
  • 罂粟籽:1汤匙
  • 白芝麻:2汤匙
  • Groundnuts / peanuts : ½ cup
  • 鲜刮椰子:3/4杯
  • 干烤胡荽籽:1茶匙
  • Cumin seeds: 1½ tsp
  • Dried and crushed curry leaves : 1 tsp
肉汁/酱汁
  • Vegetable oil : 2-3 tbsp
  • 洋葱- 2,large,,
  • 姜蒜酱:2茶匙
  • 姜黄粉-1/2茶匙
  • Cilantro / coriander leaves – 3 tbsp,切碎的
  • Thick tamarind pulp – 3 tbsp
  • Salt to taste
Instructions
  1. 洗绿色的辣椒(你很容易在印度南部的当地市场发现它)。leave the stalk intact and pat them dry.
  2. Slit down the middle to top and discard the seeds with the help of a spoon.These tiny seeds of chillies are real cause of the spiciness.
  3. Since this recipe consumes lots of time,所以试着做一些时间管理。
  4. Heat a tawa or griddle and dry roast the scraped coconut,sesame seeds,poppy seeds,花生,胡荽籽和孜然籽,都是分开的。
  5. While this is going on,heat another pan and roast the sliced onions till they turn brown.Add a pinch of salt to quicken the process of browning.
  6. 把烤椰子磨碎,sesame,poppy seeds,花生,coriander seeds and cumin seeds all separately in a small masala grinder / mixer.Keep it aside.
  7. Grind the roasted onions (remember to cool it before putting in a mixer) to a fine and smooth puree.
  8. Now heat some oil in a pan up to smoking hot and add the chillies carefully.一旦辣椒接触到热油,水泡会在其表面形成。
  9. Lightly toss the chillies in hot oil and with the help of a slotted spoon,take them out and drain on a tissue paper.
  10. To the same oil add the spices meant for tempering and let them splutter for few seconds.
  11. Add the pureed onion and mix it well,这样烤洋葱就可以吸收香料的味道。
  12. 用小火煎一段时间,然后加入姜蒜酱。让它煎几分钟。
  13. 接下来加入椰子酱,freshly ground sesame powder,poppy-seed powder,花生和炒几分钟,直到油分离。
  14. 加入红辣椒粉,turmeric powder and a pinch of salt.再炒几分钟,直到花生和椰子的皮消失。
  15. 加入孜然,dried curry leaves and coriander powder and mix well.
  16. 加入大约3杯水和稀释的罗望子果肉。Mix thoroughly,gently add the tossed green chillies to it,搅拌盖上盖子,用文火煮20分钟直到熟。
  17. 最后,辣椒应该是软的,完好无损,完全沉浸在奶油马萨拉肉汁中。
  18. Serve the hot mirchi ka salan with Hyderabadi biryani,the best accompaniment it can get.
  19. Nevertheless it taste good with steamed rice or plain roti / paratha.

Verdict: Mirch ka salan was simply fabulous.The soft and luxuriant textured chillies soaked in the creamy and mildly spiced sesame-coconut-peanut gravy with a hint of sweet and tangy tamarind will definitely entice you.

食谱中的小变化-使用肉汁中干燥和压碎的咖喱叶来增加味道。

Enjoy the weekend
Sukanya

23评论

  • Reply
    Priya Mahadevan
    3月12日,2011 at 12:58 am

    真的!看起来像是舌头挠痒-好吃!!!!

  • Reply
    Priya
    3月12日,2011点在凌晨3点20分

    天啊,口红Mirchi Ka Salan真的很诱人!!

  • Reply
    aipi
    3月12日,2011点6:41

    This recipe has been sitting in my draft for ages now..thanks for the reminder 🙂
    我非常喜欢这个,你的版本听起来不错!!

    美国马萨拉

  • Reply
    普里雅(雅拉潘图拉)米查沃
    3月12日,2011 at 9:47 am

    Looks awesome dear.I always wanted to make it as I only tasted it once.I will surely give it a try.I have few recipes bookmarked 🙂

  • Reply
    kitchen flavours
    3月12日,2011点在上午9点55分

    我喜欢这个!Looks really good.I absolutely love Indian food and spicy dishes.This is going on my list.Thank you for sharing.
    Thank you for visiting my blog.你有一个非常有趣的网站,will return to visit you again.Have a lovely weekend.

  • Reply
    Malar Gandhi
    March 13,2011年晚上10:44

    与吉皮拉夫完美结合…如此热爱海得拉巴地菜肴

  • Reply
    莫纳
    March 14,2011年47点

    I am so glad you enjoyed my recipe.One of my favorite curries along with Rumali roti,or Biryani.

  • Reply
    德布什里
    March 14,2011年上午10:31

    A wonderful recipe this one S!辣的,我喜欢的样子。😀

  • Reply
    Raks
    March 14,2011 at 11:26 am

    真的,this sounds amazing,I love this chilli,so sure it would taste great too!!

  • Reply
    Panchpakwan
    March 15,2011 at 3:08 am

    Wow looks spicy and delicious mirch ka salan.

  • Reply
    Kankana
    March 15,2011 at 8:00 am

    香辛料i love spice ..这些香料不够!!!

  • Reply
    必威china
    March 17,2011 at 9:59 am

    thanks everyone for your beautiful words,your feedbacks meant a lot to me

  • Reply
    megha agrawal
    July 9,2011 at 8:37 am

    Hii this is megha .we are looking for good chef who can participate for our show food food maha challenge muqabla.This show will be telecast on food food channel.The show is bout the competition between male and female cook and madhuri dixit willl be representing the female cook and sanjeev kapoor will represent the male cook.The judge of the show is MR SANJEEV KAPOOR.If any one is interested you can call on 02242769017 between 11 am to 6 pm.
    The auditions date are 8th july mumbai
    10th july nagpur
    14th july delhi
    17th july kolkata
    20th july hyderabad.

    • Reply
      必威china
      July 9,2011 at 9:25 am

      wow this is really exciting,but unfortunately am staying now in USA.but am sure my readers and blogger freinds from India will sure lap it up.

  • Reply
    Bharwan Mirch或填充辣椒开胃菜«Saffronstreaks…一个美食和旅游博客必威china
    October 20,2011年晚上10:10

    […] You might also like curried chillies or Hyderabadi mirchi ka salan […]

  • Reply
    stuffed chillies with roasted eggplants and olives – mediterranean style « 必威chinasaffronstreaks … a food and travel blog
    11月23日,2011 at 11:26 pm

    […]?Well,not before you tried this delectable Indian curry of chillies which we fondly called mirchi ka salan or curried […]

  • Reply
    Michelle
    January 11,2012 at 12:46 am

    This is a wonderful looking dish.Not sure I would have the courage to try it myself though,I am a noted wimp when it comes to chillies 🙂 You've described it so beautifully,我几乎能自己尝到这道菜。

    非常感谢您加入甜热辣椒挑战赛,我无法想象一道更适合挑战的菜。

  • Reply
    February 5,2013 at 8:09 pm

    Thank you so much for sharing this delicious recipe!It's well worth the effort and care it takes to make it.我喜欢用finger hots".

    • Reply
      必威china
      February 7,2013 at 11:26 am

      Thank you so much Kay for your views on our most treasured recipe of"Mirch ka salan"这的确需要很多时间,但一旦完成,这将是一个指手画脚的良善,你的想法是让它成为手指热的声音”devilish",we would love to try that!😀

  • Reply
    厨房皇后
    April 18,2013在上午9:42

    我只是喜欢这道菜。going to make it soon.

  • Reply
    6月3日,2013点:下午5点28分

    Hello friend,我离开最初的评论已经有几个月了,我只想让你知道我仍然非常喜欢这道菜,so,thank you again!You deserve the honor of the Wikipedia mention for sure.这道菜真好吃,就像你说的,加了香料但不辣。一个真正的达尼瓦德给你拍照的时间,describe and clearly instruct this dish so we can enjoy this tasty treat.

    • Reply
      必威china
      June 5,2013 at 6:31 pm

      Thank you so much for those kind words of appreciation.有些菜谱经过反复试验,很多人都喜欢,guess this happens with this too.And above all,你花时间在厨房里测试它,然后回来把你的反馈留在这里。美食博客还需要什么?These will inspire to regain our faith,if ever we loses it.你的便条让我高兴极了!再次感谢。

  • Reply
    海得拉巴迪Baghera Baingan或钢化茄子印度风格
    7月17日,2013 at 12:19 pm

    […] food and food only.安静自然,我想!这座城市以“比利亚尼斯”而闻名,泥泞的卡萨兰,khubani ka meetha,all amounts to making the city a foodie's paradise and as I spent my days […]

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