Tuesday, 19 February 2013

Mirchi Ka Salan


1.   8-10 jalapenos 
2.   1/2 tsp mustard seeds (sarson)
3.   1/2 tsp fenugreek seeds
4.   1/2 tsp fennel seeds (saunf)
5.   1/2 tsp cumin seeds (jeera)
6.   1/2 tsp black seeds (kalonji)
7.   50 g peanuts
8.   50 g grated coconut
9.   10 g sesame seeds (til)
10. 2 medium onions (sliced)
11. 2-3 curry leaves
12. 1 tsp ginger-garlic paste
13. 4 tsp green chili paste
14. 1/2 tsp red chili powder
15. 1/2 tsp black pepper powder
16. 2 tsp coriander powder
17. Salt to taste
18 Oil

Pre Preparation

1. Blend grated coconut,peanuts and sesame seeds with water to make a paste.
2. Make a slit on the jalapenos and shallow fry them for about 10-15 mins.
3. Shallow fry the onions until golden brown and take out on an absorbent paper.


1. Heat oil in a pan. Add all the five seeds (fenugreek,fennel,black,cumin and mustard), when the seeds splutter add ginger garlic paste and curry leaves,saute for 2 mins.
2. Add the sauteed onions, chili paste,red chili powder, black pepper powder, and salt.
3. Add the peanut paste and mix well. Cook the paste until it leaves the sides of the pan.
4. Once the masala gets cooked add the shallow fried jalapenos and 2 cups water. Cover with a lid and cook for 10-15 mins.
Serve hot


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