Being from the forces gives you the liberty to try new dishes and that too from the melange of Indian flavors to the best. One such recipe that was added this winters to my recipe book was the Mirch Ka Salan. A delicacy from Hyderabad Kitchen but was put on a platter by a North Indian. It was so sumptuous that everyone was seen relishing the same with Lachedaar Prantha (An Indian bread with layers visible). And once the dish became the star of the party all the ladies were around the host to learn how this delicacy was put to plate. And here is what she disclosed.
Mirchi Ka Salan a delicacy from Hyderabad Kitchen but was put on a platter by a North Indian. Photo from Flickr.
For the Mirchi Ka Salan, the first and foremost ingredient is fresh green chilies. Pick the best from the market(25 gm) or pluck some from the garden. Wash them and put them in the hot oil to deep fry all of them. Once the chilies change their color and the air in the kitchen is spread with the chili’s aroma take them out and lay them on a tissue paper so that the excessive oil is soaked by the tissue.
Next step is to make the Salan or the gravy. For the gravy take some (say 50 gm) crushed coconut and peanuts, sesame seeds(15 gm), Coriander seeds (20 gm),Cumin seeds (10 gm), black pepper (5 gm) and dried red chilies (as per your taste). Dry roast all these and grind them into a paste.
Now take some tamarind (50 gm) and soak them into water to extract the pulp out of this. In a separate pan heat the oil and add to it about 5 gm of mustard seeds and hear them cracking. Upon this add the onion paste and saute them till caramelized. Add the ginger garlic paste to the onion paste. To this lovely caramelized onion and ginger garlic paste add the earlier prepared Salan paste.Also add the extracted tamarind pulp to this gravy. Stir it till the consistency is as you desire. To this add salt and earlier deep fried chilies. Keep this covered for another minute or two and pour it in a bowl and garnish the same with fresh verdant finely chopped coriander leaves.
As easy as it was sounding the next Sunday I tried the recipe in my kitchen with Lachedar Prantha. I earned lots of praises and I thanked the lady for being so generous to teach me one of the flavors of Hyderabad’s cuisine. This can only happen in cultural rich India, where a Hyderabad’s cuisine is relished in Punjab’s kitchen.