You are here: Seasoned Cooking » All Issues » October 2004 Issue » This Article » Page 7
October 2004 Issue
Part 1
by Monica Bhide
Table of Contents | Single-page view

Related Sites

Home Cooking

Easy to cook Indian & Fussion Vegetarian cooking.

Kitchen Kapers.Com

Kitchen Kapers offers the best kitchen accessories for sale online 24 hours per day 7 days a week. We specialize in Bakeware, Cookware, Cutlery, C...

Art of Chinese Cooking

A site on the art of cooking Chinese dishes, with photos and recipes.

This new e-commerce destination may just be the hottest site on Web today. offers a wide selection of fiery sauces, salsas, sprea...

BCF Diana

Supplier for the pharmaceutic, cosmetic and food industry.

Mirchi Ka Salaan

  • 8 - 10 large green chilies
  • Oil to deep fry
  • Salan Paste
  • 2 tablespoons peanuts
  • 2 tablespoons desiccated coconut
  • 1 tablespoon sesame seeds
  • 2 tablespoons coriander seeds
  • 1 tablespoon cumin seeds
  • 2 -3 red chilies, whole
  • ¼ teaspoon black peppercorns
  • 1 teaspoon brown sugar or jaggery
  • 1 small red onion, chopped
  • 2 Serrano green chilies
  • ½ teaspoon onion seeds
  • ½ teaspoon mustard seeds
  • ½ teaspoon cumin seeds
  • 4-5 cloves
  • 1 sprig of curry leaves
  • 1 tablespoon garlic, minced
  • salt to taste
  • 2 tablespoons tamarind paste
  • Fresh cilantro for garnish
Slit and deep fry the green chilies in hot oil.
Remove and keep aside. Roast all the ingredients for the paste on a dry skillet. Then grind them together along with the onions and the green chilies. Heat oil and add the onions seeds, cumin and mustard seeds, when crackling add the cloves and the curry leaves.
Add the garlic and stir for a minute. Add the salan paste and continue stirring. Add a few tablespoons of water at intervals to avoid paste sticking to the pan. Add the tamarind pulp and ½ cup of water.
Stir for 5 minutes until the gravy resembles the consistency of a sauce and the oil begins to separate out.
Add the salt and the fried chilies to the hot gravy.
Simmer for about 5 minutes.
Remove and garnish with finely chopped coriander leaves.
Previous Page Next Page

Comments Disabled

Copyright © 2011 Seasoned Cooking
Authors also retain limited copyrights.