Soya Chunks Ka Salan (Hyderabadi style)

 

          Soya Chunks Ka Salan in Hyderabadi style is a great substitute to any non-veg. dish. Soybean is generally very healthy and nutritious. It is a great way to incorporate some protein in your everyday diet. It makes for a perfect side dish with either chapattis / parathas, jeera rice, steamed rice, plain biryani or pulao. So check out the step by step pictorial recipe to prepare this amazing dish.

• 1/2 cup of soya nuggets
• 1 tbsp. fresh grated coconut
• 1 tbsp. sesame seeds
• 1 tbsp. roasted peanuts
• 2-3 tbsp. oil
• 1/2 tsp. mustard seeds
• 1/2 tsp. cumin seeds
• 1 onion, chopped
• 1 sprig curry leaves
• 1 tsp. ginger-garlic paste
• 1/2 tsp. turmeric powder
• 1 tbsp. roasted coriander powder
• 1 tsp. roasted cumin powder
• 1 tbsp. red chili powder
• 1 tsp. salt or to taste
• 1 tsp. tamarind paste mixed with 1/4 cup water
• 2 tbsp. mint leaves, chopped
• 2 tbsp. coriander leaves, chopped

          Dry roast the coconut and sesame seeds till golden in color. Set aside to cool. Then grind along with the roasted peanuts into a fine powder. Keep aside.

          Soak the soya nuggets in hot water for 5-10 minutes. Then squeeze out the water and keep aside. 

          In a small bowl, take the ginger-garlic paste and all the dry spices, except salt and make a smooth poste by adding some water. Keep aside.

          Heat oil in a pan and temper with mustard seeds and cumin seeds. Allow it to splutter. 

          Then add the onion and curry leaves and sauté till light brown. 

          Now add the spice paste and stir fry till the oil separates. 

          Add the ground coconut powder and sauté on a low flame till well combined.  

          Now add 1 cup water, tamarind water and salt to taste. Give it a stir and bring it to a boil. 

          Cover and simmer for 4-5 minutes on a low flame or till the gravy slightly thickens. 

          Then add the soaked soya nuggets and simmer, covered till the oil separates from the gravy.

          When done, garnish with coriander leaves and mint leaves.  Serve with any form of rice preparation or Indian bread.

Heat oil in a pan & temper with mustard seeds & cumin seeds. Allow it to splutter.

                Add the onion & curry leaves. Sauté till light brown. 

           Now add the spice paste & stir fry till the oil separates. 

Add the ground coconut powder & sauté on a low flame till well combined.  

Now add 1 cup water, tamarind water & salt to taste. Give it a stir & bring it to a boil. Cover & simmer for 4-5 minutes on a low flame or till the gravy slightly thickens. 

Then add the soaked soya nuggets & simmer, covered till the oil separates from the gravy.

           When done, garnish with coriander leaves & mint leaves.  

           Serve with any form of rice preparation or Indian bread.

Bagara Prawns Biryani

 

                You must have heard of Bagara Baingan, the signature dish of Hyderabad. So this is my take of the Hyderabadi special. The dominant spices in this recipe are coconut, sesame seeds and peanuts. It is a very delectable side dish and the tanginess from the tamarind makes it even more lip smacking and yummy. 

               So check out my version of a Biryani prepared with Bagara Prawns, using the same spices. You can relish this one-pot meal with raita and lime wedges as accompaniments. It is also an ideal party recipe apt for any special occasions. So check out the step by step pictorial recipe to prepare this recipe.

               Bagara Prawns Biryani is done by layering method, where I cooked the Prawns and the rice separately. Then I layered them by adding few toppings over it to be cooked in the dum style. And Voila, you have a yummy and a flavorsome one-pot comfort meal for a lazy weekend lunch.
          

Ingredients - 

• 1 cup medium size prawns, cleaned, washed and drained
• 2 tbsp. oil
• 2 tbsp. peanuts
• 1 tbsp. sesame seeds
• 2 tbsp. fresh grated coconut
• 1 onion, sliced
• 1-2 sprigs curry leaves
• 1 tbsp. ginger-garlic paste
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tbsp. red chili powder
• 1 tbsp. roasted coriander powder
• 1 tsp. roasted cumin powder
• 1 tsp. tamarind paste 
• 2 tbsp. coriander leaves, chopped

Rice - 

• 1 cup Basmati rice, soaked for an hour
• required quantity of water to boil
• 2 tbsp. whole coriander seeds
• 1 tbsp. cumin seeds
• 1 tbsp. whole pepper
• handful of coriander leaves
• 2 sprig curry leaves
• 1 tbsp. salt
• 1 tsp. oil
• 1 tbsp. lime juice

Other Ingredients -

• 1 tsp. ghee to grease the pan
• 2 tsp. lime juice
• 3 tbsp. chopped coriander leaves
• 2-3 tbsp. ghee
• 8-10 roasted cashew nuts
• 1/2 cup fried onion
• few drops of red & yellow color (opt)

          Marinate the prawns with a pinch of salt, red chili powder and turmeric powder for 10-15 minutes.        

          Dry roast the coconut, sesame seeds and peanuts till light golden in color. Cool and grind into a powder. Set aside.

          Heat oil in a pan and sauté the onion and curry leaves till light brown. 

          Add the ginger-garlic paste and all the dry spices mixed with some water. Sauté for 1-2 minutes. 

          Add the ground spice powder and the tamarind paste mixed with 1/2 cup water. Sauté on a low flame till well combined and the oil separates.

          Now add the marinated prawns and cook for 2-3 minutes. Add the coriander leaves and stir fry for another 2 minutes more.

           Rice - Make a bouquet garni with coriander seeds, cumin seeds and peppercorns. (Alternately, you can tie all the mentioned spices in a muslin bag).

          In a saucepan, add water, salt, oil, lime juice, the bouquet garni, coriander leaves and curry leaves. Bring it to a boil and then add the soaked rice.

          Cook till it is 80 percent done. It should be al dente. Drain and keep aside.  

Biryani - 

         Grease a heavy bottomed pan with ghee. Spread half of the cooked rice, some fried onion, coriander leaves, ghee and cashew nuts.

          Spread the cooked Bagara Prawns, followed by some coriander leaves and fried onion. 

         Now spread remaining of the rice, coriander leaves, cashew nuts, ghee, lime juice, red & yellow food color (opt). Cover tightly with a lid or an aluminum foil.

         Cook on dum for 8-10 minutes on a low flame. When done, keep it covered for 10 minutes more. Serve with raita for a great comfort meal.

Dry roast the coconut, sesame seeds & peanuts till light golden in color. 

                   Cool and grind into a powder. Set aside.

Marinate the prawns with a pinch of salt, red chili powder & turmeric powder for 10-15 minutes. 

 Heat oil in a pan & sauté the onion & curry leaves till light brown. 

Add the ginger-garlic paste & all the dry spices mixed with some water. Sauté for 1-2 minutes. 

                     Add the ground spice powder 

and the tamarind paste mixed with 1/2 cup water. Sauté on a low flame till well combined and the oil separates.

         Now add the marinated prawns & cook for 2-3 minutes. 

                    Add the coriander leaves.

                    Stir fry for another 2 minutes more.

In a saucepan, add water, salt, oil, lime juice, the bouquet garni, coriander leaves and curry leaves. Bring it to a boil.

Add the soaked rice. Cook till it is 80 percent done. It should be al dente. 

                   Drain and keep aside.  

Grease a heavy bottomed pan with ghee. Spread half of the cooked rice, some fried onion, coriander leaves, ghee and cashew nuts.

Spread the cooked Bagara Prawns, followed by some coriander leaves & fried onion.

 

Spread remaining rice, coriander leaves, cashew nuts, ghee, lime juice, red & yellow food color (opt). 

Cover tightly with a lid or an aluminum foil. Cook on dum for 8-10 minutes on a low flame. 

             When done, keep it covered for 10 minutes more. 

                Serve with raita for a great comfort meal.

Bagara Prawns

 

           You must have heard of Mirchi Ka Salan and Bagara Baingan, the two signature dishes of Hyderabad. So come let me share a fusion recipe of Prawns, which is quite similar and has almost the same spices. The dominant ones are coconut, sesame seeds and peanuts. It is a very delectable side dish and the tanginess from the tamarind makes it even more lip smacking and yummy. 

          

          The gravy is extremely delicious and has a spicy and tangy flavor. It is best enjoyed with steamed rice, jeera rice, pulao, plain biryani, naan or tandoori roti. In fact they go extremely well with any form of rice or Indian bread. Prawn lovers, like me, will simply love this yummy preparation and is a must try.

• 8-10 Prawns, cleaned & washed well
• 3 tbsp. oil
• 2 tbsp. peanuts
• 1 tbsp. sesame seeds
• 2 tbsp. fresh grated coconut
• 1 onion, chopped
• 1-2 sprigs curry leaves
• 1 tbsp. ginger-garlic paste
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tbsp. red chili powder
• 1 tbsp. roasted coriander powder
• 1 tsp. roasted cumin powder
• 1 tsp. tamarind paste
• 1-2 tsp. mustard oil to garnish
• 1 tsp. coriander leaves, chopped

          Marinate the prawns with a pinch of salt and turmeric powder for 5-10 minutes. 

          Heat 1 tbsp. oil and fry the prawns till light brown. Drain and keep aside.

          Dry roast coconut, sesame seeds and peanuts till golden in color. Cool and grind into a powder. Keep aside.

          Heat remaining oil and sauté the onion and curry leaves till light brown. 

          Add the ginger-garlic paste and all the dry spices mixed with some water. Sauté  till the oil separates. 

          Add the ground spice paste and fry on a low flame till well combined.

          Add 1 cup water and bring it to a boil. Cover and simmer for 4-5 minutes on a low to medium flame or till the gravy slightly reduces.

          Now add the tamarind paste mixed with 1/2 - 3/4 cup water. Cover and simmer further for 2-3 minutes more. 

          Finally add the fried prawns and cook for 2 minutes When done, switch off the flame and add chopped coriander leaves. Keep it covered for 2-3 minutes. 

          Serve with hot steamed rice, jeera rice, pulao, plain biryani, naan or tandoori roti for a sumptuous meal. 

Til Phalli Ka Khatta (Sesame Seeds & Peanuts Gravy - Hyderabadi style)

 

             Til Phalli Ka Khatta, a traditional dish from Telangana, is an uncooked version of rasam. Til means sesame seeds, phalli means peanuts and khatta means tangy. So it is a tangy soup or rasam. 

             This tangy stew is prepared by blending roasted peanuts, roasted sesame seeds, green chilies, garlic and a handful of mint and coriander leaves. A small amount of jaggery or sugar can be added to balance the flavors. 

             This paste is then mixed with tamarind water and sliced onion. Then a tempering is poured over the end product. Voila, yummy Khatta is ready to be savored.

         

           You can enjoy this yummy and comforting khatta / rasam with khichdi or hot steamed rice, accompanied with papad or fryums. This easy to assemble dish comes in handy when you are on the lookout for something quick to prepare. So check out the step by step pictorial recipe to prepare this yummy regional delicacy.

Ingredients  - 

• 1/4 cup roasted peanuts
• 1/4 cup sesame seeds, dry roasted
• 4-5 green chilies
• 5-6 garlic cloves
• handful of coriander leaves
• handful of mint leaves
• salt to taste
• 1 small marble size tamarind mixed with 2-3 cups water
• 1 onion, sliced

Tempering - 

• 2 tbsp. oil
• 1/2 tsp. mustard seeds
• 1/2 tsp. cumin seeds
• 4-5 garlic cloves, crushed
• 2 dry red chilies. 
• 1 sprig curry leaves
• 1/4 tsp. turmeric powder

          Blend the roasted peanuts, roasted sesame seeds, green chilies, garlic, coriander leaves, mint leaves and some water into a smooth paste.

          Transfer to a mixing bowl. Add salt to taste. tamarind water and sliced onion. Mix well and keep aside. 

          Tempering - Heat oil in a pan. Temper with all the mentioned ingredients. Sauté for a few seconds till the garlic changes color. 

          Switch off the flame and pour this tempering over the prepared khatta. Give it a mix and serve with khichdi or steamed rice.  

Blend the roasted peanuts, roasted sesame seeds, green chilies, garlic, coriander leaves, mint leaves & some water into a smooth paste. Transfer to a mixing bowl.

                       Add salt to taste. tamarind water 

                     and sliced onion. Mix well and keep aside. 

Heat oil in a pan. Temper with all the mentioned ingredients. Sauté for a few seconds till the garlic changes colour. 

        Switch off the flame & pour this tempering over the prepared khatta.

               Give it a mix & serve with khichdi or steamed rice.