Something hot, Something sweet

Green chili curry (Mirchiyon ka Salan)

Ingredients
Long, fat green chilies, 250 gm
Tomatoes, halved, 100 gms     Sesame seeds (til), 50 gm
Dry coconut, 50 gm
Peanuts, 50 gm
Coriander seeds, ½ tsp
Cumin powder, ½ tsp
Red chili powder, ¾ tsp
Turmeric powder, ¼ tsp
Salt, 1 ½ tsp
Garlic-ginger paste, 2 tsp
Tamarind paste, 50gm
Onion, paste, 1 whole
Curry leaves, 1 bunch
Small green chilies, 10
Coriander leaves
Oil, 100 gm
For Bagar (tempering)
Cumin seeds, 1 tsp
Mustard seeds, ½ tsp
Red chili, chopped, ¼ tsp
Curry leaves, chopped, ¼ tsp

Method
In a pan, roast sesame seeds, dry coconut, peanuts, coriander seeds and onion one by one; leave to cool, then grind into paste. Make slits in the green chilies, and keep aside.

For bagar, put oil in a pan, fry red chilies, curry leaves, cumin and mustard seeds. Now, add onion paste, fry for a while, add one by one all the ground pastes, ginger-garlic paste and fry till it starts sticking to the pan. Add tamarind paste and salt.

Add half a litre of water and leave to cook till the raw smell of spices is gone and the gravy is partially thick. Now, add coriander and curry leaves, tomatoes and slit green chilies. Boil for 5 minutes. Simmer on lowest flame for 10 minutes, keeping the lid half-inch uncovered. The dish is ready to serve.

Carrot Halwa

Ingredients
Carrots, 1 ½ kg
Green cardamoms, ground, 10
Cinnamon sticks, 2
Bay leaves, 2
Sugar, 200 gm
Ghee (clarified butter), 250 gm
Condensed milk, 1 tin
Almonds, 50 gm
Pistachios, 50 gm

Method
Grate the carrots, put in a sauce pan and cook on low heat till all the juice is evaporated.
Then add green cardamom powder, cinnamon sticks, bay leaves and sugar and cook for a while. Then add ghee and cook for 5 to 7 minutes more.
Lastly, add condensed milk, mix well and cook until the halwa leaves the sides of the sauce pan. Garnish with thinly chopped pistachios and almonds.

 

Something hot, Something sweet

Green chili curry (Mirchiyon ka Salan) Ingredients Long, fat green chilies, 250 gm Tomatoes, halved, 100 gms Sesame seeds (til), 50 gm Dry coconut, 50 gm Peanuts, 50 gm Coriander seeds, tsp Cumin powder, tsp Red chili powder, tsp Turmeric powder, tsp Salt, 1 tsp Garlic-ginger paste, 2 tsp Tamarind paste, 50gm Onion, paste, 1 whole Curry leaves, 1 bunch Small green chilies, 10 Coriander leaves Oil, 100 gm For Bagar (tempering) Cumin seeds, 1 tsp Mustard seeds, tsp Red chili, chopped, tsp Curry leaves, chopped, tsp Method In a pan, roast sesame seeds, dry coconut, peanuts, coriander seeds and onion one by one; leave to cool, then grind into paste. Make slits in the green chilies, and keep aside. For bagar, put oil in a pan, fry red chilies, curry leaves, cumin and mustard seeds. Now, add onion paste, fry for a while, add one by one all the ground pastes, ginger-garlic paste and fry till it starts sticking to the pan. Add tamarind paste and salt. Add half a litre of water and leave to cook till the raw smell of spices is gone and the gravy is partially thick. Now, add coriander and curry leaves, tomatoes and slit green chilies. Boil for 5 minutes. Simmer on lowest flame for 10 minutes, keeping the lid half-inch uncovered. The dish is ready to serve. Carrot Halwa Ingredients Carrots, 1 kg Green cardamoms, ground, 10 Cinnamon sticks, 2 Bay leaves, 2 Sugar, 200 gm Ghee (clarified butter), 250 gm Condensed milk, 1 tin Almonds, 50 gm Pistachios, 50 gm Method Grate the carrots, put in a sauce pan and cook on low heat till all the juice is evaporated. Then add green cardamom powder, cinnamon sticks, bay leaves and sugar and cook for a while. Then add ghee and cook for 5 to 7 minutes more. Lastly, add condensed milk, mix well and cook until the halwa leaves the sides of the sauce pan. Garnish with thinly chopped pistachios and almonds.