Hyderabadi tomato Saalan

Ingredients:

1 medium size Onion- chopped finely

5 small sized tomatoes

1tsp- Mustard seeds

1tsp- Fennel seeds (Saunf)

1tsp- Cumin seeds

1tbsp- Ginger garlic paste

1” Cinnamon stick

2tsp- Kashmiri chilli powder

½ tbsp Coriander powder

1 sprig Curry leaves

1 tsp-Garam Masala Powder

1tsp- cumin powder

Salt to taste

 Small lime sized tamarind – Juice extracted

1/4^th cup- Curd

Roast and grind

½ cup- Peanuts

½ cup- sesame seeds

2 tbsp- grated coconut

Method:

Dry roast peanuts till it changes colour, add in sesame seeds and coconut and roast for few more minutes. Grind it to a smooth paste. Heat oil in a pan, add all whole spices, curry leaves and saute for a minute, now add onions and cook till it turns translucent. Add ginger garlic paste and sauté till the raw smell disappears. Asdd the spice powders, ground masala, water, tamarind paste, curd, and salt. Bring it to a boil. Let the oil surface. Now cut the tomatoes and add it to the mixture. Cover and cook for about 15-20 minutes, now the tomatoes are cooked. Remove from flame and add chopped coriander leaves as a garnish

Khaman Dhokla

INGREDIENTS

1 cup Besan

½ tbsp- Semolina

1tbsp- Sugar

Salt to taste

½ tsp- Eno (fruit salt) / baking powder

½ tsp- citric acid/lime juice

2tbsp- oil

1 cup- water or as required

FOR TEMPERING

1 tsp- Mustard seeds

1 sprig curry leaves

2 tbsp- water

Chopped coriander leaves

Oil

METHOD

Mix besan,semolina, hing, salt, sugar and sooji, hing, salt, sugar in a large bowl. Add oil, citric acid. Now add Eno or baking powder, whisk it properly, till it’s well blended. Now the batter will turn frothy. Grease a plate or a contained and pour the batter in it. The container should be large enough, because the batter will rise up while being steamed. In a pressure cooker place the container and cook for about 15-20 minutes, without the whistle on.  Now insert a knife in the khaman and check if it is properly cooked or not, if the knife comes out clean, it means your Khaman is cooked and ready. Let it cool for about 20 minutes. Now loosen it up and take it out in any plate or container. Heat oil in a pan,add mustard seeds, one’s they splutter, add curry leaves and hing, switch off the flame, now add little sugar water and pour in the mixture. Now pour this mixture on the steamed Khaman and garnish with chopped coriander leaves.

Spicy red hot prawn curry

INGREDIENTS

½ kg prawns- deveined

½ fresh grated coconut

1 small onion chopped finely.

3 Kashmiri red chillies

2-3 byadgi red chillies

2-3 Kokum pieces

½ tsp- Ginger garlic paste

1 tsp- Cumin

1 ½ tsp- Red chilli powder

1tsp- Haldi powder

1 tsp- Garam masala powder

Salt: To taste.

Oil

METHOD

Soak the Kokum, Kashmiri and Byadgi red chillies in hot water for 10 min ( Soak the Kokum and red chillies separately)

Wash the prawns, apply, turmeric, salt and ginger garlic paste to the cleant prawns and keep it aside.

Grind the soaked chilies, fresh coconut, onion and cumin to a smooth paste. You can add little water if required.

Heat Oil in a pan and add the prawns, fry for about 5-6 minutes, remove and set it aside, now in the same pan heat oil and add the ground masala, and let it cook, now add red chilli powder, turmeric and salt and let it cook till you see oil surface, now add the prawns. Mix it properly and cover the lid, let it cook for about 8-10 minutes on medium flame. Add the soaked kokum and little water, depending on consistency of your choice. Don’t cook for a long time, as prawns tend to get rubbery. Now add garam masala and give a stir. Remove from flame and now garnish with chopped coriander leaves.