Hyderabad specials- BaghAra Beingan and Mirch ka salan

           Initially when my family got shifted to Hyderabad, i hated it. Hated the very thought of shifting to this city. But now, after almost 4 years, i have got accustomed to the culture and vibe of this city.
Personally, i have avoided this food called Biriyani almost all my life but my conception has totally changed after having the veg. Biriyani at the famous.... Hotel Paradise by the insistence of a colleague. Needless to say, its awwwwwweeesomeee... :-) and  I would never dare to recreate it. Two more recipes which are proudly stated to be the city's specialities are BaghAra beingan and Mirch ka salan which i have fortunately got to learn, as a part of a cooking worshop at Taj Banjara.. :-)
          so here i share these  recipes............


                                                             BaghAra Beingan
Ingredients:

paste 1 :

khuskhus- 1 tblspn
cashews- 1 tspn
 peanuts- 1 tspn
dry coconut/ copra- 1 tblspn
fry the above ingredients in 1 tspn dalda and grind into a fine paste.

paste 2:

chopped onion- 1
chopped tomato-1
 turmeric- 1 pinch
red chilli powder- 1 tspn
salt to taste
fry the chopped onion, chopped tomato and add the turmeric, salt and chilli powder and grind into a fine paste.

                                                   

brinjals - 8 to 10
fry the brinjals till soft and keep aside.

cardamom- 4
cinnamon- 2
cloves-2
curry leaves- 8 to 10

Method:
1. Heat 20 ml of oil in a deep-bottomed pan and roast the cardamon, cinnamon and cloves.
2. Add the fried brinjals and the two pastes and mix well.
3. Add 100 ml water and mix it well and simmer for 5 minutes and serve.



                                                       Mirch ka salan
Ingredients:
Green chillies- 10 (slit and de-seeded)
peanuts- 1/2 cup
coriander seeds- 1 tspn
sesame seeds- 1 &1/2 tspn
cumin seeds- 1 tspn
onion- 1 big (slice and fry the onions)
dry coconut/ copra- 2 tspn
Tamarind water (made of 1 tspn of tamarind)
ginger-garlic paste- 1 tspn
curd- 2 tspn
salt to taste

                                                     

Method:
1. Slit and de-seed the chillies , saute and keep aside.
2. Dry roast peanuts, coriander seeds, cumin seeds, sauteed onions and dry coconut and grind into a smooth paste.
3. In the same pan, add ginger-garlic paste and fry till golden in colour and add the masala paste and tamarind water and mix it well.
4. Add the curd and 100 ml of water and let it cook well.
5. Add salt to taste and green chillies and cook till done and serve.
                                        Happy Cooking!!! :-)