Showing newest posts with label Chilies. Show older posts
Showing newest posts with label Chilies. Show older posts


Poblano Peppers Curry - Touch Of Spices

Mirchi Ki Salan:(Broiled, not Fried)

Other Names: Pablano Peppers Curry. Mirchi Salan. Milagai Kuzhambu.


Poblano peppers 4-6
Turmeric 1/4tspoon
Coriander seeds powder1/2 tspoon
Chili powder
Salt to taste
Mustard seeds 1/4 spoon
Curry leaves few

Roast Each Separately and Powder Them Together:

Sesame seeds
Cumin seeds

Fry These in Oil and Wet Grind To Thick Paste:

Garlic grated
Ginger grated
Tamarind pulp 1 teaspoon


Broil or grill the peppers till slightly burnt on both the sides. Set aside.

Heat oil in a wok, and temper the spices. Further add wet-ground onion-tomato-ginger-garlic paste and fry real good till fragrant.

Further add turmeric, chili and coriander powder. Fry till oil separates. Add 2-4 cups of water.

Now add the powdered stuff to it and bring this to curry consistency.

Add chillies and boil till gravy is thickens and oil shows up on the top.

Serve hot with parathas or chapattis or Dhum Biriyani.


Cheese Filled Jalapenos - "Me-Time" :)

Cheese Filled Jalapenos:

To me, feminine 'Me-Time' is must. Sometimes (most of the time) I wanna be left alone, bit heart broken in my pajamas...eating left over rice with sauces and care-less for my bad hair day. Girls are very rarely accustomed with steaming hot comfort food ready for them. So, craving for it back bites a lot. Who wants to dirty their palm for a treat. Then it won't be a treat, right! So, there are few tricks that work for me...without spending much time in the kitchen! Hope you may like it, I fixed this spicy snack on the other day and enjoyed my afternoon to the core:)


Fill the jalapenos with cheese, bake them over 350 for 7-10 minutes, there you go...spicy snack ready:)


Bharwa Mirchi / Baked Stuffed Peppers - The Healthy Baking:)

Stuffed Bajji Milagai:


Banana Peppers 4
Olive oil to spray


Potato 2-3
Cumin seeds 2 spoons
Garam masala powder 1/4 spoon
Cumin powder 1 spoon
Chili powder 1/2 spoon
Coriander powder 1 spoon
Turmeric powder 1/4 spoon
Green chili 2-3 finely chopped
Onions finely chopped 1 cup
Ginger-garlic paste 1 spoon
Tomato 1 small chopped
Coriander leaves 1 cup finely chopped
Oil few spoons.

Masala preparation:

Bake potato in a microwave for 3-4 minutes and peel its skin. Or simply boil potato in water for 20 minutes and peel its skin.

Heat oil/ghee and add cumin seeds and fry till golden brown.

Then add green chilies, onions and ginger -garlic paste. Fry them till fragrant. Add tomatoes, salt, turmeric, chili, coriander, garam masala and cumin seeds powder. Toss the potatoes too, mash them using your spatula.

Now, scoop away the seeds from your peppers, fill them up with potato masala. Spray oil on the top and grease your oven-safe pan as well.

Preheat oven over 425 F, and bake them for 20-30 minutes approximately.

Serve steaming hot to go with your roti, chappathi or pulkahs. Enjoy:)


Mirchi Ki Salan

Mirchi Ki Salan: Reposting (Hyderabadi Dish)


Green chilies, as much as you want
Turmeric 1/4tspoon
Coriander seeds powder1/2 tspoon
Cumin seeds
Salt to taste
Tamarind paste
Coconut grated 2 spoons

Roast each separately and powder them together:

Sesame seeds
Cumin seeds

Fry in little oil and wet grind these to paste:

Garlic grated
Ginger grated


Heat oil in a large frying pan. Add chilies, fry for a minute. Set aside.

Add cumin seeds, allow to splutter. Add curry leaves too. Followed by asafoetida, ground paste and coconut. Stir and cook for 3-4 minutes.

Add ground powder, masala powders, simmer till oil separates. Add salt, tamarind paste and a cup of water.

Add chillies and boil till gravy is thickens and oil shows up on the top.

Serve hot with parathas or chapattis or Dhum Biriyani.


Kuzhambu Milagai Thool - Mommy's Touch

Kuzhambu Milagai Podi:

Mommy's Kuzhambu Milagai Thool. Multi Purpose Milagai Thool. Kalandha Molaga Podi. Kuzhambu Podi. Home Made Milaga Podi. Molaga Thool. Molaga Podi. Home Made Chili Powder. Mirchi Powder. Kaara Podi.

Mommy makes this 'Kalandha Milagai Podi' and uses it invariably to all her preparations. This is kind of multi purpose podi...added to any curry, stew, korma, kootu or sambar. I like them especially in my Meen Kuzhambu (fish curry)...they are simply exquisite. I almost missed that unique chili powder in my cooking, I use cayenne chili powder.:(

So, when I went home (last year), brought a lil package for myself. Totally forgot to blog about it! Had a really hard time...searching for the picture, today. Anyway...this is kind of special to me, coz' my mommy made it. I just used few spoons from this whole year, retaining the rest as a silly collection.:)


Dry red chilies 1/4 kilo
Coriander seeds 1/4 kilo
Curry leaves 4 twigs
Poppy seeds 100 grams
Thuvar dal 100 grams
Raw rice 100 grams
Pepper 50 grams
Cumin 50 grams
Asafoetida 2 spoons
Fenugreek 50 grams.


Sun dry these for a whole day and take them to mill, for grinding. That's where one could do it to perfection.


Red Chili Chutney

Milagai Saandhu:

Sigappu Milaga Chutney. Milaga Chutney / Thokku.

Can you believe it, red chilies have more Vitamin-A than an orange. So, load up red chilies next time when you shop. At the same time, I need to alert you...too much of spicy food will lead to gastric-ulcer, watch out. Seriously, I can't bear the heat but loved the idea of fresh red chili slightly tweaked the recipe my way. Yes, used Jalapenos instead. One could also carefully avoid seeds and remove the inner pith to avoid excess heat. Hmmm, chilies have their heat in veins, definetely not in the seeds or the flesh! So get rid of the inner pith!


Ripe Red chilies (I used Jalapenos tho')
Garlic 1 whole head, grated
Rock Salt
Sesame oil few spoons


Heat oil, in a wok. Add garlic, salt and chopped red chilies...saute for few minutes.

Grind them coarsely.

Serve to go with your Barotta, Idly or dosa.


Sun Dried Chilies

Mor Milagai Vatral:

Mor Milagai Vathal. Mor Milagai. Dahi ki Mirchi. Pacha Meerpukkai Vadiyalu. Buttermilk Chilies. Sun Dried Chilies.

When I was a little kid...Mommy used to make batches and batches of Vadaams, Vatral and Appalams...stuff like that during summer vacation! I used to assist her and admire her greatly. It really used to be fun. As we had a very big terrace in our house...sometimes even our neighbours used to come up with their preparations. became like tradition to me, to make pickles, thokku and fryums for Mom & Dad...whenever I visit home. Generally all my hostel mates will bring pickles and stuff back from the vacation. But its just the opposite in my case...I fix pickles and fryums for my parents and take something store bought to my friends.

When I went home last December, it was pouring outside....hardly saw any sunlight. So the idea of sun dried veggies, appalams and vatral was given up. But managed to make these little buttermilk chilies. I am glad that Dad liked it.


Hot chilies(choose green & slender)
Sea Salt(non iodized)
Sour Buttermilk
Oil for fying(at the time of serving).


Retain the stalk, slit the chilies carefully. Fill them with kosher salt/sea salt. As you know iodized salt will give a kind of mettalic taste to the chilies later.

Leave them in sour buttermilk for a whole day.

The next day sun dry them. In the evening remove them and store in the same buttermilk. Repeat the same everyday....maybe for 7-9 days. It will be dry by the time.

Collect and store ethem in an air tight container.

Heat oil, and fry them till crisp and dark brown....just before serving. Serves best with plain and simple dahi chaawal/ curd rice/ thayir saadham.


Banana Chili Dahl:

Beach Milagai/Molagai Dahl. Pickling Chilies in Dahl.


Banana Chilies 4-6 (slice to thin rings)
Thoor Dal 1 cup
Turmeric pinch
Green chilies 3 finely chopped
Onion 1 small finely chopped
Garlic 6 clovs fienly chopped
Tomato 1 large chopped
Cumin seeds 1 spoon
Asafoetida 1 pinch
Oil few spoons
Cilantro leaves few.


In a pressure cooker, cook thoor with salt and pinch of turemric in it.

When they are done soft and tender, set them aside.

In a wide crock pot, heat oil. Add cumin and asafoetida to it. Wait till they crackle up.

Add chilies, garlic and onion. Saute for few minutes. Add salt too.

Now stir-in sliced banana chilies, tomatoes and cooked thoor dal to it. Cover and cook over medium heat.

When the veggies are soft and tender, remove from heat.

Garnish with cilantro leaves.

It makes a good choice to go with your chappathis/Steamed rice.



Molaga Kuzhambu:

Milagai Kuzhambu. Fresh Red Chili Curry. Red Pepper Gravy. Pandu Mirchi Pulusu. Sivappu Milagai Kuzhambu.

Portuguese travelers introduced chilies to Indians...somewhere around 1400s. Tamilians(South Indians) used peppercorns for taste before that. When ever anyone say...Dutch settlers brought these, Arabs introduced that.....first question comes to mind is...what would have people used in time immemorial!!! The word paprika comes from the Latin word 'pepper'. Well....the chili pepeprs get their kick from this chemical called 'capsaicin'....which releases Annalyse gas, the pungent and acrid smoke of heating. Girls carry these in powdered form for defence. Even Police forces use tear gas made from capsaicin. Ha ha...In a country side.....people use this to ward away the black magic.

I dont' know why this chili lovers always try to go on and on. Each time I go to that Thai restaurant(Jae's at Ashville). I try to increace my spice level. I tried from 3 to 5. I have to admit that....I couldn't taste anything....when I ordered 8 stars spice level. So whether you're crazy like me or not. Our body releases endorphins to contour the pain brought by this chili peppers.
So.....once my friend Tina gave me 5 habenaro peppers(saying that they are very hot and she uses goves to plunk or chop them) She advised me to use just quarter of one pod for cooking. I was not aware of Habanero peppers at that time. I was so enthu to
use 2 whole pods for 1/2 kilo chicken. It was so pungent and hot hot and hot. I threw away the food.

Anyway...beleive it or not chili peppers are rich in Vitamin-C than an orange. The capsaicin present in it also helps to kill cancerous tumours. Most of the people think chilies contribute a lot for stomach ulcer. Actually it isnt. Infact capsaicin is good for ulcer! It also reduces cholesterol, pain associated with arthritis, diabetes and muscle and joint problems.


Red peppers 10-12 (deseed - optional)and chop roughly
Cricket ball size tamarind or 1 spoon of thick tamarind paste
Red onion 1 large finely chopped
Garlic 1 large peeled and semi crushed
Tomato 1 large chopped
Jaggery or brown sugar 1 spoon
Turmeric powder 1/2 spoon
Rice powder 1 spoon
Sesame oil 1 cup
Mustard seeds 1 spoon
Cumin seeds 1 spoon
Fenugreek seeds 1/2 spoon
Chana dal 1/2 spoon
Urad dal 1/2 spoon
Asafoetida 1/2 spoon
Dry red chilies 3-5
Curry leaves few.


In a deep pan heat few spoons of oil. Add garlic, fry till its raw smell goes off. Further add onions, fry till they turn to golden brown color. Now add tomatoes, fry them till they loose their water content.

Now add salt, turmeric, sugar and rice powder.

Add chilies now. Fry them for a while. Maybe till they are kind of fried a little.

Then add tamarind paste and 2 cups of water.

Once the gravy thickens, oil shows up on top....remove from heat.

In a separate pan, heat oil. Add mustard, cumin, asafoetida, fenugreek, chenna dal, urad dal, dry red chilies and curry leaves. Let them pop and splutter well. Run this seasoning over the gravy.

Serve this along with plain steamed rice. Run a spoon full of ghee over it.....just before serving.


Stuffed Banana Chili Bajji:(Hyderabadi Style)

Green Chili Bajji. Beach Molaga/Milagai Bajji. Bajji Molaga.

This is Salma aunty's recipe....she has so much fienly chop these, stuff and then fry them! Must be hell of a cook. Later after tasting her recipe...I felt like making them on my own. Pretty messy work to do. But I liked it.


Banana Chilies 6-8
Gram flour 1 cup
Baking soda 1 pinch
Rice flour 2-4 spoons
Chili powder 1 spoon
Oil for frying.

For Stuffing:

Finely chopped onions 1 cup
Lemon juice few spoons


Make an incision in the chilies. Remove the contents.

Mix onion with little salt and clemon juice. Now stuff this inside the chilies. Pack well and set aside.

In a bowl mix all the above said ingredients except chili and oil. Make a smooth runny consistency batter.

In a deep frying pan,heat oil. Maintain the stove on medium to high flame.

Dip the chilies and fry them in hot oil. Fry very few at a time. Never load them.

Fry them till golden brown and till outer layer is crispy. Repeat the same for each batch.

Remove using a slotted spoon. Place them over kitchen tissues for a while.


Stuffed Jalopenos Bajji:

Stuffed Green Chili Bajji. Milaghai Bajji. Pacha Milagai Bajji. Pacha-Mirpakaya Bajji.

This recipe could be followed for 'Green Chilies', I used 'jalapenos' tho!

When I was in University Hostel, myself and my friend Rubanya used to have this bajji either in Beach or any Chepauk road side vendors. Its the best street food during boring evenings. So Rubanya was kind of crazy...she started having it almost everyday. She likes hot food! Tho' I like hot peppers....I want to keep it in low key. I replaced Chili with jalapenos today. This recipe is dedicated to my friend Rubanya, Thaeni.


Jalapenos / Green chilies 6-8
Besan/Gram Flour 1 cup
White Onions 1-2 very finely chopped
Lemon juice few spoons
Baking soda 1 pinch
Turmeric powder 1 pinch
Chili powder 1 spoon
Oil for deep frying.


Sprinkle little salt and few spoons of lemon juice over onions. Let it it for a while. Maybe 20 minutes.

Meanwhile....combine besan, salt, soda, turmeric and chili powders in a large bowl. Slowly pour water to this and make a runny consistency batter. Maybe without any lumps. Set this aside.

Wash and pat dry the jalapenos/chilies. Do not remove its peduncle. Now make a fine slit. Core the seeds off.(well if it is need not core, its not so hot)

Now fill the onion-lemon stuffing's in the slitted part carefully. Try to pack it without breaking. Repeat the same for all the chilies. Set aside.

Heat oil in a deep frying pan. When it comes to smoky hot. Take a stuffed chili and dip in the batter prepared...remove off the excess batter. Let it coat evenly. Now drop this in hot oil. Fry till it is done to golden color. Remove using slotted spoon. Leave them over kitchen tissues for a while. Repeat the same for all the remaining batch.

Serve warm as an evening snack. Chutney could be a good choice.


Pandu Mirchi Pachadi:(Andhra Style)

Ripe Red Chili Pickle/ Molagha Thokku/ Sivappu Milagha Thokku/Milaga Pazha Thokku/Chili Pickle/Lal Mirchi Ki Achaar. of the amazing pickle, I enjoyed in Hyderabad. I always bug my best friend kranti's Mom to prepare this. She makes it really good. Whenever I go home to meet my parents. The previous day......She will make this for me. The cook in me, made me to stand beside her and watch this a big time.

I never had an idea....that pickle could be made without using stove/heating. She prepared this everything off stove. Just seasoning she did briefly and tossed finally! Imagine 'Raw Red Chili'....hmmmmm makes one go dizzy! But its all until you actually taste it! One good thing about Andhra pickle is...they use raw sesame oil! Unlike Tamil in Tamil Nadu they use warm sesame oil! Both has its own unique flavour!


Ripe red chilies 1 kilo(fruit)
Whole fresh tamarind 1/4 kilo(without shell)
Garlic 100 grams
Fenugreek powder 100 grams
Salt as per taste(infact as per pickle)

For Sesonning:

Sesame oil 1/4 kilo
Mustard seeds 1 spoon
Cumin seeds 1 spoon
Dry red chilies few
Asafoetida 1-2 spoons
Garlic chushed few
Curry leaves few.


Chop or slice down your ripe red chilies and add salt to this. And grind it in a blender.

To the above add tamarind and load them in heavy ceramic jar. The neck of the jar can be tied with muslin cloth or kept open. So.....leave this jar under direct sunlight for atleast 2 days. Let the tamarind get well incorporated to the chilies.(let the hot chili fight with sour tamarind and get well blend along with what a great combination, cant hardly wait to hog them)

After 2 days, grind this whole mixture again. It come out like a bloody red paste. Hmmmmm real aroma.

Now to this add, fenugreek powder and freshly grated garlic.

Then, as usual.....prepare the sesonning and run over this.

Heat oil and add mustard, cumin, dry red chilies, few chushed garlic, curry leaves and asafoetida. Take this sesonning and run over the chili paste prepared above.

Did you note one thing, here neither the ripe red chili or tamarind are not cooked over stove top at any point. Though it may sound weird for most of you(esp, non-tasters). Hey, I bet its something great. Never have the wrong notion...that it will be severe in heat(hot recipe). If you guys are so bad in trying hot recipes.....better you can core the chilies then(deseed/remove the seeds).


Simla Mirchi Ki Salan:(Capsicum Gravy)


Capsicum 4 large finely chopped
Tomatoes 5 finely chopped
Onion 1 large finely chopped
Garlic 8 cloves finely chopped
Turmeric powder 1/2 spoon
Chili powder 2 spoons
Oil 1/2 cup
Mustard 1/2 spoon
Cumin seeds 1/2 spoon.


In a wide non-stick pan...heat oil. Add mustard and cumin seeds. Let them splutter well.

Now add garlic and fry till fragrant. Then followed by onions. Fry till onion turns golden color.

To this add capsicum and tomatoes. Cook over high flame....till water content is evaporated.

Add salt, turmeric and chili powder to this. Stir fry over high flame for few minutes or till it blends with vegetable.

This can be served along with chappathis or rotis as side dish.


Milagai Bajji: (Andhra Style)

Green Chili Snack. Its an evening snack. Try this recipes during a rainy evening and winter times. Have them with good company....nothing would beat that moment.


Large size Green chili(one in pale green color and long, but not the capsicum)
Soda less than 1/4 spoon
Chili powder 1 spoon
Turmeric powder1/4 spoon
Garam masala powder 1/2 spoon
Gram flour 1 bowl
Corn flour 2-4 spoons
Rice flour 2-4 spoons
Ginger-garlic paste 1 spoon
Egg white 1
Oil for frying


Finely chopped onions 1 cup
Grated carrot 2-4 spoons
Coriander leaves chopped 2-4 spoons
Cumin powder 1/4 spoon
Coriander powder 1/4 spoon
Lemon juice few spoons
Chili powder 1/4 spoon


1. Make an incision in the chilies....set them aside.

2. In a bowl mix....all the above said ingredients except chili and oil. Make a smooth batter. It should be in runny consistency.

3. In a deep and strong bottomed vessel....heat oil. Maintain the stove on medium to high flame.

4. Dip the chilies and fry them in hot oil. Fry very few at a time. Never load them.

5. Fry them till golden brown and till outer layer is crispy. Repeat the same for each batch.

6. Remove and place them in blotting papers(usual kitchen tissue will do).

Now using a knife(smeared in oil) make an incision on the bajji made. Fill in the garnish stuff....i.e.,1-2 spoons of onion in the bajji. Sprinkle carrots, coriander leaves and few drops of lemon juice. Further sprinkle salt, chili powder, cumin powder and coriander powder. Serve hot with some mint chutney. Repeat the same type of decoration to all the bajjis.


Mirchi Ki Salan

Mirchi Ki Salan: (Hyderabadi Dish)

This is one of my favourite Hyderabadi dish that took my heart away. I am love hot foods!! This is served with mild pulav or rotis, But I prefer to take with my hyderabad special layer biriyani. That a great combo, right!!


Green chilies, as much as you wanted
Turmeric powder 1/2 tsp.
Coriander seeds powder1/2 tsp.
Cumin seeds
Salt to taste
2 spoon tamarind paste
Grated dessicated coconut
2-3 pinches asafoetida

Roast each separately and powder them together:

1 tbsp. peanuts
1 tbsp. sesame seeds
1 tsp. cumin seeds

Fry in little oil and wet grind these to paste:

1 large onion
1 large tomato
1 tsp. garlic grated
1 tsp. ginger grated
1 tsp. chironj


1. De seed and remove stalk of chillies.(One can still have seeds for hot gravy)

2. Put plenty of water and boil... adding a little salt. Put chillies in boiling water cook till it is whitish in colour.

3. Drain and chop into large sections (or keep whole).

4. Heat oil in a large frying pan. Add chillies...fry for a minute. Set aside.

5. Add cumin seeds, allow to splutter. Add curry leaves too. Followed by asafoetida, ground paste and coconut. Stir and cook for 3-4 minutes.

6. Add ground powder, masala powders, simmer till oil separates. Add salt, tamarind paste and a cup of water.

7. Add chillies... boil till gravy is thickened and oil floats on top.

Serve hot with parathas or chapattis or Dhum Biriyani.