Tuesday, August 2, 2011


Mirchi Ka Salan Hyderabadi Recipe
. A very special guest is Shobha from "Food Mazaa" of Mumbai, India. She loves cooking, painting and reading, enjoys listening to music and making handicrafts. Here she is  ...
cooking-varieties : Shobha, my special thank you to you  for your willingness to do this guest post in my blog, a rich spicy and aromatic  SHAHI  HYDERABADI  BIRIYANI  RICE (see link below) and here, MIRCHI KA SALAN (Hyderabi) RECIPE.
Please introduce yourself Shobha.. 

Shobha : I am a home maker, graduated in English Literature. Born a SIndhi in Andhra Pradesh, but a South Indian at heart. My parents inculcated both cultures in me. I read and write Telugu as well as Sindhi, which is in Persian Script. I lived in Chennai and have been moving to other countries back and forth due to my husband's transferable job. Currently, we are settled in Mumbai.

Blessed with a wonderful family, a loving and caring husband, two sons who have made us proud.(elder son is MSc in computer engineering and MBA and the second son is a PhD. in Bio-engineering, both settled in USA) A lovely daughter-in-law Holli and an adorable  2 year old grand daughter Maya.
 I have lived in UK, Nigeria and Brazil and travelled to many countries. I like Brazil most. Brazilians are very warm, welcoming and friendly people. We lived there for 10 years and now speak Portuguese well.

cooking-varieties : How about sharing your blog url with us?
I blog on international cuisines and my first blog, Food Mazaa started in February 2008, with 217 posts till now. Do visit   http://foodmazaa.blogspot.com/

Recently, I have started another blog   "Soup for the Soul"
When living abroad I was involved with the activities of the Indian Associations over there like organising cultural events and social work. Here in Mumbai I have joined two NGOs.
ASEEMA - which takes care of the underprivileged street children to give them free education.
RED SWASTIK SOCIETY- a charitable organization - they conduct events to raise 
funds for them.

cooking-varieties :  Do Share with us, your three unforgettable moments
Shobha : My children's graduation ceremony and feeling proud of them for their academic achievements.
Meeting the Indian President Smt.Pratibha Patil and Prime Minister Dr. Manmohan Singh, during my stay in Brazil. It was really a thrilling experience to be able to talk to them and clicking pictures.
Teaching the chefs of a 5 star hotel (in Brazil) how to prepare a variety of Indian dishes for the Diwali Ball that we used to have every year. These dishes are a part of their menu now. It was a great experience cooking such a large quantity of food in an industrial kitchen.

cooking-varieties : What is your greatest wish on your hobbies
Shobha : I wish to publish my cookery book and want to hold an exhibition of my paintings. I do oil painting and have painted 30 so far and want to have at least 50 

cooking-varieties : We wish you all the very best in the publishing of your cookbooks  and in your oil painting exhibitions.

LINK to Shobha’s previous guest post in this blog on SHAHI  HYDERABADI  BIRIYANI  RICE RECIPE (with mutton) is

MIRCHI KA SALAN ( Hyderabadi) RECIPE- This dish is suitable to eat with the Shahi Hyderabadi briyani rice (see link above)

Big green chillies -  4-5
Turmeric powder ... 1/4 tsp.
For Dry Masala:
Sesame seeds ..... 1 tsp
Poppy seeds ........ 1 tsp
Peanuts ............... 1 tbsp
Kalonji ................. 1 tbsp.
Dry red chillies ... 1
Cloves .................. 2
Cardamoms ......... 2-3
Cumin seeds ....... 1 tsp
Cinnamon ............ 1 small piece
Saunf ................... 1/2 tsp
Dry dessicated coconut ... 1 tbsp

(Dry roast and grind the above ingredients, If you don't have dry coconut, you can add fresh coconut to the wet masala given below)

Wet Masala:
Onions ................. 1
Tomato ................ 1
Green chillies …. 1
Coriander leaves ... 1 tbsp
Garlic ........................ 5-6 cloves
Ginger ...................... small piece
Tamarind ................. size of a small lime
Yogurt ..................... 1-2 tbsp

( Grind the above without adding any water)

For Tempering:
Mustard seeds ... 1 tsp
Asafoetida ........... a pinch
Curry leaves

Wash and cut the green chillies into big pieces
Heat oil and fry the chillies for a minute until half done

3. In a pan heat a little oil and add the tempering ingredients

4. When they crackle, add the wet masala and saute it for 1-2 minutes on medium flame. Add salt and turmeric powder.

5. Now add the dry masala and the green chillies. Mix it and add about 1 cup water and simmer to 

cook. If you need more gravy add water accordingly.

6. This is usually served with Briyani. It goes well with Jowar ki roti also.


  1. Hello Ms.Wan..looks so spicy but with those chillies I know I will love smelling the aroma..hmmmmmm..yummy :)

  2. Good to know more about you, Shobha ji! Mirchi ka salan looks so yummy. Thanks for sharing this :)
    Thank you Maznah as always for such nice comments. So sweet of you :)

  3. Mirchi ka salan looks awesome..yum
    Thanks for the encouraging comment..you have a wonderful space,have a wonderful day..

  4. Thank You Wan, once again for your sweet and lovely comments.Thanks Ambreen and all my dear friends. Blogging world is indeed a great place where we all meet and share our recipes and more than that get to know each other.
    Happy Blogging Keep Rocking!

  5. I am craving for this recipe...thanks for this perfect version dear..:)
    Tasty Appetite

  6. Wow its a delicious recipe...thanx for sharing..U hav a delicious space here..glad 2 follow u..do visit my space wenever u get time..tc..enjoy..:)

  7. Wonderful recipe! Sounds easy to make and delicious to eat!

  8. Hello Wan, I don't know how it taste but Ilokano people here in Philippines loves to cook chili with bagoong-a salted fish somewhat.

    BTW I have a gift to all my loyal readers WAN, I will give free dot com domain to my top commenters. If you know someone interested please do a visit in my blog for update.take care WAN....:)

  9. some of the ingredients cannot be found in Malaysia. but this look delicious.

  10. Lovely blog (I LOVE Malaysian food!). I'll visit offten!
    Have a good day

  11. This looks delicious! I love Indian foods and the amazing way spices are used.....

  12. many thanks for the kind visits and sweet comments from Anciro, Sie, Ambreen, Suja, Jay, Mugdha, Mari Wilbur, Bennix, lunatic, jasna, and Ann.

    @ lunaticg- I am confident you can get those spices from the Indian shops- they know, thanks

  13. hi wan and shobha. just want to try this as additional dish for my briyani.thanks

  14. Hi,
    Thanks for visiting my blog n following me.

    Following u too.


  15. Thank you so much for the sweet comment & your follow, i will follow you back dear! your blog is filled with yummy recipes..nice to see all these!!

  16. Hey thr..!! This is my fav south indian dish!!! Goes perfect with biryanis!! And thx dear for dropping by my space n ur lovely comments..Happy to know bout ur blog too with a variety of recipes :) Following u too :)
    Prathima Rao
    Prats Corner

  17. great dipping sauce and lovely even with bread too.

  18. hi and many thanks for the kind visits and sweet comments from THFlowers, Raksha, Creative Mind, Prathima Rao and Nava-k. Happy blogging.

  19. That sounds delicious and spicy!

  20. hi shobha, thank you so much for taking time to drop by a comment here- despite being very busy with your tight schedule in Brazil.
    Take care and have a great time. Share some brazilian originals with us ok

  21. wow..it'll be great with the nan bread..

  22. Wonderful recipe from Shobha. Thanx for sharing with us.
    Thanks a lot for the wonderful comments at my space :)

  23. I Dont know how to cook but your blog certainly makes my mouth water

  24. Wow an indian dish that too salna looks great .Its a dish from andra so i m sure its spicy .. yummy post !!!

  25. thank you alfandi, sobha shyam, kiran and sheril for the visits and comments. have a nice day