Today i am going to write the special recipe of Hyderabad, Mirchi ka Salan.
Step 1
1 tsp Cumin powder
1 tsp Coriander powder
2 tbsp Chilly powder
2 tbsp Yogurt
1 Lemon
Salt
Oil
Step 2
2 tbsp white Sesame seeds
2 tbsp Peanuts
Dry roast peanuts, sesame seeds and make it powder, set aside.
Step 3
4 tbsp fresh Coconut
Grind it to a paste. keep aside.
Step 4
1 cup chopped Banana chilly
1 cup Tamarind juice (from 1/2 lemon size tamarind)
In bowl soak the chopped banana chilly along with tamarind water.
Step 5
1 cup chopped Tomato
1/2 cup chopped Onion
1/2 " Ginger
3 big cloves of Garlic
Heat 1 Sp oil, first fry the chopped onions. And add the chopped ginger, garlic and tomato fry until they become soft. Grind all the fried ingredients into a smooth paste.
How to make:
Heat oil in a kadai and fry the onion, tomato past( From step 5) until raw smell will go.

Now add the sesame and ground nut powder(From step2), stir fry for a while.

Then add chilly, cumin, coriander powders and salt according to taste and saute for a minutes.
Add coconut paste(From step3) and simmer.

Add curd and mix well. (If you like, you can add 1/2 Sp sugar in this stage)

Pour the tamarind juice along with soaked chilly(From step4)
Cook over a low fire till the oil starts floating on top. Switch of the stove and mix the lemon juice.

These days really I am getting bore with noodles and pasta. So this time I try to make my old fashioned recipes. In my college days, we are calling this as "Bambino Biriyani, there is a secret behind this name that we found this recipe on bambino vermicelli packs. Its remained me my college days. Later on its modified by us as easy version.
1 cup Vermicelli
1 cup Water
1 Onion(cut into slices)
3 Green Chillies(chopped)
2 tbsp Green Peas(I used frozen one)
1 sp Ginger Garlic past
1 Star Anise
5 Cloves
2 Cardamom pods
1/2" Cinnamon
1tsp Masala powder
1tbsp Cooking Oil
In a skillet add the oil and cardamom, cloves, Cinnamon, star anise and fry the spices until the nice aroma will come out from them.
Add the chilly, onion slices and peas, fry them till cooked well. Add ginger garlic past and fry again for few minutes.
Now add the vermicelli to this, stir well and pour 1 cup of warm water, when the vermicelli is changing color. Add salt and masala powder, mix it well. Close the lid and cook in low flame till the water gets absorbed. Remove from flame.
Serve with curd chutney and lemon.