|
Never miss another recipe... Sign up for our free monthly newsletter today!
Subscribing will not result in more spam! I guarantee it! NEWSLETTER
• Current Issue• Newsletter Archive • Sign Up Now TOP SELLERS
Cook'n Recipe Software $39.95 
Cook'n with Betty Crocker $29.95
CONTACT US
• Contact Info |
       |
|
 |
Anaheim Peppers in Spicy Tamarind Sauce |
|
Serves: 4 (Mirchi ka Saalan)Category: Classic Vegetable Curries, Vegan Makes 4 to 6 servings This is based on one of my friend Yasmin AliKhan's savory, plckle-like Hyderabadi recipes. It is traditionally hot and rather high in fat because it is made with deep-fried Anaheim and green chili peppers. Here, I have modified both heat and fat. If you still find it too hot, reduce (or omit) the serrano peppers, as well as the cayenne pepper. Traditionally, the spices are each roasted and ground separately, but I do everything at once. Yasmin advises that this saalan should not be re-heated. Serve it hot or at room temperature, or straight out of the refrigerator. 1/2 cup Tamarind Paste 1 tablespoon shelled raw peanuts, red skin removed 1 tablespoon grated fresh or frozen coconut or shredded unsweetened dried coconut 1 tablespoon coriander seeds 1 teaspoon sesame seeds 1 teaspoon white poppy seeds 2 1/2 teaspoons black cumin seeds 1/2 teaspoon cayenne pepper 1/4 teaspoon ground turmeric 4 fresh Anaheim green chili peppers, split in half, then seeded and cut into 3 to 4 pieces each 2 to 6 fresh serrano green chili peppers, coarsely chopped 1 1/2 teaspoons salt 1/2 cup peanut oil 1/2 teaspoon black mustard seeds 1/4 teaspoon fenugreek seeds 1/4 teaspoon kalonji seeds 1 large onion, cut in half lengthwise and thinly sliced 1 cup water 7 to 10 fresh curry leaves Organize your recipes and simplify meal planning...Download the Cook'n Recipe Organizer for FREE!
1. Prepare the tamarind paste. Put the peanuts in a small nonstick skillet and roast them over medium heat until a few shades darker, about 2 minutes. Transfer to a bowl. Then roast together the coconut, coriander, sesame, and poppy seeds, and 2 teaspoons black cumin seeds until a few shades darker, about 2 minutes. (Or roast each separately, following tradition.) Transfer to the peanut bowl. Let cool, then grind everything in a spice grinder or food processor, together or in batches, to make them as fine as possible. Mix in the cayenne pepper and turmeric, and reserve. 2. Place the Anaheim and serrano peppers in a bowl and toss with the salt. Set aside about 30 minutes, then wash, drain, and dry them on a towel. (Drying is essential, or the oil will splutter when you fry them.) 3. Heat the oil in a large nonstick wok or saucepan over medium-high heat and add the reserved 1/2 teaspoon cumin seeds and the mustard, fenugreek, and kalonji seeds, then the towel-dried peppers and fry (in 2 batches, if needed) until they are barely browned, 1 to 2 minutes. Leaving the oil behind, drain well and transfer everything to a bowl. 4. In the same oil, fry the onion over medium-high heat until golden, 5 to 7 minutes. Leaving the onion in the skillet, remove most of the oil and discard or reserve for another purpose. To the onions, add the tamarind paste, water, curry leaves, roasted spice mixture and 1 teaspoon salt and cook over medium heat until the sauce is very thick and the oil separates to the side, about 20 minutes. Mix in the fried peppers and cook another 10 to 12 minutes to blend the flavors. Serve. From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. Sign up for our free monthly newsletter, with recipes, cooking tips and more! |
|
|
Cook'n is Also Available At: 
|
|
Affiliate Program | Privacy Policy | Other Resources | Contact Us
© 2004 DVO Enterprises, Inc. All rights reserved. Sales: 1-888-462-6656 |