Mirchi Baingan Salan (Hyderabadi Chili-Eggplant Curry in Sesame Peanut gravy)

Bonus Recipe for Week 3 Theme: A-Z Dishes from Andhra Pradesh Dish: M for Mirchi Baingan ka Salan I made this very famous Hyderabadi Mirchi ka Salan to go with Qabooli. This is my 2nd bonus recipe for this week. This dish is similar to the Mixed vegetable salan I have already posted, but the spices used are slightly different. I tasted this at a restaurant long time back and wanted to recreate at home. I used eggplant and mirchi (chilies) in this recipe, but you can use just mirchi too. Recipe is from Zaiqa.net.

Qabooli Biryani (Hyderabadi Chana dal Biryani)

Blogging Marathon# 32: Letter Q Theme: A-Z Dishes from Andhra Pradesh Dish: Q for Qabooli Biryani (Hyderabadi Chana dal Biryani) Letter Q stands for Qubani (apricots). Qubani ka Meetha is a very famous Hyderabadi dessert that is made with dried apricots that are soaked and then cooked with sugar and drizzled with cream. I wanted to make it, but couldn’t find good quality apricots. So I made Qabooli instead. Qabooli is biryani made with spicy chana dal (split pea lentil) and layered with basmati rice. I used black chana/ chickpeas instead and it turned out quite tasty. This is a…

Haleem/ Vegetarian Haleem Recipe

Blogging Marathon# 32: Letter H Theme: A-Z Vegetarian Dishes from Andhra Pradesh Dish: H for Haleem/ Vegetarian Haleem Letter H stands for Hyderabad, the capital city of Andhra Pradesh. Hyderabadi cuisine is not only famous for its rich and spicy Biryanis and curries but also for equally rich and decadent desserts. Hyderabad’s cuisine is an amalgamation of Mughlai, Turkish and Arabic along with the influence of local Telugu and Marathwada cuisines. Utmost care is taken in choosing the spices and other ingredients for the dishes. Therefore the addition of a certain herb, spice, condiment or a combination of all these…

Bagara Baingan (Hyderabadi Baby Eggplants in Peanut-Coconut Gravy)

Blogging Marathon# 32: Letter B Theme: A-Z Vegetarian Dishes from Andhra Pradesh Dish: B for Bagara Baingan (Baghare Baingan) Letter B stands for veggies like Beerakaya (ridgegourd), Bendakaya (lady’s finger/ okra) and one of my favorite greens Bachalikura. B is also for Bellam or jaggery, a unrefined sweetener that is used widely in both savory and sweet dishes in A.P. With so many B’s to choose from, I ended up choosing a dish that is very close to my heart (and tummy) and the city I’m from, Hyderabad. Hyderabadi cuisine is very famous for its Biryanis and other rich and…