A little sev with onion and salt. And no wonder , it was good. Too good.
Desi Tadka
Lahsoni Panchmel Daal / Garlic Daal
Pan Fried Peppers Aka Fodni Mirchi
Pan Fried Peppers Aka Fodni Mirchi is capsicum or green chilly sauteed in various spices. Served as side dish it is served with dal & rice.
You all know how my food recipes involves around chillies and my love for all things spicy. So here is another Maharashtrian dish Pan Fried Peppers Aka Fodni Mirchi sometimes also called as Pickled Capsicum/ chilly.This can be served as a side dish with Dal & Chawal.
Or simply eaten with Bakhri, Paratha’s & even roti.
If you don’t have capsicum, try out with normal green chilly & the result will be same.
- Heat oil. Add in capsicum/green chilly.
- Stir continously till it changes is color to pale green on a low flame
- Pour in all the dry masalas: turmeric, red chilly, salt & cumin powder. Stir a 30 sec till all the dry masalas get covered in the capsicum.
- Remove from the flame and in lemon juice.
- Serve as an accompaniment with Dal & Rice, or Subzi.
Nawabi Mithaas
Preparation of different varieties of Halawa, mithai were our daily routine. I have learnt many muslim traditional recipes from my ma in law via telephony. Nawaabi Mithaas is one of them. I have also share one more recipe from her Ande ka Burrada. And who judges if it is correct in taste and texture.Mr.K, the biggest critic in our family we say.
For now lets check the recipe of Nawabi Mithaas.
Method
- Grease the tray with ghee for setting the mithai.
- In a heavy bottom pan on a low flame , heat khoya till soft & mushy.
- Add in almond powder, sugar , cardamom & sweet spice powder.
- Keep stirring continuously until it is brown in color.
- Last add the 3 tbsp sugar and stir.
- Pour on the greased tray & spread evenly.
- Sprinkle coconut shred on it.
- Cool and cut in to desired shapes & njoy.
Huma Kalim
Serves 6 to 7
Nawabi Mithaas is heirloom recipe made from ( mawa )milk solids. The special spice added to it gives a unique flavor to it.
25 minCook Time
25 minTotal Time
Ingredients
- 500 gm Khoya/Mawa grated or crumbled
- 1/2 cup sugar ( keep 3 tbsp aside from it)
- 1/4 cup of almond powder
- 5 pod of green cardamom crushed
- 1/2 tsp of sweet spice powder ( mix of Indian gum & nutmeg, saffron) (optional)
- 1 tbsp coconut shred
- 1/2 tsp ghee for greasing the tray
Instructions
- Grease the tray with ghee for setting the mithai.
- In a heavy bottom pan on a low flame , heat khoya till soft & mushy.
- Add in almond powder, sugar , cardamom & sweet spice powder.
- Keep stirring continuously until it is brown in color.
- Last add the 3 tbsp sugar and stir.
- Pour on the greased tray & spread evenly.
- Sprinkle coconut shred on it.
- Cool and cut in to desired shapes & njoy.
Notes
Note: Can be stored for 3 days at room temperature.