Desi Tadka

Lahsooni Mirchi Sev / Garlic Sev

~ Huma ~ 11 Comments
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Sometimes I am really amazed by the combination of sides that go along with particular dish. Maybe a city girl in me thinks about it as a weird combination. 
For others it may be normal. While serving Sev to K , he asked me for onions and salt.
When I asked him , why. He said have you ever eaten this combination. I nodded my head in a big no. Try it out was the answer.
 

A little sev with onion and salt. And no wonder , it was good. Too good.

To the recipe
 
 
 
 
 
 

Pan Fried Peppers Aka Fodni Mirchi

~ Huma ~ 10 Comments
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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.

Pan Fried Peppers Aka Fodni Mirchi

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.

Pan Fried Peppers Aka Fodni Mirchi

Or simply eaten with Bakhri, Paratha’s & even roti.Pan Fried Peppers Aka Fodni Mirchi

If you don’t have capsicum, try out with normal green chilly & the result will be same.

Ingredient
2  -3 small green capsicum or 6 big size green chillies
3 pinches of turmeric
4 pinches of red chilly powder
4 pinches of cumin powder
Salt to taste
1 tbsp of oil
1 lemon juice
Method
  1. Heat oil. Add in capsicum/green chilly.
  2. Stir continously till it changes is color to pale green on a low flame
  3. 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.
  4. Remove from the flame and in lemon juice.
  5. Serve as an accompaniment with Dal & Rice, or Subzi.

 

Pan Fried Peppers Aka Fodni Mirchi

 

 

Nawabi Mithaas

~ Huma ~ 9 Comments
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 Nawabi Mithaas is  heirloom recipe made from milk solids. The special spice added to it gives a unique flavor to it.
Nawabi Mithaas
 Due to my father suffering from diabetes , we had almost stopped preparing and eating sweets in our family. But at my in laws place, it was customary to have sweets after each meal. If there was no sweet at the dastarkhwan , my father in law including my bros in laws used to ask for sugar.
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.Nawabi Mithaas

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
Nawaabi Mithaas

Method

  1. Grease the tray with ghee for setting the mithai.
  2. In a heavy bottom pan on a low flame , heat khoya till soft & mushy.
  3. Add in almond  powder, sugar , cardamom & sweet spice powder.
  4. Keep stirring continuously until it is brown in color.
  5. Last add the 3 tbsp sugar  and stir.
  6. Pour on the greased tray & spread evenly.
  7. Sprinkle coconut shred on it.
  8. Cool and cut in to desired shapes & njoy.

Serves 6 to 7

Nawabi Mithaas

 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

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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

  1. Grease the tray with ghee for setting the mithai.
  2. In a heavy bottom pan on a low flame , heat khoya till soft & mushy.
  3. Add in almond  powder, sugar , cardamom & sweet spice powder.
  4. Keep stirring continuously until it is brown in color.
  5. Last add the 3 tbsp sugar  and stir.
  6. Pour on the greased tray & spread evenly.
  7. Sprinkle coconut shred on it.
  8. Cool and cut in to desired shapes & njoy.

Notes

Note: Can be stored for 3 days at room temperature.

7.8.1.2
66
https://www.ghezaeshiriin.com/2013/11/nawabi-mithaas/

Nutrition

Calories

235 cal

Fat

7 g

Carbs

44 g

Protein

1 g
Click Here For Full Nutrition, Exchanges, and My Plate Info
Nawabi Mithaas