Dahi
Mirchi Recipe || Dahi Wali Hari Mirch || Curd Chili With
Step-by-Step Photos and Video
Dahi
Mirchi Dahi Mirchi Recipe or yogurt Chili Recipe is a unique side
dish. This Side dish is made of fresh yogurt and green chillies and can spice up
any meal. Whenever you don’t want to spend hours in the kitchen, the Dahi Mirchi
recipe can become your savior.
Dahi Mirchi is a mildly spicy and tasty recipe made
once and can be consumed over 2-3 days. The Dahi Mirchi recipe is made with basic
ingredients.
I have shared Hyderabadi Mirch ka salan on my
blog. And this is another version of dahi mirch.Dahi wali mirch is a
simple, tangy accompaniment to serve with the meal as a sabzi or Instant pickle. It
can be easily stored for 4-5 days in the refrigerator. It is a Rajasthani
specialty and tastes slightly spicy and sour.
My Latest Dahi Mirchi Video Recipe:
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For making dahi wali mirch, use any mildly spicy and slightly plump chilies. You can use regular chilies, jalapeños, or any chilies available
locally in your area. If you love spicy food, then go ahead and use any spicy
variety of chilies of your choice. If the yogurt is slightly sour, then it
tastes best, but fresh yogurt also works well in this recipe.
They just taste awesome with everything. The best thing
about this instant pickle is that you require very few ingredients, and it is
prepared in very little time.
Next, add nigella seeds. Roast them separately, as it wouldn’t
gound. .
Now
coarsely crush them by putting them into the mortar (hawan dasta) except
nigella
Transfer the crushed roasted spices into the small bowl, then add salt, turmeric powder, and nigella. Stir to mix well. Achaar masala is ready to
use in a recipe.
Take a pan, pour mustard oil into the pan, and heat it up. Then add chilies to the oil. Fry them for 5 minutes on medium flame. Once
fried, drain them onto the plate.
Take
a mixing bowl and whisk them well until they turn smooth.
Then add tamarind pulp and mix. Next, add prepared achaar masala and stir to combine very well. Add more salt if required. Spiced yogurt is ready.y
Take
the same pan and oil in which the chilies are fried. Next, add the spiced yogurt mixture
and a little water.
Then
roast the masala until the oil is separated. Once the oil
comes up, stir and add
fried chilies. Mix them well and cover them for 10 minutes on a very low flame.
Stir and add fried chilies. Mix them well and cover them for 10 minutes on a very low flame.
Transfer
the dahi mirchi onto the serving bowl/plate.
Besan Ki Roti
Recipe | Besan Masala Rotiwith step-by-step
photos and video....
Besan
ki roti,
also known as besan masala roti, is a traditional dish popular in Pakistani
cuisine, commonly enjoyed in many Asian households. One of the challenges in
preparing this dish arises from the kneading process, particularly when the
dough becomes sticky, making it difficult to handle and roll out.
The current monsoon season often calls for
savory, comforting snacks, making this the perfect time to prepare something
flavorful. A simple yet delicious option is besan masala roti made with a
liquid dough, which streamlines the cooking process.
For a detailed
recipe, watch my video where I explain the steps one by one.
My latest Besan Ki Roti Video:
Key
Recipe Notes:
Liquid
Dough Consistency:
Achieving the right consistency of the liquid
dough is crucial. If the dough is too thick, the besan roti may end up
undercooked and lacking crispness. Conversely, if the dough is too watery, the
roti can become a papad (a thin cracker) and may stick to the cooking surface.
The ideal consistency is moderately thin, allowing the batter to spread easily
in the pan.
Cooking
Surface:
While besan ki roti can be cooked on an iron
tawa when using solid dough, it is recommended to use a die-cast nonstick pan
or tawa for the liquid dough version. A small amount of oil can help prevent
sticking.
Preparation
Method:
Start by dissolving gram flour (besan) in a
small amount of water, whisking continuously until the mixture becomes light and fluffy. This step is essential for achieving a crispy, airy texture in the final product and preventing the roti from becoming dense and
soggy.
Seasoning
and Flavoring:
To enhance the taste, it is important to
incorporate seasoning. This can be achieved by dry roasting and grinding spices
such as pomegranate seeds, coriander, cumin, and black pepper. Skipping this
step may lead to a less flavorful roti. These spices can also be conveniently
used in other dishes, such as aloo paratha.
By following these guidelines, you can enjoy
the delightful flavors of besan masala roti, perfect for the rainy season or
any time you crave a snack.
To begin our flavorful
journey into making besan roti, we must first prepare a delightful blend of
spices known as besan roti masala. Start by taking a handful of pomegranate
seeds, coriander seeds, cumin seeds, and black peppercorns.
Place these ingredients
into a grinding jar and pulse them until they are coarsely ground. This
aromatic mixture will add a wonderful depth of flavor to our roti.
Next, finely
chop a medium-sized onion, a handful of fresh coriander leaves, and a couple of
green chilies. Set these vibrant ingredients aside, as they will enhance both the taste and the texture of
the roti.
STEP 2:
In a spacious
mixing bowl, measure approximately 2 cups of gram flour (also known as besan).
Slowly begin adding water, a little at a time, while stirring with a whisk. The
goal is to dissolve the flour completely, creating a smooth mixture.
Once all the flour is blended, vigorously whisk the batter until it becomes light and fluffy. This step is crucial, as it ensures your besan roti will be delightfully crispy and airy when cooked. Now it's time to infuse the batter with flavor.
Incorporate
spice powders such as garlic powder, salt to taste, black pepper, and red chili
powder. Don’t forget the coarsely ground masala we prepared earlier! Mix
everything thoroughly until the spices are evenly distributed.
Finally, gently
fold in the chopped onion, fresh coriander, and green chilies. Make sure to
adjust the spice levels according to your preference. You want the flavors to be just right!
Importantly,
avoid adding baking soda or baking powder to this mixture. Since we've whisked
the batter well, the natural fluffiness will prevent the roti from tearing
during cooking.
Once everything is combined, let the batter rest for about 30
minutes. This rest period allows the flavors to meld beautifully and contributes
to a better texture.
Step 3:
After the
30-minute resting period, give the besan mixture a good stir again. If the
batter appears too thick, don’t hesitate to add a little more water to reach
the desired consistency. Adjust the salt at this stage if needed, ensuring the
flavors are perfectly balanced.
Now, heat a non-stick pan over medium heat and
grease it lightly with oil. Once the pan is hot, pour a ladleful of the besan batter into the center of the pan and spread it gently into a round shape, about the thickness of a typical roti.
As
the edges begin to dry out, drizzle a little oil or ghee along the perimeter.
Carefully flip the roti over once it’s golden brown on one side, and apply a
bit more oil or ghee on the other side too.
Continue
flipping and rotating the roti until it achieves an even golden-brown color on
both sides. This process should create a wonderfully crispy texture.
Once done,
transfer the besan roti to a kitchen towel to absorb any excess oil. Repeat the
cooking process for the rest of the batter until all the rotis are prepared.
Your deliciously crispy besan roti is now ready
to be served! For an extra touch of indulgence,
Serve it hot with a dollop of
butter, paired with a side of garlic chutney or dahi (yogurt)
chutney. The
combination of flavors is sure to be a hit! Enjoy your meal!
Beef Grail| Dry Beef Curry || How to make Beef Grail with step-by-step photos and video
Beef Grail is a simple and easy meat dish, content with meat and spices, prepared with few spices, mainly originating in Patna, Bihar, India. Those readers who belong to a group where they can actually understand this dish.
If it is said it is not wrong, beef grail is one of the unique recipes made in the Bihari household. I am making grail with calf(cow) meat; you can even use mutton and lamb as desired.
My Latest Video: Beef Grail:
This is a family recipe that my mother and grandmother used to cook for Eid al-Adha. I thought, why not share it during Eid al-Fitr, especially when people are often tired of having too many sweets?
This unique and tasty recipe can really refresh your palate. Once you try it, you won’t be disappointed! While I won’t say it’s a quick recipe, it is easy to prepare and can be ready within an hour, depending on the quality of the meat.
This delicious dish can be served with rotis, naan, or slices of bread. Let’s get started on how to cook beef gravy with step-by-step photos!
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Firstly, wash the meat very well under running water so that blood can be removed from the meat.
Rinse and chop onions, ginger, and garlic. In the grinder jar, put onions, ginger, cloves of black cardamom, and black peppercorns, and blend them well until a smooth paste.
Take a separate bowl, put the beef in it, then add the onion paste, mix them well, and keep them in the fridge to marinate for around 30 minutes. Meantime, boil water in the saucepan to add the grail.
Note: You may have noticed that I always use boiled and hot water for cooking. The reason is that when you add plain water to the curry or rice, cooking will stop immediately, and you can’t get the actual result that you want.
After 30 minutes, place the cooker on the stove, then add oil, heat it, put marinated meat into the pot, and keep stirring until the oil separates.
Then add 1-2 cups of boiled and hot water. Bring it to a boil, then cover the lid for 30-40 minutes on medium to low flame until the meat is tender. If you see the water in the gravy dry up over a high flame.
Note: There isn’t much gravy in this recipe like other meat curries. Right after squeezing lemon juice, add black pepper and grated ginger. Simmer it for 2-3 minutes on a very low flame.
