Hari Mirch Fry Recipe ( Masala Mirch )

                                                                        

Hari Mirch Fry Recipe | Masala Wali Hari Mirch with Step-by-Step Photos and Video.

The delightful Hari Mirch Fry, also known as Masala Wali Hari Mirch, is a vibrant side dish that elevates your lunch or dinner experience. This delectable recipe comes together in just 30 minutes, making it a perfect option for busy days. For added convenience,

I also prepared a homemade mirch masala powder that can be stored and used to whip up this dish in as little as 5 minutes whenever the craving strikes.

Inspired by a fantastic store-bought masala that I once tried, I set out to recreate this flavor at home. After a few attempts, I finally perfected my version of mirchi masala, and I’m excited to share this unique recipe with you. This enticing mirch masala pairs wonderfully with staple dishes like daal chawal, daal roti, and pulao, adding a delicious layer of flavor to each meal.

For a detailed recipe, watch my video where I explain the steps one by one.

My Latest Video: Hari Mirch Fry:

Key Ingredients: Green Chilies: Select less spicy green chilies for a taste that is both enjoyable and balanced. Avoid hybrid or jalapeño varieties, as they can compromise the authentic taste of the dish. Coriander Seeds: A crucial element in mirch masala, coriander seeds infuse the dish with a wonderful aroma and depth of flavor. Using fresh coriander can further enhance the dish's taste.

Fennel Seeds: These seeds contribute a distinct flavor profile to the recipe. However, use them sparingly, as their strong taste can overwhelm the other ingredients if used in excess. Mustard Seeds: I’ve opted for black mustard seeds in this recipe, but if yellow mustard seeds are available to you, they offer an even more nuanced flavor and are worth using.

Mango Powder: Bringing a delightful tanginess, mango powder is essential for achieving the perfect flavor balance in your hari mirch fry. Garlic Powder: Garlic is a fundamental ingredient in many masalas. I prefer garlic powder here for its long shelf life, but if you choose to use fresh garlic, be mindful that it can spoil more quickly. Chaat Masala: A hint of store-bought chaat masala adds an irresistible flavor and aroma to the dish, enhancing its overall profile.

Mustard Oil:

For those planning to make pickles or instant mirch masala, I highly recommend using mustard oil. Its earthy, robust flavor lends an aromatic quality to the hari mirch fry reminiscent of traditional chili pickles.

Crackle Spices: Incorporating curry leaves, fenugreek, and cumin seeds adds a delightful complexity to the dish. These ingredients are essential for creating layers of flavor, so don’t skip them! Basic Seasoning: Staple seasonings like red chili powder, turmeric powder, and salt are indispensable in Asian cooking. In this recipe, I chose Kashmiri red chili powder over regular red chili powder for its vibrant color and milder heat. Tamarind Water: A dash of tamarind water infuses the masala with a tangy richness, akin to the taste of pickled vegetables. If tamarind isn’t available, lemon juice can serve as an excellent substitute.

Yogurt: Adding a dollop of yogurt enhances the creaminess of the hari mirch fry masala while enriching its taste profile.

You Might Like This: Hyderabadi mirch ka salan

Dahi wala baingan bharta

Dahi mirch 

Pickled Jalapenos

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How to Make Masala Hari Mirch?

Preparation Steps:

Begin by rinsing the green chilies thoroughly and removing their stalks. Carefully split each chili down the center to allow the masala to penetrate.

In a grinder, combine coriander seeds, fennel seeds, and mustard seeds. Grind them into a fine powder,

Then mix in salt, mango powder, garlic powder, and chaat masala. Set this flavorful mixture aside.

Frying the Chilies:

Heat a generous amount of mustard oil in a pan or wok. Add fenugreek seeds, cumin seeds, and curry leaves, allowing them to crackle and release their aromas for about a minute.

Introduce the split green chilies to the pan, frying them for

approximately 2-3 minutes until they begin to soften.

Next, sprinkle in turmeric powder and the prepared mirch masala, stirring well to coat the chilies evenly.

Add the tamarind water, mixing thoroughly, followed by the beaten yogurt. Stir everything together until well combined.

Lower the heat and let the mixture simmer for 5 minutes on a very low flame, allowing the flavors to meld.

Once your Hari Mirch Fry is ready,

Transfer it to a serving dish. This flavorful masala mirchi fry can be stored in a jar or bottle in the fridge for up to two months.

Providing you with a quick and tasty side whenever you need it!

Serving Tips:

Serve your delightful hari mirch fry alongside dishes like dal chawal, pulao, or dal roti for a satisfying and flavorful meal that’s bound to impress!

Spicy Raita Recipe ( Masala Raita )

Spicy Raita|Quick Raita || How to make spiced raita recipe with step-by-step photos....

Spiced Raita is a delicious, spicy, thick, creamy, flavored, and simple raita recipe. This raita is prepared with a few seasonings and can be served with roll paratha, bun kebab, barbecue pulao, and biryani. This traditional recipe comes from the subcontinent, specifically India and Pakistan, and,d as desired, can be served with veggies, seasoning for enhancing taste, or can be plainly served with paratha, puri, or any fried base meal.

                 

This spiced raita can be made within 10 minutes; I often make it with a snack or at lunch or dinner

. Personally, I love this. I used regular full-fat yogurt to make but if you want to use it for diet purposes can use fat-free yogurt 

. This raita is wholesome and full of nutrients, especially the presence of calcium,m which fulfills bones and skin requirements. Calcium is one of the most important elements that is essential to our bones and teeth. 

                       

            

If you have tried this Spicy Raita, don’t forget to rate the recipe. You can also follow me on social media to see what’s latest in my kitchen!

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In a mixing medium bowl, add yogurt. 
                 

Whisk it with the whisk/fork till it turns into a smooth texture.e
                                

Then add salt
                 

Now add red chili flakes and garlic powder.
                 

Toward the end, put chaat masala and crushed cumin powder into the yogurt.
                              

Stir to mix until everything is incorporated.  

Now ready to serve, transfer to the serving bowl/dish.
          

This raita can be served with snacks, puri, paratha, and kachori. i 

                   

Eggless Pav Bread Recipe

Eggless Pav Bread | Ladi Pav | How to Make Homemade Pav at Home with step-by-step photos and video.

Eggless Pav is a simple and common street food bread: soft and puffy bread rolls. It is made with plain flour and dry yeast, along with some other essential ingredients, when made fresh and served with bhaji, vada, Kathiawar cholay, and dal kabab.

Basically, the Pakistani version of the bread roll is much

similar to the dinner roll but softer without a crisp texture. I have already shared the pav bread recipe, but that wasn’t well prepared by me because my oven cheated at the time of baking, so per my calculation, that wasn’t as good. I have given the link above; hence, there you can check out the recipe

                  

My Latest Video Pav Bread Recipe:

Eggless homemade pav is a type of Pakistani bread roll. They taste best when fresh out of the oven that usually sold with kabab and choley at the vendor. One more thing I’d like to tell you all.

Those people who are familiar with Karachi would have seen in some of the bakeries kadak bread with a little hard crust on top and remaining soft from the inside. In making kadak bread, no hard and fast rule is applied; this bread is similar to pav bread, just the difference between them of hard and soft crust; the rest remains soft from inside. 

                     

How to make kadak Bread?

Kadak bread is baked similarly to pav bread, then left outside in a baking dish for at least 5-6 hours or until completely cool. Once cooled, it is preheated in the oven at 50-60°C for 15 minutes, and then baked at a low temperature in the oven for an hour. Once done, the kadak bread is ready.

 

Many people are familiar with Aram Bagh, where kabab chutney with bread has become a popular street food over the years. When I was growing up, I used to go there with my mother, and we would always enjoy a meal with lots of tangy green chutney, kababs, and pav bread. Those moments are very memorable for me.

 

Similarly, I draw inspiration from another aspect of Indian street food, which is why I've shared it on my blog in my earlier posts. Now, let’s get back to the recipe.

 

Pav is similar to a dinner roll but made with very few simple ingredients; it's actually a staple for many people in Karachi, enjoyed nearly every day for breakfast or as a snack. 

This bread roll is not typically served with any specific dish, allowing each person to choose their own food pairing. However, it becomes especially delicious when served with kabab chutney or cholay, and it is also commonly enjoyed with Indian dishes like pav bhaji or vada pav.

                                 

Some important tips, suggestions, and variations for the soft and spongy eggless pav bread recipe.

To make soft pav, the key is the proper kneading of the plain flour dough after mixing it with yeast. Knead the dough for about 10-15 minutes. You can also use a bread maker or atta maker to knead the dough.

 

Once the dough is kneaded, allow it to rest for 60 minutes to rise and develop its shape. After shaping the dough into balls and transferring them to a tray, let them rest again. 

 

Before placing the tray in the oven, don’t forget to brush the balls with milk, butter, or egg to achieve a nice golden color. 

 

Using high-quality yeast is essential for creating super soft pav. Additionally, ensure you dedicate enough time to the kneading process, as it helps develop the gluten for a fluffy texture. Remember, the size of the pav balls will double once rested, so adjust their size accordingly. 

The pav bread recipe is especially delicious when made with milk and butter.

If you have tried this Ladi Pav Recipe, don’t forget to rate the recipe. You can also follow me on social media to see what’s latest in my kitchen!

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To prepare this recipe, firstly activate the yeast by combining lukewarm water, sugar,r and dry yeast in the mug or direct bowl; stir to mix well and cover with a lid, then leave it in a warm place for 10 minutes until bubbling and a foamy texture appears on top.

                               

Then pour 1 tbsp oil and mix well; reserve the second tbsp oil for use later.

                    
              

Take a large-sized bowl, then pour the yeast mixture into the bowl, then sift the flour into the same bowl.
                    

Add ingredients to the flour, and mix them together with a spatula. 

Keep mixing until the dough is formed, transfer to the working surface, and start kneading the dough with the help of the palm for around 5 minutes.

The dough turns sticky at this stage; add lemon essence and remaining oil. The dough will seem oily and stick not worry.   

              

Keep Continue kneading for another 10 minutes. The dough will absorb all the oil and turn into a super soft and elastic dough.
                  

Here you can see in the picture below how the dough gets a stretchy texture.

                      

Tuck the dough and place it in a bowl, cover it with cling wrap or cloth, and rest for 1-2 hours in a warm place.

                     

Allow the dough to rise until it doubles in volume.

                         

Further, punch the dough, transfer to the working surface, and knead it slightly to remove the air incorporated. 

                       

Cut the dough into equal portions, roughly cut and divide into 9 equal pieces. 

                        

Give it a smooth ball-sized shape

.

                        

Grease the square aluminum tray with butter or line with butter paper.

                     

Place the balls into a lined tray. Place them, leaving equal space between. Now cover them with a kitchen napkin, and allow resting for 30 minutes or until they double in size.

                  

Meanwhile, turn on the oven and preheat it to 200 c for 20-25 minutes. Whisk the egg with milk.

                  

                           

Pav bread has reached the brim of the baking tin

 .                                

Apply egg wash over pav bread with the help of a muslin cloth without damaging the balls.

                                 

                    

And bake them at 200 C for 20-25 minutes or untilthey  turn golden brown from the top

                 

Once the pav is out of the oven, rub it with butter or oil to get a shiny look.     

Also, cover again with a kitchen napkin to get super-soft; leave them for 10 minutes by covering. Then transfer to the cool wire rack and allow to cool completely. 

                                        

Finally, pav bread is ready to serve

                        

                    

You can see inside the look of the bread,d so spongy and super soft. Pav bread can also be served with butter, jam, or tea.