Dahi Mirchi Recipe

                                                                                  

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 chillis 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, jalapenos, 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.

You can serve this delicious Curd Chili with DAAL CHAWAL, KHICHDI, ROTI, PARATHA, or ZEERA RICE as a side dish.

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.

You Might Like These:

Dal Paratha

Onion Paratha

Keema Paratha

Aloo Dal Paratha

Gobi Paratha

                                                   

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For detailed recipes, step by step, watch my video!

                                          

How to Make Dahi Mirch?

Buy fresh green chilies and remove stalks, along with rinsing them very well.

           

Take a pan and heat it on a high flame for a minute. Next, add

coriander seeds and slightly roast them on a low-medium flame. Next, add fennel and mustard seeds and roast them together for a minute,e then add fenugreek and cumin seeds. Keep roasting them till fragrant. 

                                        

Take them out into the mortar.

                  

Next, put 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. And 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 texture.

                      

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 chiliesMixx 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.

                                       

This dahi wali mirchi goes well with paratha, kachori, and pulao. 

              

                      

Pickled Jalapenos Recipe

Homemade Jalapenos Recipe | Homemade Pickle || How to Make Jalapeno Pickle with step-by-step photos 

Jalapeno Pickle. Can you believe these crunchy, tangy/sweet pickled jalapenos are ready in under 15 minutes?! After trying this quick pickled jalapeno recipe, I promise you will never go back to jarred jalapenos again. This recipe seriously could not be easier for me. I have to search most of the time for authentic jalapeno recipes before I could be able to share this recipe with you. 

I got success, and these jalapenos are so much better than canned and do not contain preservatives or artificial colors. The mixture of vinegar and salt acts as a natural preservative (no canning needed) and helps keep the jalapenos good in the fridge for up to two months. Although I doubt they will last that long! A jar never lasts longer than a week around here.
                       

My Latest Video Pickled Jalapenos:

This method also works well with any other type of chilis or even sliced pickles. You can also control the heat level but adding more or less sugar. I used 3 tablespoons, and the jalapenos are still spicy but not too spicy and have a nice tangy/sweet flavor. So let's come to know how to make homemade jalapeno pickles at home 

In Pakistan, the jalapeno pepper is easily available at any superstore. 
                        

If you have tried this Pickled Jalapeno 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,e first peel and smash the garlic cloves

In a saucepan, combine the water, vinegar, salt, sugar, and garlic, and bring it to a boil.

             

Meanwhile, slice the jalapeno peppers and the cucumber into the ring.

Put jalapeno and cucumber slices into the boiled vinegar mixture, stir to mix well, and give it another 2 minutes more,e then remove from heat, and let it cool down completely
                 

     
Use tongs to remove the jalapeno from the saucepan to a glass jar, cover it with the brining liquid to fill the jar
                               

It can be stored in the fridge for up to two months.nths                     

Imli Ki Laal Chutney Recipe ( Tamarind Chutney)

                                                                             

 Imli Ki Laal Chutney |Sweet and Sour Tamarind Sauce Recipe with Step-by-Step Photos and Video. Imli ki laal chutney, also known as sweet and sour tamarind chutney, is a versatile condiment that complements various snacks, including dahi bhalla, chana chaat, dahi boondi chaat, pakoras, and samosas. Its unique flavor profile comes from a harmonious balance of sweetness, tanginess, and spice, making it an essential component for many chaats.

To create a delicious chutney, several roasted ground spices are added to amplify the flavors. This tamarind sauce can also elevate the taste of kachoris and golgappas. A well-prepared tamarind chutney is essential for creating enjoyable chaats that leave a lasting impression on your taste buds.

For convenience, this chutney can be stored in a glass jar and refrigerated for up to a couple of months, allowing for quick chaat preparation whenever desired. To achieve the right consistency, you can dilute the tamarind chutney with a small amount of hot water when needed.

Key Ingredients: Tamarind: The primary ingredient, available in three forms: - Tamarind block with seeds - Tamarind block without seeds - Tamarind paste (ready-to-use option).

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

My Latest Imli Ki Laal Chutney Video:

The blocks require extraction for the tamarind concentrate, while the paste offers immediate usability.

Sweetener:

The sweetness is achieved using jaggery or date paste. Alternatives include: - Regular white sugar - Brown sugar or molasses - Coconut sugar - Artificial sweeteners (like stevia) - Honey.

Salt and Spices:

Flavor comes from roasted cumin, coriander, dry red chilies, and fennel seeds, often referred to as the Dahi Bara spice mix. A custom spice mix can be made or purchased in pre-mixed form.

Optional Ingredients:

Asafoetida (hing) and dry ginger powder (saunth) can enhance the flavor profile. A pinch of asafoetida and ½ teaspoon of ginger powder can be added for an extra depth of flavor.

You might like this:

Garlic chili chutney

Anar Dana Pudina Chutney

Imli Ki Chutney

Dahi Chutney  

Have you tried Sweet And Sour Chutney? Feel free to follow me on social media to stay up-to-date on my latest culinary creations.

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Preparation Steps:

Soak and Prepare Tamarind:

Soak the tamarind for two hours. After soaking, remove all seeds and strain to discard threads and impurities. This will yield tamarind pulp; add water to achieve a runny consistency.

Roast Spices: In a pan, roast coriander, cumin, fennel seeds, and dry red chilies over low heat until fragrant. Once cooled, grind to a fine powder.

Cook Tamarind Sauce:

In the same pan, combine the tamarind pulp and bring it to a boil. Skim off any scum that forms on top.

Gradually add the roasted spice powder, ginger powder, and salt, mixing thoroughly.

Add Sweeteners and Color: Incorporate sugar and paprika powder, the latter serving to deepen the red hue of the chutney. Stir continuously until the mixture begins to thicken.

Red food coloring can be added for a brighter appearance if desired.

Cool and Store: When the chutney coats the back of a spoon and leaves a line when stirred, remove it from the heat.

Let it cool fully before transferring to a glass jar or bottle for storage.

Serving Suggestions: Imli ki laal chutney pairs wonderfully with a variety of snacks such as dahi bhala, gol gappa, chana chaat, fruit chaat, and samosa pakora. Enjoy this delightful condiment to enhance your culinary creations!