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

Have you tried Hari Mirch Fry? Feel free to follow me on social media to stay up-to-date on my latest culinary creations.

Facebook 

Instagram

Pinterest

Youtube

Like Our Videos? Then, follow and subscribe to us on YouTube to receive the latest Recipe Video updates.

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!

Facebook

Instagram

Pinterest

Youtube

                       

                                          

               

Like Our Videos? Then, follow and subscribe to us on YouTube to get the latest Recipe Video updates.

                               

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 

                   

Chana Dal Halwa Recipe ( Bengal Gram Dessert )

                                                  

Chana dal halwa || Bengal Gram Dessert Recipe || How to make chana dal halwa with step-by-step photos and video...

I updated my old post by adding a video of chana dal halwa to better understand the recipe.

Chana dal halwa is a very tasty, traditional, rich flavor and a mouth-watering taste, which is usually made at any special event like Shab-e-Rat in India and Pakistan, but I love to eat it. 

So I often make it at home without any special events. 
Chana dal has a richer flavor than other pulses, which lends itself well to the preparation of a mouth-watering halwa. Soaked and ground dal is sautéed till a rich aroma is achieved, and then prepared into a traditional halwa flavored with cardamom, clove, and cinnamon. 
                                   

My Latest Video: Chana Dal Halwa:

It is important to stir the dal mixture continuously while sautéing. Although the chana dal halwa requires a bit of prior soaking and takes a bit of time to cook, it is a worthwhile effort, which is sure to be praised by your guests and family members as one of the perfect desserts for entertaining.  

Chana dal halwa is prepared with desi ghee or Clearfield ghee, but I don’t like the taste of desi ghee, so I used regular ghee. If you like it, then you can cook it with it. This halwa is prepared with a few ingredients, which are sugar, dry fruits, and ghee, sprinkled with some kewra essence.

You Might Like this:

Suji ka halwa

Khoya kulfi 

Rice Kheer

Shahi Tukda

Fruit Custard

Hard to cook and takes more time than other types of halwa, but with its unique flavor comes no. 1 in all types of halwa dessert,t so let's begin with step-by-step photos...
Tips:
Soak chana dal in hot water. 

 

To enhance the flavor of this traditional dessert, boil the chana dal by mixing it with water and milk. Be careful not to add too much water and milk while boiling. 

 

Be cautious, as the liquid dal paste can burn your hands when roasting it with ghee. 

 

For added flavor, you can include raisins, cashew nuts, or even saffron.

                              

If you have tried this Chana Dal Halwa, then don’t forget to rate the recipe. You can also follow me on social media. 

Facebook

Instagram

Pinterest

Youtube

            

Like Our Videos? Then follow and subscribe to us on YouTube.

                                        

To prepare this recipe, first soak the chana dal for at least 2 hours.

Take all ingredients and prepare all dry fruits.

Firstly, in a large pot,t add chana dal (Lati,n), add 1 liter of mixed water and milk, bring it to a boil, then remove all, cover the lid, and let it cook until softened. ed

Note: I didn't use milk due to it not being available at home at the time.

Blend chana dal with the hand blender or hand masher till it turns to a smooth texture.

                                

In a large pan/pot, add ghee, ee heat, then add whole spices; let them crackle for a minute, then add the blended dal paste.

                                            

Stir to combine well and start roasting the dal paste on a medium flame until the water dries out along with the left surface of the pot.

             

You can even touch the dal paste slightly; if it seems nonsticky means that the halwa dal mixture should not stick to your fingertips when you touch it. Non-sticky chana dal paste indicates that it has been almost roasted; add sugar.

                                  

Stir it on medium flame until the sugar is dissolved.

                                                           

Note: You cannot leave the halwa for even a single second because it can stick or burn up.
Add chopped half-dry fruits and half reserve for use later. 

                                           

Keep stirring until the ghee separates; sprinkle a few drops of kewra and stir well.        

            

Once halwa leaves the surface of the pot, remove it from the flame, and halwa is done.
                 

Transfer to the serving bowl or tray as desired, and cut into a rhombus shape. 

                           

Sprinkle the remaining dry fruits,s and if you have chandi wark can be placed on top.

                                                      

Halwa is ready to serve