Lahori Laddu Peethi Recipe || Laddu Peethi

                              

Lahori Laddu Peethi || Laddu Peethi Recipe || How to Make Laddu Peethi with Step-by-step Photos and Video...

Laddu peethi is a delicious, savory, and mouth-watering evening food street veggie snack, originating from Punjab, Pakistan. This spicy and lip-smacking snack is widely available in the city, where the vendors would mostly sell it on carts or would push their 'Rairees' through different streets and allies while calling out 'Ladoo Karara which means the Laddus. 

They sell spicy and tasty food in the Punjabi language.

Laddu teeth are prepared with a blended mix of lentils and then deep-fried, which is known as a laddu. When assembled, green chutney, sweet and sour aloo, Bukhara chutney, laddu balls, grated mooli, and sliced onion are added with a thick yogurt mixture.
                                                

Laddu teeth can also be prepared at Iftar time. As you know, all my respectable readers, Ramzan is almost coming, so this is a great menu for Iftar. Well, you can make it at any event, like a party, Eid, or even for the guests. For this, you keep all the chutneys to prepare before serving. You can also prepare a dal mixture along with grated onion or red chili. When they come, just fry and assemble. 

Actually, I prepared this recipe in February, but due to some engagements, I could not upload my recipe right away. Hence, now that the summer season has started, it’s hard to find seasoning reddish

You even skip Reddish if it is still getting in your area, then it must be used, so give the go-ahead to know how to make laddu peethi. I will share Imli and aloo Bukhara chutney recipe in another post. 

My Latest Video Laddu Peethi:

Recipe Tips:

1. To prepare this recipe, soak the lentils for at least 2 hours before blending 
2. Dal mixture consistency should not be rain; otherwise, it will be soggy while frying.
3. Laddu can be had alone with tea or coffee after frying 
4. Laddu peethi can be stored in an airtight jar for up to 2 weeks by keeping it in the freezer                    

If you have tried this Laddu Peethi 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 make laddu peeth, I firstly soak lentils for at least two hours and prepare both veggies, onion, and radish. 

                                       

                                                               

Beat the yogurt with cornflour until it becomes creamy. Then add chaat masala, Chinese salt, and regular salt, stir well, and transfer to a serving bowl. Set aside until required.

                                      

Grind both lentils in a chopper mixer by adding spices, just splash some water over the dal and then blend tilit l turns to a fine smooth texture.

                         

Beat it well until the dal mixture turns fluffy and light.

                  

Next, add garlic powder, baking soda, crushed cumin, and salt. Mix them well. 

Heat the oil in a wok on medium heat.

Take one portion around a tennis-sized ball or to the desired size. Put laddu balls in hot medium oil and fry them on high-medium heat.

                              

Fry each side of the laddu for about 2-3 minutes till it turns to a nice golden brown color.

                                       

                           

Once laddu gets golden brown in color, drain them from the oil.

                                  

 Transfer all laddu to the paper towel to remove excess oil. 

                

                 

Place 3-4 laddoos in a single serving or as desired. Crack them open from the center to allow the sauces to properly absorb into the laddoos, making them juicy.

                                       

Drizzle all three sauces and add veggies_Keep assembling by adding more sauces over the laddu peethi

                     

In the end, sprinkle some chat masala. 

                          

Now Laddu Peethi is ready to serve

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.

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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!

Hyderabadi Mirchi Ka Salan Recipe

   

Hyderabadi Mirch Salan | Mirch Ka Salan || How to Make Hari Mirch Ka Salan with step-by-step photos.

Hyderabadi Mirch Salan is the most authentic recipe in Hyderabad, made with Mirchi, which is green chilli. It goes really well with Biryani, Pulao_In Hyderabad, is Biryani incomplete without Bagara Baingan and Mirchi ka salan

It is a popular side dish, chilli curry made with thick and big green chillies, chillies with some masala paste. The special masala that goes into making curry is the paste of roasted coconut powder, poppy seeds, white sesame, coriander and cumin seeds.

             

                                                                  

My Latest Hyderabadi Mirch Video:

The tangy taste of the dish comes out only by adding tamarind pulp. Likewise spicy taste that comes out in the dish is only because of the long, thick chillies, which are fried to the salan (curry)

Mirch ka salan is a traditional part of Hyderabadi Cuisine, which can be eaten with stuffed and plain paratha,zeera rice and even naan and rotis. Additionally, it goes well with Biryanis and Pulao.

So let's the ahead know how to make Hyderabadi Mirch ka salan

Tips:

1. To prepare this dish, use a wooden spoon rather than any other metal spoon. Additionally can use melamine or a wooden spoon to take it out.
2. Keep in the airtight jar.
3. Can be stored for up to 2 weeks   

                               

If you have tried this Hyderabadi Mirch ka Salan Recipe, then 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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Preparation of Hyderabadi Mirchi ka Salan:

1. Firstly, soak the tamarind pulp in hot water for 1-2 hours
2. Meanwhile, finely grind the ginger garlic paste
3. Peel and roughly cut the onion
4. Remove the stalk of green chilli, then rinse thoroughly, keep aside
5. Extract all seeds from the tamarind and set aside

                                            

In the pan, dry roast all Mirch masala for a minute, take them out, then in the same pan, dry roast the onion for 2-3 minutes.

Blend all the roasted spices along with the onion, add a little water, and blend them well in the pot.

Heat the oil and put the bagar spices, and allow them to crackle. Add onion masala to the oil and stir well for a few seconds. All spices and ginger garlic paste are stirred to well combine. 

Now add 1/2 cup water, bring it to a boil and allow the onion masala to cook for another 5 minutes over a medium flame.

Meanwhile, heat the oil in the wok and fry green chillies for about 2 minutes, drain them out of the oil and set aside.e

Put fried green chillies to the cooked spices_mix well, lastly add tamarind pulp to the curry, slightly stir them to bring it to a boil, then.

Allow it to simmer it another 10-15 minutes over a low flame.

                                                               

Mirchi ka Salan is ready to serve. Transfer to the serving dish.

Mirch ka Salan can be served with Pulao, Biryani, Paratha,rotis, and naan, as well as any kind of daal.