Khaddi Mirch ki Chownka Jhinga And Khajoor Aur Laal Mirch Ke Gulab Jamun

Khaddi Mirch ki Chownka Jhinga And Khajoor Aur Laal Mirch Ke Gulab Jamun

Khaddi Mirch ki Chownka Jhinga is a popular and delicious dish prepared with Indian spices along with flavourful and tender prawns. Khajoor Aur Laal Mirch Ke Gulab Jamun is a tasty dessert made with Khoya and chilli flakes. A chef from Taj Deccan has shared these two mouth-watering recipes.

Khaddi Mirch ki Chownka Jhinga
 

Ingredients

Tiger prawns
Kashmiri chilly (flakes)
Red pepper 
Yellow pepper
Green pepper 
Onion (chopped)  
Tomato    (chopped)
Tomato (puree)  
Salt 
Turmeric (powder) 
Red chilly (powder) 
Cumin (powder) 
Kasoori methi (powder)
Coriander (fresh)
Cream

Qty

5
20 gm
15 gm
15 gm
15 gm
30 gm
30 gm
75 gm
to taste
5 gm
10 gm
10 gm
5 gm
5 gm
25 ml

Instructions:

  1. In a pan, heat oil and sauté chopped onions and tomatoes.
  2. Add the masala powders, sauté till the oil clears.
  3. Now add the prawns along with chopped peppers, then add the tomato puree and cook till the prawns are done.
  4. Finish with fresh cream and Kashmiri chilli flakes.
  5. Garnish with a fresh sprig of coriander leaf and a fried chilly.


Khajoor Aur Laal Mirch Ke Gulab Jamun


 

Ingredients

Khoya
Chenna
Sodium bicarb
Refined flour    
Green cardamom (powder)  
Sugar  
Ghee/oil 
Dates 
Chilli (flakes)    

Qty

150 gm
25 gm
1 tsp
3 tsp
1 tsp
2 cups
for frying
10 gm
5 gm

Instructions:

  1. Grate khoya and mash chenna. Set aside.
  2. Mix the khoya and chenna with soda bicarbonate, refined flour, green cardamom powder and a little water to make a soft dough.
  3. Divide into sixteen equal portions, roll into balls. Stuff the dates and chilli flakes mixture in the center of the balls and shape them.
  4. Prepare syrup with sugar and two cups of water. Clear the syrup by removing the scum, if any.
  5. Heat ghee/oil in a kadai. Deep fry the balls till they’re golden. Drain them of excess ghee.
  6. Soak the deep-fried jamun in sugar syrup for at least fifteen to twenty minutes before serving.