September 26, 13:54Aaj Tak

Horma Mukhwas Recipe: Prepare a Sweet and Sour Dessert at Home Instead of Buying It

In India, there is an old tradition of consuming something sweet and sour after meals, and mukhwas is even served in large restaurants. Mukhwas is pleasant to taste, and it was traditionally prepared at home. Various types of mukhwas are served after meals in the states of Gujarat and Rajasthan. If you also crave something sweet, sour, and tangy after eating, try making homemade sweet and sour horma mukhwas instead of buying it from the store.

Since sugar is considered unhealthy, many try to avoid sweets. However, dates have a natural sweetness, so no added sugar is required for mukhwas made from them. Therefore, preparing date mukhwas at home is healthier. It combines the natural sweetness of dates with the tartness of lemon and the spicy flavor of spices. Preparing this dish is also quite simple.

Ingredients for Horma Mukhwas

To prepare horma mukhwas, several steps need to be followed. First, the spices should be roasted. Take a pan and heat it on the stove. Add cumin seeds (jeera), cardamom (saunf), and fennel (ajwain) and dry roast them over low heat. Continue roasting the spices until they develop a good aroma and a light crunchy texture, but be sure not to burn them.

After the spices are browned, remove them onto a plate and let them cool completely. Then, grind them in a blender into a fine powder. This will ensure a good aroma and flavor from the roasted spices in the mukhwas.

Preparing the Dates

Now take the dates and remove the pits if present. Cut the dates into long, thin pieces. Place the cut dates in a large bowl. Then, lightly drizzle the dates with lemon juice and mix thoroughly so that each piece gets a slight tanginess.

Next, add the prepared powdered spice mixture to the dates. Black salt, asafoetida powder (ginger), amchur powder (dried mango), and chaat masala must also be added. Now comes the tangy part: add red chili pepper. Black and white salt can be added to taste. Mix all ingredients thoroughly by hand or with a spoon so that the spices evenly coat every piece of date.

Serving After Meals

Your sweet, sour, and spicy horma mukhwas is ready. Its specialty lies in the natural sweetness of the dates, the tartness of the lemon, and the spicy flavor of the roasted spices. It can be served in small portions after a meal. Any leftover mukhwas should be stored in a clean and dry airtight container.

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www.aajtak.inSeptember 24, 12:29

Chef Ajay shares a recipe for restaurant-style mixed vegetables made at home

Mixed vegetables, which are served at weddings and in restaurants, are very popular among people. Although they are loved at celebrations, the homemade version often does not evoke the same enthusiasm. With the change of season after the heat and monsoons, vegetables other than pumpkin and zucchini begin to appear in the markets.

If you also like mixed vegetables but cannot cook them deliciously enough at home, there is no need to worry. Today we will tell you a simple recipe for making mixed vegetables in a restaurant style, which will be very useful for you.

Chef Ajay Chopra shared a simple recipe for restaurant-style mixed vegetables that is easy to make at home by following his instructions.

Restaurant-Style Mixed Vegetable Recipe:

To start cooking, you need to prepare the ingredients. Dry spices are used for the sauce and paste.

Preparing Mixed Vegetables:

First, all vegetables should be chopped, and then water with added salt should be heated in a pot, and cauliflower, green beans, and carrots should be lightly boiled in it.

Next, oil is heated in the pot, and cumin seeds are fried along with finely chopped onion until golden brown. After frying the onion, ginger and garlic paste is added and simmered. Then turmeric, red pepper, and coriander powder are mixed in, and the mixture cooks for another 2-3 minutes.

After the dry spices have been sautéed, yogurt is added to them and stirred constantly until the yogurt starts to separate oil, which means it has thickened. When the yogurt is ready, finely chopped tomatoes are added and mixed until the tomatoes turn into a puree; then a little water is added.

At this point, soaked dried mint is added to the sauce. Soaking helps to remove the toughness of the dried mint. After this, peas are added to the pot and covered with water, leaving it to soften. The peas are well mixed, adding salt.

In the next stage, cashew paste is added to the sauce, and it must be stirred constantly so that it does not stick to the bottom.

While the sauce is cooking, bell peppers, onions, and tomatoes are lightly fried in another pan with one teaspoon of oil over high heat. A pinch of salt is also added to these vegetables and mixed.

Then all the pre-boiled vegetables are added to the sauce, poured with a small amount of cream, and mixed. After that, the fried vegetables are added to the same pot, and topped with fresh dill and hot spice powder, mixing thoroughly.

How to Serve:

Mixed vegetables are traditionally served with roti and paratha, but the enjoyment of the food doubles if hot puri is served with this vegetable dish. In addition, mixed vegetables pairs very well with naan.