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 20, 19:20

How to make homemade Tikka Masala spice mix instead of buying ready-made powder

People often prepare tikka masala for weekend parties using cheese (paneer) and chicken, but despite all efforts, it is difficult to achieve a taste comparable to store-bought. Because of this, they have to buy ready-made tikka masala powder in stores, but if this mixture is prepared at home, the taste and aroma of the dish are significantly improved.

It is important to note that most of the spices needed to prepare this mixture can be easily found in any Indian kitchen. This powder can be stored in an airtight container and used as needed to prepare paneer tikka, chicken tikka, soy tikka, and tandoori vegetables. A simple recipe for making tikka masala powder is presented below.

Recipe for Homemade Tikka Masala Powder:

The following ingredients are used to prepare tikka masala:

How to make Tikka Masala Powder?

When using it in paneer and chicken, approximately one and a half to two tablespoons of tikka masala are required for 250 grams of paneer, while two to three tablespoons of spices are sufficient for 500 grams of chicken. To prepare the marinade, you need to mix the spices with yogurt, ginger-garlic paste, lemon juice, and a small amount of oil. Then, the paneer, chicken, soy, or vegetables are thoroughly mixed with this marinade and left for some time. After that, you can prepare delicious tikka by baking it in a tandoor, oven, air fryer, or on a frying pan.

www.aajtak.inSeptember 16, 17:10

Homemade Chat Masala Recipe: How to Prepare the Secret Spice Blend That Will Enhance the Flavor of Your Dishes

When you feel like making potato tikki, dahi bhalla, bhel, or fruit salad at home, you often use all the ingredients correctly, but the dish doesn't achieve the same rich flavor as street food stalls. Adding a small amount of chat masala radically changes the flavor profile of the entire dish, making it spicy, sour, and pungent. This is why chat masala is used not only for chaat but also for sprinkling on vegetable salads made from cucumbers and tomatoes, sandwiches, french fries, and fruits.

Although many prefer ready-made chat masala from the store, preparing it at home turns out to be very simple. It does not require expensive or exotic spices; components such as cumin (jeera), coriander, fennel (ajwain), black pepper, amchur, and black salt are easily found in most Indian kitchens. These spices just need to be lightly roasted and then ground in the required proportion to obtain an aromatic chat masala that is appetizing in itself.

How to Make Homemade Spicy Chat Masala

The first step is to roast the whole spices: heat cumin, coriander, fennel, and black pepper in a thick-bottomed pan over low heat, stirring constantly for two to three minutes. It is important not to roast the spices over high heat, otherwise, they may burn and become bitter. As soon as an aroma appears and the color of the cumin slightly changes, turn off the heat.

After roasting, the spices must be completely cooled by transferring them to a plate, as grinding hot spices negatively affects their aroma and taste. Then, the cooled spices are placed in a dry blender jar along with amchur, black salt, white salt, hing, and mint powder. If a tangier flavor is desired, lime zest can be added. Instead of continuously running the blender, use the pulse function two or three times.

The finished powder must be sifted through a fine sieve and stored in a clean, dry, airtight glass jar. Always use a dry spoon when taking it out to avoid moisture contamination.

Don't Overdo It With Chat Masala

Chat masala is intended to enhance flavor, so it should be used moderately. It is best to start with a pinch or half a teaspoon, taste, and then add more as needed. Since black salt and amchur have an intense flavor, too much can spoil the taste of the entire dish. This homemade chat masala can be used in potato tikki, dahi bhalla, papdi chaat, bhel, fruit salads, sandwiches, and vegetable salads.