Foodie Delights

Mughlai Mirch in Deccani urdu is Capsicum or the royal chilli when translated in English . It has a sweet pungent taste and when mughlai mirch is cooked in combination with lamb meat, the taste is awesome. I have very fond memories of my Amma and aunts cooking this very tasty dish. I can recall the meat kheema being ground with spices on a sil ( Grinding stone) and then stuffing the ground meat in capsicums. The aroma of this curry brings nostalgic memories and leads me into my own kitchen to try this traditional dish. Here’s the recipe Ingredients for the Curry Mughlai Mirch or Green Capsicums ( Small to medium sized) – 5 nos Onions – 3 roughly chopped and ground Tomatoes – 3-4 medium sized, ground Coconut paste ( fresh) – 2.5 table spoons ginger garlic paste – 2 tsp garam masala powder – 1 tsp Coriander powder – 2tsp Red chilli powder – 2-3 tsp turmeric powder – 2 tsp 1 small onion – Sliced Sesame Oil or ghee - 6-7 table spoons Kheema Stuffing for Capsicums: La

Muzaffar is a very traditional meetha prepared and served in all muslim festivities in Mysore. It is prepared on slow fire by blending rice, milk , saffron and Khova and has a rich and royal taste. Muzzaffar Ingredients Rice – 150 g Milk - 2 litres Sugar – 500g Condensed milk – half tin or 200 g Khova / Mawa Saffron – One pinch added to 1 tablespoon warm milk Rose water ( pure extract ) – few drops Dry fruits (Almonds, Raisins , Cashew and Pista) – 100 g Ghee – 2 Tablespoon Cardamon seeds ( crushed) – 1/2 tsp Procedure 1.Wash and drain rice. Heat ghee in a thick bottomed pan and saute the rice and cardamom seeds a sweet fragrant aroma is evident. 2.Add 1 litre milk and cook rice on a slow fire until done. 3.Add remaining milk and blend to get a coarse paste ( use an electric handblender or a metal serving spoon to blend by hand) 4.Bring the blended mixture to boil, add sugar. 5.Continue to boil the mixture on a slow fire until sugar is well blended wit