History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
From the famous Gajar ka Halwa to the festive Sooji ka Halwa, you may have tried several varieties of halwas, but there is still a lot more that is left to be discovered. Try this “MIRCHI KA HALWA” We tried and it was Yummy…
- 500 gm bhavnagri chillies
- 90 gm alum
- salt & water
- 4 tbsp ghee
- 100 gm khoya
- 100 gm kalakand
- 100 gm coconut powder
- 150 gm sugar
- cardamom powder
- rose water
- silver warq
- red bell papper
- Remove stem from Bhavnagri chillies and cut them into half vertically.
- Add alum to water and soak the chillies in water for 30 minutes.
- Blanch the chillies in the water and add a pinch of salt to the boiling water.
- Drain the chillies and repeat this process three more times.
- Drain the chillies and make a paste.
- Warm ghee saute chillies paste till it leaves the sides of pan.
- Add khoya, kalakand and mix well.
- Add ghee and saute.
- Add coconut powder, sugar cardamom powder and saute till sugar is cooked.
- Add rose water and mix well.
- Pour Halwa in a squar mould.
- Demould and garnish with silver warq, Pistachios and Red bell papper slices cooked in sugar syrup and rolled like cylinder.
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