We now move on to the Land Of Kings – Rajasthan. This is the largest state of India and is ituated at the western side of the country. It shares its boundaries with Gujarath, Madhya Pradesh, Uttar Pradesh, Haryana and Punjab. I have made so many dishes from Rajasthani cuisine and once I made a complete thali too. Dall Baati Churma is a very famous combination dish from Rajasthan. Here are some of the dishes I tried from their cuisine. Rajasthani Thali, Daal Baati Churma, Ghevar- rabdi, Moong Dhal Halwa, Churma Ladoo, Mathri, Matta Chaas are the dishes in my blog. When ever I want to try out Rajasthani recipes my first choice is Priya’s blog. She is a Rajasthani and she has so many authentic recipes. Today’s dish is also from her space. Unfortunately she has stopped blogging but you can read all her wonderful posts if you happen to visit her blog. When I first read the recipe, I was so skeptical to try it. With green chillies as the main ingredient, I was afraid that it will be too hot. But once they got cooked in cream, it reduced the heat from chillies. It was a nice side dish for any rice. Sauteeing the chillies in ghee renders the dish a nice and rich flavour. This is a speciality of Bikaner but now is prepared all over Rajasthan.
Recipe Source: Priya
Ingredients:
Green Chilly-10-15
Salt-to taste
Red Chilly Powder 1/4 tsp
Turmeric Powder-1/2 tsp
Fresh Cream- 1/2 cup
Procedure:
1. Cut chillies into small slices.
2. Heat ghee and add the chillies.
3. Add turmeric, red chilly and salt and saute for 2 minutes.
4. Reduce flame and add the cream.
5. Cook it on low flame until ghee starts separating.
6. Remove from flame and serve.
Cut chillies.
Saute them in ghee with the spice powders and salt.
Add cream.
Cook until ghee separates.
Serve..
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 39
Delicious malai mirchi.. Rajasthan is famous for it’s rich and delicious collection of recipes.
Oh god,this hot but creamy malai mirch is asking me to have with some rice, sooo delicious.
I also have lot of recipes bookmarked from Priya’s space… And this fiery curry looks very spicy!!!
You have said that the cream reduced the spicy fire quite a bit, but when biting those chilies – was it very spicy or was it ok?
wow this looks so easy, where did you find this beautiful recipe..i am making this soon, i just love spicy green chillies
Hot and spicy malai mirchi… I wonder how it taste..love to try it
I love this!..I am a hard core chilly fan cant resist chilly recipes..awesome!
This looks so inviting and am sure would have tasted delicious..
What an interesting recipe. Daily is known to dull the heat from chillies and stuffed sundried chillies usually have yogurt in the stuffing. Very unique and a nice pick.
I too tried this as part of the thali. Mine was on the dry side, but boy!! it was so so tasty! Loved it to bits…
Never realized one would make a curry with these chilies like this..must have surely awesome..can imagine the spicy being removed bcos of cream still that’s a different spice right..
That is such a rich, creamy and spicy dish.
Oooo..such a spicy dish. I can never imagine eating this but my husband would gladly eat the whole bowl !
I am in love with this dish. SO simple and spicy. I am going to try this soon!
wow, amazing dish! love that nice blend it has got green and cream mixed together. Look of it makes me feel hot, but with all that cream , it mustn’t be that fiery!!
I am salivating reading the recipe. I love green chilies and want to try this recipe. Looks rich and delicious
This sounds so innovative and interesting,never tried curry with green chilly…must be a spicy curry.
I too chose my recipes frm Priya’s space. Sad that she is not bloggng these day. This curry sounds awesome. Can imagine the taste!
This curry is awesome. Love the falvours in it.
what a unique curry – this must be so good over rice
that’s a really different curry.. looks rich and perfect with rice
Hello, Thanks for sharing such an fabulous blog about malai mirch rajasthan.All image such an mouthwatering and thanks for sharing the recipe.nice blog…