STUFFED CHILLIES

 Stuffed Chillies

Green chillies are rich source of vitamin c.The quickest form of pickle and side dish is stuffed green chilli.it need big Rajasthani green chillies which are not spicy. They give a hot impression but are mild. They leave back a tangling effect of green chilli but the mildness and taste makes you have them as many as you can at a given time.

Ingredients:-

250 grams big green chillies, washed and wiped dry

1 tsp. red chilli powder

1 tsp. coriander powder

1 tsp. fenugreek seeds powder (methi)

1 tsp. dry mango powder

½ tsp. turmeric powder

1 tsp. mustard seed powder (yellow rai)

Salt to taste

2 tbs. mustard oil

Method:-

• Mix all the dry spices in grinder.

• Slit all the green chillies with knife and discard the seeds.

• Fill the spice mixture in green chillies with the help of a spoon. Keep the remaining mixture aside.

• Heat mustard oil in a pan till it reaches smoking point. Lower the flame and put green chillies in it and cover with a lid. After 5 minutes, flip the sides of green chilli and cook for another 5 minutes.

• It’s done when it turns brown and tender at all the sides. Sprinkle the remaining spice mixture on fried chillies.

• Serve with rice/naan/paranthas or pooris.they have a shelf life of 5-7 days.

GREEN CHUTNEY

 Green Chutney

The best accompaniment of all meals is this green chutney. Not only it adds to taste, it has health benefits derived from Ayurveda. The ingredients including mint, coriander, green chillies and lemon gives a cooling effect to stomach and aids in digestion. All the contents are rich source of iron and vitamin this is a must have on your dinner table because of its taste and health benefits.

Ingredients:-

125 grams fresh mint leaves

100 grams fresh coriander leaves

3-4 green chillies

3-4 spring onions or normal onions

Salt to taste

½ tsp. red chilli powder

1 lemon

Method:-

• Wash all the fresh ingredients in water 3-4 times and strain it.

• Grind all the ingredients together into a coarse paste.

• Check seasoning. Add salt and chillies as per your taste. Add lemon juice in the end

• You may add whipped yoghurt and skip lemon juice in case you want a milder dip for children.

LAL MIRCH ACHAAR

Bharwaan Lal Mirchi

The red chillies are very fascinating. The bright red colour looks amazing. The hotness of this chilli is just perfect for pickle lovers. They aren’t too hot but they leave your tongue with a zing of heat behind. Mildly spiced, this Rajasthan pickle is not only easy to make but a must have on your dinner table.

Ingredients:-

500grams fresh red chillies (big)

5tbsp. mustard seeds

5 tbsp. fenugreek seeds

5 tbsp. dry mango powder

1tbsp. turmeric powder

5tbsp. salt or to taste

1 tbsp. asafoetida (hing)

1 tbsp. coriander seeds

200 ml mustard oil

Method:-

• Wash and dry red chillies. Make a cut and dispose off the seeds.

• Mix together all the spices and salt in grinder and make a powder

• Fill in the chillies with this masala powder. Keep in sunlight for a day. Keep the remaining masala.

• Heat oil in a saucepan till smoking point. Let it cool completely and add the chillies. Store in a glass container and keep in airtight container.