In the same oil, prepare the bagar by adding jeera, mustard seeds and kalonji. Serve hot. Peel and mash the potatoes and add the boiled peas, chopped onions, ginger and coriander leaves to it. To preserve the pickle, heat mustard oil to boiling point, cool it and pour on the pickle. Slit the green chillies vertically and remove the seeds. Stuffed Red Chillies PickleIngredients 100 gm red chillies1 kg mustard oil250 gm coriander seeds50 gm mustard seeds250 gm amchur powder150 gm aniseeds150 High titanium iron gm fenugreek seeds50 gm bay leaves25 gm asafoetida50 gm cumin seeds50 gm garam masala Stuffed Red Chillies PickleMethod Roast coriander seeds, fenugreek seeds and bay leaves together.The benefits of eating chilli are plenty — from giving you great skin to increasing metabolism and from preventing cancer to reducing blood sugar levels. Now add the chillies and cook for a few more minutes. Then add the chopped king chilli, sugar, salt, kashmiri red chilli powder, haldi and the masala made earlier. Serve hot with biryani or rice. Now add the mixture of coriander seeds, fenugreek seeds and bay leaves. When it cools down, immediately transfer the content to a glass jar. Boil the baby potatoes in a pan, peel and keep it aside. After it cools down, grind to make the masala.King Chilli PickleIngredients100 gm king chilli/bhoot jholikia finely chopped2 glove garlic finely chopped½ cup lemon juice4 tsp sugar1 tsp haldi1 tsp kashmiri red chilli powder¼ tsp fenugreek seeds1 tsp dhania1 tsp jeeraSalt to tasteMustard oil as required King Chilli pickleMethodRoast fenugreek seeds, whole dhania and jeera on a tawa. Slit the chillies and fry them in oil until they turn a little whitish. Now add the potatoes and cook until the masala coats them.
Heat oil in a pan and add the tamarind paste and cook for 10 to 12 minutes. Now powder the mustard seeds, aniseed, asafoetida, cumin seeds with the help of pestle and mortar. Mix in salt, jeera and garam masala. Stuff the mixture into the chillies and place them in a greased pan with the slit side up. Add the tamarind pulp, cumin powder, coriander powder, salt, chilli powder and tamarind powder, and let it cook till the mixture is thick. Now add the paste of all the roasted masalas and cook till the mix leaves oil from the sides. Grind and keep aside. Remove from flame. Keep it refrigerated. Put off the flame and add the lemon juice. Heat oil in a kadai and add the chopped garlic and stir for a minute.Green Chilli Potato BitesIngredients ¼ kg green chillies50 gm butter1-2 potatoes100 gm green peas, shelled1½ inch ginger piece2 onions2 bunches of coriander, chopped1 tsp garam masala2 tbsp bread crumbs½ tsp jeeraSalt to tasteMethod Boil the potatoes and green chillies separately. Transfer the chillies in a clean jar and pour the remaining oil over them. Mix it well. Melt butter and pour some of it into the pan along with a portion of the bread crumbs on top of each of the chilli.. Slit the chillies or de-stem and make a hole on top of each chilli, remove the seeds and fill the masala. Cook for about 10 to 15 minutes on a low flame and serve hot.Hyderabadi Mirchi Ka SalanIngredients½ kg long thick chillies100 gm roasted peanut100 gm roasted coconut100 gm roasted sesame seeds1 tbsp cumin powder2 tbsp coriander powder1 onion 2 tbsp chilli powder1 tbsp tamarind powder2 tbsp ginger-garlic paste6 to 8 tbsp thick tamarind pulp Salt to taste1 tsp jeera1 tsp mustard seeds1 tsp kalonji MethodGrind roasted peanut, coconut, ginger-garlic paste, onion and sesame seeds, and keep it aside. Stir for one to two minutes or till the king chilli becomes soft. Next, add enough oil to the mixture into a thick paste. Taste the mixture, and if needed, add more lemon juice or salt. Tie the jar with a clean muslin cloth and keep in sun for at least a week. Add garam masala, amchur powder and salt to this.Khatte Tikkhe AlooIngredients½ kg baby potatoes50 gm garlic100 gm dry red chilies3 tbsp oil25 gm roasted jeera4 tbsp thick tamarind pulpSalt to tasteKhatte Tikki AlooMethodExcept the baby potatoes, grind all the ingredients together and make a thick paste
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