MIRCHI THECHA
Green chili – 15
Garlic – 4-5
Jeera – 1tsp
Crushed peanut – 2tbsp
Salt – 1tsp
Oil – 1tbsp
Dry roast the chilies until they have dark spots. Add oil and roast Jeera, garlic & crushed peanuts and add salt. Allow the mixture to cool. Grind to coarse paste. Serve with Chapati or Bhakri.
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Dahi Mirchi
Mirchi – 10-12
Poha – ¼ cup
Coriander seeds – ½ cup
Methi dana – 1tbsp
Mustard seeds -1tbsp
Jeera – 1tbsp
Oil – 2tbsp
Curd – 2tbsp
Salt – 1tbsp
Turmeric – 1tsp
Roast Poha, coriander seeds, methi dana, jeera and mustard seeds for 5 minutes. Grind them to coarse powder after adding salt and turmeric. Transfer to a bowl and add curd and oil. Mix well.
Slit the chili vertically and a small slit horizontally. Remove the seeds from inside of the chili using a plastic glove. Stuff the chili with the masala and press gently. Sun dry all the chilies for 8-10 days or Bake them in the oven for 3-4 hours on 80 to 100 degrees.
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Instant Mirchi Pickle
Green Chili – 100 Gm
Mustard Seeds – 1tbsp
Fenugreek seeds – 1tsp
Coriander seeds – 2tbsp
Jeera – 1tbsp
Hing – 1tsp
Fennel seeds – 1tbsp
Turmeric – 1tsp
Salt – 1 tbsp
Mustard Oil – 5tbsp
Grind all the dry ingredients using pulse mode on mixture. Heat the hoil and cool down at room temperature. Cut the green chili to 1-inch pieces. Add ground masala, salt, turmeric & oil at room temperature to green chilies and mix well. instant pickle is ready.