Now add the mixture of coriander seeds

　　Stir for one to two minutes or till the king chilli becomes soft. Stuffed Red Chillies PickleIngredients 100 gm red chillies1 kg mustard oil250 gm coriander seeds50 gm mustard seeds250 gm amchur Spray Bottles for sale powder150 gm aniseeds150 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.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. Keep it refrigerated. Tie the jar with a clean muslin cloth and keep in sun for at least a week. Now add the paste of all the roasted masalas and cook till the mix leaves oil from the sides. Add garam masala, amchur powder and salt to this. Heat oil in a pan and add the tamarind paste and cook for 10 to 12 minutes. Slit the green chillies vertically and remove the seeds. In the same oil, prepare the bagar by adding jeera, mustard seeds and kalonji.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. Now add the potatoes and cook until the masala coats them. Grind and keep aside. Now add the mixture of coriander seeds, fenugreek seeds and bay leaves. Next, add enough oil to the mixture into a thick paste. Then add the chopped king chilli, sugar, salt, kashmiri red chilli powder, haldi and the masala made earlier. Transfer the chillies in a clean jar and pour the remaining oil over them. Slit the chillies or de-stem and make a hole on top of each chilli, remove the seeds and fill the masala. Serve hot with biryani or rice. Put off the flame and add the lemon juice. Stuff the mixture into the chillies and place them in a greased pan with the slit side up. Now powder the mustard seeds, aniseed, asafoetida, cumin seeds with the help of pestle and mortar. Slit the chillies and fry them in oil until they tu a little whitish. 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. Boil the baby potatoes in a pan, peel and keep it aside.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.The benefits of eating chilli are plenty — from giving you great skin to increasing metabolism and from preventing cancer to reducing blood sugar levels. To preserve the pickle, heat mustard oil to boiling point, cool it and pour on the pickle. After it cools down, grind to make the masala.. Taste the mixture, and if needed, add more lemon juice or salt.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. Mix it well. Mix in salt, jeera and garam masala. When it cools down, immediately transfer the content to a glass jar. Remove from flame. Heat oil in a kadai and add the chopped garlic and stir for a minute. Now add the chillies and cook for a few more minutes. Cook for about 10 to 15 minutes on a low flame and serve hot. Peel and mash the potatoes and add the boiled peas, chopped onions, ginger and coriander leaves to it. Serve hot. Add the tamarind pulp, cumin powder, coriander powder, salt, chilli powder and tamarind powder, and let it cook till the mixture is thick.