#dehlifoods

[sumayyameraj]

Khatai Bhari Mirch

Ingredients:

Green Chilies (Jalepenos/ Banana/ Anaheim/ Jamaican) 20-24 pieces

Khatai (soaked and boiled) 1 cup

Cumin seeds 1 TSP full

Optional - Red Chilli crushed 1 TSP

Salt to taste

Oil 1-2 TBSP

Method:

In frying pan heat oil on medium flame

Add cumin seed and fry for 10 seconds

Add remaining ingredients and cook until thick, nice and gooey texture is obtained.

Mark cut on one side of chilies and fill the cooked khatai in it, as much as you want. If you want less spicy, you can remove seeds from chilies.

When all chilies are filled, saute them in frying pan with little oil. Your chilies are ready to flaunt your lentils and pulses.

Serving:

These chilies are served with lentils and pulses with chapati

[sumayyameraj]

Imli Chutni - Tamarind sauce

Ingredients:

Soaked Tamarind - 1 cup

Green chillies - 10 pieces

Mint leaves - 1 cup

Salt - 1 TSP or per taste

Cumin seed - 1 teaspoon

Water - 1 cup or per thickness required

Method:

1) Separate seeds from soaked tamarind

2) In blender, combine all ingredients and blend until fine. Imli Chutni is ready.

Serving:

This sauce is served with lentils, pulses, different rice recipes, pakoras mainly.

Tips:

Fill sauce in jar and preserve in fridge.  For longer shelf life, boil sauce once in every week and preserve again. Boiling sauce also improves the texture of sauce. It becomes sleak. You can even give it a boil as soon as you prepare it. You’ll see clear difference.