250gm green chillies,
4-5 tbsp mustard seed powder,
5-tbsp lemon juice,
2-tbsp haldi powder,
Salt to taste. Method:
Step 1: Wash the green chillies and cut off the tops.
Step 1: Remove the stalks of the green chillies and cut in to long thin pieces.
Step 2: Heat the oil till smoking; add the mustard seed powder and haldi powder in it.
Step 3: Cool to room temperature and add lemon juice.
Step 4: Then add chopped green chillies and salt.
Step 6: Mix well so that the chillies get coated with the masalas.Step 7: Clean glass jars and place the green chillies in the jar.
· An excellent source of beta-carotene and vitamin C.
· May help relieve nasal congestion.
· May help prevent blood clots that can lead to a heart attack or stroke.
· Require careful handling during preparation to prevent irritation of the skin and eyes.
· May irritate hemorrhoids in susceptible people.
The following is a description of a selection of popular peppers from the mildest to the hottest from book of Reader’s Digest.
MILD TO MODERATELY HOT:
· Anaheim: These long, slender red or green chillies are among the most popular in North America.
· Ancho: These dark red, heart-shaped peppers are usually dried.
· Cherry: These small, round red chillies are often pickled.
· Poblano: Green chillies with a small, tapered shape; they are usually roasted, and may be stuffed or added to a variety of dishes.
· Cascabel: These round red or green chillies are usually dried.
· Cayenne: These long red chillies are dried and often ground into a hot pepper spices.
· Habanero or Scotch Bonnet: Shaped like red, yellow, or orange lanterns, these are considered the hottest of cultivated chilles.
· Jalapeno: These tapered green or red chillies are sold fresh, canned, or pickled.
· Serrano: These small, bullet-shaped green or red chillies are often used in hot salsas.