Green chilies???

Friend, you should eat your aloo gobi with this Onion and Green Chilli Paratha:

Onion Big 1 no chopped finely.

Green Chili Acc to taste Chopped finely

Coriander leaves Few chopped finely

salt Acc to taste

Wheat Flour 2 cups.

Oil 1/4 Cup.

warm water(if necessary) 1/4 cup to knead

Method :

Mix all ingredients except water & oil knead into soft dough. Use very little water if the dough is too hard .

With a help of a rolling pin take a lemon sized dough & roll it to Paratha shape.

Heat a flat pan ,when it gets hot add the paratha & let it cook for a minute. When bubbles appear turn around & add a tsp of oil around the paratha. When the brown spots appear take it out & store in an air tight container or casserrole.

.

Also try this daal:

Ingredients

115 gm split red lentils

50 gm small split yellow lentils

2 1/2 cup water

1 teaspoon ginger pulp

1 teaspoon garlic pulp

1/4 teaspoon turmeric

2 fresh green chillies

1 chopped

1 1/2 teaspoon salt

----TOPPING----

2 tablespoon oil or ghee

1 small onion sliced

1/4 teaspoon mixed mustard & onion seeds

4 dried red chillies

1 tomato, sliced

----GARNISH----

1 tablespoon chopped fresh coriander

2 fresh green chillies, seeded

1 and sliced

1 tablespoon chopped fresh mint

1.Pick over the lentils for any stones before washing them several times.

2.Boil the lentils in the water with the ginger, garlic, turmeric and chopped green chillies for about 15-20 minutes until soft.

3. Mash the lentil mixture down. The consistency of the mashed lentils should be similar to that of a creamy chicken soup.

4. If the mixture looks too dry, just add some more water. Season with the salt.

5. To prepare the "topping", heat the oil and fry the onion with the mustard and onions seeds, dried chillies and sliced tomato for 2 minutes.

6. Pour this "topping" over the dhal and garnish with fresh coriander, green chillies and mint.

This daal will go very well with the paratha (above) ot plain rice.

What you need to do is let the Chillies stand in the vinegar or lime juice for a few days. If you can keep them bottled in the sun it would hasten the process. You also need to slit the chilies.

You could also try this recipe which can be made in a jiffy and tastes just as good.

Slit green Chillies in such a way that they just open out, and not get divided into two.

Sprinkle salt on them, making sure some pf it reaches the slit part too. Let it stand for a couple of minutes.

Take a little oil in a skillet or a shallow pan and fry these chillies. Keep turning them for even cooking. You should fry them on a low to medium flame until you see the outer skin blistering or turning white. Don't overdo it. Like don't let them turn brown.

Remove from fire and squeeze fresh lime / lemon juice and serve.

Tastes awesome. A must on our dining table during monsoons.

I agree with Desi Chef, you don't have to be born an Indian to cook Indian food. You can also find a site with loads of recipes.

2 tablespoons Butter

1 1/2 lbs Boiling potatoes, peeled

1 clove Garlic, peeled

1 cup Chicken stock

1/4 teaspoon Cumin

Pepper

1/3 cup Chopped canned green chilies

1 cup Shredded Jack cheese

Salt

Preparation

Preheat oven to 425. Use half of the butter to grease a shallow gratin dish or casserole with a 4-6 cup capacity. Cut the potatoes into 1/8 inch slices by hand or with the slicing blade of a food processor.

Bring the garlic, chicken stock, cumin and pepper to a boil in a small saucepan while you are slicing the potatoes. Have the chopped chilies and shredded cheese at hand.

To assemble the gratin, arrange half the potato slices in the baking dish, dot evenly with half the green chilies, then sprinkle half the cheese over all. Salt very lightly or not at all depending on the saltiness of the chicken stock. Repeat with another layer, using up the remaining potatoes, chilies and cheese.

Remove garlic clove from the boiling stock and carefully pour the broth over the potatoes. Dot the surface with remaining butter.

Bake for 30 minutes or until the surface of the gratin is browned and the potatoes are knife-tender. Allow to cool a few minutes and serve.

This fresh green chili pickle!

Ingredients

12 large chillies

1 tsp salt

1 tbsp oil

1 tbsp lemon juice

1 tbsp black mustard seeds

1tbsp fenugreek seeds (methi), crushed

1/4 tsp tumeric

Method:

1. Wash and dry the chillies

2. Cut each chilli into 4 -6 pieces

3. Mix with salt and leave overnight

4. Arrange the chillis on a clean tea towel, let then air dry overnight.

5. Take a jar large enough to fit all the chillies, add the oil, lemon juice, mustard seeds, fenugreek and tumeric to it.

6. Close the lid and mix, place all the chillies in the jar, close the lid and mix well.

The pickle is ready to serve!

What vinegar are you using? I'd use white vinegar with some sugar dissolved init to cut the sharpness.

My favourite chilli thing is for Thai food where I put birds eye chillies in fish sauce and sugar, sometimes with Indonesian soy sauce. This is great with (Pad Thai) noodles.