Mirchi Achar
Ingredients:
 15 whole green chillies
2 tsp mustard seeds
2 tsp turmeric powder
4 tsp saunf
2 tsp methi seeds
2 tsp amchoor
3 tsp red chilli powder
Salt to taste
Oil
 Procedure:
Wash the chillies thoroughly with water. Use a towel to wipe them properly so that no trace of water is left. The chillies must be absolutely water free.
Now, use a knife to slit the chillies vertically and removed the seeds.
Take a small mixer jar and grind the mustard, methi and saunf seeds coarsely. Add turmeric powder, chilli powder and salt. Mix well.
Now add this mixed powder to the seeds removed from the chillies.
Then stuff this mixture into the chillies.
Now take a glass jar and put the stuffed chillies and pour oil until they drown.
Let the chillies marinate for 2-3 days.
Bean Chilli
Ingredients:
 2 cup Red/black beans (soaked overnight)
1 Bell pepper
2 tbsp Vegetable oil
1 cup hot Salsa
1 cup chopped onions
3 tbsp Tomato sauce
1 tbsp Chilli seasoning
 How to make:
First, cook beans in ample of salted water until tender but firm and then drain the water.
Heat the oil in a frying pan over medium heat.
Stir-fry the pepper and onion until golden.
Add the beans and cook over high for 7-8 minutes, stirring frequently.
Add salsa and tomato sauce and cook on low for 2-3 minutes.
Sprinkle with chilli seasoning and remove from the heat. Serve hot with rice.
Til Laddoo
Ingredients:
 1 cup sesame seeds
250 gms jaggery
4 tablespoons ghee
1/2 cup water
 Procedure:
Roast the sesame seeds in a pan until golden brown. Keep stirring as you roast.
Now take a kadhai and put half-cup water and add the jiggery. Let the jiggery melt. Then add ghee. Add the roasted sesame seeds to this mixture and turn off the gas.
Now grease a plat and transfer the mixture.
Grease you hands so that the mixture doesn’t stick to your hands when you take small quantities to make laddoos.
