Chillies are the life and soul of a hearty Indian meal. You don’t necessarily have to overdo it until smoke comes out of your ears, but without a touch of chilli, dishes seem incomplete. We can’t think of Indian cooking without a dash of green chillies. Slit, sliced, chopped or diced, we just have to add a few green chillies to add that spicy and tang flavour to our food. A green chilli is an important star in Indian cooking. This spice is grown throughout the year and so there is no scarcity and a good quantity is exported. Green chillies are available fresh, dried, powdered, flaked, in oil, in sauce, bottled and pickled. It spices up a bland meal.
Pick some fresh from your vegetable patch, pick up a packet of chillies from the supermarket or just ask the vegetable vendor to add a few free ones to your vegetable bag Fresh unripe chillies come in various shades of green from lime to olive. While buying fresh chillies look for crisp unwrinkled ones. Make sure they are bright and unbroken. Store them in a container in the fridge or in a cool, dry place.
Clean and wash the green chillies with water and dry with a kitchen towel. Remove the stems and discard them. Green chillies can be crushed by using pestle and mortar or mixer. Crush them as required, partially or fully.
Deep-fried chillies are a popular accompaniment in Indian cuisine. Many street foods like Vada pav, Bhajji pav, Methi na Gota etc. are served with deep-fried chillies. To make deep-fried chillies, wash and pat dry the green chillies thoroughly. Heat oil in a deep pan and deep-fry the green chillies till they become crisp and slightly whitish in colour. Drain on absorbent paper and serve.
Specification of Green Chilly G4
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| Box of 1*40 FLC |