Ingredients:

50 Green Chillies
6 Lemon (Juice)
4 tsp Chilli Powder
3 tsp Fenugreek seeds
2 tsp Turmeric powder
2 tsp Mustard Seeds
11/2 tsp Asafoetida powder
30 tbsp oil
salt as required

Method:
Wash and dry green chillies and slit these into lengthwise, keep the stem intact. Roast fenugraak seeds and mustard seeds with some oil and powder them. Now add chilli powder, turmeric powder and salt to the powdered spices and mix well. Stuff the green chillies with this mixture. Spread remaining salt in the pickle jar and put the stuffed green chillies over it. Pour the lime juice and cooled oil. Keep it for ten days and serve.

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Ingredients:

2 Cup Rice
2 Cup Curd
1 Cup Milk
1 tsp Mustard Seeds
4 Green Chilly
Ginger Small (Cut into Pieces)
Asafoetida
Curry Leaves
Salt to Taste

Method:

Boil rice, adding salt cool slightly mix with curd. Add boiled and cooled milk. Chop green chillies and ginger fine. Heat the pan add some oil fry mustard seeds and asafoetida. Add curry leaves and chopped ingredients saught for two minutes. Switch off the fire and add the rice curd mixture the pan and the rice curd mixture to the pan. Mix well.

Serve along with Pickles.

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Ingredients:

2 Mango (Cut into Small Pieces)
1 tsp Turmeric Powder
5 tsp Chilly Powder
1 tsp Mustrad Seed
1 tsp Methi
Little Asafoetida Powder
Salt to Taste

Method:

Heat the dry pan add mustrad seed and methi for few minutes. Grind this mixture.

Heat the pan and pour some Gingly oil and add mustrad seed, asafoetida Powder, mango and turmeric powder.  Boil the mango then add salt, chilly powder and add mustrad seed and methi powder(already ground) and fry for  few minutes.  Now Mango Pickle is Ready.

Serve with Plain Rice, Variety Rice and Curd Rice

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