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Green Chillies

Fresh Green Chiilies Being Chopped
Fresh Green Chiilies Being Chopped

Hindi Name: Hari Mirch

A spice without which Indian cuisine would be incomplete, the most common variety of chilli used apart from red is the green. These are used with or without the stalks, whole or chopped, with seeds or deseeded. They are used fresh, dried, powdered, pickled or in sauces.

Though not used in excess just a touch of green chilli is enough to make the dish spicy. Green chilli usually blended with ginger and garlic, is very popularly used as masala in Indian household.

Usage

Savory dishes find the most use of green chillies in curries, breads, meat dishes and stir fries. Tempering or tadka used in a variety of dishes is incomplete without green chillies. A spice mix called green seasoning added to curries uses green chillies along with a tweaked salsa recipe.

Note: Always choose crisp, green, unwrinkled chilli. If you’re looking for only a hint of chilli, add deseeded. Be careful while using the seeds, they can cause a burning sensation if hands are not washed properly.

Nutritional Value

With a spicy bite, these fresh products are high in vitamins A and C.
Green chillies are high in potassium and iron content.

Did you know?

Contrary to the popular practice, water doesn’t relieve the burning sensation of green chilli, milk or milk based products do.

Rita

These are Original Recipes of the Parsi way of cooking in India. You will find a unique blend of spices, that makes the food very appetizing, nutritious and wholesome. Vegetables, Meats and Dairy products are the foundation. Cinnamon, Nutmeg, Cloves, Cardamon, Rosewater etc, flavor the food and remind us of the sweetness of life. Curry Powder, Ginger, Garlic, etc add the zest! Happy Cooking and enjoy the fruits of your labor. Rita has published several cookbooks on Amazon.com Parsi Cuisine Cookbooks by Mrs. Rita Jamshed Kapadia 1. Parsi Cuisine Manna of the 21st Century 2. Parsi Indian Kitchen 3. Vividh Vani (re-print in Gujarati) 4. Pickles, Chutney, Masala and Preserves 5. Meats, Seafoods, Desserts, Dhansak, Vegetarian Delights 6. Treasured Grandmother's Recipes: Zoroastrian Parsi Celebrations and Ceremonies

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