HARI MIRCH KE TIPORE "Hari Mirch" means "Green Chilies" hence the name for this instant pickle made of green chillies.
Instant Green chili and ginger pickle is a marination of ginger and green pickle along with spices.
Shimla mirch besan ki sabji or capsicum besan sabji is a very delectable and popular Maharashtrian side dish.
PANEER KE PAKODE: GUEST POST BY SHWETHA AMIT PAI As you know, from time to time to get more variety into my blog, I request contributions.
Dhone patar bora recipe aka coriander fritters are a pure Bengali delicacy which is prepared in almost every house, mostly during winter and monsoon.
Green Chutney recipe is one of the most essential elements of chaat recipes.
Tasty dry chicken that can be served as a snack or a main dish.
Shimla mirch ki sabji is a vastly popular north Indian vegetarian recipe.
Shimla mirch aloo is a tasty and healthy vegetable preparation.
TILLI PHALLI SHIMLA MIRCH Green Capsicum or Bellpepper (as it is commonly called in the US) is known as Shimla Mirch in Hindi.
Shimla Mirch Paneer is a quintessential North Indian dish prepared with the bliss of diced bell pepper and scrumptious paneer cubes spruced up with an array of spicy condiments.
Kolhapuri Thecha is a traditional dish from Maharashtra.
SHIMLA MIRCH ZHUNKA I am fond of some dishes from Maharashtrian cuisine and make them once in a while.
MIRCH KA KHATTA MASALA Whenever I think of Hyderabadi cuisine, I think of spicy food and remember the long chillies used in many dishes.
PANEER SIMLA MIRCH MASALA In cooking vegetarian food in India, we often pair paneer (cottage cheese) with vegetables.
Bhunne Bhutte aur Mirch ka Shorba (Roasted Corn & Bellpepper Soup) is a part of the ethnic Mughlai menu.
BESAN WALI SIMLA MIRCH One of the vegetables I use often is capsicum which is called bell pepper in the US and is popularly known as Siml.
GOBI SHIMLA MIRCH In my house, we are fond of vegetables and two that are commonly used are cauliflower (Gobhi in Hindi) and capsicum or .
The Kali Mirch Paneer is peppry but not unbearably hot in taste although we have used black peppercorns thrice.
The opinions