Zanzanith Kohlapuri Thecha and Puli Milagai

Kohlapur is a city in Maharastra state famous for non-vegetarion foods and spicy food. As a Maharastrian and vegetarian to share for spicy food lovers since Nandita announced to host JFI-Chillies. My mom and kakku used to make kohlapuri thecha specially for my baba and kakka.They are big fan of chillies. My baba will have atleast chillies plainly for extra spice. Zhanzhanith is a marathi word for extra spice.

When I was a kid I will stay away from spicy food and had a sweet tooth.But my tastes bud changes when I become a Mom for a kid. Day won't set without chillies that too after reading benefits of chillies.I am so fond of it.

Ingredients

• Red chilli powder-2 tblspn


• Garlic pods -4


• Salt to taste

Method

Pound all the ingredients together in a motar pestle.I never used readymade redchilli powder in my kitchen.This is a homemade chilli powder from my mom.

Receipe is so simple but be careful with your eyes and faces.Maintain a distance while preparing or serving .Doctor will prescribe goli (tablet in marathi) before or after food.But this is a tablet you can have with your meal.This is for Dr.Nandita hosting a foodie event JFI-chillies in her Saffron trail and also for Nupur's A to Z Indian vegetables.

It will be too spicy and if you touched unnoticed it will burn for hours.Wash your hands immediately.I am not joking this is the serving size for a meal.

S...S.. S.....S

When 2 S square mingled,blended the result will defintely end with a yummy and mouth watering receipe .Its a Tamilnadu receipe Puli Milagai Puli means Tamarind and Milagai means Chilli in Tamil.Mostly we can have this as one of the side dish in special occasions.

Ingredients

• Spicy green chillies-10


• Sweet Jaggery-2 tblspn (adjust to taste)


• Sour Tamarind pulp -1/2 cup


• Salt -1/2 tsp adjust salt

For Seasoning

• Oil -1tblspn


• Mustard seeds -1/4 tsp


• Asafoetida - 1/4 tsp


• Turmeric powder -1/2 tsp

Method

Heat a vessel pour the tamarind pulp , jaggery and salt to make a paste .Bring them to boil.

Then in another small kadai heat the oil leave mustard to splutter,add other ingredients and cut chillies stir till the chillies colour changes.

Mix chillies with the tamarind jaggery paste untill stir untill it blends with the paste.

Serving size is a spoon for a meal.I can go for another spoon sometimes even as curry.

If its not properly boil it won't last. keep refrigerated for a week.But within a day or two it will finish.