http://aytodeguadalupe.es/gimnasio-municipal-de-guadalupe/ yellow mustard : 4 to 5 tablespoon
Valium Buy Canada Fenugreek seeds : 2 to 3 tablespoon
http://diesuedostschweiz.ch/archiv/detail_volltext.cfm?id=44750 Coriander seeds : 4 to 5 tablespoon
Valium By Mail Order Salt to taste
http://bikeelectric.ie/events/action~agenda/request_format~html/tag_ids~74/ Chilli powder : 2 teaspoon
http://africapolicy.org/featdocs/central.htm Turmeric powder: 2 teaspoon
http://aytodeguadalupe.es/?p=2546 Onion seeds or kalongi: 1 teaspoon
Take a pan on the gas and dry roast cumin, fennel, coriander seeds, dry red Chillies and take it in a blender, add mustard seeds and blend into powder. Now remove the stem of the fat red chillies and green chillies and wipe them nicely with clean dry cloth. Set aside. Now in a pan heat oil to the smoking point and turn the gas off. Now add the Nigel seeds or onion seeds asafoetida, dry ground spices, turmeric and chilli powder, salt, vinegar and mix well. Slit the chillies from one side and stuff this masala mix inside the chillies. Keep them in a clear glass jar an add the remaining spice mix on the top. Now in another pan heat the remaining mustard oil to the smoking points and let it cool. Add the oil on top of the chillies and spice mix and close the jar. Let it mature for six to seven days preferably in sunlight and start using your #yummy delicious red and green chilli pickles.