Green Chillies 10-15
Ajwain 2 tbsps
Oil 3 tbsps
Salt for taste

Preparation:

Wash and slit the green chillies in the stomach without cutting them into half.

With a mortar and pestle, mash ajwain and salt gently.

Stuff each chilli with ajwain and salt mixture.

Sometimes i just mix them together.

In a fresh  jar, add the stuffed chillies and oil.

Mix thoroughly and store tight for days.

Serve after few hours with rice or dal.

Chocolate Covered Potato Chips Recipe:

Preparation:

* Place about 3/4 of the chocolate into a heat safe bowl, and place over the top of a pan of simmering water. If you have a double boiler, use that. Heat, stirring occasionally until the chocolate has melted, then continue to heat the chocolate to 110 degrees F (43 degrees C), stirring occasionally. You may use a meat thermometer if your candy thermometer does not go that low.
* As soon as the melted chocolate reaches temperature, remove it from the heat, and stir in the remaining chopped chocolate until melted. Continue stirring until the chocolate has cooled to 90 degrees F (32 degrees C). Touching a dab of chocolate to your lip will feel cool.
* Use tongs to dip potato chips one at a time into the chocolate. Place on waxed paper starting at the point farthest from you and working your way in so as not to drip on your finished chips. Cool until set. You may refrigerate if you like.