Be it festive season or everyday food, ‘Kashmiri Red Chilli’ has a special place in our kitchen. Not only does it give a beautiful deep red color to the dish, but its spiciness is also so mild that everyone can eat it with relish. But there is often a danger of adulteration of artificial colors, wood sawdust or harmful chemicals in Kashmiri chillies available in the market. This adulteration is not only your Health Not only is it dangerous, it also spoils the real taste of the food. In such a situation, why compromise with the health of yourself and your family, when you can prepare it at home very easily and quickly. Know here the easy way to make Kashmiri red chilli.
Material
-
- Kashmiri dry red chilli: 250 grams
-
- Mustard oil: 1 tsp
-
- Salt: half teaspoon
method of making
step 1: First of all, remove the stems of dry Kashmiri red chilli. Break the chillies in half and if you want to reduce the spiciness further, take out all the seeds.
Step 2: To preserve chillies for a long time, it is important to remove moisture from them. You can keep it in strong sunlight for 1-2 hours. If there is no sunlight, heat the pan on low flame and lightly sear the chillies for just 1 to 2 minutes. Take care that the color of the chilli does not turn black.
Step 3: Let the chili cool slightly. Then put it in the mixer jar. Grind the mixer on ‘pulse mode’ instead of running it continuously. Due to this, the mixer jar will not get hot and the natural color and aroma of the chilli will remain intact.
Step 4: Sieve the ground powder through a fine sieve. Put the coarse pieces remaining in the sieve again in the mixer and grind them finely.
Step 5: Add half teaspoon salt and 1 teaspoon mustard oil to the prepared chilli powder and mix well with hands. The salt absorbs moisture and the oil maintains its deep red color. Fresh Kashmiri chilli powder is ready. Now use it in vegetables.