Have you ever wondered how to make Kashmiri chilli powder? If you have, then this is the recipe for you. It is a blog about making chilli powder and paapad.
Below are some sample paragraphs:
Kashmiri Chilli Powder is a very popular spice mix used in Indian dishes. It is also known as Pudina Ka Achaar and Bombay Mix. It is a spicy & tangy blend of dried red chillies, cumin seeds, fennel seeds, salt and dried herbs like mint leaves & coriander leaves.
Taste of Paapad: Kashmiri Chilli Powder for Breakfast
Kashmiri Chilli Powder has a nice balance of sweet, salty, tangy and spicy flavors. I could literally eat it with anything. It goes well not only with breakfast dishes but also with snacks like samosas or pakoras or even with rotis and rice. Try adding this to your vegetable curries to make them spicier. You can also use it while making chaat/chat recipes or even while making meat curries. I love having this mixed with an average curry or dal tadka. If you are looking for some quick fix recipes using this spice powder then I have shared some below:
Kashmiri chilli powder is a spice blend from the western Indian state of Jammu and Kashmir, a region where chillies grow in abundance. It is made from powdered or dried chillies, cumin seeds, mustard seeds, coriander seeds, fenugreek seeds, fennel seeds and sometimes other spices, depending on the recipe.
Tadka or tarka refers to tempering or sautéing spices in butter or oil before adding them to hot dishes for flavor. The word “tadka” comes from the Sanskrit word “tarka”. Since it’s important to add spices when they are very hot or they will lose their pungency and flavour, this method gives you the best of both worlds – the spiced oil will flavour the dish and the excess oil can be poured off. This can be done with any kind of cooking vessel but Paapads are preferred because they have wide variety of shapes and sizes that help in adding and draining off desired quantity of oil while tempering.
Newspaper Paapads are used as a type of disposable plate to serve food like biryani, kababs, kebabs etc… They are also used as a base for preparing food like bh
You can order the spices online or from your local Indian grocery store. They are reasonably priced and will last for a long time. If you have a spice grinder or a coffee grinder, use it to make the powder. You may also use mortar and pestle if you wish, but then you will have to spend more time in grinding the spice powder.
Taste:
The taste of this reddish colored chilli powder is very hot and spicy. It can be eaten with roti, naan or even with rice. You may season your dish with this chilli powder while preparing meals at home. However, the taste will be different when compared to what you get outside, because they add sugar to it. So try this at home!
Ingredients:
1/2 cup Kashmiri Chilli Powder
Preparation time: 10 minutes Cooking time: 15 minutes
Serves: 6 persons
Kashmiri chilli powder is prepared by drying green chillies, which are then ground to make a fine powder.This is used in many dishes and goes well with rice, dal and curd. This powder can be stored for a few months if packed in an airtight container.
Dried the green peppers in the sun for two days.After two days, remove the stalks and wash them thoroughly under running water.Pat dry with a clean cloth and place them on kitchen towel to dry further until they become stiff.This should take about 5-6 hours.Grind them into small pieces and put in a sieve to remove the paste.Use the pepper powder or you can use it to flavour your meat dishes.
I am a big fan of Kashmiri Chilli Powder and make it fresh from dried chillies every week. I have got many requests from my friends to post the recipe online. Since, this is not a typical Indian recipe, many readers asked me to post it in the international section as well. But I thought of starting a separate section for this wonderful powder. So here it goes today’s recipe for Kashmiri Chilli Powder.
Kashmiri Chilli Powder is very famous in Kashmir and is used in cooking almost all the dishes there. The aroma of the spicy powder lingers in your mouth for a long time even after you have finished your meal!
Chilli powder has become an important ingredient in my kitchen. In fact, I use chilli powder in almost all the Indian dishes which we make at home. I also use it to make instant noodles or pasta and gravies taste better by adding very little quantity of Kashmiri chilli powder just before serving.”
Chilli powder is an exotic spice which is used to make delicious spicy food. It is a very useful addition to rice and curries. This chilli powder is easy to make at home and can be stored for a long time.
Ingredients:
1) Dried chillies- 1 kg
2) Turmeric powder- 1/2 cup
3) Coriander seeds- 1/2 cup
4) Fennel seeds- 1/2 cup
5) Cumin seeds- 1/2 cup
6) Sesame seeds- 2 tbsp
7) Dry Roasted Sesame seeds powder- 2 tbsp(optional)
8) Dry roasted cumin powder- 2 tbsp(optional)
9) Jaggery (Gud)- 3 tbsp (Optional, If you don’t have jaggery you can use sugar.)
10) Salt- 1 tsp (optional as per taste.)
Preparation Method: Wash the dried chillies properly with water. Roast the dry chillies on gas flame till they change colour from light brown to darkish brown. Cool them in a dry and clean cloth for 10 minutes. Now blend the roasted chillies with little water in the blender and make a smooth paste. Add salt, turmeric
