{"id":3448,"date":"2020-06-21T05:29:13","date_gmt":"2020-06-21T05:29:13","guid":{"rendered":"http:\/\/desertfoodfeed.com\/?p=3448"},"modified":"2020-07-28T06:56:37","modified_gmt":"2020-07-28T06:56:37","slug":"kashmiri-red-chilli-paste","status":"publish","type":"post","link":"https:\/\/desertfoodfeed.com\/ta\/kashmiri-red-chilli-paste\/","title":{"rendered":"Kashmiri Red Chilli Paste"},"content":{"rendered":"\n

Kashmiri Red Chilli Paste <\/strong>| Red Chilli Paste | with step by step pics & video. An essential ingredient to have on hand to add mild heat, depth of flavor, and red color to Indian dishes and soups.<\/p>\n\n\n\n

Kashmiri red chilies are used extensively in Indian cuisine for their beautiful red color, wonderful flavor & mild heat. A couple of teaspoons of red chili paste adds beautiful red color to any dish. If you want both hot & color then blend an equal proportion of Kashmiri red chilly & spicy red chilly.<\/p>\n\n\n\n

How to make red chilli paste?<\/h4>\n\n\n\n

Chili Paste is an essential condiment to make any Indian, Chinese, or Mexican recipes flavorful & delightful. Rather than buying the store red chili powder\/paste, which sometimes contains colorful agents, it is better to make chili paste in our own kitchen.<\/p>\n\n\n\n

Firstly boil the red chilies in hot water for 5 min in low flame. Once the chilies are reconstituted well, transfer them to a blender along with remaining water(2tbsp) & 1 teaspoon of vinegar. Blend it to a smooth paste. Some prefer adding hot oil over the chili paste.<\/p>\n\n\n\n

How to store the red chili paste?<\/h4>\n\n\n\n

Kashmiri Red Chilli Paste <\/strong>| Red Chilli Paste | with step by step pics & video. It stays really well for a month under refrigeration and\u00a0for 5-6 months\u00a0in\u00a0the freezer. Be sure to store it in a clean airtight container for longer shelf life.<\/p>\n\n\n

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Red Chilli Paste<\/h2>Course: Masalas<\/mark><\/span>Cuisine: Indian<\/mark><\/span>Difficulty: Easy<\/mark><\/span><\/div>
<\/span>Servings<\/span>

15<\/p>servings<\/span><\/div>

<\/span>Prep time<\/span>

5<\/p>minutes<\/span><\/div>

<\/span>Cooking time<\/span>

10<\/p>minutes<\/span><\/div>

<\/span>Total time<\/span>

15<\/p>minutes<\/span><\/div><\/div><\/div>

Kashmiri Red Chilli Paste <\/strong>| Red Chilli Paste | with step by step pics & video. An essential ingredient to have on hand to add mild heat, depth of flavor, and red color to Indian dishes and soups.<\/p>

Ingredients<\/h3>
  • <\/span>

    20 kashmiri red chilies<\/span><\/p><\/li>

  • <\/span>

    1\/2cup water<\/span><\/p><\/li>

  • <\/span>

    1tbsp vinegar<\/span><\/p><\/li><\/ul><\/div>

    Directions<\/h3>
    • Boil red chillies<\/strong><\/li>
    • In a pan add half a cup of water & 20 Kashmiri red chilies. Allow it to boil till it is reconstituted well.\"kashmiri\"kashmiri\"kashmiri<\/li>
    • Once done allow it to cool down & add 1tbsp vinegar.\"kashmiri<\/li>
    • Blend<\/strong><\/li>
    • Blend it to a smooth paste. The remaining water left over after boiling the red chilies was enough for me to blend the chilies. If in case you need extra water to add little by little.\"kashmiri\"kashmiri<\/li>
    • Transfer it to a clean airtight jar or container and refrigerate up to a month.<\/li><\/ul><\/div>

      Recipe Video<\/h3>