Making red chili paste is really simple and used in many Chinese
and Asian cuisines to induce color. Any colourful non-spicy varieties of chili can be used.
Direction of preparation
- Take any less spicy 20 to 25 dried red chillies. To reduce the
spiciness, remove the entire seeds and take outer skin only.
-
- Boil 1 cup of water in a pan, add red chillies and 1 teaspoon
vinegar. (Note: Vinegar brings colour.) Boil it till they became soft.
- Drain and make fine paste in a mixer grinder. Add water if necessary. Note: You can use the same water that we used for cooking.
Red chili paste recipe
Author: Anju Aneesh
Recipe type: Basic
Preparation time: 10 minutes | Cooking time: 10 minutes| Total time: 20 minutes
Ingredients
- 20 to 25 red chillies.
- 1 teaspoon vinegar (optional)
- 3 tablespoon oil.
Direction of preparation of red chili paste.
- Remove entire seeds from red chilies.
- Boil them for ten to fifteen minutes in water with 1 teaspoon oil till turns transparent.
- Drain and blend into a fine paste in a mixer grinder. Add water if necessary.
- Heat oil in a pan, toss for four to five minutes, store in the refrigerator when it cools down completely.
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Note:
- If you want to store this, heat 3 tablespoon of oil in a pan and toss it for four to five minutes. Let it cool down completely and refrigerate it in an airtight container. Use as required.
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