The majority of Indian savoury recipes are incomplete without a sprinkling of chilli powder. When you want a slight zing and an attractive red colour, but also moderate spice, Kashmiri chilli is the way to go. These chilies are smaller, rounder, and less pungent, but they add a bright red colour to a meal.
They are, in fact, particularly developed for their brilliant red colour and moderate spiciness. The best kinds are brilliant red and renowned for their exceptional colour retention. They are available in a wide range of colour values. They add a vibrant red colour to foods without adding too much heat, making them more appealing and edible.
Dry roasted Kashmiri red chilies Lightly toast the red chilies on a tava (griddle) until they emit a lovely scent. Set aside and use as directed in the recipe. You can dry roast whole Kashmiri red chillies or cut them open, remove the seeds, and dry roast them.
Dry kashmiri red chilies, soaked
To soak the chiles, cut them open. Remove the stems and seeds. Using scissors, cut into small pieces. Fill a basin halfway with boiling water. Allow for 30 minutes of standing time. Drain and use as directed in the recipe.
How to Select
• Whole and powdered Kashmiri chilies are widely accessible in most grocery stores and supermarkets.
• Select those with a bright red colour and uniform size. Avoid purchasing any that are reddish brown in colour.
• When purchasing from bulk bins, ensure that the lot is not contaminated with sticks and stones, and that the bins were maintained covered to avoid dust.
• When purchasing pre-packaged items, examine the package seal and the date of packing to select as new a lot as possible.
Culinary Uses
• If you want to add a vibrant red colour to your food without making it overly hot and spicy, this is the red chilli kind for you.
• It can be added whole, crushed, or powdered to curries, vegetable dishes, tomato sauce, soups, and stews as needed.
• Kashmiri red chilli powder can be added to marinades and while frying onions and tomatoes for curries.
• It can also be combined in equal parts with a hotter red chilli powder if you want both colour and heat.
How to Store
• It can be stored whole or powdered in an airtight jar at room temperature.
• Avoid being exposed to air and moisture.
• If the colour fades, it implies the lot is getting old; use it up quickly or trash it.
Fish Curry RecipeFish curry recipe is a kind of daily food of Bengalis.
Bengalis need fish curry with rice at noon.
Fish Curry Ingredients: Fish - 500 gms (Ruhu, Katla, Mirgel)For marinade-Bason - 2 tbspKashmiri chilli - 1 tbspTurmeric powder - 1/2 teaspoonCoriander powder - 1/2 teaspoonCumin powder - 1/2 teaspoonSalt - 1 tspLemon juice - 1 tbsprefined oil - 2 tbspWater - 400 ml How to make onion and tomato paste -Onion (200 gm), Ginger (9 gm), Garlic - 5-6 Pieces (9 gm), Tomato - 2 pieces (200 gm) Spice powder-Turmeric powder - 1/4 teaspoonChilli powder-1 tspCoriander powder - 1 teaspoonKashmiri chilli - 1 tbspCumin Powder - 3/4 tspOther materials:Mustard seeds - 1/2 tspRaw chilli - 3 piecesMusk fenugreek - 2 tbsprefined oil - 6 tablespoonsAccording to the amount of saltCoriander leaves - 4 tbsp Marination method-Marinate fish In a bowl add 1 tbsp gram flour, 1 tbsp cashmere chilli, 1/2 tsp turmeric powder, 1/2 tsp coriander powder, 1/2 tsp cumin powder, 1 tsp salt, 2 tsp lemon juice, 2 tsp refined oil and 4 tsp water.
Techniques for making onion and tomato paste-Mix well with 200 g onion, 2 pistachios, 9 g ginger and 8 cloves garlic and make a paste.
Then take out the fish and add 2 teaspoons of oil to it.
Then add 1/4 teaspoon turmeric powder, 1 teaspoon chilli powder, 1 teaspoon coriander powder, 1 teaspoon Kashmiri chilli, 3/4 teaspoon cumin powder, salt and 1 cup water to the mixture and fry it for 4-5 minutes.
Now, you can buy the Kashmiri saffron, which carries a nice texture and aroma and you would simply travel to a new world.
Before you make the final purchase, it's important to go through the detailed product description, and thus you can get rid of all confusion.
First, you need to find a good store where you can find the exclusive quality of saffron from Kashmir.
Hence, it helps in detoxifying your body and boosts overall immunity.
Crocin and crocetin are the carotenoid pigments and they bring in the dark red color of saffron.
Safranal brings in the amazing taste of saffron and the breath-taking aroma makes you feel good.
