Ingredients:
Dry Whole chilies* – 15-20
Hot water – 4-5 cups
Hot water – 4-5 cups
Cooking procedure:
Remove the stems, cut the chilies into pieces and place them in a bowl. For medium sized chili, cut it into two pieces and for big chilies, cut it into three pieces. Soak the chilies in hot water, cover with plastic warp and keep aside for 5-6 hours. After 5-6 hours the seeds from the chilies will settle down. Remove as much seeds as possible, this minimizes the heat and also the paste gets a very nice red color. Then grind the chilies to paste. While grinding if you need water, use the same water in which chilies were soaked.
* i used more byadgi mirch, which is used for color and little amount of normal hot chilies.
Remove the stems, cut the chilies into pieces and place them in a bowl. For medium sized chili, cut it into two pieces and for big chilies, cut it into three pieces. Soak the chilies in hot water, cover with plastic warp and keep aside for 5-6 hours. After 5-6 hours the seeds from the chilies will settle down. Remove as much seeds as possible, this minimizes the heat and also the paste gets a very nice red color. Then grind the chilies to paste. While grinding if you need water, use the same water in which chilies were soaked.
* i used more byadgi mirch, which is used for color and little amount of normal hot chilies.
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