Wednesday, 16 September 2009
Kashmiri Long Red Chillies - 20 nos.(remove stem)
Corriander seeds - 3 tsp.
Jeera seeds - 1 tsp.
Methi seeds -1/2 tsp.
Curry leaves - 10 nos.
Vegetable oil - 1tsp.
Method of Preparation:
1. Heat oil in a pan.
2. Roast all the ingredients in oil over low heat, untill you get the aroma of the spices.
( The curry leaves will turn crisp. Do not let the red chillies brown. This process should not take you more than 5 mins.) Leave to cool.
3. When cool Put it into a dry mixer and powder it fine.
4. Store in an airtight bottle.
P.S. This powder can also be used for a variety of vegetarian as well as non-vegetarian recipes.