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  1. KASHMIRI PASTE

    Dried Kashmiri Mirch – 18-20 nos.
    Oil – 2-3 tbsp
    Ice cubes – 5-6 nos.
    Vinegar – 1 tsp

    RECIPE

    – First deseed the dried chilies and soak them in hot water (COVERED) for 15-20 mins.
    – Then remove the excess water and blend them with 2-3 ice cubes.
    – Add a touch of water if the paste is coarse.
    – Then in a pan add 2-3 tbsp of Oil and cook the Kashmiri Chili paste for about 8-10 mins or until it dries out and releases oil.
    – Add vinegar, mix and that's done.
    – You can use this paste for a lot of Asian dishes.

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