India is home to a diverse array of red chilli varieties, each with its unique characteristics in terms of flavor, heat level, and culinary uses. From the fiery Kashmiri chilli to the aromatic ...

4-5 walnuts, three-fourth a cup of coconut or desiccated coconut, 3-4 Kashmiri red chillies, one teaspoon of tamarind paste, a pinch of hing or asafoetida, salt to taste, two tablespoons of ...

and Kashmiri red chilli powder. Another delightful dish from Kashmiri cuisine is a broth-based recipe made up of yogurt and saffron. There are many types of Yakhni dishes like - Yakhni pulao, mutton ...

Boil 3 cups of water in pan and add salt, hing, mustard oil, whole red chillies and cooking soda. 3. Add haaq in this boiling water. Simmer for 30 seconds. Keep aside. 4. In another pan, heat desi ...

As you sit in the evenings and observe the last chill rays of winter bid goodbye for the next season, here's a easy to make ...

Remember they will shrink 20% when cooking. In a stainless steel or glass bowl mix the chicken pieces with the thick yogurt, coriander powder, Kashmiri red chilli powder, ginger-garlic paste, garam ...

Cook on a high heat for 5-6 minutes, or until it turns light brown. Add the ground turmeric, red Kashmiri chilli paste, tomato purée and salt, to taste. Add the boneless chicken and mix well.

Chicken Chunks – 500 gm Sliced Shallots/Onions – 1 Curry Leaves – 10 Ginger Garlic Paste – 1 tbsp Kashmiri Red Chilli Powder – 2 tsp Cornflour – 2 tbsp Black Pepper Powder – 1 tsp Lemon Juice – 1 tbsp ...

1 tbsp oil 1/2 tsp mustard seeds 1/4 tsp hing 2 dry red chillies, broken 2 green chillies, slit 1 sprig curry leaves 1 onion, sliced 2 tomatoes, chopped 1/2 tsp turmeric powder 1 tbsp sambar powder 1 ...