Chilli Powder Recipe | Kashmiri Chilli Powder Recipe
Red Chilli Powder or Kashmiri Red Chilli Powder is a quite essential spice powder used in everyday Indian cooking. From curries, gravies, chutneys and rice dishes, just a spoon of chilli powder adds that kick of taste, heat and also the lovely color. When you make it at home you will realize how fresh, aromatic and full of flavor it actually is.
Servings0.5 kg
Ingredients
- ¼ kg long red chillies
- ¼ kg kashmiri red chillies
Instructions
- First measure and take long red chilli variety. We are going to use both red chillies : the regular long red chillies for spice and kashmiri red chillies for color.
- Pluck the stem from the red chillies.
- You can even keep 3-4 at a time and cut using a kitchen scissor. All ready, set aside.
- Now take kashmiri chilli and remove the stem part if any.
- Now kashmiri red chillies is also ready.
- To a kadai add kashmiri red chilli first and dry roast until crisp, remove and set aside. To check break a red chilli it should easily break and not bend then its perfect else roast for few more mins.Alternatively you can sundry the chillies and grind too but sun should be very hot.
- Now add long red chilli variety and dry roast until crisp.
- Cool down completely then add to mixer jar.
- Grind it as fine as possible. Alternatively you can give to mill and grind it too.
- Spread it on a tray and cool down then store in a clean dry airtight container. If you feel its very coarse then sieve it once and store.
- Fresh aromatic homemade red chilli powder ready.
Video
Notes
- Cleaning and preparing – I always pluck stems from all chillies before roasting. You can even cut few at a time with kitchen scissors, it makes the work faster. Cleaning well before grinding avoids any bitterness.
- Dry roasting vs. sun drying – If you have strong hot sun, you can spread chillies on a mat or net cloth and dry for 2–3 days. Cover lightly to protect from flies. I sometimes do this in summer. In other seasons, I dry roast chillies in a kadai on low flame till crisp. Both methods work well.
- Roasting properly – I have roasted chillies until crisp. The right stage is when you break a chilli and it snaps easily instead of bending. If you roast too long, it may burn and give bitter taste.
- Grinding – Use a powerful mixie to grind chillies. Do in small batches and give intervals, so that jar doesn’t heat up. If you feel powder is coarse, sieve it once and grind the remaining bits again.
- Storing – Cool the powder completely before storing. I always use a clean dry glass jar. If you want to keep for more than 6 months, store half in fridge and half in pantry for daily use. This way the flavor stays fresh longer.
Nutrition Facts
Chilli Powder Recipe | Kashmiri Chilli Powder Recipe
Amount Per Serving (25 g)
Calories 10
Calories from Fat 1
% Daily Value*
Fat 0.1g0%
Saturated Fat 0.01g0%
Polyunsaturated Fat 0.1g
Monounsaturated Fat 0.01g
Sodium 2mg0%
Potassium 81mg2%
Carbohydrates 2g1%
Fiber 0.4g2%
Sugar 1g1%
Protein 0.5g1%
Vitamin A 238IU5%
Vitamin C 36mg44%
Calcium 4mg0%
Iron 0.3mg2%
* Percent Daily Values are based on a 2000 calorie diet.
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