|1.||Red chilies, the quantity depends on the quantity of chili powder you wish to make.|
Dry the red chilies in the sun for a day, so these can be
If the sky is cloudy, go to the next step.
the flame to low.
Fry the red chilies till these become hot.
Switch-off the stove.
Leave the chillies in the kadai till these cool.
The chillies will become crispy.
Do not over fry, because the powder made from such chillies will have a burnt smell.
to a mixer jar.
Dry ground till these are coarsely powdered.
Do not open the lid of the jar immediately. Wait for about one minute. The reason you should not open the lid immediately is because the powder may spurt.
If the jar is hot, allow it to completely cool down.
Grind to a fine powder.
chili powder is ready.
|TIPS||Red Chili Powder|
|1.||If you want the
chilli powder to be hot and also
have color, add two or more varities of chilies.
Ensure that one chili gives the color and the other chilie(s) are hot / spicy.
|2.||Store the red chili powder in an air-tight container, only after the powder has cooled fully.|
|3.||If you wish to make a large quantity, and to save time and effort, get the chilies ground in a flour mill.|
|4.||To preserve the
chilli powder for a longer period:
Add a handful of salt crystals to the chilies, before taking these to the flour miil.
Add a layer of salt crystals or a piece of hing / asafoetida on top of the chili powder in a container.
|5.||The chilli powder can be stored up to an year. However, the red chili powder may lose its color and may become less spicy.|