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 ...

Two cups wheat flour, one-fourth tsp turmeric, half tsp Kashmiri red chilli powder, one tsp cumin, one-fourth tsp coriander powder, one-fourth tsp garam masala, one tsp ginger paste, half tsp ...

Half cup of almonds, half cup grated coconut, 3-4 Kashmiri red chillies, one teaspoon of tamarind paste, half a teaspoon cumin seeds, a pinch of hing or asafoetida, salt to taste, two tablespoons ...

Serve this dish as a starter for your house parties. Marinate the chicken in minced ginger and garlic, vinegar, turmeric powder, salt, meat masala powder and Kashmiri red chilli powder. Keep this for ...

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 ...

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.