Over a 1000 years old, this spicy, Kerala recipe combines fresh coconut with tangy tamarind Ingredients 1 coconut grated 4-5 shallots 1 green chilli 4 - 5 dry Kashmiri red chillies (can be ...

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 ...

For this dish, you will need 1 whole chicken with skin, cleaned, along with 1 tablespoon of black peppercorns (crushed), 1–2 tablespoons of olive oil, 2 teaspoons of Kashmiri red chilli powder, 1/2 ...

heat one cup of water and boil the whole Kashmiri lal mirch for 5-7 minutes. 5. Make sure you take the seeds out before boiling or it would become too spicy. Grind the chillies and keep aside the ...

India is home to some of the world’s spiciest and most flavorful chillies! In this video, we explore 5 famous Indian chilli varieties, their unique heat levels, and how they’re used in Indian cuisine.