Chillies are available fresh, dried (whole, as flakes or ground into ... vinegar and salt Bird's-eye - tiny but powerful green and red chillies, especially common in Thai and South-east Asian ...

From Nigeria to Senegal and everywhere in between, West Africa is home to a rich culinary culture that transcends national ...

2. Heat coconut oil in a non-stick pan, add mustard seeds, split skinless black gram, Bengal gram, asafoetida, green chillies, dried red chillies and curry leaves and sauté for a minute.

Thinly slice the chilli. Heat a wok over a high flame and, when it’s hot, add the oil. Add the cumin seeds and let them sizzle briefly, then mix in the dried red chillies. Stir them until they ...

Here's how to make it fresh at home: To make this, you need 2 tbsp toor dal, 1 ½ tbsp coriander seeds, 1 tbsp black pepper, ½ tsp fenugreek seeds, 1 ½ tsp cumin seeds, and 5 dried red chillies. In the ...

In a mortar and pestle, add onion, garlic, ginger, dried red chillies, desiccated coconut, salt, crush well to a fine paste and set aside (spice mill/grinder can also be used). * In a bowl ...

In a frying pan, add cooking oil, ginger, garlic, dried red chillies and sauté for a minute. * Add marinated chicken along with marinade, cover and cook on low flame for 18-20 minutes and stir in ...

An authentic Rajasthani dish featuring two components, dal made with lentils like toor dal, chana dal, moong dal, and urad ...

Cook for a further 15 minutes or until the yoghurt has dried up completely ... heat up the ghee/oil until very hot, add the bulb red chillies, and as soon they change colour, pour onto the ...

Chillies are available fresh, dried (whole, as flakes or ground into ... vinegar and salt Bird's-eye - tiny but powerful green and red chillies, especially common in Thai and South-east Asian ...