#Kashmiri Mirch

[starmasale01]

6  Easy and Healthy Dishes You Must Try Using Kashmiri Mirch Powder | Star Masale

Kashmiri Mirch is a popular spice used in Indian cuisine, known for its vibrant red color and mild heat. Here are some ways you can use Kashmiri Mirch in your dishes:

1. Curry: Kashmiri: Mirch can be added to the curry base to enhance the flavor and add a rich color to the dish. You can also use it in combination with other spices like turmeric, cumin, and coriander for a more complex flavor.

2. Tandoori chicken: Kashmiri Mirch is a key ingredient in the tandoori chicken marinade, which gives it its signature red color. You can mix Kashmiri Mirch with other spices like garam masala, ginger, garlic, and yogurt to create a flavorful marinade.

3. Chutney: Kashmiri Mirch can be used to make a spicy chutney by blending it with other ingredients like mint, coriander, and lemon juice. This chutney can be served as a condiment with snacks like samosas and pakoras.

4. Masala tea: Kashmiri Mirch can be added to masala tea to give it a spicy kick. You can mix it with other spices like cardamom, cinnamon, and ginger to make a flavorful tea.

5. Roasted vegetables: You can sprinkle Kashmiri Mirch on roasted vegetables like cauliflower, potatoes, and carrots to add a spicy flavor and a pop of color.

Remember, Kashmiri Mirch has a mild heat, so if you prefer spicier dishes, you can add more chili powder or use other varieties of chili peppers along with Kashmiri Mirch.

[poonam-agrawal]

Buy the best quality kashmiri lal mirch from Farmonics.

Species: Kashmir Dried Red Chilies, Stemless, Medium Spicy, Deep Red in Color, Strong in Aroma and Taste, Finest Grade To assure the highest quality, dry Kashmiri red chillies are meticulously hand-picked, dried, and packed in extremely hygienic conditions. There are no artificial flavours or preservatives in kashmiri mirch sabut . It gives the food a tasty red colour and spice. Direct purchases of dry Kashmiri mirch are made by farmers in the Byadgi district of Karnataka. processed in our facilities after being naturally sun-dried. Used in kitchens where red gravy is desired but the spiciness is not. Use this kashmiri lal mirch during tadka and keep it in the gravy until it is served. It will intensify the redness of food without making it spicy. Material features: Vegetarian. Buy the best quality kashmiri lal mirch from Farmonics.

[mandibazaar]

Mandi Bazaar Providing MDH Spices : MDH Anardana Powder, MDH Fish Curry Masala , MDH Kitchen King, MDH Jal Jeera Masala, MDH Butter Chicken Masala, "MDH Black Pepper Powder, MDH Kashmiri Mirch.

[seoplassy]

Spice Up Your Recipes: How to Choose the Best Kashmiri Chilli Powder Online

Looking to elevate your culinary game?

Discover the perfect addition to your spice collection with Kashmiri Chilli Powder. In our guide, we unveil the secrets to selecting the finest Kashmiri Lal Mirch Powder online. Our expert tips ensure you procure the highest quality Kashmiri Red Chilli Powder 100g of pure flavor-packed goodness. Whether you're a seasoned chef or a home cook exploring new flavors, Kashmiri Mirch Powder 100g, promises to add depth and richness to your dishes.

Delve into the world of authentic Indian cuisine by choosing the best Kashmiri Chilli Powder online. Elevate your recipes with a burst of vibrant color and a tantalizing hint of heat. Unlock the essence of Kashmiri cuisine with every sprinkle of this versatile spice. Experience culinary excellence with Kashmiri Chilli Powder – your gateway to flavorful delights.

Garni Foods  Products kashmiri chilli powder black pepper powder dry ginger powder

[kichnamspices]

Buy Best Kashmiri Lal Mirch Online Kichnam Kashmiri Chilli is a symphony of rich flavors and vibrant taste and color. Make your cooking better with our best-quality Kashmiri Lal Mirch Powder.

[spyranretailar]

Kashmiri chilly powder | Spyranretail

Looking for top-quality spice products for your retail business? Look no further than Spyran Retail! Our selection of Kashmiri Chilli Powder, Kashmiri Mirch Powder, and Red Chilli Powder is simply unbeatable.

Made from the finest ingredients and carefully sourced from trusted suppliers, our spice products are sure to please even the most discerning customers. Whether you're looking to add some heat to your recipes or simply want to offer your customers the best possible spices, Spyran Retail has everything you need.

So why wait? Contact us today to learn more about our high-quality Kashmiri Chilli Powder, Kashmiri Mirch Powder, and Red Chilli Powder, and start offering your customers the best possible spice products on the market!

[wanteddistributors]

Become Ravi Kashmiri Mirch Distributors Under the Brand Ravi Home Industries. For Ravi Kashmiri Mirch Distributorship Opportunity please Contact us:+91-11-46710406

[najia-cooks]

Vegan lal chaman / लाल चमन (Kashmiri paneer dish)

Lal chaman, or lal paneer (लाल पनीर), is a dish consisting of shallow-fried cheese (paneer) in a water-based gravy thickened with ground fennel. It gets its name from the Hindi "lal," meaning "red." Some recipes achieve the dish's typical bright red color with the help of tomatoes, but this is a modern variation—for traditionalists, the dish should get all of its color from ground Kashmiri chilis. Lal chaman shares several common features with other Kashmiri dishes: the cooking oil used is mustard oil; due to influence from the Kashmiri Pandit community, it does not include garlic or onions; because fresh ginger was historically unavailable in Kashmir, it uses ground ginger.

This vegan recipe uses a glazed tofu to produce a chewy, cheesy paneer. The combination of chili, fennel, black cardamom, clove, and ginger produces a robust, earthy, mildly spicy base for the tangy 'cheese.'

Recipe under the cut!

Patreon | Tip jar

Ingredients:

For the paneer:

1 10-14oz block firm tofu

1 Tbsp apple cider vinegar

1 Tbsp white miso paste

½ tsp salt

Mustard oil, or other neutral oil, to fry

For the dish:

3 Tbsp mustard oil

2 Indian bay leaves (tej patta)

1 black cardamom pod (badi elaichi / moti elaichi)

3 cloves (loung)

2 1/2 tsp very finely ground fennel (saunf)

1 tsp ground ginger (sund)

1-2 Tbsp Kashmiri red chili powder (lal mirch)

Salt to taste

Pinch asafoetida (hing)

2” piece (3g) Ceylon cinnamon (dalchini)

1 1/2 cup (350mL) water

Essential to this dish are Kashmiri chili powder, fennel, and ginger, with clove and black cardamom also being near-ubiquitous. Other frequent inclusions are hing, bay leaf, cinnamon, coriander, green cardamom, and garam masala, as well as tomato puree and even yoghurt.

Kasmiri red chili powder is relatively mild in heat but vibrant in color; it can be found in a halal or Asian foods store, labelled “Kashmiri chilli powder” or “mirchi.” You can also remove the stems and seeds of dried Kashmiri chilis and grind them into a powder yourself. Made with 1 Tbsp chili powder, the dish is to my taste very mild; however, if you don't tolerate spice well you may replace some of the chili powder with paprika. If you can't find Kashmiri chili powder, replace it with 1 part ground guajillo or cayenne to 3 parts sweet or smoked paprika.

Indian bay leaves are distinct from Turkish or California laurel bay leaves and have a different taste and fragrance. They will be labelled “tej patta” in an Asian or halaal grocery store, and have three vertical lines running along them from root to tip, rather than radiating out diagonally from a central vein. Omit these if you don’t have any.

When testing this recipe, I found that the fennel had to be very finely ground for it to have the necessary thickening quality for this dish. If you’re grinding fennel from seeds, be sure to be very thorough.

Note that asafoetida may not be gluten free, depending on whether it is cut with flour.

Instructions:

1. Cut tofu into pieces 2" x 2" x 1/2" (5cm x 5cm x 1cm) in size. Whisk vinegar and miso paste together in a large bowl until well combined, then add tofu pieces and mix gently to coat.

2. Heat 1/4" (1/2cm) mustard oil in a large pan on medium. Add tofu and fry, turning once, until deep golden brown on all sides.

Typically paneer would be kept in water to avoid drying out at this stage, and paneer soaking water would be added later in the cooking process. I haven’t found this necessary or helpful with tofu.

3. Remove most of the oil from the pan, leaving 3 Tbsp to 1/4 cup. Add hing and allow to sizzle briefly. Add whole spices (black cardamom, cinnamon, bay leaf, cloves) and fry for a minute until fragrant.

4. Mix mirchi with a couple tablespoons of water. Reduce heat to low and add mirchi paste; fry for 30 seconds until fragrant. Add ground fennel and ginger and stir until well-combined; the mixture should begin to thicken. Continue frying until the water has evaporated out and colored oil begins to sizzle around the sides of the mixture.

5. Add 1 1/2 cup (350mL) water and salt to taste and raise heat to bring to a boil. Reduce heat and simmer for 10 minutes, uncovered, until thickened (a spatula pushed along the bottom of the pan should make a track that holds for several seconds). Add paneer and optionally simmer for another couple of minutes. Serve with rice.

The dish will look duller at first; the bright red colour appears when it is allowed to rest and a layer of red oil rises to the surface.

[shankhachil]

For the ask game: how's your spice tolerance? I know we're both Bengalis but,,,,, bangalis just be eating more spice than ghotis 👁️👁️

(pls recreate fake ghoti-bangali drama with me life is so boring these days)

AHAHAHAH my spice tolerance varies tbh. Bangals eat more spice because you guys don't have taste buds <3333 😘😘😘 /j /lh

No because after saraswati puja one year my dida made gota chorchori (I don't know if that's a specifically ghoti thing or if bangals do it too) and I was eating it like anything, and my dida gave me a weird look like, how are you eating it this fast, and I was like ??? and then she told me she put six chillis in it

But just three days ago my mother made some curry (I think echor but not sure) and put One Spoon Of Kashmiri Mirch and I, like the baby that I am, just about died

(👁️👁️👁️👁️👁️👁️ would love to recreate the drama, amar ei aar ek soptaho tarpor kichhu korar nei. Zee Bangla r porjaye niye jabo)

[starmasale01]

Buy Kashmiri Mirch Online- Star Masala

Kashmiri Mirch is a popular variety of chili pepper that is widely used in Indian cuisine. It is a type of long, thin chili that is known for its vibrant red color, moderate heat level, and fruity flavor. Kashmiri Mirch is often used to add color and flavor to dishes like curries, stews, and marinades. you can buy kashmiri mirch from star masala at 70 rs only

[poonam-agrawal]

Buy the best quality kashmiri mirch sabut from Farmonics.

Species: Kashmir Dried Red Chilies, Stemless, Medium Spicy, Deep Red in Color, Strong in Aroma and Taste, Finest Grade To assure the highest quality, dry Kashmiri red chillies are meticulously hand-picked, dried, and packed in extremely hygienic conditions. There are no artificial flavours or preservatives in kashmiri mirch sabut . It gives the food a tasty red colour and spice. Direct purchases of dry Kashmiri mirch are made by farmers in the Byadgi district of Karnataka. processed in our facilities after being naturally sun-dried. Used in kitchens where red gravy is desired but the spiciness is not. Use this Kashmiri mirch during tadka and keep it in the gravy until it is served. It will intensify the redness of food without making it spicy. Material features: Vegetarian. Buy the best quality kashmiri mirch sabut from Farmonics.

[mandibazaar]

MDH Kashmiri Mirch 100g - Mandi Bazaar

Mandi Bazaar Providing MDH Spices : MDH Anardana Powder, MDH Fish Curry Masala , MDH Kitchen King, MDH Jal Jeera Masala, MDH Butter Chicken Masala, "MDH Black Pepper Powder, MDH Kashmiri Mirch.

[eataku]

Kebab aur Sharab, NYC

I don’t make New Year’s Resolutions, but I do try and set a few goals for myself at the top of each year, like regularly updating this blog in 2023. Another is something I’m calling “CBTPB”, or “C.B’s Trains, Planes and Boats”, which is to make a weekly excursion to a restaurant I’ve never been to before that I’ll get to by one of the listed forms of transportation. And I’m kicking things off this week with my visit to the new Kebab aur Sharab on Manhattan’s Upper West Side, which I got to on the subway, more specifically, the 1 train.

Kebab aur Sharab is the newest restaurant from Chef Salil Mehta of Laut/Singapura/Wau fame who’s partnered with Chef Dipesh Shinde, cooking for the first time in New York City after years of running the kitchens in some New Delhi’s finest restaurants. I was kindly invited to the friends & family tasting last week and was truly impressed with every dish that hit our table. While I did have a few favorites, the first three dishes you’ll see below, their entire menu is worth exploring! Here’s a look...

Andhra Chilli Chicken

“Famous” Butter Chicken

Muradabadi Dal Lentil Soup

Grilled River Prawns with Mango Chutney

Purple Yam Chaat

Kashmiri Tandoor Chicken with Kachumber

Baby Goat Dori Kebab

Nawabi Paneer Cheese Kebab

Palak Paneer Spinach with Mirch Rogan

Kerala King Fish Curry

Chicken Biryani

All this served with assorted naan, roti and paratha, no less!

There’s a noted venison dish that was unavailable the night we were there that we’ll be going back for soon.

Renowned bartender Colin Stevens, of Singlish and Jelas, is building the cocktail menu and I recommend starting with his Paan Shop, made with gin, fennel and betel nut. The spice pack is an edible bite...

There’s also a curated wine list for pairing with Indian food and punches are coming soon.

A quick look at the cozy interior, as well as the outside atrium, that will be wonderful come spring and the warm weather when they can open the windows up...

Kebab aur Sharab is open on West 72nd St. and for now, be sure to look for the logo in my first pic up top there as the name of restaurant is not up yet. Enjoy!

(And thanks to Aik Wye Ng and Mutsumi Masuda for assistance with some pics I missed.)

KEBAB AUR SHARAB

247 West 72nd St.

NY, NY 10023

212-540-5247

Reservations available through resy.com

[vanitasmagickitchen]

Aloo Masala Fry | Jodhpuri Masala Aloo- No Onion No Garlic आज में आप के लिए जोधपुरी आलू की रेसिपी लेकर आयी हूँ ,बनाने में बहुत आसान है बोहोत सिंपल से घर के मसालों से आप ��ोहोत ज़्यादा टेस्टी जोधपुरी आलू घर पर बना सकते हैं और इसका टेस्ट इतना शानदार है कि स्वाद ज़ुबान से नहीं उतरेगा | अगर आपको हमारे video और रेसिपीज ट्राई करने के बाद पसंद आती है तो video को लाइक और शेयर और चैनल को सबस्क्राइब, करना बिलकुल भी ना भूलें और साथ में जो घंटी का बटन है उसे भी ज़रूर दबा दे, उससे हमारे रोज़ आने वाली video का नोटिफिकेशन आपको सबसे पहले मिलेगा |

Ingredient

Boiled Potato- 5-6 Medium Size Cooking Oil- 2tbsp Hing- 1 Pinch Fennel Seeds- 1 tsp Cumin seeds- 1 tsp Dry Red Chilli- 2 White sesame seeds- 1 tsp Turmeric Powder- ¼ tsp Kashmiri Lal Mirch Powder- ½ tsp Chilli Flakes- 1 tsp Amchur Powder- 1 tsp Salt to taste #aloomasalafry #jeeraaloo #jodhpurialoomasala Written recipe 1.In a pan put 2 tbsp cooking oil and temper with Hing, Fennel seeds, Cumin seeds, Dry Red Chilli and white sesame seeds. 2. Now add Potato and fry for 2 minutes on medium flame then cover it for 2 minutes. 3. Open the lid after 2 minutes and now add turmeric powder, red chilli powder, chilli flakes , Amchur Powder and salt. 4. Now again Cover the lid for 2 minutes. 5. After 2 minutes open the lid and switch off the flame. 6. Garnish with coriander and serves hot. 7. Serve chatpata Jodhpuri aloo/Rajasthani Aloo fry with Rice and dal Bahut hi tasty masala aloo fry ki recipe jarur dekhiye vanita’s magic kitchen par, delicious jodhupuri aloo ko jarur try kare, rajasthani aloo fry recipe apko jarur pasand aayegi, no onion no garlic aloo recipe, jodhpuri aloo fry, rajasthani aloo recipe, chatpate masala aloo, no onion no garlic aloo ki sabji, सूखे आलू की सब्जी, जोधपुरी आलू मसाला, राजस्थानी आलू, जीरा आलू, jeera aloo, aloo masala fry, potato masala, masala jeera aloo, aloo sabji without onion garlic, baby potato masala fry, no onion no garlic recipe.aloo fry,jodhpuri aloo fry,potato recipe,jeera aloo recipe, potato fry, indian aloo fry, aloo chaat recipe, aloo sabji simple recipe indian street food masala aloo chatpate aloo dum aloo how to cook crispy potato fry quick aloo sabji spicy aloo fry tasty aloo ki sabji instant potato sabzi sukhe aloo ki sabji easy potato recipe