Empty My Fridge
Chilli Oil 2 Ways
Ingredients
- Kashmiri lal mirch deseeded6–7 + 5–6
- Peppercorn1 tbsp
- Canola oil1 cup
- Pyaz1
- Adrak sliced 1-inch piece
- Tez patta1
- Badiyan ka phool1
- Darchini1
- Lehsan finely chopped¾ cups
- Lal mirch crushed⅓ cups
- Saltto taste
- Sugar¾ tsp
- Til roasted1 tbsp
- Sirka2 tsp
- Sukhi lal mirch9–10
- Til2 tbsp
- Moong phali roasted⅓ cups
- Zeera · roasted & crushed½ tsp
- Kali mirch crushed½ tsp
Instructions
- Dry roast the dried Kashmiri chillies on low heat for 3-4 minutes, then cool completely.
- Grind the cooled roasted chillies to a powder in a spice grinder, then set aside.
- Pulse the Sichuan peppercorns once or twice in the grinder.
- Heat the canola oil in a pan.
- Fry the onion, ginger, bay leaf, star anise and cinnamon stick on low heat until fragrant and flavourful.
- Remove those aromatics, add the garlic and fry on low heat until light golden, then turn off the heat.
- While the oil is hot (110-120°C), add the crushed red chilli, ground chillies, pink salt, sugar, roasted sesame seeds and vinegar, and mix well.
- Let it cool completely, then store in an airtight jar in the fridge for up to 6 months.
Summarized from Food Fusion's video. Watch it for the details.
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