How do we store Kashmiri Dried Red Chillies?

Kashmiri red chillies if kept properly, can be preserved for many months. Commonly  kashmiri red chilli paste or powder are formed for its long lasting use are refrigerated. They are to be stored in air-tight container however they should be away from the moisture and air exposures.

 

How or where can we use Kashmiri Dried Red Chillies?

One or two tsp of kashmiri red chillies can be added to recipes for flavour and colour.

Also can be added to any marination.

The whole chillies are used to temper the warm oil with other whole spices.

The chillies are broken or chopped then sprinkle to stir-fries and curries.

Sometimes the kashmiri chillies are soaked whole in warm water and grind it into paste for an even brighter red colour and flavouful heat to the dish.

What are benefits the of Kashmiri Dried Red Chillies?

There is no doubt that species are not only vital source of flavors but also good source of nutrients, likewise Kashmiri dried Chillies not only enrich flavor and color to the dish but also add nutrients.

 

Kashmiri Dried Red Chillies are good source of Minerals

Now-a-days mineral deficiency has become a problem, this spice can increase the number of minerals to an individual as they are essential source of iron, potassium, copper, and manganese.

 

Kashmiri Dried Red Chillies are good source of Vitamins

Dried Kashmiri red Chillies are also good source of vitamin C and undoubtedly it will be beneficial for the growth, development and repair of all body tissues and improves body functions, including formation of collagen, absorption of iron, the proper functioning of the immune system, wound healing, and the maintenance of cartilage, bones, and teeth. It also helps in building stronger immunity. It is also rich in the vitamin B complex, which is beneficial for the nervous system and maintains energy levels.

 

Kashmiri Dried Red Chillies are good for digestion

Kashmiri Chilli powder reduces harmful bacteria in your gut as it is a natural detoxifying agent. It also secretes gastric juices which accelerates digestion and relieve issues like constipation and gas. These all property leads to good intestinal health.

 

Kashmiri Dried Red Chillies are good source of Antioxidants

Antioxidants are substances that can prevent or slow damage to cells caused by free radicals, unstable molecules that the body produces as a reaction to environmental and other pressures. Kashmiri dried red chillies are a good source of various antioxidants and which control and convert the active free radicals in the blood.

Recipe of Marchwangan Mutton Korma using Kashmiri Dried Red Chillies

 

Marchwangan Mutton Korma is one of the famous dish of kashmiri cuisine. The kashmiri dried red chillies in native language is called “marchwangan” and as the name suggests its made from kashmiri dried red chillies.

Kashmiri Dried Red Chillies Receipe Ingredients

1kg  lamb/mutton with fat

2 green cardamoms

2 black cardamoms

1 big cinnamon

2 cloves

1/2 tsp turmeric

1 tsp fennel seed powder

1/2 tsp dry ginger powder

3 tsp kashmiri dried red chillies (soaked overnight in water and then turned into paste)

1 pinch of saffron

1 small cup ghee

1/3 cup brown onion paste

Salt as per taste

1tbpsp garlic paste

1/2 cup curd

 

Kashmiri Dried Red Chillies Cooking Method

Wash mutton well and let it dry. Then in a pot add in ghee and after heating add in cardamon, cinnamon and cloves.Once atoma is released add in mutton. For some minutes fry mutton until it is browned. Add in whisked curd and stir well.

Take kashmiri dried red chillies/ marchwangan paste and put saffron strands to it. Immediately add in brown onion paste garlic paste, salt, turmeric, ginger and fennel seed powder once mutton turned brown.

Give it a quick mix and add in little water that spices doesn’t burn. Add in half red chilly mixture and give good stir keeping flame on low then add in remaining red chilly mixture after few seconds followed by a good stir.

Once the oil layer is visible add in 2 cups water and let it boil for 5 minutes and then keep in simmer until mutton is cooked, tender and gravy has thickened up a bit . Marchwangan korma  cooked from kashmiri dried red chillies is ready.