Saoji mutton

Nagpur and Vidarbha has its own culinary treats. Nagpur itself has its own specialty cuisine like  “Saoji”. Nagpurians are known for their love for spicy food which is prominently evident in popularity of Saoji Food.  Saoji Mutton is cooked in a delicious gravy of dry coconut and whole garam masalas roasted and ground. The key ingredient in this recipe is " Saoji spice powder",which gives very robust flavour to this dish.

“Saoji spice power/garam masala powder” recipe is consisting of varieties of garam masala which enhance the taste of this mutton curry. This is one of best garam masala powder recipe which has best combination of Indian spices. Additionally dry coconut used while cooking brings extra thickness to mutton gravy. This recipe is also famous  because of its spicy flavor and aroma.The recipe may seem long, but is incredibly easy to make. Just make sure you have all the ingredients ready.This curry  powder can even be made a week in advance and stored in air-tight bottles.

INGREDIENTS

1. 1 kg -Mutton,  (Cut that into small pieces of 1 inch with bone)
2. 1 teaspoon turmeric powder
3. Salt to taste
4. 2tsp Lemon Juice
5.  Saoji Garam Masala powder
6. Brown onion paste*
7. 3 tomatoes ,chopped
8. 2tbsp+2tbsp  Ginger Garlic paste
9. 1tsp byadgi chilli powder
10. 1/2 cup Coriander leaves chopped

Saoji Garam Masala powder*:

1. Oil- 3 tablespoons
2. Dry coconut- 1/2 cup ,grated
3. Black cardamoms- 1
4. Green cardamoms- 10
5. Coriander seeds- 4tsp
6. Shahi jeera- 1teaspoon
7. Cumin-1tsp
8. Cloves- 12
9. Black pepper- 1tsp
10. Cinnamon- 4 pieces of 1 inch each
11. Bay leaves- 2
12. Dry byadgi red chilies-10-12
13. Khuskhus (poppy seeds) 2 tsp
14. Stone flower (Dagad phool)- 2 tsp
15. Mace-1 small
16. Salt- 3tsp

Method for the saoji masala powder*

Heat oil in a shallow/heavy bottomed pan,add all the ingredient.Roast till copra turns to dark golden brown colour. Make sure to roast on very low flame to prevent burning of the spices.

Method of making brown onion paste:

Slice 3 onions and deep fry in oil till it changes to golden brown colour and drain the excess oil from onions and grind to a paste by adding little amount of water.

Method for the main curry:

1. Marinate the pieces of mutton with lemon and turmeric powder for about 3-4 hours
2. Now take pressure cooker add marinated muttton pieces and saute them on high gas till pieces get light brown.
3. Then add paste of ginger garlic and fried onions and mix well with the mutton pieces.
4. Once these pieces gets fried with both the paste add 1/2 of the Saoji masala powder * which is made earlier.
5. Add salt as per taste and 3-4 cups water and mix well and then cover the cooker with a lid.
6. Cook this mutton in pressure cooker till three- four whistles depending on the tenderness .
7. Meantime prepare one more masala paste by adding remaining Saoji masala powder,1/2 of the coriander leaves and tomatoes and grind it to smooth paste.
8. Take a pan add some oil and saute this ground masala paste and add 2tbsp ginger garlic paste and 1tsp chilly powder and saute till oil comes on top.
9. Now add the cooked mutton pieces and bring it boil,check the seasoning and cook for about 10 minutes on medium flame
10. Serve this mutton with bread/ pav or rice bhakri

Capsicum- Rava Bhath

Rava bhath is a popular breakfast made in most of the Indian houses known for its delicious taste and quick cooking process. This dish is very similar to the basis upma with an additional ingredient added .Normally a basic upma dish does not have any other veggies in it but as capsicum is added to this dish hence the name Capsicum bhath. Preparing a basic upma or capsicum bhath hardly takes about 10 minutes hence this is popularly cooked for breakfast or served during marriage functions or get-togethers as this dish is fast and easy to cook. Caspsicum  bhath made with Bombay rava or Bansi rava is served with either peanut chutney or coconut chutney,but i like to relish it plain.

Generally there are many versions of preparing the Capsicum Bhath. It can be made with rice, onions, tomatoes and other spices or with broken wheat cooked in the same way like basic upma combined with capsicum, tomato pieces, green chillies and curry leaves. This recipe of tomato bhath with semolina is prepared with upma rava or Bansi rava, green chillies, onions, tomato, garam masala (optional) and fresh curry  leaves and coriander leaves. You can also add fresh chopped veggies like potato, carrot or green peas to make it nutritious and healthy. Kids would love to eat it as it would look colorful too.

Ingredients:

1. 1 cup  Bansi rava/Kesari Rava
2. 3 cups of Water
3. 2 Big Green Capsicum
4. 1 Small Tomato
5. 1 medium Onion
6. 4Tbsp Ghee
7. 1/2tsp Garam Masala (optional)
8. 1/2tsp Mustard seeds
9. 1/4 tsp Cumin seeds
10. 1tsp Urad dal
11. 1/2tsp Chana dal
12. 5-6 Green chillies,slit
13. Few curry leaves
14. Coriander leaves for garnishing

Method:

• First keep a thick bottom pan on the stove and add the ghee.and put mustard seeds,cumin seeds,urad dal, chana dal and curry leaves for Tampering. 
• After they get fried add chopped onions and green chillis, saute for 2 minutes then add chopped tomatoes and Capsicum. 
• Saute them for 2-3 minutes ,then add salt and 3 cups of water and let it boil.
•  When water starts boiling, add the bansi rava or semolina and keep stirring continuously till it is almost cooked.
• Cover it with a lid and cook on low flame for about 2 mintues.
•  Then switch off the stove and add coriander leaves .Serve hot.

Broken corn/corn dalia Payasam

Its like a ritual we make payasam /godshe (konkani word for dessert) for every occasion.This traditional south indian dessert  is made using coconut milk,jaggery,ghee and nuts.
I made a vegan version of this recipe for the first time and turned out well.

1. Broken corn/corn dalia-1 cup
2. Chana/bengal Dal - 1/4 cup
3. Coconut -1/2,freshly scraped
4. Cardamom-4-5
5. Cinnamon-I small piece
6. Nutmeg/jaiphal-a pinch
7. Jaggery -3 cups (adjust according to your taste buds)
8. Coconut Oil : 1 tablespoon (replace by ghee, if not vegan
9. Cashews : Few
10. Almonds : Few

• Pressure cook chana dal with 2 cups of water for 3 to 4 whistles.
• Let it cool. When pressure subsides open the cooker and make sure dal is cooked well.
• Meantime take a pan and add some coconut oil and corn dalia,roast for 3-4 mins on low flame.
• Now transfer the cooked chana dal into a big heavy bottomed deep pan,add roasted corn dalia and 2 cups of water,cook till dalia becomes soft.
• Heat jaggery with 1/2 cup of water. When it starts melting and heating, pour the mix through a filter over the cooking dal.Cook again for 5-6 minutes till jaggery mixes well.
• Grind coconut,cardamom,nutmeg and cinnamon to smooth paste using little water.
• Now add this coconut paste to cooked dalia and let it come to boiling stage.
• Let it heat for another 3 to 4 mins.
• In a small pan heat coconut oil, when hot add cashews,When they turn slight golden brown,add almonds pieces and turn off the gas. Add it to the payasam.
• Serve either hot or cold.

Churmuri/Puffed Rice Laddoo.. a Microwave recipe

churmuri Laddoo

Churmuri/puffed rice laddoo is a traditional sweet I grow up eating and thought it exist only in my native . I came to realized that I could not be more wrong later when i shifted to Belgaum. They too, have a very similar version of this laddoo, though slightly different in ingredients.
actually i love traditional sweets and I am a sucker when it comes to Gud/Jaggery! Just couldn't say no to the earthy smell and taste of it!

Puffed rice laddoo

Ingredients：
4 cups Puffed Rice/churmuri 
300 gms Jaggery/Gud
1/4 tsp Cardamom/elichi powder   
1 tbsp ghee
3-4 tbsp water

Method:

• In a microwavable bowl, whisk together jaggery, sugar, ghee and water.
• Microwave on high for 3 minutes, take it out and stir well, repeat this for 1 more time or till the jaggery melts completely. If it looks dry while stirring, add 1-2 tsp of water. The total cooking time should be not more than 4-5 minutes.
• Remove from the microwave, add the puffed rice and cardamom powder mix well.
• Prepare the laddus while the mixture is still hot.
• Applying some melted ghee to hands helps preparing the laddus
• Now grease both the palm with ghee and gently take some mixture and roll into to balls.
• While making the laddoos if the mixture becomes hard then reheat the mixture in microwave on a low heat and proceed.

Note：Not all microwave created same, you may want to adjust cooking time according to your microwave wattage.

Spring chicken roast

Never-fail recipe for cooking chicken breasts with the bone still on. It's cheaper than buying boneless, in my opinion tastier, and just as quick and easy! And if you prefer, You can leave the skin on the breasts, as you wish, but I think it’s important that the bone be left in. This is just my preference (I think it boosts flavour) but bear in mind that this is a pretty easy-going recipe, and you could use thigh fillets if that’s easier.
Try this recipe ... it's delicious--subtly flavoured and nourishing with lots of fresh herbs...along with this chicken roast ,keeping with the spring theme,you can serve some stir fried half a dozen diced new potatoes with the peas,coloured bell pepper and cauliflower.

Ingredients for the chicken roast:

1. 3-Chikcen breast halves 
2. Butter for Roasting

Ingredients For the herb paste:

1. 1 bunch spring onion ( 3-4) (only the green part), chopped
2. 3 springs of mint  leaves, chopped
3. 1/4 cup Coriander leaves/cilantro ,chopped
4. 10 cloves garlic, peels and crushed
5. 10 cashew nuts
6. 150 ml extra virgin olive oil or any vegetable oil
7.  Salt to Taste
8. 2tsp Lemon juice
9. 5 Green chillies (optional)
10. 1tsp pepper powder

Method:

1. Heat a frying pan over medium heat and toast cashew nuts lightly for 2 minutes.
2. Place all the ingredients in a food processor and blend to a purée (don’t over blend).
3. Either use immediately or store in a jar in the fridge.
4. Wash and pat the chicken dry..
5. Smear the paste all over the meat.
6. Rub it nicely and refrigerate overnight.
7. Heat the cast-iron or heavy nonstick skillet over high heat until hot but not smoking.add the butter and when the butter is foaming, Place the chicken breasts in skillet and cook  for 2 minutes.
8.  Reduce heat to medium-high; continue cooking, occasionally rearranging chicken breasts and flip the pieces so to evenly roast on both the sides, roast until fat renders and golden brown, about 12 minutes.
9. Serve hot with stir fried veggies.

Tip-- Use apple cider vinegar to deglaze the pan you used on the stove to make sauce! just pour in cider vinegar till the bottom is covered, cook on medium until you can drag a spoon through it and see the bottom for a couple seconds. add salt and pepper to taste.

FREEZE NOTE:
Cook and cool the chicken as above, then freeze in airtight container for up to 3 months. Defrost overnight in fridge and reheat as above.

Lajawab Paneer Rolls/Wraps

Finding new ideas for kids lunch boxes can be a challenging job.Many children skip their breakfast or lunch. They prefer the food to be dry so that it can just be gobbled up without much fuss.And of course,we parents are always trying our best to make their food nutritious.
Keeping this in mind wraps or rolls seem like a good lunch or breakfast option.Wholesome and filling ,they look interesting and are a great way to make kids eat different vegetables. Using Wheat flour or multigrain flour or soy flour to make the rolls healthier.

These rolls are great,easy to make and great tasting. 

Ingredients for Suffing:

1. 250 gms of Paneer/cottage cheese( cut into cubes)
2. 2 Large onions
3. 10-12 Garlic cloves
4. 2 Tomatoes,
5. 6-7 Red chillies
6. 10 Cahewnuts
7. Kitchen king masala powder or any garam masala powder
8. 2 cardamom pods
9. 1/2 cup red or green Capsicum (bell peppers)
10. 2tbsp Butter or oil
11. 1tbsp coriander leaves chopped

For Roti Roll/wraps

1. 1/2 Cup Sprouted Soya flour or plain soya flour (In this recipe  I've used Manna Brand sprouted soya flour)
2. 1 Cup Multi grain flour 
3. 1 Tablespoon Yogurt (Optional)
4. 2 Tablespoons Ghee or oil
5. Salt to Taste
6. Oil for Frying
7. 1/4 Cup Wheat Flour, for rolling

For Salad:

1. 1 Tablespoon Green Bell Pepper (capsicum), diced
2. 2 Onion,sliced
3. 1 Tablespoon Cilantro (Coriander Leaves), chopped
4. 1/2 Teaspoon Red Chili Powder (optional)
5. 1/2 Chat Masala
6. Salt to Taste 

For Green chutney:

1. 1/2 Bunch Mint leaves
2. 1/4 Bunch Cliantro (Coriander leaves)
3. 2 Tablespoon Peanuts
4. 1 Clove Garlic
5. 1/2 inch Piece Ginger
6. 4-5 Green Chilies
7. 1 Teaspoon Cumin Powder
8. 1/2tsp Black salt
9. 1 Tablespoon Lemon Juice
10. Salt to Taste

Method For Lajawab Paneer Suffing :

• Grind together garlic cashewnuts ,tomatoes,cardamom pods  and whole red chillies into a fine paste.
• Heat some oil or butter,in a heavy bottomed pan,add the onions. Saute it on a low flame till it turns translucent.
• Add the capsicum and saute for a few minutes.
• Add the ground masala paste, and cook till the oil seperates.
• Mix in some garam masala or kitchen king masala and add about 2 tbsp of water and salt to taste and mix well.
• Now its time to add our Paneer cubes and cook till the gravy is fairly dry.
• Garnish with coriander leaves.

Method For Roti rolls/wraps:

1. In a big bowl mix both the flours.
2. Add yogurt, Ghee or oil and salt, using enough water make a semi soft dough.
3. Knead the dough very well, cover it and keep aside for 1/2 hour.
4. Knead again and divide the dough into 5 equal portions.
5. Make ball and flattened it. Take each ball dust it in dry flour from both sides.
6. Place a skillet on medium heat so it will be a little hot by the time you are ready to cook the first roti / wrap.
7. Roll into a 7 – 8 inch roti, then place it on skillet.
8. When it starts bubbling on one side, apply little oil,turn it over.
9. Apply little oil on the other side, cook until golden brown, keep it aside.

Method For Salad:

1. In a bowl mix cabbage, tomatoes, green capsicum /bell pepper,coriander leaves
2. Sprinkle red chili powder, chat masala and salt, toss lightly.
3. Divide into 5 equal parts, keep aside.

Method For Green chutney:

1. In an mixer crush  peanuts, garlic, ginger, green chillies,black salt and cumin powder.
2. Add coriander leaves and mint leaves and little water, grind it to a smooth paste.
3. Add Lemon juice, salt and pulse it one more time.

Method For Kati Roll:

1. Spread green chutney evenly on each roti / wrap.
2. Spread one portion of the "Lajawab paneer"filling in the centre of each roti / wrap.
3. Spread one portion of the salad on top paneer filling and roll up tightly.
4. When you want to serve, cook the rolls on a hot tava/griddle.

Note:
These versatile roll-ups can be stuffed with chicken or other kinds of fillings.

Halwa-Puri (poori)

Happy Varamahalaxmi!

Varamahalaxmi virtha is an important Hindu festival  observed on the Friday before the full moon in the month of Shravana by  hindu women and is dedicated to Goddess Laxmi It is mostly celebrated in  many parts of South India and Maharashtra .Women either gather at a nearby temple or  at somebody's home where the puja is arranged. The main puja takes place with holy offerings of flowers, sweets and coins. A semi-circle is created and an idol of Goddess Laxmi is kept in the middle.When the puja gets over women offer fruits, flowers and other holy items and seek blessings of Goddess varamahalaxmi for marital bliss.

Like every year, we celebrate Varamahalaxmi virth with family and friends and lots of yummy dishes are served  and naivaidya in the evening.

So today on this auspicious occasion  i thought of making this easy to make dessert.Sooji ka Halwa /Halwa along with Poori i a indian breakfast delicacy . Halwa is usually served at breakfast with puris and when it comes to festivals like laxmi puja or any other indian festivals Sooji ka halwa is most famous dessert prepared though out india. There is a wide range of recipes for making sooji ka halwa, here is an easier one for you. 

1. 1 cup Semolina (Sooji )
2. 1 cup Sugar 
3. 4 Cardamom ,crushed
4. 2-3 cloves
5. Saffron a pinch
6.  21/2 cups Water
7. Raisins & cashew nuts for garnishing
8.  3/4 cup Clarified butter/Ghee

• In a medium size pot heat clarified butter and fry cloves ,let it splutter.
• Add semolina and stir constantly on low heat till its color turns pale gold and becomes fragrant.
• In  sauce pan add water, sugar, saffron and boil till sugar dissolves. 
• Now pour this sugar syrup over the fried rava and keep stirring and let it cook until most of the moisture is gone. Add the cardamom powder, mix it in, then cover and set on low heat to steam for 2 minutes. 
• Garnish with nuts before serving. 

For the Puris/pooris:

1. Sift the flour, add the baking powder, salt, yoghurt and oil. Gradually add in the warm water and knead to a soft dough. Let it sit for about 20mins, then divide the dough into 10-12 pieces. Roll each one out to about 4 inches diameter.

For soft puris proceed as follows:

1. Heat your oil, make sure it's quite hot. Put in a poori in the hot oil and immediately start splashing hot oil over the top of it with a spoon.
2. Gently press down on the poori with the back of a wooden spoon or spatula, and you will see it start to puff up. If the poori turns dark in less than a minute, the oil is too hot. Reduce the heat of the stove. Gently press down with the spatula, and wait till it puffs completely, it should take only few seconds.
3. Flip the poori over and cook the other side until golden brown.

For crispy Puris, this is what you need to do:

• Before rolling out your pooris, dip each ball into the rava and roll each one out to about 4 inch diameter. This will help puris to become firm and crisp. Fry them in the oil on both sides until golden and remove.
• Drain on paper towels.

Chef Miraj-Ul-Haque style Teekha Murgh

This is the sort of dish that can set your mouth on fire, make your heart beat faster. The punchy flavours of curry leaves, ginger, garlic,pepper and chillies and all the ingredients that make a happy Indian dish.

Source: Foodiestan/Food.ndtv.com

Ingredients:

1. 1kg chicken,cut into medium sized pieces 
2. 75 ml mustard oil
3. 1 tsp onion seeds/nigella seeds  (kalonjee)
4. 1 tsp fennel seeds (saunf)
5. 2 Tbsp garlic, chopped
6. 200 gm onion, chopped
7. 150 gm tomatoes, chopped
8. 1 tsp ginger, chopped
9. 2-3 green chillies
10. 1 Tbsp tomato paste
11. 1 Tbsp red chilli powder
12. 1 tsp black pepper, crushed
13. 1 tsp cumin powder, roasted
14. Salt to taste
15. 1 pinch black salt
16. 20 gm fresh coriander
17. 10 gm mint
18. 2 Tbsp curry leaves 

Method:

• Heat mustard oil. Add onion seeds and fennel seeds. Once they release flavor, add chopped garlic. Saute for a while.
• Add the chopped onion, tomato, ginger and green chillies. Stir fry until the onion turns brownish. 
• Meanwhile, fry curry leaves and crush them and keep aside.
• Add the boneless chicken cubes, tomato paste and stir for a while till oil comes on top. 
• Now add the dry spices one by one from ingredients No11-15*and mix well.
• Cook on a low flame, with a lid on top for about 10 minutes or till tender.
• Add the crushed curry leaves and mix well. 
• Serve the dish garnished with fresh coriander and mint.
• Serve hot with roti or pulkas.

Crispy Churmura/puffed rice Dosa with cabbage chutney

I am a big fan of dosa,. When i was studying college in Mangalore, every other day i used to try different variety of dosa's in near by restaurants. After marriage I love to experiment a lot with Dosa. I make my dosa batter each time differently and this churmura dosa turned out to be so crispy and equally good to normal crisy dosa. I've served it with cabbage chutney and it was a total hit.

Ingredients:

1. Rice - 2 cups( I used normal  white dosa rice )
2. Urad Dal / Black gram dal- 1/2 cup
3. Churmura/puffed rice - 11/2 cup
4. 2tsp Fenugreek/Methi seeds
5. Salt to taste
6. 2tsp Sugar
7. Water as needed
8. Butter for Panfrying

Method:

• Soak the dal and rice and all the ingredients from 1-4 after rinsing rice and dal, minimum 3 1/2 to 4 hours of soaking is must.

• After sufficient soaking remove the excess water and keep it aside ,dont throw away the soaked water. Use it for grinding. Put all the ingredients into the wet grinder and grind by using little water at intervals.
• After you have done with the grinding ,add salt and  sugar mix well
• Transfer the batter to a big container as the batter is going to ferment overnight and rise in volume.

  Keep in a place away from too much heat .But for colder climates you need to keep near a warm kitchen counter.
• Just before making dosas, after heating the tava, sprinkle little water mixed with few drops of oil and it should make a sizzling sound to indicate the tava is ready , then spread batter...everytime you can sprinkle this lightly salted water , enhances colour of dosa
• you will notice the dosa getting small holes everywhere, add small dots of butter all over.
• When the dosa is getting browned and fold gently.Remove and brush it with a blob of butter on top.
• Serve hot with sambar and chutney
• If you do not like to make coconut chutney there are no. of other chutney recipes some of them I am including in this blog.

Thiranga idli...Happy 69th independence day!

Happy Independence Day!

A very Happy Independence to all the reader’s of this blog. Thank you so much for all the people who supporting this blog. 

Our Mother India is going to celebrate 69th Independence on 15 August,so I thought to post the recipe of tri-coloured idli which is made without putting any edible color...its yummy, delicious and nutritious ...I am sure you will enjoy to share it with your friends and family :)

Ingredients:
Idli Batter*- 11/2 litre,fermented overnight.
3 pinch of baking soda - Baking Soda

For the Green idli
1/4 cup Coriander leaves
10-12 Mint leaves
2 Green chillies
3-4 Garlic cloves
1'inch Ginger,chopped
1tsp lemon juice

For the orange Idli
2 carrots,grated
1tsp red chilly powder
1/2 tsp lemon juice

Method:

• First the prepare the Green idli paste by grinding all the ingredients to a fine paste and keep aside.
• For the orange paste, grind the red chilly powder, grated orange and lemon juice grind it to a coarse paste and keep aside
• Now separate the idli batter into 3 portions ie 1/2 litre each.
• Add green paste to one portion  of the batter and a pinch of baking soda, mix it well.
• Now add the orange paste to the 2nd portion of the batter and a pinch of soda,give a nice mix and keep it aside
• Finally add a pinch of soda to the last portion of the batter,mix it well.

Final procedure:

• Boil 3cups of water in a idli steamer.
• Grease desired shaped mould with ghee or coconut oil.
• First fill the mould with green coloured batter and let it steam for about 2 minutes on high heat.
• Now open the lid and pour the plain idli batter and steam again for 2 minutes.
• Finally pour the orange coloured batter and steam for about 8-10 minutes depending on the size of the mould.
• Serve hot with chutney or sambar.

Easy and quick Spicy honey glazed chicken wings

Here's a yummy, inexpensive, weekend dish – get some chicken wings, remove the skin and marinated them overnight with a little soy sauce, vinegar and spices, the longer they marinate the better.You can easily adjust the heat to suit your family's taste and you also can use any part of the chicken you wish, but we love eating wings in my house. 

Ingredients :

1. 10 chicken wings
2. 1tsp Garlic paste 
3. 1/2tsp Ginger paste
4. 1tsp light soy sauce
5. Salt to taste.

FOR THE SAUCE

1. 1tsp dark soy sauce
2. 1tbsp apple cider vinegar
3. 3 cloves garlic, minced
4. 1 teaspoon oyster sauce
5. 1 teaspoon ginger powder
6. 1 teaspoon ground pepper
7. 2 tsp Red chilly paste* or sauce ( i really prefer freshly home made red chilly paste)
8. 3tsp Corn flour/starch .
9. 1/4 cup honey

• Method:

1. Season wings  with ground  garlic and ginger. Place in a large ziplock bag or container and add the soy sauce,salt and marinate overnight (the longer the better).
2. In a large bowl, whisk together soy sauce, balsamic vinegar, honey, garlic,ginger powder, pepper, red chilly paste or red chilly sauce.
3. Heat oil in a grilling pan,add in marinated wings and fry for 5- 6 mins on high heat.. Stir in soy sauce mixture and gently toss to combine. Cover and cook on low heat for 9-10 mins .
4. In a small bowl, whisk together cornstarch and 2 tablespoons water. Stir in mixture into the slow cooker.  Cover and cook on high heat for an additional 10-15 minutes, or until the sauce has thickened.
5. Serve immediately.

* chilly paste:

• 100g dried red chilli, cut (with scissors) and soaked in hot water for about 20 minutes.
• Drain the chillies and grind in a blender/food processor with enough white or palm vinegar to get a smooth paste. You can also add little salt.
• Heat the 100 ml oil in a deep wok or saucepan, then fry the chilli paste on medium heat initially for about 5 minutes until fragrant.
• Let cool and store in a clean jar in the fridge, lasts up to a month. You can even freeze until needed, in ice cube trays would be perfect, as you can use a little at a time as needed.