Mamta's Kitchen

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On 7/12/2018 02:08am, Helen posted:

sounds like the chillies you bought are of the Byadgi type, almost exclusively sold as 'Kashmiri' chillies (which are not very red!). My very best advice (which I follow!) is to buy fresh chillies, and let them dry (discard any suspect ones). Then grind these down if you want the powder, adding ground paprika if you want a redder colour and/or milder result. Also, one can buy smoked paprika, which adds a little, um, smokiness to the proceedings, great for tandoori dishes if you haven't got a tandoor!

HTH


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