Ingredients:

• 1/2 kg – Red Chillies (long or round variety for pungency)
• 1/2 kg – Kashmir chillies or any other variety (for adding color)

Method:

1. Roast the two types of chillies in a pan, for a few minutes or in a microwave oven, for 1 minute.
2. Powder them at home, in the dry blender or get it done at the mill.
3. This chilli powder can be used for any type of dish that calls for chilli powder.
4. It can be stored for more than a year.
5. Recipe Courtesy: Anglo-Indian Recipes

Recipe courtesy of Bridget White