चिली ऑयल

13 mins
Serves 1
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Directions

  1. 1Prepare dry mix: Finely chop garlic and ginger. In a heatproof bowl, combine chilli flakes, sesame seeds, brown sugar, chilli powder, chopped garlic, chopped ginger, garlic powder, and ginger powder.
  2. 2Prepare dry mix: Finely chop garlic and ginger. In a heatproof bowl, combine chilli flakes, sesame seeds, brown sugar, chilli powder, chopped garlic, chopped ginger, garlic powder, and ginger powder.
  3. 3Prepare dry mix: Finely chop garlic and ginger. In a heatproof bowl, combine chilli flakes, sesame seeds, brown sugar, chilli powder, chopped garlic, chopped ginger, garlic powder, and ginger powder.
  4. 4Heat oil in a saucepan to almost 100 degrees.
  5. 5Heat oil in a saucepan to almost 100 degrees.
  6. 6Heat oil in a saucepan to almost 100 degrees.
  7. 7Add aromatics: green onion, bay leaf, Kashmiri lal mirch, red chillies, cassia bark, and black peppercorns to the hot oil. Let them brown slightly.
  8. 8Add aromatics: green onion, bay leaf, Kashmiri lal mirch, red chillies, cassia bark, and black peppercorns to the hot oil. Let them brown slightly.
  9. 9Add aromatics: green onion, bay leaf, Kashmiri lal mirch, red chillies, cassia bark, and black peppercorns to the hot oil. Let them brown slightly.
  10. 10Add ginger and garlic peels for extra aroma.
  11. 11Add ginger and garlic peels for extra aroma.
  12. 12Add ginger and garlic peels for extra aroma.
  13. 13Remove aromatics from oil once aroma is extracted.The oil should be aromatic.
  14. 14Remove aromatics from oil once aroma is extracted.The oil should be aromatic.
  15. 15Remove aromatics from oil once aroma is extracted.The oil should be aromatic.
  16. 16Slowly pour the hot oil (almost smoking, 180°C) into the dry mix while stirring constantly.
  17. 17Slowly pour the hot oil (almost smoking, 180°C) into the dry mix while stirring constantly.
  18. 18Slowly pour the hot oil (almost smoking, 180°C) into the dry mix while stirring constantly.
  19. 19Once cool, add salt, vinegar, soy sauce, and chopped green onions. Mix well.
  20. 20Once cool, add salt, vinegar, soy sauce, and chopped green onions. Mix well.
  21. 21Once cool, add salt, vinegar, soy sauce, and chopped green onions. Mix well.
  22. 22Store in a bottle.
  23. 23Store in a bottle.
  24. 24Store in a bottle.

Ingredients

  • 250 grams Chilli Flakes
  • 250 grams Chilli Flakes
  • 250 grams Chilli Flakes
  • 125 grams Garlic
  • 125 grams Garlic
  • 125 grams Garlic
  • 50 grams Ginger
  • 50 grams Ginger
  • 50 grams Ginger
  • 1 teaspoon Chilli Powder
  • 1 teaspoon Chilli Powder
  • 1 teaspoon Chilli Powder
  • 1 tablespoon Brown Sugar
  • 1 tablespoon Brown Sugar
  • 1 tablespoon Brown Sugar
  • 1 tablespoon Garlic Powder
  • 1 tablespoon Garlic Powder
  • 1 tablespoon Garlic Powder
  • 0.5 tablespoon Ginger Powder
  • 0.5 tablespoon Ginger Powder
  • 0.5 tablespoon Ginger Powder
  • 125 grams Sesame Seeds
  • 125 grams Sesame Seeds
  • 125 grams Sesame Seeds
  • 500 ml Cooking Oil
  • 500 ml Cooking Oil
  • 500 ml Cooking Oil
  • 1 handful Ginger and Garlic peels
  • 1 handful Ginger and Garlic peels
  • 1 handful Ginger and Garlic peels
  • 5 Green onion heads
  • 5 Green onion heads
  • 5 Green onion heads
  • 1 large piece Cassia Bark
  • 1 large piece Cassia Bark
  • 1 large piece Cassia Bark
  • 1 Bay Leaf
  • 1 Bay Leaf
  • 1 Bay Leaf
  • 10 Black Peppercorns
  • 10 Black Peppercorns
  • 10 Black Peppercorns
  • 2 Whole Red Chillies
  • 2 Whole Red Chillies
  • 2 Whole Red Chillies
  • 2 Kashmir Red Chillies
  • 2 Kashmir Red Chillies
  • 2 Kashmir Red Chillies
  • 1 teaspoon Salt
  • 1 teaspoon Salt
  • 1 teaspoon Salt
  • 2 tablespoons Vinegar
  • 2 tablespoons Vinegar
  • 2 tablespoons Vinegar
  • 2 tablespoons Soy Sauce
  • 2 tablespoons Soy Sauce
  • 2 tablespoons Soy Sauce
  • 1 handful Fresh Scallions
  • 1 handful Fresh Scallions
  • 1 handful Fresh Scallions

Equipment

knifecutting boardheatproof bowlsaucepanwhiskspoonbottle