Fiery Hot Chili Flakes - Clicked!

What makes a yummy pizza taste even better?

Ketchup? Hmmm.. yeah.

Oregano? So-so

Chili Flakes? Yes!! Bring it on!!



If you are true blue Indian (or someone who loves hot and spicy food) this is the seasoning for you. I normally use it to serve pizza but there are other uses too.

Chili flakes are the dried seeds of chili pods. The seeds and membranes are the hottest parts of a chili. The amount of heat in chili flakes depends on the variety of chili pepper and where it was grown.

To preserve full flavor, always store in the refrigerator.

For a spicy oil, combine 1-2 tablespoons of chili flakes with a cup of your favorite vegetable oil. Lightly simmer for about 10 minutes, allow to cool completely, then strain. Stored in the refrigerator, this oil will keep for about 6 months and can be used in salad dressings, marinades and to spice up your favorite saute.

Fiery Hot

Here are my chili flakes, fiery hot and ready to burn your tongue. And this picture goes over to Click - Au Naturel.

Before you guys throw me out of here, I just want to see I will now be blogging only late next week :D I couldn't go and get married in peace without sending an entry to click, now, could I?

Edited to add: this pic was not accepted to Click cuz it didn't match the theme. So I will be here with my entry for next month :)

In Celebration Of Spices - Mustard Seeds in Saarina Pudi

When Sunita announced her spice of the month as mustard seeds, I was wondering what I can make which would give this spice its due importance, since I add it to almost everything I cook, including scrambled eggs! Anyway, I was giving some thought to the RCI - Karnataka event, when it struck me! I made Bele Saaru following an authentic recipe and its even more special to me since I made the Saarina Pudi (Sambhar powder) on my own, one of the dominating ingredients being none other than MUSTARD!

So here is how I put the omnipotent spice to other uses.

Saarina Pudi (Sambhar powder, Karnataka Style)


What I Used:

Dhaniya seeds - 250 gms.
Red chillies - 100 gms
Jeera seeds - 50 gms
Fenugreek seeds - 25 gms
Mustard - 25 gms
Pepper - 25 gms
Hing - 1/2 tsp

How I Made It:

Roast dhaniya and red chillies in very little oil till it emits a nice smell.

Dry roast all other ingredients till well done and add hing at the end.

Grind all together and store in airtight container.



Recipe courtesy goes here.

This is my entry to this month's 'Think Spice.. Think Mustard Seeds' hosted by Sunita of
Sunita's World. I would also like to send this to Asha as my first entry to RCI - Karnataka.