Fiery Hot Oil that packs a hefty punch and lifts any Stirfry, Soup, Noodle or Rice dish to a whole new level! Simple to make, yet so profound in its impact, this will quickly become a favorite pantry staple!
Method:
Heat 1 1/2 cup cooking oil till hot, but not boiling.
Meanwhile dry roast 3/4 cup, or more if you like 😉 whole red chillies till aromatic. Take care not to burn or they will turn bitter.
Coarsely pound or process the chillies.
Do not process them too fine!
Transfer chillies to a glass bottle. Pour hot oil on the pounded chillies.
Allow to cool.
Close lid and allow the chillies to infuse into the oil for atleast a couple of weeks.
Use as a flavorful enhancer for Oriental soups, stirfrys, rice or noodles!
You can use this oil to make…
Chili Garlic Noodles
Kung Pao Chicken
Kung Pao Paneer/Tofu
Welcome to my website. What you see here is a reflection of my culinary journey over more than 25 years. Spreading the love for food is my greatest joy, my purpose in life.
Ruchi your recipes are very practical l love them. Thanks.
Can we add crushed chili papers nd roast them instead of whole dry red chilies?
Sure!
What is the shelf life of this Chilli oil?
Lasts easily for 5-6 months. Mine gets used up earlier!! 😉
Can we use any cooking oil or only
Olive oil ?
You can use any
Hi Ruchi , I stumbled upon your blog looking for slow cooker recipe ideas and I cant stop browsing through all your interesting recipes . I want to try them all 🙂
For this chilli oil recipe , what kind of chillies do you use ? I have south indian variety and kashmiri chillies handy.