A simple way of flavouring oil to add more flavours to our cooking. Chillies add a warm, pungent aroma to the oil.
15 to 20 whole dry kashmiri red chillies 1 cup oil
1. Break the red chillies into big pieces. 2. Heat the oil to smoking point, add the chillies and switch off the gas. 3. Cover and keep aside for 2 hours. Strain and store the oil in a bottle, discarding the chillies. Use as required.