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This recipe is Vegan – Vegetarian – Gluten Free – Dairy Free – Egg Free – Keto – Paleo and Diabetic friendly.
You can add this Red Masala to your cooking for spiciness and extra flavour. It goes really well in curries and is friendly to almost every diet group.
(This Red Masala recipe was inspired by the mother in-law of a dear friend of mine. Thank you Salma).
35g – Dried Red Chillies
1/4 Cup (4g) – Dried Curry Leaves
35g – Fresh Ginger
35g – Fresh Garlic
1/2 Tbsp. (7.5ml) – Vinegar
2 – 3 Tbsp. (30-45ml) – Coconut Oil, Melted
• Remove the seeds from the chillies. (Be careful not to touch your face or eyes when working with the chillies, alternatively use gloves).
• Soak the chillies and curry leaves in hot boiled water for about 15-30 minutes or until the chillies has soften, then drain well.
• Add all the ingredients in a food processor and blend smooth.
• You can store the red masala in a plastic zip lock bags in the freezer and only remove it once you need to use it.
Makes about 1 Cup