Hey everyone, hope you are having an amazing day today. Today, I will show you a way to prepare a special dish, kanthari (bird's eye chilli) infused olive oil. It is one of my favorites. For mine, I am going to make it a little bit tasty. This will be really delicious.
KANTHARI MULAKU (Jeeraka Paranki/Bird's Eye Chili/Thai Pepper) are some of the common names of this chili. Kanthari mulaku is a chili pepper commonly found in Kerala, Meghalaya and few other Asian countries. Some also call it Mouse/Rat droppings.
Kanthari (bird's eye chilli) infused olive oil is one of the most well liked of current trending foods on earth. It is enjoyed by millions daily. It is simple, it is fast, it tastes yummy. Kanthari (bird's eye chilli) infused olive oil is something which I’ve loved my whole life. They are nice and they look wonderful.
To begin with this recipe, we must first prepare a few ingredients. You can cook kanthari (bird's eye chilli) infused olive oil using 2 ingredients and 2 steps. Here is how you can achieve that.
The ingredients needed to make Kanthari (bird's eye chilli) infused olive oil:
- Prepare handful Chilli -
- Get 250 ml Olive oil -
We, at Azafran use age old. Bird's eye chili, bird eye chili, bird's chili or Thai chili is a chili pepper, a variety from the species Capsicum annuum, commonly found in Ethiopia and across Southeast Asia. The Bird's Eye Pepper has a slightly small and round shape, maturing to about a fourth of an inch wide and an inch long. During maturation, the Bird's Eye will be a light shade of green, and then turn to a hue of orange, to a vibrant red upon fully maturing.
Steps to make Kanthari (bird's eye chilli) infused olive oil:
- Keep chillies immersed in olive oil for not more than 3-4 days
- Keep it in any longer and you might end up with an oil with a super strong punch!
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