There is a fantastic recipe for 'hot chili oil paste' in Mangoes and Curry Leaves by Jeffrey Alford and Naomi Duguid.
Indian Chili Paste
based on a recipe in Mangoes and Curry Leaves by Jeffrey Alford and Naomi Duguid
7 dried red cayenne peppers
1 inch long ginger, chopped
3 garlic cloves
salt, to taste (should be salty - it's a condiment)
¼ medium sized onion, chopped finely (the original recipe calls for green onions but we didn't have any)
2 green chillies, chopped finely
¼ c vegetable oil, (canola, safflower, sunflower...)
Grind dried peppers, ginger, garlic and salt in a pestle and mortar (or use a food processor).
Heat oil in a small pan until it is almost smoking. Pour oil into onion and spice mixture. Add spice mix, onions and green chili. Cook and stir for 2 or 3 minutes. Take off heat and let cool. Store in a clean glass jar with decent lid.
Alford and Duguid say this will keep up to a month in the refrigerator.
Serve with hard boiled eggs. It is also good as a garnish for soup or rice.
Our first taste of this wonderful mixture was with hard boiled eggs and pita bread.
Hard Boiled Egg Party Trick
We heard about the most amazing way to remove shell quickly from a hard boiled egg. Rap it on both ends. Remove a tiny amount of shell from the narrow end and some of the shell from the large end. Making sure that you have sealed any side holes and blow on the top end. The egg pops right out of the bottom part of the shell. Really. You've GOT to try it! (Too bad about the blurry photos - we were SO thrilled that it works... scroll up to see the shell beside the plate.)
Here is the wonderful movie we were sent via email showing the egg peeling in action. Take a look!