To make Kashmiri chilli water, soak 10-12 dried Kashmiri chillies (stems and seeds removed) in warm water for at least 30 minutes. Grind well with water and sieve to get the vibrant red chilli water. Can be refrigerated upto 2 weeks or store frozen as cubes for upto an year.
To make shallot paste, roast 10 – 12 shallots in a pan with a tbsp of oil till light brown. Grind to a paste with as little water as possible. Excess can be refrigerated and stored for upto a week or frozen and used upto a month.