October 9, 2006
Chillies are the life and soul of a hearty Indian meal. You don’t necessarily have to overdo it until smoke comes out of your ears, but without a touch of chilli, dishes seem incomplete. Like latte without a sprinkling of chocolate powder or potato wedges without ketchup. You get my drift…
There is a great variety in the chillies used in Indian recipes. Red, green, fresh, dry, powdered. Not only do they add the fire we love them for but also flavour in bucketloads. Here’s my run down of the top of the crop:
The rule of thumb with chillies is to work out how much you can tolerate and then add just a little bit extra for that bite. My dad, for example, cooks a meat dish that uses 1 kg of lamb, 1 kg of little dry red chillies and ghee. It pushes his chilli threshold slightly but just about blows anyone elses off the roof.
One other thing to remember that Indian food was never meant to be searingly hot. Just like any other cuisine, it’s the taste that matters not the level of chilli.
Oh snap, thank you so much for posting this! I found a great recipe for an Iced Green Tea Latte. You should try it, it was a piece of cake(lol)! tasty!
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