Re: Tikka Masala
The heat in peppers is typically concentrated in the ribs and seeds. Make sure they go in your sauce if you want more heat.
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Re: Tikka Masala
You all are making me so hungry.
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Re: Tikka Masala
Marbles, I looked up a bunch of recipes and I think what you want to buy is Kashmiri Chili powder for heat.
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Re: Tikka Masala
I wonder what the difference is between Kashmiri and normal red chili powder? I don't recall seeing both at our store but we go through it so slowly, I don't look for it very often. One picture I found online says (milder) which would be nice for our family (the kids don't like food very spicy).
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Re: Tikka Masala
I add cream to the canned sauce because that's the ingredient that gets removed when they want to make it cheaper.
I'm bold with the cayenne because we can always tamper down the heat by adding more cream directly to the plate and we like the effect of not having it fully mixed in. This is a modification of Indians adding yogurt to the dish at the table, but we've been told you can't get exactly the right yogurt in the U.S. |
Re: Tikka Masala
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Re: Tikka Masala
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Re: Tikka Masala
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Re: Tikka Masala
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And darn, if Kashmiri is milder chili powder, it's not going to make the dish spicier! :doh |
Re: Tikka Masala
https://www.pepperscale.com/kashmiri-chili/
Looks like it will be too mild for you. https://www.pepperscale.com/jwala-pepper/ This is our traditional chili. It is only used green in Indian food, never ripened. According to the same website serranos are the closest whose name I recognize. They are less potent though so if an Indian recipe calls for one chili, add two. |
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