The CookingBites recipe challenge: chilli peppers

medtran49 said:
I had to order it off Amazon. It's pretty mild and has kind of a fruity essence. I've made some curries with it, saag aloo, an egg curry and butter chicken, think i have recipes on here for them, plus a raspberry chicken wing recipe MG has on here, that I changed up a bit to make a chicken salad meal, just read through if interested to see the mistake I made. Just FYI, butter chicken is not spicy, nor is saag aloo unless you choose to use a spicy chile or use too much. I need to make butter chicken again, it's been a long time and I love it!
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Yeah, I was eyeing SatNavSaysStraightOn's vegan version of butter chicken and thought it looked fantastic. I've never eaten butter chicken but always thought it looked and sounded yummy!
 
Hatch Green Chile Relleno Casserole

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This makes for a very nice "Meat-less" dish to share.
I made this for a Community Potluck and it was GONE in a New York Minute.
Mind you now, you do you.
Make whatever alterations your need to to fit into your dietary plan... us the type of Cheese that you prefer... use Egg substitutes... try it with Plant-based Milks - I'd think that would work here... you want more heat? Go for the roasted/peeled/seeded Chile Pepper of your liking, I took the easy way, with a canned Chile of our liking.
 
JAS_OH1 said:
Yeah, I was eyeing SatNavSaysStraightOn's vegan version of butter chicken and thought it looked fantastic. I've never eaten butter chicken but always thought it looked and sounded yummy!
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A standard dish in this house and the first thing my son wanted to learn how to cook. Loved by everyone. Works well without butter and using yogurt instead too. Although obviously it's quite a different taste. Lighter and easier to eat more of! :D
 
badjak said:
I bought ground kashmiri chii the other day and to me it's like a nicer paprika powder
Might be another option for you 🔥
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I think that might depend on the brand. The Kashmiri chilli powder and dried chillies we have are lethal. Most recipes I double the spices, but when I come to our Kashmiri chilli powder, I have to halve what it says just to even consider eating the produce. It's significantly hotter than our cayenne pepper powder.
 
SatNavSaysStraightOn said:
I think that might depend on the brand. The Kashmiri chilli powder and dried chillies we have are lethal. Most recipes I double the spices, but when I come to our Kashmiri chilli powder, I have to halve what it says just to even consider eating the produce. It's significantly hotter than our cayenne pepper powder.
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Interesting.
Do you buy them or grow your own?
Chili's can get hotter if they are water stressed, or milder if they get loads of water.
Growing temperature has an influence as well
 
badjak said:
Interesting.
Do you buy them or grow your own?
Chili's can get hotter if they are water stressed, or milder if they get loads of water.
Growing temperature has an influence as well
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These Kashmiri chillies were purchased. The packet even says medium hot on it.

It's weird because everything everywhere says it should be mild, but these are not by any means. 🤷‍♀️

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We have grown our own (another variety), but summer lacks water here, so they are used sparingly :pepper:. The shatta we made with them is still going and going and going... but it was about ½L in volume.
 
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