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Allergic to Pepper and Chilli |
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 Question:
I love making curries but I am allergic to peppers and chillies. Are there any
alternatives I could use to make them a bit hotter?
Answer:
I take it that you are also allergic to black pepper? Otherwise I would have
suggested that you added half a teaspoon of ground black pepper to a dish
that would serve 4 people. You could get hold of Indian black pepper which is
much stronger. There are companies online that will deliver to your door anywhere in the UK.
Alternatively, add 2-4 teaspoons hot French mustard to your curry.
I've tried it with chicken and the recipe has a bit of a kick to it. Another suggestion is a teaspoon of peeled and grated fresh root ginger.
I also have recipes in my book for making your own garam masala (hot spice).
Just omit the chillies from the list of ingredients. You can buy ready
prepared garam masala but sometimes one cannot guarantee that they have
omitted chillies. |
Cool hot dishes to room temperature as quickly as possible before putting them into the fridge or freezer, within 1-2 hours of cooking. 
North Indian appetisers or snacks, pakoras are batter-fried vegetables or fish. The batter is usually made of chickpea flour known as besan that’s mixed with water and a few select spices such as coriander and chilli.