(Untitled)

[shahar]

Indian chili powder is 3 times as spicy as normal chili powder. Is there a way to mellow spiciness is something you have already made, besides eating it with yogurt?

Comments

[bob]

what did you make with it

serve it over rice?

[shahar]

It is a daal soup recipe the person that runs the Indian grocery gave me. I made it one time and it was too spicy, so I removed the red pepper, but I found out the Indian paprika was the culprit.

[shahar]

I can give you the recipe if you are interested, but if you are using Indian chili powder I recommend using 1/2-1 tsp rather than 1/2 tbsp.

[altamira16]

I believe coconut milk will cut heat.

[wildrice13]

I hear butter works too *shrug*

[padawanspider]

Sour cream works, too...

[paris_of_priam]

When I was a teenager I had a hankering for some spaghetti. I boiled up the noodles, but when it came time to put the sauce on it, I discovered there wasn't any left! So I threw some Indian curry powder on it, thinking that, since both spaghetti sauce and curry powder are red, there can't be much difference between them. BAD IDEA!

After my mouth stopped steaming from the first bite, I threw the spaghetti noodles back into the strainer, WASHED THEM OFF with water, and put CATCHUP on them instead. Yeesh...I wouldn't recommend either of those methods.

[shahar]

I am glad I am not the only one who made this mistake. On the up side, it will last much longer because I need to use a lot less of it.