Today’s prompt – Spicy without Chillies
This is not a difficult one for me as I cannot handle chilli at all and it’s been getting worse as I get older, so much so, my Husband often has to have two pans on the go when he’s cooking so I can have a milder version of whatever he’s making.
I like a bit of variety when I make a curry so I usually have a thali of a few dishes. For Indian cooking you have to refer to the master herself, Maddha Jaffrey.
I made saag aloo (spinach and potatoes) and sour chickpeas from this book and omitted the chillies and this mushroom bhaji recipe from BBC Good Food.
There are a great range of flavours in these recipes and I especially love the sour chickpeas using lemon juice and ginger. I would usually make a dahl as well but I am saving that for later in month.
Do you have to tone down your spicy dishes at all? What do you make? Let me know in the comments below.
Plumes x
The World according to Plumes 
I tone down the fieriness of every dish I make, much to my boyfriend’s dismay! I’ve never tried a Maddha Jaffrey recipe, I’ll have to get on it.
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I have damaged nerves in my throat and a weird vocal chord thing so I have to be careful with chillis as they can trigger horrible coughing attacks. I’ve learned through trial and error that I can toterate a little bit of chilli powder and chilli flakes. I usually only add 1/4 to 1/2 a teaspoon though!
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Oh no! I find I’m ok with cayenne pepper but chilli just makes me cry!
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