Mamta's Kitchen - A Family Cookbook





toning down the heat

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On 12/06/2009 11:06am, Askcy wrote:

Not something I have to do often but as I've been asked about my Stamna recipe that seems a little to peppery and is already made. I've suggested adding a little cream or maybe sugar to help take the heat out of it. Other than trying to make more sauce by adding more tomatoes has anyone else any methods they use for toning down a fiery sauce ?

(I must admit I once picked up the chili powder instead of the paprika when making Stamna and although it was no longer Stamna it did make a very hot version of it, not unlike a fragrant vindaloo or something! lol)

Steve

On 12/06/2009 01:06pm, Mamta wrote:

Well, I add yoghurt sometimes, just like your cream, but there is a limit to how much you can add without altering the taste. You have to then adjust the salt.

Another option is to make a soup consistency broth of mashed potatoes and add that. You will then need to add more salt, unless you are using ready to mix potato powders like SMASH, which are already salted.

If it is only slightly peppery, put it down to experience, and add less of chillies next time.

For curries, the best option is to make a little more curry masala/paste, without any chillies at all, and add that.

My recipes are generally not too hot, because I don't like very hot food myself. However, if you are not sure of the strength of the chillies/peppers in your spice box, add much less than any recipe says and adjust after tasting.

On 12/06/2009 03:06pm, AskCy wrote:

Thanks for that !

in the recipe mentioned there aren't any chillies in it ! the only heat is from peppercorns and maybe cinnamon !

Steve

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