Chillies

Being born in a Keralan family one grows up with spicy food. But spicy for us was not chillies. It was dishes incorporating various spices and herbs.

My first serious chilli eating experience came many years ago in Nepal when I had a chilli and cheese vegetable dish. In Bhutan it was a chilli cheese Momo, even spicier. In Shanghai it was a Halal bread 40 cm in diameter, assorted minced veg and red and green chillies that brought tears of appreciation. In Vietnam Korean friends introduced me to ‘Killer Kimchi’ but the Kimchi in Seoul left me a little bland.

It is difficult for me to enjoy a meal, not even a sandwich without chillies.

Ultimate joy chilli chocolates.

Chocoline make a wide variety of chocolates including a Chilli Chocolate.

Ice cream, yes I eat that too with chilli. Thai pineapple chilli sauce generously oozed on ice creams – Vanilla, Durian, and Chocolate goes down extremely well.

Home made chilli paste generously spread on slices of French baguette with a big chunk of aged cheddar wickedly delicious.

Leela’s Chilli Paste

A large bowl of chillies. I use chabai burong (bird chilli) or chilli padi known as nuclear devils for extra strength. Wear rubber gloves. Remove stems and cut chillies into half inch pieces, keep away from face, as this operation is pretty pungent and will give you an uncomfortable burning glow to your cheeks. Remove seeds that fall out. Put the cut chilli in blender, with a half inch chunk of ginger, a pinch of salt, a couple teaspoons of sugar and juice of a couple of small limes and blend to a paste. When opening stand clear of blender, don’t breathe for a bit.

Store paste in glass jar in the fridge.

From a Chilli Coctivor.