Egg bake. Parm cheese, orange peppers, Yukon taters, shallot, spinach. Very cheesy.
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Persimmon, mint & yogurt. Is it lassi? I don’t know the rules. Good, though!
Egg curry fairly faithful to this:
https://maunikagowardhan.co.uk/cook-in-a-curry/indian-spiced-egg-curry/
I am sweating, now.
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I think contemporary Lassi can be whatever it wants. There are half a dozen flavours in addition to mango at one restaurant near my apartment.
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Lassi, smoothie, yogurt shake, go for it.
(Though… Someone last week called mango pulp with milk added Aam Ras — which is very specifically mango pulp with some added spices. Now that I cared about - Mango Milkshake is an actual thing, so why not just call it that. Actually she also called it Mango Lassi when she served it to a kid later — lassi by definition contains yogurt, so yeah, no to that also.)
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Spicy?
Yeah, half an anaheim pepper, chile powder, hot curry powder. Had to open a window!
I know I’m gonna love my meal if I’m coughing during prep.
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Yeah, if H yells from the living room that he can’t breathe, I’m on the right track. (I waited 'til he went out for this one. I’m not a sadist.)
Before I got into spicy food, my ex and I went to Thailand (yeah, I know — I really need to get back now that I also love cilantro 
).
We visited her aunts in some tiny village up north, and when they started cooking dinner we had to evacuate the house. We were even coughing on the patio. How those tiny ladies didn’t choke in the kitchen is beyond me.
Somehow, I didn’t think that taking a massive spoonful of eggplant that night would be a bad idea. It was inedibly hot for me. Even the fam was eating it sparingly with a LOT of rice.
Cue rainbow.
I usually use a habanero or a couple serranos when I make this one, in place of the bird’s eye chile it calls for 
It’s a good one to have lassi or raita around for!
If you like that version, this Andhra Spiced Egg Curry she has on the site is really good too!
I use indian green chillies (the spicier variety) or serranos, and haven’t found it overly spicy. But everything adds up.
I have been grinding my Kashmiri chile powder from the whole chiles and I think I must have gotten a particularly zippy batch. It’s not the mildness I was expecting 
What’s worse, though — expecting more heat than what you get, or vice versa?
I suppose one could always add extra chilies, and I’ve done so with not sufficiently spicy foods, e.g. adding chopped up raw bird peppers, but it’s not the same as cooking with them — kinda like cooking with salt ≠ adding salt to the cooked food on the plate.
But it’s harder to take the heat away 
I worry less about me and more about BF. Part of why I don’t have the bird chiles in the house is because they give him the hiccups!
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Train him! I have my ex to thank for slowly building up my tolerance for spicy foods
Kashmiri chillies aren’t mild, more medium.
Used to be popular for color more than anything else, but took on a life of their own.
My mom hates them 
— no flavor compared to other regional chillies.
I remember once she mixed Kashmiri powder with her regular version in the masala dabba and my sister forgot…. whoooo that was something till we figured out what had happened 
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At this stage he does ok with things that have a steady build. It’s the dishes with a short, sudden shock (like biting into a small, dried pepper that on its own is 50K or more on the Scoville scale that induces the hiccups. He’s learned to pick whole peppers out. I just eat them in things like kung pao dishes, for example.
I should note that in that recipe above, where it is just added whole with a slit to let the flavors out, I tend to just chop it up and distribute it in the dish that way. Makes it somewhat hotter (and harder to avoid).
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Thanks! I needed something without tomatoes, 'cause I ate all the tomatoes yesterday.
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