Chilli powder holds a prominent place in Sri Lankan cuisine, infusing its vibrant and aromatic flavours into a myriad of dishes. Renowned for its rich culinary heritage, Sri Lankan cuisine embraces the bold and spicy characteristics of chilli powder to create a symphony of tastes that tantalise the taste buds.

In Sri Lankan curries, chilli powder is often used in combination with other spices to create the complex and aromatic curry powders that form the backbone of many traditional recipes. From fish curries to vegetable stews, the addition of chilli powder imparts a distinctive warmth and depth, making each dish a celebration of bold flavours.

Whether used to marinate meats, spice up condiments, or elevate the flavours of curries, chilli powder plays a crucial role in the diverse tapestry of Sri Lankan cuisine. Its ability to transform ordinary ingredients into extraordinary dishes showcases the culinary prowess of a nation that takes pride in its love affair with spice.

How can Chilli powder be used in Cooking?

Chilli powder is a versatile spice that can be used in a variety of ways to add heat and flavour to your cooking. Here are some common ways to use chilli powder in your culinary creations:

• Seasoning Meats: Rub chilli powder on meats, such as chicken, beef, or pork, before grilling or roasting. It adds a spicy kick and imparts a beautiful colour to the exterior of the meat.
• Marinades: Create flavorful marinades by combining chilli powder with other spices, herbs, and liquids like oil or yoghurt. Marinate proteins like chicken, shrimp, or tofu to infuse them with a spicy and aromatic profile.
• Soups and Stews: Enhance the depth of flavour in soups, stews, and chilli by adding a dash of chilli powder. It can add warmth and complexity to the dish, especially in combination with other spices.
• Curries: Chili powder is a staple in many curry recipes. It contributes heat and colour to the curry sauce, whether it's a meat, vegetable, or lentil-based curry.
• Sauces and Condiments: Mix chilli powder into sauces, salsas, or condiments like ketchup or mayo for a spicy twist. It can add depth to barbecue sauces, dipping sauces, or salad dressings.
• Roasted Vegetables: Toss vegetables in a mixture of chilli powder, oil, and other seasonings before roasting. This brings out their natural sweetness while adding a spicy kick.
• Popcorn Seasoning: Create a unique popcorn seasoning by mixing chilli powder with melted butter or oil. Drizzle this mixture over popcorn for a spicy and savoury snack.
• Eggs: Sprinkle chilli powder on scrambled eggs or add it to omelettes for a flavorful and zesty breakfast.
• Grains and Legumes: Stir chilli powder into rice, quinoa, or couscous for a spicy side dish. It also pairs well with legumes like lentils or chickpeas.
• Dips: Add chilli powder to sour cream or yoghourt-based dips for a spicy and tangy flavour. It works well in guacamole, salsa, or any other dip where a kick of heat is desired.

How to make Grilled Paneer 

Ingredients 

• 250 grams paneer cut into 1-inch cubes
• 03 small bell peppers – cut into cubes
• 01 small onion – cut into square cubes
• 06 cherry tomatoes 
• 1/2 cup thick yoghourt or curd 
• 1 teaspoon red chilli powder - Tikiri Manike 
• 1 teaspoon cumin powder
• 1 teaspoon coriander powder
• Salt to taste
• pepper to taste
• 1 tablespoon vegetable oil
• Wooden skewers, soaked in water for 30 minutes

Method

• In a mixing bowl, combine all the seasoning ingredients and mix well to create a smooth marinade.
• Add the paneer cubes,  onion, tomatoes and bell peppers to the marinade, ensuring they are well-coated. Cover and refrigerate for at least 30 minutes to allow the flavours to meld.
• Preheat your grill or oven to medium-high heat. Arrange the marinated paneer and vegetables in the wooden skewers
• Grill the paneer kebabs for about 10-12 minutes, turning occasionally until they are golden brown and have grill marks.
• Arrange the grilled paneer kebabs on a serving platter with some garlic or herby rice
• Drizzle the tamarind sauce over the kebabs or serve it on the side as a dipping sauce.
• Garnish with fresh coriander leaves and serve hot.