Anand's Chilli Mushroom Garlic

Mushrooms : 7-8 large ( cut into pieces )
Large Green Chillies : 7
Garlic : 10 pods
Spring onion - chopped
Turmeric powder : 1/4 tsp
Red Chilli Powder : 1/2 tsp
Mustard seeds : 1/2 tsp
Oil : 1tbsp
Salt

Heat oil. Add mustard seeds till it splutters. Add Green Chillies. Stir lightly. Add mushrooms, garlic, spring onions, turmeric powder, chilli powder. Add salt to taste.

Stir fry till mushroom is cooked soft.

Anand's Mushroom Sausage Chilli Fried Rice

Mushrooms - 10 chopped
Chicken Sausages - 5 - cut into pieces
Cooked rice - 2 cups
Onion - 1 finely chopped
Green chillies - 5 chopped finely
Soya sauce - 1 tbsp
Chilli vinegar - 1 tsp
Chilli powder - 1 tsp
oil
Salt

Heat oil. Saute mushrooms and sausages with a pinch of salt, till browned.
Add onions, green chillies, chilli powder and lightly stir fry.
Add rice. Add soya sauce and vinegar. Stir well. 
Add salt to taste.

Anand's Chicken Yogurt Pepper Badam

Chicken - 1 kg - medium sized pieces
Yogurt - 1 cup
Badam - 12 - made into a fine paste
Onion - 2 medium sized
Pepper - 20 peppercorns
Chilli powder - 1 tsp
Dhaniya powder - 1 tsp
Garam masala - 1 tsp
Ginger-Garlic paste - 1 tbsp
Cardamom - 5
Cloves - 5
Bay leaf - 1
Fennel seeds - 1 tbsp
salt to taste
Oil - 2 tbsp
Fresh coriander leaves - finely chopped.

Grind onion, ginger-garlic paste, pepper, badam, chilli powder, dhaniya powder, garam masala, cardamom, cloves, fennel seeds and bay leaf into a fine paste.

Add yogurt and salt to chicken. Add the ground paste. Mix well and marinate for 1 hour.

Heat oil in a pan, and add the marinated chicken. Add 1/2 cup water. Cook till done. Add coriander leaves and mix.

Serve hot with basmati rice.

Anand's Bhoot Jolokia Frankie Soya stir fry

1 large chicken frankie
15 soya chunks - soaked
Chilli flakes - 1tsp
Soya sauce - 1 tsp
Bhoot jolokia chilli - 1
Pepper - 1/2 tsp
Oil - 2tbsp
Salt - to taste

Heat oil. Add Bhoot Jolokia chilli. Lightly fry it to absorb the chilli flavour.
Add and stir fry chopped frankie and soya chunks with soya sauce, pepper,salt & chilli flakes, till the frankies are browned.

Anand's Spicy Nethili Varuval Fry

Silver fish ( nethili ) - 400 gms
Chilli powder - 2 tbsp
Turmeric powder - 1 tsp
Coriander powder - 1 tbsp
Ginger Garlic paste - 1 tbsp
Cornflour - 2 tbsp
Sambar powder - 1tbsp
Pepper - 1 tbsp
Green chillies - 3
Salt
Oil for deep frying

Mix all ingredients in a bowl. Marinate for 2 hours.

Deep fry in oil till crisp. Drain and serve with green chillies.

Anand's Habanero Chicken Stir Fry

Chicken Breast - 1
Capsicum - 1/2
Onion - 1 medium sized
Pepper - 1tbsp
Soya sauce - 1 tsp
Chilli vinegar - 1 tsp
Spicy Habanero chilli sauce

Chop the chicken into small cubes. Chop capsicum and onion.

Heat oil. Add chicken, soya sauce, pepper, vinegar, habanero chilli sauce, salt and stir fry till chicken is browned and soft.

Add capsicum and onion and stir fry for 2 minutes.

Serve hot.

Anand's Chilli Garlic Chutney

Dried Red Chillies - 20
Fresh Garlic - 10 pods
Jeera - 1/4 tsp
Asafoetida ( Hing ) - a pinch
Salt - 1/3 tsp
Mustard seeds - a pinch
Oil - 1 tbsp

Grind the red chillies, garlic, jeera, salt and hing to a fine paste with some water. Heat oil. Add mustard seeds and let splutter. Add the paste and lightly fry for 1 minute.

Remove and cool.

Tastes wonderful with freshly cut cucumber slices. 

Anand's Green Chilli Oats Dosa

1/2 cup atta

2 cups Oats powder

curry leaves - 10

Red Chilli Powder - 1/2 tsp

Green Chillies - 3 ( finely chopped )

Mustard seeds - 1/4 tsp

Hing - a pinch

Salt to taste

Water

Oil

Mix the atta, oats powder, green chillies, red chilli powder & hing in water. Should not be too thick or too thin. Add salt to taste.

Tadka the mustard seeds and curry leaves and add to the mixture.

Spread on hot tawa and make like dosas.

Anand's Chilli Cheese Cornflour Balls

Cornflour/Maize - 2 cups

Red chilli powder - 1 tsp

Besan - 1/2 cup

Cheddar Cheese - 1/2 cup grated

3 green chillies ( with seeds ) finely chopped

Salt - 1 tsp

Haldi - 1/2 tsp

Water

Oil - 6 tbsp

Mix all the ingredients. Add water slowly and mix till it becomes thick.

Make into small balls and stir fry till browned.

Serve with chilli sauce.

Potato Mushroom Green Chilli Salad

4 Potatoes - cut into cubes

Medium sized Green Chillies - 10

Lemon juice - 1 tsp

Small sized Mushrooms - 10 - cut into 4

Olive oil - 4 tbsp

Salt

Steam the potatoes till soft. Slit the chillies and lightly stir fry them with the mushrooms in olive oil till they turn a pale green. Add the potatoes and continue stir frying till they brown a bit. Add lemon juice. Add salt to taste.

Anand's Green Chilli Yogurt Dip

I cup yogurt.

5 medium sized green chillis

1/2 tsp ground black pepper

1 tsp lime juice

Salt

Reduce water content in the yogurt. Make a paste of the chillis.

Mix in and stir the chilli paste in the yogurt, along with pepper powder and lime juice.

Add salt to taste.

Makes a wonderful spicy dip for wafers, french fries etc.

Trinidad Scorpion Butch T - hottest chilli ever

Trinidad Scorpion Butch T - hottest chilli ever

If you fancy eating the Trinidad Scorpion Butch T pepper you might need gloves, goggles and a mask after it was recognized by the Guinness Book of Records as the hottest chilli pepper ever. The pepper has officially been named the world’s hottest, scoring 1.46million on the Scoville measurement of spiciness. The previous record holder was the Naga Viper pepper, which was recorded having only 1.38m Scoville heat units. Generally anything above 1m is considered dangerous to consume raw. The Australian-grown pepper is a third hotter than the Bhut Jolokia, which is 400 times stronger than Tabasco sauce and hits Tesco’s British stores this week.

With its origins in Trinidad and Tobago, the scorpion pepper component of the Butch T has led to the Trinidadian Caribbean Agricultural Research and Development Institute (Cardi) looking to retrieve the rights to claim the chilli as its own. Butch Taylor, owner of Zydeco Hot Sauce, spent years genetically engineering peppers - catching the attention of Neil Smith from the Hippy Seed Company in Australia. Smith asked Taylor for the hybrid seeds, and gave them to Marcel de Wit, who began growing them enthusiastically. After testing the spice levels of the fully-grown chillis, the Hippy Seed Company sent them off to the Guinness World Records. In his submission Mr Smith related the sensation of eating the chilli to having 'a soldering iron on my tongue and throat'.

Anand's Spicy Habanero Cucumber Starter

1 medium sized cucumber sliced into 10 pieces kept cold.

10 tsp mayonnaise.

4 garlic pods, finely chopped and roasted.

1 tsp chilli flakes.

Tabasco Habanero sauce.

salt.

pepper.

Spread mayonnaise on the cucumber slices. sprinkle salt, pepper and chilli flakes.

Sprinkle the finely chopped roasted garlic on the slices.

Put 2 drops of Tabasco Habanero sauce on the slices.

Serve cold.

Anand's Teriyaki Chilli Chicken salad

200 gms boneless chicken cubes

Chilli flakes - 2 tbsp

teriyaki sauce - 2 tbsp

Chilli soya sauce - 1 tsp

Chilli vinegar - 1 tsp

Mixed herbs - 1 tsp

Olive oil - 2 tbsp

salt - to taste

1 capsicum - chopped into small pieces

1 onion - cut into cups

2 tomatoes - cut into cubes

Marinate the chicken cubes for 1 hour in teriyaki sauce, soya sauce, vinegar, chilli flakes, herbs and salt.

Stir fry the chicken in olive oil till cooked. Add the chopped vegetables. Stir fry for 1 minute.

Refrigerate and serve cold.

Anand's Chilli Badam Chicken

1 full chicken. Medium sized pieces.

2 cups beaten Yogurt.

15 Badam pieces. Soaked in warm water and made into a paste.

Green Cardamom - 6

Cinnamon powder - 1/2 tsp.

Turmeric - 1/4 tsp

Fennel Seeds ( saunf ) - 2 tbsp.

Cumin seeds ( Jeera ) - 1 tsp

Green Chillies - 10 (medium sized)

Kashmiri red chilli powder - 1 tbsp

Ginger garlic paste - 1 tbsp

Garam masala - 1 tbsp

Oil - 5 tbsp

water 1 cup

salt to taste

Grind turmeric, cardamom, fennel seeds, cumin seeds, green chillies, ginger garlic paste. Marinate chicken in yogurt mixed with this paste for 2 hours.

Heat oil. Lightly fry the badam paste with garam masala and kashmiri red chilli powder.

Add marinated chicken, and stir fry for 10 min.

Add water and salt to taste. Cover with lid, and cook for 15 min till chicken is well cooked.

Anand's Chilli Vodka

Soak 1 large slit green Chilli in 180 ml vodka, and refrigerate for 24-36 hours.

( idea courtesy Kannan Parameswaran )

30 ml chilli vodka

1 tbsp lime juice

pinch of ground pepper powder

pinch of salt

2 drops of angostura bitters

200 ml soda

6 ice cubes

Shake all the above ingredients without the soda. Add soda and serve in salted rim glass with sprig of mint, and a sliced lime.

stuffed chilly anand

Large sized green chillies ( 3 inches long ) - 12

Chickpea flour ( besan ) - 10 tbsp

turmeric powder - 1/2 tsp

garam masala - 1 tbsp

red chilly powder - 1 tbsp

cumin seeds ( jeera ) - 1 tsp

Oil to fry.

salt to taste

Lightly dry fry the flour with the turmeric powder, red chilli powder, garam masala and jeera. add the salt. let cool.

Slit the chillies on one side. Stuff the powder in the chilli.

Fry till browned.

Anand's Green Chicken Biriyani

Chicken (cut pieces) - 1 kg

Cleaned Basmati Rice - 3 cups

Onion - 1 ( cut into thin strips)

Ginger garlic paste - 1 tbsp

Turmeric powder - 1/2 tsp

Dhaniya ( Coriander ) Powder - 1 tbsp

Red Chilli Powder - 1 tsp

Garam masala powder - 1 tbsp

Green Chilli paste - 2 tbsp

Finely chopped fresh Coriander leaves - 1/2 cup

Finely chopped fresh Mint leaves ( Pudina ) - 1/2 cup

Ground pepper - 1 tsp

Fresh Curd - 1 cup

salt - 2 tsp

Cloves - 10 nos

Green Cardamom - 6 nos

Bay leaves - 2

Cinnamon - 1 medium sized stick

Oil - 4 tbsp

Ghee - 2 tbsp

Saffron - a pinch, soaked in warm milk.

water - 5 cups

Marinate chicken for 3 hours in curd, Ginger garlic paste, green chilli paste, pepper, chilli powder, cloves, cardamom, cinnamon, garam masala powder, Dhaniya powder, salt, fresh coriander leaves and mint leaves.

Heat oil in large pan. Add onions and fry till brown. Add marinated chicken and fry for 2 minutes.

Add the water. Close lid and let chicken cook till 90 % done. Add rice, saffron and ghee. Mix well.

Let rice cook till well done.

Serve with Raitha and Potato Wafers.

stir fry mutton with "Bhoot Jolokia" Chillies

Stir Fry Mutton with Bhoot Jolokia Chillies !!

The "Bhut Jolokia"... world's hottest chilli !!!

can't wait to try this one !! Officially confirmed by the Guinness book as the hottest chilli in the world !!