Anand's fiery chilly mutton chops

Mutton chops ( rib ) - 1/2 kg
Green Chilly Paste - 2 tbsp
Shallots - 10 ( finely chopped )
Tomato - 1 medium size - finely chopped
Crushed Black Pepper - 1 tbsp
Ginger paste - 1 tsp
Garlic Paste - 1 tsp
Oil - 5 tbsp
Turmeric Powder - 1/2 tsp
Chilly Powder - 1/2 tsp
Curd - 1/4 cup
Lime juice - 2 tbsp
Curry leaves - 20 leaves
Fresh Coriander ( finely chopped ) - 4 tbsp
Salt

Marinate chops for 4 hours with curd, ginger & garlic pastes, green chilly paste, turmeric, chilly powder, oil.

Then Pressure cook 6 whistles till mutton is tender.

Heat oil in pan, and fry shallots and tomato. Add mutton, curry leaves,salt and fry till all onion and tomato is absorbed and mutton is dry. Sprinkle lime juice and pepper powder.

Garnish with fresh coriander and serve.

Anand's "andhra restaurant" chilly chicken

Chicken - 4 leg pieces
Green Chillies - 10 ( cut into two halves )
Green chilly paste - 2 tbsp
Lime Juice - 2 tbsp
Green Chilly Sauce - 3 tbsp
Onion - 1 medium (cut into strips)
Turmeric powder - 1/2 tsp
Cornflour - 3 tbsp
Ginger paste - 1 tsp
Garlic paste - 1 tsp
Oil - 2 tbsp
Salt to taste
Fresh Coriander leaves finely chopped.

Marinate chicken in lime juice, green chilly paste, turmeric powder and ginger garlic paste for 4 hours.

Then Pressure cook till tender.

Heat oil in pan. Lightly fry onion till it turns pink. Add cooked chicken, green chillies, and green chilly sauce. Stir fry. Dissolve cornflour in water and add.

Let boil. Add salt to taste.

Serve garnished with fresh coriander leaves.

Fresh Green Pepper Mushroom Stir Fry

200 gm mushroom ( sliced )

1 small onion - sliced & shredded

10 garlic pods ( chopped )

30 fresh green pepper pods ( ground into paste )

Green chillies - 3 ( sliced )

salt to taste

oil - 1 tsp

water - 5 tbsp

heat oil. add onion and mushrooms and stir fry till mushroom softens. add water and cook till it dries up. add garlic and green chillies. stir. add pepper paste and stir. add salt. keep stirring for 5 min till paste is fully absorbed.

TOFU Chilly Pepper Stir Fry

200 gms tofu ( small cubes )
green chilly paste - 1 tbsp
Black Pepper - 20 corns
Capsicum - 2 ( chopped
Onion - 1 large ( sliced into cups )
Soya sauce - 1 tbsp
chilly vinegar - 1tbsp
Oil
Salt to taste
finely chopped coriander

Stir fry tofu till browned and crisp. Add pepper, chilly paste, soya sauce, vinegar and salt.
Stir till mixed. Add onions, capsicum. Stir till they soften.
Ganish with coriander.

Stir Fry Green Chilly Pepper Chicken

1/2 kg boneless chicken ( cut into strips )
2 capsicums ( cut into strips )
2 medium sized onions ( cut into 4 quarters and separate the pieces )
1 tbsp dark soya sauce
1 tsp chilly vinegar
2 tbsp green chilly paste
1 tbsp pepper powder
Fresh coriander, finely chopped
1 tsp salt
2 tbsp oil

Marinate the chicken in soya sauce, vinegar, salt, half the pepper powder and chilly paste for 2 hours in the refrigerator.

Heat oil. Stir fry chicken till browned and cooked. Add capsicum, onion and remaining pepper.
Let capsicum soften.

Garnish with coriander and serve.

Anand's Red Dhaniya Chicken

1 kg chicken, cut into pieces.
100 ml smoothly beaten curd
1 cinnamon stick
10 green cardamoms
10 pepper corns
1 tsp garlic paste
1 tsp ginger paste
3 medium sized onions sliced
2 tsp coriander seeds, lightly crushed
2 tsp kasmiri red chilly powder
1 tsp south indian red chilly powder
finely chopped green dhaniya leaves
2 tbsp ghee.
salt to taste

Grind pepper, cinnamon, cardamom.

Marinate chicken for 2 hours in curd, ground powder, ginger and garlic paste, chilly powders, onion and salt.

Heat Ghee. add coriander seeds. stir till it splutters. Add marinated chicken with some water. Cook till done and gravy thickens.

Serve garnished with dhaniya leaves.

Chilly Prawn Pepper

250 gms small prawn, peeled
Green chilly paste - 2 tbsp
Pepper powder - 2 tbsp
Turmeric powder - a pinch
Curry leaves - 10
Finely chopped garlic - 1 tsp
Ginger paste - 1 tsp
Salt - to taste
Oil - 1 tbsp

Heat oil. Throw in prawns. Add turmeric powder, ginger paste, chopped garlic,1 tbsp pepper powder and salt.
Stir till prawns are browned. Add curry leaves and chilly paste. Stir till done. Sprinkle remaining pepper powder.
Serve.