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 !!

Andhra Chilly Tofu

200 gms tofu cut into cubes

Green Chillies - 8 ( sliced long )

Ginger Garlic paste - 1 tsp

Onion - 1 medium sized, cut into strips

Corn flour - 3 tbsp ( dissolved in a small bowl of water )

MSG ( Ajinimoto ) - 1/2 tsp

Lemon juice - 2 tsp

Fresh chopped coriander leaves - 2 tbsp

Water - 1/4 cup

Oil - 4 tbsp

salt to taste

Heat oil. Toss in the tofu with the green chillies, ginger garlic paste, MSG, salt and onion. Stir fry till tofu is browned.

Add water and lemon juice and let boil. Add dissolved corn flour. let thicken. simmer for 5 minutes.

Serve garnished with chopped fresh coriander.