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.