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.