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.

Chilly Fish Strips

Seer Fish Fillets - 1/2 kg

Pudina (mint) leaves paste - 1/4 cup

Freshly chopped Coriander leaves paste - 1/2 cup

Ginger garlic paste - 1/2 tsp

Green Chillies paste- 4 tsp

Oil - 10 tbsp

salt

Mix pudina paste, coriander paste, ginger garlic paste, chilly paste and salt. Cut fillets into strips, finger length long. Rub paste all over, and marinate for 1 hour.

Fry in oil till it crispens.

Anand's PCP chicken ( Pepper Chilly Pudina )

1/2 kg boneless chicken ( cut into thin strips )

1 tsp soya sauce

2 tbsp freshly crushed black pepper corns

1/2 cup finely chopped pudina ( mint leaves )

5 medium sized green chillies ( slit in two )

1 tsp ginger garlic paste

1 tsp coriander powder ( dhaniya powder )

1 tsp garam masala

salt to taste

2 tbsp oil

Marinate the chicken for 1 hour in ginger garlic paste, garam masala, salt, coriander powder, pudina leaves and soya sauce.

Heat oil. Add the marinated chicken and green chillies with a little water. Cook till almost done. Add pepper. Mix and stir well. Stir fry till done.

Stir Fry Green Soya Chunks

200 gms Soya Chunks ( Mealmaker )

Fresh Green Chilly paste - 3 tbsp

Capsicum - 1 large, steamed and cut into strips

Carrot - 1 large, Steamed and cut into strips

Peeled Shallots - 25

Mint leaves Paste - 1/4 cup

Fresh Coriander Paste - 1/4 cup

Turmeric powder - 1/2 tsp

Pepper powder - 1 tbsp

Garam masala powder - 1/2 tsp

Oil - 4 tbsp

Salt

Soak Soya chunks in water till soft. Squeeze out the water.

Marinate soya chunks for 30 min in turmeric powder, mint paste, coriander paste, garam masala, green chilly paste.

heat oil in pan. stir fry the shallots till light brown. Add marinated soya chunks. stir fry till paste is dry. Add carrots and Capsicum. Lightly fry. Add salt.

Sprinkle pepper powder, mix and serve hot.

Steamed Fish with Green Chutney

Seer/Pomfret steaks ( cleaned ) - 5 pieces
Lemon Juice - 1 tbsp
Finely chopped fresh Coriander - Medium sized bowl
Finely chopped Mint leaves - Small sized bowl
Green Chillies - 6
Garlic paste - 1 tsp
Ginger paste - 1 tsp
Turmeric Powder - 1/2 tsp
Jeera ( Cummin seed ) - 1/2 tsp
Salt - to taste

Marinate the fish steaks in lime juice, turmeric powder and salt for 1/2 hour.

Blend Coriander leaves, Mint leaves, ginger and garlic pastes, green chillies and Cummin seeds into a fine paste.

Spread a thick layer of this paste on the top surface of the fish steaks.

Steam fish with paste for 20 min.

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.