usha manohar wrote:

suni51 wrote:

There is nothing to beat Punjabi dishes especially the ones in non vegetarian category. The best example of such dishes Chicken Tandoori and Punjabi Chicken Masala.

I was somehow under the impression that Tandoori chicken is less spicy, so also butter chicken made using tandoori chicken..correct if I am wrong !

 

Tandoori chicken in Punjab is different as they prepare it wrapped in red chilli besides Punjabi Chicken Masala is different from Butter Chicken. I managed to find a recipe for Punjabi Chicken Masala

http://www.boldsky.com/cookery/non-vegetarian/chicken/easy-punjabi-chicken-masala-recipe-033823.html

 

Keralites also use more spices, especially in non-vegetarian dishes. Kerala chicken curry (Malabar chicken curry) is spicy and delicious and goes well with chappathis.

Guntur in AP state produces the hottest chillies. Many people of Andhra are fond of using the red chillies in all their dishes both vegetarian and non vegetarian.

suni51 wrote:

usha manohar wrote:

suni51 wrote:

There is nothing to beat Punjabi dishes especially the ones in non vegetarian category. The best example of such dishes Chicken Tandoori and Punjabi Chicken Masala.

I was somehow under the impression that Tandoori chicken is less spicy, so also butter chicken made using tandoori chicken..correct if I am wrong !

 

Tandoori chicken in Punjab is different as they prepare it wrapped in red chilli besides Punjabi Chicken Masala is different from Butter Chicken. I managed to find a recipe for Punjabi Chicken Masala

http://www.boldsky.com/cookery/non-vegetarian/chicken/easy-punjabi-chicken-masala-recipe-033823.html

 

 

Thanks a lot for the recipe Sunil,  sounds really good, will try it out ...

rambabu wrote:

Guntur in AP state produces the hottest chillies. Many people of Andhra are fond of using the red chillies in all their dishes both vegetarian and non vegetarian.

 

I have tasted a kind of fiery red chutney powder which is eaten with rice and ghee and it was so terribly hot that my mouth was literally on fire. I think the powder is dubbed as TNT powder!

Kalyani Nandurkar wrote:

rambabu wrote:

Guntur in AP state produces the hottest chillies. Many people of Andhra are fond of using the red chillies in all their dishes both vegetarian and non vegetarian.

 

I have tasted a kind of fiery red chutney powder which is eaten with rice and ghee and it was so terribly hot that my mouth was literally on fire. I think the powder is dubbed as TNT powder!

 

True Kalyani. To reduce the intensity of this chilli, ghee is added. But Guntur chillies are extensively used in Pickles, which has  quite a large patronage.

 

 

rambabu wrote:

Kalyani Nandurkar wrote:

rambabu wrote:

Guntur in AP state produces the hottest chillies. Many people of Andhra are fond of using the red chillies in all their dishes both vegetarian and non vegetarian.

 

I have tasted a kind of fiery red chutney powder which is eaten with rice and ghee and it was so terribly hot that my mouth was literally on fire. I think the powder is dubbed as TNT powder!

 

True Kalyani. To reduce the intensity of this chilli, ghee is added. But Guntur chillies are extensively used in Pickles, which has  quite a large patronage.

 

 Chillies grown in Kolhapur region of Maharashtra are too extremely fiery and hot. They are quite small and of a very dark green variety therefore also called as "Lavangi mirchi" , lavang means cloves as they are short and dark in appearance.

 

Kalyani Nandurkar wrote:

rambabu wrote:

Kalyani Nandurkar wrote:

rambabu wrote:

Guntur in AP state produces the hottest chillies. Many people of Andhra are fond of using the red chillies in all their dishes both vegetarian and non vegetarian.

 

I have tasted a kind of fiery red chutney powder which is eaten with rice and ghee and it was so terribly hot that my mouth was literally on fire. I think the powder is dubbed as TNT powder!

 

True Kalyani. To reduce the intensity of this chilli, ghee is added. But Guntur chillies are extensively used in Pickles, which has  quite a large patronage.

 

 Chillies grown in Kolhapur region of Maharashtra are too extremely fiery and hot. They are quite small and of a very dark green variety therefore also called as "Lavangi mirchi" , lavang means cloves as they are short and dark in appearance.

 

Sounds great. I have to try these Lavangi mirchi once. Being a Telugu i'm an ardent fan of spices and chillies. Thank you for the updates.

 

 

Kalyani Nandurkar wrote:

rambabu wrote:

Kalyani Nandurkar wrote:

rambabu wrote:

Guntur in AP state produces the hottest chillies. Many people of Andhra are fond of using the red chillies in all their dishes both vegetarian and non vegetarian.

 

I have tasted a kind of fiery red chutney powder which is eaten with rice and ghee and it was so terribly hot that my mouth was literally on fire. I think the powder is dubbed as TNT powder!

 

True Kalyani. To reduce the intensity of this chilli, ghee is added. But Guntur chillies are extensively used in Pickles, which has  quite a large patronage.

 

 Chillies grown in Kolhapur region of Maharashtra are too extremely fiery and hot. They are quite small and of a very dark green variety therefore also called as "Lavangi mirchi" , lavang means cloves as they are short and dark in appearance.

 

 

In Mangalore we have a local variety of chilies, the plant is also small and the chilies are small and thin and really very hot and the dried ones arre even hotter...

I know of some elderly persons who used to enjoy very spicy food but their digestive systems have been adversely affected and today they have to almost take food without chilly spice. So while highly spicy food is tasty it should be taken in modest quantities.