Kingdom Of Atuliya: Chili Nest / Mirchi Ka Salan!

There in no TV Food Channel which does not get about putting up the Hottest Chilies onto the screen. The Wikipedia Top Models for the last few years as below. Copied out of Wikipedia.

In 2007, Guinness World Records certified the bhut jolokia, also known as the ghost pepper/chili pepper, as being the world's hottest chili pepper at 401.5 times hotter than Tabasco sauce.
On December 3, 2010, the Bhut Jolokia was replaced as the hottest known chili pepper by the Naga Viper pepper, which had an average peak Scoville rating more than 300,000 points higher than an average bhut jolokia—but still not higher than the hottest ever recorded Dorset Naga.
In February 2011, Guinness World Records awarded the title of "World's Hottest Chilli" to the Infinity chilli grown in Grantham, England.^[17] This chilli rates at 1,067,286 units on the Scoville scale.
On February 25, 2011, Guinness World Records announced that the Naga viper pepper had beaten the previous record holder by 314,832 (SHU) with a rating of 1,382,118.

Currently, Scoville ratings are highly controversial among the pepper growing community and tests with more rigorous scientific standards are yet to be conducted on the many peppers vying for the title of the "world's hottest".

Now that you are well enriched with the Chili Peppers Heroine, you need to make a choice, which one you would like to bring about to make a Hottie For You.

The Chili Nest is the small nest built slowly out of the hottest chilies that you can find in the supermarket . Luckily, I could find a fat duck kind of a chili with medium heat. Though, I am still craving to lay my hands on the Guinness winners. I was just thinking, why these Guinness winner chilies did not end up as a brand and how come the marketers and the commodity traders did not Hedge this in their Books. Anyway lucky for me, I will have a business model made around it.

Chili Nest is the best clone of Indian Mirchi Ka Salan. A Hyd favorite.

Salans get usually made out of coconuts and seasame seeds and paste of garlic and ginger.

I tried it out a several times with Baby Brinjals and found that the seasame and coconuts were actaully the taste killers. It had to be refined further to bring about the " Craving" effect.

This time, I tweaked the recipe and my innovation is shared with you only.

Recipe

Chili Peppers : As per your choice and taste : Around 1o to 12 medium sized. Wide Slit Open

Potatoes : 2 Nos medium Boiled and cubed .

Tamarind : Boiled with water and flow quality : 1 T

Red Pepper Ground : 1T

Ginger and Garlic Paste : 2T each.

Hing, Mustard Seeds, Cumin Seeds : 1/2 T

Turmeric Powder : 1/2 T

Olive Oil : 3 T

Red Wine Vinegar : 1T

Channa Dal : 2T

Urad Dal : 2T

Garam Masala : 1 T

Coriander Powder : 1/2 T

Parmesan Cheese : 3 T

Curry Leaves : 2 to 3

Salt To Taste.

Water : 1 Litre.

In goes into the Kedai the oil , heat and add the cumin seeds, mustard , hing and splutter the same. Add Channa dal, urad dal and curry leaves and followed by Parmesan ( any good granular cheese ) and roast the same. Add the Chili Peppers and toss in the rest of the spices except for tamarind paste. Use a fork to fill, whatever little the masala can be run into the chili.Pour the red wine vinegar. After say 5 to 6 minutes add 1 Litre of water and allow the chilies to get tender.

This will take around 20 to 25 mins on a low flame. As and when the chilies change colour from green to pale yellow, meaning , it is done.

At this stage, add the Potatoes and mix it well with the Chilies and Masala.

As a Child, we had a very large kitchen garden and my Grandpa would grow an assortment of vegetables . Interestingly, he only knew the organic way of growing veggies and it was a great challenge for the family to get him to accept the Angrezi Khad ( The Pesticides and the Inorganic Manures )