Recipes from Amitav's kitchen

          Ingredients •4-5 medium sized potatoes cut into medium sized cubes •1 tbsp olive oil/mustard oil •Salt as per taste •4 green cardamoms •2 black cardamoms •4 cloves •1 tsp roasted fennel powder •3 tsp ginger powder •1 tsp chilli powder •1/4 tsp garam masala •1/4 tsp hing/asafoetida •1/2 cup yoghurt, whisked well •A pinch of turmeric Marination •Mix potato cubes, turmeric, garam masala, 1 tbsp yoghurt and salt. Marinate for 1 hour. Process •Add oil in a kadhai. Add green and black cardamoms and cloves. Let it splutter. •Add the marinated potatoes. Fry for 3-4 minutes. •Reduce the flame to medium. •Mix hing/asafoetida in 2 tbsp water and add over the potatoes. Fry for another 2-3 mins. •Add chilli powder and fry for another minute or so. Sprinkle a little of water so the masala doesn’t burn and stick to the bottom of the kadhai . •Add fennel and ginger powder and fry for another 3-4 minutes...

                                     Ingredients •150 grams elephant yam (olua) peeled and cut into 1/4” thin slice. •1 medium potato peeled and coarsely grated •Salt as per taste •2 small pieces dried mango (ambula) or 1 tbsp tamarind pulp •1/2 medium onion finely chopped •1 green chilli finely chopped •1 tbsp besan •1/2 tsp chilli powder •1/2 tsp black pepper powder •1/4 tsp garam masala •2 cloves garlic minced •Oil for frying Process •Boil yam with the dried mango or tamarind pulp. This is a must so the itching feeling when eating the yam is not there. Add a little salt as well. Boil until 80% done. •Take out the yam and cool it. •Coarsely mash the yam and mix grated potato, onion, chilli, besan, chilli powder, black pepper powder, garam masala, minced garlic. Mix well and adjust salt as per taste. •In a pan, add the oil. Make small round kababs ...

Ingredients • 1 kg medium sized prawn de-scaled • 2 tsp turmeric • 1 tsp salt • 3 tsp chilli powder • 2 medium sized onions finely chopped • 2 medium sized onions rough cut+1 medium sized tomato ground to a coarse paste • 1 tbsp ginger garlic paste • 2 tbsp thick curd • 1 tsp roasted cumin powder • 1 tsb garam masala • 4 tsp mustard seeds ground to a fine paste and strained to have a silky smooth paste • 1 medium sized coconut cut into pieces • Water from 1 green coconut • 3 green chillies • 1 tsp sugar • Mustard oil for frying around 3 tbsp • Salt as per taste Process Marination and Pre-Processing • Mix the prawns, 1 tsp turmeric, 1 tsp salt and 1 tsp chilli powder and marinate for 15-20 minutes. • Grind the coconut pieces along with the green coconut water to a fine paste and strain to have a silky-smooth coconut milk. Final Step • Heat 2 tbsp mustard oil in a pan. • Add the marinated prawns & fry for 30-4...