Recipes from Amitav's kitchen

Prawchi tikkis in a spicy garlic sauce on a bed of slaw with caesar dressing. Prawns in a spicy chicken keema and baked. 1) Make the chicken keema (250 grams) and while making it add 1/4 tsp garlic flakes, 1/2 tsp black pepper powder, 1/2 tsp red chilli powder, 1/4 tsp garam masala. Or, add all of these spices to ready made chicken keema. 2) Mix well and rest for 15 mins. 3) Take around 15-20 small prawns and add salt as per taste and 1/4 tsp black pepper powder. Mix well. 4) Make ball out of the keema and place a prawn inside it. Flatten to make a tikki. 5) Bake at 200 degrees celcius for 5 minutes on each side. Keep aside after baking is done. 6) For the sauce, mix 1 tbsp hot sauce, 1/2 tbsp vinegar, 2 tbsp tomato sauce, 1/2 tbsp green chilli sauce and 1/4 tbsp soya sauce. Mix well. 7) In a pan add 1/2 tbsp butter and add mince of 8-10 garlic. Fry for 15-20 seconds and add the sauce mixture along with 1/2 cup water. Simmer for 5 mins and then increase the heat and stir for 2-3 more m...

1) 7-8 pieces of fish (I used rohu, ring pieces) washed well and marinated in a mixture of 2-3 cups of water, 2-3 tbsp vinegar and 1 tbsp salt for 15 minutes. 2) Add 1/2 tsp each of methi seeds and mustard seeds in 3-4 tbsp oil and saute on medium heat for 15 secs. Add fine thin slices of 1 medium sized onion, juliennes of an inch ginger and 8-10 garlic cloves. Add few curry leaves and saute until the raw flavor is gone. 3) Add 2 slit green chillies, 1-2 tbsp red chilli powder (as per your taste) and 1/2 tsp turmeric. Saute until the raw smell of chilli and turmeric is gone. 4) Add tamarind water (soak 1 lemon sized tamarind in water for 20-30 minutes, get the tamarind pulp, add 3-4 cups of water) to the pot/vessel. Add salt as per taste and bring to a boil. 5) Take out the marinated fish from the liquid mixture and add to the pot/vessel. When it comes to a boil, reduce the heat to low, cover the vessel and let it cook for 25-30 minutes. 6) Add few more crushed curry leaves and c...

  1) 1/2 kg bite sized caulifower mixed with 2 tbsp cornflour, 1 tsp salt, 1 tsp black pepper powder. Mix well and deep fry until cooked. Take out of the oil and keep aside. 2) Thick slices of onions and capsicum, 1 inch ginger into jullienes, 5-6 garlic cloves jullienes, 2 green chillies cut into half inch and then slit 3) Mixture of 2 tbsp tomato sauce, 1 tsp soya sauce and 2 tsp chilli sauce in a 1/2 cup of water. 4) Add oil in a kadhai. When hot, add the capsicum first and fry for 2-3 minutes. Add the onions, ginger, garlic and green chillies. Mix well and fry for another 5 minutes. 5) Add the sauce mixture, a pinch of ajinomoto, mix well and adjust for seasonings/taste. 6) Add the fried caulifower, mix well. Cook for another 3-4 minutes and let a little liquid stay in the kadhai. 7) Add thick sliced onion rings and some jullienes of ginger and cover the kadhai for 1-2 minutes. 8) Dish out hot and garnish with thick sliced onion rings and some jullienes of ginger which ...

  1)  1 kg curry sized chicken on the bones - marinate with 1 tsp turmeric powder, 2 tsp red chilli powder, a pinch of hing, 2 tbsp vinegar, 1 tsp black pepper powder and salt as per taste. Marinate for 30 minutes. 2 )  Add mustard oil in a kadhai, when hot add the marinated chicken and fry well for 7-10 minutes until the chicken is 90% cooked and raw smell of chicken in gone. Take out the fried chicken and keep aside. 3 )  In the same kadhai, add very finely chopped onions (2 medium) and fry well for 5 minutes on medium heat. 4 )  Add very finely chopped tomatoes (1 large), mix well and fry for 2-3 minutes. 5 )  Add 1 tsp each of turmeric and red chilli powder and mix well. 6 )  Add 1.5 tbsp ginger garlic paste and fry (kassifying) for 7-10 minutes. 7 )  Add 2 tbsp of a fine mustard paste (should not have the black particles). Lower the heat, mix well and let it get further kassified, for another 5-10 minutes. 8 )  Add the thick milk of 1 fu...

Ingredients • 6-8 pieces of Fish (Rohu) • 4 tbsp mustard oil • Salt as per taste • 2 tsp black pepper powder • 3 tsp turmeric powder • 2 tbsp roasted fennel powder • 1 tbsp ginger powder • A pinch of hing • 1 tbsp red chilli powder • 3 garlic cloves minced • 4 green cardamom • 2 black cardamom • ½ inch cinnamon • 4 cloves • 200 grams whisked curd Marination Marinate the fish pieces with salt, 2 tsp turmeric powder and 2 tsp black pepper powder. Rest for 15 mins. Process • Heat a kadhai/cooking pan and add the mustard oil. Heat the oil and turn the heat to between low and medium. • Shallow fry the fish pieces 2 mins on each side. Don’t completely fry the fish. Take out the fish. • In the same pan, add the cloves, cardamom and cinnamon. Fry for 15-20 seconds. • Add the hing and chilli powder and fry for 30-45 seconds. Add a 2-3 tbsp water if needed so the chilli do not burn. • Add the fennel powder and ginger pow...

Ingredients Serves 3-4 people - 12 cloves of crushed garlic - 1 bunch of green coriander - 2-3 tbsp black pepper powder - White and Black salt as per taste - 1/2 chopped onion - 1/2 chopped tomato - 1/2 green capsicum - 1-1.5 liter water - 1 tbsp cornflour Process - Chop the green coriander, add to a vessel along with everything except cornflour. - Start boiling on high heat until you see the 1st bubble. - Lower the heat to low, cover the vessel and let the entire mixture simmer for the next 30-45 minutes - When done, strain the water into a container and squeeze all the yumminess from the veggies. - Transfer back to the vessel and turn on the heat. Adjust for salt and pepper now. When it starts boiling add the cornflour mixed in 1/2 cup water and boil for another 2-3 minutes. Dish out hot in a soup bowl and garnish with a green coriander stem. You can also add slices of burnt garlic to give that rustic flavor.

For 8-10 people Ingredients • 200 grams Dry matar soaked in water for 4 hours and then cooked in a pressure cooker. Don't overcook the matar, cook until 75% done • 4 medium sized potatoes boiled and mashed with hand • 1 large onion finely chopped • 2 tomatoes finely chopped • 2 tbsp ginger garlic paste • 4 red chillies ground to a fine paste along with 3 garlic cloves • Garam Masala paste - 2 tsp fennel seeds, 3 inch cinnamon, 2 black cardamoms, 4 green cardamoms, 1 bay leaf, 4 cloves - soak in water for 30 mins and grind to a fine paste • 1 tsp turmeric • 1 tbsp roasted coriander powder • 2 tsp roasted cumin powder • 3 tbsp mustard oil For Garnish • 2 onions finely sliced • Sev • Boondi • Masala peanuts/kabuli chana • Mitha chutney (6 dates, 1 tbsp tamarind ground to a paste and added in 2 tbsp jaggery and 1 cup water. Simmer for 10 mins and cool) • Tamarind water • Whisked curd • Chat masala (Home made: Mix well 1 tbsp black pepper powder, 1 tbsp black salt, 1/2 tbsp white salt, ...

Ingredients Mango pulp from 3 fresh large mangoes 200 ml whip cream 150 ml condensed milk Process 1. Whisk the whip cream for 15-20 minutes for a fluffier consistency. 2. Pour in the condensed milk and mix well so everything is well mixed. 3. Now add the mango pulp and mix well so everything is well mixed. 4. Pour into serving bowls. 5. Chill in the fridge for 4-5 hours before serving. Serving 1. Take the serving bowls out of the fridge. 2. Garnish cut mango pieces. 3. Serve chilled.

Ingredients 500 grams descaled prawns 1 pineapple cleaned and cut into cube sized pieces 1 medium onion thinly sliced 10 garlic cloves finely chopped 1 sprig curry leaves Oil 250 ml coconut milk Salt as per taste Masala Powder 2 sprigs curry leaves 6 red chillies 2 tsp methi seeds 2 tbsp cumin 4 tbsp coriander seeds 2 tbsp fennel seeds 2 tbsp black peppercorns 3 tbsp urad dal 3 tbsp rice Marination:  Salt the prawns and leave it aside for 30 mins. Masala Powder Preparation : Dry roast all the ingredients under "Masala Powder", cool it and grind to a fine powder Process 1. Heat a curry pan and add oil. 2. When heated, add the curry leaves and chopped garlic. Fry for 20-30 seconds. 3. Add the sliced onions and fry for a minute or so. 4. Add the salted prawns and stir fry for 2-3 minutes. 5. Add the cubed pineapple pieces and fry for another 4-5 minutes. 6. Add 3 heaped tbsp of the masala powder and mix well. Fry for ...

Ingredients 1 kg chicken bone-in cut into medium pieces 2 tsp salt 2 tsp black pepper powder 2-3 tbsp mustard oil 1 tbsp chilli powder (Kashmiri preferrably) 1 tbsp roasted fennel powder 1.5 tbsp dry ginger powder 1/2 tsp hing mixed in around 60 ml water 150 ml whisked curd Salt as per taste Dry whole masala - 1 inch cinnamon, 4 green cardamoms, 3 black cardamoms, 2 red chilli, 1 small javitri flower, 1/2 star anise, 2 bay leaves, 5 cloves Process - Mix the black pepper powder and 2 tsp salt in chicken and rest for 30 minutes. - In a curry vessel, add the mustard oil and heat it. - When hot, add the dry whole masala and saute for 30 seconds. - Add the chicken pieces and fry on high heat for 5 mins. - Add the hing water and fry on high heat for 5 mins. - Reduce the flame to medium. - Add the red chilli powder and fry for 10 mins. - Add the fennel powder and ginger powder and fry for 10-15 mins. - Lower the flame to low. - Add the whisked ...

Ingredients Blanch •  4 green bananas sliced in half •  Juice of 1 lemon •  1 tbsp salt Frying Green Bananas •  Besan to coat the bananas •  1 tsp each of salt, roasted cumin powder, black pepper and red chilli powder •  Mustard Oil for shallow frying For Gravy •  4 medium onions made to a fine paste •  2 large tomatoes blanched and pureed •  2 inch ginger finely chopped •  10 garlic cloves finely chopped •  3 green chillies finely chopped •  3 tbsp curd •  Spice water mix: Mix in a cup water the following:    •  1 tsp turmeric    •  1-2 tsp red chilli powder    •  2 tsp roasted cumin powder    •  1 tbsp roasted coriander powder    •  1 tsp black pepper powder    •  1 tsp black salt    •  White salt as per taste    •  2 tsp chat masala    •  1/2 tsp aamchur powde...

Ingredients • 1 kg boneless chicken cut into 1-1.5 inch squared size and flattened a bit For the Marination • 3 tbsp hung curd • 150 grams cream or cheese spread • 1 tbsp ginger garlic paste • 3 tsp black pepper powder • 2 tsp chat masala • 1 tsp garam masala • White salt as per taste • 2 tsp hand crushed kasuri methi • 1 tbsp mustard oil • 1 tbsp corn flour powder • Salt as per taste For the main process • Oil for shallow frying • Wooden skewers • Few drops of mustard oil Process • Mix chicken with all the ingredients under “For the Marination” except the mustard oil and corn flour powder. Marinate for atleast 4 hours. Overnight marination is best. • Mix 1 tbsp mustard oil and the corn flour powder and mix well. • Heat a tawa and add few drops of oil/butter. • Shallow fry the chicken pieces on high heat for 1 minute on each side. Lower the flame and cover it with a lid. Keep it like that for another 2-3 minutes. Increase the flame and flip the chicken piec...

Ingredients •  500 grams paneer cut into 1-1.5 inch squared size and thickness 1/2 inch For the Marination • 4 tbsp hung curd • 1 tbsp ginger garlic paste • 1/2 tsp turmeric powder • 1 tbsp red chilli powder • 1 tsp paprika • 1 tsp black pepper powder • 2 tsp chat masala • 1 tsp garam masala • 1 tsp roasted cumin powder • 2 tsp roasted coriander powder • A pinch of hing powder • 1 tsp black salt • White salt as per taste • 2 tbsp mustard oil For the main process • Oil for shallow frying • Wooden skewers • Few drops of mustard oil Process • Mix all the ingredients under “For the Marination” and add the paneer pieces. Mix well gently (so the paneer pieces do not break) and rest it for 10-15 minutes. Taste for the chatapataness and tanginess. Adjust spices accordingly. • Heat a tawa and add oil. • Shallow fry the paneer pieces not more than 1 minute on each side. • Take it out and arrange on the skewers as shown in the...

Gupchup pani 1 lemon sized tamarind - soak it in water for 30-45 mins Get the pulp out of it and add 1.50-2 liters of water. Should not be too sour or too bland. Add the following in the tamarind water:               1 tbsp black salt               1 tbsp chat masala               White salt as per taste               2 tsp roasted cumin powder               1 tsp red chilli powder Crush the following in a mortal pestle and add in the tamarind water:               1 inch ginger               1 inch amba ada (rea...

Ingredients Marination • 500 boneless chicken cut into 1” cubes • 1 tbsp ginger garlic paste • 1 tsp paprika • 2 tsp red chili powder • 1 tsp black pepper powder • 2 tsp roasted coriander powder • 1 tsp roasted cumin powder • 1 tsp black salt • 3-4 tbsp corn flour powder • 1 tsp garam masala • White salt as per taste • Juice of 1 lemon Mix all the above and marinate for atleast 2 hours For Final Stir Fry • 9-10 garlic cloves light crushed • 1 sprig curry leaves • 1/2 cup curd well whisked • 1 tbsp refined oil • Oil for frying Process • Deep fry the marinated chicken pieces until cooked and crispy. Keep it aside. • In a kadhai or pan, add 1 tbsp refined oil. • Add the curry leaves and crushed garlic and sauté for 20-30 seconds. • Add the fried chicken and mix well. • Lower the heat and add the whisked curd. Mix well. • Increase the heat and keep on sautéing until the mixture is dried. • Sprinkle on top 1 tsp mix...

Ingredients Marination • 500 grams fish fillets cut into 1.5” size pieces • 1 tbsp ginger garlic paste • 1 tsp paprika • 2 tsp red chili powder • 1 tsp black pepper powder • 2 tsp roasted coriander powder • 1 tsp roasted cumin powder • 1 tsp black salt • 2 tsp chat masala powder • 1.4 tbsp light roasted besan • 1 tsp garam masala • White salt as per taste • 4 tbsp hung curd • 2 tbsp mustard oil Mix all the above and marinate for atleast 30 minutes. For Final Stir Fry • 1 capsicum cut into 1/2” size pieces • 2 medium onions cut into 1/2” size pieces • 1-inch ginger finely chopped • 6-8 garlic cloves finely chopped • 3-4 green chilies slit lengthwise • Sauce mixture – Mix in 2 cups of water 1/2 tbsp green chilli sauce, 3 tbsp tomato sauce, 1/2 tbsp soya sauce and 2 tsp vinegar) • 1 tbsp refined oil • Oil for frying Process • In a tawa (for shallow frying) or kadhai (deep frying), add oil as required. • Fry the mari...