Recipes from Amitav's kitchen

  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...