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...