Recipes from Amitav's kitchen

  Ingredients 2 lb chicken breast cut into 1/2 inch slices 2 tbsp ginger garlic paste 2 tbsp thick yoghurt 2 tsp kashmiri red chilli powder 1 tsp garam masala 1/2 tsp turmeric 2 tsp chat masala 1/2 tsp black salt white salt as per taste 1 tsp meat masala 1/2 tsp roasted cumin powder 1/2 tsp roasted coriander powder 1 tsp crushed black pepper 1/2 tsp chilli flakes 2 tbsp mustard oil Mix all the above well and marinate for 2-3 hours. Arrange the chicken pieces in skewers. Set the Airfryer on Air Fry mode for 25 minutes at 190 degrees celcius. Put the skewers in the airfryer and start. After 12 mins, flip the chicken on the other side and cook until the end. Check for doneness. If needed, airfry on both sides for a total of 4-5 minutes at the same temperature. Take out and rest for 5 mins. Slice the chicken into bite size pieces. For the sauce, mix 4 tbsp of mayonnaise, 1 tsp vinegar, 2 tsp water, 1 tbsp roasted garlic aioli, and mince of 3 garlic gloves. Take a flour tortilla, ...

  Ingredients 950 grams boneless chicken cut into 1” cubes 3 tbsp thick yoghurt (should not be too sour) 1 tbsp ginger garlic paste Mince of 8 garlic cloves 1 tsp black salt White salt as per taste 2 tsp crushed black pepper 2 tsp garam masala 2 tsp kashmiri red chilli powder 1 tsp turmeric 1 tsp roasted cumin powder 1 tsp roasted coriander powder 2 tbsp tomato paste 2 tbsp rose petals 2 medium onions - Fried and crushed 1 tbsp kasoori methi 2 tbsp mustard oil 1/2 cup chopped green coriander 2 tbsp chopped mint leaves 2 tbsp chopped butter Process 1. Mix all the ingredients above except butter and marinate for 60 mins. 2. Arrange the chicken pieces in Airfryer. Pour the marinade mixed with a little water over the chicken pieces. 3. Put the butter pieces over the chicken. 4. Cook the chicken on Bake mode for 20-30 mins at 190 degrees Celcius. Flip the chicken 2-3 times in between. 5. Next, cook the chicken on Roast mode for 5 mins at 190 degrees Celcius. At half time, flip the chick...

Chicken Biryani - Biryani 1:1 ratio of meat and rice. I used 8 drumsticks and 1 kg basmati rice. Home made garam masala 4 black cardamoms 10 green cardamoms 2-3 inch cinnamon 10-12 black pepper 7-8 cloves 2 javitri flower 1 nutmeg 1/2 tbsp coriander 1 star anise 2 bay leaves Dry roast everything for 5 mins on medium heat. Take out, cool it down and grind to a fine powder. Wash and soak the rice for 30-45 mins For the chicken marination,  Place 8  pieces drumsticks (washed and patted dry) in a wide vessel. Add 2-3 tbsp ginger garlic paste, 1 tsp turmeric, 2 tsp red chilli powder, 2 tsp coriander powder, 3 tsp garam masala powder, 2 tsp elaichi powder, juice of 1 lemon, 1 inch cinnamon, 2 javitri flower, 1/2 nutmeg, 3-4 black cardamom, 10-12 black pepper and salt as per taste. Mix well and rest it for 30 mins. If you like spicy, add paste of 3-4 green chillies. In the meantime, fry finely chopped 2 onions until golden crisp. Dry it out. Chop a bunch of pudina and green coriander...

  Peri Peri Masala powder 2 tbsp Kashmiri red chilli powder 1/2 tsp black salt 1 tsp powdered sugar 1/2 tsp sugar powder 1 tsp garlic powder 1 tsp oregano 1/4 tsp cinnamon powder 1/2 tsp salt Put in an air tight container and mix thoroughly Red Chilly Chutney Soak 10-12 deseeded kashmiri red chilli in warm water for 30 mins Add in the mixie with 1 green chilli, 10 garlic cloves, 1 tsp jeera powder, 1 tsp black salt and salt as per taste. Grind to a smooth paste Final Sandwich 1. Paneer - make rectangular pieces of paneer. Apply a little mixture of mustard and peri peri sauce on both sides. Saute for 2 mins on each side on low flame. 2. Cut into cubes and place in a salad bowl. 3. Chop 1 capsicum and 150 grams cabbage and add to the bowl. 4. Slice 1 medium onion and add to the bowl. 5. Add 1 tbsp mayo, 1 tbsp mustard, 1 tbsp peri peri masala powder and 1 tbsp red chilly chutney. 6. Mix well and place in a bun, burger bread, normal bread, panini etc whatever you like. And last, don't...

  400 grams boiled boneless fish (I used bhakura with bones, boiled with salt and black pepper and then took out all thne bones) 1 medium size potato boiled and mashed 10 cloves garlic finely chopped 1/2 inch ginger finely chopped 1 medium size onion finely chopped Heat 1 tbsp oil in a pan. Add onions, fry for a min. Add chopped ginger and garlic and fry for another 2 mins. Add the boneless fish and mix well with the mixture until you get bhoorji/keema texture. Should not take more than 5 mins. Mix the boiled mashed potato, dry spices (a pinch of garam masala, 1 tsp chat masala, 2 tsp roasted coriander powder, 1 tsp ginger powder, 1 tsp roasted fennel powder). Mix well and fry for another 2-3 mins. Adjust for salt. Add a 1/2 cup chopped green coriander and 4 tbsp bread crumbs. Mix well. Switch off the heat and let it cool down. Make nice round tikkis out of it and shallow fry in butter or ghee. Enjoy with your choice of chutney!

  Dry roast 2 tbsp coriander, 2 tsp cumin, 1/2 tsp methi, 10 black peppercorns, 5 dry chilli, 3 green cardamom, 4 cloves, 1/2 inch cinnamon. Cool the mixture and grind to a fine paste with 8-10 garlic cloves and 1 inch ginger. Take 750 grams chicken drumsticks. Add the above paste, 1/2 cup curd, 1 tsp turmeric powder, salt and 1 tbsp lemon juice. Mix well and marinate for 2 hours. In a wok, add 5-6 tbsp ghee. When hot, add finely chopped 1 big onion. Fry until translucent. Add the marinated chicken and fry on high heat for 5 mins. Lower the heat and cook until well done. Adjust for salt. Serve hot with rotis.

  16 pieces medium sized prawns Marinade - mix mince of 6 garlic cloves, 4 tbsp maida, 2 tbsp corn flor powder, salt, a pinch of red chilli powder, a pinch of roasted cumin powder in 1/4 cup water. Mix well to a thick consistency. Adjust with water. Mix the prawns in this marinade and rest for 15 mins. Heat oil in a wok for frying. Fry the prawns for 4-5 mins and take it out. In another wok, add 2 tbsp oil. When heated, reduce the flame to medium. Add very finely chopped 1/2 medium sized onion. Saute for 2 mins. Add 1 inch very finely chopped ginger and saute for 1 min. Add garlic mince of 10 cloves. Saute for another 2 mins. Reduce the flame. Add juice of 1 lemon, 3-4 tbsp honey in the mixture and mix well. Fry for another minute or so. Taste and adjust the honey and lemon as per your taste. While this is going on, refry the prawns at high flame for 30 seconds. Add the prawns to the mixture on the wok and mix well so all the yumminess is coated on the prawns. Add 2 tsp crushed bla...

  1 kg desi chicken/mutton marinated with 1 tsp haladi, 2 tsp salt and juice of half lemon for an hour 250 grams sliced onions.  Heat 3-4 tbsp mustard oil. Add 2 green cardamoms, 1/2 black cardamom, 2 cloves, 1/4th inch dalchini, 2 bay leaves. Fry for 15 seconds. Add the sliced onions and fry till translucent. Lower the heat to between low and medium. Make a paste of 2 tbsp coriander, 1 tbsp cumin, 1 inch cinnamon, 3 green cardamoms, 1 black cardamom, 3 cloves and 4 green chillies. Except green chillies, all were soaked in water for 30 mins. Add 2 tbsp from this paste in the masala mix. Fry for 3-4 mins. Add 3 tbsp garlic paste. Fry for 2 mins. Add 2 tbsp ginger paste. Fry for 2 mins. Add 1 tsp each of turmeric and kashmiri red chilli powder. Now kassify for around 20-25 mins. Add the marinated meat and kassify for another 1 hour or so. Add hot water, mix well and cover. It should be well cooked in 30-45 mins.* Turn off the heat and sprinkle 1 tsp only dalchini powder. Done an...

  400 grams boiled boneless fish (boiled with salt and black pepper) 1 medium size potato boiled and mashed 10 cloves of garlic finely chopped 1/2 inch ginger finely chopped 1 medium size onion finely chopped Heat 1 tbsp oil in a pan. Add onions, fry for a min. Add chopped ginger and garlic and fry for another 2 mins. Add the boneless fish and mix well with the mixture until you get bhoorji/keema texture. Should not take more than 5 mins. Mix the boiled mashed potato, dry spices (a pinch of garam masala, 1 tsp chat masala, 2 tsp roasted coriander powder, 1 tsp ginger powder, 1 tsp roasted fennel powder). Mix well and fry for another 2-3 mins. Adjust for salt. Add a 1/2 cup chopped green coriander and 4 tbsp bread crumbs. Mix well. Switch off the heat and let it cool down. Make nice round tikkis out of it and shallow fry in butter or ghee. Enjoy with your choice of chutney!

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...