Recipes from Amitav's kitchen

Ingredients Tilapia fillets - 4 Garlic - 6 cloves Ginger - 3-4 thin slices Green chillies - 3 Olive oil - 1 tsp Salt as per taste Cumin seeds - 1 tsp Ajwain - 1 tsp Cooking oil spray Honey Mustard - 1 tbsp Process Grind together garlic, ginger, green chillies, cumin seeds, ajwain with salt, olive oil and a little water to make a paste. Pour the mixture over the tilapia fillets (make sure both sides get a coating) and marinate for an hour in the fridge. Pre heat oven/grill to 350 degrees F. Cover a baking tray in aluminium foil and spray a little oil on the foil. Place the tilapia fillets on the tray and put inside the grill/over for 10-15 minutes. Take the baking tray out, turn the fishes and brush them lightly with the honey mustard. Put in back the tray in grill/over for another 10 minutes. Take the tray out and serve hot.

Ingredients For fish Salmon fillet - 250-300 grams Garlic - 6 cloves Cayenne pepper powder - 2 tsp Paprika powder - 2 tsp chilli powder - 1 tsp Garam Masala - 1 tsp Pepper powder - 1 tsp Yoghurt - 200-300 grams Ginger Garlic paste - 1 tbsp Salt as per taste Oil - 1 tbsp (Use cooking oil spray) Honey mustard 1 tbsp For Potato Mash Potatoes - 2 large cut into slices Tomato - 1 finely chopped Green chillies - 1 finely chopped Mustard oil - few drops Honey mustard - 1 tsp Pepper powder - 1 tsp Process Grind 6 cloves of garlic, little water, 1 tsp cayenne pepper, 1 tsp paprika and 1/2 tsp chilli powder into a watery paste. Rub this mixture over the salmon fillet well on both sides and marinate in fridge for 1 hour. Whisk together yoghurt, ginger garlic paste, 1 tsp cayenne pepper, 1 tsp paprika, 1/2 tsp chilli powder, garam masala, pepper...

Ingredients 2 lbs mutton chops Around 300-400 grams curd Salt as per taste Paprika and cayenne pepper powder as per taste (use red chilli powder if these are not available) 1 tbsp Garlic powder 2 pinches of hing powder 3 tbsp ginger garlic paste Process Whisk the curd, salt, paprika, cayenne pepper, garlic powder, hing and ginger garlic paste well into a smooth mixture and pour over the mutton chops. Marinate it overnight (best would be for around 12 hours) On a frying pan add mustard oil (not too much). When hot, put in the chops (along with marinade) so they cover the pan. Do not overload the pan. Pour some of the marinade on the top of the chops as well. Let it simmer and cook on low heat. Before putting the cover/lid on, sprinkle some sugar on the top of the chops. Cover the lid. After 15-20 mins, the marinade would have a nice color. Pour that over the chops ...

Ingredients Chuna Macha - 500 grams Mustard Oil - As required Turmeric powder - As per taste Chilli powder - 1 tsp Green Chillies - 3 slit longitudinally to 4 pieces Salt - As per taste Mustard paste - 1 tbsp Phutana - 1 tsp Garlic - 8 cloves (properly crushed) Curry Leaves - 10 Tamarind - 2 lemon sized balls Sugar - 1 tbsp  Method Wash and clean the fish properly. Mix the cleaned fish with salt, turmeric powder and chilli powder. Leave for 15 minutes. In a kadhai heat the oil till the smoking point. Fry the fish till they are properly cooked. Take out the fish and keep aside. In the same kadhai add some more mustard oil and put in the phutana. When the phutana splutters, add the crushed garlic and curry leaves. Fry till you get the smell of garlic. Now add the mustard paste along with a little water and bring to a slight boil. Add salt now. ...

Ingredients Fresh Prawns - Medium Sized - 500 grams Garlic - 10 cloves Onion - 4 medium sized - cut to 4 pieces Ginger - 1/2 inch cut to small pieces Red Chillies - 4 (Vary according to your taste) Tomatoes - 2 medium sized - Cut to 4 pieces Lemon Juice of 1 lemon Turmeric Powder - 2 small spoons Mustard Oil Salt as per taste Preparation De-shell and de-vein the prawns. Make sure to leave the tails on. Clean these properly. Mix the prawns with the lemon juice, little turmeric powder and salt. Keep aside for 30 minutes. In a kadhai/wok, heat the mustard oil and bring to the smoking point. Add the prawns and fry them, till they turn pinkish red in colour. Make sure that the tails do not get detached. Take out the prawns and keep aside. In the same kadhai/wok, add some more mustard oil and heat it. Add the garlic, onion, ginger and red chillies and fry them properly. Add s...

Ingredients Small black brinjals: 6 nos Amul Curd: 400 grams Mustard oil: Required as much for frying brinjals 3-4 green chilies slit length wise 4-5 branches curry leaves 6-7 cloves of garlic (crushed) 2 Onions sliced finely Black Salt, Cumin powder, Black pepper powder, Salt, Red chilly powder as per taste  Process Cut the brinjals length wise into 4 pieces. But make sure that you don't separate that the 4 pieces. Add mustard oil in kadai. Allow a copule of minutes to heat. Now add the brinjals in the oil and fry it. While frying add a pinch of salt over the brinjals. Fry for 4-5 minutes till well fried. Keep aside the fried brinjals. In the oil left add onions, crushed garlic, green chillies and curry leaves. Fry till you get an aromatic smell. Now add the brinjals in it and stir it well. When done, keep aside the mixture to cool. Pour the curd in a bowl. Add a...