Recipes from Amitav's kitchen

Ingredients 2 tbsp pepper powder 1 tbsp smoked salt 5 tbsp salt 1 tsp black salt 3 tbsp cumin powder 3 tbsp coriander powder 3 tbsp mustard powder 5 tbsp garlic powder 4 tbsp cayenne pepper 2 tbsp chilli powder 3 tbsp white sugar 5 tbsp brown sugar Process Mix all the above powder very well and make sure there are no lumps. Store it in an air tight container.

Ingredients 1/2 kg chicken with bones 6-7 garlic cloves crushed 1/2 tsp cumin seeds 1/2 tsp turmeric powder 1/2 tsp red chilli powder 2 green cardamoms 2 cloves 3 tbsp curd 1.5 tbsp ginger chopped/julienne Method In a kadhai/wok, put in the chicken, crushed garlic, cumin seeds, turmeric powder, red chilli powder, green cardamoms and cloves along with 2 cups of water. Put on a medium heat for 15-20 mins, occasionally stirring. When the water is dried up almost 75% (chicken should be 75% cooked by now), add the curd and mix well. Fry for another 5 mins. Add the ginger, mix well and fry for another 10-15 mins. Adjust the gravy by adding water or frying for another 5 mins. If you want the chicken to be spicy, add 2-3 slit green chillies.

Ingredients 4 large crabs 3 tbsps mustard oil 2 tbsps red chilli powder 1 tbsp coriander powder 3 tbsps turmeric powder Salt as per taste 1 medium sized onion - ground to a paste 2 tbsps freshly ground ginger garlic paste 1 tbsp pepper powder  Masala preparation In a bowl, mix the red chilli powder, coriander powder, 2 tbsp turmeric powder, salt with a little water to make a fine paste Mix the onion paste and the ginger garlic paste along with a little water to make a fine paste.  Process Separate the claws from the crab. Now cut the crabs into 2 pieces. In a vessel, put the crabs along with the claws. Put enough water to cover the crabs. Add 1 tbsp turmeric powder and salt and bring to a boil. As soon as the boiling starts, remove the vessel from heat and drain the water. Now wash the crabs with normal water and put aside. In a wok or karhai, heat the ...

Ingredients Liver of Chicken or Mutton: 500 grams chopped to 1 inch cube 1 Large Onion finely chopped length wise 8 cloves garlic finely chopped 1 inch ginger finely chopped 1/2 tbsp ginger garlic paste 1 tbsp meat powder, 1/2 tbsp chilli powder Mustard oil as required Salt as required  Process Wash the livers in water properly and put it in a bowl. Add some water to the bowl and some salt. Boil the same on a low heat for 5 minutes. After boiling, remove the liver pieces and mix them with the meat powder, chilli powder and some salt and keep aside. In the mean time take some kadai and add the oil to it. When its hot add the chopped onions and fry for 4-5 minutes. add the chopped garlic and ginger now and fry further for 2 minutes. now add the ginger garlic paste and fry until the oil separates out. Add some water (1 cup) and bring to a boil. Then add the marinated liver ...

Ingredients Chicken leg piece – 4 Juice of half a lemon 2 tsp salt 1 tsp turmeric powder Marinate the chicken with lemon juice, salt and turmeric powder for an hour. 2 medium onions finely chopped 2 tbsp ginger garlic paste 1 tsp turmeric powder 1 medium tomato finely chopped 2 tbsp curd 1.5 tsp roasted cumin powder 1.5 tsp roasted coriander powder 1 tbsp chilli powder 1 tsp home made garam masala Mustard oil 1 tbsp kewra water 3 tbsp cashew nuts paste or 3 tbsp cashew nuts and almond paste Coriander leaves for garnishing Preparation Shallow fry the marinated chicken leg pieces in mustard oil on both sides, each side for 5 minutes. Take out the chicken pieces. In the remaining oil (add oil if required) add onions and fry until brown. Add ginger garlic paste and fry well for 5 mins. Add tomatoes, curd, turmeric, chilli, cumin, coriander, garam masala and salt to taste. Fry well like you do for mutton kassa. Add ...

Ingredients 2 fillets of tilapia (chose any other fish you like **) (fillet each 100-150 gm) 2 tbsp yellow mustard sauce 1 tbsp apple cider vinegar 1.5 tbsp Worcestershire  sauce A pinch of each chilli powder, roasted cumin powder, black pepper powder and salt 2 cloves of garlic minced 2 strands of coriander leaves very finely chopped 3-4 mint leaves very finely chopped 1 tsp olive oil or any other oil you like Process Pre-heat the oven to 350 degrees F. Mix everything in a bowl except the fish. On a baking tray, lay down an aluminium foil and spray a little cooking oil. Prick the fish at few places. Spread a little of the mixture on the foil and lay the fish on the mixture. Spread the rest of the mixture on the top of the fish. Bake the fish for 10 minutes followed by broiling at "low" for a minute. Take out and serve hot. ** Tilapia takes 10 minute...

Ingredients 1/2 kg mutton keema 200 grams mutton kaleji 4-5 tbsp chopped garlic and ginger 2 medium tomatoes finely chopped Fried onions 1 onion 1/2 tsp turmeric powder 1 tbsp chilli powder or adjust as per your taste Salt to taste 2 tbsp refined or mustard oil (I prefer mustard oil) Home made garam masala 1 tsp elaichi powder Process Add oil in a kadhai and put in chopped garlic ginger. Saute for a minute. Add tomatoes, fried onions, salt, turmeric powder and chilli powder. Saute for another 2-3 minutes. Put in 4 cups of water, mix everything and add the keema and kaleji. Mix well, cover and cook for 30 minutes. Check if the keema and kaleji is cooked or not. Saute for few more minutes, so 90% of the water dries up. Remove from heat and sprinkle home 2 pinches of made garam masala on the top. Serve hot with naan, roti or rice.