Recipes from Amitav's kitchen

Ingredients For Marination •1.5 kg goat meat – small cut (I prefer to order from Licious) •1/2 tbsp ginger garlic paste •1 tbsp yoghurt •1 tsp turmeric powder •1 tbsp Salt •1/2 tsp black salt •1/2 tsp mustard oil •1/2 tsp Asafoetida •1/2 tbsp chilli powder For Masala •3/4 tbsp cumin •1 tbsp fennel •3/4 tbsp coriander •6-7 whole red chillies •1 whole mace (small) For Curry •4 small cardamom •3 big cardamom •2 sticks cinnamon •1 star anise •4-5 cloves •2 bay leaves •2 small size onions •Mustard Oil •1/2 cup yoghurt finely beaten •3 tbsp ginger powder •1 garlic pod minced •1/2 tsp Asafoetida mixed in 3 tbsp water •Salt as per taste Marination •Mix all ingredients under margination and rest for 2 hours. Masala Powder •Dry roast all the ingredients under Masala except the mace. •Transfer to a plate and let it cool. •Grind them with the mace to a fine powder Process •In an earthen pot (now a da...

Ingredients •1/2 kg de-veined and de-shelled medium sized prawns •1 tbsp ginger garlic paste •Juice of 1/2 lime •1 tsp turmeric powder •Salt and black salt as per taste •1 tbsp cornflour powder •1 tbsp each of honey, tomato sauce and chilli sauce •1 tsp soya sauce •Oil for frying •5-6 garlic pods roughly sliced •1 medium onion cut into square size Marination •Mix all ingredients except honey, tomato sauce, chilli sauce and soya sauce and marinate for 15-30 minutes. Process •Shallow fry the prawns for 3-4 mins on each side •In the same pan, fry the onions and garlic for 3-4 mins and put in the prawns. Toss the mixture well. •In 1.5 cups of water, mix the honey, tomato sauce, chilli sauce and soya sauce and pour it over the prawn mixture. •Simmer it for 5-10 mins and increase the flame to have a slightly thicker consistency. •Remove and serve hot You can garnish with ginger julienne and green coriander leaves. Also when frying the onions and garlic, you can use ...

Ingredients •1/2 kg boneless chicken breast piece sliced •1.5 tbsp ginger garlic paste •Juice of 1/2 lime •2 tsp red chili powder •1 tsp turmeric powder •1/2 tsp home made garam masala •Salt and black salt as per taste •Crushed and powdered Hajmola tablets 4-5 •3-4 drops of Worcestershire sauce •1 cup Orange juice •1 tbsp honey •Oil for frying Marination •Mix everything except Orange juice and honey and marinate for 3-4 hours Process •Shallow fry the chicken slices, 3-4 mins on each side. •Mix Orange juice and honey and pour it in the pan to cover the chicken slices. •Lower the heat to the lowest and let the chicken slices get poached in the liquid for 10 mins. Check the quantity of the liquid left and if needed add 1/2 cup of more Orange juice.

Ingredients •1 full chicken cut into small pieces around 20 pieces •3 tbsp ginger garlic paste •Juice of 1 lime •1 tbsp roasted cumin powder •1 tbsp roasted coriander powder •2 tbsp red chilli powder •½ tsp turmeric powder •1 tsp soya sauce •2 tbsp green chilli sauce •1 tbsp crushed ajwain •2 sprigs curry leaves very finely chopped •½ tsp garam masala •4 tbsp sooji •4 tbsp corn flour powder •2 tbsp rice flour •2 eggs •2-3 pinch red color •Salt and black salt to taste Marination •Mix everything above well and marinate for at least 4 hours. Best would be 12 hours. Process •Heat enough oil in a kadhai. •Fry the chicken pieces for 5-7 minutes. •Serve hot and enjoy.

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Ingredients For Marination 2 fillet of boneless chicken breast 3 cloves minced garlic 1 tbsp ginger garlic paste 1 tbsp red chilli paste 1 tsp roasted coriander powder 1 tsp roasted cumin powder 1 tsp red chilli powder 2 crushed green chillies 1 tsp garam masala 1/2 lemon juice 1 tsp chat masala 1 tsp paanipuri masala 2 tbsp mustard oil 1 tbsp crushed methi leaves Salt as per taste For Fry 1 onion cut into slices 1/2 tsp ginger garlic paste 2 cloves minced garlic 2 tbsp tomato sauce 1 tbsp chilli sauce 1 tsp vinegar 1 tsp soya sauce Process Cut the chicken into bite size pieces. Mix the chicken with everything as in "For Marination". Marinate for 2 hours. You can marinate overnight as well. Skewer the chicken (Pic 1). Preheat oven to 400 F. Bake the chicken 10-12 mins on each side to prepare the tikka. It should be 75-80% cooked. (Pic 2) Heat pan. Add onions and saute for a min. Add everything else under "For Fry". Fry for ...

Ingredients 1/2 kg boneless chicken cut into thin rectangle shapes (For reference shapes should be 6x4x0.5cm (lxbxh)) 6 tbsp schezwan chutney (available in Indian stores) 1 tbsp soya sauce 1 tbsp chilli sauce 1/2 tbsp tomato sauce 1 bunch green coriander leaves finely chopped 10 garlic cloves finely chopped 3-4 green chillies finely chopped 3 tbsp cooking oil Salt, if required Marination Mix all of the above ingredients except salt. If required add salt. Smell the marinade, garlic flavor should be there else add more garlic. Taste the marinade, it should just have that tanginess with a slight heat. If you need more heat, add chopped green chillies. Marinate for 3-4 hours. Process Heat a non stick tawa. Take the chicken pieces, remove the extra marinade and put on the pan. Fry on medium heat 4-5 mins on each side. Check the chicken for doneness. The chicken should not be overcooked. Take all the marinade in a non stick pan, add little water and bring to a boil, ...