Recipes from Amitav's kitchen

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...

Ingredients • 1 kg boneless chicken cut into 1-1.5 inch squared size and flattened a bit For the Marination • 3 tbsp hung curd • 150 grams cream or cheese spread • 1 tbsp ginger garlic paste • 3 tsp black pepper powder • 2 tsp chat masala • 1 tsp garam masala • White salt as per taste • 2 tsp hand crushed kasuri methi • 1 tbsp mustard oil • 1 tbsp corn flour powder • Salt as per taste For the main process • Oil for shallow frying • Wooden skewers • Few drops of mustard oil Process • Mix chicken with all the ingredients under “For the Marination” except the mustard oil and corn flour powder. Marinate for atleast 4 hours. Overnight marination is best. • Mix 1 tbsp mustard oil and the corn flour powder and mix well. • Heat a tawa and add few drops of oil/butter. • Shallow fry the chicken pieces on high heat for 1 minute on each side. Lower the flame and cover it with a lid. Keep it like that for another 2-3 minutes. Increase the flame and flip the chicken piec...