Amitabha's Kitchen Chronicles

Paneer Dhaniya Kabab At our current home in the "Pune Rural" town of Talegaon Dabhade, one of the major attractions is the live barbecue arrangement (replete with charcoal, et al). And while preparing the meaty versions is the most common, vegetarian options are also a sought after dish, with some of our closest friends being vegetarians. In this pursuit, I recently made this barbecue of Dhaniya Paneer Kabab inspired by the famous chef Sanjeev Kapoor's recipe. In fact it turned out well and made me do a repeat after sometime. Ingredients Paneer cut into 1 inch cubes 500 grams Hung Curd 2 tablespoons Coriander seeds 1 tablespoons Cumin seeds 1 teaspoon Ginger 1 inch Garlic 3-4 cloves Fresh coriander leaves roughly chopped 1 cup Green chillies 2 Salt to taste Lemon 1 Extra virgin olive oil 5 tablespoons Cherry tomatoes - a few Onion cut into small square pieces Red, yellow & green cap

During my various meals at some of the exotic Bengali eateries as well as during conversations revolving around food, I used to often come across the mention of Chicken Dak Bungalow. Dak Bungalow, dak-house or dâk-bungalow was a government building in British India under Company Rule and the Raj. This dish has its origin in the way the chicken used to be cooked for the Sahibs with the limited resources and ingredients. The recipe I use is definitely not as simple as made in those bungalows :). I have made some changes and adaptations in the method and also added some processes learnt elsewhere. Readers may try this and let me know any feedback that you may have. Credit also goes to Poulami's food  blog Ingredients (serves 4-5 adults): Chicken : 800 gms - 1 kg (cut into medium size pieces) Potatoes: 4 / 5  medium size (a bit smaller size. I prefer using them whole) Egg: 4-5 (one for each) Onion: 2 large, sliced. Ginger: 2 inches chopped Garlic: 12 cloves chopped (coarse