Amitabha's Kitchen Chronicles

Ingredients: 1. Bhetki rectangular cubes. In case you dont get Bhetki, you can use Basa or Salmon also. The typical size of the cubes should be 3"x1.5"x0.5" (LBH). You can alter based on what you get. 2. Banana Leaf 3. The marinade: a. Coconut b. Poppy Seeds c. Mustard Seeds d. Green Chillies e. Curd (preferably hung) f. Turmeric g. Mustard Oil h. Salt to taste Process: 1. Soak the mustard & poppy seeds in a bowl along with 1 or 2 green chillies broken into half. After soaking for about 40 mins, blend it along with the chilly, into a coarse paste. Add the coconut pieces midway into the blender. Add a bit of water to facilitate the blending. 2. Meanwhile, clean the fish. Smear the fishes with the juice of a lemon and salt. Keep it for about 20-25 mins. 3. In a bowl, take the mustard-Poppy-Coconut paste, add salt, a pinch of turmeric, a tbsp of mustard oil, and 2 tbsp hung curd. Whisk it with a spoon into a nice thick mix. 4. Take the banana leaf pi...

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...

Ingredients 1.5 cups of long grain rice Capsicum – 1 medium sized; cut into thin slivers Beans – A bunch; cut into slant slivers Carrots – 1 medium sized; cut into thin slivers Green peas – a cup Ginger – a inch, cut into thin strips Mince meat – 250 gms Eggs – 2 Salt Pepper Vinegar Soya sauce Lemon – 1 large sized Process: Cook the rice till it is 70% done. Drain and keep it in a sieve to drain any water. Take the rice in a large bowl and add the lemon juice and pepper and mix it well with the rice. Keep it aside. Beat the eggs and fry it in a pan and toss it vigorously with the spatula while frying, to get small pieces. Keep them aside Take oil in your wok (large pan), heat it. Add the ginger strips and fry for 2 mins. Add the meat and let it fry for about 5 mins Add the carrots and beans and fry till about 80% done. Add salt to taste at this stage. Add 2 tbsp of soya sauce and 2 tbsp of vinegar and continue frying on a high flame for a minute. Add the capsicum s...