Amitabha's Kitchen Chronicles

Ingredients for 1 medium sized fish 1 medium sized pomfret Lemon - 1/2 Ginger paste - 1.5 tsp Onion paste - 1 tbsp A pinch of turmeric Kashmiri Red Chilli Powder - 1/4 tsp Tandoori Masala (Optional) - 1/2 tsp Salt to taste Marination: Squeeze lemon generously on the fish and sprinkle salt and apply well Keep aside for about 10-15 min Take ginger paste, onion paste, turmeric powder, Red Chilli powder & Tandoori Masala in a bowl and mix it well. Apply the mix on to the fish coating it nicely Allow this to marinade for as long as possible (preferably about 6 hours) Grilling: Brush the grilling rack with little oil Place the fish on the rack and brush oil on the top Grill it on high power for about 10 mins (will depend on the power capacity of your oven; but the grilling is done till the top side is well done). Turn over the fish, brush with little oil and grill for about 8-9 minutes. Serve with onion rings and lemon

This is my own experimental recipe. It turns out really tasty (depends if one like the burnt / grilled taste of meat) Ingredients: Chicken 750 gms Curd: 250 gms Lemon: 1 large Everest / Sanjeev Kapoor's meat masala: About 2.5 tsps Ginger garlic paste: 2 tbsp Salt to taste Oil: About 2 tbsp For the gravy: 2 Medium sized onions 1 large tomato Process Step 1: Wash and drain all water from the chicken. Apply the juice of the lemon and salt as per quantity and mix nicely. Keep it aside for 30 mins Meanwhile, mix the curd, ginger garlic paste and masala and whisk well Apply to the chicken, mix well and keep it in the refrigerator Marinate the mix overnight or atleast for 7-8 hrs Step 2: Chop the onion and tomatoes and keep aside Take the marinated chicken and grill the pieces well Heat oil in a pan, add a little (1 tsp of sugar) and allow it to melt (it will become deep brown) Add the tomatoes and fry them till it melts Add the onion and fry till oil starts floating at the corners and th...