THE KITCHEN

INGREDIENTS ·          HILSA FISH/ ILISH MACH: 5-7 PIECES ( AROUND 600 G) ·          BLACK MUSTARD SEED: 2 TBSP. (IT SHOULD BE SOAKED IN LUKEWARM WATER) ·          SLIT GREEN CHILI: 2-3 ·          NIGELLA SEED/ KALOJIRE / KALONJI: 2 TBSP. (OPTIONAL) ·          SALT: TO TASTE ·          TURMERIC POWDER: 1 TSP. ·          GREEN CHILI: 8-10 (SLIT) ·          RED CHILI POWDER: ½ TSP. ·          MUSTARD OIL: 4 TBSP. INSTRUCTIONS 1.    PREPARE A THICK PASTE OF MUSTARD EITHER IN A GRINDER OR WITH THE HELP OF “SHILNORA” OR “SHILBATTA” BY ADDING 2 GREEN CHILIES AND 1 TEASPOON OF SALT AND KEEP IT ASIDE. ...

·           3 TBSP SOY SAUCE ·          2 TBSP HONEY ·          2 TBSP TOASTED SESAME OIL ·          1 CUCUMBER, DESEEDED AND SLICED INTO HALF-MOONS ·          4 CARROTS, SLICED INTO FINE STRIPS ·          LARGE HANDFUL EACH OF FRESH CORIANDER AND FRESH MINT, LEAVES PICKED ·          4 LITTLE GEM LETTUCES, TORN ·          1 TBSP GROUNDNUT OR VEGETABLE OIL ·          JUICE OF 2 LIMES ·          1 TBSP FISH SAUCE ·          SESAME SEEDS TO SERVE METHOD 1.    PUT THE CHICKEN BETWEEN TWO PIECES OF CLING FILM, THEN FLATTEN WITH A MEA...

PUDINA CHICKEN OR MINT CHICKEN IS A VERY EASY TO PREPARE DRY CHICKEN RECIPE THAT CAN SERVE AS A GREAT STARTER/APPETIZER. THE RECIPE REQUIRES VERY SIMPLE INGREDIENTS, THUS YOU CAN ADD PUDINA CHICKEN TO YOUR MENU WITHOUT MUCH PRE-PLANNING. COME SUMMER, AND WE JUST DON’T FEEL LIKE EATING THE TYPICAL ROTI-SABZIS. FRESH SALADS START APPEARING ON THE MENU MORE OFTEN. BUT ONLY SALAD SOMETIMES GETS A LITTLE TOO PLAIN A DINNER. SO I OFTEN CLUB SOME CHICKEN STARTER WITH THE SALADS.  CHICKEN CAFREAL  AND  RUSSIAN SALAD  IS A COMBINATION THAT FIGURES ON MY DINNER MENU VERY OFTEN. THIS TIME I THOUGHT OF TRYING SOMETHING SLIGHTLY DIFFERENT – HENCE PRESENTING PUDINA CHICKEN. SERVES : 2 PREPARATION TIME:  10 MINUTES COOKING TIME:  15 MINUTES MARINATION TIME:  1 HOUR (AT LEAST) INGREDIENTS : CHICKEN : 400 GMS  (SMALL TO MEDIUM SIZED PIECES) MINT LEAVES : 1 CUP GINGER : 1 INCH PIECE GARLIC : 7-8 CLOVES CORIANDER LEAVES : 1/2 CUP CURD : 2 TB...

·           1 1/4 KILOGRAMS WASHED & DRIED CHICKEN ·          3 CUP SLICED ONION ·          2 CUP MINCED TOMATO ·          1 CUP FINELY CHOPPED CORIANDER LEAVES ·          1 TABLESPOON GARLIC FLAKES ·          1 TEASPOON CUMIN SEEDS ·          1 TABLESPOON CHILLI POWDER ·          1/2 TEASPOON POWDERED TURMERIC ·          1/2 CUP GRATED COCONUT ·          5 TABLESPOON REFINED OIL ·        ...

INGREDIENTS FOR CHICKEN 1 TABLESPOON VEGETABLE OIL 10 GRAMS GARLIC  (GRATED) 10 GRAMS GINGER  (GRATED) 1 SERRANO CHILI PEPPERS  (TO TASTE, MINCED) 5 GRAMS MINT  (FINELY CHOPPED) 10 GRAMS CILANTRO (FINELY CHOPPED 1 TABLESPOON GARAM MASALA 1/2 TEASPOON GROUND CINNAMON 1 TEASPOON SALT 900 GRAMS BONE-IN SKIN-ON CHICKEN THIGHS FOR RICE 6 CUPS WATER 2 1/2 TEASPOONS SALT 5 PODS GREEN CARDAMOM  (SMASHED) 1 TEASPOON CUMIN SEEDS 1 BAY LEAF 360 GRAMS BASMATI RICE  (~2 CUPS) FOR ONIONS 2 TABLESPOONS GHEE 2 MEDIUM ONIONS  (SLICED THIN) FOR BIRYANI 1 CUP RESERVED BOILING LIQUID  (FROM RICE) 1/2 TEASPOON SAFFRON THREADS CILANTRO  (FOR GARNISH) STEPS 1.    TO MARINATE THE CHICKEN FOR THE BIRYANI, COMBINE THE VEGETABLE OIL, GARLIC, GINGER, CHILI PEPPERS, MINT, CILANTRO, GARAM MASALA, CINNAMON AND SALT IN A LARGE BOWL AND STIR TOGETHER. ADD THE CHIC...