https://www.facebook.com/246960275655614/

Dine&Dine, KOLKATA (2026)

04/08/2026

𝑩𝑬𝑵𝑮𝑨𝑳𝑰 𝑺𝑻𝒀𝑳𝑬 𝑴𝑼𝑻𝑻𝑶𝑵 𝑺𝑻𝑬𝑾
The Kolkata Style Mutton Stew Which Is A Legend Of A Dish InThe Indian Culinary Just Like The Mughlai Istew.
This Easy Peasy Dish Can Be Made In A Jiffy With Minimal Ingredients And It Tastes Great !!!

500gms Mutton Cut Into Bite Size Pieces
2 Large Potatoes Quartered
2 Medium Carrots (Peeled & Cut Into Thick Roundels.. 8pcs )
150gms French Beans Stringed And Cut Into Half
2 Medium Onions Quarted & Flaked
½tsp Ginger Paste
½tsp White Pepper Powder
1" Cinnamon
3-4 Cloves
3-4 Green Cardamoms
2 Bay Leaves
½tsp Sugar
2tbsp Refined Oil
Salt to taste

☆ Clean and cut Meat and Vegetables, was well and keep aside.
☆ Heat Oil, temper the Cinnamon, Cloves, Green Cardamoms and Bay Leaves
☆ Throw in the Mutton Pieces And sauté over mediun high flame for a minute to give a colour and also to seal the meat to retain the juices
☆ Now add the Ginger Paste and mix well withthe meat, cook over low Heat for a minute covered, once done mix the meat well and add the Onions , keep bhunoing
☆ Add Salt and White Pepper and sauté on high heat for ½minute
☆ Add 1½cups of Luke Warm Water and cover cook for 5minute
☆ Transfer the whole dish to a Pressure Cooker, give it 3 whistles then cook on low Heat for 10mins
☆ Remove the lid of tge Pressure Cooker, add all the Vegetables and cover with lid and cook for 2 Whistles.
☆ By then both the Meat and the Vegetables will be soft.
☆ Add Sugar and Check for Seasoning
☆ Once done serve hot with Bread or Piping Hot Rice.

Amy's Kitchen Dine&Dine

27/07/2026

𝐏𝐄𝐏𝐏𝐄𝐑 𝐊𝐎𝐙𝐈 𝐂𝐇𝐄𝐓𝐓𝐈𝐍𝐀𝐃
(Pepper Chicken Chettinad Style)
A book I bought when I was in the 2nd Year of My Hotel Mngt Course, written by 12 of the Best Celebrated Chefs of Welcomegroup Maurya Sheraton. The book costed around ₹695/- then and now the book is around ₹8000/- on Amazon.
The Simple Pepper Kozi Chettinad is full of Black Pepper, Garam Masala And Curry Leaves !!

1kg Chicken (cut into Curry Pieces)
4tsp Blackpepper Corns
2sprigs of Curry Leaves
1tsp Garam Masala Powder
3tbsp Garlic Paste
3tbsp Ginger Paste
5tbsp Refined Oil
2tbsp Lemon Juice
2large Onions Chopped Roughly
2medium Tomatoes Chopped Fine
½cup Yoghurt
Salt to taste
I added about 1tsp Red Chilli Powder (Optional)

☆ Clean Chicken well and remove excess Water
☆ Pound the Blackpepper Corns and whip well with Yoghurt, half Ginger Paste, half Garlic Paste, Lemon Juice and Salt.
☆ Mix well and marinate the Chicken, keep aside for 30 minutes.
☆ Heat Oil in a Handi, add Onions and Sauté over medium heat till light brown. Add remaining Ginger Garlic Paste and sauté till Onions are golden brown.
☆ Add Tomatoes and cook till Oil starts to appear at the sides. Add Red Chilli Powder if using.
☆ Add the Marinated Chicken along with the marinade, stir well for 4 to 5 minutes.
☆ Add a cup of Warm Water and bring to a boil. Add in the Curry leaves and Garam Masala
☆ Cover and let simmer, stirring occasionally until Chicken is tenderand the gravy is thick and dried.
☆ Check for Seasoning and serve hot with Steaming Plain Rice and Rasam

Amy's Kitchen Dine&Dine

16/07/2026

𝐏𝐑𝐀𝐖𝐍 𝐁𝐀𝐋𝐂𝐇Â𝐎
Wanted To Make Balchâo For A Pretty Long Time, When I Checked The Freezer, I Had Around 9 Jumbo Prawns And Rest Medium Sized Shrimps, So Mixed Them And The Result Is This.
Another Goan Prawn Dish Which Spicier Than Prawn Temperado More Aromatic Due To The Use Of Prawn Powder, Tomato, Chillies & Cumin !!!
Have It With Rice Or Bread ..

Beautiful Serving Bowl Gifted By Debjani Banerji !!!

1kg Jumbo Prawns (Shelled &Deveined)
10 Cloves Garlic
½tsp Turmeric Powder
1"pc Ginger
10 Dried Red Chillies (I used Kashmiri Chillies)
½tsp Cumin Seeds
½tsp Yellow Mustard Seeds
1tsp Sugar
1tbsp Shrimp Powder/Ngapi
5tbsp Oil
4 medium Onions Chopped Finely
6tbsp Tomato Pureè (I used Tomato Paste)
2tbsp White Vinegar
Salt To Taste

☆ Clean Prawns and pat dry. Apply little Salt & Turmeric Powder, mix and keep aside.
☆ Grind Garlic and all Spices in Vinegar, adding Sugar and Dried Shrimp Powder.
☆ Heat Oil lightly , add Prawns and lighty fry them. Remove and keep aside.
☆ In the same Oil, Sauté the Onions and Tomato Pureè/Paste, stir cook for 2 minutes.
☆ Now add the Ground Spices freshly prepared and stir cook on medium high heat for 3 minutes.
☆ Place the Prswns carefully in the prepared Sauce, cook on low flame for 2 minutes, shaking the pan gently occasionally.
☆ Serve hot.

NB :- As the dish has no Water in it, you can keep it in a bottle for 3 to 4 days.

Amy's Kitchen Dine&Dine

09/07/2026

𝙏𝙃𝙍𝙀𝙀 𝙒𝘼𝙔 𝙋𝙀𝙋𝙋𝙀𝙍 𝙀𝙂𝙂 𝙈𝘼𝙔𝙊𝙉𝙉𝘼𝙄𝙎𝙀
This is one of the simplest recipe one can churn up. The Smokey Flavour of Chipotle & Cayenne along with Black Peppercorns. This Sandwich spread is ideal for Smørrebrød too.

6 Boiled Eggs (Shelled)
1½cups Mayonnaise
1tsp Chipotle Powder
½tsp Cayenne Pepper Powder
1tsp Mignonette Pepper
1tsp Butter
Salt if at all needed

☆ Like all good Sandwich spread, it is best to serve cold.
☆ Take a bowl, throw in all the ingredients and with the help of the back of a Fork mash the Boiled Eggs and mix well.
☆ Use this spread on a lightly buttered Bread for Sandwich or use with pivkles and onions on a Smørrebrød
☆ Under refrigeration the Spread can be kept for a day.

Amy's Kitchen Dine&Dine

01/07/2026

ℙℝ𝔸𝕎ℕ 𝕋𝔼𝕄ℙ𝔼ℝ𝔸𝔻𝕆
(Simple Goan Prawn & Green Gourd Cury)
One of those Dishes which hardly takes any time, neither it is Spicy nor it is time taking. Unlike the other Goan Curry this is simple and easy to make. Add a dash of Lemon Juice while having it... takes the dish few notches higher in taste.

1tbsp Refined Oil
12 large Jumbo Prawns (Shelled & Deveined)
250gms Diced Green Gourd
4 Red Chillies Paste
1"Ginger Chopped Finely
1cup Thick Coconut Milk
4 Green Chillies Slit
2tbsp Freshly Grated Coconut (Optional)
¼tsp Turmeric Powder
Salt to taste
½tsp Sugar
1tbsp Lemon Juice

☆ In a pan, on medium flame heat Oil.
☆ Stir Fry the Prawns lightly. Remove
☆ Now add rest of the ingredients in the Pan. Except the Lemon Juice & Coconut Milk
☆ Stir briefly all the ingredients for a minute and add the Coconut Milk .
☆ Cook till the Gravy is thick .
☆ Thrown in the Prawns and stir.
☆ Cook for 5mins more.
☆ Remove from heat, add in the Lemon Juice.
☆ The Dish is best eaten with Steaming Rice and more Lemon Juice

Amy's Kitchen Dine&Dine

13/06/2026

𝕄𝔸𝔻ℍ𝕌𝔹𝔸ℕ𝕀 ℂℍ𝕀ℂ𝕂𝔼ℕ ℂ𝕌ℝℝ𝕐
A delicious Chicken Dish From the book "The Bhojpuri Kitchen"
Love over loaded use of Green Cardamoms and Black Peppercorns and the use of both Coriander Leaves & Mint Leaves makes it all the more special.

1kg Curry Cut Chicken

For Marination
1tsp Turmeric Powder
1tsp Red Chilli Powder
½tsp Salt

For Madhubani Masala Paste
3-4 Green Cardamoms
6-7 Black Peppercorns
5-6 Garlic Cloves
1" Ginger
5-6 Green Chillies
Handful Of Fresh Coriander Leaves
Handful Of Fresh Mint Leaves

For Tempering
4-5 tbsp Oil (of course Mustard Oil)
1tsp Cumin Seeds

For The Curry
4 Medium Onions Sliced Finely
½tsp Turmeric Powder
1tsp Coriander Powder
1tsp Kashmiri Chilli Powder

Salt to taste

☆ Wash & Pat Dry Chicken
☆ Mix the marination ingredients to the Chicken and keep aside for an hour
☆ Make Paste with all the ingredients from the Masala Paste and prepare the Madhubani Masala Paste
☆Heat Oil, temper the Cumin Seeds till they Crackle.
☆Now add the sliced Onions and Sauté till Golden Brown
☆ Add the Madubani Masala Paste and cook over medium heat for 3 to 4mins.
☆ Sprinkle in the Powder Spices and 2tbsp Water. Mix well and cook for another 3 to 4mims.
☆ Add the Marinated Chicken Pieces and toss well to coat the Chicken well.
☆ Sauté till the Chicken starts to brown
☆ Add about ½cup of Water, cover cook on simmering heat, stirring occasionally, cook till the Chicken is Tender with medium thick Gravy
☆ Spoon into serving dish and serve hot with Poori/ Rot, any Raita and some Papads

Amy's Kitchen Dine&Dine

28/05/2026

𝙐.𝙋 𝙆𝘼 𝙂𝙃𝙀𝙀𝙒𝘼𝙇𝘼 𝙂𝙊𝙎𝙃𝙏
(𝑈.𝑃 𝑆𝑡𝑦𝑙𝑒 𝑀𝑢𝑡𝑡𝑜𝑛 𝐶𝑜𝑜𝑘𝑒𝑑 𝐼𝑛 𝐶𝑙𝑎𝑟𝑖𝑓𝑖𝑒𝑑 𝐵𝑢𝑡𝑡𝑒𝑟)
A Simple Mutton Curry Made With A Lot Of Love & Ghee In The U.P Style
This Fiery And Spicy Curry Is Best Eaten With Phulkas or Plain Steaming Rice

1kg Mutton (Bite Size Pieces)
3 large Onions Sliced
2 large Tomatoes Grated
2tsp Ginger Paste
1½tsp Garlic Paste
2tsp Hot Chilli Powder (Tikhalal)
2½tsp Kashmiri Chilli Powder
1½tsp Coriander Powder
1½tsp Cumin Powder
½tsp Sugar (to cut the acidic taste)
7tbsp Ghee (Clarified Butter)

TO TEMPER
4 Bay Leaves
4 Drued Red Chillies

GRIND TO PASTE/POWDER
¼ Nutmeg
6 Green Cardamoms
6 Cloves
1" Cinnamon Stick

☆ Heat Ghee in a Wok, Add the ingredients for tempering.
☆ Add the Onions, Ginger and Garlic and fry over medium heat till they are light brown, now add the Mutton and Grated Tomatoes and keep frying till they start to stick.
☆ One by one add all the Powdered Spices and Sprinkle a little water and bhuno till the Oil starts to separate.
☆ Add Salt, Sugar and add the Prepared Masala Paste/Powder and keep bhunoing till the Colour changes to Bright red.
☆ Pour in about 3 cups of Hot Water, and cook for 1½hours over medium low Heat.
☆ Cook till the Meat is tender and the Gravy dries up and Oil separates.
☆ Serve Hot With Rice or Phulka along with Sirkewali Pyaaz

Amy's Kitchen Dine&Dine
's

Dine&Dine

04/08/2026

27/07/2026

16/07/2026

09/07/2026

01/07/2026

13/06/2026

28/05/2026

Address

Website

Alerts

Shortcuts

Share

Category

Listing takedown request