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Dine&Dine, KOLKATA (2026)

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

05/03/2026

𝐁𝐄𝐒𝐀𝐍 𝐂𝐀𝐊𝐄
( 𝐀 𝐓𝐲𝐩𝐢𝐜𝐚𝐥 𝐈𝐧𝐝𝐢𝐚𝐧 𝐆𝐫𝐚𝐦 𝐅𝐥𝐨𝐮𝐫 𝐂𝐚𝐤𝐞)
When My Niece Shared Her Besan Cake In Our Family Group Chat, We Made Fun Of It. This Holi She Insisted I Make It And Check For Myself, Trust Me This Was A Very Delicious Cake. Tasted Somewhat Like Besan Ka Laddoo. Mine Was Made In The Oven While My Niece Baked It In The Airfryer. Do Give It A Try !!

1cup Besan (Gram Flour)
¼cup All Purpose Flour
1tsp Baking Powder
¼tsp Baking Soda
½tsp Green Cardamom Powder
¼cup Ghee (Clarified Butter)
½cup Yogurt
¼cup Milk
½cup Powdered Sugar
½tsp Kewra Water (Screwpine Water)
¼cup Slivered Almonds
3tbsp Slivered Almond & Pistachios For Topping

☆ In a bowl beat together Ghee & Powdered Sugar till it is mixed well, for about 2mins
☆ Add Curd, Milk & Kewra Water Beat Well For Another 1min.
☆ Sift together Besan, All Purpose Flour, Baking Powder, Baking Soda & Cardamom Powder And Add To The Ghee Milk Mixture A Little At A Time.
☆ Once All Are Mixed Well, Add In The Slivered Almonds And Fold Gently Till Mixed.
☆ Take A Greased 8" Baking Dish And Pour The Cake Batter
☆ Smooth The Batter And Top It With More Almonds & Pistachios
☆ Bake In A Preheated Oven At180°C/356°F For 30mins
☆ Once Done Wait For Some, Keep The Cake On The Rack, Then Serve Cut Into Wedges

Amy's Kitchen Dine&Dine

19/02/2026

𝘽𝙄𝙔𝙀 𝘽𝘼𝙍𝙄𝙍 𝙆𝘼𝙏𝙇𝘼 𝙆𝘼𝙇𝙄𝘼
(Bengali Wedding Style Catla Curry)
With The Bengali Wedding Season At It's Peak, I Thought Of Cooking The Catla Fish In The Same Way It Is Cooked In The Wedding Houses By The Caterers

6pcs of Catla Fish (approx 60gms each)
2 large Onions Chopped Finely
1tbsp Ginger Paste
½tbsp Garlic Paste
2 large Tomatoes Paste
4tbsp Hung Curd
1tsp Turmeric Powder
1tsp Kashmiri Chilli Powder
1tsp Cumin Powder (I used a little less)
½tsp Bengali Garam Masala
5-6 Slit Green Chillies
2 Bay Leaves
3 Green Cardamoms
3 Cloves
1" Cinnamon
1tbsp Raisins
1tsp Chopped Cashew Nuts
1½tsp Ghee
1tsp Sugar
Salt to taste
½cup Mustard Oil

●Marinate the Fish with some extra Turmeric Powder and Salt.
● Now heat the Mustard Oil, fry the fishes till slightly red.
● Remove from the Oil once fried, in the same Oil crackle the Green Cardamoms, Cloves, Cinnamon and Bay Leaves.
●Add the Chopped Onions and fry till slightly browned.
● Now throw in the Ginger, Garlic and Tomato Paste and keep bhunoing till the raw aroma goes off.
● Now add the Turmeric Powder, Kashmiri Chilli Powder, Cumin Powder and Salt. Keep frying for a minute.
● Add the Hung Curd And Bhuno well till the Oil starts to separate.
● Add ⅔cup of Warm Water and bring to a boil.
● Once it starts to bubble, add the Fried Fish along with Raisins, Cashew Nuts & Green Chillies.
● Cover and Cook for another 10mins on medium heat.
●Lastly when the gravy is a bit thick add the Sugar, Ghee and Garam Masala Powder.
● Check for Seasoning and serve hot with Steaming Plain Rice, Ghee Rice or Peas Pulao

Amy's Kitchen Dine&Dine

17/12/2025

𝑷𝑶𝑹𝑲 𝑪𝑶𝑪𝑲𝑻𝑨𝑰𝑳 𝑺𝑨𝑼𝑺𝑨𝑮𝑬𝑺 𝑾𝑰𝑻𝑯 𝑷𝑬𝑨𝑺
( A Winter Favourite At Our House Specially With All The Fresh Peas In The Market)

250gms Pork/Chicken Cocktail Sausage (Fresh Ones)
¼cup Fresh Peas
½tsp Garlic Paste
½tsp Chilli Flakes
4-5 Slit Green Chillies
1 large Onion Sliced
1 medium Tomato Chopped
½tsp Sugar
Salt to taste
To Cook Use The Fat/Oil From The Sausages

● Cook the Sausages in a little Water, till the Water dries out and the Oil from the Sausages oozes out.
● Remove the Sausages, cut the joints, reserve the Oil to cook further.
● In a clean Wok add the reserved Oil/Fat.
●Heat a bit, add Onions and Sauté till translucent.
● Add Garlic Paste, Sauté till the raw smell goes off.
● Now throw in the Tomatoes, Peas and Chilli Flakes, cook over medium heat till the Tomato is mushy -- add the Sausages.
● Add the Green Chillies and Salt, be careful with Salt as the Sausages already has Salt. Give it a good stir.
● Add about a cup of lukewarm water.
● Bring to a boil, and cook without lid.
● Once all water dries up and only the Oil floats, stir and mix well.
● Serve hot just like that with Drinks or serve with Breads or Buns.

Amy's Kitchen Dine&Dine

10/12/2025

𝐁𝐇𝐔𝐍𝐀 𝐊𝐀𝐋𝐄𝐉𝐈 𝐆𝐔𝐑𝐃𝐀
(𝐅𝐫𝐢𝐞𝐝 𝐋𝐢𝐯𝐞𝐫 𝐊𝐢𝐝𝐧𝐞𝐲)
A Simple Pakistani Dish Made With The Spices & Ingredients From The Kitchen Shelf And Of Course Mutton Liver & Kidneys
This dish is best eaten with Khuska or Parathas !!!

300gms Mutton Liver
4 Kidneys Halved
2 medium Onions Thinly Sliced
4-5 Slit Green Chillies
2tbsp Fresh Coriander Leaves
½cup Milk
Salt to taste

𝐒𝐋𝐔𝐑𝐑𝐘 𝐌𝐀𝐑𝐈𝐍𝐀𝐃𝐄
¼cup Hung Fresh Curd
½cup Mustard Oil
1tsp Kashmiri Chilli Powder
½tsp Turmeric Powder
½tsp Chilli Flakes
½tsp Coriander Powder
½tsp Cumin Powder
½tsp Black Pepper Powder
½tsp Garlic Paste
1tsp Ginger Paste
½tsp Chaat Masala Powder (Optional)
2tbsp Tomato Pureè
1tsp Kasuri Methi

● Cut the Liver & Kidneys into small cubes, wash well, steep in Milk for an hour.
● Wash again, strain and keep aside.
● Heat Mustard Oil, fry Onions to make Berista.
● Remove Oil from heat, let it cool for 2mins, now add all the Slurry Marinade ingredients. Mix well.
● Add the Liver & Kidneys to the Slurry along with 75% of the Berista. Mix well and keep marinated for atleast 1hour.
● Heat a fresh Wok, add all the marinated ingredients and stir fry over high heat for 2-3mins.
● Add Salt, Green Chillies & Half of Fresh Coriander Leaves.
● Stir well, lower heat, cover cook for 20-25mins.
● Oil separates and the ingredients start sticking to the base, indicating the dish is fully cooked.
● Serve garnished with Green Chillies, Fresh Coriander Leaves & Rest of the Berista

Amy's Kitchen Dine&Dine

01/12/2025

𝐃𝐔𝐂𝐊 𝐄𝐆𝐆𝐒 𝐖𝐈𝐓𝐇 𝐓𝐄𝐑𝐀𝐒𝐈/𝐍𝐆𝐀𝐏𝐈
A Mog Delicacy Of Fresh Duck Eggs Cooked With Hot Chillies, Spices And Laced With Terasi/Ngapi (Fermented Shrimp Paste)

6 Duck Eggs (Boiled & Peeled)
2 medium Onions Chopped Finely
1tsp Ginger Paste
1tsp Garlic Paste
1 large Tomato Chopped Finely
1tsp Tomato Pureè
1tsp Hot Chilli Powder
1tsp Kashmiri Chilli Powder
½tsp Turmeric Powder
1tsp Cumin Powder
1tsp Coriander Powder
4- 5 Slit Green Chillies
1tsp Terasi/Ngapi (Heaped)
5tbsp Mustard Oil
Salt to taste

● Make few gashes on the boiled eggs, heat the Oil and fry the Eggs lightly. Keep aside
● In the same Oil fry the Onions, once translucent add the Ginger & Garlic, keep frying over medium heat.
● Throw in Tomatoes and the Dry Spices and fry till Oil starts to separate.
● Mix the Tomato Pureè with a little water add to the fried Spice mix.
● Bhuno well till Oil separates. Add Salt to taste mix well. Add around 1½cups of water.
● Bring to a boil and add the Terasi/Ngapi. Make sure the Terasi is well mixed.
● Cook without lid till the gravy is a little thick , now drop the fried Duck Eggs & Green Chillies.
● Cook the Eggs till the gravy is dry and Oil starts to appear.
● Serve it Hot with Rice or Breads

Amy's Kitchen Dine&Dine

18/08/2025

𝐂𝐀𝐑𝐀𝐌𝐄𝐋 𝐓𝐎𝐀𝐒𝐓
(𝐀𝐧 𝐄𝐚𝐬𝐲 𝐏𝐞𝐚𝐬𝐲 𝐁𝐫𝐞𝐚𝐤𝐟𝐚𝐬𝐭 𝐆𝐨𝐨𝐝𝐲)
Enjoy thr Sweet Salty Toast Anytime !!

8 Slices of White /Brown Bread
5tbsp Butter
4tbsp Fine Grained Sugar
4 Slices Of Cheese
2tsp Oil (Sunflower Oil)

● Mix the Sugar and Butter together well in a bowl.
● Take two Slices of Bread and a Slices of Cheese to be placed in between the two Slices like a Sandwich.
● Remove the crumbs from all four sides of the Sandwich. Do the same for the rest.
● Smear the Butter Sugar on the outsides of the Sandwich (both outsides)
● Heat and little Oil in a non stick pan and lightly toast the Sandwich in the pan.
● Toast them till the outsides are well caramelized and a little Crisp.
● Cut into thick fingers and serve hot.
(I have served with Boiled Egg)

Amy's Kitchen Dine&Dine

09/07/2025

𝐃𝐇𝐀𝐁𝐀𝐖𝐀𝐋𝐀 𝐃𝐀𝐇𝐈 𝐆𝐎𝐒𝐇𝐓
Well came across this recipe sometime back and recently tried this dish...
A typical Dhaba Style dish cooked with Ghee & Oil with Spices and some Herbs.
No marination required just plain good amount of "Bhunoing" does the Magick.
Please don't use a pressure cooker, the dish does not taste the same.

500gms Mutton
150gms Onions Sliced
1tsp Ginger Paste
1tsp Garlic Paste
1tsp Green Chilli Paste
1 large Tomato Pureèd
½tsp Cumin Powder
1tsp Coriander Powder
1tsp Deghi Chilli Powder
½tsp Turmeric Powder
½tsp Black Pepper Powder
1 Cup Curd
½tsp Garam Masala Powder
1tbsp Fresh Coriander Leaves Chopped
1tsp Kasuri Methi
1tsp Chopped Green Chillies
½tsp Sugar (to balance Acid)
2tbsp Ghee
2tbsp Mustard Oil
½tsp Grated Nutmeg
Salt to taste

𝐓𝐡𝐞 𝐖𝐡𝐨𝐥𝐞 𝐒𝐩𝐢𝐜𝐞𝐬
1 Bay Leaf
1+1 Cinnamon Sticks (½" each)
6 Cloves
6 Green Cardamoms
½tsp Whole Cumin Seeds
1 Black Cardamom

☆ Wash Meat well, boil Meat with Bay Leaf, 3 Cloves, 3 Green Cardamoms, 1 Cinnamon and a pinch of Salt.
Cook Meat till 50% done, strain and reserve the Stock
☆ Heat Oil & Ghee in a thick bottomed Kadai/ Casserole. Throw in the Sliced Onions along with Whole Cumin Seeds, Cloves, Cinnamon, Green & Black Cardamoms. Fry the Onions till they are translucent, now add the Ginger Garlic Paste along with the Green Chilli Paste.
Bhuno well, till the Onions are browned, add the Tomato Pureè, Cumin Powder, Coriander Powder, Chilli Powder, Turmeric Powder & Black Pepper Powder. Add Salt and bhuno till Oil separates.
☆ Add the boiled Mutton and bhuno well on medium heat. Bhuno till the Meat is browned.
☆ Add the reserved Stock, cover cook on low Heat till the Mutton is almost done.
☆ Add the beaten Curd on low Heat and bhuno well, the Gravy gets a red colour. Now add about ¼th Cup Luke Warm Water. Add the Sugar ro balance the Acid.
☆ Cover cook till Meat is done and Oil separates, add the Garam Masala, Kasuri Methi and half of Chopped Coriander Leaves. Stir well and cover cook for 2mins.
☆Serve hot garnished with Chopped Coriander Leaves and Chopped Green Chillies.
☆ Best Eaten With Naan, Roti Or Pilaf.

Amy's Kitchen Dine&Dine

21/06/2025

𝑺𝑰𝑴𝑷𝑳𝑬 𝑷𝑶𝑹𝑲 𝑪𝑼𝑹𝑹𝒀
One of those simple yet tasty curries one would find in the Nepalese Households. Basic Spices & Tomatoes with loads of Chillies gives this dish the edge over any of the rich dishes served with it. Best eaten with Rice and some Dalley Khorsani (Fireball Chillies)

750gms Pork (cut into bite size pieces
2 large Potatoes (cut into cubes)
2 medium Onions Sliced
2 medium Tomatoes Chopped
1tsp Ginger Paste
1tsp Garlic Paste
¼cup Mustard Oil
3tbsp Chopped Fresh Coriander Leaves
Salt to taste

[IN A BOWL MIX THE FOLLOWING WITH LITTLE WATER ]
½tsp Turmeric Powder
1tsp Kashmiri Chilli Powder
½tsp Red Chilli Powder
½tsp Chilli Flakes
1tsp Coriander Powder
1tsp Cumin Powder

☆ Take deep Wok or Casserole, heat up the Mustard Oil.
☆ Add Onions and fry till translucent, add the Ginger Garlic Paste and on medium flame fry till the raw smell is removed.
☆ Now add the Tomatoes and the Prepared Spices Slurry to the Onions.
☆ Bhuno/Fry the Spices And Onion till it starts to leave the sides.
☆ Throw in the Pork along with some Salt.
☆ Keep frying the Pork For The next 5 minutes on medium flame.
☆ Once the meat is well Fried and the Colour of the meat changes, add about 1½cups of Luke Warm Water.
☆ Give a quick boil to the Curry then cover and cook for 25 minutes over medium flame.
☆ Once the meat is about 90% cooked add in the Potatoes. Stir well, cover and cook till the Meat and Potatoes are both soft.
☆ Now adjust the Gravy to your liking, mine was a bit of thick Gravy.
☆ Check for Salt, now add half of the Fresh Coriander Leaves. Stir Once more, cover and cook for another 2 minutes.
☆ Serve the dish hot with Chopped Coriander Leaves as garnish.

Amy's Kitchen Dine&Dine

12/05/2025

ＥＲＡＬＮＵＮＧＵＣＵＲＲＹ
(ＰＲＡＷＮＳＰＡＬＭＥＲＡ／ＴＡＬＳＨＡＳＨＣＵＲＲＹ）

Origin of this dish is from Pondicherry, the curry has a subtle flavour of Coconut and Fennel seeds and the flavour of the Prawns is the star of the dish along with the softness of Palmera.

500gms Prawns (Shelled & Deveined)
4-5 Palmera (Cut into halves, reserve the juice )
2 medium Onions (Chopped)
4-5 Slit Green Chillies
Handful of Broken Cashew Nuts
1tsp Turmeric Powder
1½tsp Coriander Powder
1tsp Fennel Powder
1½cups Coconut Milk
5tbsp Refined Oil
Salt to taste
1sprig Curry Leaves

Heat Oil, add Onions and fry till translucent. Now add the Cashew Nuts and Green Chillies and fry till light brown.
Add the Palmera, Turmeric, Coriander Powder, Fennel Powder and sauté well till oil starts to separate.
Add the Prawns along with the Palmera Juice and Salt. Stir .
Cover and cook for 2 mins, now add the Coconut Milk and mix well.
Cook over medium heat till the gravy is thick.
Serve with hot steaming Rice

Amy's Kitchen Dine&Dine

01/05/2025

ＮＯＦＬＯＵＲＣＯＣＯＮＵＴＣＡＫＥ
As I love Coconut , any dish with Coconut in it is always my favourite.
A very simple Coconut Cake to go with your morning or evening Tea/Coffee.

3 Large Eggs
½cup Castor Sugar
1tsp Vanilla Extract
1 cup Heavy Cream
¼ cup Melted Butter
2½cups Dessicated Coconut
Pinch of Salt
1tsp Baking Powder

Break the Eggs and beat it well.
Add Sugar and mix well with a spatula.
Add the Butter & the Vanilla Extract.
Mix well for a minute.
Pour in the Heavy Cream and mix well.
Once mixed well, add the Dessicated Coconut & Pinch of Salt.
Cut and Fold well. Fold well.
Now cover and refrigerate the mixture for 30mins.
After 30mins, bring the temperature to normal.
Add the Baking Powder and mix well.
Pour the mixture into a well lined 9" Baking Pan
Preheat Oven at 180°C ( 356°F/Gas Mark 4) for 10mins.
Bake it for 35-40 mins (Mine took 40 mins)
Once done, rest it on rack.
Remove from mould, cut into squares and serve.

Amy's Kitchen Dine&Dine

Dine&Dine

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