Mainstays – Reetika Mitra

Cambodian Fish Amok

Reetika Mitra — Sun, 09 Aug 2026 11:52:16 +0000

A lot of my recipes have come from dishes we have discovered during our travels and this is one such recipe. During our early days in Vietnam, we visited Cambodia with friends and the Fish Amok was one of the first amongst many new dishes we had tried on that trip. We loved the Amok so much that it became a regular on our meals over the few days we were in Cambodia. This a light, airy, souffle like dish. In fact this is known as Cambodia’s national dish and in Khmer language it’s called Amok Trey, which means fish steamed in banana leaves. The concept is similar to Bengali fish Paturi but very different in terms of ingredients and taste. The dish is cooked using coconut milk, herbs and local spice paste (called Kroeung in Khmer). I have simplified the Kroeung to adapt to ingredients readily available in India. The fish needs to be of a boneless white variety. The original recipe has finger root but one can replace that with the galangal or ginger. The cooking process is simple. Lay the banana leaves in a heat resistant clay pot. Add the fish and pour the coconut milk, spice paste and dry roasted red chillies. Then you need to steam it. The dish is flavourful yet subtle. The aroma is appetising. So we fell in love with the Amok with this mesmerising combination. A unique meal while entertaining and ideal for lunch or dinner. Pairs well with steamed rice so that the flavour can be fully enjoyed. If you are fond of fish and want to try something different, the Cambodian fish Amok is just what the chef would recommend.

Cambodian Fish Amok

Author: Reetika Mitra
Prep Time: 25 Mins
Cook Time: 20 Mins
Total Time: 45 Mins

Description

Khmer Steamed Fish

Ingredients

500 grams Fish Fillet (Sole, Basa, Tilapia, Bhetki or Baramundi)
1 ½ Tbsp Ginger- Garlic paste
1 cup Coconut Milk
1 cup thick Coconut Cream
2 Tbsp Fish Sauce (or Soy Sauce)
1 Tbsp Vinegar
1 Tbsp Brown Sugar
2 Eggs
Salt and Pepper to season

Ingredients for the Cambodian Kroeung Spice Mix :

2 Lemongrass, thinly slice (use only the lower white portion, after peeling the tougher layers from the top and trim off the tough ends)
4–5 Lemon leaves, thinly sliced after removing the stem
2 Shallots or 1 medium sized Onion, diced small
2 inch piece Galangal, thinly sliced after peeling the skin
1 ½ Inch fresh Turmeric, peeled and thinly sliced (you may replace it with Turmeric powder)

Ingredients for the Dry Roast :

1 Tbsp Coriander seeds
1 Tsp Cumin seeds
2–3 Red Chillies (According to spice intake)
1 Kashmiri Red Chilli
7–8 Garlic cloves

Ingredients for Garnishing :

Kaffir lime leaves, thinly sliced
Thai Red chillies, thinly sliced
3–4 Tbsp Coconut Milk
A generous pinch of Kashmiri Red Chilli powder (or Paprika)

Instructions

Cut the fish fillets into smaller pieces of approximately 3 or 4 inches each.
Marinate the fillets with salt, pepper, ginger-garlic paste for about 15-20 minutes.
In a heavy bottom pan or a skillet over medium-low flame, dry roast all the spices mentioned under Dry Roast over medium-low heat, until they are lightly roasted and starts releasing an aroma of their own.
Take off the flame and allow to cool. Grind them in a grinder jar to a fine powder like consistency. Keep aside.
Brush the fillets with very little oil or spray some oil over them.
Next, pan fry the marinated fish fillets in a skillet over medium flame over medium-high flame for 60 -90 seconds. Remember to use some oil to brush the pan while you do so. Flip over to cook both the sides of the fillets evenly. Though this step of pan frying the marinated fillet is entirely Optional, I feel it gives an added colour, texture and taste to the final dish once prepared.
Take out the fillets from the pan and keep them aside, ready to be used.
In a grinder jar, grind together the ingredients for the Kroeung spice mix, that is, thinly sliced lemongrass, lemon leaves, diced shallots or onion, galangal thinly sliced fresh turmeric (or turmeric powder). Add a little water and churn to grind to a smooth paste.
Now transfer this from the grinder jar to a blender. Blend together with the coconut cream, fish sauce or light soy sauce, brown sugar and 2 eggs. Blend well together.
Add the dry roasted and freshly ground spices. Blend well once again all together.
Line a ceramic or a clay pot with banana leaves. Though this is optional, the original Cambodian version however always uses banana leaf bowls to make the Fish Amok.
Place one layer of the fish in the ceramic or clay pot and cover with some coconut spice mix. Add the next layer of the fish and pour the remaining coconut spice mix.
Transfer the ceramic or clay pot to a steamer and steam for 10 -12 minutes over medium flame Without Lid.
Lastly, pour 3-4 tbsp of coconut milk, finely sliced kaffir lime, a few sliced fresh red chillies. Sprinkle a pinch of paprika or Kashmiri red chilli powder from the top.
Finally steam for another 10 minutes with Lid On.
Take off the heat.
Serve immediately while hot. Teams perfectly with steamed rice.

Notes

In case you aren’t in the mood to do the paste yourself, you may substitute it with a store bought yellow curry paste or a red curry paste

Nutrition

Serving Size: 4

Black Pepper Stir Fried Udon

Reetika Mitra — Sun, 10 May 2026 04:34:12 +0000

The Udon is a thick wheat flour noodle which is popular in Japan. Although the Udon originated in Japan, it is now quite popular across several countries including India. This soft textured noodles is an interesting option compared to our traditional noodles. The dish is quite simple and easy to make. Essentially, this combines Udon noodles with minced meat and fresh vegetables cooked in a pepper sauce. Be sure to use freshly ground black pepper and fresh chopped garlic. The entire dish takes twenty minutes to prepare and has a rich umami taste. I have used select vegetables such as Bok Choy and Brocolli but one can use other fresh vegetables as per their choice. This dish is a meal by itself similar to a hot pot since it combines meat, vegetables and noodles. Ideally goes well with a soup to start things off. The Stir fried black pepper udon has the potential to become a staple in the family as it appeals to all age groups.

Black Pepper Stir Fried Udon

★★ 1.8 from 5 reviews

Author: Reetika Mitra
Prep Time: 10 Mins
Cook Time: 10 Mins
Total Time: 20 Mins

Description

Pep Up Noodles

Ingredients

400 g fresh (or frozen) Udon noodles
2–3 Tbsp vegetable Oil
3–4 cloves Garlic, finely minced
1 Onion, thinly sliced
1–2 Bok Choy, cut into large size
1 Bell Pepper, thinly sliced
2 cups Broccoli florets
300 g Chicken Mince (you may substitute it with soya granules, if you are a vegetarian)
3 Tbsp Soy Sauce
1 Tbsp Oyster Sauce (you can use a Vegetarian Oyster Sauce to substitute, if you are a vegetarian)
1/3 cup Chicken Stock or Broth (or Vegetable Stock, if you are a vegetarian)
1 Tsp freshly grounded Black Pepper
1/2 Tsp Sugar (I have used brown sugar in my one)
2 Spring Onion Greens, chopped
Sesame seeds (Optional, for garnishing)

Instructions

Cook the udon noodles according to the package instructions. Drain and set aside.
In a deep bottom pan or wok, heat the vegetable oil over medium heat. Add the minced garlic along with the onion. Saute for 1-2 minutes until fragrant.
Next add the chicken mince, broccoli florets and stir fry for 4-5 minutes or until vegetables are tender crisp. Ensure the chicken mince is cooked through.
In a small bowl, mix the soy sauce, oyster sauce, black pepper, stock and sugar. Pour the sauce into the pan, stir well to coat the meat and vegetables evenly.
Now add the cooked udon noodles, the bell peppers and bok choy to the wok. Toss everything together until the noodles are well coated with the sauce and heated through, for about 2-3 minutes.
Add in the chopped spring onions greens and remove from heat.
Garnish with sesame seeds if desired, and serve hot.

Notes

Feel free to substitute the chicken mince with soya mince or cubed tofu if you are a vegetarian. You may also replace the chicken stock (broth) with a vegetable stock and the Oyster sauce with a vegetarian Oyster sauce.

Nutrition

Serving Size: 3

Kung Pao Chicken

Reetika Mitra — Sat, 14 Mar 2026 12:35:02 +0000

Kung Pao Chicken traces its origins to 19th-century Sichuan province of China. It is believed to be named after Ding Baozhen, a Qing dynasty governor whose official title “Gongbao” meant Palace Guardian. Legend has it that this quick stir-fried dish of diced chicken, chilies, and nuts was one of his favorites, eventually earning his name. The true Sichuan versions balance heat, tang, sweetness, and the distinctive numbing sensation of Sichuan peppercorns. Over time the dish travelled far beyond China, evolving into many regional variations. Yet at its heart, Kung Pao Chicken remains a celebration of bold flavours, fast wok cooking, and the timeless magic of Sichuan cuisine. I have tried to recreate is popular dish using ingredients which are readily available in the home pantry to keep it practical. Since the sauce is quite spicy try to make the final dish a bit on the dry side. The preparation takes longer than the actual cooking time. To make it work the while, make it in a large quantity and the leftovers can used as wrap filling or even added to a salad bowl. The Kung Pao pairs well with rice or noodles. For vegetarians, one can easily replace the chicken with mushroom, cauliflower or tofu.

Kung Pao Chicken

★ 1 from 3 reviews

Author: Reetika Mitra
Prep Time: 15 Mins
Cook Time: 15 Mins
Total Time: 30 Mins

Description

Everyone’s Favourite

Ingredients

500 gms boneless Chicken or Chicken Thigh
1 cup Bell Peppers, diced into 1 inch squares
1/3 cup diced Onions
½ Zucchini, roughly chopped or sliced into rounds (Optional)
4–5 tablespoons roasted unsalted Peanuts or Cashews
6–8 dried Red Chilies (seeded and cut into halves or smaller pieces)
4 tablespoons Oil
5 Tbsp minced Ginger
2 heaped Tbsp minced Garlic
2 stalk Spring Onion (cut into rings)
Salt according to taste
5 Tsp Sesame Oil (Optional)

Ingredients for the Mariande :

2 tsp Corn Starch
2 tbsp Soya Sauce
5 tbsp Chinese Shaoxing rice wine (can be substituted for rice wine vinegar or else apple cider vinegar)
2 tsp Oil

Ingredients for the Sauce :

3 tbsp light Soy Sauce
1 tsp Dark Soy Sauce
2 tsp Hoisin Sauce
2 tbsp Chinese Black Vinegar ( can be replaced with balsamic vinegar instead)
1/2 tsp Sichuan Peppercorn, freshly grounded
1 tbsp Sugar
1 heaped tsp Corn Starch
1/3 cup Water or Chicken Stock

Instructions

Wash and clean chicken. Pat dry with paper towels. Cut chicken into bite-sized pieces and transfer them to a bowl. Marinate the chicken with all the ingredients under Ingredients for Marination. Cover and keep aside for 15-20 minutes.
Mix together the Sauce Ingredients in a bowl and set aside ready to be used.
Heat 2 tbsp of oil in a deep bottom pan. Stir fry the marinated chicken until they are 80% cooked. Take them out and set aside.
Add in the remaining 2 tbsp of oil to the pan. When oil is hot add in the vegetables, that is, bell peppers, onion and zucchini. Stir over high flame for a couple of minutes before adding in the minced ginger and garlic. Give it a quick stir before adding in the dried red chilies.
Saute until the dried red chilies release a spicy aroma. The garlic should be lightly fried and is light brown in colour. Add in the chicken back to the pan. Stir frequently before adding in the roasted peanuts.
Now add the sauce and keep stirring continuously until the chicken is nicely coated with the sauce. Add in the spring onion (scallion) and the sesame oil (if using any) and give it a good toss.
Dish out and serve immediately paired with steamed rice, fried rice or noodles of your choice.

Notes

If the Sichuan Peppercorn is not readily available, you may substitute it with black peppercorns.

Nutrition

Serving Size: 4

Sarson Ka Saag

Reetika Mitra — Sun, 18 Jan 2026 07:37:46 +0000

The Sarson Ka Saag traditionally is a popular winter dish in the north Indian state of Punjab. Reminds me of the smiling, swaying mustard fields in romantic Bollywood movies. Now the dish has spread its wings and is a seasonal favourite across India. For me personally, I wasn’t familiar with this dish, having grown up in Bengal. It wasn’t until we moved to Delhi, I found what a rage it was in this part of the country along with its quintessential partner the Makki Ki Roti. My fellow foodie group members and the food blogs would go berserk with everyone cooking and posting pictures on social media. That’s when I decided to try my hand in cooking this dish. My first realisation was that the dish has several other greens such as the Bathua (Chenopodium) and Spinach which helps supress the light bitter taste of the mustard greens. The recipe is quite simple but it takes some effort and time to do justice to the dish. Be sure to wash the greens well and repeatedly to ensure hygiene. One tip while grinding the greens stop at a course mixture level and do not grind to fine pulp. This gives the right texture to final dish. The Sarson the Ka Saag is best paired with a dollop of butter to retain its authenticity and any form of Indian bread. Makki ki roti is without doubt the best pairing. You may also have some seasonal achar (pickle) handy along with this meal. So before the winter is out give your family a taste of Punjab with the Sarson Ka Saag.

Sarson Ka Saag

★★★★ 3.4 from 5 reviews

Author: Reetika Mitra

Description

Ingredients

500 gms Sarson Ka Saag (Mustard Greens)
300 gms Bathua (Chenopodium)
250 gms Palak (Spinach)
250 gms Methi (Fenugreek leaves)
1 medium Shalgum (Turnip)
4 Green Chillies, chopped
2 inch Ginger, chopped
1 large Tomato, diced
2 tbsp heaped Makki Ka Atta (Maize Flour)
2 tbsp Butter
2 tbsp Ghee (Clarified butter)
1 tsp Cumin Seeds
1/4 tsp Hing (Asafoetida)
1/2 tsp Red Chilli powder
To taste Salt

Ingredients for Tempering :

2–3 Tbsp Ghee (clarified butter)
1 Tsp Cumin seeds
3 dried Red Chilies
½ Tsp Hing (Asafoetida)
4 cloves Garlic, minced or finely chopped
1 medium Onion, chopped (Optional)

Instructions

Cut, remove and discard the hard stems from mustard greens, bathua and spinach. No need to take off the soft, tender stems.
Wash the greens patiently in enough water 2-4 times to remove all traces of sand and dirt. Lightly squeeze out the water and chop the leaves roughly.
Peel and dice the turnip into small pieces.
In the pressure cooker add all the chopped greens, green chilies ,turnip and half quantity of chopped ginger along with 1 cup of water.
Close the lid and cook on medium heat for 2 whistles. Turn off the flame and let it cool down by itself.
Once cooled transfer to a blender jar and blend to a coarse puree. You may use a hand blender or the mortar and pestle to make this coarse puree as well. Remember Do Not make a smooth or fine paste of it.
Now sprinkle the maize flour over the greens. Add 1 tbsp at a time, mix well before adding the next tablespoon of maize flour. Adding the maize flour all at the same time will make the greens lumpy. You may also use a large wooden spoon or whisk to do this mixing.
In the meantime, in a pan heat 2 tbsp ghee and 2 tbsp of butter. Add the rest of the ginger, chopped tomato and salt and cook till tomato become soft and mushy.
Now add this tomato mixture to the Sarson saag and mix.
Cover the cooker with a plate and simmer on low for about 15-17 minutes till the maize flour gets cooked.
Add the tadka to your Sarson Ka Saag when you are ready to serve. Heat 2 tbsp of ghee to temper in a small pan. Add cumin seeds, dried red chillies and asafoetida. Once they start crackling, add in the minced garlic and chopped onion (if you are using any). Saute till they turn aromatic and golden brown in colour. Remove from heat and pour over the Sarson ka Saag.
Serve hot accompanied with makki ki roti, salad, pickle and with an extra dollop of butter on the top!

Notes

Be sure to wash the greens well and repeatedly to ensure hygiene. 2. While grinding the greens stop at a course mixture level and do not grind to fine pulp.

Christmas Chicken Roast with Orange Cranberry Glaze

Reetika Mitra — Sun, 21 Dec 2025 06:09:39 +0000

Christmas Chicken Roast with Orange Cranberry Glaze

★★★★ 3.4 from 181 reviews

Author: Reetika Mitra
Prep Time: 20 Mins
Cook Time: 1 Hr 5 Mins
Total Time: 1 Hr 25 Mins

Ingredients

1–1.2 kgs Whole Chicken (skinned, cleaned and patted dry)
1 cup fresh, frozen or dried Cranberries
1/4 cup Maple syrup or Honey
4–5 cloves Garlic, finely minced
2–3 Tbsp Olive oil
1 ½ cup Orange Juice
30 gms Butter
1/2 Tsp finely grated Orange Zest
1 Tbsp fresh Thyme leaves
2 Rosemary sprigs
Salt to taste
Freshly grounded black pepper to season

Instructions

Preheat oven to 170°C or 340°F
Season the whole chicken with salt, pepper, and olive oil.
In a saucepan, simmer cranberries, maple syrup, garlic, thyme, and orange juice, butter until thick and glossy (approximately 8-10 minutes).
Place the seasoned whole chicken in a baking dish, pour half the glaze over the top and scatter the rosemary.
Cover with foil and roast for 45 -50 minutes, basting once halfway.
Remove foil, brush with remaining glaze, and increase oven to 200°C.
Roast uncovered for 12-15 minutes or until caramelised and sticky.
Remove, rest for 5 to 10 minutes before serving.

Nutrition

Serving Size: 4

Growing up in Kolkata, Christmas was a mega festival. Even now, till date, me and my family prefer to go back each year to soak in the festive magic the City of Joy has to offer! Vividly recall over many years, my father would come back from work all excited with bag full of goodies from Flury’s and the famous plum cake from Nahoum, which were the highlights for us two sisters. Ma used to happily churn out her most delicious desi styled chicken roast with gravy to compliment the festive mood. Today’s Christmas Chicken Roast is a little different with a twist of orange cranberry glaze. Once you have the whole chicken ready and you manage to get hold of the cranberries (fresh, frozen or dried ones), the rest falls into place easily. This mildly tangy and sweet chicken roast is most flavourful and appealing to young and old. This festive season do give this Chicken Roast a try. Season’s Greetings and Merry Christmas to my Fooding Around family!

Pish-Pash, The Anglo-Indian Rice

Reetika Mitra — Sun, 07 Dec 2025 13:06:49 +0000

The Pish-Pash has Anglo Indian genes. The dish came up in a recent conversation with my mother and her eyes lit up on hearing about the Pish-Pash. She told me her mother, my grandmother used to make the Pish-Pash when my mother was young in her home in Cuttack, Odisha. So in away the Pish-Pash is also in my lineage. This is a comfort and nourishing dish often had when one is under the weather or in recovery mode. The amazing thing about this dish is that it combines few, simple ingredients and is also easy to cook. It is a one pot meal so can be whipped up in a hurry with minimum fuss. The key ingredients in the Pish-Pash are rice, potato and chicken. I also add some additional vegetables to spruce up the dish to make it more nourishing. You will need a lot of water while cooking this dish, so you may keep some hot water ready and available. The rice needs to be boiled to a mushy, soft texture and therefore you may need to pour in extra hot water. You may replace the extra water with chicken stock or milk to add more flavour to your dish. Don’t forget to add a dollop of butter at the end to provide a nice flavour to the Pish-Pash. The dish is usually served with a boiled egg. The British connection is evident in the ingredients i.e. Potato, Boiled Egg, chicken, all of which are part of traditional English meals. The name Pish-Pash is derived from the messy look of the final dish which combines the soft rice, potato and chicken in a semi liquid form. The taste however is far from messy, it’s simply outstanding. So try this unique recipe this winter.

Pish-Pash, The Anglo-Indian Rice

★★★ 3 from 2 reviews

Author: Reetika Mitra
Prep Time: 10 Mins
Cook Time: 25 Mins
Total Time: 35 Mins

Description

Anglo Indian Mish-Mash

Ingredients

1 cup Gobindobhog or Basmati Rice
300 gms boneless Chicken, cut into medium sized pieces
5–6 small sized Potatoes (or 3–4 large potatoes, halved)
4–5 small sized Onions
1 Carrot, cut into large pieces (Optional)
2–3 tbsp Oil
1–2 Bay leaves
4–5 Green Cardamoms
1/2 inch Cinnamon stick, broken into half
10–12 whole Black Peppercorns
1/2 tsp Cumin seeds
1 large Onion, sliced
2 green chillies, chopped
1 tbsp coarsely grated Ginger
5 tsp crushed and coarsely chopped Garlic
1 tbsp Lemon juice
1 heaped tbsp Butter
Freshly grounded Black pepper to season
Salt to taste

Instructions

In a large bowl soak the rice for 30 mins. Drain and keep aside.
In the meantime season the chicken with salt and black pepper powder and let it marinate for 15 -20 mins.
Heat 2 tbsp oil in a pan. When hot, sear the chicken pieces over high heat for 3-4 mins. Take off and keep them aside.
Lower the heat to a medium and add 1-2 tbsp more oil. Add the bay leaves, green cardamom, cinnamon stick (broken into half), whole black peppercorns, cumin seeds.
Once they start to splutter, add 1 large onion and the finely chopped green chillies. Saute for a bit before adding the crushed and coarsely chopped garlic and coarsely grated ginger.
Stir till onions turn translucent. Next add the potatoes and carrots. You may add 1 tbsp more of the oil, if required out here as well. Saute for 3-4 minutes.
Transfer the rice, salt to taste and mix all the ingredients well together.
Pour 4 cups of hot water and allow to cook over medium-low heat for 15 minutes before adding in the chicken pieces.
Continue to cook till the rice is overdone, mushy and soft. You will most probably require to add more warm water if the rice starts to stick to the bottom of the pan.
At the very add the lemon juice and butter. Give it a good stir. Switch off the flame and cover. Serve hot.

Notes

The rice needs to be boiled to a mushy, soft consistency and therefore you will need to pour in extra hot water. You may replace the extra water with chicken stock or milk to add more flavour to your dish.

Nutrition

Serving Size: 2

Green Papaya Subzi

Reetika Mitra — Sun, 09 Nov 2025 14:29:13 +0000

The green papaya (raw papaya) was never one of my favourite vegetables. I would always find some excuse to not eat any curry made with the papaya when I was a kid and until a few weeks back, I continued to hold this sincere apathy to this tasteless vegetable. We have a domestic help for over two decades, who tries her hand at new recipes once in a while garnered from food channels on TV. One day she served this dish for lunch and I unwittingly had it and complimented her for the new recipe. Then very reluctantly she told me it was a Green Papaya Subzi dish that I had just eaten. I was amazed and honestly if she had told me earlier, I would not as much as tasted the dish. So, here I am now a big new fan of this wonderful recipe that I am sharing with all of you. The Green Papaya (or raw papaya), as we all know has several nutritional benefits. They are rich in anti Oxidents. They are also good for weight watchers and for heart health. The beauty of this dish is it has minimal ingredients but the taste is just amazing. It just blew me away. This recipe uses a typical Bengali condiment called ‘Radhuni’ which may not be available everywhere. So you can use Jeera or Panch Phoron instead. I have used Mustard oil for cooking for that unique taste but you can use any other vegetable oil. This dish is convenient to cook and takes no more than 20 minutes. So for all those who know about the benefits of the Green Papaya but find it difficult to make a dish which the family loves, here is your secret weapon. Try it and I can promise it will become a staple at home.

Green Papaya Subzi

★★★ 2.3 from 15 reviews

Author: Reetika Mitra
Prep Time: 10 Mins
Cook Time: 10 Mins
Total Time: 20 Mins

Description

Power Puff Papaya

Ingredients

500 gms Green Papaya (Raw Papaya)
1 large Potato
1/3 Tsp Turmeric powder
2+1 Tbsp Oil ( I used Mustard Oil for this)
1 dry whole Red Chili
1/2 Tsp Mustard Seeds
1/2 Tsp Radhuni (Wild Celery Seeds)
1/2 Tsp Ginger paste
1 Tsp Ghee (Clarified Butter)
1/2 Tsp Sugar
2–4 Green Chillies, slit
Salt to taste

Instructions

Dice 500 gms green papaya and 1 large potato into large pieces.
In a pressure cooker put raw papaya in 1 cup water with 1/2 tsp salt and a pinch of turmeric powder. Cook over medium flame for 2 whistle. Take off the flame and allow the pressure cooker to cool.
In the meantime, smear a pinch of salt and turmeric powder over the diced potatoes.
In a pan, heat 2 tbsp mustard oil. When hot, lightly fry the potatoes until light golden. Take them out and keep them aside.
In the same pan, add 1-2 tbsp more of the oil. Once hot, add the mustard seeds, radhuni and 1 dry red chilli. Once they start to splutter, add a pinch or two of the turmeric powder, 1/2 tsp ginger paste. Stir for 3- seconds over medium-low heat before adding the papaya and the potatoes along with the water in the pressure cooker.
Cover and cook over medium flame for 5 mins.
The papaya and the potatoes should be reasonably cooked by now. Using a spoon, lightly mash only a few of the potatoes and the papaya. This will help in giving the sabzi a light gravy effect. You may also add 1/4 cup water if the gravy starts getting too thick.
Next add sugar, slit green chillies, cover and cook on sim for 1-2 minutes.
Lastly add 1 tsp ghee. Stir well. Switch off flame. Wait for a couple of minutes before serving. Goes well with steamed rice, rotis or phulkas.

Notes

If you aren’t able to get hold of Radhuni, you may substitute it with cumin seeds or even panch phoron.

Nutrition

Serving Size: 3

Champaran Chicken (The Bihari Meat Curry)

Reetika Mitra — Sat, 25 Oct 2025 06:39:14 +0000

The Champaran recipe is a native of Bihar. The unique feature of this dish is the use of whole garlic. The recipe uses an assortment of fragrant spices which adds an unique flavour to the dish. The Champaran Mutton is the signature dish but here I will talk about the same recipe used to make a chicken curry. So if you are looking to get a taste of Bihar in your kitchen the Champaran is a recipe to zoom in on. The Champaran chicken is cooked over a medium-low flame in an earthen pot replicating the process used in the rural areas, giving this dish an authentic rustic feel. In a way this is the rural version of a one-pot dish that we are familiar with in the urban areas. The slow cooking allows the spices to soak into the meat and the mustard oil in which the dish is cooked further adds to the appeal. Ensure you are not in a hurry while cooking this dish. It will take an hour. One tip, I will suggest is to ensure that you seal the earthen pot well with a dough so that the steam doesn’t escape and the meat cooks well and blends with the spices.

Champaran Chicken (The Bihari Meat Curry)

★★★★ 3.3 from 309 reviews

Author: Reetika Mitra
Prep Time: 20 Mins
Cook Time: 45 Mins
Total Time: 1 Hr 05 Mins

Description

Rustic Appeal

Ingredients

800 gms Chicken (bone-in chicken works best)
1/3 cup Mustard Oil
2 large Onions, finely chopped
8–10 cloves of Garlic
2–3 whole Garlic Pods (also called bulbs)
3 –4 Dry Whole Chillies
1 Tsp Red Chilli powder
1 Tsp heaped, Kashmiri Red Chilli powder
1 Tsp Turmeric powder
2 Tsp Coriander powder
3 Bay Leaves
1 ½ inch Cinnamon, broken into half
2 Black Cardamoms
3–4 slit green Chillies
Salt to taste

Ingredients to be Dry Roasted :

1 ½ Tbsp Coriander Seeds
10–12 Black Peppercorns
1 Tsp Cumin Seeds
½ Inch Cinnamon stick
4 Green Cardamom
4 Cloves
1 Tsp Fennel Seeds
½ Mace
¼ Nutmeg
1 Tbsp Chana Dal
1 Tbsp Khus Khus (Poppy Seeds)

Instructions

In a pan over medium-low flame, roast the spices mentioned under Dry Roast. Stir frequently and roast till the spices release an aroma and are lightly toasted (should take around 4-5 minutes. Make sure not to burn your spices, lower the flame if necessary.
Take off the heat and allow to cool. Once cooled, transfer the spices to a grinder or blender jar and blend to a fine powder.
In a large pan or bowl add the chicken pieces along with all the ingredients other than the whole garlic pods. So, in goes chopped onions, dry whole red chillies, bay leaves, garlic cloves, cinnamon sticks, green cardamoms, red chilli powder, Kashmiri red chilli powder, 1/2 of the mustard oil, slit green chilies, salt to taste.
Next add 2 to 2 ½ tablespoons of the dry roasted spice powder as well. Mix all the ingredients thoroughly, making sure all the chicken pieces gets properly coated from all sides.
If not in a hurry, it is best to keep aside the marinated chicken for about 20-30 mins. If in a hurry, you may skip this.
Take an earthen pot or handi and add the remaining half of the mustard oil to it. Rotate the pot as much as possible, so that the oil runs across the inside wall of the earthen pot.
Next transfer the chicken along with all the marination into the earthen pot or handi. Place the whole garlic cloves pods to the earthen pot.
Cover with a lid and seal the edges of the pot with a dough, so that no steam can come out from the sides of the earthen pot while the Champaran chicken is being cooked.
Cook on sim for 45-50 mins. Make sure to lower the flame to a Sim, once the handi (earthen pot) heats up to a boil. If possible, lift the pot and swirl it lightly to enable the chicken pieces to get tossed around inside the pot. This helps in even cooking. As the pot will be Hot, so do remember to use baking gloves or dusters for both your hands.
Switch off the heat, let the pot cool down a bit, before you cut the dough to allow you to open the lid of the handi.
Your Chicken Champaran is ready to be served. Goes best with steamed rice, though tastes equally great with all kinds of rotis, parathas and naan.

Notes

If you do not have mustard oil readily available at home, you may use any other oil instead. Though this preparation tastes unmatched using the mustard oil.

It is important to cook the Champaran chicken over low heat. This enables the meat to stay succulent and tender, while at the same time enables the flavours to seep in.

Nutrition

Serving Size: 4

Egg Korma

Reetika Mitra — Sun, 12 Oct 2025 12:06:57 +0000

My family loves Eggs but the one dilemma I always had with the Egg was to make something different. Somehow, I always landed up making varieties of a similar Egg Curry. So this time with the festive season and an early winter in the air, I decided to make try the Egg Korma. The Korma is normally associated with meat but not with Eggs. I do however remember during my childhood my Aunt used to make a meat Korma and since some of us didn’t have meat, she added the Egg into the dish. I remember being called down to her place to do the tasting. By definition the Korma is a rich, aromatic, Mughlai curry. One tip while making the Egg Korma, is to poke the surface of the egg to make small punctures so that the curry can seep in during the cooking process. I must confess that the Korma curry tends to be on the rich side since it has cashew nut paste, yoghurt and fried onions. This gives the gravy a rich creamy texture which is essential for a Korma. The Egg Korma is ideal for the winter season and is quite versatile for celebrating with guests and on festive occasions. It is after all a royal dish. The Korma goes well all assortment of Indian breads as well as with pulao. So give the Eggs in your kitchen a Badshahi twist with the Egg Korma.

Egg Korma

★★★★ 3.1 from 1391 reviews

Author: Reetika Mitra
Prep Time: 15 Mins
Cook Time: 25 Mins
Total Time: 40 Mins

Description

Badshahi Anda

Ingredients

8 boiled eggs, shelled
2 Tbsp + 2 Tbsp Oil
1 Tbsp Ghee (Clarified butter)
2 large sized Onions, thinly sliced
2/3 cup Yoghurt
8–10 Cashew nuts, ground to a paste with some water
1 Tsp Kashmiri Red Chili powder
1 Tsp Red Chilli powder
1 Tsp Cumin powder
1/2 Tsp Turmeric powder
2 Tsp Coriander powder
1 Black Cardamom
4–5 Green Cardamom
1 ½ inch Cinnamon stick broken into 2 or 3 pieces
5–6 Cloves
1 Tsp Black Peppercorns
1 Tbsp Ginger Garlic paste
Salt according to taste
1 Tbsp crushed Kasuri Methi (dried Fenugreek leaves)

Ingredients :

3–4 green Cardamoms
1 small Mace
1/4 Nutmeg

Instructions

Marinate the eggs with 1/4 Tsp each of turmeric powder, red chilli powder and salt. Heat 2 tbsp oil. Fry the marinated eggs in hot oil, till golden brown. Remove and drain over kitchen towels.
In a deep bottom pan or wok, heat 2 Tbsp oil over medium flame. Add the thinly sliced onions and keep stirring to fry them till they turn deep golden brown in colour. Take off, drain oil and allow to cool. They will turn crisp once cooled. Crush the crisp fried onions with your hands or chop them into small pieces with the help of a knife.
In a bowl add the yoghurt, kashmiri red chilli powder, red chilli powder, turmeric powder, cumin powder, coriander powder and salt to taste.
To this, add all the whole spices, that is, green cardamom, black cardamom, cloves, black peppercorns.
Next, add in the ginger, garlic and cashew paste. Whisk and mix all the spices in the bowl, thoroughly together.
Transfer this mixture along with the fried and crushed onion to the same wok or pan. The pan should have sufficient oil remaining after frying the onions. If not, add 1 tbsp more of oil.
Cook over Low heat, stirring continuously. Keep cooking patiently, till the oil is released from the sides of the pan and the spices turn deeper and richer in colour. This should approximately take 8-10 minutes, as the flame is on low. A flavorful aroma should be released by now.
In the meantime, keep ready another spice mix to be used later while cooking. Lightly dry roast, over low flame 2-3 green cardamom, 1 small mace and 1/4 piece nutmeg. Once cool, course grind the spices in a grinder jar or using the mortar and pestle.
Next, increase the flame to a medium and keep stirring for another 2 minutes, before adding in the fried eggs and the coarsely crushes spice mix. Stir and cook the eggs with the spice mix for 2-3 minutes over medium heat.
Add 1 cup water to the pan , cover and cook for another 5-6 minutes over medium-low flame or until flavours of the Korma has seeped into the eggs, the curry looks rich and has an amazing aroma to it.
Before taking off the heat, add in the kasuri methi and ghee. Give a good mix, cook for a minute before removing from the flame.
Your Shahi Egg Korma is ready. Serve hot with Pulao, Parathas, Pooris, or any other Indian bread.

Nutrition

Serving Size: 4

Gondhoraj Chicken (Chicken with Gondhoraj Lemon)

Reetika Mitra — Sun, 05 Oct 2025 05:40:10 +0000

The word “Gondhoraj” translated, simply means king of fragrance. Gondhoraj lemon is the special ingredient in this recipe. This particular lemon is predominantly found in West Bengal but quickly becoming popular in other parts of India. I was pleasantly surprised to find it on the Blinkit catalogue and it turned out to be really good. This fragrant lemon has been used in Bengali kitchens as an ingredient to dishes and also served on the plate to be squeezed into the food as per the individuals choice and taste.

The dish visually looks a bit toned down and plain to the eyes but the taste more than makes up for the lack of eye appeal. The combination of Gondhoraj lemon with chilli is a marriage made by the food gods. You simply can’t go wrong with this assortment. This is an easy and quick recipe. Other than the Gondhoraj lemon, the other ingredients are pretty straight forward and easily available. Most Bengalis would like to team this with Luchi or steamed rice but I feel this dish would go equally well with parathas and appams. I wanted to share this recipe post the Navratri period since it can be a nice non-vegetarian dish for those who would like to try something different.

Gondhoraj Chicken (Chicken with Gondhoraj Lemon)

★★★★ 3.3 from 1119 reviews

Author: Reetika Mitra
Prep Time: 15 Mins
Cook Time: 20 Mins
Total Time: 35 Mins

Description

The Fragrance of Bengal

Ingredients

800 gms Chicken
1 Tbsp Ginger paste
1 Tbsp Garlic paste
½ Tsp green Chilli paste or 1 tsp finely chopped green Chillies
4 Tbsp heaped, thick Curd or Yoghurt
2 Tbsp Gondhoraj Lemon juice
2–3 Tbsp Oil (or Ghee)
1–2 Bay leaves
2 dry whole Red Chillies
10–12 whole Black Peppercorns
2 medium sized Onion, grated to a fine paste or finely chopped
¾ Tsp Coriander powder
¾ Tsp Cumin powder
½ Tsp Garam Masala powder
1 Tbsp Ghee
1 Tsp Sugar (to balance the taste)
5–6 Kaffir lime leaves
Salt according to taste

Instructions

Wash and pat dry the chicken. Marinate it with the ginger paste, garlic paste, yogurt, green chilli paste, Gondhoraj lemon juice and salt. Keep aside for 30-60 minutes.
Heat oil in a pan. Once hot, temper with bay leaves, dry red chillies and the whole black peppercorns. Add in the onion paste. Sauté till the raw smell goes away and turns light golden brown in colour.
Next, add in the marinated chicken along with the coriander powder and the cumin powder. Stir well cover and cook over medium-low heat. Cook for about 18-20 mins, stirring the chicken at regular intervals. While cooking, if the chicken starts sticking to the bottom of the pan, you may add ½ cup of hot water to it.
Once the chicken is almost cooked, add the ghee, sugar, garam masala powder, kaffir lime leaves. You may add some more of the Gondhoraj lemon juice if you want out here. Do taste the gravy and add according to your preference.
Cook for another few minutes until the chicken is fully done and is cooked through. Turn off the heat. Serve with steamed rice, luchis, parathas or even appams!

Notes

You may also add a bit of finely grated lemon rind at the very end of the cooking, just before switching off the flame. This will ensure a flavour burst of the Gondhoraj lemon. However, this is purely optional.

Nutrition

Serving Size: 4