Ishita Datta
Currently I am a trustee with the Anand Dhwani Music Trust.The objective of the trust is to facilitate artistes of Indian classical music and dance.
Chef's Recipes
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Ingredients
- Raw mangoes: 3
- Mustard oil: 3 tsp
- Dry red chillies: 2-3
- Bay leaves: 2
- Panch phoran: 1 tsp *
- Salt to taste
- Sugar to taste
- Roasted ground cumin seeds: 1 tsp
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Ingredients
- Prawn (de-veined and cleaned): 1.5 kg
- Turmeric: 1 tsp
- Oil: 2 tbsp
- Onions (medium): 2
- Grated ginger-garlic: 1 tsp
- Bay leaves: 2
- Cinnamon: 2 sticks
- Cardamom pods: 4
- Cloves: 2
- Curd (beaten with a little cornflour): 2 tbsp*
- Coconut milk: 500 ml
- Salt to taste
- A few grains of sugar
- Garam masala: 1 tsp
- A few raisins: optional
- Green chillies: 2-3 split
- Ghee: 1 tbsp
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Ingredients
- Oil (preferably mustard): ½ cup
- Raw green papaya (medium): 1
- Potatoes (medium): 2
- Tomatoes (medium): 2
- Green chillies: 2-3
- Ginger (grated): 1 tsp
- Salt to taste
- Sugar (to taste): 1 tsp
- Tej patta (bayleaf): 1
- Jeera whole (cumin seeds): ½ tsp
- Haldi (turmeric) powder: ½ tsp
- Jeera (cumin) powder: ½ tsp
- Red chilli powder: ½ tsp
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Ingredients
- Dried white peas (soaked overnight): 200 gm/1 cup
- Dried coconut: 8-10 strips
- Medium onions (sliced): 2
- Whole jeera (cumin): 1 tsp
- Bay leaves: 2
- Green chillies (chopped): 2
- Ginger-garlic paste: 2 tsp
- Fresh tomato puree: 1 cup
- Jeera powder: 1 tsp,
- Dhaniya (coriander) powder: 1 tsp
- Red chilli powder: 1 tsp
- Garam masala powder: 1 tsp
- Haldi (turmeric) powder: ½ tsp
- Oil: 2 tbsp
- Salt to taste
- Green chillies (chopped): 2
- Medium onion (cut small): 1
- Coriander leaves (chopped): 2 tbsp
- Chaat masala to taste
- Imli chutney/sweet tamarind sauce: 2 tbsp
Ghugni
This is a very commonly available street food in Kolkata. Delicious and high in protein, this is the version cooked in…
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Ingredients
- Ginger: 1" piece
- Coriander seeds: 1 tsp
- Cumin seeds: 1 tsp
- Khuskhus/posto/poppy seeds: 1 tsp
- Fennel seeds: 1 tsp
- Bitter gourd: 2-3
- Drumsticks: 2
- Raw banana: ½
- Ridge gourd/ prawn:1
- Sweet potato:1
- Radish: 1
- Brinjal (large): ½
- Oil: 20 ml
- Ghee: 20 ml
- Bayleaves: 2
- Fenugreek seeds: ½ tsp
- Mustard seeds: ½ tsp
- Milk: 1 cup
- Salt to taste
- Sugar to taste
- Roasted and coarsely ground panch phoran*: 1 tsp
Shukto
Shukto is a Bengali delicacy which has its origins in Portuguese cuisine. During the Portuguese rule in India, there was a…
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Ingredients
- Karonda: 250 gm
- Salt to taste
- Sugar to taste
- Turmeric powder: 1 tsp
- Red chilli powder: ½ tsp
- Oil: 1 tbsp
- Kalaunji (nigella seeds): 1 tsp
- Methi (fenugreek) seeds: I tsp
- Saunf (fennel seeds): ½ tsp
- Heeng (asafoetida): a pinch
- Water: ½ cup
Karonda ki khatti meethi chutney
Here are some interesting tidbits about karonda (a kind of berry), a fruit that normally flourishes well in regions with high…
