RECIPES December 2019


Tickling your tastebuds from Bengal and Punjab​

From this month onwards, I will be giving you some recipes that I love to prepare and relish. Hope you will enjoy them too. Please read the instructions carefully. I’d love to hear from you; please write to me if you have any queries regarding these dishes or if there is anything particular you would want me to cover.

Bengali Aloo Dum
Preparation time: 1hr 10min
Cooking time: 20min
Serves: 4

l Baby Potato :   ½ kg
l Small grain rice:  2 tablespoon, soaked for an hour     
l Cumin powder :   1½ teaspoon
l Cumin seeds :   1 teaspoon
l Bay leaf :   1-2
l Sugar :  1 teaspoon
l Red chili powder : 1 teaspoon
l Ghee:   1 tablespoon
l  Vegetable oil :   3 tablespoon
l Cinnamon :   1 one inch size
l Cardamom :   2-3
l Cloves :   2-3
l Ginger paste :   1 teaspoon
l Garam masala:   ½ teaspoon

l Peel off the potatoes and half boil them  l Grind the soaked rice to a rough paste l Heat oil in a kadaiand fry the boiled potatoes till the upper layer changes color
l Take the potatoes out of flame and keep aside l In the left out oil put in the whole cumin seeds, cinnamon, cardamon, cloves, bay leaf, sugar and sauté l Put in the potatoes and mix well with the whole spices
l In a small bowl assemble cumin powder, chili powder, turmeric powder, ginger paste and add 3-4 tablespoons of water to make a runny paste, add this to the potatoes  along with the grinded rice and stir well to mix the spices well with the potatoes l Sprinkle salt and add 11/2 -2 cups of water and cook covered for 8-10 mins, or till the potatoes are cooked entirely l Pour the clarified butter and garam masala and take out of flame l Serve hot with paratha or roti


AILWAY MUTTON / LAMB CURRY –Anglo Indian recipe from West Bengal
Preparation time: 30 min
Cooking time: 1 hr
Serves: 4

l ½ kg mutton into medium size pieces
l 6 peppercorns
l 2 big onions sliced
l 2 pieces cinnamon
l   2 cloves
l   2 cardamoms
l 8 to 10 curry leaves
l 4 red chilies broken into bits
l 1teaspoon chilli powder
l 2 teaspoon ginger/garlic Paste
l Salt to taste
l 2 tablespoons oil
l 2 tablespoons vinegar

l Wash the meat and mix it with the ginger garlic paste, salt and the chilly powder. l Heat oil in a pan and fry the onions, curry leaves, red chilies and spices till golden brown. l Add the meat and mix well. Fry for a few minutes. l Add the vinegar and enough water and cook on medium heat till the meat is done.l Keep frying till the gravy is thick and dark brown.


Pindi Chole from Punjab
Preparation time: 30 min
Cooking time: 20 min
Serves: 4

l Chickpeas (kabulichana): 1 1/2 cup
l Tea leaves:  1 tablespoon
l Coriander powder: 2 tablespoons
l Cumin powder:   2 tablespoons
l Red chilli powder:  1.5 teaspoons
l Turmeric powder:  1/2 teaspoon
l Cumin seeds:  2 tablespoons
l Pomegranate  seeds(anardana):  1 tablespoon
l Oil:  1/2 cup
l Green chillies:  slit 4-6
l Garlic paste:  1 tablespoon
l Ginger paste:  1 tablespoon
l Salt to taste
l Tomatoes - quartered:  2 medium
l Garam masala powder:  1 teaspoon

l Soak chickpeas in four cups of water overnight. Tie tealeaves in muslin cloth to form a bundle. l Drain chickpeas, add six to eight cups water, salt and tealeaves tied in muslin cloth. Pressure cook for twenty minutes or until soft and completely cooked. l Drain the cooked chickpeas and reserve the cooking liquor. Discard bundle of tealeaves. Mix together coriander powder, cumin powder, red chilli powder, turmeric powder and amchur. l Dry roast cumin seeds till dark brown. l Dry roast anardana and grind to a powder along with roasted cumin seeds. l Heat four tablespoons oil in a kadai, add slit green chillies and ginger-garlic paste. l Stir-fry briefly. Add the mixed spice powder and stir-fry for half a minute. Stir in half cup of the reserved cooking liquor and cook for two minutes. Add the cooked chickpeas, salt to taste, one cup of reserved cooking liquor and cook on high heat for three to four minutes, stirring occasionally. l Top it with tomatoes, sprinkle garam masala powder, roasted cumin and anardana powder. l Heat the remaining oil to smoking point and pour over the prepared chickpeas. Stir well, adjust seasoning and serve hot.

Chef’s Tip

Always marinate raw fish for about 15 minutes before you cook  in the cooking gravy with basic marinade like turmeric, chilli powder and souring agent like lime juice or kokam crushed or tamarind water or vinegar as per the recipe.

(Chef Sudhir Pai is a well-known name in the hospitality industry. He has won awards and recognition for his contribution to the Indian culinary scene He has been associated with some of the big brands like Holiday Inn Mumbai an IHG Hotel, Oberoi Towers Mumbai, Leela Penta Mumbai, Orchid Hotel, Sarovar Plaza, Metropolitan Hotel Dubai, Sahara Hotel Riyadh, RCCL Cruise Lines Miami Holiday Inn,etc. Currently, he is a freelance Chef & F&B consultant.