Dine&Dine

Dine&Dine A page where recipes from around the world will be demonstrated and described in a fun yet professio

β„™β„π”Έπ•Žβ„• 𝕋𝔼𝕄ℙ𝔼ℝ𝔸𝔻𝕆(Simple Goan Prawn & Green Gourd Cury)One of those Dishes which hardly takes any time, neither it is Spic...
01/07/2026

β„™β„π”Έπ•Žβ„• 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)
ΒΌtsp Turmeric Powder
Salt to taste
Β½tsp Sugar
1tbsp Lemon Juice

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

Amy's Kitchen Dine&Dine

π•„π”Έπ”»β„π•Œπ”Ήπ”Έβ„•π•€ ℂℍ𝕀ℂ𝕂𝔼ℕ β„‚π•Œβ„β„π• A delicious Chicken Dish From the book "The Bhojpuri Kitchen"Love over loaded use of Green Carda...
13/06/2026

π•„π”Έπ”»β„π•Œπ”Ήπ”Έβ„•π•€ ℂℍ𝕀ℂ𝕂𝔼ℕ β„‚π•Œβ„β„π•
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
Β½tsp 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
Β½tsp Turmeric Powder
1tsp Coriander Powder
1tsp Kashmiri Chilli Powder

Salt to taste

β˜† Wash & Pat Dry Chicken
β˜† Mix the marination ingredients to the Chicken and keep aside for an hour
β˜† Make Paste with all the ingredients from the Masala Paste and prepare the Madhubani Masala Paste
β˜†Heat Oil, temper the Cumin Seeds till they Crackle.
β˜†Now add the sliced Onions and SautΓ© till Golden Brown
β˜† Add the Madubani Masala Paste and cook over medium heat for 3 to 4mins.
β˜† Sprinkle in the Powder Spices and 2tbsp Water. Mix well and cook for another 3 to 4mims.
β˜† Add the Marinated Chicken Pieces and toss well to coat the Chicken well.
β˜† SautΓ© till the Chicken starts to brown
β˜† Add about Β½cup of Water, cover cook on simmering heat, stirring occasionally, cook till the Chicken is Tender with medium thick Gravy
β˜† Spoon into serving dish and serve hot with Poori/ Rot, any Raita and some Papads

Amy's Kitchen Dine&Dine

𝙐.𝙋 π™†π˜Ό π™‚π™ƒπ™€π™€π™’π˜Όπ™‡π˜Ό π™‚π™Šπ™Žπ™ƒπ™(π‘ˆ.𝑃 𝑆𝑑𝑦𝑙𝑒 π‘€π‘’π‘‘π‘‘π‘œπ‘› πΆπ‘œπ‘œπ‘˜π‘’π‘‘ 𝐼𝑛 πΆπ‘™π‘Žπ‘Ÿπ‘–π‘“π‘–π‘’π‘‘ π΅π‘’π‘‘π‘‘π‘’π‘Ÿ)A Simple Mutton Curry Made With A Lot Of Love & Ghee I...
28/05/2026

𝙐.𝙋 π™†π˜Ό π™‚π™ƒπ™€π™€π™’π˜Όπ™‡π˜Ό π™‚π™Šπ™Žπ™ƒπ™
(π‘ˆ.𝑃 𝑆𝑑𝑦𝑙𝑒 π‘€π‘’π‘‘π‘‘π‘œπ‘› πΆπ‘œπ‘œπ‘˜π‘’π‘‘ 𝐼𝑛 πΆπ‘™π‘Žπ‘Ÿπ‘–π‘“π‘–π‘’π‘‘ π΅π‘’π‘‘π‘‘π‘’π‘Ÿ)
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
1Β½tsp Garlic Paste
2tsp Hot Chilli Powder (Tikhalal)
2Β½tsp Kashmiri Chilli Powder
1Β½tsp Coriander Powder
1Β½tsp Cumin Powder
Β½tsp Sugar (to cut the acidic taste)
7tbsp Ghee (Clarified Butter)

TO TEMPER
4 Bay Leaves
4 Drued Red Chillies

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

β˜† Heat Ghee in a Wok, Add the ingredients for tempering.
β˜† 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.
β˜† One by one add all the Powdered Spices and Sprinkle a little water and bhuno till the Oil starts to separate.
β˜† Add Salt, Sugar and add the Prepared Masala Paste/Powder and keep bhunoing till the Colour changes to Bright red.
β˜† Pour in about 3 cups of Hot Water, and cook for 1Β½hours over medium low Heat.
β˜† Cook till the Meat is tender and the Gravy dries up and Oil separates.
β˜† Serve Hot With Rice or Phulka along with Sirkewali Pyaaz

Amy's Kitchen Dine&Dine
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