Category: Non-veg dishes



I have always been curious to find out why Chicken 65 was called so? I have heard so many responses or theories about the reason behind the unique name. But there is no proof to back any of the legends / stories. But each one is interesting nevertheless. Some of the reasons are:

  • That the dish was invented in 1965
  • That the dish was made using 65 chillies
  • That the dish was made with chicken marinated for 65 days
  • that this dish is prepared with 65 ingredients
  • and many many more

If you have any interesting story to share, I would love to hear

Chicken 65 is a deep fried dish, hence I used to seldom make it. Recently, one of my colleagues shared his lunch box which had yummy Chicken 65 that tasted so delicious. I messaged his wife to compliment her and also requested for the recipe. She was kind enough to patiently write it down for me.


Chicken – 2 kilos

Oil – 3 tbsp

For the marinade:

  • 4 to 5 tablespoons of greek yoghurt
  • a pinch of turmeric
  • 1 to 2 tbspns of soy sauce
  • a pinch of red food colour
  • half to 1 tbspn of kasoori methi
  • 1 tbspn of ginger garlic paste,
  • fresh coriander leaves chopped
  • salt and red chilli powder as per your taste requirements
  • a little kitchen king masala
  • half or one whole lemon juice
  • Please adjust the above if you need to.

Take all the above ingredients in a bowl and mix well. To this add the chicken which have been cut into pieces and use a spoon to stir until the marinade coats well on all. Cover it well and refrigerate it for a minimum of 4 to 5 hours or overnight. When ready to cook, use a non stick pan and heated 3 tablespoons oil and then add the marinated chicken and cover with a lid. After sometime uncover the lid and allow the chicken to cook on medium flame till all the mixture dries up and coats well on the chicken. Gently use a spatula to flip sides. The chicken is ready in around 30 to 40 minutes cooked on a gastop and ready to be served.
You can use the same marinade for chicken breast or chicken legs as well.


Rangooni rice

This is one of the easiest, simplest and tastiest dishes that I have tasted with mutton. I came across this recipe on Pree’s blog and fell in love with it at first sight. Although I couldn’t wait to try it, I was sceptical that my family will even taste it as it has hardly any spices that mutton is usually cooked at our place. So, to be on safer side, I cooked it in meagre quantity just enough for myself. And guess what? I had to share the dish between the other three and was also admonished as to why I had made so less quantity of such a beautiful dish! From then on, this dish makes a regular appearance on our dinner table specially during winters when all you want is light soupy meals that are filling. I have tweaked Pree’s original recipe slightly to make it even more easier and to suit our palate. Try it and you will be impressed by its taste for sure.


  • Mutton – 500 g (preferable bone in, but I have even made it with boneless meat)
  • Basmati / jasmine rice (Any fragrant rice would do, I prefer jasmine)
  • Ginger paste (1 tsp)
  • Salt to taste
  • Oil -2 tbsp
  • Garlic – sliced into thin roundels (10-15 cloves, the more the merrier)
  • Red chillies – 5 (or as per taste)
  • Lemon juice – 2 tsp


  1. In a pressure cooker add mutton, rice, ginger paste, salt and enough water to cook all this. Cook till 7-8 whistles (1-2 on high and rest on low flame)
  2. Once the pressure is released, open the cooker and mash the rice and mutton slightly so that they are well blended but not completely mashed. There should be small pieces of mutton soft mushy grains of rice.
  3. Add water if required to make it dense but not runny. The consistency should be that of a thick soup. Adjust salt at this stage. Keep it aside
  4. Heat oil in a pan and fry the dry red chillies till they are crisp, remove from oil and keep aside. Once cool, crush them with fingers to make flakes (Use gloves if necessary)
  5. In the same oil, fry the garlic roundels till they are crispy brown. Add this oil on the rice meat stew along with crushed chillies and lemon juice.
  6. Eat while it is hot.


Chicken roast


This blog has been gathering dust for more than a couple of years now. Although my passion for food has not deteriorated I have been too lazy to update the blog with recipes. My passion for food has infact increased by manifolds after moving out of India and trying out global cuisine. I have been experimenting a lot with food, clicking pictures as always but they never made it to the blog. Some time back I uploaded the pictures of food in Facebook and received a lot of recipe requests. I thought why not update the blog and share the link?

The first recipe that I jotted down after ages was this Chicken Roast flavoured with loads of Curry Leaves. This recipe has been adapted from the Kerala style chicken fry I learnt from a friend who is an awesome cook himself.

Half kilo chicken – cut into small pieces preferably bone in

Oil – 2-3 tbsp for frying

Grind together:

  • Red chillies – 5-6 ( add more if you like it hot)
  • Ginger – 1″ piece
  • Garlic – 5-6 cloves
  • Onion – 1 small or 1/2 medium (optional)
  • Curry leaves – 2 large handful
  • Salt


  1. Soak chicken in salt water overnight (in fridge)
  2. Next morning drain the water out, pat dry with kitchen towel and marinate in the ground masala.  Leave the chicken marinated in fridge for 1-2 hours.
  3. Heat 2-3 tbsp oil, add a few curry leaves, marinated chicken. Cook till all the chicken is cooked and dry.


  • You can completely skip the overnight soaking bit, and just marinate for half an hour in freezer if you are in a hurry. Still tastes great!
  • Instead of curry leaves, you can make it with kasuri methi.
  • If your chicken pieces are with skin and fat, add less oil initially as extra oil will ooze out while it’s cooking.

Chicken Tikka Kabab

This is a very easy peasy recipe for non veg appetizer. It consumes time but manual intervention is very minimal. What I generally do is hang curd in a muslin cloth while cooking lunch on a weekend. Marinate chicken with the curd and some masala after lunch. Just before dinner, I put the pieces on skewers to grill in the oven and sniff around the most amazing Tandoori smell that fills the entire home 🙂 The amount of oil / butter used is also so less yet the kababs turn out amazing…



  • Boneless chicken pieces – 500g, cut in 1″ dices
  • Lemon juice – 1 tsp
  • Salt – to taste
  • Hung curd – 3 tbsp (Curd – 1 cup)
  • Tandoori chicken masala powder – 2 tbsp
  • Ginger paste – 1 tbsp
  • Garlic paste – 1 tbsp
  • Red food colour – a pinch (optional)
  • Melted butter / oil – 1 tbsp
  1. Hang curd in muslin cloth and let the excess water drop away.
  2. Marinate chicken pieces with lemon juice and salt. Keep aside for 15 mins.
  3. Marinate the chicken pieces with rest of the ingredients except butter. Keep in the refrigerator for 4-5 hours.
  4. Put the pieces on a bamboo skewers, brush lightly with melted butter or oil all over and grill in oven for 20-25 minutes. (I have an auto menu option for tandoori in my oven)
  5. Serve hot with onion rings, lemon wedges and / or green chutney.

Marinated chicken pieces


Kadai Chicken

I always lookout for new chicken curry recipes whenever there are guests coming over. For one, I like to experiment and secondly, to feed my blog. When Deepa of Hamaree Rasoi posted this, I was absolutely drooling over the dish. And she also wrote in that post that she had cooked this dish many times and each time the strike rate was 100%. She has some amazing collection of recipes, takes a lot of effort in presentation and her creativity brings out beautiful pics of the food she cooks. Every time she posts, I just wish if there could be a mechanism to eat right from the monitor. 
Coming to the recipe, I made it when we had 3 guests coming. I made the curry with a kilo of Chicken and there was no leftover, mind you. The bowl was clean. I took the above pic just before they arrived in a hurry and thought I’ll click later. That explains how delicious this dish is. Thanks Deepa for sharing your signature recipe.
Chicken – 1/2 kg, cut into medium pieces
Onions – 3 big, ground to paste
Garlic – 3-4 pods
Ginger – 1″ piece
Green Chillies – 2-3
Tomatoes – 3, ground to paste
Kasoori Methi – 2 tsp
Kashmiri Chilli Powder – 1 tsp
Coriander Powder – 1 tsp
Garam Masala – 1 tsp
Capsicum – 1, diced
Cream – 1/2 cup
Coriander leaves – 1 tbsp
Oil – 3 tbsp
For marination:
Curd – 3/4 cup
Garlic 5-6 pods
Ginger – 1″, chopped
Green chillies – 3-4
Red chilli powder – 1 tsp
Garam Masala – 1 tsp

1. Wash and pat dry the chicken pieces. Make a paste of ginger, garlic and green chillies with curd. Add all the ingredients called for in the marination. Mix well and keep aside for atleast half an hour.
2. Heat 2 tbsp oil in kadai and fry marinated chicken till all the curd liquid is soaked up and its crisp on the outside. Keep aside.
3. In the same kadai, add remaining oil and fry onion paste till raw smell disappears. 
4. Add ginger garlic paste and green chillies.
5. Add salt and stir well for another 5 mins.
6. Add tomato paste and fry till it leaves oil. Add red chilli powder, coriander powder and combine.
7. Add chopped capsicum, chicken, kasoori methi and sprinkle garam masala and combine.
8. Add 1/2 cup water if you want gravy. Cover and cook for 10 mins or till chicken is cooked.
9. Add cream, mix well and cook for 2 mins before removing from heat. 
10. Garnish with coriander leaves and serve with flavored rice or Indian bread.

Egg Curry with Coconut Milk

This was my Grandpa’s favourite. Amma used to prepare this along with Ghee Rice. It was a combo to die for. I hardly make this egg curry because Abbas is too fond of Bong Egg Curry and also Ma is allergic to coconut. Now that she is not here, I am preparing most of the coconut based dishes and loving it. I prepared this curry along with Bong Mishti Pulao and the combination worked well. Since I used instant coconut milk powder, the curry got done with minimal efforts and time. In my attempt to further reduce the effort of de-shelling eggs, I delegated the task to Mantam only to see that I got uneven scrambled eggs mixed with petty pieces of egg shell. Sigh!

Eggs – 3-4, hard boiled, de-shelled and halved
Onion – 2 medium sized, finely chopped
Tomatoes – 2 medium sized, finely chopped or pureed
Ginger-garlic-green chilli paste – 3 tbsp
Coriander leaves – a handful, finely chopped
Coriander powder – 1 tsp
Turmeric powder – a pinch
Coconut milk – 1 cup thick milk, 1 cup thin milk
Oil – 3 tbsp
Salt to taste

1. Heat oil in a pan and add chopped onions. Saute till they are translucent.
2. Add ginger garlic green chilli paste and saute till oil separates.
3. Add chopped tomatoes and keep pressing them against the pan using a spatula. Let them turn mushy and oil has to separate again.
4. Add turmeric powder, coriander powder and salt. Combine.
5. Add coconut milk and give a brief stir. (I generally switch off the flame and add coconut milk due to the fear of it curdling. Then switch on flame on sim and slowly increase.)
6. Bring it to boil, place the halved eggs, add coriander leaves and let it simmer for 6-8 mins.
7. Let the gravy stand for atleast 30 mins before serving. With time, the taste of this curry enhances like with most non veg curries.

Vison is called Brahmin fish. You know why? The fish has a single thin line on its body which resembles the thread that Brahmins wear as per religious customs. Vison to Konkanis is what Betki is to Bong if I may say so. In Kannada, this fish is called Arakozhi (Ara meaning half, Kozhi meaning Chicken) because of minimal bones and texture is close to chicken. Back home we used to fry fish by marinating in masala and rolling in semolina. But since my Bong family does not prefer semolina coated fish, I have begun coating in rice flour which turns out yummy too.

Seer Fish – 3-4 slices, medium sized
Ginger-garlic paste – 1 tbsp
Red chilli powder – 2 tsp or as per spice tolerance
Turmeric powder – a pinch
Salt – to taste
Lemon juice – 1 tsp
Rice flour – 2-3 tbsp
Coconut Oil – 4 tbsp (I prefer coconut oil, any other cooking oil can be used)

1. Marinate fish pieces with ginger garlic paste, red chilli powder, turmeric powder, salt and lemon juice. Keep aside for atleast half an hour.

2. Roll the marinated fish in rice flour so that it is well coated on both sides.
3. Heat oil in a frying pan, place the fish pieces in the pan and on low flame let it cook for about 5 mins. Invert the fish pieces. Once the fish pieces are cooked, increase flame and let it get roasted well on both sides.
4. It can be served with lemon wedges and onion rings.

I recently saw this recipe posted by Pree and mesmerized by the minimal ingredients which yielded such a beautiful outcome. It was love at first sight for me. When I actually set out to make it, I realized that Abbas is gonna wrinkle his nose at the sight of chicken dish without potatoes in it. Also, all of us need some gravy in a chicken dish unless it is fried and served along rice and dal. So I removed it from flame when it was in a semi-gravy condition. I had prepared this dish in meager quantity as it was my first time at cooking chicken without red chillies. But the dish got rave reviews by my ‘hard to impress’ critics – Ma and Abbas. Abbas asked me to prepare it again very soon. So I made it again after 2 days. And Ma came into the kitchen and asked me “Are you preparing the same dish that you prepared the other day?” When I nodded, she left the kitchen happily.

Chicken pieces – about 500 g, cut into medium sized pieces
Potatoes – 3 medium sized, peeled and cut into halves

Onion – 2, finely chopped
Green chilies – 8-10, halved lengthwise
Green chili paste – 1 tbsp (I substituted with green chilli sauce)
Ginger paste – 2 tbsp
Garlic paste – 1 tbsp
Coriander powder – 1 tsp
Turmeric powder – 1 tsp
Black cardamoms – 2-3
Bay leaves – 2
Mustard Oil – 4-5 tbsp (Substitute with any other cooking oil, I would highly recommend mustard oil though)
Salt – to taste

1. Heat oil in a pan. Add a pinch of turmeric powder and salt in the oil. Fry the potato pieces till they are golden brown from the outside. Remove from oil and keep aside.
2. Heat the remaining oil in a until almost smoking and add the onions, bay leaves and black cardamom to sauté till the onions are lightly browned. 
2. Now add slit green chillies and saute on medium heat for 4-5 mins.
3. Add chicken pieces and saute till they are well combined with onions and chillies. Also make sure they get well roasted to attain a light brown colour.
4. Now add ginger-garlic-green chilli paste, turmeric powder and coriander powder. Combine and saute till the raw smell goes off.
5. Add fried potatoes and salt. Combine.
6. Add half a cup or a full cup of water and pressure cook for 1 or 2 whistles.

1. When I prepared for the second time, I pounded 2 cardamoms, 1/2″ cinnamon and 2 cloves and added before cooking in pressure cooker.
2. I had shared this recipe with one of my ex-colleagues, a good friend, a big time foodie who cooks for pleasure. He made this today and said it was finger biting tasty! Well, he made a few changes like adding a pinch of sugar in mustard oil and Grinding a small bit of cinnamon along with ginger garlic green chillies. I will try these additions next time for sure.

While a language can be the best medium of communication, choice and order of words could easily alter the intended meaning and mis-interpret one’s purpose. My post marriage exploration of Bengali language has been fun and a few goof-ups that I did are inseparable from my memory. People ask me how I learnt Bengali so quick! The secret to it was simple. I kept speaking it irrespective of it being broken or mis-pronounced. Because, people around me would correct the mistakes and I learnt with every incorrect sentence. Imitating Ma (my MIL) also accelerated the process as she narrates the same stories to each person atleast 100 times and I almost memorized her unperturbed and unaltered speeches!
It was one of those initial months of marriage and I was asked to speak to Abbas’ aunt who was going to visit us the next day. I kicked off easily as I had mastered the ‘How are you?’, ‘I’m fine’ business in Bengali flawlessly by then. I then went a bit overboard and thought of asking her to come for lunch the next day. I confidently uttered – “Apni kalke khete ashben to?” I could hear chuckles and giggles around me and I wondered what was wrong. It was later when I hung up the phone that I came to know that what I asked her literally meant – “Are you coming to eat tomorrow?” What an embarrassment!
Why I am talking about all this while I post this Mutton curry here? I again messed up with the language even after 5 years of my Bong quest. But this time I was proficient enough to see the wrong usage of my words and immediately corrected myself. Abbas fondly asked me to cook Mutton curry for dinner that night. And as usual I wanted it to be something different than the version I already have in my blog (Talk about agonies of a food blogger) I thought of preparing it the same way but adding Ghongura or Sorrel leaves to make it a new post in my blog. Ma heard my conversation with Abbas and knew that I was gonna cook Mutton in a way even her ancestors might have never dreamt of… While I was busy sautéing the Mutton and Potatoes, she came in whiffing in the air and said “Kisher ekta gondho asche… Shaag dichho na ki?” Meaning “I smell something strange, are you adding greens?” I was just cleaning the greens by then. Guess what I told her “Apnar moner moddhye gondho ache…” Meaning “The stink is in your mind”. Shockingly she asked if her mind stinks??? I came to know that I had put across my words wrongly yet again!!! I instantly (and politely this time) said No I meant that since you already know that I am adding greens to Mutton, it is just your presumption about the smell. I have still not cleaned the Sorrel leaves. She got my point and I was relieved!!! Sigh…
Going to the recipe:
Mutton – 1 kg
Tomatoes – 1 medium sized, chopped
Potatoes – 5-6 medium sized, peeled and cut into halves.
Curd – 1/2 cup
Turmeric powder – 1 tsp
Salt – to taste
Oil – 4 tbsp
Sorrel leaves / Ghongura leaves – 1 bunch, pluck leaves and thoroughly wash a couple of times

To grind to a paste:
Onion – 3 medium sized
Ginger – 2” piece
Garlic – 7-8 pods

For the masala powder:
Red chillies – 10-15
Coriander – 1 tbsp
Cumin – 2 tsp
Cardamom – 2-3
Cloves – 4-5
Cinnamon – 1” stick


1. Marinate the mutton with onion-ginger-garlic paste, curd, turmeric powder and salt and keep in the refrigerator for a minimum of 30 mins, the longer the better.

2. Dry roast the ingredients called for under the masala powder head and grind them to a fine powder. (I microwave the masalas instead on high for a min)

3. Heat oil in a heavy bottomed vessel. Add a tsp of salt and a pinch of turmeric powder. Drop in potato pieces on a high flame. Stir for 2-3 mins. Lower the flame and cook covered till the potatoes turn golden on all sides. Remove them from the oil and keep aside.

4. Heat oil in a heavy bottomed vessel and add the marinated meat along with chopped tomatoes and cook on a low flame. The meat gets cooked in its own juices. Occasionally stir and cook till all the water gets evaporated from the mutton and oil oozes out from the sides. This process might take an hour even.

5. Now combine the mutton, fried potatoes, washed Sorrel / Ghongura leaves and the masala powder in a pressure cooker. Add water to suit your desired consistency. You may adjust salt at this stage. Pressure cook for 1 or 2 whistles.

Boneless chicken pieces lying in the freezer are life savers at times. It’s when I’m in no mood to chop or sauté and sweat in the kitchen for a long time. I just let rice and dal cook on stove top, while the frozen chicken pieces left to thaw. Spiced chicken meat balls like these add a special touch to the otherwise bland meal. I am absolutely in love with these balls ever since I first caught sight of them in Sailu’s blog. According to her, these balls could be grilled as well but I have always deep fried them. Try these, they are too easy to prepare and the blend of spices that go in are sure to create an outburst of flavours in your mouth when you munch on these balls!!!
1/2 kg boneless chicken pieces, cleaned and washed
8-10 fresh green chillis
1/4 kg onions finely sliced
8-10 fresh green chillis
5-6 dry red chillis (adjust according to your choice)
15-20 garlic flakes
3″ piece ginger chopped
small bunch coriander leaves, chopped
4 tbsps coriander seeds
1 1/2 tbsps cumin seeds
2″ cinnamon stick
3 green cardamoms
5-6 cloves
20 cashewnuts or you can add peanuts as well
salt to taste
oil for deep frying

1. Heat oil in a pan. Add the cumin seeds, coriander seeds, cardamom, cloves, cinnamom, red chillis and cashewnuts and stir for a minute till a nice aroma emanates the whole kitchen. Be careful not to burn the spices. Cool.
2. First grind the roasted ingredients along with ginger, garlic and green chillis to a coarse paste. Next add the chopped raw onions, coriander leaves, chicken and salt and grind further to form a smooth paste like shown in the picture above.
3. Add a tbsp of oil to the ground mixture and mix thoroughly before shaping into small lemon sized balls.
4. Heat oil for deep frying. Once it’s piping hot, reduce flame to medium and place these balls in the oil and fry them to a crisp, golden brown color.
5. Serve hot with tomato sauce or green chutney.