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Chicken 65

 

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Chicken 65 from my kitchen! I finally did it. After quite a few failed attempts, where I had got nothing close to the real taste, I am glad to proclaim that I attained the near perfection. I do deserve to celebrate.

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For now you do not have to worry about the “65″ of the Chicken 65. The sensational taste, the tangy sauce hugging the crispy morsels of chicken, flavored generously with ginger, black pepper and light hint of fennel, ¬†has nothing to do with the “65″. I will come to that a bit later in the post.

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Maa Choliyan Di Dal: Punjabi Style Mixed Lentils

 

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The creamy, warm and fragrant Maa di Dal has the wholesome nourishing feeling slowly seep into me, with a tingle of beautiful memories: crisp winter air, travels and meals in dhabas.

 

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Baingan Ka Raita: Eggplant in Seasoned Yogurt

 

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As the temperature oscillates between extremes, the body is confused: to wrap the fingers around a hearty cup of soup or to sit outdoors under the shade and cool off with a mild salad? This winter definitely seems undecided.

 

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Begun Posto: Eggplants with Poppy Seeds Paste

 

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This is another traditional Bengali recipe. Eggplants are  lightly sauteed and then cooked in the creamy poppy seed paste. It is amazingly simple and flavorful. This happens to be one of those dishes where no spices are required.

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Roasted (and Herb Marinated) Garlic

 

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I am re-posting this from the archives, with some changes. Last weekend we had our home smelling of roasted garlic, olive oil and rosemary.

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