Chicken Biryani

This is my easy biryani recipe and has always been a favourite with my guests. I marinate the chicken with all the required ingredients and leave it overnight in the fridge but it works well even if it is marinated for an hour. The more the merrier though.If I have too many items to cook, then I make the rice beforehand and keep. But, freshly cooked one is always the best. I use either chicken thighs or chicken legs to ensure uniformity in cooking time.

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My Fridge Essentials Part III – Fruit Salad and Pasta

By this series, I dont intend to impose that the following ingredients are a necessity in your fridge. It simply explains that if you do happen to have these ingredients, these are the recipies you can whip up. Now onto the post.

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Bhoger Khichudi- The life of the Durga Puja

The word bhog means offering and what could be more fitting for this delicious Bengali dish than to be offered to the Goddess herself! The traditional Khichdi also stands as a much favoured food during the Rainy season, especially when accompanied by Pakoras (Indian Fritters). As the Durga Puja approaches, here is my take on the much sought after Bhoger Khichudi

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Speckled Pineapple Chutney- A fruity condiment to Bengali meals

Traditional Bengali meals have a blend of all tastes- bitter, sour, sweet, pungent and tangy. Bengalis tend to take their chutney or chaatni, very seriously.My signature Pineapple chutney has gained many lovers. This is in response to a request by Jolene Misquitta. I hope you enjoy the recipe, dear.

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Chop-chop Chinese Chicken

Whether you’re looking at an elaborate dinner or lavish appetizers, Chinese food is the most universal choice there is. With very few people with it on their “No way” list, this makes it desirable at parties and get-togethers. The only downside is that it is often elaborate and consumes way too much time. Well, used to. Here’s my quick Chinese chicken- perfect for finger food or side dishes, ideally paired with fried rice or noodles!

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Hello Everyone!

I’m Anuradha Mukherjee, a home-maker, mother of 2 and an enthusiastic cook.

Around the age of 12, my tiny feet would rush into the kitchen, intent on trying a new, albeit simple recipe as soon as I had thought of it. This enthusiasm for food and knack for cooking was enhanced over the years as I visited friends’ houses and learnt the wonderful blends of tastes that their mothers used to present us with.

However, the necessary push was provided by both, my grandmother and my mother, who not only cooked but also presented every dish artistically. As my mother always says, “The eyes feast first”.

After my marriage, my mother-in-law, who is an accomplished cook herself, imparted tips and tricks of her kitchen to me as well. This culminates in the ever present aromas in my kitchen, which signify a blend of tastes and styles learnt from cooks ranging from mothers in the kitchen to chefs of the dhabas with my own twists.

Through this blog, I would like to share an array of dishes and tips from my kitchen. Follow your nose, turn up your flames and watch out for amazing recipes on this blog!