Roast Poussin (baby chicken)

This is a very simple recipe of Roast Poussin (baby chicken) and does not need a lot of preparation. It is indeed a quick dish as you don’t have to make a separate gravy for the roast. It is super tasty and can be accompanied with roast potatoes, runner beans and a piece of warm bread or your own choice of boiled or roast vegetables.

  • Cuisine: Amrita’s recipe
  • Serves: 4
  • Preparation time: 10 minutes
  • Cooking time: 1 hour 30 minutes


  • Baby chicken, deskinned- 1
  • Onion, chopped- 1 large
  • Carrot, peeled and chopped- 1 large
  • Bay leaves- 2-3
  • Oregano- 1/2 tablespoon
  • Chicken stock cubes- 2 cubes in 350 ml of hot water
  • Salted butter (melted)- 3 tablespoons


  • Olive oil- 1 tablespoon
  • Lemon juice- 1/2 tablespoon
  • Garlic powder- 1 tablespoon
  • Paprika- 1 teaspoon
  • Ground Black pepper- 1 teaspoon
  • Salt to taste


1. Pierce the chicken with fork all over.

2. Mix all the ingredients for the marinade, pour it over the chicken and rub it well. Leave it aside for 30 mins.

3. Preheat the oven to 180 degree centigrade.

4. Spread the chopped onion and carrots on an oven tray.

5. Place the chicken on it and add oregano and bay leaves.

6. Add the chicken stock and melted butter to the tray.

7. Place the tray in the middle shelf of the oven. After 30 minutes, turn the chicken on the tray and place it in the oven for another 30 minutes.

8. Finally, turn the chicken again and put in the oven for 30 minutes at 200 degree centigrade.

The chicken id ready to be served! I made some air fried potatoes to go with it- definitely a great combination!!


Super quick-Air fried Chicken Masala

I am absolutely in love with the Air Fryer! The food tastes great and it is super healthy. I have made dry chicken a few times in the Air fryer. I thought I should try something different. This is my recipe and it turned out to be super tasty. It will be ready in less than 30 minutes. I am posting the recipe for this super quick delight! You can have it as a finger food, starter or with main course!

  • Cuisine: Amrita’s recipe
  • Preparation time: 5 minutes
  • Cooking time: 25 minutes
  • Serves:  4


Chicken marination:

  • Boneless chicken thighs 8 (640 grams) cut into small pieces
  • Garlic paste ½ tablespoon
  • Ginger paste ½ tablespoon
  • Cumin powder ½ tablespoon
  • Coriander powder ½ tablespoon
  • Black pepper 1 teaspoon
  • Oil 1 tablespoon
  • Salt to taste

Ingredients for the masala:

  • Onion sliced, 1 large
  • Thick Greek Yogurt, 5 tablespoons
  • Chilli powder ½ teaspoon
  • Oil 2 tablespoons
  • Salt to taste
  • Water, ½ cup


1. Marinate the chicken with the spices.

2. Pre-heat the air fryer at 170 degrees for 3 minutes.

3. Cook the chicken in the air fryer at 200 degrees for 18 minutes. Flip the chicken after 9 minutes and continue to cook.

4. In the meantime, heat 2 tablespoons of oil in a non-stick pan and saute the onion until golden brown.

5. Add the yogurt and red chilli powder and cook for 1 minute.

6. Once the chicken is cooked, add it to the pan.

7. Add water and cook it in low flame for 5 minutes.

8. The Air fried chicken masala is ready to be served!

Please share the recipe and leave a comment if you like it!



Cream of pumpkin soup- Post Halloween special!

It is my post-halloween special recipe! My daughter knows that the next thing after pumpkin carving is the ‘Cream of Pumpkin Soup’, which increases her enthusiasm for carving!! I have been making this soup for years and it is one of my favourite too! It is a vegetarian soup and can be enjoyed with a piece of lovely warm bread. I serve it with bread and dry chicken, as I am a big fan of non-vegetarian food!

  • Cuisine: Amrita’s special
  • Serves: 6
  • Preparation time: 5 mins
  • Cooking time: 30 mins


  • Pumpkin (remove all the pulp before carving)- 1 Kg
  • Onion (sliced), medium- 1
  • Potatoes (boiled and diced), medium- 2
  • Tomatoes, chopped- 3 cups
  • Single cream- 1/2 cup
  • Black pepper- 1/2 tablespoon
  • Cayenne pepper- 1 teaspoon
  • Cumin- 1 tablespoon
  • Paprika- 1/2 tablespoon
  • Oregano- 1/2 tablespoon
  • Olive oil- 2 tablespoons
  • Salt to taste


1. Cut off the crown using a sharp knife.

2. Scoop out the seeds and fibres and discard it. Remove the flesh and put it in a bowl.

3. Heat oil in a deep non-stick pan. Add the sliced onions and saute until soft.

4. Add the chopped tomatoes and saute for 1 minute.

5. Add the pumpkin, bolied potatoes, oregano and salt to taste.

6. Cover with a lid and let it cook for 30 minutes on a medium flame. Keep stirring every few minutes.

7. Let it cool down completely.

8. Grind it to a smooth paste in the grinder.

9. Pour it in a big pan, add cumin, black pepper, cayenne pepper, paprika and salt to taste.

10. Boil it for a few minutes.

11. Switch off the gas, add the cream and mix it well.

12. The soup is ready to be served. Add fresh cream on the top to garnish it.

You can serve it with warm bread! I served it with Air-fried chicken- recipe to follow soon!!


Prawn Pakora

Prawn Pakora can be served as a starter or as a snack with tea/coffee. Pakoras remond me of Mumbai rains- we had them with masala chai (tea) on a rainy day! It is very easy to make and tastes amazing!! I make these quite often as, my daughter absolutely loves them.


  • Prawn 300 g- chopped into small pieces
  • Onion, 1 medium chopped
  • Garlic paste 1 teaspoon
  • Ginger paste 1 teaspoon
  • Green chillies, finely chopped 1-2 (if you like spicy pakoras)
  • Gram flour 5 tablespoons
  • Cornflour 4 tablespoons
  • Semolina 1 tablespoon
  • Cumin 1 teaspoon
  • Coriander 1 teaspoon
  • Paprika 1 teaspoon
  • Red chilli powder ½ teaspoon
  • Garam masala powder 1 teaspoon
  • Salt to taste


1. Mix all the ingredients together to make a thick batter.

2. Heat sunflower oil in a non-stick pan to deep fry the pakoras.

3. When the oil is sufficiently hot, make small balls of the batter and drop it slowly in the oil.

4. Fry them on high flame for 2 minutes and then on medium flame for 10 minutes, until golden brown.

5. Remove the pieces and drain the excess oil on a kitchen towel.

5. The prawn pakoras are ready to be served with a dip of your choice. I prefer the green or red chutney (recipe was posted earlier) with the pakoras, but you can also serve them with tomato ketchup or hot chilli sauce.

6. Enjoys the pakoras on a rainy day and let me know if you like it!



Hariyali Chicken (Green chicken curry)

Hariyali means greenery! It is a dish where chicken is prepared in green sauce and can be served dry (hariyali chicken tikka) or in a curry (hariyali chicken). It is a very simple recipe and tastes great! It is cooked in a sauce made with spinach, corinader and mint leaves.

  • Cuisine: Indian
  • Preparation time: 10 minutes
  • Cooking time: 45 minutes
  • Serves: 6


  • Chicken legs, skinless 1 Kg
  • Spinach leaves ½ cup
  • Coriander leaves 2 ½ cups
  • Mint leaves 1 cup
  • Yogurt 1 tablespoon
  • Onion, sliced 1 medium
  • Garlic 3 cloves
  • Ginger paste 1 teaspoon
  • Lemon juice 1 ½ tablespoon
  • Dry red chilles (deseeded) 2-3
  • Cumin powder 1 teaspoon
  • Garam masala 1 teaspoon
  • Paprika 1 teaspoon
  • Oil 3 tablespoons
  • Water 1 cup


1. Make a couple of gashes on the chicken legs and marinate it with 1/2 tablespoon lemon juice, 1 teaspoon paprika and salt to taste.

2. Add the spinach leaves, coriander leaves, mint leaves, dry red chillies, garlic cloves, ginger paste, cumin powder, garam masala powder and half cup of water to a grinder and make a smooth paste.

3. Heat 3 tablespoons of oil in a deep non-stick pan and saute’ the onions until golden brown. Add the pre-marinated chicken pieces and saute’ for 5 minutes.

4. Add the green paste and yogurt to the chicken, mix it well and cover it with a lid. Cook on a medium flame for 30 minutes.

5. Add half cup of water and cook for another 15 minutes on a low flame. Switch off the gas.

6. It is ready to be served hot with Jeera (cumin) rice or plain rice or your choice of flat bread. Hope you like this recipe!

Tandoori trout fillet


Tandoori Chicken dates back to as early as the Mughal era, originated in Punjab (a state in North India)  before the partition and was popularised in Moti Mahal by Kundan Lal Gujral.

Tandoori fish is a variation of the same dish, where the fish is marinated with yougurt and spices and then roasted in the oven. It is usually made with sea water fishes such as Surmai, Pomfret or Rawas. My tandoori fish recipe is for a trout fillet! It is more easily available at the supermarkets or fishmongers and tastes great.

  • Cuisine: Indian (North)
  • Preparation time: 10 minutes
  • Cooking time 30 minutes
  • Serves 6


  • Trout fillet 1 Kg
  • Yogurt 6 tablespoons
  • Sunflower oil 1 2 tablespoons
  • Lemon juice 3 teaspoons
  • Garlic paste 1/2 tablespoon
  • Ginger paste 1/2 tablespoon
  • Turmeric 1 teaspoon
  • Cumin powder 1 teaspoon
  • Coriander powder 1 teaspoon
  • Tandoori masala 1/2 tablespoon (easily available in the supermarket)
  • Red chilli powder 1/2 teaspoon
  • Salt to taste

To garnish:

  • Red onion slices- 1 onion
  • Cucumber slices- 8-10
  • Lemon slices- 4-5
  • Coriander leaves- few


1. Wash and descale the trout fillet as per my previous recipe for Salmon Kalia. Make 4-5 gashes on either side of the fish.

2. Prepare the marinade: Mix yogurt, 1 tablespoon oil, 1 teaspoon lemon juice, garlic and ginger paste; turmeric; cumin, coriander and red chilli powder; tandoori masala and salt to taste. Mix all the ingredients well. Mix the remaining oil and lemon juice in a separate bowl.

3. Place a foil on a big oven tray. Coat the fish well with the marinade on the tray. Leave it aside for 4-5 hours if possible. If not, then marinate for at least 1 hour.

4. Pre-heat the oven to 200 degrees C. Roast the fish for 15 minutes, then baste with the oil and lemon juice. Garnish the fish with lemon slices and put it back in the oven for another 15 minutes.

5. Switch off the oven. Cut equal pieces of the fillet and garnish it with lemon slices and coriander leaves.

6. The tandoori trout fillet is ready to be served with a bowl of rice, onion and cucumber slices as a main course or as a starter with salad.


Salmon Kalia (Bengali fish curry)

Macher (Fish) kalia is a very rich festive Bengali (West Bengal is a state in the Eastern part of India) dish cooked in special occasions particularly as a part of an elaborate marriage feast. It is usually cooked with river fishes such as Rui or Katla.

Since, I cannot always buy the special river fishes, I wanted to try the same dish with a different fish! I thought Salmon would be the best to try this recipe. Here is my version of kalia with Salmon- it has always been loved by my family and friends! Hope you all like this recipe.

  • Cuisine: Indian (Bengali)
  • Preparation time 10 minutes
  • Cooking time 30 minutes
  • Serves 6


  • Salmon fillets 6 (cut into halves)
  • Onion, sliced 1 large or 2 medium
  • Tomatoes, chopped 2 medium
  • Ginger paste 1/2 teaspoon
  • Dry red chillies (Deseeded) 2-3
  • Turmeric 2 teaspoons
  • Garam masala powder 1/2 teaspoon
  • Cumin powder 1 teaspoon
  • Red chilli powder 1/2 teaspoon
  • Green chillies 2-3 to garnish
  • Salt to taste
  • Sunflower oil 4 tablespoons
  • Water 1 cup


1. Descale the fillets prior to cutting them into halves. To descale, put them inside a freezer bag, remove the scales using a knife and wash it under cold water to remove any loose scales.

2. Cut it into halves and add turmeric and salt to taste.

3. Heat 2 tablespoons of oil in a large non-stick pan, put the salmon pieces and reduce the flame. Cook both sides for 4 minutes each until slightly brown. Remove the pieces from the oil and drain it on an absorbent paper.

4. Heat 2 tablespoons oil in another non-stick pan. Add the onions and saute’ them until golden brown.

5. In the meantime, grind the chopped tomatoes, ginger paste and dry red chilli to a paste in the grinder.

6. Add the tomato paste, turmeric powder, cumin powder, garam masala powder and red chilli powder to the onion. Cook until the oil starts to separate from the onion tomato paste.

7. Add water, whole green chillies and salt to taste. Bring it to a boil and add the salmon pieces slowly in the gravy. Reduce the flame, cover the pan with a lid and leave it to cook for 10 minutes.

8. Switch off the gas. Remove the salmon pieces from the pan and put it in a flat serving dish first, to keep the salmon pieces intact. Add the gravy from the pan on to the dish.

9. Mouth-watering Salmon Kalia is ready to be served with a bowl of rice and lemon wedges.

Try this recipe- you will love it! Please leave a comment on my facebook page if you like this recipe.

Leave Dentistry for a Day

Amrita Banerjee has been interviewed by Dr Mayank Jain from Indian Health Professionals Around the World- a common agenda as she has very successfully managed her dual career- Dental Surgeon and a Professional Indian Classical Dancer. Her interview can be reached on the Facebook page ‘Leave Dentistry for a Day’.