The No Nonsense Blogger

Ingredients Pre-Marinade 1 whole chicken - Dressed Red Chilly Powder - 2 tsp Lemon Juice - 1&1/2 tbsp Salt to taste Marinade Hung Curd - 1/2 Cup Ginger-garlic paste  1& 1/2 tbsp Red Chilly paste -1/2 tbsp Kasuri Methi Powder - 1 tsp Garam Masala Powder - 1&1/2 tsp Red Chilly Powder - 2 tbsp Lemon Juice - 1/2 tbsp Mustard Oil - 1&1/2 tbsp Salt to taste Preparation Method Take the dressed whole chicken and with a meat knife make incisions on the chicken to allow the marinade to seep in. Over the chicken sprinkle two teaspoon red chilly powder, one and a half table spoon lemon juice and salt to taste. Rub the chicken well with the above ingredients covering the whole chicken and set aside. In a large bowl add half a cup hung curd, one and a half table spoon ginger garlic paste, half table spoon red chilly paste, one tea spoon kasuri methi powder, one and a half tea spoon garam masala powder, two tablespoons red chilly po...

I never have shied away from the fact that I am a die-hard foodie at heart. I love to eat and have always been fond of trying out different cuisines and dishes. My visit to any city would always be incomplete without trying out the delicacies that the city has to offer. And I specifically thrive on the local cuisines, which is best found in the street food options the cities have on offer. To that effect, I have definitely taken after my father. He too was a die-hard foodie, albeit with a slight difference that he had a very partial inclination to Bengali food! Another major difference is that unlike dad, I was a lousy cook! Baba was an excellent cook, so much so that he could tell whether a dish had turned out perfectly or not just by smelling it! I would watch him passing on instructions to my dear wifey, who would be toiling away in the kitchen, so that the dish been prepared turned out just right. I could not help but marvel at his skills as a cook. He would often tell me to lea...