Wednesday, April 11, 2018

The Bong style Chili Chicken

The Bengali New Year or Poila Baishak is celebrated 14th or 15th April and food is the one of the most enjoying parts for any celebration. Today I am sharing  "The Bong style Chili Chicken" recipe to enjoy with family and friends. This Chinese inspired chicken dish is every Bengali's hot favorite. The use of soy sauce along with rice vinegar, hot sauce and tomato puree gives this dish very rich taste and appetizing red-brown color. 

Friday, April 6, 2018

Loittamacher Jhuribhaja/Spicy Bombay Duck Curry

This delicious fish curry hailed from East Bengal/Bangladesh through immigrants known as "Bangaal". They arrived in India seven decades back and brought incredible flavors from their native land which have been passed down through generations. Lottya mach/Bombay duck fish, fresh or dried is one of the delicacies Bangaal can't stop drooling over. It is a slimy textured, about 7-8 inches tall, narrow shape, gray/pink colored fish sold different regions in India by different names. 

Thursday, April 5, 2018

Bhaja Mung Dal Asparagus Diye/ Dry Roasted Split Mung Beans Stew with Asparagus

Dry Roasted split Mung Beans stew is a very simple everyday Bengali meal with rice. It's a great source of nutrients and fiber. The earthy flavor of mung beans is enhanced from the dry roasting as well as spices tempered in hot oil, added at the end of the cooking process. Adding vegetables to any lentil stew is flavorful, filling and satisfying. Dry Roasted Mung Beans stew is always delicious and hearty to savor all year round made with seasonal vegetables.

Friday, March 30, 2018

Asparagus-Aloo Posto/Asparagus-Potato Curry with Poppy Seeds Paste

It's asparagus season and I have been cooking with it in different ways. Asparagus is very versatile, fiber and nutrient rich vegetable. I have shared stir fry, with quinoa and seafood already. Today I bring you a delicious recipe with poppy seeds paste. There are different kinds of vegetables curry with poppy seeds paste in Bengali cuisine. Now tender asparagus is in abundance at the supermarket and it goes great with Indian/Bengali cooking. So instead of using traditional Indian vegetables it's time to turn spring's bounty into a delicious curry with poppy seeds paste. Poppy seeds is quite hard to grind, so soaking in warm water at least 45 minutes prior to grinding will make a smooth paste. Recipe is very easy to follow with few ingredients, but delicious. It's must a try, the Bengali way!

Friday, March 23, 2018

Curried Shrimp Stew with Asparagus

Shrimp is very versatile and we Bengali make lots of vegetable curry with shrimp. I grew up eating mostly fish almost everyday. But shrimp was always special occasion food because it's expensive, specially the bigger size. Sometimes my Ma would add small-medium sized shrimps in some veg curries and say "du mutho chingri debar jonnoi eyto bhalo taste hoy"(it's delicious just because of two fistful of shrimps). The vegetables absorb all the wonderful flavor of sauteed shrimps that tastes heavenly delicious indeed. I make shrimp curry with traditional Indian vegetables as well as with some new vegetables I was introduced after moving to USA. 

Friday, March 16, 2018

Brownie Bottom n Brownie swirl Cheesecake

This is a decadent cheesecake on a low calorie and gluten free brownie crust. It's a combination of two delicious desserts satisfy kids' sweet tooth. I hardly buy cheesecakes even if kids drool over those luscious cheesecakes at supermarket bakery department because I think about healthy choice most of the time. Store bought ones are full of additives and taste way too sweet. So making my own is not only to avoid artificial ingredients but also it tastes delicious. It's sweet but little tangy and super easy to make. Another fact is that I always use 1/3 less fat cream cheese and low fat sour cream. So I definitely feel less guilty to serve this dessert to anyone.

Thursday, March 1, 2018

Murgir Jhol/Bengali Chicken Curry

My mother served this healthy yet delicious soupy chicken curry on some Sundays for lunch along with hot steamed rice, lentil and veg curry. She would dry up the left over chicken curry for dinner to savor with simple roti/hand made flat bread. It's a very easy chicken curry made with simple pantry ingredients. First, chicken pieces is smeared with salt and turmeric to make them tender, then cooked with mustard oil, onions, tomato, garlic-ginger paste, green chili, cumin-coriander powder. At last Bengali garam mashla is sprinkled over for rich flavor.