Kamola Rasmalai/Orange Cheese Dumpling in Orange Cream

Rasmalai, a flat Rashogolla/Sweet Cheese Dumpling dunked in a thick milky sauce, flavored with cardamom and saffron and garnished with pistachios. Kamola Rasmalai is a citrusy twist to Rashomlai and prepared with Kamola Bhog or orange flavored Rashogolla and soaked in the orange juice infused thickened milk. 

Instant Organic Ghee

Authentic Ghee or clarified butter is always made of raw milk from cows, originated in India thousand years ago. This quintessential fat is very important in Indian cooking to enhance rich taste and flavor. Ghee is served as condiment as well. My mother used to make traditional ghee from clotted cream collected every time by boiling whole milk. Then churned to produce butter that is melted over low heat until golden in color and milk solids at the bottom.

Lamb Saagwala/Lamb Curry with Spinach Pesto

This exotic  meat dish was originated in North India. Meat is pressure cooked for a while then simmered in a spicy fragrant gravy with onion, garlic-ginger paste, yogurt and dry aromatic spices until tender. Recipe is almost same like Lamb Curry with the addition of spinach and kashurimethi(dry fenugreek leaves) at the end of the cooking process. It's a smart way to feed greens to kids!! My teen has named it "Curried Lamb with Spinach Pesto".

Kamola Bhog/ Orange Cheese Dumpling

Kamolabhog, an orange flavored soft Rashogolla(cheese dumpling) is one of the delicacies of West Bengal. Method is same as Rashogolla with the addition of orange juice and orange color. If you know how to make perfect Rashogolla then making Kamolabhog is as easy as you can imagine. 

Phoollkopi Aloor Tarkari/Cauliflower Curry with Potato n Peas

Cauliflower is available all year round so curry is served anytime we crave. Usually cauliflower florets are deep fried before adding in the gravy because of its bland taste. But my ma never deep fried cauliflower florets. She would slowly roast covering the pan and stirring in between until lightly brown. I follow the same method for our family meal and even for parties. It turns out always delish! Make it very or medium spicy as you desire. I use slightly slit green chili that doesn't make it hot but gives a nice spicy flavor to the curry. 

Kumoror Chokka/Diced Pumpkin and Potato Curry

 

Diced pumpkin and potato curry with whole Bengal gram and flavorful spices is a very simple pure vegetarian curry of Bengali cuisine. A delicious side dish using just a few basic pantry ingredients that takes 30 minutes or less to make. It's orange buttery flesh is high in fiber, improves eyesight and a good source of vitamins and minerals. Pumpkin is one of the main elements of lot of Bengali vegetarian dishes. 

Shorshe Salmon/ Wild Salmon in a Mustard Gravy

Salmon, simmered in a spicy mustard gravy served with steamed rice is renowned in the Bengali households in USA. There is nothing fancy or elaborate preps in this curry. You just need 30 minutes or less to make this hearty fish curry. Make it as hot as you like but without adding too much heat it will taste great too. The raw fish smeared with turmeric and salt can be added directly in the simmering gravy or can be lightly fried to get rid of raw smell. I prefer wild salmon but any variety is fine. I fry very lightly but never cook it through. Then I add them in the slow simmering gravy for 8-10 minutes and result is awesome, tender and juicy salmon nicely coated with mustard sauce. Make sure not to overcook salmon or else it will dry out.