Nolen Gurer Payesh/Bengali Rice Pudding with Date Palm jaggery

Winter holiday fun is in full swing, festive cooking, holiday crafts, shopping, visiting theme parks, zoo, watching movies, eating out without counting calories and many more. Now it's time to bid adieu to 2018 and welcome New Year 2019 on a sweet note with Bengali deliciousness, Nolen Gurer Payesh, a sweet creamy concoction of small grain aromatic rice, milk and date palm jaggery.

Cranberry Orange Rolls

A month long Christmas spirit comes with loads of activities, putting up and decorating Christmas tree with festive color ornaments, shopping, warping presents, playing secret Santa game, listening-singing carols, watching Christmas movies, reading stories, strolling through the neighborhood to see Christmas lights. It's truly Christmas spirit everywhere we go. It never mattered whether we belong to this faith or not. Our Christmas spirit is very high, the biggest festival in our family! It's the season to be jolly to share, care and receive. 

Croquembouche

Croquembouche(krow kham boosh), a beautiful vanilla custard filled cream puffs also known as choux pastry in France stuck together with caramel in a cone shaped tower with spun sugar wrapped around it. This dessert is served during French weddings and other festive occasions. 

Cranberry Orange Jam

It's a delicious winter jam with amazing festive color and requires only three ingredients. Freshly squeezed orange juice and zest add a wonderful flavor to this jam. This jam is perfectly balanced between sweetness and tartness. Orange flavor comes trough without overpowering the jam. It's a versatile jam; enjoy it on toasted bread, bagel, flatbread and cracker. It's a perfect filling for pie, bread roll, jelly roll, cheesecake etc. It also makes a lovely glaze on chicken and turkey with the addition of red chili pepper. Last but not least, this makes great holiday gift!!

Eggnog Cheesecake

This scrumptious yet easy to make cheesecake with a nut crust is another show-stopping dessert for holiday gathering. If you enjoy eggnog you will fall in love as well with this luscious cheesecake blended with eggnog. I baked this one in a water bath. It was perfectly smooth looking, no cracks at all and topped with nutmeg infused whipped cream cheese! Celebrate holiday season with this unique Christmas flavor. 

Orange Cranberry Cake

I have been baking this festive cake for many years during Christmas. This is a moist and delicious cake bursting with orange flavor, studded with dried cranberries, drizzled with light orange glaze and confectioner's sugar. Serve this cake as dessert with a scoop of orange ice cream or just sip a cup of morning coffee with a slice of this cake. Adding orange liquor to this cake will surely put you in the holiday spirit. Simply leave the liquor out if you don't want to add. 

Mator Dal diye Kumro/Yellow Split Peas and Pumpkin Stew

We had a fabulous food and fun filled Thanksgiving week, with endless festive food, meeting friends and shopping. After consuming little too much Thanksgiving inspired savory and sweet treats, all we wanted to have a light, plant based meal to soothe our tummy. I made this Mator Dal diye Kumro/Yellow Split Peas and Pumpkin Stew for last night's supper. This comforting, lightly spiced stew is made with yellow split peas,  yellow mung beans and some veggies, mostly sweet pumpkin, green beans and green peas served over brown rice. It's a delicious vegan stew packed with plant based protein, fiber and other nutrients. 

Pecan Pie Cheesecake

Pie is an integral part of holiday dessert in America and so is cheesecake with seasonal festive flavors. I love to combine cheesecake with pie ingredients; they always turn out darn tasty. If I ever have to choose between pie and cheesecake, I will definitely go for cheesecake. I have shared Pumpkin Cheese Tart, Pumpkin Cheesecake, Pumpkin Custard Pie and Pumpkine Pie. They all are amazingly delicious. 

Chingri Kumror Dalna / Shrimp and Pumpkin Stew

Pumpkins are in abundance in fall and I make both sweet and savory dishes. I grew up eating pumpkin as a savory food widely used in variety of vegetarian dishes through out India. Sometimes shrimp is added in vegetarian dishes as lean protein in Bengali cuisine. Its wonderful aroma adds depth and richness to any vegetarian dish. My Ma used to make this Chingri Kumror Dalna often with minimal spices and it's a keeper. 

Malai Sandesh

The Autumn festivals also known as Sharodutsov in West Bengal, Odisha, Assam, Tripura begins with Durgapooja celebration the victory good over evil followed by Laskmi pooja, the goddess of wealth. After two weeks, festival ends on new moon day with celebration of  Kalipooja which symbolizes epitome of "shakti" the power and Dipaboli, the festival of lights. 

Whole Roasted Largemouth Bass

This 2 lb. Largemouth bass was caught yesterday in a local pond in the evening after a long time. It is best to cook as soon as possible. But I was done with my cooking by that time; so I covered it with lots of ice and refrigerated to use for today's lunch. It's a wonderful versatile fish with mild flavor and firm texture. I normally make light curry served over rice. Today I roasted it with lemon garlic pepper seasonings along with sweet potatoes in a different pan at the same time for 30 minutes. While they were being roasting in the oven I stir fried broccoli and lunch was served quickly. This is one of the easiest lazy weekend's meals without making any grain dish because sweet potato is full of fiber and other nutrients. Try this gluten and grain free meal for lunch or dinner. It's amazingly delicious.

Easy Spider Web cake

This tangy sweet orange cake with whipped cream cheese frosting and a spooky spider web on top using dark chocolate ganache is a delicious Halloween treat. It's so simple to make on short time to satisfy both kids and adult's sweet tooth. All you need is very basic cake ingredients. No fancy decoration is needed. 

Labra/Bengali Mix Vegetable Medley

This traditional Labra/Bengali Mix vegetable Medley is at its best, consisting of sweet pumpkin, radish and other seasonal vegetables brings fresh flavor and wonderful texture. Labra is best paired with Bhoger Khichuri or plain rice and a great offering to the Hindu deities. Unlike other vegetable curries this curry is not supposed to be spicy at all. It is cooked on low heat, tempered with whole five spices, bay leaf, red chili and gently spiced with fresh ginger paste, turmeric-cumin-coriander powder. This is a satvik recipe without onion and garlic. The flavor combination is simply out of this world. 

Bhoger Khichuri/Rice and Mung Bean Medley

Bhoger Khichuri, an iconic rice and yellow mung beans medley has a special place in Bengali's heart. Its divine taste brings back so many nostalgic memories of growing up in my mother land. There are plenty of specialty khicuri recipes in Bengali households as well as different regions of India. Among all Bengali khichuries, Bhoger Khichuri stands out for the use of special small grain rice called "Gobindo bhog rice"(only grown in West Bengal) which is very famous for its alluring aroma and sweet buttery taste. Bhoger khichuri is specially prepared in a brass vessel with Sona mung dal(tiny split yellow mung beans) and Gobindo bhog rice as satvik way, meaning without onion or garlic for any auspicious occasions as prime offering to Gods and Goddesses. But it can be simply served as comfort food without any rituals whenever cravings occur.  

Chirey Bhaja/Bengali Sytle Roasted Beaten Rice with Nuts

Shubho Bijoya from our home to yours. Today is Dashomi day and the grand celebration of Durgapoooja come to an end. As Ma Durga leaves for her adobe everyone gathers around and wishes Happy Dashomi greetings to each other with traditional Bengali  snacks like Chinir Narkolnaru, Gurernarkolnaru, NarkelrTokti,Mishti Nimki, KuchoNimki, Mohan Bhog, and other sweets. Chirey Bhaja is another popular salty snack we make for Bijoya celebration or anytime of of the year.

Mohan Bhog/Bengali Semolina Pudding

Wishing you all a Happy Durga pooja from our family to yours. It's the time of the year Bengali people (who celebrate) start to gear up a couple of weeks in advance to welcome Ma Durga and her family. Ma Durga symbolizes divine force(positive energy) against the negative forces of evil. Durgapooja is also known as Sharodshav. The ritual is observed for ten days but las four days are grand celebration. It's fun festival that brings everyone together regardless of religious faiths. Durgapooja won't be completed without pandel hopping with new clothes, endless fun and partying hard with friends, relatives and neighbors, and last but not least savoring delicious sweet and savory foods.

Vegan Lattice-Topped Apple Pie

Our house smells amazing with the fall spiced of freshly baked apple pie. I was never a big fan of apple pie until I tasted the best one from a farmers' market a few years back. Oh boy, it was truly delicious, a buttery flaky crust filled with sweet tart apple slices, not runny at all and served with vanilla ice cream. Since then I have been baking apple pie and every time it turns out tasty. Apple pie should not have soggy bottom crust and juice should not ooze all over when sliced. That's my kind of pie!

Murighonto/Fish Head Curry

Bengali people not only love to savor fish curries but prepare variety of unique dishes using mostly large fish heads of carp fish. It is made for simple family gathering or special occasions. The perfect blend of Gobindobhog rice(a sweet aromatic rice, specially grown in West Bengal only) warm spices, fried fish head pieces, potatoes along with sauteed onion, ginger-garlic paste creates an
ambrosial taste to the dish. Even if Murighonto has rice in there it is still served with plain rice. This true blue Bengali dish is very close to my heart and Ma made the best Muri Ghonto ever!

Dhokar Dalna/Fried Bengal Gram Cake Curry

This scrumptious Bengali vegetarian dish is totally satvik which means it is made without onion and garlic. In fact Bengali vegetarian dishes are Satvik most of the time. I enjoy serving this special lentil cakes simmered in a aromatic gravy for parties and or any get together although this is a time consuming recipe with lot of steps but worth it. 

Bengali spiced Light Bluegill Stew

Fish, specially fresh kind is staple in Bengali households. My father often bought small carp type live fish from a local morning market for light fish curry which my mother would cook for lunch. When we visited grandparents(from father's side) house in a countryside surrounded by many vegetable plants, tropical trees and two medium ponds, sometimes we were served pan fried fish, simple fish stew and other home grown vegetarian items for lunch. This simple fish stew with bluegill surely brings back my childhood memories.

Shukto/Bitter Sweet Mixed vegetable Medly

Shukto, a traditional bitter sweet vegetable medley of Portuguese origin savored with warm rice in the beginning of Bengali lunch. This pure vegetarian dish has a very subtle flavor and taste. No onion and garlic are used. No need to add aromatic flavor either. Every family has its own recipe. Some people like mustard or poppy seeds paste for seasonings. Some use little ginger paste and milk at the end of the cooking. Both recipes taste equally great.

Berry Berry Cheesecake

Before we bid adieu to summer, I am sharing another spectacular cheesecake recipe bursting with summer's bounty berries folded into rich-velvety cream cheese batter on a pre-baked gluten free brownie crust that I made 2 weeks back. It was simply delicious and devoured by family, friends and neighbors. 

Mango Cheesecake

When you craving for dessert, make cheesecake. It's easy to prepare and crowd pleasing. I made this decadent cheesecake using fresh mango, one of the guilt free desserts. This velvety smooth  and golden yellow color cheesecake is low in fat, low in sugar and gluten free, what more can you expect?

Pabda Posto/Pabo Catfish urry with Poppy Seeds Paste

Pabda/Pabo Catfish is a very popular fish in Bengali cuisine and it  tastes great anyway you prepare it. In fact this type of fresh water fish doesn't need much preparation or elaborate ingredients. I bought a few packages of this fish from a Asian supermarket( sold as frozen, 14 oz. pack). I made light curry  a couple of weeks back and saved some to make with poppy seeds paste. 

Bluegill Bhaja/Pan Fried Bluegill

Pan fried small fish, lentil stew and plain rice are the simply satisfying meal that we prefer sometimes. These small bluegills were caught from a local pond. They are very tasty fish.  Big ones are great for fish curry. Small ones are perfect for pan frying(no deep frying needed) and lentil stew on the side, savored with plain steamed rice! 

Pabda Macher Jhol Lebupata Diye/Pabo Cat Fish Curry With Kaffir Lime Leaves

Pabo cat fish is a very delicious fresh water fish in West Bengal and and Bangladesh. No matter how you cook it's going to be tasty. This fish curry tempered with nigella seeds, lightly spiced with fresh ginger paste, cumin-coriander powder and infused with kaffir lime leaves from our back yard is simply soul satisfying. 

Berry Berry Lemonade

When life gives us delicious berries we eat them just like that and make lemonade. A refreshing lemonade bursting with summer's bounty berries is one the easiest way to cool down on hot days. I used fresh strawberry, blueberry, blackberry and raspberry. It's tangy and sweet. Both the kids and adults love it. It can be made up to two days ahead for big party, cover and refrigerate until served.

Cherry Cheesecake

Cheesecake is one of the easiest desserts I make anytime of the year. We love regular cheesecake as well as with the addition of seasonal fruits. This smooth and creamy cheesecake with fresh cherry sauce swirled in the center and the top on a gluten free brownie crust is perfect for summer get together.

Mung Dal diye Lau/Yellow Mung Beans-Bottle Gourd Stew

Yellow mung beans with sweet tender bottle gourd(also known as opo squash) one of Bengali's favorites lentil stew in summer months served with steamed rice. All Bengali lentils/dals are easy to make and requires minimum spices. The wonderful aroma comes from the Bengali whole five spice, bay leaf and dry red chili when tempered in hot oil that makes this lentil curry outrageously flavorful and delicious! It's vegan, grain free and gluten free.

Parshe Mach Sorshe Diye/ Bengali Baby Mullet Curry Baby Mullet in Mustard Gravy

A Bengali traditional fish curry with the pungent taste of mustard paste and mustard oil served with warm rice is another comforting dish for anytime of the year. 

Parshe Macher Jhol/Bengali Spiced Baby Mullet Stew

My blog turned 4 years a couple of weeks back and I am a bit sad that I couldn't post anything at that time. It's difficult to write a post during summer break. But it's better late than never and I am here again to share something simple yet delicious recipe. Macher jhol/Fish stew with plain rice is a great summer meal of fishy goodness for Bongs. This is very light, easy to prepare and only needs few pantry ingredients. 

Shahjahani Murgh/ Chicken Curry with Almond, Currants and Aromatic Spices

Shajani Murgh is one of the most popular chicken recipes of Mughlai cuisine. This curry is named after Sahjahan, the fifth Moghul emperor of India. It is believed that cooks from royal kitchens created many luxurious recipes for Nawabs during Mughal rule in India .

Strawberry Swirl Cheesecake

This velvety cheesecake with the fresh strawberry sauce is a gorgeous treat for Mother's Day, Spring celebration or any special occasion. It has a gluten free crust, low fat cream cheese, sour cream, just enough sugar to make it perfectly sweet with a hint of slight tang and strawberry puree. It is not only stunning, it tastes amazing. 

Cioppino

Cioppino(cho-pee-no), a tomato broth based fish stew made with catch of the day consisting of shellfish and other fish from the San Francisco Bay originated in San Francisco by Italian fishermen immigrants according to Wikipedia.

Asparagus, Butternut Squash, Potato and Coconut Curry

As spring arrives new leaves appear and a variety of flowers bloom in our neighborhood, parks and of course our front/back yard. Warmer weather, cool breeze, birds chirping, squirrels chasing each other, gardening, it's a season of new beginnings and the perfect time to start for healthy eating.

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. 

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. 

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.

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!

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. 

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 I make cheesecake to avoid artificial or unhealthy ingredients. 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.

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.

Mushroom Miso Soup with Brown Rice Ramen Noddles

 
Mushroom Miso Soup with Brown Rice Ramen Noddles, a hearty soup bursting with umami flavor from miso paste or fermented soybean paste is one of the easiest soups I make for busy weekdays. This vegan soup is packed with baby Bella mushroom, baby spinach, shredded carrots, brown rice ramen noodles, spiced with ginger, garlic and garnished with spring onions and crushed hot chili. Normally the miso broth needs hours to simmer to develop rich, deep flavor. But earthy flavor of sauteed mushrooms brings rich taste through the vegetable broth mixed with miso paste within ten minutes. Miso paste comes in a plastic tub and it is available in the refrigerated section at any super market these days. This amazing soup will take just half an hour from start to finish and sheer comfort on cold winter days.

Hearty Clam Chowder

The most popular clam chowder is milk based thick consistency made with fresh clams, potatoes, onions, salt pork and other seasonings often served in a sour dough bread bowls especially in San Francisco. Chowder derived from the Latin word calderia, which meant a large cooking pot. To learn history of chowder visit What's cooking America.

Gota Shedhho/ Green Mung Beans and Whole Mixed Vegetable Stew

This delicious stew is staple for West Bengalis (known as Edeshio/Ghoti) during Sawaraswati poojo. Traditionally it is Ghoti ritual to cook on the Sawaraswati poojo day and eat it cold the day after as they observe Sheetal Shashthi. Gota Sheddho was never cooked at our house. One of our very close family friends Bhattacharya Kakima(aunt) shared this stew with us every year and as long as Ma lived. Kakima would send quite a big tiffin carrier full of Gota Sheddho through her younger daughter Manu, the day after Swasaswati Poojo morning that we always looked forward to. Even if it is supposed to be eaten cold she would always reheat and season it well before sending. It’s been more than two decades since I haven't tasted Kakima's Gota Sheddho but my childhood memories unfolded as I wrote this recipe.

Whole Wheat Pancakes

Since it's winter break I been making pancakes with my home made pancake mix for breakfast instead of regular Steel Cut oatmeal with banana or Steel Cut Mango Oatmeal. Pancakes are perfect breakfast or brunch for weekends and holidays. It's so simple to whip up. It's a hearty and delicious recipe for light and fluffy pancakes. They taste great with buttery spread and fruit syrup or maple syrup.

Whole Wheat Instant Pancake Mix

Wishing you all the best in the new year! It's good to start off the morning with whole grain. Our regular breakfast is Steel Cut Porridge  or Mango Porrige (specially in summer) most of the time. But weekend breakfast for kids means pancakes with maple syrup and I like making my own pancake mix. It's healthy, delicious, most importantly it's 100% whole wheat and I know what's in there. Just five basic pantry ingredients and ready in less than 5 minutes. So there is no point going for store bought mix. It's good to have this mix on hand and it's convenient to whip up any times my kids crave for pancakes.