Ilish Kumro/Hilsha and Pumkin Stew

During the rainy season Hilsa is at its finest test and it is made in different varieties from simple thin runny stew type to thick gravy type with minimal spices. This is another variation at my maternal aunt's in-laws house who were from Faridpur in erstwhile East Bengal, now Bangladesh. I heard that other district of Bangladesh also make it similarly. When I tasted for the first time, I liked it so much that has since become a family favorite. Hilsha's alluring flavor is nicely balanced with slight pungent mustard paste and sweet pumpkin. Trust me this thin soupy Hilsha tastes out of this world!

ChyaNchra/Mixed Vegetable Mismash with Fish Head

Bengalis are fish lovers and they are not averse to eat most part of fish except for scales and fins. A mixed vegetables and fish head mishmash is a special dish known as ChyaNchra made in almost every Bengali household and Bengali ceremony like weddings or annoprashon(baby's first rice eating ceremony)for lunch. Fish stakes are prepared into a delicious main dish at formal dinner in the actual ceremony and fish heads need to be used up somehow; so this famous dish got created with vegetables, fish heads, oils and gills with some spices. This recipe has been passed down for generations in Bengali households and it tastes insanely delicious! It's a delicacy we grew up with but unfortunately it's not that much appreciated dish among younger generation anymore. 

Water Spinach Mishmash/Kalmishaker Ghonto

Veggies are my all time favorites. I never get board of eating veggie dishes. Bengali or other Indian regional cuisines make immense variety of seasonal veggie dishes so many different ways with different spices, be it stir-fry with minimal spices, cooked in mildly spiced gravy or dry type. This water spinach curry with mixed vegetables gently spiced with ginger is slightly time consuming but it is worth the effort to have variety of vegetables all together in one dish. It can be served with steamed rice or roti. I learned it from one of my friend's mom who is originally from Dhaka in erstwhile East Bengal, now Bangladesh.  

Hilsha with Taro, Eggplant and Amaranth Stems

A lightly spiced soupy type Hilsa curry with eggplant, small taro and amaranth stems is nothing but one of the simplest yet tastiest one dish meal with plain simple rice that I learned from one of my maternal cousins whose paternal family belongs to Faridpur district of Bangladesh. It's a popular Hilsha curry in my cousin's household during the rainy season when Hilshas are very abundant. Most Hilsha curries are tempered with nigella seeds, but a tempering of celery seeds in this recipe makes the difference and it turns out so darn delicious.

Bengali Style Chow Mein

This Asian inspired Chow Mein became popular in Bengali households during late 80’s. It is mainly prepared with veggies and sometimes eggs are added. As far as I remember during winter months when colorful veggies like bell pepper, green onion, carrot and cauliflower(yes, you heard it right) are easily available and not so expensive made Chow Mein extraordinarily great tasting that was served only with spicy tomato chili sauce on top yet it was optional. Soy sauce was not a pantry ingredient but spicy tomato chili sauce and ketchup were very popular back in the day. Rest of the year for quick lunch box or evening snack Chow Mein was made with potato and onion only and I liked it as is but some people of course wanted  with tomato chili sauce. This Chow Mein brings back lot of memories. I am not sure how many people actually make this way any more but I still do. 

Singapore Noodles

Singapore noodles packed with curry flavor for quick lunch or supper is great for any days. According to Wikipedia, it's a very popular Cantonese style noddles in Hong Kong with no connection with Singapore. Stir fried colored vegetables along with rice vermicelli, shrimp, egg and other meat are used in this easy cooking process that takes only 30 minutes. The classic curry sauce is a salty, spicy but not too spicy and slightly sweet concoction. I double for more kick. This is absolutely delicious to savor leftovers for the next day and it's definitely a keeper.

Avial/Aviyal

Being a foodie I love to prepare different regional cuisines of India often. Recently I tried Avial/Aviyal for the first time, a signature Keralite mixed veggie medley and it turned out delicious. I think this is the easiest curry I had ever made. No sauteing required. It's just boiled veggies, then spiced coconut mixture mixed with yogurt and tempered whole spices in coconut oil stirred in the curry. Nothing can't be more easier that this one! 

Chicken Yahkni Pulao

Yakhni Pulao is a very easy amazingly delicious rice and meat dish that I make for special weekend meal sometimes. This Kashmiri specialty rice dish originated in the Middle East and brought by Mughal rulers. Yakhni in Persian language means stock of meat with aromatic spices where meat is semi cooked first, drained and sauteed with spices then rice and meat are cooked in the favored stock over low heat. Yakhni adds a depth of flavor that gives the richness to the Pulao. This one dish rice meal is so irresistible that we don't mind having the leftovers the next day.

Healthy Bhel Puri

Bhel Puri is a pretty addictive yet simple Indian street snack or beach snack of Mumbai beaches. It's a type of chat containing crispy puffed rice, spiced fried lentils-peanuts-chickpea flour noodles mixture along with some veggies, seasonings and some sweet n sour condiments. Everything is well mixed to serve immediately. Bhel Puri has a crunchy-creamy texture with the perfect balance of sweet, tangy and spicy condiments that is hard to resist. There are many styles of Bhel Puri and it can be made with just a few things on hand as per personal preference. No need to buy the the pre-packaged Bhel Mix. It's super easy to make at home with staple pantry ingredients. 

Bengali Style Poached Trout with Mustard Sauce

Trout, poached in a spicy Bengali style mustard sauce served with steamed rice is one of the easiest fish curries in a hurry. This  cooking method is not that common in Bengali households because fish is normally lightly seared, then added to the sauce/gravy. In this recipe the raw fish pieces smeared with turmeric and salt, are added directly in the simmering mustard sauce resulting in a tender and juicy perfectly sublime fish curry inspired by the classic Bengali steamed fish with mustard paste. This is my go-to trout recipe.

Stir Fried Moringa Leaves

Moringa or drumstick tree is native to the Indian subcontinent, a super food with lots of health benefits and nutrients. Recently moringa got its popularity all over the world. Moringa powder is sold in health food stores but cooking fresh moringa is a delicacy. Fresh moringa leaves and flowers have a subtle flavor and slightly bitter taste and it can be used in so many tasty Bengali recipes.

Kerala Chicken Roast

Kerala Chicken Roast is a great treat for spicy chicken lovers. This rustic style also known as Nadan in Kerala cuisine. Unlike traditional oven roast, Kerala style Chicken roast is slow cooked on the stove top in coconut oil along with flavorful spices in its own juice making it a finger licking delicious dry curry. The coconut, coconut oil, curry leaves and warming spices are wonderful blend of flavors and its slow cooking method nicely coats chicken pieces with spices. This dish insanely delicious!

Kung Pao Chicken

This spicy chicken dish is very popular in the United States originted from the Sichuan Province of China, named after Ding Baozhen, the Qing dynasty official in Sichuan called Kung Pao Chicken or Gongbao Jiding. There are a few versions of this dish with different types of chilies and Sichuan peppercorns. The original Sichuan version uses Shaoxing wine, hot chili peppers, roasted peanuts, soy sauce, Chinese black vinegar and Sichuan peppercorns. Guizhou province of southeast of Sichuan uses fermented chili paste mainly along with ginger, garlic, other seasonings with the same cooking method. Western version uses easy to find ingredients and some vegetables. They leave out Sichuan peppercorn on purpose I guess because I never tasted this spice in Kung Pao Chicken in  restaurants at all. 

Spaghetti with Asparagus, Shrimp and Roasted Tomatoes

Spaghetti with Asparagus, Shrimp and Roasted Tomatoes is our another spring staple that is easy, super delicious and ready in less than 30 minutes for a quick lunch or dinner. Enjoy with Pinot Grigio or any white wine that pairs well with this spaghetti. This is not too cheesy. I love this light meal all year round with different veggies. Now we are enjoying spring's bounty with a hearty meal more often around this time of the year.

Asparagus and Shrimp Curry

I love asparagus and shrimp both and this dry type curry is a simple yet flavorful recipe sure to please Bengali's palate. The pungent mustard paste and the grated coconut are a great combination and stands out in the curry. This dish is inspired by Kochur Loti/ taro stolon, abundantly available in West Bengal and Bangladesh but hard to find here in the United States. 

Chicken Changezi

Chicken Changezi is a very popular chicken delicacy in old Delhi and it is believed to be named after the 13th century Mongol ruler Genghis Khan. The Royal cuisine features very exotic ingredients like ghee, nut paste, heavy cream, herbs and aromatic warm spices for any non veg or veg dishes. Originally the chicken pieces are roasted in a clay tandoor oven first and then dunked in the rich gravy with a great flavor to be served as a  meal accompanied by polao and flat bread.  

Sardine Bhorta/Mashed Sardine

Bhorta is an amazing dish from Bangladesh, can be made in many different ways with veggies, lentils and non veg proteins. This Sardine Bhorta/Mashed Sardine is the easiest one I have ever learned from my dear Bangladeshi friend and eaten with piping hot steamed rice. When sudden craving for mach bhorta/mashed fish happens, this Sardine Bhorta/Mashed Sardine comes to the rescue! This is another delicious on the go sardine recipe from my kitchen.

Sardine Chachchari

Sardine Chachchari makes a great meal with rice, quinoa and it can be savored by itself. This Sardine Chachari is nothing but a simple stir fry with canned sardine and it gets a wonderful makeover with simple Bengali spices, lots of bell peppers, onion, ginger, garlic, fresh hot chilies, tomatoes and potato into a very tasty fish dish in less than a half an hour. This super easy recipe truly brings out the best for sardine lovers. I add lots of fresh chilies, julienned ginger and garlic to balance out the strong fishy flavor. This is a delicious on the go sardine recipe.

Chinese Chicken Curry

Chinese Chicken Curry served with steamed jasmine rice, was one of the dishes that I always ordered at a family owned Chinese restaurant while living in Colorado. This Western version of Chinese Chicken Curry is a great combination of Chinese stir fried technique and Indian curry flavor to suit the American palate. The tender chicken pieces coated in a bright yellow spicy or mild curry sauce that takes less than 30 minutes to prepare. It's healthy, gluten free and it needs  just a few pantry ingredients. This is our another favorite go to recipes for Chinese comfort foods. 

Asparagus, Tomato, Chickpea and Apple Salad with Orange Vinaigrette

This colorful fruity salad is fabulous for lunch or dinner, made with lightly cooked asparagus, chickpeas, apple. tomato and pecans in a homemade orange vinaigrette dressing without oil. This is another delicious way of devouring  springs bounty. It's super refreshing and delicious, healthy, filling, full of plant protein and fiber. Have it as a meal or as a side for spring and summer gathering. This is gluten free, vegan and very easy to make with simple pantry ingredients.

Stir-Fried Chicken & Asparagus

Stir-fried boneless chicken with seasonal veggies in a very basic Asian sauce is one my favorite go-to recipes. When I am in a hurry this Asian inspired dish comes to rescue. I usually serve it over stir fried brown rice. This healthy meal is so delicious and visually appealing to please a crowd as well. Double the recipe to serve it next day. It will taste fantastic too. 

Quinoa Pilaf with Lentil and Avocado

I am a big fan of quinoa and I always prepare it in various styles to have with grilled fish or chicken or just like that. This pilaf is so satisfying, colorful, delicious, and full of plant goodness that can be served as breakfast, lunch and dinner. This is my “go to” pilaf when I don't have enough veggies. It can be served cold as salad as well. 

Mishti Polao

Begali Mishti Polao is a festive rice which is served at special occasions and family get together. It always gets rave reviews because of its beautiful color, flavor and texture. The combination of Gobindobhog rice, home made ghee, cashew nuts, raisins, saffron, turmeric powder, little sugar and warm spices come together wonderfully and pairs well with meat and veggie dishes. This polao is bit sweet but you can adjust the sugar. It's quick and easy to make for sudden guests.

Shorshe Murgi/Mustard Chicken Curry

This is an exiting yet very forgiving recipe! Bengalis love curries made with freshly ground mustard paste mostly with variety of fish and seafood. Unlike fish and seafood, I never tested Mustard Chicken Curry while growing up; in fact it was not popular back then. When I became a full-fledged home chef after moving to US, I started exploring so many new dishes  either I heard from others or saw in the magazine. The first time I thought of trying chicken curry with mustard paste, I knew it would taste great. Indeed it produced a lip smacking pungent, spicy and bit tangy chicken curry that goes well with rice and sometimes I love to pair with Gondhoraj Pulao and Ghee Bhat.

Garlicky Duck Curry

This duck curry was my first try to make it differently with lots of garlic, roasted ground spice mix, ghee, along with onion, ginger, tomato paste and it turned out extraordinarily finger licking dish to serve with fancy Gobindobhog rice. 

Gondhoraj Pulao/Kaffir Lime Pilaf

Gondhoraj Pulao made with the most alluring flavor of Gobindo bhog rice (specially grown in West Bengal) and the distinctively fragrant Thai kaffir lime juice(close cousin of the gondhoraaj lebu), zest and leaves as a side dish that wonderfully pairs with any Bengali veg or non veg main dishes. It is super easy, quick to make and tastes amazingly refreshing! Use lots of kaffir lime leaves until the flavor really comes through. 

Banana Pecan Bread/Cake

This is the absolute tasty Banana Cake/Bread I've ever made! I guarantee any not so banana liker will love this version. This recipe is really yummy and little healthier. I replaced butter with avocado oil, white sugar with the coconut sugar and little maple syrup. It is super moist, has a right amount of banana flavor and subtle nutty flavor. This cake doesn't require glazing unless you want to make it fancy. You can use some whole wheat pastry flour instead of all white flour. Use a 6 cups bundt pan or 8-inch round cake pan or 8 x 4-inch loaf pan. The cake is good for breakfast with a cup of coffee or serve this as a dessert with a scoop of vanilla ice cream.