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.