Assamese Black Sesame Chicken Curry(Til Diya Kukura Mangxo)

Assamese Black Sesame Chicken Curry is a very traditional dish that I learned from a Bengali friend I met through a social media platform. Black sesame is widely used in many recipes from sweet to savory dishes in northeast India. The star ingredient is toasted black sesame seeds resulting in a nutty, smokey flavorful chicken curry. Each household has their own method of making to suit their taste buds. This is mildly spiced and I prepare with onion,garlic, ginger and lemon juice.  

Bengali Style Steamed Salmon

Fish and rice in Bengali households is staple. In our household fish is served in curry form or any Asian or western variations. After moving to USA it was hard to find exactly the same river fish. After some trial a lot of local fresh river fish and sea fish used in Bengali cuisine got raves from Bengali families and shared with friends. Salmon is a great replacement for Hilsha fish. Bengali style steamed salmon is my go to recipe. It doesn't taste fishy and the gravy makes the difference. In this preparation salmon stakes smothered in a simple concoction of naturally sweet coconut, coconut milk and pungent taste of freshly ground mustard paste and steamed to perfection. All you need is plain rice to enjoy with this extraordinary dish yet very easy to make. I prefer to use bone in fish for its optimum flavor and taste. Here is my take on Bengali Style Steamed Salmon.

Mochar Ghonto/Banana Blossom Curry

Bengalis would always crave for simple delicacies no matter where they go. And when they settle down in a foreign country they try to find ingredients to recreate all the recipes they grew up with, made by mothers, grandmothers and aunts. Like all immigrants, Bengalis do love to keep their traditional cuisine alive. They wouldn’t even mind to drive a long drive to get certain things they look for. We are the lucky ones to have plenty of Asian and Indian groceries close by to find the most Indian vegetables, spices, fish and seafood. It feels  home in a foreign country. 

Nimona/Green Peas Curry

Nimona is one of the delicious recipes to make in a jiffy with a very basic pantry ingredients. It’s a staple winter dish of UP, India, made of green peas.

Green peas are available all year round in USA. So whenever craving for Nimona kicks in, Nimona is prepared to savor with plain rice , roti, paratha or grilled chicken. Here is my take on. 

Mung bean with Jack fruit Seeds

This Mung bean and jack fruit seeds stew spiced with fresh ginger paste and other basic spices is a very delicious vegan and vegetarian friendly dish can be enjoyed with plain rice and simple shallow fried eggplant, fried potato or any veggie fritters. 

Mustardy Pomfret/Shorshe Pomfret

This is another outstanding pomfret recipe with freshly ground mustard and cumin. As I explained in other pomfret recipe that it is cooked in a thick gravy rather than light thin gravy. It's less amount soft bony body with buttery flesh is easy to eat without fear. Any  bone in fish curry is always full flavored .

Bangladeshi Chicken Korma

Bangladeshi Chicken Korma is whitish to soft cream color and cooked without tomatoes, red chili powder and turmeric. It's rich, creamy mildly spiced and full flavored. It needs a bit of preparation like marinating chicken for at least half an hour and slow cooking to make sure spices don’t turn brown too much. Cashew, almond and cream are an essential ingredients for any korma. I use for this particular korma skinless peanuts and whole milk. For the best tasting korma bone in chicken a great choice. It stays juicy and tender. All ingredients are pretty much basic pantry ingredients resulting in a delicious dish. This is best served with paratha or basmati rice. This dish is inspired by my lovely Bangladeshi friend. 

Spicy Tomatoey Pomfret Curry

It's been a long time I haven't post. Ten years ago I posted for the first time. Then I continued for several years with various recipes from different cuisines that I made for my family and friends. My love for cooking doesn't need introduction anymore. I have met wonderful people through my cooking and blogging journey.  I took a break for almost a year and half. Now I am back again with a delicious recipe of silver pomfret, braised in a spicy onion, ginger, garlic and tomato gravy. This is a superb fish curry served over plain rice. It looks very fiery but it's doesn't have to be that spicy. Spice level is adjusted according to the heat tolerance. That fiery color comes from tomato, paprika and turmeric. 

Ram Ladoo

Ram Ladoo, a savory little yellow mung beans fritters with green chutney made of cilantro and tamarind chutney topped with shredded radishes is a very popular street food in Delhi, India. I am not sure how this name came from and the confusing part is "ladoo" refers sweet confection in Indian cuisine. It's kind of unsuitable name. But, who cares! It's that tasty and vegan too. This recipe serves three.

Chha Chicken Curry

Chha Gosht is a signature dish of Himachal Pradesh, India. This hearty dish is usually made with mutton. However I make with chicken which is marinated in yogurt and cooked in aromatic spices with roasted gram flour. So it tastes as delicious as mutton in this rich, flavorful, spicy, tangy gravy.

Chicken Keema Curry/Minced Chicken Curry

This classic Keema curry with vegetables will satisfy everyone who wants easy one dish comfort meal on busy days. It’s a great crowd pleaser for an impromptu lunch or dinner idea. Traditionally it is served with any Indian flat bread with a salad on the side. For gluten free version it tastes fabulous with white or brown rice.