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.