Broccoli Quiche

Broccoli quiche is perfect for any time of the year for breakfast, brunch or supper made with a smashed potato crust,yet it is full of flavor. It is packed with goodness of veggies, eggs and cheese.

Date and Pecan Bread

Date and Pecan Bread is my absolute favorite and it doesn't require any refined sugar. Mostly dates and little bit of molasses are used as sweetener. A warm piece of bread slightly buttered for breakfast or afternoon snack with tea of coffee is my favorite way to enjoy it. Served as a dessert with a scoop of vanilla ice cream. It can be spiced with warm spices but I prefer vanilla. 

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.  

Dark Chocolate Brownie

This is the easiest brownie, very moist, fudgy and not cakey at all. It takes about less than an hour from start to finish. I use little coffee powder to bring out rich chocolate flavor.  I am sure it will make all chocolate lover very happy. Enjoy it as is or with a scoop of vanilla ice cream. Make this delicious chocolatey treat to satisfy sweet tooth.

Orange Chicken Curry

This chicken curry with tangy sweet orange juice is an excellent dish for family and guests. Chicken is marinated in freshly squeezed orange juice then cooked in a mildly spiced basic curry spices. Orange zest makes a big difference to flavor the dish. I like adding cilantro at the end for its bursting warm spicy complex flavor but it’s optional. For a nice presentation place orange slices on top. 

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.