Vegetable Chop/Beetroot Croquette

Vegetable chop or Beetroot Croquette is one of the drool worthy popular street foods of West Bengal. Grated beetroot, carrots are cooked with peanuts, then boiled potatoes added just to bind, spiced with special bhaja moshla aka Bengali style roasted and grounded spices, shaped into sphere or cylinder, dipped in a thin batter and rolled in the bread crumbs. Finally they are deep fried for irresistible taste. It is very vegan and satvic (meaning no onion and garlic are used). However julienne red onion and cucumber are the best accompaniments. It was our evening snack often with a bowl of moori (puffed rice) and tea. Sometimes in winter months my mother would make vegetable chop when beets and carrots were in abundance. 

Braised Turkey Mearballs

 

I love festive western style fall and winter holiday dinners without all the fuss. It’s a big effort if whole turkey is on the menu. I swapped in an easy to make super delicious Braised Turkey Meatballs which is a total game changer. 

They're very simple to make, packed with flavor, and easy to find simple pantry ingredients. It’s definitely for those who love festive vibe without any stress.  

The process is very straightforward. The secret for super tender meatballs are soaked bread crumbs and mashed potato. Form nicely seasoned turkey meatballs, give them a quick bake, then finish by simmering them in a rich, aromatic sauce until cooked through and thickened. Serve over mashed potatoes with other favorite sides for an effortlessly comforting meal. 

I highly recommend trying this recipe for a truly enjoyable and relaxed holiday celebration. 

Doi Ilish/Hilsha in Yogurt Sauce

I started this blogging journey eleven years ago. Life got super busy that I couldn’t post as much as I wanted for past few years;  especially 2023, I just vanished from blogging. But my passion for cooking never faded away. However I never stopped posting on my Instagram whatever I cooked. I came back slowly to blog and excited to share recipes. I got connected with people through my blogging journey. I completely missed my blog's 11th birthday last week. So, better late than never and today, I am sharing an amazing Hilsha recipe that passed down to my mother from a close family friend. It became one of our family favorites. It’s so drool worthy and definitely a keeper. 

Chicken Adobo

I love exploring different foods from around the world. I met a lovely lady from Philippines a couple of weeks back at work. We instantly got connected. We both are foodie and shared good sense of humor. She is great cook and introduced me to delicious chicken adobo which is national dish of Philippines. Tender chicken braised in a rich, savory, tangy, slightly sweet sauce consisting of soy sauce, apple cider vinegar and brown sugar and a little spicy kick of freshly crushed peppercorns. It was so good. The depth of flavor was incredibly satisfying.

Chicken Rezala

Rezala is a rich meat dish yet subtle gravy with aromatic spices, yogurt, milk/ cream and nuts created during Mughal era in Kolkata. This is very similar to korma. But its thin delicate gravy makes Rezala so unique. It is so delicious having rezala with naan and paratha. It pairs greatly with Polau as well. 

Traditionally mutton is used for rezala; but Chicken Rezala became its popularity as a lighter option over the years. Original recipe is very rich with ghee laden sauce. I tweaked it to make with less oil and ghee, yet it tastes incredible. 

Mishti Doi, a fermented sweet yogurt is pure delicacy of the sate of West Bengal, Odisa and Bangladesh. Any auspicious occasion requires Mishti Doi. It is made of thickened milk, yogurt culture and sugar, set in an earthen pot, wrapped in a heavy blanket then left in warm place to ferment overnight. Traditionally Mishti Doi gets its light brown color by caramelized sugar. It doesn't need any flavoring or toppings. 

Raddish Mismash/Mulor Ghonto

Mulor Ghonto is a winter dish and very understated dish. Ghonto may literally means mash; but it is more about coated nicely everything together. Winter is an abundance of fresh produce of different colors from leafy greens to all types of vegetables and comparatively inexpensive. Therefore,so many ghonto dishes are made in  Bengali households. It requires minimal spices and enjoyed with rice or roti.

Steamed Shrimp with Coconut Mustard

Bengali style steamed fish is an old tradition using coconut paste, mustard paste and mustard oil. This is so simple to make with minimal spices. It's best to use head on shrimp. It may be time consuming but worth it when it comes to flavor profile and texture. The freshly grounded mustard paste is an acquired taste and it has a pungent sensation similar to horseradish  wasabi-like sensation to it. Therefore adding coconut milk and coconut paste to balance it out resulting in a mouthwatering rustic seafood dish and best served with plain rice!

Fish Oil Fritters/Macher Teler Bora

Bengali staple food is fish and rice along with a wide variety of vegetable dishes. When it comes to cooking fish nothing gets wasted in Bengali households. Delicious dishes are made using fish head to tail including innards. Macher teler bora or fish oil fritter is one of the delicacies in West Bengal, India. I grew up eating pretty often when big fish like whole carp was bought. Fish innards include organ, intestines and fat. Most innards are edible except for the gallbladder which is full of greenish yellowish bile that tastes awfully bitter if it is broken. My mother used only liver, lungs and fats. She never used intestines that taste very chewy, yet edible.

Cauliflower and Rice Pilaf(Chaal Phoolkopi)

When cauliflower in its peak in winter months in India, so many wide variety of culinary delights with cauliflower are prepared and enjoyed. Traditionally most vegetables are grown in winter and they are generally affordable. Cauliflower and Rice Pilaf/Chaal Phoolkopi is an age old vegetarian Bengali dish with aromatic gobindobhog rice that makes a delectable dish enjoyed by both vegetarian and non vegetarian eaters. This used to be a must while growing up in India.

Chicken Pot Pie

This is my go to family favorite chicken pot pie recipe, not fancy yet very delicious and flavorful. I use  seasoned slightly grilled chicken thighs and sautéed veggie filling in a creamy sauce without making it too rich, then topped with homemade buttery pie crust baked until golden brown. It’s better than store bought because it’s not loaded with salt, fat, additives and carbs. It needs just basic pantry ingredients.

Boror Tenga/Red Lentil Fritters in Tangy Curry Gravy

Boror Tenga or Tenga Bora is a traditional Assamese lentil fritter in tangy gravy. Boror or bora literally translate fritter and tenga means tangy or sour. This is very similar to Bengali counter part Borar Tok. However Boror tenga is made red lentil and Bengali version uses yellow split peas. The souring agent can be used either thekara also known in English dried garcinia, tomato or lime/lemon juice. This dish is a popular summer dish to serve with plain rice.

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 is my favorite way to enjoy it for breakfast or afternoon snack with tea of coffee. It can be serve 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.

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. 

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. 

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. 

Spaghetti & Mini Chicken Meatball in Creamy Vodka Sauce

Spaghetti alla vodka or pasta alla vodka is an Italian American pasta dish is widely popular all over the world and adding meatballs in the sauce takes it to the next level. The mini chicken meatballs with mildly spiced aromatic vodka sauce is slowly cooked to perfection and it is great with any kind of pasta product.