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. 

Gondhoraj Pulao/Kaffir Lime Pilaf

Gondhoraj Pulao made with the most alluring flavor of Gobindo bhog rice (specially grown in West Bengal) and the distinctively fragrant Thai kaffir lime juice(close cousin of the gondhoraaj lebu), zest and leaves as a side dish that wonderfully pairs with any Bengali veg or non veg main dishes. It is super easy, quick to make and tastes amazingly refreshing! Use lots of kaffir lime leaves until the flavor really comes through. 

Banana Pecan Bread/Cake

This is the absolute tasty Banana Cake/Bread I've ever made! I guarantee any not so banana liker will love this version. This recipe is really yummy and little healthier. I replaced butter with avocado oil, white sugar with the coconut sugar and little maple syrup. It is super moist, has a right amount of banana flavor and subtle nutty flavor. This cake doesn't require glazing unless you want to make it fancy. You can use some whole wheat pastry flour instead of all white flour. Use a 6 cups bundt pan or 8-inch round cake pan or 8 x 4-inch loaf pan. The cake is good for breakfast with a cup of coffee or serve this as a dessert with a scoop of vanilla ice cream.

Sorshe Tilapia Begun Diye/Mustard Tilapia With Eggplant

Mustard fish curry with eggplant is a signature dish in Bengali cuisine. The gravy is so delicious that it tastes great whatever fish you make it with. There are many versions of making mustard fish. This recipe is with Eggplant in mustard paste along with little bit of onion-garlic and tomato turns out super delicious with the pungent flavor of mustard oil.This recipe is very easy to prepare and it is served with plain rice often.