Salmon recipe

This is the simplest of all. You can bake the ingredients together instead of pan frying them.

All you need is chopped onions, ginger, garlic, green chilis, cayenne powder, salt, tomatoes, some dry Italian seasoning and cilantro for garnishing.

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Pan recipe: I find powdered fenugreek seeds and cumin-coriander go well with fish. Sometimes, I add Lahori fish spice and fry the fillet first. Saute the remaining ingredients separately, add warm water and take time to cook in low-flame, till the oil separates. Garnish generously with cilantro and sawleaf herb ( ngo gai ), if you can find it in Asian markets.

Parantha recipes

Indian flatbreads (parantha) have fascinated me with their possibilities as much as the lentils have.

Mom's cauliflower stew - different versions

We all have our favorite versions, but this one is the simplest I know. I don't think I can make it like Mom did but I'd like to someday. Or die in the pursuit. LOL.

The ingredients are fairly easy to assemble: butter (you may also use ghee or mild-tasting cooking oil or a mix of both), cumin seeds or panch phoron, bay leaves, ginger paste, and some minced ginger for added crunch. You may also add green peas, green chilies, and cilantro for garnish. Ground black pepper is optional. Since we don't use many spices in this recipe, make sure the produce is fresh.

Method:

1.  Heat oil in a wok or pressure pan. (Mom used a pressure pan for faster cooking. I slow cook it in a wok.) Temper with bay leaves and panch phoron or cumin seeds.
2.  Fry the cauliflower florets and diced potatoes. Slow roast uncovered until partially cooked and the veggies have softed. Add salt to taste, (If you want a healthier version, you can simply pressure cook everything)
3. Add ginger paste, stir. Add boiled water for gravy. Cook uncovered. Add cilantro and green chilies for garnish. Some like to add ground black pepper for added flavor.

Tip: Add the ginger later to avoid it turning bitter in heat. Always use boiling water for gravy.

I loved this dish in winters, where cauliflower was readily available in Agartala. Now, I can have it all year round if I want to.

Another recipe with cauliflower is Cauliflower Roast. I steam the floret firsts and make the sauce separately with yogurt, loads of cinnamon powder and other preferred freshly ground spices. Basic garam masala or bhaja masala are some good options.

You can make it on the stovetop or bake it in the oven for a healthier version. Green peas and tomatoes make great additions to the merry party.

Another simple and satisfying way to enjoy a cauliflower is to pan-roast it with nigella seeds, cracked pepper, slit green chilis, potatoes, and green peas. You can add pearl onions too.

Or roast whole cauliflower in an oven with a dry spice rub of your choice.

Pork/chicken Vindaloo

1. Marinate diced chicken breasts/pork with vinegar, broken red chilies and crushed garlic overnight. 
2. Fry onions in oil and fish out the garlic and chilis (discard remaining liquid) and blend them together to form a paste while sauteing the chicken separately in the oil used for frying the onion.
3.  Add a suitable amount of salt, red chili powder, turmeric and garam masala and saute further in low heat. 
4. Vinegar makes it sour. I'd not recommend using yogurt or tomatoes after that, even as a variant.

Link 1

Chicken nuggets

I made honey-mustard dipping to go with it.

Enchorer Dalna (Green Jackfruit curry)

Bong Mom has a foolproof recipe here.

I had this after ages.

Green Herb Hummus

Link 1 (video- food network)

Jalapeno-cheese nachos

Link 1

Interestingly,I like cheese melt with raisin bread too :)

Cilantro fish

Link 1

Aloo kachalu chaat

Link 1

Black-eyed peas

I like the Punjabi Lobia Masala. Incidentally, I concocted a recipe today which I have taken a fancy to. If you are brave enough to try it, let me know how you like it.

Black-eyed peas with mint and coconut
Ingredients
Black eyed peas (lobia) -Soaked overnight
Grated ginger
cumin seeds
Coriander seeds
Kasuri methi
Mint leaves
Amchur powder
Cilantro (coriander leaves)
Bay leaves
Grated coconut

Method:
1. Boil or pressure cook all the ingredients(except the cilantro, which we will use for garnishing- you can make your own version/garnish, and the coconut) with suitable amount of water, salt and turmeric
2. Discard the bay leaves and blend the mix in a blender
3. I use freshly ground spices in my recipes- make basic garam masala using cardamom, cinnamon and cloves. You can add a bit of other hot spices like nutmeg powder too.
4. I grated coconut using the same coffee grinder for dry powdered coconut.
5. Put the mix and the coconut/ garam masala in the same vessel. Judge the need of adding any more water (microwaved for a minute)
6. Boil until it reaches desired consistency. Can add a little butter if you want to be evil.
7. Add minced cilantro for garnish.

Generally, lobia is eaten whole. But I have found experimenting with lentils can be satisfying.

Kofta curry (Meatball curry)

Lau Chingri ( Gourd with shrimp)

Ingredients;
Finely chopped Bottle gourd /Lau/Lauki/Opo
Grated ginger
Slit green chillis
Mom's note: Methi seeds if making with shrimp or fish head, cumin seeds if making vegetarian lau with moong dal or vadi

salt, turmeric, Oil, sugar (abt spnful), ghee, cilantro

Method:

1. Chop the gourd as finely as you can with a sharp knife or processor.
2. Microwave it for 3-5 mins., for faster cooking and it will also require less cooking oil.
3. Shallow fry  cleaned , de-veined shrimps  about ( 8-12) in oil, coated with salt and turmeric. Set aside.
4. Temper methi (fenugreek) seeds in oil. Add steamed lau.
5. Lau releases water on cookingt, add no extra water, unless you see it getting dry (bad, bad lau!). When lau is semi-cooked- add salt, turmeric , stir.
6. Add shrimps, slit green chillies and  1/2 tsp sugar
7. Add ghee and freshly chopped cilantro leaves

Some variants have chopped onions with methi leaves and frozen peas added to it.

Vegetarian alternative: Lau Moong

Pomfret in Black bean sauce

Link 1

Ingredients::
2 medium size pomfrets, cleaned and halved or cut into steaks
1 onion, thinly sliced
½ inch ginger, grated
2 tbsp fermented black bean sauce
4 serrano or thai chilies
oil

Freshly ground coriander seeds, cumin seeds and methi seeds

Chicken stew

I add spinach leaves, celery, mushrooms, or lentils at times. There is no fixed recipe for my stew.
But I like using diced potatoes, tomatoes, carrots, zucchini, french beans. A slow roasted version is available here.

Sometimes, I make old-style beef stew when it is cold.

Ingredients:
Olive oil
Meat pieces for stew (chicken. lamb, goat/mutton or beef)
Salt
Cracked pepper
Coriander seeds
Bay leaves
Cinnamon
Cloves
Onions
Crushed garlic
Grated Ginger
Green chilies or jalapenos
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Diced potatoes
Carrots
Celery
Tomatoes
Sprigs of rosemary and thyme

I add the ingredients in a pressure cooker in that order. Add warm water after a while and I pressure cook them to doneness.  A good stew retains the individual taste of its ingredients in the broth;  I have found that the key to achieve that is to cook the meat and vegetables in separate steps during the cooking process.

Chole palak

Link 1 (Manjula's kitchen)