Lamb stew with potatoes and carrot

Ingredients:
Lamb loin chops- 4 pieces (1 lb)
Onion-1 medium, diced
Carrot- 1 medium size, diced
Potatoes- 4 small size/petite, halved
Garlic - 5  big cloves, minced
Ginger- 1/2 inch, minced
Cloves- 8
Coriander seeds- 1/2 tsp
Peppercorn-10
Organic Chicken broth (low-sodium), may use water as substitute.
Salt to taste
Jalapeno- 1, diced

Ground nutmeg

Method:

1. Add 1 tbsp olive oil and 1 tsp butter in a pressure cooker.
2. Add diced onions, ginger, garlic, cloves, peppercorn, coriander seeds, and halved potatoes. Saute till the ginger-garlic don't smell raw anymore. Add the lamb chops and jalapeno. Cover and cook both sides. Add the diced carrots and then chicken broth. You may also season with crushed pepper and ground nutmeg for a richer stew.
3. Bring to boil, cover and cook under pressure until done. If you are using a dutch oven, it may take longer to cook.

Lime-jalapeño chicken

Ingredients:
Jalapeño -sliced, 2
Boneless, skinless chicken thigh- diced into bite size pieces
Crushed coriander seeds
Juice of lime - 1/2 (you can work with vinegar too for the tartness)
Onion -1 minced
Garlic, ginger- minced

Method:

1. Mix the chicken pieces with salt, pepper, turmeric, lime juice. Set aside.
2. In a wok, heat olive oil and fry the onion, garlic, and then the ginger. Add crushed coriander seeds and sliced jalapeño.
3. Add the chicken. Saute and then cover to cook. You may garnish it with cilantro.

Lohikeitto (Finnish Salmon soup with potato, leeks, and dill)

One thing I really enjoyed eating during our recent trip to Finland was their traditional salmon soup. On a cold evening, all you need is some hot soup and bread, a glass of your favorite white wine ( a rich Chardonnay maybe) and someone to talk to about nothing and everything.

You may serve meatballs as a second course.

Ingredients:
Butter - 2 tsp for cooking, 1 tsp (optional) for topping
Leeks - 1, chopped
Water or chicken broth- 2 cups
Potatoes- 2-3 medium sized, diced into cubes
Salmon fillet - 1 lb, cut into cubes
Onions- 1 medium sliced
Heavy cream- 1-2 cups
Dill- fresh, chopped 1 tbsp
Fresh ground pepper and salt to taste
1 bay leaf

Method:

1. In a dutch oven, add 2 tsp butter, bayleaf, potatoes, onions, and leeks. Saute. Add salt and pepper. 
2. Add chicken broth and bring the mixture to boil. Add heavy cream and dill. Add fresh salmon cubes and cook till the fish is just cooked.
3. Top with another tsp of butter and serve warm with bread

Shrimp linguine with garlic, butter, and lemon

1. Boil pasta as per instructions. Alternately, break linguine into half and immerse in boiling water with salt. Cook for 9 mins or until al dente. Drain in a colander.
2. In a non-stick, heat olive oil and add minced red onions, minced garlic, chopped cilantro stems, green chilis. Add frozen/fresh shrimp (peeled and deveined) and peas (and other vegetables if you want. Not necessary).
3. Add freshly ground black pepper, salt, garlic powder, dry oregano, and freshly squeezed lemon juice. Add the boiled pasta. Chop 1 tsp butter into pieces and place the pieces evenly on the pasta. Let it melt, then stir. Taste for salt and lemon juice. You may garnish it with sliced lemons.
   
   You might also like Linguine with homemade basil pesto, grape tomatoes and wilted spinach (vegetarian pasta).

Breakfast eggs #1

Make a bed of mushrooms, red onions, cilantro, and green chilies. Sprinkle salt. Break 4 eggs (for 2 people) carefully. Sprinkle some more salt. Mix half cup milk with 1 tsp cream cheese and spread evenly on the eggs. Cover and cook for a few more minutes till the milk boil to a creamy goodness.

Patra/colocasia leaves with dry shrimp (চিংড়ি শুটকি দিয়ে কচু পাতা বাটা )

চিংড়ি শুটকি দিয়ে কচু পাতা বাটা

1. Wash the colocasia leaves and parboil them in water with salt and vinegar (vinegar lessens the itching by reacting with the calcium oxalate in the leaves). Blend to a puree.
2.  Wash dry shrimp in hot water, strain.
3. In a wok, heat mustard oil, add minced garlic and dry shrimp. Stir. Add the colocasia leaves puree and cook with frequent stirring. Add salt, turmeric, and red chili powder. Cook thoroughly till oil seperates

This is the first time I tried colocasia leaves and quite liked it. /nobody in my family eats the leaves. They just make' kochur saag' using the stalks. Gujratis steam and fry it into pinwheels called patra

Bonus recipe: Kochu baata (YouTube link from the BEngali Cooking show, Pancha Byenjon)