Fish ball curry

Method:
For gravy

1. Fry the fish balls and keep aside.
2. In a wok, heat mustard oil and whole cardamom, cloves and bay leaves. Add 1 1/2 tsp garlic paste, 1 tsp ginger paste. Saute a little.
3. Then add 1 large tomato puree, cumin powder, turmeric and red chili powder. Add green chilis cut in halves and a pinch of cinnamon powder.
4. Cook well till oil separates.  Add 1/2 cup warm water for gravy if you need to cook it more thoroughly. Serve with steamed rice.

Bengali cholar dal

As a kid, I used to call it Jonmodiner dal (birthday lentil) because Luchi cholar dal was served in one of my birthdays. You can also add kosha mangsho to the team.

1. Soak chola overnight. Rinse well. Pressure cook to soften the lentils.
2. In a wok/kadai add 1 tbsp ghee, add cumin seeds, cardamom, cinnamon, clove , bay leaves and 2 dry red chilies (broken in halves) for tempering. Add coconut flakes. Stir a little.
3. Add the boiled dal, turmeric, salt to taste. Add 1 tsp ginger paste or grated, asafetida, raisins (and dry roasted cashews). Add sugar to taste.
4. Serve warm with luchi or rice and beguni.

Basic Vanilla Cake with lemon glaze

Method:

For cake:

1. Beat unsalted butter (4 oz) at room temperature, sugar (2/3 cups or to taste), vanilla essence (1 tsp), preferably in a dough mixer.
2. Sift 1 cup flour with a pinch of salt and 1 tsp baking powder. Add in batches. Continue beating. 
3. When the dough is sticky and smooth, use a spatula to spread it evenly on a cake pan that has been buttered and dusted with flour.
4. Bake for 30 mins at 350 F. Insert a skewer/toothpick/knife and when it comes out clean, the cake it done.

For glaze:
Beat 1 tsp lemon juice, 1 cup powdered sugar, and 4 tsp butter. Spread it on the cake.

Vanilla cheesecake topped with strawberries

Method:

For Crust

1. Crumble graham crackers and add 4 tsp melted unsalted butter with 2 tsp sugar. Taste to check the sweetness.
2. Place crust in a baking tray and bake in a pre-heated oven for 5 mins.

For Filling

1. Blend 1 packet cream cheese, 2 large eggs,  and 1/3 can of condensed milk. Taste for sweetness
2. Bake for 20 mins or until done.
3. Cool at room temperature. Chill for 2 hrs in the fridge.
4. Garnish with sliced strawberries

Breakfast in a ramekin

#1 Parmesan cheese, bell pepper, Thai chilis, eggs, pepper, and pink salt.
     Baked for 10-15 mins at 350 F

You may make sandwiches with tomatoes, baked eggs, and sriracha mayo.

Key lime mini pies

Method:

For Crust

1. Crumble graham crackers and add 4 tsp melted unsalted butter with 2 tsp sugar. Taste to check the sweetness.
2. Place parchments in a muffin pan and place equal portions of crust mix. Bake in a pre-heated oven for 5 mins.

For Filling

1. Blend 1 packet cream cheese. Add 3 beaten egg yolks,  and 1/3 can of condensed milk.
2. Add freshly squeezed key lime juice, about 1/4 cup or to taste.
3. Spoon equal portions of the filling into the parchments cups over crust. Bake for 15-20 mins until pie is jiggly.
4. Cool at room temperature. Chill for 2 hrs in the fridge.
5. Garnish with sliced key limes.

Another link to this recipe can be found here