A variation of the fish chop

Fish chop with lemon juice, ginger, lemon rind, and chipotle spices

Muri ghonto (Fish head cooked with rice)

1. Wash and soak gobindo bhog rice in water for an hour.
2. Make half onion paste, 1-inch ginger paste (I prefer more ginger in this recipe). Mince the remaining onion.
3. Wash the fish head and rub salt and turmeric. Let is rest for 15 mins. Fry in hot mustard oil. Set aside.
4. In the wok where you fried the fish head, fry some diced potatoes with salt, add the minced onion and then the onions paste.
5. Add the pre-soaked rice, cook for a while, and add the fish head. Add salt, turmeric, broken green chilies, ginger paste, and bhaja masala (dry roasted and ground cumin-coriander-red chili).
6. Keep adding warm water in batches so that the rice is fully cooked but not mushy. Taste for salt. Add ghee, and garam masala powder. Serve warm.

Meatballs and broccoli in Asian sauces

Meatballs simmering with broccoli in organic chicken broth and Asian sauces

1. Cut broccoli crown into florets. immerse in salt water.
2. In a pan, add cooking oil and saute thinly sliced garlic till fragnant. Add the meatballs, cook on both sides. Now add the broccoli, pepper, sliced ginger. Saute further.
3. Add organic chicken broth, 1 tsp hoisin sauce, and low-sodium soy sauce to taste. Bring to boil then lower to simmer.
4. You may add shaved carrots, snap peas, Thai chilies to the broth. Serve with warm rice.
   
   Alternately, you may add lemongrass for a different flavor. Or use coconut milk to thicken the broth along with some fish sauce for stronger flavor. You may also use boneless chicken instead of meatballs.

Beet greens and Kashmiri Dum Aloo

I used to throw away beet greens until now.They are quite delicious when sauted with minced garlic and nigella seeds.

I also made Kashmiri Dum aloo à la Sanjeev Kapoor Except that I parboiled the potatoes instead of deep frying them.

Salmon with tomatillos

1. Cut the salmon fillet into bite sized cubes, rub salt, turmeric,  dry-roasted and ground cumin-coriander-red chili (bhaja masala) and juice of a lime. Set aside
2. In a wok, fry sliced onions, chopped ginger, green chilies, and 2-3 tomatillos.
3. Add the salmon cubes, stir well. Cook covered on medium heat and then on low heat. Stir occasionally.

Add freshly chopped cilantro. Serve with white rice.

Three little tomatillos went for a walk. They met a salmon on their way and had some table talk  

Strawberry and cream

Don't they look like tulips?

Vegetables au gratin

Vegetables au gratin: I made it with cauliflower, broccoli, long beans, petite red potatoes and leeks. Carrots are often added too.

Ingredients:

1 Cauliflower, cut into florets ($4.39/lb)
1 broccoli crown, cut into florets ($2.49/lb)
3 -4 petite red potatoes, cut into thick slices ($2.20 each, you might get them cheaper at local grocery stores when you buy in bulk)
4-6 long beans, cut into inch long pieces ($3.29/lb)
Chopped leeks ($1.49/each, you may skip using it if it is not in your pantry. You may also add freshly chopped parsley instead)
Salt
Freshly ground pepper

For the sauce:
Butter 2 tbsp (Use some to grease the baking pan)
Plain flour 2 tbsp
Milk

Method:

1. Boil water with salt in a steamer. Boil or steam the vegetables(except the leeks) till just tender. Set aside and drain excess water in a colander.
2. For the sauce: In a saucepan, melt butter on low heat and add plain flour while stirring continuously. Do not let it turn brown. Now add milk slowly ( to avoid lumps) till the sauce is thick. Add salt and pepper to taste. You may add grated parmesan in the sauce. 
3. In a greased baking pan, pour the steamed vegetables, sprinkle salt and pepper to taste (you may use ground spices of your choice too), fresh leeks, and the sauce. Top with breadcrumbs and cheese of your choice. Alternately, you may top with some crushed parmesan crisps(my style). Bake until the sauce is bubbly or at 400 F for 30 mins.
   
   This dish is best served hot off the oven. 

A variation is broccoli cauliflower casserole is here.

I added sliced fingerling potatoes and sliced onions