Bok choy with potatoes and eggplant

You can make this recipe with Yu choy sum, spinach (palak) or Vietnamese/Malabar spinach (Pui) too.

Method:

1. Heat Mustard oil in a wok. Temper with nigella seeds (kalonji/kalo jeere/কালো জিরা )
2. Add cubed potatoes and diced bok choy, Add eggplant. If you are using other greens like spinach or Vietnamese spinach, you can add the stalks first and leaves later. Add salt to taste and turmeric.
3. Stir-fry until almost done. Add slit green chilies and nigella seed paste (optional).  Boil water in a saucepan. Add for gravy.
4. You can add deep-fried lentil dumplings (ডালের বড়া) and mustard paste (সর্ষে বাটা ) for extra punch.

I added the core of banana blossom, steamed and chopped into thin slices for variety. Good source of fiber and vitamins. Good recipe to eat in Summer.

Paneer Cutlets

This post is dedicated to Suroshree Di who asked for the recipe. 
Otherwise, I feel too lazy to post food recipes nowadays. :D

You may use grated paneer and boiled mashed potatoes or leftover aloo-matar-paneer for the recipe. Some people also add grated cabbage and carrots to the mix for variety.

1. Add chopped ginger, chopped green chilies, chopped cilantro, chat masala, black salt, roasted and ground cumin-coriander-dry red chilies (bhaja masala) and crumble the paneer (if using leftover sabji) with your hands.  The masher or food processor can be tricky to get desired granularity here. Use whatever is convenient for you.
2. Add ghee roasted cashews and washed and squeezed raisins to the paneer-spice mix that will become your delectable filling. You just elevated it into a regal dish :D
3. Shape the mix into patties and dip first into gram flour batter (besan) and then in breadcrumbs. Repeat the coating process a second time to make the patties tighter, so they don't break when deep-fried. 
4. Deep fry in mellow tasting cooking oil.  Keep on a paper towel to soak excess oil. Transfer to a serving dish later.
5. Serve with your favorite chutney or sauce.

The Instant Death Mutton Roast

Method:

1. Marinate the mutton in onion, ginger, garlic and green chili paste. Also add Karakoram spice and Kashmiri red chili powder, salt and mustard oil. Marinate overnight.
2. In a wok, heat mustard oil (or other cooking oil) add curry leaves and fry the mutton on low heat for 2-3 hours or until the meat falls of the bones.

Chili pork with Bhoot Jolokia

Method:

1. Marinate the pork overnight with dark soy sauce.
2. In a wok heat oil, fry cubed onions,  a star anise ( to counter the smell of pork, you can discard later) and 2-3 dry Bhoot Jolokia / Naga pepppers (adjust heat according to the sample you have). Keep aside,
3. In the flavored oil,  add methi seeds to splutter and fry the marinated pork. Add crushed garlic and later thing sliced ginger. You may also add whole dry red chilies at this point.
4. Cook till done, serve with steamed rice.

Murighonto with Salmon Head / স্যামন মাছের মাথা দিয়ে মুড়িঘন্ট

Ingredients
Gobindobhog/kaalo jeere (short-grain rice you can get in Bangladeshi or Indian stores)
Fish head ( we are using Salmon in this recipe, usually a fresh rui/ katla/ crap head is preferred.)
Cubed potatoes- 2 small or 1medium
Ginger garlic paste- about 1 tbsp
Bengali Garma Masala (clove, cardamom and cinnamon ground in equal parts)

Method:

1. Soak Gobindobhog/kaalo jeere rice in a bowl. 
2. Wash and clean the salmon head. Cut into 4 pieces. Rub salt and turmeric. Fry in mustard oil. Set aside. 
3. In the same oil used to fry the fish head, fry cubed potatoes. Add cumin seeds and bay leaves.
4. Add the pre-soaked rice after straining the water. Cook on medium while stirring continuously. Add ginger-garlic paste. Keep stirring.
5. Add back the fried fish head and slit green chilies. Add boiling hot water in batches til the rice is fully cooked.
6. Serve hot after sprinkling a little garam masala.

Savory Overnight Oats

Soak rolled oats or steel cut oats overnight in yogurt, water, salt, and pepper.

In the morning, heat 1 tsp oil in a wok and add diced onions, cumin seeds, broken red chilies, and curry leaves. Add the oats and stir. Serve with pickles of your choice or eat as it is.

Banana halwa

2 ripe bananas
Raw Sugar to taste
Milk powder
2 Tbsp ghee (preferably homemade)

Method:
Mix everything except the ghee together and cook the mashed bananas in a low flame by stirring continuously. You may also use cardamom or cinnamon powder to enhance the flavor. You may also try a variation with jaggery instead of using sugar.