Kanch kolar kofta kadhi (plantain/green banana balls in gram flour-yogurt gravy)

This recipe is like a Punjabi munda marrying a Bangali meye. I wanted to make kancha kolar kofta but I didn't want to use the traditional Bengali gravy and thought of making it in kadhi gravy that uses besan (gram flour) and yogurt.

Method:

1. Boil 4 potatoes and  3 medium-sized plantains in a microwave safe bowl for 10-15 minutes with water. (makes about 10- 15 balls)
   
2. Peel and mash the vegetables. Add salt, turmeric, dry roasted cumin-coriander-red chili powder, minced cilantro, green chilis and ginger. Roll into balls. 
   
3. Deep fry in batches. Turn frequently.
   
4. For the gravy, beat yogurt with salt, turmeric, kashmiri mirch powder,  bhaja masala, and besan.
   
5. In a wok, fry minced onions, cumin seeds, black mustard seeds, 2 red chilies broken, and 1 bay leaf broken in half.  Add the gravy and cook in low heat till it boils, adjust water, salt and spices for taste.
6. Finally, add the kofta balls, simmer for a while. Serve with rice or roti. 

(You may add curry leaves in the gravy)

Salmon with leeks (pan fried)

1. Saute 1 large diced leek in olive oil in a non-stick. Stir occasionally.
2. Cut salmon into bite sized size , rub salt, cumin-coriander powder  and low sodium soy sauce (or any other spices you prefer). Add to pan.
3. You may add julienne ginger and minced green chili here. Drizzle some more soy sauce. Some herbs like dill and tarragon also go well with this recipe.

This is a pan fried recipe, you may also bake the fish and add sauteed leeks to it.

Made a side of Romano beans with poppy seeds.

Also making Peach Sangria for some guests on Sunday.

Beresta Chicken

For Joyita di

'Beresta' means fried onions, and you can use it in fish  and dal recipes too. You may add some store brought fried onions along with the onions you fried at home to get extra flavor.

Since this recipe uses a lot of onions, you risk making the gravy too sweet. Use freshly crushed peppercorn to adjust heat. Also, it is essentially a Bengali roast, so ensure that the heat is spread evenly while cooking and slow fry the onions to get the best flavor.

Method:

1. Cut leg quarters into serving sizes- the thigh portion cut into two, the leg portion slashed to let spices in. ( I prefer chicken with bones for this recipe.) Marinate in ground korma spices and salt overnight.
2. In a frying pan big enough to place the chicken pieces in one layer, heat mustard oil to smoking point, lower the heat, spread thinly sliced onions, stir and fry until soft. Add some store bought crunchy fried onions, stir.
3. You may  add some whole spices (like bay leaf, cloves, cardamom) to complement your ground Korma masala.
4. Add minced garlic, ginger and green chilies and some whole green chilies. Fry till the raw smell is gone.
5. Layer the chicken pieces in the pan, fry both sides. Mix well with the masala. Cover and cook.
6. Add beaten (essential) yogurt evenly over the chicken. Cover and simmer on low heat.
7. Sprinkle a little water if you think the spices will dry up. Best if you let the chicken cook in its own juices. 
8. Add some crushed pepper for extra flavor. 
9. You may also add a tad of cumin coriander powder. (Optional)

I made beresta salmon with tomatoes last night. It was delicious. Skip the korma masala and use bhaja masala instead when you make fish with beresta. Unless, you want to -who am I to curb your creativity? Happy cooking.

Pan roasted vegetable ratatouille

Mélange de courgettes, de tomates, de poivrons, et d'aubergines

1. Dice zucchini, eggplant, bell pepper or sweet peppers, and tomatoes. 
2. Mince garlic or use garlic salt, pepper, minced basil (or fresh thyme).
3. Pan roast in olive oil until the vegetables are cooked thoroughly.

You can add an Asian twist with minced green chilies and low sodium soy sauce.

Pan fried salmon with lime and fresh thyme

1. Remove scales, clean, and pat dry a salmon fillet. Cut into serving size. ( I use a pair of scissors for cutting the skin ).
2. Drizzle evenly :  freshly squeezed lime,  garlic salt, low-sodium soy sauce, chopped Thai chilies, and freshly ground pepper.
3. Heat olive oil in a pan, place the salmon with skin facing down. Cover and cook. Flip.
4. Flip one more time, raise the heat to make the skin crispy if you prefer.  Serve with your favorite sides.

Salad ideas

Salad greens with dry cranberries, honey-roasted almonds, feta and balsamic vinaigrette

Salad greens with julienned carrots, endive, dry apricots, pistachios, blue cheese crumbles and white balsamic

Baby spinach with caramelized walnuts, grape tomatoes, cheese crumbles 

Buttermilk pancake with orange blossom honey and pecans

Recipe: 1 egg, 1 cup all-purpose flour, pinch of baking powder, salt, sugar, 1 cup buttermilk. Blend the ingredient (egg first)and shallow fry in 1 tsp melted butter. Top with honey and pecans