Basanti Pulao

Rice - 1 cup

Ginger paste - 1 teaspoon

Turmeric - ½ teaspoon

Garam masala - ½ teaspoon

Ghee - 1 tablespoon

Oil - 2 tablespoons

Bay leaf - 1

Cardamom pods - 4

Cloves - 5

Cinnamon stick - 1-inch

Cashews - 2 tablespoons

Raisins - 2 tablespoons

Salt - ¾ teaspoon

Water - 2 cups

Slit chilies - 6

Sugar - ¼ cup

Begin by soaking the rice in a bowl for 30 minutes. While Gobindobhog rice is typically used for Bengali pulao, any short-grain or basmati rice will work. Drain and spread the rice on a plate.

Incorporate the ginger paste, turmeric, garam masala, and ghee, mixing gently to coat the rice evenly with the spices.

Next, warm the oil and ghee in a large kadai. Add the bay leaf, cardamom pods, cloves, cinnamon stick, cashews, and raisins. Roast on low heat until the cashews are golden brown.

Introduce the soaked rice and cook for 2 minutes, taking care not to break the grains. When the rice appears shiny, add the salt and water. Stir, cover, and let it simmer for 10 minutes.

After 10 minutes, gently stir the rice, which should be partially cooked. Place the chilies and sugar on top. Cover and simmer for another 10 minutes, or until the rice is fully cooked.

Take the kadai off the heat and allow the rice to rest for 5 minutes before serving.

Finally, savor Basanti Pulao with Kosha Mangsho (Bengali mutton curry) or any spicy vegetable curry.

Tandoori Chicken

Cumin Powder - 1 tbsp.

Coriander Powder - 1 tbsp.

Chilli Powder - 1 tbsp.

Fennel powder - 1 tbsp.

Tandoori Masala - 1 tbsp.

Garam masala - 1 tsp

Salt & Pepper

Red Food Color - optional

Lemon - 1, zested and juiced

Curd - 1/2 cup

Ginger Garlic Chilli paste - 2 tbsp.

Chicken Thighs and Drumsticks - about 8 pieces; make 1" slits on side

Oil

In a medium bowl combine Cumin, Coriander, Chilli powder, Fennel powder, Tandoori Masala, Garam masala, Salt, Pepper, Lemon Juice, Lemon Zest, Food Color, Curd and Ginger Garlic paste. Add in Chicken and evenly coat with the marinade. Cover the bowl with a plastic wrap and refrigerate for 4 hours; preferably overnight.

Preheat grill to high. Remove the Chicken from the marinade and baste with Oil. Place the Chicken on the greased grill. Cook closed for 5 min. Flip the Chicken, baste it and cook closed for another 5 min. Keep on basting and flipping until the Chicken is cooked through; about 18 to 20 min.

Alternatively, bake oven it in an oven at 450 F for 20 mins, followed by 5 minutes of broiling to get some perfectly grilled charred marks.

Transfer to a platter and serve with sliced Onions, Mint Chutney and Lime wedges.

Fish Moilee

Black peppercorns: 1 tsp

Cloves: ½ tsp

Coriander seeds: 1 tbsp

Cumin seeds: 1 tsp

Green chillies: 5

Garlic cloves: 7–8

Ginger: 1 inch

Fresh grated coconut: 2 cups

Turmeric powder: ½ tsp

Red chilli powder: 1 tsp

Coconut oil: ¼ cup

Onion: 1 large, finely chopped

Tomato: 1 large, finely chopped

Vinegar: 1 tsp

Thick tamarind pulp: 1 tbsp

Green chillies: 4–5, slit

Coconut milk (thick): 1 cup

Water: 2–2½ cups (adjust consistency)

Pomfret: 1 whole, cut into pieces

Salt to taste

Grind all masala ingredients to a fine paste. Heat coconut oil, sauté onion till soft and pink. Add tomato and cook till completely soft, adding ½ cup water if needed. Add vinegar, tamarind pulp, green chillies, ground masala, water, coconut milk, and salt. Bring to a boil. Add fish pieces and cook for about 5 minutes without stirring. Switch off once the fish turns opaque.