Til Bota/Tilor chutney....(Black Sesame seed chutney)

তিল বতা 

Ingredients....

• 1/2 cup of cleaned and toasted Black sesame seed (Toast the sesame seed in a hot tawa or karai for 1-2 minutes)
• 1-2 garlic cloves
• Chillies (according to your taste)
• Few drops of mustard oil
• Salt to taste

Method....

Grind all ingredients with little bit of water and make a fine paste...Before serving add 3-4 drops of raw mustard oil to enhance the flavor...

Saru maas Bhaji.....(small fishes stir fry)

সরু মাছ ভাজি 

Ingredients:

• Small fishes -200 grm (Here I have used a variety of locally found small fishes including Mua, puthi, chanda, darikona maas)
• 1 big sized onion- chopped
• 8-10 garlic cloves
• 2-3 green chillies
• Turmeric- 2 tsp
• Salt to taste
• Mustard oil for frying
• coriander leaves 

Method:

• Clean the fishes and smear them in turmeric and salt
• In a hot pan add mustard oil. Half fry the fishes and keep aside
• In the remaining oil add garlic, chillies, onions, a little bit of salt (if required) and fry for 2 minutes 
• Now add the half fried fishes.Mix all and stir fry them for about 5 minutes
• Add coriander leaves and mix well
• Serve hot

Pork curry cooked with potato & lots of coriander leaves

গাহরির মাংস আলু আরু ধনিয়ার লগত 

Ingredients:

• 500 grm fresh pork
• 2 large chopped onions 
• One tomato-cut into medium pieces
• 2 mid sized potato (cut in cubes)
• 1 tsp garlic paste
• 1 tsp ginger paste
• 1/2 tsp turmeric powder
• 1 tsp cumin powder
• Salt ( according to your taste)
• 1/2 tsp crushed black pepper
• 2 bay leaf
• 1 green chili
• 4-5 tbs mustard oil
• 1tsp freshly ground garam masala powder
• Coriander leaves-1 cup chopped

Method:

• Heat oil in a pressure cooker without the lid. Add chopped onion and fry them till light golden.
• Add bay leaf, chili,ginger-garlic paste and fry it for a minute .
• Then add crushed pepper, cumin powder, turmeric powder and fry till oil separates
• Now add pork pieces and the potato pieces. Mix it well 
• Add tomato pieces and fry it for 15 minutes.
• Now add two cups of water plus 1/2 cup of coriander leaves and pressure cook for 3-4 whistles
• Once cooled sprinkle freshly ground garam masala powder plus 1/2 tsp crushed black pepper and mix the curry well
• Garnish with fresh coriander leaves and serve