Rasmallai

Ingredients:

Paneer made from 1 liter of milk
1 liter full cream/ whole milk
½ cup sugar
1 tbsp cardamom powder
4 cups water
1 cup sugar
½ cup thinly sliced almonds or pistachios

Procedure:

Mix the water and 1 cup of sugar in a pan and boil till all the sugar is dissolved. Turn off the fire and keep syrup aside.
Knead the Paneer in a platter till very smooth. Make into balls slightly smaller than the size of a walnut and flatten slightly in the center. When the Paneer balls are made, reheat the syrup to boiling, then simmer and gently drop in the Paneer balls. Cook for 10 minutes. Turn off fire.
In another pan boil the of full cream milk with the sugar, till reduced/thickened to 75 per cent of its original volume. Turn off the fire, add the cardamom powder and mix well.
Add the syrup soaked Paneer balls (after draining) to the milk mixture and chill for a few hours. Before serving, garnish with slivers of dried fruit.

Gur’er(Jaggery) Sandesh

Ingredients:

1 liter milk

200 gm gur(jaggery)

5 chopped pistachios

2 cardamom seeds (crushed)

1 Lemon

Procedure:

Dissolve lemon juice (or 1/2 teaspoon citric acid) in half cup of warm water. Bring milk to boil, reduce heat and pour the acidic water all over it. Milk will curdle, stir till milk is fully curdled.
Pour the curdled milk(chenna) over a muslin cloth. Drain out water completely. Squeeze to remove any excess water and hang it for about 40 minutes. Take it out and knead evenly for about 7-10 minutes. During the last 3 minutes, add the gur. Knead the chenna/cheese along with the sugar. By this time the chenna/cheese should be very smooth & not grainy at all. To test if it is done & ready for the next step, take a portion of the chenna/cheese & roll it in a sphere between your palms. The sphere should be very smooth on the outside with no cracks.
Take a non stick pan, & put the entire chenna/cheese in the pan. Switch on the gas at a low heat. Spread out the chenna/cheese, & cook it on low heat. Stir it constantly with a spatula so it does not stick at the bottom of pan. This should be done for about 12-15 minutes. You will see it slowly change into a slightly darker shade. The texture will change too. When it is towards done, the chenna/cheese will no longer stick to the pan; it will form lumps & kind of gather together. Once this stage is reached, quickly take it off the heat & transfer it to a bowl. If the chenna/cheese is heated beyond this, it will form crumbs & you will not be able to mould it into shapes. The Chenna/Cheese is now ready to be given shapes. You have to mould it right away while it is still warm to touch. If left alone for long, it cannot be moulded anymore. Give desired shape. Sprinkle crushed pistachios and cardamom over each sondesh, cool it and serve.

Khirer Malpua

Ingredients:

500 ml milk

3 tbsp refined flour

1 tbsp semolina(suji)

½ tsp baking powder

250 gm sugar

2 ½ cup water

¼ tsp cardamom(elaichi) powder

Refined oil for frying.

Procedure:

Take 500 ml of milk in a non-stick pan. Put on heat. Keep stirring and reduce milk into thick gravy form. Remove from heat. When it cools down add refined flour, semolina and baking powder. Fold in and mix it well. Keep aside.
Now to prepare the sugar syrup take 2 and ½ cup water in a pan and heat. Add the sugar. Stir and let the sugar melt. Add cardamom powder. Let the syrup boil (in medium heat) for 15-20 mins. Stir in between for 2-3 times. Remove from heat when you get a stringy consistency. Give the batter a good mix and pour a little less than 1/4 cup of batter in the hot oil to form in a circular shape. When the edges turn golden brown, flip and fry till both sides are golden. When it is done remove them from oil and pour them directly into the sugar syrup. Leave them for at least 5 mins to soak the syrup. Now its ready to serve. You can serve them cool or hot as you like.

Chhanar Payesh

Ingredients:

½ litre milk
2 tbsp nuts
1 tin condensed milk
250 gm channa or cottage cheese
1 cup water
2 tbsp raisins
2 tbsp sugar

Procedure:
Mix the sugar with the water to prepare thin syrup and heat. Take the chhana or cottage cheese in a bowl. Combine the hot syrup with the chhana. Mix them completely. Take a deep bottomed pan and boil the milk in it. Mix the condensed milk with the boiled milk and simmer for about 1 to 2 minutes. Add the chhana mixture to milk slowly in steps and keep stirring. Stir them together until a homogenous mixture is formed. Remove from heat and empty it into a bowl. Generously sprinkle the raisins and the nuts. Refrigerate it. Serve chilled.

Kalakand

Ingredients:

1 tsp ghee
150 gm sweet condensed milk
1 cup milk
2-3 cardamom powder
250 gm cheese
2 heaped tbsp full cream milk powder
2 tbsp ground pistachio

Procedure:
Mash cheese coarsely and add milk powder to it. Add sweet condensed milk and whole milk and mix thoroughly. Heat the mixture in a thick bottomed pan. Add cardamom powder & pistachio and mix well. Cook on medium heat with constant stirring(about 8-10 minutes) till the mixture becomes thick. Remove it from heat and spread onto a plate greased with ghee.
Cut into squares and garnish with some pistachio. After it cools and then serve.

Roshbora

Ingredients:

½ cups urad Dal

½ tsp aniseeds (mouri)

1 cup sugar

2 cups water

Oil for frying

Procedure:

Soak urad dal in water for 4 hours. Grind with minimum water to smoothness. Add aniseedsi to the mix.
Heat oil in a pan. Oil must be steaming hot. Turn heat to medium settings. Make round balls from the mix and deep fry till golden brown. Drain oil. In a separate pan mix sugar and water and heat it about 2-3 minutes. Remove it when the syrup thickens and becomes sticky. After cooling the syrup add the boras into it. And then serve.

Lobongo Latika

Ingredients:

2 cups maida

½ cup water

200 gm kheer

20 intact cloves(or as many as the number of lobongo lotikas)

¼ cup oil (for dough)

1 cup oil (for frying)

For Syrup:

Sugar - 2 cup

Water - 1/2 cup

Procedure:

Take maida in a bowl, add oil and mix well for 3-4 min. Then add water to make it into a tight dough. Knead well for 5 min. Make sure the dough is not loose. Keep aside covered for 15 minutes.
Divide into about 20 balls. Using a rolling pin, flatten the balls into round thin pancakes of about 4 to 4 and 1/2 inch diameter. Put 1 tsp kheer filling onto the center. Fold the two sides so that they overlap . Flip to the other side and fold the remaining open sides so that they partially overlap. Stick cloves to the edges seal the folds. Heat oil in pan till medium hot. Fry the prepared lobongo lotika on low heat. Remove when golden brown and keep aside. Drain excess oil by keeping the fries on a paper towel. In a separate pan mix sugar and water and heat it. On high heat after about 2-3 minutes the syrup thickens and becomes sticky, when white bubbles start to show from bottom immediately add the fried lobongo lotika and stir constantly on low heat so that all are coated. Turn off heat after 15-30 secs.

Echorer Dalna

Ingredients:

1 medium echhor/jackfriut (raw)

2 medium potatoes

2 bay leaves

1 tbsp whole cumin seeds

2 tsp cumin powder, coriander powder, chili powder

½ tsp garam masala

1 tsp ghee

1 tbsp mustard oil

salt and sugar to taste

Procedure:
Cut the jackfriut and potatoes into small pieces. Boil the jackfriut pieces in salt water till they become soft (they should not be too soft).
Put oil in a pan over medium heat. When the oil becomes hot, put cumin seeds and bay leaves. When the cumin seeds begin to pop, put the potatoes and add salt. Fry them till they turn golden brown. Put 2 teaspoonfuls of cumin and coriander powder and a spoonful of chili powder and sugar. Add the boiled jackfriut pieces now and fry till the spices and the vegetables are cooked properly. Add water and bring it to boil. When the gravy attains the desired consistency, add garam masala and ghee for the right flavor. Serve hot.

Niramish Torkari(Mixed Vegetables)

Ingredients:

2 radish

1 cauliflower

½ cabbage

½ pumpkin

2 potatoes

4 pointed gourd(potol)

1 large brinjal

2 large tomatoes

2 tsp mustard paste

½ tsp turmeric powder

1 tsp paanch phoron

2 dry red chillies

½ tsp sugar

Salt to taste

Procedure:
Cut all the vegetables into long strips. Put oil in a pan over medium heat. When the oil becomes hot, put a teaspoonful of panch-phoron and dried red-chilli. When the seeds pops up, put all the vegetables. Add some salt and simmer covered. Stir occasionally. When the vegetables are half done, add mustard paste and turmeric powder and a bit of sugar.
Mix the spices thoroughly with the vegetables and cook till the vegetables are fully cooked.
You may have to add very little water if needed but usually this should not have any gravy.
So keep stirring till all the water dries up. Serve with rice and daal. Also can served with roti.

Thor(Banana Stem)

Ingredients:

Thor (cut in dice)

1 tsp mustard seeds

2 slit green chillies

1 tsp mustard paste

½ tsp sugar

Salt to taste

Procedure:

Put mustard seeds and the slit green chillies in hot oil so that it sputters. Put the thor in the oil. Stir fry for a few minutes. Add the mustard paste along with the salt and sugar.
Cover and cook for a few minutes. Serve.

Pepe’r(Papaya) Dalna

Ingredients:

2 large potatoes diced

2 medium size papayas(diced)

2 medium tomatoes chopped finely

1 bay leaf

½ tsp grated ginger

½ tsp cumin seeds

2 green chillies

Salt to taste

½ tsp sugar

Procedure:
Heat oil in pan. Fry the potatoes and papayas lightly and set aside.
Add the cumin seeds, bay leaf, green chillies and ginger and fry for about one minute in high heat. Add tomatoes and stir till a paste is formed. Add potatoes and green papaya and cook over medium heat with a little water, till tender. Add sugar and salt to taste. Stir for 1 minute and then serve.

Jhal Muri

Ingredients:
2 cups crisp puffed rice
1/2 cup chanachur / namkeen
1 medium onion finely chopped
1/4 cup roasted peanuts
1/4 cup diced cucumber
1 tsp mustard oil or oil from pickle
2 green chillies chopped
1 tsp chaat masala (optional)

Procedure:
Mix all the ingredients in a bowl and enjoy while still crisp.

Pepe’r (Papaya) Chhechki

Ingredients:

1/2 a coconut grated
Grate one medium sized papaya
1/2 tsp grated ginger
1/2 tsp cumin seeds.
two green chillies

Salt to taste

½ tsp sugar

Procedure:
Heat oil. Add the chillies, ginger and cumin and fry over high heat for one minute. Add the coconut and fry over medium heat. Then add the papaya. Stir for a couple of minutes, add a little water and cook over medium heat till all the water dries off. Fry for about 3 minutes over medium heat, stirring. Salt and sugar to taste. Serve.

Chital Macher Kalia

Ingredients:

Chital Fish
1 tsp turmeric powder
3 tbsp red chilli powder
3 bay leaves
2 pods chopped garlic
4 sliced green chilli
1 tsp cumin seeds
2 tbsp yogurt
Salt to taste
1 large chopped onion
½” piece ginger
1 tsp coriander seeds
2 tsp cumin seed powder
12 whole red chilli
½ cup mustard oil

Procedure:

Take and clean the fish. Cut into 3/4 inch steaks. Marinate it with salt and turmeric powder all over the pieces. Grind coriander & cumin seeds, red chilli and ginger adding little water. Heat 1/2 cup oil and fry the fish (ensure that the oil is very hot before adding fish other wise fish pieces can stick). Turn each piece and fry till brown. Remove the fish pieces. In the same oil add cumin seeds and bay leaf and when splutters add finely chopped onion and garlic and fry to light brown. Add the ground spices, green chili and cook for three minutes. Add yogurt/curd and fry till starts to stick to the pan. Stir occasionally. Add the fish pieces and turn over. Add three cups of water and bring to boil. Add salt and check for seasoning. Reduce heat and simmer for at least ten minutes till gravy becomes thick. Serve hot.

Tel Koi

Ingredients :
12 Koi fish
½ cup Mustard oil
½ tsp Kalo jeere
1 tsp Mustard paste
3 Ground large onions
1 tsp Garlic paste
1 tbs Ginger paste
1 tsp Turmeric powder
½ tsp Chilli powder
4 green chillies
1 tsp Sugar
Salt to taste

Procedure:
Remove the scales & clean the fish very properly. Marinate with salt and turmeric.
Heat mustard oil in a karai and add the fish & fry lightly (don't fry too deep).
Take the fried fish out of oil and put heat to medium.
Add kalo jeere, then mustard paste, onion garlic paste, red chilli powder, pinch of haldi and fry properly.
Add salt and sugar to taste , add water and the fried fish gently, keep the heat medium.
When it boils put slit green chillies and cook till it gravy becomes thick. Serve hot.

Tal’er Bora

Ingredients:

Tal sap from 5 kernels
2 cups sugar
2 cups maida
2 cups grated coconut
2 cups suji
Refined oil for deep frying

Procedure:
Separate kernels from the fruit (Remove top portion of fruit & tear out the fibrous portion , kernels will come out). Pour some water on kernel , rub it on some sieve or grater to squash out juice which will be thick consistency. Now add all above ingredients. Mixture should be of dropping consistency.
Heat oil in a pan. Take a small amount of mixture and drop in oil in form of ball. Similarly add more balls. Fry till golden brown. Serve.

Aamer Ambol

Ingredients:

1 green mango

½ tsp mustard seeds

½ tsp panch phoron powder

A pinch of turmeric powder

Oil

1/3 cup sugar or more if needed

A pinch of salt

Procedure:

Wash and roughly peel the raw mangoes. You don’t have to take out the peel very smoothly. Chop them up. Heat Oil in Frying Pan. Add Mustard seeds. As soon as the mustard seeds start sputtering, add the chopped mangoes. Add a pinch of turmeric powder and sauté the mangoes. The mangoes will take on a nice yellow because of the turmeric. Add salt and water. Mix and cover and cook till mangoes are done. Add sugar according to your desired level of sweetness. Boil for a couple more minutes and you are done. The consistency should be like a light soup and the mangoes should be soft. Serve after cooling.

Kacha Aamaer(Green Mango) Chatni

Ingredients:

1 green mango

½ tsp mustard seeds

1 dry red chilli

½ tsp panch phoron powder

A pinch of turmeric powder

1/3 cup sugar or more if needed

Oil

A pinch of salt

Procedure:

Wash and roughly peel the green mangoes. You don’t have to take out the peel very smoothly. Chop them up in small pieces. Heat Oil in Frying Pan. Add mustard seeds and dry red chilli. As soon as the mustard seeds start sputtering, add the chopped mangoes
Add a pinch of turmeric powder and sauté the mangoes. The mangoes will turn a nice yellow because of the turmeric and will also soften a little. Add salt and about 1 cup water. Water should be enough to cook the mangoes. The chatni should be thick and so add water moderately. Mix and cover and cook till mangoes are done. With the spatula check to see if the mangoes are cooked to softness. Add sugar according to your desired level of sweetness. Cook and reduce the water till you get a thick consistency. Sprinkle panch phoron powder on the chatni. Let it cool and then serve.

Tok Dal(Masoor Dal With Green Mango)

Ingredients:

3/4 cup of masoor dal

1 green mango, peeled and chopped

1 teaspoon turmeric

Salt to taste

2 cups of water

2 dry red chillies

1 tsp mustard seeds

1 tsp oil

Procedure:

Place the dal and mangoes in a pressure cooker. Cook under pressure for about 10 minutes. After that in a pan put oil and add dry red chillies and mustard seeds in it. When the mustard seeds starts sputtering add the boil dal and mangoes, turmeric powder and salt. Stir it for a while. Now remove it form the heat and serve hot with steamed rice.

Macher Kalia

Ingredients:

2 large steaks of a firm fish like rohu(Rui fish)

2 tsp turmeric powder

1 large onion finely chopped

2” ginger root, peeled and grated

2-3 cloves of garlic, finely sliced

2 dried red chilli peppers

2 tsp panchphoron

1 tsp cumin powder

2 tsp corriender powder

¾ tsp chilli powder

1 tbsp plain yogurt

½ tsp garam masala

3 cups warm water

Procedure:

Cut each fish steak into 4 quarters as evenly as possible. Wash and drain the fish and place in a bowl. Marinate the pieces with 2 tsp turmeric powder and one tsp of salt for 15-20 minutes. Heat the oil for deep frying in a small vessel at medium heat. Deep fry the fish for 5 minutes and keep aside. Put 6-8 tbsp oil in a pan. When the oil is heated, crumble the dried red chilli peppers into it and add the panchphoron. When the panchphoron begins to sputter, add the ginger and garlic and stir it for a minute. Next add the onions and stir them in medium heat until it becomes golden brown. Now add turmeric powder, chilli powder, corriender powder and cumin powder and stir it for a while. Add yogurt and stir for 2 minutes and then add water and bring it to boil. Cover the pan, reduce the heat and let it cook for 15 minutes. Now add the fish and stir once. Cover and cook some more. Sprinkle the garam masala and take off from the heat. Serve hot with steamed rice.