Rasgulla recipe

Ingredients
Milk 1/2 litre
Flour(maida) 2 tbsp
Lemon juice 1/4 tbsp
Sugar 1 cup
Water 1 cup
Rose water essence 4-5 drops
products:-
Heat milk in a pan and bring it to boil. Remove from heat.
Add lemon juice. Stir slowly and gently until white curd forms on the surface and separates from whey.
On straining this milk, the curd that is obtained is called "chenna".
Wash chenna well under cold running water and twist the cloth that was used for straining to extract water.
Knead chenna to make a smooth dough. Add flour and knead again.
Make small balls of equal size (6-7) of the dough and keep aside. Next make sugar syrup.
Mix sugar and water in a saucepan and bring it to boil.
Add chenna balls to the syrup and cook for 15 minutes with lid partially covered.
Chenna dumplings will puff up. On cooling, add rose water essence.

Payes

Ingredients:-

Milk 1/4 litre
Sugar 3 tbsp
Green cardamom 3 pcs
Rice 100 gr
Water 4 tbsp
products:-
Boil milk with sugar and cardamom until it turns thick.
Add boiled rice (not full boiled) to it. Heat it gently for a few minutes.
Add raisins if you like Serve it cold.

Patishapta bangali recipe

Ingredients:-

Grated coconut 1 cup

Sugar 1 1/4 cup

Maida(flour) 1 cup

Milk 1 1/2 cup

Cardamom powder 1 tbsp

Oil

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Make a dosa like batter using maida and milk.

In a wok, pour in the grated coconut and cardamom powder and cook.

When there is no moisture left add in the sugar and keep mixing constantly till all the sugar dissolves and the coconut feels slightly sticky.

Remove from fire and keep aside to cool. Now make tiny little pancakes (dosa) using the maida batter.

Cook lightly, then spread some coconut filling on the open dosa and make a roll.

products

CHOLA DAL RECIPE

Ingredients 

Splitted bengal gram 1 cup

Turmeric powder 1/4 cup

Dry red chilies 2

Cloves 3

Cinnamon sticks 2

Cardamom powder 1/2 tbsp

Cumin seeds 1/2 tbsp

Ginger 1 inch

Green chilies 2

Oil 3 tbsp

Fresh coconut grated 1 tbsp

Sugar 

Salt to taste

Proucts : 

• Soak the split Bengal gram in water for one hour.
• Cook the dal in a pressure cooker, with cloves, cinnamon sticks, turmeric powder, sugar, cardamom powder and salt.
• Heat oil in a pan, add cumin seeds and let them splutter.
• Add the red chilies, chopped green chilies and ginger. Fry for 2-3 minutes.
• Add the seasonings to the boiled dal and mix well. Cook for another 10 minutes.
• Garnish with fresh coconut and serve hot with rice.
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Bangali Labra Recipe

Ingredients :

Brinjals 100 gm
Pumpkin100 gm
Sweet potatoes100 gm
Raw banana1
Potatoes 2
Mustard oil 3 tbsp
Corainder seeds1 tbsp
Cumin seeds 1/2 tbsp
Fennel seeds 1/2 tbsp
Red chilies 5
Ginger 1 inch
Turmeric powder 1/4 tbsp
Sugar 1 tbsp
Ghee 1 tbsp
To be mixed together
Mustard seeds 1/4 tbsp
Cumin seeds 1/4 tbsp
Fenugreek seeds 1/4 tbsp
Black cumin seeds 1/4 tbsp
Fennel seeds 1/4 tbsp

 Products : 

• Cut the vegetables into medium size pieces.
• Powder the corainder, cumin and fennel seeds ,and red chillis finely.
• Heat oil, add the crushed ginger and fry lightly. Add the mixed spices called panch phoran and stir fry for a minute.
• Add vegetables, fry well, cover and cook for 10-15 minutes. Add turmeric powder, salt, and one cup of water.
• Simmer the flame and cook until vegetables are done.
• Add the powdered spices, sugar and stir well. Cook for another few minutes adding ghee.
• Serve hot with rice.

Codfish and beans

Ingredients: 500g cod fillet, 1 cup beans, 50g butter, 1 carrot, 4 tablespoons vegetable oil 2 onions, 2 cloves of garlic.

Preparation: Kidney beans soak overnight in salted water.  Then drain the water and boil the beans until tender.  Separately boil the fish, cool it and cut into small pieces.  In a deep skillet, heat the butter and vegetable oil and fry the diced onions, grated carrots and chopped garlic.  Two tablespoons of cooked beans with a spoon mash into a puree and mix with fried onions and butter.  Put the pan in the same fish, and the remaining beans, salt and pepper to taste and simmer 15 minutes over low heat, covered.

Carp in the beer

Ingredients: 2 cups light beer, a large carp, weighing about 2kg, 500g bacon, 50g butter, 1 lemon, 2 carrots, 1 stalk of celery petioles, 2 bay leaves, 4 sweet peas and 4 peppercorns, salt, 3 buds cloves, black pepper

Preparation: Bacon cut into thin plates, or use ready-made thread.  Karp's clear from the scale, gut and cut the head and tail.  Then cut the carp into pieces and each piece has cut in half along the ridge. Drizzle slices of carp squeezed lemon juice, pepper, a little salt, then wrap each piece of carp in a thin plate of bacon and tie with a thread, then lightly fry the bacon pieces in a carp on all sides in vegetable oil. Dice the carrots and celery, add them to fish, to the same place the bay leaves and other spices.  Pour all the beer and simmer over medium heat for 10-15 minutes.  Transfer the fish gently in a saucepan. In a pan, where there were vegetables and beer, add butter and mix well.  When the butter melts, wipe the contents of the pan through a coarse sieve or colander, pour sauce fish obtained in the skillet and simmer, covered over low heat until tender.