Few Bengali recipes – Arpita Sanyal
RASAGOLLA
Ingredients:
∙ Milk – 1/2 Ltr
∙ Vinegar – 2 tbs
∙ Sugar – 750 gm
∙ Maida – 1 tsp
Method of Preparation :
Step I : Prepare the Paneer
Boil the milk in a Kadai / Pan. Add Vinegar to the boiling milk. Watch the white portion of the milk to coagulate. Switch off the oven. Strain the water with the help of a clean cotton cloth. Pour water (normal temperature) on the cloth to wash the paneer to remove the trace of vinegar. Tie the cloth (not too tight). Hang the tied cloth for 3 hrs to allow the water to get drained.
Step II : Prepare the balls :
Add 1 tsp sugar and 1tsp maida with the paneer . Mix well. Do not use mixer. Make medium size balls out of the dough.
Step III : Prepare the ras
Add ½ ltr sugar to 1 ltr water. Heat the solution the till sugar gets dissolved completely.
Step IV : Add the balls to the ras and boil . Add 4tbs normal water after every ten minutes of boiling . Total boiling time will be 30 minutes.
Allow the Rasagolla to come to normal temperature.
Serve as a desert.
RASAMALAI
Ingredients:
∙ Milk – 1 Ltr
∙ Vinegar – 2 tbs
∙ Sugar candy – 100gm
∙ Sugar 1 spoon
∙ Maida – 1 tsp
∙ Cardamom – Four seeds
Step I : Prepare the Paneer
Boil the ½ ltr milk in a Kadai / Pan . Add Vinegar to the boiling milk. Watch the white portion of the milk to coagulate. Switch off the oven. Strain the water with a help of a clean cotton cloth. Pour water (normal temperature) on the cloth to wash the paneer to
remove the trace of vinegar. Tie the cloth (not too tight). Hang the tied cloth for 3 hrs to allow the water to get drained.
Step II : Prepare the Small balls :
Add 1tsp sugar and 1tsp maida with the paneer. Mix well. Do not use mixer. Make small size balls out of the dough.
Step III : Prepare the Ras
Add 100gm sugar candy to ½ ltr milk . Heat the solution the till sugar candy gets dissolved completely.
Step IV : Add the balls to the solution . Add 3 /4 Cardamom. Total boiling time will be 30 minutes.
Keep it in Freeze after it attains normal temperature. Serve cold.
CHAMPAKALI
Ingredients:
∙ Milk – ¾ Ltr
∙ Vinegar – 2 tbs
∙ Sugar – ½ Kg
∙ Maida – 1 tsp
∙ Lemon yellow Color –
Method of Preparation :
Step I : Prepare the Paneer
Boil ½ ltr milk in a Kadai / Pan . Add Vinegar to the boiling milk.. Watch the white portion of the milk to coagulate. Switch off the oven. Strain the water with a help of a clean cotton cloth. Pour water (normal temperature ) on the cloth to wash the paneer to remove the trace of vinegar. Tie the cloth (not too tight) . Hang the tied cloth for 3 hrs to allow the water to get drained.
Step II : Prepare the Big balls :
Add ½ tsp sugar and 1tsp maida with the paneer . Mix well. Do not use mixer. Make Big size balls out of the dough.
Step III : Prepare the ras
Add ½ ltr sugar to 1 ltr water. Heat the solution the till sugar gets dissolved completely.
Step IV : Add the Big balls to the ras and boil . Add 4tbs normal water after every ten minutes of boiling . Total boiling time will be 30 minutes.
Cut the Balls into two halves.
Step V : Put ¼ ltr milk and sugar (2tbs) in a pan and heat the mixture for few minute . Allow the concentration to increase and mixture to be thick .Add colour to the mixture when it comes to normal temperature.
Dress those halves with the above mixture. Serve at normal temperature
MASOOR CUTLET
Ingredients:
∙ Masoor Dal – ¼ Kg
∙ Onion – 01 no. big.
∙ Salt – To taste
∙ Ginger – 1 no. (medium piece)
∙ Green Chili – 3 nos. (normal size)
∙ Garlic – 5 flakes
∙ Coriander leaves –
∙ Chili Powder – ½ tsp
∙ Bread Crumbs –
∙ White oil – For frying
∙ Egg – 01 no.
Method of Preparation :
1. Soak the dal for 2 hrs.
2. Grind the soaked dal with Salt , Ginger, Green Chili, Garlic, Coriander leaves ,Chili Powder.
3. Heat white oil in a kadai and fry nicely chopped onion till it is brown. 4. Add the ground paste into the kadai and fry well till it becomes a single lump.
5. Cool it and give shape of cutlets
6. Dip it in egg and cover with bread crumbs.
7. Deep fry in white oil.
8. Serve hot with tomato ketchup.
KHICHURI
Ingredients:
∙ Rice – ¼ Kg
∙ Moong Dal – 275 gms
∙ Cauliflower – 200 gms
∙ Green Peas – 50 gms
∙ Red Chilli – 02 nos
∙ Jeera seed – 10 gms
∙ Bay leaves – 2-3
∙ Cardamom (Elaichi) – 5gm
∙ Bark (Darchini) – 5gm
∙ Chili Powder – 1 tsp
∙ Jeera Powder – 1tsp
∙ Turmeric Powder – ½ tsp
∙ Cashew – 25 gms
∙ Ginger – 1small piece
∙ Ghee – 2 tbsp
∙ Salt – to taste
∙ Tomato – 1 no.
∙ Coconut – 50 gms
Method of Preparation :
1. Fry the dal without oil till it becomes brownish
2. Wash the fried dal, Add water to the dal and half boil..
3. Wash the rice and add to the boiling dal and allow it to boil.
4. Fry cauliflower pieces and keep aside.
5. Add ghee and fry lightly Bay leaves, cardamom, bark, jeera seed , chili. 6. Add chili powder, jeera powder, turmeric powder, salt and little sugar and pieces in little water and add in the above.
7. Add cashew, green piece, pieces of coconut to the above.
8. Fry nicely
9. Add the fried mixture in the boiling rice & dal.
10. Add the fried cauliflower.
11. Boil for 10 minutes.
12. Add Ghee and switch the gas off.
13. Serve hot with fried papad
DALPURI
Ingredients:
∙ Ata – 100 gms
∙ Maida – 100 gm
∙ Chana Dal -100 gms
∙ White Oil – For frying
∙ HING – Small Quantity
∙ Salt – to taste
∙ Green Chili – Two nos
∙ Ginger – 20 gms
∙ Snauf – 10 gms
∙ Hing – little
Method of Preparation :
1. Soak Chana Dal for two hrs
2. Mix Ata & Maida, ¼ tsp with water and ½ spoon white oil and kneed nicely to make dough. Make medium size balls.
3. Grind Soaked Chana Dal with salt, Hing, Green Chili, Snauf and make a thick paste. Do not put water.
4. Fry the paste in white oil.
5. Stuff the fried paste in the balls and give flat round shape.(Poori) 6. Deep fry the Poori in white oil.
7. Serve hot with Achar.
