Oil Free Samosa (তেল ছাড়া সিঙ্গারা)

 simple recipe for oil-free samosas:

### Ingredients:

**For the Dough:**

- 1 ½ cups whole wheat flour

- ¼ teaspoon salt

- ¼ cup water (or as needed)

**For the Filling:**

- 1 cup boiled and mashed potatoes

- 1 cup boiled and chopped peas

- 1 tablespoon cumin seeds

- 1 teaspoon mustard seeds

- 1 teaspoon turmeric powder

- 1 teaspoon garam masala

- 1 teaspoon coriander powder

- ½ teaspoon chili powder (adjust to taste)

- 1 tablespoon lemon juice

- 2 tablespoons chopped fresh coriander leaves (optional)

- Salt to taste

### Instructions:

1. **Prepare the Dough:**

   - In a large bowl, mix the flour and salt.

   - Gradually add water and knead to form a smooth, pliable dough.

   - Cover with a damp cloth and let it rest for 15-20 minutes.

2. **Prepare the Filling:**

   - In a non-stick pan, dry-roast cumin seeds and mustard seeds until fragrant.

   - Add the turmeric powder, garam masala, coriander powder, and chili powder. Stir well.

   - Add the boiled potatoes and peas to the pan. Mix thoroughly, breaking up any large lumps of potato.

   - Add lemon juice and salt. Cook for a few more minutes, then remove from heat and let it cool. Mix in the coriander  leaves if using.

3. **Assemble the Samosas:**

   - Divide the dough into small balls and roll each ball into a thin circle on a floured surface.

   - Cut the circle in half to form two semi-circles.

   - Fold each semi-circle into a cone shape and seal the edge with a little water.

   - Fill the cone with the prepared potato and pea filling.

   - Pinch the open edge of the cone to seal it completely.

4. **Bake the Samosas:**

   - Preheat your oven to 375°F (190°C).

   - Place the samosas on a baking sheet lined with parchment paper.

   - Bake for 25-30 minutes or until golden brown, flipping halfway through for even baking.

Enjoy your oil-free samosas as a healthy snack or appetizer!

Mung Dal Pulao ( মুগ ডালের পোলাও)

Here is a simple recipe for "মুগ ডালের পোলাও" (Mung Dal Pulao):

### Ingredients:

- **1 cup mung dal (split green gram)**

- **1 cup basmati rice**

- **2 tablespoons ghee or oil**

- **1 large onion, thinly sliced**

- **1-2 green chilies, slit (optional)**

- **1 teaspoon cumin seeds**

- **2-3 cloves**

- **1-inch cinnamon stick**

- **2-3 green cardamom pods**

- **1 bay leaf**

- **1 teaspoon ginger-garlic paste**

- **1 tomato, chopped**

- **1 teaspoon turmeric powder**

- **1 teaspoon cumin powder**

- **1 teaspoon coriander powder**

- **Salt to taste**

- **2 cups water**

- **Fresh coriander leaves for garnish**

### Instructions:

1. **Preparation**:

   - Wash the mung dal and rice separately in cold water. Soak them for about 30 minutes, then drain.

2. **Cooking**:

   - Heat ghee or oil in a large pan or pressure cooker over medium heat.

   - Add cumin seeds, cloves, cinnamon stick, cardamom pods, and bay leaf. Sauté for a minute until fragrant.

   - Add the sliced onions and green chilies (if using). Cook until the onions turn golden brown.

   - Stir in the ginger-garlic paste and cook for another minute.

   - Add the chopped tomato and cook until it softens.

   - Mix in the turmeric powder, cumin powder, coriander powder, and salt. Cook for a couple of minutes until the spices are well incorporated.

   - Add the mung dal and rice to the pan. Stir to mix with the spices.

   - Pour in 2 cups of water and bring to a boil.

   - Reduce the heat, cover the pan, and let it simmer for about 15-20 minutes until the rice and dal are cooked and the water is absorbed. If using a pressure cooker, cook for 2-3 whistles.

3. **Finishing Touch**:

   - Once cooked, fluff the pulao with a fork. Garnish with fresh coriander leaves.

4. **Serve**:

   - Serve hot with yogurt, raita, or your choice of side dish.

Enjoy your mung dal pulao!

Sundarbon Style Hilsa Pulao ( সুন্দরবন স্টাইল ইলিশ পোলাও)

 **ইলিশ পোলাও** (Hilsa Pulao) is a delightful Bengali dish combining aromatic rice with the rich flavors of hilsa fish. Here's a recipe for making it:

### Ingredients:

- **Hilsa fish**: 4-6 pieces, cleaned and cut

- **Basmati rice**: 1 cup

- **Onion**: 2 large, thinly sliced

- **Tomato**: 1 large, chopped

- **Green chilies**: 3-4, slit

- **Ginger-garlic paste**: 1 tablespoon

- **Yogurt**: 1/4 cup

- **Ghee (clarified butter)**: 2 tablespoons

- **Vegetable oil**: 2 tablespoons

- **Bay leaves**: 2

- **Cinnamon stick**: 1 inch

- **Green cardamom**: 3

- **Cloves**: 3-4

- **Cumin seeds**: 1 teaspoon

- **Basmati rice**: 1 cup, soaked for 30 minutes

- **Salt**: to taste

- **Sugar**: 1 teaspoon

- **Turmeric powder**: 1/2 teaspoon

- **Coriander powder**: 1 teaspoon

- **Garam masala**: 1 teaspoon

- **Fresh coriander leaves**: for garnishing

- **Water**: 1.5 cups

### Instructions:

1. **Preparation**:

   - Soak the basmati rice for 30 minutes and then drain.

   - Mix turmeric powder and salt with the hilsa pieces and set aside.

2. **Cooking the Fish**:

   - Heat oil in a pan and lightly fry the hilsa pieces until golden brown. Remove and set aside.

3. **Cooking the Pulao**:

   - In the same pan, add ghee. Add bay leaves, cinnamon stick, cardamom, cloves, and cumin seeds. Sauté for a minute until fragrant.

   - Add the sliced onions and cook until golden brown.

   - Stir in the ginger-garlic paste and cook for another minute.

   - Add chopped tomatoes, green chilies, turmeric powder, coriander powder, and sugar. Cook until tomatoes soften and oil begins to separate.

   - Stir in the yogurt and cook for a couple of minutes.

   - Add the drained rice and mix gently to coat the rice with the spices.

4. **Simmering**:

   - Add water and bring it to a boil. Reduce the heat to low, cover, and simmer until the rice is cooked and water is absorbed (about 15-20 minutes).

   - Gently fold in the fried hilsa pieces and sprinkle garam masala on top. Cover and cook for an additional 5 minutes.

5. **Garnishing**:

   - Garnish with fresh coriander leaves before serving.

Enjoy your **ইলিশ পোলাও** hot, ideally with a side of yogurt or raita!

Saffron Pulao (জাফরানি পোলাও)

 "জাফরানি পোলাও" (Saffron Pulao) is a fragrant and flavorful rice dish commonly made with saffron, which imparts a beautiful golden color and rich taste. Here's a recipe for preparing this delicious dish:

### Ingredients:

- **Basmati rice**: 1 cup

- **Saffron strands**: A small pinch

- **Warm milk**: 2 tablespoons

- **Ghee (clarified butter)**: 2 tablespoons

- **Cumin seeds**: 1 teaspoon

- **Green cardamom**: 3-4 pods

- **Cloves**: 2-3

- **Cinnamon stick**: 1-inch piece

- **Bay leaf**: 1

- **Onion**: 1 large, finely sliced

- **Green chilies**: 1-2, slit (optional)

- **Cashew nuts**: 10-12

- **Raisins**: 10-12

- **Salt**: To taste

- **Water**: 1.5 to 2 cups (depending on rice type and desired consistency)

- **Chopped coriander leaves**: For garnish

### Instructions:

1. **Soak Rice**: Wash the basmati rice under cold water until the water runs clear. Soak it in water for 30 minutes, then drain.

2. **Prepare Saffron Mixture**: Soak the saffron strands in warm milk and set aside.

3. **Cook Spices**: Heat ghee in a large pan or pressure cooker over medium heat. Add cumin seeds, cardamom pods, cloves, cinnamon stick, and bay leaf. Sauté for a minute until fragrant.

4. **Fry Onions**: Add the sliced onions and cook until they turn golden brown. If using green chilies, add them now.

5. **Add Nuts and Raisins**: Stir in the cashew nuts and raisins. Cook for a couple of minutes until the nuts are slightly golden.

6. **Cook Rice**: Add the soaked and drained rice to the pan. Stir gently to mix the rice with the spices and onions.

7. **Add Water and Salt**: Pour in the water and add salt to taste. Stir and bring to a boil.

8. **Simmer**: Reduce the heat to low, cover the pan with a tight-fitting lid, and let it cook for about 15-20 minutes or until the rice is tender and the water is absorbed. If using a pressure cooker, cook for 1 whistle and then turn off the heat.

9. **Add Saffron Milk**: Once the rice is cooked, gently fluff it with a fork. Drizzle the saffron milk over the rice and cover the pan again for a few minutes to allow the saffron flavor to infuse.

10. **Garnish and Serve**: Garnish with chopped coriander leaves. Serve hot as a side dish or with a curry.

Enjoy your aromatic and colorful Saffron Pulao!

Basanti Pulao

 বাসন্তী পোলাও (Basanti Pulao) is a fragrant, mildly spiced Bengali rice dish often enjoyed during festivals or special occasions. Here's a recipe for you:

### Ingredients:

- **Basmati rice**: 1 cup

- **Ghee**: 2-3 tablespoons

- **Bay leaves**: 2

- **Cinnamon stick**: 1-inch piece

- **Green cardamom pods**: 3

- **Cloves**: 4

- **Cumin seeds**: 1 teaspoon

- **Cashew nuts**: 10-12

- **Raisins**: 2 tablespoons

- **Sugar**: 2 tablespoons (adjust to taste)

- **Turmeric powder**: 1/2 teaspoon

- **Salt**: to taste

- **Water**: 1.5 cups

- **Ginger paste**: 1 teaspoon

### Instructions:

1. **Prepare the Rice:**

   - Wash the basmati rice thoroughly until the water runs clear. Soak it in water for about 30 minutes, then drain.

2. **Cook the Spices:**

   - Heat ghee in a pan or pressure cooker over medium heat. Add the bay leaves, cinnamon stick, cardamom pods, cloves, and cumin seeds. Sauté for a minute until fragrant.

3. **Add Nuts and Raisins:**

   - Add the cashew nuts and raisins to the pan. Fry until the cashews turn golden brown.

4. **Cook the Rice:**

   - Add the ginger paste and sauté for a minute. Stir in the soaked and drained rice. Cook for 2-3 minutes, stirring gently to coat the rice with the ghee and spices.

5. **Add Turmeric and Sugar:**

   - Add turmeric powder, sugar, and salt. Mix well.

6. **Add Water:**

   - Pour in the water and bring it to a boil. Reduce the heat to low, cover, and simmer for about 15 minutes, or until the rice is cooked and the water is absorbed. If using a pressure cooker, cook for one whistle on low heat.

7. **Garnish:**

   - Once the rice is cooked, fluff it gently with a fork.

8. **Serve:**

   - Serve the Basanti Pulao hot with Kashmiri Aloordom

Enjoy your Basanti Pulao!

Janmasthami Special Mohan Bhog.

 "Mohan Bhog" মোহন ভোগ is a traditional Bengali sweet dish, often enjoyed during festivals and special occasions. Here's a basic recipe for making Mohan Bhog:

### Ingredients:

- **Semolina (Sooji)**: 1 cup

- **Milk**: 2 cups

- **Sugar**: 1 cup

- **Ghee (Clarified Butter)**: 2 tbsp

- **Coconut (Grated)**: 1/2 cup

- **Cashews**: 10-12

- **Raisins**: 10-12

- **Cardamom Powder**: 1/2 tsp

- **Saffron (optional)**: A few strands

- **Water**: 1 cup (for soaking saffron if used)

### Instructions:

1. **Preparation**:

   - Soak saffron in warm water if you're using it.

2. **Roasting Semolina**:

   - Heat 1 tablespoon of ghee in a pan.

   - Add semolina and roast it on low heat until it turns golden brown and emits a nutty aroma. Stir continuously to prevent burning.

3. **Preparing the Mixture**:

   - In another pan, heat 1 tablespoon of ghee.

   - Add cashews and raisins, and sauté until golden.

   - Add grated coconut and sauté for a minute.

   - Pour in milk and bring it to a boil.

   - Add sugar and cardamom powder to the boiling milk.

4. **Combining Ingredients**:

   - Slowly add the roasted semolina to the boiling milk mixture, stirring continuously to avoid lumps.

   - Cook the mixture on low heat, stirring regularly, until it thickens and starts to leave the sides of the pan.

5. **Final Touches**:

   - If using saffron, add it now and mix well.

   - Cook for a few more minutes until the mixture reaches a pudding-like consistency.

6. **Serving**:

   - Transfer the Mohan Bhog to a serving dish and let it cool slightly before serving.

   - Garnish with additional nuts and coconut if desired.

Enjoy your homemade Mohan Bhog!

Janmasthami Special Taler Naru

 তালের নাড়ু" (Taler Naru) is a Bengali sweet made from palm jaggery and grated palm fruit. Here’s a simple recipe for making Taler Naru:

### Ingredients:

- **1 cup grated palm fruit (tala)**

- **1 cup palm jaggery (or jaggery)**

- **1/2 cup grated coconut**

- **1/2 teaspoon cardamom powder (optional)**

- **A pinch of salt**

### Instructions:

1. **Prepare the Jaggery Syrup:**

   - In a pan, heat the palm jaggery with a few tablespoons of water until it melts and forms a thick syrup. If using regular jaggery, follow the same process.

2. **Mix Ingredients:**

   - Add the grated palm fruit and grated coconut to the jaggery syrup. Mix thoroughly.

   - Cook the mixture on low heat, stirring continuously, until it thickens and starts to come away from the sides of the pan. Add cardamom powder and a pinch of salt if desired.

3. **Cool and Shape:**

   - Remove the pan from heat and let the mixture cool slightly until it is comfortable to handle.

   - Grease your hands with a little oil or ghee, then take small portions of the mixture and shape them into round balls.

4. **Set and Serve:**

   - Allow the Naru to cool completely and set. They are now ready to be served.

Enjoy your Taler Naru as a delicious and traditional Bengali sweet!

Koltata Style Egg Roll

 Kolkata-style egg rolls are a popular street food from Kolkata, India. They are typically made with a paratha (flatbread) and filled with eggs, vegetables, and a variety of spices. Here's a simple recipe to make them at home:

### Ingredients:

- **For the Paratha:**

  - 1 cup all-purpose flour

  - 1/4 teaspoon salt

  - 1/4 cup water (or as needed)

  - 1 tablespoon oil

- **For the Filling:**

  - 2 tablespoons vegetable oil

  - 1 onion, thinly sliced

  - 1 bell pepper, thinly sliced

  - 1 cup shredded cabbage

  - 2 green chilies, finely chopped (optional, adjust to taste)

  - 1 teaspoon cumin seeds

  - 1/2 teaspoon turmeric powder

  - 1/2 teaspoon red chili powder

  - 1/2 teaspoon garam masala

  - Salt to taste

  - 2 large eggs

  - Fresh coriander leaves, chopped (for garnish)

  - Lemon wedges (for serving)

- **To Assemble:**

  - Sliced onions, pickled cucumbers, and tomatoes (optional)

  - Ketchup or green chutney (optional)

### Instructions:

1. **Make the Parathas:**

   1. In a bowl, mix the flour and salt. Gradually add water and knead to form a soft dough. Let it rest for 15 minutes.

   2. Divide the dough into 4 equal parts. Roll each part into a thin circle on a floured surface.

   3. Heat a tava or skillet over medium heat. Cook each paratha until lightly golden on both sides, adding a little oil while cooking. Set aside.

2. **Prepare the Filling:**

   1. Heat oil in a skillet over medium heat. Add cumin seeds and let them sizzle.

   2. Add onions and green chilies (if using). Sauté until onions are translucent.

   3. Add bell pepper, turmeric powder, red chili powder, garam masala, and salt. Cook until the vegetables are tender.

   4. In a bowl, beat the eggs. Pour the egg mixture into the skillet with the vegetables. Cook, stirring occasionally, until the eggs are fully cooked and well combined with the vegetables.

3. **Assemble the Egg Roll:**

   1. Place a paratha on a flat surface. Spread a portion of the egg filling down the center.

   2. Add sliced onions, pickled cucumbers, and tomatoes if desired.

   3. Garnish with fresh coriander leaves and a squeeze of lemon juice.

   4. Roll the paratha tightly around the filling. 

4. **Serve:**

   - Cut the roll in half if you prefer and serve hot with ketchup or green chutney.

Enjoy your Kolkata-style egg roll!

Bengali Cholar Dal Dish

 "ছোলার ডাল" (Cholar Dal) is a popular Bengali dish made from split chickpeas. Here's a basic recipe:

 Ingredients:

- **Chana Dal (split chickpeas)**: 1 cup

- **Water**: 3 cups (for cooking the dal)

- **Oil**: 2 tablespoons

- **Bay Leaf**: 1

- **Cumin Seeds**: 1 teaspoon

- **Dry Red Chilies**: 2-3

- **Ginger Paste**: 1 tablespoon

- **Green Chilies**: 2-3, slit

- **Turmeric Powder**: 1/2 teaspoon

- **Red Chili Powder**: 1/2 teaspoon (optional)

- **Salt**: To taste

- **Sugar**: 1-2 tablespoons (adjust to taste)

- **Coconut (grated)**: 1/2 cup

- **Cashew Nuts**: 10-12

- **Raisins**: 2 tablespoons

### Instructions:

1. **Preparation**:

   - Wash the chana dal thoroughly and soak it in water for about 30 minutes.

   - Drain the water and set aside.

2. **Cooking the Dal**:

   - In a pressure cooker or pot, add 3 cups of water and the soaked chana dal.

   - Cook until the dal is tender but not mushy (usually 3-4 whistles in a pressure cooker or about 30 minutes in a pot).

3. **Tempering**:

   - In a separate pan, heat oil over medium heat.

   - Add the bay leaf, cumin seeds, and dry red chilies. Sauté until the cumin seeds begin to splutter.

4. **Adding Spices**:

   - Add the ginger paste and sauté for a minute until fragrant.

   - Stir in the turmeric powder and red chili powder (if using). Mix well.

5. **Combining Ingredients**:

   - Add the cooked chana dal to the tempering mixture. Stir to combine.

   - Season with salt and sugar. Adjust the seasoning according to your taste.

6. **Final Touches**:

   - Add the grated coconut, cashew nuts, and raisins. Cook for an additional 5-7 minutes until the dal thickens and the flavors meld together.

   - Adjust the consistency with a little water if needed.

7. **Serving**:

   - Serve hot with steamed rice or puris.

Enjoy your delicious Cholar Dal!