Misti Doi ( মিষ্টি দই)

 **Misti Doi** (sweet yogurt) is a popular Bengali dessert made by fermenting milk and sweetening it with sugar or jaggery. It has a rich, creamy texture and a caramelized flavor. Here’s how you can make it at home:

### Ingredients:

- **Full-fat milk** – 1 liter

- **Sugar** – 1/2 cup (adjust to taste)

- **Jaggery (optional)** – 2-3 tablespoons for a traditional flavor

- **Yogurt** – 2 tablespoons (plain, unflavored, for culture)

### Instructions:

#### Step 1: Boiling the Milk

1. In a heavy-bottomed pan, heat the milk and bring it to a boil. Once it boils, reduce the heat to low and simmer the milk until it reduces to about 75% of its original quantity. Stir occasionally to prevent the milk from burning at the bottom.

   

#### Step 2: Caramelizing the Sugar

2. In a separate small pan, melt the sugar over low heat until it turns golden brown (caramelized). Be careful not to burn it.

3. Once caramelized, carefully add the caramelized sugar to the simmering milk and mix well. The caramel will give the misti doi its signature light brown color and a rich flavor.

#### Step 3: Adding Jaggery (Optional)

4. If using jaggery, add it to the milk after the caramelized sugar has blended well. Stir continuously until the jaggery melts completely. Remove the pan from the heat and let the milk cool until it is lukewarm.

#### Step 4: Fermentation

5. Once the milk is lukewarm (not hot), add the yogurt and mix thoroughly. The yogurt acts as the starter culture to ferment the milk.

6. Pour the mixture into earthen pots or any container of your choice. The earthen pots are preferred as they absorb moisture, making the yogurt thicker.

#### Step 5: Setting the Misti Doi

7. Cover the pots with a lid or a cloth and let the yogurt set in a warm place for 8-10 hours or overnight, depending on the ambient temperature. In cooler climates, it might take a bit longer.

8. Once the misti doi is set, refrigerate it for a few hours to chill before serving.

### Serving:

Serve chilled misti doi as a dessert after meals. It’s best enjoyed on its own or with a garnish of chopped nuts if desired. 

Enjoy the creamy, sweet delight of homemade misti doi!

Dumurer Dalna (ডুমুরের ডালনা)

 **Dumurer Dalna** is a traditional Bengali dish made with dumur (raw fig) and potatoes in a spiced gravy. Here's the recipe for making Dumurer Dalna:

### Ingredients:

- **Dumur (raw figs)** – 8-10 pieces

- **Potatoes** – 2 medium, cut into cubes

- **Tomato** – 1 medium, finely chopped

- **Ginger paste** – 1 teaspoon

- **Cumin seeds** – 1 teaspoon

- **Bay leaf** – 1

- **Turmeric powder** – 1/2 teaspoon

- **Cumin powder** – 1 teaspoon

- **Coriander powder** – 1 teaspoon

- **Red chili powder** – 1/2 teaspoon (adjust to taste)

- **Garam masala powder** – 1/2 teaspoon

- **Sugar** – 1/2 teaspoon (optional)

- **Salt** – to taste

- **Mustard oil** – 3 tablespoons (or any cooking oil)

- **Water** – as required for gravy

### Instructions:

#### Preparing the Dumur:

1. Wash the dumur (raw figs) thoroughly and peel off their skins.

2. Cut each dumur into halves or quarters, depending on their size.

3. Boil the dumur pieces in salted water for about 10-15 minutes until they become soft. Drain and keep them aside.

#### Cooking the Dalna:

1. Heat mustard oil in a pan until it smokes, then lower the heat.

2. Fry the potato cubes lightly until golden brown. Remove and set aside.

3. In the same oil, add cumin seeds and a bay leaf. Let them splutter.

4. Add the ginger paste and sauté for a minute.

5. Add the chopped tomatoes and cook until they become soft and oil separates.

6. Add turmeric, cumin powder, coriander powder, and red chili powder. Stir well and cook the spices for 2-3 minutes.

7. Add the boiled dumur and fried potato cubes to the pan. Mix them well with the spices.

8. Add water according to how thick you want the gravy to be. Stir and bring it to a boil.

9. Lower the heat and let it simmer for 10-12 minutes, allowing the vegetables to absorb the flavors and the gravy to thicken.

10. Finally, sprinkle garam masala powder and sugar (if using) and give it a final stir.

11. Adjust salt to taste and turn off the heat.

#### Serving:

Serve Dumurer Dalna hot with steamed rice or chapati. Enjoy!

Chanar Dalna(ছানার ডালনা)

 **Chanar Dalna** is a traditional Bengali dish made with homemade paneer (chhena) cooked in a lightly spiced gravy. Here’s a step-by-step recipe:

### Ingredients:

For the chhena (paneer):

- 1 liter milk (full cream)

- 2 tablespoons lemon juice or vinegar

- 1/4 teaspoon salt

For the curry:

- 2 medium potatoes (cut into cubes)

- 1 medium tomato (chopped)

- 1 bay leaf

- 1/2 teaspoon cumin seeds

- 1 teaspoon ginger paste

- 1/2 teaspoon cumin powder

- 1/2 teaspoon turmeric powder

- 1/2 teaspoon red chili powder (optional)

- 1/2 teaspoon garam masala powder

- 1/2 teaspoon sugar

- Salt to taste

- 1/2 cup peas (optional)

- 2 tablespoons mustard oil or vegetable oil

- 1/2 cup water (for gravy)

- Fresh coriander leaves for garnish

### Instructions:

#### 1. Prepare the Chhena (Paneer):

1. Boil the milk in a pan.

2. When it comes to a boil, reduce the heat and add lemon juice or vinegar.

3. Stir gently until the milk curdles and the whey separates.

4. Strain the curdled milk using a cheesecloth and wash it with cold water to remove the sour taste of lemon.

5. Tie the cloth and hang it for 30 minutes to drain excess water.

6. Knead the chhena (paneer) until smooth and soft, then shape into small flat discs or balls.

#### 2. Fry the Chhena:

1. Heat oil in a pan and lightly fry the paneer discs until golden brown.

2. Remove from oil and set aside.

#### 3. Prepare the Curry:

1. In the same pan, add the cubed potatoes and fry them until golden. Set them aside.

2. In the remaining oil, add bay leaf and cumin seeds. Let them crackle.

3. Add the chopped tomatoes and ginger paste. Cook until the tomatoes become soft and the oil separates.

4. Add turmeric, cumin powder, red chili powder, and salt. Stir and cook for a minute.

5. Add the fried potatoes and peas (if using), stir them in the spice mixture.

6. Pour in water, cover, and let the potatoes cook for about 5-7 minutes.

7. Once the potatoes are soft, gently add the fried chhena discs.

8. Add sugar and garam masala, simmer for 2-3 minutes to let the flavors blend.

#### 4. Garnish and Serve:

1. Garnish with fresh coriander leaves.

2. Serve hot with steamed rice or roti.

Enjoy your homemade **Chanar Dalna**!

Lengcha ( লেংচা)

 **Lengcha (Bengali Sweet) Recipe**

Lengcha is a popular Bengali sweet, similar to Gulab Jamun but unique in its flavor and shape. It's made from chhena (Indian cottage cheese) and khoya (reduced milk solids), deep-fried and soaked in sugar syrup.

### Ingredients:

**For the Dough:**

- 1 cup chhena (freshly made or store-bought paneer, crumbled)

- ¼ cup khoya (mawa, reduced milk solids)

- 2 tablespoons all-purpose flour (maida)

- 1 tablespoon semolina (sooji/rava)

- ¼ teaspoon baking soda

- 1 tablespoon ghee (clarified butter)

- 1-2 tablespoons milk (if needed for kneading)

- Oil or ghee for deep frying

**For the Sugar Syrup:**

- 2 cups sugar

- 2 cups water

- 2-3 cardamom pods (crushed)

- 1 teaspoon rose water or a few saffron strands (optional)

- 1 teaspoon lemon juice (to prevent crystallization)

### Instructions:

#### 1. Prepare the Sugar Syrup:

- **Make the syrup**: In a saucepan, combine sugar, water, and crushed cardamom pods. Bring it to a boil and simmer for about 5-7 minutes until the sugar dissolves and the syrup thickens slightly.

- **Add flavoring**: Add rose water or saffron strands, if using, and a teaspoon of lemon juice to prevent the syrup from crystallizing. Keep the syrup warm.

#### 2. Prepare the Dough:

- **Mix the ingredients**: In a large bowl, combine chhena, khoya, all-purpose flour, semolina, baking soda, and ghee. Mix everything well to form a smooth and soft dough. If the mixture feels dry, add 1-2 tablespoons of milk to adjust the consistency.

- **Knead the dough**: Knead the dough for 3-4 minutes to make it soft and pliable. It should be smooth without cracks.

#### 3. Shape the Lengcha:

- **Shape the dough**: Divide the dough into small portions and shape each portion into an elongated oval or cylindrical shape (traditionally, Lengchas are oval or cylindrical rather than round like Gulab Jamun).

  

#### 4. Fry the Lengcha:

- **Heat the oil**: In a deep pan, heat enough oil or ghee for deep frying. Keep the heat on medium-low to ensure even cooking.

- **Fry the lengchas**: Gently slide the shaped lengchas into the hot oil. Fry them on low heat, turning them occasionally, until they become golden brown on all sides. This will take about 10-12 minutes. Be patient, as frying them too quickly will leave the inside uncooked.

  

#### 5. Soak in Sugar Syrup:

- **Soak the fried lengchas**: Once fried, remove the lengchas from the oil and immediately immerse them in the warm sugar syrup. Let them soak for at least 2-3 hours, so they absorb the syrup and become soft and juicy.

#### 6. Serve:

- Serve the lengchas warm or at room temperature, soaked in syrup. They can be stored for a few days in the refrigerator.

### Tips:

- Knead the dough until smooth to avoid cracks while frying.

- Fry the lengchas on low heat to ensure they cook evenly and don't remain raw inside.

- For an extra touch, you can garnish the lengchas with slivered pistachios or almonds.

Lanka Chop(লঙ্কার চপ)

 **Lanka Chop (Bengali Chili Fritters) Recipe**

Lanka Chop is a popular street food from Bengal, made with large green chilies stuffed with a spiced potato filling, dipped in a batter, and deep-fried to crispy perfection. Here's how to make this delicious snack at home.

### Ingredients:

**For the Stuffing:**

- 4-5 large green chilies (banana peppers or any mild large green chilies)

- 3 medium-sized potatoes (boiled and mashed)

- 1 tablespoon ginger-garlic paste

- 1 teaspoon cumin seeds

- 2 green chilies (finely chopped)

- 1 teaspoon turmeric powder

- 1 teaspoon red chili powder

- 1 teaspoon garam masala powder

- 1 tablespoon coriander leaves (chopped)

- Salt to taste

- Oil for sautéing

**For the Batter:**

- 1 cup gram flour (besan)

- ½ teaspoon red chili powder

- ¼ teaspoon turmeric powder

- A pinch of baking soda (optional, for crispiness)

- Salt to taste

- Water (as needed to make the batter)

**For Frying:**

- Oil for deep frying

### Instructions:

#### 1. Prepare the Stuffing:

- **Boil and mash the potatoes**: Boil the potatoes until soft. Mash them and set them aside.

- **Spice the stuffing**: Heat 1 tablespoon of oil in a pan. Add cumin seeds and let them splutter. Then, add ginger-garlic paste and sauté for a minute.

- **Add spices and potatoes**: Add chopped green chilies, turmeric powder, red chili powder, garam masala, and salt. Stir well and sauté for 1-2 minutes. Now, add the mashed potatoes and mix until everything is well combined.

- **Finish the stuffing**: Stir in chopped coriander leaves and cook the mixture for another minute. Remove from heat and let it cool.

#### 2. Prepare the Chilies:

- **Prepare the chilies**: Slit the large green chilies lengthwise without cutting them completely. Carefully remove the seeds, if you prefer a milder taste.

- **Stuff the chilies**: Once the potato mixture has cooled, stuff each chili with the spiced potato filling.

#### 3. Prepare the Batter:

- **Make the batter**: In a bowl, mix gram flour, red chili powder, turmeric powder, baking soda (if using), and salt. Gradually add water to make a smooth and slightly thick batter, ensuring no lumps remain.

#### 4. Fry the Lanka Chop:

- **Heat the oil**: In a deep frying pan, heat enough oil for deep frying over medium heat.

- **Coat the stuffed chilies**: Dip each stuffed chili into the gram flour batter, making sure it’s evenly coated.

- **Deep fry the lanka chop**: Gently slide the batter-coated chilies into the hot oil and fry them until they turn golden brown and crispy. Fry in batches if needed. Remove and drain on paper towels.

#### 5. Serve:

- Serve the hot **Lanka Chops** with ketchup, mustard sauce, or any chutney of your choice. They make a perfect snack with tea!

### Tips:

- If you like spicier chops, keep some of the chili seeds inside or use a hotter variety of green chili.

- Adjust the thickness of the batter to your liking — a slightly thick batter helps create a nice crispy coating.

Club Kachori (ক্লাব কচুরি)

 **Club Kachori Recipe**

Club Kachori is a popular North Indian dish, particularly famous in Bengal, where it is served with a flavorful aloo ki sabzi (potato curry). It’s a smaller, more puffed-up version of regular kachori, and it's perfect for breakfast or snacks.

### Ingredients:

**For the Dough:**

- 2 cups all-purpose flour (maida)

- 1 tablespoon semolina (sooji/rava) for extra crispiness

- 2 tablespoons oil or ghee

- ½ teaspoon salt

- Water, as required (for kneading)

**For the Filling:**

- 1 cup split urad dal (soaked for 4-5 hours)

- 1 tablespoon fennel seeds (saunf)

- 1 tablespoon coriander seeds (crushed)

- ½ teaspoon cumin seeds

- 1 teaspoon ginger paste

- 2-3 green chilies (finely chopped)

- 1 teaspoon red chili powder

- 1 teaspoon garam masala

- Salt to taste

- Oil for frying

### Instructions:

#### 1. Prepare the Dough:

- **Mix the ingredients**: In a bowl, combine the all-purpose flour, semolina, and salt. Add 2 tablespoons of oil or ghee and mix until the flour becomes crumbly.

- **Knead the dough**: Slowly add water and knead into a soft and smooth dough. Cover the dough with a damp cloth and let it rest for about 30 minutes.

#### 2. Prepare the Filling:

- **Grind the soaked dal**: Drain the soaked urad dal and grind it coarsely without adding any water.

- **Cook the filling**: Heat 1 tablespoon of oil in a pan, add cumin seeds, fennel seeds, and crushed coriander seeds. Let them crackle.

- **Add the ground dal**: Add the ground dal to the pan and cook it, stirring continuously, until it becomes dry and lightly golden.

- **Spice the filling**: Add ginger paste, green chilies, red chili powder, garam masala, and salt. Mix well and cook until the mixture becomes dry. Set aside to cool.

#### 3. Assemble the Kachori:

- **Divide the dough**: Make small lemon-sized balls from the dough.

- **Stuff the kachori**: Roll out each dough ball slightly, place a spoonful of the urad dal filling in the center, and seal the dough by bringing the edges together. Flatten it gently with your palms.

  

#### 4. Fry the Kachori:

- **Heat the oil**: In a deep pan, heat enough oil for deep frying.

- **Fry the kachoris**: On medium heat, fry the stuffed dough balls until they puff up and turn golden brown on both sides. Ensure the oil isn’t too hot, so the kachoris cook evenly from the inside.

  

#### 5. Serve:

- Serve the club kachoris hot with aloo ki sabzi (potato curry), pickles, or chutney.

### Tips:

- Knead the dough well to make soft and fluffy kachoris.

- Make sure the filling is dry so that it doesn't leak out while frying.

Amriti (অমৃতি)

 **অমৃতি (Amriti/Jangiri) Recipe**

Amriti is a traditional Bengali sweet, known for its crispy texture and sweet syrup-soaked flavor. Here’s how you can make this delightful dessert at home.

### Ingredients:

**For the Batter:**

- 1 cup split urad dal (black gram lentils)

- 1 tablespoon rice flour (optional, for extra crispiness)

- A pinch of orange food color (optional)

- 1 tablespoon sugar

- 1 teaspoon cardamom powder

- Ghee or oil for frying

**For the Sugar Syrup:**

- 1.5 cups sugar

- 1 cup water

- 1 teaspoon lemon juice (to prevent crystallization)

- 1 teaspoon rose water or ½ teaspoon cardamom powder (for flavor)

### Instructions:

#### 1. Prepare the Batter:

- **Soak the urad dal**: Wash and soak the split urad dal for about 5-6 hours or overnight.

- **Grind the soaked dal**: Drain the water and grind the dal into a smooth and thick paste, adding very little water as required. The consistency should be thick but smooth.

- **Mix the batter**: Add rice flour (optional), food color, sugar, and cardamom powder to the batter and mix well. Beat the batter well so it becomes light and fluffy. This helps in making the amriti crispy.

#### 2. Prepare the Sugar Syrup:

- **Make the syrup**: In a pan, dissolve sugar in water and bring it to a boil. Add lemon juice to prevent crystallization.

- **Flavor the syrup**: Once the syrup thickens to a one-string consistency (when a drop of syrup between two fingers forms a string), turn off the heat and add rose water or cardamom powder. Keep the syrup warm.

#### 3. Shape and Fry the Amriti:

- **Heat the oil/ghee**: In a wide pan, heat the ghee or oil on medium heat.

- **Piping the batter**: Pour the batter into a piping bag with a small round or star nozzle, or use a ziplock bag with a small hole cut at the corner. Traditionally, a cloth with a hole in it is used to pipe the batter.

- **Shape the amriti**: Pipe the batter into circular, spiral shapes in the hot oil. Start with a small circle and then spiral around it, creating loops. Fry on medium heat until they turn golden and crispy on both sides.

- **Soak in syrup**: Remove the amritis from the oil and immediately immerse them in warm sugar syrup for about 2-3 minutes so they absorb the syrup. 

#### 4. Serve:

- Take the soaked amritis out of the syrup and place them on a plate. Serve warm or at room temperature.

### Tips:

- The batter consistency is crucial. It should be thick enough to hold its shape while frying.

- Keep the oil at medium heat to ensure even cooking without burning the amriti.

Hing Kachori(হিং কচুরি)

 **হিং কচুরি** (Hing Kachori) is a delicious and aromatic Bengali dish that’s typically enjoyed as a snack or for breakfast. Here's a traditional recipe for making Hing Kachori at home:

### Ingredients:

#### For the Dough:

- 2 cups all-purpose flour (ময়দা)

- 2 tablespoons oil or ghee

- A pinch of salt

- Water (as needed for kneading)

#### For the Filling:

- 1 cup urad dal (মাসকলাই ডাল) soaked for 4-5 hours or overnight

- 1 teaspoon hing (asafoetida) (হিং)

- 1 tablespoon fennel seeds (মৌরি)

- 1 teaspoon cumin seeds (জিরা)

- 1 tablespoon ginger paste (আদা বাটা)

- 2-3 green chilies (কাঁচা লংকা) finely chopped

- 1 teaspoon coriander powder (ধনিয়া গুঁড়ো)

- 1 teaspoon cumin powder (জিরা গুঁড়ো)

- ½ teaspoon garam masala

- Salt to taste

- Oil for frying

### Instructions:

#### Step 1: Prepare the Dough

1. In a mixing bowl, take the all-purpose flour, a pinch of salt, and 2 tablespoons of oil or ghee.

2. Mix the ingredients well, and then gradually add water to knead into a soft dough.

3. Cover the dough with a damp cloth and let it rest for about 30 minutes.

#### Step 2: Prepare the Filling

1. Drain the soaked urad dal and grind it into a coarse paste (it should not be too smooth).

2. Heat 1 tablespoon of oil in a pan. Add cumin seeds and fennel seeds, and let them splutter.

3. Add the ginger paste and chopped green chilies, and sauté for a minute.

4. Add the ground urad dal paste, hing, coriander powder, cumin powder, garam masala, and salt.

5. Cook the mixture on medium heat, stirring continuously, until it becomes dry and the raw smell disappears (about 5-7 minutes).

6. Once cooked, remove from heat and let the filling cool down.

#### Step 3: Make the Kachoris

1. Divide the dough into small lemon-sized balls.

2. Roll each ball into a small disc, place a spoonful of the filling in the center, and carefully bring the edges together to seal the filling inside.

3. Gently flatten the filled dough balls with your hands or a rolling pin, ensuring the filling doesn't spill out.

4. Heat oil in a deep pan for frying. The oil should be medium hot, not too hot, to ensure even cooking.

5. Fry the kachoris on medium heat until they are golden brown and crispy on both sides.

6. Remove the kachoris and place them on a paper towel to drain excess oil.

#### Step 4: Serve

Serve the hot হিং কচুরি with aloo dum, tamarind chutney, or any spicy gravy of your choice.

Enjoy your delicious Bengali-style Hing Kachori!

Fish Kochuri( মাছের কচুরি)

 **Fish Kochuri** is a unique Bengali dish where a spiced fish filling is stuffed inside a dough and deep-fried, making it a delightful snack or part of a meal. Here's a recipe for it:

### Ingredients:

#### For the Dough:

- 2 cups all-purpose flour (maida)

- 2 tablespoons oil or ghee

- 1/2 teaspoon salt

- Water, as needed (for kneading)

#### For the Fish Filling:

- 250 grams boneless fish (preferably bhetki, rohu, or any white fish)

- 1 small onion, finely chopped

- 2-3 green chilies, chopped (adjust to taste)

- 1 teaspoon ginger paste

- 1/2 teaspoon garlic paste

- 1/2 teaspoon turmeric powder

- 1/2 teaspoon cumin powder

- 1/2 teaspoon coriander powder

- 1/4 teaspoon garam masala powder

- 1 tablespoon mustard oil (or vegetable oil)

- Salt to taste

- Fresh coriander leaves, chopped (optional)

#### For Frying:

- Oil, for deep frying

### Instructions:

#### Step 1: Preparing the Dough

1. In a large bowl, mix the all-purpose flour, salt, and oil/ghee.

2. Slowly add water and knead into a soft, smooth dough. Cover and let it rest for 30 minutes.

#### Step 2: Preparing the Fish Filling

1. Boil the fish in salted water for about 5-7 minutes or until it's cooked through. Drain and remove any bones if present. Mash the fish well with a fork.

2. Heat mustard oil in a pan. Add chopped onions and green chilies, sauté until the onions are soft and translucent.

3. Add the ginger and garlic paste, and sauté until the raw smell disappears.

4. Add turmeric, cumin, coriander powder, and salt. Stir well for a minute.

5. Add the mashed fish and cook the mixture, stirring continuously, until it dries out and the spices blend well.

6. Sprinkle garam masala and mix. Remove from heat and let the filling cool. If using, add chopped coriander leaves.

#### Step 3: Assembling the Kochuri

1. Divide the dough into small equal-sized balls.

2. Roll out each ball into a small disc, similar to puris.

3. Place a spoonful of the fish filling in the center of the disc, then fold the edges over to seal it well.

4. Roll the stuffed dough gently into a round flatbread, making sure the filling doesn’t spill out.

#### Step 4: Frying the Kochuri

1. Heat oil in a deep pan or wok for frying.

2. Once the oil is hot, carefully slide the stuffed kochuri into the oil.

3. Fry on medium heat until both sides are golden and crisp.

4. Remove with a slotted spoon and drain on paper towels to remove excess oil.

### Serve:

Fish Kochuri is best enjoyed hot with a side of chutney, pickle, or a bowl of spicy potato curry.

Enjoy this flavorful, crispy treat!

Chatur Luchi (ছাতুর লুচি)

 **Chatur Luchi (Gram Flour Puffed Bread)**

**Ingredients:**

- 1 cup chatu (roasted gram flour)

- 1 cup wheat flour (atta)

- 2-3 tablespoons ghee or oil

- 1/2 teaspoon salt

- Warm water (as needed)

- Oil (for deep frying)

**Instructions:**

1. **Mixing the dough**: In a bowl, mix together the chatu (gram flour), wheat flour, and salt. Add ghee or oil and mix well with your fingers until the flour turns crumbly.

2. **Kneading**: Gradually add warm water and knead the mixture into a smooth, firm dough. It should not be too soft or sticky. Cover the dough with a damp cloth and let it rest for 15-20 minutes.

3. **Rolling out the luchis**: Divide the dough into small equal-sized balls. Roll each ball into a small, flat disc (about 4-5 inches in diameter) using a rolling pin.

4. **Frying**: Heat oil in a deep frying pan. Once the oil is hot, gently slide in the rolled-out luchi. Press it lightly with a slotted spoon, and it will puff up. Fry until both sides are golden brown.

5. **Serving**: Remove the luchi and drain excess oil on a paper towel. Serve hot with curries, chutneys, or any side dish of your choice.

Enjoy your Chatur Luchi!

Dry Aloor Dom (কষা আলুরদম)

 **Dry Aloor Dom** (also known as **Aloo Dum**) is a popular Bengali-style spicy potato curry, where boiled potatoes are cooked in a thick, flavorful gravy. This dry version of aloor dom is a great side dish, typically served with luchi, puri, or radhaballavi.

### Ingredients:

- **Baby potatoes** – 500 grams (or regular potatoes, cut into cubes)

- **Ghee or mustard oil** – 3 tablespoons

- **Bay leaves** – 1-2

- **Cumin seeds** – 1 teaspoon

- **Dry red chilies** – 2

- **Cinnamon stick** – 1 small piece

- **Green cardamom pods** – 2-3

- **Cloves** – 2-3

- **Ginger paste** – 1 tablespoon

- **Tomato** – 1, finely chopped

- **Turmeric powder** – ½ teaspoon

- **Red chili powder** – 1 teaspoon

- **Cumin powder** – 1 teaspoon

- **Coriander powder** – 1 teaspoon

- **Garam masala powder** – ½ teaspoon

- **Salt** – to taste

- **Sugar** – ½ teaspoon

- **Kasuri methi (dried fenugreek leaves)** – 1 teaspoon (optional)

- **Fresh coriander leaves** – for garnishing

### Instructions:

#### Step 1: Preparing the Potatoes

1. **Boil the potatoes:** If using baby potatoes, boil them until tender but firm. Peel the potatoes and prick them with a fork. If using regular potatoes, peel and cut them into cubes after boiling.

2. **Fry the potatoes (optional):** Heat 1 tablespoon of ghee or mustard oil in a pan, and lightly fry the boiled potatoes until golden on the outside. Remove from the pan and set aside.

#### Step 2: Making the Spice Paste

3. **Prepare the spice mix:** In a small bowl, mix turmeric powder, red chili powder, cumin powder, coriander powder, and a little water to make a spice paste.

#### Step 3: Cooking the Aloor Dom

4. **Heat oil:** In the same pan, heat the remaining ghee or mustard oil. Add the bay leaves, cumin seeds, dry red chilies, cinnamon stick, cardamom pods, and cloves. Sauté until fragrant.

5. **Add ginger paste:** Add the ginger paste and sauté until the raw smell disappears.

6. **Add tomatoes:** Add the finely chopped tomatoes and cook until they soften and the oil starts to separate.

7. **Add the spice paste:** Add the prepared spice paste to the pan, and cook on low heat, stirring continuously, until the spices are well-roasted and the oil starts to separate from the masala.

8. **Add the potatoes:** Add the fried or boiled potatoes to the pan and coat them well with the spice mixture.

9. **Add sugar and salt:** Add salt to taste and a little sugar to balance the flavors.

10. **Cook until dry:** Cook the potatoes on low heat, stirring occasionally, until the gravy thickens and coats the potatoes well. If it dries up too quickly, you can add a splash of water to deglaze the pan and help the spices stick to the potatoes.

#### Step 4: Finishing Touch

11. **Add kasuri methi:** Crush and sprinkle kasuri methi over the potatoes (optional), and mix well.

12. **Garnish:** Sprinkle garam masala powder and fresh coriander leaves over the dish.

#### Step 5: Serving

13. **Serve hot:** Serve the dry Aloor Dom with luchi, puri, or paratha, and enjoy this delicious Bengali dish!

This **Dry Aloor Dom** is perfect for festive meals or as a flavorful side for breakfast or brunch!

Radhaballavi (রাধাবল্লবী)

 **Radhaballavi** (or Radhavallavi) is a traditional Bengali stuffed puri, often made during special occasions and festivals. It’s a deep-fried, soft flatbread stuffed with a spiced urad dal (split black gram) filling. It's usually served with a side of aloo dum (spicy potato curry) or cholar dal (Bengali-style chana dal).

Here’s a detailed recipe for making **Radhaballavi** at home:

### Ingredients:

#### For the Dough:

- **All-purpose flour (Maida)** – 2 cups

- **Semolina (Sooji)** – 2 tablespoons (optional, for crispiness)

- **Ghee or oil** – 2 tablespoons

- **Salt** – a pinch

- **Water** – as needed (for kneading)

#### For the Filling:

- **Urad dal (split black gram)** – ½ cup

- **Fennel seeds (saunf)** – 1 teaspoon

- **Cumin seeds** – 1 teaspoon

- **Ginger paste** – 1 tablespoon

- **Asafoetida (hing)** – a pinch

- **Dry red chilies** – 2-3

- **Coriander powder** – 1 teaspoon

- **Cumin powder** – 1 teaspoon

- **Fennel powder** – ½ teaspoon

- **Garam masala powder** – ¼ teaspoon

- **Salt** – to taste

- **Ghee or oil** – 1 tablespoon (for cooking the filling)

#### For Frying:

- **Oil** – for deep frying

### Instructions:

#### Step 1: Prepare the Dough

1. **Mix the dough ingredients:** In a mixing bowl, add the all-purpose flour, semolina (if using), a pinch of salt, and 2 tablespoons of ghee or oil. Rub the flour with your fingers until the mixture resembles breadcrumbs.

2. **Knead the dough:** Gradually add water and knead to make a smooth, soft dough. Cover the dough with a damp cloth and let it rest for 30 minutes.

#### Step 2: Prepare the Filling

3. **Soak the dal:** Rinse the urad dal and soak it in water for about 3-4 hours or overnight.

4. **Grind the dal:** Drain the soaked dal and grind it into a coarse paste without adding too much water.

5. **Cook the filling:** Heat 1 tablespoon of ghee or oil in a pan. Add the fennel seeds, cumin seeds, and dry red chilies. Once they splutter, add a pinch of asafoetida and the ginger paste. Sauté until the raw smell of ginger goes away.

6. **Add the dal paste:** Add the ground urad dal paste to the pan and stir continuously on low heat.

7. **Add spices:** Mix in the coriander powder, cumin powder, fennel powder, garam masala powder, and salt. Cook the mixture for 5-7 minutes until it becomes dry and aromatic. Stir continuously to avoid sticking.

8. **Cool the filling:** Once cooked, remove the mixture from the heat and let it cool.

#### Step 3: Shaping the Radhaballavi

9. **Make small balls of dough:** Divide the dough into small lemon-sized balls.

10. **Stuff the dough:** Take a ball of dough and flatten it slightly. Place a spoonful of the dal filling in the center. Pinch the edges of the dough to seal the filling inside.

11. **Roll the puri:** Gently roll the stuffed dough ball into a small, thick disc (like a puri). Be careful not to tear the dough or let the filling come out.

#### Step 4: Frying the Radhaballavi

12. **Heat oil for frying:** Heat oil in a deep pan or kadhai. Once the oil is hot, carefully slide in the rolled Radhaballavi.

13. **Fry the puris:** Fry the Radhaballavis on medium-high heat, pressing gently with a slotted spoon to help them puff up. Fry until golden on both sides.

14. **Drain excess oil:** Remove the fried Radhaballavis and drain on paper towels to remove excess oil.

#### Step 5: Serving

15. **Serve hot:** Serve the crispy and fluffy Radhaballavis with aloo dum, cholar dal, or any spicy potato curry.

### Enjoy your delicious Radhaballavi as a festive treat or weekend special meal!

Labra (লাবরা)

 **Labra** (লাবরা) is a traditional Bengali mixed vegetable curry often served with Bhoger Khichuri during festivals. It is a medley of seasonal vegetables cooked with mild spices and is known for its slightly sweet and earthy flavors. Here’s a simple recipe to make Labra at home.

### Ingredients:

- **Pumpkin (kabocha or regular)** – 1 cup, cubed

- **Potato** – 1 large, cubed

- **Sweet potato** – 1 small, cubed

- **Eggplant (brinjal)** – 1 medium, cubed

- **Radish** – ½ cup, sliced

- **Cabbage** – 1 cup, chopped

- **Green beans** – ½ cup, chopped

- **Cauliflower** – 1 cup, small florets

- **Ghee** – 2 tablespoons

- **Mustard oil** – 2 tablespoons

- **Panch phoron (Bengali five-spice mix)** – 1 teaspoon

- **Bay leaves** – 2

- **Dry red chilies** – 2

- **Ginger paste** – 1 tablespoon

- **Turmeric powder** – ½ teaspoon

- **Cumin powder** – 1 teaspoon

- **Coriander powder** – 1 teaspoon

- **Green chilies** – 2, slit

- **Salt** – to taste

- **Sugar** – 1 teaspoon (optional)

- **Water** – 1 cup

### Instructions:

#### Step 1: Preparing the Vegetables

1. **Wash and chop** all the vegetables (pumpkin, potato, sweet potato, eggplant, radish, cabbage, green beans, and cauliflower) into similar-sized cubes. Set them aside.

#### Step 2: Tempering the Spices

2. **Heat mustard oil** and ghee in a large pan or kadhai over medium heat.

3. **Add panch phoron:** Once the oil is hot, add panch phoron, bay leaves, and dry red chilies. Sauté until the spices crackle and become fragrant.

#### Step 3: Cooking the Vegetables

4. **Add ginger paste:** Add the ginger paste and sauté for a minute until the raw smell goes away.

5. **Add turmeric and cumin powder:** Mix in the turmeric powder, cumin powder, and coriander powder. Stir for 30 seconds to combine the spices.

6. **Add vegetables:** Add the chopped vegetables, starting with the potatoes and harder vegetables, followed by the softer ones like eggplant and cabbage. Stir the vegetables well, coating them with the spices.

7. **Add salt and sugar:** Season with salt and sugar (if using). Stir everything together.

#### Step 4: Simmering

8. **Add water:** Pour in 1 cup of water, stir, and cover the pan. Let the vegetables cook on low heat for 20-25 minutes until they become soft and tender. Stir occasionally to ensure even cooking.

9. **Add green chilies:** Once the vegetables are cooked, add the slit green chilies and gently mix them in.

#### Step 5: Finishing the Dish

10. **Check seasoning:** Adjust the salt and sweetness if needed. The vegetables should be soft, and the dish should have a slightly mushy consistency.

11. **Serve:** Remove from heat and serve the Labra warm.

### Serving Suggestions:

Labra is typically served with **Bhoger Khichuri** during pujas or special occasions, but it can also be enjoyed with steamed rice or roti.

Enjoy your comforting and wholesome **Labra**!

Bhoger Khichuri (ভোগের খিচুরি)

 **Bhoger Khichuri** (ভোগের খিচুড়ি) is a traditional Bengali dish prepared during festivals, especially during Durga Puja as an offering (bhog) to the goddess. It’s a fragrant and flavorful rice and lentil dish made with ghee and spices. Here's how you can make it:

### Ingredients:

- **Gobindobhog rice** (or basmati rice) – 1 cup

- **Yellow moong dal (split yellow lentils)** – ½ cup

- **Ghee (clarified butter)** – 3 tablespoons

- **Bay leaves** – 2

- **Cinnamon stick** – 1 small piece

- **Cloves** – 4-5

- **Cardamom pods** – 3-4

- **Cumin seeds** – 1 teaspoon

- **Ginger paste** – 1 tablespoon

- **Green chilies** – 2, slit

- **Turmeric powder** – ½ teaspoon

- **Cumin powder** – 1 teaspoon

- **Garam masala powder** – ½ teaspoon

- **Sugar** – 1 teaspoon (optional)

- **Salt** – to taste

- **Vegetables** (optional: potatoes, peas, cauliflower) – 1 cup

- **Water** – 4 cups

- **Grated coconut** – for garnishing (optional)

### Instructions:

#### Step 1: Roasting the Moong Dal

1. **Dry roast the moong dal:** In a heavy-bottomed pan, dry roast the moong dal on low heat until it turns golden and aromatic. Stir continuously to avoid burning. Set aside once done.

#### Step 2: Preparing the Rice and Dal

2. **Wash the rice and dal:** Rinse the roasted dal and rice together under cold water until the water runs clear. Drain and set aside.

#### Step 3: Cooking the Khichuri

3. **Heat ghee:** In a large pot or pan, heat 3 tablespoons of ghee on medium heat.

4. **Temper the spices:** Add bay leaves, cinnamon stick, cloves, cardamom pods, and cumin seeds. Sauté until fragrant.

5. **Add ginger and chilies:** Add the ginger paste and slit green chilies. Sauté for a minute until the raw smell of ginger disappears.

6. **Add turmeric and cumin powder:** Mix in the turmeric powder and cumin powder, stirring for 30 seconds.

7. **Add vegetables (optional):** If you are using vegetables like potatoes, peas, or cauliflower, add them now and sauté for a few minutes.

8. **Add rice and dal:** Add the washed rice and roasted moong dal. Stir well to coat the grains with the spices and ghee.

#### Step 4: Simmering

9. **Add water:** Pour in 4 cups of water. Add salt and sugar (if using). Stir everything together.

10. **Cook:** Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for about 20-25 minutes, or until the rice and dal are fully cooked and the water is absorbed. Stir occasionally to prevent sticking.

11. **Add garam masala:** Once the khichuri is cooked, sprinkle garam masala powder on top and mix gently.

#### Step 5: Garnishing and Serving

12. **Garnish:** Optionally, garnish the khichuri with grated coconut or fried cashews.

13. **Serve:** Serve the Bhoger Khichuri warm with a side of fried brinjal (eggplant), chutney, or a simple vegetable curry.

Enjoy the aromatic and delicious **Bhoger Khichuri** as part of your festive meal!

Milkcake (মিল্ককেক)

 **Milkcake** is a traditional Indian sweet made primarily from milk, sugar, and ghee. It is dense, slightly caramelized, and has a grainy texture. Here's a simple recipe to make milkcake at home.

### Ingredients:

- **Full-fat milk** – 1.5 liters

- **Sugar** – ¾ cup

- **Lemon juice** – 1-2 tablespoons (for curdling)

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

- **Cardamom powder** – ½ teaspoon

- **Chopped pistachios** – for garnishing (optional)

### Instructions:

#### Step 1: Preparing the milk

1. **Boil the milk:** Pour 1.5 liters of full-fat milk into a heavy-bottomed pan. Bring it to a boil over medium heat, stirring occasionally to prevent sticking.

2. **Curdle the milk:** Once the milk starts boiling, reduce the heat and add 1 tablespoon of lemon juice. Stir the milk gently. It will begin to curdle. If needed, add a bit more lemon juice until the milk is fully curdled.

3. **Strain the whey:** Once the milk solids (chhena) separate from the whey, strain the mixture using a muslin cloth or a fine sieve. Discard the whey or save it for other uses.

4. **Cook the chhena:** Put the curdled milk back into the pan, and cook it on low heat, stirring continuously.

#### Step 2: Adding sugar and cooking

5. **Add sugar:** After the milk mixture thickens slightly and starts to turn light brown, add ¾ cup of sugar and 2 tablespoons of ghee.

6. **Caramelize:** Stir continuously until the mixture thickens further and develops a slightly caramelized color and grainy texture. The mixture will begin to leave the sides of the pan.

#### Step 3: Setting the milkcake

7. **Add cardamom:** Once the milk mixture has thickened and browned, add ½ teaspoon of cardamom powder for flavor.

8. **Transfer to a greased tray:** Grease a small tray or plate with ghee, and pour the mixture into it. Flatten the top with a spatula.

9. **Cool and set:** Let it cool at room temperature for about 1-2 hours, until the milkcake sets. You can also refrigerate it for faster setting.

#### Step 4: Garnishing and serving

10. **Garnish:** Optionally, garnish the milkcake with chopped pistachios or other nuts.

11. **Cut and serve:** Once set, cut the milkcake into square or diamond-shaped pieces.

Enjoy your homemade milkcake!

Dimer Devil (ডিমের ডেবিল)

 **Dimer Devil** (also called Bengali Egg Devil) is a popular Bengali street food where boiled eggs are coated with a spicy mashed potato mixture, dipped in breadcrumbs, and deep-fried until golden and crispy. It's a delicious snack, often enjoyed with mustard sauce or ketchup.

### Ingredients:

#### For the Filling:

- **4 hard-boiled eggs** (cut into halves)

- **3-4 medium potatoes** (boiled and mashed)

- **1 medium onion** (finely chopped)

- **2 green chilies** (chopped, optional)

- **1 teaspoon ginger paste**

- **1 teaspoon garlic paste**

- **1/2 teaspoon turmeric powder**

- **1 teaspoon red chili powder**

- **1 teaspoon cumin powder**

- **1 teaspoon garam masala**

- **1 tablespoon fresh coriander leaves** (chopped)

- **Salt, to taste**

- **1 tablespoon oil (for cooking the filling)**

#### For Coating:

- **1/2 cup all-purpose flour (maida)**

- **1/2 cup breadcrumbs** 

- **2 eggs** (for the coating, beaten)

- **Oil for deep frying**

### Instructions:

#### Step 1: Prepare the Filling

1. Heat oil in a pan over medium heat. Add the finely chopped onions and sauté until golden brown.

2. Add the ginger paste, garlic paste, and green chilies. Sauté for another minute.

3. Add the mashed potatoes, turmeric powder, red chili powder, cumin powder, and salt. Mix well to combine all the spices.

4. Cook the mixture for 4-5 minutes, stirring occasionally. Add garam masala and chopped coriander leaves. Mix again and cook for another minute.

5. Remove the mixture from heat and allow it to cool.

#### Step 2: Assemble the Egg Devils

1. Take the boiled egg halves and place a generous portion of the potato mixture around each half, forming an oval shape. Ensure the egg is completely covered with the potato mixture.

2. Once all the egg halves are covered, set them aside.

#### Step 3: Coat the Eggs

1. Take each egg-covered portion and roll it in all-purpose flour (maida).

2. Dip it into the beaten egg mixture, making sure it's fully coated.

3. Roll the coated eggs in breadcrumbs to give them a crunchy layer.

4. Repeat this process for all the egg pieces.

#### Step 4: Fry the Dimer Debil

1. Heat oil in a deep frying pan on medium heat.

2. Once the oil is hot, gently slide the coated eggs into the oil and fry until they turn golden brown and crispy on all sides. Fry in batches if needed.

3. Remove the fried egg devils and drain them on paper towels to remove excess oil.

### Serving:

- Serve the hot **Dimer Debil** with mustard sauce (kasundi), green chutney, or ketchup.

- It’s often accompanied by a side of salad (thinly sliced onions, cucumber, and tomatoes) and sometimes with puffed rice (muri).

### Tips:

- You can adjust the spice level by adding more or fewer green chilies and chili powder.

- For extra crunch, you can double coat the egg in the beaten egg and breadcrumbs before frying.

Enjoy this delicious Bengali street snack, perfect for an evening treat or a party appetizer!

Bread Pakora (পাউরুটির চপ)

 Bread Pakora is a popular Indian snack made with bread slices, filled with spicy potato stuffing, dipped in gram flour (besan) batter, and deep-fried to a golden crisp. It’s perfect for tea time or as a rainy-day treat! Here's how to make it:

### Ingredients:

#### For the Filling:

- **3-4 medium potatoes (boiled and mashed)**

- **1 teaspoon cumin seeds (jeera)**

- **1 teaspoon mustard seeds**

- **1 teaspoon ginger (grated)**

- **2-3 green chilies (chopped, optional)**

- **1/2 teaspoon turmeric powder**

- **1/2 teaspoon red chili powder**

- **1 teaspoon garam masala**

- **1 tablespoon fresh coriander leaves (chopped)**

- **1 tablespoon lemon juice or amchur (dry mango powder)**

- **Salt, to taste**

- **1 tablespoon oil**

#### For the Batter:

- **1 1/2 cups gram flour (besan)**

- **1/2 teaspoon turmeric powder**

- **1/2 teaspoon red chili powder**

- **1/2 teaspoon carom seeds (ajwain)**

- **1/2 teaspoon baking soda (optional, for fluffiness)**

- **Salt, to taste**

- **Water (as needed)**

#### For the Bread:

- **6-8 slices of bread (white or brown)**

- **Oil for deep frying**

### Instructions:

#### Step 1: Prepare the Potato Filling

1. Heat oil in a pan over medium heat. Add cumin seeds and mustard seeds, and let them splutter.

2. Add grated ginger and chopped green chilies, and sauté for a minute.

3. Add mashed potatoes, turmeric powder, red chili powder, garam masala, and salt. Stir well to combine the spices.

4. Add chopped coriander leaves and lemon juice or amchur powder for tanginess. Mix everything well.

5. Cook for a few more minutes, then remove from heat and let the filling cool.

#### Step 2: Prepare the Batter

1. In a mixing bowl, add gram flour, turmeric powder, red chili powder, carom seeds, salt, and baking soda (if using).

2. Slowly add water and whisk to make a smooth, thick batter. The consistency should be like pancake batter—not too thick but not runny.

#### Step 3: Assemble the Bread Pakora

1. Take two slices of bread. Spread a generous amount of the potato filling on one slice, and cover it with the second slice like a sandwich.

2. Press the edges lightly to seal the filling inside.

3. Cut the sandwich into triangles or squares as per your preference.

#### Step 4: Fry the Bread Pakora

1. Heat oil in a deep frying pan on medium heat.

2. Dip each stuffed bread sandwich into the gram flour batter, coating it evenly on all sides.

3. Carefully place the coated bread pakora into the hot oil and fry until golden brown and crispy on both sides.

4. Remove the pakoras from the oil and drain on paper towels to remove excess oil.

### Serving:

- Serve hot with green chutney, tamarind chutney, or ketchup.

- Enjoy with a cup of tea or coffee!

### Tips:

- You can also add cheese or paneer to the filling for variation.

- If you prefer plain bread pakoras, skip the stuffing and simply dip the bread slices in the batter before frying.

Enjoy your crispy, delicious bread pakoras!

Singara( সিংগারা)

 Singara, commonly known as "Samosa" in many parts of India, is a popular deep-fried snack filled with spiced potatoes, peas, and sometimes other vegetables or meat. It's especially popular in Bengal, where it's called "Singara" and has a slightly different filling style. Here’s a recipe for making Bengali-style Singara:

### Ingredients:

#### For the Dough:

- **2 cups all-purpose flour (maida)**

- **4 tablespoons ghee or oil**

- **1/2 teaspoon carom seeds (ajwain)**

- **Salt, to taste**

- **Water (for kneading)**

#### For the Filling:

- **4 medium-sized potatoes (boiled, peeled, and diced)**

- **1/2 cup green peas (boiled)**

- **1 teaspoon cumin seeds**

- **1 teaspoon ginger (grated)**

- **2 green chilies (chopped, optional)**

- **1/2 teaspoon turmeric powder**

- **1 teaspoon roasted cumin powder**

- **1 teaspoon garam masala**

- **1/2 teaspoon amchur (dry mango powder) or lemon juice**

- **1/2 teaspoon sugar**

- **Salt, to taste**

- **2 tablespoons oil (for cooking the filling)**

- **Oil for deep frying**

### Instructions:

#### Preparing the Dough:

1. In a large bowl, mix the all-purpose flour, carom seeds, salt, and ghee or oil.

2. Rub the ghee into the flour until the mixture becomes crumbly.

3. Slowly add water and knead the mixture into a firm dough. It should be slightly stiff, not too soft.

4. Cover the dough with a damp cloth and let it rest for 30 minutes.

#### Preparing the Filling:

1. Heat 2 tablespoons of oil in a pan over medium heat.

2. Add cumin seeds and let them crackle.

3. Add grated ginger and chopped green chilies, sauté for a minute.

4. Add the diced potatoes and green peas. Stir in turmeric powder, roasted cumin powder, garam masala, and salt.

5. Add sugar and amchur powder (or lemon juice) for tanginess. Mix well.

6. Cook the filling for a few minutes until everything is well combined. Remove from heat and let the filling cool down.

#### Shaping and Assembling the Singara:

1. After the dough has rested, divide it into small balls (about the size of a lime).

2. Roll each ball into a small circle (about 4-5 inches in diameter).

3. Cut the circle into two halves.

4. Take one half and form it into a cone shape by folding and sealing the straight edge with a bit of water.

5. Fill the cone with the potato-pea filling, then fold and seal the edges tightly, making sure the singara is properly sealed.

6. Repeat the process for all the dough and filling.

#### Frying the Singaras:

1. Heat oil in a deep pan over medium heat.

2. Fry the singaras in batches on low heat until they are golden brown and crispy. It may take 8-10 minutes per batch.

3. Drain the singaras on paper towels to remove excess oil.

### Serving:

- Serve hot singaras with tamarind chutney or ketchup.

- Enjoy them with tea as a perfect evening snack.

### Tips:

- For a variation, you can add roasted peanuts, cauliflower, or even paneer to the filling.

- Make sure to fry on low heat for a crispy and flaky texture.

Enjoy your delicious Bengali-style Singara!

Nimki( নিমকি)

 Nimki is a crispy, savory snack popular in Indian cuisine, often enjoyed with tea. Here's a simple recipe to make Nimki at home:

### Ingredients:

- **2 cups all-purpose flour (maida)**

- **3 tablespoons semolina (optional, for extra crispiness)**

- **3 tablespoons ghee or oil**

- **1/2 teaspoon carom seeds (ajwain)**

- **1/2 teaspoon nigella seeds (kalonji)**

- **1/2 teaspoon salt (adjust to taste)**

- **Water (for kneading)**

- **Oil (for deep frying)**

### Instructions:

1. **Prepare the Dough:**

   - In a large mixing bowl, combine flour, semolina, carom seeds, nigella seeds, salt, and ghee or oil. Mix well until the flour gets a crumbly texture.

   - Gradually add water and knead it into a firm dough. The dough should not be too soft or sticky.

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

2. **Shape the Nimkis:**

   - After the dough has rested, divide it into small balls.

   - Roll each ball into a thin circle or oval shape, about 3-4 inches in diameter.

   - Fold the circle in half and then fold it again to form a triangle or a fan shape.

   - Press lightly at the ends to keep the folds intact.

   - Use a fork to prick the surface of the nimki to prevent it from puffing up during frying.

3. **Fry the Nimkis:**

   - Heat oil in a deep frying pan over medium heat.

   - Once the oil is hot, reduce the heat to low and fry the nimkis in small batches until they turn golden and crisp.

   - Remove from the oil and drain on paper towels to remove excess oil.

4. **Cool and Store:**

   - Let the nimkis cool completely before storing them in an airtight container.

### Serving Suggestions:

- Enjoy nimkis as a snack with tea or coffee.

- They can also be served with pickle or chutney for an added flavor. 

Enjoy your homemade crispy Nimki!

Rasgulla(রসগোল্লা)

 **Rasgulla** is a popular Bengali dessert made from paneer (Indian cottage cheese), cooked in sugar syrup. Here’s a simple recipe to make soft and spongy rasgullas at home:

### Ingredients:

- **For Paneer:**

  - 1 liter full-fat milk

  - 2 tbsp lemon juice or vinegar

  - 1/2 cup water (for diluting the lemon juice)

- **For Sugar Syrup:**

  - 1 ½ cups sugar

  - 5 cups water

  - 1-2 cardamom pods (optional)

  - A few drops of rose water or kewra water (optional, for fragrance)

### Instructions:

#### Making Paneer:

1. **Boil the milk**: In a large pot, bring the milk to a boil. Stir occasionally to avoid burning.

   

2. **Curdle the milk**: Once the milk starts boiling, reduce the heat to low. Mix lemon juice or vinegar with water and gradually add it to the boiling milk while stirring continuously until the milk curdles (the whey separates from the curds).

3. **Strain the curds**: Pour the curdled milk into a cheesecloth or muslin cloth to strain the whey. Rinse the paneer with cold water to remove any sourness from the lemon juice.

4. **Drain the paneer**: Squeeze out excess water and hang the cloth for 30 minutes to let the water drain out completely. The paneer should be moist but not watery.

5. **Knead the paneer**: After 30 minutes, take the paneer and knead it on a flat surface until it becomes smooth and soft (about 8-10 minutes). There should be no visible grains. The texture should be like dough.

6. **Shape the rasgullas**: Divide the kneaded paneer into small, smooth balls. Make sure there are no cracks. You can make them slightly smaller than a golf ball, as they will expand when cooked.

#### Making Sugar Syrup:

1. **Prepare the sugar syrup**: In a large pot, add 5 cups of water and 1 ½ cups of sugar. Bring it to a boil. You can add cardamom pods for flavor if desired.

2. **Cook the rasgullas**: Once the sugar syrup starts boiling, gently add the paneer balls into the syrup. Cover the pot and cook on medium heat for 15-20 minutes. The rasgullas will double in size as they cook. Make sure there is enough space in the pot for them to expand.

3. **Rest the rasgullas**: After 15-20 minutes, turn off the heat and let the rasgullas rest in the sugar syrup for at least an hour to soak up the sweetness.

4. **Optional flavoring**: Add a few drops of rose water or kewra water for additional fragrance.

### Serving:

Serve the rasgullas chilled or at room temperature. You can garnish them with saffron or chopped nuts for an extra touch.

Enjoy your soft and spongy homemade rasgullas!

Pantua(পানতুয়া)

 Pantua is a popular Bengali sweet similar to gulab jamun, but with a distinct texture and flavor. It’s made from khoya (reduced milk), chhena (fresh cottage cheese), and flour, then deep-fried and soaked in sugar syrup. Here’s a traditional recipe for Pantua:

### Ingredients:

**For the Pantua:**

- 200g khoya (mawa)

- 100g chhena (cottage cheese)

- 2-3 tablespoons all-purpose flour (maida)

- 1/4 teaspoon baking soda

- 1-2 tablespoons milk (if needed for kneading)

- Oil or ghee for deep frying

**For the sugar syrup:**

- 2 cups sugar

- 2 cups water

- 3-4 cardamom pods, crushed

- A few drops of rose water (optional)

- A few strands of saffron (optional)

### Instructions:

**1. Prepare the sugar syrup:**

- In a saucepan, combine the sugar and water. Heat it over medium flame, stirring until the sugar dissolves.

- Add the crushed cardamom pods, and let the syrup simmer for 8-10 minutes until it thickens slightly.

- Turn off the heat and add rose water and saffron (if using). Set aside.

**2. Prepare the Pantua dough:**

- In a large mixing bowl, crumble the khoya and chhena. Make sure both are at room temperature to mix easily.

- Add the flour and baking soda to the mixture and knead into a smooth dough. If the dough feels too dry, add 1-2 tablespoons of milk. The dough should be soft but not sticky.

- Divide the dough into small, equal-sized balls, rolling each into a smooth round shape. Ensure there are no cracks on the surface to prevent breaking while frying.

**3. Fry the Pantua:**

- Heat oil or ghee in a deep pan on medium-low heat. The oil should be hot enough to fry but not smoking.

- Fry the Pantuas in batches, ensuring not to overcrowd the pan. Fry them slowly on medium-low heat, turning occasionally for even browning. They should become golden brown.

- Once fried, remove the Pantua with a slotted spoon and place on paper towels to remove excess oil.

**4. Soak in sugar syrup:**

- While the Pantua are still warm, transfer them into the prepared sugar syrup. Let them soak for at least 2-3 hours, allowing them to absorb the syrup and become soft and flavorful.

### Serving:

Pantua is best served warm or at room temperature, soaked in sugar syrup. Enjoy this delightful Bengali dessert as a treat during festivals or special occasions!

Phuluri ( ফুলুরি)

 **ফুলুরি (Phuluri)** is a traditional Bengali snack, made from a spiced lentil batter and deep-fried into small, crispy fritters. It’s commonly enjoyed with tea or as part of a festive meal. Here’s how to make it:

### Ingredients:

- **Besan (gram flour)**: 1 cup

- **Rice flour**: 2 tbsp (for extra crispiness)

- **Cumin seeds**: 1 tsp

- **Baking soda**: a pinch

- **Turmeric powder**: 1/4 tsp

- **Green chilies**: 2, finely chopped

- **Fresh coriander leaves**: 2 tbsp, finely chopped

- **Salt**: to taste

- **Water**: as needed

- **Oil**: for deep frying

### Instructions:

1. **Prepare the batter**:

   - In a mixing bowl, combine the besan, rice flour, cumin seeds, turmeric powder, chopped green chilies, coriander leaves, and salt.

   - Add a pinch of baking soda for fluffiness.

   - Gradually add water while whisking the mixture to make a thick, smooth batter. It should have a consistency similar to that of pancake batter, thick enough to hold its shape when dropped into oil.

2. **Rest the batter**:

   - Let the batter rest for about 15-20 minutes to allow the flavors to meld and the baking soda to activate.

3. **Heat the oil**:

   - In a deep pan or wok, heat oil on medium-high heat. The oil should be hot but not smoking. To test, drop a little batter into the oil; if it sizzles and rises to the top, the oil is ready.

4. **Fry the ফুলুরি**:

   - Using your fingers or a spoon, drop small dollops of batter into the hot oil. Fry in batches, making sure not to overcrowd the pan.

   - Fry the ফুলুরি until golden brown and crispy on all sides. Stir them occasionally for even cooking.

5. **Drain and serve**:

   - Once fried, remove the ফুলুরি with a slotted spoon and place them on a plate lined with paper towels to drain excess oil.

6. **Serve**:

   - Serve hot with mustard sauce (কাসুন্দি), tamarind chutney, or ketchup as a snack or side dish.

Enjoy your crispy, golden **ফুলুরি**!

Dalpuri with Vegetable Curry(ডালপুরি সঙ্গে তরকারি)

 **ডালপুড়ি (Lentil Stuffed Flatbread)** with **তরকারি (Vegetable Curry)** is a delightful combination, often enjoyed as a breakfast or evening meal in Bengal. Here's a detailed recipe for both:

### Recipe 1: ডালপুড়ি (Lentil Stuffed Flatbread)

#### Ingredients for ডালপুড়ি:

- **Moong dal (yellow lentils)**: 1 cup

- **Cumin seeds**: 1 tsp

- **Green chilies**: 2-3 (finely chopped)

- **Ginger**: 1 tsp (grated)

- **Asafoetida (hing)**: a pinch

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

- **Salt**: to taste

- **Atta (whole wheat flour)**: 2 cups

- **Oil**: 2 tbsp (for dough)

- **Water**: as needed

- **Ghee or oil**: for frying

#### Instructions:

1. **Prepare the dough**:

   - In a mixing bowl, combine the wheat flour, salt, and 2 tbsp of oil. Gradually add water to knead a soft dough. Cover and let it rest for 30 minutes.

2. **Cook the dal**:

   - Wash and boil the moong dal with enough water until soft but not mushy. Drain the excess water if any, and mash the dal slightly.

3. **Prepare the filling**:

   - Heat a little oil in a pan. Add cumin seeds, asafoetida, and chopped green chilies. Sauté for a minute, then add the cooked dal, turmeric powder, ginger, and salt. Cook for 5-6 minutes until the mixture is dry and fragrant. Let it cool.

4. **Stuff the dough**:

   - Divide the dough into small balls. Roll each ball slightly into a small circle, place a spoonful of the lentil mixture in the center, and close the dough around it. Seal it well.

5. **Roll the পুড়ি**:

   - Gently roll out the stuffed ball into a flatbread, being careful not to let the stuffing spill out.

6. **Fry the ডালপুড়ি**:

   - Heat ghee or oil in a pan. Fry the rolled-out dough until golden brown on both sides, flipping occasionally. Drain on paper towels.

7. **Repeat**:

   - Repeat the process for the remaining dough and filling.

---

### Recipe 2: তরকারি (Vegetable Curry)

#### Ingredients for তরকারি:

- **Potatoes**: 2, diced

- **Carrots**: 1, chopped

- **Cauliflower florets**: 1 cup

- **Peas**: 1/2 cup

- **Tomato**: 1, chopped

- **Green chilies**: 2, slit

- **Ginger paste**: 1 tsp

- **Cumin seeds**: 1 tsp

- **Bay leaf**: 1

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

- **Cumin powder**: 1 tsp

- **Coriander powder**: 1 tsp

- **Garam masala**: 1/2 tsp

- **Salt**: to taste

- **Sugar**: 1/2 tsp (optional)

- **Oil**: for cooking

- **Water**: as needed

#### Instructions:

1. **Prepare the base**:

   - Heat oil in a pan. Add cumin seeds and bay leaf. Once they splutter,and sauté until golden brown.

2. **Cook the vegetables**:

   - Add ginger paste and green chilies, sauté for a minute, then add diced potatoes, carrots, and cauliflower. Stir well and add turmeric, cumin, and coriander powder. Cook for 5 minutes.

3. **Add tomato and peas**:

   - Add the chopped tomato and peas, cook until the tomato becomes soft. Sprinkle a little salt and sugar to balance the flavors.

4. **Add water**:

   - Pour in enough water to cover the vegetables. Bring it to a boil, then cover and simmer until the vegetables are cooked through.

5. **Finish with garam masala**:

   - Once the vegetables are tender and the curry has thickened, sprinkle garam masala and cook for another 2 minutes.

6. **Serve**:

   - Serve hot তরকারি with freshly made ডালপুড়ি for a satisfying meal.

Enjoy your traditional Bengali meal of **ডালপুড়ি** with **তরকারি**!

Dal Bada(ডাল বড়া)

 **ডাল বড়া (Lentil Fritters)** is a popular snack in Bengal, made from lentils that are ground into a batter, spiced, and deep-fried into crispy fritters. Here's a simple recipe for making it:

### Ingredients:

- **Masoor dal (red lentils)**: 1 cup

- **Green chilies**: 2-3 (adjust according to spice preference)

- **Onion**: 1 small, finely chopped

- **Ginger**: 1-inch piece, finely grated

- **Coriander leaves**: 2-3 tbsp, finely chopped

- **Cumin seeds**: 1 tsp

- **Fennel seeds**: 1/2 tsp

- **Baking soda**: 1/4 tsp (optional, for extra fluffiness)

- **Salt**: to taste

- **Oil**: for deep frying

### Instructions:

1. **Soak the lentils**: 

   - Wash the masoor dal thoroughly and soak it in water for 3-4 hours or overnight. After soaking, drain the water completely.

2. **Grind the dal**:

   - Transfer the soaked lentils to a blender. Add green chilies and ginger. Blend to make a thick, coarse paste. Use very little water, if needed. The batter should be thick enough to shape into small balls.

3. **Prepare the mixture**:

   - In a mixing bowl, combine the lentil paste with chopped onions, coriander leaves, cumin seeds, fennel seeds, baking soda (optional), and salt. Mix everything well.

4. **Heat the oil**:

   - In a deep frying pan, heat oil on medium heat. Make sure the oil is hot enough before frying, but not smoking.

5. **Fry the ডাল বড়া**:

   - Take small portions of the lentil mixture and shape them into small balls or fritters with your hands. Carefully drop them into the hot oil. Fry until they turn golden brown and crispy on all sides. Make sure not to overcrowd the pan.

6. **Drain and serve**:

   - Once done, remove the fritters from the oil and place them on paper towels to drain excess oil.

7. **Serve**:

   - Serve the ডাল বড়া hot with chutney or ketchup. They make a great snack or side dish.

Enjoy your delicious ডাল বড়া!

Beguni ( বেগুনি)

 **Beguni (বেগুনি)** is a popular Bengali fritter made by dipping thin slices of eggplant (brinjal) in a seasoned gram flour batter and deep-frying them until crispy. It’s a favorite during monsoons and often served with puffed rice (muri) or as a snack with tea.

### Ingredients:

- **Eggplant (brinjal)** – 1 large (sliced thinly)

- **Gram flour (besan)** – 1 cup

- **Rice flour** – 2 tbsp (for extra crispiness)

- **Turmeric powder** – 1/4 tsp

- **Red chili powder** – 1/2 tsp

- **Nigella seeds (kalonji/kalo jeera)** – 1/2 tsp

- **Baking soda** – a pinch (optional for puffiness)

- **Water** – as needed (to make the batter)

- **Salt** – to taste

- **Oil** – for deep frying

### Instructions:

1. **Prepare the Eggplant**:

   - Wash the eggplant and slice it into thin, long pieces (around 1/4 inch thick).

   - Sprinkle a little salt on the slices and set aside for about 10 minutes. This helps remove excess water and bitterness from the eggplant.

2. **Make the Batter**:

   - In a mixing bowl, combine gram flour, rice flour, turmeric powder, red chili powder, nigella seeds, baking soda (optional), and salt. Gradually add water to make a smooth, thick batter (similar to pancake batter). Make sure there are no lumps.

3. **Heat the Oil**:

   - Heat oil in a deep frying pan over medium heat.

4. **Dip and Fry the Eggplant**:

   - Pat the eggplant slices dry with a paper towel. Dip each slice into the batter, ensuring it’s coated evenly on all sides.

   - Carefully place the battered slices into the hot oil and fry until golden brown and crispy, turning occasionally to cook both sides evenly.

5. **Drain and Serve**:

   - Once the beguni is crispy and golden, remove from the oil and place them on a paper towel to absorb the excess oil.

   - Serve hot with puffed rice (muri), mustard sauce (kasundi), or as a side dish with rice and lentils (dal).

### Tips:

- Ensure the oil is hot before adding the beguni, or they will absorb too much oil and become soggy.

- Rice flour gives extra crispiness, but you can skip it if you want a softer texture.

Piyaji(পিয়াজি)

 **Piyaji (পিয়াজি)** is a popular Bengali snack made primarily with onions and lentils. It’s crispy on the outside and soft inside, often served with tea. Here's a simple recipe for making delicious Piyaji:

### Ingredients:

- **Red lentils (masoor dal)** – 1 cup (soaked for 2-3 hours)

- **Onions** – 2 large (thinly sliced)

- **Green chilies** – 2-3 (finely chopped)

- **Ginger paste** – 1 tsp

- **Garlic paste** – 1 tsp

- **Turmeric powder** – 1/4 tsp

- **Red chili powder** – 1/2 tsp (optional)

- **Cumin seeds** – 1/2 tsp

- **Coriander leaves** – 2 tbsp (finely chopped)

- **Salt** – to taste

- **Baking soda** – a pinch (optional for extra crispiness)

- **Oil** – for deep frying

### Instructions:

1. **Prepare the Lentil Batter**: 

   - Drain the soaked lentils and grind them into a coarse paste. Add a little water if necessary, but keep the batter thick.

   

2. **Mix Ingredients**:

   - In a large bowl, combine the lentil paste with sliced onions, green chilies, ginger paste, garlic paste, turmeric powder, red chili powder, cumin seeds, coriander leaves, salt, and baking soda (if using). Mix well until everything is evenly combined.

3. **Heat the Oil**:

   - Heat oil in a deep pan or wok for frying over medium heat.

4. **Fry the Piyaji**:

   - Once the oil is hot, drop small portions of the mixture into the oil using your hands or a spoon. Fry in batches.

   - Cook until the piyajis are golden brown and crispy on both sides, turning occasionally.

5. **Drain and Serve**:

   - Remove the piyaji from the oil and place them on a paper towel to drain the excess oil.

   - Serve hot with green chutney or tomato ketchup, and enjoy with tea.

### Tips:

- Make sure not to over-fry them; they should be crispy but soft inside.

- Adding baking soda helps make them fluffier and crispier, but it’s optional.

Rice Kheer(চালের পায়েস)

 **চালের পায়েস** (Rice Kheer) is a traditional Bengali dessert made with rice, milk, and sugar. Here's a simple recipe to make it at home.

### Ingredients:

- 1/2 cup Gobindobhog rice (or any short-grain rice)

- 1 liter full cream milk

- 1/2 cup sugar (adjust to taste)

- 4-5 green cardamom pods (slightly crushed)

- 1/4 cup cashews (optional)

- 1/4 cup raisins (optional)

- 1-2 bay leaves

- A pinch of salt

- A few saffron strands (optional)

- 1 tbsp ghee (clarified butter)

### Instructions:

1. **Preparation:**

   - Wash the rice thoroughly and soak it for 15-20 minutes. Drain the water and set it aside.

2. **Boiling the Milk:**

   - In a heavy-bottomed pan, bring the milk to a boil. Stir continuously to prevent it from sticking to the bottom.

3. **Cooking the Rice:**

   - Add the bay leaves and the drained rice into the boiling milk. Cook on low-medium heat. Stir occasionally to avoid burning at the bottom.

   - Let the rice cook in the milk until it becomes soft. This can take about 20-30 minutes.

4. **Flavoring:**

   - Once the rice is cooked, add the sugar, a pinch of salt, and the crushed cardamoms. Stir well until the sugar dissolves.

   - If using saffron, soak it in 1 tbsp of warm milk and add it to the payesh for a beautiful color and flavor.

5. **Adding Nuts:**

   - In a small pan, heat the ghee. Fry the cashews until golden brown and then add the raisins until they puff up. Add these to the payesh.

6. **Finishing:**

   - Continue cooking for another 10-15 minutes on low heat until the milk thickens and the payesh reaches a creamy consistency.

   - Remove the bay leaves.

7. **Serving:**

   - Once done, let it cool to room temperature or serve chilled as per your preference.

### Tips:

- You can adjust the sweetness according to your taste.

- Gobindobhog rice is traditionally used for its flavor, but you can substitute it with Basmati or other short-grain rice.

- For extra richness, you can add some condensed milk.

Enjoy your delicious **চালের পায়েস**!

Chhannar Payesh (ছানার পায়েস)

 Here’s a recipe for **Chhanar Payesh** (Cottage Cheese Kheer) in English:

### Ingredients:

- 1 liter full cream milk

- 200 grams paneer (chhena) or fresh homemade chhena

- 1/2 cup sugar (adjust to taste)

- 3-4 green cardamom (crushed)

- 10-12 almonds (blanched and slivered)

- 10-12 cashews (chopped)

- 10-12 raisins

- Few saffron strands (optional)

- 1 tbsp rose water or a few drops of kewra water (optional)

### Instructions:

#### Step 1: Prepare the Chhena (if making at home)

1. Boil 1 liter of milk in a separate pan. Once it starts boiling, add lemon juice or vinegar to curdle the milk.

2. When the milk solids separate from the whey, strain it using a muslin cloth to get fresh chhena. Rinse with water to remove any sourness.

3. Squeeze out the excess water and keep the chhena aside.

#### Step 2: Preparing the Payesh

1. Boil 1 liter of full cream milk in a heavy-bottomed pan. Stir frequently to prevent the milk from sticking to the bottom.

2. Reduce the milk to about half its original quantity by boiling it over medium heat.

3. Once the milk has thickened, add sugar and crushed cardamom to it. Stir well until the sugar dissolves.

4. Crumble or mash the chhena into small pieces and add it to the thickened milk.

5. Let it simmer for 5-7 minutes so that the flavors mix well. Be careful not to overcook the chhena; it should remain soft and tender.

6. Add slivered almonds, cashews, and raisins. You can also add saffron strands for extra flavor and color.

#### Step 3: Final Touch

1. Remove from heat and add rose water or kewra water for a fragrant touch (optional).

2. Let the Chhanar Payesh cool to room temperature or refrigerate it for a chilled version.

### Serving:

- Serve **Chhanar Payesh** cold or at room temperature, garnished with more nuts or saffron strands.

Enjoy this delicious Bengali dessert!

Kachkolar Kofta Curry(কাচকলার কোপ্তা কারি)

 Here’s a recipe for **Kachkolar Kofta Curry** (Raw Banana Kofta Curry) in English:

### Ingredients:

#### For Kofta:

- 3-4 raw bananas (kachkola)

- 1 small potato (optional)

- 1 small onion (finely chopped)

- 1-2 green chilies (finely chopped)

- 1/2 tsp ginger paste

- 1/2 tsp cumin powder

- 1/2 tsp coriander powder

- 1/4 tsp garam masala

- Salt to taste

- A pinch of turmeric powder

- 1-2 tbsp gram flour (besan) or rice flour (for binding)

- Oil for frying

#### For Curry:

- 1 large onion (finely chopped)

- 1 medium tomato (pureed)

- 1 tsp ginger-garlic paste

- 1/2 tsp cumin seeds

- 1 bay leaf

- 1/2 tsp turmeric powder

- 1 tsp cumin powder

- 1 tsp coriander powder

- 1/2 tsp garam masala

- 1/2 tsp red chili powder

- 1/4 tsp sugar

- Salt to taste

- 1/2 cup yogurt (whisked) or 1/4 cup coconut milk

- Fresh coriander leaves for garnish

- Oil for cooking

### Instructions:

#### Step 1: Preparing the Koftas

1. Boil the raw bananas and potato until soft. Once done, peel and mash them.

2. In a mixing bowl, add mashed banana and potato, chopped onions, green chilies, ginger paste, cumin powder, coriander powder, garam masala, turmeric, and salt.

3. Mix everything well. Add a little gram flour or rice flour for binding. The mixture should be soft but able to hold shape.

4. Make small balls out of the mixture.

5. Heat oil in a pan and deep fry or shallow fry the koftas until golden brown. Drain them on paper towels and set aside.

#### Step 2: Making the Curry

1. Heat oil in a pan and add cumin seeds and bay leaf. Let them splutter.

2. Add the finely chopped onions and sauté until golden brown.

3. Add ginger-garlic paste and cook until the raw smell goes away.

4. Now, add turmeric, cumin powder, coriander powder, red chili powder, and salt. Stir and cook for a minute.

5. Add the tomato puree and sugar. Cook until the oil separates from the masala.

6. Add whisked yogurt (or coconut milk) and stir continuously to prevent curdling.

7. Add a cup of water (adjust consistency as needed) and bring the curry to a boil. Let it simmer for 5-7 minutes.

8. Add garam masala and adjust salt if needed. Turn off the heat.

#### Step 3: Final Assembly

1. Just before serving, add the fried koftas to the curry.

2. Garnish with freshly chopped coriander leaves.

3. Serve hot with steamed rice or roti.

Enjoy your delicious **Kachkolar Kofta Curry**!

Chicken Dak Bungalow(চিকেন ডাক বাংলো)

 **Chicken Dak Bungalow** is a classic colonial-era recipe from Bengal, known for its rustic yet flavorful preparation. It was originally served in dak bungalows (rest houses) to British officers. The dish features tender chicken cooked with boiled eggs and potatoes in a rich, lightly spiced gravy.

### Ingredients:

#### For Marination:

- 500 grams chicken (with bones)

- 2 tablespoons yogurt

- 1 tablespoon ginger-garlic paste

- 1 teaspoon turmeric powder

- 1 teaspoon red chili powder

- Salt to taste

#### For the Gravy:

- 2 medium onions (finely chopped)

- 2 medium tomatoes (chopped)

- 1 tablespoon ginger-garlic paste

- 2 green chilies (slit)

- 2 boiled eggs

- 2 medium-sized potatoes (peeled and halved)

- 1 bay leaf

- 2-3 green cardamoms

- 1 cinnamon stick

- 2-3 cloves

- 1 teaspoon cumin seeds

- 1 teaspoon garam masala powder

- 1 teaspoon coriander powder

- 1 teaspoon cumin powder

- ½ teaspoon red chili powder

- ½ teaspoon sugar

- Fresh coriander leaves for garnish

- Mustard oil or vegetable oil for cooking

- Salt to taste

### Instructions:

#### Step 1: Marinate the Chicken

1. In a bowl, combine the chicken with yogurt, ginger-garlic paste, turmeric powder, red chili powder, and salt.

2. Mix well and marinate for at least 1 hour, or preferably overnight for better flavor.

#### Step 2: Fry the Potatoes and Boil the Eggs

1. Heat oil in a pan and lightly fry the potatoes until golden brown. Set aside.

2. Boil the eggs, peel them, and lightly fry them until they turn golden. Set aside.

#### Step 3: Cook the Chicken

1. In the same pan, add more oil if needed. Temper the oil with cumin seeds, bay leaf, green cardamoms, cloves, and cinnamon stick.

2. Add the chopped onions and fry until they turn golden brown.

3. Add the ginger-garlic paste and slit green chilies. Cook for a few minutes until the raw smell disappears.

4. Add the chopped tomatoes, salt, and sugar, and cook until the tomatoes are soft and oil starts to separate.

5. Add cumin powder, coriander powder, red chili powder, and garam masala powder. Fry the spices for 1-2 minutes.

#### Step 4: Add Chicken and Potatoes

1. Add the marinated chicken to the pan and cook on medium heat until the chicken turns white and is no longer raw.

2. Add the fried potatoes and cook together for 5-6 minutes, stirring occasionally.

#### Step 5: Add Water and Simmer

1. Pour in 1-1.5 cups of water (depending on how much gravy you want).

2. Cover the pan and let the chicken and potatoes cook on low heat for 20-25 minutes, or until both are tender and cooked through.

#### Step 6: Add Boiled Eggs and Final Touches

1. Once the chicken and potatoes are done, gently place the fried boiled eggs into the curry.

2. Simmer for another 5 minutes, allowing the eggs to absorb the flavors.

3. Garnish with fresh coriander leaves and adjust the seasoning if needed.

#### Step 7: Serve

- Serve **Chicken Dak Bungalow** hot with steamed rice, roti, or paratha. 

Enjoy this heritage dish that brings together the simplicity and rich flavors of colonial Bengal!

Kolkata Style Chicken Biriyani(চিকেন বিরিয়ানি)

 **Kolkata-style Chicken Biryani** is a delightful variant of biryani, influenced by Awadhi cuisine, but with a distinct Kolkata twist. It is less spicy compared to other biryani styles and is characterized by the use of potatoes, boiled eggs, and fragrant rice. Here’s a recipe to make this biryani at home:

### Ingredients:

#### For the Rice:

- 2 cups basmati rice

- 4-5 cups water

- 2-3 green cardamoms

- 1 black cardamom

- 2-3 cloves

- 1 bay leaf

- 1-inch cinnamon stick

- Salt to taste

- 1 tablespoon ghee (clarified butter)

- A few drops of rose water or kewra water

- A pinch of saffron soaked in 2 tablespoons warm milk

#### For the Chicken:

- 500 grams chicken (with bones)

- 2 medium-sized potatoes (peeled and halved)

- 2 boiled eggs

- 2 large onions (thinly sliced and fried to make birista)

- 3 tablespoons yogurt

- 1 teaspoon ginger-garlic paste

- 2 green chilies (slit)

- ½ teaspoon turmeric powder

- 1 teaspoon red chili powder

- 1 teaspoon garam masala powder

- 1 teaspoon biryani masala

- 1 tablespoon lemon juice

- Salt to taste

- Oil or ghee for cooking

#### For Garnishing:

- Fried onions (birista)

- Fresh coriander and mint leaves

- Saffron milk

- Boiled eggs (optional)

### Instructions:

#### Step 1: Prepare the Rice

1. Rinse the basmati rice until the water runs clear.

2. In a large pot, boil 4-5 cups of water and add cardamom, cinnamon, bay leaf, cloves, black cardamom, and salt.

3. Add the washed rice and cook until it's 70-80% done (rice grains should still be firm).

4. Drain the water and set the rice aside. Drizzle a bit of ghee, rose/kewra water, and saffron milk on the rice.

#### Step 2: Marinate the Chicken

1. In a large bowl, combine the chicken, yogurt, ginger-garlic paste, turmeric, red chili powder, garam masala, biryani masala, lemon juice, and salt. 

2. Let the chicken marinate for at least 1 hour (or overnight for better flavor).

#### Step 3: Fry the Potatoes and Boil the Eggs

1. Heat oil in a pan and lightly fry the potatoes until golden brown on the outside. Set aside.

2. Boil the eggs, remove the shells, and lightly fry them in the same oil.

#### Step 4: Cook the Chicken

1. In a large pot, heat some oil or ghee. Add the marinated chicken and cook on medium heat until the chicken is tender.

2. Add the fried potatoes to the chicken and let it cook together for 10 more minutes.

#### Step 5: Layering the Biryani

1. In a heavy-bottomed pot, start layering the biryani. First, spread half of the chicken and potato mixture at the bottom.

2. Add a layer of half-cooked rice, sprinkle some fried onions, mint, coriander leaves, and saffron milk.

3. Add another layer of the chicken mixture, followed by the remaining rice. Garnish with more fried onions, boiled eggs, mint, and coriander.

4. Drizzle some ghee on top.

#### Step 6: Dum Cooking

1. Seal the pot with aluminum foil or a tight-fitting lid.

2. Cook on low heat for 30-40 minutes, either on the stovetop or in the oven at 180°C (350°F).

3. Let the biryani rest for 10 minutes after cooking.

#### Step 7: Serve

- Gently mix the biryani layers and serve hot with raita, salad, or your choice of chutney.

Enjoy the fragrant and delicious Kolkata-style Chicken Biryani!

Lau Chingri(লাউ চিংড়ি)

 **Lau Chingri (Bottle Gourd with Prawns) Recipe**

**Ingredients:**

- 1 medium bottle gourd (lau), peeled and cubed

- 200g prawns, cleaned and deveined

- 1 medium onion, finely chopped

- 2 green chilies, slit

- 1 teaspoon ginger paste

- 1 teaspoon cumin seeds

- 1 teaspoon turmeric powder

- 1 teaspoon cumin powder

- 1 teaspoon red chili powder (optional, for heat)

- 2 tablespoons mustard oil (or vegetable oil)

- Salt to taste

- A pinch of sugar (optional)

- Fresh coriander leaves for garnish (optional)

**Instructions:**

1. **Prepare the prawns**: Marinate the cleaned prawns with a pinch of turmeric and salt. Set aside for 10-15 minutes.

2. **Fry the prawns**: Heat mustard oil in a pan until it smokes. Lower the heat and fry the marinated prawns for about 2-3 minutes until they turn pink and are lightly cooked. Remove and set them aside.

3. **Sauté the spices**: In the same pan, add cumin seeds and let them splutter. Add chopped onions and green chilies. Fry until the onions turn golden.

4. **Add ginger and spices**: Add the ginger paste, turmeric powder, cumin powder, red chili powder, and a pinch of sugar (if using). Fry the spices for 1-2 minutes until the raw smell of the ginger is gone.

5. **Cook the bottle gourd**: Add the cubed bottle gourd (lau) to the pan. Stir to coat the pieces with the spices. Cover and cook on medium heat for about 10-15 minutes until the bottle gourd becomes soft and releases water. Stir occasionally to prevent burning.

6. **Add prawns**: Once the bottle gourd is soft and cooked through, add the fried prawns back to the pan. Mix well and simmer for another 5-7 minutes, allowing the flavors to combine.

7. **Adjust seasoning**: Add salt to taste and cook until the dish has a semi-dry consistency. You can leave a little bit of gravy if you prefer.

8. **Garnish**: If desired, garnish with fresh coriander leaves.

**Serve**: Lau Chingri is best enjoyed with steamed rice.

Mocha Chingri(মোচা চিংড়ি)

 **Mocha Chingri (Banana Flower with Prawns) Recipe**

*Mocha Chingri* is a traditional Bengali dish made with banana flowers (*mocha*) and prawns (*chingri*). It's a flavorful curry, often served with rice.

### Ingredients:

- **Banana Flower (Mocha)**: 1 medium-sized (cleaned and chopped)

- **Prawns**: 250 grams (cleaned and deveined)

- **Potatoes**: 1 medium (cut into small cubes)

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

- **Onions**: 2 medium (finely chopped)

- **Tomatoes**: 1 medium (chopped)

- **Ginger paste**: 1 tablespoon

- **Garlic paste**: 1 tablespoon

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

- **Cumin powder**: 1 teaspoon

- **Coriander powder**: 1 teaspoon

- **Red chili powder**: 1/2 teaspoon (adjust to taste)

- **Garam masala powder**: 1/2 teaspoon

- **Bay leaf**: 1

- **Cinnamon stick**: 1 inch

- **Green chilies**: 2-3 (slit)

- **Mustard oil**: 3 tablespoons

- **Salt**: To taste

- **Sugar**: 1 teaspoon (optional)

- **Water**: As needed

- **Ghee (clarified butter)**: 1 tablespoon (optional for flavor)

### Preparation:

#### Preparing the Banana Flower (Mocha):

1. Remove the tough outer layers of the banana flower. Use only the tender inner layers.

2. Chop the banana flower finely and soak it in water with a little turmeric and salt for about 10-15 minutes.

3. Boil the chopped banana flower in water with a pinch of salt until it's tender. Drain and keep aside.

### Instructions:

1. **Marinate the Prawns**: Marinate the prawns with turmeric and salt. Set aside for 15 minutes.

2. **Fry the Prawns**: Heat 1 tablespoon of mustard oil in a pan and lightly fry the prawns. Remove and set aside.

3. **Cook the Potatoes**: In the same pan, add more oil if necessary and fry the potato cubes until they are golden. Remove and set aside.

4. **Tempering**: Add the bay leaf, cinnamon stick, and green chilies to the oil. Sauté for a few seconds until fragrant.

5. **Cook the Onions**: Add the chopped onions and fry until golden brown.

6. **Add Ginger-Garlic**: Stir in the ginger and garlic paste. Cook until the raw smell disappears.

7. **Tomatoes and Spices**: Add the chopped tomatoes and cook until they soften. Then add turmeric powder, cumin powder, coriander powder, and red chili powder. Cook until the oil separates from the masala.

8. **Add Mocha**: Stir in the boiled banana flower (mocha) and mix well with the spices. Add salt and sugar to taste. Cook for a few minutes.

9. **Add Potatoes and Prawns**: Add the fried potatoes and prawns to the pan. Mix everything well.

10. **Coconut and Water**: Add the grated coconut and a little water to make a gravy. Let it simmer for 5-7 minutes until the flavors are well combined.

11. **Final Touch**: Add garam masala and ghee (optional) for extra flavor.

12. **Serve**: Mocha Chingri is ready to serve! Pair it with steamed rice or pulao.

Enjoy this unique and flavorful Bengali delicacy!

Vola Vetki Fish Roast Masala(ভোলা ভেটকি মাছের রোষ্ট কারি)

 Here’s a flavorful recipe for *Vola Vetki Fish Roast Masala*, a spicy and delicious dish made with Indian spices. Vetki (also known as Barramundi or Asian sea bass) is a popular choice for this dish.

### Ingredients:

- **Vetki fish** – 500g (cleaned and cut into fillets or steaks)

- **Turmeric powder** – ½ tsp

- **Chili powder** – 1 tsp

- **Coriander powder** – 2 tsp

- **Garam masala** – 1 tsp

- **Black pepper powder** – ½ tsp

- **Fennel seeds** – ½ tsp

- **Cumin seeds** – ½ tsp

- **Ginger** – 1-inch piece (finely chopped or grated)

- **Garlic** – 6-7 cloves (finely chopped)

- **Green chilies** – 2 (slit)

- **Curry leaves** – 1 sprig

- **Onions** – 2 (sliced)

- **Tomatoes** – 2 (chopped)

- **Tamarind paste** – 1 tbsp (or juice of half a lemon)

- **Coconut oil** – 2 tbsp (or any cooking oil)

- **Salt** – to taste

- **Coriander leaves** – for garnish

### Instructions:

1. **Marinate the Fish**:

   - Clean and pat dry the vetki fish.

   - Marinate the fish with turmeric powder, chili powder, salt, and tamarind paste (or lemon juice). Allow it to rest for 20-30 minutes.

2. **Shallow Fry the Fish**:

   - Heat 1 tbsp of oil in a pan.

   - Shallow fry the marinated fish fillets or steaks until golden brown on both sides. Remove and set aside.

3. **Prepare the Masala**:

   - In the same pan, add another tbsp of oil.

   - Add cumin seeds, fennel seeds, and curry leaves, letting them splutter.

   - Add finely chopped ginger, garlic, and slit green chilies. Sauté for a few minutes until the raw smell goes away.

   - Add the sliced onions and sauté until they turn soft and golden.

   - Add the chopped tomatoes and cook until they become soft and the oil starts to separate from the masala.

   - Now, add coriander powder, garam masala, and pepper powder. Mix everything and let it cook for another 2-3 minutes.

4. **Combine Fish with Masala**:

   - Gently place the fried vetki fish into the pan with the masala.

   - Toss the fish lightly in the masala, being careful not to break the pieces.

   - Simmer for 5-7 minutes, allowing the fish to absorb the flavors of the masala.

5. **Garnish and Serve**:

   - Garnish with fresh coriander leaves.

   - Serve the *Vola Vetki Fish Roast Masala* hot with steamed rice, chapati, or paratha.

This dish bursts with the flavor of spices and tender vetki fish, perfect for a hearty meal!

Chicken Yakhni Pulao(চিকেন ইয়াখনি পোলাও)

 ### Chicken Yakhni Pulao Recipe

#### Ingredients:

**For the Yakhni (broth):**

- 500g chicken (with bone)

- 1 large onion (sliced)

- 4-5 cloves of garlic

- 1-inch ginger piece

- 2-3 green chilies

- 2 bay leaves

- 2-3 cloves

- 2-3 cardamom pods

- 1 cinnamon stick

- 1 tsp cumin seeds

- Salt to taste

- 6 cups water

**For the Pulao:**

- 2 cups basmati rice (soaked for 30 minutes)

- 2 tbsp oil or ghee

- 1 large onion (thinly sliced)

- 2-3 green chilies (slit)

- 1 cinnamon stick

- 2-3 cardamom pods

- 2-3 cloves

- 1 bay leaf

- 1 tsp cumin seeds

- 1 tsp garam masala

- Salt to taste

- Fresh coriander and mint for garnish

#### Instructions:

**Step 1: Prepare the Yakhni (broth)**

1. In a large pot, add the chicken pieces, onion, garlic, ginger, green chilies, bay leaves, cloves, cardamom, cinnamon stick, cumin seeds, and salt.

2. Pour in 6 cups of water and bring it to a boil.

3. Let it simmer for about 20-25 minutes until the chicken is cooked and the flavors infuse into the broth.

4. Strain the broth, set it aside, and reserve the cooked chicken separately.

**Step 2: Prepare the Pulao**

1. Heat oil or ghee in a large pot. Add cumin seeds, cinnamon, cardamom, cloves, and bay leaf. Fry until fragrant.

2. Add the sliced onions and fry until golden brown.

3. Add green chilies and the reserved chicken pieces. Fry for a few minutes.

4. Drain the soaked rice and add it to the pot. Stir gently for 2-3 minutes.

5. Pour the strained yakhni (broth) into the pot. The broth should be twice the amount of rice (for 2 cups of rice, use 4 cups of broth).

6. Add garam masala and salt if needed. Mix gently.

7. Cover the pot and cook on low heat for 15-20 minutes until the rice is fully cooked and the broth is absorbed.

8. Once done, fluff the rice with a fork.

**Step 3: Garnish and Serve**

- Garnish the Chicken Yakhni Pulao with fresh coriander and mint leaves.

- Serve hot with yogurt or a side salad.

Enjoy your flavorful Chicken Yakhni Pulao!

Aloor Chop(আলুর চপ)

 **Kolkatar Aloor Chop** (Bengali-style potato fritters) is a popular street snack in Kolkata. These deep-fried potato patties, coated in a gram flour batter, are crispy on the outside and soft inside. Here’s how to make them:

### Ingredients:

#### For the Filling:

- 4 large potatoes (boiled and mashed)

- 2 green chilies (finely chopped)

- 1-inch ginger (grated)

- 1 tsp cumin seeds

- 1 tsp turmeric powder

- 1 tsp red chili powder

- 1 tsp roasted cumin powder

- 1 tsp garam masala powder

- Salt to taste

- Fresh coriander leaves (chopped)

- Mustard oil (for frying)

#### For the Batter:

- 1 cup besan (gram flour)

- 1 tbsp rice flour (for extra crispiness)

- 1/4 tsp turmeric powder

- 1/4 tsp red chili powder

- A pinch of baking soda (optional, for lightness)

- Water (for making the batter)

- Salt to taste

### Instructions:

#### 1. Prepare the Filling:

- Heat 2 tbsp mustard oil in a pan. Add cumin seeds and let them splutter.

- Add grated ginger and green chilies, sauté for a minute.

- Add turmeric powder, red chili powder, roasted cumin powder, and salt. Mix well.

- Add the boiled and mashed potatoes, mixing thoroughly to incorporate the spices. Cook for a few minutes, stirring occasionally.

- Add garam masala and chopped coriander leaves. Stir well, and cook for another minute before turning off the heat.

- Let the mixture cool slightly, and then shape it into small, flat discs (patties).

#### 2. Prepare the Batter:

- In a bowl, mix besan, rice flour, turmeric, red chili powder, salt, and a pinch of baking soda.

- Gradually add water to make a smooth, thick batter (similar to pancake batter).

#### 3. Fry the Aloor Chop:

- Heat enough oil in a deep frying pan for deep frying.

- Dip each potato patty into the batter, ensuring it's fully coated.

- Gently slide the coated patties into the hot oil. Fry on medium heat until they turn golden brown and crispy.

- Remove from oil and place on a paper towel to drain excess oil.

#### 4. Serve:

- Serve hot with kasundi (Bengali mustard sauce), tomato ketchup, or any chutney of your choice.

- It pairs beautifully with a cup of hot tea!

Enjoy your crispy, flavorful **Kolkatar Aloor Chop**!