WEST BANGAL RECIPES

1.    ALOO PHULKOPIR DALNA RECIPE

Ingredients:

1 tblsp red chilli powder
1 tblsp cumin powder
1/2 tsp garam masala whole
500 gms potatoes
2 tblsp ghee
2 tblsp ghee
1 tsp turmeric powder
1 kg cauliflower
2 tblsp coriander powder
4 medium tomatoes
2 medium onions
2 bay leaves
oil to deep fry 
4 tblsp mustard oil

How to make:

·        Take off and cut the potatoes into quarters, cut the cauliflower into medium sized florets, cut tomatoes into quarters.

·        Take off and cut the onions.

·        Heat up oil in a pot and when very hot fry the potatoes lightly and drain.

·        Then fry the florets of cauliflower till they turn a little brown.

·        Remove and keep it aside.

·        Take off the oil.

·        In the same pot heat up ghee and mix in the bay leaves and the whole garam masala and stir fry for 30 seconds.

·        Mix in cut onion and fry till golden in colour.

·        Mix in the masala powders and stir fry for a minute taking care that the masala does not stick to the bottom.

·        Mix in a tblsp of water if necessary.

·        Mix in the potatoes, cauliflower and the tomatoes.

·        Stir fry for a while.

·        Mix in a cup of water, cover and stir fry over medium heat.

·        Stir from time to time.

·        Take off from heat up when the vegetables are cooked and nearly dry.

2.    ALOO POSTO RECIPE

Ingredients:

2 green chillies
5 - 6 medium potatoes
1/2 tsp sugar
1 tsp pure ghee
2 tblsp mustard oil
4 tblsp poppy seeds (khuskhus)
salt to taste 
1/2 tsp onion seeds (kalonji)

How to make:

·        Take off and cut the potatoes into one inch sized pieces.

·        Keep them in water.

·        Soak poppy seeds in one cup warm water for fifteen to twenty minutes.

·        Remove and grind to a fine paste.

·        Heat up mustard oil in a pot till it just reaches smoking point.

·        Remove, cool and heat up the oil again on medium heat.

·        Mix in kalonji and stir-fry briefly.

·        Mix in potato pieces and stir fry on medium heat up for five minutes, stirring frequently.

·        Mix in the poppy seeds paste, stir and mix in half cup of water, cover and stir fry on low heat up till the potatoes are almost done.

·        Take off the lid, mix in salt, sugar and slit green chillies.

·        Continue to stir fry for a minute more or till potatoes are completely cooked, stir in desi ghee and serve hot.

3.    ALUTUA RECIPE

Ingredients:

1 cup sugar
oil for frying 
1 tsp sida bi carbonate
1/2 kg sweet potatoes
9 - 10 raisins
1 tblsp ghee
1/2 cup refined flour

How to make:

·        Make a syrup of one thread consistency with the sugar and 1 1/2 cup of water.

·        Wash and boil the sweet potatoes with as little water as possible.

·        Drain.

·        Take off skin and fibre, if any, and mash.

·        Sieve the flour and the soda, rub in the ghee.

·        Mix in to the sweet potatoes.

·        Knead well.

·        In case the mixture feels soft, mix in a little more flour.

·        Make lime size crack free balls and stuff one raisin in each.

·        Heat up oil in a kadai.

·        When the oil begins to smoke, take off the heat, put in a few balls at a time.

·        Put on medium heat up again and fry till golden brown.

·        Remove and put the balls in the syrup and keep aside for a few hours.

·        Serve warm or cold.

4.    AMER CHATNI RECIPE

Ingredients:

2 red chillies whole 
3/4 tsp panch phoron
1 cup sugar/jaggery
1/2 kg green mangoes
2 tsp oil
salt to taste

How to make:

·        Cut the green mangoes with the skin into boat shapes.

·        Heat up oil in a pan, mix in 1/2 tsp panch phoron and the dry red chillies.

·        When they start to crackle mix in the mangoes.

·        Mix in warm water.

·        Mix in sugar or jaggery.

·        Mix in salt when the mangoes are cooked and the syrup is thick.

·        Roast 1/4 tsp panch phoron on the tawa and grind it to a powder.

·        When the chutney is cool sprinkle this powder on top.

5.    AMER MISHTI ACHAR RECIPE

Ingredients:

1 tsp mustard powder
1/4 kg sugar (powdered)
1 tblsp red chilli powder
100 gm mustard oil
1 tsp ginger paste
1/2 kg raw mangoes (peeld and cut finely)
salt to taste

How to make :

·        Mix the salt, sugar and mangoes and leave it in the sun for a couple of days or till the mangoes are tender.

·        After sun drying the mangoes mix in the ginger paste, tamarind pulp, chilli powder, mustard powder and oil and stir fry on low heat up till it reaches a one-thread consistency.

·        Take off from heat.

·        Cool and store.

6.    ANARASER CHATNI RECIPE

Ingredients:

1/2 tblsp raisins
2 bay leaves
2 - 4 tblsp sugar
salt to taste 
1" ginger chopped
1/8 tsp mustard seeds
1 tsp oil
1/4 big size pineapple

How to make :

·        Discard the hard core of the pineapple.

·        Take off and take off the eyes.

·        Cut them into fine dices.

·        Heat up oil in a kadai.

·        Mix in the mustard seeds.

·        When it starts to crackle mix in pineapple.

·        Stir fry for few minutes and mix in salt.

·        Mix in 1 cup of water and sugar.

·        Mix in bay leaves, raisins and cut ginger.

·        Simmer (boil slowly at low temperature) till the chutney is thick.

7.    BEGUN BHAJA RECIPE

Ingredients:

mustard oil to fry 
1 tsp turmeric powder
salt to taste 
1 big size brinjals

How to make :

·        Wash and cut the brinjals into half inch round slices.

·        Apply salt and turmeric powder.

·        Heat up the oil in a pot to smoking point.

·        Take off heat, cool slightly and then reheat.

·        Fry the brinjal pieces till crunchy and brown.

·        Serve hot.

8.    BENGALI FISH CURRY RECIPE

Ingredients:

2 tblsp lemon juice2 tbsps.
mustard oil for frying
salt to taste 
8 fish fillets8 
1 tblsp red chilli powder
4 red chillies whole
salt to taste 
1 tsp mustard paste
1 tsp turmeric powder
4 green chillies slit
2 tblsp coriander powder
1 tblsp garlic paste
1 tsp mustard seeds
1 bay leaf
2 cup onions chopped
1 tblsp ginger paste
1 tsp turmeric powder
1 tsp onion seeds (kalonji)

How to make :

·        Clean and cut fish fillet, wash well, remove excess water and then marinate with limejuice, turmeric powder and salt.

·        Keep aside for 30 minutes.

·        Heat up a pan, mix in 1 tblsp oil, shallow fry marinated fish from both sides until slightly browned.

·        Take off and keep aside.

·        Heat up remaining oil, mix in mustard seeds, kalonji, whole dry red chillies and bay leaf, stir fry for a few minutes till seeds crackles, mix in ginger, garlic paste and stir fry again for a moment.

·        Mix in cut onion and stir fry until slightly brown in colour.

·        Mix in mustard paste, red chilli powder, coriander powder and turmeric powder, stir fry masala nicely until oil starts separating.

·        Adjust water and salt, bring to boil and then mix in shallow fried fish, put green chilli slits on top.

·        Stir fry on a slow flame until fish get cooked and oil starts floating on top of gravy.

·        Take off and decorate with cut green coriander leaves.

9.    CHANAR BARA RECIPE

Ingredients:

1 tsp green cardamom power
500 gms refined flour (maida)
250 gms cottage cheese (paneer/chana)
ghee for frying 
2 cup sugar

How to make :

·        Mash paneer well.

·        Mix one tblsp of ghee with the flour.

·        Mix milk a little at a time.

·        There should be no lumps.

·        The batter should be rather thin.

·        Now, mix in the mashed paneer.

·        This will thicken the batter.

·        Lastly, mix in the powdered cardamom.

·        The batter, finally, must be of medium thick consistency so that it can easily be dropped from a spoon.

·        Make syrup of one string consistency with the sugar and 11/2 cup of water.

·        Heat up ghee in a kadhai.

·        Drop spoonfuls of batter and fry till golden.

·        Soak in the syrup for at least two hours.

10 .  CHANAR DALNA RECIPE

Ingredients:

1 tblsp ghee
250 gms cubed cottage cheese (paneer)
1 medium cubed potatoes
oil for frying 
1/4 tsp turmeric powder
1 tsp ginger paste
2 - 3 green chillies
salt to taste 
1 1/2 tsp cumin seed paste
1/2 cup milk
1/2 tsp cumin seeds
1/2 tsp sugar
1/2 tsp garam masala powder
1 cup water

How to make :

·        Heat up oil and fry the potatoes lightly and keep aside.

·        Fry the paneer in the same oil and put it in warm water.

·        Heat up the ghee in a vessel, mix in the cumin seeds and let it splutter.

·        Mix in the cumin paste mixed with a little water, ginger juice and turmeric powder.

·        Stir fry for 2 minutes.

·        Mix in the potatoes, green chillies, garam masala powder, sugar and salt and cover and stir fry till the potatoes are tender.

·        Take off the paneer from the water and mix in to the potatoes.

·        Mix in milk and the remaining water and allow it to simmer (boil slowly at low temperature) for another 2 to 3 minutes.

·        Serve hot.

11.  CHINGRI MACHER KOFTA RECIPE

Ingredients:

for kofta
2 big size onions (finely chopped)
salt to taste 
500 gms prawns (small)
2 tblsp breadcrumbs
2 tsp mustard oil
4 green chillies (finely chopped)
2 tblsp ghee
2 bay leaves 
1/2 cup coconut
1 tblsp coriander leaves chopped
1 egg
Grind To A Paste 
1 large Onion
2 " Turmeric
1 " Ginger

How to make :

·        Shell, de-vein and wash the prawns.

·        Then boil them.

·        When cooked, grind to make a smooth paste.

·        Mix in the salt, onions, green chillies and cut coriander leaves.

·        When the mixture is well blended, form into 12 balls, dip in beaten egg and roll in bredcrumbs.

·        Fry in hot mustard oil.

·        Keep aside.

·        Extract milk from the coconut.

·        Grind the big size onion, garam masala, turmeric, ginger to a fine paste for the gravy.

·        Heat up oil in a saucepan.

·        When it smokes, fry the bay leaves and ground masala for 4 to 5 minutes, stirring all the time and adding a little water to keep the spices from scorching.

·        Gradually stir in the coconut milk extract and a little salt.

·        Mix in the koftas and allow the curry to simmer (boil slowly at low temperature) for about 10 minutes, till the gravy becomes rich and thick.

·        Pour out pure ghee on top just before serving.

12.  CHINGRI PAKORA RECIPE

Ingredients:

oil for frying 
2 green chillies chopped
500 gms shrimps (shelled)
few sprigs coriander leaves chopped
1 tsp ginger paste
2 tsp soy sauce
1 egg
1/2 cup refined flour
2 onions chopped

How to make :

·        Cream the egg, flour and little oil.

·        Mix in the shelled shrimps, soy sauce, ginger paste, cut coriander leaves and cut onions.

·        Mix well.

·        Shape into balls or flat cutlets.

·        Heat up oil in a kadhai and deep fry the cutlets till golden brown.

·        Serve as a snack or as a side dish with lunch.

13.  CHOLAR DAL RECIPE

Ingredients:

1 tblsp ghee
4 -6 green chillies slit
1 tsp garam masala powder
1 tblsp coriander powder
3 bay leaves
1/4 coconut
1 tsp red chilli powder
1 tsp turmeric powder
2 - 4 tsp sugar
250 gms bengal gram divide (chana dal)
1 tblsp cumin powder
salt to taste 
1 tblsp raisins

How to make :

·        Wash the dal and boil with 4 cup of water.

·        Mix in turmeric, cumin, garam masala, and slit green chillies.

·        Mix in salt and sugar to taste.

·        Mix well and stir fry till the time the dal is soft and thick.

·        Heat up ghee in a kadhai.

·        Mix in bay leaves and garam masala.

·        When it stops spluttering mix in it to the dal.

·        Mix thoroughly.

·        Cut the coconut into small dices and fry in ghee till light brown.

·        Mix in this to the dal and stir.

·        Serve hot along with luchi.

14.  CHUM CHUM RECIPE

Ingredients:

1 cup water
2 -3 drops lemon colour
1/4 tsp green cardamom powder
a few strands saffron
250 gms cottage cheese (paneer)
2 tblsp refined flour (maida)
100 gms condensed milk (unsweetened)
1 cup sugar

How to make :

·        Melt sugar in water and heat up to make a thin syrup.

·        Knead the paneer with flour and shape into oval shaped fingers, mix in them to the sugar syrup and boil for eight minutes.

·        Take off from heat up and mix in lemon color to the syrup.

·        Cool for a while and take off the chum-chums from the syrup.

·        Mix in saffron and cardamom powder to sugarless, creamy, condensed milk.

·        Spread this on each piece and serve.

15.  GURER PAYESH RECIPE

Ingredients:

1 tblsp raisins
1 cup basmati rice
3 green cardamoms
10 almonds (optional)
1 cup jaggery grated
2 litres milk
1 tblsp sugar

How to make :

·        Clean and wash the rice.

·        Remove and let it dry for an hour.

·        Blanch the almonds and slice.

·        Wash the raisins.

·        Boil milk.

·        Lower the heat up and continue to boil stirring constantly for fifteen to twenty minutes.

·        Mix in the rice and continue to stir fry till the rice is soft.

·        Mix in sugar.

·        Continue to stir fry till the milk has reduced to half.

·        Mix in jaggery and mix.

·        Mix in the cardamoms, almond slices and raisins (if using) and stir well.

·        Serve cold.

16.  KHASTA POROTA RECIPE

Ingredients:

4 tblsp ghee
2 cup refined flour (maida)
1 egg 
1 tsp salt
1 tblsp sugar
water as required

How to make :

·        Melt the ghee.

·        Mix everything flour, sugar, salt.

·        Mix in 2 tblsp of ghee and the egg and mix well.

·        Mix in enough water and knead into a soft dough.

·        Divide the dough 3 portions.

·        Roll out each portion into a chappati.

·        Cover with a damp cloth and keep aside.

·        Spread a little ghee on a flat surface.

·        Keep one chappati on it.

·        Apply some ghee to the chappati and gently pull the edges of the chappati so that it gradually spreads into a thin one.

·        Fold into half and again into half to resemble a triangle.

·        Keep it covered with a damp cloth.

·        Preheat up the oven to 190ºc.

·        Gently pat each triangle to a fairly thin chappati.

·        Keep them at least 10 cm apart on the baking tray.

·        Bake in the oven at 190ºc for about 30 minutes.

·        Serve hot with mutton curry.

17.  KHICHURI RECIPE

Ingredients:

4 medium potatoes (cubed)
1/2 tsp red chilli powder
1/2 tsp sugar
1/2 tsp turmeric powder
1 1/4 cup green gram split, (moong dal) roasted
250 gms cauliflower florets250 gms.
6 cup water (approx)
salt to taste 
6 green chillies
1 1/4 cup rice1 1/4 cups
2 tsp cumin powder
1/2 cup peas
For The Seasoning 
4 tblsp Ghee
2 Bay Leaves
3 Red Chillies Whole
4 Green Cardamoms
6 Cloves
2 Cinnamon 1 inch pieces

How to make :

·        Roast moong dal, cut cauliflower florets and slit green chillies.

·        Make a paste of turmeric powder, cumin powder and red chilli powder.

·        Wash rice and drain.

·        Take sufficient water in a big size pot and stir fry dal and rice in it.

·        When the rice is half done mix in masala paste, green chillies and vegetables, simmer (boil slowly at low temperature) till they are cooked.

·        In the meanwhile dal and rice will also be cooked.

·        Make a flavor by heating ghee mix in red chillies, bay leaves, garam masala and stir fry for a minute.

·        Stir in the flavor mixture into cooked khichuri.

·        Serve hot with pure ghee on top.

18.  KORAISHUTIR KOCHURI RECIPE

Ingredients:

1/4 tsp salt
3 tblsp ghee (melted)
1 cup refined flour
For Filling 
1/4 kg Peas (shelled)
1 inch Ginger
4 small Green Chillies
4 tsAniseeds (saunf)
1/4 tsp Asafoetida
Salt to taste
Ghee to deep fry

How to make :

·        Sift the flour with 1/4 tsp salt.

·        Mix in 2 tblsp of ghee and knead to a soft dough.

·        Grind the peas, ginger, green chillies and aniseeds to a fine paste.

·        Fry the asafoetida till light brown.

·        Mix in the peas paste and salt.

·        Fry well till the paste is cooked.

·        Take off from heat up and let it cool.

·        Divide the dough into 8 balls.

·        Press each ball in the centre and fill it with the pea mixture.

·        Close the opening well and flatten.

·        Roll out as for puris.

·        Heat up ghee in a kadhai.

·        Deep fry the puris on low heat up till golden brown.

·        Remove and serve hot.

19.  KOZHI THENGAI KOZHAMBU RECIPE

Ingredients:

1/2 tsp turmeric powder
1 chicken
8 tblsp groundnut oil
salt to taste
2 star anise 
10 -12 curry leaves
2 bay leaf
Masala Paste
1 cup Coconut grated
25 Sambar Onions
1" Ginger
12 cloves Garlic
10 Green Chillies
2 Red Chillies Whole
2 tblsp Coriander Seeds

How to make :

·        Clean and cut the chicken with the bones into medium size pieces (approximately 20-24 pieces).

·        Rub in the turmeric powder and little salt.

·        Take off sambar onion, wash and cut the green chillies.

·        Heat up 2 tblsp of oil and fry the masala ingredients till light brown.

·        Cool and grind to a smooth paste with little water.

·        Heat up the remaining oil in a vessel, mix in the star anise and bay leaves and fry.

·        Wash and mix in the curry leaves and the marinated chicken.

·        Stir fry on high flame heat up to seal the surface of the meat.

·        Mix in the masala paste and mix thoroughly.

·        Pour out 11/2 cup of water and simmer (boil slowly at low temperature) till the chicken is almost cooked.

·        Sprinkle salt to taste, stir well and simmer (boil slowly at low temperature) till it thickens to the required consistency.

20.  KUCHO AMER ACHAR RECIPE

Ingredients:

1/2 cup mustard oil
1 tsp red chilli powder
1 tsp panch phoron powder
salt to taste 
1/2 kg jaggery
4 - 5 raw mangoes (grated)
1/2 tsp turmeric powder

How to make :

·        Mix the grated mangoes, jaggery, turmeric powder and salt.

·        Keep the mixture in the sun for about 4-5 days at a stretch.

·        Mix in red chilli powder and panch phoron powder and leave it again in the sun for another 4-5 days.

·        Mix in the mustard oil just before bottling and preserving it.

21.  LAVANG LATIKA RECIPE

Ingredients:

2 tblsp semolina (rava)
1/2 tsp green cardamom powder
1 pinch nutmeg powder
1 pinch salt
1 coconut grated
1/2 cup milk
pure ghee to fry 
2 cup refined flour (maida)
1/2 cup sugar (for syrup)
1/4 cup sugar
1 cup water

How to make :

·        Sieve flour.

·        Mix in oil and enough water to knead into a firm dough.

·        Cover with a damp cloth and keep aside.

·        Bring the sugar and water to boil.

·        Simmer (boil slowly at low temperature) to obtain sugar syrup of three string consistency and keep aside.

·        Heat up one tsp ghee in a pot and fry the semolina till light brown.

·        Mix in milk, sugar and coconut and keep stirring on a low heat up till the mixture becomes thick.

·        Take off from heat.

·        Mix in cardamom powder and nutmeg powder.

·        Cool and divide into 12 portions.

·        Divide the dough into 12 portions.

·        Roll out one portion into a small puri.

·        Put a little stuffing in the centre and fold the puri like an envelope.

·        Stick a clove in the centre to keep it in place.

·        Heat up ghee and fry the latikas on medium heat up till golden brown.

·        Remove and soak them immediately in the hot sugar syrup.

·        Remove and serve after a couple of hours.

22.  MACHER JHOL RECIPE

Ingredients:

1/4 tsp onion seeds (kalonji)
2 medium potatoes
5 green chillies
1 1/2 tblsp coriander seeds
1 small sized fish (preferably rohu)
3 tblsp mustard oil
2 tsp turmeric powder
salt to taste 
1 tsp cumin seeds

How to make :

·        Clean, cut and take off fish head.

·        Clean inside of the fish and wash thoroughly.

·        Cut the fish into half-inch thick slices.

·        Pat dry with a kitchen towel and apply salt and turmeric powder.

·        Wash, take off and cut potatoes into half-inch thick finger sized pieces.

·        Wash, take off stems and slit the green chillies.

·        Dry roast coriander and cumin seeds briefly, cool and grind to a fine paste, adding a little water.

·        Heat up two-tblsp mustard oil in a pot till it just reaches smoking point.

·        Remove, cool and heat up the oil again on medium heat.

·        Mix in the fish slices, few at a time and fry for a minute on each side.

·        Remove and keep aside.

·        Mix in potato pieces to the pot and stir fry for two to three minutes.

·        Heat up remaining oil in the same pan, mix in kalonji, slit green chillies and stir-fry briefly.

·        Mix in coriander-cumin paste and stir fry on low heat up for a minute sprinkling a little water, if required.

·        Mix in two-cup of water, sautéed potatoes, salt and simmer (boil slowly at low temperature) for four to five minutes or until the potatoes are completely cooked.

·        Gently slide in the pot fried fish slices and simmer (boil slowly at low temperature) for two to three minutes or until the fish is cooked.

·        Serve hot with steamed rice.

23.  MACHER KOCHURI RECIPE

Ingredients:

For the kochuri
2 tblsp ghee
groundnut oil for deep fry 
salt to taste
2 1/2 cup refined flour (maida)
For The Filling
1 inch Ginger
5 cloves Garlic
500 gms Betki Or Surmai Fish
1/2 tsp Turmeric Powder
1 1/2 tblsp Mustard Oil
1/2 tsp Red Chilli Powder
1/4 tsp Sugar
1 tsp Panch Phoron
Salt to taste

How to make :

·        Sieve the flour and salt together.

·        Rub in the ghee and make medium soft dough with water.

·        Keep aside covered with a damp cloth.

·        Grind ginger and the garlic.

·        Steam the fish with turmeric and a little water.

·        Take off the flesh from the bones and mash coarsely.

·        Heat up mustard oil in a kadhai, mix in the ground paste and red chilli powder.

·        Fry for some time.

·        Mix in sugar, salt and fish.

·        Fry, stirring till the mixture becomes dry.

·        Mix in the panch phoron and mix well.

·        Divide the dough into medium sized balls.

·        Roll into thick puris.

·        Put 1heaped tblsp of stuffing in the center of each puri.

·        Gather the sides, make a ball once again and roll into a puri once again.

·        Heat up enough oil in a karhai and deep-fry the puris one at a time.

·        Serve hot.

24.  METHI BAIGAN RECIPE

Ingredients:

1 green chilli slit
salt to taste 
1/2 bunch fenugreek leaves (methi)
3 baby brinjals
1 tsp cumin seeds
oil for frying 
1 pinch sugar

How to make :

·        Cut brinjal into cubes.

·        Wash methi leaves thoroughly, cut roughly and keep aside.

·        Heat up oil in a kadhai.

·        Deep fry the brinjal pieces and set aside.

·        Heat up 1 tblsp oil in a pan.

·        Mix in cumin seeds and slit green chilli.

·        Once the cumin seeds begin to crackle, mix in the washed methi leaves.

·        Cover and stir fry for a while.

·        Mix in salt and a pinch of sugar and stir fry till done.

·        Mix in the fried brinjal and stir fry for another 2 minutes.

·        Serve hot.

25.  MISHTI ACHAR RECIPE

Ingredients:

1 tsp red chilli powder
2 tblsp mustard oil
2 cup sugar
1/2 tsp turmeric powder
salt to taste 
500 gms ripe olives
1 tsp panch phoron powder

How to make :

·        Mix all the above the ingredients except the panch phoron and stir fry on low heat up till one thread consistency is reached and the olives soft.

·        When cooked mix in the panch phoron.

·        Cool and store.

26.  NARKOL NADU RECIPE

Ingredients:

1 coconut
raisins for decorate 
1/2 cup milk solids (khoya / mawa)
1/4 cup condensed milk
1/2 tsp green cardamom powder
3 tblsp milk powder
1/2 cup sugar

How to make :

·        Grate coconut and grind without water.

·        Knead khoya well.

·        Make peas sized balls.

·        Keep aside.

·        Stir fry the ground coconut in a kadhai over high flame heat, mix in sugar and the condensed milk.

·        Stir well.

·        When the mixture dries a little mix in the milk powder and green cardamom powder.

·        Keep stirring continuously.

·        When it starts to leave sides of the kadhai, take off from heat, let it cool a little.

·        Divide into marble sized pieces, put one khoya ball in each.

·        Roll in to smooth balls.

·        Decorate each with a raisin.

27. PISTA SANDESH RECIPE

Ingredients:

1/2 cup castor sugar
12 tblsp pistachios (powdered)
1 litre cows milk
10 pistachios
1/4 tsp citric acid

How to make :

·        Boil the milk.

·        Mix citric acid in water and gradually mix in it to milk till the milk curdles.

·        Strain the paneer through a clean cloth and cool.

·        Squeeze out the excess water.

·        In a pot roast the paneer and sugar lightly for four to five minutes.

·        The paneer should not change the colour.

·        Grind this mixture in a mixie till it is soft and light (without adding water).

·        Mix in powdered pistachios to paneer-sugar mixture.

·        Divide into small portions and shape into round balls.

·        Decorate with whole pistachios and serve.

28.  TAUK DAL RECIPE

Ingredients:

1 tsp ghee
1/2 tsp onion seeds
250 gms pigeon pea divide (arhar dal)
1/2 tsp turmeric powder
3 medium raw mangoes
4 -6 green chillies
salt to taste 
2 tsp sugar

How to make :

·        Wash, take off and cut the mangoes into 6-8 pieces lengthwise.

·        Wash the dal and boil with 4 cup of water.

·        Mix in turmeric and stir.

·        Continue cooking for about 20 minutes.

·        Mix in raw mangoes, green chillies and salt.

·        Stir fry till the time the mangoes are soft but not mushy.

·        Mix in sugar and stir.

·        Heat up ghee in a kadhai and mix in onion seeds.

·        When they stop crackling pour out this over the dal.

29. TOMATO CHATNI RECIPE

Ingredients:

2 tblsp panch phoron
dates few 
1/2 kg sugar
salt to taste 
2 red chillies whole
1 tsp oil
1/2 kg tomatoes
1 tsp tamarind pulp

How to make :

·        Wash and cut the tomatoes into quarters.

·        Soak the tamarind in warm water for few minutes.

·        Take off the pulp of the tamarind, strain and keep it aside.

·        Prepare sugar syrup of one string consistency.

·        Heat up oil in a pan, mix in panch phoron and dry red chillies.

·        When it starts to crackle mix in tomatoes and cook.

·        Mix in the sugar syrup along with a little salt, dates and little water if required.

·        Stir fry till it is dark red in colour and thick.

·        Stir and then mix in tamarind pulp.

·        Dry roast the panch phoron and grind it to a powder.

·        Sprinkle the panch phoron powder over the chutney.