Aamer Chutney

Aloo Bhaja

Aloo Koraisutir Narkul Curry

Aloo Posto

Aloo Pyajer Chorchori

Aloor Dum

Bandhakopir Dolna

Bandhakopir Takari

Beguni

Bhapa Doi

Bhapa Sandesh

Bhoger Khichuri

Chhanar Payesh

Chholar Dal

Chinir Narkel Naru

Sukto

• Mix gram flour, salt, chili powder, onion seeds with water to make a thick smooth batter.
• Heat oil in a pan. Dip aubergine pieces in the batter and deep fry.
• Remove from oil and place on absorbent towel to drain excess oil.
• Serve hot along with tea.

• Mix cottage cheese, egg white, sugar and vanilla extract in a blender.
• Place the mixture in a small greased baking dish.
• Cover the baking dish with aluminum foil. Pour water in a large baking dish.  Place the small baking dish in it.
• Set the oven temperature at 175ºC. Bake for 30 minutes or until mixture has set.
• If you do not have an oven, place the mixture in a greased lidded container. Put the lid on. Put about 1½ cup water in a pressure cooker.
• Place the container in the cooker, such that the container is half immersed in water. Pressure cook for 5 whistles.
• Remove baked cheese from the baking dish / lidded container. Cut into diamond or square shapes.
• Garnish with chopped pistachio nuts.
• Serve at room temperature.

• Heat 2 tbsp ghee in a pan. Fry green gram and keep aside.
• Heat 2 tbsp ghee in a pan. Fry rice and keep aside.
• Marinate the potatoes and cauliflower with salt and turmeric powder.
• Heat mustard oil in a pan. Add the marinade and green peas. Fry until golden brown.
• Take a large utensil with considerable depth. Fill it half with water. Heat the water. Add green gram and boil until softened.
• Add rice. Add the fried potatoes, cauliflower, green peas. Add turmeric powder, bay leaves and green chilies and continue boiling till rice has softened.
• Add salt and sugar. Cook till all the water has evaporated and the cereal and pulse forms a thick mixture.
• Heat the rest of the ghee in a pan. Add tomatoes, bay leaves, white cumin, turmeric powder, ginger paste, green chilies and sauté. Add this to the cereal and pulse mixture. Add garam masala powder on top.
• Garnish with grated coconut.

Serve hot with beguni.

• Cut cottage cheese into thin slices.
• Heat ghee in a pan. Add cottage cheese and fry till light brown. Set aside.
• Boil milk on low heat, stirring continuously for 15 minutes.
• Add sugar and boil for 5 minutes.
• Add cottage cheese and simmer for 3 minutes.
• Remove from heat and cool. Add saffron with the soaking milk.
• Refrigerate and serve chilled.

• Soak bengal gram in water for half an hour. Add double the amount of water and pressure cook with salt and turmeric powder for one whistle.
• Heat ghee in a pan. Add bay leaf, cumin, and coconut. Stir fry till coconut is light brown.
• Add tomato and ginger paste. Sauté for 2 minutes. Add turmeric powder, coriander powder, green chilies and sauté till ghee separates.
• Add the boiled gram, salt and sugar. Simmer for 4-5 minutes.
• Garnish with cilantro leaves.
• Serve hot with luchi.

• Add coconut and sugar. Stirring frequently, cook for 8-10 minutes until the mixture acquires a thick and doughy consistency.
• Remove from heat and let it cool a little. While still a little warm, divide the dough and roll into balls of ¾-1 inch diameter.
• Serve at room temperature.

• Heat oil in a pan. Add bori and fry till golden brown. Remove bori and keep aside.
• Add potatoes, pointed gourds, aubergines, bitter gourd, green bananas and raw papaya to oil. Fry till light brown. Remove vegetables and keep aside.
• Add panch phoron, dry chilies and bay leaf to oil and let it sputter. Add all the fried vegetables and drumsticks. Sauté for a minute over low heat.
• Add salt and turmeric powder. Mix well. Add water and bori. Cover and cook till vegetables are done.
• Stir in mustard paste, ginger paste, sugar and milk. Cook uncovered for another minute.
• Serve hot with rice.