Vegetable Sandwich

Ingredients: 

Bread- 4pcs

Potato- 2pcs

Peas- 100g

Spring Onion+Carrot+ Beans Chopped(veggies)- 1cup

Capsicum- 1no

Salt & Sugar- To taste

Butter- 4tsp

Mayonnaise- 1tsp

Water- to boil

Black pepper- 1/2tsp

Directions: 

Boil the veggies, potato and peas together and smash it uniformly.

Now add black pepper,salt and sugar to the smash mixture and mix properly.

Now take fresh Bread crumbs and cut with a tumbler so that it becomes round in shape.

Now spread the Mayonnaise on the bread followed by the smashed mixture.

Garnish with Capsicum and serve.

ফুল কোপির সিঙ্গারা (Cauliflower Samosa)

Ingredients: 

Flour(Maida)- 150g

Cauliflower- 1small

Potato- 2nos

Oil-100ml+50ml

Salt-1/2tsp

Green Chilli-2nos

Ginger- 1/2tsp chopped

Turmeric- 1/2tsp

Directions: 

Fry the chopped potatoes and the cauliflower in oil with chopped chillies and ginger.

When well cooked add salt and Turmeric and cook for sometime.

When the potatoes become soft, slightly smash the mixture and keep aside.

Now make a smooth dough with 50ml oil and water as required.

Roll the batter to Puris and fold it in the shape of Triangle.

In the hollow part of the triangle, add the potato mixture and lock the opening.

Now deep fry it in oil and serve hot with Sauce.

Aloo Hara Matar(Potato Green Peas)

Ingredients: 

Potato- 4pc(cut into cubes)

Peas-500g

Green Chilli- 4nos

Salt & Sugar

Turmeric powder- 1/2tsp

Pepper powder- 1tsp

Oil-15ml

Directions: 

First fry the cubed potatoes in oil and then add green peas to it and cook for sometime.

Now,add salt, sugar, green chilli chopped and turmeric and mix well.

Now add 1 cup of water and boil for 5 minutes.

When the potatoes and peas become soft, sprinkle the pepper over it and serve hot.

Gokul Pithe

Ingredients: 

Flour(Maida)- 2.5 cup

Milk- 2cup

Sugar- 100g

Oil-100ml

Baking powder- a pinch

Pera made from Kheer

Directions: 

Make a smooth batter of flour, milk, sugar, 1tsp oil, and baking powder.

Now slowly pour the batter in hot oil and simultaneously dip the pera inside the batter placed int he oil and again place some batter over it to cover the pera.

Fry it deeply till it becomes brown.

Now dip the fried pieces in a concentrated sugar syrup.

When sugar syrup gets into the pithe, serve hot.

Rosh Gaja

Ingredients: 

Flour(Maida)- 250g

Sugar- 100

Mustard oil- 1/2cup

Water- As required

Directions: 

Make a tight dough with flour,oil,sugar and water.

Now roll it to a chapati and and make thin cuts in te center part and fold it.

Now fry it lightly .

Then add the fried pieces into a thick concentrated Sugar syrup.

Nimki

Ingredients: 

Flour(Maida)- 2.5 cup

Oil- 1cup( for dough)

Oil- 150ml

Salt- 1tsp

Baking powder- a pinch

Water- As required

Directions: 

Make a uniform Dough with 1 cup oil and required amount of water.

Now roll like chapati and cut into different shapes.

Now deep fry the cut piece in oil till light brown.

When the color comes properly, take it off and serve hot.

Malpoya

Ingredients: 

Flour(Maida)- 2.5 cup

Milk- 2cup

Sugar- 150-200g(as per taste)

Powdered Rice or Suji- 5tsp

Cashew & Resins- 100g

Fennel- 2tsp

Grated Coconut

Baking Powder- 1 pinch

Oil- 200ml

Directions: 

Make a smooth batter of flour, milk and sugar.( concentration should neither be too thick nor to diluted)

Now add the dry fuits and baking powder and mix well.

Heat a pan with the oil and pour the batter with a ladle(হাতা).

When the batter becomes fried take it off the pan and serve hot.

Bengali Egg Curry

Ingredients: 

Boiled Egg- 4 nos

Onion paste- 4 pcs

Potatoes(cut into two)- 8pcs

Ginger+garlic paste- 4tsp

Tomatoes chopped- 2pcs

Red chilli powder- 1tsp

Turmeric powder- 1tsp

Coriander chopped

Salt & Sugar- To taste

Oil- 30ml

Directions: 

First boil the eggs and the potatoes together with salt.

Now fry the boiled egg till golden brown and keep aside.

Then fry the boiled potatoes and keep aside.

Now, in the left over oil add onion paste and fry.

Add the ginger+garlic paste and cook.

Now add the chopped tomatoes and continue to cook.

Then add the chilli powder, turmeric,salt and sugar.

When all are well cooked, add some water.

When the water starts to boil,add the egg and the potatoes and cook.

If necessary,add some more water.

When the gravy is ready,add the coriander leaves and serve hot.

Pure Veg Bengali Moong Daal

Ingredients: 

Moong Daal- 150g

Cauliflower- 1small

Potato- 2nos

Tomato Chopped- 3pc

Green Chilli- 4pcs

Coriander Leaf- 1branch

Cumin seed- 1/2tsp

Red chilli whole- 2pcs

Bay leaf- 1pc

Turmeric- 1/2tsp

Salt & Sugar- to taste

Peas

Oil- 4tsp

Directions: 

Fry the Daal in a dry pan without oil and then half boil it with salt and turmeric.

Now,heat a pan with oil and put thr cumin seed, red chilli and the bay leaf.

Now add the sliced cauliflower and potatoes till it becomes golden in colour.

Then, add the chopped tomatoes, salt, sugar and the peas followed by the half boiled daal.

When all are well cooked, add coriander and green chillies and take it off the oven.

Began Makhani (Brinjal Makhani)

Ingredients: 

Brinjal- 500g

Tomato- 2pc

Green Chilli- 4nos

Coriander leaf- 1branch

Cumin Seed- 1/2tsp

Red chilli powder- 1tsp

Cumin powder- 1tsp

Garam masala- 1tsp

Salt & Sugar- To taste

Oil- 30ml

Directions: 

First heat the oil, add cumin seed and brinjal and fry it properly.

When fried, add tomato and chopped green chilli, cumin powder, chilli powder, salt and sugar and cook well.

When cooked, add coriander leaf.

When all the masallas are well mixed, add garam masalla and mix well.

When everything is settled, serve hot.

Tamil-Bengali Sambar

Ingredients: 

Tur Daal- 300

Drum stick- 3nos

Pumkin(cut into small pieces)- 100g

Cauliflower- 1small

Sambar powder- 3tsp

Mustard seed- 1tsp

Curry leaves- 8-10

Salt & Sugar- To taste

Tamarind paste- 50g

Chopped onion-1pc

Tomato- 1pc

Channa Daal- 1tsp

Red chilli whole- 2nos

Directions: 

Boil the tur daal and keep aside.

In pan add oil and fry all the veggies.

Now add the fried veggies into the daal and boil for sometime.

When the daal starts boiling add the sambar powder, tamarind paste and mix well.

When the Daal is well cooked, keep it aside.

In a small pan, heat the oil and add the mustard seeds, red chilli whole, curry leaves and channa daal.

When the mustard seed starts crackling, add it on the Daal and serve hot with Plain rice or Dosa.

কুমড়ো ফুলের বরা ( Pumkin Flower Pakora)

Ingredients: 

Pumkin Flower- 10pcs

Besan- 100g

Rice powder- 2tsp

Salt- 1tsp

Baking powder- a pinch

Oil- 200ml

Directions: 

Make a smooth batter with Besan, salt, baking powder and water. Concentration should be medium.

Dip the cleaned Flowers in the batter and put it in a pan with hot oil.

Deep fry it in oil and soak it in a tissue paper and Serve Hot with tea.

Bengali Chicken Kosha

Ingredients: 

Chicken- 1Kg

Chicken Stock- Left after boiling chicken

Chopped onion- 300g

Garlic+Ginger paste- 50g

Tomato Chopped- 3pc

Green Chilli- 4pcs

Coriander Leaf- 1branch

Cumin powder- 1tsp

Coriander powder- 1tsp

Chilli Powder- 1tsp

Garam Masalla- 1tsp

Oil- 50ml

Ghee- 2tsp

Salt & Sugar- to taste

Directions: 

First, boil the chicken with little salt in minimum amount of water.

Now,heat a pan with oil and add the onions and fry till golden brown.

Now, add the ginger+garlic paste, cumin powder, coriander powder, Chilli powder, salt & sugar, tomatoes and the Boiled Chicken and cook for 10 minutes.

When oil starts leaving by the side, add the chicken stock and mix well.

When the gravy become thick and dry add the green chillies and the coriander leaves, ghee, garam masalla and mix well.

When the whole thing becomes dry, serve hot with Fried Rice or Paratha.

Gajar Ka Halua

Ingredients: 

Carrot- 1Kg

Milk- 1cup

Sugar- 300g

Cardamom powder- 1/2tsp

Bay leaf- 1 no

Cashew & Resins

Ghee- 5tsp

Directions: 

First grate the carrot and boil lightly it in milk.

Heat a pan with Ghee and add the Bay leaf followed by the half boiled carrot and fry well.

Then add sugar and cardamom powder along with cashew and resins and continue to cook.

When the mixture become dry, take it off the oven and either serve hot or chilled.