Patishapta Pithe

Ingredients: 

Flour(Maida)- 2cup

Milk- 2cup

Sugar- 150-200g(as per taste)

Fennel- 1tsp

Baking powder- a pinch

Oil-20ml

Grated Coconut- 1/2 cup

Directions: 

Dry fry the coconut with 1/2 cup of sugar till it becomes slightly thick and keep aside.

Now,make a uniform batter with flour and milk.

Add 100g of sugar to it and mix well.

Now fry it like pan cakes in a non-stick tawa.

Now add the coconut mixture inside it and fold it like Roll and serve hot.

Cabbage Curry

Ingredients: 

Cabbage chopped- 1 big

Potato- 4pcs cut into cubes

Green Peas- 100g

Ginger paste- 3tsp

Cumin powder-2tsp

Red chilli powder- 1tsp

Turmeric powder- 1tsp

Garam masala- 1tsp

Ghee- 1tsp

Cumin Seed- 1/2tsp

Bay leaf- 2nos

Salt & Sugar- To taste

Oil- 50ml

Tomato- 2nos

Directions: 

Heat the oil and add Cumin seed and bay leaf.

Then add the potatoes till it turns brown.

Add the chopped cabbage slowly and mix well.

Now add cumin powder, red chilli powder, turmeric powder, ginger paste,green peas,salt and sugar and mix well.

Cook till all the ingredients are mixed and it becomes soft.

When it well cooked and becomes soft, add garam masalla and ghee and take it off the oven.

Coconut Cookies

Ingredients: 

Flour(Maida)- 1cup

Suji- 1/2cup

Coconut- 1/2 cup grated

Milk- 1/2 cup

Powdered Sugar- 1/3cup

Oil- 100ml

Baking powder- a pinch

Directions: 

Make a tight dough of flour, suji, coconut, sugar with luke-warm milk.

Now roll it to thick chapati and cut from inside using a tumbler.

Now fry it lightly in a low flame.

Take it off the oven , cool it and serve.

বাধাকপির পকোরা (Cabbage Pakora)

 

Ingredients: 

Cabbage chopped- 250g

Besan- 100g

Green Chilli- 4nos

Powdered Rice or Suji- 5tsp

Salt-1/2tsp

Water- As required

Oil- 150ml

Directions: 

Mix the cabbage and besan to make a thick paste like.

Heat the oil and fry the mixture making a small flattened round shaped.

Fry it deeply till it turns brown and then serve hot with Sauce.

Kukkur Roganjos Chicken

Ingredients: 

Chicken Leg piece- 2nos.

Chopped onion- 300g

Ginger paste- 2tsp

Garlic paste- 2tsp

Fennel powder- 1tsp

Curd- 5tsp

Clove- 5pcs

Pepper whole- 4pcs

Black Cardamom- 2nos

Cinnamon- 3bark

Oil- 50ml

Red Chilli powder- 2tsp

Salt & Sugar- to taste

Directions: 

Heat the oil in a pan and add chicken with onion and fry till golden brown.

Now make a paste or powder of all the above spices mentioned.

Now bit the curd with the spices powder and chilli powder.

Then add the curd to the chicken and cook well.

Now add the salt and sugar and mix well.

When oil starts coming out from the sides, add 2 cup of water and close the lid.

When the curry becomes thick, Serve hot.

Footnotes: 

First roast all the spices in a dry pan and then grind it. This roasting will increase the flavor.

Mixed Bengali Chutney

Ingredients: 

Tomato- 1/2Kg

আমসত্ত(Amsatwa) - 150g

Dates- 150g

Sugar- 500g

Salt- A pinch

Oil- 1tsp

Directions: 

Heat the oil in a pan and cook the chopped tomatoes.

When the tomatoes becomes soft, add a pinch of salt and the sugar and mix well.

When the sugar is completely mixed, add the Dates and amsatwa and mix well.

When all are mixed well, cook for 3 minutes and take it off the oven.