Ingredients

1/2 tablespoon raisins
2 bay leaves
2 – 4 tablespoon sugar
Salt to taste
1  ginger chopped
1/8 teaspoon mustard seeds
1 teaspoon oil
1/4 big size pineapple

How to make Anaraser Chatni

• 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.

Ingredients

1 big size brinjals
1 teaspoon turmeric powder
Mustard oil to fry
Salt to taste

How to make Begun Bhaja

• 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.

Ingredients

8 Medium Sized Tomatoes
1 tablespoon Garlic(grated)
1 teaspoon Ajwain
1 teaspoon Chilli powder
A pinch of Asafoetida
1 teaspoon Sugar
2 tablespoon Oil
Salt to taste

How to make Tomato Chatni

• Blanch the tomatoes in hot water. Peel off and make a puree in a liquidizer.
• Heat oil in a frying pan and fry asafoetida and ajwain.
• Add garlic and fry again for few seconds.
• Add tomato puree, sugar, chilli powder and salt.
• Cook for about 20 minutes at low flame.
• Cool the chutney.
• Tomato Chutney is ready to serve.

Ingredients

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

How to make Tauk Dal

• 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.

Ingredients

225 grams Paneer
½ teaspoon Cardamom Seeds (grounded)
1 tablespoon Rose Water
150 grams Sugar
Finely sliced and crushed 10 Pistachios

How to make Pista Sandesh

• Make a mixture of sugar and paneer.
• Place the mixture over the heat and stir it continuously.
• After the mixture gets solidi, sprinkle the rose water on it.
• Divide the mix into various parts and flatten them in required size and shapes.
• Soak those pieces into the cardamom and pista separately and serve the Sandesh cold.

Ingredients

1 coconut
3 tablespoon milk powder
Raisins for decorate
1/2 cup milk solids (khoya / mawa)
1/2 teaspoon green cardamom powder
1/2 cup sugar
1/4 cup condensed milk

How to make Narkol Nadu

• 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.

Ingredients

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

How to make Mishti Achar

• 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.

Ingredients

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

How to make Macher Kochuri

• 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.

Ingredients

2 cups Plain Flour (Maida)
2 cups Sugar
¼ teaspoon Nutmeg Powder
2 tablespoon Semolina (Rava)
½ teaspoon Cardamom Powder
1 cup Coconut, grated
½ cup Milk
¼ teaspoon Salt
Ghee (as required)
1 cup Water

How to make Lavang Latika

• Take plain flour in a bowl and add salt and a tablespoon of ghee in it. Make firm dough by mixing it with water.
• Cover the dough with a damp cloth and keep it aside.
• Heat a pan and add 1 tablespoon of ghee in it. Fry the rawa in the ghee till it turns brown.
• Now, add coconut, milk and ¼ cup sugar in the rawa.
• Let the mixture cook on low heat. Keep stirring, until the mixture becomes thick.
• Put off the flame and add cardamom and nutmeg powder into it and mix well.
• Take a little portion of the dough and roll it out into a small puri.
• Put the already prepared mixture into this puri and close it like an envelope.
• Stick a clove at the centre, so that the latika does not open.
• Repeat the process with the rest of the dough.
• Take a big pan and heat enough ghee. Fry the latikas on medium flame till they turn golden brown. Keep the fried latikas aside.
• To make the sugar syrup, take water in a bowl. Heat it by adding ½ cup of sugar.
• Boil the syrup on low heat, till it reaches three-string consistency.
• Remove the bowl of syrup from the stove and add the already prepared latikas in it. Take out the latikas after sometime and allow them to cool.
• Enjoy the sweet Lavang Latikas.

Ingredients

1/2 cup mustard oil
1 teaspoon red chilli powder
1 teaspoon panch phoron powder
Salt to taste
1/2 kg jaggery
4 – 5 raw mangoes (grated)
1/2 teaspoon turmeric powder

How to make Kucho Amer Achar

• 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.