Namak Pare / Bengali Nimki

INGREDIENTS:

Maida / All purpose flour	250 gm
Kalonji / Nigella seeds	1 teaspoon
Baking Powder	1and half teaspoon
Salt	To taste
Refined oil	For frying

PROCESS TO PREPARE

• Take a bowl and add 250 gm maida,1 teaspoon kalonji,1and half teaspoon baking powder, 1 tablespoon refined oil and salt to taste. Mix them well.
• Now add water and knead the dough (the dough should not be soft).

• Make medium size balls from the dough.
  
• Roll the medium size balls into a thin circle.

•  Cut the circle into criss cross pattern with the help of a knife.

• Now heat the refined oil and fry the Namak pare in low flame till it turns golden brown.

• Always keep in mind that it will continue to brown a bit after taking out of oil.
• Put them on a tissue paper to absorb excess oil.
• Your Namak pare are ready.
• You can keep them in air tight container for 10-15 days after it cools down.

Bengali Basonti Polao

INGREDIENTS:

‏Govindo Bhog Rice	2 cups
Cashew nuts	50gm
Raisins	50gm
Bay leaves	2 big size
Ginger(grated)	2 tea spoon
Garam masala powder(1Cinnamon+4Cloves+2Cardamom)	1 tea spoon
Haldi(termeric) powder/safron	1 tea spoon/6strings
Sugar	4 tea spoon
Salt	As per taste
Ghee	4 table spoon

PROCESS TO PREPARE

•  Take rice and wash with cold water thoroughly, strain the excess water completely and spread the rice on a paper/large plate and let the rice to dry completely.
  
• when the rice dries completely, take a bowl put the rice in it.
  
• Now add termeric powder, grated ginger, garam masala powder, ghee 2 tea spoon and salt in rice and mix them very gently.
  
  
• Leave the rice for 15-20 minutes.
• After 15-20 minutes take a pan or kadai, heat 2 tea spoon of ghee, add 2 bay leaves, 4 Cloves, 2 Cardamoms and fry the cashew nuts and raisins till golden brown.
  
• Add the marinated rice to the same kadai/pan and fry for 5 more minutes.
  
• Now add sugar, water(water should be double amount of rice) and cover the kadai/pan with a lid and cook it for 15 minutes(cook in medium flame).
• After 15 minutes water will be almost evaporated from rice. Switch the flame off and do not open the lid for 10 minutes.
• After 10 minutes open the lid and your polao is ready to serve.
  

Rasmalai

INGREDIENTS:

For Rasmalai
Milk	1 lit
Lemon	1or 2 medium size
For Rabri/Thickened Milk
Milk	1/2 lit
Cardamom(elaichi) powder	1/3 tea spoon
Saffron	1/3 tea spoon
Sugar	1 cup
For Sugar Syrup
Water	4 cups
Sugar	1 cup
For Garnishing
Pistachio	As required
Almond	As required

PROCESS TO PREPARE

• Boil 1lit milk in a pan. Once it comes to boil switch off the gas and add lemon juice till milk curdles. Drain the water with the help of strainer then squeeze the excess water with the help of muslin cloth and hang it for a while.
  
  
• After 10-15 minutes take out the chena/paneer from muslin cloth and knead it for 10 minutes until it releases oil.
  
  
  
  
• Make balls of equal size and keep it aside.
  
  
  
  
  
• Now heat 4 cups of water and add 1 cup of sugar in it. when the water starts boiling add the balls in it and cover it. Cook it for 10-12 minutes.
  
• After cooking the balls becomes double of its size. Let them cool in room temperature.
• Take a heavy bottom pan and boil 1/2 lit of milk and add 1cup of sugar in it. Keep on stirring.
• Take saffron in a small bowl and add warm milk in it. keep it aside.
  
• After 20-25 minutes when the milk is thickened to desired consistency add the soaked saffron milk and cardamom powder in it. Keep on stirring for 2 minutes and switch off  the gas. Let it cool.
  
• Now takeout the balls from the sugar syrup, squeeze them gently and put them in rabri/thickened milk. Leave them for 15-20 minutes so that ball absorb the thickened milk.
• Refrigerate overnight or 5-6 hours. 
• Garnish it with sliced pistachio and almond.