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.