Vegetarian

Rassogolla

Ingredients:

• Freshly made 250 gms paneerfrom 2 lit milk
• 2 lit. of boiling sugar syrup
• 2 lit. of made sugar syrup

Method:

• Paneer when warm, mash itfine and make small balls.
• Dip them immediately in boiling syrup.
• From time to time you have to check the density of the boiling syrup with aspoon.
• If the boiling syrup thickens add a little water. The density of the syrupshould be same through out.
• You will find the Paneer balls in the boiling syrup getting larger in size.
• You have to boil the syrup and the balls for some more time until you find theballs getting smaller in size.
• Now take out the balls and dip them in the made syrup.
• Your Rassogolla is made, serve them hot.

Bangali Salad

Ingredients:

• 1/2 a cucumber, finely chopped
• 1 carrot, shredded
• 1 small beetroot, shredded (optional)
• 1/2 cup finely chopped radish (optional)
• 2 medium-small tomatoes
• 1 medium sized onion, finely chopped
• 2 green chillies, finely chopped
• 1/2 cup chopped fresh corriander leaves
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• juice from 1/2 a large lime
• few drops of mustard oil
• 1 teaspoon crushed peanuts (optional)

Method:

• Place all the vegi ingredients in a large bowl
• Add the seasoning and toss the salad until every thing is uniformly mixed
• Sprinkle the lime juice, mustard oil and finally the crushed peanuts on top
• Serve 15min later, preferably chilled

KALAKAND

Ingredients:

• ricotta cheese,condensed milk (1:1)

Method:

• Mix condensed milk and ricotta cheese in a microwave safe container.
• Set the microwave for 20 minutes. Stir every 5 minutes. when done let it cool.

Tea Punch

Ingredients:

• 2 1/2 cups of water
• 1 cinnamon stick
• 4 cloves
• 2 1/2 tsp Earl Grey tea leaves
• 3/4 cup sugar
• 1 1/2 cups tropical drink concentrate
• 1 lemon, sliced
• 1 small orange, sliced
• 1/2 cucumber, sliced

Method:

Bring the water to the boil in a saucepan with the cinnamon and cloves. Remove from the heat and add the tea leaves and allow to brew for 5 minutes. Stir and strain into a large chilled bowl.

Add the sugar and the drink concentrate. Allow to rest until the sugar has dissolved and the mixture cooled. Place the fruit ad cucumber in a chilled punch bowl and pour over the tea mix. Chill over night before serving.

White wine or brandy may be added to taste.

Orange Kheer

Ingredients:

• Milk 1 litre
• Sugar 150 gms
• Oranges 2 medium size
• Kesar 1/2 tsp

Method:

• Peel the oranges. Also remove the transparent skin from the orange slices. Keep aside.
• Put the milk in a kadai keep boiling and stirring till the milk becomes thick, add the sugar. Keep boiling till the color of the milk changes. Once done remove the milk from the flame. Cool for 5 mins.
• Now add the orange and kesar.
• Cool for at least 2 hrs before serving.

Cham-Cham (Pleasure Boats)

Ingredients:

• Fresh cheese
• 1 tsp. regular Cream of Wheat
• 10 to 12 unsalted raw pistachios, chopped
• 1 cup sugar
• 4 cups water
• Flavoring: dash of rosewater (optional)

Methods:

• Make sure that the fresh cheese is well drained; too much moisture may cause the dumplings to crack as they cook. Place the well drained and well kneaded cheese on a board. Sprinkle Cream of Wheat evenly over the cheese and knead again to uniformly incorporate it. Let rest a few minutes.
• Prepare the dumplings: Pinch off portions of the dough and roll into balls about 1 inch in diameter. Gently insert your little finger halfway into each ball, place 1 or 2 pistachio bits in the indentation, and reshape into a smooth ball that doesn`t show any cracks on the outside. Flatten into an oval about 2 inches long and 3/4 inches thick. ( Use any remaining pistachios for garnish.)
• Make the syrup: Bring the sugar and water to a boil in a deep pan about 10 inches in diameter .. Boil for 10 minutes, then lower the heat. Place each ball on a spoon and gently lower into the syrup. Simmer, covered, 1 hour.
• Transfer cham-chams and any remaining syrup to a large bowl. Let cool, then refrigerate for several hours or, for best results, up to 2 days. Sprinkle with rosewater and decorate with any remaining pistachios.

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