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Boiled Rice

Boiled Rice being the staple diet of the Bengalis, the Boses' decided to serve the guests with boiled rice.....


In a deep pan boil water at least thrice the volume of rice.
Wash and drain the rice.
When the water comes to boil, add the rice and cook over medium heat till done.
Drain immediately.
Wash with cold water and drain again.
Return to the stove to warm.
Serve hot with dal and torkari (vegetables)

Cholar Dal

Dal (pulses or legumes) is always served at a Bengali meal. "Dal" goes well with rice so they selected it for the menu and hurried with the following preparation..............


-250 gms cholar or channa dal
- 4-6 cups of water.
- 1 teaspoon turmeric paste.
- 1/4 teaspoon chilli paste.
- 1 tbls coriander paste.
- 2 tbls cummin paste.
- 1 tbls garam masala paste.
- 4 -8 green chillies, slit.
- Salt to taste.
- 1/4 coconut finely grated.
- 1 tbls ghee.
- 2 teaspoons sugar.
- 3 bay leaves.


- Wash dal and add to the boiling water in the bowl.
- Add turmeric & chilli paste and stir.
- Simmer over medium fire till dal is done.
- Mix well & .
- Add the coriander, cumin & "garam masala" "pastes" and green chillies, also add salt and sugar to taste.
- Mix thoroughly & cook till dal is soft and cooked.
- In a Karai, heat the ghee, add bay leaves and garam masala.
- When it stops spluttering, pour the dal.
- Add coconut stir and remove from fire.
- Serve hot with rice.

Begun Bhaja(Brinjal fry)


Mustard oil for frying


Cut brinjal into rounds or lengthwise.
Rub in turmeric and salt.
Deep fry till tender.

Enchorer Dalna (Curried Green Jackfruit)


500gms enchor or green jackfruit
4 potatoes
2 tablespoons coriander paste
1 tablespoons cummin paste
1 and half teaspoons turmeric paste
1 teaspoon chilli paste
1 teaspoon garam masala paste or powder
2-3 bay leaves
1/4 teaspoon whole cumin seeds
3 tablespoons oil
1 tablespoons ghee
salt and sugar to taste


1.Cut the jackfruit into small pieces, remove the outer skin, seeds, the fibrous portion retaining only the 'meaty' portion. Boil the fruit pieces in a pan of water for 15 mins and drain well.
2.Peel and cut the potatoes in four lengthwise and then cut across to make 8 pieces.
3.Heat oil in karai and fry the potatoes until light brown. Remove fromthe pan and keep them aside.
4.Add all the masala pastes, salt and sugar to taste to the pan.
5.Stir well and fry several minutes sprinkling water as necessary. Continue stirring and frying until "masalas "change colour.
6.Add one cup water, stir and add the boiled "enchor" and the potatoes. Simmer gently until the potatoes and "enchor" are both cooked and there is a small amount of gravy in the pan.
7.In a separate pan ,add the bay leaves and whole cummin seeds to fry in 1 tablespoon of "ghee".
8. Stir - until the masalas stop spluttering.
9. Pour on to "Enchor Dalna". Stir well.

Tomato Chutney


250 gms tomatoes, cut in four
1/4 teaspoon of ginger cut intostrips
1/4 teaspoon red chilli powder or chopped green chill.
1 tablespoon raisins, soaked and cleaned in water
1/8 teaspoon panch phoron
1 teaspoon mustard oil
salt and sugar to taste


Heat mustard oil in a pan.
Add panch phoron to hot oil and fry till spluttering stops.
Add chopped tomatoes. Stir well.
Add salt, cover and simmer 10 minutes.
Remove cover. Add ginger strips, chopped chilli and raisins.
Add 2-3 tablespoons sugar and a cup of water.
Continue simmering until tomato chutney thickens and is cooked.
Serve cold.

Misti Doi or sweetened yogurt

Misti Doi or sweetened yogurt is a must for the Bengalis. Misti doi with bengali special rosogolla were decided as the sweet dishes for the Patels.........


1 tin condensed milk.
1 tablespoon unsweetened yogurt.
4 tablespoon sugar.


Heat oven to 400 degree farenheit.
Wip condensed milk, sugar and yogurt till smooth and fluffy.
Pour into a ceramic bowl.
Set the bowl in the heated oven.
Remove it after half an hour .


The Boses' tried their hand in making rassogollas, the famous bengali sweet to serve their guests.


-Freshly made 250 gms paneer from 2 lit milk (for 22 rassogollas)
- 2 lit. of boiling sugar syrup
- 2 lit. of made sugar syrup


- Paneer when warm, mash it fine 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 a spoon.
- If the boiling syrup thickens add a little water. The density of the syrup should 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 the balls getting smaller in size.
- Now take out the balls and dip them in the made syrup.
- Your rassogolla is made, serve them hot.

Boiling syrup

-In 2 liters of water add 1.5 kg of sugar and boil.
-When the syrup boils remove a layer of white froth which surfaces on the top of the boiling syrup.
-If you can, strain the liquid to remove impurities.
-This syrup has to be kept boiling in which the paneer balls are dropped.

Made Syrup

-In 2 liters of water 1.1kg of Sugar should be added, boiled and cooled and kept aside to add the rassogollas in it.