Tag Archives: Bengali Cuisine

Menu for the day

Please click on the menus mentioned below to read the detailed recipes.

Morning Beverage Sugarcane Juice
Breakfast Bengali Samosa
Lunch Rice
Bengali Aloo Posto
Evening Beverage Ginger Milk Tea
Snacks Bengali Namkeen Khaja
Dinner Wheat Dosa
Peanut Chutney
Dessert Rasgulla



Recipe – Indian Milk Cake / Kalakand

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  • Milk: 8 cups
  • Lemon juice: 1 teaspoon
  • Sugar: ½ cup
  • Ghee: 1 tablespoon


  • Let the milk to boil in a heavy pot.
  • Let it reduce to half.
  • Add lemon juice. Milk will start to curdle. Do not use more lemon juice, otherwise milk will get separated in two portions, solid white and water. It should just curdle little. If milk water is more, you may take out little water from it and cook the rest of thick portion.
  • Add sugar and ghee and mix continuously.
  • Cook till milk water is completely evaporated. Gently stir thought out the process.
  • Turn off the heat.
  • Immediately transfer this to a square cake pan. Cover it with foil paper. Let it set for 2-3 hours.
  • Remove the cover and cut into square or rectangular pieces.

Cook’s Note

  • After transferring to the cake pan, you may garnish it with, cardamom powder (elaichi powder) and pistachios.

Recipe – Kala Jamun / Kala Jamun with Khoya or Mawa / Kala Jamun with Milk Powder


Prep Time: 15 Minutes

Cook Time: 25 Minutes

Serves: 12


For the balls

  • Mawa (khoya): 1 cup
  • Chhena or grated paneer: ¼ Cup
  • Plain flour (maida): 1/2 Tablespoon
  • Ghee (Clarified butter): 1 Tablespoon
  • Milk: 2 Tablespoon
  • Baking Soda: 1 Teaspoon
  • Cardamom powder: ¼ Teaspoon
  • Oil: for deep fry

For sugar syrup

  • Water: 2 cups
  • Sugar: 1 Cup
  • Rose water: 1 Teaspoon


For sugar syrup

  • In a large pan, add the sugar, water and rose water. Bring to a boil, and simmer for just 2 minutes. Turn off the heat and keep aside.

For the balls

  • Grate the mawa and mix with chhena. Knead well.
  • Add plain flour, baking soda, cardamom powder, ghee and knead to a soft dough. Use little warm milk if required to knead the dough.
  • Divide the dough into 12 equal portions.
  • Roll each portion to a ball. Roll the balls very well. There should be no cracks on the balls.
  • In a heavy pan, deep fry the balls in low heat. Flipping all around for 4-5 minutes. Medium the heat and fry till it becomes light brown.
  • Increase the heat and fry till the outer layer is black. Do not burn it. Keep flipping.
  • Take out on a kitchen napkin.
  • Add the hot balls in the hot sugar syrup and cover the pan.
  • Let it absorb the sugar syrup for 2 hours.

Cook’s Note

  • Instead of mawa and chhena, you may use Milk Powder: 1 ¼ cup
  • You may Garnish the kala jamun with pistachios.
  • While rolling the balls, you may press a small hole on the balls and add 1-2 pistachio and 1/8 teaspoon of sugar and roll the ball again.

Recipe – Rasgulla / Bengali Rasogolla

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Prep Time: 30 minutes

Cook Time: 30 minutes

Serves: 10-12 Rasgulla


  • Full fat milk: 4 cup
  • Lemon juice: 2 tablespoons
  • Plain Flour (Maida): 1/2 Tablespoon
  • Sugar: 1 1/2 Cup
  • Water: 3 cups for sugar syrup and as required


  • Boil milk in a heavy pot.
  • Add lemon juice and stir. Stir until milk separated completely into two portions: solid and water.
  • Turn off the heat and strain the solid portion. Squeeze the water and transfer the solid potion (Chhena) to a small bowl.
  • Add plain flour to the chhena and knead well for 8-10 minutes or until very smooth like a dough. You may sprinkle a few drops of water if it is very dry and not able to make a dough. It is really important to knead the chhena well to get the perfect Rasgulla.
  • Divide the smooth dough into 12 equal portions.
  • Roll each portion to a smooth ball. Balls should not have any cracks.
  • Roll all the balls and cover it with wet kitchen napkin.
  • Heat a pan, add sugar and water. Bring it boil in medium heat stirring occasionally.
  • Add rasgulla balls into the boiling syrup. Cover it with the lid.
  • Occasionally, remove the lid and add more water, because after boiling, water will be reduced and the syrup will be thick. Make sure, syrup should be boiling all the time and not thick.
  • After 15-20 minutes, you will see they are doubled in size. Turn off the heat.
  • Add 1 cup of water to stop the syrup from boiling.
  • Serve hot or let it cool completely, then store it in air tight container with the syrup.

Recipe – Namkeen Khaja / Bengali Namkeen / Triangle namkeen


Prep Time: 10-15 minutes

Cook Time: 25-30 minutes

Serves: 8 namkeens


For the dough:

  • Plain flour (Maida): 1 cup
  • Semolina (Sooji): 1 tablespoon
  • Ghee / Oil: 2 tablespoons
  • Carom seeds (ajwain): 1/2 Teaspoon
  • Black Pepper powder (Kali mirch): 1/2 Teaspoon
  • Salt: 1 Teaspoon
  • Water: as required


  • Oil to deep fry


  • Mix maida, sooji, 1 tablespoon oil, carom seeds, kali mirch powder and salt very well. Using water, knead a hard dough. Cover it with a wet cloth and leave it for 5-10 minutes.
  • Knead the dough again and then divide the dough into 8 equal portions.
  • Roll each portion into ball.
  • Take a ball and roll in to a 2-3-inch diameter circle.
  • Apply little oil on half portion and then fold gently it to make half-moon.
  • Then apply oil on the half-moon and then fold it again to make a triangle.
  • Press the triangle lightly.
  • Prick with a fork 2-3 places to prevent it from puffing while deep frying. (You may seal 1 of the holes with a clove (laung)).
  • Heat oil in a pan. In medium flame, fry both sides of the namkeen evenly till golden brown and crispy
  • Take out the namkeen on a kitchen napkin.
  • Serve hot or let it cool completely and store it in an air tight container. It says good for 5-6 days.

Recipe: Bengali Aloo Posto / Potato with Poppy Seed Gravy / Aloo Khasakhas

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Prep Time: 10 minutes

Cook Time: 10-12 minutes

Serves: 4


  • Poppy seeds: 1/4 Cup
  • Cumin seeds: 1/2 Teaspoon
  • Ginger: 1/2 teaspoon, crushed or chopped
  • Green chili: 2
  • Potato: 3 medium sized
  • Water: As required
  • Mustard Oil / any cooking oil: 1/2 Tablespoon
  • Bengali Panchforon (mix of Fenugreek seeds, Fennel seeds, Mustard seeds, Kalonji, Cumin seeds): 1 teaspoon
  • Salt: 1 teaspoon or as required
  • Sugar: 1/4 Teaspoon or as required
  • Turmeric Powder: 1/4 Teaspoon (optional)


  • Soak Poppy seeds and cumin seeds in water for 5 minutes. Drain the water and grind them with ginger and chili to a smooth paste. Use little water while grinding, if required.
  • Wash, peel and cut the potatoes in small cubes.
  • Heat oil in a pan, add Bengali Panchforon (mix of Fenugreek seeds, Fennel seeds, Mustard seeds, Kalonji, Cumin seeds). Sauté for 20-30 seconds.
  • Add chopped potatoes, salt, turmeric powder. Stir well. Sprinkle few drops of water and cover it till potatoes are almost cooked (85%).
  • Add the poppy seeds paste and 1/2 cup of water.
  • Mix well and cook for 3-4 minutes or till potatoes are completely done.

Recipe – Bengali Samosa / Baked Pastry / Indian Samosa / Singhara

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Preparation Time: 30 minutes

Cook time: 35 minutes

Serves: 16


For the Dough / Pastry:

  • Refined flour / All Purpose flour: 2 cup
  • Ghee / Refined oil: 3 Tablespoon
  • Carom seeds (Ajwain): 1/2 Teaspoon (Optional)
  • Salt: 2 Teaspoon or to taste
  • Luke warm water: 1/2 cup or as needed
  • Baking soda: 1/4 Teaspoon (or 1/2 tsp Baking powder) (Optional)

For Filling / Stuffing:

  • Potato: 2 medium sized potatoes, peeled and chopped into 1/4 inch cubes
  • Cauliflower: Half of a medium sized cauliflower, chopped into small piece
  • Green peas shelled: 1/2 cup
  • Peanuts: ¼ Cup or 18-20 pieces
  • Oil: 2 Tablespoons
  • Bengali Panchforon (mix of Fenugreek seeds, Fennel seeds, Mustard seeds, Kalonji, Cumin seeds): 1 tablespoon
  • Ginger, finely chopped: 1/2 Tablespoon
  • Green chilies chopped: 1 Teaspoon or as required
  • Salt: 1 Tablespoon or to taste
  • Sugar: 1 Teaspoon or to taste
  • Jeera Powder: 1 Teaspoon
  • Coriander Powder: 1 Teaspoon
  • Garam Masala: 1 Teaspoon
  • Red chili powder: 1 Teaspoon
  • Fresh coriander leaves chopped: 1 Tablespoon

For Frying the samosa /Pastry:

  • Oil: As required for samosa to sink in the oil for deep fry


For the Dough / Pastry:

  • Mix the dough ingredients. Add water little by little and make a hard dough. Keep it under a wet cloth for 10 minutes.

For Filling / Stuffing:

  • Heat oil in a pan, add Bengali Panchforon and when they start to change color, add ginger and peanuts. Stir.
  • Add potato and cauliflower. Stir well, sprinkle a few drops of water and cover it until potatoes are almost cooked.
  • Remove the cover and add green peas, green chilies, red chili powder, salt, sugar, coriander powder, jeera powder and garam masala powder. Stir well and cover it fro 4-5 minutes or till all vegetables are well cooked.
  • Turn off the heat, add coriander leaves and let the filling cool to room temperature.

For the Samosa /Pastry:

  • Divide the filling into sixteen equal portions.
  • Divide the dough into eight equal portions and roll them into balls.
  • Apply a little flour and roll each dough ball into four-inch diameter oval (having a rounded and slightly elongated outline or shape, like that of an egg). Cut into half, apply water on the edges.
  • Pick this semicircle up with both hands and fold it into a cone shape. Pinch the side of this cone so that it is completely sealed.
  • Fill the cone with 3 tablespoons of filling. Press this filling down with your fingers. Now close the top of this cone into a triangle shape, pinching the top edge so that it is completely sealed.
  • Continue filling the rest of the samosas.

Frying the samosa:

  • Deep fry in medium hot oil till crisp and golden brown. Drain onto absorbent paper.

Baking the samosa:

  • Preheat the oven to 180 degree Celsius or 350 degree Fahrenheit
  • Brush oil lightly on the prepared samosas
  • Place them in a baking tray and bake for 35 minutes or till golden brown at 180 degree Celsius.


  • Serve hot samosas with coriander/mint/tamarind/tomato/dates chutney.

Cook’s Note

  • You may use whole wheat flour instead of all-purpose flour for the patties
  • Knead the dough well and fry in medium heat, otherwise the samosas will not be very crispy.
  • You may freeze the samosas and use for 2-3 months. Bake/ fry the samosas 80%, then let it cool completely in room temperature. Then put them in zip lock bags and freeze them. To use frozen samosas, take out as many you need and fry/bake them on medium heat for 3-4 minutes or until crispy.
  • To make samosas crispier, instead of 2 cup flour, you may use 1 and 1/2 cup of flour and 1/2 cup of semolina (sooji) while making the dough.