bengali cuisine

1. MENU 13
WESTBENGAL
KUMARS RECIPE FILE 1NSK NOTES

2. • GHEE BHATH
• LUCHI
• RADHABALAVI
• MACHER JHOL
• ALO POSTO
• RASAGULLA
KUMARS RECIPE FILE 2NSK NOTES

3. GHEE BHATH
• Gobindobhog rice 11 kg
• Ghee 750 ml
• Cinnamon 10 gm
• Cardamom 10 gm
• Cloves 10 gm
• Bay leaf 10 gm
• Salt 100 gm
• Sugar 100 gm
• Kesar colour few drops
• Khoya 1 kg
• Cashew 200 gm
• Sulthanas 200 gm
• Water as required
KUMARS RECIPE FILE 3NSK NOTES

4. LUCHI
• Refined flour 4 kg
• Salt 50 gm
• Ghee 400 ml
• Mustard oil to deep fry
• Semolina optional 500 gm
KUMARS RECIPE FILE 4NSK NOTES

5. RADHABALLAVI
• Filling
– Urudhal 1.5 kg
– Oil 50 ml
– Green chili 50 gm
– Jeea 20 gm
– Salt 30 gm
– Lemon 5 no
– Turmeric 20 gm
– Red chilli powder 30 gm
– Coriander leaves 2 bunch
KUMARS RECIPE FILE 5NSK NOTES

6. MACHER JHOL
• Hilsa fish 11 kg
• Mustard oil 750 ml
• Panch poran masala 50 gm
• Ginger 175 gm
• Onions 4 kg
• Tomatoes 2 kg
• Potatoes 2 kg
• Coriander powder 125 gm
• Turmeric 50 gm
• Red chilli paste 125 gm
• Salt 100 gm
KUMARS RECIPE FILE 6NSK NOTES

7. ALO POSTO
• Potatoes 5 kg
• Mustard oil 750 ml
• Kalonji 30 gm
• Green chillies 175 gm
• Turmeric powder 50 gm
• Poppy seed 400 gm
• Salt 100 gm
KUMARS RECIPE FILE 7NSK NOTES

8. RASAGULLA
• Milk 15 lit
• Sugar 4 kg
• Cardamom powder 10 gm
• Rita nuts 10 no
• Flour optional
KUMARS RECIPE FILE 8NSK NOTES

9. KUMARS RECIPE FILE 9NSK NOTES