The document contains recipes for 6 Bengali dishes: pulao, trikone paratha, chingri malai mach, shukto, and patishapta. For each dish, it lists the ingredients and their quantities. Pulao contains rice, ghee, cardamom, salt, sugar, and other spices. Trikone paratha is made with whole wheat flour, salt, sugar, and oil. Chingri malai mach is a prawn recipe that includes prawns, onions, coconut, and a variety of spices. Shukto contains a mix of vegetables including potato, radish, beans, and bitter gourd. Patishapta is a sweet dish

1. BENGALI
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2.  PULAO
 TRIKONE PARATHA
 CHINGRI MALAI MACH
 SHUKTO
 PATISHAPTA
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3. PULAO
 Gobind bogh rice 11 kg
 Ghee 500 ml
 Cardamom 10 gm
 Salt 100 gm
 Sugar 50 gm
 Bayleaf 5 gm
 Khoya 250 gm
 Kesar colour 10 ml
 Cashewnuts 100 gm
 Sulthanas 100 gm
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4. TRIKONE PARATHA
 Whole wheat flour 6 kg
 Salt 75 gm
 Sugar 50 gm
 Oil 250 ml
 Refined flour for dusting
 Water to knead
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5. CHINGRI MALAI MACH
 Prawns 11 kg
 Onions 4 kg
 Coconuts 10 no
 Green chilli 50 gm
 Cinnamon 10 gm
 Cardamom 5 gm
 Cloves 10 gm
 Chilli powder 50 gm
 Turmeric powder 25 gm
 Salt 100 gm
 Sugar 50 gm
 Lemon 10 no
 Cashew nuts 100 gm
 Ginger 100 gm
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6. SHUKTO
 Potato 2 kg
 Radish 1 kg
 Brinjal 1 kg
 Carrot 1 kg
 Beans 1 kg
 Bitter gourd 1 kg
 Drumstick 10 no
 Poppy seeds 100 gm
 Coconut 5 no
 Milk 500 ml
 Green chillies 100 gm
 Salt 100 gm
 Sugar 50 gm
 Turmeric 25 gm
 Panch poran 50 gm
 Ginger 100 gm
 Oil 750 ml
 Bay leaf 5 gm
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7. PATISHAPTA
 Refined flour 1 kg
 Semolina 250 gm
 Rice flour 250 gm
 Milk 2 lit
 Jaggery 1 kg
 Coconuts 5 no
 Cardamom 10 gm
 Ghee 250 ml
 Cashew 100 gm
 Sulthanas 100 gm
 Khoya 500 gm
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