Basanti Pulao

Rice - 1 cup

Ginger paste - 1 teaspoon

Turmeric - ½ teaspoon

Garam masala - ½ teaspoon

Ghee - 1 tablespoon

Oil - 2 tablespoons

Bay leaf - 1

Cardamom pods - 4

Cloves - 5

Cinnamon stick - 1-inch

Cashews - 2 tablespoons

Raisins - 2 tablespoons

Salt - ¾ teaspoon

Water - 2 cups

Slit chilies - 6

Sugar - ¼ cup

Begin by soaking the rice in a bowl for 30 minutes. While Gobindobhog rice is typically used for Bengali pulao, any short-grain or basmati rice will work. Drain and spread the rice on a plate.

Incorporate the ginger paste, turmeric, garam masala, and ghee, mixing gently to coat the rice evenly with the spices.

Next, warm the oil and ghee in a large kadai. Add the bay leaf, cardamom pods, cloves, cinnamon stick, cashews, and raisins. Roast on low heat until the cashews are golden brown.

Introduce the soaked rice and cook for 2 minutes, taking care not to break the grains. When the rice appears shiny, add the salt and water. Stir, cover, and let it simmer for 10 minutes.

After 10 minutes, gently stir the rice, which should be partially cooked. Place the chilies and sugar on top. Cover and simmer for another 10 minutes, or until the rice is fully cooked.

Take the kadai off the heat and allow the rice to rest for 5 minutes before serving.

Finally, savor Basanti Pulao with Kosha Mangsho (Bengali mutton curry) or any spicy vegetable curry.

Adai

Idly Rice – 1 cup

Thuvar Dhal – 1/4 cup

Channa Dhal – 1/4 cup

Urad Dhal – 1/4 cup

Moong Dhal – 1/8 cup

Red Chilli – 5

Fennel seeds – 1 tsp

Ginger – a small piece

Onion – 1, chopped

Coconut – 1/4 cup, grated

Curry Leaves – chopped

Drumstick Leaves/Spinach – 1 cup, chopped (optional)

Asafetida – 1 tsp

Salt

Gingelly Oil

In a medium bowl, combine Idly Rice, Thuvar Dhal, Channa Dhal, Urad Dhal, and Moong Dhal. Rinse the Rice and Dhal thoroughly until the water is clear, then soak them with the Red Chillies for at least 4 hours.

Grind the soaked Rice and Dhal into a smooth paste with Fennel seeds and a small piece of Ginger.

Transfer the batter to a bowl and add the chopped Onion, grated Coconut, Curry Leaves, Drumstick leaves, Asafetida, and Salt to taste. Mix well.

Heat a Dosa Tawa over medium heat and grease it with Oil. Pour a large ladle of batter onto the tawa and spread it evenly. Drizzle Gingelly Oil around the edges of the Adai. Flip it and cook the other side as well.

Serve hot with Aviyal, Butter, and Jaggery, or any other South Indian Chutneys.

Thandai

Almond - 1/2 cup

Cashew - 1/2 cup

Pistachio - 1/2 cup

Melon seed - 2 tbsp.

Peppercorn - 10

Fennel seed - 1 1/2 tbsp.

Cinnamon - 1 stick

Poppy seed - 1 1/2 tbsp.

Cardamom - 4

Rose Petal - 2 tbsp.

Milk - 4 1/2 cup

Saffron - 1 tsp soaked in 1/4 cup warm Milk

Sugar - 1/2 cup

In a large bowl, mix Almonds, Cashews, Pistachios, Melon seeds, Peppercorn, Fennel seeds, Cinnamon, Poppy seeds, Cardamom, Rose petals, and enough water to cover them. Soak for at least 2 hours. Drain thoroughly, keeping the soaking water.

Put the drained Nuts into a blender with ¾ cup of the soaking Water. Blend until you have a smooth paste.

Add Milk to this paste along with the Saffron-Milk mixture and Sugar; blend until the texture is creamy and smooth.

Serve chilled in individual glasses, garnished with chopped nuts and Saffron strands.