Chana dal
Ingredients: 250 g chana (boot) dal, 1 spoon chopped ginger, 1 spoon chilli powder, 6-7 green chillies, 1 spoon cumin and ginger paste ground together, oil, ghee, bay leaves, 3 dried chillies, salt and oil to taste, 1 spoon ghee, a pinch of fennel seeds (mouri), 1 spoon sugar.
Method: Soak the dal with salt for 1 hour, then boil it. Heat oil in a karai and temper dried chillies, bay leaves, fennel and chopped ginger, cooking them for a while. Then add the dal. Add salt and turmeric to taste, and when it comes to the boil add 1 spoon of chilli powder and the green chillies. Cover for a while, then add the ginger-cumin paste. Stir in 1 spoon of ghee and 1 spoon of sugar, take off the heat, garnish and serve.
Coconut and kheer sandesh
Ingredients: 2 cups ground coconut, 1 cup kheer, 1.5 cups sugar, a pinch of cardamom powder, 1 spoon ghee.
Method: Thicken milk to make the kheer. Stir the ground coconut with the sugar over a low flame until slightly sticky. Then mix in the kheer and cook it down until firm. When it is sticky, grease a mould with ghee, make small balls and press them with your fingers to shape the sandesh.
Luchi
Ingredients: oil for frying, half a spoon of salt, 1 spoon sugar, half a spoon of baking soda.
Method: Mix flour, salt, 2 spoons of sugar, oil and baking powder until crumbly, then add water little by little to make a dough. Roll small balls out flat and deep-fry them in oil, and the luchi are ready.
Labra
Ingredients: 1 cup cubed bottle gourd, 1 cup cubed pumpkin, 1 cup cauliflower, 1 cup cabbage, 1 cup chopped flat beans, aubergine as needed, half a cup of cubed potato, chopped coriander leaves, 4-5 green chillies, 1 cup oil, dried chillies and bay leaves.
Method: Heat oil in a karai, temper the dried chillies and bay leaves, and add all the vegetables. Then add salt and turmeric. The green chillies should not be slit. Add half a cup of water and cover. When the vegetables are soft, add 1 spoon of ghee and the coriander leaves and take off the heat, and the labra is ready.
Source: Samprotik Deshkal. First published in Bengali on The Agro News.
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