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Bengali cuisine
- 2. PULAO
TRIKONE PARATHA
CHINGRI MALAI MACH
SHUKTO
PATISHAPTA
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NSKNOTES
- 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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NSKNOTES
- 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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NSKNOTES
- 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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NSKNOTES