https://www.facebook.com/110848680287449/

Arpita’s Cookbook, 2000 SW 18th Street, Bentonville, AR (2026)

10/27/2025

Thekua is a traditional sweet snack from Bihar, Jharkhand, and eastern Uttar Pradesh, often made during the festival of Chhath Puja. It is a deep-fried cookie made from wheat flour, jaggery (or sugar), and ghee. Sometimes grated coconut, cardamom, or fennel seeds are added for extra flavor. The dough is shaped into small round or patterned pieces and then fried until golden brown. Thekua is known for its crisp texture and rich, aromatic taste. It holds cultural significance as a sacred offering (prasad) to the Sun God during Chhath Puja.

09/24/2025

বেগুনী

বেগুনী হচ্ছে বেগুন দিয়ে তৈরি এক জনপ্রিয় ভাজা। সাধারণত বেগুন পাতলা গোল বা লম্বা করে কেটে বেসন (ছোলার ডাল গুঁড়ো), চালের গুঁড়ো, নুন, হলুদ আর একটু লঙ্কা গুঁড়ো মিশিয়ে ব্যাটারে ডুবিয়ে গরম তেলে ভেজে নেওয়া হয়।

এটা বর্ষার দিনে বা বিকেলের নাস্তায় ফুচকা, ঝালমুড়ি, চা ইত্যাদির সঙ্গে খেতে দারুণ লাগে। 😊

Ingredients:
• Eggplant (brinjal) – 1 medium (cut into thin slices, round or lengthwise)
• Gram flour (besan) – 1 cup
• Rice flour – 2 tbsp (for extra crispiness)
• Turmeric powder – ½ tsp
• Red chili powder – ½ tsp
• Salt – to taste
• Water – as needed
• Oil – for deep frying

Method:
1. Wash and cut the eggplant into thin slices.
2. In a bowl, mix gram flour, rice flour, turmeric, red chili powder, and salt.
3. Add a little water gradually to make a smooth, thick batter (not too runny).
4. Heat oil in a pan for deep frying.
5. Dip each eggplant slice into the batter and coat well.
6. Fry in hot oil until golden and crispy on both sides.
7. Remove and place on tissue paper to drain excess oil.

Serve hot with puffed rice (muri), plain rice , green chili, or a hot cup of tea. ☕🍆

09/15/2025

Vegetable cutlet ( ভেজিটেবল কাটলেট )

This is a very popular Bengali evening snack — crispy outside, soft and flavorful inside. The sweetness of beetroot mixed with spicy potato and other vegetables makes it absolutely delicious with a cup of hot tea.

Recipe -
Ingredients:
• Beetroot – 2 medium (boiled & grated)
• Potato – 2 medium (boiled & mashed)
• Carrot – 1 small (grated)
• Ginger – 1 tsp (grated)
• Green chili – 2 (finely chopped)
• Roasted cumin powder – ½ tsp
• Red chili powder – ½ tsp
• Garam masala – ½ tsp
• Chaat masala – ½ tsp (optional)
• Coriander leaves – 2 tbsp (chopped)
• Salt – as per taste
• Bread crumbs – 1 cup
• Maida slurry
•. refined oil – for frying

Method:
1. Grate beetroot,carrot properly. Boil potato .
2. Heat 1 tsp oil in a pan, sauté ginger and green chili.
3. Add the boiled and mashed potatoes, grated veggies . Cook till extra moisture dries up.
4. Mix in cumin powder, red chili powder, garam masala, chaat masala, and salt. Stir well.
5. Turn off the heat and let the mixture cool. Add chopped coriander leaves.
6. Shape the mixture into oval or round chops.
7. Dip each chop in the flour slurry, then coat with bread crumbs.
8. Deep fry in hot oil until golden brown and crispy.
9. Serve hot with kasundi (Bengali mustard sauce) or tomato ketchup.

09/12/2025

তোমার প্রিয় রসগোল্লা কোনটা?

রসগোল্লা বাংলার অন্যতম জনপ্রিয় ও প্রিয় মিষ্টি। টাটকা ছানা দিয়ে ছোট ছোট বল তৈরি করে চিনি-সিরায় সেদ্ধ করে বানানো হয় নরম, স্পঞ্জি ও রসালো রসগোল্লা। সাধারণত ঠান্ডা সিরায় পরিবেশন করা হয়। উৎসব, অতিথি আপ্যায়ন কিংবা দৈনন্দিন মিষ্টি হিসেবে রসগোল্লা সমানভাবে জনপ্রিয়।

09/10/2025

Potol er Dorma (Stuffed Pointed Gourd) is a very popular and traditional Bengali delicacy. It’s made by hollowing out potol (pointed gourd/parwal), stuffing it with a spicy filling, and then simmering it in a rich, flavorful gravy.

09/09/2025

নলেন গুড়ের সন্দেশ ( Nolen Gur Sandesh )

Soft, melt-in-the-mouth chhena (cottage cheese) blends with the rich caramel sweetness of date palm jaggery, creating a treat that’s both delicate and indulgent. From festive offerings to welcoming guest.

👉🏻Ingredients-
• Fresh chhena (cottage cheese) – 2 cups
• Nolen gur (liquid or patali) – ½ cup (adjust to taste)

👉🏻Method
1. Prepare the chhena
• Boil milk and curdle it using lemon juice or vinegar.
• Strain through a muslin cloth, wash with cold water, and hang it for 30 minutes to remove extra water.
2. Knead
• Take the soft chhena on a plate and knead well with your palm until smooth and lump-free.
3. Cook
• Heat a pan, add the kneaded chhena and stir on low flame.
• Slowly add the liquid nolen gur and mix well.
• Cook on low flame until the mixture leaves the sides of the pan and forms a soft dough.
4. Shape
• Let it cool slightly, then shape into small rounds or press into sandesh moulds.

09/08/2025

তোমার সবচেয়ে পছন্দের আলুর দমের সঙ্গে কোন কম্বিনেশন?

09/06/2025

Dahi Vada

Dahi Vada is a popular Indian snack made with soft lentil fritters (vada) soaked in creamy yogurt (dahi) and topped with tangy chutneys and spices.

🫘 Ingredients-

👉🏻For Vada:
• Urad dal (split black gram) – 1 cup (soaked 5–6 hrs or overnight)
• Green chili – 1 (optional)
• Ginger – 1 inch
• Salt – to taste
• Oil – for deep frying

👉🏻For Yogurt Mix:
• Thick curd (dahi) – 2 cups (well whisked)
• Sugar – 1–2 tsp (optional, for mild sweetness)
• Salt – to taste

👉🏻For Garnish:
• Roasted cumin powder – 1 tsp
• Red chili powder – ½ tsp
• Chaat masala – ½ tsp
• Black salt – ½ tsp
• Sweet tamarind chutney – 2–3 tbsp
• Green chutney – 2–3 tbsp

🍴 Method -
1. Prepare the batter
• Grind soaked urad dal with ginger and green chili into a smooth, fluffy paste (use very little water).
• Whisk well to incorporate air so the vadas turn light. Add salt.
2. Fry the vadas
• Heat oil, drop small portions of batter (like pakoras) into medium-hot oil.
• Fry golden and crisp.
3. Soak the vadas
• Remove from oil and immediately soak in warm water for 15–20 mins.
• Gently squeeze between palms to remove excess water.
4. Prepare yogurt base
• Whisk curd with sugar and a little salt until smooth.
5. Assemble
• Place softened vadas in a bowl/plate.
• Pour yogurt generously over them.
• Drizzle tamarind chutney and green chutney.
• Sprinkle roasted cumin powder, red chili powder, black salt, and chaat masala.

09/05/2025

Chicken Kosha is a traditional Bengali-style spicy chicken curry, slow-cooked with onions, tomatoes, yogurt, and a rich blend of aromatic spices in mustard oil. The word kosha means “bhuna” or slow frying, where the chicken is coated and cooked in masala until tender and flavorful. This dish is known for its deep color, robust taste, and thick gravy.

09/04/2025

Langcha
Langcha (ল্যাংচা) is a famous Bengali sweet from Shaktigarh, West Bengal.
It’s made with khoya/mawa (reduced milk solids) and flour, shaped into cylindrical rolls, deep-fried golden brown, and then soaked in sugar syrup. It has a soft, juicy inside.

👉🏻Ingredients-
• Khoya – 1 cup
• Chhena – ½ cup
• Maida m– 2 tbsp
• Sooji – 1 tbsp
• Baking soda – a pinch
• Ghee / Oil – 1 tbsp (for the dough)
• Oil / Ghee – for deep frying

For sugar syrup:
• Sugar – 2 cups
• Water – 2 cups
• Cardamom pods – 3–4

⸻

📝 Method

1. Prepare Sugar Syrup
1. In a pan, add sugar and water.
2. Boil till sugar dissolves and syrup becomes slightly sticky (not thick).
3. Add cardamom . Keep warm.

2. Make the Dough
1. In a bowl, mix khoya, chhena, maida, sooji, baking soda, and ghee.
2. Knead gently into a smooth, soft dough. (Do not over-knead, or langcha may turn hard.)
3. Rest for 5–7 minutes.

3. Shape the Langcha
1. Divide the dough into equal portions.
2. Roll into smooth cylinders (like small logs). Make sure there are no cracks.

4. Frying
1. Heat oil/ghee on medium-low flame.
2. Fry the langchas slowly, stirring to ensure even browning.
3. When they turn dark golden brown, remove and drain excess oil.

5. Soaking in Syrup
1. Immediately drop hot fried langchas into warm sugar syrup.
2. Let them soak for at least 1–2 hours.

09/03/2025

লাউ শাক হলো লাউয়ের পাতা ও ডাঁটা দিয়ে তৈরি তরকারি। হালকা ঝোল করে খাওয়া যায় ভাতের সঙ্গে।

09/03/2025

Dhokla

Dhokla is a soft and spongy steamed snack from Gujarat, India. It’s made with a fermented batter of gram flour (besan), yogurt, and mild spices. After steaming, it’s tempered with mustard seeds, curry leaves, green chilies, and a drizzle of sugar-water for extra moisture . It’s light, fluffy, slightly tangy. People enjoy it as a breakfast item, tea-time snack, or even as part of a festive meal.

🟡 Ingredients:
• 1 cup besan (gram flour)
• ½ cup yogurt (curd)
• ½ cup water (as needed to make a smooth batter)
• 1 tsp ginger-green chili paste
• 1 tsp sugar
• 1 tsp salt (or as per taste)
• 1 tsp eno fruit salt (or ½ tsp baking soda)
• ½ tsp turmeric powder
• 1 tbsp oil

For tempering (tadka):
• 1 tbsp oil
• 1 tsp mustard seeds
• 2 green chilies (slit)
• 8–10 curry leaves
• ½ cup water
• 1 tsp sugar

⸻

🥣 Method:
1. Prepare the batter:
• In a bowl, mix besan, yogurt, water, turmeric, sugar, ginger-green chili paste, and salt.
• Whisk well to make a smooth, lump-free batter. It should be slightly thick but pourable.
2. Add eno:
• Just before steaming, add eno fruit salt and mix gently. The batter will become light and frothy.
3. Steam the dhokla:
• Grease a steaming plate or tin with oil.
• Pour the batter into it.
• Steam for 15–20 minutes on medium flame (a toothpick should come out clean).
• Let it cool slightly, then cut into square or diamond pieces.
4. Prepare tempering:
• Heat oil in a small pan.
• Add mustard seeds, curry leaves, and green chilies.
• In a bowl, mix ½ cup water with 1 tsp sugar, add this to the tempering, and let it boil for 1 minute.
5. Final touch:
• Pour the tempering evenly over the dhokla pieces.

Arpita’s Cookbook

10/27/2025

09/24/2025

09/15/2025

09/12/2025

09/10/2025

09/09/2025

09/08/2025

09/06/2025

09/05/2025

09/04/2025

09/03/2025

09/03/2025

Address

Website

Alerts

Contact The Business

Shortcuts

Share

Category