Glossary R

The food glossary +++ 'Repolyo', 'Rice wine', 'Relleno'
Rasher of Bacon refers to the three (3) thinly slices of Bacon

Rossogolla refers to the classic and historical Bengali sweet ball which is also famous in the other parts of India, as well as in some neighboring countries like Nepal, Bhutan, Bangladesh and Pakistan. It is almost a custom in Bengal to serve Rossogolla as welcome refreshment, as well as a dessert in any festival or domestic occasion to their important guests sand relatives. Rossogolla is called Rosogolla, Roshogolla, Rasogolla or Rossogolla in Bengal and Rosgulla or Rasgulla in the other parts of India. History If you talk about rossogolla, the legendary name of Sri Nobin Chandra Das of Kolkata will immediately come to your mind. He is the inventor of Rossogolla and respectfully remembered as the Father of Rossogolla. In the year 1868 Nobin Chandra succeeded in making this legendary sweet which is now called the ‘National sweet of India’. His ancestors were sugar merchants of Kolkata having considerable social standing. Hailing originally from the district of Burdwan, the Das family had made Kolkata their home for eight generations by now. Their house was on the bank of holy river Ganges in Sutanotty (now Bagbazar, Kolkata). But the journey from a tiny confectioner of Kolkata to the legendary ‘Father of Rossogolla’ was not that easy at that time. He didn’t have that much of recourses for marketing the product. Nobin had no other alternative but to leave everything on his fortune. At last one fine morning, a magnificent cart came to his shop. Raibahadur Bhagwandas Bagla, a wealthy timber merchant of Kolkata was in the carriage with his family. A child came out of the cart and asked for a glass of water. Nobin Chandra offered his usual hospitality. The child was offered “Rossogolla” along with a glass of water. The child was so delighted that he shared it with his father. The father was equally thrilled, and immediately bought a large quantity for his family and friends. Nobin Chandra and his “Rossogolla” became famous in no time. Contrary to the advice of his friends and admirers to take out patents, this great man taught the intricacies of Rossogolla-making to numerous sweetmeat makers. He believed that his creation could only gain popularity if available in all sweet shops across the country. Many of the eminent Bengali personality were fond of Nobin Chandra’s Rossogolla including Rabindranath tagore, Swami Ramkrishna, Swami Vivekanandaand many more. Krishna Chandra Das widely known as K.C.Das, son of the great Nobin Chandra Das has invented the canned version of Rossogolla which is now available widely across India and some other parts of the world. Types of Rossogolla Rossogollas are available in different sizes and varieties. Some of these varieties are described bellow: 1. Conventional Rossogolla (white colored, soft and perishable) 2. Sponge Rossogolla 3. Kamola Bhog (Orange colored and orange flavored) 4. Cream chop 5. Rajbhog 6. Nolen Gurer Rossogolla (Rossogolla with Bengal jaggery flavor) Recipes Manufacturers of Rossogolla normally do not disclose the recipes but here I have mentioned two home recipes which can be tried by anyone. My First Recipe This recipe can be tried at any time because the preparation of the main ingredients the chhena or chhana is included in this recipe. Ingredients 1. Whole milk 1 ltr. 2. Milk ½ cup (for the mixture) 3. Flour 2 tsp 4. Sugar 200 gm 5. Lemon juice or citric acid 15 ml 6. Water 500 ml Preparation of chhena 1. Take full cream milk 2. Boil it and keep it on sim 3. Let it cool down to a lukewarm temperature 4. Add lemon juice or citric acid for separating the water and the chhena 5. Once the water and clusters of milk are separated, pour the separated milk on to a clean white muslin cloth 6. Drain out the water 7. Bundle up the milk content in the cloth and hang it for 6 -8 hours for drainage of extra water Preparation of chhena balls 1. Take the chhena in a flat pan (water should be drained out before that) 2. Add flour 3. Mix well to make it a fine dough 4. Make small balls and keep aside Preparation of syrup 1. Take 250 ml water in a pan and put it on medium flame 2. Add sugar 3. When it starts boiling and the sugar completely dissolved add ½ cup milk 4. The un-dissolved particles of the mixture would be separated and float on the mixture 5. Screen out the floating particles to get a clear syrup The final part 1. Add chhena balls and keep boiling on medium flame 2. Go on adding small quantity of water as soon as the mixture starts boiling. The 250 ml balance water should be added in a span of next 15 minutes 3. Put off the flame 4. Let the mixture with the rossogollas be cooled 5. It can be served hot otherwise preserve it in a bowl in the fridge My Second Recipe This recipe I have tested personally. (The quantity shown here is the same as I used during testing, you may increase or reduce proportionately as per your requirement) Ingredients 1. Fresh chhena ½ kg (you can use fresh paneer from local confectionary) 2. Sugar ½ kg 3. Flour 1 tbsp 4. Water 1 ltr. 5. Milk ½ cup Procedure 1. Take the chhena in a flat pan 2. Add flour 3. Mix well to make it a fine dough 4. Make small balls and keep aside 5. Take 500 ml water in a pan and put it on medium flame 6. Add sugar 7. When it starts boiling and the sugar completely dissolved add ½ cup milk 8. The un-dissolved particles of the mixture would be separated and float on the mixture 9. Screen out the floating particles to get a clear syrup 10. Add chhena balls and keep boiling on medium flame 11. Go on adding small quantity of water as soon as the mixture starts boiling. The 500 ml balance water should be added in a span of next 15 minutes 12. Put off the flame 13. Let the mixture with the rossogollas be cooled 14. It can be served hot otherwise preserve it in a bowl in the fridge Resources Rossogolla is readily available in any sweet shop of Kolkata as well as any other city of Bengal. Canned Rossogolla manufactured by K.C.Das and grandsons Pvt. Ltd. is available in grocery shops also. Now other manufacturers such as Haldiram, Amul etc are also manufacturing canned Rossogolla.

Rastegai refers to a Russian dish, an appetizer of tiny pies of the lightest paste with a fish stuffing and a little fresh caviar in the opening at the top, an example of Russian cooking.

Rukau refer to young taro leaves in Cook Islands. Rukau is also the name of a dish made of mashed Rukau which is mixed with coconut cream, salt, and chopped onions. Meat or corned beef may also be added. It is one of the Cook Islands traditional dishes. The Cook Islands are part of Oceania, a group of islands in the South Pacific roughly halfway between Hawaii and New Zealand, lying between American Samoa and Tahiti.

Rukkileib refers to Estonian rye bread enhanced with molasses and is the bread which is a favored accompaniment for Estonia's mild cheeses and spicy beer. Rukkileib is pronounced "ruk-kee-lay-p".

- Rigó Jancsi (Torta) : Rigó Jancsi refers to Hungarian chocolate sponge-cake filled with light chocolate mousse and coated with chocolate. Moreover, Rigó Jancsi Torta is defined as a Hungarian cubed shaped chocolate sponge cake with cream filling in the centre and Ganache coating on top. This Hungarian pastry gained ist popularity in the former Austro-Hungarian Empire during the 19th century. It was said that a Hungarian gypsy violinist Rigó Jancsi seduced and married Clara Ward, the Princess de Caraman-Chimay and only daughter of E. B. Ward, American millionaire and the Belgian Prince de Caraman-Chimays wife. Although, the exact origin and history of Rigó Jancsi cannot be proven, it is believed that Rigó Jancsi created the pastry together with an unknown pastry chef to surprise Clara Ward whose affair with him shocked the aristocratic Parisian society. Rigó Jancsi story was so has touched many Hungarians, hence this cake (Rigó Jancsi Torta) named after him became a celebration of his life.