http://www.wbut.ac.in/syllabus/Computer_Science_&_Engineering_Syllabus.

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Computer Organisation(Mc Graw Hill)
Principles of programming languages(Yashwanth Kanetkar)
Operating System(Milenkovie M., “Operating System : Concept & Design”, McGraw Hill.)
Design & Analysis of Algorithm(A.Aho, J.Hopcroft and J.Ullman “The Design and Analysis of algorithms”)

Database Management System Lab(Ramakrishnan: Database Management System , McGraw-Hill)

Computer Network(A. S. Tanenbaum – “Computer Networks (4th Ed.)” – Pearson Education/PHI)

Software Engineering (R. G. Pressman – Software Engineering, TMH)

Computer Graphics (Hearn, Baker – “ Computer Graphics ( C version 2nd Ed.)” – Pearson education)

Multimedia (Sanhker, Multimedia –A Practical Approach, Jaico)

http://www.tarladalal.com/recipes-for-COURSE-Main-Course-197?sort=8&pageindex=10
Gravy of Biryani
Ingredients:
3-4 cloves
1 elachi
1″ cinnamon
2 onions, finely chopped or sliced
1 1/2 tsps ginger-green chilli-garlic paste
3-4 small tomatoes, quartered or make a + sign on each, leaving them whole
1 tsp red chilli pwd
1/4 tsp turmeric pwd
1/2 tsp coriander pwd
pinch of cumin pwd
large pinch garam masala pwd
salt to taste
few curry leaves
2-3 tbsps thick coconut milk
1 1/2 tbsps oil
chopped coriander leaves for garnish
Dry roast for 2 mts and grind to a paste:
1 tsp khus khus
3 tbsps grated fresh coconut
2-3 cashew nuts
1 Heat oil in a heavy bottomed vessel, add cloves, cinnamon and cardamom and saute for a few
secs. Add onions and fry till transparent. Add ginger-green chilli-garlic paste and saute for 3 mts.
Add curry leaves, red chilli pwd, turmeric pwd, coriander pwd, cumin pwd and combine. Add
the quartered tomatoes and fry for 4-5 mts.
2 Add the ground paste and cook for 5 mts, stirring so that it does not stick to the vessel.
3 Add 2 cups of water and salt and bring to a boil. Cook with lid on simmer till the gravy
thickens. Add thick coconut milk and combine. Turn off heat. Garnish with chopped coriander
leaves. Turn off heat.
4 Serve with pulao, biryani, coconut rice or rotis.

Cauliflower-tomato curry

•1 medium-sized cauliflower - cut into little florets

•2 small tomatoes - diced

•1 small onion - diced

•1 medium-sized potato - diced

•2 tsp salt

•½ tsp garam masala powder

•½ tsp chilli powder ( this is a spicy powder which is available in Indian stores, it's used to
make the curry hot. You can use as little as you want.)

•½ tsp cumin powder

•1 tsp coconut - dessicated or fresh

•¼ tsp lemon juice

•1 tblsp olive oil

•cilantro leaves
In a blender, put the diced tomatoes, salt, garam masala powder, cumin powder, coconut powder
and chilli powder and mix well to form a smooth paste.
Keep a heavy frying pan on the stove, add olive oil.
When the oil becomes hot, add diced onions, potatoes and cauliflower florets.
Fry the vegetables until they become tender and soft.
Add a little water if required, cover and cook for 10 minutes.
Once the vegetables are cooked, add the blended mixture and raise heat to high. Mix the curry
well and cook for 5 - 6 minutes.
Remove from heat and add lemon juice to give it a tang.
Garnish with cilantro leaves and serve hot.

Bandhakopir Dalna (Dry Cabbage Curry)

•500gms cabbage, sliced fine

•2 potatoes, cut in small cubes

•1 1/2 T oil

•1 T turmeric paste

•1 1/4 to 2 t chili paste

•1 1/4 T cumin paste

•1 t coriander paste

•1 t ginger paste

•1 T oil/margarine

•2 bay leaves

•garam masala

•salt and sugar to taste

Fry cubed potatoes in hot oil in a wok until lightly browned.
Remove from oil and keep aside.
To the hot oil in karai, add cabbage.
Sprinkle with salt.
Stir and cover.
Simmer for 5 minutes.
Remove cover.
To the water given out by the cabbage, add the masala pastes.
Stir and fry until masala are well blended with the cabbage.
If the cabbage is young, it should be nearly cooked at this stage.
Add 1/4 to 1/2 cup water - just sufficient to cook the potatoes.
Stir and add potatoes.
Adjust salt and add sugar to taste.
Simmer over medium heat until potatoes are cooked and there is practically no gravy in the pan.
In a frying pan, heat oil/margarine.
Add the bay leaves and garam masala.
Stir fry a couple of minutes and pour over bandhakopir dalna.
Stir the cabbage and remove from fire.

Cucumber and Green Peas Korma

(for 4 to 6 servings

•3 cups cucumber, diced

•1 cup green peas, boiled

•4 tbsps oil

•1 tps cummin seeds

•2 pieces each of cardamom, clove and cinnamon

•1/2 cup onions, chopped

•1/2 cup tomatoes, peeled and chopped

•1/2 cup curd (use soft tofu?), beaten

•1/4 tsp turmeric powder

•1/2 tsp red chilli powder

•Few coriander leaves chopped

For masala paste

•4 green chillies

•1/4 cup cashewnuts

 •1 tbsp poppy seeds
Heat oil and add cummin seeds and all garam masala pieces.
Saute for a minute.
Add onions and saute till light pink in colour.
Add masala paste and saute for a few minutes till oil separates.
Add tomatoes and cucumber pieces.
Cover and cook on medium gas until tender.
Add beaten curd, turmeric, red chillies, green peas and salt to taste.
Cook until the extra water evaporates and the gravy is thick.
Sprinkle coriander leaves and serve hot.

Navrathan (9 Gems) Kurma

from Asha Kumar - Detroit, Michigan, USA

The name of the curry ' Navrathan' stands for 9 gems - that's 9 different vegetables are used to
create a unique and outstanding curry.
This curry used to be served to Kings in the princely states of India, before Independence.
You can use any vegetables you best like, but I prefer it with the vegetables listed below.
This can be the main side-dish when you are giving a formal dinner for 5 - 6 people.
For garnishing, fried golden nuts are added on top along with chopped cilantro leaves.
This dish goes best with 'pooris' or deep-fried breads.

•The 9 vegetables:

•1 tomato -diced

•1 potato - diced

•½ cup green beans - cut into small pieces

•½ cup fresh peas

•½ cup fresh corn

•1 small onion - diced

•1 small beetroot - diced

•½ cup diced baby carrots

•½ cup diced cauliflower florets

•2 tsp chilli powder

 •2 tsp salt

•1 tsp garam masala powder

•½ tsp turmeric

•½ tsp coconut powder

•2 cloves

•½ tsp cinnamon powder

•½ tsp cumin seeds

•¼ tsp asafoetida

•3 tblsp olive oil

•5 cashews

•5 raisins

•cilantro leaves
Cook all the vegetables in a pressure cooker or on the stove, until they are tender and soft.
In a blender, put diced tomatoes, salt, chilli powder, garam masala, turmeric, cloves, cinnamon
powder and coconut and blend well.
Keep a large, non-stick frying pan on heat, add 1 tblsp olive oil.
When the oil becomes hot, add cashews and raisins and fry well for 2 minutes.
Remove them from the oil and set aside.
Add 2 tblsp olive oil again to the pan.
Add cumin seeds and asafoetida when the oil becomes hot.
Fry well for 2 minutes.
Then add all cooked vegetables, blended mixture, stir well and cook for 10 minutes, until the
curry becomes thick and syrupy.
Remove from heat and transfer to a serving platter.

GOBHI KASTOORI RECIPE

Ingredients:
1 medium cauliflower (phool gobi)
1 cup yoghurt (dahi)
1 tsp salt (namak)
1/2 tsp red chilli (lal mirch) powder
2 seeds choti elaichi

sabut garam masala:

1 black cardamom
2-3 clove (lavang)
1 inch stick cinnamon (tuj/dalchini)
1 bay leaf (tej patta)
a pinch mace (javitri)

other ingredients:
3 tblsp desi ghee or oil (tel)
2 chopped Onion (Pyaj)
1 inch piece chopped ginger (adrak)
2 green chillies, cut length wise into half and de-seeded
1/4 tsp coriander powder (dhania powder)
1/4 tsp red chilli (lal mirch) powder
3 chopped tomato (tamatar)
1 tblsp dried fenugreek leaves (methi)
2 tblsp fresh coriander chopped

How to make gobhi kastoori:

•Break the cauliflower into medium-sized florets along with a little stalk. Wash well. Drain
out the water well.

•Beat curd in a bowl. Add salt, red chilli powder and choti elaichai powder.

•Add cauliflower to the curd. Mix well and keep aside to marinate.

•Heat the ghee in a handi. Reduce flame and add together all the ingredients given under
sabut garam masala. Stir for a minute.

•Add onions and cook till they turn golden brown. Add ginger and green chillies. Mix well
for half a minute.

•Add coriander, red chilli powder and turmeric. Stir.

•Add tomatoes and cook till the masala leaves the ghee.

•Now remove the cauliflower pieces from the curd and keep aside.
 •Add the curd gradually to the masala and cook till the masala turns a little dry.

•Now add the cauliflower pieces and cook for 5-7 minutes.

•Then cover and cook on a low flame till the vegetable is just done. Now sprinkle some
water on the lid in between, putting in it the vegetables after some seconds, if the gobhi
sticks to the bottom. Do not over cook the cauliflower.

Cauliflower Gravy Recipe

Ingredients:
12 florets cauliflower
1 sliced onion
2 tsp tomato paste
1 tsp chilly powder
1 tsp garam masala
Salt to taste
a bunch of coriander
5 tsp vegetable oil

How to make Cauliflower Gravy:

•Boil the cauliflower and set aside.

•To tomato paste add little water followed by chilly powder, garam masala and salt.

•In a non stick skillet heat little oil add sliced onion stir and cook until onions are soft. Add
cauliflower and tomato paste. Stir and cook for 3 minutes until it reaches a gravy form.

•Garnish it with chopped coriander.

Aloo Ki Sabji
Ingredients

4 cups potatoes peeled,cubed and boiled

1 cup curds (dahi), beaten
1 tsp besan (Bengal gram flour)
1/2 tsp mustard seeds ( rai / sarson)
1 tsp cumin seeds (jeera)
1 tsp fennel seeds (saunf)
1/2 tsp nigella seeds (kalonji)
1 bayleaf (tejpatta)
2 cloves (laung / lavang)
2 sticks cinnamon (dalchini)
1/8 tsp asafoetida (hing)
2 tsp chilli powder
1/4 tsp turmeric powder (haldi)
1 tsp coriander-cumin seeds (dhania-jeera) powder
1 tbsp ghee
salt to taste

For the garnish

2 tbsp chopped coriander (dhania)

Method
1. In a bowl, combine the curds and gram flour together and whisk well. Keep aside.

2. Heat the ghee in a pan and add the mustard seeds. When they crackle, add the cumin seeds,
fennel seeds, nigella seeds, bay leaf, cloves, cinnamon and asafoetida and stir for a few
seconds.

3. Add the curds and gram flour mixture, chilli powder, turmeric powder, coriander-cumin seed
powder and continue stirring till it comes to a boil.

4. Add the potatoes and salt with 1/2 cup of water and mix well. Bring to a boil.

5. Serve hot, garnished with the coriander.

Aloo Koftha
Ingredients

For the aloo koftas

1/2 cup potatoes, boiled, peeled and grated
1/2 cup grated processed cheese
1 tbsp cornflour
1 tbsp chopped green chillies
salt to taste
oil for deep frying
To be ground to a paste
1 cup chopped onions
2 tsp chopped ginger (adrak)
2 tsp chopped garlic (lehsun)
2 tbsp broken cashewnuts (kaju)

Other ingredients
2 tbsp oil
1 tsp chilli powder
2 cups fresh tomato purée, refer handy tip
1 tsp cumin seeds (jeera) powder
1/2 tsp garam masala
2 tbsp butter
1 tsp dried fenugreek leaves (kasuri methi)
1/4 cup onion cubes
1 tbsp honey
1/4 cup milk
1/4 cup cream
salt to taste

Method

For the aloo koftas

1. Combine all the ingredients and mix well.

2. Divide the mixture into 8 equal portions and shape each portion into a round.

3. Heat the oil in a kadhai and deep fry the koftas in it till they are golden brown in
colour. Drain on absorbent paper and keep aside.

For the gravy

1. Heat the oil in a pan, add the ground paste and sauté till it is light brown in colour.

2. Add the chilli powder and tomato purée and cook for a few minutes.

3. Add the cumin seeds powder, garam masala and ½ cup of water and cook for
some time till the mixture leaves oil. Keep aside.

4. In another pan, melt the butter, add the dried fenugreek leaves and onions and
cook till the onions are lightly browned.

5. Add this to the above gravy, along with the honey, milk, cream, and salt and bring
 to come to boil.

Aloo in Kaju Gravy

Ingredients

To be ground into a smooth paste

4 tbsp cashewnuts (kaju)
1 tsp roughly chopped garlic (lehsun)
1 tsp roughly chopped ginger (adrak)
2 tbsp water

Other ingredients
oil for deep-frying
2 cups potato cubes (unpeeled)
2 tbsp cashewnuts (kaju), split into halves
1/2 cup chopped onions
5 tbsp ghee
1 tsp caraway seeds (shahjeera)
1/4 tsp turmeric powder (haldi)
1 tsp kitchen king masala
1 tsp chilli powder
3 tbsp beaten curds (dahi)
1/2 cup milk
1 tbsp finely chopped coriander (dhania) for the garnish

Method

1. Heat the oil in a kadhai and deep-fry the potatoes till golden brown. Drain on an
absorbent paper and keep aside.

2. In the same oil, fry the cashewnuts till golden brown. Drain on an absorbent paper
and keep aside.

3. Heat the ghee in a kadhai and add the caraway seeds.

4. When the seeds crackle, add the turmeric powder, kitchen king masala and chilli
powder and sauté for 30 seconds.

5. Add the cashewnut paste and sauté for 2 to 3 minutes.

 6. Add the curds, milk and ½ cup of water and allow it to come to boil.

7. Add the potatoes and simmer for 2 minutes.

8. Serve hot garnished with cashewnuts and coriander.

Aloo Mutter Moughlai

Ingredients

2 cups potato cubes

2 cups green peas
2 cups sliced onions
1/2 cup chopped onions
1/2 tsp saffron (kesar) strands
2 tbsp fresh curds (dahi)
2 tbsp chopped coriander (dhania)
4 tbsp oil
salt to taste
oil for deep-frying

To be ground into a paste

2 tbsp coriander (dhania) seeds
25 mm. (1") piece of ginger (adrak)
6 cloves (laung / lavang)
4 green chillies

Aloo Palalk

Ingredients

4 cups spinach (palak) leaves

1 tbsp oil
1/2 cup finely chopped onions
2 tsp ginger (adrak) paste
2 tsp garlic (lehsun) paste
1 1/2 cups boiled and mashed potatoes
2 tbsp milk
1 tsp chilli powder
1 tsp chole masala
salt to taste
1 tbsp cream for the garnish
Method

1. Heat a vesselful of water and blanch the spinach leaves in it for 2-3 minutes.

2. Drain and blend in a mixer to a smooth paste. Keep aside.

3. Heat the oil in a pan, add the onions and sauté till they turn translucent.

4. Add the ginger paste and garlic paste and cook for 1-2 minutes.

5. Add the spinach purée, potatoes, milk, chilli powder, Punjabi chole masala, salt
and ½ cup of water and cook for 5-7 minutes or till the gravy thickens.

6. Serve hot garnished with cream.

Roti Spaecial

Ingredients

For The Rotis

3/4 cup whole wheat flour (gehun ka atta)
salt to taste
1/4 tsp oil
whole wheat flour (gehun ka atta) for dusting

For The Stir-fry

1 tsp oil
1/3 cup sliced spring onions whites
1/2 cup thinly sliced baby corn
1/2 cup thinly sliced capsicum
1 tbsp schezuan sauce
salt to taste
1/4 cup sliced spring onion greens

Other Ingredients
1/2 tsp oil for cooking

Method
For the rotis

1. Combine the flour and salt in a bowl and knead into a soft dough using enough
water. Keep aside for 15 hour.

2. Knead again using ¼ tsp of oil till it is smooth and elastic.

3. Divide it into 4 equal portions and roll out each portion of the dough into a thin
circle of 150 mm. (6”) diameter using a little flour.

4. Heat a wok / wide iron kadhai upside down on a high flame and when hot, place
the roti gently over the wok / kadhai ensuring that no creases form on the surface.

5. Cook it till small blisters appear on the surface. Turn over the roti and cook for few
more seconds till done.

6. Repeat with the remaining dough portions to make 3 more rotis and keep aside.

For the stir-fry

1. Heat the oil in a wok or a non-stick pan, add the spring onion whites and sauté on
a high flame for a minute.

2. Add baby corn and capsicum and sauté on a high flame for another 2 minutes.

3. Add the schezuan sauce and salt and mix well.

4. Add the spring onion greens and sauté on a high flame for another 30 seconds.

5. Divide the mixture into 4 equal portions and keep aside to cool for 5 minutes.

How to proceed

1. Place a roti on a flat on a dry surface.

2. Place a potion of the mixture in the centre, fold 2 opposite corners of the roti over
the filling, overlapping them slightly. Now fold the remaining 2 sides to seal** the
stuffing well.

3. Heat a non-stick tava (griddle) and cook the envelope, using 1/8 tsp of oil, till they
are golden brown in colour from both the sides.

4. Repeat with the remaining rotis and stir-fry to make 3 more envelopes.

5. Serve immediately.
Badami Paneer

Ingredients

3/4 cup paneer (cottagte cheese), cut into 1/2" cubes

1/4 cup ready-made tomato puree
a pinch of turmeric powder (haldi)
1/2 tsp chilli powder
1/4 tsp garam masala
1/4 tsp cumin seeds (jeera) powder
1/4 tsp coriander (dhania) powder
1 tbsp cream or milk
a pinch of sugar
3 tbsp oil
salt to taste

To be ground to a smooth paste

10 almonds (badam)
2 whole dry kashmiri red chillies
1/4 cup roughly chopped onions
12 mm (1/2") piece of ginger (adrak)
1/2 tsp roughly chopped garlic (lehsun)

For the garnish

1/2 tbsp ginger (adrak) julliennes
1/2 tbsp chopped coriander (dhania)

Method

1. Combine the paneer, turmeric powder, ¼ teaspoon chilli powder, 1 teaspoon oil
and salt in a microwave-proof plate and mix well. microwave on high for 40
seconds. keep aside.

2. Combine the remaining oil and the prepared paste in a microwave-proof bowl,
cover with a lid and microwave on high for 3 minutes stirring once in between
after 1½ minutes.

3. Add the tomato purée, remaining chilli powder, garam masala, cumin powder,
coriander powder and salt, mix well and microwave on high for 2 minutes.

4. Add the paneer, cream/milk and sugar and microwave on high for 1 minute.
 5. Serve hot garnished with ginger and coriander.

Almond Chikki

Ingredients:
• 1/3 cup grated Gur (jaggery)
• 1/2 cup thinly-sliced Badam (almond)
• 1/4 cup Til (sesame seeds)
• 1½ tsp Ghee

How to make Almond Til Chikki:

•
Take a tawa and heat it.

•
Put the sesame seeds and roast them till they turn brown. Keep them aside and allow them to cool.

•
Now put the sliced almonds in the tawa and roast them. Keep them separately.

•
Take a separate pan or kadhai and heat the ghee in it.

•
Add jaggery to the melted ghee and keep stirring till it melts and caramelizes.

•
Now remove the melted jaggery from the flame and immediately add the roasted almonds and sesame
seeds.

•
Keep stirring so that the almond and sesame seeds properly get mixed with the jaggery.

•
Now take a thali(plate) and grease it with ½ teaspoon ghee.

•
Put the already prepared jaggery and til mixture on the thali and spread it evenly.

•
Allow the mixture to cool and then cut it into square shapes.
•
Store the yummy Almond Til Chikkis in an airtight jar.

Badam Milk

Ingredients:
• 1 Cup Almonds(badam)
• 6 Cups Milk
• 1 Cup Sugar
• 1/2 tsp Saffron Strands
• 2 Cup Water

How to make Badam Kheer:

•
Soak badams in a hot water for about an hour.

•
Drain the water, peel off the skin of almonds and make a fine paste in a grinder using milk if necessary.

•
Cook badam paste for about 5 to10 minutes in a heated pan over low flame and stir it continuously.

•
Add sugar and keep stirring the mixture.

•
Pour the remaining milk and boil it for about 15 minutes.

•
Garnish it with a few saffron strands and serve.

Black Forest Cake

Ingredients:
• 225 gms Maida (all-purpose flour)
 • 400 gms Sweetened Condensed Milk
• 2-3 tbsp Cocoa Powder
• 1 tsp Baking Powder
• 1 tsp Cooking Soda
• 125 gms Butter
• 200 ml Aerated Cola Drink
• A pinch of Salt
• 125gms Dairy Milk Chocolate
• 250 gms Fresh Whipped Cream
• 10 Cherries

How to make Black Forest Cake:

•
Place a thick bottomed pan on very low flame and melt butter in it.

•
Remove from the flame and let the butter cool.

•
Add condensed milk and mix well.

•
Sift maida, cocoa powder, baking powder, cooking soda and salt together. Make sure there are no lumps in
the mixture.

•
Grease a baking tray with little butter.

•
Dust it with maida and keep it aside.

•
Take a pan with little butter and put the maida mixture with the condensed milk-butter mixture.

•
Now add aerated cola and mix it well.

•
Pour the batter into the greased baking tray and bake for 30 to 40 minutes at 175 degrees C (350 degree
f.)

•
When it is done, let it cool and then slit it horizontally into two.

•
Whip the cream till light and fluffy.
•
Sandwich the two layers of cake with whipped cream and cherries.

•
Top with whipped cream and cherries.

•
Grate dairy milk chocolate bar and sprinkle over the cake.

•
Serve it chilled.

Rasgulla Recipe
Rasgulla is a very popular Bengali Sweet dish. Here is Rasgulla recipe.
Ingredients:

• Milk - 1/2 litre

• Refined flour (maida) - 2 tsp

• Citric acid dissolved in water or lemon juice - 1/4 tsp dissolved in 1/2 cup water or lemon juice 2-3 tbsp.

• Sugar- 1 cup

• Water- 1 cup

• Rose essence or cardamom powder - 2-3 drops or 1/4 tsp

Method:

• Heat milk in a pan and bring it to boil. Remove from heat.

• Add citric acid or lemon juice.

• Stir slowly and gently until white curd forms on the surface and separates from whey.

• On straining this milk, the curd that is obtained is called "chenna". Wash chenna well under cold running
water and twist the cloth that was used for straining to extract water.

• Knead chenna to make a smooth dough. Add flour and knead again.

• Make small balls of equal size (6-7) of the dough and keep aside.
• Next make sugar syrup. Mix sugar and water in a saucepan and bring it to boil.

• Add chenna balls to the syrup and cook for 15 minutes with lid partially covered. Chenna dumplings will puff
up.

• On cooling, add rose essence.

• Refrigerate and serve chilled.