Showing posts from August, 2014

Kharkol Varta - A Tribal recipe

Super tasty edible green local recipe Super tasty edible green local recipe By , published by Prasadam: August 20, 2014About 80% of the Indian population lives in villages and a considerable proportion comprising of tribal communities are living in remote forest areas. These group of people possess the distinct food habits & culture which reflects the use of medicinal values of herbs as edibles by tradition. India is very rich in ethonobotanical information. The different traditions, beliefs, needs and cultures of the various tribes and the diversity of flora in India richly contribute to plant folklore. My aim is to collect some undoubtedly tasty recipes of some medicinal plants from the natives who have been practicing the preparation of such dishes from generations together.Typhonium trilobatum [Linn.] Schott has proved their efficiency in treating many diseases like acute constipation and stomach ache, haemorrhoids and bleeding, skin diseases like eczem…

Taler Bora - Palmyra palm sweetmeat recipe

Taler Bora, taal fuluri, palmyra palm sweetmeat Bengali recipe Taal Fuluri - Palm and Banana fritters, a traditional Bengali dish By , published by Prasadam: August 16, 2014One can easily perceive the arrival of the Janmashtami day from the aroma of “Taal-er-bora” in the making emanating from various households. The aroma is a strong one and can be felt from almost about a mile. The three ‘naru-gopals’ of mine [my children] at this point of time start demanding for the immensely tasty and delightful Palmyra fritters, which acts like a energy burst for me and instigates my mind to break the barrier of “generalized fear” regarding the toughness of Palmyra processing and thus take upon the task to fulfil their desire.

5 stars based on 30 reviews Prep time: 1 hour | Cook time: 10 minutes | Total time: 1 hour 10 min | Yield: 30 balls Serving size: 4 to 5 balls | Calories per serving: 125Ingredients: Hung raw fruit pulp of Toddy Palmyra…

Palmyra pulp sweet - Taal kheer

traditional bengali sweet taal kheerBengali Taal Kheer recipe with Muri By , published by Prasadam: August 11, 2014This is a very traditional grandmother's special Bengali sweet recipe made with ripened fibrous outer layer of the toddy palm fruit. One of the most desirable sweet in Bengal during monsoon season to celebrate Janmastami, Rakhi purnima, and Jhulan Yatra. In Bengal the fruit pulp is taken as laxative. It is full of minerals. Almost no protein, fat, carbohydrates and is a boon for people on a diet. The ripened toddy Palmyra pulp help speed up bowel movement, an indigenous remedy, which can act as a magic for bowel obstructions. The fresh pulp is rich in vitamin A and C. The fruit per 100g contains 43 calories, 87.6g water, 0.8g protein, 0.1g fat, 10.9g total carbohydrate, 2.0g fiber, 0.6g ash, 27 mg calcium, 30 mg phosphorus, 1.0 mg iron, 0.04 mg thiamine, 0.02 mg riboflavin, 0.3 mg niacin and 5 mg ascorbic acid.3.5 stars based on …

Pushing forward the Plantain Stem

easy plantain stem recipe thor chhenchkiEasy Plantain stem - Thor recipe By , published by Prasadam: August 7, 2014
After removing the layers of hard outer stem of banana tree, the tender fibrous inner pith of the stem or core has many medicinal properties and is very beneficial to our health. It is edible as well. The stem is chopped and cooked as a vegetable and is eaten along with rice.

Preparation Time: 15 minutes | Cook time: 10 minutes | Total time: 25 minutes | Serves 3
Ingredients:3/4 cup chopped plantain stem/thor, 1/3 cup scrapped coconut, 5 to 6 curry leaves, 1 chopped green chili, 1 pinch turmeric and sugar, salt to taste, 1 teaspoon kalonji and mustard seeds, 1 dried whole red chili, 2 teaspoon cooking oil.
Instructions: Put the chopped plantain stem or thor, scrapped coconut, chopped curry leaves and green chili, salt, turmeric and sugar in a bowl, mix well and keep covered for 10 minutes. In a pan heat the oil and add tempering of broke…