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Showing posts with the label Starter

Easy Eating 4 Busy Bachelors

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Easy Eating 4 Busy Bachelors Badam Bata Peanut Bharta- Magical nutrient By , published by Prasadam: November 1, 2014I still remember those days when I was busy with 'my business', trying to cover the studies up to update the lag and raising my kids single-handedly, eating leftover kids' meal either over-calorie meals or no meals due to lack of time, my mom, my saviour recalling her motherhood days and taught me how to eat healthy and be wealthy with simple ingredients to be merry. This recipe will never let you down, trust me. So, hey IT professionals, bachelors, AND those of you who do not have their own time to meet themselves, try this recipe once, you will get a wholesome meal in no time, and its delicious too.
4.1 stars based on 11 reviews Prep time: 15 min | Cook time: 5 minutes | Total time: 20 min
Yield: 2 Serving size: 1 tbsp | Calories per serving: 300Ingredients: Salted peanuts: 100g, Fresh coconut pieces…

Shiuli Pata Fry - White Jasmine Leave

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Shiuli Pata Bhaja - White Jasmine Leave Fry
Shiuli pata or prajakta leaves fry Ingredients for Shiuli pata bhaja recipe Shiuli pata (শিউলি পাতা) whole about 2 to 3 per head
For the binder:
Rice flour, 2 tbsp Flour, 1 tbspSalt, 1 tspSugar to balance the taste, 1/4 tspMustard oil, 1 tbsp
Method:Take some green clean leaves. Wash the leaves gently and drain thoroughly.Mix the binder with just enough water.Put the whole leaf in to the binder mix and make a fold.Put a flat tawa or nonstick fry pan on medium heat for shallow fry. Wet your fingers with water. Take leaves one by one with very little binder. It will just be enough to stick to the leaves.Now shallow fry with 1 tbsp oil in the batches. Do not turn the leaf until it is done on one side, it can easily be moved with simple turn. Let it be fried for a few minutes on the other side.The leaves and the binder will become crunchy, slight black and green in color.Repeat the process from step 5 to 8 until done completelyServe with white ste…

Dhokla Recipe Round-Up

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traditional dhokla recipe
Dhokla recipe A traditional cooking round-up. This is a great snack when you prefer to eat light. This time, I feel a bit overwhelmed when I find in myself a greater Indian. The recipe is from west India - Rajasthan, cooking style from south - Tamilnadu and cooked in a Bengali kitchen of Kolkata - eastern India. Fine Indian food round-up.

By Barnali Dutta Published: 2014-05-30
Round cut dhokla – a traditional Indian recipe


Preparation Time: 10 hours | Cook Time: 30 minutes | Total time: 10 hours 30 minutes Yield Serves 3Ingredients: 1 cup gram flour.
Semolina or suji 2 tablespoon.
1/2 cup sour yogurt,
1 and half cup hot water,
1 lemon,
1/4 cup sunflower oil,
Turmeric 1 teaspoon,
Ginger and green chili paste 2 teaspoon,
Salt 2 teaspoon,
Sugar 2 teaspoon,
Sodium bicarbonate half teaspoon toasted and one teaspoon raw,
Fruit salt or ENO, 1 teaspoon,

For tempering Black mustered seeds, 1 teaspoon,
Shredded coconut, 3 teaspoon,
Curry…

Fish Kabab and Rainbow Mocktail

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fish kabab
Fish Kabab recipe

By Barnali Dutta
Published: 2014-04-13
In summer seasons we generally prefer a low-fat low-calorie diet even on the celebration days for that the Kabab is our one of the most favorite item on the leisure days. Most beautiful fact is one dashing dish of kabab not only attracts our eyes, but also gives a pleasure of our craving to it. I used to ready and stock them in the refrigerator for our guests, but my calculative kabab experiment was hit this time. I just converted a desi Bengali dish to kabab.

I made the world famous "the gandharaj Betki" fish kabab with those very traditional recipe ingredients. My key ingredients of success is old techniques as kabab should never be over marinated, never overcooked, and I always followed the rule of Persian word "Kum" a little "aab" wat…

Mango ginger fritters

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Mango ginger fritters
Amadar Chop Published: Barnali Dutta on 12/18/2013

Homemade Amadar Chop - Mango ginger fritters
Curcuma mangga - Am Haldi, Amada Haldi is a plant of the ginger family and is closely related to turmeric. Botanically mango ginger is not related to neither mango nor ginger but to turmeric (C. longa). The inner part of the rhizomes is less yellow compared to the outer part, with a sweet smell of unripe mango when crushed. Due to its exotic flavor and medicinal property, they are also used in the preparation and as natural preservatives of foods and beverages. To date it is still used in postpartum care, specifically to aid healing of wounds. Use of mango ginger in food industry Mango ginger has a typical exotic flavour of raw unripe mango. Therefore, it is used as a basic ingredient in pickles, preserves, candies, sauces, curries, salads and so on.IngredientsMashed potato 1 cup, 2 tablespoon mango ginger, dry toasted cumin, saunf, and coriander powder 2 teaspoon, s…

Coriander leave fritters

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Coriander leaves fritter - Dhone patar bora


Dhone patar bora - Coriander leaves fry
Freshly cut coriander leaves are one of the most popular and widely used garnish in Indian recipes. Coriander leaves not only gives flavor and beautify the dishes, but also neutralize gastric acidity. One simple, but most interesting coriander leaf recipe is Bengali dhone pata bata (coriander leaf paste). A simple paste with chili and salt tempering with kalo jeera seeds (kalonji) and one green chili. A full course meal may be supplemented with this one food item.  This recipe Coriander Fritters (ধনে পাতার বড়া) is a Bengali dish that used to serve as a companion with the dish called Daal (ডাল). It is so tasty that we tend to finish it as an appetizer.

Contributed by Barnali Dutta and the Indian food cooking inspiration.
Published: December 11, 2013


DHONE PATAR BORA OR FRITTERS
Ingredients:
Coriander leaves with stem, cut about 2 inch in size: 2 bunchesGreen chili, : 2R…

Paat Pata Bhaja - Jute Leaves

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Paat Pata Bhaja - Jute Leaves

Paat/Nalte pata (Jute Leaves) by Barnali Dutta dated 01/08/2014 A very popular bitter taste Indian recipe.

Botanical Name: Corchorus capsularis L. and C. olitorius L. Family: Tiliaceae.
"Jute leaves(পাট পাতা)" PAAT/JUTE TREE named as Jute mallow is a very nutritious leafy vegetable, rich in iron, protein, calcium, thiamin, riboflavin, niacin, folate, and natural dietary fiber. It has a long history and a variety of names. First cultivated in Egypt. Mulukhiyyah is an Egyptian national dish which is widely popular now in Lebanon and various countries of today’s African continent, Arabian countries, and in Philippines It is also called Saluyot. Each region has its own version. Japan has been importing dry jute leaf from Africa and they are using it as the substitute for coffee and tea. In Europe, jute leaves are being used as soup . It is rather bitter and when boiled the resulting liquid is a thick one, the texture becomes similar to okra thus prompti…

Baked fish paturi

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Baked fish paturi
Baked Murrel and Prawn – Shoul Chingri Pora By Barnali Dutta Published: December 24, 2013Banana leaves are generally large, flexible, and waterproof. Traditionally banana leaf is very useful for cooking in India. When cooking food wrapped in banana leaves, it confer an aroma to the food and add a subtle flavor to the dish, This Murrel and Prawn paturi (cooking wrapped in a leaf) recipe – can be cooked like Balinese Fish Pepes, Amok Trey a Cambodian Steamed Fish Curry, Thai Steamed Curried Fish Recipe Hor Mok Pla, Yucatan-Style Grilled Fish or a Mexican baked dish like Tamales, Malaysian version of this dish called Otak-Otak, Pasteles of Latin America, or a Brazilian recipe called - Peixe na Folha de Bananeira (Fish in a Banana Leaf), but in Bengal we can easily use any of those edible leaf like lotus. bottle guard or pumpkin for a variation to cook the Paturi. . All dishes can be cooked like the same as Patra Ni Machchi or else Shoul Chingri Pora (paturi).

Thankuni Pata Bata and Drink

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Thankuni Pata Bata and Drink
Thankuni Pata Bata(mandukaparni or brahmi booti paste)
Centella asiatica Bengali: থানকুনি Thankuni
Sanskrit: Mandukaparni
In Bangladeshi cuisine Thankuni bata is eaten with rice and is popular for its medicinal properties.
"Thankuni (Centella asiatica )"

By Barnali Dutta
Published 12/19/2013

Prep time: 00:10 | Cook time: 00:05 | Total time: 00:15 | Yield: 2 servingsIngredients Ingredients: Thankuni pata/ Centella leaves, 2 bunches about 100 g Green chilies 2 Kalo jeera (onion seeds), 1 tsp Salt to taste Oil 1 tspA pinch of sugar to balance the tasteInstructions: Take the leaves from bunches (you can use whole leaves with stigma). Wash and clean thoroughly and keep in a big bowl of lukewarm water for 5 minutes. Take out leaves from water, do not strain, use your hand and remove leaves from water carefully.Though thankuni is usually not attacked by pets and diseases of serious nature, but this a small, annual, slender, herbaceous…