Indian Food Cooking | Bangla Rannar PalaParbon

StarterA treaty treat


Our Village Home (Gramer Bari)A bright shadow of a very sweet dream left the impressions only, "a vividly green surrounding with full of life!!" Enjoying now the leftover.TRADITIONAL BENGALI BOILED-STEAMED-BAKED-BRAISED-ROASTED RECIPES
Steamed Vegetables
Pot Pourri - An earthen pot cooking recipe flavored with edible flowers Pita (steamed vegetables)Ingredient:Unripe Banana (kanchkola) - 1Small banana blossom (mocha) - 1Banana stem or thor (only inside part of the trunk) - 5 inchHumble potato (desi alu) - 1 (large)Yam (khaam alu) - 2Sweet potato - 2Sweet pumpkin (misti kumro) 100gGrated coconut - 1 cup.Crushed dry roasted masala: Fenugreek seeds, cumin seeds, coriander seeds, and black peppers 1 teaspoon each.
Method:Clean and wash all the vegetables properly, and cut into small dices.Mix all vegetables, coconut, dry masalas and some rock salt.Steam the vegetables until it is done in an earthen pot for right taste.Now add tempering mustard seeds in hot ghe…

Morning MistsChirotar Jol (Soaked bitter stick water)Chirota/ChirayataBiological Name: Swertia Chirata, Gentiana Chirayita/Ophelia Chirata (Gentianaceae) Its Sanskrit name kiratatikta, means "the bitter plant of the Kiratas", an outcast race of mountaineers in the north of India." It is also called Andryatikta of the bitter plant of the Non-Aryans. The Bhava-prakasa mentions a variety of Chirota/Chirata under the name of Naipala, that is produced in Nepal and describes it as a febrifuge.In every Bengali household, there is a regular habit of taking the water of overnight infused Chirota twigs (Swertia chirata) in the morning in empty stomach once or twice in a month to keep the digestion system clean and it also acts as a natural blood purifier. The Chirota has yellowish pith. It can easily be recognized by the hollow stem of the chirota plant. The infused water is extremely bitter and has no smell. An overdose causes a sense of oppression in the stomach. Prep time: 06:…

Bitter bitesCooking authentic Bengali foods with less oil and spices is somewhat tricky.  One needs to know the right amount of heat or flame, the amount and shape of the vegetables for a particular dish, how much to cook or the perfect timing, and thus all the ingredients shall retain their tastes.

Neem Begun(Brinjal and Margosa fry recipe)
Neem (Azadirachta indica): Nimba derived from निम्बति स्यस्थ्यंददति which means "to give good health."

Begun or Brinjal (Solanum melongena): Vartaka vatingana

"Margosa (neem) Leaves" image ref wikipedia Thanks to #nanda for the dish

Ingredients:
1 small bowl of neem leaves (নিম)1 small begun/baigan, purple one (বেগুন)1 tbsp oil (preferably mustard oil)1 pinch of turmeric (হলুদ)1 teaspoon salt
Method:
Take some newly grown neem leaves those are slightly reddish in color, wash it well, and then pat dry. Cut the begun (vatingana) in triangular shape, (first make a round disc then cut into four per disc), wash it thoroughly and pu…