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Bhut chaturdoshi and Choddo Shak - 14 Greens ritual

Bhut chadurdoshi and Choddo Shak - 14 Greens ritualBhut chadurdoshi and Choddo Shak - 14 Greens ritual Green Gaga By , published by Prasadam: October 22, 2014Tomorrow is Kali puja. On this day the Mother, the Goddess of Strength [Shakti], the source of all, the universal principle of energy, power or creativity is worshipped and this is also known as the famous Festival of Lights - Diwali. By Diwali I remember that in the market today, alongside large displays of fire crackers, lined up wicker baskets full of green herb is to be found too. In no time I had decided and amassed with lots of health arrived there. Truely, it is a rare opportunity to have so many rare edible green vegetables available in the market in Kolkata these days.

According to our forefathers this is the time at the end of the monsoons when people should start eating herbs in Bengal. I still wonder how much have we progressed or advanced or modernized from our forefathers. Man has left behind a wonde…

Thankuni Pata Bata and Drink

Thankuni Pata Bata and Drink
Thankuni Pata Bata - Mandukaparni/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.
s Thankuni Pata Bata recipe mandukaparni brahmi booti 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,…

Mutton Rezala Recipe

Sabir's Mutton Rezala Recipe Sabir's Mutton Rezala Recipe By , published by Prasadam: October 13, 2014Mutton Rezala with Paratha is the most desirable dish during the festive season of our family due to its comparitively low richness, the fact which has set our mind free to eat sufficient red meat once in a year in the tropical geographical climatic region like Kolkata. The word 'rezala' stands for "khoobsurat" meaning beautiful. In reality the beauty of this highly popular Mughal dish Rezala [lamb or goat meat in a thin yogurt sauce] can only be understood by those who have tasted it from the menu of Sabir's Hotel. This eatery situated at 3 and 5 Biplabi Anukul Chandra Street, Chandni Chowk metro station, kolkata acquainted the Bengali cuisine in the year 1948. Said Sabir Ali from the state of Uttar Pradesh came to Kolkata in search of earnings. While working for a daily meal eatery where he used to make tikia and paratha he conceived th…

Steamed/Roasted/Baked

Starter

A 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) - 1
  • Small banana blossom (mocha) - 1
  • Banana stem or thor (only inside part of the trunk) - 5 inch
  • Humble potato (desi alu) - 1 (large)
  • Yam (khaam alu) - 2
  • Sweet potato - 2
  • Sweet pumpkin (misti kumro) 100g
  • Grated coconut - 1 cup.
  • Crushed dry roasted masala: Fenugreek seeds, cumin seeds, coriander seeds, and black peppers 1 teaspoon each.

Method:
  1. Clean and wash all the vegetables properly, and cut into small dices.
  2. Mix all vegetables, coconut, dry masalas and some rock salt.
  3. Steam the vegetables until it is done in an earthen pot for right taste.
  4. Now add tempering mustard seeds in hot ghee and sugar to it.

Subash Pakhal (Flower Fragrant Rice)


Edible Flower Fragnant Rice.

Method:
Cook Anna means rice. Boil rice in excess water discarding the gruel properly. Now wash cooked rice with cold water Keep rice in 9 earthen pots Now add 2 hours previously soaked and strained infused water of rose (golap), white fragment flowers like beli, jasmine, shiuli flower etc over the rice pot and serve with steamed vegetables.

"Mahaprasad of Lord Jagannath Temple"

Mahaprasad is treated here as 'Anna Brahma'
Mahaprasad is cooked only in earthen pots and medium of cooking food is fire wood only. The steam-cooked food is offered to Lord Jagannath Dev first and then to Goddess Vimala after which it becomes Mahaprasad. This Mahaprasad is freely partaken by people of all castes and creeds without any discrimination.

These "Pita" and "Subash Pakhal" offerings are one of those 56 bhogs during "Snana Yatra" (a special bath) of Lord Jagannath dev.