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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…

Edible Herbs and Greens

Edible Herbs and Greens

Shaak recipe শাক রান্না

In general the cuisine of Bangladesh is fairly elaborate and involves addition of at least three or four spices, whereas most plants or plant parts are cooked by boiling with water till they tend to get soft and then is eaten with the addition of a little salt as a soup or by mashing them up. Some plants or plant parts are also eaten after being fried with one spice. In these forms, the use of spices and oil are found to be much reduced.

In affluent households, the plant is usually cooked with fish or shrimp and not taken as soup or in mashed form, as it is followed in the poorer households, but they are sometimes consumed as a source of nutritious vegetables.

“Every plant has medicinal and other uses, no plant is useless.”

Jeevak kaumarbhritya (525-450 B.C), contemporary of lord Buddha, was the first “Historical” doctor of India and the world, whose skill and excellence in field of Medical science had no bounds. He was not a doctor of any particular state but his work field was the whole “Aryavart” (Northern &Central India) and he was a doctor of both ordinary and extra-ordinary people. He successfully treated iconic personalities like lord Buddha, Magadh emperor – Bimbasar & Avanti King – Chand Pradyot. The whole Tripitak literature in Pali language is full of accounts related to the “Medical Miracles” of Jeevak.

“Nanaushadhi Bhootam Jagat Kinchit - There is no plant in the world, which does not have medicinal properties”:-

Jeevak went to Takshila University (Now in Pakistan) for his higher studies a place which could be called as the “first university of the world” and was famous for its specialized study. He studied the whole 8-limbed Ayurveda (Medical science of 8 subjects) here for many years.

When the studies were over, the mentor of Jeevak examined him by giving a project. The task was to find a useless plant in the 5 miles circumference of Takshila. Jeevak wandered everywhere and reported in conclusion that “Every plant has medicinal and other uses, no plant is useless.” The teacher was extremely delighted to listen his answer.

(A special tribute to Mangilalji Mishra who wrote article on Jeevak in Hindi around 60 years ago, by churning the vast Tripitak literature)


Stewed Spinach "Palong Shak Bhate"

Yield: 4 serving
Prep Time: 00:10
Cook time: 00:05
A easy to cook Bengali recipe, super healthy and a delicious starter for any global rice platter.

By Barnali Dutta Published 10/30/2013



  • Baby spinach leaves, 400g
  • Bengali mustard, 1 tsp
  • 2 green chilies
  • Salt to taste
  • Grated coconut, 2 tbsp
  • Mustard oil, 1 tsp


Stewed Spinach

"Stewed Spinach"

photo courtesy


  1. Put the spinach in the container of a double boiler or place the container to steam inside the rice pot while cooking the rice. Let it cool completely.
  2. Make a paste of Bengali mustard with chilies and salt.
  3. Add the mustard paste to the spinach, toss with grated coconut and mustard oil. Serve with piping hot rice.

Nutrition per serving

  • Calories: 240