Baked Murrel and Prawn – Shoul Chingri Pora By Barnali Dutta Published: December 24, 2013 Banana leaves are ge...
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December 2013
Boiled over rice (Matar dal bhate) By Barnali Dutta Published on : 2013-23-12 Find us on Google+ Matar Dal bal...
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Akher gur with kancha halud (sugarcane jaggery with raw turmeric root) By Barnali Dutta December 21, 2013 ...
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Peper kosh in batasha (white sap of green papaya in sugar bonbon/lolly or sugar drops) Published: October 20, 2013 "Papaya&qu...
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Triphala (containing three seeds amloki, bahera and haritaki) Triphala stands for three fruits. Phyllanthus emblica - Sansk...
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Kalmegh boti (কালমেঘের বড়ি) Andrographis paniculata pill By Barnali Dutta Published: December 21, 2013 This plant i...
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Thankuni Pata Bata - Mandukaparni/Brahmi Booti Paste Centella asiatica Bengali: থানকুনি Thankuni Sanskrit: Mandukaparni In Banglad...
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Uchhe Kumro or Begun Bhaja (karela with pumpkin or brinjal fry) Contributed by Barnali Dutta and the Ind...
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Vepampoo Podi Saadham (another neem flower recipe) Another neem flower recipe Prep time: 00:05 | Cook ...
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Neem flower - Veppampoo Rasam A medicinal clear soup, is a healthy dish prepared on the Tamil New Year's day in every household ther...
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Palta pata Bhaja (putulika/parwal/patola leaves fry) As mentioned in Susruta Samhita Meals composed of the articles of...
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Beguni Published: Barnali Dutta on 12/16/2013 Tele bhaja - a fried preparation rolled in batter. It is a bengali fast fo...
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Bhaja Bhuji By Barnali Dutta Published 12/16/2013 The Bengali’s obsession with bhog offer to the Goddess (Devi Durga, Laksh...
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SPICE DIFFERENCES An intelligent selection of spices for Indian cuisine can give exact flavor and taste in any regiona...
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Bok Phul bora / Fritters Coarse-grained rice flour and chickpea flour (besan) 50g each for thick batter Turmeric and red c...
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