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