Indian Food Cooking | Bangla Rannar PalaParbon

Baked fish paturi
Baked Murrel and Prawn – Shoul Chingri Pora By Barnali Dutta Published: December 24, 2013Banana leaves are generally large, flexible, and waterproof. Traditionally banana leaf is very useful for cooking in India. When cooking food wrapped in banana leaves, it confer an aroma to the food and add a subtle flavor to the dish, This Murrel and Prawn paturi (cooking wrapped in a leaf) recipe – can be cooked like Balinese Fish Pepes, Amok Trey a Cambodian Steamed Fish Curry, Thai Steamed Curried Fish Recipe Hor Mok Pla, Yucatan-Style Grilled Fish or a Mexican baked dish like Tamales, Malaysian version of this dish called Otak-Otak, Pasteles of Latin America, or a Brazilian recipe called - Peixe na Folha de Bananeira (Fish in a Banana Leaf), but in Bengal we can easily use any of those edible leaf like lotus. bottle guard or pumpkin for a variation to cook the Paturi. . All dishes can be cooked like the same as Patra Ni Machchi or else Shoul Chingri Pora (paturi).
…

Boiled over rice
Boiled over rice (Matar dal bhate) By Barnali Dutta Published on : 2013-23-12Find us on Google+
Matar Dal balls (split peas lentil). A traditional steamed Bengali dish served at the beginning of the meal, very unusual and tasty legume dish. Prep time: 12 hours | Cook time: 10 min | Total time: 12 hours 10 mins
Yield: | Serving size: 4 | Calories per serving: 128

Ingredient:Split peas 150g (for 4 persons)Green chillies 2 to 4Mustard paste 1 teaspoonGrated coconut 2 tablespoon Mustard oil and salt as required
Direction:
Take dal, wash thoroughly and soak overnight in sufficient water. In the morning grind the dal with enough water to make a little dry paste so that one can make balls out of it .
Add 1 to 2 chopped green chillies, salt and sorshe (mustard) paste. Make 4 balls.
Now cook rice for the meal. While cooking rice when the water begins to boil, drop the pea balls one by one in the rice cooking pot. Let it cook until the rice is done Then first put the…

Raw Turmeric Recipe
Akher gur with kancha halud (sugarcane jaggery with raw turmeric root) By Barnali Dutta Published: December 21, 2013
"Turmeric" - The Spice of Life - "Let your food be your medicine." (Hippocrates)In India, this ancient crop has been used as a "coloring agent", "a magic substance of daily life", "ornamental", "a substance of religious importance and medicine", "social ceremonies and rituals" in every nook and corner from birth to death, "cultural functions and folklore arts" much prior to the Indus valley civilization from ancient time are documented during ethnological survey. Turmeric is very popular among rice eating people as a condiment and spice and used as a natural dye for weaving.
A World of Turmeric
“I have found a plant that has all the qualities of Saffron, but it is a root.”
(Marco Polo on Turmeric, 1280 AD)

This magic substance is an anti-inflammatory, hypocholestraemic…

Papaya sap
Peper kosh in batasha(white sap of green papaya in sugar bonbon/lolly or sugar drops) Published: October 20, 2013

"Papaya" – a powerhouse of nutrients Papaya (পেঁপে), the Carica papaya (Sanskrit: Erand-karkati, Amtritatumbi, Hindi: Papitaa) effectively treats and improves all types of digestive and abdominal disorders. Papaya sap contains an enzyme "papain" a milky juice is a rich source of proteolytic enzymes, a digestive enzyme-papaintha, chymopapain, alkaloids carpaine and pseudocarpaine, and antioxidant nutrients which have antiviral, antifungal and antibacterial properties, and emmenagogue. It as a whole improves cardiovascular system. Latex can be applied topically on eczema, ringworm, psoriasis, corns, warts, sloughing wounds, carbuncles, and burn eschar. It is also known as abortifacient.
A script behind the Papaya addressed as "Amtritatumbi"Chiranjib Bonousodhi vol 5/pg 3
A major problem in our diets today is that we only partially …

Triphala
Triphala (containing three seeds amloki, bahera and haritaki)
Triphala stands for three fruits. Phyllanthus emblica - Sanskrit "amlaki" or gooseberry. Terminalia bellirica- Vibhitaki or Aksha or "Bahera" and Chebulic myrobalans - also known as "haritaki" whose natural color is hara (green) thereby the name. It is also called 'the king of medicine' since charak's time. It is employed in the treatment of a great number of diseases. The main therapeutic version of Triphala is to scrape away digestive toxins from digestive tract and the blood, said to rejuvenate both the body especially the colon, lungs, and mind to impart wisdom and intelligence and increase longevity.

Haritaki
Haritaki which is also known as pathya in Sanskrit is also a very prestigious herb of Ayurveda. It prevents ageing, imparts longevity, boosts immunity, improves mental faculties and enhances the body resistance against diseases. Chebulic myrobalan (Haritaki) was …

Kalmegh Boti
Kalmegh boti (কালমেঘের বড়ি) Andrographis paniculata pill By Barnali Dutta Published: December 21, 2013This plant is known in north-eastern India as Maha-tita, literally "king of bitters". Importance Kalmegh, is useful in hyperdipsia, burning sensation, wounds, ulcers, chronic fever, malarial and intermittent fevers, inflammations, cough, bronchitis, skin diseases, leprosy, purities, intestinal worms, dyspepsia, flatulence, colic, diarrhea, dysentery, hemorrhoids and vitiated conditions of pita. It is used to overcome sannipata type of fever, difficulty in breathing, thirst, and intestinal worms. It is also useful in treating acidity and liver complaints. In children, decoction of Kiriyath acts as a preventive measure to many illness. Prep time: 00:30 Cook time: 00:00 Total time: 2 daysYield: 1 boti per dayIngredients: To make Kalmegh pills: Wash, clean and collect good leaves with soft stems from the Kalmegh bunches.: take 3 to…

Thankuni Pata Bata and Drink
Thankuni Pata Bata(mandukaparni or 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.
"Thankuni (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, annual, slender, herbaceous…

Ucche Kumro - Bitter melon with pumpkin
Uchhe Kumro or Begun Bhaja (karela with pumpkin or brinjal fry)
Contributed by Barnali Dutta and the Indian food cooking inspiration.Published: December 19, 2013Yield: 4 servings | Prep time: 00:10 | Cook time: 00:10 | Total time: 00:20Ingredients:Uchhe/Karela/Bittermelon 200gPumpkin/Brinjal 100g2 dry whole red chiliesSorshe/Mustard seeds, 1 teaspoonHalud/Turmeric, 1/2 teaspoonSalt to tasteMustard oil 2 tbspInstructions:Wash well vegetables and keep bittermelon in a bowl of water for 5 minutes.Cut bittermelon in to half moon shape and pumpkin in to small flat square shape. Keep both in separate bowls.Mix turmeric and salt with sliced bittermelon. Keep aside for another 5 to 6 minutes. It will make bittermelon soft to cook more quickly.After the resting period discard the water which released from the bittermelon.Now take a pan, heat the oil until it smokes. Add broken red chilies, mustard seeds to the hot oil and …

Traditional Starter
Vepampoo Podi Saadham(another neem flower recipe)Another neem flower recipe

Prep time: 00:05 | Cook time: 00:10 | Total time: 00:15 |  Yield: servingsContributed by Barnali Dutta and the Indian food cooking inspiration.Published: December 19, 2013 Ingredients:Dry Neem Flower 1-2 spoonsUrad dal 2 spoonsChanna dal 2 spoonsBlack pepper 1/2 spoonDry red chilies 3SaltAsafoetidaCurry leavesGarlic 5-7 cloves – with skin, semi crushedMustard seeds 1/4 spoonCumin seeds 1/4 spoonGhee 2 spoonsHot steam cooked rice 1 cup.Instructions:In a small pan, dry toast neem flowers for a few minutes. Maybe till they are deep brown-black and aromatic. Set them aside, make it into fine powderDry toast urad dal and channa dal each separately until reddish in color, powder them in a blender. Set this aside.Again dry toast pepper and red chilies and powder them too.In a pan, heat ghee, add mustard, cumin, asafoetida and curry leaves. Let them be fried well, …

Neem Flower Rasam
Neem flower - Veppampoo Rasam A medicinal clear soup, is a healthy dish prepared on the Tamil New Year's day in every household there.

Ingredients:1 tsp fresh neem flower for 1 cup rasam1 tsp oil1 spoonful of tamarind juice1 cup water (hot)3 tbs jaggery2 to 3 peppercorn, a pinch of hing (asafoetida) powder, and salt to taste.Instructions:Instructions: Heat oil in a deep frying pan, add neem flower, peppercorn, and asafoetida, fry for 2 to 3 minutes, now add hot water, let it boil, add salt, tamarind and jaggery, bring it to boil for another 2 to 3 minutes, now soup is ready.
Loading...

Shukto Recipes
Shukto, the bitter taste curry is a regional favorite of the people of Bengal, Orissa, and Assam taken generally as a starter item during the midday meal. From mythical Shiva (in the narrative poems of Annadamangal) requested Devi Annapurna to cook some dishes including “Shukuta” to the historical figure Shri Chaitanya, the medieval Bengali loved the Shukto.  In Shukto the bitterness is rarely allowed to overpower the other flavors like sharpness of mustard paste, poppy seeds, and slight bitterness of sesame seeds, and flavors of ghee too.

"Some elaborate cooking items from Chandimangal"
Lāphrā-vyañjana is a preparation in which many vegetables are boiled together, and then a chenka (tempering) is added, consisting of spices like cumin, black pepper and mustard seed.

TEXT 43
sārvabhauma pariveśana karena āpane
prabhu kahe,-more deha lāphrā-vyañjane
Sri Chaitanya-charitamrta



Shukto #1 (A regular recipe)
Ingredients for 4:Ucche - উচ্ছে (bitter melons) 2 mediumAloo - আল…

Palta pata Bhaja (putulika/parwal/patola leaves fry)
As mentioned in Susruta Samhita
"Susruta Su 46.337"
The Pittaja and Raktaja types person should be given draughts of clarified butter duly cooked with the (bitter) drugs as the leaves of Patola etcMeals composed of the articles of bitter and pungent tastes as well as draughts of milk mixed with the soup of Kulattha-pulse are recommended for a person suffering from any complaint due to the presence of worms (Krimi of whatever kind) and seeking their destruction.A potion of the decoction of Haridra, Triphala, Nimba, Patola etc. would cure fever with indigestion, water-brash, dropsy, cough and dis-relish for food.

Sushruta one of the earliest surgeons of the recorded history (600 B.C.) is believed to be the first individual to describe plastic surgery. Sushruta who lived nearly 150 years before Hippocrates vividly described the basic principles of plastic surgery in his famous ancient treatise 'Sushruta Samhita' 1,2 in 60…