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Home / Archives For December 2013
Traditional Starter

Baked fish paturi

Barnali Dutta
December 24, 2013
Baked Murrel and Prawn – Shoul Chingri Pora By Barnali Dutta Published: December 24, 2013 Banana leaves are ge... by PRASADAM
Traditional Starter

Matar Dal Bhate

Barnali Dutta
December 23, 2013
Boiled over rice (Matar dal bhate) By Barnali Dutta Published on : 2013-23-12 Find us on Google+   Matar Dal bal... by PRASADAM
Edible Greens

Raw Turmeric Recipe

Barnali Dutta
December 21, 2013
Akher gur with kancha halud (sugarcane jaggery with raw turmeric root) By Barnali Dutta December 21, 2013 ... by PRASADAM
Edible Greens

Papaya sap recipe

Barnali Dutta
December 21, 2013
Peper kosh in batasha (white sap of green papaya in sugar bonbon/lolly or sugar drops) Published: October 20, 2013 "Papaya&qu... by PRASADAM
Folk Food

Triphala recipe

Barnali Dutta
December 21, 2013
Triphala (containing three seeds amloki, bahera and haritaki) Triphala stands for three fruits. Phyllanthus emblica - Sansk... by PRASADAM
Folk Food

Kalmegh Boti

Barnali Dutta
December 21, 2013
Kalmegh boti (কালমেঘের বড়ি) Andrographis paniculata pill By Barnali Dutta Published: December 21, 2013 This plant i... by PRASADAM
Edible Greens

Thankuni Pata Bata and Drink

Barnali Dutta
December 20, 2013
Thankuni Pata Bata - Mandukaparni/Brahmi Booti Paste Centella asiatica Bengali: থানকুনি Thankuni Sanskrit: Mandukaparni In Banglad... by PRASADAM
Traditional Starter

Ucche Kumro - Bitter melon with pumpkin

Barnali Dutta
December 20, 2013
Uchhe Kumro or Begun Bhaja (karela with pumpkin or brinjal fry)   Contributed by Barnali Dutta and the Ind... by PRASADAM
Edible Greens

Neem Flower Podi - Margosa Powder

Barnali Dutta
December 19, 2013
Vepampoo Podi Saadham (another neem flower recipe) Another neem flower recipe Prep time: 00:05 | Cook ... by PRASADAM
Folk Food

Neem Flower Rasam - Margosa Drink

Barnali Dutta
December 19, 2013
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
Edible Greens

Palta Pata Fry - Parwal Leaves

Barnali Dutta
December 19, 2013
Palta pata Bhaja (putulika/parwal/patola leaves fry) As mentioned in Susruta Samhita Meals composed of the articles of... by PRASADAM
Fry and Fritters

Bengali Fritters - Tele Bhaja

Barnali Dutta
December 18, 2013
Beguni Published: Barnali Dutta on 12/16/2013 Tele bhaja - a fried preparation rolled in batter. It is a bengali fast fo... by PRASADAM
Fry and Fritters

Bengali Fries - Bhaja Bhuji

prasadam
December 16, 2013
Bhaja Bhuji By Barnali Dutta Published 12/16/2013 The Bengali’s obsession with bhog offer to the Goddess (Devi Durga, Laksh... by PRASADAM
Folk Food

Spice Box

Barnali Dutta
December 06, 2013
SPICE DIFFERENCES An intelligent selection of spices for Indian cuisine can give exact flavor and taste in any regiona... by PRASADAM
Edible Greens

Flower and Leafy Green Fritters

Barnali Dutta
December 01, 2013
Bok Phul bora / Fritters Coarse-grained rice flour and chickpea flour (besan)  50g each for thick batter Turmeric and red c... by PRASADAM
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Food Goal

We started to collect all things in a digital way, whether we all can make our "Desi food" fast and easy. For that we started reading books of bygone days. From old literature we found hints of answers to why we should eat mostly what we eat grown within 100 miles of our home (locavore).


The basic food thought of Bengali people was health which is followed the concept of bitter to pungent, fresh produce to fermented foods all ways to describe modernism.

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