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Bhut chaturdoshi and Choddo Shak - 14 Greens ritual

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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…

Bengali Fries - Bhaja Bhuji

Spice

Bhaja Bhuji

Barnali Dutta

Published 12/16/2013

Bhaja Bhuji
Some Bengali vegetable fries related to ritual and faith.

The Bengali’s obsession with bhog offer to the Goddess (Devi Durga, Lakshmi, Sarwasati ...) is remarkable. Apart from fruits and sweets most homes or pandals prepare anna-bhog, which usually consists of Khichuri ( an item consisting of gobindobhog rice and yellow moong dal) with a collection of different kind of vegetables (usually five in number), which is considered to be a good omen.

In Ai buro bhaat (pre-marriage feast) and in Shaadh (desire) - a ritual similar to a ‘baby shower’ which is not particularly a religious practice but is a part of the traditional Bengali culture. 'last meal' that is eaten by the bride/groom before the marriage and the meal served to an expecting mother consists of different types of traditional dishes, in which Dal or lentil is served with five kinds of bhaja or fried vegetables (potato, aubergine, bitter gourd, parwal, pumpkin – ritually consisted with five different kinds of vegetables) and some dishes consisting of fried edible leaves.

Griha Pravesh or house warming ceremony - in this expression of joy traditionally the meal is based on rice. Some Bengali families would prefer vegetarian items because of the satyanarayana puja which is performed before this puja while some others would like to be more liberal like some of these banqueting culture ceremonies. What comes with the feasts is some delightful vegetable preparations consisting of a classic mish-mash of vegetables, slow-cooked in some extra spoonful of oil, one can say boiled and cooked in oil – a dish called chhenchra (mixed vegetables with fish bones).

In Annaprasan (first solid food eating ceremony), Upanayana (sacred-thread Ceremony), Shraadh the ritual of ancestors feeding on the living what comes with vegetarian preparation is an assortment of fried vegetables (brinjal, potatoes, bitter gourd and pumpkin rolled in batter).

Ingredients

  • Potato, aubergine, bitter gourd, parwal, and pumpkin
  • Salt and turmeric
  • Cooking oil for deep frying

Instructions

  1. Cut pumpkin in a thin slice and other vegetables in round shape. Mix salt and turmeric and additionally a little oil to brinjal it will not absorb much oil then while frying. Keep all aside on a colander for 5 minutes to discard extra water from the vegetables.
  2. Deep fry all vegetables one at a time in hot oil (preferably mustard oil for extra burst of flavor of Bengali cuisine). Adjust the temperature, fry without burning them, allow to cook for about 4 to 5 minutes or until crisp. Drain on paper towels.

Yield: 4 servings

Prep Time: 00:15 | Cook time: 00:10 | Total Time: 00:25 Tags: Fries, Fritters, starter