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Bhut chaturdoshi and Choddo Shak - 14 Greens ritual

Bhut chadurdoshi and Choddo Shak - 14 Greens ritualBhut chadurdoshi and Choddo Shak - 14 Greens ritual Green Gaga By , published by Prasadam: October 22, 2014Tomorrow is Kali puja. On this day the Mother, the Goddess of Strength [Shakti], the source of all, the universal principle of energy, power or creativity is worshipped and this is also known as the famous Festival of Lights - Diwali. By Diwali I remember that in the market today, alongside large displays of fire crackers, lined up wicker baskets full of green herb is to be found too. In no time I had decided and amassed with lots of health arrived there. Truely, it is a rare opportunity to have so many rare edible green vegetables available in the market in Kolkata these days.

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 Fritters - Tele Bhaja


Published: Barnali Dutta on 12/16/2013

Beguni - Brinjal Fritters
Beguni - Brinjal Fritters

Tele bhaja - a fried preparation rolled in batter. It is a bengali fast food. Best matched when served with puffed rice or muri with some black salt sprinkled on the top. It was described as "paat bhaja" in old days meaning "battered and fried - part by part". Some other names are chop, fuluri, singara, kabiraji etc.

Do not add salt to the vegetables before frying, make your batter according to your taste with gram flour, salt, turmeric, chili powder, water, and sprinkle sugar to balance the taste, add a pinch of baking soda (sodium bicarbonate) and leave for 5 to 10 minutes to activate the batter. It should not be too thick or thin. Beat the batter vigorously.

For deep frying for a Bengali fritters – you will need to maintain a temperature neither at the smoking point nor at a simmer to achieve a grease-free chop or fritter and also to allow the inside to cook properly.

Batter the vegetables in a way so that it will quickly form a protective shield. When you put the battered veggies inside the properly heated oil, the battered veggies first will sink into the oil then get puffed up and the items will slowly rise to the top. It will slowly turn golden in color.


  • Aubergine, gram flour batter, and cooking oil.


  • Cut the brinjal in 1 inch thick slices in an oval shape, put into the batter and fry them until slightly soft when their edges just start to get brown remove from the oil, drain on a paper towel, and put some rock salt and chat masala, serve hot.

Yield: 2 | Prep Time: 00:10 | Cook time: 00:10 | Total time: 00:20

Tags: fritters, starter