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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…

Flower and Leafy Green Fritters

Bok Phul bora / Fritters
Bokphul bora
Contributed by Barnali Dutta and the Indian food cooking inspiration. Published 27. Nov 2013


  • Bok Phul 6 flowers
  • Coarse-grained rice flour and chickpea flour (besan)  50g each for thick batter
  • Turmeric and red chili powder, 1 tsp
  • Salt and Sugar to taste
  • Baking Soda, 1 pinch
  • Water for batter
  • Mustard oil for deep frying

Seasonal Choice:
You can make this recipe with "pumpkin flower" (কুমড়ো - kumro phul) and also with plantain flower (মোচা - mocha).  

This bor or bora or bhaja, is enjoyed as a side dish or a starter in Bengal, Assam and Orissa.

Bok phul (sanksrit - Vaka or Bok)- the white flowers of S. grandiflora resembles little birds slightly bitter in taste.  The white flowers, young leaves and tender pods of Agasti are edible and have culinary uses as a vegetable or to supplement meal in India and Southeast Asia. Flowers are an excellent source of calcium, fair source of iron and very good source of vitamin B. Edible flowers are safe to eat only in small amounts.

For best flavor, flowers should be fresh and harvested early in the day. Wilted and faded flowers, and the unopened buds can be distasteful, often bitter. This flower can be eaten whole, but have a bitter parts, such as the stamens and pistil.


  • Wash and remove the stamen or pistil from the flower, pat with paper towel.
  • Make the batter from equal portion of both flours. The consistency should be thick.
  • Add turmeric and red chili powder, salt, sugar, baking powder. Let the batter rest for 10 minutes
  • Heat the oil, dip the flower in the batter and deep fry on medium heat until crisp and done. It may sallow fry.
  • Serve hot with kasundi.
For 2 serving. Preparation time is approximately 30 min. Half an hour to cook the dish.  325 Calorie Energy,

This recipe is an appetizer.

Young pods are eaten like string beans. The young pods are also eaten along with the leaves used in the curries like kaeng som and kaeng khae, as well as raw with nam phrik.

In Indonesia, Malaysia, the Philippines, this is called Katurai, Katuray, Katuday – The Corkwood Tree flowers. In the Thai language it is called dok khae. In Sri Lanka – the agati leaves, are sometimes added to sudhu hodhi or white curry, a widely eaten, thin coconut gravy and is believed locally to be a cure for canker sores. In Vietnam, Sesbania grandiflora (Leguminosae) form a delicious ingredient in the very popular local sour soup called canh chua.

In India this plant is known as agati (Hindi), agastya (Kannada), agise (Telugu), and as bok phul bhaja, Katura murunga or Agathi Keerai Kariamudhu.

This tree has got a number of medicinal properties which is used in SIDDHA, ayurvedic and other traditional medicines.

Aathi keerai, Agathi Keerai, agase soppu, these dry curries are usually made on Dhuvadeshi day that is after the Ekadasi day of Marghzi month according to Tamil calendar, which is an auspicious day dedicated to Lord Vishnu on the eleventh day of Lunar fortnight. The Dhuvadeshi day this falls on the 12th day that is the next day after Ekadasi, in the month. The devotees who observe Ekadasi by fasting the whole day, the next day will prepare a culturally tailored food, This is one such recipe prepared on that day, they usually make Agase Palya,Mor kohambu, Agathi keerai poriyal, Moong dal payasam, etc.

In Orissa during the pious month of Kartik (which is November), the old women especially widows observe their habisha or fasting and worship Lord Vishnu in the form of Lord Jagannath. During habisha they observe great penance, they do not use oil, do not take any non-veg food, or garlic, onion or spicy curry. They eat sunned (arua) rice, moong or masoor dal. Only limited and particular vegetables are allowed to take like plantain, yam, and arum. The dalma or dal with these vegetables is cooked without oil or spice. Only a little bit of ghee is allowed. During this period of penance and austerity they cook and eat the leaves of Bok or Agasti or Abakpusphi or Bashuka, most probably because of its good iron content it has been introduced traditionally as a good nutrition supplement.

The dried leaves of both S. grandiflora and S. sesban are used in some countries as a tea which is considered to have antibiotic, anti-helminthic, anti-tumour and contraceptive properties.

Recently a number of experiments have been carried out and the results proved that the leaf extract of this plant has a good analgesic and CNS depressant activity. In the present study results provide further support for the traditional use of S. grandiflora in the treatment of smoke-related diseases.

The study revealed presence of rich heritage among the tribal people, using as medicinal purposes for treatment of different ailments. The juice of the flowers (two teaspoonfuls) is taken twice daily to cure dysmenorrhoea among the Rajbanshi community and also known as an astringent and anticephalalgic tree.

Muktά or Pearls, the gems have been used in medicine from a very ancient period and are mentioned by Susruta. Pearls are purified by being boiled in the juice of the leaves of Sesbania aculeata (jayanti), or of the flowers of Agati grandiflora (vaka).