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Bhut chaturdoshi and Choddo Shak - 14 Greens ritual

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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

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Matar Dal Bhate

Boiled over rice

Boiled over rice (Matar dal bhate)

By Barnali Dutta Published on : Find 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.

yellow split peas balls

Prep time: | Cook time: | Total time:
Yield: | Serving size: 4 | Calories per serving: 128

 

Ingredient:
  • Split peas 150g (for 4 persons)
  • Green chillies 2 to 4
  • Mustard paste 1 teaspoon
  • Grated coconut 2 tablespoon
  • Mustard oil and salt as required

Direction:
  1. 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 .

  2. Add 1 to 2 chopped green chillies, salt and sorshe (mustard) paste. Make 4 balls.

  3. 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 flame off, take out the balls one by one, it will be firm by then. Now discard the water from cooked rice completely.

  4. Let the balls cool down a bit Break the balls by hand. Add grated coconut, 1 or 2 chopped green chillies, 1 teaspoon mustard oil and salt as required Mix well and enjoy with steamed hot rice.





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