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Shukto - Mixed Vegetables

Shukto - Mixed Vegetables Traditional Bengali Recipes PRASADAM Shukto recipes- A bitter mixed vegetables dish Shukto, the bitter taste curry is a regional favorite of the people of Bengal, Orissa, and Assam taken generally as a starter item during the midday meal. From mythical Shiva (in the narrative poems of Annadamangal) requested Devi Annapurna to cook some dishes including “Shukuta” to the historical figure Shri Chaitanya, the medieval Bengali loved the Shukto. In Shukto the bitterness is rarely allowed to overpower the other flavors like sharpness of mustard paste, poppy seeds, and slight bitterness of sesame seeds, and flavors of ghee too. (see more traditional Bengali bitter recipes). By Bengali Dutta
Published: December 19, 2013
Tips: The rich taste behind every Bengali dish depends upon the different tempering techniques. Shukto - Mixed Vegetables recipe Shukto recipe #1 (A regular dish) Ingredients for 4:
Ucche - উচ্ছে (bitter melons) 2 medium
Aloo - আলু (potato) …

Neem Flower Podi - Margosa Powder

Traditional Starter

Vepampoo Podi Saadham (another neem flower recipe)

Another neem flower recipe
neem


Prep time: 00:05 | Cook time: 00:10 | Total time: 00:15 |  Yield: servings

Contributed by Barnali Dutta and the Indian food cooking inspiration.

Published: December 19, 2013

Ingredients:

  • Dry Neem Flower 1-2 spoons
  • Urad dal 2 spoons
  • Channa dal 2 spoons
  • Black pepper 1/2 spoon
  • Dry red chilies 3
  • Salt
  • Asafoetida
  • Curry leaves
  • Garlic 5-7 cloves – with skin, semi crushed
  • Mustard seeds 1/4 spoon
  • Cumin seeds 1/4 spoon
  • Ghee 2 spoons
  • Hot steam cooked rice 1 cup.

Instructions:

  1. In a small pan, dry toast neem flowers for a few minutes. Maybe till they are deep brown-black and aromatic. Set them aside, make it into fine powder
  2. Dry toast urad dal and channa dal each separately until reddish in color, powder them in a blender. Set this aside.
  3. Again dry toast pepper and red chilies and powder them too.
  4. In a pan, heat ghee, add mustard, cumin, asafoetida and curry leaves. Let them be fried well, (seasoning).
  5. In a plate spread steamed rice (it's best to use salted-cooked rice or simply drizzle little salt over this rice, then mix all the seasoning cooked in steps 1 to 4 on the top, and serve hot.


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