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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 Rasam - Margosa Drink

Neem Flower Rasam

Neem flower - Veppampoo Rasam

A medicinal clear soup, is a healthy dish prepared on the Tamil New Year's day in every household there.

 

neem drink

Ingredients:

  • 1 tsp fresh neem flower for 1 cup rasam
  • 1 tsp oil
  • 1 spoonful of tamarind juice
  • 1 cup water (hot)
  • 3 tbs jaggery
  • 2 to 3 peppercorn, a pinch of hing (asafoetida) powder, and salt to taste.

 

Instructions:

Instructions: Heat oil in a deep frying pan, add neem flower, peppercorn, and asafoetida, fry for 2 to 3 minutes, now add hot water, let it boil, add salt, tamarind and jaggery, bring it to boil for another 2 to 3 minutes, now soup is ready.

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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

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