Skip to main content

Popular posts from this blog

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…

Palta Pata Fry - Parwal Leaves

Palta pata Bhaja (putulika/parwal/patola leaves fry)

As mentioned in Susruta Samhita
"Susruta Su 46.337"

  • The Pittaja and Raktaja types person should be given draughts of clarified butter duly cooked with the (bitter) drugs as the leaves of Patola etc
  • Meals composed of the articles of bitter and pungent tastes as well as draughts of milk mixed with the soup of Kulattha-pulse are recommended for a person suffering from any complaint due to the presence of worms (Krimi of whatever kind) and seeking their destruction.
  • A potion of the decoction of Haridra, Triphala, Nimba, Patola etc. would cure fever with indigestion, water-brash, dropsy, cough and dis-relish for food.

Sushruta one of the earliest surgeons of the recorded history (600 B.C.) is believed to be the first individual to describe plastic surgery. Sushruta who lived nearly 150 years before Hippocrates vividly described the basic principles of plastic surgery in his famous ancient treatise 'Sushruta Samhita' 1,2 in 600 B.C.

See more interesting informations and images at
  • Sushruta doing earlobe reconstruction.
  • Saushruta is doing mock surgeries on gourds, watermelons, cucumbers.
  • Surgical instruments as described by Sushruta.

"The pointed gourd/Patola/Parwal"
Scientific name Trichosanthes dioica

Ingredients for Palta pata bhaja

  • Patola/parwal leaf (পটল পাতা) about 2 to 3 per head

For the binder:
  • 1 tsp kala jeera/nigella seeds
  • 2 tbsp rice powder
  • 1 tbsp flour
  • 1 tsp salt
  • A pinch of sugar to balance the taste
  • 1 tbsp oil


  1. Wash the leaves gently without damaging them and drain thoroughly.
  2. Mix the binder with minimum water.  Sprinkle kala jeera (nigella seeds) in the mix. The water of wet leaves will be sufficient to stick the binders to the leaves.
  3. Do not chop the leaves, put the whole leaf in to the binder mix.
  4. Put a flat tawa or nonstick fry pan on heat for shallow fry.
  5. Wet your fingers with water. Take leaves one by one. Do not be tempted to add more binder. The leaf will just be quite visible. It will be just enough to stick to the leaves. Now fold the whole leaf once and press them so that they stay flat.
  6. Now shallow fry with 1 tbsp oil in the batches.
  7. Do not turn the leaf until its done on one side.  It can be moved easily with a spoon then.
  8. Turn the leaves and let it be for a few minutes.
  9. The leaves and the binder will become crunchy slight black and green in color.
  10. Repeat the process from 5 to 8 until done completely.
  11. Serve with white steamed rice and clarified butter or ghee.


  1. You have to watch the heat. It should be controlled else Palta pata will be burned.  Do not put much oil, it will make the leaf sticky on pan. If sticky on pan, put off the heat or move pan from the heat, let it cool for a few minutes, it can be flipped easily.
  2. It can otherwise be made like fritters using patola/parwal leaf paste mix with besan (chickpea flour), salt to taste, and sallow fry by batches.