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…

Spice Box



An intelligent selection of spices for Indian cuisine can give exact flavor and taste in any regional recipes, a novice approach also can create any dish with a true distinction. Many dishes from the eastern region of India are not generally highly spiced. A wise handling of spices in a less amount balanced with salt, pepper  - green and red chilli as well as peppercorn with a dash of sugar can spread a five-course delicious meal.

Older days in Bengal, spices were used to store in separate earthen pot wrapped in muslin cloth.  There were special corner of the kitchen or another room in the house called bharar ghor - ভাড়ার ঘর (store room) a cool and dark place. Now today, I chose to store my spice mixes in a box with small zip-lock pouches, labeled, inside my freezer. Believe me, I also help myself with easy food like these busy days and world, but like me foodie my spice gives me satisfaction on the table with house full of aroma.



Bengali Panch phoron (3 occasions - 5 spice blends)

key-spice is Panch Phoron (five spices) and there are some simple variety or alternatives of spices in it (পাঁচ ফোড়ন) too.

Panch phoron for sabji (veg/nonveg)

  •     Mouri - মৌরি (fennel seeds)
  •     Kalo Sorshe - কালো সর্ষে (black mustard seeds)
  •     Methi - মেথি (fenugreek seeds)
  •     Jeera - জিরা (cumin seeds) and
  •     Kalo jeera কালো জিরা (onion seeds)

Panch phoron for Shukto (bitter curry)

  •     Mouri - মৌরি (fennel seeds)
  •     Kalo Sorshe - কালো সর্ষে (black mustard seeds)
  •     Methi - মেথি (fenugreek seeds)
  •     Jeera - জিরা (cumin seeds) and
  •     Radhuni – রাধুনি (celery seeds)

Panch phoron for tok (sour veg/fruit/nonveg)

  •     Mouri - মৌরি (fennel seeds)
  •     Kalo Sorshe - কালো সর্ষে (black mustard)
  •     Methi - মেথি (fenugreek seeds)
  •     Kalo jeera - কালো জিরা (onion seeds) and
  •     Dhone – ধনে (coriander seeds)



Garam Masala Special