Showing posts from January, 2014

Coriander leave fritters

Coriander leaves fritter - Dhone patar bora

Dhone patar bora - Coriander leaves fry
Freshly cut coriander leaves are one of the most popular and widely used garnish in Indian recipes. Coriander leaves not only gives flavor and beautify the dishes, but also neutralize gastric acidity. One simple, but most interesting coriander leaf recipe is Bengali dhone pata bata (coriander leaf paste). A simple paste with chili and salt tempering with kalo jeera seeds (kalonji) and one green chili. A full course meal may be supplemented with this one food item.  This recipe Coriander Fritters (ধনে পাতার বড়া) is a Bengali dish that used to serve as a companion with the dish called Daal (ডাল). It is so tasty that we tend to finish it as an appetizer.

Contributed by Barnali Dutta and the Indian food cooking inspiration.
Published: December 11, 2013

Coriander leaves with stem, cut about 2 inch in size: 2 bunchesGreen chili, : 2R…

Notey shak from Pak-rajeswar

Amaranth leaves notey shak
Amaranth (notey saag নটে শাক) A recipe from "Pak-rajeswar"By Barnali Dutta

Published 11/20/2013

Notey Shaak (Amaranth )

One very ordinary leafy vegetable accommodated its own place in the King's palate, cooking differences in recipe from greeny soup to spicy green makes this recipe as a leafy vegetable items to the table of the riches.
IngredientsAmarnath (notey shaak) 300gMinced ginger, 1 teaspoonGhee, 1 tablespoonCoriander and pepper paste, 1 teaspoonGaram masala powder (equal portion of cardamom, cinnamon and cloves) 1/2 teaspoon Salt to tasteWater 1/4 cupPrep time: 30 min | Cook time: 10 min | Total time: 20 min

Yield: 2 servings) | Calories per serving: 100
InstructionsBoil the leaves and keep aside.Heat the ghee in a pan, add the minced ginger fry a little, add boiled vegetables, after a few minutes add coriander and pepper paste fry another minute or two. Put off the fire and add powdered garam masala, put a lid to the pan.

Family- …

Koi Hinche Jugolbondi

Koi Hinche Jugolbondi - Marsh herb with climbing perchHelencha হেলঞ্চ শাকHincha Shak - Water Cress - Marsh HerbHabitat: Hills of Bihar, West Bengal and Assam.

Scientific name: Enhydra fluctuans Lour. Family: Compositae, Asteraceae
Ayurvedic: Hil-mochikaa, Hurhul, Folk: Harakuch

Plant part(s) eaten: Leaf, new stems
Hilmochika or helencha is a bitter tasting creeper that grows by ponds and swamps and streams. Flowers are small and greenish in color. Intake of the cooked leafy vegetable reduces swelling of the body, any type of bile disorders, and is also a good purgative solution.

It is named as Chakrangi, derived from Atharva veda as it locks natural glow or brightness of the skin.Contributed by Barnali Dutta and the Indian Cuisine and Traditional Bengali Recipes. "Koi fish or climbing perch"Anabas testudineus (Gangetic koi) possess a labyrinth organ. This bottom dweller insectivorous fish normally lives in slow-moving and often stagnant waters mostly in canals, lak…

Roasted prawn

prawn roast Galda chingri tingri mingri

Prawn Roast - "A Traditional Barbecue Recipe" My mother is an exceptionally good cook. She has an amazing quality to transform a single item with less oil and minimum spices into a sumptuous one, but my father has a talent of artistic food. Remembering his childhood how naughty he was, I still can find a faint smile under his mustache They both are in the 80s now. This recipe was created by him when he was in his 12. After coming back from school he used to go to the ponds that his family owned, both of which used to flood during the rainy season and a boat was required to communicate to and from the kitchen or the boithak khana (drawing room). The ponds were full of fishes and big-headed prawns. Baba liked to play hide and seek with the prawns. Generally the prawns were the last choice always at that time, because they had uncounted number of fresh water fishes. He regularly caught the galdas and nobody wanted to cook them. So he …

Fermented fish pickle

fermented fish pickle
Puthi Shidol Shutki
Traditional Bangladeshi fish pickle

To make Puthi Shidol collect good quality Puthi fish not scaled or washed, dry well under the sun for 4 to 5 days.Now wash the sundried Puthi fish (Puntius sophore)and soak it in water for 5-10 minutes allowing the excess water to drain.Soaking of raw fish is very important in the preparation of Shidol, Now the fish is put in an earthen pot (koloh/motka) filled with mustard oil.The earthen pot (koloh/motka) should be prepared by repeatedly smearing oil on the inside and drying under the sun The earthen pots are saturated with oil to prevent the permeability of air. Generally, oil polishing is continued until the wall absorbs no more of it. The quality of shidol largely depends on the preparation of the pot.The mouth of the pot is sealed airtight and the pot is then buried underground for a month during winter season or stored at room temperature for 3-4 months for fermentation. Salt is never added during the …

Chargrilled eggplant

Begun pora
Begun Pora One can silently feel the emerging difference of taste and smell between classic Bengali dishes and modern art of Bengali cuisine. For example, the color or texture of the begun pora makha (char-grilled on slow fire – mashed eggplant) with the hint of the mustard oil and oven-baked eggplant prepared with other vegetable oils although both seems tasty, no doubt it will be a pleasure for your eyes, but your native taste buds will remain compromised if you use anything other than mustard oil and you would have to fantasize the original taste every time. So a classic Bengali begun pora (chargilled aubergine) recipe needs mustard oil and coriander leaves. No spice is needed only salt and green chilies, optionally a smoked red chili and a dash of julienne ginger.
Grilled vegetables
Aloo Begun Pora - Grilled potato (aloo) and aubergine (begun)

Aubergine - Begun 500 gNew potato 2 to 3Asafoetida - Hing 1 big pinchSliced onion - 1,Julienne ginger 1 teaspoonGreen…

Pithe Puli Parbon

patishapta pitha
Patishapta pitha পাটিসাপটা By Barnali Dutta Published: January 17, 2014In Bengal for the poush month was marked by very severe cold. This information amazed me while I was reading "Kalikatar Puratan Kahini O Pratha [Ed. 2nd]" written by Mahendranath Dutta, the brother of Vivekananda. In 'Sheeter katha' শীতের কথা (a story of winter) he shared an information collected from his relatives, that in the Hoogly District during poush (December-January) it was seen that a collection of very tiny droplets of ice crystals over roof tops were visible those days like fog turning into snowdrops in the morning.In Bengal cold winter persists for a short period of time and most of the people are not properly equipped to invite it. So this scantily clad inhabitants love to stay beside the fire oven or unāna or Sigree - Charcoal Grill [ununa, উনুন, উনান চুল্লি, চুলো] - the only fire place at their home.Thus a utility based habit grew over a long period …

Geri gugli

Clam and snail recipe - Geri gugli
Traditional clam and snail recipe - Bengali dish By Barnali Dutta Published: January 10, 2014 Have you ever tasted ‘geri-gugli’? Clam or mussels nowadays are generally considered to be unpalatable to sophisticated people, though the native peoples in India ate them extensively,easily available in the numerous ponds and rivers banks. It is so tasty, personally, whenever I go to a local market my eyes are always searching for them. Edible clams, are often more or less rounded or oval. In Bengal it is called geri gugli. Clams are eaten more in the coastal regions of India, especially in the Konkan, Kerala, Bengal, and Karnatakaregions. In Konkan region Clams are used to cook curries and side dishes, like Tisaryachi Ekshipi, which is clam with one shell on. Clams or shellfish are locally called chipchip and local fishermen sell those in rural markets and is a food for poor families. During rainy season in Bengal these …

Paat Pata Bhaja - Jute Leaves

Paat Pata Bhaja - Jute Leaves

Paat/Nalte pata (Jute Leaves) by Barnali Dutta dated 01/08/2014 A very popular bitter taste Indian recipe.

Botanical Name: Corchorus capsularis L. and C. olitorius L. Family: Tiliaceae.
"Jute leaves(পাট পাতা)" PAAT/JUTE TREE named as Jute mallow is a very nutritious leafy vegetable, rich in iron, protein, calcium, thiamin, riboflavin, niacin, folate, and natural dietary fiber. It has a long history and a variety of names. First cultivated in Egypt. Mulukhiyyah is an Egyptian national dish which is widely popular now in Lebanon and various countries of today’s African continent, Arabian countries, and in Philippines It is also called Saluyot. Each region has its own version. Japan has been importing dry jute leaf from Africa and they are using it as the substitute for coffee and tea. In Europe, jute leaves are being used as soup . It is rather bitter and when boiled the resulting liquid is a thick one, the texture becomes similar to okra thus prompti…

Sojne Phul Fry and Paturi - Drumstick Flower

Drumstick Flower
Sojne phul bhaja (Drumstick flower fry)
Bengali: Sojne

Scientific name: Sweta Maricha

Sanskrit: Shobhanjana, Sigru Saubhanjana (Carakasamhita. Haritavarga. As leafy vegetables. "The Sanskrit name employed in medical treatises in Carakasamhita, Susrutasamhita, Astangahrdayasamhita, Astangasamgraha as Sigru, sobhanjana, madhusigru, krsnagandha about more than 100 to 150 times. All collected in the journal of eJIM "The Trees Called Sigru, Moringa Sp" by Jan Meulenbeld.

Vernacular names of Sojne:English: Drumstick tree, Mother's Best FriendFrench: Bèn ailéGerman: behenbaumItalian: Sàndalo ceruleoSpanish: Árbol del benKenya: MrongeBurma : DandalunNepal: SitachiniThailand: Kaanaeng-doengOrissa: SoandalHindi: Munga ara, Segra, ShajmahGujarati: SaragavoKonkani: MosingMalayalam: Sigru, MoringaSindhi: Swanjera

"Drumstick (সজনে) Tree"
Drumstick (Moringa oleifera) leaves incorporated into Traditional Indian Recipes

Ingredients: Sojne phul (Moringa flo…

Taro Root Roast

taro root roast
Roasted vegetables By Barnali Dutta Published: January 6, 2014A traditional Bengali recipe. Bengali proverb "Kochu pora" means "something inedible." You should try the dish "Kochu pora". Its truely exotic.Prep time: 30 min | Cook time: 1 hour | Total time: 1 hour 30 minYield: 1 9" pie (8 servings) | Serving size: 1 medium slice | Calories per serving: 250 | Fat per serving: 12gIngredients: Maan Kochu (taro root) 250gSorshe (mastered seeds) 1 tablespoonSukno lonka (red chillies) 2 to 3Sobuz lonka (green chillies) 2Narkel kora (grated coconut) 1 tablespoonSorsher tel (mastered oil) 1 tablespoonDirections: Take the lower portion of the taro root (maan kochu) about 250g. The hard portion is best for this recipe. Clean and wash it thoroughly.Now roast on gas stove directly until it becomes soft. Make a paste of soaked mustard seeds (1 tablespoon) with salt and 2 to 3 red chilies…

Traditional Baked Vegetables

Traditional Baked Vegetables
Baked sweet potato and jackfruit seeds with raw tamarindBy Barnali Dutta Published: January 6, 2014For 4 person you will need 2 big sweet potatoes (misti aloo), 5 to 6 jackfruit seeds (kathaler dana), and 1 Indian olive (jolpai) or 2 raw tamarind with shell (kancha tetul) if jolpai is not available. Indian olive or raw tamarind are a popular seasonal choice of tangerine taste buds, its smell can also make one's mouth water, and kasundi will give a spicy blast in the dish. Prep time: 5 min | Cook time: 10 min | Total time: 15 minYield: 200g (4 servings) | Serving size: 1tbsp | Calories per serving: _ Ingredients: Misti aloo - Sweet potatos: 2 small, kathaler dana - jackfruit seeds : 5 to 6, jolpai or kancha tetul / Indian olive or raw tamarind with shell: 1 to 2, saltto taste, a dash of mustard oil: 5 mlDirections: Pierce each sweet potato several times with a fork. Keep al…