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Bhut chaturdoshi and Choddo Shak - 14 Greens ritual

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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

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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 Fritters - ধনে পাতার বড়া
DHONE PATAR BORA OR FRITTERS

Ingredients:
  • Coriander leaves with stem, cut about 2 inch in size: 2 bunches
  • Green chili, : 2
  • Rice flour: 1 cup
  • Salt: as required
  • Cooking oil: 1/2 cup

Instructions:
  1. Make a thick batter with rice flour and just enough water. Keep aside for 10 minutes.
  2. Fold and mix coriander leaves, salt, rice flour batter, and green chili paste.
  3. Take one handful of battered leaves and fry in the hot oil, Fry until crisp, Serve with hot rice,

Yield: 3 servings, Prep time: 10 min, Cook time: 10 min, Total time: 20 min

Serving size: 3 to 4 fritters, Calories per serving: Approximately 300 in 50g, Fat per serving: 6g .





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