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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…

Matsyakumbha

Steamed prawn Matsyakumbha

Steamed prawn and poppy seeds

Barnali Dutta
Published 11/19/2013
Steamed prawn and poppy seeds

Anybody can go bravely a little adventurous with their limited cooking experience. This recipe really never went wrong.

Ingredients

  • Prawn, de-shelled and deveined 300 grams
  • Poppy seed 1 tablespoon, soaked a little in warm water
  • Shredded coconut, 2 tablespoon
  • Green chilli 2 to 3, as per taste
  • Mustard oil, 1 tsp
  • Salt to taste
  • Kasundi (mustard paste) 1 teaspoon (optional)
  • Lemon juice, 1 tsp

Instructions

  1. Make a fine paste of all the ingredients except mustard oil, mix well.
  2. Put the mixture in a sal leaf (shorea robusta) bowl and cover with another bowl with the help of white thread.



  3. Shal patar bati - Shal leaf bowl
  4. You can also take banana leaf, make cones with banana leaf. To do this, you need to heat the leaf to make it soft so that it would not tear off.




  5. Put the mixture into the cone and close with toothpicks.
  6. Steam or hot bath all the cones or sal leaf bowl pockets or put into the rice pot while cooking the rice.




  7. After 5 to 7 minutes take out the pouches.
  8. Add mustard oil, optionally you can add 1 teaspoon kasundi (mustard paste) to it,
  9. Add lemon juice and chopped green chili, take this exquisite dish with piping hot rice.
Prep time: 15 min | Cook time: 7 min | Total time: 25 min
Yield: 4 servings | Calories per serving: 350





Published Indian Cuisine

Prasadam Kolkata