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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…

Chini pata doi bhaat

Sweet Yogurt with rice - দৈ ভাত

Sweet Yogurt with rice - দৈ ভাত

By Barnali Dutta Published: March 2, 2014

দৈ ভাত - Sweet curd with rice

I took one Pandanus Leaf [Pandanus minor] what we called payesh pata or polao pata  [পায়েস পাতা / পোলাও পাতা] to cook 250g fine quality of boiled rice. While boiling the leaves with the rice in the water it gives a sweet essence and smoky taste, which also gives an aroma of jasmine rice and basmati rice.



Enjoy the rice with Famous Bengali Sweet Yogurt [চিনি-পাতা দৈ] in the summer afternoon.



Famous Bengali Sweet Yogurt


Bangalees are very fond of sweet yogurt and in every rites, rituals and celebrations there is a significance of yogurt. In every sweet shop the sweet items may vary, but yogurt is must listed item available in all small or big shops.


You can make yogurt from any type of milk as long as they contain sugar for the bacteria to ferment and protein that can be coagulated. Yogurt is made by fermenting milk. It is high in protein, calcium, and probiotic or good bacteria. The active bacteria, which is used to ferment the yogurt is known as yogurt cultures. more the exclusive recipe



Before that let's take a bite from Bengalis' most wanted Sunday lunch jingled by Jogindranath Sarkar


কাজের ছেলে


দাদখানি চাল, মুসুরির ডাল, চিনি-পাতা দৈ, দু’টা পাকা বেল, সরিষার তেল, ডিমভরা কৈ।
পথে হেঁটে চলি, মনে মনে বলি, পাছে হয় ভুল;

ভুল যদি হয়, মা তবে নিশ্চয়, ছিঁড়ে দেবে চুল।

দাদখানি চাল, মুসুরির ডাল, চিনি-পাতা দৈ,
দু’টা পাকা বেল, সরিষার তেল, ডিমভরা কৈ।

বাহবা বাহবা – ভোলা ভুতো হাবা খেলিছে তো বেশ!
দেখিব খেলাতে, কে হারে কে জেতে, কেনা হলে শেষ।
দাদখানি চাল, মুসুরির ডাল, চিনি-পাতা দৈ,
ডিম-ভরা বেল, দু’টা পাকা তেল, সরিষার কৈ।

ওই তো ওখানে ঘুরি ধরে টানে, ঘোষদের ননী;
আমি যদি পাই, তা হলে উড়াই আকাশে এখনি!
দাদখানি তেল, ডিম-ভরা বেল, দুটা পাকা দৈ,
সরিষার চাল, চিনি-পাতা ডাল, মুসুরির কৈ!

এসেছি দোকানে-কিনি এই খানে, যত কিছু পাই;
মা যাহা বলেছে, ঠিক মনে আছে, তাতে ভুল নাই!
দাদখানি বেল, মুসুরির তেল, সরিষার কৈ,
চিনি-পাতা চাল, দুটা পাকা ডাল, ডিম ভরা দৈ।

 ----------   যোগীন্দ্রনাথ সরকার

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