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…

Mango Buds Temptation

Mango Buds Temptation


Mango yogurt with Mango Khakra and Mango Relish

mango yogurt

Tangy finger foods for the summer party

Green Mango Yogurt

Barnali Dutta Published 03/28/2014

This very light and delightful summer dessert made with instant raw mango pickle, a combination of grated mango, sugar, and dash of peppercorn.

green mango yogurt


  • 8 to 10 mango buds, crushed peppercorn 1/2 teaspoon, 3 teaspoon sugar, 250ml milk for yogurt, yogurt culture, and khus syrup optionally


  1. For sweet mango pickle I took scraped mango buds and 3 teaspoon sugar. First put the sugar in a pan and turn on heat, stir until sugar completely dissolved, add scraped mango and crushed peppercorn and mix it well, it will become a jelly like consistency. You can add 2 to 3 drops of khus syrup for natural green color at this stage.
  2. I took small glass bowls to set yogurt, added yogurt culture, added 2 teaspoons sweet mango pickles in each bowl, and slightly warm milk and set aside for 5 to 6 hours.
  3. Let it cool and set, then put into the refrigerator to chill.
  4. If you do not have that confidence to set yogurt naturally, you can add dissolved agar agar or gelatin, [put the water in a saucepan and bring to a boil. Add the agar agar, reduce the heat and simmer to dissolve for 20 to 25 minutes, stir occasionally. Strain the mixture through a fine sieve into a serving bowl, discard any residue from the agar agar and add it along with the mango jelly to the bowl] though you must need to give the time to activate the yogurt culture otherwise the finish product will be a milky curd.

Yield: For 4 persons | Prep Time: 05 mins. | Cook time: 6 hrs | Total time: 6 hrs. 05 mins.

Nutrition : Calories: 28


Mango Khakhra

Barnali Dutta Published 03/28/2014

The best khakhra I ever had, a very light Indian flat bread cracker. I made this with split peas flour with dried mango powder or amchur, which I made on my own and some spices.


  • 250g split peas flour, 5 to 6 teaspoon amchur or dried mango powder, 5 to 6 teaspoon of dry roasted spices, salt to taste and water to make a tight dough.
  • For dry spices take 2 teaspoon cumin, 2 teaspoon black peppercorn, 1 whole red chili with seeds, all dry roasted and crushed lightly.
  • Baking soda or sodium bicarbonate one pinch


  1. Mix all the spices with legume flour. Add dried mango powder, baking soda, and salt to taste. Mix well.
  2. Add just enough water to kneed, make a ball, cover it with a wet kitchen towel. Keep aside the dough for half an hour.
  3. Now extrude the dough for Khakhra into small dough balls for making thin sheets. Make 5 to 6 balls of it.
  4. I used my roti maker to make a thin flat bread for khakhra. After making the thin sheet you can make a mark with shaped cutter so that you can break it purposely in the desired shape.
  5. Roast the khakhra till it turns into golden brown. They can be baked on the Hot Plate and later roasted on raised cooking rack to reduce the moisture content fully.

Yield: For 4 persons | Prep Time: 45 mins. | Cook time: 10 mins. | Total time: 55 mins.

Nutrition : Calories: 170

Instant Hot Mango Relish

Barnali Dutta Published 03/28/2014

Hot favorite of all Bengalis, a Bengali pickle, aam makha - instant hot mango relish for summer afternoon. Mango Relish predominantly hot and lingering. Mangoes are delicious simply peeled and eaten plain or used in salads or chutneys. Sour and sweet mango syrup marries well with spicy pepper and mustard sauce. This sweet heat combination is a unique blend.


  • Scrapped raw sour mango 1 cup, green chili paste 1 teaspoon, salt and sugar to taste, a dash of Kashundi, Bengali mango mustard sauce


  • Mix all and keep aside for 10 minutes. Ready mango relish on go with bread.

Yield: For 4 persons | Prep Time: 05 mins. | Cook time: 10 mins. | Total time: 15 mins.

Hot and sour Mango salad - Kachumber

Barnali Dutta Published 03/28/2014

Kuchumber is an Indian salad that goes well with almost any Indian dishes. Basically the dish is onion, tomato, cucumber salad tossed with salt, chili and lemon for hot and tanginess. No need of extra spices. It is desirable the flavor of its own. I omitted the rules of tomato with raw mango and cucumber with mango leather, just tossed with a dash of salt and chopped green chili.


  • One sour raw mango small cubed and mango leather 2:1 portion, chopped green chili 1 teaspoon, salt to taste.


  • Toss and mix all and serve.

Yield: For 4 persons

Tips: For mango leather I found a modern and easy recipe.

Picture courtesy ohmyveggies

Published Indian Cuisine  url:

Prasadam Kolkata Join me on Google+

 Get our toolbar!