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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…

Creamy Lentil Sauce

Creamy lentil sauce with coconut chips Creamy Lentil Sauce This fresh a

Gram lentil with coconut chips - Narkel diye cholar dal recipe

This fresh and yellow lentil gravy with coconut chips is a significant Bengali dish, which can be served as an accompanier with rice or flat bread, luchi or puri as well as in all food course from breakfast to dinner from snacks to main course. It is amazingly tasty dish.  I prefer unpolished locally produced grains rather than polished imported grains because imported grains contain harmful preservatives or additives and the quality of the ingredients after purification may have chemical residue.

One more thing about the Bengali cooking technique, Bengalis would prefer to add whole bowl of cooked lentil into the tempering pan called sombar সম্বরা the Condiment or ফোড়ন [phoron], slightly different from the other Indian provinces named as chaunk or তড়কা [tarka], বাগার [bagar] or Thaalithal , where tempering or seasoning are being fried in the oil in the tempering ladle and then pour into the lentil or curry.

Preparation Time: 30 minutes Cook time: 20 minutes Total time: 50 minutes Serves 2


1 cup unpolished yellow gram lentil or cholar dal, 3 cups water, 1 tablespoon fresh coconut chips, 1 teaspoon ginger paste, and 2 silted green chilies.

For tempering:

1 teaspoon whole cumin seeds, 2 bay leaves, 1 big cinnamon, 2 green cardamoms, 1 dried whole red chili, red chili powder and turmeric powder 1/2 teaspoon each, 2 teaspoon clarified butter or vegetable oil, salt and sugar by taste.


Wash and clean fresh yellow gram lentil and soak in 1 cup fresh water for 30 minutes. Boil 2 cup water, add soaked lentil, bring it to boil and let it simmer until it becomes soft, but not mushy. Add salt, turmeric, red chili powder, and 1 cracked bay leave now, give a stir, cover with a lid. Put off the fire and give a standing time for 2 to 3 minutes.

Take a deep pan, put on the fire, add clarified butter or oil of your choice for tempering, add cracked whole red chili, bay leave, whole cumin, cinnamon, and cardamom [cracked] one by one, add coconut chips and ginger paste, fry a little, do not let them burn. Add boiled lentil carefully, stir with a big ladle, add salt and sugar to taste, let it boil for a minute or two, close the heat. Add one teaspoon clarified butter and silted green chilies, cover with a lid, give a standing time for 2 to 3 minutes and serve.

You can add chopped coriander leaves and 1 teaspoon thick cream of coconut milk on top for extra flavor and to garnish the dish.

8.2/10 from 45 users.

You might also be interested in our Pawn Polao - traditional Indian recipe.


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