Showing posts from June, 2014

What we eat why we eat

Kulottokolai - overnight soaked horsegram seeds water
I must say my parents are very much bangal [a typical identification of Bengali people who migrated from Bangladesh to west Bengal] due to their food choice and cooking habits, but they used to quickly adopt to the good food habits of the ghoti people here after knowing some very important food values like gota sheddho of sheetal shasthi puja. Though there were no ritualistic food culture in our family, but I can still remember how we used to relish gota sheddho in the winter when new and baby vegetables were easily available. My mother used to soak kulotthokalai and green whole mung dal usually on the Saturday nights and our Sunday breakfast comprised of a big bowl of gota sheddho and gola bhat of lal rice [overcooked unpolished rice aoush or gobindo bhog rice] and every time my father used to repeat the story of dhenki chhata chal and it’s flavor. Prevention is better than cure I can still remember because of my un…

Padma Pabda Fish Curry

Pabda: nowadays even pabda fish has become another ceremonial dish and has lost its status of one of the important staple dishes. It has high nutrient value containing protein 19.2g%, fat 2.1 g%, carbohydrate 4.6 g%, energy 114 kcal, calcium 310 mg%,phosphorous 210 mg%, moisture 73 gm%, mineral 1 mg%, and iron 1 mg%. Nutritive value / 100 g of raw ingredients. Ingestion of this fish helps in increasing cholesterol metabolism. Other than this it also has the good traits of other nutritious ingredients. Callichrous pabda flesh is demulcent, cardiac, stimulant, and carminative. Family Species FB name Name  Siluridae Ompok bimaculatus Butter catfish Kani pabda Siluridae Ompok pabda Pabdah catfish Madhu pabda