Indian Food Cooking | Bangla Rannar PalaParbon

Varta or Bhorta in Bengali cuisine is a mashed vegetable or fish item and this is a super tasty edible green local recipe. Indian population lives in villages and a considerable proportion comprising of tribal communities are living in remote forest areas. These group of people possess the distinct food habits & culture which reflects the use of medicinal values of herbs as edibles by tradition.








Directions: 1.  Take only the leaves for this recipe, wash and clean well. Let the water dry completely.

2.  Take a flat iron skillet to dry roast the leaves, put on fire. Add leaves, shallot, garlic, whole chili, and whole black pepper on the hot skillet.

3.  Keep the fire to simmer. Let all the ingredients roast slowly until it become crispy.

4.  Put off the fire. Add salt now. Wait until the skillet becomes completely cool.

5.  Grind everything with the help of mortar and pestle or flat grindstone [kal chatti/shil nora]

6.  Take the paste or varta in a bowl, add raw mustard oil …

Taler Bora, taal fuluri, palmyra palm sweetmeat Bengali recipe Taal Fuluri - Palm and Banana fritters, a traditional Bengali dish By Barnali Dutta, published by Prasadam: August 16, 2014One can easily perceive the arrival of the Janmashtami day from the aroma of “Taal-er-bora” in the making emanating from various households. The aroma is a strong one and can be felt from almost about a mile. The three ‘naru-gopals’ of mine [my children] at this point of time start demanding for the immensely tasty and delightful Palmyra fritters, which acts like a energy burst for me and instigates my mind to break the barrier of “generalized fear” regarding the toughness of Palmyra processing and thus take upon the task to fulfil their desire.

5 stars based on 30 reviews | Prep time: 1 hour | Cook time: 10 minutes | Total time: 1 hour 10 min | Yield: 30 balls | Serving size: 4 to 5 balls|Calories per serving: 125Ingredients: Hung raw fruit pulp of Toddy Palmyra: 2 cups…

traditional bengali sweet taal kheerBengali Taal Kheer recipe with Muri By Barnali Dutta, published by Prasadam: August 11, 2014This is a very traditional grandmother's special Bengali sweet recipe made with ripened fibrous outer layer of the toddy palm fruit. One of the most desirable sweet in Bengal during monsoon season to celebrate Janmastami, Rakhi purnima, and Jhulan Yatra. In Bengal the fruit pulp is taken as laxative. It is full of minerals. Almost no protein, fat, carbohydrates and is a boon for people on a diet. The ripened toddy Palmyra pulp help speed up bowel movement, an indigenous remedy, which can act as a magic for bowel obstructions. The fresh pulp is rich in vitamin A and C. The fruit per 100g contains 43 calories, 87.6g water, 0.8g protein, 0.1g fat, 10.9g total carbohydrate, 2.0g fiber, 0.6g ash, 27 mg calcium, 30 mg phosphorus, 1.0 mg iron, 0.04 mg thiamine, 0.02 mg riboflavin, 0.3 mg niacin and 5 mg ascorbic acid.3.5 stars based on …

easy plantain stem recipe thor chhenchkiAfter removing the layers of hard outer stem of banana tree, the tender fibrous inner pith of the stem or core has many medicinal properties and is very beneficial to our health. It is edible as well. The stem is chopped and cooked as a vegetable and is eaten along with rice.Plantain stem - Bengali Thor Chhenchki recipe
Preparation Time: 15 minutes | Cook time: 10 minutes | Total time: 25 minutes | Serves 3
Ingredients:3/4 cup chopped plantain stem/thor, 1/3 cup scrapped coconut, 5 to 6 curry leaves, 1 chopped green chili, 1 pinch turmeric and sugar, salt to taste, 1 teaspoon kalonji and mustard seeds, 1 dried whole red chili, 2 teaspoon cooking oil.
Instructions: Put the chopped plantain stem or thor, scrapped coconut, chopped curry leaves and green chili, salt, turmeric and sugar in a bowl, mix well and keep covered for 10 minutes. In a pan heat the oil and add tempering of broken red chili, mustard seeds, and kalonji. Add …