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Showing posts from September, 2014

Tomator Chutney as a Bhog Prasada

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Tamato Amsatto Chutney Tomato Amsatto/Mango Fruit Leather Chutney By , published by Prasadam: September 28, 2014The village folk still prepare "Badha Bhog" [particular prasad] on puja days i.e khichuri/chhachra/tomato chutney, khichuri/aloor dum/tomato chutney, niramis polao/bandhakopir tarkari/chutney, or luchi/cholar dal/tomator chutney, means tomator chutney is a must for puja bhog, interesting no?!

3.5 stars based on 15 reviews Prep time: 10 min | Cook time: 10 minutes | Total time: 20 min | Yield: 1 cup Serving size: 1 tablespoon | Calories per serving: 15Ingredients: Red tomatoes - 4 medium [very thin slices] : 4 large , Five spices for tempering : 2 tsp seeds [fennel, mustard, onion, coriander, cumin] Bay leaf : 2 , Whole red chili : 1, Salt : 1 tsp, Turmeric : one pinch, Mango fruit leather chopped : 2 tsp , Cooking oil for frying , 1 tsp …

Community Feast on Durga Puja

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Aloor Dum Bhog recipe for Shasthi Aloor Dum Bhog recipe for Shasthi By , published by Prasadam: September 28, 2014In spite of all the modernization of Bengali recipes there is a continuity of cooking traditional dishes on festival days following correct cooking procedures of traditional recipes which are marked as puja bhog satvik food. First the procedure is to choose the ingredients. We prefer no onion, garlic or meat. And secondly its to decide the gathering and offering, something for correct cultural fiesta. Even today when I was cooking all these recipes though not for puja bhog but I was following my mother's instructions that what she was recalling from the very far of her childhood and it gave the exact taste and aroma which was evident from the joy she expressed while eating. Today's recipe is for shasthi puja day. Bhuni khichuri with aloor dum and tomato amsatto chutney. We all were left speechless!!

5 stars based on 75 reviews Prep time: 1 hour…

Bhuni khichuri - Durga puja bhog from Pandal

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Bhoger khichuri - Durga puja bhog from Pandal Bhoger Bhuni Khichuri By , published by Prasadam: September 28, 2014Every Bengali eagerly waits to break their Durga Puja Fast with this khichuri bhog otherwise they feel incomplete through the year. And it makes one feel at home. A true Bhoger Khichuri Recipe I was looking for, finally I got it and you will too for sure. My earnest request, try at least once

5 stars based on 75 reviews Prep time: 1 hour | Cook time: 10 minutes | Total time: 1 hour 10 min | Yield: 1 large bowl Serving size: 1 tablespoon | Calories per serving: 215Ingredients for Bengali Bhuni Khichuri: Moong dal : 1 cup, Basmati Rice : 2 cups, Finely diced ginger : 2 tsp, Kheer/Mawa : 100g, Cauliflower : 250 g, long florets, Cashew nuts : 2 tablespoon, Ghee : 1/2 cup, Jaggery bonbon [gur batasha] : 8 to 10 , [optional 2 teaspoon…

Chhachra - a tasty vegetable peel recipe

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Chhachra - a tasty vegetable peel recipeThe Cheat in the retreatChhenchra is a term associated with cheating or swindling, knavish, one who is unwilling to repay debts, a cheat, a swindler, a knave, a bad paymaster. This particular dish you may call will cheat you as a very expensive one and it may appear to be a very difficult recipe that cannot be easily afforded. But this is a dry dish which can be cooked with discarded vegetable skins from other dishes and fish bones cooked in a little oil. It is a most admirable bhog of Durga puja in the autumn.
By , published by Prasadam: September 19, 2014
Chhachra [ছ্যাঁচড়া]is a very simple item, having lots of vegetables and also their peels.You will need vegetable skins thickly cut along with a fair amount of the flesh.It is a favourite Bengali dish. It consists of peels, skin, stems of thrown away or left over vegetable ingredients, such as peel of green gourd, potato skin, thick slices of potato, brinjal, local flat beans, l…

Shiuli Pata Fry - White Jasmine Leave

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Shiuli Pata Bhaja - White Jasmine Leave Fry
Shiuli pata or prajakta leaves fry Ingredients for Shiuli pata bhaja recipe Shiuli pata (শিউলি পাতা) whole about 2 to 3 per head
For the binder:
Rice flour, 2 tbsp Flour, 1 tbspSalt, 1 tspSugar to balance the taste, 1/4 tspMustard oil, 1 tbsp
Method:Take some green clean leaves. Wash the leaves gently and drain thoroughly.Mix the binder with just enough water.Put the whole leaf in to the binder mix and make a fold.Put a flat tawa or nonstick fry pan on medium heat for shallow fry. Wet your fingers with water. Take leaves one by one with very little binder. It will just be enough to stick to the leaves.Now shallow fry with 1 tbsp oil in the batches. Do not turn the leaf until it is done on one side, it can easily be moved with simple turn. Let it be fried for a few minutes on the other side.The leaves and the binder will become crunchy, slight black and green in color.Repeat the process from step 5 to 8 until done completelyServe with white ste…

Bengali Traditional Sookhi Dal for Ranna Puja

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Arandhan cooking Festival- Dal Chorchori Sookhi Dal Arandhan cooking Festival- Dal Chorchori Sookhi Dal By published by Prasadam: September 14, 2014When we set out to gather information about the daily diets and cooking methods of any miscellaneous tribe we develop a certain feeling of superiority within ourselves. This complex results in creation of variations in the methods that are indigenous to that particular tribe. Unless we dispose off such feelings completely no traditional cooking process can be recorded in a proper manner. The culinary knowledge that we already possess [which is usually more complicated] overpowers the innocence of the traditional recipe.

It is also noticeable that this "higher class" culinary knowledge introduces a type of inferiority complex among the masses that tries to overcome it by attempting to use some of this knowledge in the traditional recipe and thus slowing down the recording of the authentic traditional recipes. I…