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Bhut chaturdoshi and Choddo Shak - 14 Greens ritual

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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…

Down to earth, full of common senses

Gati kochu and chingri tarkari - Simple Arbi Prawn

Gati kochu and chingri tarkari - Simple Arbi Prawn

bengali gatikochu and prawn curry

Simple and easy Arbi Prawn Curry

By published by Prasadam:
I was hesitating, should I add some more effort to make an eye-catching dish or should I keep the dish simple following tradition. I thought, lets follow tradition. This is one of those authentic and local recipes of which I am going to make a virtual library for my dearest and nearest Bengalis who love to eat desi khana from videsh [making home away from home]
2.6 stars based on 15 reviews | Prep time: | Cook time: | Total time: | Yield: 4 | Serving size: 1 tbsp | Calories per serving: 80


  • Arbi sliced in half: 1 cups , boiled
  • Boiled potato, sliced: 1/2 cup
  • Prawn: 1/2 cup, deveined
  • Onion slices: 1 large
  • Turmeric, chilli powder, coriander spice powder:
    1 teaspoon each
  • Salt and sugar: to taste
  • Whole cumin seeds for tempering: 1 teaspoon
  • Whole red chillies and bay leaves: 2 each
  • Mustard oil: 2 teaspoon
  • Boiling water: 1 cup
  • Lemon leaves and green chillies: 2


1.  Season the prawns with a dash of salt and turmeric. Take all the powdered spices and make a paste with enough water, keep aside.

2.  Heat oil in a medium pan, add broken red chilli and bay leaves, add whole cumin seeds and stir, add sliced onion and prawn. Now add rest of the vegetables, stir well.

3.  Now add spice paste, salt and sugar, keep stirring. Add hot boiling water carefully in the pan, cover and cook on low fire for 10 minutes.

4.  Put off the fire and keep the pan covered for another 5 minutes. Serve this very tasty Bengali arbi dish with hot rice.