Indian Food Cooking | Bangla Rannar PalaParbon

Wood apple relish - kath bael Kawth Bael makha - A ready-to-eat pickle By Barnali Dutta, published by Prasadam: October 18, 2014Every autumn makes me rewind to those hazy days when we sisters were equally interested in relishing the wood apple and togetherness while chatting in the afternoon on Bengali festival holidays and pre-winter days mainly in the post durga puja interlude.

The Koth Bael [Limonia acidissima] fruit looks similar in appearance to the fruit of Bael [Aegle marmelos]. It has a very hard rind which can be difficult to crack open, and contains sticky brown pulp and small round white seeds. Its unique and overpowering aroma can easily hide any other smell after opening the shell. To those unfamiliar with this fruit, its strong captivating scent may make the predictive taste of the item an object of utter curiosity. The scooped-out pulp from its fruits is eaten uncooked with or without sugar or is combined with coconut milk and palm-sugar syrup and drunk as a beverage…

Bengali sweet Gujiya recipe - Diwali prepration Gujiya - a forgotten sweet of Bengal By Barnali Dutta, published by Prasadam: October 17, 2014The favourite sweet-meat market of the Bengalis that of the Sandesh is presently on the incline, though the size of the item has reduced considerably and prices rocketed, the quality is still a matter of high priority at the few famed sweet-meat vendors of the culture. The reduced availability and unfair prices of full cream milk Chhana [like ricotta cheese] at present is the main reason behind the current situation of this market. Even if correctly prepared chhana for perfect sandesh is available, its price is that of the kings. Hence it is natural that the price of the Sandesh has increased exponentially or as much. The Sandesh which was once the traditional ceremonial sweet offerings for the gods is now on the verse of extinction from being one and is restricted to just a mere trophy of our culture and this is due to the steep rise in pri…

Sabir's Mutton Rezala Recipe Sabir's Mutton Rezala Recipe By Barnali Dutta, 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…

Bengali sweet Narkel naru traditional recipe Bengali dry sweets Narkel Naru recipe By Barnali Dutta, published by Prasadam: September 7, 2014This is the most demandable sweet of most Bengalees, which one can never get in any sweet shop but only in some small native shops or 'dashakarma bhandar - দশকর্মা ভান্ডার' in Kolkata, but Bengalees feel more eagerness in having homemade narus rather than those readymade coconut balls. Actually it is a perfect gift for your loving and caring ones. Qualifies for the must have ingredients in the lakshmi puja prasad. Needs some strenuous attempt and courage to make, and I think that once in a year when we are ready to beat cakes in the winter why not scrap coconut in the autumn. Here goes an authentic recipe for a traditional sweet. Let them praise and enjoy your love.

5 stars based on 40 reviews Prep time: 20 minutes | Cook time: 30 minutes | Total time: 45 min | Yield: Approx 30 balls Serving size: 5 balls | Calori…