Showing posts from October, 2014

Bhut chaturdoshi and Choddo Shak - 14 Greens ritual

Bhut chadurdoshi and Choddo Shak - 14 Greens ritualBhut chadurdoshi and Choddo Shak - 14 Greens ritual Green Gaga By , published by Prasadam: October 22, 2014Tomorrow is Kali puja. On this day the Mother, the Goddess of Strength [Shakti], the source of all, the universal principle of energy, power or creativity is worshipped and this is also known as the famous Festival of Lights - Diwali. By Diwali I remember that in the market today, alongside large displays of fire crackers, lined up wicker baskets full of green herb is to be found too. In no time I had decided and amassed with lots of health arrived there. Truely, it is a rare opportunity to have so many rare edible green vegetables available in the market in Kolkata these days.

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…

Til ke Thal - Sesame Chikki

Til takti - sesame sweet Til takti - Sesame Saucer By , published by Prasadam: October 20, 2014If you want to cook like an expert you need not make your recipe unnecessarily complicated for any dish. Any recipe justfollowing the basics intelligently can yield the best results every time. In Bengali there is a proverb 'তিল কে তাল করা' [til ke taal kora] meaning to blow up a tiny sesame seed into a large palmyra fruit  or to blow things out of proportion, to grossly exaggerate like 'making an elephant out of the mosquito'. One can see here how Til [sesame] became a Thal [dish or Saucer] This is a sesame seed candy comparable with Pasteli of Greece, one of the most common traditional Bengali confection, which every Bengali wherever he or she hails from must have tried in the lifetime due to natural attraction.

Prep time: 5 min | Cook time: 20 minutes | Total time: 25 min | Yield: 3
Serving size: 4 to 5 pcs | Calories per serving: 125Ingr…

Wood apple relish

Wood apple relish - kath bael Kawth Bael makha - A ready-to-eat pickle By , 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 preparation

Bengali sweet Gujiya recipe - Diwali prepration Gujiya - a forgotten sweet of Bengal By , 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…

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…

Bengali Sweet Narkel Naru - A traditional recipe

Bengali sweet Narkel naru traditional recipe Bengali dry sweets Narkel Naru recipe By , 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…