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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…

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…

Bengali Sweet Narkel Naru - A traditional recipe

Bengali sweet Narkel naru traditional recipe

Bengali dry sweets Narkel Naru recipe

narkel naru recipe

"Return gift Maa for Your Smile :-)"

By , published by Prasadam:
This 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: | Cook time: | Total time: | Yield: Approx 30 balls
Serving size: 5 balls | Calories per serving: 35


  • Freshly scraped coconut: - 2 coconuts,
  • Akher gur/Sugarcane molasses: - 400g,
  • Warm water: - 2 tablespoon,
  • Cooking oil : - 1 teaspoon, to grease the hands


1. Mix warm water with molasses to form a liquid. Heat it and boil for 5 minutes and strain through a muslin sieve to remove dust particles from the molasses.

2. Now take a fresh karahi and heat the cleaned sugarcane molasses on low fire. Stir occasionally. As it boils, scum will rise to the top. Scoop this off with a spoon.

3. Boil the molasses until dark and thick. Stir occasionally, do not let it burn.

4. Add scraped coconut and stir continuously until its become dark, dry and sticky and it could be collected on the ladle.

5. Now you may remove the pan from the heat and let it cool down 70% so that you can touch the coconut molasse mixture comfortably.

6. Grease your both hands with a little oil and take one spoon of the mixture, roll to make ball, continue until done completely.

7. Usually if the mixture cools down completely it can be too hard to make a ball, then again it should be heated slightly to gain a sticky mixture.

8. Commercial coconut powder lacks the natural moisture and oil and hence misses out on the traditional touch of the recipe.