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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…

Til ke Thal - Sesame Chikki

Til takti - sesame sweet

Til takti - Sesame Saucer

til takti sesame sweet
By , published by Prasadam:
If you want to cook like an expert you need not make your recipe unnecessarily complicated for any dish. Any recipe just following 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: | Cook time: | Total time: | Yield: 3
Serving size: 4 to 5 pcs | Calories per serving: 125


  • White sesame: 3/4 cup
  • Sugar cane jaggery: 1 cup
  • Ghee or clarified butter: 3 tsp


Semi liquid jaggery should be boiled on moderate heat till the point it boils over and becomes thick. Next it has to be stirred with a large round ladle so that air gets trapped inside and it gets swollen so that it assumes a frothy texture. On achieving this it should be poured on a previously greased plate with ghee and hot dry roasted crispy sesame seeds should be scattered on it promptly. Let it cool down for sometime then it will form a solid disc of sesame jaggery we call til takti - sesame saucer.