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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…

Fruitful Orange Cauliflower

Kamala Kopi - Fruitful Orange Cauliflower

Kamala Kopi - Orange Cauliflower

Winter means to us 'the Kolkatians' of "The City of Joy" as the season of Gali Cricket matches [the lane crickets of India] and Badminton and Volleyball till late night, Picnics in the suburbs, Film festivals at Nandan and Gorky Sadan, Dover Lane Music Conference, Russian Ballet 'Swan Lake', 'Gemini Circus' at Park Circus, P C Sorcar 'Magic shows', 'Yova Utsav' at Netaji Indoor, Theater at Academy of Fine Arts, Book fair and Exhibitions of the Maidan, the late night classic movies on DD channel and on Sunday afternoon the best Indian movies of all states and enjoying Arthur Conan Doyle detective stories under the blanket before sleeping. Also what definitely comes in mind with the onset of winter are the various food fairs comprising of Oranges and Cauliflowers held at home almost everyday. Thoughts of Flury's cake on Christmas Days and also Hot patties from Great Eastern, red meats on alter days, and Nolen gur; clutters the mind. .

Today we have so many options to enjoy anything anywhere even getting off season vegetables at the Modern Food Marts. We miss those days sooo much, the flavor in food, we lost those togetherness, sadly we could not carry forward the aesthetic sense of art in the masses, which was nourished by some great artists for long. Also we are at a huge loss after loosing the Imaginations behind the likes of 'Kalpana' by Uday Shankar. All we know is that we have to wait with evident eagerness with the hope of the revival of the flavor of Kolkata and the Bengal.

This recipe, previously I thought it is only cooked in our family as a speciality of my mom, but happened to come across one very similar bengali niramish recipe known as "Kamala Kalia" in a very old cookbook, which we Bengalis look up for traditional cooking guidelines written by Bipradash Mukhopadhay named "Pak-Pranali".

kamala kopi

Kamala Kopi - Orange Cauliflower

By , published by Prasadam:
Prep time: 00:10 | Cook time: 00:15 | Total time: 00:20 | Yield: 3 servings


  • Fresh cauliflower, 500g
  • Orange pulp, 1/2 cup
  • Boiled potatoes, 2
  • Oil , 1 tbsp
  • Whole spices cardamom 2, cinnamon 1 inch 1, cloves 3, black pepper 4 to 5, bay leaves 1
  • Spice paste red chili, turmeric, ginger, 1 tsp each
  • Roasted nutmeg powder, 1/2 tsp
  • Salt to taste
  • A tsp sugar to balance the taste


  1. First prepare the orange for this recipe, take segments of the orange, open the middle edges, and take out the juicy pulps, discard the seeds.

  2. Cut the cauliflower into big florets, check thoroughly if there are any worms, blunch into the boiling water and quickly into the iced cold water, season with turmeric powder, keep aside.

    • In Bangladesh we always prepare the Cauliflower in this way in the believe that it can guard us from the bloating and belching .

  3. Cut boiled potatoes into medium pieces, season with turmeric. fry them until golden and keep aside.

  4. Fry seasoned cauliflower until golden in color, keep aside.

  5. Heat oil in a pan, add tempering of whole spices, add paste, fry a little, add cauliflower and potatoes, mix and fry well, do not let it burn, add 1 cup hot water. After boiling for 2 minutes now add salt and sugar. Check if vegetables are properly cooked and a thick gravy has been prepared, add orange pulps, let it boil one or two minutes, put off the fire. Garnish with orange segments and whole green chilies.

  6. Serve with any type of hot rice or bread.