Skip to main content

Popular posts from this blog

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…

Mete Chorchori - Oily Liver Pool

Mete Chorchori - Liver curry in Bengali style

Mete Chorchori - Liver Dish in Bengali style

mete chorchori oily liver pool

Mete Chorchori

By , published by Prasadam:
During these winter days in dinner we tend to lean over to some hot oily food when the temperature hovers near about 10o C. A traditional dish "mete chorchori" [liver curry] is one of the best recipe for the busy weekdays when you do not want to spend much time in cooking nor buying junk meals. One try can fetch you to the kitchen every time, I bet.

5 stars based on 30 reviews | Prep time: | Cook time: | Total time: | Yield: Medium bowl | Serving size: 2 serving | Calories per serving: 300

Ingredients:

  • Chicken/Mutton Liver: 300g,
  • Tomato: 1 large
  • Onion: 2 large, sliced
  • Fresh ginger and garlic paste: 1 tablespoon
  • Powder spices 1 tsp each: Turmeric, red chillies, coriander seeds, black pepper, toasted nutmeg 1
  • Whole spices: Bay leaves 2, cinnamon sticks 1/2 inch two, green cardamoms 3, cloves 4, dried whole red chili 2, whole pepper corn 1 tsp
  • Boiled potatoes: Sliced, 1/2 cup
  • Vinegar: 2 tsp
  • Minced spring onion leaves and green chili: for garnishing
  • Sugar: 2 tsp
  • Salt: to taste
  • Cooking oil, : 1 cup


Directions:

1.  Boil liver pieces in one cup water until cooked well with one bay leaves, 1 tsp ginger garlic paste, slight turmeric power and whole pepper corn, keep aside.

2.  Blanch the tomatoes in hot water then in cold water, peel off and make a paste.

3.  In a pan heat oil, add whole spices, add sugar then onion slices and potatoes, fry until golden in color, add ginger garlic paste, add tomato paste and fry well until oil oozes out. Add boiled liver, [do not add the boiled juice here], add masala powder and vinegar, stir oil, add salt. Now add boiled liver juice and let it cook in simmer. After a few minutes when oil oozes out put off the flame.

4.  Add spring onion and chili, serve with hot bread, nun or paratha.

5.  In this recipe Bengali people like to add different winter vegetables for different taste variations like peas, carrots, beet roots, turnips, brinjal etc.