Bhut chadurdoshi and Choddo Shak - 14 Greens ritualBhut chadurdoshi and Choddo Shak - 14 Greens ritual
Green Gaga
By Barnali Dutta,
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 - 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,…
Sabir's Mutton Rezala Recipe
Sabir's Mutton Rezala Recipe
By Barnali Dutta,
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…
Kamini bhog
rice is the medium grain glutinoussundried
[Atap] rice. Due to the special aroma of Kamini bhog
atap, the rice flakes [chira] of this rice is highly favourful and after cooking
the grains remained moist, tender and produce one very aromatic dish. Rice flakes are
prepared from the kamini bhog paddy therefore is extensively used in all rituals
all over Bengal, semi-urban and even urban areas throughout the year.
The preparations
made from it are not only easy to make but they can be made in a short notice as
well. It can be fried with spices and chillies to make into a hot and tasty food
item or can be taken as a nutritious drink by mixing it in milk and curd. Since
it is made from paddy, it is easily digestible. In some recipes it is used to increase the
aroma of the traditional Bengali curries and also the gravies are thickened with the help of it.
The process
of extracting the rice flakes is very well established and simple. Paddy is cleaned and
graded to remove impurities and then it is soaked in hot water for about 45
minutes. Then it is dried and roasted. Subsequently, it is taken to mill for
processing and flakes are passed through sieves to separate bran and broken
flakes and to obtain flakes of fairly even size.
Prep time: | Cook time: | Total time:
Yield: 20 pcs |
Serving size: 4 pcs | Calories
per serving: 320 |
5 stars based on 10 reviews
Wash and clean the flattened rice [chira চিড়া] and drain all the water, mix semolina, flour, salt with it and add hot water slowly to make a tight dough. Cover and keep aside.
In the meantime mix shreded coconut, jaggery, khoa, dried fruits, cardamom in a bowl to make the filling. Take a pan, heat the coconut mixture on low fire and start mixing until it mix well and came out easily on the ladle. Take out in a bowl and set aside for cooling it down completely.
To make the dumplings; make small balls from the dough, press a little in the middle with the thumb and fill a small quantity of the mixture in it so that it can be covered well with the dough. Give your desired shape of dumpling.
Heat oil/ghee in a pan and deep fry the ready dumplings until there appears a
slight change in its color. It can be steamed on double-boiler or it can be cooked in the microwave oven for 2 minutes on high micro.
It can be served fried, steamed or soaked in sweetened milk liquid as well. In our family we like to eat the traditional chirer puli in the breakfast after soaking in the sweetened milk for
the whole night.
Although aromatic rices which are popular in the world market are long-grained,
majority of the Indian indigenous aromatic rices are small and medium-grained. A
large number of aromatic rices have already been lost and many are at the verge
of extinction. It is truer for the small and medium-grained aromatic rices which
are mostly cultivated for home consumption than the long-grained Basmati types
which form the bulk of rice export. Some of the small and medium-grained
aromatic rices possess excellent aroma and other quality traits like kernel
elongation after cooking, taste etc. Different types of rice can be classified
as aromatic rice sometimes known as "scented rice". Due to the special aroma,
taste, and flavor, aromatic rice is highly flavoured.
Aromatic rices constitute a small but an important sub-group of rices, which are
considered best in quality and is constantly becoming more popular worldwide.
Unfortunately most of the information on this group of rice is scattered widely
in literature. Most of the trade in aromatic rice is from India, Pakistan
[basmati type] and Thailand [jasmine rice]. Other important aromatic varieties
in the world market are Khao Dawk Mali 105, Siamati [Thailand], Bahra
[Afganistan], Sadri [Iran], Della, Texamati and Kasmati [USA].
Rice
flakes are prepared from paddy. It is also popularly known as
"Poha". It is a fast moving consumer item and generally eaten as
breakfast item. Some
popular Indian Recipes of flatten rice are:
Aval
Nanachathu of Kerala: Beaten rice is mixed with milk, sugar,
ground coconut and banana pieces. Peanuts or cashews may be
used.
Aval
Velayichathu of Kerala: Beaten rice fried in ghee and mixed with
jaggery, dal, cahews, peanuts and ground coconut.
Dahi
Chiuraa of Nepal: Beaten rice mixed with ripe banana, yogurt,
and sugar. Although an "anytime" snack it is also traditionally
eaten by farmers during the rice plantation season in Nepal.
Dhau
Baji of Newar: Beaten rice is dry roasted in a pan, then mixed
with yogurt and sugar.
Chirer pulao of Bengal: A snack prepared by immersing the rice
flakes in cold water, drying them, and then preparing
pilaf-style with nuts, raisins, black pepper, green chillies,
and salt and sugar to taste. This is very popular as a breakfast
or evening dish in families, and may not be available in any
stores or restaurants.
Chire bheja: Some flakes are immersed in a bowl of water,
flavoured with lime juice, salt, sugar, and a little black
pepper.
Chuda kadali chakata of Odisha: Washed beaten rice is mixed with
milk , mashed ripe bananas, sugar or jaggery, very traditional
and authentic breakfast meal eaten by all Odias.
Bajeel Ogarne: Beaten rice is seasoned with mustard seeds,
coconut oil, and red chillies
Beaten rice with curd: Beaten rice is soaked in water and then
sieved. Curd is added with table salt, and eaten with mango or
lemon pickle.
Kanda Pohe: Small pieces of boiled potato, onion, mustard seeds,
turmeric and red chilli are seasoned and mixed with soaked and
sieved beaten rice, and served hot.
Dadpe Pohe: Thin or medium sized beaten rice is mixed with fresh
coconut, grated green mangos, chili powder, and coriander. Then,
it is seasoned with salt and a fried mixture of peanut oil,
mustard seeds, turmeric, and finely chopped onions.
Dahi
Chuda: Beaten rice is cleaned with water to make it little bit
soft. Then, yogurt and sugar is added. This way of eating
flattened rice is famous in Bihar and Orissa, and it is eaten as
the first meal during festival of Makar Sankranti.
Egg
Pulau of Nepal: Spicy omelette preparation is whisked with raw
and dry flattened rice and cooked in a pan similar to the way an
omelette is cooked. Then the almost cooked egg pulau is mashed
and left to cook covered until it turns red in color.
Poha
Jalebi: This is the most famous breakfast across the Malwa
region of Madhya Pradesh especially in Sagar, Indore, Ujjain,
Ratlam, Mandsaur, Bhopal, Hoshangabad.
Kharbujache Pohe: Beaten rice with muskmelon.
Ful
or egg Chiura from Nepal: Common in Kathmandu households,
flattened rice is fried in oil in a deep pan and salt is added.
When the flattened rice turns golden/red egg is poached on top
of it and covered with the rice until it cooks.
Indegenous Flow chart of making Rice flakes from Paddy
