Indian Food Cooking | Bangla Rannar PalaParbon

Spicy Oats and Semolina Cake with Peanut PickleBy Barnali Dutta Published: March 30, 2015Cooking has evolved into an act of existence from being just a habit of the sophisticated. My children, both my daughters and my son, wear a tasty intellect. They can accurately reconstruct taste memories of previous versions of a particular dish and chirp out advises like a pro. This is one of those favorite wholesome quick and comfort dishes that they can cook without knowing that they are cooking. They just like to add more nuts and less chili in the recipe.4.8 stars based on 12 reviews, Prep time: 15 min | Cook time: 15 min | Total time: 30 min
Yield: 12 cakes [6 servings] Serving size: 2 cakes, Calories per serving: 250, Fat per serving: 2gIngredients:For Cake : Semolina or Suji: 250gOats: 100gSour Curd: 350gWater: 100gSalt: to tasteSugar: 1/2 tspEno Fruit Salt: 2 tspFor tempering : Minced carrot, shallot, green chili, g…

Sojne Phul Tarkari - Moringa Oleifera Flower CurrySojne Phul Tarkari - Moringa Oleifera Flower CurryIn our childhood days gatherings and preparing dishes from items of the wild or of the neighborhood garden was a regular day activity, which when defined is not so unsophisticated like nowadays. Now we prefer food found in the local market rather than grown or collected. I still remember during summer holidays how we quietly did shake the sojne trees and collect handful of flowers. Truly speaking for me growing veggies [without soil] in own kitchen garden is more interesting than snatching from other's. I have had a lifetime passion and patience for this.

Moringa Oleifera flower is slightly bitter in taste than its fruit. I generally cook any bitter dish with combination of sweet vegetables. This traditional recipe can be cooked both with brinjal or sweet pumpkin. I prefer pumpkin.


By Barnali Dutta published: March 14, 20154.0 stars based on 11 reviews , Prep time:…