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Savory Tomato Sooji Halwa - Nonta Suji

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Nonta SujiBy Barnali DuttaPublished 9th August 2015The easiest of easy recipes for those moms whose youngsters ignore lunch during break. I remember I used to give this food a titbit fun shape. My kids always complained to me that the smell emanating the boxes did tend to pull a crowd of their friends towards it and they had to hide to have a little for themselves. One can make this healthy dish in a couple of minutes using very few ingredients and also make it a more than satisfiably delicious one.IngredientsDry roasted Semolina, sooji: 1/2 cupsmall cubed carrots, onions, [green, yellow, red] capsicums: 1/3 cupminced chili and ginger: 2 tspcurry leaves: 5 to 6blanched, peeled and pureed fresh tomato: 1/2 cupsalt and sugar to tastefor tempering asafoetida powder a little pinch, and whole cumin, mustard seeds, and crushed peanuts: 1 tsp eachfresh lemon juice: one whole lemonCoriander leaves [cilantro]: for garnishingcooking oilbutter [optional]InstructionsIn a large pot boil 1 cup wat…
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Thankuni Pata Bata and Drink

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Thankuni Pata Bata and Drink
Thankuni Pata Bata(mandukaparni or 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.
"Thankuni (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, annual, slender, herbaceous…
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Mango Mantra

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আমমাম্রফলং পিষ্টং রাজিকালবণান্বিতম
ভৃষ্টহিঙ্গুযুতং পুতং ঘোলিতং জালিরুচ্যতে
Dry roast asafoetida gum, make powder of it, wash and peel raw mango, put in a bowl of fresh water to remove the tannin. Grind the raw mangoes, mustard seeds, asafoetida, and salt, mix with plain water to make whey from it. Strain and store in a glass or stone jar. It is called "jali." It is used traditionally as a home remedy to improve voice quality, itchy tongue, loss of appetite or food apathy. Mango Pickle - Aamer Acchar MorobbaBy Barnali Dutta Published: June 21, 2015 Pickles made by traditional methods contain Lactobacillus produced by fermentation in brine [salt and water], though pickles made using vinegar are free from it. Lactobacillus bacteria make traditional pickles probiotic. Among other pickles mango pickle is the Most Preferred Pickle in whole of India. The choice, the availability, thousands of traditional recipes in every region, and the expertise skills of the masses create a d…
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Mutton Rezala Recipe

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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…
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Kolkata Mutton Curry Recipe

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Kolkata Mutton Curry - golbari kosha mangshoTraditional starter |  Fry n Fritters  | Legumes | Rice | Meat |  Fish | Sour | Sweet | TeaGolbarir Kosha Mangsho Golbarir Kosha Mangsho By Barnali Dutta Published: May 24, 2014It is about Mutton Kawsha of the last century famously reputed 'kasha mangsho', one of the signature dish of Kolkata, first presented commercially by the New Punjabi Hotel popular as “Golbari” situated at Shyambazar five points established by late Ratan Arora around 1915-1920 still available the original dish there with some other specialties, a slow-cooked dark-brown dry mutton curry served with soft ghee-smeared chapattis, vinegar pickled onion rings and tamarind chutney. In that era no other meat serving eatery was to be found nearby. Few sweetmeat shops and some other fry shops were the primary occupants. Hence golbari has always encountered large crowd count for its food right from the start. In the beginning the shop served the usual chick…
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Kuler Aachar

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It always make my kids giggle whenever all of my examples end with food related subject, whatever may be the topic. While teaching chemistry, it happened to be ending with the basics of food and actually may be they are right. I was always oriented towards food from my childhood. My knowledge of atlas is regarding ingredients, spices, techniques of cooking etc and everything is food-centered. I know the people by what they eat, how they eat and most importantly what they love to eat. Surprisingly, today my reading habit is also growing towards food only, "mind blocking :-D !!" Anyways, I remember my childhood days when we did not have options to stay connected with friend and families digitally, we used to spend our leisure time playing various indoor and outdoor games and hunting treasures from libraries.  Our best holiday after annual examination was in the winter. I love to recall how I used to spare my times reading adventures or science fictions and also…
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Geri gugli

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Clam and snail recipe - Geri gugli
Traditional clam and snail recipe - Bengali dish By Barnali Dutta Published: January 10, 2014 Have you ever tasted ‘geri-gugli’? Clam or mussels nowadays are generally considered to be unpalatable to sophisticated people, though the native peoples in India ate them extensively,easily available in the numerous ponds and rivers banks. It is so tasty, personally, whenever I go to a local market my eyes are always searching for them. Edible clams, are often more or less rounded or oval. In Bengal it is called geri gugli. Clams are eaten more in the coastal regions of India, especially in the Konkan, Kerala, Bengal, and Karnatakaregions. In Konkan region Clams are used to cook curries and side dishes, like Tisaryachi Ekshipi, which is clam with one shell on. Clams or shellfish are locally called chipchip and local fishermen sell those in rural markets and is a food for poor families. During rainy season in Bengal these …
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