{"version":"1.0","encoding":"UTF-8","feed":{"xmlns":"http://www.w3.org/2005/Atom","xmlns$openSearch":"http://a9.com/-/spec/opensearchrss/1.0/","xmlns$blogger":"http://schemas.google.com/blogger/2008","xmlns$georss":"http://www.georss.org/georss","xmlns$gd":"http://schemas.google.com/g/2005","xmlns$thr":"http://purl.org/syndication/thread/1.0","id":{"$t":"tag:blogger.com,1999:blog-4194113219346922999"},"updated":{"$t":"2026-08-04T18:03:39.254+05:30"},"category":[{"term":"Traditional Recipes"},{"term":"Cultural Food Stories"},{"term":"Festival \u0026 Ritual Foods"},{"term":"Fish Recipes"},{"term":"Ingredients \u0026 Food Knowledge"},{"term":"Vegetable Dishes"},{"term":"Ayurveda \u0026 Health Foods"},{"term":"Seasonal Ingredients"},{"term":"Fry \u0026 Fritters"},{"term":"Sweets"},{"term":"Kitchen Memories"},{"term":"Rice Dishes"},{"term":"Snacks"},{"term":"Bata Bharta"},{"term":"Beverages"},{"term":"Chutney \u0026 Pickle"},{"term":"Dal Recipes"},{"term":"Meat Recipes"},{"term":"Bengali Recipes"},{"term":"Bengali Sweets"},{"term":"Festival Foods"},{"term":"Summer Drinks"},{"term":"Ayurveda \u0026 Health"},{"term":"Bengali Food Culture"},{"term":"Egg Recipes"},{"term":"Fermented Foods"},{"term":"Food Heritage"},{"term":"Glimpses of Bengal"},{"term":"Kolkata Food"},{"term":"Pohela Boishakh"},{"term":"Summer Recipes"},{"term":"Sweet Tourism"},{"term":"Traditional Breakfast Recipes"},{"term":"Traditional Food"},{"term":"Vegetable Recipes"},{"term":"food history"}],"title":{"type":"text","$t":"Bengali Food and Stories"},"subtitle":{"type":"html","$t":""},"link":[{"rel":"http://schemas.google.com/g/2005#feed","type":"application/atom+xml","href":"https:\/\/www.foodcooking-inspiration.in\/feeds\/posts\/default"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/4194113219346922999\/posts\/default?alt=json\u0026max-results=500"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.foodcooking-inspiration.in\/"},{"rel":"hub","href":"http://pubsubhubbub.appspot.com/"}],"author":[{"name":{"$t":"Barnali Dutta"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/05327163057011058262"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjvQy8m1XwevEKbPwy4n9EzAT_CEJKfrpaKSyJtJ3J76mnMnstyKGL1Vv8olczAohOS4ebJekVykGbwLWT6lB4sA2RqXNpj_ILVkPt8efPls2-YGtFG77aVGZ16yF4KNg\/s108\/WhatsApp+Image+2019-05-06+at+7.10.10+PM.jpeg"}}],"generator":{"version":"7.00","uri":"http://www.blogger.com","$t":"Blogger"},"openSearch$totalResults":{"$t":"125"},"openSearch$startIndex":{"$t":"1"},"openSearch$itemsPerPage":{"$t":"500"},"entry":[{"id":{"$t":"tag:blogger.com,1999:blog-4194113219346922999.post-2198694128567580896"},"published":{"$t":"2026-07-27T21:19:13.199+05:30"},"updated":{"$t":"2026-08-03T17:42:16.195+05:30"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Bengali Recipes"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Seasonal Ingredients"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Traditional Recipes"}],"title":{"type":"text","$t":"ইলিশ মাছের মাথা দিয়ে কচু শাক ঘন্ট | Bengali Food Stories"},"content":{"type":"html","$t":"\u003Ch2\u003Eইলিশ মাছের মাথা দিয়ে কচু শাক\u003C\/h2\u003E\n\n\u003Cp\u003E\nবছরে দু’বার—বর্ষা ও শীতে—ডিম পাড়ার জন্য সমুদ্র ছেড়ে নদীর মোহনায় ফিরে আসে ইলিশ।\nগঙ্গা, ভাগীরথী, হুগলি, রূপনারায়ণ, ব্রহ্মপুত্র, পদ্মা, মেঘনা, কর্ণফুলি কিংবা\nইরাবতীর বুকে ঝাঁক বেঁধে সেই আগমন শুধু প্রকৃতির এক বিস্ময় নয়, বাঙালির\nখাদ্যসংস্কৃতিরও এক চিরন্তন উৎসব।\n\u003C\/p\u003E\n\n\u003Cp\u003E\nবর্ষা মানেই বাজারে টাটকা ইলিশের সমারোহ। আর সেই সময়েই সহজলভ্য হয়ে ওঠে\nকচুর ডাঁটা। তাই ইলিশের মাথা দিয়ে কচুর ডাঁটার এই রান্না নিছক একটি রেসিপি\nনয়; এটি ঋতুভিত্তিক খাদ্যজ্ঞান, গৃহস্থালির মিতব্যয়িতা এবং বাঙালির রান্নার\nঐতিহ্যের এক অনন্য উদাহরণ।\n\u003C\/p\u003E\n\n\u003Cp\u003E\nলোককথায় দেবী দুর্গাকে পিতৃগৃহে আসা বিবাহিতা কন্যা হিসেবে কল্পনা করা হয়।\nসেই লোকস্মৃতিকে মনে রেখেই আজও বহু বাঙালি পরিবারের বর্ষার রান্নাঘরে\nইলিশের মাথা দিয়ে কচুর ডাঁটার বিশেষ স্থান রয়েছে।\n\u003C\/p\u003E\n\n\u003Cp\u003E\nচলুন, বাংলার লোকস্মৃতি আর ঐতিহ্যের সেই রান্নাঘর থেকেই শিখে নেওয়া যাক\nইলিশের মাথা দিয়ে কচুর ডাঁটার এই প্রাচীন বাঙালি রেসিপি।\n\u003C\/p\u003E\n\n\n\u003Cfigure style=\"margin:0 0 24px; text-align:center;\"\u003E\n\n  \u003Camp-img\n    src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhg6a7CiPLaxkhtRG_qorcix94_1g1PjJ3H-MArLGmxsxRCZOmgunbci0Ge_3xrHF2J2ppyQijHBdQbQds5kF84DlVbXbU7S1Iov2ladjd9o5ECI6p4kVqIUwTaUQSWhkzBFwGUS6b-8B5ehGxwQClI6-Mh_K22jYMOmr0Ovw4TEWEqeRsSVt7p8PyzhMg\/s1200-rw\/ilish-macher-matha-diye-kochur-data-recipe.webp\"\n    alt=\"ইলিশ মাছের মাথা দিয়ে কচুশাক ঐতিহ্যবাহী বাঙালি রান্না\"\n    title=\"ইলিশ মাছের মাথা দিয়ে কচুর ডাঁটা\"\n    width=\"1200\"\n    height=\"675\"\n    layout=\"responsive\"\u003E\n\n    \u003Cnoscript\u003E\n      \u003Cimg\n        src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhg6a7CiPLaxkhtRG_qorcix94_1g1PjJ3H-MArLGmxsxRCZOmgunbci0Ge_3xrHF2J2ppyQijHBdQbQds5kF84DlVbXbU7S1Iov2ladjd9o5ECI6p4kVqIUwTaUQSWhkzBFwGUS6b-8B5ehGxwQClI6-Mh_K22jYMOmr0Ovw4TEWEqeRsSVt7p8PyzhMg\/s1200-rw\/ilish-macher-matha-diye-kochur-data-recipe.webp\"\n        alt=\"ইলিশ মাছের মাথা দিয়ে কচুশাক ঐতিহ্যবাহী বাঙালি রান্না\"\n        title=\"ইলিশ মাছের মাথা দিয়ে কচুর ডাঁটা\"\n        width=\"1200\"\n        height=\"675\"\n        style=\"display:block; width:100%; height:auto;\"\u003E\n    \u003C\/noscript\u003E\n\n  \u003C\/amp-img\u003E\n\n  \u003Cfigcaption style=\"margin-top:8px; text-align:center;\"\u003E\n    ইলিশ মাছের মাথা দিয়ে কচু শাক—বর্ষাকালের ঐতিহ্যবাহী বাঙালি রান্না।\n  \u003C\/figcaption\u003E\n\n\u003C\/figure\u003E\n\n\u003Ch3\u003Eউপকরণ\u003C\/h3\u003E\n\n\u003Cul\u003E\n  \u003Cli\u003Eইলিশ মাছের মাথা — ১টি বা ২টি\u003C\/li\u003E\n  \u003Cli\u003Eকচুর ডাঁটা বা কচুশাক — প্রয়োজনমতো\u003C\/li\u003E\n  \u003Cli\u003Eনুন — স্বাদমতো\u003C\/li\u003E\n  \u003Cli\u003Eলঙ্কার গুঁড়ো — স্বাদমতো\u003C\/li\u003E\n  \u003Cli\u003Eজিরার গুঁড়ো — প্রয়োজনমতো\u003C\/li\u003E\n  \u003Cli\u003Eআদা বাটা — প্রয়োজনমতো\u003C\/li\u003E\n  \u003Cli\u003Eতেজপাতা — ১টি বা ২টি\u003C\/li\u003E\n  \u003Cli\u003Eজিরা — ফোড়নের জন্য\u003C\/li\u003E\n  \u003Cli\u003Eশুকনো লঙ্কা — ১টি বা ২টি\u003C\/li\u003E\n  \u003Cli\u003Eকাঁচালঙ্কা — প্রয়োজনমতো\u003C\/li\u003E\n  \u003Cli\u003Eচিনি — সামান্য\u003C\/li\u003E\n  \u003Cli\u003Eসর্ষের তেল — প্রয়োজনমতো\u003C\/li\u003E\n\u003C\/ul\u003E\n\n\u003Ch3\u003Eপ্রস্তুতি\u003C\/h3\u003E\n\n\u003Col\u003E\n  \u003Cli\u003E\n    কচুর ডাঁটার আঁশ ছাড়িয়ে প্রায় ১ থেকে ১½ ইঞ্চি লম্বা টুকরো করে কাটুন।\n  \u003C\/li\u003E\n  \u003Cli\u003E\n    কচুর ডাঁটা ভালোভাবে ধুয়ে সিদ্ধ করে নিন।\n  \u003C\/li\u003E\n  \u003Cli\u003E\n    সিদ্ধ হয়ে গেলে অতিরিক্ত জল ঝরিয়ে আলাদা করে রাখুন।\n  \u003C\/li\u003E\n  \u003Cli\u003E\n    ইলিশের মাথা পরিষ্কার করে নুন, লঙ্কার গুঁড়ো, জিরার গুঁড়ো এবং\n    আদা বাটা মাখিয়ে রাখুন।\n  \u003C\/li\u003E\n\u003C\/ol\u003E\n\n\u003Ch3\u003Eরান্নার পদ্ধতি\u003C\/h3\u003E\n\n\u003Col\u003E\n  \u003Cli\u003E\n    কড়াইয়ে সর্ষের তেল গরম করে মশলা মাখানো ইলিশের মাথা ভেজে তুলে রাখুন।\n  \u003C\/li\u003E\n  \u003Cli\u003E\n    একই কড়াইয়ে প্রয়োজনে সামান্য তেল দিন।\n  \u003C\/li\u003E\n  \u003Cli\u003E\n    তেজপাতা, জিরা এবং শুকনো লঙ্কা দিয়ে ফোড়ন দিন।\n  \u003C\/li\u003E\n  \u003Cli\u003E\n    এবার সিদ্ধ করা কচুর ডাঁটা কড়াইয়ে দিয়ে ভালোভাবে নেড়ে নিন।\n  \u003C\/li\u003E\n  \u003Cli\u003E\n    আদা বাটা, জিরার গুঁড়ো, লঙ্কার গুঁড়ো, নুন এবং সামান্য চিনি দিয়ে\n    মশলা ভালোভাবে মিশিয়ে নাড়তে থাকুন।\n  \u003C\/li\u003E\n  \u003Cli\u003E\n    এরপর ভাজা ইলিশের মাথা কচুর ডাঁটার সঙ্গে মিশিয়ে দিন।\n  \u003C\/li\u003E\n  \u003Cli\u003E\n    সব উপকরণ ভালোভাবে মিশে গেলে সামান্য জল এবং কাঁচালঙ্কা দিন।\n  \u003C\/li\u003E\n  \u003Cli\u003E\n    জল ফুটে রান্না ঘন হয়ে এলে উপর থেকে সামান্য সর্ষের তেল ছড়িয়ে\n    আঁচ বন্ধ করুন।\n  \u003C\/li\u003E\n\u003C\/ol\u003E\n\n\u003Ch3\u003Eপরিবেশন\u003C\/h3\u003E\n\n\u003Cp\u003E\nগরম ভাতের সঙ্গে ইলিশ মাছের মাথা দিয়ে কচু ঘন্ট পরিবেশন করুন।\nবর্ষার দুপুরে এর স্বাদ সবচেয়ে ভালো লাগে।\n\u003C\/p\u003E\n\n\u003Ch3\u003Eরান্নার টিপস\u003C\/h3\u003E\n\n\u003Cul\u003E\n  \u003Cli\u003E\n    কচুর ডাঁটা ভালোভাবে পরিষ্কার ও সিদ্ধ করুন। অপর্যাপ্ত সিদ্ধ হলে\n    মুখ বা গলায় অস্বস্তি হতে পারে।\n  \u003C\/li\u003E\n  \u003Cli\u003E\n    ইলিশের মাথা খুব বেশি শক্ত করে ভাজবেন না।\n  \u003C\/li\u003E\n  \u003Cli\u003E\n    রান্নার শেষে সামান্য কাঁচা সর্ষের তেল দিলে স্বাদ ও গন্ধ আরও বাড়ে।\n  \u003C\/li\u003E\n  \u003Cli\u003E\n    ইলিশের মাথা মেশানোর পরে খুব জোরে নাড়বেন না; আলতোভাবে মেশান।\n  \u003C\/li\u003E\n\u003C\/ul\u003E\n\n\u003Csection class=\"reader-feedback\"\u003E\n  \u003Ch3\u003EReader Feedback\u003C\/h3\u003E\n\n  \u003Cp\u003E\n    \u003Cstrong\u003EVerified reader rating:\u003C\/strong\u003E\n    \u003Cspan aria-label=\"4.4 out of 5 stars\"\u003E★★★★☆\u003C\/span\u003E\n    \u003Cstrong\u003E4.4\/5\u003C\/strong\u003E\u003Cbr\u003E\n    Based on 39 genuine reader ratings submitted through the\n    FoodCooking-Inspiration feedback form.\n  \u003C\/p\u003E\n\n\n  \u003Cp\u003E\n    \u003Ca\n      href=\"https:\/\/www.foodcooking-inspiration.in\/p\/subscribe.html\"\n      target=\"_blank\"\n      rel=\"noopener noreferrer\"\u003E\n      Share your cooking experience or leave a recipe review\n    \u003C\/a\u003E\n  \u003C\/p\u003E\n\n  \u003Cp\u003E\n    \u003Ca\n      href=\"https:\/\/docs.google.com\/spreadsheets\/d\/1F5Rfr9VwChk-9Nmc20zPkvxxjPAOpQGfyGqx2g_TnR0\/edit?usp=sharing\"\n      target=\"_blank\"\n      rel=\"noopener noreferrer\"\u003E\n      Read previous reader responses\n    \u003C\/a\u003E\n  \u003C\/p\u003E\n\u003C\/section\u003E\n\n\u003Ch2\u003Eপ্রায়শই জিজ্ঞাসিত প্রশ্ন\u003C\/h2\u003E\n\n\u003Ch3\u003Eকচুর ডাঁটা আগে সেদ্ধ করতে হয় কেন?\u003C\/h3\u003E\n\u003Cp\u003E\nকচুর ডাঁটা আগে অল্প সেদ্ধ করলে এর কষ কমে এবং রান্নার সময় ডাঁটা সমানভাবে নরম হয়।\n\u003C\/p\u003E\n\n\u003Ch3\u003Eইলিশ মাছের মাথা আগে ভেজে নেওয়া দরকার কি?\u003C\/h3\u003E\n\u003Cp\u003E\nহ্যাঁ। হালকা ভেজে নিলে মাছের মাথা ভেঙে যাওয়ার আশঙ্কা কমে এবং রান্নায় সুন্দর স্বাদ ও গন্ধ আসে।\n\u003C\/p\u003E\n\n\u003Ch3\u003Eএই রান্নায় সর্ষের তেল ব্যবহার করা হয় কেন?\u003C\/h3\u003E\n\u003Cp\u003E\nসর্ষের তেল ইলিশ ও কচুর ডাঁটার স্বাদের সঙ্গে ভালোভাবে মিশে ঐতিহ্যবাহী বাঙালি রান্নার স্বাদ তৈরি করে।\n\u003C\/p\u003E\n\n\u003Ch3\u003Eকচুর ডাঁটা রান্নার সময় গলা চুলকালে কী করবেন?\u003C\/h3\u003E\n\u003Cp\u003E\nডাঁটা ভালোভাবে পরিষ্কার করে সেদ্ধ করুন এবং রান্নায় অল্প লেবুর রস বা তেঁতুলের জল ব্যবহার করতে পারেন।\n\u003C\/p\u003E\n\n\u003Ch3\u003Eএই পদটি কোন সময়ে বেশি রান্না করা হয়?\u003C\/h3\u003E\n\u003Cp\u003E\nবর্ষাকালে ইলিশ ও কচুর ডাঁটা সহজলভ্য থাকায় এই পদটি সাধারণত বর্ষার সময় বেশি রান্না করা হয়।\n\u003C\/p\u003E\n\n\u003Ch3\u003Eআরও পড়ুন\u003C\/h3\u003E\n\n\u003Cp\u003E\nইলিশের মাথা দিয়ে কচুর ডাঁটা, অরন্ধন এবং বাংলার বর্ষাকালীন লোকসংস্কৃতির\nসম্পর্ক সম্পর্কে বিস্তারিত পড়ুন\n\u003Ca href=\"https:\/\/www.biswabangalee.in\/2026\/07\/ilish-kochu-shak-arandhan-lokosanskriti.html\"\u003EBiswa Bangalee-এ\u003C\/a\u003E।\n\u003C\/p\u003E\n\n\u003Cp\u003E\nবর্ষায় কলকাতার বাজারে ইলিশ এবং কচুর ডাঁটার মৌসুমি উপস্থিতি সম্পর্কে পড়ুন\n\u003Ca href=\"https:\/\/kolkatapulse.com\/why-fish-prices-in-kolkata-expensive\/\"\u003EKolkata Pulse-এ\u003C\/a\u003E।\n\u003C\/p\u003E\n\n\u003Cscript type=\"application\/ld+json\"\u003E\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"FAQPage\",\n  \"mainEntity\": [\n    {\n      \"@type\": \"Question\",\n      \"name\": \"কচুর ডাঁটা আগে সেদ্ধ করতে হয় কেন?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"কচুর ডাঁটা আগে অল্প সেদ্ধ করলে এর কষ কমে এবং রান্নার সময় ডাঁটা সমানভাবে নরম হয়।\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"ইলিশ মাছের মাথা আগে ভেজে নেওয়া দরকার কি?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"হ্যাঁ। হালকা ভেজে নিলে মাছের মাথা ভেঙে যাওয়ার আশঙ্কা কমে এবং রান্নায় সুন্দর স্বাদ ও গন্ধ আসে।\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"এই রান্নায় সর্ষের তেল ব্যবহার করা হয় কেন?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"সর্ষের তেল ইলিশ ও কচুর ডাঁটার স্বাদের সঙ্গে মিশে ঐতিহ্যবাহী বাঙালি স্বাদ তৈরি করে।\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"কচুর ডাঁটা রান্নার সময় গলা চুলকালে কী করবেন?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"ডাঁটা ভালোভাবে পরিষ্কার করে সেদ্ধ করুন এবং প্রয়োজনে অল্প লেবুর রস বা তেঁতুলের জল ব্যবহার করুন।\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"ইলিশ মাছের মাথা দিয়ে কচুর ডাঁটা কোন ঋতুতে বেশি রান্না করা হয়?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"বর্ষাকালে ইলিশ মাছ ও কচুর ডাঁটা সহজলভ্য হওয়ায় এই ঐতিহ্যবাহী পদটি সবচেয়ে বেশি রান্না করা হয়।\"\n      }\n    }\n  ]\n}\n\u003C\/script\u003E\n\u003Cscript type=\"application\/ld+json\"\u003E\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"Recipe\",\n  \"name\": \"ইলিশ মাছের মাথা দিয়ে কচু শাক\",\n  \"alternateName\": [\n    \"ইলিশ মাছের মাথা দিয়ে কচুর ডাঁটা\",\n    \"ইলিশের মাথা দিয়ে কচু ঘন্ট\"\n  ],\n  \"description\": \"ইলিশ মাছের মাথা, কচুর ডাঁটা, আদা, জিরা, কাঁচালঙ্কা ও সর্ষের তেল দিয়ে তৈরি বর্ষাকালের ঐতিহ্যবাহী বাঙালি রান্না।\",\n  \"image\": [\n    \"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhg6a7CiPLaxkhtRG_qorcix94_1g1PjJ3H-MArLGmxsxRCZOmgunbci0Ge_3xrHF2J2ppyQijHBdQbQds5kF84DlVbXbU7S1Iov2ladjd9o5ECI6p4kVqIUwTaUQSWhkzBFwGUS6b-8B5ehGxwQClI6-Mh_K22jYMOmr0Ovw4TEWEqeRsSVt7p8PyzhMg\/s1200-rw\/ilish-macher-matha-diye-kochur-data-recipe.webp\"\n  ],\n  \"author\": {\n    \"@type\": \"Person\",\n    \"name\": \"Barnali Dutta\"\n  },\n  \"recipeCuisine\": \"Bengali\",\n  \"recipeCategory\": \"Fish and Vegetable Curry\",\n  \"keywords\": \"ইলিশ মাছের মাথা দিয়ে কচু শাক, ইলিশের মাথা দিয়ে কচুর ডাঁটা, কচু ঘন্ট, বর্ষার বাঙালি রান্না, Bengali hilsa fish head recipe, ilish macher matha recipe\",\n \n \"prepTime\":\"PT20M\",\n\"cookTime\":\"PT30M\",\n\"totalTime\":\"PT50M\",\n\"recipeYield\":\"4 servings\",\n\"nutrition\":{\n \"@type\":\"NutritionInformation\",\n \"calories\":\"350 calories\"\n},\n  \"aggregateRating\": {\n    \"@type\": \"AggregateRating\",\n    \"ratingValue\": \"4.4\",\n    \"ratingCount\": \"39\",\n    \"bestRating\": \"5\",\n    \"worstRating\": \"1\"\n  },\n  \"recipeIngredient\": [\n    \"১টি বা ২টি ইলিশ মাছের মাথা\",\n    \"প্রয়োজনমতো কচুর ডাঁটা বা কচুশাক\",\n    \"স্বাদমতো নুন\",\n    \"স্বাদমতো লঙ্কার গুঁড়ো\",\n    \"প্রয়োজনমতো জিরার গুঁড়ো\",\n    \"প্রয়োজনমতো আদা বাটা\",\n    \"১টি বা ২টি তেজপাতা\",\n    \"ফোড়নের জন্য জিরা\",\n    \"১টি বা ২টি শুকনো লঙ্কা\",\n    \"প্রয়োজনমতো কাঁচালঙ্কা\",\n    \"সামান্য চিনি\",\n    \"প্রয়োজনমতো সর্ষের তেল\"\n  ],\n  \"recipeInstructions\": [\n    {\n      \"@type\": \"HowToSection\",\n      \"name\": \"প্রস্তুতি\",\n      \"itemListElement\": [\n        {\n          \"@type\": \"HowToStep\",\n          \"name\": \"কচুর ডাঁটা কাটুন\",\n          \"text\": \"কচুর ডাঁটার আঁশ ছাড়িয়ে প্রায় ১ থেকে ১½ ইঞ্চি লম্বা টুকরো করে কাটুন।\"\n        },\n        {\n          \"@type\": \"HowToStep\",\n          \"name\": \"কচুর ডাঁটা সিদ্ধ করুন\",\n          \"text\": \"কচুর ডাঁটা ভালোভাবে ধুয়ে সিদ্ধ করে নিন।\"\n        },\n        {\n          \"@type\": \"HowToStep\",\n          \"name\": \"জল ঝরিয়ে রাখুন\",\n          \"text\": \"সিদ্ধ হয়ে গেলে অতিরিক্ত জল ঝরিয়ে কচুর ডাঁটা আলাদা করে রাখুন।\"\n        },\n        {\n          \"@type\": \"HowToStep\",\n          \"name\": \"ইলিশের মাথা মাখিয়ে রাখুন\",\n          \"text\": \"ইলিশের মাথা পরিষ্কার করে নুন, লঙ্কার গুঁড়ো, জিরার গুঁড়ো এবং আদা বাটা মাখিয়ে রাখুন।\"\n        }\n      ]\n    },\n    {\n      \"@type\": \"HowToSection\",\n      \"name\": \"রান্নার পদ্ধতি\",\n      \"itemListElement\": [\n        {\n          \"@type\": \"HowToStep\",\n          \"name\": \"ইলিশের মাথা ভাজুন\",\n          \"text\": \"কড়াইয়ে সর্ষের তেল গরম করে মশলা মাখানো ইলিশের মাথা ভেজে তুলে রাখুন।\"\n        },\n        {\n          \"@type\": \"HowToStep\",\n          \"name\": \"প্রয়োজনে তেল যোগ করুন\",\n          \"text\": \"একই কড়াইয়ে প্রয়োজন হলে সামান্য সর্ষের তেল দিন।\"\n        },\n        {\n          \"@type\": \"HowToStep\",\n          \"name\": \"ফোড়ন দিন\",\n          \"text\": \"তেজপাতা, জিরা এবং শুকনো লঙ্কা দিয়ে ফোড়ন দিন।\"\n        },\n        {\n          \"@type\": \"HowToStep\",\n          \"name\": \"কচুর ডাঁটা যোগ করুন\",\n          \"text\": \"সিদ্ধ করা কচুর ডাঁটা কড়াইয়ে দিয়ে ভালোভাবে নেড়ে নিন।\"\n        },\n        {\n          \"@type\": \"HowToStep\",\n          \"name\": \"মশলা মেশান\",\n          \"text\": \"আদা বাটা, জিরার গুঁড়ো, লঙ্কার গুঁড়ো, নুন এবং সামান্য চিনি দিয়ে মশলা ভালোভাবে মিশিয়ে নাড়তে থাকুন।\"\n        },\n        {\n          \"@type\": \"HowToStep\",\n          \"name\": \"ইলিশের মাথা মেশান\",\n          \"text\": \"ভাজা ইলিশের মাথা কচুর ডাঁটার সঙ্গে আলতোভাবে মিশিয়ে দিন।\"\n        },\n        {\n          \"@type\": \"HowToStep\",\n          \"name\": \"জল ও কাঁচালঙ্কা দিন\",\n          \"text\": \"সব উপকরণ ভালোভাবে মিশে গেলে সামান্য জল এবং কাঁচালঙ্কা দিন।\"\n        },\n        {\n          \"@type\": \"HowToStep\",\n          \"name\": \"রান্না শেষ করুন\",\n          \"text\": \"জল ফুটে রান্না ঘন হয়ে এলে উপর থেকে সামান্য সর্ষের তেল ছড়িয়ে আঁচ বন্ধ করুন।\"\n        },\n        {\n          \"@type\": \"HowToStep\",\n          \"name\": \"পরিবেশন করুন\",\n          \"text\": \"ইলিশ মাছের মাথা দিয়ে কচু ঘন্ট গরম ভাতের সঙ্গে পরিবেশন করুন।\"\n        }\n      ]\n    }\n  ]\n}\n\u003C\/script\u003E\u003Cdiv class=\"blogger-post-footer\"\u003E\u003Ca href=\"https:\/\/feedburner.google.com\/fb\/a\/mailverify?uri=onlinekolkata\u0026amp;loc=en_US\"\u003ESubscribe to Indian Cuisine - Traditional Food and Recipe by Email\u003C\/a\u003E\u003C\/div\u003E"},"link":[{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/4194113219346922999\/posts\/default\/2198694128567580896"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/4194113219346922999\/posts\/default\/2198694128567580896"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.foodcooking-inspiration.in\/2026\/07\/ilish-macher-matha-diye-kochur-data-recipe.html","title":"ইলিশ মাছের মাথা দিয়ে কচু শাক ঘন্ট | Bengali Food Stories"}],"author":[{"name":{"$t":"Barnali Dutta"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/05327163057011058262"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjvQy8m1XwevEKbPwy4n9EzAT_CEJKfrpaKSyJtJ3J76mnMnstyKGL1Vv8olczAohOS4ebJekVykGbwLWT6lB4sA2RqXNpj_ILVkPt8efPls2-YGtFG77aVGZ16yF4KNg\/s108\/WhatsApp+Image+2019-05-06+at+7.10.10+PM.jpeg"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhg6a7CiPLaxkhtRG_qorcix94_1g1PjJ3H-MArLGmxsxRCZOmgunbci0Ge_3xrHF2J2ppyQijHBdQbQds5kF84DlVbXbU7S1Iov2ladjd9o5ECI6p4kVqIUwTaUQSWhkzBFwGUS6b-8B5ehGxwQClI6-Mh_K22jYMOmr0Ovw4TEWEqeRsSVt7p8PyzhMg\/s72-c-rw\/ilish-macher-matha-diye-kochur-data-recipe.webp","height":"72","width":"72"}},{"id":{"$t":"tag:blogger.com,1999:blog-4194113219346922999.post-7606865059824767989"},"published":{"$t":"2026-06-07T14:48:11.093+05:30"},"updated":{"$t":"2026-08-03T17:57:48.977+05:30"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Festival Foods"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Summer Drinks"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Traditional Recipes"}],"title":{"type":"text","$t":"Rainbow Mocktail | Tamarind Summer Drink with Fruit Ice Cubes"},"content":{"type":"html","$t":"\u003Carticle\u003E\n\n\u003Ch2\u003ERainbow Mocktail | A Colourful Tamarind Summer Drink\u003C\/h2\u003E\n\n\u003Cp\u003ESometimes one recipe inspires another.\u003C\/p\u003E\n\n\u003Cp\u003EAfter preparing my Gandharaj Bhetki Fish Kababs with smoky green mango dip, I wanted a refreshing drink that could accompany the meal without overpowering it. The answer came from familiar pantry ingredients — tamarind, mint, fruits and colourful ice cubes.\u003C\/p\u003E\n\n\u003Cp\u003EWhat emerged was a playful summer drink that looked festive but remained completely rooted in local flavours.\u003C\/p\u003E\n\n\u003Cp\u003EBelieve it or not, this is a desi drink.\u003C\/p\u003E\n\n\u003Cp\u003EThe foundation is a sweet-and-sour tamarind syrup, brightened with mint, white pepper and rock salt. The colourful appearance comes from homemade fruity ice cubes that slowly melt into the drink, changing its flavour and colour over time.\u003C\/p\u003E\n  \n\u003Cfigure\u003E\n  \u003Camp-img\n    src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEidu_L459Y2mo5b3V1NmOjIElDJqw3IQabnbAfpUhauUt7cmSGAg57phkogvrruFJ1PrKb1gjTAL5Pex0HrpyQhahYbaxnCDqmxnIxvJCbP6CMH3JAxtWZ1FDqBgrbS8kAiMUpNnSRViw-Gr0hNOcynlafoAMiCVSkD3hRmWI8SccEhdqyioJTxP6NXli0\/s1200-rw\/rainbow-mocktail-tamarind-summer-drink.webp\"\n    width=\"1200\"\n    height=\"675\"\n    layout=\"responsive\"\n    alt=\"Rainbow Mocktail made with tamarind syrup, soda water and colourful fruit ice cubes\"\u003E\n  \u003C\/amp-img\u003E\n  \u003Cnoscript\u003E\n    \u003Cimg\n      src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEidu_L459Y2mo5b3V1NmOjIElDJqw3IQabnbAfpUhauUt7cmSGAg57phkogvrruFJ1PrKb1gjTAL5Pex0HrpyQhahYbaxnCDqmxnIxvJCbP6CMH3JAxtWZ1FDqBgrbS8kAiMUpNnSRViw-Gr0hNOcynlafoAMiCVSkD3hRmWI8SccEhdqyioJTxP6NXli0\/s1200-rw\/rainbow-mocktail-tamarind-summer-drink.webp\"\n      width=\"1200\"\n      height=\"675\"\n      alt=\"Rainbow Mocktail made with tamarind syrup, soda water and colourful fruit ice cubes\"\u003E\n  \u003C\/noscript\u003E\n  \u003Cfigcaption\u003EA refreshing tamarind-based summer mocktail served with colourful fruit ice cubes.\u003C\/figcaption\u003E\n\u003C\/figure\u003E\n\n\u003Ch3\u003ETamarind Syrup\u003C\/h3\u003E\n\n\u003Ch4\u003EIngredients\u003C\/h4\u003E\n\n\u003Cul\u003E\n\u003Cli\u003ESour tamarind pulp – ½ cup\u003C\/li\u003E\n\u003Cli\u003ESugar – 1 cup\u003C\/li\u003E\n\u003Cli\u003EWater – 1 cup\u003C\/li\u003E\n\u003Cli\u003EMint juice – 1 teaspoon\u003C\/li\u003E\n\u003Cli\u003EWhite pepper powder – ½ teaspoon\u003C\/li\u003E\n\u003Cli\u003ERock salt – 1 to 2 teaspoons\u003C\/li\u003E\n\u003C\/ul\u003E\n\n\u003Ch4\u003EMethod\u003C\/h4\u003E\n\n\u003Col\u003E\n\u003Cli\u003EMix tamarind pulp, sugar and water.\u003C\/li\u003E\n\u003Cli\u003ESimmer gently for about 10 minutes.\u003C\/li\u003E\n\u003Cli\u003ERemove from heat.\u003C\/li\u003E\n\u003Cli\u003EAdd mint juice, white pepper powder and rock salt.\u003C\/li\u003E\n\u003Cli\u003EStir well and allow the syrup to cool completely.\u003C\/li\u003E\n\u003Cli\u003ERefrigerate until chilled.\u003C\/li\u003E\n\u003C\/ol\u003E\n\n\u003Ch3\u003EFruity Ice Cubes\u003C\/h3\u003E\n\n\u003Cp\u003EI prepared colourful ice cubes using:\u003C\/p\u003E\n\n\u003Cul\u003E\n\u003Cli\u003ERipe mango pulp\u003C\/li\u003E\n\u003Cli\u003EWatermelon pulp\u003C\/li\u003E\n\u003Cli\u003EKhus syrup\u003C\/li\u003E\n\u003C\/ul\u003E\n\n\u003Cp\u003EFreeze each separately in ice trays.\u003C\/p\u003E\n\n\u003Ch3\u003EAssembling the Rainbow Mocktail\u003C\/h3\u003E\n\n\u003Ch4\u003EFor One Glass\u003C\/h4\u003E\n\n\u003Cul\u003E\n\u003Cli\u003ETamarind syrup – 1 tablespoon\u003C\/li\u003E\n\u003Cli\u003ESoda water – ½ cup\u003C\/li\u003E\n\u003Cli\u003EChilled water – ½ cup\u003C\/li\u003E\n\u003Cli\u003EFruity ice cubes – as required\u003C\/li\u003E\n\u003C\/ul\u003E\n\n\u003Col\u003E\n\u003Cli\u003ETake a serving glass.\u003C\/li\u003E\n\u003Cli\u003EAdd tamarind syrup.\u003C\/li\u003E\n\u003Cli\u003EPour in soda water and chilled water.\u003C\/li\u003E\n\u003Cli\u003EStir or shake gently.\u003C\/li\u003E\n\u003Cli\u003EAdd the colourful fruit ice cubes.\u003C\/li\u003E\n\u003Cli\u003EServe immediately.\u003C\/li\u003E\n\u003C\/ol\u003E\n\n\u003Cp\u003EAs the ice slowly melts, the drink changes colour and flavour, creating a playful summer experience.\u003C\/p\u003E\n\n\u003Ch3\u003EServing Suggestions\u003C\/h3\u003E\n\n\u003Cp\u003EThis Rainbow Mocktail pairs beautifully with:\u003C\/p\u003E\n\n\u003Cul\u003E\n\u003Cli\u003EGandharaj Bhetki Fish Kabab\u003C\/li\u003E\n\u003Cli\u003EGreen Mango Mint Dip\u003C\/li\u003E\n\u003Cli\u003ELight summer meals\u003C\/li\u003E\n\u003Cli\u003EGarden parties\u003C\/li\u003E\n\u003Cli\u003EFamily gatherings\u003C\/li\u003E\n\u003C\/ul\u003E\n\n\u003Cp\u003E\nWhat began as a companion to a\n\u003Ca href=\"https:\/\/www.foodcooking-inspiration.in\/2014\/04\/fish-kabab-and-rainbow-mocktail.html\"\u003E\nGandharaj Bhetki Fish Kabab\n\u003C\/a\u003E\nexperiment eventually became a refreshing summer favourite in its own right.\n\u003C\/p\u003E\n\n\u003Ch3\u003EFAQ\u003C\/h3\u003E\n\n\u003Ch4\u003EWhat makes this mocktail colourful?\u003C\/h4\u003E\n\u003Cp\u003EThe colourful appearance comes from fruit-based ice cubes made from mango pulp, watermelon pulp and khus syrup.\u003C\/p\u003E\n\n\u003Ch4\u003ECan I make the tamarind syrup in advance?\u003C\/h4\u003E\n\u003Cp\u003EYes. The tamarind syrup can be prepared ahead of time and stored in the refrigerator until needed.\u003C\/p\u003E\n\n\u003Ch4\u003ECan I use sparkling water instead of soda water?\u003C\/h4\u003E\n\u003Cp\u003EYes. Sparkling water works well and provides a lighter flavour.\u003C\/p\u003E\n\n\u003Ch4\u003EWhat foods pair well with this mocktail?\u003C\/h4\u003E\n\u003Cp\u003EThis refreshing drink pairs well with fish kababs, grilled foods, summer snacks and festive meals.\u003C\/p\u003E\n\n\u003Ch3\u003ERelated Recipes\u003C\/h3\u003E\n\n\u003Cul\u003E\n\u003Cli\u003E\u003Ca href=\"https:\/\/www.foodcooking-inspiration.in\/2014\/04\/fish-kabab-and-rainbow-mocktail.html\"\u003EGandharaj Bhetki Fish Kabab\u003C\/a\u003E\u003C\/li\u003E\n\u003C\/ul\u003E\n\n\u003Cscript type=\"application\/ld+json\"\u003E\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"Recipe\",\n  \"name\": \"Rainbow Mocktail\",\n  \"description\": \"A colourful tamarind-based summer mocktail made with mint, white pepper, rock salt and fruit ice cubes.\",\n  \"image\": [\n    \"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEidu_L459Y2mo5b3V1NmOjIElDJqw3IQabnbAfpUhauUt7cmSGAg57phkogvrruFJ1PrKb1gjTAL5Pex0HrpyQhahYbaxnCDqmxnIxvJCbP6CMH3JAxtWZ1FDqBgrbS8kAiMUpNnSRViw-Gr0hNOcynlafoAMiCVSkD3hRmWI8SccEhdqyioJTxP6NXli0\/s1200-rw\/rainbow-mocktail-tamarind-summer-drink.webp\"\n  ],\n  \"author\": {\n    \"@type\": \"Person\",\n    \"name\": \"Barnali Dutta\"\n  },\n  \"recipeCuisine\": \"Indian\",\n  \"recipeCategory\": \"Beverage\",\n  \"recipeYield\": \"1 serving\",\n  \"prepTime\": \"PT10M\",\n  \"cookTime\": \"PT10M\",\n  \"totalTime\": \"PT20M\",\n  \"recipeIngredient\": [\n    \"1\/2 cup sour tamarind pulp\",\n    \"1 cup sugar\",\n    \"1 cup water\",\n    \"1 teaspoon mint juice\",\n    \"1\/2 teaspoon white pepper powder\",\n    \"1 to 2 teaspoons rock salt\",\n    \"1 tablespoon tamarind syrup\",\n    \"1\/2 cup soda water\",\n    \"1\/2 cup chilled water\",\n    \"Fruit ice cubes\"\n  ]\n}\n\u003C\/script\u003E\n\n\u003C\/article\u003E\n\n\u003Cdiv class=\"blogger-post-footer\"\u003E\u003Ca href=\"https:\/\/feedburner.google.com\/fb\/a\/mailverify?uri=onlinekolkata\u0026amp;loc=en_US\"\u003ESubscribe to Indian Cuisine - Traditional Food and Recipe by Email\u003C\/a\u003E\u003C\/div\u003E"},"link":[{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/4194113219346922999\/posts\/default\/7606865059824767989"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/4194113219346922999\/posts\/default\/7606865059824767989"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.foodcooking-inspiration.in\/2026\/06\/rainbow-mocktail-tamarind-summer-drink.html","title":"Rainbow Mocktail | Tamarind Summer Drink with Fruit Ice Cubes"}],"author":[{"name":{"$t":"Barnali Dutta"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/05327163057011058262"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjvQy8m1XwevEKbPwy4n9EzAT_CEJKfrpaKSyJtJ3J76mnMnstyKGL1Vv8olczAohOS4ebJekVykGbwLWT6lB4sA2RqXNpj_ILVkPt8efPls2-YGtFG77aVGZ16yF4KNg\/s108\/WhatsApp+Image+2019-05-06+at+7.10.10+PM.jpeg"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEidu_L459Y2mo5b3V1NmOjIElDJqw3IQabnbAfpUhauUt7cmSGAg57phkogvrruFJ1PrKb1gjTAL5Pex0HrpyQhahYbaxnCDqmxnIxvJCbP6CMH3JAxtWZ1FDqBgrbS8kAiMUpNnSRViw-Gr0hNOcynlafoAMiCVSkD3hRmWI8SccEhdqyioJTxP6NXli0\/s72-c-rw\/rainbow-mocktail-tamarind-summer-drink.webp","height":"72","width":"72"}},{"id":{"$t":"tag:blogger.com,1999:blog-4194113219346922999.post-5612163143099534023"},"published":{"$t":"2026-04-04T22:12:00.004+05:30"},"updated":{"$t":"2026-08-03T17:58:46.738+05:30"},"title":{"type":"text","$t":"Healthy Ginger Peanut Coconut Chutney | Easy, Fresh \u0026 Cost-Friendly Homemade Dip"},"content":{"type":"html","$t":"\u003Carticle\u003E\n\n\u003Cheader\u003E\n  \u003Ch2\u003EGinger Peanut Coconut Chutney | Fresh, Easy \u0026amp; Cost-Friendly Homemade Dip with Variations\u003C\/h2\u003E\n\n  \u003Cp\u003ESome recipes may look simple, but they quietly carry depth, balance and versatility. This \u003Cem\u003Eginger peanut chutney\u003C\/em\u003E is one such fresh, easy and cost-friendly homemade dip that can transform everyday snacks into something more satisfying.\u003C\/p\u003E\n\n  \u003Cp\u003EMade with coconut, peanuts, ginger and green chilies, this chutney brings together nutty richness, gentle sharpness and a refreshing tang. It is quick to prepare, uses familiar ingredients and adapts easily to different tastes and needs.\u003C\/p\u003E\n\n  \u003Cp\u003EThis chutney pairs especially well with \u003Ca href=\"https:\/\/www.foodcooking-inspiration.in\/2015\/03\/disc-o-deewane-ahah.html\"\u003Ehealthy steamed oats suji cake\u003C\/a\u003E, idli, dosa and other homemade snacks, making it a practical anytime accompaniment in a modern kitchen.\u003C\/p\u003E\n  \n\n  \u003Cfigure\u003E\n\n  \u003Camp-img\n    src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgq7abTJ3tj3NbRqzBYQ4Pz0W97IoPLhy2jviM7hvVOqb3uKu6tTASjbwnysVznKRy7IhzLB2PawoccL_BElyasZmJwJtBE4dumHKWzXHq8nlYTehrAQjkF4W8BQkiUpXDXw74UaIoBL5FcP9ClUpU5VG-VEV0-S52uX3ClE77wvfj1ry8jJXWIJxan47s\/s1200-rw\/ginger-peanut-coconut-chutney-smooth-texture-hero.webp\"\n    width=\"1200\"\n    height=\"675\"\n    layout=\"responsive\"\n    alt=\"Smooth ginger peanut coconut chutney with creamy texture served in a bowl\"\n    title=\"Ginger peanut coconut chutney smooth texture homemade dip\"\u003E\n  \u003C\/amp-img\u003E\n\n  \u003Cnoscript\u003E\n    \u003Cimg\n      src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgq7abTJ3tj3NbRqzBYQ4Pz0W97IoPLhy2jviM7hvVOqb3uKu6tTASjbwnysVznKRy7IhzLB2PawoccL_BElyasZmJwJtBE4dumHKWzXHq8nlYTehrAQjkF4W8BQkiUpXDXw74UaIoBL5FcP9ClUpU5VG-VEV0-S52uX3ClE77wvfj1ry8jJXWIJxan47s\/s1200-rw\/ginger-peanut-coconut-chutney-smooth-texture-hero.webp\"\n      width=\"1200\"\n      height=\"675\"\n      alt=\"Smooth ginger peanut coconut chutney with creamy texture served in a bowl\"\u003E\n  \u003C\/noscript\u003E\n\n  \u003Cfigcaption\u003E\n    Smooth and creamy ginger peanut coconut chutney – a fresh, easy and cost-friendly homemade dip for everyday snacks.\n  \u003C\/figcaption\u003E\n\n\u003C\/figure\u003E\n  \n  \u003Cp\u003E\u003Cem\u003EA smooth, creamy and fresh homemade chutney that pairs perfectly with everyday snacks.\u003C\/em\u003E\u003C\/p\u003E\n\n  \u003Caddress\u003EBarnali Dutta\u003C\/address\u003E\n  \u003Cp\u003E\u003Ctime datetime=\"2026-04-04\"\u003EPublished: April 4, 2026\u003C\/time\u003E\u003C\/p\u003E\n\u003C\/header\u003E\n\n\u003Ch3\u003EA fresh chutney that fits every kitchen\u003C\/h3\u003E\n\n\u003Cp\u003EThis chutney is not just about taste—it is about balance and adaptability. Peanuts add body, coconut gives softness, ginger brings warmth and lime adds brightness. Together, they create a dip that feels both light and satisfying.\u003C\/p\u003E\n\n\u003Cp\u003Eএই \u003Cem\u003Eআদা-বাদামের চাটনি\u003C\/em\u003E একটি \u003Cem\u003Eফ্রেশ ও সহজ ঘরোয়া ডিপ\u003C\/em\u003E, যা খুব অল্প সময়ে তৈরি করা যায়। দক্ষিণ ভারতীয় রান্নায় এর ব্যবহার বেশি হলেও, এটি খুব সহজেই \u003Cem\u003Eবাঙালি জলখাবার\u003C\/em\u003E এর সঙ্গে মানিয়ে যায়। বিশেষ করে \u003Cem\u003Eস্টিম করা সুজি কেক বা ইডলি ধরনের খাবার\u003C\/em\u003E এর সঙ্গে এটি দারুণ লাগে।\u003C\/p\u003E\n\n\u003Ch3\u003EIngredients (Base Recipe)\u003C\/h3\u003E\n\n\u003Cul\u003E\n  \u003Cli\u003EFresh grated coconut – 200 g\u003C\/li\u003E\n  \u003Cli\u003ERoasted peanuts – 120 g\u003C\/li\u003E\n  \u003Cli\u003EGinger – 1 inch piece\u003C\/li\u003E\n  \u003Cli\u003EGreen chilies – 3 to 5\u003C\/li\u003E\n  \u003Cli\u003ELime juice – 2 to 3 tbsp\u003C\/li\u003E\n  \u003Cli\u003EWater – 150 to 220 ml\u003C\/li\u003E\n  \u003Cli\u003ESalt to taste\u003C\/li\u003E\n\u003C\/ul\u003E\n\n\u003Ch4\u003EOptional (Recommended)\u003C\/h4\u003E\n\u003Cul\u003E\n  \u003Cli\u003E1 small garlic clove\u003C\/li\u003E\n  \u003Cli\u003E½ tsp sugar (for balance)\u003C\/li\u003E\n\u003C\/ul\u003E\n\n\u003Ch3\u003ETempering\u003C\/h3\u003E\n\n\u003Cul\u003E\n  \u003Cli\u003EOil – 2 tbsp\u003C\/li\u003E\n  \u003Cli\u003EMustard seeds – 1 tsp\u003C\/li\u003E\n  \u003Cli\u003EAsafoetida – ½ tsp\u003C\/li\u003E\n  \u003Cli\u003E1 medium onion (finely chopped)\u003C\/li\u003E\n  \u003Cli\u003ECurry leaves – 2 sprigs\u003C\/li\u003E\n\u003C\/ul\u003E\n\n\u003Ch3\u003EHow to make ginger peanut chutney\u003C\/h3\u003E\n  \n  \n  \u003Cfigure\u003E\n\n  \u003Camp-img\n    src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhsseKz3pOkXqfn4f20GI3lGOYSPNhpJKcIoY_9OnO2GLrjTEigtizdFcrRgiZ-_0b81PO0tftQdeInaV84Qdtuwo6ZvAPLWeozNKhYuAGCdBBif-9_Wu0us5U0qwz3F2UPb30pEgjHRYMxBHBySXNvADCstYOQ11_RoPGI5f5te0xP_VYhBSpeso43AFw\/s1000-rw\/ginger-peanut-coconut-chutney-smooth-texture.webp\"\n    width=\"1000\"\n    height=\"1500\"\n    layout=\"responsive\"\n    alt=\"Smooth ginger peanut coconut chutney with creamy texture served in a bowl\"\n    title=\"Ginger peanut coconut chutney smooth texture homemade dip\"\u003E\n  \u003C\/amp-img\u003E\n    \n     \u003Camp-pinterest\n  height=\"18\"\n  width=\"56\"\n  data-do=\"buttonPin\"\n  data-url=\"https:\/\/www.foodcooking-inspiration.in\/2026\/04\/ginger-peanut-coconut-chutney-recipe.html\"\n  data-media=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhsseKz3pOkXqfn4f20GI3lGOYSPNhpJKcIoY_9OnO2GLrjTEigtizdFcrRgiZ-_0b81PO0tftQdeInaV84Qdtuwo6ZvAPLWeozNKhYuAGCdBBif-9_Wu0us5U0qwz3F2UPb30pEgjHRYMxBHBySXNvADCstYOQ11_RoPGI5f5te0xP_VYhBSpeso43AFw\/s1000-rw\/ginger-peanut-coconut-chutney-smooth-texture.webp\"\n  alt=\"Ginger peanut coconut chutney recipe card\"\n  data-description=\"Fresh ginger peanut coconut chutney – easy homemade dip, smooth texture, perfect for idli, dosa and snacks.\"\u003E\n\u003C\/amp-pinterest\u003E\n\n  \u003Cnoscript\u003E\n    \u003Cimg\n      src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhsseKz3pOkXqfn4f20GI3lGOYSPNhpJKcIoY_9OnO2GLrjTEigtizdFcrRgiZ-_0b81PO0tftQdeInaV84Qdtuwo6ZvAPLWeozNKhYuAGCdBBif-9_Wu0us5U0qwz3F2UPb30pEgjHRYMxBHBySXNvADCstYOQ11_RoPGI5f5te0xP_VYhBSpeso43AFw\/s1000-rw\/ginger-peanut-coconut-chutney-smooth-texture.webp\"\n      width=\"1000\"\n      height=\"1500\"\n      alt=\"Smooth ginger peanut coconut chutney with creamy texture served in a bowl\"\u003E\n  \u003C\/noscript\u003E\n\n  \u003Cfigcaption\u003E\n    Smooth and creamy ginger peanut coconut chutney – a fresh, easy and cost-friendly homemade dip for everyday snacks.\n  \u003C\/figcaption\u003E\n\n\u003C\/figure\u003E\n  \u003Cp\u003E\u003Cem\u003ESave this easy chutney recipe for a quick homemade dip with your favorite snacks.\u003C\/em\u003E\u003C\/p\u003E\n\n\u003Col\u003E\n  \u003Cli\u003EDry roast the grated coconut lightly over low heat until aromatic. Do not over-brown.\u003C\/li\u003E\n  \u003Cli\u003EIn a blender, combine coconut, peanuts, ginger, green chilies, lime juice, salt and a little water.\u003C\/li\u003E\n  \u003Cli\u003EBlend to a smooth or slightly coarse texture as preferred.\u003C\/li\u003E\n  \u003Cli\u003EAdd water gradually to control thickness.\u003C\/li\u003E\n  \u003Cli\u003EHeat oil in a pan and add mustard seeds. Let them crackle.\u003C\/li\u003E\n  \u003Cli\u003EAdd asafoetida, chopped onion and curry leaves. Sauté until onion turns light golden.\u003C\/li\u003E\n  \u003Cli\u003EMix the tempering into the chutney and adjust salt, lime and consistency.\u003C\/li\u003E\n  \u003Cli\u003EServe fresh with \u003Ca href=\"https:\/\/www.foodcooking-inspiration.in\/2015\/03\/disc-o-deewane-ahah.html\"\u003Esteamed oats suji cake\u003C\/a\u003E or other snacks.\u003C\/li\u003E\n\u003C\/ol\u003E\n\n\u003Ch3\u003ETexture guide\u003C\/h3\u003E\n\n\u003Cp\u003EYou can adjust the texture based on your preference:\u003C\/p\u003E\n\u003Cul\u003E\n  \u003Cli\u003ESmooth – ideal as a dipping sauce\u003C\/li\u003E\n  \u003Cli\u003ESlightly coarse – gives a rustic homemade feel\u003C\/li\u003E\n\u003C\/ul\u003E\n\n\u003Ch3\u003EVariations (Make it your own)\u003C\/h3\u003E\n\n\u003Ch4\u003ENo coconut version\u003C\/h4\u003E\n\u003Cp\u003ESkip coconut and increase peanuts slightly. Add a little curd for smoothness. This version has a slightly longer shelf life.\u003C\/p\u003E\n\n\u003Ch4\u003EMustard (Kasundi-style) twist\u003C\/h4\u003E\n\u003Cp\u003EAdd ½ tsp mustard paste to create a sharper, more Bengali-style chutney with a bold flavor.\u003C\/p\u003E\n\n\u003Ch4\u003EKids-friendly mild version\u003C\/h4\u003E\n\u003Cp\u003EReduce green chilies and add a small pinch of sugar. Blend smooth for a softer taste and texture.\u003C\/p\u003E\n\n\u003Ch4\u003EThick spread version\u003C\/h4\u003E\n\u003Cp\u003EUse less water to make a thick chutney that can be used as a sandwich spread or snack base.\u003C\/p\u003E\n\n\u003Ch4\u003EExtra tangy version\u003C\/h4\u003E\n\u003Cp\u003EIncrease lime juice slightly or combine with a little tamarind for a sharper taste.\u003C\/p\u003E\n\n\u003Ch3\u003EHealth and nutrition note\u003C\/h3\u003E\n\n\u003Cp\u003EThis chutney combines peanuts and coconut for richness, while ginger and lime provide freshness and digestive balance. Since it is served in small portions, it works well as a flavor enhancer without making the meal heavy.\u003C\/p\u003E\n\n\u003Cp\u003Eএই \u003Cem\u003Eহোমমেড চাটনি\u003C\/em\u003E অল্প উপকরণে তৈরি হলেও স্বাদের দিক থেকে সমৃদ্ধ। এটি \u003Cem\u003Eanytime snacking idea\u003C\/em\u003E হিসেবে ব্যবহার করা যায় এবং পরিবারের প্রয়োজন অনুযায়ী ঝাল ও স্বাদ নিয়ন্ত্রণ করা যায়।\u003C\/p\u003E\n\n\u003Ch3\u003EFrequently Asked Questions\u003C\/h3\u003E\n\n\u003Ch4\u003EWhat is ginger peanut chutney made of?\u003C\/h4\u003E\n\u003Cp\u003Eএই \u003Cem\u003Eginger peanut chutney\u003C\/em\u003E মূলত \u003Cem\u003Eনারকেল, বাদাম, আদা ও কাঁচা লঙ্কা\u003C\/em\u003E দিয়ে তৈরি হয়, যা একটি টক-ঝাল ও মোলায়েম স্বাদ তৈরি করে।\u003C\/p\u003E\n\n\u003Ch4\u003ECan I make this chutney without coconut?\u003C\/h4\u003E\n\u003Cp\u003Eহ্যাঁ, নারকেল বাদ দিয়ে শুধুমাত্র বাদাম দিয়ে এই \u003Cem\u003Epeanut chutney\u003C\/em\u003E তৈরি করা যায়। এতে স্বাদ একটু বেশি ঘন ও বাদামি হয়।\u003C\/p\u003E\n\n\u003Ch4\u003EHow do I control the thickness?\u003C\/h4\u003E\n\u003Cp\u003Eজল ধীরে ধীরে যোগ করলে \u003Cem\u003Echutney consistency\u003C\/em\u003E সহজেই নিয়ন্ত্রণ করা যায়—পাতলা বা ঘন যেভাবে পছন্দ।\u003C\/p\u003E\n\n\u003Ch4\u003EIs this chutney suitable for everyday use?\u003C\/h4\u003E\n\u003Cp\u003Eহ্যাঁ, এটি একটি \u003Cem\u003Eসহজ ও ফ্রেশ homemade dip\u003C\/em\u003E, যা প্রতিদিনের জলখাবারের সঙ্গে সহজেই পরিবেশন করা যায়।\u003C\/p\u003E\n\n\u003Ch4\u003EWhat can I serve with this chutney?\u003C\/h4\u003E\n\u003Cp\u003Eএই চাটনি \u003Ca href=\"https:\/\/www.foodcooking-inspiration.in\/2015\/03\/disc-o-deewane-ahah.html\"\u003Eস্টিম করা সুজি কেক\u003C\/a\u003E, ইডলি, ডোসা বা অন্যান্য \u003Cem\u003Eঘরোয়া স্ন্যাকস\u003C\/em\u003E এর সঙ্গে খুব ভালো লাগে।\u003C\/p\u003E\n \n  \u003Cfigure\u003E\n  \u003Camp-img alt=\" Bengali traditional Mango Morobba ingredients and method step by step\"\n    src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEi8FnByg9fb6P2KL9NrAGDU-8QQnSB4NKOGwk8kO0ah3nIdz53qL4xg8cEmDfESQU1HO4trsiIqUNpxt7ULRjGcFJAHYKoHUGwWnQwbCIlFNxpZ-z3Hig9urty0kQavDuV-TdahNcXu3PkPSbuc1EXl4wtgXLU2bifz8CitO9dJ6mWNrtd8ShEKX30uhKM\/s1000\/ginger-peanut-coconut-chutney-instagram-post.webp\"\n    width=\"1000\"\n    height=\"1000\"\n    layout=\"responsive\"\u003E\n  \u003C\/amp-img\u003E\n\n  \u003Cfigcaption\u003E\n    \u003Ch3\u003EGinger Peanut Dip\u003C\/h3\u003E\n  \u003C\/figcaption\u003E\n\u003C\/figure\u003E\n\n\u003Ch3\u003ERecipe summary\u003C\/h3\u003E\n\n\u003Cp\u003EIf you are looking for a fresh, easy and versatile homemade dip, this ginger peanut chutney offers both simplicity and flexibility. With multiple variations and adaptable flavors, it becomes a practical addition to everyday cooking.\u003C\/p\u003E\n\n\u003Cscript type=\"application\/ld+json\"\u003E\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"Recipe\",\n  \"name\": \"Ginger Peanut Coconut Chutney\",\n  \"image\": [\n    \"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgq7abTJ3tj3NbRqzBYQ4Pz0W97IoPLhy2jviM7hvVOqb3uKu6tTASjbwnysVznKRy7IhzLB2PawoccL_BElyasZmJwJtBE4dumHKWzXHq8nlYTehrAQjkF4W8BQkiUpXDXw74UaIoBL5FcP9ClUpU5VG-VEV0-S52uX3ClE77wvfj1ry8jJXWIJxan47s\/s1200-rw\/ginger-peanut-coconut-chutney-smooth-texture-hero.webp\"\n  ],\n  \"author\": {\n    \"@type\": \"Person\",\n    \"name\": \"Barnali Dutta\"\n  },\n  \"datePublished\": \"2026-04-04\",\n  \"description\": \"A fresh, easy and cost-friendly ginger peanut chutney with coconut and variations, perfect for snacks and steamed dishes.\",\n  \"prepTime\": \"PT10M\",\n  \"cookTime\": \"PT5M\",\n  \"totalTime\": \"PT15M\",\n  \"recipeYield\": \"6 servings\",\n  \"recipeCategory\": \"Dip\",\n  \"recipeCuisine\": \"Indian\",\n  \"keywords\": \"ginger peanut chutney, coconut peanut chutney, homemade dip, easy chutney recipe, cost-friendly chutney, snack dip\",\n  \"recipeIngredient\": [\n    \"200 g grated coconut\",\n    \"120 g roasted peanuts\",\n    \"1 inch ginger\",\n    \"3 to 5 green chilies\",\n    \"2 to 3 tbsp lime juice\",\n    \"150 to 220 ml water\",\n    \"Salt to taste\"\n  ],\n  \"recipeInstructions\": [\n    {\n      \"@type\": \"HowToStep\",\n      \"text\": \"Lightly roast coconut until aromatic.\"\n    },\n    {\n      \"@type\": \"HowToStep\",\n      \"text\": \"Blend coconut, peanuts, ginger, chilies, lime and salt.\"\n    },\n    {\n      \"@type\": \"HowToStep\",\n      \"text\": \"Adjust water for desired consistency.\"\n    },\n    {\n      \"@type\": \"HowToStep\",\n      \"text\": \"Prepare tempering with mustard seeds, onion and curry leaves.\"\n    },\n    {\n      \"@type\": \"HowToStep\",\n      \"text\": \"Mix tempering into chutney and serve fresh.\"\n    }\n  ],\n  \"mainEntityOfPage\": {\n    \"@type\": \"WebPage\",\n    \"@id\": \"https:\/\/www.foodcooking-inspiration.in\/2026\/04\/ginger-peanut-coconut-chutney-recipe.html\"\n  }\n}\n\u003C\/script\u003E\n  \n  \u003Cscript type=\"application\/ld+json\"\u003E\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"FAQPage\",\n  \"mainEntity\": [\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What is ginger peanut chutney made of?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"এই ginger peanut chutney মূলত নারকেল, বাদাম, আদা ও কাঁচা লঙ্কা দিয়ে তৈরি হয়, যা একটি টক-ঝাল ও মোলায়েম স্বাদ তৈরি করে।\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Can I make this chutney without coconut?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"হ্যাঁ, নারকেল বাদ দিয়ে শুধুমাত্র বাদাম দিয়ে এই peanut chutney তৈরি করা যায়। এতে স্বাদ একটু বেশি ঘন ও বাদামি হয়।\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How do I control the thickness?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"জল ধীরে ধীরে যোগ করলে chutney consistency সহজেই নিয়ন্ত্রণ করা যায়—পাতলা বা ঘন যেভাবে পছন্দ।\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Is this chutney suitable for everyday use?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"হ্যাঁ, এটি একটি সহজ ও ফ্রেশ homemade dip, যা প্রতিদিনের জলখাবারের সঙ্গে সহজেই পরিবেশন করা যায়।\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What can I serve with this chutney?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"এই চাটনি স্টিম করা সুজি কেক, ইডলি, ডোসা বা অন্যান্য ঘরোয়া স্ন্যাকস এর সঙ্গে খুব ভালো লাগে।\"\n      }\n    }\n  ]\n}\n\u003C\/script\u003E\n\n\u003C\/article\u003E\u003Cdiv class=\"blogger-post-footer\"\u003E\u003Ca href=\"https:\/\/feedburner.google.com\/fb\/a\/mailverify?uri=onlinekolkata\u0026amp;loc=en_US\"\u003ESubscribe to Indian Cuisine - Traditional Food and Recipe by Email\u003C\/a\u003E\u003C\/div\u003E"},"link":[{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/4194113219346922999\/posts\/default\/5612163143099534023"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/4194113219346922999\/posts\/default\/5612163143099534023"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.foodcooking-inspiration.in\/2026\/04\/ginger-peanut-coconut-chutney-recipe.html","title":"Healthy Ginger Peanut Coconut Chutney | Easy, Fresh \u0026 Cost-Friendly Homemade Dip"}],"author":[{"name":{"$t":"Barnali Dutta"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/05327163057011058262"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjvQy8m1XwevEKbPwy4n9EzAT_CEJKfrpaKSyJtJ3J76mnMnstyKGL1Vv8olczAohOS4ebJekVykGbwLWT6lB4sA2RqXNpj_ILVkPt8efPls2-YGtFG77aVGZ16yF4KNg\/s108\/WhatsApp+Image+2019-05-06+at+7.10.10+PM.jpeg"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgq7abTJ3tj3NbRqzBYQ4Pz0W97IoPLhy2jviM7hvVOqb3uKu6tTASjbwnysVznKRy7IhzLB2PawoccL_BElyasZmJwJtBE4dumHKWzXHq8nlYTehrAQjkF4W8BQkiUpXDXw74UaIoBL5FcP9ClUpU5VG-VEV0-S52uX3ClE77wvfj1ry8jJXWIJxan47s\/s72-c-rw\/ginger-peanut-coconut-chutney-smooth-texture-hero.webp","height":"72","width":"72"}},{"id":{"$t":"tag:blogger.com,1999:blog-4194113219346922999.post-2476369778649984435"},"published":{"$t":"2026-03-28T21:38:00.004+05:30"},"updated":{"$t":"2026-08-03T17:59:32.847+05:30"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Bengali Sweets"},{"scheme":"http://www.blogger.com/atom/ns#","term":"food history"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Traditional Recipes"}],"title":{"type":"text","$t":"বঙ্গীয় মিষ্টান্নের ইতিহাস: সন্দেশ থেকে রসগোল্লা | Bengali Sweets History \u0026 Origin"},"content":{"type":"html","$t":"\u003Carticle\u003E\n\n  \u003Ch2\u003Eবঙ্গীয় মিষ্টান্নের ইতিহাস: সন্দেশ থেকে রসগোল্লা\u003C\/h2\u003E\n\n \u003Cp\u003E\u003Cstrong\u003EBengali sweets history reflects Bengal’s rich cultural evolution through Sandesh, Rosogolla, and traditional desserts.\u003C\/strong\u003E\u003C\/p\u003E\n\n  \u003Cp\u003E\u003Cstrong\u003Eবাংলার মিষ্টি শুধু খাবার নয়—এটি ইতিহাস, সংস্কৃতি, ভাষা ও স্মৃতির এক অনন্য মেলবন্ধন।\u003C\/strong\u003E শীতের সকালে গরম জিলিপির গন্ধ, বিয়েবাড়ির থালায় সাজানো সন্দেশ-রসগোল্লা, কিংবা উৎসবের দিনে মিষ্টির বাক্স—এসবই বাঙালির জীবনযাপনের গভীরে জায়গা করে নিয়েছে।\u003C\/p\u003E\n  \n \n\n\n\u003Cp\u003E\u003Cstrong\u003Eবাংলা মিষ্টির ইতিহাস জানতে চাইলে সন্দেশ, রসগোল্লা, মিহিদানা, সীতাভোগ, মালপোয়া, খাজা ও নলেন গুড়ের সন্দেশের বিবর্তন জানা জরুরি।\u003C\/strong\u003E\u003C\/p\u003E\n\n  \u003Cp\u003Eএই সব মিষ্টির পেছনে রয়েছে বহুদিনের ইতিহাস, বহুসংস্কৃতির প্রভাব এবং বাঙালির নিজস্ব রুচিবোধের বিকাশ। এই নিবন্ধে আমরা দেখব কীভাবে বাংলা মিষ্টান্নের জগৎ ধীরে ধীরে গড়ে উঠল, বদলাল, এবং শেষ পর্যন্ত এক স্বতন্ত্র পরিচয় পেল।\u003C\/p\u003E\n\n  \u003Cdiv class=\"post-summary-box\"\u003E\n    \u003Cp\u003E\u003Cstrong\u003Eএই লেখায় যা পাবেন:\u003C\/strong\u003E\u003C\/p\u003E\n    \u003Cul\u003E\n      \u003Cli\u003Eবাংলা মিষ্টির ঐতিহাসিক উৎস\u003C\/li\u003E\n      \u003Cli\u003Eসন্দেশ, রসগোল্লা, মিহিদানা, সীতাভোগের বিবর্তন\u003C\/li\u003E\n      \u003Cli\u003Eবাংলায় ছানার ব্যবহার কীভাবে গুরুত্বপূর্ণ হয়ে উঠল\u003C\/li\u003E\n      \u003Cli\u003Eআরবি-ফারসি, উত্তর ভারতীয় ও স্থানীয় প্রভাবের মেলবন্ধন\u003C\/li\u003E\n      \u003Cli\u003Eবাংলা মিষ্টির সাংস্কৃতিক ও আবেগী গুরুত্ব\u003C\/li\u003E\n    \u003C\/ul\u003E\n  \u003C\/div\u003E\n\n  \u003Cp\u003E\u003Cstrong\u003E👉 নিচের ছবিতে দেখুন বাংলার ঐতিহ্যবাহী মিষ্টান্নের পরিবেশন\u003C\/strong\u003E\u003C\/p\u003E\n\n  \u003Cfigure\u003E\n  \u003Camp-img src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjUwsLxCvBzCsjXy0xIFj5nuc-NNFlS0rySLdrEl9-AoXbIKYhib7davR9rtYrtJUj-bofpnfiZfjwi2oKvC7w1Iz5q6VttIUpk7zQUu_cksSQZK7oVW_jKwvsZ8kzI84gT85CCKzd-3iZLzvEAmJuD2WXTno_SLUXNAiMGT7HhFgil9b8D0Gw_EVrzGDY\/s1200-rw\/bengali-sweets-assorted-kolkata-traditional.webp\" width=\"1200\" height=\"675\" layout=\"responsive\"\n    alt=\"Traditional Bengali sweets assortment including sandesh rasgolla mihidana sitabhog jilipi\"\u003E\u003C\/amp-img\u003E\n  \u003Cnoscript\u003E\n    \u003Cimg src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjUwsLxCvBzCsjXy0xIFj5nuc-NNFlS0rySLdrEl9-AoXbIKYhib7davR9rtYrtJUj-bofpnfiZfjwi2oKvC7w1Iz5q6VttIUpk7zQUu_cksSQZK7oVW_jKwvsZ8kzI84gT85CCKzd-3iZLzvEAmJuD2WXTno_SLUXNAiMGT7HhFgil9b8D0Gw_EVrzGDY\/s1200-rw\/bengali-sweets-assorted-kolkata-traditional.webp\" width=\"1200\" height=\"675\"\n      alt=\"Traditional Bengali sweets assortment including sandesh rasgolla mihidana sitabhog jilipi\"\u003E\n  \u003C\/noscript\u003E\n  \u003Cfigcaption\u003Eবাংলার ঐতিহ্যবাহী মিষ্টান্নের বৈচিত্র্য—সন্দেশ, রসগোল্লা, মিহিদানা, সীতাভোগ ও জিলিপি\u003C\/figcaption\u003E\n\u003C\/figure\u003E\n\n\n  \u003Ch2 id=\"toc\"\u003Eসূচিপত্র\u003C\/h2\u003E\n  \u003Cul\u003E\n    \u003Cli\u003E\u003Ca href=\"#popular-sweets-list\"\u003Eবাংলার জনপ্রিয় মিষ্টির তালিকায় কোন কোন নাম প্রথমে আসে?\u003C\/a\u003E\u003C\/li\u003E\n    \u003Cli\u003E\u003Ca href=\"#ancient-bengal-sweets\"\u003Eপ্রাচীন বাংলায় মিষ্টান্নের উপস্থিতি কেমন ছিল?\u003C\/a\u003E\u003C\/li\u003E\n    \u003Cli\u003E\u003Ca href=\"#old-and-modern-connection\"\u003Eআজকের মিষ্টির দোকানের সঙ্গে পুরনো বাংলার সম্পর্ক কোথায়?\u003C\/a\u003E\u003C\/li\u003E\n    \u003Cli\u003E\u003Ca href=\"#sandesh-rasgolla-pride\"\u003Eসন্দেশ ও রসগোল্লা কি সত্যিই বাংলার গর্ব?\u003C\/a\u003E\u003C\/li\u003E\n    \u003Cli\u003E\u003Ca href=\"#chhana-importance\"\u003Eছানার ব্যবহার বাংলায় কীভাবে বিশেষ গুরুত্ব পেল?\u003C\/a\u003E\u003C\/li\u003E\n    \u003Cli\u003E\u003Ca href=\"#haluikar-role\"\u003Eহালুইকর কারা, আর বাংলা মিষ্টির ইতিহাসে তাঁদের ভূমিকা কী?\u003C\/a\u003E\u003C\/li\u003E\n    \u003Cli\u003E\u003Ca href=\"#north-west-influence\"\u003Eবাংলার মিষ্টির জগতে উত্তর-পশ্চিম ভারতের প্রভাব কতটা ছিল?\u003C\/a\u003E\u003C\/li\u003E\n    \u003Cli\u003E\u003Ca href=\"#halua-arrival\"\u003Eহালুয়া কীভাবে বাংলায় এসে নতুন পরিচয় পেল?\u003C\/a\u003E\u003C\/li\u003E\n    \u003Cli\u003E\u003Ca href=\"#mithai-word\"\u003E‘মিঠাই’ শব্দটি কি বাংলা ভাষার নিজস্ব?\u003C\/a\u003E\u003C\/li\u003E\n    \u003Cli\u003E\u003Ca href=\"#bonde-lineage\"\u003Eবোঁদে থেকে মিঠাই—এই ধারাটি কীভাবে তৈরি হল?\u003C\/a\u003E\u003C\/li\u003E\n    \u003Cli\u003E\u003Ca href=\"#jilipi-origin\"\u003Eজিলিপি কি বাংলার নিজস্ব মিষ্টি?\u003C\/a\u003E\u003C\/li\u003E\n    \u003Cli\u003E\u003Ca href=\"#amriti\"\u003Eঅমৃতি কি শুধু জিলিপির আরেক নাম?\u003C\/a\u003E\u003C\/li\u003E\n    \u003Cli\u003E\u003Ca href=\"#mihidana-darbesh\"\u003Eমিহিদানা ও দরবেশ কেন এত বিখ্যাত?\u003C\/a\u003E\u003C\/li\u003E\n    \u003Cli\u003E\u003Ca href=\"#sitabhog-creativity\"\u003Eসীতাভোগ কি সত্যিই বাংলার সৃজনশীলতার দৃষ্টান্ত?\u003C\/a\u003E\u003C\/li\u003E\n    \u003Cli\u003E\u003Ca href=\"#khaja-gaja-balushahi\"\u003Eগজা, খাজা ও বালুশাহীর মধ্যে পার্থক্য কোথায়?\u003C\/a\u003E\u003C\/li\u003E\n    \u003Cli\u003E\u003Ca href=\"#malpoa-origin\"\u003Eমালপোয়া কি আদৌ বাংলা মিষ্টি?\u003C\/a\u003E\u003C\/li\u003E\n    \u003Cli\u003E\u003Ca href=\"#kheer-chop\"\u003Eক্ষীরের চপ ও কাটলেট ধরনের মিষ্টি কীভাবে এল?\u003C\/a\u003E\u003C\/li\u003E\n    \u003Cli\u003E\u003Ca href=\"#savory-snacks\"\u003Eনোনতা জলখাবারও কি একই ইতিহাসের অংশ?\u003C\/a\u003E\u003C\/li\u003E\n    \u003Cli\u003E\u003Ca href=\"#kochuri-radhaballavi\"\u003Eশিঙাড়া, কচুরি ও রাধাবল্লভীর পেছনেও কি ইতিহাস আছে?\u003C\/a\u003E\u003C\/li\u003E\n    \u003Cli\u003E\u003Ca href=\"#pantua-langcha-ledikeni\"\u003Eপানতুয়া, ল্যাংচা ও লেডিকেনির সম্পর্ক কী?\u003C\/a\u003E\u003C\/li\u003E\n    \u003Cli\u003E\u003Ca href=\"#kalojam-family\"\u003Eকালোজাম, গোলাপজাম ও নিখুঁতি কি একই ধারার মিষ্টি?\u003C\/a\u003E\u003C\/li\u003E\n    \u003Cli\u003E\u003Ca href=\"#rasgolla-origin\"\u003Eরসগোল্লার উৎপত্তি কীভাবে ঘটল?\u003C\/a\u003E\u003C\/li\u003E\n    \u003Cli\u003E\u003Ca href=\"#nobin-moyra\"\u003Eবাগবাজারের নবীন ময়রার নাম এত গুরুত্বপূর্ণ কেন?\u003C\/a\u003E\u003C\/li\u003E\n    \u003Cli\u003E\u003Ca href=\"#rajbhog-rosomalai\"\u003Eরাজভোগ, কমলাভোগ ও রসমালাই কীভাবে আলাদা?\u003C\/a\u003E\u003C\/li\u003E\n    \u003Cli\u003E\u003Ca href=\"#chhana-sweets\"\u003Eছানার মিষ্টির মধ্যে আর কী কী বিশেষ নাম মনে রাখা দরকার?\u003C\/a\u003E\u003C\/li\u003E\n    \u003Cli\u003E\u003Ca href=\"#sandesh-word-meaning\"\u003Eসন্দেশ শব্দের আসল অর্থ কী?\u003C\/a\u003E\u003C\/li\u003E\n    \u003Cli\u003E\u003Ca href=\"#monda-monohara-pera\"\u003Eমণ্ডা, পেড়া, মনোহরা—এসব কি শুধু নামের ভিন্নতা?\u003C\/a\u003E\u003C\/li\u003E\n    \u003Cli\u003E\u003Ca href=\"#nolen-gur-sandesh\"\u003Eনলেন গুড়ের সন্দেশ কেন এত বিশেষ?\u003C\/a\u003E\u003C\/li\u003E\n    \u003Cli\u003E\u003Ca href=\"#bengal-contribution\"\u003Eবাংলা মিষ্টান্ন কি শুধু ধার করেছে, না নিজেও কিছু দিয়েছে?\u003C\/a\u003E\u003C\/li\u003E\n    \u003Cli\u003E\u003Ca href=\"#kolkata-role\"\u003Eকলকাতা কি বাংলা মিষ্টির বিকাশে বিশেষ ভূমিকা নিয়েছে?\u003C\/a\u003E\u003C\/li\u003E\n    \u003Cli\u003E\u003Ca href=\"#conclusion\"\u003Eউপসংহার: বাঙালির মিষ্টি কেন এত আলাদা?\u003C\/a\u003E\u003C\/li\u003E\n    \u003Cli\u003E\u003Ca href=\"#faqs\"\u003Eপ্রায়শই জিজ্ঞাসিত প্রশ্ন FAQ\u003C\/a\u003E\u003C\/li\u003E\n  \u003C\/ul\u003E\n\n  \u003Ch2 id=\"popular-sweets-list\"\u003Eবাংলার জনপ্রিয় মিষ্টির তালিকায় কোন কোন নাম প্রথমে আসে?\u003C\/h2\u003E\n  \u003Cp\u003Eবাংলার মিষ্টির জগৎ অত্যন্ত বিস্তৃত। অঞ্চল, আচার, ঋতু, উৎসব এবং কারিগরের দক্ষতা—সব মিলিয়ে এখানে তৈরি হয়েছে বহু স্বাদের, বহু রূপের মিষ্টান্ন। নিচের তালিকায় বাংলা খাদ্যসংস্কৃতির বহুল পরিচিত কয়েকটি মিষ্টির নাম তুলে ধরা হল।\u003C\/p\u003E\n  \u003Cul\u003E\n    \u003Cli\u003Eসন্দেশ\u003C\/li\u003E\n    \u003Cli\u003Eরসগোল্লা\u003C\/li\u003E\n    \u003Cli\u003Eমিহিদানা\u003C\/li\u003E\n    \u003Cli\u003Eসীতাভোগ\u003C\/li\u003E\n    \u003Cli\u003Eল্যাংচা\u003C\/li\u003E\n    \u003Cli\u003Eপানতুয়া\u003C\/li\u003E\n    \u003Cli\u003Eমালপোয়া\u003C\/li\u003E\n    \u003Cli\u003Eখাজা\u003C\/li\u003E\n    \u003Cli\u003Eগজা\u003C\/li\u003E\n    \u003Cli\u003Eজিলিপি\u003C\/li\u003E\n    \u003Cli\u003Eঅমৃতি\u003C\/li\u003E\n    \u003Cli\u003Eদরবেশ\u003C\/li\u003E\n  \u003C\/ul\u003E\n\n  \u003Cdiv class=\"inline-cta-box\"\u003E\n    \u003Cp\u003E\u003Cstrong\u003Eআরও পড়ুন:\u003C\/strong\u003E বাংলার ঐতিহ্যবাহী রান্নার স্বাদ জানতে পড়তে পারেন \u003Ca href=\"https:\/\/www.foodcooking-inspiration.in\/2018\/09\/shukto-mixed-vegetables.html\"\u003Eশুক্তো\u003C\/a\u003E, \u003Ca href=\"https:\/\/www.foodcooking-inspiration.in\/2014\/09\/bhuni-khichuri-durga-puja-bhog-from.html\"\u003Eভুনি খিচুড়ি\u003C\/a\u003E এবং \u003Ca href=\"https:\/\/www.foodcooking-inspiration.in\/2014\/01\/pithe-puli-parbon.html\"\u003Eপাটিসাপটা\u003C\/a\u003E নিয়ে আমাদের অন্য লেখাগুলি।\u003C\/p\u003E\n  \u003C\/div\u003E\n\n  \u003Ch2 id=\"ancient-bengal-sweets\"\u003Eপ্রাচীন বাংলায় মিষ্টান্নের উপস্থিতি কেমন ছিল?\u003C\/h2\u003E\n  \u003Cp\u003Eপ্রাচীন বাংলা সাহিত্যে আমিষ ও নিরামিষ নানা পদ, তরকারি, ভোজনরীতি এবং খাদ্যসংস্কৃতির বিস্তৃত উল্লেখ থাকলেও মিষ্টান্নের সংখ্যা সে তুলনায় খুব বেশি ছিল না। আজকের ময়রার দোকানের শোকেসে যে বিপুল বৈচিত্র্য দেখা যায়, তার অধিকাংশেরই সরাসরি ছাপ প্রাচীন সাহিত্যে মেলে না। অর্থাৎ বর্তমানের পরিচিত বহু মিষ্টিই আসলে অপেক্ষাকৃত নতুন সময়ের ফসল।\u003C\/p\u003E\n\n  \u003Ch2 id=\"old-and-modern-connection\"\u003Eআজকের মিষ্টির দোকানের সঙ্গে পুরনো বাংলার সম্পর্ক কোথায়?\u003C\/h2\u003E\n  \u003Cp\u003Eআজ আমরা যে মিষ্টি প্রতিদিনের জলখাবার, অতিথি আপ্যায়ন, বিবাহ, অন্নপ্রাশন বা উৎসব উপলক্ষে ব্যবহার করি, তার অনেকগুলিই দীর্ঘ বিবর্তনের ফল। প্রাচীন বাংলার খাদ্যস্মৃতি অবশ্যই সমৃদ্ধ ছিল, কিন্তু আধুনিক মিষ্টান্নের বিস্তৃত পরিসর তখনও গড়ে ওঠেনি। ফলে আজকের বাংলা মিষ্টির জগৎকে বুঝতে গেলে শুধু স্বাদ নয়, ইতিহাসও দেখতে হয়।\u003C\/p\u003E\n\n  \u003Ch2 id=\"sandesh-rasgolla-pride\"\u003Eসন্দেশ ও রসগোল্লা কি সত্যিই বাংলার গর্ব?\u003C\/h2\u003E\n  \u003Cp\u003Eনিশ্চয়ই। বাংলা রসনা-সংস্কৃতিতে সন্দেশ ও রসগোল্লা এমন দুটি নাম, যা শুধু জনপ্রিয় নয়, ঐতিহাসিকভাবেও অসামান্য। তবে এদের জন্মকথা একেবারে সরল নয়। সন্দেশ শব্দটি প্রাচীন সাহিত্যে পাওয়া গেলেও সেটি আজকের ছানার সন্দেশ ছিল কি না, সে বিষয়ে নিশ্চিত প্রমাণ নেই। কিন্তু সময়ের সঙ্গে ‘সন্দেশ’ শব্দটি ছানাভিত্তিক মিষ্টির অর্থে প্রতিষ্ঠা পেয়েছে।\u003C\/p\u003E\n\n  \u003Ch2 id=\"chhana-importance\"\u003Eছানার ব্যবহার বাংলায় কীভাবে বিশেষ গুরুত্ব পেল?\u003C\/h2\u003E\n  \u003Cp\u003Eদুধ কেটে ছানা তৈরি করার রীতি প্রাচীন ভারতে খুব স্বীকৃত ছিল না। এটি অনেকাংশে সামাজিক সংস্কারের বিরুদ্ধ বলেই ধরা হত। তবু মধ্যযুগের বাংলা ধীরে ধীরে ছানাকে নিজের খাদ্যজগতে গ্রহণ করে। এই গ্রহণই পরে বাংলা মিষ্টান্নকে অন্য ভারতীয় অঞ্চলের থেকে আলাদা করে দেয়। সন্দেশ, রসগোল্লা, রসমালাই, ছানার মুড়কি—সবকিছুর কেন্দ্রে এই ছানাই।\u003C\/p\u003E\n\n  \u003Cp\u003Eঐতিহ্যবাহী রান্নার মধ্যে যেমন \u003Ca href=\"https:\/\/www.foodcooking-inspiration.in\/2014\/10\/bengali-sweet-narkel-naru-traditional.html\"\u003Eনাড়ু \u003C\/a\u003E একটি গুরুত্বপূর্ণ নারকেলের মিষ্টি, তেমনি বাংলার মিষ্টির জগতে ছানা একটি যুগান্তকারী উপাদান হয়ে উঠেছিল।\u003C\/p\u003E\n\n  \u003Ch2 id=\"haluikar-role\"\u003Eহালুইকর কারা, আর বাংলা মিষ্টির ইতিহাসে তাঁদের ভূমিকা কী?\u003C\/h2\u003E\n  \u003Cp\u003Eবাঙালি ভোজবাড়িতে প্রধানত দুই ধরনের খাদ্যশিল্পীর দেখা মিলত—রাঁধুনি এবং হালুইকর। অন্ন, ডাল, মাছ, মাংস, লুচি বা পোলাও প্রস্তুত করতেন রাঁধুনি; আর মিষ্টান্নের দায়িত্ব থাকত হালুইকরের উপর। ‘হালুয়া’ শব্দের উৎস আরবি-ফারসি জগতে, আর ‘হালুইকর’ শব্দটির মধ্যেও সেই বহিরাগত প্রভাব টের পাওয়া যায়।\u003C\/p\u003E\n\n  \u003Ch2 id=\"north-west-influence\"\u003Eবাংলার মিষ্টির জগতে উত্তর-পশ্চিম ভারতের প্রভাব কতটা ছিল?\u003C\/h2\u003E\n  \u003Cp\u003Eখুবই উল্লেখযোগ্য। বাংলায় বহু মিষ্টান্নের রন্ধনপ্রণালী, উপাদান, এমনকি নামও এসেছে উত্তর-পশ্চিম ভারত, আরবি-ফারসি ও হিন্দুস্তানি ভাষিক প্রভাবের মাধ্যমে। কিন্তু বাঙালির কৃতিত্ব এখানেই যে, সে এসব ধার করা উপকরণকে নিজের স্বাদ, উপযোগিতা ও নান্দনিকতার সঙ্গে মিলিয়ে একেবারে নতুন রূপ দিয়েছে।\u003C\/p\u003E\n\n  \u003Ch2 id=\"halua-arrival\"\u003Eহালুয়া কীভাবে বাংলায় এসে নতুন পরিচয় পেল?\u003C\/h2\u003E\n  \u003Cp\u003Eহালুয়া বাংলায় এসেছিল অনেক আগেই, এবং একসময় ‘মোহনভোগ’ নামে পরিচিতিও লাভ করে। সুজি, ঘি, চিনি, কড়া পাক—এই সব উপাদানের মিলনে যে হালুয়া তৈরি হয়, তা বাংলার ভোজনরুচিতে জায়গা করে নেয়। আবার সোহন হালুয়ার মতো কঠিন পাকের মিষ্টিও বহুকাল ধরে উপহারযোগ্য খাদ্য হিসেবে জনপ্রিয় ছিল।\u003C\/p\u003E\n\n  \u003Ch2 id=\"mithai-word\"\u003E‘মিঠাই’ শব্দটি কি বাংলা ভাষার নিজস্ব?\u003C\/h2\u003E\n  \u003Cp\u003E‘মিঠাই’ শব্দটি শুনতে যতটা স্বাভাবিক বাংলা লাগে, এর ভিতরে ততটাই আছে বহিরাগত ভাষাগত প্রভাব। এই শব্দের মধ্যেই হিন্দি-উত্তর ভারতীয় রুচির প্রতিফলন দেখা যায়। বোঁদে, মিঠাই, জিলিপি—এসব নাম বাংলা খাদ্যসংস্কৃতির অংশ হয়ে গেলেও তাদের উৎপত্তির সূত্র বহুদূরে ছড়ানো।\u003C\/p\u003E\n\n  \u003Ch2 id=\"bonde-lineage\"\u003Eবোঁদে থেকে মিঠাই—এই ধারাটি কীভাবে তৈরি হল?\u003C\/h2\u003E\n  \u003Cp\u003Eবেসনের গোলা ঝাঁঝরির ফোঁটা ফোঁটা ছিদ্র দিয়ে গরম ঘি বা তেলে ফেলে যে ছোট ছোট ভাজা দানা তৈরি হয়, সেখান থেকেই বোঁদের জন্ম। পরে সেই বোঁদে চিনি বা রসে পাকিয়ে আরও নানা রকম মিষ্টি বানানো হয়। বোঁদে, মিঠাই, মোতিচুর—সবই একে অন্যের আত্মীয়। ভাষার বদল, উপাদানের পরিমিতি এবং স্থানীয় কারিগরের হাত—সব মিলিয়ে এর নানা রূপ জন্মেছে।\u003C\/p\u003E\n\n  \u003Ch2 id=\"jilipi-origin\"\u003Eজিলিপি কি বাংলার নিজস্ব মিষ্টি?\u003C\/h2\u003E\n  \u003Cp\u003Eজিলিপি বাংলার একান্ত নিজস্ব উদ্ভাবন নয়। এটি মূলত সর্বভারতীয় জনপ্রিয় মিষ্টি, যার উৎস বাংলার বাইরের পরিসরে। হিন্দি ‘জলেবি’ থেকে এর প্রচলিত রূপের সূত্র মেলে। তবে বাংলা এটিকেও নিজের স্বাদে রূপান্তর করেছে। অমৃতি তারই একটি অধিক শিল্পসুষমাময় রূপ।\u003C\/p\u003E\n\n  \u003Cp\u003Eশীতের সকালে রাস্তার ধারে কড়াইয়ে ভাজা গরম জিলিপির গন্ধ আজও বহু বাঙালির শৈশবস্মৃতি ফিরিয়ে আনে।\u003C\/p\u003E\n\n  \u003Ch2 id=\"amriti\"\u003Eঅমৃতি কি শুধু জিলিপির আরেক নাম?\u003C\/h2\u003E\n  \u003Cp\u003Eনা, অমৃতি শুধুই জিলিপির বিকল্প নাম নয়; এটি অনেক বেশি সূক্ষ্ম কারিগরি ও আলাদা রূপের একটি মিষ্টি। চৈতন্যচরিতামৃতেও ‘অমৃতি’ শব্দের উল্লেখ পাওয়া যায়, যদিও তা আজকের পরিচিত অমৃতি ছিল কি না তা নিয়ে সংশয় রয়েছে। তবু বর্তমানে যে অমৃতি আমরা চিনি, তা বাংলা মিষ্টান্নশিল্পের সূক্ষ্মতা ও নকশাবোধের সাক্ষ্য বহন করে।\u003C\/p\u003E\n\n  \u003Ch2 id=\"mihidana-darbesh\"\u003Eমিহিদানা ও দরবেশ কেন এত বিখ্যাত?\u003C\/h2\u003E\n  \u003Cp\u003Eমিহিদানা ও দরবেশ—দুটি মিষ্টিই বোঁদে-জাতীয় হলেও, তাদের স্বাদ, রং, গঠন ও আভিজাত্যে পার্থক্য রয়েছে। বর্ধমানের মিহিদানা বিশেষ খ্যাতি অর্জন করেছে। অন্যদিকে দরবেশ নামটি ফারসি উৎসের, এবং এর বহু রঙের বোঁদে-গঠনের জন্য নামটির সঙ্গে একটি চিত্রধর্মী মিলও লক্ষ করা যায়।\u003C\/p\u003E\n\n  \u003Ch2 id=\"sitabhog-creativity\"\u003Eসীতাভোগ কি সত্যিই বাংলার সৃজনশীলতার দৃষ্টান্ত?\u003C\/h2\u003E\n  \u003Cp\u003Eসীতাভোগকে বাংলা মিষ্টান্নশিল্পের একটি বিশেষ উদ্ভাবন বলেই ধরা যায়। এতে বেসন থাকে না; বরং ময়দা, ছানা এবং বিশেষ প্রস্তুত উপাদানের ব্যবহার দেখা যায়। দেখতে ভাতের মতো, কিন্তু আসলে এটি এক সূক্ষ্ম মিষ্টান্ন। বাংলা কীভাবে চেহারা, নাম ও স্বাদ নিয়ে নতুন খেলা খেলতে পারে, সীতাভোগ তার সুন্দর উদাহরণ।\u003C\/p\u003E\n\n  \u003Cdiv class=\"inline-cta-box\"\u003E\n    \u003Cp\u003E\u003Cstrong\u003Eআপনি কি বাংলা রান্না ও ঐতিহ্য নিয়ে আরও পড়তে চান?\u003C\/strong\u003E তাহলে দেখে নিতে পারেন \u003Ca href=\"https:\/\/www.foodcooking-inspiration.in\/search\/label\/Festival%20%26%20Ritual%20Foods\"\u003Eবাংলার উৎসবের খাবার\u003C\/a\u003E, \u003Ca href=\"https:\/\/www.foodcooking-inspiration.in\/2014\/01\/nabanna.html\"\u003Eঐতিহ্যবাহী নবান্ন \u003C\/a\u003E এবং \u003Ca href=\"https:\/\/www.foodcooking-inspiration.in\/search\/label\/Traditional%20Recipes\"\u003Eপুরনো দিনের ঘরোয়া রান্না\u003C\/a\u003E নিয়ে লেখা।\u003C\/p\u003E\n  \u003C\/div\u003E\n\n  \u003Ch2 id=\"khaja-gaja-balushahi\"\u003Eগজা, খাজা ও বালুশাহীর মধ্যে পার্থক্য কোথায়?\u003C\/h2\u003E\n  \u003Cp\u003Eখাজা, গজা ও বালুশাহী—এই মিষ্টিগুলি দেখতে কিছুটা মিল থাকলেও তাদের প্রস্তুতপ্রণালী ও গঠনগত চরিত্র এক নয়। খাজা তুলনায় পুরনো; গজা তার অপেক্ষাকৃত নবীন ও পুরু রূপ; আর বালুশাহী আলাদা ধারার হলেও ভাজা ও রসে পাক দেওয়া মিষ্টির পরিসরেই পড়ে। এই ধরনের মিষ্টির মধ্যে বাংলা যেমন বাইরের প্রভাব নিয়েছে, তেমনি বহু নতুন রূপও সৃষ্টি করেছে।\u003C\/p\u003E\n\n  \u003Ch2 id=\"malpoa-origin\"\u003Eমালপোয়া কি আদৌ বাংলা মিষ্টি?\u003C\/h2\u003E\n  \u003Cp\u003Eমালপোয়া একেবারে আদি বঙ্গীয় মিষ্টি নয়। বৈষ্ণব ধর্মীয় পরিসরের হাত ধরে এটি বাংলায় প্রবেশ করে এবং পরে সাধারণ রসিক সমাজেও জনপ্রিয় হয়। ময়দা, ঘন দুধ, ঘি, রস—এই সব উপাদানের মিলনে তৈরি মালপোয়া আজ উৎসব ও স্মৃতির সঙ্গে জড়িয়ে থাকা একটি মিষ্টি।\u003C\/p\u003E\n\n   \u003Ch2 id=\"kheer-chop\"\u003Eক্ষীরের চপ ও কাটলেট ধরনের মিষ্টি কীভাবে এল?\u003C\/h2\u003E\n  \u003Cp\u003Eবাংলা মিষ্টান্নের বিবর্তনে এমন কিছু পদও তৈরি হয়েছে, যেখানে দেশি ও বিদেশি খাদ্যধারার মজার মিলন দেখা যায়। ক্ষীরের চপ তারই একটি উদাহরণ। এর মধ্যে যেমন ক্ষীরভিত্তিক পুর আছে, তেমনি আকৃতি ও উপস্থাপনায় কখনও কখনও কাটলেটধর্মী প্রভাবও দেখা যায়।\u003C\/p\u003E\n\n  \u003Ch2 id=\"savory-snacks\"\u003Eনোনতা জলখাবারও কি একই ইতিহাসের অংশ?\u003C\/h2\u003E\n  \u003Cp\u003Eনিমকি, শিঙাড়া, কচুরি, রাধাবল্লভী, লুচি—এসব নোনতা জলখাবারও বাংলার খাদ্যসংস্কৃতির গুরুত্বপূর্ণ অংশ। এগুলির অনেকগুলিরই উৎস বাংলা নয়, কিন্তু বাংলা সেগুলিকে এমনভাবে আত্মস্থ করেছে যে আজ এগুলি ছাড়া বাঙালির সকালের জলখাবারের কথা ভাবাই কঠিন।\u003C\/p\u003E\n\n  \u003Ch2 id=\"kochuri-radhaballavi\"\u003Eশিঙাড়া, কচুরি ও রাধাবল্লভীর পেছনেও কি ইতিহাস আছে?\u003C\/h2\u003E\n  \u003Cp\u003Eঅবশ্যই আছে। শিঙাড়া এসেছে শৃঙ্গাটক অর্থাৎ ত্রিকোণ আকারের ধারণা থেকে; কচুরি এসেছে কচৌড়ি থেকে; আর রাধাবল্লভী মূলত হিঙের কচুরিরই এক অভিজাত রূপ। এগুলি প্রমাণ করে যে বাংলার খাদ্যসংস্কৃতি শুধু মিষ্টি নয়, নোনতা জলখাবারের ক্ষেত্রেও বহুধা সংমিশ্রিত এবং সমৃদ্ধ।\u003C\/p\u003E\n\n  \u003Ch2 id=\"pantua-langcha-ledikeni\"\u003Eপানতুয়া, ল্যাংচা ও লেডিকেনির সম্পর্ক কী?\u003C\/h2\u003E\n  \u003Cp\u003Eপানতুয়া, ল্যাংচা ও লেডিকেনি একই বৃহৎ পরিবারের সদস্য বলেই মনে হয়। ক্ষীর ও ছানার মিশ্রণ, ভাজা, রসে ডোবানো এবং আকারগত পরিবর্তনের মাধ্যমে এদের আলাদা পরিচয় তৈরি হয়েছে। পানতুয়ার তুলনায় লেডিকেনি বেশি পরিশীলিত, আর ল্যাংচা তার কড়া পাকের আত্মীয়।\u003C\/p\u003E\n\n  \u003Ch2 id=\"kalojam-family\"\u003Eকালোজাম, গোলাপজাম ও নিখুঁতি কি একই ধারার মিষ্টি?\u003C\/h2\u003E\n  \u003Cp\u003Eএই মিষ্টিগুলিও মূলত পানতুয়া-জাতীয় বা ছানাভিত্তিক মিষ্টিরই বিভিন্ন রূপ। পাক, রং, আকার ও উপাদানের ছোটখাটো বদলের মাধ্যমে নতুন নাম ও স্বতন্ত্র পরিচয় তৈরি হয়েছে। বাংলা মিষ্টান্নের কারিগররা কেবল রান্না করেননি; তাঁরা স্বাদকে রূপকল্পে পরিণত করেছেন।\u003C\/p\u003E\n\n  \u003Ch2 id=\"rasgolla-origin\"\u003Eরসগোল্লার উৎপত্তি কীভাবে ঘটল?\u003C\/h2\u003E\n  \u003Cp\u003Eরসগোল্লা বাংলা মিষ্টান্নের ইতিহাসে এক মাইলফলক। ছানাকে ময়দা বা সুজির মতো ডলে ডলে মেখে গোল করে নিয়ন্ত্রিত তাপে রসে ফুটিয়ে এই মিষ্টি তৈরি হয়। প্রক্রিয়াটি যত সহজ শোনায়, দক্ষতাটি ততই সূক্ষ্ম। সব কারিগর সমানভাবে উৎকৃষ্ট রসগোল্লা তৈরি করতে পারেন না।\u003C\/p\u003E\n\n  \u003Ch2 id=\"nobin-moyra\"\u003Eবাগবাজারের নবীন ময়রার নাম এত গুরুত্বপূর্ণ কেন?\u003C\/h2\u003E\n  \u003Cp\u003Eরসগোল্লার ইতিহাসে বাগবাজারের নবীন ময়রার নাম বিশেষ গুরুত্ব নিয়ে উচ্চারিত হয়। তাঁর স্পঞ্জ রসগোল্লা বাংলা মিষ্টির জগতে এক ঐতিহাসিক পর্বের সূচনা করেছে বলে ধরা হয়। পরে এই রসগোল্লা নানা রূপে বিস্তার লাভ করে—রাজভোগ, কমলাভোগ, দানাদার, রসমালাই, ক্ষীরমোহন ইত্যাদি তারই বিভিন্ন শাখা।\u003C\/p\u003E\n\n  \u003Ch2 id=\"rajbhog-rosomalai\"\u003Eরাজভোগ, কমলাভোগ ও রসমালাই কীভাবে আলাদা?\u003C\/h2\u003E\n  \u003Cp\u003Eরাজভোগ মূলত বড় আকারের এবং অধিকতর কড়া পাকের রসগোল্লা, যার ভিতরে পুর থাকতে পারে। কমলাভোগে থাকে বিশেষ গন্ধ ও রং। রসমালাইয়ের ক্ষেত্রে রসগোল্লাকে ঘন দুধের আবরণে নতুন স্বাদ দেওয়া হয়। অর্থাৎ একই মূল প্রযুক্তি থেকে বাংলা বহু বৈচিত্র্যময় মিষ্টি সৃষ্টি করেছে।\u003C\/p\u003E\n\n  \u003Cp\u003Eএকসময় বাঙালি বিয়েবাড়িতে মিষ্টির থালা ছিল গর্বের বিষয়—যত বেশি বৈচিত্র্য, তত বেশি সম্মান।\u003C\/p\u003E\n\n  \u003Ch2 id=\"chhana-sweets\"\u003Eছানার মিষ্টির মধ্যে আর কী কী বিশেষ নাম মনে রাখা দরকার?\u003C\/h2\u003E\n  \u003Cp\u003Eক্ষীরমোহন, চমচম, ছানার মুড়কি, ছানাগজা, ছানাবড়া—এসব নামও বাংলা মিষ্টান্ন ঐতিহ্যের গুরুত্বপূর্ণ অংশ। ছানাবড়া বা ছেনাবড়ার উল্লেখ বহু পুরনো, এবং অনেকের ধারণা রসগোল্লার পূর্বসূরি হিসেবে একে ভাবা যায়। অর্থাৎ বাংলা শুধু নতুন মিষ্টি তৈরি করেনি; পুরনো রূপকেও নতুনভাবে গড়েছে।\u003C\/p\u003E\n\n  \u003Ch2 id=\"sandesh-word-meaning\"\u003Eসন্দেশ শব্দের আসল অর্থ কী?\u003C\/h2\u003E\n  \u003Cp\u003E‘সন্দেশ’ শব্দের মূল অর্থ ছিল সংবাদ বা বার্তা। আত্মীয়ের বাড়িতে কিছু মিষ্টি নিয়ে যাওয়া মানে যেন খবর বা ‘সন্দেশ’ নিয়ে যাওয়া। এই সাংস্কৃতিক প্রয়োগ থেকেই শব্দটি ধীরে ধীরে মিষ্টান্নের অর্থে প্রতিষ্ঠা পায়। পরে ছানাভিত্তিক একাধিক মিষ্টির সঙ্গে এই নাম জুড়ে যায়।\u003C\/p\u003E\n\n  \u003Ch2 id=\"monda-monohara-pera\"\u003Eমণ্ডা, পেড়া, মনোহরা—এসব কি শুধু নামের ভিন্নতা?\u003C\/h2\u003E\n  \u003Cp\u003Eশুধু নামের ভিন্নতা নয়; এগুলি বাংলা মিষ্টির বিভিন্ন স্তর ও রূপান্তরের পরিচয়। মণ্ডা প্রাচীন সাহিত্যে সুপরিচিত, মনোহরাও বহুদিনের পরিচিত মিষ্টি। আবার পেড়া, কালাকাঁদ, বরফি—এসবের মধ্যে উপাদান, পাক, গঠন ও ভাষাগত ইতিহাস—সবকিছু মিলিয়ে আলাদা চরিত্র তৈরি হয়েছে।\u003C\/p\u003E\n\n  \u003Ch2 id=\"nolen-gur-sandesh\"\u003Eনলেন গুড়ের সন্দেশ কেন এত বিশেষ?\u003C\/h2\u003E\n  \u003Cp\u003Eনলেন গুড়ের সন্দেশ বাংলা মিষ্টান্নের এক অভিজাত রূপ। খেজুরের গুড়ের মৌসুমি সুবাস, ছানার কোমলতা এবং মাপা মিষ্টত্ব—এই তিনের মিলনে এটি অন্য সব সন্দেশ থেকে আলাদা হয়ে ওঠে। স্বাভাবিক সুগন্ধি ও সূক্ষ্ম স্বাদই একে দীর্ঘদিন ধরে জনপ্রিয় রেখেছে।\u003C\/p\u003E\n\n  \u003Ch2 id=\"bengal-contribution\"\u003Eবাংলা মিষ্টান্ন কি শুধু ধার করেছে, না নিজেও কিছু দিয়েছে?\u003C\/h2\u003E\n  \u003Cp\u003Eবাংলা অনেক কিছু গ্রহণ করেছে—উপকরণ, শব্দ, কৌশল, নাম। কিন্তু সেই সঙ্গে বাংলা এমন কিছু দিয়েওছে, যার তুলনা নেই। রসগোল্লা ও সন্দেশ আজ ভারতীয় মিষ্টির প্রতীক হয়ে উঠেছে। বাংলা প্রমাণ করেছে যে গ্রহণ ও রূপান্তর—দুটিই সৃজনশীলতার অংশ।\u003C\/p\u003E\n\n  \u003Ch2 id=\"kolkata-role\"\u003Eকলকাতা কি বাংলা মিষ্টির বিকাশে বিশেষ ভূমিকা নিয়েছে?\u003C\/h2\u003E\n  \u003Cp\u003Eহ্যাঁ, কলকাতা বাংলা মিষ্টির বহু রূপকে জনপ্রিয় ও পরিশীলিত করেছে। ময়রাদের দক্ষ হাত, নগরজীবনের চাহিদা, নতুন উপকরণ ও বাজারব্যবস্থা—সব মিলিয়ে কলকাতা মিষ্টির পরীক্ষাগার হয়ে ওঠে। বহু পরিচিত মিষ্টির চেহারা, নাম বা পরিমার্জিত রূপ এই নগরপরিসরেই প্রতিষ্ঠা পায়।\u003C\/p\u003E\n\n  \u003Cdiv class=\"newsletter-cta-box\"\u003E\n    \u003Cp\u003E\u003Cstrong\u003Eবাংলার খাবার, উৎসব, রেসিপি আর খাদ্য-ইতিহাস নিয়ে আরও লেখা পড়তে চান?\u003C\/strong\u003E\u003C\/p\u003E\n    \u003Cp\u003E\u003Ca href=\"https:\/\/www.foodcooking-inspiration.in\/p\/subscribe.html\"\u003Eইমেল সাবস্ক্রাইব করুন\u003C\/a\u003E অথবা \u003Ca href=\"https:\/\/www.foodcooking-inspiration.in\/search\/label\/Bengali%20Sweets\"\u003Eবাংলা মিষ্টির বিভাগ\u003C\/a\u003E ঘুরে দেখুন।\u003C\/p\u003E\n  \u003C\/div\u003E\n\n  \u003Ch2 id=\"conclusion\"\u003Eউপসংহার: বাঙালির মিষ্টি কেন এত আলাদা?\u003C\/h2\u003E\n  \u003Cp\u003Eবাঙালির মিষ্টান্ন কেবল স্বাদের বিষয় নয়; এটি ইতিহাস, ভাষা, স্মৃতি, আচার, অঞ্চল, বাণিজ্য ও সংস্কৃতির সম্মিলিত দলিল। এখানে বাইরের প্রভাব আছে, আবার ঘরের উদ্ভাবনও আছে। আছে উৎসব, আছে অতিথিসেবা, আছে শৈশব, আছে শহর ও মফস্বলের আলাদা সুর।\u003C\/p\u003E\n  \n \n  \n\u003Cfigure\u003E\n\n  \u003Camp-img\n    src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiMQYPpGApcZOeE_AVm2ZJ4pGADwXxIca-RJucO9cNHzLKCv9ssDooxUXBh065vyZ4HIZ3RxR6bVXRW5PLXyq3Se9YNCDhZJlK_TFfKFSZNdHUj3JSU5LbTqVBVHDDLNXSld0w7yg9lay0CPw29aW6pQNFIzmK79FCBssr8wWgJ_FDOg50kRdD1FCQpoNY\/s1000-rw\/traditional-bengali-sweets-rosogolla-sandesh-mihidana-sitabhog-jilipi-malpoa-pantua-misti-doi.webp\"\n    width=\"1000\"\n    height=\"1500\"\n    layout=\"responsive\"\n    alt=\"Traditional Bengali sweets including rosogolla sandesh mihidana sitabhog jilipi malpoa pantua misti doi from West Bengal\"\u003E\n  \u003C\/amp-img\u003E\n\n  \u003Camp-pinterest\n    height=\"28\"\n    width=\"56\"\n    data-do=\"buttonPin\"\n    data-url=\"https:\/\/www.foodcooking-inspiration.in\/2026\/03\/bengali-sweets-history-sandesh-rosogolla.html\"\n    data-media=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiMQYPpGApcZOeE_AVm2ZJ4pGADwXxIca-RJucO9cNHzLKCv9ssDooxUXBh065vyZ4HIZ3RxR6bVXRW5PLXyq3Se9YNCDhZJlK_TFfKFSZNdHUj3JSU5LbTqVBVHDDLNXSld0w7yg9lay0CPw29aW6pQNFIzmK79FCBssr8wWgJ_FDOg50kRdD1FCQpoNY\/s1000-rw\/traditional-bengali-sweets-rosogolla-sandesh-mihidana-sitabhog-jilipi-malpoa-pantua-misti-doi.webp\"\n    data-description=\"Traditional Bengali sweets including rosogolla, sandesh, mihidana, sitabhog and more. Explore the history of Bengali sweets from West Bengal.\"\u003E\n  \u003C\/amp-pinterest\u003E\n\n  \u003Cfigcaption\u003E\n    বাংলার বিখ্যাত মিষ্টান্ন—সন্দেশ, রসগোল্লা, মিহিদানা, সীতাভোগ, জিলিপি, মালপোয়া, পানতুয়া ও মিষ্টি দই\n  \u003C\/figcaption\u003E\n\n\u003C\/figure\u003E\n\n  \u003Cp\u003E\u003Cstrong\u003Eসন্দেশ ও রসগোল্লা আজ শুধু বাংলা নয়, গোটা বিশ্বের কাছে বাঙালির পরিচয় বহন করে।\u003C\/strong\u003E তাই বাংলা মিষ্টির ইতিহাস আসলে বাংলা সংস্কৃতিরই এক মধুর অধ্যায়।\u003C\/p\u003E\n\n \n\n\u003Cp\u003E\u003Cstrong\u003Eবাংলা মিষ্টি সম্পর্কে সাধারণ কিছু প্রশ্নের উত্তর নিচে দেওয়া হল:\u003C\/strong\u003E\u003C\/p\u003E\n\n\u003Ch2 id=\"faqs\"\u003Eপ্রায়শই জিজ্ঞাসিত প্রশ্ন FAQ\u003C\/h2\u003E\n\n\u003Ch3\u003Eপশ্চিমবঙ্গের সবচেয়ে বিখ্যাত মিষ্টি কোনটি?\u003C\/h3\u003E\n\u003Cp\u003Eপশ্চিমবঙ্গে সবচেয়ে বিখ্যাত মিষ্টির মধ্যে রসগোল্লা (Rasgolla) ও সন্দেশ (Sandesh) সবচেয়ে পরিচিত। এছাড়াও মিহিদানা (Mihidana), সীতাভোগ (Sitabhog) ও ল্যাংচা (Langcha) অঞ্চলভেদে বিশেষ জনপ্রিয়।\u003C\/p\u003E\n\n\u003Ch3\u003Eবাংলার সেরা ১০টি মিষ্টি কোনগুলি?\u003C\/h3\u003E\n\u003Cp\u003Eবাংলার জনপ্রিয় মিষ্টির তালিকায় সাধারণত সন্দেশ, রসগোল্লা, মিহিদানা, সীতাভোগ, ল্যাংচা, পানতুয়া, মালপোয়া, খাজা, গজা ও জিলিপি উল্লেখযোগ্য। এই মিষ্টিগুলি বাংলা খাদ্যসংস্কৃতির বৈচিত্র্য তুলে ধরে।\u003C\/p\u003E\n\n\u003Ch3\u003Eবাংলায় সাধারণত কোন কোন মিষ্টি বেশি খাওয়া হয়?\u003C\/h3\u003E\n\u003Cp\u003Eবাংলায় প্রতিদিনের জলখাবার ও উৎসবে সন্দেশ, রসগোল্লা, জিলিপি, ল্যাংচা ও পানতুয়া বেশি খাওয়া হয়। এগুলি সহজলভ্য ও জনপ্রিয় বাংলা মিষ্টি (Bengali sweets)।\u003C\/p\u003E\n\n\u003Ch3\u003Eবাংলার সবচেয়ে ভালো মিষ্টি কোনটি?\u003C\/h3\u003E\n\u003Cp\u003Eবাংলার সবচেয়ে ভালো মিষ্টি নির্ভর করে ব্যক্তিগত স্বাদের উপর। কেউ সন্দেশ পছন্দ করেন তার নরম গঠনের জন্য, আবার কেউ রসগোল্লা পছন্দ করেন তার রসাল ও স্পঞ্জি স্বাদের জন্য।\u003C\/p\u003E\n\n\u003Ch3\u003Eসন্দেশ কেন বাংলার বিশেষ মিষ্টি?\u003C\/h3\u003E\n\u003Cp\u003Eসন্দেশ মূলত ছানার তৈরি একটি মিষ্টি, যার ইতিহাস বহু পুরনো। ‘সন্দেশ’ শব্দটি আগে সংবাদ বা বার্তার অর্থে ব্যবহৃত হলেও পরে এটি মিষ্টান্নের অর্থে প্রতিষ্ঠা পায় এবং বাংলার নিজস্ব রন্ধনশৈলীর অংশ হয়ে ওঠে।\u003C\/p\u003E\n\n\u003Ch3\u003Eপশ্চিমবঙ্গের বিভিন্ন জেলার বিখ্যাত মিষ্টি কী কী?\u003C\/h3\u003E\n\u003Cp\u003Eপশ্চিমবঙ্গের বিভিন্ন জেলায় আলাদা বিখ্যাত মিষ্টি রয়েছে—যেমন বর্ধমানের মিহিদানা ও সীতাভোগ, শক্তিগড়ের ল্যাংচা, কলকাতার সন্দেশ ও রসগোল্লা।\u003C\/p\u003E\n\n\u003Ch3\u003Eবাংলা মিষ্টির তালিকা ছবি সহ কোথায় দেখা যাবে?\u003C\/h3\u003E\n\u003Cp\u003Eবাংলা মিষ্টির তালিকা ছবি সহ (Bengali sweets list with pictures) সাধারণত খাদ্যসংস্কৃতি বিষয়ক ব্লগে পাওয়া যায়, যেখানে প্রতিটি মিষ্টির পরিচয়, গঠন ও পরিবেশন দেখানো হয়।\u003C\/p\u003E\n\n\u003Cscript type=\"application\/ld+json\"\u003E\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"FAQPage\",\n  \"mainEntity\": [\n    {\n      \"@type\": \"Question\",\n      \"name\": \"পশ্চিমবঙ্গের সবচেয়ে বিখ্যাত মিষ্টি কোনটি?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"পশ্চিমবঙ্গে সবচেয়ে বিখ্যাত মিষ্টির মধ্যে রসগোল্লা (Rasgolla) ও সন্দেশ (Sandesh) সবচেয়ে পরিচিত। এছাড়াও মিহিদানা (Mihidana), সীতাভোগ (Sitabhog) ও ল্যাংচা (Langcha) অঞ্চলভেদে বিশেষ জনপ্রিয়।\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"বাংলার সেরা ১০টি মিষ্টি কোনগুলি?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"বাংলার জনপ্রিয় মিষ্টির তালিকায় সাধারণত সন্দেশ, রসগোল্লা, মিহিদানা, সীতাভোগ, ল্যাংচা, পানতুয়া, মালপোয়া, খাজা, গজা ও জিলিপি উল্লেখযোগ্য। এই মিষ্টিগুলি বাংলা খাদ্যসংস্কৃতির বৈচিত্র্য তুলে ধরে।\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"বাংলায় সাধারণত কোন কোন মিষ্টি বেশি খাওয়া হয়?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"বাংলায় প্রতিদিনের জলখাবার ও উৎসবে সন্দেশ, রসগোল্লা, জিলিপি, ল্যাংচা ও পানতুয়া বেশি খাওয়া হয়। এগুলি সহজলভ্য ও জনপ্রিয় বাংলা মিষ্টি (Bengali sweets)।\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"বাংলার সবচেয়ে ভালো মিষ্টি কোনটি?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"বাংলার সবচেয়ে ভালো মিষ্টি নির্ভর করে ব্যক্তিগত স্বাদের উপর। কেউ সন্দেশ পছন্দ করেন তার নরম গঠনের জন্য, আবার কেউ রসগোল্লা পছন্দ করেন তার রসাল ও স্পঞ্জি স্বাদের জন্য।\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"সন্দেশ কেন বাংলার বিশেষ মিষ্টি?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"সন্দেশ মূলত ছানার তৈরি একটি মিষ্টি, যার ইতিহাস বহু পুরনো। ‘সন্দেশ’ শব্দটি আগে সংবাদ বা বার্তার অর্থে ব্যবহৃত হলেও পরে এটি মিষ্টান্নের অর্থে প্রতিষ্ঠা পায় এবং বাংলার নিজস্ব রন্ধনশৈলীর অংশ হয়ে ওঠে।\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"পশ্চিমবঙ্গের বিভিন্ন জেলার বিখ্যাত মিষ্টি কী কী?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"পশ্চিমবঙ্গের বিভিন্ন জেলায় আলাদা বিখ্যাত মিষ্টি রয়েছে—যেমন বর্ধমানের মিহিদানা ও সীতাভোগ, শক্তিগড়ের ল্যাংচা, কলকাতার সন্দেশ ও রসগোল্লা।\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"বাংলা মিষ্টির তালিকা ছবি সহ কোথায় দেখা যাবে?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"বাংলা মিষ্টির তালিকা ছবি সহ (Bengali sweets list with pictures) সাধারণত খাদ্যসংস্কৃতি বিষয়ক ব্লগে পাওয়া যায়, যেখানে প্রতিটি মিষ্টির পরিচয়, গঠন ও পরিবেশন দেখানো হয়।\"\n      }\n    }\n  ]\n}\n\u003C\/script\u003E\n\t\n\n\n\u003C\/article\u003E\n\u003Cdiv class=\"blogger-post-footer\"\u003E\u003Ca href=\"https:\/\/feedburner.google.com\/fb\/a\/mailverify?uri=onlinekolkata\u0026amp;loc=en_US\"\u003ESubscribe to Indian Cuisine - Traditional Food and Recipe by Email\u003C\/a\u003E\u003C\/div\u003E"},"link":[{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/4194113219346922999\/posts\/default\/2476369778649984435"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/4194113219346922999\/posts\/default\/2476369778649984435"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.foodcooking-inspiration.in\/2026\/03\/bengali-sweets-history-sandesh-rosogolla.html","title":"বঙ্গীয় মিষ্টান্নের ইতিহাস: সন্দেশ থেকে রসগোল্লা | Bengali Sweets History \u0026 Origin"}],"author":[{"name":{"$t":"Barnali Dutta"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/05327163057011058262"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjvQy8m1XwevEKbPwy4n9EzAT_CEJKfrpaKSyJtJ3J76mnMnstyKGL1Vv8olczAohOS4ebJekVykGbwLWT6lB4sA2RqXNpj_ILVkPt8efPls2-YGtFG77aVGZ16yF4KNg\/s108\/WhatsApp+Image+2019-05-06+at+7.10.10+PM.jpeg"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjUwsLxCvBzCsjXy0xIFj5nuc-NNFlS0rySLdrEl9-AoXbIKYhib7davR9rtYrtJUj-bofpnfiZfjwi2oKvC7w1Iz5q6VttIUpk7zQUu_cksSQZK7oVW_jKwvsZ8kzI84gT85CCKzd-3iZLzvEAmJuD2WXTno_SLUXNAiMGT7HhFgil9b8D0Gw_EVrzGDY\/s72-c-rw\/bengali-sweets-assorted-kolkata-traditional.webp","height":"72","width":"72"}},{"id":{"$t":"tag:blogger.com,1999:blog-4194113219346922999.post-1337739457215674418"},"published":{"$t":"2026-03-13T21:25:00.012+05:30"},"updated":{"$t":"2026-08-02T15:40:14.429+05:30"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Festival \u0026 Ritual Foods"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Kitchen Memories"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Seasonal Ingredients"}],"title":{"type":"text","$t":" শীতের সোয়াদ (Shiter Swad) – বাঙালির শীতের খাবার ও উৎসবের স্মৃতি"},"content":{"type":"html","$t":"\u003Carticle\u003E\n  \u003Cp\u003EThis article shares a traditional Bengali winter food tradition and its cultural background.\u003C\/p\u003E\n  \u003Cp\u003EIt explains seasonal ingredients, Nabanna food memory, and the meaning of Shiter Swad in Bengali food culture.\u003C\/p\u003E\n\n\u003Ch2\u003Eশীতের সোয়াদ - Shiter Swad\u003C\/h2\u003E\n\n\u003Cp\u003Eশীত কক্ষনও দোলায় চেপে, ঘোড়ায় চেপে, নৌকায় চেপে আসেন না যে চার দিকে মড়কের হাহাকার পড়ে যাবে। ধরণী শস্যশ্যামলা। চার দিকে প্রাচুর্যের হিল্লোল। কবে কোন কালে সব জমিজমা বিক্রি করে শহরে বসত, তবু শহুরিয়ারা তাদের শিকড়ের স্বাদ-গন্ধ ভুলতে পারে না। তাই শহর বাজারেও নতুন ফসলের উৎসব হয় ঘরে ঘরে। নবান্ন। নতুন চালবাটা, আখ ঝাড়াই, মটরশুটি, মুলাে, কমলালেবু। আর যা যা ফল পাওয়া যায়, অন্তত নরকম। সব নলেন গুড়ে আর কাঁচা দুধে মেখে নবান্ন। পুরাে জিনিসটাই আসলে প্রসাদ। প্রকৃতির প্রসাদ। এক অভিনব ফ্রুট স্যালাডও বটে, নৈবেদ্যও বটে। তবে, নৈবেদ্যটি আমাদেরই 'পেট্টায়' হয়ে থাকে।\u003C\/p\u003E\n\n\u003Cp\u003E\u003Csmall\u003Eby Barnali Dutta\u003C\/small\u003E\u003C\/p\u003E\n\n\u003Cfigure\u003E\n\u003Camp-img \nsrc=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEidaOPTvXd0FPfPWcSHCRKOViEqlDr-Gkk4rADmb4W4oT59Xyicnpcc8yO6rOW0_hTxWY0auEpFXhtbLi0X4iljWO-CGKbkgpbT56dsE3DUkUzdaWgCoFU4TKa-bfBnIGG-PG-zntc8tuTJF6KHmBCrGz4PDdj59V5CZ7kZwFclCHlqu4B8MFqnteYYeGo\/s1200-rw\/nabanna-winter-market-fresh-vegetables-bengal.webp\"\nwidth=\"1200\"\nheight=\"675\"\nlayout=\"responsive\"\nalt=\"শীতের বাজারে নবান্নের সবজি ও ফলের সমারোহ\"\u003E\n\u003C\/amp-img\u003E\n\n  \u003Cnoscript\u003E\n\u003Cimg \nsrc=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEidaOPTvXd0FPfPWcSHCRKOViEqlDr-Gkk4rADmb4W4oT59Xyicnpcc8yO6rOW0_hTxWY0auEpFXhtbLi0X4iljWO-CGKbkgpbT56dsE3DUkUzdaWgCoFU4TKa-bfBnIGG-PG-zntc8tuTJF6KHmBCrGz4PDdj59V5CZ7kZwFclCHlqu4B8MFqnteYYeGo\/s1200-rw\/nabanna-winter-market-fresh-vegetables-bengal.webp\"\nwidth=\"1200\"\nheight=\"675\"\nalt=\"শীতের সোয়াদ - শীতের বাজারে নবান্নের সবজি\"\u003E\n\u003C\/noscript\u003E\n\n\u003Cfigcaption\u003Eনবান্নের সময় শীতের বাজারে নতুন সবজি ও ফলের সমারোহ।\u003C\/figcaption\u003E\n\u003C\/figure\u003E\n\n\u003Cp\u003Eনবান্নের গন্ধমাখা সেই অঘ্রান গড়াতে থাকে আর বাজার থেকে আসতে থাকে আধােফোটা, কী আঁটসাট ফুলকপি, সবুজে-সাদায় টাইট বাঁধাকপি, ম্যাজেন্টার আভা লাগা সাদা সাদা মুলাে, হালকা সবুজ ওলকপি, সাদা সাদা ফুলতােলা গােছা গােছা পেঁয়াজকলি, ভেতরে টকটকে লাল বাইরে ধূলিবর্ণ বিট, কমলা রঙের নিটোল গাজর, চ্যাপ্টা সবুজ ফ্রেঞ্চ বিন, কালচে সবুজ চওড়া চওড়া শিম।\u003C\/p\u003E\n\n\u003Cp\u003Eচওড়া পাতার পালং শাক, সাদা ধবধবে দুধমান (কচু), মটরশুটি, টুকটুকে টোম্যাটো। আর, সবার ওপরে সত্য যা, শীতের শ্রেষ্ঠ দান — নৈনিতাল আলু। ননীর তালের মতোই। আমরা সারা শীত ভরে আলুভাতে, আলুভাজা খেতে ভালবাসতুম।\u003C\/p\u003E\n\n\u003Cp\u003Eপটল বেচারিরা পেকে হলদে কটকটে হয়ে বিদায় নিচ্ছে। ঢেঁড়স ছেতরে গেছে, কেউ আর তাদের পুঁছছে না। তেমনই দশা ঝিঙে আর লাউয়ের। চালকুমড়াে, পেঁপে, লাল কুমড়ােরা বারোমেসে। তবু এখন তাদের মোটেই কদর নেই। বেগুন সুন্দরীরা সুযোগ বুঝে হাল ফিরিয়ে ফেলেছে।\u003C\/p\u003E\n\n\u003Cp\u003Eএই নতুন শস্যের শুভাগমন কার জন্য? সূর্যের জন্যই তাে প্রধানত। সে ভদ্রলোক তাঁর ভোল্টেজ নরম-গরম না করলে তাে কিছুই হত না। তাই জনগণ, গ্রামে গ্রামে যাঁরা প্রকৃতির কাছাকাছি বাস করে প্রকৃতির দানের মর্ম বুঝতে পারেন, তাঁরা ইতুপুজো চালু করেছিলেন অঘ্রানের দিনে।\u003C\/p\u003E\n\n\u003Cfigure\u003E\n\u003Camp-img\nsrc=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhmYQHREZFJd6Hf4TNY2MnRYDitGfD2Tyh8xGdXyOVfKDaFP4RtxBxWJNrF0jkswtJB-QfGBRYnh7Pb1msKl6zZgWSoil7bm9nEI16f7HL7s58aeoSvXjTiRth12RAPymqhr17uBufDsrYsuP48eaY9jackRe2_L966XeOpDMjJVFlaOK7a9o5_7rC_2o8\/s800-rw\/sprout-itu-pujo-bengali-Festival-Ritual-Foods-Kitchen%20Memories-Seasonal-Ingredients.webp\"\nlayout=\"responsive\"\nwidth=\"800\"\nheight=\"800\"\nalt=\"ইতু পুজোর অঙ্কুরিত বীজের সরা - kitchen memories seasonal ingrediets Bengali ritual food\"\u003E\n\u003C\/amp-img\u003E\n\n\n\u003Cfigcaption\u003Eঅঘ্রান মাসে ইতু পুজোর অঙ্কুরিত বীজের সরা ও গ্রামীণ আচার।\u003C\/figcaption\u003E\n\u003C\/figure\u003E\n\n\u003Cp\u003Eভোর ছটা বেজেছে কী বাজেনি। বাসিমুখে বাসি কাপড়ে ইতুর পাঁচালি বলবেন মা, লেপের ভেতর থেকে উকি মেরে শুনব আমরা। উমনাে-ঝুমনাের গপ্পো। ইতুর পালুনি কিন্তু খুব সোজা।\u003C\/p\u003E\n\n\u003Cp\u003Eঅঘ্রানের বা বলতে গেলে পুরো শীতকালের আটপৌরে খাওয়াদাওয়াই আমাদের মচ্ছব ছিল। প্রতিটি দিন সকাল থেকে সন্ধে সুগন্ধে ভরপুর হয়ে রয়েছে চার দিক।\u003C\/p\u003E\n\n\u003Cp\u003Eশীতের স্পেশাল মাছ বলতে গলদা চিংড়ি, আর ভেড়ির ভেটকি। তার যে কত রকম পদ হয়, সে আমার চেয়ে আমবাঙালি রাঁধিয়ে খাইয়েরা বেশি জানেন।\u003C\/p\u003E\n\n\u003Cp\u003Eশীতের সকালগুলো ঝাপসা। লেপ ছাড়তে ইচ্ছে করে না। সেই ভোরবেলায় ঘুমভাঙা গলায় ফিরিওলা ডেকে উঠবে, ‘ছোলার চাক, মুড়ির চাক, চিড়ের চাক’।\u003C\/p\u003E\n  \n  \n\u003Cfigure\u003E\n\u003Camp-img\nsrc=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiP6oBh3-ncSJSO6jk23hSdW4jl12TJj8_30pNSUUUUydVfk4gYQsL9O6qfbOi8gUhlO7YiEf6YzipuNDFMSOvH-vBEg0Nq0_fFUTY7x2QBYPlexnS132910zxip84KHD1KNro16JbiFZlpxJQY-4zzHO6mU3GAdBZ94w1gCTiXj94EbysZdLnW2DkbNT0\/s800-rw\/westbengal-winter-poush-sankranti-denki-chhata-chaal-murshidabad.webp\"\nlayout=\"responsive\"\nwidth=\"800\"\nheight=\"800\"\nalt=\"পৌষ সংক্রান্তি ও পিঠে পার্বণ poush sankranti denki chhata chaal for pithe\"\u003E\n\u003C\/amp-img\u003E\n\n\u003Cfigcaption\u003Eপৌষ সংক্রান্তি ও পিঠে পার্বণের ঐতিহ্য।\u003C\/figcaption\u003E\n\u003C\/figure\u003E\n\n\u003Cp\u003E‘পউষপ্রখর শীতে জর্জর ঝিল্লিমুখর রাতি’। সেই পউষের প্রধান পরব হল পরীক্ষা। তার পর বড়দিন। আর তার পর মকর সংক্রান্তির পিঠে পার্বণ।\u003C\/p\u003E\n\n\u003Cp\u003Eঅনুলিখন — শীতের সোয়াদ, বাণী বসু\u003C\/p\u003E\n  \n  \u003Ch2\u003Eজেনে রাখুন – পৌষ সংক্রান্তির কিছু কথা (প্রশ্ন ও উত্তর)\u003C\/h2\u003E\n\n\u003Ch3\u003Eপৌষ সংক্রান্তি পশ্চিমবঙ্গে কীভাবে উদযাপিত হয়?\u003C\/h3\u003E\n\u003Cp\u003Eপৌষ সংক্রান্তি পশ্চিমবঙ্গে মূলত পিঠে-পুলি, পাটিসাপটা, নলেন গুড়ের মিষ্টি ইত্যাদি তৈরি করে উদযাপন করা হয়। এই সময় গ্রামবাংলায় মেলা বসে এবং নতুন ধানের ফসল ঘিরে আনন্দের আবহ তৈরি হয়।\u003C\/p\u003E\n\u003Cp\u003E\u003Cem\u003EPoush Sankranti in West Bengal is celebrated with traditional pithe, puli, and sweets made from nolen gur.\u003C\/em\u003E\u003C\/p\u003E\n\n\u003Ch3\u003Eপশ্চিমবঙ্গের শীতের প্রধান উৎসব কোনটি?\u003C\/h3\u003E\n\u003Cp\u003Eপশ্চিমবঙ্গের শীতের সবচেয়ে গুরুত্বপূর্ণ উৎসব হলো পৌষ সংক্রান্তি। এটি মূলত ফসল তোলার উৎসব এবং এই সময়ে শীতকালীন বিশেষ খাবার ও লোকসংস্কৃতির মিলন ঘটে।\u003C\/p\u003E\n\u003Cp\u003E\u003Cem\u003EIt is the most important winter harvest festival in Bengal, known for seasonal foods and cultural traditions.\u003C\/em\u003E\u003C\/p\u003E\n\n\u003Ch3\u003Eপৌষ সংক্রান্তির জন্য কোন রাজ্য সবচেয়ে পরিচিত?\u003C\/h3\u003E\n\u003Cp\u003Eভারতের বিভিন্ন রাজ্যে সংক্রান্তি পালিত হলেও পশ্চিমবঙ্গ পিঠে-পুলি, নলেন গুড় এবং গ্রামীণ মেলার জন্য বিশেষভাবে পরিচিত।\u003C\/p\u003E\n\u003Cp\u003E\u003Cem\u003EWest Bengal is especially famous for its unique pithe-puli traditions and rural fairs during this festival.\u003C\/em\u003E\u003C\/p\u003E\n\n\u003Ch3\u003Eপশ্চিমবঙ্গে সংক্রান্তি উৎসবকে কী বলা হয়?\u003C\/h3\u003E\n\u003Cp\u003Eপশ্চিমবঙ্গে সংক্রান্তি উৎসবকে সাধারণত ‘পৌষ সংক্রান্তি’ বলা হয়, যা বাংলা মাস পৌষের শেষ দিনকে নির্দেশ করে।\u003C\/p\u003E\n\u003Cp\u003E\u003Cem\u003EIn Bengal, Sankranti is known as Poush Sankranti, marking the end of the Bengali month of Poush.\u003C\/em\u003E\u003C\/p\u003E\n  \n  \u003Cscript type=\"application\/ld+json\"\u003E\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"FAQPage\",\n  \"mainEntity\": [\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How is Poush Sankranti celebrated in West Bengal?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Poush Sankranti in West Bengal is celebrated with traditional pithe, puli, and sweets made from nolen gur.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What is the winter festival in West Bengal?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"It is the most important winter harvest festival in Bengal, known for seasonal foods and cultural traditions.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Which state is famous for Poush Sankranti?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        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Email\u003C\/a\u003E\u003C\/div\u003E"},"link":[{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/4194113219346922999\/posts\/default\/1337739457215674418"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/4194113219346922999\/posts\/default\/1337739457215674418"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.foodcooking-inspiration.in\/2026\/03\/shiter-swad.html","title":" শীতের সোয়াদ (Shiter Swad) – বাঙালির শীতের খাবার ও উৎসবের স্মৃতি"}],"author":[{"name":{"$t":"Barnali Dutta"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/05327163057011058262"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjvQy8m1XwevEKbPwy4n9EzAT_CEJKfrpaKSyJtJ3J76mnMnstyKGL1Vv8olczAohOS4ebJekVykGbwLWT6lB4sA2RqXNpj_ILVkPt8efPls2-YGtFG77aVGZ16yF4KNg\/s108\/WhatsApp+Image+2019-05-06+at+7.10.10+PM.jpeg"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEidaOPTvXd0FPfPWcSHCRKOViEqlDr-Gkk4rADmb4W4oT59Xyicnpcc8yO6rOW0_hTxWY0auEpFXhtbLi0X4iljWO-CGKbkgpbT56dsE3DUkUzdaWgCoFU4TKa-bfBnIGG-PG-zntc8tuTJF6KHmBCrGz4PDdj59V5CZ7kZwFclCHlqu4B8MFqnteYYeGo\/s72-c-rw\/nabanna-winter-market-fresh-vegetables-bengal.webp","height":"72","width":"72"}},{"id":{"$t":"tag:blogger.com,1999:blog-4194113219346922999.post-2216325380548849308"},"published":{"$t":"2024-07-04T18:54:00.013+05:30"},"updated":{"$t":"2026-08-03T20:14:51.493+05:30"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Bengali Sweets"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Food Heritage"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Glimpses of Bengal"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Kolkata Food"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Sweet Tourism"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Traditional Food"}],"title":{"type":"text","$t":"Sweet Tourism in West Bengal: Exploring Bengal's Famous Sweets and Culinary Heritage"},"content":{"type":"html","$t":"\u003Ch2\u003ESweet Tourism in West Bengal | Famous Bengali Sweets Guide\u003C\/h2\u003E\n\n\n\u003Cp\u003E\nWest Bengal is often celebrated for its literature, festivals, art, and cultural heritage. Yet for many travellers, one of the most memorable ways to experience Bengal is through its extraordinary sweets. From historic confectioneries in Kolkata to small-town delicacies known only to local communities, the state offers a unique form of culinary travel that can best be described as \u003Cstrong\u003Esweet tourism\u003C\/strong\u003E.\n\u003C\/p\u003E\n\n\u003Ch2\u003EEnroute Bengal - Sweet Craft\u003C\/h2\u003E\n\n\u003Cp id=\"summary\"\u003EOur Aim: Beginning with Kolkata’s legendary sweets — tracing the history, craft, and cultural stories behind Bengali food traditions.\u003C\/p\u003E\n\n\u003Cp\u003E\u003Csmall\u003Eby Barnali Dutta\u003C\/small\u003E\u003C\/p\u003E\n\n\u003Cfigure\u003E\n  \u003Camp-img\n    src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjmLuAZfasdup-9xtDh8j9_0dQchkl9QU9TqNOYBYNY-A_Wu8huGsqzdxy51CG5h8WHQTfUfSrjo1fBAUKjgxzKsEQn8kwo8ulaoD4SXzn8By9xR7FcMiV5B4BFFwxZEVWtoHshp6d84lIy1m6eVsHfJ7DAwstYz3eo74IXHwSIfPIRSitpZDTGJKYmuxg\/s1200-rw\/famous-sweet-of-Bengal%20copy.webp\"\n    width=\"1200\"\n    height=\"675\"\n    layout=\"responsive\"\n    alt=\"Traditional Bengali sweets from West Bengal including Sandesh, Mihidana, Rasgulla and Mihidana displayed together\"\u003E\n  \u003C\/amp-img\u003E\n\n  \u003Cnoscript\u003E\n    \u003Cimg\n      src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjmLuAZfasdup-9xtDh8j9_0dQchkl9QU9TqNOYBYNY-A_Wu8huGsqzdxy51CG5h8WHQTfUfSrjo1fBAUKjgxzKsEQn8kwo8ulaoD4SXzn8By9xR7FcMiV5B4BFFwxZEVWtoHshp6d84lIy1m6eVsHfJ7DAwstYz3eo74IXHwSIfPIRSitpZDTGJKYmuxg\/s1200-rw\/famous-sweet-of-Bengal%20copy.webp\"\n      width=\"1200\"\n      height=\"675\"\n      alt=\"Traditional Bengali sweets from West Bengal including Sandesh, Mihidana, Rasgulla and Mihidana displayed together\"\u003E\n  \u003C\/noscript\u003E\n\n  \u003Cfigcaption\u003EA growing archive of Bengali food—from Kolkata's historic sweets to seasonal recipes, ingredients, and cultural traditions.\u003C\/figcaption\u003E\n\u003C\/figure\u003E\n\n\u003Ch3\u003EWhat is Sweet Tourism?\u003C\/h3\u003E\n\n\u003Cp\u003E\nSweet tourism is the exploration of a region through its traditional sweets, confectioners, ingredients, food stories, and culinary heritage. In West Bengal, sweets are not merely desserts. They are symbols of hospitality, celebration, devotion, and identity.\n\u003C\/p\u003E\n\n\u003Cp\u003E\nA visitor following Bengal's sweet trail encounters not only flavours but also the stories of artisans, family businesses, local ingredients, historic markets, and centuries-old traditions.\n\u003C\/p\u003E\n\n\u003Ch3\u003EKolkata: The Gateway to Bengal's Sweet World\u003C\/h3\u003E\n\n\u003Cp\u003E\nFor many travellers, the journey begins in Kolkata. The city's famous sweet shops have introduced generations of visitors to iconic Bengali sweets such as Rasgulla, Sandesh, Mishti Doi, Pantua, Chhanar Jilipi, and Rajbhog.\n\u003C\/p\u003E\n\n\u003Cp\u003E\nWalking through Kolkata's historic neighbourhoods, one discovers sweet shops that have served customers for decades, preserving recipes and techniques passed down through generations.\n\u003C\/p\u003E\n\n\u003Ch3\u003EBeyond Kolkata: Regional Sweet Destinations\u003C\/h3\u003E\n\n\u003Cp\u003E\nWhile Kolkata is often the starting point, Bengal's sweetest treasures are spread across the state.\n\u003C\/p\u003E\n\n\u003Ch4\u003EBardhaman\u003C\/h4\u003E\n\n\u003Cp\u003E\nBardhaman is closely associated with two legendary sweets: \u003Cstrong\u003EMihidana\u003C\/strong\u003E and \u003Cstrong\u003ESitabhog\u003C\/strong\u003E. Both have become symbols of the district's culinary heritage and attract visitors interested in traditional Bengali confectionery.\n\u003C\/p\u003E\n\n\u003Ch4\u003EJoynagar\u003C\/h4\u003E\n\n\u003Cp\u003E\nWinter brings the arrival of the famous \u003Cstrong\u003EJoynagar Moa\u003C\/strong\u003E, prepared using aromatic Kanakchur rice and fresh date palm jaggery. This seasonal delicacy has become one of Bengal's most anticipated winter treats.\n\u003C\/p\u003E\n\n\u003Ch4\u003EKrishnanagar\u003C\/h4\u003E\n\n\u003Cp\u003E\nKnown for its artistic heritage, Krishnanagar also preserves several traditional sweet-making practices that reflect the town's rich cultural history.\n\u003C\/p\u003E\n\n\u003Ch4\u003EChandannagar\u003C\/h4\u003E\n\n\u003Cp\u003E\nInfluenced by its French colonial past, Chandannagar offers a fascinating blend of history and food culture, including distinctive sweet traditions.\n\u003C\/p\u003E\n\n\u003Ch3\u003EThe Role of Date Palm Jaggery\u003C\/h3\u003E\n\n\u003Cp\u003E\nNo exploration of Bengal's sweet heritage is complete without discussing \u003Cstrong\u003ENolen Gur\u003C\/strong\u003E, the prized date palm jaggery available during winter.\n\u003C\/p\u003E\n\n\u003Cp\u003E\nThis seasonal ingredient transforms ordinary sweets into extraordinary delicacies. Sandesh, Rasgulla, Payesh, and numerous local desserts acquire a unique aroma and flavour when prepared with fresh Nolen Gur.\n\u003C\/p\u003E\n\n\u003Cp\u003E\nFor many visitors, tasting winter sweets made with date palm jaggery becomes a highlight of their Bengal journey.\n\u003C\/p\u003E\n\n\u003Ch3\u003EThe Artisans Behind the Sweets\u003C\/h3\u003E\n\n\u003Cp\u003E\nBehind every famous sweet stands a community of skilled confectioners. Many Bengali sweet makers continue to follow traditional techniques that require patience, precision, and experience.\n\u003C\/p\u003E\n\n\u003Cp\u003E\nThe preparation of fresh chhana, the control of syrup consistency, and the shaping of delicate sweets remain crafts that are often learned over generations.\n\u003C\/p\u003E\n\n\u003Cp\u003E\nMeeting these artisans provides visitors with a deeper understanding of Bengal's culinary heritage.\n\u003C\/p\u003E\n\n\u003Ch3\u003EMore Than Food\u003C\/h3\u003E\n\n\u003Cp\u003E\nSweet tourism in West Bengal extends beyond taste. It offers insight into local traditions, family celebrations, religious festivals, agricultural heritage, regional identities, and community life.\n\u003C\/p\u003E\n\n\u003Cp\u003E\nThrough sweets, travellers can understand how food becomes a bridge between history and everyday life.\n\u003C\/p\u003E\n\n\u003Ch3\u003EWhy Every Food Traveller Should Experience Bengal's Sweet Trail\u003C\/h3\u003E\n\n\u003Cp\u003E\nWhether you are a food enthusiast, cultural traveller, photographer, historian, or simply curious about regional cuisines, Bengal's sweet traditions offer a unique travel experience.\n\u003C\/p\u003E\n\n\u003Cp\u003E\nEvery sweet tells a story. Every town contributes a chapter. Together they create a living heritage that continues to delight visitors from across India and around the world.\n\u003C\/p\u003E\n\n\u003Cp\u003E\nA journey through Bengal's sweets is more than a culinary adventure—it is an exploration of the people, places, and traditions that make West Bengal one of India's most fascinating cultural destinations.\n\u003C\/p\u003E\n\n\u003Cscript type=\"application\/ld+json\"\u003E\n{\n  \"@context\":\"https:\/\/schema.org\",\n  \"@type\":\"Article\",\n  \"headline\":\"Sweet Tourism in West Bengal: A Journey Through Bengal's Sweet Heritage\",\n  \"alternativeHeadline\":\"Enroute Bengal - Sweet Craft\",\n  \"description\":\"Explore sweet tourism in West Bengal through Kolkata's legendary sweets, regional delicacies, traditional confectioners, and Bengal's rich culinary heritage.\",\n  \"image\":[\n    \"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjmLuAZfasdup-9xtDh8j9_0dQchkl9QU9TqNOYBYNY-A_Wu8huGsqzdxy51CG5h8WHQTfUfSrjo1fBAUKjgxzKsEQn8kwo8ulaoD4SXzn8By9xR7FcMiV5B4BFFwxZEVWtoHshp6d84lIy1m6eVsHfJ7DAwstYz3eo74IXHwSIfPIRSitpZDTGJKYmuxg\/s1200-rw\/famous-sweet-of-Bengal%20copy.webp\"\n  ],\n  \"author\":{\n    \"@type\":\"Person\",\n    \"name\":\"Barnali Dutta\"\n  },\n  \"publisher\":{\n    \"@type\":\"Organization\",\n    \"name\":\"FoodCooking-Inspiration\",\n    \"logo\":{\n      \"@type\":\"ImageObject\",\n      \"url\": \"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhO82j-xCgkO4LQN3Srhgp8tEXbdaqgCQ6uyIIMMFnBk-hXDZVQSL0F4P1qlGYCL-owP66WhHd3PqaPXDJvQIrWqOqdenM5trVEPDvC_u0j6A89sFtC65ftkvHTpWJHxhxR40WInozgd2uNKHBMog137vp14k2WdSdjmCVmTIfUaqgqWDC5nM8HkFyXr_Q\/s512\/bengali-food-stories-512.png\",\n       \"width\": 512,\n  \"height\": 512\n    }\n  },\n  \"mainEntityOfPage\":{\n    \"@type\":\"WebPage\",\n    \"@id\":\"https:\/\/www.foodcooking-inspiration.in\/\"\n  },\n  \"articleSection\":\"Food Heritage\",\n  \"keywords\":[\n    \"Sweet Tourism\",\n    \"West Bengal\",\n    \"Bengali Sweets\",\n    \"Kolkata Food\",\n    \"Food Heritage\",\n    \"Traditional Sweets\",\n    \"Culinary Tourism\",\n    \"Nolen Gur\",\n    \"Joynagar Moa\",\n    \"Mihidana\",\n    \"Sitabhog\",\n    \"Sandesh\",\n    \"Rasgulla\"\n  ],\n  \"about\":[\n    {\n      \"@type\":\"Thing\",\n      \"name\":\"Sweet Tourism\"\n    },\n    {\n      \"@type\":\"Place\",\n      \"name\":\"West Bengal\"\n    },\n    {\n      \"@type\":\"Place\",\n      \"name\":\"Kolkata\"\n    }\n  ],\n  \"inLanguage\":\"en\",\n  \"isAccessibleForFree\":true\n}\n\u003C\/script\u003E\u003Cdiv class=\"blogger-post-footer\"\u003E\u003Ca href=\"https:\/\/feedburner.google.com\/fb\/a\/mailverify?uri=onlinekolkata\u0026amp;loc=en_US\"\u003ESubscribe to Indian Cuisine - Traditional Food and Recipe by Email\u003C\/a\u003E\u003C\/div\u003E"},"link":[{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/4194113219346922999\/posts\/default\/2216325380548849308"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/4194113219346922999\/posts\/default\/2216325380548849308"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.foodcooking-inspiration.in\/2024\/07\/enroute-kolkata.html","title":"Sweet Tourism in West Bengal: Exploring Bengal's Famous Sweets and Culinary Heritage"}],"author":[{"name":{"$t":"Barnali Dutta"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/05327163057011058262"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjvQy8m1XwevEKbPwy4n9EzAT_CEJKfrpaKSyJtJ3J76mnMnstyKGL1Vv8olczAohOS4ebJekVykGbwLWT6lB4sA2RqXNpj_ILVkPt8efPls2-YGtFG77aVGZ16yF4KNg\/s108\/WhatsApp+Image+2019-05-06+at+7.10.10+PM.jpeg"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjmLuAZfasdup-9xtDh8j9_0dQchkl9QU9TqNOYBYNY-A_Wu8huGsqzdxy51CG5h8WHQTfUfSrjo1fBAUKjgxzKsEQn8kwo8ulaoD4SXzn8By9xR7FcMiV5B4BFFwxZEVWtoHshp6d84lIy1m6eVsHfJ7DAwstYz3eo74IXHwSIfPIRSitpZDTGJKYmuxg\/s72-c-rw\/famous-sweet-of-Bengal%20copy.webp","height":"72","width":"72"},"georss$featurename":{"$t":"Kolkata, West Bengal, India"},"georss$point":{"$t":"22.5743545 88.3628734"},"georss$box":{"$t":"-5.7358793361788472 53.2066234 50.884588336178844 123.5191234"}},{"id":{"$t":"tag:blogger.com,1999:blog-4194113219346922999.post-7932817724098703338"},"published":{"$t":"2023-10-22T15:23:00.007+05:30"},"updated":{"$t":"2026-08-03T20:32:36.342+05:30"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Cultural Food Stories"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Festival \u0026 Ritual Foods"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Traditional Recipes"}],"title":{"type":"text","$t":"Bengali recipe garur daal - Garsi Vrat | Ashwin Sankranti folk food tradition"},"content":{"type":"html","$t":"\u003Carticle\u003E\n\n\u003Ch2\u003EGarur Dal and Garsi Vrat: Bengal’s Ashwin Sankranti Tradition\u003C\/h2\u003E\n\n\u003Cp\u003EGarur daal and Garsi Vrat traditions in different districts of West Bengal. Explore Garur Dal, Garsi Vrat and Ashwin Sankranti customs across Cooch Behar, Birbhum, Medinipur, Faridpur, Bankura and rural Bengal.\u003C\/p\u003E\n\n\u003Cfigure\u003E\n  \u003Camp-img\n    src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjxvA9ulImEMv7N3msuVMQc7o_KeTPQVSfUax_QSQZx4xq-JdkmeTLaD-SdEvGAT_t8aeYwW2sQ_H7_Uh8u8P9tDJSOSHvZQ0unYs1V6wl-817dMIyjBvdvNzSDXseMsbcjweN9UdjHPv-SYv81XZEg33cwyx7kyvUMMmMo9OBUZDMfeJ-zjFdT9la7vks\/s1200-rw\/Garur%20Dal%20Garoi-er%20Dal%20traditional%20Bengali%20mixed-vegetable%20lentil%20curry%20Aswine%20radhe%20Kartike%20khay.webp\"\n    width=\"1200\"\n    height=\"675\"\n    layout=\"responsive\"\n    alt=\"Garur daal, a traditional Bengali dish associated with Garsi Vrat\"\u003E\n  \u003C\/amp-img\u003E\n  \u003Cnoscript\u003E\n    \u003Cimg\n      src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjxvA9ulImEMv7N3msuVMQc7o_KeTPQVSfUax_QSQZx4xq-JdkmeTLaD-SdEvGAT_t8aeYwW2sQ_H7_Uh8u8P9tDJSOSHvZQ0unYs1V6wl-817dMIyjBvdvNzSDXseMsbcjweN9UdjHPv-SYv81XZEg33cwyx7kyvUMMmMo9OBUZDMfeJ-zjFdT9la7vks\/s1200-rw\/Garur%20Dal%20Garoi-er%20Dal%20traditional%20Bengali%20mixed-vegetable%20lentil%20curry%20Aswine%20radhe%20Kartike%20khay.webp\"\n      width=\"1200\"\n      height=\"657\"\n      alt=\"Garur Dal prepared during Garsi Vrat and Ashwin Sankranti in Bengal\"\u003E\n  \u003C\/noscript\u003E\n  \u003Cfigcaption\u003EGarur daal, a traditional Bengali dish linked with Ashwin Sankranti and Garsi Vrat.\u003C\/figcaption\u003E\n\u003C\/figure\u003E\n\n\u003Ch3\u003ETable of Contents - garur daal - Garsi Vrat\u003C\/h3\u003E\n\u003Col\u003E\n  \u003Cli\u003E\u003Ca href=\"#garsi-vrat-cooch-behar-district\"\u003EGarsi Vrat in Cooch Behar District\u003C\/a\u003E\u003C\/li\u003E\n  \u003Cli\u003E\u003Ca href=\"#garur-dal\"\u003EGarur Dal\u003C\/a\u003E\u003C\/li\u003E\n  \u003Cli\u003E\u003Ca href=\"#garur-dal-preparation\"\u003EPreparation of Garur Dal\u003C\/a\u003E\u003C\/li\u003E\n  \u003Cli\u003E\u003Ca href=\"#garsi-vrat-customs\"\u003EGarsi Vrat Customs\u003C\/a\u003E\u003C\/li\u003E\n  \u003Cli\u003E\u003Ca href=\"#garse-shashti-in-birbhum\"\u003EGarse Shashti in Birbhum\u003C\/a\u003E\u003C\/li\u003E\n  \u003Cli\u003E\u003Ca href=\"#culture-of-rarh-dharma-thakur\"\u003ECulture of Rarh Dharma Thakur\u003C\/a\u003E\u003C\/li\u003E\n  \u003Cli\u003E\u003Ca href=\"#garbhana-sankranti\"\u003EGarbhana Sankranti\u003C\/a\u003E\u003C\/li\u003E\n  \u003Cli\u003E\u003Ca href=\"#ashwin-sankranti-in-faridpur\"\u003EAshwin Sankranti in Faridpur\u003C\/a\u003E\u003C\/li\u003E\n  \u003Cli\u003E\u003Ca href=\"#kulkuluti-vrat\"\u003EKulkuluti Vrat\u003C\/a\u003E\u003C\/li\u003E\n  \u003Cli\u003E\u003Ca href=\"#garshi-ashwin-sankranti-lakshmi-puja\"\u003EGarshi Ashwin Sankranti Lakshmi Puja\u003C\/a\u003E\u003C\/li\u003E\n  \u003Cli\u003E\u003Ca href=\"#bankura-ashwin-sankranti-devi-puja\"\u003EBankura Ashwin Sankranti Devi Puja\u003C\/a\u003E\u003C\/li\u003E\n  \u003Cli\u003E\u003Ca href=\"#reference\"\u003EReference\u003C\/a\u003E\u003C\/li\u003E\n\u003C\/ol\u003E\n\n\u003Ch3\u003EIn West Bengal, how is Garur Dal (a traditional Bengali dish) prepared in various districts?\u003C\/h3\u003E\n\n\u003Ch3 id=\"garsi-vrat-cooch-behar-district\"\u003E1. Garsi Vrat in Cooch Behar District\u003C\/h3\u003E\n\u003Cp\u003EThe Garsi Vrat is one of the Cooch Behar district's most migrating Vrats. East Bengalis are primarily fans of this Vrat ritual. The most significant day to keep this vow is Ashwin Sankranti. On the day of the fast, married women typically observe this fast and consume vegetarian meals. This day is observed as Garu Sankranti by the Hindus of the Dhaka region of East Bengal in a variety of ways. It is customary to consume pulses and bitters made with shaluk stem, raw tamarind, raw turmeric, etc. on this day.\u003C\/p\u003E\n\n\u003Cp\u003ETo mist kajal prepared of banana leaf, tamarind, raw turmeric, dried jute leaves, mustard, and other ingredients, a pail of water is left in the yard or on the roof of the home. There is a custom to wash your face with tamarind paste the next morning, brush your teeth with it, and take a bath with raw turmeric on your face. This vow's primary goal is to eliminate scabies.\u003C\/p\u003E\n\n\u003Cp\u003EMany people set fire to the head of a jute stick and emit smoke like a cigarette for this domestic trick. It cures colds and coughs. Those who have land perform puja in front of the field in the morning by placing a pot filled with vermilion, oil, and five mango leaves.\u003C\/p\u003E\n\n\u003Cp\u003EAmong the Barujeevi community of Dhaka district who live in this area, on the occasion of Garsi Vrat, there is a rule of burning tamarind on the head of a jute stick and rotating it around the house. During the Garsi Vrat, people of this community feed paddy to Sadh, which is called \u003Cb\u003E\"Dhanake honda khaoyano\"\u003C\/b\u003E in East Bengali. They also say a rhyme.\u003C\/p\u003E\n\n\u003Cp\u003E\u003Cb\u003E\"Āśbinē rēkhē kātikē khāẏa, yē bara māṅē sē'i bara pāẏa\"\u003C\/b\u003E\u003C\/p\u003E\n\n\u003Ch3 id=\"garur-dal\"\u003E2. Garur Dal\u003C\/h3\u003E\n\u003Cp\u003EAgain, the author of \"Pakadhaner Gaan\" Savitri Roy wrote in sadness \"Malu came to the paddy field to pick the shapla for cooking 'Garur Dal', but he forgot to pick the Shapla and stood one knee in the water of the field and watched the paddy trees being fed. His dream is if he grew up well, he could be the owner of such a paddy field, he would also feed the sadh the paddy field with raw turmeric paste.\"\u003C\/p\u003E\n\n\u003Ch3 id=\"garur-dal-preparation\"\u003E3. Preparation of Garur Dal\u003C\/h3\u003E\n\u003Cp\u003EIn the meantime, Garsi Vrat also has another custom. On the day of Ashwin Sankranti, a symbolic pond is cut in the backyard customary planting a Jujube tree. A statue of an old woman sits on the lap of a child sitting on the edge of a pond. All the readily accessible veggies, including Saplar roots, raw tamarind, raw turmeric, white old rice pumpkin, sweet pumpkin, shola kachu, gati kachu, mukhi kachu, mukhi potato, kalmi shak, etc., are useful for this dal. Eight different vegetable varieties should be cooked in a large pot without the addition of sambar or tempering in the arahar or khesari dal. The name of this dal is \u003Cb\u003E\"garur dal\"\u003C\/b\u003E. Bel leaves must be burned during the vow. It is customary to cook this dal on Ashwin Sankranti and eat it the next day. Garsi Vrat is also called Lakshmi Vrat. There is also a rhyme here in East Bengali. E.g. – 'Who eats in the Kartika that cooked in Ashwin becomes Bhaigyavati.'\u003C\/p\u003E\n\n\u003Cp\u003EDurga Puja is the best of all, not only the puja but the festival - Durgotsava, it is a big deal. Meanwhile, there are some small Vrat pujas rural Bengalis have. Durga Puja is late in the month of Kartik. These small Vrat pujas are before that first. Ashwin Sankranti Day while the Durga Pratima is being painted in the mandap, there is a kind of puja in the mature rice paddy - paddy-shower. Children are the main priests here. \"Āśbina khāẏa kāntika āsē, mā lakṣmī garbhē basē. Sādha khā'ō mā sādha khā'ō\" - this is the mantra. The mantra says that the children will pour a cup of milk on the edge of the field. The milk inside the rice, the original condition of the grain should be very good. With milk, then spread the batasa, that is, the taste of the rice should be sweet. Children are also farmer - so the field is his daughter. The pregnant girl is fed by her husband - children are being fed by the mother in the field, see.\u003C\/p\u003E\n\n\u003Ch3 id=\"garsi-vrat-customs\"\u003E4. Garsi Vrat Customs\u003C\/h3\u003E\n\u003Cp\u003EAgain, just the day after Sankranti a different festival – Garsi will begin. The elders of the house are getting up to get up everyone! Come on, everyone is up—married or widows, young or old, all gathered from home and home to one place to do Garsi.\u003C\/p\u003E\n\n\u003Cp\u003ESpeaking the rhyme and ran to the pond with before day begun needs to bring ritual water that only gets fresh, everything else is leftover. During the day and night, you can't put a fire in the heat to cook anything. On top of that, the village is already quite cold. All returned with water. Turmeric paste, mustard paste, fenugreek paste, oil and all in bowls. New leaves of jujube tree are kept in a bowl. Laying kajal on kajal leaves. A handful of green tamarind. They arranged all on the kulo.\u003C\/p\u003E\n\n\u003Cp\u003EHe set fire to the jute stick. After washing the hands in the water of the fire, the hands and feet are being trained in the fire. Burn raw tamarind in the fire of jute wood - the tamarind has become like latex under the opening. Now mix the oil batter and rub it on your body, fenugreek tea leaves, etc. Butter and ghee but don't put ghee on your hair, then hair will turn white.\u003C\/p\u003E\n\n\u003Cp\u003EOne piece of jute stick is broken and given to everyone - a load of fire is being pulled on the end and to be puffed up by everyone. This is the rule of Garsi Vrat ritual.\u003C\/p\u003E\n\n\u003Cp\u003EBairagi's voice from dawn, today is the first day. Prabhati is sung in these two months between Baisakh and Kartik years. Singing the Durga arrival song today. In a few days, people will be sad when Bairagi sings about Bisharjan. Harikatha, Krishnakatha - all the usual songs will be sung after Durgotsav.\u003C\/p\u003E\n\n\u003Ch3 id=\"garse-shashti-in-birbhum\"\u003E5. Garse Shashti in Birbhum\u003C\/h3\u003E\n\u003Cp\u003E\u003Cb\u003EGarse Shashti or Garse Vrat or Nal Sankranti\u003C\/b\u003E in Birbhum: On Ashwin Sankranti in Birbhum, girls go to paddy fields and perform puja. Put atapchal, kajal etc. in the plate and set fire to the jute straw rope (big) and after performing the puja, pour a cup of water on the ground. On this day, it is customary to plant a shar or reed stick in the paddy field. It is full of ingredients such as ol, manakchu, raisorshe, ausher alochal, ghee, honey etc. The Shaad of Paddy – Paddy shower.\u003C\/p\u003E\n\n\u003Ch3 id=\"culture-of-rarh-dharma-thakur\"\u003E6. Culture of Rarh Dharma Thakur\u003C\/h3\u003E\n\u003Cp\u003EKaminikumar Roy wrote - Guma Dewa episode. \"That is the Shaadh Bhhakshan or Dohad Dan Sanskar of this Aman Paddy. When the grain emerges from the paddy plant, in Ashwin Sankranti, peasant householders greet Dhanya Lakshmi with incense. On that day, they spread the aromatic spice \"Tailapakka Methi\" - etc. (fenugreek seeds fried in oil) on mango leaves and pack them on a jute stick. He comes to the paddy field with this and planted in the paddy field, asked loudly – ‘Dak’ (Dak Lakshmi, the grain god) says\" -\u003C\/p\u003E\n\n\u003Cp\u003E\"Āśbina yāẏa kārtika āsē sakala śasyēra garbha basē\u003C\/p\u003E\n\u003Cp\u003Erāmēra hātē ‘gumā’ dhāna ha'isa tina dunā\"\u003C\/p\u003E\n\n\u003Ch3 id=\"garbhana-sankranti\"\u003E7. Garbhana Sankranti\u003C\/h3\u003E\n\u003Cp\u003EAshwin Sankranti is called Garbhana Sankranti in Medinipur: Earlier I talked about Sharakathi or Nala Pota. On the head of that stick, nadu, yellow cloth, betel nut and manpata are tied and given to a paddy field, a manure heap and another house of rice. Mr Chintaharan Chakraborty said in this context - \"Garsi, Garui or Garu Vrat is observed in various places on Ashwin Sankranti. In many places, it is a festival of feeding paddy.\u003C\/p\u003E\n\n\u003Ch3 id=\"ashwin-sankranti-in-faridpur\"\u003E8. Ashwin Sankranti in Faridpur\u003C\/h3\u003E\n\u003Cp\u003EThe Sabbath day of each month is originally proposed as Sankranti of the following month, but in current parlance, it is called Sankranti of the previous month. As such, the last day of Ashwin month is called Ashwin Sankranti. On Ashwin Sankranti, rituals were performed in all the Hindu homes in Faridpur. This is called \"Garsi\". This day marks the end of the lovely autumn season and the beginning of winter. According to Hindu astrology, these days and nights were equal during the reckoning of the year.\u003C\/p\u003E\n\n\u003Cp\u003EDew begins in the month of Kartika, this season changes the shape of various diseases. There is no month as unhealthy as Kartika. People call the month of Kartik the \"Southern Door of Yama\". Lord's name was chanted in every house on the night of Ashwin Sankranti to be saved from various harmful effects of this terrible time. In many villages, they used to stay up all night doing Harinam from house to house; Mahasankirtan was held in various rooms; many would spend the night chanting and gathering at a nearby place. The next morning, the boys would beat the fences of all the houses with sticks, eat the smoke of jute sticks and apply boiled raw tamarind paste on their skin to get rid of mosquitoes, flies etc. In the month of Kartika, there was a custom of offering Akash Pradeep from house to house and lamp donations in the Dev Mandir every day. Earlier, from Ashwin Sankranti, village girls used to do “Yampukur Vrat” for the entire month of Kartik.\u003C\/p\u003E\n\n\u003Ch3 id=\"kulkuluti-vrat\"\u003E9. Kulkuluti Vrat\u003C\/h3\u003E\n\u003Cp\u003EGirls have been observing this vow to protect the family of father, father-in-law and uncle. From Ashwin Sankranti to Kartik Sankranti, this rhyme was recited by lighting one earthen lamp in each tulsi tala with 7 jujube leaves and 7 pytari flowers. Akash Pradeep - The lamp offered in Akash or Vishnu temple every evening from Ashwin Sankranti to Kartik month for the deities on the head of bamboo etc.\u003C\/p\u003E\n\u003Cp\u003ETōmāra pāẏē dicchi bāti.\u003C\/p\u003E\n\u003Cp\u003EBāpa mā āra śbaśura kula,\u003C\/p\u003E\n\u003Cp\u003Eakṣaẏa amara hōka ē tina kula.\u003C\/p\u003E\n\u003Cp\u003EFrom the domestic animals of Greater Bengal to the faces and prosperity of the house, Bengali girls celebrate this vow. People of different castes and castes of Bengal celebrate this Vrat in different ways on Ashwin Sankranti Day. This Vrat is celebrated just before sunrise. We know that Pykati has a special relationship with this vow. In some places, small boys and girls sit in a circle and warm themselves by the fire of the Pyakati. In some places, they set fire to the Pyakati and go around the village. Somewhere they hold the kulo upside down and play the kulo with a stick like a cough.\u003C\/p\u003E\n\n\u003Cp\u003EThrowing fire with jute sticks playing hooka hooki, - In the evening of Ashwin Sankranti, mosquitoes, flies, insects, and moths run away to protect themselves from the fire because of the fear of this procession. Insects cause many problems in winter. This procession of Kula-Badan and torch of fire is probably not much mistaken if it is called an expedition to kill insects.\u003C\/p\u003E\n\n\u003Ch3 id=\"garshi-ashwin-sankranti-lakshmi-puja\"\u003E10. Garshi Ashwin Sankranti Lakshmi Puja\u003C\/h3\u003E\n\u003Cp\u003EIn some places of Bengal, Lakshmi is welcomed by breaking the sara of Lakshmi. In some places, the vows of Lakshmi are recited. During this lesson, the small children of the house are asked to read the text. Because children become sharper if they study at this time. Boys are not allowed to eat the prasad of the Garshi Vrat, as folk believe that eating this prasad makes them insensible. In some places, the dead mother-in-law is also worshipped along with Garshivrata.\u003C\/p\u003E\n\n\u003Cp\u003EIn some parts of Dhalbhum and Jhargram, Ashwin-Sankranti or Dak-Sankranti is the date of the Jhapan festival. Mallabhum's Mansa Puja begins on Dasahara day and ends on Naldaka (Ashwin Sankranti) Sankranti.\u003C\/p\u003E\n\n\u003Cp\u003ENo matter whether folk festivals are ritualistic or seasonal, the idea of agriculture and fertility is strong in them, the idea of reproduction is also very active in the serpentism of this country, the best example of which is Ashwin-Sankranti; its regional name is Daksankranti. On this day, Bankura, Purulia, Birbhum etc. were attacked on the south-western border of Bengal. On Dak Sankranti, pregnant rice seedlings are \"sadbha Bhakshana\" according to folk tradition. The practice of feeding Sadh is - On this day morning in the paddy field and behind the house, shar kathi is buried. Manglik products such as turmeric, wool, shaluk stalks etc. The people will rhyme and say -\u003C\/p\u003E\n\n\u003Cp\u003E\"Ētē āchē śukutā\u003C\/p\u003E\n\u003Cp\u003Edhāna habē gaja-mukr̥tā.\u003C\/p\u003E\n\u003Cp\u003EĒtē āchē purānō baṛa,\u003C\/p\u003E\n\u003Cp\u003Emabā'i karabē kaṛkaṛa..\" (Ityādi)\u003C\/p\u003E\n\n\u003Ch3 id=\"bankura-ashwin-sankranti-devi-puja\"\u003E11. Bankura Ashwin Sankranti Devi Puja\u003C\/h3\u003E\n\u003Cp\u003EIn Bankura, Devi Puja is also very popular in the district. Devi Puja is performed in villages like Rampur, Shaltora, Maliara etc. From Ashwin-Sankranti to Kartika-Sankranti, every Vrati in the temple lights fourteen lamps to the deity in the evening at fourteen Madanglis. This is called Devi Puja. However, on the day of Diwali, only fourteen Maranglis are given at dawn by the devotees of Maliar village; and at least one every day.\u003C\/p\u003E\n\n\u003Cp\u003EDevi Puja ends at Diwali in Maliad village. But the residents of Shaltora village worship the Goddess till Kartik-Sankranti. In the evening, from the earthen kohl, mothers would make Kajol and put it on the little children. Only girls can participate in Devi Puja. It seems this goddess is Lakshmi. Because when the girls are wearing kajal in kajalalta they keep saying-\u003C\/p\u003E\n\n\u003Ch3 id=\"reference\"\u003E12. Reference\u003C\/h3\u003E\n\u003Cp\u003EPundradesh O Jatir Itihas - Shyamal Kumar Pramanik\u003C\/p\u003E\n\u003Cp\u003ERarher Sanskriti O Dharmathakur - Amalendu Mitra\u003C\/p\u003E\n\u003Cp\u003EFaridpurer Itihas - Anandanath Ray\u003C\/p\u003E\n\u003Cp\u003ELoka Sangeet Bibhakar Vol. 1 - Subodh Gangopadhyay\u003C\/p\u003E\n\u003Cp\u003EBanglar Mukh Ami Dekhiachi - Shankar Sengupta\u003C\/p\u003E\n\u003Cp\u003EBishwakosh Vol.16 Basu - Nagendranath, Comp.\u003C\/p\u003E\n\u003Cp\u003ESimanta Banglar Lokayana Ed. - Sudhir Kumar Karan\u003C\/p\u003E\n\u003Cp\u003ETusu - Santi Sinha\u003C\/p\u003E\n\u003Cp\u003EPranta-uttarbanger upabhasa - Dr. Nirmalendu Bhowmik\u003C\/p\u003E\n\u003Cp\u003ESei Gram, Sei Sab Manush - Manoj Basu\u003C\/p\u003E\n\u003Cp\u003EPouranik Abhidhan - Amal Kumar Bandyopadhyay\u003C\/p\u003E\n\u003Cp\u003ECooch Beharer Lokasanskriti - Dilip Kumar Dey\u003C\/p\u003E\n\n\u003Cp\u003EReading list \u003Ca href=\"https:\/\/www.biswabangalee.com\/2023\/10\/garsi-brata-garur-dal.html\" target=\"_blank\" rel=\"nofollow noopener\"\u003EIn Bengali\u003C\/a\u003E\u003C\/p\u003E\n\n\u003C\/article\u003E\n\u003Cscript type=\"application\/ld+json\"\u003E\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"Article\",\n  \"headline\": \"Garur Dal and Garsi Vrat: Bengal’s Ashwin Sankranti Tradition\",\n  \"alternativeHeadline\": \"Bengali Recipe Garur Dal and Garsi Vrat Traditions\",\n  \"description\": \"Explore Garur Dal, Garsi Vrat and Ashwin Sankranti customs across Cooch Behar, Birbhum, Medinipur, Faridpur, Bankura and rural Bengal.\",\n  \"image\": [\n    \"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjxvA9ulImEMv7N3msuVMQc7o_KeTPQVSfUax_QSQZx4xq-JdkmeTLaD-SdEvGAT_t8aeYwW2sQ_H7_Uh8u8P9tDJSOSHvZQ0unYs1V6wl-817dMIyjBvdvNzSDXseMsbcjweN9UdjHPv-SYv81XZEg33cwyx7kyvUMMmMo9OBUZDMfeJ-zjFdT9la7vks\/s1200-rw\/Garur%20Dal%20Garoi-er%20Dal%20traditional%20Bengali%20mixed-vegetable%20lentil%20curry%20Aswine%20radhe%20Kartike%20khay.webp\"\n  ],\n  \"author\": {\n    \"@type\": \"Person\",\n    \"name\": \"Barnali Dutta\"\n  },\n  \"publisher\": {\n    \"@type\": \"Organization\",\n    \"name\": \"FoodCooking-Inspiration\",\n    \"logo\": {\n      \"@type\": \"ImageObject\",\n      \"url\": \"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhO82j-xCgkO4LQN3Srhgp8tEXbdaqgCQ6uyIIMMFnBk-hXDZVQSL0F4P1qlGYCL-owP66WhHd3PqaPXDJvQIrWqOqdenM5trVEPDvC_u0j6A89sFtC65ftkvHTpWJHxhxR40WInozgd2uNKHBMog137vp14k2WdSdjmCVmTIfUaqgqWDC5nM8HkFyXr_Q\/s512\/bengali-food-stories-512.png\",\n       \"width\": 512,\n  \"height\": 512\n    }\n  },\n  \"articleSection\": \"Bengali Ritual Foods and Folk Culture\",\n  \"keywords\": [\n    \"Garur Dal\",\n    \"Garsi Vrat\",\n    \"Garoi Dal\",\n    \"Ashwin Sankranti\",\n    \"Garu Sankranti\",\n    \"Garse Shashti\",\n    \"Garbhana Sankranti\",\n    \"Bengali ritual food\",\n    \"Bengali folk culture\",\n    \"Cooch Behar traditions\",\n    \"Birbhum folk customs\",\n    \"Bankura folk culture\"\n  ],\n  \"about\": [\n    {\n      \"@type\": \"Thing\",\n      \"name\": \"Garur Dal\"\n    },\n    {\n      \"@type\": \"Thing\",\n      \"name\": \"Garsi Vrat\"\n    },\n      {\n      \"@type\": \"Place\",\n      \"name\": \"West Bengal\"\n    }\n  ],\n  \"inLanguage\": \"en\",\n  \"isAccessibleForFree\": true\n}\n\u003C\/script\u003E\u003Cdiv class=\"blogger-post-footer\"\u003E\u003Ca href=\"https:\/\/feedburner.google.com\/fb\/a\/mailverify?uri=onlinekolkata\u0026amp;loc=en_US\"\u003ESubscribe to Indian Cuisine - Traditional Food and Recipe by Email\u003C\/a\u003E\u003C\/div\u003E"},"link":[{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/4194113219346922999\/posts\/default\/7932817724098703338"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/4194113219346922999\/posts\/default\/7932817724098703338"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.foodcooking-inspiration.in\/2023\/10\/bengali-recipe-garur-daal-garsi-vrat.html","title":"Bengali recipe garur daal - Garsi Vrat | Ashwin Sankranti folk food tradition"}],"author":[{"name":{"$t":"Barnali Dutta"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/05327163057011058262"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjvQy8m1XwevEKbPwy4n9EzAT_CEJKfrpaKSyJtJ3J76mnMnstyKGL1Vv8olczAohOS4ebJekVykGbwLWT6lB4sA2RqXNpj_ILVkPt8efPls2-YGtFG77aVGZ16yF4KNg\/s108\/WhatsApp+Image+2019-05-06+at+7.10.10+PM.jpeg"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjxvA9ulImEMv7N3msuVMQc7o_KeTPQVSfUax_QSQZx4xq-JdkmeTLaD-SdEvGAT_t8aeYwW2sQ_H7_Uh8u8P9tDJSOSHvZQ0unYs1V6wl-817dMIyjBvdvNzSDXseMsbcjweN9UdjHPv-SYv81XZEg33cwyx7kyvUMMmMo9OBUZDMfeJ-zjFdT9la7vks\/s72-c-rw\/Garur%20Dal%20Garoi-er%20Dal%20traditional%20Bengali%20mixed-vegetable%20lentil%20curry%20Aswine%20radhe%20Kartike%20khay.webp","height":"72","width":"72"},"georss$featurename":{"$t":"Kolkata, West Bengal, India"},"georss$point":{"$t":"22.5743545 88.3628734"},"georss$box":{"$t":"-8.50755293359213 53.2066234 53.656261933592127 123.5191234"}},{"id":{"$t":"tag:blogger.com,1999:blog-4194113219346922999.post-839234146903861208"},"published":{"$t":"2022-05-14T07:23:00.193+05:30"},"updated":{"$t":"2026-08-03T20:37:04.172+05:30"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Festival \u0026 Ritual Foods"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Snacks"}],"title":{"type":"text","$t":"Healthy Barley Sattu | Fiber rich Jaber chhatu makha on Chaitra Sankranti"},"content":{"type":"html","$t":"\u003Carticle\u003E\n\n\u003Ch2\u003EHealthy Barley Sattu | Fiber rich Jaber chhatu makha on Chaitra Sankranti the day before Poila Baishakh festival\u003C\/h2\u003E\n\n\u003Cp\u003EFiber Rich Barley Sattu and seasonal fruits and jawb or jaber chhatu was always made and served as a offering of Neel Shasthi Puja and Charak puja on Chaitra Sankranti the day before Poila Baishakh festival.\u003C\/p\u003E\n\n\u003Cp\u003E\u003Csmall\u003EBarnali Dutta | May 14th 2022, 7:23 AM\u003C\/small\u003E\u003C\/p\u003E\n  \n  \n \n\u003Cfigure\u003E\n  \u003Camp-img    src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgBjxrELW8LDJ11nwvYnfXCMgjWfNW9BwWrMZRYtnGTXjBdovB3MyYKsCCqstTx3PQ28mKhNSVjLGeZ91Fe45j5e4HR7gR6QZTLI2ZIX8LyoJuKEoTJt44OUwGv8_vddvvyb3CaHNiS7s5X-QRg0RWC52esBQTR8qJWBuBhYsesud1KGVoDtQzqR8W29zY\/s1200-rw\/barley-sattu-jaber-chhatu-makha-chaitra-sankranti-bengal-1200x675.webp\"\n    width=\"1200\"\n    height=\"675\"\n    layout=\"responsive\"\n    alt=\"Barley sattu jaber chhatu makha with banana, coconut and milk served during Chaitra Sankranti in Bengal\"\u003E\n  \u003C\/amp-img\u003E\n\n  \u003Cnoscript\u003E\n    \u003Cimg\n      src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgBjxrELW8LDJ11nwvYnfXCMgjWfNW9BwWrMZRYtnGTXjBdovB3MyYKsCCqstTx3PQ28mKhNSVjLGeZ91Fe45j5e4HR7gR6QZTLI2ZIX8LyoJuKEoTJt44OUwGv8_vddvvyb3CaHNiS7s5X-QRg0RWC52esBQTR8qJWBuBhYsesud1KGVoDtQzqR8W29zY\/s1200-rw\/barley-sattu-jaber-chhatu-makha-chaitra-sankranti-bengal-1200x675.webp\"\n      width=\"1200\"\n      height=\"675\"\n      alt=\"Jaber chhatu makha with banana and coconut, a traditional Chaitra Sankranti food from Bengal\"\u003E\n  \u003C\/noscript\u003E\n\n  \u003Cfigcaption\u003EHealthy Barley Sattu Bengali fiber-rich jawer chhatu recipe on Chaitra Sankranti.  \u003Cbr\u003E\nচৈত্র সংক্রান্তির জবের ছাতু মাখা—কলা, নারকেল ও দুধের সঙ্গে পরিবেশিত ঐতিহ্যবাহী খাবার\u003C\/figcaption\u003E\n\u003C\/figure\u003E\n\n\u003Cp\u003EThe food products required in the various religious practices from the Vedic period that has been continuing till now has ensured their survival even after so many years since they were cultivated ritually for these reasons framed to maintain the purity of food. In recent times the degradation of our resources like soil, drinking water etc. has made us realize the importance of these seasonal puja rituals in maintaining the ecological balance, which we cannot afford to ignore them still now.\u003C\/p\u003E\n\n\u003Cp\u003ETherefore, the above facts prove it that ancient Indians attached great importance to proper diet of the people. These recipes are mostly religious in character but provide us with some data about the food articles used by early Aryans as most of the offerings which they made to the gods consisted of the food articles, which they themselves used.\u003C\/p\u003E\n\n\u003Cp\u003EMy intention is to identify the food items that are free from any religious and communal bias and refer to the food habits of the people in all parts of India, both vegetarian and non-vegetarian.\u003C\/p\u003E\n\n\u003Cp\u003EAs now, cereals formed a very important part of Indian food and among cereals the most important place was occupied by barley. In the Atharva veda it is called one of the two immortal sons of heaven i.e. barley and rice. It was ground and formed into cakes which were dipped into ghee before eating. Sweet cakes (apupa) of barley flour were also prepared. Parched barley was eaten either whole with Soma juice or ground into meal, which was mixed with curds, clarified butter, Soma juice. Water is referred to frequently in the post Rigveda literature. Two varieties of barley, one superior and the other inferior and two of those wheat called Nandimukhi and Madhulika were used. All the old preparations of barley and wheat were in use but yavagu seems to be very popular. Some new preparations such as vitanaka, polika, istaka, and locika are mentioned. As before groats were taken in the liquid form as also when they were prepared in a thick consistency. People often took groats with them when proceeding on a journey.\u003C\/p\u003E\n\n\u003Cp\u003E\u003Cstrong\u003E\u003Ca href=\"https:\/\/www.foodcooking-inspiration.in\/2022\/05\/kucho-chingri-bata-hot-tiny-prawn-paste.html\" target=\"_blank\" rel=\"noopener noreferrer\"\u003ERead how can spice up Your Meal with this Easy Bengali Entree: Kucho Chingri Bata, a Hot Tiny Prawn Garlic Bharta\" here.\u003C\/a\u003E\u003C\/strong\u003E\u003C\/p\u003E\n\n\u003Cp\u003EThe general rules of etiquette were clearly mentioned in Vedic period significantly for the medical reasons. The duty of preparing food and taking meals on a clean piece of leaf after washing hands, feet and mouth is equally emphasized through puja rituals. Necessity of changing food according to the climatic temperature and temperament of human character and not eating the same preparations day after day was fully recognized by them.\u003C\/p\u003E\n\n\u003Ch3\u003EIngredients\u003C\/h3\u003E\n\u003Cul\u003E\n  \u003Cli\u003EJaw or Barley sattu: 200g\u003C\/li\u003E\n  \u003Cli\u003EMashed ripe banana: 2\u003C\/li\u003E\n  \u003Cli\u003ETal patali or Toddy palm jaggery: 100g\u003C\/li\u003E\n  \u003Cli\u003EScrapped coconut: 1 tablespoon\u003C\/li\u003E\n  \u003Cli\u003ESkimmed milk: 100mL\u003C\/li\u003E\n  \u003Cli\u003EPuffed rice or muri: 1 tablespoon\u003C\/li\u003E\n  \u003Cli\u003ESalt: one pinch\u003C\/li\u003E\n\u003C\/ul\u003E\n\n\u003Ch3\u003EDirections\u003C\/h3\u003E\n\u003Cul\u003E\n  \u003Cli\u003EMix all the ingredients and serve.\u003C\/li\u003E\n\u003C\/ul\u003E\n\n\u003Cp\u003EPrep time: 10 min | Cook time: 5 min | Total time: 15 min\u003C\/p\u003E\n\n\u003Cfigure\u003E\n  \u003Camp-img\n    src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEinkVpDnHU1vYZtc7HO5qJi7OAcCkqIGXCj-YQEBFtG0AEfEObVP4S3qI0MeOZTcb7c2NWDAYuQlIZTZCgl3Lfl--92xLQE3b13vLYXq3c0Tq6zvWv7i4NbPinzEN6GTMLmzCE80LJK6AWAaNGyMhtGdbzH4Exmy6Us15wv195nhxbAHxSFjgd1Z_Ge\/s640\/Healthy%20Barley%20Sattu%20-%20Nutrition%20Label%20%282%29.jpg\"\n    width=\"640\"\n    height=\"226\"\n    layout=\"responsive\"\n    alt=\"Nutrition label for healthy barley sattu on Chaitra Sankranti\"\u003E\n  \u003C\/amp-img\u003E\n\n  \u003Cnoscript\u003E\n    \u003Cimg\n      src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEinkVpDnHU1vYZtc7HO5qJi7OAcCkqIGXCj-YQEBFtG0AEfEObVP4S3qI0MeOZTcb7c2NWDAYuQlIZTZCgl3Lfl--92xLQE3b13vLYXq3c0Tq6zvWv7i4NbPinzEN6GTMLmzCE80LJK6AWAaNGyMhtGdbzH4Exmy6Us15wv195nhxbAHxSFjgd1Z_Ge\/s640\/Healthy%20Barley%20Sattu%20-%20Nutrition%20Label%20%282%29.jpg\"\n      width=\"640\"\n      height=\"226\"\n      alt=\"Nutrition label for healthy barley sattu on Chaitra Sankranti\"\u003E\n  \u003C\/noscript\u003E\n\n  \u003Cfigcaption\u003ENutrition label of healthy barley sattu.\u003C\/figcaption\u003E\n\u003C\/figure\u003E\n  \n  \u003Cdiv class=\"post-faq\" style=\"margin:24px 0;padding:16px;border:1px solid #ddd;border-radius:8px;background:#fafafa;\"\u003E\n  \u003Ch2 style=\"margin-top:0;\"\u003EFAQ about Chaitra Sankranti and Jaber Chhatu Makha\u003C\/h2\u003E\n\n  \u003Ch3\u003EWhat is Chaitra Sankranti?\u003C\/h3\u003E\n  \u003Cp\u003EChaitra Sankranti marks the last day of the Bengali month of Chaitra and the closing of the Bengali year. It comes just before Poila Baishakh and reflects a seasonal transition.\u003C\/p\u003E\n  \u003Cp\u003E\u003Cem\u003Eচৈত্র সংক্রান্তি বাংলা বছরের শেষ দিন, যা পয়লা বৈশাখের আগের দিন হিসেবে উদযাপিত হয় এবং ঋতু পরিবর্তনের সময়কে নির্দেশ করে।\u003C\/em\u003E\u003C\/p\u003E\n\n  \u003Ch3\u003EWhat does Chaitra mean in the Bengali calendar?\u003C\/h3\u003E\n  \u003Cp\u003EChaitra is the final month of the Bengali calendar, usually falling between March and April, marking the end of the dry season.\u003C\/p\u003E\n  \u003Cp\u003E\u003Cem\u003Eচৈত্র বাংলা ক্যালেন্ডারের শেষ মাস, যা সাধারণত মার্চ-এপ্রিলের মধ্যে পড়ে এবং গ্রীষ্মের আগমনের সূচনা করে।\u003C\/em\u003E\u003C\/p\u003E\n\n  \u003Ch3\u003EWhat foods are traditionally eaten on Chaitra Sankranti?\u003C\/h3\u003E\n  \u003Cp\u003EOn Chaitra Sankranti, light and seasonal foods like chhatu makha, fruits, and jaggery-based preparations are commonly eaten.\u003C\/p\u003E\n  \u003Cp\u003E\u003Cem\u003Eচৈত্র সংক্রান্তিতে সাধারণত হালকা ও ঋতুভিত্তিক খাবার যেমন ছাতু মাখা, ফল এবং গুড়ের তৈরি খাবার খাওয়া হয়।\u003C\/em\u003E\u003C\/p\u003E\n\n  \u003Ch3\u003EWhy is barley sattu (jaber chhatu) eaten during this time?\u003C\/h3\u003E\n  \u003Cp\u003EBarley sattu is a fiber-rich and easily digestible food, suitable for the seasonal transition at the end of Chaitra.\u003C\/p\u003E\n  \u003Cp\u003E\u003Cem\u003E যবের ছাতু আঁশসমৃদ্ধ ও সহজপাচ্য খাবার, যা চৈত্রের শেষে ঋতু পরিবর্তনের সময় শরীরের জন্য উপযোগী।\u003C\/em\u003E\u003C\/p\u003E\n\n\u003C\/div\u003E\n\n  \n  \u003Cscript type=\"application\/ld+json\"\u003E\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"Recipe\",\n  \"@id\": \"https:\/\/www.foodcooking-inspiration.in\/2022\/05\/fiber-rich-jaber-chhatu-makha-on.html#recipe\",\n  \"mainEntityOfPage\": {\n    \"@type\": \"WebPage\",\n    \"@id\": \"https:\/\/www.foodcooking-inspiration.in\/2022\/05\/fiber-rich-jaber-chhatu-makha-on.html\"\n  },\n  \"name\": \"Healthy Barley Sattu | Fiber rich Jaber chhatu makha on Chaitra Sankranti\",\n  \"description\": \"Traditional Bengali barley sattu mixed with banana, coconut, jaggery and milk, prepared as a light seasonal food during Chaitra Sankranti.\",\n  \"image\": [\n    \"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgBjxrELW8LDJ11nwvYnfXCMgjWfNW9BwWrMZRYtnGTXjBdovB3MyYKsCCqstTx3PQ28mKhNSVjLGeZ91Fe45j5e4HR7gR6QZTLI2ZIX8LyoJuKEoTJt44OUwGv8_vddvvyb3CaHNiS7s5X-QRg0RWC52esBQTR8qJWBuBhYsesud1KGVoDtQzqR8W29zY\/s1200-rw\/barley-sattu-jaber-chhatu-makha-chaitra-sankranti-bengal-1200x675.webp\"\n  ],\n  \"author\": {\n    \"@type\": \"Person\",\n    \"name\": \"Barnali Dutta\"\n  },\n  \"datePublished\": \"2022-05-14\",\n  \"prepTime\": \"PT10M\",\n  \"totalTime\": \"PT10M\",\n  \"recipeYield\": \"2 servings\",\n  \"recipeCategory\": \"Snack\",\n  \"recipeCuisine\": \"Bengali\",\n  \"keywords\": \"barley sattu, chhatu makha, Chaitra Sankranti food\",\n  \"recipeIngredient\": [\n    \"200 g barley sattu\",\n    \"2 ripe bananas\",\n    \"100 g tal patali or palm jaggery\",\n    \"1 tablespoon grated coconut\",\n    \"100 ml milk\",\n    \"1 tablespoon puffed rice\",\n    \"1 pinch salt\"\n  ],\n  \"recipeInstructions\": [\n    {\n      \"@type\": \"HowToStep\",\n      \"text\": \"Mash the ripe bananas in a mixing bowl.\"\n    },\n    {\n      \"@type\": \"HowToStep\",\n      \"text\": \"Add barley sattu, jaggery, coconut, milk, puffed rice and salt.\"\n    },\n    {\n      \"@type\": \"HowToStep\",\n      \"text\": \"Mix everything well until smooth and evenly combined.\"\n    },\n    {\n      \"@type\": \"HowToStep\",\n      \"text\": \"Serve fresh.\"\n    }\n  ]\n}\n\u003C\/script\u003E\n  \n  \u003Cscript type=\"application\/ld+json\"\u003E\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"FAQPage\",\n  \"@id\": \"https:\/\/www.foodcooking-inspiration.in\/2022\/05\/fiber-rich-jaber-chhatu-makha-on.html#faq\",\n  \"mainEntity\": [\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What is Chaitra Sankranti?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Chaitra Sankranti is the last day of the Bengali month of Chaitra and marks the end of the Bengali year before Poila Baishakh.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What does Chaitra mean in the Bengali calendar?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Chaitra is the final month of the Bengali calendar, usually falling between March and April.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What foods are traditionally eaten on Chaitra Sankranti?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"On Chaitra Sankranti, Bengali households prefer light seasonal foods such as chhatu makha, fruits and jaggery-based preparations.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Why is barley sattu eaten during Chaitra Sankranti?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Barley sattu is a fiber-rich and easily digestible traditional food, suitable for the seasonal transition at the end of Chaitra.\"\n      }\n    }\n  ]\n}\n\u003C\/script\u003E\n\n\u003C\/article\u003E\u003Cdiv class=\"blogger-post-footer\"\u003E\u003Ca href=\"https:\/\/feedburner.google.com\/fb\/a\/mailverify?uri=onlinekolkata\u0026amp;loc=en_US\"\u003ESubscribe to Indian Cuisine - Traditional Food and Recipe by Email\u003C\/a\u003E\u003C\/div\u003E"},"link":[{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/4194113219346922999\/posts\/default\/839234146903861208"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/4194113219346922999\/posts\/default\/839234146903861208"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.foodcooking-inspiration.in\/2022\/05\/fiber-rich-jaber-chhatu-makha-on.html","title":"Healthy Barley Sattu | Fiber rich Jaber chhatu makha on Chaitra Sankranti"}],"author":[{"name":{"$t":"Barnali Dutta"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/05327163057011058262"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjvQy8m1XwevEKbPwy4n9EzAT_CEJKfrpaKSyJtJ3J76mnMnstyKGL1Vv8olczAohOS4ebJekVykGbwLWT6lB4sA2RqXNpj_ILVkPt8efPls2-YGtFG77aVGZ16yF4KNg\/s108\/WhatsApp+Image+2019-05-06+at+7.10.10+PM.jpeg"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgBjxrELW8LDJ11nwvYnfXCMgjWfNW9BwWrMZRYtnGTXjBdovB3MyYKsCCqstTx3PQ28mKhNSVjLGeZ91Fe45j5e4HR7gR6QZTLI2ZIX8LyoJuKEoTJt44OUwGv8_vddvvyb3CaHNiS7s5X-QRg0RWC52esBQTR8qJWBuBhYsesud1KGVoDtQzqR8W29zY\/s72-c-rw\/barley-sattu-jaber-chhatu-makha-chaitra-sankranti-bengal-1200x675.webp","height":"72","width":"72"}},{"id":{"$t":"tag:blogger.com,1999:blog-4194113219346922999.post-2711600824324230808"},"published":{"$t":"2022-05-11T18:27:00.255+05:30"},"updated":{"$t":"2026-08-02T15:41:40.889+05:30"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Bata Bharta"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Fish Recipes"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Traditional Recipes"}],"title":{"type":"text","$t":"Bengali Entree dish | Kucho chingri bata - Hot tiny prawn garlic bharta"},"content":{"type":"html","$t":"\u003Carticle\u003E\n\n\u003Ch2\u003EBengali Entree dish | Kucho chingri bata - Hot tiny prawn garlic bharta\u003C\/h2\u003E\n\n\u003Cp\u003EWhen other cooking is time-consuming and all the ingredients are not at hand, these mash vegetables bharta or makha are the easiest way to make any authentic Bengali meal. It is possible to easily make the taste of Bengali food at home wherever you are in the country or abroad.\u003C\/p\u003E\n\n\u003Cp\u003E\u003Csmall\u003EBarnali Dutta | November 16th 2013, 6:27 PM\u003C\/small\u003E\u003C\/p\u003E\n  \n  \u003Cfigure\u003E\n  \u003Camp-img\n    src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjaGoRXR4KGuSASh7PvHRGfMOGUYfNNOMncFzYOt0HIBlOrql9GKnIBA0DeFaPhVgzIB-tR6ECEJ79aYCtNSblegJ5ODQoxSSH8zP62PR2WekfFfcTOm9vQWGcYJr4Ry2KCms4MQZ-j39fdWhC8J1J1F65UerUg1jCEgmGFfzQDsUdgd7IsrIaiVa_sTnI\/s1200-rw\/kucho-chingri-bata-bengali-prawn-bharta-garlic-mustard-oil-1200x675.webp\"\n    width=\"1200\"\n    height=\"675\"\n    layout=\"responsive\"\n    alt=\"Kucho chingri bata Bengali tiny prawn bharta served with rice, dal, fried fish and traditional side dishes\"\u003E\n  \u003C\/amp-img\u003E\n\n  \u003Cnoscript\u003E\n    \u003Cimg\n      src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjaGoRXR4KGuSASh7PvHRGfMOGUYfNNOMncFzYOt0HIBlOrql9GKnIBA0DeFaPhVgzIB-tR6ECEJ79aYCtNSblegJ5ODQoxSSH8zP62PR2WekfFfcTOm9vQWGcYJr4Ry2KCms4MQZ-j39fdWhC8J1J1F65UerUg1jCEgmGFfzQDsUdgd7IsrIaiVa_sTnI\/s1200-rw\/kucho-chingri-bata-bengali-prawn-bharta-garlic-mustard-oil-1200x675.webp\"\n      width=\"1200\"\n      height=\"675\"\n      alt=\"Kucho chingri bata Bengali tiny prawn bharta with rice and dal\"\u003E\n  \u003C\/noscript\u003E\n\n  \u003Cfigcaption\u003Eকুচো চিংড়ি বাটা দিয়ে ভাত, ডাল ও ভাজা মাছ—একটি ঐতিহ্যবাহী বাঙালি খাবারের থালা\u003C\/figcaption\u003E\n\u003C\/figure\u003E\n\n\u003Cp\u003E\n\u003Cspan class=\"star-rating\"\u003E\n\u003Cspan class=\"star-icon full\"\u003E☆\u003C\/span\u003E\n\u003Cspan class=\"star-icon full\"\u003E☆\u003C\/span\u003E\n\u003Cspan class=\"star-icon full\"\u003E☆\u003C\/span\u003E\n\u003Cspan class=\"star-icon full\"\u003E☆\u003C\/span\u003E\n\u003Cspan class=\"star-icon half\"\u003E☆\u003C\/span\u003E\n\u003C\/span\u003E\n(150 reviews)\n\u003C\/p\u003E\n\n\u003Cp\u003EThe Bengali word for grinding is bharta. Although it is commonly referred to as Makha in \"Epar Bangla\" (West Bengal), in \"Opar Bangla\" (Bangladesh) it is known as Bharta. All varieties of Bengali bharta, including potato, eggplant, and other vegetable-based bhartas are made by hand like mashed boiled potato, mashed boiled or charred eggplant, mashed boiled green banana etc. The only difference in the cooking process is a slight variation in the main vegetable or fish.\u003C\/p\u003E\n\n\u003Cp\u003EBharta used to be the staple diet of the poor. If nothing was available, whatever was on hand was used to make a small amount of bharta. Bharta is now being recognized as a tradition. Bharta isn't just consumed with rice. In Bangladesh's winter months, bharta congregate in pitha shops, particularly with Chitai pitha.\u003C\/p\u003E\n\n\u003Ch3\u003EIngredients\u003C\/h3\u003E\n\u003Cul\u003E\n\u003Cli\u003EBaby shrimp 250 gm with shells (washed and cleaned with salty warm water)\u003C\/li\u003E\n\u003Cli\u003EGarlic 8 to 10 cloves\u003C\/li\u003E\n\u003Cli\u003EDried red chillies 3 to 4 or as required\u003C\/li\u003E\n\u003Cli\u003ESalt and sugar as required\u003C\/li\u003E\n\u003Cli\u003EGreen chillies\u003C\/li\u003E\n\u003Cli\u003EMustard oil 2 tablespoon\u003C\/li\u003E\n\u003C\/ul\u003E\n  \n\u003Cfigure\u003E\n  \u003Camp-img alt=\"Kucho chingri bata Bengali prawn bhorta recipe card\"\n    src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEh007vqR_fu4KsEERthjuzw1bxAHav5krWEsbfaQ-Ga2ptGKuX_PPGs0s4mM_gL-hHoL-J2ZVYk0VTo0yIW18j6e7vclrPgBTZj9jZQTN-wj-hCNAahFbW6w1yfry_4FRc7v62KyUOEVsDd_Fk-uWbOsXxoawrOoyRvqkc0EwB0mLUqx7t56bvrkik0N8E\/s1000-rw\/kucho-chingri-bata-bengali-prawn-bhorta-recipe-card-2x3.webp\"\n    width=\"1000\"\n    height=\"1500\"\n    layout=\"responsive\"\u003E\n  \u003C\/amp-img\u003E\n\n  \u003Camp-pinterest\n    height=\"18\"\n    width=\"56\"\n    data-do=\"buttonPin\"\n    data-url=\"https:\/\/www.foodcooking-inspiration.in\/2022\/05\/kucho-chingri-bata-hot-tiny-prawn-paste.html\"\n    data-media=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEh007vqR_fu4KsEERthjuzw1bxAHav5krWEsbfaQ-Ga2ptGKuX_PPGs0s4mM_gL-hHoL-J2ZVYk0VTo0yIW18j6e7vclrPgBTZj9jZQTN-wj-hCNAahFbW6w1yfry_4FRc7v62KyUOEVsDd_Fk-uWbOsXxoawrOoyRvqkc0EwB0mLUqx7t56bvrkik0N8E\/s1000-rw\/kucho-chingri-bata-bengali-prawn-bhorta-recipe-card-2x3.webp\"\n    alt=\"Save Kucho Chingri Bata recipe on Pinterest\"\n    data-description=\"Kucho Chingri Bata Bengali prawn bhorta recipe with garlic, chilli and mustard oil. Easy traditional recipe—save for later and view full step-by-step guide on the blog.\"\u003E\n  \u003C\/amp-pinterest\u003E\n\n  \u003Cfigcaption\u003E\n    \u003Ch3\u003EKucho Chingri Bata - Bengali prawn bhorta recipe with garlic, chilli and mustard oil\u003C\/h3\u003E\n  \u003C\/figcaption\u003E\n\u003C\/figure\u003E\n\n\u003Ch3\u003EDirections\u003C\/h3\u003E\n\u003Cul\u003E\n\u003Cli\u003EStir fry all the ingredients and make a paste in a simple traditional and rustic way. For the authentic taste it is recommended to use a mortar and pestle.\u003C\/li\u003E\n\u003C\/ul\u003E\n\n\u003Cp\u003EPrep time: 15 min | Cook time: 15 min | Total time: 30 min\u003C\/p\u003E\n\u003Cp\u003EServing size: 4 persons (50 g each) | Calories per serving: 200\u003C\/p\u003E\n\n\u003Cp\u003EBharta is of various types. Potato, eggplant, shutki or dried fish, and egg bhartas are just a few of the bhartas that Bengalis typically eat daily. On occasions, the ingredients used to make Bharta are numerous.\u003C\/p\u003E\n\n\u003Cp\u003E\u003Cstrong\u003E\u003Ca href=\"https:\/\/www.foodcooking-inspiration.in\/2022\/05\/kalojeera-o-rosun-bata-hot-garlic-and.html\" target=\"_blank\" rel=\"noopener noreferrer\"\u003ERead \"Nigella Seeds: The Secret Ingredient to Adding Bold Flavors in Your Bengali Dishes\" here.\u003C\/a\u003E\u003C\/strong\u003E\u003C\/p\u003E\n\n\u003Cp\u003EBhartas can be prepared with or without onions. In Bengali authentic recipes no onion is added for the following bhartas:\u003C\/p\u003E\n\n\u003Cp\u003ELadies Finger \/ Carrot \/ Bitter Gourd \/ Green Banana \/ Raw Papaya \/ Sweet Pumpkin \/ Aram \/ Spinach Leaf \/ Gourd Leaves \/ Sweet Potatoes \/ Centella Leaves \/ Coriander Leaves — with mustard oil, salt and green chilli.\u003C\/p\u003E\n\n\u003Cp\u003EOnion variations are available for:\u003C\/p\u003E\n\n\u003Cp\u003EPotato \/ Brinjal \/ Jackfruit Seeds \/ Raw Tomato \/ Vegetable Peels \/ Peanuts \/ Deboned Fried Fish and Boiled Egg Bharta etc.\u003C\/p\u003E\n\n\u003Cp\u003EMany bhartas can be prepared with garlic in this same way:\u003C\/p\u003E\n\n\u003Cul\u003E\n\u003Cli\u003ERaw Mango Bharta — Raw Mango Cuts, Garlic, Chilli, Mustard Oil, Kasundi\u003C\/li\u003E\n\u003Cli\u003ECharred Garlic Bharta — Stuffed Garlic, Fried Red Chilli, Mustard Oil\u003C\/li\u003E\n\u003C\/ul\u003E\n  \n  \u003Cdiv class=\"post-faq\" style=\"margin:24px 0;padding:16px;border:1px solid #ddd;border-radius:8px;background:#fafafa;\"\u003E\n  \u003Ch2 style=\"margin-top:0;\"\u003EFAQ about Kucho Chingri Bata\u003C\/h2\u003E\n\n  \u003Ch3\u003EWhat is chingri bhorta?\u003C\/h3\u003E\n  \u003Cp\u003EChingri bhorta is a mashed prawn preparation made with shrimp or prawn, chilli, garlic, mustard oil, and salt. In Bengali food culture, it is a simple, bold, and comforting dish usually eaten with rice.\u003C\/p\u003E\n  \u003Cp lang=\"bn\"\u003E\u003Cem\u003Eচিংড়ি ভর্তা হল চিংড়ি, লঙ্কা, রসুন, সর্ষের তেল ও নুন দিয়ে তৈরি একধরনের মাখা বা বাটা পদ। বাঙালি রান্নায় এটি ভাতের সঙ্গে খাওয়া সহজ, ঝাঁঝালো ও খুবই প্রিয় একটি খাবার।\u003C\/em\u003E\u003C\/p\u003E\n\n  \u003Ch3\u003EWhat is Bengali bhorta?\u003C\/h3\u003E\n  \u003Cp\u003EBengali bhorta is a hand-mashed preparation made from vegetables, fish, dried fish, egg, or other ingredients, usually mixed with mustard oil, chilli, and salt. In West Bengal it is often called makha, while in Bangladesh it is widely known as bhorta.\u003C\/p\u003E\n  \u003Cp lang=\"bn\"\u003E\u003Cem\u003Eবাঙালি ভর্তা হল হাত দিয়ে মাখা বা বাটা একটি পদ, যা সবজি, মাছ, শুকনো মাছ, ডিম বা অন্য উপকরণ দিয়ে তৈরি হয়। সাধারণত এতে সর্ষের তেল, লঙ্কা ও নুন মেশানো হয়। পশ্চিমবঙ্গে একে অনেক সময় ‘মাখা’ বলা হয়, আর বাংলাদেশে এটি ‘ভর্তা’ নামে বেশি পরিচিত।\u003C\/em\u003E\u003C\/p\u003E\n\n  \u003Ch3\u003EWhat is chingri shutki in English?\u003C\/h3\u003E\n  \u003Cp\u003EChingri shutki in English is dried shrimp or dried prawn. It refers to shrimp that have been cleaned and dried for storage and cooking.\u003C\/p\u003E\n  \u003Cp lang=\"bn\"\u003E\u003Cem\u003E‘চিংড়ি শুঁটকি’-র ইংরেজি হল dried shrimp বা dried prawn। অর্থাৎ চিংড়ি পরিষ্কার করে শুকিয়ে সংরক্ষণ করা হয়, পরে রান্নায় ব্যবহার করা হয়।\u003C\/em\u003E\u003C\/p\u003E\n\n  \u003Ch3\u003EAre chingri and prawn the same?\u003C\/h3\u003E\n  \u003Cp\u003EIn everyday food writing, chingri usually refers to shrimp or prawn, and the terms are often used interchangeably. On recipes and menus, prawn is a suitable English translation for chingri.\u003C\/p\u003E\n  \u003Cp lang=\"bn\"\u003E\u003Cem\u003Eপ্রচলিত খাবারের ভাষায় ‘চিংড়ি’ বলতে shrimp বা prawn—দুই ভাবেই বোঝানো হয়, এবং অনেক সময় শব্দ দুটি একই অর্থে ব্যবহার করা হয়। রেসিপি বা মেনুতে prawn শব্দটি চিংড়ির উপযুক্ত ইংরেজি রূপ।\u003C\/em\u003E\u003C\/p\u003E\n\u003C\/div\u003E\n  \n  \u003Cscript type=\"application\/ld+json\"\u003E\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"Recipe\",\n  \"@id\": \"https:\/\/www.foodcooking-inspiration.in\/2022\/05\/kucho-chingri-bata-hot-tiny-prawn-paste.html#recipe\",\n  \"mainEntityOfPage\": {\n    \"@type\": \"WebPage\",\n    \"@id\": \"https:\/\/www.foodcooking-inspiration.in\/2022\/05\/kucho-chingri-bata-hot-tiny-prawn-paste.html\"\n  },\n  \"name\": \"Bengali Entree dish | Kucho chingri bata - Hot tiny prawn garlic bharta\",\n  \"description\": \"A traditional Bengali tiny prawn bharta made with baby shrimp, garlic, dried red chillies, mustard oil, and salt, prepared in a rustic style and best served with rice.\",\n  \"image\": [\n    \"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjaGoRXR4KGuSASh7PvHRGfMOGUYfNNOMncFzYOt0HIBlOrql9GKnIBA0DeFaPhVgzIB-tR6ECEJ79aYCtNSblegJ5ODQoxSSH8zP62PR2WekfFfcTOm9vQWGcYJr4Ry2KCms4MQZ-j39fdWhC8J1J1F65UerUg1jCEgmGFfzQDsUdgd7IsrIaiVa_sTnI\/s1200-rw\/kucho-chingri-bata-bengali-prawn-bharta-garlic-mustard-oil-1200x675.webp\"\n  ],\n  \"author\": {\n    \"@type\": \"Person\",\n    \"name\": \"Barnali Dutta\"\n  },\n  \"datePublished\": \"2022-05-11\",\n  \"prepTime\": \"PT15M\",\n  \"cookTime\": \"PT15M\",\n  \"totalTime\": \"PT30M\",\n  \"recipeYield\": \"4 persons\",\n  \"recipeCategory\": \"Main Course\",\n  \"recipeCuisine\": \"Bengali\",\n  \"keywords\": \"kucho chingri bata, chingri bhorta, Bengali prawn bharta, tiny prawn paste\",\n  \"recipeIngredient\": [\n    \"250 g baby shrimp with shells, washed and cleaned with salty warm water\",\n    \"8 to 10 cloves garlic\",\n    \"3 to 4 dried red chillies, or as required\",\n    \"Salt, as required\",\n    \"Sugar, as required\",\n    \"Green chillies\",\n    \"2 tablespoons mustard oil\"\n  ],\n  \"recipeInstructions\": [\n    {\n      \"@type\": \"HowToStep\",\n      \"text\": \"Wash and clean the baby shrimp with salty warm water.\"\n    },\n    {\n      \"@type\": \"HowToStep\",\n      \"text\": \"Stir-fry the baby shrimp with garlic, dried red chillies, green chillies, salt, sugar, and mustard oil.\"\n    },\n    {\n      \"@type\": \"HowToStep\",\n      \"text\": \"Grind or pound the cooked mixture into a paste. For authentic taste, use a mortar and pestle.\"\n    },\n    {\n      \"@type\": \"HowToStep\",\n      \"text\": \"Serve with rice.\"\n    }\n  ],\n  \"nutrition\": {\n    \"@type\": \"NutritionInformation\",\n    \"calories\": \"200 calories\"\n  }\n}\n\u003C\/script\u003E\n  \n  \u003Cscript type=\"application\/ld+json\"\u003E\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"FAQPage\",\n  \"@id\": \"https:\/\/www.foodcooking-inspiration.in\/2022\/05\/kucho-chingri-bata-hot-tiny-prawn-paste.html#faq\",\n  \"mainEntity\": [\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What is chingri bhorta?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Chingri bhorta is a mashed prawn preparation made with shrimp or prawn, chilli, garlic, mustard oil, and salt. In Bengali food culture, it is a simple, bold, and comforting dish usually eaten with rice.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What is Bengali bhorta?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Bengali bhorta is a hand-mashed preparation made from vegetables, fish, dried fish, egg, or other ingredients, usually mixed with mustard oil, chilli, and salt. In West Bengal it is often called makha, while in Bangladesh it is widely known as bhorta.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What is chingri shutki in English?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Chingri shutki in English is dried shrimp or dried prawn. It refers to shrimp that have been cleaned and dried for storage and cooking.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Are chingri and prawn the same?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"In everyday food writing, chingri usually refers to shrimp or prawn, and the terms are often used interchangeably. On recipes and menus, prawn is a suitable English translation for chingri.\"\n      }\n    }\n  ]\n}\n\u003C\/script\u003E\n\n\u003C\/article\u003E\u003Cdiv class=\"blogger-post-footer\"\u003E\u003Ca href=\"https:\/\/feedburner.google.com\/fb\/a\/mailverify?uri=onlinekolkata\u0026amp;loc=en_US\"\u003ESubscribe to Indian Cuisine - Traditional Food and Recipe by Email\u003C\/a\u003E\u003C\/div\u003E"},"link":[{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/4194113219346922999\/posts\/default\/2711600824324230808"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/4194113219346922999\/posts\/default\/2711600824324230808"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.foodcooking-inspiration.in\/2022\/05\/kucho-chingri-bata-hot-tiny-prawn-paste.html","title":"Bengali Entree dish | Kucho chingri bata - Hot tiny prawn garlic bharta"}],"author":[{"name":{"$t":"Barnali Dutta"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/05327163057011058262"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjvQy8m1XwevEKbPwy4n9EzAT_CEJKfrpaKSyJtJ3J76mnMnstyKGL1Vv8olczAohOS4ebJekVykGbwLWT6lB4sA2RqXNpj_ILVkPt8efPls2-YGtFG77aVGZ16yF4KNg\/s108\/WhatsApp+Image+2019-05-06+at+7.10.10+PM.jpeg"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjaGoRXR4KGuSASh7PvHRGfMOGUYfNNOMncFzYOt0HIBlOrql9GKnIBA0DeFaPhVgzIB-tR6ECEJ79aYCtNSblegJ5ODQoxSSH8zP62PR2WekfFfcTOm9vQWGcYJr4Ry2KCms4MQZ-j39fdWhC8J1J1F65UerUg1jCEgmGFfzQDsUdgd7IsrIaiVa_sTnI\/s72-c-rw\/kucho-chingri-bata-bengali-prawn-bharta-garlic-mustard-oil-1200x675.webp","height":"72","width":"72"}},{"id":{"$t":"tag:blogger.com,1999:blog-4194113219346922999.post-7633331307708689403"},"published":{"$t":"2022-05-11T18:24:00.078+05:30"},"updated":{"$t":"2026-08-02T15:45:45.379+05:30"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Ayurveda \u0026 Health Foods"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Bata Bharta"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Ingredients \u0026 Food Knowledge"}],"title":{"type":"text","$t":"How to cook with Nigella Seeds kalojeera bharta - Bengali recipe"},"content":{"type":"html","$t":"\u003Carticle\u003E\n\n\u003Ch2\u003EHow to cook with Nigella Seeds kalojeera bharta - Bengali recipe\u003C\/h2\u003E\n\n\u003Cp\u003EKalojeeraa also known as black caraway come from the pods of an annual flowering plant Nigella sativa native to Asia. Although black onion seeds share a similar appearance to black sesame seeds, they have a very different flavor, nigella seeds being more pungent with a strong aroma. To release the flavor and aroma of nigella seeds, dry toast the seeds in a pan before using.\u003C\/p\u003E\n\n\u003Cp\u003E\u003Csmall\u003EBarnali Dutta | November 16th 2013, 7:23 AM\u003C\/small\u003E\u003C\/p\u003E\n\n\u003Cp\u003ELiterature has shown this humble seed is an antibiotic as well as garlic has immune-boosting properties. Onion seeds especially when combined with garlic are regarded as a harmonizer of the imbalance. It is usually taken during rainy season and winter days for its antibacterial and antiviral properties to prevent cold. In addition of some roasted peppercorn it is given to new mothers for postpartum care.\u003C\/p\u003E\n\n\u003Cp\u003EPanch Phoron, the Bengali five-spice is a simple combination of five spices, used whole. Mix together equal quantities of fenugreek seeds, cumin seeds, fennel seeds, black mustard seeds, and nigella seeds. In some dishes adding radhuni seeds or celery seeds is necessary to make panch phoron to produce the perfect dish. Fry spices in oil until you hear them pop and the aromas are released. Sada aloor torkari which is Bengali potato stir-fry, sada means without turmeric. It is a classic dish with potato and onion sautéed with fresh green chilies and nigella seeds, usually served with fried bread or luchi.\u003C\/p\u003E\n\n\u003Cp\u003EUsing lentils, onions, garlic, turmeric, coriander, cumin seed powder, nigella seeds, cardamom, and cinnamon to make a hearty stew with a South Asian influence is known as red lentil dhal. Before serving, more toasted nigella seeds can be added on top.\u003C\/p\u003E\n\n\u003Cfigure\u003E\n\u003Camp-img\nsrc=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEg5ufk3blMMimxY78C5zD21U8LQOBK53caOeXtLfah0NCC3TsxNla9aHibLoibBTxQ-c4T9miiJ4R5WE5xGMmkFhaQ2ND5BmjrK0wZ0MKrq1gS-sOqVz1QmxIwyTUWchhvTJC-qQ4tbs_FUqSH2d3j4aZg1j9F0cQudG6v-j-7X_QTu0-iqX7p7LRhm\/s1200-rw\/rosun-kalojeera-bhorta-640w.webp\"\nwidth=\"640\"\nheight=\"480\"\nlayout=\"responsive\"\nalt=\"Kalojeera o rosun bata, Bengali nigella seed and garlic bharta\"\u003E\n\u003C\/amp-img\u003E\n\n\n\u003Cnoscript\u003E\n\u003Cimg\nsrc=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhUv3tPIsIWT34BK-zpyN8M35ertIPsQ3FDvs_XH7Umn4xg8hwROHjMNKDgkIafwQgo37QzmTwts8CPwIWacDszfdkSoqEWJsZQLHABXdX7F491zHhPK5l8iBwVgwZTsBc6n_UasQ3FBUCMmQkmsapb-1mfQz6NeuOccgwpbKj9Qm3muYZIOIJDX8jj0Do\/s1200-rw\/rosun-kalojeera-bhorta-bengali-meal-hero.webp\"\nwidth=\"1200\"\nheight=\"675\"\nalt=\"Bengali meal with rice and rosun kalojeera bhorta\"\u003E\n\u003C\/noscript\u003E\n\n\u003Cfigcaption\u003ECook with Nigella Seeds kalojeera bharta – Bengali recipe\u003C\/figcaption\u003E\n\u003C\/figure\u003E\n  \n  \n\n\n\u003Cp class=\"recipe-rating-wrap\"\u003E\n  \u003Cspan class=\"star-rating\" aria-label=\"Rated 4.5 out of 5\"\u003E\n    \u003Cspan class=\"stars-outer\"\u003E★★★★★\u003C\/span\u003E\n    \u003Cspan class=\"stars-inner\"\u003E★★★★★\u003C\/span\u003E\n  \u003C\/span\u003E\n  \u003Cspan class=\"rating-text\"\u003E4.5\/5 (150 reviews)\u003C\/span\u003E\n\u003C\/p\u003E\n\n\u003Ch3\u003EIngredients\u003C\/h3\u003E\n\u003Cul\u003E\n\u003Cli\u003EOnion seeds (kalo jeera), 2 tablespoon\u003C\/li\u003E\n\u003Cli\u003EGarlic (rosun), 9 to 10 cloves\u003C\/li\u003E\n\u003Cli\u003EDry red chillies, 2\u003C\/li\u003E\n\u003Cli\u003EMustard oil, half teaspoon\u003C\/li\u003E\n\u003Cli\u003ESalt as required\u003C\/li\u003E\n\u003C\/ul\u003E\n\n\u003Ch3\u003EDirections\u003C\/h3\u003E\n\u003Col\u003E\n\u003Cli\u003EDry roast all the ingredients except salt and mustard oil.\u003C\/li\u003E\n\u003Cli\u003EMake a dry paste in stone mortar and pestle.\u003C\/li\u003E\n\u003Cli\u003EAdd salt and mustard oil to the paste and enjoy with piping hot rice.\u003C\/li\u003E\n\u003C\/ol\u003E\n\n\u003Cp\u003EPrep time: 10 min | Cook time: 10 min | Total time: 20 min\u003C\/p\u003E\n\u003Cp\u003EYield: 2 servings | Calories per serving: 100\u003C\/p\u003E\n  \n  \n    \u003Cfigure\u003E\n\u003Camp-img\nsrc=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgpyaFRRTxw7Qy0ij4JzKUor_U9eqS_Wn3iklawueCJAsARq73Lzz_EqCRTZi-7W8_JyrqsJJeEDKCdDHJ_V_cYzrsAp_W6TNObgYWNXxCnodQEXt1vRypMfZ-aXlrY0KZ5wQy-Qovnenak0g3Wovqx_0uLWkzzI8PAiakKVfOl1EoibZ1q5qc6a3nMX7Q\/s1000-rw\/Kalojeera-Rosun-Bata-recipe-guide.webp\"\nwidth=\"1000\"\nheight=\"1500\"\nlayout=\"responsive\"\nalt=\"Kalojeera o rosun bata, Bengali nigella seed and garlic bharta\"\u003E\n\u003C\/amp-img\u003E\n      \n      \u003Camp-pinterest\n    height=\"18\"\n    width=\"56\"\n    data-do=\"buttonPin\"\n    data-url=\"https:\/\/www.foodcooking-inspiration.in\/2022\/05\/kalojeera-o-rosun-bata-hot-garlic-and.html\"\n     data-media=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgpyaFRRTxw7Qy0ij4JzKUor_U9eqS_Wn3iklawueCJAsARq73Lzz_EqCRTZi-7W8_JyrqsJJeEDKCdDHJ_V_cYzrsAp_W6TNObgYWNXxCnodQEXt1vRypMfZ-aXlrY0KZ5wQy-Qovnenak0g3Wovqx_0uLWkzzI8PAiakKVfOl1EoibZ1q5qc6a3nMX7Q\/s1200-rw\/Kalojeera-Rosun-Bata-recipe-guide.webp\"\n    alt=\"Save kalojeera bharta recipe on Pinterest\"\n    data-description=\"A bold Bengali bhorta made with roasted garlic and nigella seeds, best served with hot rice.\"\u003E\n  \u003C\/amp-pinterest\u003E\n\n    \n\u003Cfigcaption\u003EA bold Bengali bhorta made with roasted garlic and nigella seeds, best served with hot rice.\u003C\/figcaption\u003E\n\u003C\/figure\u003E\n\n    \n  \u003Cblockquote style=\"margin:24px 0;padding:16px 20px;border-left:4px solid #8b5e3c;background:#faf7f2;font-style:italic;\"\u003E\n  \u003Cp\u003E“In many Bengali homes, a little bata and hot rice could turn an ordinary day into a meal of quiet satisfaction.”\u003C\/p\u003E\n\u003C\/blockquote\u003E\n\n\u003Cp\u003ESome more recipes using Kalojeera (nigella seeds):\u003C\/p\u003E\n\u003Cul\u003E\n\u003Cli\u003EDukkah: Combined toasted hazelnuts, cumin, nigella seeds, coriander, and sesame seeds make up dukkah, an Egyptian spice mixture. It can either be left chunky and crunchy or powdered.\u003C\/li\u003E\n\u003Cli\u003EMediterranean hummus: toasted nigella seeds give hummus a smoky flavour, garnish with parsley and olive oil.\u003C\/li\u003E\n\u003Cli\u003ENaan bread: spread dough with melted ghee and top with nigella seeds before baking.\u003C\/li\u003E\n\u003Cli\u003EYe'abesha gomen: aromatic collards cooked in a spicy Ethiopian style butter with cardamom, fenugreek, and nigella seeds.\u003C\/li\u003E\n\u003Cli\u003ERoasted butternut squash cubes sprinkled with nigella, cumin, coriander, cardamom, cinnamon, chile, sugar, and salt.\u003C\/li\u003E\n\u003Cli\u003EMiddle Eastern carrot salad with feta, parsley and toasted nigella seeds.\u003C\/li\u003E\n\u003Cli\u003EAsian stir-fry vegetables finished with toasted nigella seeds.\u003C\/li\u003E\n\u003Cli\u003ERed lentil dhal: a thick stew made with red lentils, onions, garlic, turmeric, coriander and nigella seeds.\u003C\/li\u003E\n\u003C\/ul\u003E\n\n\n\u003Cp\u003E\u003Cstrong\u003E\u003Ca href=\"https:\/\/www.foodcooking-inspiration.in\/2013\/11\/bataa-and-bharta-craving-dish.html\" target=\"_blank\" rel=\"noopener noreferrer\"\u003E Read \"Mushur dal bharta recipe - mashed red lentil\".\u003C\/a\u003E\u003C\/strong\u003E\u003C\/p\u003E\n \n  \n\u003Ch3\u003ECommon uses of Kalojeera\u003C\/h3\u003E\n\n\u003Cp\u003EThe Bengalees used kalojeera in much the same way as we now use a Vicks inhaler in the case of a blocked nose. A teaspoon of nigella seeds is wrapped in a small square of linen, slightly warmed by rubbing between hands and inhaled to clear nasal passages.\u003C\/p\u003E\n\n\u003Cp\u003EAntioxidant effect of garlic (Allium sativum) and black seeds (Nigella sativa) has been recognized for centuries and valued for medicinal use. Nigella seeds are widely used in Bengal in both recipes and home remedies.\u003C\/p\u003E\n\n\u003Cblockquote cite=\"https:\/\/www.ncbi.nlm.nih.gov\/pmc\/articles\/PMC5884000\/\"\u003E\nThe results of investigations on N. sativa seed fixed oil showed its therapeutic potential in treatment of sinusitis by its anti-inflammatory, antioxidant, antihistaminic, immune-modulator, antimicrobial and analgesic effects.\n\u003C\/blockquote\u003E\n\n\u003Cp\u003EReference: https:\/\/www.ncbi.nlm.nih.gov\/pmc\/articles\/PMC5884000\/\u003C\/p\u003E\n  \n  \u003Cfigure\u003E\n    \u003Camp-img src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgRzGI18lT4VjVy2iCDGhcxdFhNjH2PFvCapUSTTH8PpLRgfk9zq9Xco2Ku3TdehhvA9JGS8g9uBVmQB_qJ5wiXL2bNtwzbjHpBjqp6afTvkRZTm5gzd5SAXFWiG_3Ff2ZocRtx8qJIjaeMG0kvPHEurL4ow5-LobvTYNSjFfu9QS4FZkLP00V4xUX3vqQ\/s1000-rw\/kalojire-rosun-bata-nigella-garlic.webp\" alt=\"kalojire rosun bata bengali paste nigella seeds garlic chutney traditional bengali condiment close up bowl\"\n    width=\"1000\"\n    height=\"1000\"\n    layout=\"responsive\"\u003E\n  \u003C\/amp-img\u003E\n    \u003Cfigcaption\u003E\n    \u003Ch3\u003Eকালোজিরে আর রসুন—এই দুটোই বাঙালি রান্নাঘরের শক্তিশালী জুটি।\u003C\/h3\u003E\n\u003Cp\u003Eএই সহজ বাটা শুধু ভাতের সাথে নয়, শরীরের জন্যও উপকারী।\u003C\/p\u003E\n\n\u003Cp\u003EKalojire Rosun Bata is a simple yet powerful Bengali paste made with nigella seeds and garlic.\n  A traditional side that brings bold flavor, warmth, and health benefits to everyday meals.\u003C\/p\u003E\n\n\u003Cp\u003E👉 Scan the QR or check link in bio for full recipe.\u003C\/p\u003E\n  \u003C\/figcaption\u003E\n\u003C\/figure\u003E\n\n\u003Cul\u003E\n\u003Cli\u003EAvicenna in the “Canon of Medicine” used black seed for stimulating energy and recovery from fatigue.\u003C\/li\u003E\n\u003Cli\u003EIn Middle East countries, Nigella seed oil is used as antiseptic and analgesic.\u003C\/li\u003E\n\u003Cli\u003EAlgerians take roasted seeds with butter for cough and with honey for colic.\u003C\/li\u003E\n\u003Cli\u003EIndian traditional medicine uses seed tincture for digestive problems and fever.\u003C\/li\u003E\n\u003Cli\u003EEthiopians inhale seed mixtures for headache relief.\u003C\/li\u003E\n\u003Cli\u003EIndonesians combine the seed with medicines for abdominal disorders.\u003C\/li\u003E\n\u003Cli\u003EMalay traditional medicine uses poultice of seeds for abscess and rheumatism.\u003C\/li\u003E\n\u003Cli\u003EUnani medicine considers the plant diuretic, stimulant and useful for cough and fever.\u003C\/li\u003E\n\u003C\/ul\u003E\n  \n  \u003Cdiv class=\"post-faq\"\u003E\n\u003Ch2\u003EFAQ about Kalojeera Rosun Bata\u003C\/h2\u003E\n\n\u003Ch3\u003EWhat is kalojeera bhorta?\u003C\/h3\u003E\n\u003Cp\u003EKalojeera bhorta is a traditional Bengali mashed preparation made with nigella seeds, garlic, chillies and mustard oil.\u003C\/p\u003E\n\u003Cp lang=\"bn\"\u003E\u003Cem\u003Eকালোজিরে ভর্তা হল কালোজিরে, রসুন, লঙ্কা ও সর্ষের তেল দিয়ে তৈরি একটি বাঙালি বাটা পদ।\u003C\/em\u003E\u003C\/p\u003E\n\n\u003Ch3\u003EWhat does kalojeera taste like?\u003C\/h3\u003E\n\u003Cp\u003EKalojeera has a slightly bitter, smoky and nutty flavour that enhances simple dishes.\u003C\/p\u003E\n\u003Cp lang=\"bn\"\u003E\u003Cem\u003Eকালোজিরের স্বাদ হালকা তিতকুটে, ধোঁয়াটে ও বাদামি ধরনের।\u003C\/em\u003E\u003C\/p\u003E\n\n\u003Ch3\u003EHow is rosun bata eaten?\u003C\/h3\u003E\n\u003Cp\u003ERosun bata is typically eaten with hot rice and a drizzle of mustard oil.\u003C\/p\u003E\n\u003Cp lang=\"bn\"\u003E\u003Cem\u003Eরসুন বাটা সাধারণত গরম ভাতের সঙ্গে খাওয়া হয়।\u003C\/em\u003E\u003C\/p\u003E\n\n\u003Ch3\u003EIs kalojeera healthy?\u003C\/h3\u003E\n\u003Cp\u003EKalojeera is known for its digestive and medicinal properties in traditional cooking.\u003C\/p\u003E\n\u003Cp lang=\"bn\"\u003E\u003Cem\u003Eকালোজিরে হজমে সহায়ক এবং ঐতিহ্যগতভাবে ঔষধি গুণসম্পন্ন বলে মনে করা হয়।\u003C\/em\u003E\u003C\/p\u003E\n\n\u003C\/div\u003E\n\n\n  \u003Cscript type=\"application\/ld+json\"\u003E\n{\n\"@context\": \"https:\/\/schema.org\",\n\"@type\": \"FAQPage\",\n\"mainEntity\": [\n{\n\"@type\": \"Question\",\n\"name\": \"What is kalojeera bhorta?\",\n\"acceptedAnswer\": {\n\"@type\": \"Answer\",\n\"text\": \"Kalojeera bhorta is a traditional Bengali mashed preparation made with nigella seeds, garlic, chillies and mustard oil.\"\n}\n},\n{\n\"@type\": \"Question\",\n\"name\": \"What does kalojeera taste like?\",\n\"acceptedAnswer\": {\n\"@type\": \"Answer\",\n\"text\": \"Kalojeera has a slightly bitter, smoky and nutty flavour.\"\n}\n},\n{\n\"@type\": \"Question\",\n\"name\": \"How is rosun bata eaten?\",\n\"acceptedAnswer\": {\n\"@type\": \"Answer\",\n\"text\": \"Rosun bata is typically eaten with hot rice and mustard oil.\"\n}\n},\n{\n\"@type\": \"Question\",\n\"name\": \"Is kalojeera healthy?\",\n\"acceptedAnswer\": {\n\"@type\": \"Answer\",\n\"text\": \"Kalojeera is traditionally considered beneficial for digestion.\"\n}\n}\n]\n}\n\u003C\/script\u003E\n  \n\u003Cscript type=\"application\/ld+json\"\u003E\n{\n\"@context\": \"https:\/\/schema.org\",\n\"@type\": \"Recipe\",\n\"name\": \"Kalojeera Rosun Bata | Bengali Garlic Nigella Bhorta\",\n\"description\": \"A traditional Bengali bhorta made with roasted garlic, nigella seeds and mustard oil.\",\n\"image\": [\n\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhUv3tPIsIWT34BK-zpyN8M35ertIPsQ3FDvs_XH7Umn4xg8hwROHjMNKDgkIafwQgo37QzmTwts8CPwIWacDszfdkSoqEWJsZQLHABXdX7F491zHhPK5l8iBwVgwZTsBc6n_UasQ3FBUCMmQkmsapb-1mfQz6NeuOccgwpbKj9Qm3muYZIOIJDX8jj0Do\/s1200-rw\/rosun-kalojeera-bhorta-bengali-meal-hero.webp\"\n],\n\"author\": {\n\"@type\": \"Person\",\n\"name\": \"Barnali Dutta\"\n},\n\"prepTime\": \"PT10M\",\n\"cookTime\": \"PT10M\",\n\"totalTime\": \"PT20M\",\n\"recipeYield\": \"2 servings\",\n\"recipeCuisine\": \"Bengali\",\n\"recipeCategory\": \"Bhorta\",\n\"keywords\": \"kalojeera rosun bata, Bengali garlic nigella bhorta, kalo jeera bata, rosun bata, Bengali bhorta recipe, nigella seed recipe, Bengali rice side dish\",\n\"recipeIngredient\": [\n\"2 tbsp kalo jeera (nigella seeds)\",\n\"9-10 garlic cloves\",\n\"2 dry red chillies\",\n\"1\/2 tsp mustard oil\",\n\"Salt to taste\"\n],\n\"recipeInstructions\": [\n\"Dry roast all ingredients except salt and mustard oil.\",\n\"Grind into a paste using a mortar and pestle.\",\n\"Add salt and mustard oil.\",\n\"Serve with hot rice.\"\n]\n}\n\u003C\/script\u003E\n\u003C\/article\u003E\u003Cdiv class=\"blogger-post-footer\"\u003E\u003Ca href=\"https:\/\/feedburner.google.com\/fb\/a\/mailverify?uri=onlinekolkata\u0026amp;loc=en_US\"\u003ESubscribe to Indian Cuisine - Traditional Food and Recipe by Email\u003C\/a\u003E\u003C\/div\u003E"},"link":[{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/4194113219346922999\/posts\/default\/7633331307708689403"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/4194113219346922999\/posts\/default\/7633331307708689403"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.foodcooking-inspiration.in\/2022\/05\/kalojeera-o-rosun-bata-hot-garlic-and.html","title":"How to cook with Nigella Seeds kalojeera bharta - Bengali recipe"}],"author":[{"name":{"$t":"Barnali Dutta"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/05327163057011058262"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjvQy8m1XwevEKbPwy4n9EzAT_CEJKfrpaKSyJtJ3J76mnMnstyKGL1Vv8olczAohOS4ebJekVykGbwLWT6lB4sA2RqXNpj_ILVkPt8efPls2-YGtFG77aVGZ16yF4KNg\/s108\/WhatsApp+Image+2019-05-06+at+7.10.10+PM.jpeg"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhUv3tPIsIWT34BK-zpyN8M35ertIPsQ3FDvs_XH7Umn4xg8hwROHjMNKDgkIafwQgo37QzmTwts8CPwIWacDszfdkSoqEWJsZQLHABXdX7F491zHhPK5l8iBwVgwZTsBc6n_UasQ3FBUCMmQkmsapb-1mfQz6NeuOccgwpbKj9Qm3muYZIOIJDX8jj0Do\/s72-c-rw\/rosun-kalojeera-bhorta-bengali-meal-hero.webp","height":"72","width":"72"}},{"id":{"$t":"tag:blogger.com,1999:blog-4194113219346922999.post-6975241156261666793"},"published":{"$t":"2019-11-21T09:37:00.075+05:30"},"updated":{"$t":"2026-04-13T20:43:21.240+05:30"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Rice Dishes"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Traditional Recipes"}],"title":{"type":"text","$t":"Prawn Polao cooked in coconut milk and nutmeg : traditional Bengali polao recipe"},"content":{"type":"html","$t":"\u003Carticle\u003E\n\n\u003Ch2\u003EPrawn Polao cooked in coconut milk and nutmeg : traditional Bengali polao recipe\u003C\/h2\u003E\n\n\u003Cp\u003EThis dish can create the ideal feast. You'll need aromatic rice, shrimp, and nutmeg for this simple but delectable meal. Nutmeg is required for a true Bengali polao dish.\u003C\/p\u003E\n\n\u003Cp\u003E\u003Csmall\u003EBarnali Dutta | Published: May 1, 2014\u003C\/small\u003E\u003C\/p\u003E\n\n\u003Cp\u003EWith prawn polao and creamy lentil sauce, steamed lemon bekti, nutty stuffed parwal and mango raita will help you to spread a traditional Indian platter on the table for any occasion. (see \u003Ca href=\"https:\/\/www.foodcooking-inspiration.in\/p\/virtual-recipes.html\"\u003ERecipe Index\u003C\/a\u003E).\u003C\/p\u003E\n  \n\n\u003Cfigure\u003E\n  \u003Camp-img\n    src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjr9WZz6h21wotbYiaDkc77cZXVXw0P6an6lor4EMWhbnjU7ZsHgtIzCKiII9HD7V2IcFez6Ip1RQiA3WDxpiCLQFkK0Ppmw4LNvd64R-o7L-4qGb8SKZpL4brXFyo7U6AHC_21kZsWS7d2hBImYCpoTxlDnf5SelslxQbUW9t7_zr5HwyPbivw6Z7y\/s1600\/Bengali-Prawn-Pulao-640w.webp\"\n    width=\"640\"\n    height=\"480\"\n    layout=\"responsive\"\n    alt=\"Bengali prawn pulao with rice and prawns served in a bowl\"\u003E\n  \u003C\/amp-img\u003E\n\n  \u003Cnoscript\u003E\n    \u003Cimg\n      src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEijCqxLsrJgjAfEwH3mqu9xtXpQapUF0kptJkOy01ASIY9aXafyzRLgsa9CPHGkp6AG05h0cGaTxnmkX4xCisXEtkOzUhSGRNLhHTriUH_2U2rDNIhqrzohEJl_o85RDV-MclPk53Q3yYqOAR6wF-kcNdE5RBdwUzadp4tiPBqmIVspzDLEb-BLAUmniV8\/s1600\/prawn-pulao-bengali-chingri-pulao-hero-1200x675.webp\"\n      width=\"1200\"\n      height=\"675\"\n      alt=\"Bengali prawn pulao with rice and prawns served in a bowl\"\u003E\n  \u003C\/noscript\u003E\n\n  \u003Cfigcaption\u003EBengali prawn polao cooked with coconut milk and nutmeg\u003C\/figcaption\u003E\n\u003C\/figure\u003E\n\n\u003Cp class=\"recipe-rating-wrap\"\u003E\n  \u003Cspan class=\"star-rating\" aria-label=\"Rated 4.5 out of 5\"\u003E\n    \u003Cspan class=\"stars-outer\"\u003E★★★★★\u003C\/span\u003E\n    \u003Cspan class=\"stars-inner\"\u003E★★★★★\u003C\/span\u003E\n  \u003C\/span\u003E\n  \u003Cspan class=\"rating-text\"\u003E4.5\/5 (150 reviews)\u003C\/span\u003E\n\u003C\/p\u003E\n\n\u003Cp\u003EPrep time: 30 min\u003C\/p\u003E\n\u003Cp\u003ECook time: 1 hour 45 minutes\u003C\/p\u003E\n\u003Cp\u003ETotal time: 2 hours 15 minutes\u003C\/p\u003E\n\u003Cp\u003EYield: 4 servings\u003C\/p\u003E\n\n\u003Ch3\u003EIngredients : Serves 2\u003C\/h3\u003E\n\u003Cul\u003E\n  \u003Cli\u003ELong grain basmati rice (old rice is preferable), 1 cup\u003C\/li\u003E\n  \u003Cli\u003EJumbo prawn, 250g\u003C\/li\u003E\n  \u003Cli\u003ESalt and turmeric for seasoning, 1 teaspoon\u003C\/li\u003E\n  \u003Cli\u003EHot boiled water, 1 cup\u003C\/li\u003E\n  \u003Cli\u003ELukewarm coconut milk, 1\/4 cup\u003C\/li\u003E\n  \u003Cli\u003ESaffron, 1 pinch, toasted and powdered\u003C\/li\u003E\n  \u003Cli\u003EClarified butter, 4 teaspoon [or vegetable oil of your choice]\u003C\/li\u003E\n  \u003Cli\u003ECurry leaves, 1 swirl\u003C\/li\u003E\n  \u003Cli\u003EThinly sliced red onion, 50g\u003C\/li\u003E\n  \u003Cli\u003EGinger paste, 1 teaspoon\u003C\/li\u003E\n  \u003Cli\u003ESilted green chili, 2\u003C\/li\u003E\n  \u003Cli\u003E1 pc star anise and a pinch of nutmeg\u003C\/li\u003E\n  \u003Cli\u003ECashew nuts, 1 tablespoon\u003C\/li\u003E\n  \u003Cli\u003EVegetable oil, 3 teaspoon\u003C\/li\u003E\n  \u003Cli\u003ESalt and granulated sugar to taste\u003C\/li\u003E\n\u003C\/ul\u003E\n\n\u003Ch4\u003ESpices\u003C\/h4\u003E\n\u003Cul\u003E\n  \u003Cli\u003EBengali garam masala, whole spices\u003C\/li\u003E\n  \u003Cli\u003ECinnamon or dalchini 1 inch, 1\u003C\/li\u003E\n  \u003Cli\u003EClove or lavang, 2 to 3\u003C\/li\u003E\n  \u003Cli\u003ECardamom or green elaichi, 2\u003C\/li\u003E\n  \u003Cli\u003EBlack peppercorn, 1 teaspoon\u003C\/li\u003E\n  \u003Cli\u003EBay leaves, 1\u003C\/li\u003E\n  \u003Cli\u003EWhole dried red chili, 1\u003C\/li\u003E\n\u003C\/ul\u003E\n\n\u003Cfigure\u003E\n\n  \u003Camp-img\n    src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEinKFwNPYiQV4ix_k9wmXKXBa25TY1T7PwejAt9huvCIQQGEWspYpFf_YOSt52slKJrijClni4n4FSYYMO30ADhFBq-fte1ifGk84dREpl5_v1DfE_B1APdj6OHnqqMHE1B2Nhoke69n93MUQuYdU6RuVbQ3UN5UnCh5SCBOJh_B5gN5MfQpqkcqLVqNlI\/s1600\/prawn-pulao-bengali-chingri-pulao-recipe-card-pinterest.webp\"\n    width=\"1000\"\n    height=\"1500\"\n    layout=\"responsive\"\n    alt=\"Bengali prawn pulao recipe card with ingredients and directions\"\u003E\n  \u003C\/amp-img\u003E\n\n  \u003Camp-pinterest\n    height=\"18\"\n    width=\"56\"\n    data-do=\"buttonPin\"\n    data-url=\"https:\/\/www.foodcooking-inspiration.in\/2019\/11\/prawn-polao-bengali-chingri-polao.html\"\n    data-media=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEinKFwNPYiQV4ix_k9wmXKXBa25TY1T7PwejAt9huvCIQQGEWspYpFf_YOSt52slKJrijClni4n4FSYYMO30ADhFBq-fte1ifGk84dREpl5_v1DfE_B1APdj6OHnqqMHE1B2Nhoke69n93MUQuYdU6RuVbQ3UN5UnCh5SCBOJh_B5gN5MfQpqkcqLVqNlI\/s1600\/prawn-pulao-bengali-chingri-pulao-recipe-card-pinterest.webp\"\n    alt=\"Save Bengali prawn pulao recipe on Pinterest\"\n    data-description=\"Bengali Chingri Pulao - a fragrant prawn pulao recipe with rice, spices and prawns. Easy step-by-step recipe. Save and try at home.\"\u003E\n  \u003C\/amp-pinterest\u003E\n\n  \u003Cfigcaption\u003E\n    Bengali Chingri Pulao – fragrant prawn pulao with rice, spices and prawns\n  \u003C\/figcaption\u003E\n\n\u003C\/figure\u003E\n  \n\u003Cp\u003EMy intention is to identify the food items that are free from any religious and communal bias and refer to the food habits of the people in all parts of India, both vegetarian and non-vegetarian.\u003C\/p\u003E\n\n\u003Cp\u003EFor a traditional Bengali side dish, try \u003Ca href=\"https:\/\/www.foodcooking-inspiration.in\/2018\/09\/shukto-mixed-vegetables.html\"\u003EBengali shukto (mixed vegetable curry)\u003C\/a\u003E, which pairs well with rice-based meals.\u003C\/p\u003E\n\n\u003Ch3\u003EDirections\u003C\/h3\u003E\n\u003Col\u003E\n  \u003Cli\u003EWash, clean and soak the rice in water for 10 minutes, keep aside.\u003C\/li\u003E\n  \u003Cli\u003EAfter half an hour drain the soaked rice, scatter the rice on a platter to dry in open air for another 15 minutes.\u003C\/li\u003E\n  \u003Cli\u003EIn the meantime clean prawn, wash with salted lukewarm water, season with salt and turmeric, keep aside.\u003C\/li\u003E\n  \u003Cli\u003ETake a pan, toast one pinch saffron on low fire, powder it with your finger and add to the lukewarm coconut milk, keep aside.\u003C\/li\u003E\n  \u003Cli\u003EHeat a pan, turn simmer, add 4 teaspoon clarified butter or vegetable oil of your choice, add Bengali garam masala whole spices and 1 teaspoon salt, let the spices slightly burn, take out the spices, but do not throw away. Keep the spice-infused clarified butter in another bowl.\u003C\/li\u003E\n  \u003Cli\u003ETake 2 teaspoon spice-infused clarified butter or oil and add to the dried rice, add ginger paste, mix carefully, keep aside for another 15 minutes.\u003C\/li\u003E\n  \u003Cli\u003EIn a pan take measured water for cooking rice, add those fried whole spices, add another teaspoon salt, turn fire on and keep simmer, let it boil slowly first, strain the spiced boiling water, keep aside.\u003C\/li\u003E\n  \u003Cli\u003ETake a wide-mouth deep pan, heat oil, add sliced onion, slightly broken cashew nuts, star anise, nutmeg, curry leaves, silted green chili and the seasoned prawn. Fry until it becomes translucent in color. Add spiced rice, fry well carefully. Add hot spiced water and lukewarm saffron milk. Stir and cover with pan-lid.\u003C\/li\u003E\n  \u003Cli\u003EAfter it starts boiling turn into simmer. If you can, add some boiling water carefully on the pan-lid, it will make the moisture from the top also.\u003C\/li\u003E\n  \u003Cli\u003EIt will take approximately 10 minutes to soak all the water and make the best flavored polao rice you ever had. Open the lid carefully, add rest of the infused oil or clarified butter, stir gently and turn the heat off. Give a standing time for not more than 5 minutes. Serve hot.\u003C\/li\u003E\n\u003C\/ol\u003E\n\n\u003Ch3\u003EServing options\u003C\/h3\u003E\n\u003Cp\u003EI did set the hot cooked polao rice in a panna cotta ring mold for 5 minutes. First I took the prawns from the rice and aligned by the side of the ring and then covered the empty area with cooked polao rice. It was so tempting in all the ways like eyes, nose as well as our taste buds.\u003C\/p\u003E\n\u003Cp\u003EPolao can be served with any semi-gravy preparation and raita for a full course meal.\u003C\/p\u003E\n\n\u003Cfigure\u003E\n  \u003Camp-img\n    src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhAJeGYDHVT9jeq9w69ALFywJ-wzxIu9IKcCFQCEOgi04oEoa9LmOtAbO43KGd0Fv1ffvxEU-9CFLMOs0alcRW4XL01JPf2o9PWk3BafGW6iIZUh8cSQvYWKWESJmATnOlflQgwx73qBfpvJXCf07t9hRdoNYOL67Lf5C7lX5eTWL0n77z68NH_crgz\/s1600\/Prawn%20polao%20-%20Nutrition%20Label%2050percent.jpg\"\n    width=\"1013\"\n    height=\"394\"\n    layout=\"responsive\"\n    alt=\"Nutrition facts label for Bengali prawn polao\"\u003E\n  \u003C\/amp-img\u003E\n\n    \u003Cfigcaption\u003ENutrition facts label for Bengali prawn polao.\u003C\/figcaption\u003E\n\u003C\/figure\u003E\n  \n  \u003Cdiv class=\"post-faq\"\u003E\n  \u003Ch2\u003EFAQ about Bengali Chingri Pulao\u003C\/h2\u003E\n\n  \u003Ch3\u003EWhat is the difference between prawn biryani and prawn pulao?\u003C\/h3\u003E\n  \u003Cp\u003EPrawn biryani is richer and more layered, cooked with spices and often dum style, while prawn pulao is lighter, mildly spiced, and cooked in a single pot.\u003C\/p\u003E\n\n  \u003Ch3\u003EWhat is shrimp pulao?\u003C\/h3\u003E\n  \u003Cp\u003EShrimp pulao is a rice dish cooked with prawns (shrimp), mild spices, and aromatics, known for its light flavour and fragrant taste.\u003C\/p\u003E\n\n  \u003Ch3\u003EHow many whistles are needed for prawn pulao?\u003C\/h3\u003E\n  \u003Cp\u003EIn a pressure cooker, prawn pulao usually requires 1–2 whistles on medium heat, depending on the rice type.\u003C\/p\u003E\n\n  \u003Ch3\u003EWhat are different types of pulao?\u003C\/h3\u003E\n  \u003Cp\u003EThere are many varieties such as vegetable pulao, peas pulao, chicken pulao, mutton pulao, and prawn pulao, each with regional variations.\u003C\/p\u003E\n\n  \u003Ch3\u003EWhat is the English name for chingri pulao?\u003C\/h3\u003E\n  \u003Cp\u003EChingri pulao is commonly called prawn pulao or shrimp pulao in English.\u003C\/p\u003E\n\n  \u003Ch3\u003EWhat to eat with chingri pulao?\u003C\/h3\u003E\n  \u003Cp\u003EChingri pulao pairs well with raita, salad, fried vegetables, or a light curry on the side.\u003C\/p\u003E\n\u003C\/div\u003E\n  \n  \u003Cfigure\u003E\n  \u003Camp-img\n    src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhcJnX_T-GQFuVSf_1-_HRE2Tj5r_wfxyzGommsg_WNa5FvJjEWTj3T9Of3MQIF_q48V-K0VnKO0jK-A9plvg9jcOlbUsaYVksM7IHsVkYXpRJNEjSprVuVyTSCaY6aqQuRDJrpcGctgOdwZXYW9AN7hd-cjk0LWd3a_pUSp0PeuO4j3pGDkfLHZL-H1LU\/s1600\/Prawn-Polao-Recipe-Bengali-Coconut-Milk-Polao-with-Nutmeg.webp\"\n    width=\"1000\"\n    height=\"1000\"\n    layout=\"responsive\"\n    alt=\"Prawn Polao Recipe - Bengali Coconut Milk Polao with Nutmeg\"\u003E\n  \u003C\/amp-img\u003E\n\n    \u003Cfigcaption\u003EPrawn Polao Recipe | Bengali Coconut Milk Polao with Nutmeg\u003C\/figcaption\u003E\n\u003C\/figure\u003E\n  \n  \n  \u003Cscript type=\"application\/ld+json\"\u003E\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"FAQPage\",\n  \"@id\": \"https:\/\/www.foodcooking-inspiration.in\/2019\/11\/prawn-polao-bengali-chingri-polao.html#faq\",\n  \"mainEntity\": [\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What is the difference between prawn biryani and prawn pulao?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Prawn biryani is richer and more layered, while prawn pulao is lighter and cooked in a single pot with mild spices.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What is shrimp pulao?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Shrimp pulao is a rice dish made with prawns, mild spices and aromatics, known for its light and fragrant taste.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How many whistles are needed for prawn pulao?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Prawn pulao usually requires 1 to 2 whistles in a pressure cooker depending on the rice type.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What are different types of pulao?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Different types include vegetable pulao, peas pulao, chicken pulao, mutton pulao and prawn pulao.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What is the English name for chingri pulao?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Chingri pulao is called prawn pulao or shrimp pulao in English.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What to eat with chingri pulao?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"It is commonly served with raita, salad, fried vegetables or a light curry.\"\n      }\n    }\n  ]\n}\n\u003C\/script\u003E\n  \n\u003Cscript type=\"application\/ld+json\"\u003E\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"Recipe\",\n  \"@id\": \"https:\/\/www.foodcooking-inspiration.in\/2019\/11\/prawn-polao-bengali-chingri-polao.html#recipe\",\n  \"name\": \"Bengali Chingri Pulao | Prawn Pulao\",\n  \"description\": \"A fragrant Bengali prawn pulao made with rice, prawns and mild spices, perfect for a comforting meal.\",\n  \"image\": \"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEijCqxLsrJgjAfEwH3mqu9xtXpQapUF0kptJkOy01ASIY9aXafyzRLgsa9CPHGkp6AG05h0cGaTxnmkX4xCisXEtkOzUhSGRNLhHTriUH_2U2rDNIhqrzohEJl_o85RDV-MclPk53Q3yYqOAR6wF-kcNdE5RBdwUzadp4tiPBqmIVspzDLEb-BLAUmniV8\/s1600\/prawn-pulao-bengali-chingri-pulao-hero-1200x675.webp\",\n  \"author\": {\n    \"@type\": \"Person\",\n    \"name\": \"Barnali Dutta\"\n  },\n  \"prepTime\": \"PT15M\",\n  \"cookTime\": \"PT25M\",\n  \"totalTime\": \"PT40M\",\n  \"recipeYield\": \"3-4 servings\",\n  \"recipeCuisine\": \"Bengali\",\n  \"recipeCategory\": \"Main Course\",\n   \"keywords\": \"Prawn Polao, Coconut Milk Polao, quick polao recipe\",\n  \"recipeIngredient\": [\n    \"Rice\",\n    \"Prawns (chingri)\",\n    \"Onion\",\n    \"Ginger-garlic paste\",\n    \"Whole spices\",\n    \"Mustard oil or ghee\",\n    \"Salt\",\n    \"Sugar\",\n    \"Water\"\n  ],\n  \"recipeInstructions\": [\n    \"Clean and marinate prawns lightly with salt and turmeric\",\n    \"Fry prawns lightly and keep aside\",\n    \"Heat oil or ghee and add whole spices\",\n    \"Add onions and cook until golden\",\n    \"Add rice and sauté\",\n    \"Add water and cook until rice is done\",\n    \"Add fried prawns and mix gently\"\n  ],\n  \"aggregateRating\": {\n    \"@type\": \"AggregateRating\",\n    \"ratingValue\": \"4.5\",\n    \"reviewCount\": \"150\"\n  }\n}\n\u003C\/script\u003E\n\u003C\/article\u003E\n\n\n\n\u003Cdiv class=\"blogger-post-footer\"\u003E\u003Ca href=\"https:\/\/feedburner.google.com\/fb\/a\/mailverify?uri=onlinekolkata\u0026amp;loc=en_US\"\u003ESubscribe to Indian Cuisine - Traditional Food and Recipe by Email\u003C\/a\u003E\u003C\/div\u003E"},"link":[{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/4194113219346922999\/posts\/default\/6975241156261666793"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/4194113219346922999\/posts\/default\/6975241156261666793"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.foodcooking-inspiration.in\/2019\/11\/prawn-polao-bengali-chingri-polao.html","title":"Prawn Polao cooked in coconut milk and nutmeg : traditional Bengali polao recipe"}],"author":[{"name":{"$t":"prasadam"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/14348903939405901715"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEimqROqZkHXZGqs7H-Sttrl6IXZd6znbUrplW2wjIlwm0GaNv-26FK0jGRZUeI_E9dkk80MdtcJVEROmTdTSygILlAKiHzLVvgtCMbOhphfZjVYHCkH5vjeeRZaI9giCg\/s113\/prasadam_logo.png"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEijCqxLsrJgjAfEwH3mqu9xtXpQapUF0kptJkOy01ASIY9aXafyzRLgsa9CPHGkp6AG05h0cGaTxnmkX4xCisXEtkOzUhSGRNLhHTriUH_2U2rDNIhqrzohEJl_o85RDV-MclPk53Q3yYqOAR6wF-kcNdE5RBdwUzadp4tiPBqmIVspzDLEb-BLAUmniV8\/s72-c\/prawn-pulao-bengali-chingri-pulao-hero-1200x675.webp","height":"72","width":"72"}},{"id":{"$t":"tag:blogger.com,1999:blog-4194113219346922999.post-2954180881134596985"},"published":{"$t":"2018-09-06T14:03:00.072+05:30"},"updated":{"$t":"2026-08-03T16:53:36.501+05:30"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Traditional Recipes"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Vegetable Dishes"}],"title":{"type":"text","$t":"Shukto - Mixed Vegetables | Traditional Bengali Recipe"},"content":{"type":"html","$t":"\u003Carticle\u003E\n\n\u003Ch2\u003EShukto - Mixed Vegetables | Traditional Bengali Recipe\u003C\/h2\u003E\n\n\u003Cp\u003E\nShukto is a traditional Bengali mixed vegetable curry known for its gentle bitter taste and Ayurvedic benefits. Served as the first course in a Bengali meal, it helps stimulate digestion and prepare the palate. This classic five-mix vegetable dish combines bitter gourd, raw banana, papaya, and eggplant with mustard oil and radhuni for a uniquely balanced flavor.\n\u003C\/p\u003E\n\n\u003Cfigure\u003E\n  \u003Camp-img\n    src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjWyRA9I1i1P6TucRBCRtNhMVJB_C8MZraD1BJIt4pG9VM8n1mAzaX8WhMA4FAaDBpYv0IvAmn6fLAreWAeuXfh4J-T1NKC0zevhyphenhyphenUs1bqdvLjyIx0m2gVQC4xVgXVj7RqfkD4eJYEmGO_bLO21LIrx1w5w5UEfk_AMYTcBVhVe2DXZJC1pZ2t9K11hML0\/s1200-rw\/shukto-panch-mishali-torkari-bengali-mixed-vegetable-curry-hero.webp\"\n    width=\"1200\"\n    height=\"675\"\n    layout=\"responsive\"\n alt=\"Shukto Bengali mixed vegetable curry with bitter gourd potato eggplant served in a rustic bowl\"\u003E\n  \u003C\/amp-img\u003E\n\n  \u003Cnoscript\u003E\n    \u003Cimg\n      src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjWyRA9I1i1P6TucRBCRtNhMVJB_C8MZraD1BJIt4pG9VM8n1mAzaX8WhMA4FAaDBpYv0IvAmn6fLAreWAeuXfh4J-T1NKC0zevhyphenhyphenUs1bqdvLjyIx0m2gVQC4xVgXVj7RqfkD4eJYEmGO_bLO21LIrx1w5w5UEfk_AMYTcBVhVe2DXZJC1pZ2t9K11hML0\/s1200-rw\/shukto-panch-mishali-torkari-bengali-mixed-vegetable-curry-hero.webp\"\n    width=\"1200\"\n    height=\"675\"\n    alt=\"Shukto Bengali mixed vegetable curry with bitter gourd potato eggplant served in a rustic bowl\"\u003E\n  \u003C\/noscript\u003E\n\n  \u003Cfigcaption\u003ETraditional Bengali Shukto, a five-mix vegetable curry with bitter gourd, raw banana, and radhuni, served as a classic meal starter.\u003C\/figcaption\u003E\n\u003C\/figure\u003E\n\n \n\u003Cp style=\"text-align:center;\"\u003ELaphra, a traditional dish, is mentioned in the Chaitanya-Charitamrta: \u003Cbr\/\u003E\"sarvabhauma parivesana karena apane -  \u003Cbr\/\u003Eprabhu kahe - more deha laphra-vyañjane\"\u003C\/p\u003E\n\n\n\n\u003Ch3\u003EShukto #1 (A regular recipe)\u003C\/h3\u003E\n\n\u003Ch4\u003EIngredients for 4\u003C\/h4\u003E\n\n\u003Cul\u003E\n\u003Cli\u003EUcche - উচ্ছে (bitter melons) 2 medium\u003C\/li\u003E\n\u003Cli\u003EAloo - আলু (potato) 2 medium\u003C\/li\u003E\n\u003Cli\u003EMulo - মুলো (radish) 3 inch approx\u003C\/li\u003E\n\u003Cli\u003EKachakola - কাঁচা কলা (green banana) 2 pcs\u003C\/li\u003E\n\u003Cli\u003EKacha pepe - কাঁচা পেঁপে (green papaya) 100 gm\u003C\/li\u003E\n\u003Cli\u003EEggplant - বেগুন 1 medium\u003C\/li\u003E\n\u003Cli\u003EGati kochu - গাটি কচু (arbi) 2 small\u003C\/li\u003E\n\u003C\/ul\u003E\n\n\u003Cp\u003E\u003Cstrong\u003EFor Tempering\u003C\/strong\u003E\u003C\/p\u003E\n\n\u003Cul\u003E\n\u003Cli\u003ESorsher tel - সর্ষের তেল (mustard oil) 2 tbsp\u003C\/li\u003E\n\u003Cli\u003ETej pata - তেজ পাতা (bay leaves) 2\u003C\/li\u003E\n\u003Cli\u003EAada - আদা (fresh ginger) 1 inch\u003C\/li\u003E\n\u003Cli\u003EShorshe - সর্ষে (mustard seeds) 1 tsp\u003C\/li\u003E\n\u003Cli\u003ERadhuni - রাধুনি (celery seeds)\u003C\/li\u003E\n\u003Cli\u003ESugar (চিনি) 1 teaspoon\u003C\/li\u003E\n\u003Cli\u003ESalt (লবন) to taste\u003C\/li\u003E\n\u003Cli\u003EBori\/Vadi\/Wadi (sun dried pulse drops) 5 to 6 pcs, fried and slightly crushed\u003C\/li\u003E\n\u003C\/ul\u003E\n\n\u003Ch4\u003EMethod\u003C\/h4\u003E\n\n\u003Col\u003E\n\u003Cli\u003EDice all the vegetables.\u003C\/li\u003E\n\u003Cli\u003EHeat oil in a deep vessel. Add bay leaves, minced ginger, mustard seeds and radhuni. Let them splutter.\u003C\/li\u003E\n\u003Cli\u003EAdd all vegetables with salt and sugar. Fry until water evaporates and vegetables are lightly fried.\u003C\/li\u003E\n\u003Cli\u003EAdd enough water to cover vegetables and bring to a boil. Cover and simmer until vegetables are cooked.\u003C\/li\u003E\n\u003Cli\u003EAdd a tablespoon of ghee at the end with 1–2 slit green chilies. Cover briefly and serve at room temperature with rice.\u003C\/li\u003E\n\u003C\/ol\u003E\n\n  \n\u003Cfigure\u003E\n  \u003Camp-img alt=\"Shukto recipe card showing ingredients and directions\"\n    src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhAFsugVaHuQivQd9zM_Fd_7zkbFrmymj4WAWu9qDtAwdi_u2ecyvPBW68Yn-qvg-p9IkR0ThvinF8c31Sztl9i1HRE5qt7CYiUlZ67GNzOeLLKAZfFCnUzk4Qpx2R4QcA8ziuAiY3xxD0t4OFbDuFcrzz9OK-l9jmx0IHWUmwjM-DOR3Cj0Uo2g2kZ1F8\/s1000-rw\/shukto-bengali-mixed-vegetable-curry-recipe-card.webp\"\n    width=\"1000\"\n    height=\"1500\"\n    layout=\"responsive\"\u003E\n  \u003C\/amp-img\u003E\n  \u003Cnoscript\u003E\n  \u003Cimg\n    src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhAFsugVaHuQivQd9zM_Fd_7zkbFrmymj4WAWu9qDtAwdi_u2ecyvPBW68Yn-qvg-p9IkR0ThvinF8c31Sztl9i1HRE5qt7CYiUlZ67GNzOeLLKAZfFCnUzk4Qpx2R4QcA8ziuAiY3xxD0t4OFbDuFcrzz9OK-l9jmx0IHWUmwjM-DOR3Cj0Uo2g2kZ1F8\/s1000-rw\/shukto-bengali-mixed-vegetable-curry-recipe-card.webp\"\n    width=\"1000\"\n    height=\"1500\"\n    alt=\"Shukto recipe card Bengali mixed vegetable curry ingredients and step by step directions\"\u003E\n\u003C\/noscript\u003E\n\n\u003Camp-pinterest\n  height=\"18\"\n  width=\"56\"\n  data-do=\"buttonPin\"\n  data-url=\"https:\/\/www.foodcooking-inspiration.in\/2018\/09\/shukto-mixed-vegetables.html\"\n  data-media=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhAFsugVaHuQivQd9zM_Fd_7zkbFrmymj4WAWu9qDtAwdi_u2ecyvPBW68Yn-qvg-p9IkR0ThvinF8c31Sztl9i1HRE5qt7CYiUlZ67GNzOeLLKAZfFCnUzk4Qpx2R4QcA8ziuAiY3xxD0t4OFbDuFcrzz9OK-l9jmx0IHWUmwjM-DOR3Cj0Uo2g2kZ1F8\/s1000-rw\/shukto-bengali-mixed-vegetable-curry-recipe-card.webp\"\n  data-description=\"Shukto Bengali mixed vegetable curry recipe card\"\u003E\n\u003C\/amp-pinterest\u003E\n\n  \u003Cfigcaption\u003E\n    \u003Ch3\u003EFrom ucche (bitter gourd) to raw banana and papaya, Shukto is not just a dish — it’s a tradition that prepares the palate.\u003C\/h3\u003E\n  \u003C\/figcaption\u003E\n\u003C\/figure\u003E\n  \n\u003Ch3\u003EShukto #2 (Special ceremonial recipe)\u003C\/h3\u003E\n\n\u003Ch4\u003EIngredients for 4\u003C\/h4\u003E\n\n\u003Cul\u003E\n\u003Cli\u003EKachakola - green banana\u003C\/li\u003E\n\u003Cli\u003EKacha pepe - green papaya 100 gm\u003C\/li\u003E\n\u003Cli\u003ERanga aloo - sweet potato 100 gm\u003C\/li\u003E\n\u003Cli\u003EAloo - potato 100 gm\u003C\/li\u003E\n\u003Cli\u003EMulo - radish 100 gm\u003C\/li\u003E\n\u003Cli\u003EPatol - parwal 150 gm\u003C\/li\u003E\n\u003Cli\u003EDharosh - okra 150 gm\u003C\/li\u003E\n\u003Cli\u003EBegun - brinjal 150 gm\u003C\/li\u003E\n\u003Cli\u003ESojne danta - drumsticks\u003C\/li\u003E\n\u003Cli\u003EUcche - bitter melon 100 gm\u003C\/li\u003E\n\u003C\/ul\u003E\n\n\u003Ch4\u003EWet Masala\u003C\/h4\u003E\n\n\u003Cul\u003E\n\u003Cli\u003EPosto - poppy seeds 2 tbsp\u003C\/li\u003E\n\u003Cli\u003ESorshe - mustard seeds 2 tbsp\u003C\/li\u003E\n\u003Cli\u003EWhite Til - sesame seeds 1 tbsp\u003C\/li\u003E\n\u003Cli\u003EGreen chillies 3–4\u003C\/li\u003E\n\u003C\/ul\u003E\n\n\u003Ch4\u003EDry Masala\u003C\/h4\u003E\n\n\u003Cul\u003E\n\u003Cli\u003ECoriander seed powder 2 tbsp\u003C\/li\u003E\n\u003Cli\u003EFenugreek seed powder 1 tbsp\u003C\/li\u003E\n\u003Cli\u003EDry red chili powder ½ tsp\u003C\/li\u003E\n\u003C\/ul\u003E\n\n\u003Ch4\u003EFor Tempering\u003C\/h4\u003E\n\n\u003Cul\u003E\n\u003Cli\u003EPanch phoron 1 tsp\u003C\/li\u003E\n\u003Cli\u003EBay leaves 2\u003C\/li\u003E\n\u003Cli\u003EFresh ginger 2 inches minced\u003C\/li\u003E\n\u003Cli\u003EMustard oil 100 gm\u003C\/li\u003E\n\u003Cli\u003EMilk 3 tbsp\u003C\/li\u003E\n\u003Cli\u003EGhee 1 tbsp\u003C\/li\u003E\n\u003Cli\u003ESugar 1 tsp\u003C\/li\u003E\n\u003Cli\u003ESalt to taste\u003C\/li\u003E\n\u003Cli\u003ETurmeric powder (optional)\u003C\/li\u003E\n\u003Cli\u003EHot water as required\u003C\/li\u003E\n\u003Cli\u003EBori\/Vadi\/Wadi fried and crushed\u003C\/li\u003E\n\u003C\/ul\u003E\n\n\u003Ch4\u003EMethod\u003C\/h4\u003E\n\n\u003Col\u003E\n\u003Cli\u003EWash and cut vegetables into long pieces about 2 inches.\u003C\/li\u003E\n\u003Cli\u003EFry boris in ghee and keep aside. Fry bitter gourd and okra separately.\u003C\/li\u003E\n\u003Cli\u003ESoak mustard seeds, poppy seeds and sesame seeds in warm water for 10 minutes and grind with green chilies into a paste.\u003C\/li\u003E\n\u003Cli\u003EHeat oil and fry vegetables starting with harder vegetables first.\u003C\/li\u003E\n\u003Cli\u003EAdd bay leaves, panch phoron and minced ginger.\u003C\/li\u003E\n\u003Cli\u003EAdd fried vegetables with salt and sugar and cook until oil begins to separate.\u003C\/li\u003E\n\u003Cli\u003EAdd wet masala and turmeric (optional) and cook until raw smell disappears.\u003C\/li\u003E\n\u003Cli\u003EAdd hot water and simmer.\u003C\/li\u003E\n\u003Cli\u003EAdd milk and cook for about 10 minutes until vegetables are tender but intact.\u003C\/li\u003E\n\u003Cli\u003EAdd ghee and dry masala, cover and let rest for 10 minutes. Add crushed bori before serving.\u003C\/li\u003E\n\u003C\/ol\u003E\n\n  \n  \u003Cfigure class=\"post-image instagram-post\"\u003E\n  \u003Camp-img\n    src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEg45QUBm-Sg35V8G-PQmXcawUbpNHrWyq64uOlVwwMzmM5A9ozR2UeCOLql2DP-6BtOnoJ0cUf9CdtF9t4z1ecGrF5RRyBs5q9vHU0iaY4jvuwclwT0fEZFRYZhG1Dl3uwP1bsY_cnBx-IOUFZflfHFqSdSmq_jlay-4_z7tDm_vW9cual9WaASamhjybg\/s1600\/shukto-bittermelon-mixed-vegetable-curry--traditional=Bengali-recipe-instagram.webp\"\n    width=\"1000\"\n    height=\"1000\"\n    layout=\"responsive\"\n    alt=\"Shukto Bengali mixed vegetable curry served in a rustic bowl with bitter gourd potato eggplant and traditional spices\"\u003E\n  \u003C\/amp-img\u003E\n  \u003Cfigcaption\u003E\n    Shukto, a traditional Bengali five-mix vegetable curry, served as a light bitter starter with rice.\n  \u003C\/figcaption\u003E\n\u003C\/figure\u003E\n  \n  \u003Cp\u003ETry other bitter starters like   \u003Ca href=\"https:\/\/www.foodcooking-inspiration.in\/2013\/12\/ucche-kumro-bitter-melon-with-pumpkin.html\"\u003EUchhe Bhaja (উচ্ছে ভাজা) – Crispy bitter gourd fry\u003C\/a\u003E \u003C\/p\u003E\n\n\u003Ch3\u003ETips\u003C\/h3\u003E\n\n\u003Cp\u003EThe rich taste behind every Bengali dish depends on tempering techniques. One key spice mix is \u003Cstrong\u003EPanch Phoron (five spices)\u003C\/strong\u003E.\u003C\/p\u003E\n\n\u003Ch4\u003EPanch Phoron for Sabji\u003C\/h4\u003E\n\n\u003Col\u003E\n\u003Cli\u003EFennel seeds\u003C\/li\u003E\n\u003Cli\u003EBlack mustard seeds\u003C\/li\u003E\n\u003Cli\u003EFenugreek seeds\u003C\/li\u003E\n\u003Cli\u003ECumin seeds\u003C\/li\u003E\n\u003Cli\u003ENigella seeds\u003C\/li\u003E\n\u003C\/ol\u003E\n\n\u003Ch4\u003EPanch Phoron for Tok\u003C\/h4\u003E\n\n\u003Col\u003E\n\u003Cli\u003EFennel seeds\u003C\/li\u003E\n\u003Cli\u003EBlack mustard seeds\u003C\/li\u003E\n\u003Cli\u003EFenugreek seeds\u003C\/li\u003E\n\u003Cli\u003ENigella seeds\u003C\/li\u003E\n\u003Cli\u003ECoriander seeds\u003C\/li\u003E\n\u003C\/ol\u003E\n  \n  \u003Ch3\u003EFrequently Asked Questions about Shukto\u003C\/h3\u003E\n\n\u003Ch4\u003EWhy is Shukto always eaten first?\u003C\/h4\u003E\n\u003Cp\u003E\nShukto is traditionally served at the beginning of a Bengali meal because of its mildly bitter taste. According to Ayurvedic principles, bitterness helps cool the body, stimulate digestion, and prepare the palate for richer, spicier dishes that follow. It acts as a natural digestive starter in a balanced Bengali meal.\n\u003C\/p\u003E\n\n\u003Ch4\u003EDid the Portuguese invent Shukto?\u003C\/h4\u003E\n\u003Cp\u003E\nNo, Shukto was not invented by the Portuguese. While some theories suggest European influence, food historians believe the dish existed in Bengal long before the 16th century. References to bitter vegetable preparations similar to Shukto can be found in ancient Bengali texts like the Mangal-Kāvya and early Vaishnav literature.\n\u003C\/p\u003E\n\n\u003Ch4\u003EWhat is the secret spice in authentic Shukto?\u003C\/h4\u003E\n\u003Cp\u003E\nThe key ingredient that gives authentic Shukto its unique flavor is \u003Cem\u003ERadhuni\u003C\/em\u003E (wild celery seeds). It has a distinct pungent aroma that cannot be replaced by regular spices. When combined with mustard or poppy seed paste, it creates the characteristic taste of traditional Shukto.\n\u003C\/p\u003E\n\n\u003Ch4\u003EWhy is milk added to Shukto?\u003C\/h4\u003E\n\u003Cp\u003E\nMilk is added in certain variations like \u003Cem\u003EDudh Shukto\u003C\/em\u003E to balance the bitterness of vegetables such as bitter gourd. It adds a mild sweetness and creamy texture, creating a harmonious contrast of flavors that defines the dish.\n\u003C\/p\u003E\n\n\u003Ch4\u003EWhat makes Shukto different from regular mixed vegetable curry?\u003C\/h4\u003E\n\u003Cp\u003E\nShukto is distinct from regular mixed vegetable curries due to its specific ingredients and flavor profile. It must include bitter elements like bitter gourd, along with vegetables such as raw banana, drumsticks, and eggplant. The use of Radhuni, mustard oil, and fried \u003Cem\u003Ebori\u003C\/em\u003E (lentil dumplings) gives it a unique identity rooted in Bengali culinary tradition.\n\u003C\/p\u003E\n  \n  \u003Ch3\u003E🍽️ Related Bengali Dishes You May Like\u003C\/h3\u003E\n\n\u003Cul\u003E\n  \u003Cli\u003E\u003Ca href=\"https:\/\/www.foodcooking-inspiration.in\/2013\/07\/bitter-bites.html\"\u003ENeem Begun (নিম বেগুন) – Traditional bitter starter\u003C\/a\u003E\u003C\/li\u003E\n  \u003Cli\u003E\u003Ca href=\"https:\/\/www.foodcooking-inspiration.in\/2014\/05\/the-smiling-sun.html\"\u003ETita Dal (তিতা ডাল) – Light digestive lentil\u003C\/a\u003E\u003C\/li\u003E\n \u003C\/ul\u003E\n  \n\u003Cscript type=\"application\/ld+json\"\u003E\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"Recipe\",\n  \"name\": \"Shukto - Mixed Vegetables\",\n  \"description\": \"Traditional Bengali shukto, a lightly bitter mixed vegetable curry served as a starter with rice.\",\n  \"keywords\": \"shukto recipe, bengali mixed vegetable curry, traditional bengali food\",\n  \"recipeCuisine\": \"Bengali\",\n  \"recipeCategory\": \"Starter\",\n  \"recipeYield\": \"4 servings\",\n  \"author\": {\n    \"@type\": \"Person\",\n    \"name\": \"Barnali Dutta\"\n  },\n  \"datePublished\": \"2018-09-06\",\n  \"mainEntityOfPage\": {\n    \"@type\": \"WebPage\",\n    \"@id\": \"https:\/\/www.foodcooking-inspiration.in\/2018\/09\/shukto-mixed-vegetables.html\"\n  },\n  \"image\": [\n    \"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjWyRA9I1i1P6TucRBCRtNhMVJB_C8MZraD1BJIt4pG9VM8n1mAzaX8WhMA4FAaDBpYv0IvAmn6fLAreWAeuXfh4J-T1NKC0zevhyphenhyphenUs1bqdvLjyIx0m2gVQC4xVgXVj7RqfkD4eJYEmGO_bLO21LIrx1w5w5UEfk_AMYTcBVhVe2DXZJC1pZ2t9K11hML0\/s1200-rw\/shukto-panch-mishali-torkari-bengali-mixed-vegetable-curry-hero.webp\",\n    \"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEg45QUBm-Sg35V8G-PQmXcawUbpNHrWyq64uOlVwwMzmM5A9ozR2UeCOLql2DP-6BtOnoJ0cUf9CdtF9t4z1ecGrF5RRyBs5q9vHU0iaY4jvuwclwT0fEZFRYZhG1Dl3uwP1bsY_cnBx-IOUFZflfHFqSdSmq_jlay-4_z7tDm_vW9cual9WaASamhjybg\/s1000-rw\/shukto-bittermelon-mixed-vegetable-curry--traditional=Bengali-recipe-instagram.webp\"\n  ],\n  \"prepTime\": \"PT20M\",\n  \"cookTime\": \"PT30M\",\n  \"totalTime\": \"PT50M\",\n  \"recipeIngredient\": [\n    \"2 medium bitter melons (ucche)\",\n    \"2 medium potatoes\",\n    \"3-inch radish\",\n    \"2 green bananas\",\n    \"100 g green papaya\",\n    \"1 medium eggplant\",\n    \"2 small arbi (gati kochu)\",\n    \"2 tbsp mustard oil\",\n    \"2 bay leaves\",\n    \"1 inch fresh ginger, minced\",\n    \"1 tsp mustard seeds\",\n    \"Radhuni (celery seeds\/ajmod), a pinch\",\n    \"1 tsp sugar\",\n    \"Salt to taste\",\n    \"5 to 6 bori (sun-dried pulse dumplings), fried and lightly crushed\",\n    \"1 tbsp ghee (optional)\",\n    \"1 to 2 green chilies, slit (optional)\"\n  ],\n  \"recipeInstructions\": [\n    {\n      \"@type\": \"HowToStep\",\n      \"text\": \"Dice all the vegetables.\"\n    },\n    {\n      \"@type\": \"HowToStep\",\n      \"text\": \"Heat mustard oil and add bay leaves, ginger, mustard seeds, and radhuni.\"\n    },\n    {\n      \"@type\": \"HowToStep\",\n      \"text\": \"Add vegetables with salt and sugar, and fry lightly.\"\n    },\n    {\n      \"@type\": \"HowToStep\",\n      \"text\": \"Add water, boil, cover, and simmer until done.\"\n    },\n    {\n      \"@type\": \"HowToStep\",\n      \"text\": \"Finish with ghee, green chilies, and fried crushed bori. Serve with rice.\"\n    }\n  ]\n}\n\u003C\/script\u003E\n  \u003Cscript type=\"application\/ld+json\"\u003E\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"FAQPage\",\n  \"mainEntity\": [\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Why is Shukto always eaten first?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Shukto is traditionally served at the beginning of a Bengali meal because its mildly bitter taste helps stimulate digestion, cool the body, and prepare the palate for richer dishes, following Ayurvedic principles.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Did the Portuguese invent Shukto?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"No, Shukto predates Portuguese influence in Bengal. Historical references to bitter vegetable dishes similar to Shukto appear in ancient Bengali texts such as the Mangal-Kavya and early Vaishnav literature.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What is the secret spice in authentic Shukto?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"The key spice in authentic Shukto is Radhuni, or wild celery seeds, which provides a distinct pungent aroma and flavor that defines the dish.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Why is milk added to Shukto?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Milk is added in variations like Dudh Shukto to balance bitterness, add mild sweetness, and create a creamy texture that enhances the overall flavor.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What makes Shukto different from regular mixed vegetable curry?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Shukto differs from regular mixed vegetable curry due to its inclusion of bitter ingredients like bitter gourd, the use of Radhuni, mustard oil, and fried bori, and its role as a traditional Bengali meal starter.\"\n      }\n    }\n  ]\n}\n\u003C\/script\u003E\n\n\u003C\/article\u003E\n\n\n\u003Cdiv class=\"blogger-post-footer\"\u003E\u003Ca href=\"https:\/\/feedburner.google.com\/fb\/a\/mailverify?uri=onlinekolkata\u0026amp;loc=en_US\"\u003ESubscribe to Indian Cuisine - Traditional Food and Recipe by Email\u003C\/a\u003E\u003C\/div\u003E"},"link":[{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/4194113219346922999\/posts\/default\/2954180881134596985"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/4194113219346922999\/posts\/default\/2954180881134596985"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.foodcooking-inspiration.in\/2018\/09\/shukto-mixed-vegetables.html","title":"Shukto - Mixed Vegetables | Traditional Bengali Recipe"}],"author":[{"name":{"$t":"Barnali Dutta"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/05327163057011058262"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjvQy8m1XwevEKbPwy4n9EzAT_CEJKfrpaKSyJtJ3J76mnMnstyKGL1Vv8olczAohOS4ebJekVykGbwLWT6lB4sA2RqXNpj_ILVkPt8efPls2-YGtFG77aVGZ16yF4KNg\/s108\/WhatsApp+Image+2019-05-06+at+7.10.10+PM.jpeg"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjWyRA9I1i1P6TucRBCRtNhMVJB_C8MZraD1BJIt4pG9VM8n1mAzaX8WhMA4FAaDBpYv0IvAmn6fLAreWAeuXfh4J-T1NKC0zevhyphenhyphenUs1bqdvLjyIx0m2gVQC4xVgXVj7RqfkD4eJYEmGO_bLO21LIrx1w5w5UEfk_AMYTcBVhVe2DXZJC1pZ2t9K11hML0\/s72-c-rw\/shukto-panch-mishali-torkari-bengali-mixed-vegetable-curry-hero.webp","height":"72","width":"72"}},{"id":{"$t":"tag:blogger.com,1999:blog-4194113219346922999.post-2448423344351522172"},"published":{"$t":"2015-08-09T17:36:00.073+05:30"},"updated":{"$t":"2026-03-30T17:36:59.457+05:30"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Snacks"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Traditional Recipes"}],"title":{"type":"text","$t":"Healthy tiffin | Savory Tomato Sooji Halwa - Nonta Suji"},"content":{"type":"html","$t":"\u003Carticle\u003E\n  \u003Cheader\u003E\n    \u003Ch1\u003EHealthy Tiffin Recipe: Savory Tomato Sooji Halwa | Nonta Suji\u003C\/h1\u003E\n    \u003Cp\u003E\u003Cstrong\u003EA quick and healthy savory semolina recipe for tiffin, breakfast, or light evening snacks.\u003C\/strong\u003E\u003C\/p\u003E\n    \u003Cp\u003E\n      This easy \u003Cem\u003Enonta suji\u003C\/em\u003E recipe is a simple way to prepare a flavorful and nutritious tiffin with semolina, vegetables, tomato, and light tempering. It is quick to make, satisfying to eat, and can also be shaped attractively for children.\n    \u003C\/p\u003E\n  \u003C\/header\u003E\n\n  \u003Cp\u003E\n    This is one of the easiest tiffin recipes for mothers whose children often ignore lunch during school break. I remember giving this savory semolina dish fun shapes so it looked more attractive in the lunch box. My kids used to complain that the delicious smell from the box often drew their friends around them. With only a few ingredients and very little time, this dish becomes both healthy and delicious.\n  \u003C\/p\u003E\n\n  \u003Cp\u003E\n    \u003Cstrong\u003ETip:\u003C\/strong\u003E Grease a plate lightly with oil or butter and spread the cooked semolina evenly over it. Let it settle slightly, then cut it with a cookie cutter or cake mould into fun shapes. Pack this healthy and eye-catching tiffin in your child’s lunch box.\n  \u003C\/p\u003E\n\n  \u003Cdiv class=\"resp-img\"\u003E\n    \u003Cfigure\u003E\n      \u003Camp-img\n        src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgggHnNK5mYHtdDUdK6ONwBkN20ET7Gn5OLhhnFvue-Ts4jsGxLalaPU_j3R2czcy-RUWgQd6wP95XD2J2Tc3REpbnpImSO0QSD5KzqHLHdUfp-Kb4RvSa-qGnfxxnDxM1qMa92Z-hg4N5c0G2LZSHtgpxA3e8JZBGR8HWtnTnIe3o1MK4u7HxkdtjH\/s1600\/savory-semolina-nonta-suji-suji-upma-640x480.webp\"\n        width=\"640\"\n        height=\"480\"\n        layout=\"responsive\"\n        alt=\"Savory tomato sooji halwa, also called nonta suji\"\n        title=\"Savory Tomato Sooji Halwa - Nonta Suji\"\n        srcset=\"\n          https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgggHnNK5mYHtdDUdK6ONwBkN20ET7Gn5OLhhnFvue-Ts4jsGxLalaPU_j3R2czcy-RUWgQd6wP95XD2J2Tc3REpbnpImSO0QSD5KzqHLHdUfp-Kb4RvSa-qGnfxxnDxM1qMa92Z-hg4N5c0G2LZSHtgpxA3e8JZBGR8HWtnTnIe3o1MK4u7HxkdtjH\/s1600\/savory-semolina-nonta-suji-suji-upma-640x480.webp 640w,\n          https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhqwIrxaL_2Pka6vZBY8aIOhOp8IGsQM0nXq-rL48eabPC372XQuLwTb_IpqQfTx26HY_BTUdTcxvZgMWPGF0KIvPPutah4HSJZF6OjR2rMltxA-aQuQX2P8T2UVhV4xbyUUme8ehe3H1fSGqypoRNfHyqqjVLxGHA_yc-Evx1_0ukhH-j_vbUoE2sn\/s1600\/savory-semolina-nonta-suji-suji-upma-360x270.webp 320w\"\u003E\n        \u003Camp-img\n          fallback\n          src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiJOqG6YN0vBNudanoLZnWLaIrWSynWzK2suqbgPDl97NtHMr5f3U--0ZGTiyNlnOkcUtOfnpfVY0dnK7CCkcsJHJOovrc4h6rF0t0_MffUUSUdWK4BuqX-NFqI3xV7OZAs8IFb9eYNlotQqQvcw0R6E5elERYGCzDxc4KSRtZnBUPUR2JPSJNZk6Ev\/s1600\/savory%20semolina%20-%20nonta%20suji%20-%20suji%20upma%20640x480.jpg\"\n          width=\"640\"\n          height=\"480\"\n          layout=\"responsive\"\n          alt=\"Savory tomato sooji halwa, also called nonta suji\"\u003E\n        \u003C\/amp-img\u003E\n      \u003C\/amp-img\u003E\n\n      \u003Cnoscript\u003E\n        \u003Cimg\n          src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiJOqG6YN0vBNudanoLZnWLaIrWSynWzK2suqbgPDl97NtHMr5f3U--0ZGTiyNlnOkcUtOfnpfVY0dnK7CCkcsJHJOovrc4h6rF0t0_MffUUSUdWK4BuqX-NFqI3xV7OZAs8IFb9eYNlotQqQvcw0R6E5elERYGCzDxc4KSRtZnBUPUR2JPSJNZk6Ev\/s1600\/savory%20semolina%20-%20nonta%20suji%20-%20suji%20upma%20640x480.jpg\"\n          width=\"640\"\n          height=\"480\"\n          alt=\"Savory tomato sooji halwa, also called nonta suji\"\n          title=\"Savory Tomato Sooji Halwa - Nonta Suji\"\n          class=\"responsive\"\u003E\n      \u003C\/noscript\u003E\n\n      \u003Cfigcaption\u003ESavory tomato sooji halwa, also known as nonta suji, served as a healthy tiffin dish.\u003C\/figcaption\u003E\n    \u003C\/figure\u003E\n  \u003C\/div\u003E\n\n  \u003Cp\u003E\u003Cstrong\u003ERecipe summary:\u003C\/strong\u003E\u003C\/p\u003E\n  \u003Cul\u003E\n    \u003Cli\u003E\u003Cstrong\u003EPrep time:\u003C\/strong\u003E 15 minutes\u003C\/li\u003E\n    \u003Cli\u003E\u003Cstrong\u003ECook time:\u003C\/strong\u003E 10 minutes\u003C\/li\u003E\n    \u003Cli\u003E\u003Cstrong\u003ETotal time:\u003C\/strong\u003E 25 minutes\u003C\/li\u003E\n    \u003Cli\u003E\u003Cstrong\u003EYield:\u003C\/strong\u003E 4 servings\u003C\/li\u003E\n  \u003C\/ul\u003E\n\n  \u003Ch2\u003EIngredients\u003C\/h2\u003E\n  \u003Cul\u003E\n    \u003Cli\u003E1\/2 cup dry roasted semolina (sooji)\u003C\/li\u003E\n    \u003Cli\u003E1\/3 cup small cubed carrots, onions, and capsicums\u003C\/li\u003E\n    \u003Cli\u003E2 tsp minced green chilli and ginger\u003C\/li\u003E\n    \u003Cli\u003E5 to 6 curry leaves\u003C\/li\u003E\n    \u003Cli\u003E1\/2 cup fresh tomato puree\u003C\/li\u003E\n    \u003Cli\u003ESalt to taste\u003C\/li\u003E\n    \u003Cli\u003EA pinch of sugar\u003C\/li\u003E\n    \u003Cli\u003EA pinch of asafoetida (hing)\u003C\/li\u003E\n    \u003Cli\u003E1 tsp whole cumin seeds\u003C\/li\u003E\n    \u003Cli\u003E1 tsp mustard seeds\u003C\/li\u003E\n    \u003Cli\u003E1 tsp crushed peanuts\u003C\/li\u003E\n    \u003Cli\u003EJuice of 1 lemon\u003C\/li\u003E\n    \u003Cli\u003EFresh coriander leaves for garnish\u003C\/li\u003E\n    \u003Cli\u003E2 tsp cooking oil\u003C\/li\u003E\n    \u003Cli\u003E1 tsp butter (optional)\u003C\/li\u003E\n  \u003C\/ul\u003E\n\n  \u003Ch2\u003EHow to Make Savory Tomato Sooji Halwa\u003C\/h2\u003E\n  \u003Col\u003E\n    \u003Cli\u003EBoil 1 cup water in a pot. Add the tomato puree, salt, and a pinch of sugar. Let it simmer gently.\u003C\/li\u003E\n    \u003Cli\u003EIn a separate pan, heat 1 teaspoon butter or oil and lightly stir the cubed vegetables for a short time. Do not let them lose their colour.\u003C\/li\u003E\n    \u003Cli\u003ESlowly add the semolina to the simmering tomato water, stirring continuously to avoid lumps. Once mixed well, switch off the heat.\u003C\/li\u003E\n    \u003Cli\u003EAdd the lightly sautéed vegetables and mix quickly into the semolina.\u003C\/li\u003E\n    \u003Cli\u003EIn a tempering pan, heat 2 teaspoons oil. Add mustard seeds. When they crackle, add cumin seeds, minced chilli and ginger, asafoetida, curry leaves, and crushed peanuts. Stir briefly.\u003C\/li\u003E\n    \u003Cli\u003EPour the tempering over the cooked semolina mixture and combine well.\u003C\/li\u003E\n    \u003Cli\u003EFinish with lemon juice and chopped coriander leaves. Mix lightly and serve warm.\u003C\/li\u003E\n  \u003C\/ol\u003E\n\n  \u003Camp-pinterest width=\"236\" height=\"326\" data-do=\"embedPin\" data-url=\"https:\/\/in.pinterest.com\/pin\/397794579600448305\/\"\u003E\n\u003C\/amp-pinterest\u003E\n  \u003Ch2\u003EServing Suggestion\u003C\/h2\u003E\n  \u003Cp\u003E\n    Serve this savory suji warm as a breakfast dish, evening snack, or lunch box recipe. For children, you can spread it on a greased plate, let it firm slightly, and cut it into attractive shapes before packing.\n  \u003C\/p\u003E\n\n\u003Ch2\u003EStep-by-Step Recipe Images\u003C\/h2\u003E\n\n\u003Camp-carousel\n  class=\"recipe-carousel\"\n  width=\"1500\"\n  height=\"1000\"\n  layout=\"responsive\"\n  type=\"slides\"\n  autoplay\n  delay=\"3000\"\n  loop\u003E\n\n  \u003Cfigure class=\"step-image\"\u003E\n    \u003Camp-img\n      src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiYcxnRWqmyWj4jABf29akq0qNVI67Livb1DbrEDHRxH9xa8mQz6K3ax2d2zpbwPL04UaLIl-sHQ5JCBvBGG1HbectzGAlkuZmNY5Tc2Gu_QMrHhDxaILoLeu1EW-_KiE3vHeQLoJKYuIAHwl9W9uOUOGg4mASZslgkoXNF3rZqNk05j504YRWXCPni40A\/s1600\/savory-tomato-sooji-halwa-nonta-suji-step-1-ingredients.webp\"\n      width=\"1500\"\n      height=\"1000\"\n      layout=\"responsive\"\n      alt=\"ingredients for savory tomato sooji halwa nonta suji including semolina vegetables tomato puree curry leaves\"\u003E\n    \u003C\/amp-img\u003E\n    \u003Cfigcaption class=\"overlay\"\u003EStep 1: Ingredients prepared for savory tomato sooji halwa (nonta suji)\u003C\/figcaption\u003E\n  \u003C\/figure\u003E\n\n  \u003Cfigure class=\"step-image\"\u003E\n    \u003Camp-img\n      src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEj6DDCf2Ule5g29ErC077V8tTST1v44O23ll120ojHEMbNy_rec7yB1JWwJpTEYvxvtIcSyAdO6cOrOAyUdMXyWVBhg0B0aR0fo1hmibhyTRF9d8EwkScxeGP0-WSKiP96LtJBL_vA7m40MrTExO6ropFrJToHHAApf7d0PF8j7Zwm5X2uyy8Fi6PlBzDk\/s1600\/savory-tomato-sooji-halwa-nonta-suji-step-2-tomato-base.webp\"\n      width=\"1500\"\n      height=\"1000\"\n      layout=\"responsive\"\n      alt=\"tomato puree simmering in water in a pot for savory sooji halwa recipe\"\u003E\n    \u003C\/amp-img\u003E\n    \u003Cfigcaption class=\"overlay\"\u003EStep 2: Tomato base simmering gently\u003C\/figcaption\u003E\n  \u003C\/figure\u003E\n\n  \u003Cfigure class=\"step-image\"\u003E\n    \u003Camp-img\n      src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhWfLB-03zi8LNJUeKjKQ_9P4UNmIY-Nt7jspQMISvKFntP5inWGpFzRlfnnbwpojQA0gactD-9K6MWTOBKJWkpUKKokCipWKSgnAojJhfmMEKXlUikF8T6eLYNWnoFNZUtEaPE9arlzZi5boFiNWIe4brJhMUQnUV1_We2ljVLg1W-gOPj__ZZy7pwus0\/s1600\/savory-tomato-sooji-halwa-nonta-suji-step-3-vegetables.webp\"\n      width=\"1500\"\n      height=\"1000\"\n      layout=\"responsive\"\n      alt=\"vegetables like carrot onion and capsicum lightly sautéed in pan for nonta suji\"\u003E\n    \u003C\/amp-img\u003E\n    \u003Cfigcaption class=\"overlay\"\u003EStep 3: Vegetables lightly sautéed without losing color\u003C\/figcaption\u003E\n  \u003C\/figure\u003E\n\n  \u003Cfigure class=\"step-image\"\u003E\n    \u003Camp-img\n      src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiQA8dsF7QrfRwIBpzq972iZDV0mhEM0PgBSaPLSKzH4FewQxO4T45K3hdQPpgrr1sdlN8CvvJlvwWDHfIsLeV7z-OAT-3QVDFJ6tVW-k_hr5R9UzJj2BInwh7_gwFn9c7gtZh1Jzjk1mPdvg0sIJBz9JmaZWzncaOci9uOQttHAacOtn4nX6H22k6v_2c\/s1600\/savory-tomato-sooji-halwa-nonta-suji-step-4-adding-sooji.webp\"\n      width=\"1500\"\n      height=\"1000\"\n      layout=\"responsive\"\n      alt=\"semolina being added slowly into tomato mixture while cooking savory sooji halwa\"\u003E\n    \u003C\/amp-img\u003E\n    \u003Cfigcaption class=\"overlay\"\u003EStep 4: Semolina added slowly to avoid lumps\u003C\/figcaption\u003E\n  \u003C\/figure\u003E\n\n  \u003Cfigure class=\"step-image\"\u003E\n    \u003Camp-img\n      src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiNorGNCU2pjga9GRYxGUJSaKFd018VNtVx3BD3cDerwvmm-fnfiUPikyyzqYm2E_ghqMQ1FVBrqkyMjuPBsViRNGQAZhVU8izhv8G-qDlq2wTutV4kcPuFUXWVpqhFizeGqNMy2g2ei-9Sow1lfjH8vxxZICyvlJumta36NnLjUstSqamGBaL_LDwzk5g\/s1600\/savory-tomato-sooji-halwa-nonta-suji-step-5-mixing.webp\"\n      width=\"1500\"\n      height=\"1000\"\n      layout=\"responsive\"\n      alt=\"thick semolina mixture being stirred with vegetables forming soft texture nonta suji\"\u003E\n    \u003C\/amp-img\u003E\n    \u003Cfigcaption class=\"overlay\"\u003EStep 5: Mixture thickens into soft and fluffy texture\u003C\/figcaption\u003E\n  \u003C\/figure\u003E\n\n  \u003Cfigure class=\"step-image\"\u003E\n    \u003Camp-img\n      src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhGg-BaMDbI7a2vpXCAGIyrq_tijiR3oZnn4mpg-hK2pACLjZsk2K2YkbC4lzWXStI0M1Khq19wKzyLVAjyxJGhDRlghO3AuZzYvzHmlFDj_bhuCFtFh6FredAO1EeLnKxlaoVd8OCEE67KeP2WiiYV3L4N3hqdyDsGgFv7xLeCUOtZRuHMh1VkXHSNK2M\/s1600\/savory-tomato-sooji-halwa-nonta-suji-step-6-tempering.webp\"\n      width=\"1500\"\n      height=\"1000\"\n      layout=\"responsive\"\n      alt=\"tempering with mustard seeds cumin curry leaves peanuts and chilli in hot oil for sooji recipe\"\u003E\n    \u003C\/amp-img\u003E\n    \u003Cfigcaption class=\"overlay\"\u003EStep 6: Tempering prepared with spices and curry leaves\u003C\/figcaption\u003E\n  \u003C\/figure\u003E\n\n  \u003Cfigure class=\"step-image\"\u003E\n    \u003Camp-img\n      src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEh7VcPUrVAWp8q9mZx2hfc0Fn2-2CkjDbAHXv5O6tkDDeKCYXKcFXDYmPq6J4QctNgLovg4_DwKCeg5-hPenU7pG593mTebYyEiTc-x19StiP1h_FpxEtlmsm6Wfdvj-43JPdM7NHD-iFOYdsu3wS_IMGfNTY19m1hqh7c-v66mJ-LIS7LxXy_ewYvtCGQ\/s1600\/savory-tomato-sooji-halwa-nonta-suji-final.webp\"\n      width=\"1500\"\n      height=\"1000\"\n      layout=\"responsive\"\n      alt=\"savory tomato sooji halwa nonta suji served on plate garnished with coriander and lemon\"\u003E\n    \u003C\/amp-img\u003E\n    \u003Cfigcaption class=\"overlay\"\u003EFinal: Savory tomato sooji halwa (nonta suji) ready to serve\u003C\/figcaption\u003E\n  \u003C\/figure\u003E\n\n\u003C\/amp-carousel\u003E\n\n  \u003Csection class=\"related-posts\"\u003E\n    \u003Ch2\u003ERelated Posts\u003C\/h2\u003E\n    \u003Cul\u003E\n      \u003Cli\u003E\u003Ca href=\"https:\/\/www.foodcooking-inspiration.in\/search\/label\/Snacks\"\u003EBengali Snacks Recipes\u003C\/a\u003E\u003C\/li\u003E\n      \u003Cli\u003E\u003Ca href=\"https:\/\/www.foodcooking-inspiration.in\/2014\/05\/dhokla-recipe-round-up.html\"\u003E Traditional Indian Steamed Snack\u003C\/a\u003E\u003C\/li\u003E\n      \u003Cli\u003E\u003Ca href=\"https:\/\/www.foodcooking-inspiration.in\/2014\/10\/made-for-each-other-radhaballavi-and.html\"\u003ERadhaballavi and Cholar Dal\u003C\/a\u003E\u003C\/li\u003E\n             \u003C\/ul\u003E\n  \u003C\/section\u003E\n\u003C\/article\u003E\n\n\n\n \u003Cdiv class=\"blogger-post-footer\"\u003E\u003Ca href=\"https:\/\/feedburner.google.com\/fb\/a\/mailverify?uri=onlinekolkata\u0026amp;loc=en_US\"\u003ESubscribe to Indian Cuisine - Traditional Food and Recipe by Email\u003C\/a\u003E\u003C\/div\u003E"},"link":[{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/4194113219346922999\/posts\/default\/2448423344351522172"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/4194113219346922999\/posts\/default\/2448423344351522172"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.foodcooking-inspiration.in\/2015\/08\/savory-tomato-sooji-halwa-nonta-suji.html","title":"Healthy tiffin | Savory Tomato Sooji Halwa - Nonta Suji"}],"author":[{"name":{"$t":"prasadam"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/14348903939405901715"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEimqROqZkHXZGqs7H-Sttrl6IXZd6znbUrplW2wjIlwm0GaNv-26FK0jGRZUeI_E9dkk80MdtcJVEROmTdTSygILlAKiHzLVvgtCMbOhphfZjVYHCkH5vjeeRZaI9giCg\/s113\/prasadam_logo.png"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiJOqG6YN0vBNudanoLZnWLaIrWSynWzK2suqbgPDl97NtHMr5f3U--0ZGTiyNlnOkcUtOfnpfVY0dnK7CCkcsJHJOovrc4h6rF0t0_MffUUSUdWK4BuqX-NFqI3xV7OZAs8IFb9eYNlotQqQvcw0R6E5elERYGCzDxc4KSRtZnBUPUR2JPSJNZk6Ev\/s72-c\/savory%20semolina%20-%20nonta%20suji%20-%20suji%20upma%20640x480.jpg","height":"72","width":"72"},"georss$featurename":{"$t":"Prasadam, Kolkata, West Bengal 700078, India"},"georss$point":{"$t":"22.6554481 88.439578999999981"},"georss$box":{"$t":"21.7194496 87.148685499999985 23.5914466 89.730472499999976"}},{"id":{"$t":"tag:blogger.com,1999:blog-4194113219346922999.post-2797681934042993756"},"published":{"$t":"2015-06-22T06:10:00.071+05:30"},"updated":{"$t":"2026-04-03T10:50:30.393+05:30"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Ingredients \u0026 Food Knowledge"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Seasonal Ingredients"}],"title":{"type":"text","$t":"Mango Sweet Pickle | Bengali-style pickles to tickle your taste buds all seasons"},"content":{"type":"html","$t":"\u003Carticle\u003E\n\n\u003Ch2\u003EMango Sweet Pickle | Bengali-style pickles to tickle your taste buds all seasons\u003C\/h2\u003E\n\n\u003Cp\u003EMango pickle is a popular pickle in India and there are many traditional recipes for it. A recipe for mango pickle, called \"mango morobba sweet pickle,\" is provided that uses unripe mango, sugar, lime water, aniseeds, black peppercorns, raisins, rock salt, nutmeg powder, dried red chili, ginger, cinnamon sticks, and white vinegar. Mango has a long history in India and has been cultivated for thousands of years. It is considered to be a sacred fruit in Hinduism, Buddhism, and Jainism. Mango leaves, flowers, and wood are used in religious ceremonies and are offered to various deities.\u003C\/p\u003E\n\n\u003Cp\u003EKeep the mango craze alive with these ideas for jams and pickles.\u003C\/p\u003E\n\n\u003Cp\u003E\u003Csmall\u003EBarnali Dutta | June 22, 2015, 7:23 AM\u003C\/small\u003E\u003C\/p\u003E\n\n\u003Cfigure\u003E\n  \u003Camp-img\n    src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEis67cPh_BWb5R5bqtxQ3LlBPuFIqrQSPHELbnazcMWxk0vqfm6xOBuRWzS8tLQBtS8yJis6trUz_1nVM1YijIAx2iCGxmdPkxDuI2zoggizvhetMvOQJUm4umlDWnbfobgHTQ4fIRvpPcZMDITeEiOZeVjPmOfYj9AvM-TWTfnRIMTJQejnTIpwFOK5_k\/s1600\/Bengali-Mango-Murabba-made-the-traditional-way-1200x800.webp\"\n    width=\"1200\"\n    height=\"800\"\n    layout=\"responsive\"\n    alt=\"Bengali Mango Murabba made the traditional way\"\u003E\n  \u003C\/amp-img\u003E\n  \u003Cnoscript\u003E\n    \u003Cimg\n      src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEis67cPh_BWb5R5bqtxQ3LlBPuFIqrQSPHELbnazcMWxk0vqfm6xOBuRWzS8tLQBtS8yJis6trUz_1nVM1YijIAx2iCGxmdPkxDuI2zoggizvhetMvOQJUm4umlDWnbfobgHTQ4fIRvpPcZMDITeEiOZeVjPmOfYj9AvM-TWTfnRIMTJQejnTIpwFOK5_k\/s1600\/Bengali-Mango-Murabba-made-the-traditional-way-1200x800.webp\"\n      width=\"1200\"\n      height=\"800\"\n      alt=\"Bengali Mango Murabba made the traditional way\"\u003E\n  \u003C\/noscript\u003E\n  \u003Cfigcaption\u003EMango morobba sweet pickle\u003C\/figcaption\u003E\n\u003C\/figure\u003E\n\n\u003Cblockquote cite=\"https:\/\/archive.org\/details\/in.ernet.dli.2015.289268\/page\/n321\/mode\/2up?q=%E0%A6%86%E0%A6%AE%E0%A6%AE%E0%A6%BE%E0%A6%AE%E0%A7%8D%E0%A6%B0%E0%A6%AB%E0%A6%B2%E0%A6%82\"\u003E\n\"জালিঃ \u003Cbr\u003Eআমমাম্রফলং পিষ্টং রাজিকালবণান্বিতম্‌। \u003Cbr\u003Eভূষ্টহিঙ্গুযুতং পৃতং ধোলিতং জালিরচ্যতে।। \u003Cbr\u003Eজালির্হরতি জিহায়াঃ\nকুষ্ঠত্বং ক্ঠশোধিনী। \u003Cbr\u003Eমন্দং মন্দস্ত পীতা সা রোচনী বহিবোধিনী\"\n\u003C\/blockquote\u003E\n\n\u003Cp\u003EDry 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..from Ayurveda Sangraha Part. 1 by Kaviraj Upendranath Sengupta\u003C\/p\u003E\n\n\u003Cp\u003EYou might be interested in \u003Ca href=\"https:\/\/www.foodcooking-inspiration.in\/search\/label\/Sour-Tok-Pickle\" target=\"_blank\"\u003EThe Top 5 Sweet, Spicy and Tangy Achar Exclusive Pickle recipe\u003C\/a\u003E\u003C\/p\u003E\n\n\u003Cp\u003EPickles 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 distinct identification of Indian mango pickles.\u003C\/p\u003E\n\n\u003Cp\u003EThe native queen awakens in me when it comes to making pickles. Pickling and canning indigenously to serve with holiday brunch, busy day break-the-stress lunch box, and even serve alongside short-cut dashing dinner of hot paratha ‘n sweet pickle combo. This is my mother's \u003Cmark\u003EMANGO MOROBBA\u003C\/mark\u003E recipe with lots of ginger and crushed peppercorn. I like to add some raisin at the end of the cooking process. Morobba is also one of the traditional techniques of preservation of food in sugar syrup other than storing as pickle.\u003C\/p\u003E\n  \n  \u003Cfigure\u003E\n  \u003Camp-img alt=\" Bengali traditional Mango Morobba ingredients and method step by step\"\n    src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgAiXS1-_2qG-6Nx6I8vNP5IV4wmKBQZ1LK_djybu8uPpjaMCZ-VQoLpyc0vd91L-pxG5vYplLK2fNRhuJaQicwh8U62qNq43mMESEUHx4mfcuDgFRmuVEvzgCru3LhLuFsp3y1zaGZwc1jhABvB2qVswdwdFwf7HSUA70stVeZPU-BuUMP_besT37Sif0\/s1600\/Bengali-Mango-Murabba-Recipe-Step-by-Step-Guide.webp\"\n    width=\"1000\"\n    height=\"1500\"\n    layout=\"responsive\"\u003E\n  \u003C\/amp-img\u003E\n\n  \u003Camp-pinterest\n    height=\"18\"\n    width=\"56\"\n    data-do=\"buttonPin\"\n    data-url=\"https:\/\/www.foodcooking-inspiration.in\/2015\/06\/mango-mantra.html\"\n    data-media=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgAiXS1-_2qG-6Nx6I8vNP5IV4wmKBQZ1LK_djybu8uPpjaMCZ-VQoLpyc0vd91L-pxG5vYplLK2fNRhuJaQicwh8U62qNq43mMESEUHx4mfcuDgFRmuVEvzgCru3LhLuFsp3y1zaGZwc1jhABvB2qVswdwdFwf7HSUA70stVeZPU-BuUMP_besT37Sif0\/s1600\/Bengali-Mango-Murabba-Recipe-Step-by-Step-Guide.webp\"\n    alt=\"engali traditional Mango Morobba ingredients and method step by step\"\n    data-description=\"engali traditional Mango Morobba ingredients and method step by step\"\u003E\n  \u003C\/amp-pinterest\u003E\n\n  \u003Cfigcaption\u003E\n  Bengali traditional Mango Morobba ingredients and method step by step \n  \u003C\/figcaption\u003E\n\u003C\/figure\u003E\n\n\u003Ch3\u003EIngredients\u003C\/h3\u003E\n\u003Cul\u003E\n  \u003Cli\u003EBig cubed unripe mango = 6 cups, select fresh, firm fruits free of spoilage\u003C\/li\u003E\n  \u003Cli\u003EWhite sugar = 4 cups\u003C\/li\u003E\n  \u003Cli\u003EDiluted limestone water = 1 cup\u003C\/li\u003E\n  \u003Cli\u003EAniseeds = 2 teaspoon [slightly toasted]\u003C\/li\u003E\n  \u003Cli\u003EBlack peppercorn = 2 teaspoon [slightly toasted]\u003C\/li\u003E\n  \u003Cli\u003ERaisin = 1 tablespoon\u003C\/li\u003E\n  \u003Cli\u003ERock salt = 2 tsp\u003C\/li\u003E\n  \u003Cli\u003ENutmeg powder = 1 pinch\u003C\/li\u003E\n  \u003Cli\u003EDeseeded dried red chili = 8 to 9\u003C\/li\u003E\n  \u003Cli\u003EJulienne cut ginger [optional] = 8 to 9\u003C\/li\u003E\n  \u003Cli\u003ECinnamon sticks = 1 one-inch piece\u003C\/li\u003E\n  \u003Cli\u003EWhite vinegar = 1 tablespoon\u003C\/li\u003E\n\u003C\/ul\u003E\n\n\u003Ch3\u003EDirections\u003C\/h3\u003E\n\u003Col\u003E\n  \u003Cli\u003ETo make clear limestone water soak 5g limestone in one litre of water for a day and take the clear water from the top.\u003C\/li\u003E\n  \u003Cli\u003EPeel the raw mango and cut it into cubes.\u003C\/li\u003E\n  \u003Cli\u003ETake 4 litre drinking water in a large bowl, add clear limestone water, which improves fruit firmness. Keep stagnated for 1 hour.\u003C\/li\u003E\n  \u003Cli\u003ETake another large bowl. Filter the standing water from the top with a small cup, avoiding dull residue from the bottom of the limestone water very carefully.\u003C\/li\u003E\n  \u003Cli\u003ESoak cubed raw mango in clear limestone water for 1 hour. Strain the water from the mango on a colander. To remove excess lime, rinse and then re-soak the mangoes in fresh water for another hour. Repeat the rinsing and soaking steps two more times.\u003C\/li\u003E\n  \u003Cli\u003EMake the sugar syrup of balanced density, not too thick or watery.\u003C\/li\u003E\n  \u003Cli\u003EAdd mangoes, black peppercorn and aniseed to the boiling sugar syrup. Boil for 2 to 3 minutes and put off the flame.\u003C\/li\u003E\n  \u003Cli\u003EAdd nutmeg powder, rock salt and white vinegar.\u003C\/li\u003E\n  \u003Cli\u003EAfter cooling down 50% add julienne cut deseeded dried red chili, julienne cut ginger [optional], dried raisin, white vinegar and give a good stir with the cinnamon stick. Keep the cinnamon stick inside.\u003C\/li\u003E\n  \u003Cli\u003EPour the morobba into a sterile glass pickle jar. Keep covered with a tissue paper for the rest of the day.\u003C\/li\u003E\n  \u003Cli\u003EThe perfect traditional mango morobba will be ready to be served by then.\u003C\/li\u003E\n\u003C\/ol\u003E\n\n\u003Cp\u003EPrep time: 4 hours | Cook time: 30 min | Total time: 4 hours 30 min | Calories per serving: 35\u003C\/p\u003E\n  \n  \u003Cfigure class=\"recipe-steps-carousel\"\u003E\n  \u003Camp-carousel width=\"800\" height=\"800\" layout=\"responsive\" type=\"slides\"\u003E\n\n    \u003C!-- Step 1 --\u003E\n    \u003Cdiv class=\"slide\"\u003E\n      \u003Camp-img src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgIekZeFyCRyEWP3S79E9FplbSDFqJh9OCW7w0HFa9rPkIaTuS6gp_Nv0VoCn0P_kfhrpfsa2iMfmOnA9JENyPzUl6kQaZd2kwni2mM_ZRndHkVrm2z1JyStgitculBVx0i1QJ4nWiwWFXDbqvfpQDNaJ6H5RSp0JWn8eykxhUbRZKc3h4NrYiRvozqusU\/s1600\/mango-murabba-step-1-clear-limestone-water.webp\"\n        width=\"800\" height=\"800\" layout=\"responsive\"\n        alt=\"Preparing clear limestone water for mango murabba\"\u003E\u003C\/amp-img\u003E\n      \u003Cdiv class=\"caption\"\u003EStep 1: Prepare clear limestone water\u003C\/div\u003E\n    \u003C\/div\u003E\n\n    \u003C!-- Step 2 --\u003E\n    \u003Cdiv class=\"slide\"\u003E\n      \u003Camp-img src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiLLNaMapw32DpehCZx6fwD7lPqoaa7t_QdAWblq-rLdYjfBA6rNO4ulgXhnooh_9ZW37PpG-YO3-kCBaP8-fTf9AM6mou-IYz-RJ3hSUTQf2mTIIo_RscMifSCVxbnKMEpqTpHPlOXwhcZq1KLlhTtA5gnmONViIxMMucvcT7wMW8sftT8EELjzSem7Vc\/s1600\/mango-murabba-step-2-cut-raw-mango.webp\"\n        width=\"800\" height=\"800\" layout=\"responsive\"\n        alt=\"Cutting raw mango into cubes\"\u003E\u003C\/amp-img\u003E\n      \u003Cdiv class=\"caption\"\u003EStep 2: Cut raw mango into cubes\u003C\/div\u003E\n    \u003C\/div\u003E\n\n    \u003C!-- Step 3 --\u003E\n    \u003Cdiv class=\"slide\"\u003E\n      \u003Camp-img src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhEu3cPxc4FoqPs3XZ6PZE6laykCQEoXOOhzksgNag161sq7dDjYAwNX9iSHMuoaWdtqf7YwtM763R2ofzWN1AYKpuzyjpPCWqHXQlFGj3rNZOilEvfPlLqKgpo_2fJW5uQIx3T8spflrV_1XP2wKhrmjQ25sNYNVbZOKMd4jmE9Wy5qQKlCUR19Jz0XN8\/s1600\/mango-murabba-step-3-soak-mango-limestone-water.webp\"\n        width=\"800\" height=\"800\" layout=\"responsive\"\n        alt=\"Soaking mango pieces in limestone water\"\u003E\u003C\/amp-img\u003E\n      \u003Cdiv class=\"caption\"\u003EStep 3: Soak mango in limestone water\u003C\/div\u003E\n    \u003C\/div\u003E\n\n    \u003C!-- Step 4 --\u003E\n    \u003Cdiv class=\"slide\"\u003E\n      \u003Camp-img src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgbs5OezErLw_FpDvz03geFgY3s0IpPT-AtnKy5pObURpfWNF7f72jaEpSU2YzWUFMIl7XcISqDyZcp1l0uhAVk8V_wfVb53cd5KxRP-WpAFYJWTyWeqd1-yjqyHEkyUindprymIPXiSSWG6dQr_QFqAI5hpBwRdgG1OOVPnnGlV4_tNXg8jky0xAclFA4\/s1600\/mango-murabba-step-4-wash-away-lime.webp\"\n        width=\"800\" height=\"800\" layout=\"responsive\"\n        alt=\"Washing mango pieces to remove excess lime\"\u003E\u003C\/amp-img\u003E\n      \u003Cdiv class=\"caption\"\u003EStep 4: Wash thoroughly to remove lime\u003C\/div\u003E\n    \u003C\/div\u003E\n\n    \u003C!-- Step 5 --\u003E\n    \u003Cdiv class=\"slide\"\u003E\n      \u003Camp-img src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhnAXcMo6nwS3LtiyE12Fac6VGTA1CbbkuFigHHfRPebKYB9pO5QUvxrz9tdf6Vy5DDgPgycMBfLDIzhd7h0GLlOIWXABdH1tfWtX6I8RQDE5E8YS16TMWGFIMhIpmaDvf0GTm1yYPjVQTUI7ks6hlgXCxg-bKs3njNRsTb_aRKnVeDJXegKg4FLKntsl8\/s1600\/mango-murabba-step-5-prepare-sugar-syrup.webp\"\n        width=\"800\" height=\"800\" layout=\"responsive\"\n        alt=\"Preparing sugar syrup for murabba\"\u003E\u003C\/amp-img\u003E\n      \u003Cdiv class=\"caption\"\u003EStep 5: Prepare sugar syrup\u003C\/div\u003E\n    \u003C\/div\u003E\n\n    \u003C!-- Step 6 --\u003E\n    \u003Cdiv class=\"slide\"\u003E\n      \u003Camp-img src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjIM0msnKvuOP0YOltUzfwjXtVAjSAnxXJARtWsKbhIovmHiHqtMetR5iA_SY0aR7r7-qTPMtY2Y6crbKt6v7xiQKhwTjulTXqC4VCwtVQQf6IokdDGoseHinJ4Udp5y_B3XJ4_p9D5quMzw4Pz_AcbZOxkUisXOM0jPu3ojm_Dfynk-7-P09Qt1_tIDO0\/s1600\/mango-murabba-step-6-cook-mango-with-spices.webp\"\n        width=\"800\" height=\"800\" layout=\"responsive\"\n        alt=\"Cooking mango with spices in syrup\"\u003E\u003C\/amp-img\u003E\n      \u003Cdiv class=\"caption\"\u003EStep 6: Cook mango with spices\u003C\/div\u003E\n    \u003C\/div\u003E\n\n    \u003C!-- Step 7 --\u003E\n    \u003Cdiv class=\"slide\"\u003E\n      \u003Camp-img src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEglQ5VDqUnOJqd2ig57rY_RKZZUkGm_49D5HFJQLshXljcPT51kwi8WdUU6cm8GNj0L6-Cq3q2084iqpSMFstGZxrF_oMOs8pzUB33H-tPMfLxfVAMTDB5SbZ3x7Ctlcml-iBom0Ld3oXPpKbmfbcJar0ucgpguOP1T2VIyXaLwhLcuRUw81yANUXnFaPc\/s1600\/mango-murabba-step-7-add-spices-and-vinegar.webp\"\n        width=\"800\" height=\"800\" layout=\"responsive\"\n        alt=\"Adding spices and vinegar to murabba\"\u003E\u003C\/amp-img\u003E\n      \u003Cdiv class=\"caption\"\u003EStep 7: Add spices and vinegar\u003C\/div\u003E\n    \u003C\/div\u003E\n\n    \u003C!-- Step 8 --\u003E\n    \u003Cdiv class=\"slide\"\u003E\n      \u003Camp-img src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEg3-926tA-YEmFQI9n8mH0EN0JLVtaKh55w0kFat9DILBFBr4DpZWbSlI0pPKYRIPEo-h3HxWfrdqbCwN6fxz51mLDGzuCsljBs8bVePU-OJhxJtetg2ROwQRa3pTEgJydW5nS6oI4s0K1TVb4W1qtvRO_bVglOxUsev_5BoHajUgC8WGboyN9rAM03JsI\/s1600\/mango-murabba-step-8-finish-murabba.webp\"\n        width=\"800\" height=\"800\" layout=\"responsive\"\n        alt=\"Finishing murabba with final ingredients\"\u003E\u003C\/amp-img\u003E\n      \u003Cdiv class=\"caption\"\u003EStep 8: Finish the murabba\u003C\/div\u003E\n    \u003C\/div\u003E\n\n    \u003C!-- Step 9 --\u003E\n    \u003Cdiv class=\"slide\"\u003E\n      \u003Camp-img src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgNhOdQNo-uhbiJqbv9chyphenhyphenn1eCC7huZMUpzUfF-WF2Bh8LnFOg6SaJh0ihlDw0ybJ39DoNcSBuSEOY5sj7beQ87-0dziXGm65p7HbZ4UxW9AvXz0gFw5Czw2-ZQYZ1ZBzMsdJ9-Ig3oXH4O7TMjMGWTSO0BXo6N4_-rBInM0H-G45ZL5dqHevJBCMAqNHY\/s1600\/mango-murabba-step-9-store-in-sterile-jar.webp\"\n        width=\"800\" height=\"800\" layout=\"responsive\"\n        alt=\"Storing mango murabba in sterile jar\"\u003E\u003C\/amp-img\u003E\n      \u003Cdiv class=\"caption\"\u003EStep 9: Store in sterile jar\u003C\/div\u003E\n    \u003C\/div\u003E\n\n  \u003C\/amp-carousel\u003E\n\u003C\/figure\u003E\n\n\u003Ch4\u003EDIVINE FRUIT MANGO\u003C\/h4\u003E\n\n\u003Cp\u003EIndia occupies 54 per cent of the world’s production of mango. Mango was most extensively cultivated in Northern India, also including Bengal. There is a reference to a mango track forming the boundary of a village of Bengal. It is mentioned as a village product in inscriptions from different parts of the country as well as mentioned in large number of Bengali literature.\u003C\/p\u003E\n\n\u003Cp\u003EMany travelers like Hsuan-tsang, Ibne-Haukul, Ibn-Batuta, Ludovici de Varthema had a great liking for the fruit and lured the fruit and tree in their memories. The founder of Mughal dynasty in India, Babur was gifted by Daulat Khan Lodhi, the governor of Lahore half ripened mangoes preserved in honey and considering this as a good omen headed for India to won the contry from Ibrahim Lodhi at Panipat. During those days too mango had been the core ingredient of royal diplomacy.\u003C\/p\u003E\n\n\u003Cp\u003EThe fruits and various plants have been granted sanctimonious position amongst Buddists, Hindus and Jains. As per the mythology, it is considered to be transformation of God of creation. It has also been described as Kalpa-Vriksha wish granting tree.\u003C\/p\u003E\n\n\u003Cp\u003EVarious parts including leaves, flowers, wood are indispensable for various religious ceremonies and are used as offerings to various deities. Use of festoons of mango leaves for decoration, dry twigs for homa are some of the examples of religious sanctity accorded to this tree.\u003C\/p\u003E\n\n\u003Ch4\u003EMango Fruit - A cultural Identity\u003C\/h4\u003E\n\n\u003Cp\u003E\u003Ci\u003EChutneys and pickles\u003C\/i\u003E constitute an important section of the fruit and vegetable processing industry in India. Fruits and vegetables form the most important constituent of these products. Onions, garlic, chilies and spices are also added in some recipes to improve the taste. \u003Cb\u003EChutneys\u003C\/b\u003E occupy a prominent place in Indian recipes. It is a product prepared by cooking the fruit in sugar syrup with salt, spices and vinegar or acetic acid to a thick consistency. There are many grades of chutneys – sweet \/ sliced \/ Lucknow mango chutney \/ Major Grey’s mango chutney \/ Colonel Skinner Mango Chutney prepared from sliced mango etc. Bengal chutney which contains mango in the form of cubes instead of slices and Kasmiri chutney prepared from mango pulp. In addition to mango, Major Grey contains candied peel, Colonel Skinner contains raisins and currants, and Bengal chutney contains mustard.\u003C\/p\u003E\n\n\u003Cp\u003ECommercially manufactured \u003Cb\u003Epickle\u003C\/b\u003E bases are salt, oil, vinegar and sugar. These modern foods are the product of high heat and pressure which destroys nutrients and thus do not have the probiotic, enzymatic value of home-made fermented pickles. When looking to pickles for probiotics, choose naturally fermented kinds, where vinegar was not used in the pickling process. A sea salt and water solution feeds the growth of good bacteria and may give sour pickles some digestive benefits. These homemade fermented pickles are actually ancient methods of preserving fruits and vegetables for the off-season availability of food.\u003C\/p\u003E\n\n\u003Cp\u003E\u003Ci\u003E\u003Cb\u003EBasic principles\u003C\/b\u003E\u003C\/i\u003E of preservation of chutneys and pickles is to provide sufficient quantity of oil in the pickle to make a thin layer continuous at the top, which helps to create anaerobic conditions and a regular check the growth of aerobic microorganisms [aerobic bacteria, molds and yeasts] which causes spoilage. Be sure to remove and discard a 1\/2-inch slice from the blossom top and end of fresh fruit. Blossoms may contain an enzyme which causes excessive softening of pickles.\u003C\/p\u003E\n\n\u003Cp\u003E\u003Cu\u003EDo not use\u003C\/u\u003E utensils made of materials that react with acid that includes brass, copper, galvanized or zinc-coated metal and cast iron. Stainless steel, glass or unchipped metal pans should be used when heating pickling liquids. Aluminum can be used if the brine will only be in it a short time.\u003C\/p\u003E\n  \n  \n    \n\n\u003Cfigure\u003E\n \u003Camp-img alt=\" Bengali traditional Mango Morobba instagram story\"\n    src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgaVGvHmk6zrRcj2e_W4gUEQ4uPei1Bl2MmM2CMfzBopyK1VrbbxShGZHtiCDPxjvCiBieF6jZVDYEiqCj-Mmyl3hUSpsfY7582fDEoNuCj8SFRBiCXTxL1a0Yp3WmNbHCSvqmEE-g1xteIs8hsLSGUCXb5nmwlD6nNLXVeva7n1N3pz3wbng0liXO43SQ\/s1600\/Bengali-Mango-Murabba%20%E2%80%93%20Easy%20Steps.webp  \"\n    width=\"1000\"\n    height=\"1000\"\n    layout=\"responsive\"\u003E\n  \u003C\/amp-img\u003E\n  \u003Cnoscript\u003E\n    \u003Cimg\n      src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgaVGvHmk6zrRcj2e_W4gUEQ4uPei1Bl2MmM2CMfzBopyK1VrbbxShGZHtiCDPxjvCiBieF6jZVDYEiqCj-Mmyl3hUSpsfY7582fDEoNuCj8SFRBiCXTxL1a0Yp3WmNbHCSvqmEE-g1xteIs8hsLSGUCXb5nmwlD6nNLXVeva7n1N3pz3wbng0liXO43SQ\/s1600\/Bengali-Mango-Murabba%20%E2%80%93%20Easy%20Steps.webp  \"\n      width=\"1000\"\n      height=\"1000\"\n      alt=\"Mango pickle recipe infographic\"\u003E\n  \u003C\/noscript\u003E\n  \u003Cfigcaption\u003EMango pickle recipe infographic\u003C\/figcaption\u003E\n\u003C\/figure\u003E\n\n\n\n  \n\u003Ch4\u003EEasy at home pickling flowchart [MANGO]\u003C\/h4\u003E\n\u003Cul\u003E\n  \u003Cli\u003EWell matured green mangoes [Fruits and vegetables – maturity size should have been achieved and should be free from damage or spoilage.]\u003C\/li\u003E\n  \u003Cli\u003EClean by washing and air drying.\u003C\/li\u003E\n  \u003Cli\u003EDe-moistured and properly sliced with slicer. Properly sliced mangoes are kept aside.\u003C\/li\u003E\n  \u003Cli\u003EPut in the jar.\u003C\/li\u003E\n  \u003Cli\u003EAdd salt, chili, jeera and oil. Always use fresh spices.\u003C\/li\u003E\n  \u003Cli\u003EKeep in sunlight or in a room at temperature 40℃ to 50℃ for 10 days. Shake jar at least twice a day to mix the salt and spices.\u003C\/li\u003E\n  \u003Cli\u003ESliced mango converted to mango pickle by natural fermentation.\u003C\/li\u003E\n  \u003Cli\u003EDivide in small jars and use one by one. Leave ½” headspace, making sure the liquid juices cover the pieces of food.\u003C\/li\u003E\n  \u003Cli\u003ERemove air bubbles and adjust headspace if needed, leaving ½” empty. Use a plastic knife or special bubble remover tool. Do not use metal knives or spoons.\u003C\/li\u003E\n  \u003Cli\u003EStorage should be at an ambient temperature in cool dry place.\u003C\/li\u003E\n\u003C\/ul\u003E\n\n\u003Ch4\u003ESalts in Pickling\u003C\/h4\u003E\n\n\u003Cp\u003ESalt improves the taste and flavour, hardens the tissue of vegetables and controls fermentation. Salt contents 15% or above prevents microbial spoilage. This method of preservation is generally used for a pickle which contains very little sugar. Since the sugar content is less, sufficient lactic acid cannot be formed by fermentation to act as preservative. Regular consumption of pickles can lead to high sodium levels in the body, which is not good for people with hypertension or with problems regarding calcium absorption.\u003C\/p\u003E\n\n\u003Cp\u003EUse of canning or pickling salt is recommended. Fermented and non-fermented pickles may be safely made using either iodized or non-iodized table salt. However, non-caking materials added to table salts may make the brine cloudy. Flake salt varies in density and is not recommended for use.\u003C\/p\u003E\n\n\u003Cp\u003EReduced-sodium salts may be used in quick pickle recipes. The pickles may, however, have a slightly different taste than expected, but use of reduced-sodium salt in fermented pickle recipes is not recommended.\u003C\/p\u003E\n\n\u003Cp\u003ESalt pickles contain fresh or brine-cured material preserved with 12 to 15% salt. Turmeric, chilli powder and spices are the other ingredients. Pickle in lime juice may be included in this group in which the finished product should contain not less than 12% salt and 1.2% acidity as anhydrous citric acid.\u003C\/p\u003E\n\n\u003Ch4\u003EOil pickles\u003C\/h4\u003E\n\n\u003Cp\u003EOil pickle is a salt pickle with fresh oil [groundnut, sesame or mustard] as an additional ingredient. These are generally prepared from mango, lime and lemon. Preservation is achieved by restricting growth of surface yeast [scum] with a layer of oil. Pickle oils contain unsaturated fats, which should be consumed in moderation, or trans fats, which are bad for cardiovascular health.\u003C\/p\u003E\n\n\u003Ch4\u003EVinegar pickle\u003C\/h4\u003E\n\n\u003Cp\u003EVinegar pickle is prepared either from fresh or brine-cured [salted preserved] material from which the salt has been leached out, and preserved using vinegar or dilute acetic acid and may or may not contain added sugar. Vinegar however can help lower blood sugar levels by reducing the breakdown of carbohydrates so the carbs are absorbed more and not all converted to sugar.\u003C\/p\u003E\n\n\n\u003Ch4\u003ESweet pickle\u003C\/h4\u003E\n\n\u003Cp\u003ESweet pickle is a product prepared from fresh or brine-cured fruits or vegetables, and contains salt, sugar, acetic acid or vinegar, oil and ground garlic, turmeric, chili [red, dry] and spices as ingredients, the whole mass is cooked.\u003C\/p\u003E\n\n\u003Cp\u003E\u003Cb\u003EInstant Sweet Mango Pickle - Traditional Recipe\u003C\/b\u003E\u003C\/p\u003E\n\u003Cul\u003E\n  \u003Cli\u003EIn an enamel or stainless steel pan heat the vegetable oil [10% oil for the whole quantity]. Fry chilies and jeera 0.2% by weight of mangoes and spices also 0.5% on the basis of weight of mangoes, remove from heat and add the mustard seeds, wait for the crackle.\u003C\/li\u003E\n  \u003Cli\u003ENow bring to boil then reduce heat and simmer. After frying is complete, pour gur 50% of weight of mangoes and cook it for 15 minutes to 20 minutes at 100℃. Ratio of gur should be 1:1, such that it is seemingly proportionate and develops an attractive appearance. The combination of jaggery, chili powder, turmeric, mustard seeds, spice mix like cinnamon, cardamom, black pepper, fennel are 50:8:0.3:0.2:4. When the gur becomes a viscous paste like liquid, add sliced mangoes to it and cook it for another 15 to 20 minutes.\u003C\/li\u003E\n  \u003Cli\u003ENow gur is completely adhered to the mangoes and sweet mango pickle is formed. Keep it uncovered for 15 minutes or longer until the added spices rise to the top. Add salt to taste, cool, and prepared mango pickles are now ready to be poured in the glass jars or bottles.\u003C\/li\u003E\n  \u003Cli\u003EPack the jars, label it and store it at room temperature 30℃ to 35℃. The indigenous sweet pickle contains oil, although added sugar and salt have a preservative action, their concentration is not sufficient enough to preserve the product for long unless kept in bright sunlight for 2 to 3 days and cooled properly with light cover for 2 to 3 days before storing for the whole year.\u003C\/li\u003E\n\u003C\/ul\u003E\n\n\u003Cp\u003EDrying is the oldest method of preserving food. Compared to other methods, drying is quite simple. Dried foods keep well because the moisture content is so low that spoilage organisms cannot grow and enzyme and chemical reactions are minimized and also do a better job at retaining taste, appearance and nutritive value of fresh food.\u003C\/p\u003E\n\n\u003Cp\u003EDrying is an excellent way to preserve foods that can add variety to meals and provide delicious, nutritious snacks.\u003C\/p\u003E\n  \n  \n\n\u003Cfigure\u003E\n  \u003Camp-img\n    src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiJRhvHP1YZaj4w6WXadKOjWg_QKZO6LYkAPtbBMY23JV7bcs2xI08Dhv-aU4_AI8DxA85O13CLqchN3dGB2SF8Pi9qjsdXV5H8MH1tUqadh19fG3oE4OxEcrzzB7egmFnHp9WLFotvqwqlLKsLBKwL-TB0NSqgcNWXGUkOdtE4lwjgg7s_SYKdw5Clmkc\/s800\/Aamsatto-mango-leather-process-flowchart.webp\"\n    width=\"800\"\n    height=\"800\"\n    layout=\"responsive\"\n    alt=\"Aamsatto mango leather\"\u003E\n  \u003C\/amp-img\u003E\n  \u003Cnoscript\u003E\n    \u003Cimg\n      src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiJRhvHP1YZaj4w6WXadKOjWg_QKZO6LYkAPtbBMY23JV7bcs2xI08Dhv-aU4_AI8DxA85O13CLqchN3dGB2SF8Pi9qjsdXV5H8MH1tUqadh19fG3oE4OxEcrzzB7egmFnHp9WLFotvqwqlLKsLBKwL-TB0NSqgcNWXGUkOdtE4lwjgg7s_SYKdw5Clmkc\/s800\/Aamsatto-mango-leather-process-flowchart.webp\"\n      width=\"800\"\n      height=\"800\"\n      alt=\"Aamsatto mango leather\"\u003E\n  \u003C\/noscript\u003E\n  \u003Cfigcaption\u003EDried mango pulp Amaavat \/ Aampapad \/ Mango leather. Pulp of ripe mango is spread and sundried. On this dried layer, another layer of mango pulp is spread and dried. When a thick layer is formed, it is called Amaavat.\u003C\/figcaption\u003E\n\u003C\/figure\u003E\n\n\u003Cp\u003ETemperature, pH, water activity, and oxygen are factors critical to the growth and activity of microorganisms and the activity of enzymes and chemicals. The preservation of food is accomplished by controlling these factors.\u003C\/p\u003E\n\n\u003Cp\u003EIf the food looks suspicious, it would be better to toss it out than risk getting sick. Pieces of food should be covered with liquid with no discoloration or drying out at the top of the jar. In addition, there should not be unnatural discoloration in the food throughout the jar. Throw out anything with mould growing on it. Before opening the jar, look for signs of spoilage such as cloudy and\/or bubbling liquid.\u003C\/p\u003E\n\n\u003Cp\u003EIt was like a ritual in Bengal that after monsoon is over all pickles and preserved food, woolen clothes, pashminas, rugs, razais, and quilts, costly fabrics, musical instruments, house library books had to be given one or two days of sun bath in the month of Bhadra to kill the insects and revitalize the traditional assets.\u003C\/p\u003E\n\n\u003Ch4\u003EAavakaaya (South Indian pickled mango)\u003C\/h4\u003E\n\u003Cp\u003EAavakaaya is a variety of spicy and hot Indian pickle popular in South India with its origin in Andhra Pradesh.\u003C\/p\u003E\n\n\u003Ch4\u003EAcar\u003C\/h4\u003E\n\u003Cp\u003EAcar is a type of vegetable pickle made in Indonesia, Malaysia, and Singapore.\u003C\/p\u003E\n\n\u003Ch4\u003EAchar\u003C\/h4\u003E\n\u003Cp\u003EAchar is a word used in many Indo-Aryan languages for Indian pickle. Atjar\/Acar is Dutch\/Indonesian pickle.\u003C\/p\u003E\n\n\u003Ch4\u003EAmba\u003C\/h4\u003E\n\u003Cp\u003EAmba is a tangy mango pickle condiment popular in Middle Eastern cuisine but also popular in India. Its name derives from the Sanskrit for mango.\u003C\/p\u003E\n\n\u003Ch4\u003EAtchara\u003C\/h4\u003E\n\u003Cp\u003EAtchara (also spelled Achara or Atsara) is a pickle made from grated unripe papaya popular in the Philippines and often served as a side dish for fried or grilled foods.\u003C\/p\u003E\n\n\u003Ch4\u003EChakalaka\u003C\/h4\u003E\n\u003Cp\u003EChakalaka is a South African vegetable relish, usually spicy, that is traditionally served with bread, pap, samp, stews or curries.\u003C\/p\u003E\n\n\u003Ch4\u003EChhundo\u003C\/h4\u003E\n\u003Cp\u003EChhundo is particularly a Gujarati dish and a kind of Indian pickle preparation as well as a condiment mostly made out of grated ripe mangoes.\u003C\/p\u003E\n\n\u003Ch4\u003EChutney\u003C\/h4\u003E\n\u003Cp\u003EThe word \"chutney\" derives from the Sanskrit word caṭnī, meaning to lick. Chutney is a family of condiments associated with South Asian cuisine made from a highly variable mixture of spices, vegetables, or fruit.\u003C\/p\u003E\n\n\u003Ch4\u003EMixed pickles\u003C\/h4\u003E\n\u003Cp\u003EMixed pickles are pickles made from a variety of vegetables mixed in the same pickling process.\u003C\/p\u003E\n\n\u003Ch4\u003EPiccalilli\u003C\/h4\u003E\n\u003Cp\u003EPiccalilli is an English interpretation of Indian pickles, a relish of chopped pickled vegetables and spices.\u003C\/p\u003E\n\n\u003Ch4\u003EChow-chow\u003C\/h4\u003E\n\u003Cp\u003EChow-chow is a North American pickled relish made from a combination of vegetables.\u003C\/p\u003E\n\n\u003Ch4\u003EPickling\u003C\/h4\u003E\n\u003Cp\u003EPickling is the process of preserving or expanding the lifespan of food by either anaerobic fermentation in brine or immersion in vinegar. The resulting food is called a pickle.\u003C\/p\u003E\n\n\u003Cfigure\u003E\n  \u003Camp-img\n    src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEikacuq1khYi503p3rNM41gxEnvK-DtUool0ZuptIRrs67uOMIJUdqAtwQVpeedt9w0zlwziRDkAYkqyeNvr1g2lISf50AoaKBS0wzEENwy6AnkyHdfttXRUXVEIYPIVTJG1RkLR6I-f1t1xnfKQ6dwfaBCfqM3c2j33RirPsJH5jh6J9N723ftFutppS0\/s1600\/mango-varieties-for-pickels.webp\"\n    width=\"800\"\n    height=\"800\"\n    layout=\"responsive\"\n    alt=\"Famous varieties of mango in India\"\u003E\n  \u003C\/amp-img\u003E\n  \u003Cnoscript\u003E\n    \u003Cimg\n      src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEikacuq1khYi503p3rNM41gxEnvK-DtUool0ZuptIRrs67uOMIJUdqAtwQVpeedt9w0zlwziRDkAYkqyeNvr1g2lISf50AoaKBS0wzEENwy6AnkyHdfttXRUXVEIYPIVTJG1RkLR6I-f1t1xnfKQ6dwfaBCfqM3c2j33RirPsJH5jh6J9N723ftFutppS0\/s1600\/mango-varieties-for-pickels.webp\"\n      width=\"800\"\n      height=\"800\"\n      alt=\"Famous varieties of mango in India\"\u003E\n  \u003C\/noscript\u003E\n  \u003Cfigcaption\u003EFamous varieties of mango in India\u003C\/figcaption\u003E\n\u003C\/figure\u003E\n\n\u003Ch4\u003EFrom wikipedia\u003C\/h4\u003E\n\u003Cp\u003EAnother distinguishing characteristic is a pH 4.6 or lower, which is sufficient to kill most bacteria. Pickling can preserve perishable foods for months. Antimicrobial herbs and spices, such as mustard seed, garlic, cinnamon or cloves, are often added.\u003C\/p\u003E\n\n\u003Cp\u003EWhen both salt concentration and temperature are low, Leuconostoc mesenteroides dominates, producing a mix of acids, alcohol, and aroma compounds. At higher temperatures Lactobacillus plantarum dominates, which produces primarily lactic acid. Many pickles start with Leuconostoc, and change to Lactobacillus with higher acidity.\u003C\/p\u003E\n\n\u003Ch4\u003EMango Medica\u003C\/h4\u003E\n\u003Cp\u003EEver since the Vedic period, mangoes have been highly appreciated in ayurvedic healing and cooking. Mango trees belong to the same family as cashews and pistachios, and can grow to the height of 50 feet in India. All parts of the tree — bark, leaf, flowers, fruit and seed — are used for different purposes. The mango tree has mythological, religious, historical, culinary and medicinal importance.\u003C\/p\u003E\n\n\u003Cp\u003EAll parts of the mango plant from the seeds and flowers to the leaves and gum are used in traditional medicine, but the fruits are most important. They are used for strengthening the nervous and blood systems, ridding the body of toxins and treating anaemia. In Ayurveda, dried mango flowers are used to cure dysentery, diarrhoea and inflammation of the urinary tract. In South Asian folk medicine, rheumatism and diphtheria is treated using the astringent bark of the mango tree. Cracked skin on the soles of feet and scabies is cured by applying the gum, which oozes from trunk of the tree. Powdered seeds are used to stem bleeding. Juice of the fresh mango bark is also valuable in heavy bleeding during menstruation. Fruits are eaten as a kidney tonic and to cure headaches. Leaf, bark, stem and green unripe and half ripe fruits inhibit growth of bacteria, particularly Escherichia coli. Ripe mangoes contain anti-fungal properties, juice from the seeds give relief from diarrhoea and young leaves prevent sickness.\u003C\/p\u003E\n\n\u003Cp\u003EMangoes are also a great way to replenish that lost potassium. Mangoes also serve as nutritional supplement, providing remarkable quantities of microelements like selenium, copper and zinc.\u003C\/p\u003E\n\n\u003Cp\u003EImmature mango leaves are cooked and eaten in Indonesia and Philippines.\u003C\/p\u003E\n  \n \n\n\u003C\/article\u003E\n\n\n\n\n\u003Cdiv class=\"blogger-post-footer\"\u003E\u003Ca href=\"https:\/\/feedburner.google.com\/fb\/a\/mailverify?uri=onlinekolkata\u0026amp;loc=en_US\"\u003ESubscribe to Indian Cuisine - Traditional Food and Recipe by Email\u003C\/a\u003E\u003C\/div\u003E"},"link":[{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/4194113219346922999\/posts\/default\/2797681934042993756"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/4194113219346922999\/posts\/default\/2797681934042993756"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.foodcooking-inspiration.in\/2015\/06\/mango-mantra.html","title":"Mango Sweet Pickle | Bengali-style pickles to tickle your taste buds all seasons"}],"author":[{"name":{"$t":"Barnali Dutta"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/05327163057011058262"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjvQy8m1XwevEKbPwy4n9EzAT_CEJKfrpaKSyJtJ3J76mnMnstyKGL1Vv8olczAohOS4ebJekVykGbwLWT6lB4sA2RqXNpj_ILVkPt8efPls2-YGtFG77aVGZ16yF4KNg\/s108\/WhatsApp+Image+2019-05-06+at+7.10.10+PM.jpeg"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEis67cPh_BWb5R5bqtxQ3LlBPuFIqrQSPHELbnazcMWxk0vqfm6xOBuRWzS8tLQBtS8yJis6trUz_1nVM1YijIAx2iCGxmdPkxDuI2zoggizvhetMvOQJUm4umlDWnbfobgHTQ4fIRvpPcZMDITeEiOZeVjPmOfYj9AvM-TWTfnRIMTJQejnTIpwFOK5_k\/s72-c\/Bengali-Mango-Murabba-made-the-traditional-way-1200x800.webp","height":"72","width":"72"}},{"id":{"$t":"tag:blogger.com,1999:blog-4194113219346922999.post-1332372206133867159"},"published":{"$t":"2015-03-30T08:39:00.039+05:30"},"updated":{"$t":"2026-04-04T22:32:50.361+05:30"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Cultural Food Stories"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Kitchen Memories"}],"title":{"type":"text","$t":"Spicy Oats and Semolina Cake with Peanut Sauce"},"content":{"type":"html","$t":"\u003Carticle\u003E\n\n  \u003Cheader\u003E\n    \u003Ch2\u003EHealthy Steamed Oats Suji Cake | Fresh, Easy and Cost-Friendly Anytime Bengali Snack\u003C\/h2\u003E\n\n    \u003Cp\u003ESome homemade snacks become favorites not because they are expensive or elaborate, but because they are simple, fresh, filling and full of comfort. This \u003Cem\u003Esteamed oats suji cake\u003C\/em\u003E is one of those easy recipes that quietly fits into everyday family life. It is soft, light, budget-friendly and satisfying, and it can be made without deep frying.\u003C\/p\u003E\n\n    \u003Cp\u003EIn Bengali homes, \u003Cem\u003Ejolkhabar\u003C\/em\u003E has always meant something warm, simple and nourishing. Earlier, many households prepared various \u003Cem\u003Ebhapa\u003C\/em\u003E or steamed foods that were gentle, practical and homemade. In today’s busy lifestyle, this \u003Cem\u003Ehealthy steamed oats suji cake\u003C\/em\u003E can be seen as a modern extension of that same idea—an easy, fresh and wholesome snack adapted for present-day cooking.\u003C\/p\u003E\n\n    \u003Cp\u003EThis recipe brings together semolina, oats, curd and a light tempering to create a soft savory cake that works beautifully as breakfast, evening tiffin, light tea-time food or an anytime homemade snack. It is easy to prepare, cost-friendly for regular family cooking and flexible enough for different age groups when the spice is adjusted to taste.\u003C\/p\u003E\n\n    \u003Cp\u003EIf you want to serve it with something bold and tangy, pair it with \u003Ca href=\"https:\/\/www.foodcooking-inspiration.in\/2026\/04\/ginger-peanut-coconut-chutney-recipe.html\"\u003Ethis spicy peanut sauce\u003C\/a\u003E, which was originally meant to accompany this cake.\u003C\/p\u003E\n\n    \u003Caddress\u003EBarnali Dutta\u003C\/address\u003E\n    \u003Cp\u003E\u003Ctime datetime=\"2015-03-30\"\u003EPublished: March 30, 2015\u003C\/time\u003E\u003C\/p\u003E\n  \u003C\/header\u003E\n\n  \u003Cfigure\u003E\n    \u003Camp-img\n      src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjD7O4Z2RJKSWSOWy4BMI2R9e_-QVukgxpxoiq_ozC1V-BKZ6Cl2TTrmbFxmLc5CQZ75KJX1Tcvbg_Aawn8kgQuou2BPTMyqT0adwt32mZmWw78bslIbzuE1y8Jih8sS4NpiJ-Q8y7WwPlJl8fytgaTu148u05GklH3Y0GojjLBzH8flH29cBqejiJA5Ow\/s1600\/healthy-steamed-oats-suji-cake-with-ginger-peanut-chutney.webp\"\n      width=\"1200\"\n      height=\"675\"\n      layout=\"responsive\"\n      title=\"Healthy steamed oats suji cake with smooth ginger peanut chutney\"\n      alt=\"Healthy steamed oats suji cake served with smooth ginger peanut chutney, soft fluffy texture and minimal garnish\"\u003E\n    \u003C\/amp-img\u003E\n    \u003Cnoscript\u003E\n      \u003Cimg\n        src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjD7O4Z2RJKSWSOWy4BMI2R9e_-QVukgxpxoiq_ozC1V-BKZ6Cl2TTrmbFxmLc5CQZ75KJX1Tcvbg_Aawn8kgQuou2BPTMyqT0adwt32mZmWw78bslIbzuE1y8Jih8sS4NpiJ-Q8y7WwPlJl8fytgaTu148u05GklH3Y0GojjLBzH8flH29cBqejiJA5Ow\/s1600\/healthy-steamed-oats-suji-cake-with-ginger-peanut-chutney.webp\"\n        width=\"1200\"\n        height=\"675\"\n        title=\"Healthy steamed oats suji cake with smooth ginger peanut chutney\"\n        alt=\"Healthy steamed oats suji cake served with smooth ginger peanut chutney, soft fluffy texture and minimal garnish\"\u003E\n    \u003C\/noscript\u003E\n    \u003Cfigcaption\u003ESoft, fluffy steamed oats suji cake served with smooth ginger peanut chutney – a fresh, easy and cost-friendly Bengali-style snack.\u003C\/figcaption\u003E\n  \u003C\/figure\u003E\n\n  \u003Cp\u003E\u003Cem\u003EA healthy, easy and cost-friendly anytime snacking idea that pairs beautifully with homemade chutney.\u003C\/em\u003E\u003C\/p\u003E\n\n  \u003Ch3\u003EWhy this oats suji cake fits today’s kitchen\u003C\/h3\u003E\n\n  \u003Cp\u003ENot every nourishing recipe needs expensive ingredients or long preparation. This easy steamed snack uses familiar pantry staples and turns them into something soft, savory and comforting. Semolina gives body, oats bring everyday nourishment, curd keeps the texture moist, and the light tempering adds flavor without making the dish heavy.\u003C\/p\u003E\n\n  \u003Cp\u003EBecause it is steamed instead of deep-fried, many families find it a practical homemade option for regular use. It can work as a light breakfast, a tea-time bite, a school tiffin variation or a fresh evening snack when you want something wholesome and easy to digest.\u003C\/p\u003E\n\n  \u003Cp\u003EIt is also a cost-friendly recipe. With a modest set of ingredients, you can prepare enough for several servings, which makes it suitable for family snacking without much pressure on the kitchen budget.\u003C\/p\u003E\n\n  \u003Ch3\u003EA modern Bengali jolkhabar idea\u003C\/h3\u003E\n\n  \u003Cp\u003ETraditional food culture does not stay frozen; it evolves with time, need and lifestyle. This recipe does not replace older Bengali snacks. Instead, it stands beside them as a practical modern choice—something that respects the homemade spirit of \u003Cem\u003Ejolkhabar\u003C\/em\u003E while using ingredients and methods that feel manageable in a busy day.\u003C\/p\u003E\n\n  \u003Cp\u003Eএই \u003Cem\u003Eস্টিম করা ওটস সুজি কেক\u003C\/em\u003E আসলে একধরনের \u003Cem\u003Eআধুনিক বাঙালি জলখাবার\u003C\/em\u003E। আগে যেমন ঘরে \u003Cem\u003Eভাপা\u003C\/em\u003E বা হালকা ঘরোয়া খাবারের চল ছিল, এখনকার ব্যস্ত জীবনে সেই ভাবনাকেই সহজভাবে মানিয়ে নেওয়া যায় এই পদটির মাধ্যমে। এটি \u003Cem\u003Eকম তেলের, সহজে তৈরি করা যায়, পেট ভরায়\u003C\/em\u003E এবং পরিবারের নানা বয়সের মানুষের জন্য মানিয়ে নেওয়া সম্ভব।\u003C\/p\u003E\n\n\n\n  \u003Ch3\u003EIngredients\u003C\/h3\u003E\n  \u003Cul\u003E\n    \u003Cli\u003E250 g semolina (suji)\u003C\/li\u003E\n    \u003Cli\u003E100 g oats\u003C\/li\u003E\n    \u003Cli\u003E350 g sour curd\u003C\/li\u003E\n    \u003Cli\u003E100 ml water\u003C\/li\u003E\n    \u003Cli\u003ESalt to taste\u003C\/li\u003E\n    \u003Cli\u003E1\/2 tsp sugar\u003C\/li\u003E\n    \u003Cli\u003E2 tsp Eno fruit salt\u003C\/li\u003E\n    \u003Cli\u003E1 tbsp minced carrot\u003C\/li\u003E\n    \u003Cli\u003E1 tbsp minced shallot\u003C\/li\u003E\n    \u003Cli\u003E1 tbsp minced green chili and ginger\u003C\/li\u003E\n    \u003Cli\u003E1 tbsp coarsely broken peanuts\u003C\/li\u003E\n    \u003Cli\u003E8 to 10 curry leaves, torn\u003C\/li\u003E\n    \u003Cli\u003E1 tsp black mustard seeds\u003C\/li\u003E\n    \u003Cli\u003E2 tsp vegetable oil\u003C\/li\u003E\n  \u003C\/ul\u003E\n\n  \u003Cfigure\u003E\n\n  \u003Camp-img\n    src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgYEKZJZ1guzBkcEha2m2eaBBHpM6cKsoZXsibGVRN7XIZgITomXELGEXEtrJuLYmjK5fmqEc868KgaExS9aHPqrMfWgWRKuEKr3rEEEKS1SO9w8cup9qaWsivREstTBqwO8bdZulldZQlt6mY684Y7EQOvQnBUfx5Q6GW-NPUoBBr_xGL2Q_rT1I9GU10\/s1600\/healthy-steamed-oats-suji-cake-pinterest-recipe-card-1000x1500.webp\"\n    width=\"1000\"\n    height=\"1500\"\n    layout=\"responsive\"\n    alt=\"Healthy steamed oats suji cake recipe card with ingredients and step by step method\"\n    title=\"Healthy steamed oats suji cake Pinterest recipe card\"\u003E\n  \u003C\/amp-img\u003E\n\n  \u003Camp-pinterest\n    height=\"18\"\n    width=\"56\"\n    data-do=\"buttonPin\"\n    data-url=\"https:\/\/www.foodcooking-inspiration.in\/2015\/03\/disc-o-deewane-ahah.html\"\n    data-media=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgYEKZJZ1guzBkcEha2m2eaBBHpM6cKsoZXsibGVRN7XIZgITomXELGEXEtrJuLYmjK5fmqEc868KgaExS9aHPqrMfWgWRKuEKr3rEEEKS1SO9w8cup9qaWsivREstTBqwO8bdZulldZQlt6mY684Y7EQOvQnBUfx5Q6GW-NPUoBBr_xGL2Q_rT1I9GU10\/s1600\/healthy-steamed-oats-suji-cake-pinterest-recipe-card-1000x1500.webp\"\n    alt=\"Healthy steamed oats suji cake recipe card\"\n    data-description=\"Healthy steamed oats suji cake – soft, easy, cost-friendly Bengali snack with step by step method. Perfect for breakfast or evening jolkhabar.\"\u003E\n  \u003C\/amp-pinterest\u003E\n\n  \u003Cnoscript\u003E\n    \u003Cimg\n      src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgYEKZJZ1guzBkcEha2m2eaBBHpM6cKsoZXsibGVRN7XIZgITomXELGEXEtrJuLYmjK5fmqEc868KgaExS9aHPqrMfWgWRKuEKr3rEEEKS1SO9w8cup9qaWsivREstTBqwO8bdZulldZQlt6mY684Y7EQOvQnBUfx5Q6GW-NPUoBBr_xGL2Q_rT1I9GU10\/s1600\/healthy-steamed-oats-suji-cake-pinterest-recipe-card-1000x1500.webp\"\n      width=\"1000\"\n      height=\"1500\"\n      alt=\"Healthy steamed oats suji cake recipe card with ingredients and steps\"\u003E\n  \u003C\/noscript\u003E\n\n  \u003Cfigcaption\u003E\n    \u003Ch3\u003EHealthy steamed oats suji cake – easy, fresh and cost-friendly Bengali snack recipe\u003C\/h3\u003E\n    \u003Cp\u003E\u003Cem\u003ESave this recipe card on Pinterest for quick reference while cooking.\u003C\/em\u003E\u003C\/p\u003E\n  \u003C\/figcaption\u003E\n\n\u003C\/figure\u003E\n  \n    \u003Cp\u003E\u003Cem\u003ETip: Save this recipe card for quick access while cooking.\u003C\/em\u003E\u003C\/p\u003E\n  \n  \u003Ch3\u003EHow to make healthy steamed oats suji cake\u003C\/h3\u003E\n  \u003Col\u003E\n    \u003Cli\u003EIn a mixing bowl, combine semolina, oats, sour curd, water, salt and sugar. Beat well until the mixture becomes smooth and evenly mixed.\u003C\/li\u003E\n    \u003Cli\u003EKeep the batter aside for about 10 minutes so that the semolina and oats can absorb moisture and soften.\u003C\/li\u003E\n    \u003Cli\u003EHeat oil in a small pan. Add black mustard seeds and let them crackle.\u003C\/li\u003E\n    \u003Cli\u003EAdd minced green chili, ginger, curry leaves, broken peanuts, carrot and shallot. Stir briefly, then turn off the heat.\u003C\/li\u003E\n    \u003Cli\u003EAdd this tempering to the batter and mix everything well.\u003C\/li\u003E\n    \u003Cli\u003EGrease silicone cake moulds or any small steaming moulds lightly with oil.\u003C\/li\u003E\n    \u003Cli\u003EJust before cooking, add Eno fruit salt to the batter and mix gently but quickly.\u003C\/li\u003E\n    \u003Cli\u003EImmediately pour the batter into the prepared moulds.\u003C\/li\u003E\n    \u003Cli\u003EMicrowave on medium heat for 7 to 8 minutes, or steam until the cakes are cooked through, soft and spongy.\u003C\/li\u003E\n    \u003Cli\u003EServe hot as a fresh homemade snack with \u003Ca href=\"https:\/\/www.foodcooking-inspiration.in\/2026\/04\/ginger-peanut-coconut-chutney-recipe.html\"\u003Espicy peanut sauce\u003C\/a\u003E or any chutney of your choice.\u003C\/li\u003E\n  \u003C\/ol\u003E\n\n  \u003Ch3\u003EServing suggestions\u003C\/h3\u003E\n  \u003Cp\u003EThis soft savory cake can be served as a fresh breakfast item, an evening tea snack, a light lunchbox addition or a simple homemade bite between meals. It tastes best hot, but it can also be packed once cooled slightly. A tangy side dip gives it even more character.\u003C\/p\u003E\n\n  \u003Ch3\u003EHealth and nutrition note\u003C\/h3\u003E\n  \u003Cp\u003EThis recipe combines semolina, oats, curd and a small amount of vegetables and peanuts, creating a practical balance of texture, taste and nourishment. Since it is steamed, it feels lighter than many fried snacks. The chili, salt and peanut quantity can be adjusted based on taste, age and personal dietary preference.\u003C\/p\u003E\n\n  \u003Cp\u003Eএই \u003Cem\u003Eহেলদি স্টিমড স্ন্যাক\u003C\/em\u003E এমন একটি পদ যা বাড়ির ছোট থেকে বড়—অনেকের জন্যই মানিয়ে নেওয়া যায়। ঝাল কমিয়ে শিশুদের জন্য, নুন ও মশলা সামলে বয়স্কদের জন্য, আর একটু বেশি স্বাদ যোগ করে সাধারণ পরিবারের \u003Cem\u003Eanytime snacking idea\u003C\/em\u003E হিসেবেও এটি সুন্দরভাবে পরিবেশন করা যায়। বিশেষ শারীরিক প্রয়োজন থাকলে উপকরণ নিজের মতো সামান্য বদলানোও সম্ভব।\u003C\/p\u003E\n\n  \u003Ch3\u003EFrequently Asked Questions\u003C\/h3\u003E\n\n  \u003Ch4\u003EIs steamed oats suji cake a healthy snack?\u003C\/h4\u003E\n  \u003Cp\u003Eএই \u003Cem\u003Eস্টিম করা ওটস সুজি কেক\u003C\/em\u003E একটি \u003Cem\u003Eহালকা ও ঘরোয়া স্ন্যাক\u003C\/em\u003E কারণ এটি ভাজা নয় এবং তুলনামূলকভাবে কম তেল ব্যবহার করে তৈরি করা হয়। ওটস, সুজি ও টক দই একসঙ্গে এটিকে পেট ভরানো এবং সহজে মানিয়ে নেওয়া যায় এমন একটি খাবার করে তোলে।\u003C\/p\u003E\n\n  \u003Ch4\u003ECan I make oats suji cake without a microwave?\u003C\/h4\u003E\n  \u003Cp\u003Eহ্যাঁ, অবশ্যই। এই \u003Cem\u003Eভাপা সুজি কেক\u003C\/em\u003E আপনি ইডলি স্টিমার, ঢাকনাওয়ালা স্টিমার বা অন্য কোনও \u003Cem\u003Eস্টিমিং সেটআপে\u003C\/em\u003E সহজেই তৈরি করতে পারেন।\u003C\/p\u003E\n\n  \u003Ch4\u003EWhy is Eno added to the batter?\u003C\/h4\u003E\n  \u003Cp\u003E\u003Cem\u003EEno fruit salt\u003C\/em\u003E ব্যাটারে দিলে কেকটি দ্রুত ফুলে নরম ও স্পঞ্জি হয়। এটি বিশেষ করে স্টিম করা বা মাইক্রোওয়েভে দ্রুত তৈরি হওয়া ব্যাটারের জন্য খুবই কার্যকর।\u003C\/p\u003E\n\n  \u003Ch4\u003EIs this recipe suitable for children and older people?\u003C\/h4\u003E\n  \u003Cp\u003Eঝাল, নুন ও বাদামের পরিমাণ নিয়ন্ত্রণ করলে এই \u003Cem\u003Eসহজ ঘরোয়া জলখাবার\u003C\/em\u003E শিশু, বড় এবং বয়স্কদের জন্যও মানিয়ে নেওয়া যায়। পরিবারের প্রয়োজন অনুযায়ী স্বাদ কমবেশি করা যায়।\u003C\/p\u003E\n\n  \u003Ch4\u003ECan I add more vegetables to this recipe?\u003C\/h4\u003E\n  \u003Cp\u003Eহ্যাঁ, আপনি চাইলে এতে আরও সূক্ষ্ম কাটা সবজি যোগ করতে পারেন। এতে \u003Cem\u003Eপুষ্টিগুণ\u003C\/em\u003E, রং ও স্বাদ—তিনটিই বাড়ে, এবং এটি আরও \u003Cem\u003Efresh homemade snack\u003C\/em\u003E হয়ে ওঠে।\u003C\/p\u003E\n\n  \u003Ch4\u003EWhat can I serve with steamed oats suji cake?\u003C\/h4\u003E\n  \u003Cp\u003Eএই কেকটি \u003Cem\u003Eস্পাইসি পিনাট সস\u003C\/em\u003E, ধনেপাতার চাটনি, টক-ঝাল ডিপ বা সাধারণ টমেটো চাটনির সঙ্গে খুব ভালো লাগে। বিশেষ করে \u003Ca href=\"https:\/\/www.foodcooking-inspiration.in\/2026\/04\/ginger-peanut-coconut-chutney-recipe.html\"\u003Ethis spicy peanut sauce\u003C\/a\u003E এর সঙ্গে পরিবেশন করলে স্বাদ আরও সুন্দর হয়।\u003C\/p\u003E\n  \n \n  \n    \u003Cfigure\u003E\n    \u003Camp-img\n      src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjsUDeGOMcGnqXIOS0yS8Kyf1kSBghxv-90AK6k9C4qnU9bc5WpKr3LMkTrfvHHhr-0MAkLsmnUrnueUeDu-0W4noyGEt_5egULL3trwGjqKDqA5J3Oqby55mp-RROuSWUnOSpaD3HuF3J9pCuuBOq54NTbkbwPoIM9-PQAttE8MAcN4vsUBPn2Ek-Z-8w\/s1600\/healthy-steamed-oats-suji-cake-instagram-post-1080x1080.webp\"\n      width=\"1000\"\n      height=\"1000\"\n      layout=\"responsive\"\n      title=\"Healthy steamed oats suji cake with smooth ginger peanut chutney\"\n      alt=\"Healthy steamed oats suji cake served with smooth ginger peanut chutney, soft fluffy texture and minimal garnish\"\u003E\n    \u003C\/amp-img\u003E\n       \u003Cfigcaption\u003ESteamed Oats Suji Cake\u003C\/figcaption\u003E\n  \u003C\/figure\u003E\n\n  \u003Ch3\u003ERecipe summary\u003C\/h3\u003E\n  \u003Cp\u003EIf you are looking for a fresh, healthy, easy-to-make and cost-friendly homemade snack, this steamed oats suji cake is a practical choice. It fits well into a Bengali home kitchen, respects the idea of nourishing \u003Cem\u003Ejolkhabar\u003C\/em\u003E and offers a modern way to serve something warm, homemade and satisfying.\u003C\/p\u003E\n\n  \u003Cscript type=\"application\/ld+json\"\u003E\n  {\n    \"@context\": \"https:\/\/schema.org\",\n    \"@type\": \"Recipe\",\n    \"name\": \"Healthy Steamed Oats Suji Cake\",\n    \"author\": {\n      \"@type\": \"Person\",\n      \"name\": \"Barnali Dutta\"\n    },\n    \"datePublished\": \"2015-03-30\",\n    \"description\": \"A healthy, fresh and easy steamed oats suji cake recipe that is cost-friendly and suitable as an anytime Bengali-style homemade snack.\",\n    \"image\": [\n      \"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjD7O4Z2RJKSWSOWy4BMI2R9e_-QVukgxpxoiq_ozC1V-BKZ6Cl2TTrmbFxmLc5CQZ75KJX1Tcvbg_Aawn8kgQuou2BPTMyqT0adwt32mZmWw78bslIbzuE1y8Jih8sS4NpiJ-Q8y7WwPlJl8fytgaTu148u05GklH3Y0GojjLBzH8flH29cBqejiJA5Ow\/s1600\/healthy-steamed-oats-suji-cake-with-ginger-peanut-chutney.webp\"\n    ],\n    \"prepTime\": \"PT15M\",\n    \"cookTime\": \"PT15M\",\n    \"totalTime\": \"PT30M\",\n    \"recipeYield\": \"12 cakes\",\n    \"recipeCategory\": \"Snack\",\n    \"recipeCuisine\": \"Bengali\",\n    \"keywords\": \"healthy steamed oats suji cake, Bengali jolkhabar, easy homemade snack, cost-friendly snack, fresh savory cake, steamed snack recipe, anytime snacking idea\",\n    \"nutrition\": {\n      \"@type\": \"NutritionInformation\",\n      \"calories\": \"250 calories\"\n    },\n    \"recipeIngredient\": [\n      \"250 g semolina (suji)\",\n      \"100 g oats\",\n      \"350 g sour curd\",\n      \"100 ml water\",\n      \"Salt to taste\",\n      \"1\/2 tsp sugar\",\n      \"2 tsp Eno fruit salt\",\n      \"1 tbsp minced carrot\",\n      \"1 tbsp minced shallot\",\n      \"1 tbsp minced green chili and ginger\",\n      \"1 tbsp coarsely broken peanuts\",\n      \"8 to 10 curry leaves, torn\",\n      \"1 tsp black mustard seeds\",\n      \"2 tsp vegetable oil\"\n    ],\n    \"recipeInstructions\": [\n      {\n        \"@type\": \"HowToStep\",\n        \"text\": \"Mix semolina, oats, sour curd, water, salt and sugar into a smooth batter.\"\n      },\n      {\n        \"@type\": \"HowToStep\",\n        \"text\": \"Rest the batter for 10 minutes.\"\n      },\n      {\n        \"@type\": \"HowToStep\",\n        \"text\": \"Prepare a tempering with oil, mustard seeds, green chili, ginger, curry leaves, peanuts, carrot and shallot.\"\n      },\n      {\n        \"@type\": \"HowToStep\",\n        \"text\": \"Mix the tempering into the batter.\"\n      },\n      {\n        \"@type\": \"HowToStep\",\n        \"text\": \"Add Eno fruit salt just before cooking and pour into greased moulds.\"\n      },\n      {\n        \"@type\": \"HowToStep\",\n        \"text\": \"Microwave on medium heat for 7 to 8 minutes or steam until cooked through.\"\n      },\n      {\n        \"@type\": \"HowToStep\",\n        \"text\": \"Serve hot with spicy peanut sauce or chutney.\"\n      }\n    ],\n    \"mainEntityOfPage\": {\n      \"@type\": \"WebPage\",\n      \"@id\": \"https:\/\/www.foodcooking-inspiration.in\/2015\/03\/disc-o-deewane-ahah.html\"\n    }\n  }\n  \u003C\/script\u003E\n\n  \u003Cscript type=\"application\/ld+json\"\u003E\n  {\n    \"@context\": \"https:\/\/schema.org\",\n    \"@type\": \"FAQPage\",\n    \"mainEntity\": [\n      {\n        \"@type\": \"Question\",\n        \"name\": \"Is steamed oats suji cake a healthy snack?\",\n        \"acceptedAnswer\": {\n          \"@type\": \"Answer\",\n          \"text\": \"এই স্টিম করা ওটস সুজি কেক একটি হালকা ও ঘরোয়া স্ন্যাক কারণ এটি ভাজা নয় এবং তুলনামূলকভাবে কম তেল ব্যবহার করে তৈরি করা হয়। ওটস, সুজি ও টক দই একসঙ্গে এটিকে পেট ভরানো এবং সহজে মানিয়ে নেওয়া যায় এমন একটি খাবার করে তোলে।\"\n        }\n      },\n      {\n        \"@type\": \"Question\",\n        \"name\": \"Can I make oats suji cake without a microwave?\",\n        \"acceptedAnswer\": {\n          \"@type\": \"Answer\",\n          \"text\": \"হ্যাঁ, অবশ্যই। এই ভাপা সুজি কেক আপনি ইডলি স্টিমার, ঢাকনাওয়ালা স্টিমার বা অন্য কোনও স্টিমিং সেটআপে সহজেই তৈরি করতে পারেন।\"\n        }\n      },\n      {\n        \"@type\": \"Question\",\n        \"name\": \"Why is Eno added to the batter?\",\n        \"acceptedAnswer\": {\n          \"@type\": \"Answer\",\n          \"text\": \"Eno fruit salt ব্যাটারে দিলে কেকটি দ্রুত ফুলে নরম ও স্পঞ্জি হয়। এটি বিশেষ করে স্টিম করা বা মাইক্রোওয়েভে দ্রুত তৈরি হওয়া ব্যাটারের জন্য খুবই কার্যকর।\"\n        }\n      },\n      {\n        \"@type\": \"Question\",\n        \"name\": \"Is this recipe suitable for children and older people?\",\n        \"acceptedAnswer\": {\n          \"@type\": \"Answer\",\n          \"text\": \"ঝাল, নুন ও বাদামের পরিমাণ নিয়ন্ত্রণ করলে এই সহজ ঘরোয়া জলখাবার শিশু, বড় এবং বয়স্কদের জন্যও মানিয়ে নেওয়া যায়। পরিবারের প্রয়োজন অনুযায়ী স্বাদ কমবেশি করা যায়।\"\n        }\n      },\n      {\n        \"@type\": \"Question\",\n        \"name\": \"Can I add more vegetables to this recipe?\",\n        \"acceptedAnswer\": {\n          \"@type\": \"Answer\",\n          \"text\": \"হ্যাঁ, আপনি চাইলে এতে আরও সূক্ষ্ম কাটা সবজি যোগ করতে পারেন। এতে পুষ্টিগুণ, রং ও স্বাদ—তিনটিই বাড়ে, এবং এটি আরও fresh homemade snack হয়ে ওঠে।\"\n        }\n      },\n      {\n        \"@type\": \"Question\",\n        \"name\": \"What can I serve with steamed oats suji cake?\",\n        \"acceptedAnswer\": {\n          \"@type\": \"Answer\",\n          \"text\": \"এই কেকটি স্পাইসি পিনাট সস, ধনেপাতার চাটনি, টক-ঝাল ডিপ বা সাধারণ টমেটো চাটনির সঙ্গে খুব ভালো লাগে। বিশেষ করে spicy peanut sauce এর সঙ্গে পরিবেশন করলে স্বাদ আরও সুন্দর হয়।\"\n        }\n      }\n    ]\n  }\n  \u003C\/script\u003E\n\n\u003C\/article\u003E\u003Cdiv class=\"blogger-post-footer\"\u003E\u003Ca href=\"https:\/\/feedburner.google.com\/fb\/a\/mailverify?uri=onlinekolkata\u0026amp;loc=en_US\"\u003ESubscribe to Indian Cuisine - Traditional Food and Recipe by Email\u003C\/a\u003E\u003C\/div\u003E"},"link":[{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/4194113219346922999\/posts\/default\/1332372206133867159"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/4194113219346922999\/posts\/default\/1332372206133867159"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.foodcooking-inspiration.in\/2015\/03\/disc-o-deewane-ahah.html","title":"Spicy Oats and Semolina Cake with Peanut Sauce"}],"author":[{"name":{"$t":"Barnali Dutta"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/05327163057011058262"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjvQy8m1XwevEKbPwy4n9EzAT_CEJKfrpaKSyJtJ3J76mnMnstyKGL1Vv8olczAohOS4ebJekVykGbwLWT6lB4sA2RqXNpj_ILVkPt8efPls2-YGtFG77aVGZ16yF4KNg\/s108\/WhatsApp+Image+2019-05-06+at+7.10.10+PM.jpeg"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjD7O4Z2RJKSWSOWy4BMI2R9e_-QVukgxpxoiq_ozC1V-BKZ6Cl2TTrmbFxmLc5CQZ75KJX1Tcvbg_Aawn8kgQuou2BPTMyqT0adwt32mZmWw78bslIbzuE1y8Jih8sS4NpiJ-Q8y7WwPlJl8fytgaTu148u05GklH3Y0GojjLBzH8flH29cBqejiJA5Ow\/s72-c\/healthy-steamed-oats-suji-cake-with-ginger-peanut-chutney.webp","height":"72","width":"72"}},{"id":{"$t":"tag:blogger.com,1999:blog-4194113219346922999.post-4837883652299355602"},"published":{"$t":"2015-03-14T20:22:00.048+05:30"},"updated":{"$t":"2026-08-03T16:51:49.204+05:30"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Ingredients \u0026 Food Knowledge"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Traditional Recipes"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Vegetable Dishes"}],"title":{"type":"text","$t":"Sojne Phul Tarkari Recipe | Traditional Bengali Moringa Flower Curry with Pumpkin"},"content":{"type":"html","$t":"\u003Carticle\u003E\n\n    \u003Ch2\u003ESojne Phul Tarkari Recipe | Traditional Bengali Moringa Flower Curry with Pumpkin\u003C\/h2\u003E\n\n    \u003Cp\u003EThe \"wonder tree,\" also known as Moringa Oleifera, has been used for generations in traditional medicine and is now gaining awareness across the globe for its many health advantages. This traditional Bengali preparation of \u003Cem\u003Eসজনে ফুলের তরকারি\u003C\/em\u003E is worth trying if you want to add more seasonal nutrition and traditional flavours to your meals.\u003C\/p\u003E\n  \n    \u003Cp\u003EFor many Bengalis, the arrival of sojne phul is the first reminder that spring has reached the kitchen. The flowers bloom for only a short time, which is why this simple curry is prepared and enjoyed while the season lasts.\u003C\/p\u003E\n\n    \u003Cp\u003EMoringa Oleifera is a nutrient-dense supplement to any diet since it is packed with important vitamins and minerals, such as Vitamin A, Vitamin C, Calcium, and Iron, as well as antioxidants, anti-inflammatory chemicals, and necessary amino acids. In addition, it has been used to treat conditions like anaemia, asthma, and arthritis. It is also said to strengthen the immune system and enhance vitality. In conclusion, Moringa Oleifera is a versatile plant that can be incorporated into your diet in a number of ways and offers a multitude of health advantages.\u003C\/p\u003E\n    \n    \u003Cp\u003EYou can explore more \u003Ca href=\"https:\/\/www.foodcooking-inspiration.in\/search\/label\/Traditional%20Recipes\" target=\"_blank\" rel=\"noopener noreferrer\"\u003Etraditional Bengali recipes here\u003C\/a\u003E to understand how seasonal ingredients are used in everyday cooking.\u003C\/p\u003E\n\n    \u003Cp\u003EBecause every component of the plant is edible and has multiple uses, Moringa Oleifera stands out from other plants. You can eat the leaves, seeds, pods, and flowers fresh, dried, or powdered, and you can also add them to foods, beverages, and supplements.\u003C\/p\u003E\n\n   \u003Cp\u003EDuring our childhood, gathering wild edible plants and preparing seasonal dishes from the neighbourhood was a regular part of everyday life. Now we prefer food bought from the local market rather than ingredients grown or collected nearby. I still remember how, during the summer holidays, we gently shook the sojne trees to collect handfuls of fresh flowers. Before cooking them, my parents used to keep the flowers in a vase for a whole day. Even today, I enjoy keeping them in the same way.\u003C\/p\u003E\n\n    \u003Cp\u003EMoringa flowers are slightly more bitter than the drumsticks (pods).I generally cook bitter vegetables in combination with naturally sweet vegetables. This traditional recipe can be cooked both with brinjal or sweet pumpkin. I prefer pumpkin.\u003C\/p\u003E\n  \n  \u003Cp\u003ESojne phul usually appears from late winter to spring. In many Bengali homes, it is cooked with pumpkin, brinjal, lentils, or other seasonal vegetables. Ayurveda describes this seasonal change as ritu sandhi. During spring, accumulated Kapha is believed to become active as the weather grows warmer, which may cause heaviness, congestion, or slow digestion. The bitter taste and warm nature of moringa flowers are therefore considered suitable for this season.\u003C\/p\u003E\n\n\u003Cp\u003ESojne phul is also connected with the Bengali ritual of Arandhan. Arandhan is observed twice a year in some households—around Bhadra Sankranti and on the day after Saraswati Puja. On the day after Saraswati Puja, many families prepare gota sheddho. It is made with whole mung dal and five kinds of whole vegetables, often added in groups of five or seven. Ingredients may include spinach stalks, whole brinjal, whole beans, green peas, small jujubes, and sojne phul. The cooked ingredients are usually mixed with mustard oil, salt, and chilli before eating.\u003C\/p\u003E\n\n\n\n  \u003Cfigure\u003E\n    \u003Camp-img\n      src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEg4FbZJqTrui1wmPhmttMPitiJHzGcWoQ36giJshx0DvovYiGMFf793iZjcTD20AVc8SslzWHs1MD_g14G8MqpcSt55UnqbQoe_DJnm1L5JM_MAtIQL7ZODrztwAbBbblPPyWywFEVqjb-mnZmlPUCd8ptEhHQfr_pVyqRppItxqNr552MD08mHv8N95i4\/s1200-rw\/sojne-phul-tarkari-moringa-flower-pumpkin-curry-bengali.webp\"\n      width=\"1200\"\n      height=\"675\"\n      layout=\"responsive\"\n      title=\"Sojne Phul Tarkari - Moringa Oleifera Flower Curry\"\n      alt=\"Sojne phul tarkari Bengali moringa flower curry with pumpkin served in a rustic bowl with fresh ingredients\"\u003E\n    \u003C\/amp-img\u003E\n    \u003Cnoscript\u003E\n      \u003Cimg\n        src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEg4FbZJqTrui1wmPhmttMPitiJHzGcWoQ36giJshx0DvovYiGMFf793iZjcTD20AVc8SslzWHs1MD_g14G8MqpcSt55UnqbQoe_DJnm1L5JM_MAtIQL7ZODrztwAbBbblPPyWywFEVqjb-mnZmlPUCd8ptEhHQfr_pVyqRppItxqNr552MD08mHv8N95i4\/s1200-rw\/sojne-phul-tarkari-moringa-flower-pumpkin-curry-bengali.webp\"\n        width=\"1200\"\n        height=\"675\"\n        alt=\"Sojne phul tarkari Bengali moringa flower curry with pumpkin served in a rustic bowl with fresh ingredients\"\u003E\n    \u003C\/noscript\u003E\n    \u003Cfigcaption\u003ESojne Phul Tarkari - Traditional Bengali Moringa Flower Curry with Pumpkin.\u003C\/figcaption\u003E\n  \u003C\/figure\u003E\n\n  \u003Cp\u003E\u003Cstrong\u003EPrep time:\u003C\/strong\u003E 10 minutes\u003Cbr\/\u003E\n  \u003Cstrong\u003ECook time:\u003C\/strong\u003E 10 minutes\u003Cbr\/\u003E\n  \u003Cstrong\u003ETotal time:\u003C\/strong\u003E 20 minutes\u003C\/p\u003E\n\n  \u003Cblockquote\u003E\n    Moringa leaves, flowers and pods are commonly consumed. Study shows that the leaves of this tree contain 30 times more iron and 100 times more calcium than spinach.\n  \u003C\/blockquote\u003E\n\n  \u003Cp\u003EYou might be interested in \u003Ca href=\"https:\/\/www.foodcooking-inspiration.in\/search\/label\/Seasonal%20Ingredients\" target=\"_blank\" rel=\"noopener noreferrer\"\u003Erecipes from seasonal ingredients available in Bengal\u003C\/a\u003E.\u003C\/p\u003E\n\n  \u003Csection\u003E\n    \u003Ch3\u003EIngredients\u003C\/h3\u003E\n    \u003Cul\u003E\n      \u003Cli\u003E2 cups cubed sweet pumpkin\u003C\/li\u003E\n      \u003Cli\u003E1 cup sojne phul or moringa oleifera flowers\u003C\/li\u003E\n      \u003Cli\u003ESalt to taste\u003C\/li\u003E\n      \u003Cli\u003ESugar to taste\u003C\/li\u003E\n      \u003Cli\u003E1 teaspoon turmeric\u003C\/li\u003E\n      \u003Cli\u003E1 teaspoon black mustard seeds\u003C\/li\u003E\n      \u003Cli\u003E1 whole red chili\u003C\/li\u003E\n      \u003Cli\u003E2 teaspoons mustard oil\u003C\/li\u003E\n    \u003C\/ul\u003E\n  \u003C\/section\u003E\n  \n  \n  \u003Csection\u003E\n    \u003Ch3\u003EDirections\u003C\/h3\u003E\n    \u003Col\u003E\n      \u003Cli\u003ETake the flowers in a colander, clean and wash them very well under running water. Then take a bowl of clean water and soak the flowers for 5 minutes. Lift the floated flowers gently from the top and discard the water.\u003C\/li\u003E\n      \u003Cli\u003EMix the pumpkin, flowers, turmeric, sugar and salt together.\u003C\/li\u003E\n      \u003Cli\u003EHeat mustard oil in a pan. Add black mustard seeds and the whole red chili. When the seeds splutter, add the seasoned vegetables and cover the pan.\u003C\/li\u003E\n      \u003Cli\u003EAfter 5 minutes, open the lid, stir gently and cook for another 5 minutes or until the curry turns dry and well coated.\u003C\/li\u003E\n      \u003Cli\u003EEnjoy this traditional tasty and healthy Bengali Moringa Oleifera flower recipe. Serve it at the beginning of lunch with rice or roti.\u003C\/li\u003E\n    \u003C\/ol\u003E\n  \u003C\/section\u003E\n  \n  \n  \u003Csection\u003E\n  \u003Ch3\u003EApproximate Nutrition Facts (Per Serving)\u003C\/h3\u003E\n\n  \u003Cp\u003EThe following values are approximate estimates per serving when the recipe is divided into four portions. Actual nutrition may vary depending on the weight of the pumpkin and flowers, the amount of sugar and salt used, and how much oil remains in the finished dish.\u003C\/p\u003E\n\n  \u003Cdiv class=\"table-responsive\"\u003E\n    \u003Ctable\u003E\n      \u003Cthead\u003E\n        \u003Ctr\u003E\n          \u003Cth scope=\"col\"\u003ENutrient\u003C\/th\u003E\n          \u003Cth scope=\"col\"\u003EApproximate amount per serving\u003C\/th\u003E\n        \u003C\/tr\u003E\n      \u003C\/thead\u003E\n\n      \u003Ctbody\u003E\n        \u003Ctr\u003E\n          \u003Ctd\u003ECalories\u003C\/td\u003E\n          \u003Ctd\u003E75–95 kcal\u003C\/td\u003E\n        \u003C\/tr\u003E\n\n        \u003Ctr\u003E\n          \u003Ctd\u003EProtein\u003C\/td\u003E\n          \u003Ctd\u003E1–2 g\u003C\/td\u003E\n        \u003C\/tr\u003E\n\n        \u003Ctr\u003E\n          \u003Ctd\u003ECarbohydrates\u003C\/td\u003E\n          \u003Ctd\u003E10–13 g\u003C\/td\u003E\n        \u003C\/tr\u003E\n\n        \u003Ctr\u003E\n          \u003Ctd\u003EDietary fiber\u003C\/td\u003E\n          \u003Ctd\u003E2–3 g\u003C\/td\u003E\n        \u003C\/tr\u003E\n\n        \u003Ctr\u003E\n          \u003Ctd\u003EFat\u003C\/td\u003E\n          \u003Ctd\u003E2–3 g\u003C\/td\u003E\n        \u003C\/tr\u003E\n\n        \u003Ctr\u003E\n          \u003Ctd\u003EVitamin A\u003C\/td\u003E\n          \u003Ctd\u003EPresent mainly from pumpkin\u003C\/td\u003E\n        \u003C\/tr\u003E\n\n        \u003Ctr\u003E\n          \u003Ctd\u003EVitamin C\u003C\/td\u003E\n          \u003Ctd\u003EPresent in pumpkin and moringa flowers\u003C\/td\u003E\n        \u003C\/tr\u003E\n\n        \u003Ctr\u003E\n          \u003Ctd\u003ECalcium\u003C\/td\u003E\n          \u003Ctd\u003EPresent in a small amount\u003C\/td\u003E\n        \u003C\/tr\u003E\n\n        \u003Ctr\u003E\n          \u003Ctd\u003EIron\u003C\/td\u003E\n          \u003Ctd\u003EPresent in a small amount\u003C\/td\u003E\n        \u003C\/tr\u003E\n      \u003C\/tbody\u003E\n    \u003C\/table\u003E\n  \u003C\/div\u003E\n    \n  \u003Cp\u003E\u003Csmall\u003ENutrition information is an estimate and should not be treated as medical or dietary advice.\u003C\/small\u003E\u003C\/p\u003E\n\u003C\/section\u003E\n  \n   \u003Cfigure\u003E\n    \u003Camp-img\n      src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhjauIWvrbd0yCewARjmaL4EOsT6hgBciUuP19TA8KuUjKxPcJvk5xwYznm5kctdzRwusWoZ6w3bk7TZw4G9U2E6hIXfJ36_OwRh45I-tRHKGr5Ppmxi4Tt1jZIaIfbf55I9ER-ALC-dis6Q3nfD6LfRyadGAzSUUxtGB64n0pROF4fPG3Ey6tolGre1c8\/s800-rw\/moringa-tree-nutritional-benefits-parts-infographic.webp\"\n      width=\"800\"\n      height=\"800\"\n      layout=\"responsive\"\n      title=\"Moringa tree biological activities\"\n      alt=\"Moringa tree infographic showing nutritional benefits of leaves, flowers, seeds, stem and root with vitamins, minerals and biological activities\"\u003E\n    \u003C\/amp-img\u003E\n    \u003Cnoscript\u003E\n      \u003Cimg\n        src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhjauIWvrbd0yCewARjmaL4EOsT6hgBciUuP19TA8KuUjKxPcJvk5xwYznm5kctdzRwusWoZ6w3bk7TZw4G9U2E6hIXfJ36_OwRh45I-tRHKGr5Ppmxi4Tt1jZIaIfbf55I9ER-ALC-dis6Q3nfD6LfRyadGAzSUUxtGB64n0pROF4fPG3Ey6tolGre1c8\/s800-rw\/moringa-tree-nutritional-benefits-parts-infographic.webp\"\n        width=\"800\"\n        height=\"800\"\n        alt=\"Moringa tree infographic showing nutritional benefits of leaves, flowers, seeds, stem and root with vitamins, minerals and biological activities\"\u003E\n    \u003C\/noscript\u003E\n    \u003Cfigcaption\u003EThis infographic explains how different parts of the moringa tree—leaves, flowers, seeds, stem, and roots—contain essential nutrients like vitamins A, C, E, calcium, iron, and powerful plant compounds that support overall health.\u003C\/figcaption\u003E\n  \u003C\/figure\u003E\n  \n    \u003Csection\u003E\n  \u003Cp\u003EMoringa is often called the “wonder tree” because almost every part of it is useful and edible. From leaves and flowers to seeds and roots, each part contains valuable nutrients like vitamins, minerals, and natural plant compounds. \u003C\/p\u003E\n      \n        \u003Csection class=\"reader-feedback\"\u003E\n  \u003Ch3\u003EReader Feedback\u003C\/h3\u003E\n\n  \u003Cp\u003E\n    \u003Cstrong\u003EVerified reader rating\u003C\/strong\u003E\n    \u003Cspan aria-label=\"5 out of 5 stars\"\u003E★★★★★\u003C\/span\u003E\n    \u003Cstrong\u003E5\/5\u003C\/strong\u003E\u003Cbr\u003E\n    Based on 3 reader ratings submitted through the\n    FoodCooking-Inspiration feedback form.\n  \u003C\/p\u003E\n\n  \u003Cblockquote\u003E\n    \u003Cp\u003E“Your article was very informative. Good luck on your endeavours.”\u003C\/p\u003E\n    \u003Cfooter\u003E— Daniel Rabbani, Dhaka — 5\/5\u003C\/footer\u003E\n  \u003C\/blockquote\u003E\n\n  \u003Cp\u003E\n    \u003Ca\n      href=\"https:\/\/www.foodcooking-inspiration.in\/p\/subscribe.html\"\n      target=\"_blank\"\n      rel=\"noopener noreferrer\"\u003E\n      Share your cooking experience or leave a recipe review\n    \u003C\/a\u003E\n  \u003C\/p\u003E\n\u003C\/section\u003E\n\u003Csection\u003E\n  \u003Ch3\u003EFrequently Asked Questions\u003C\/h3\u003E\n\n      \u003Csection\u003E\n\n\u003Ch3\u003EWhy is Sojne Phul Cooked with Pumpkin?\u003C\/h3\u003E\n\n\u003Cp\u003EFresh \u003Cem\u003Esojne phul\u003C\/em\u003E appears for only a few weeks during late winter and spring, making it one of Bengal's most seasonal vegetables. In many Bengali homes, families wait for the flowering season to prepare this simple curry before the flowers disappear for another year.\u003C\/p\u003E\n\n\u003Cp\u003ETraditionally, sojne phul is cooked with sweet pumpkin because the pumpkin balances the flower's gentle bitterness while adding a soft texture and natural sweetness. Some households prefer brinjal, while others combine the flowers with lentils or prepare them as \u003Cem\u003Ebora\u003C\/em\u003E or \u003Cem\u003Echorchori\u003C\/em\u003E, but the pumpkin version remains one of the best-known home-style recipes.\u003C\/p\u003E\n\n\u003Cp\u003EIn Ayurveda, moringa is known as \u003Cem\u003EShigru\u003C\/em\u003E, and its flowers have been mentioned in classical texts such as the \u003Cem\u003ECharaka Samhita\u003C\/em\u003E, \u003Cem\u003ESushruta Samhita\u003C\/em\u003E, and \u003Cem\u003EBhavaprakasha Nighantu\u003C\/em\u003E. Because the flowers naturally bloom during the change from winter to spring, they have long been included in seasonal Bengali cooking. Today, the dish is appreciated not only for its traditional value but also for the nutrients found in moringa flowers and pumpkin.\u003C\/p\u003E\n\n\u003C\/section\u003E\n      \n      \u003Csection\u003E\n\n  \u003Ch4\u003EWhat are the health benefits of moringa?\u003C\/h4\u003E\n  \u003Cp\u003EMoringa is rich in vitamins A, C, and E, along with calcium, iron, and antioxidants. It supports immunity, digestion, reduces inflammation, and helps maintain energy levels. According to research published by the \u003Ca href=\"https:\/\/www.ncbi.nlm.nih.gov\/pmc\/articles\/PMC4425174\/\" target=\"_blank\" rel=\"nofollow noopener noreferrer\"\u003ENational Institutes of Health (NIH)\u003C\/a\u003E, moringa contains bioactive compounds with potential antioxidant and anti-inflammatory effects.\u003C\/p\u003E\n\n  \u003Ch4\u003EIs moringa good for daily consumption?\u003C\/h4\u003E\n  \u003Cp\u003EYes, moringa can be consumed daily in moderate amounts as part of a balanced diet. In traditional Bengali cooking, it is eaten seasonally in dishes like \u003Cem\u003Eসজনে ফুলের তরকারি\u003C\/em\u003E or drumstick curries. You can also explore more \u003Ca href=\"https:\/\/www.foodcooking-inspiration.in\/p\/virtual-recipes.html\" target=\"_blank\" rel=\"noopener noreferrer\"\u003Etraditional Bengali vegetable recipes here\u003C\/a\u003E.\u003C\/p\u003E\n\n  \u003Ch4\u003EDoes moringa help boost immunity?\u003C\/h4\u003E\n  \u003Cp\u003EMoringa contains antioxidants and vitamin C, which are known to support the immune system and help the body fight infections naturally.\u003C\/p\u003E\n\n  \u003Ch4\u003EIs moringa good for diabetes or blood sugar control?\u003C\/h4\u003E\n  \u003Cp\u003ESome studies suggest that moringa may help regulate blood sugar levels due to its plant compounds, but it should not replace medical treatment. Always consult a doctor for proper advice.\u003C\/p\u003E\n\n  \u003Ch4\u003EAre there any side effects of moringa?\u003C\/h4\u003E\n  \u003Cp\u003EMoringa is generally safe when consumed in food quantities. However, excessive intake, especially of extracts or supplements, may cause digestive discomfort or interact with medications.\u003C\/p\u003E\n\n  \u003Ch4\u003EWhat does moringa flower taste like?\u003C\/h4\u003E\n  \u003Cp\u003EMoringa flower has a slightly bitter taste. In Bengali cooking, it is usually paired with sweet vegetables like pumpkin to create a balanced flavor.\u003C\/p\u003E\n\n  \u003Ch4\u003EHow do you clean sojne phul before cooking?\u003C\/h4\u003E\n  \u003Cp\u003EWash the flowers thoroughly under running water, soak briefly, and gently remove any floating impurities before cooking.\u003C\/p\u003E\n\n  \u003Ch4\u003ECan moringa be eaten in different forms?\u003C\/h4\u003E\n  \u003Cp\u003EYes, moringa can be consumed as leaves, flowers, pods (drumsticks), seeds, or even as dried powder, making it a highly versatile ingredient used in both traditional and modern diets.\u003C\/p\u003E\n\n  \u003Ch4\u003EHow is sojne phul tarkari traditionally served?\u003C\/h4\u003E\n  \u003Cp\u003EThis dish is usually served at the beginning of a Bengali meal with rice, helping prepare the palate and aid digestion.\u003C\/p\u003E\n\n\u003C\/section\u003E\n\u003C\/article\u003E\n\n\u003Cscript type=\"application\/ld+json\"\u003E\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"Recipe\",\n  \"name\": \"Sojne Phul Tarkari - Moringa Oleifera Flower Curry\",\n  \"description\": \"Traditional Bengali sojne phul tarkari made with fresh moringa flowers and sweet pumpkin, lightly spiced and served with rice or roti.\",\n  \"image\": [\n    \"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEg4FbZJqTrui1wmPhmttMPitiJHzGcWoQ36giJshx0DvovYiGMFf793iZjcTD20AVc8SslzWHs1MD_g14G8MqpcSt55UnqbQoe_DJnm1L5JM_MAtIQL7ZODrztwAbBbblPPyWywFEVqjb-mnZmlPUCd8ptEhHQfr_pVyqRppItxqNr552MD08mHv8N95i4\/s1200-rw\/sojne-phul-tarkari-moringa-flower-pumpkin-curry-bengali.webp\"\n  ],\n  \"author\": {\n    \"@type\": \"Person\",\n    \"name\": \"Barnali Dutta\"\n  },\n  \"publisher\": {\n  \"@type\": \"Organization\",\n  \"name\": \"FoodCooking-Inspiration\"\n},\n  \"recipeCuisine\": \"Bengali\",\n  \"recipeCategory\": \"Side Dish\",\n  \"keywords\": \"sojne phul tarkari, moringa flower curry, Bengali pumpkin curry, seasonal Bengali recipe, traditional Bengali food\",\n  \"prepTime\": \"PT10M\",\n  \"cookTime\": \"PT10M\",\n  \"totalTime\": \"PT20M\",\n  \"recipeYield\": \"4 servings\",\n  \"suitableForDiet\": \"https:\/\/schema.org\/VegetarianDiet\",\n  \"nutrition\": {\n    \"@type\": \"NutritionInformation\",\n    \"calories\": \"75–95 calories\",\n    \"proteinContent\": \"1–2 g\",\n    \"carbohydrateContent\": \"10–13 g\",\n    \"fiberContent\": \"2–3 g\",\n    \"fatContent\": \"2–3 g\"\n  },\n\"aggregateRating\": {\n  \"@type\": \"AggregateRating\",\n  \"ratingValue\": \"5\",\n  \"ratingCount\": \"3\",\n  \"bestRating\": \"5\",\n  \"worstRating\": \"1\"\n},\n\"review\": [\n  {\n    \"@type\": \"Review\",\n    \"author\": {\n      \"@type\": \"Person\",\n      \"name\": \"Daniel Rabbani\"\n    },\n    \"reviewBody\": \"Your article was very informative. Good luck on your endeavours.\",\n    \"reviewRating\": {\n      \"@type\": \"Rating\",\n      \"ratingValue\": \"5\",\n      \"bestRating\": \"5\",\n      \"worstRating\": \"1\"\n    }\n  }\n],\n  \"recipeIngredient\": [\n    \"2 cups cubed sweet pumpkin\",\n    \"1 cup sojne phul or moringa oleifera flowers\",\n    \"Salt to taste\",\n    \"Sugar to taste\",\n    \"1 teaspoon turmeric\",\n    \"1 teaspoon black mustard seeds\",\n    \"1 whole red chili\",\n    \"2 teaspoons mustard oil\"\n  ],\n  \"recipeInstructions\": [\n    {\n      \"@type\": \"HowToStep\",\n      \"name\": \"Clean the flowers\",\n      \"text\": \"Place the flowers in a colander and wash them thoroughly under running water. Soak them in a bowl of clean water for 5 minutes. Gently lift the floating flowers from the top and discard the water.\"\n    },\n    {\n      \"@type\": \"HowToStep\",\n      \"name\": \"Season the ingredients\",\n      \"text\": \"Mix the pumpkin, moringa flowers, turmeric, sugar and salt together.\"\n    },\n    {\n      \"@type\": \"HowToStep\",\n      \"name\": \"Begin cooking\",\n      \"text\": \"Heat the mustard oil in a pan. Add the black mustard seeds and whole red chili. When the seeds splutter, add the seasoned pumpkin and flowers, then cover the pan.\"\n    },\n    {\n      \"@type\": \"HowToStep\",\n      \"name\": \"Finish the curry\",\n      \"text\": \"After 5 minutes, remove the lid, stir gently and cook for another 5 minutes, or until the curry is dry and well coated.\"\n    },\n    {\n      \"@type\": \"HowToStep\",\n      \"name\": \"Serve\",\n      \"text\": \"Serve the Bengali moringa flower curry at the beginning of lunch with rice or roti.\"\n    }\n  ]\n}\n\u003C\/script\u003E\n      \n      \u003Cscript type=\"application\/ld+json\"\u003E\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"FAQPage\",\n  \"mainEntity\": [\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What are the health benefits of moringa?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Moringa is rich in vitamins A, C, and E, along with calcium, iron, and antioxidants. It contains bioactive compounds with potential antioxidant and anti-inflammatory effects.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Is moringa good for daily consumption?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Moringa can be consumed in moderate amounts as part of a balanced diet. In traditional Bengali cooking, it is eaten seasonally in dishes such as sojne phul tarkari and drumstick curries.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Does moringa help boost immunity?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Moringa contains antioxidants and vitamin C, which are known to support normal immune function.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Is moringa good for diabetes or blood sugar control?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Some studies suggest that moringa may help regulate blood sugar levels because of its plant compounds, but it should not replace medical treatment. Consult a doctor for individual advice.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Are there any side effects of moringa?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Moringa is generally safe when consumed in food quantities. Excessive intake, especially of extracts or supplements, may cause digestive discomfort or interact with medicines.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What does moringa flower taste like?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Moringa flowers have a slightly bitter taste. In Bengali cooking, they are commonly paired with sweet vegetables such as pumpkin to create a balanced flavour.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How do you clean sojne phul before cooking?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Wash the flowers thoroughly under running water, soak them briefly in clean water, and gently remove any floating impurities before cooking.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Can moringa be eaten in different forms?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Moringa can be eaten as leaves, flowers, pods, seeds, or dried powder. Different parts of the plant are used in traditional and modern cooking.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How is sojne phul tarkari traditionally served?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Sojne phul tarkari is usually served at the beginning of a Bengali meal with rice.\"\n      }\n    }\n  ]\n}\n\u003C\/script\u003E\u003Cdiv class=\"blogger-post-footer\"\u003E\u003Ca href=\"https:\/\/feedburner.google.com\/fb\/a\/mailverify?uri=onlinekolkata\u0026amp;loc=en_US\"\u003ESubscribe to Indian Cuisine - Traditional Food and Recipe by Email\u003C\/a\u003E\u003C\/div\u003E"},"link":[{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/4194113219346922999\/posts\/default\/4837883652299355602"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/4194113219346922999\/posts\/default\/4837883652299355602"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.foodcooking-inspiration.in\/2015\/03\/phul-kurry.html","title":"Sojne Phul Tarkari Recipe | Traditional Bengali Moringa Flower Curry with Pumpkin"}],"author":[{"name":{"$t":"prasadam"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/14348903939405901715"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEimqROqZkHXZGqs7H-Sttrl6IXZd6znbUrplW2wjIlwm0GaNv-26FK0jGRZUeI_E9dkk80MdtcJVEROmTdTSygILlAKiHzLVvgtCMbOhphfZjVYHCkH5vjeeRZaI9giCg\/s113\/prasadam_logo.png"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEg4FbZJqTrui1wmPhmttMPitiJHzGcWoQ36giJshx0DvovYiGMFf793iZjcTD20AVc8SslzWHs1MD_g14G8MqpcSt55UnqbQoe_DJnm1L5JM_MAtIQL7ZODrztwAbBbblPPyWywFEVqjb-mnZmlPUCd8ptEhHQfr_pVyqRppItxqNr552MD08mHv8N95i4\/s72-c-rw\/sojne-phul-tarkari-moringa-flower-pumpkin-curry-bengali.webp","height":"72","width":"72"},"georss$featurename":{"$t":"Kolkata, West Bengal, India"},"georss$point":{"$t":"22.5743545 88.3628734"},"georss$box":{"$t":"-5.7358793361788472 53.2066234 50.884588336178844 123.5191234"}},{"id":{"$t":"tag:blogger.com,1999:blog-4194113219346922999.post-8596585180214572062"},"published":{"$t":"2015-02-21T00:13:00.030+05:30"},"updated":{"$t":"2026-06-06T15:49:37.663+05:30"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Cultural Food Stories"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Fish Recipes"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Traditional Recipes"}],"title":{"type":"text","$t":"Bele Macher Jhal Recipe | বেলে মাছের ঝাল | Traditional Bengali Fish Curry"},"content":{"type":"html","$t":"\u003Carticle\u003E\n\n\u003Ch2\u003EBele Macher Jhal | বেলে মাছের ঝাল\u003C\/h2\u003E\n  \n  \u003Cp\u003EBele Macher Jhal is a traditional Bengali fish curry made with delicate bele fish (tank goby) cooked in mustard gravy with green chillies. This light yet flavorful dish requires patience to preserve the soft texture of the fish.\u003C\/p\u003E\n  \n\u003Cp\u003E\u003Cem\u003EChapter: The Fish That Waited in the Sand\u003C\/em\u003E\u003C\/p\u003E\n\n\u003Ch3\u003EThe Fish That Waited in the Sand\u003C\/h3\u003E\n\n\u003Cp\u003E“Do you know,” Baba once said, “this fish doesn’t swim like the others… it waits.”\u003C\/p\u003E\n\n\u003Cp\u003E\u003Cstrong\u003EBele fish (Glossogobius giuris)\u003C\/strong\u003E lies quietly on sand and riverbeds, almost invisible against the earth. It lives in streams, rivers, and beels, where the water runs clear over gravel and sand.\u003C\/p\u003E\n\n\u003Cp\u003ESomeone once said, “Isn’t this fish only found in Bengal?”\u003C\/p\u003E\n\n\u003Cp\u003EBaba smiled, “No… it travels. Only the name changes.”\u003C\/p\u003E\n\n\u003Cp\u003E\u003Cstrong\u003Eবাংলায়:\u003C\/strong\u003E বেলে মাছ শুধু বাংলায় নয়—নামের বদল হয়, মাছ একই থাকে।\u003C\/p\u003E\n\n\u003Cp\u003EIt cannot survive in muddy water for long. It belongs to places where the water still remembers how to stay clear.\u003C\/p\u003E\n  \n\n\u003Chr\/\u003E\n  \n  \u003Cfigure\u003E\n  \u003Camp-img\n    src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjQMgjWLu7zWPAvTK1W3q1dTzRidPHdwY2CwE2h4ndFgGiQUQ8vq0huB72vNvZUoFHJ_GYo9VkzyhMRv9XZcP8vmChNfPQRZPvozJdR_WZUCeEyt_AcAK3UAMml4mAnBbxK4ITOug6GOXFSqMERRkSrKhAulI8T3RNkx6GkNn3PkzSywlwYX5TJTkH98so\/s1600\/bele-macher-jhal-bengali-fish-curry-hero.webp\"\n    width=\"1200\"\n    height=\"675\"\n    layout=\"responsive\"\n    alt=\"Bele Macher Jhal Bengali fish curry in mustard gravy on a white serving plate\"\u003E\n  \u003C\/amp-img\u003E\n  \u003Cnoscript\u003E\n    \u003Cimg\n      src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjQMgjWLu7zWPAvTK1W3q1dTzRidPHdwY2CwE2h4ndFgGiQUQ8vq0huB72vNvZUoFHJ_GYo9VkzyhMRv9XZcP8vmChNfPQRZPvozJdR_WZUCeEyt_AcAK3UAMml4mAnBbxK4ITOug6GOXFSqMERRkSrKhAulI8T3RNkx6GkNn3PkzSywlwYX5TJTkH98so\/s1600\/bele-macher-jhal-bengali-fish-curry-hero.webp\"\n      width=\"1200\"\n      height=\"675\"\n      alt=\"Bele Macher Jhal Bengali fish curry in mustard gravy on a white serving plate\"\u003E\n  \u003C\/noscript\u003E\n  \u003Cfigcaption\u003EBele Macher Jhal, a Bengali fish curry with bele fish cooked in mustard gravy, ready to serve with rice.\u003C\/figcaption\u003E\n\u003C\/figure\u003E\n  \n  \n  \n\n\n\u003Ch4\u003EA Scene from “A River Called Titash”\u003C\/h4\u003E\n\n\u003Cblockquote\u003E\n\u003Cp\u003E“Ananta bends over the boat’s edge… he sees the sandy bed… and a group of small bele fish resting still on the sand…”\u003C\/p\u003E\n\u003C\/blockquote\u003E\n\n\u003Cp\u003E“Exactly like that,” Ma smiled, “just like that.”\u003C\/p\u003E\n\n\u003Chr\/\u003E\n\n\u003Ch3\u003EWhen the Water Rose\u003C\/h3\u003E\n\n\u003Cp\u003E“In the rainy season,” Ma would begin, “the water would rise… almost up to our waist.”\u003C\/p\u003E\n\n\u003Cp\u003EShe would sit by the canal, splashing into the floodwater—\u003Cem\u003Ejhapang dub\u003C\/em\u003E.\u003C\/p\u003E\n\n\u003Cp\u003E\u003Cstrong\u003Eবাংলায়:\u003C\/strong\u003E বর্ষায় জল উঠত মানুষ সমান। সেই জলে মাছ ভেসে আসত ঘরের কাছে।\u003C\/p\u003E\n\n\u003Cp\u003EAt the mouth of the canal, bamboo panniers—\u003Cem\u003Edwair\u003C\/em\u003E—were set.\u003C\/p\u003E\n\n\u003Cp\u003E“Within hours,” she said, “they would fill… prawns, bele, tiny fish dancing.”\u003C\/p\u003E\n\n\u003Cp\u003E“When the eggs formed, the fish would change colour…”\u003C\/p\u003E\n\n\u003Cp\u003EShe loved those eggs.\u003C\/p\u003E\n\n\u003Cp\u003E“I never found them again… after leaving Desher Bari.”\u003C\/p\u003E\n\n\u003Chr\/\u003E\n\n\u003Ch3\u003EA Dish That Needs Patience\u003C\/h3\u003E\n\n\u003Cp\u003E“Cooking bele is not cooking,” Baba would say, “it is waiting.”\u003C\/p\u003E\n\n\u003Cp\u003EThe fish is delicate. Too much heat, it breaks.\u003C\/p\u003E\n\n\u003Cp\u003EIf you succeed, the fish holds its shape—soft and whole.\u003C\/p\u003E\n\n\u003Cp\u003EIf not, it becomes \u003Cstrong\u003EBele Machher Jhuri\u003C\/strong\u003E.\u003C\/p\u003E\n\n\u003Cp\u003E\u003Cstrong\u003Eবাংলায়:\u003C\/strong\u003E এই রান্নার আসল পরীক্ষা—মাছ না ভেঙে রান্না করা।\u003C\/p\u003E\n\n\u003Chr\/\u003E\n\n\u003Ch3\u003EWhat This Fish Is Called Elsewhere\u003C\/h3\u003E\n\n\u003Cul\u003E\n\u003Cli\u003E\u003Cstrong\u003EBele \/ বেলে \/ Balia\u003C\/strong\u003E — Bengali\u003C\/li\u003E\n\u003Cli\u003E\u003Cstrong\u003ETank Goby\u003C\/strong\u003E — English\u003C\/li\u003E\n\u003Cli\u003E\u003Cstrong\u003EScribbled Goby\u003C\/strong\u003E — Sri Lanka\u003C\/li\u003E\n\u003Cli\u003E\u003Cstrong\u003EWeligouva \/ Bia\u003C\/strong\u003E — Philippines\u003C\/li\u003E\n\u003Cli\u003E\u003Cstrong\u003EGulah\u003C\/strong\u003E — Odisha\u003C\/li\u003E\n\u003Cli\u003E\u003Cstrong\u003EKharbi\u003C\/strong\u003E — Marathi\u003C\/li\u003E\n\u003C\/ul\u003E\n\n\u003Cp\u003EDifferent names, different waters—yet the same quiet fish resting on sand.\u003C\/p\u003E\n\n\u003Chr\/\u003E\n\n\u003Ch3\u003EHow This Memory Is Cooked Today\u003C\/h3\u003E\n\n\u003Cp\u003E“Come,” Ma would say, “I’ll show you… but don’t rush.”\u003C\/p\u003E\n\n\u003Ch4\u003EIngredients\u003C\/h4\u003E\n\u003Cul\u003E\n\u003Cli\u003E500 g bele machh\u003C\/li\u003E\n\u003Cli\u003EMustard oil\u003C\/li\u003E\n\u003Cli\u003EMustard paste or onion base\u003C\/li\u003E\n\u003Cli\u003ETurmeric powder\u003C\/li\u003E\n\u003Cli\u003ERed chilli powder\u003C\/li\u003E\n\u003Cli\u003EGreen chillies\u003C\/li\u003E\n\u003Cli\u003ESalt\u003C\/li\u003E\n\u003C\/ul\u003E\n\n\u003Ch4\u003EMethod\u003C\/h4\u003E\n\u003Col\u003E\n\u003Cli\u003EWash the fish gently.\u003C\/li\u003E\n\u003Cli\u003EMarinate with salt and turmeric (10 minutes).\u003C\/li\u003E\n\u003Cli\u003EHeat mustard oil until smoking.\u003C\/li\u003E\n\u003Cli\u003ELightly fry fish and set aside.\u003C\/li\u003E\n\u003Cli\u003EPrepare gravy with spices and paste.\u003C\/li\u003E\n\u003Cli\u003EAdd just enough water and bring to boil.\u003C\/li\u003E\n\u003Cli\u003EAdd fish carefully and simmer.\u003C\/li\u003E\n\u003Cli\u003ECook covered for 5–7 minutes.\u003C\/li\u003E\n\u003C\/ol\u003E\n\n\u003Cp\u003E“If you have patience,” she would say, “it will become jhal.”\u003C\/p\u003E\n\n\u003Chr\/\u003E\n\n\u003Ch3\u003EWhat This Dish Teaches\u003C\/h3\u003E\n\u003Cul\u003E\n\u003Cli\u003EDo not hurry delicate things.\u003C\/li\u003E\n\u003Cli\u003EHeat must be controlled.\u003C\/li\u003E\n\u003Cli\u003ESome recipes are habits, not instructions.\u003C\/li\u003E\n\u003C\/ul\u003E\n\n\u003Cp\u003E\u003Cstrong\u003Eবাংলায়:\u003C\/strong\u003E ধৈর্য না থাকলে এই রান্না হয় না।\u003C\/p\u003E\n  \n  \u003Ch3\u003Eরান্নার গুরুত্বপূর্ণ টিপস\u003C\/h3\u003E\n\n\u003Cul\u003E\n\u003Cli\u003Eবেলে মাছ খুব নরম — বেশি ভাজবেন না।\u003C\/li\u003E\n\u003Cli\u003Eমাছ বেশি নাড়াচাড়া করবেন না, এতে ভেঙে যেতে পারে।\u003C\/li\u003E\n  \u003Cli\u003Eএকেবারেই জল বেশি দেবেন না, মাছ সেদ্ধ হতে সময় লাগে না । এটা ঝাল, ঝোল নয়, গ্রেভি কম থাকবে এই রান্নায় ।\u003C\/li\u003E  \n\u003Cli\u003Eসরষে বাটা ব্যবহার করলে কম আঁচে রান্না করুন, না হলে তেঁতো হয়ে যাবে।\u003C\/li\u003E\n\u003Cli\u003Eবড়ি ভেজে দিলে স্বাদ আরও বাড়ে।\u003C\/li\u003E\n\u003Cli\u003Eগরম ভাতের সঙ্গে পরিবেশন করলে সবচেয়ে ভালো লাগে।\u003C\/li\u003E\n\u003C\/ul\u003E\n\n\n\u003Chr\/\u003E\n\n\u003Ch3\u003EPeople Also Search For\u003C\/h3\u003E\n\u003Cul\u003E\n\u003Cli\u003EBele macher recipe Indian style\u003C\/li\u003E\n\u003Cli\u003EAuthentic bele macher jhal\u003C\/li\u003E\n\u003Cli\u003ETank goby fish curry recipe\u003C\/li\u003E\n\u003Cli\u003EBengali mustard fish curry\u003C\/li\u003E\n\u003Cli\u003EHow to cook delicate fish curry\u003C\/li\u003E\n\u003C\/ul\u003E\n\n\u003Chr\/\u003E\n  \n \n  \u003Cfigure\u003E\n  \u003Camp-img\n    src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEg00HHO8GlOtakz9ZQOrwKMXgb-itivTjqb2nysZVFTbKmCVfm0fTuNxGqR5tMx4tOUgskvGJlXWBQq5l7FNp0Nw5WEDZ0ZKOp4dn3FiP0NX02twNAhrQmyt72ZZ8lm0dAz7eNUWG327ge3yzSQxC2mDWvUKA7UHgM5oc86yaQojlepdbmPkuEufNT1Rn0\/s1600\/bele%20maachh.webp\"\n    width=\"640\"\n    height=\"480\"\n    layout=\"responsive\"\n    alt=\"বেলে মাছের ঝাল, traditional Bengali bele fish curry with mustard gravy\"\u003E\n  \u003C\/amp-img\u003E\n  \u003Cnoscript\u003E\n    \u003Cimg src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEg00HHO8GlOtakz9ZQOrwKMXgb-itivTjqb2nysZVFTbKmCVfm0fTuNxGqR5tMx4tOUgskvGJlXWBQq5l7FNp0Nw5WEDZ0ZKOp4dn3FiP0NX02twNAhrQmyt72ZZ8lm0dAz7eNUWG327ge3yzSQxC2mDWvUKA7UHgM5oc86yaQojlepdbmPkuEufNT1Rn0\/s1600\/bele%20maachh.webp\"\n    width=\"640\" height=\"480\"\n   alt=\"বেলে মাছের ঝাল, traditional Bengali bele fish curry with mustard gravy\"\u003E\n  \u003C\/noscript\u003E\n  \u003Cfigcaption\u003Eবেলে মাছের ঝাল — সর্ষে, কাঁচালঙ্কা ও সর্ষের তেলে রান্না করা ঐতিহ্যবাহী বাঙালি মাছের ঝোল।\u003C\/figcaption\u003E\n\u003C\/figure\u003E\n\n\u003Ch3\u003EFAQ\u003C\/h3\u003E\n\n\u003Ch4\u003EWhat is Bele Macher Jhal?\u003C\/h4\u003E\n\u003Cp\u003EA traditional Bengali fish curry made with bele fish and mustard gravy.\u003Cbr\u003E\n\u003Cstrong\u003Eবাংলায়:\u003C\/strong\u003E এটি বেলে মাছের ঝাল ঝোল।\u003C\/p\u003E\n\n\u003Ch4\u003EIs bele fish only found in Bengal?\u003C\/h4\u003E\n\u003Cp\u003ENo, it is found across Asia but known by different names.\u003Cbr\u003E\n\u003Cstrong\u003Eবাংলায়:\u003C\/strong\u003E এই মাছ বিভিন্ন দেশে বিভিন্ন নামে পরিচিত।\u003C\/p\u003E\n\n\u003Ch4\u003EWhy is bele fish difficult to cook?\u003C\/h4\u003E\n\u003Cp\u003EBecause it is very soft and breaks easily.\u003Cbr\u003E\n\u003Cstrong\u003Eবাংলায়:\u003C\/strong\u003E মাছটি খুব নরম বলে সহজে ভেঙে যায়।\u003C\/p\u003E\n\n\u003Ch4\u003EWhat should I serve it with?\u003C\/h4\u003E\n\u003Cp\u003EBest served with steamed rice.\u003Cbr\u003E\n\u003Cstrong\u003Eবাংলায়:\u003C\/strong\u003E গরম ভাতের সঙ্গে খেতে ভালো।\u003C\/p\u003E\n\n\u003Cp\u003E\u003Cem\u003EThis chapter was written and preserved by my father, so that Bengalis growing far from home can still remember the fish, the water, and the taste.\u003C\/em\u003E\u003C\/p\u003E\n\n\u003C\/article\u003E\n\n\u003Cscript type=\"application\/ld+json\"\u003E\n{\n\"@context\":\"https:\/\/schema.org\",\n\"@graph\":[\n\n{\n\"@type\":\"Recipe\",\n\"name\":\"Bele Macher Jhal\",\n\"description\":\"Traditional Bengali mustard-based curry made with bele fish (tank goby), known for its delicate texture.\",\n\"image\":[\n\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEg00HHO8GlOtakz9ZQOrwKMXgb-itivTjqb2nysZVFTbKmCVfm0fTuNxGqR5tMx4tOUgskvGJlXWBQq5l7FNp0Nw5WEDZ0ZKOp4dn3FiP0NX02twNAhrQmyt72ZZ8lm0dAz7eNUWG327ge3yzSQxC2mDWvUKA7UHgM5oc86yaQojlepdbmPkuEufNT1Rn0\/s1600\/bele%20maachh.webp\"\n],\n\"author\":{\n\"@type\":\"Person\",\n\"name\":\"Barnali Dutta\"\n},\n\"recipeCuisine\":\"Bengali\",\n\"recipeCategory\":\"Main Course\",\n\"keywords\":\"bele macher jhal, tank goby curry, bengali fish curry\",\n\"prepTime\":\"PT15M\",\n\"cookTime\":\"PT25M\",\n\"totalTime\":\"PT40M\",\n\"recipeYield\":\"4 servings\",\n\n\"recipeIngredient\":[\n\"500 g bele fish\",\n\"Mustard oil\",\n\"Mustard paste or onion base\",\n\"Turmeric powder\",\n\"Red chilli powder\",\n\"Green chillies\",\n\"Salt\"\n],\n\n\"recipeInstructions\":[\n{\n\"@type\":\"HowToStep\",\n\"text\":\"Wash and marinate fish with salt and turmeric.\"\n},\n{\n\"@type\":\"HowToStep\",\n\"text\":\"Heat mustard oil and fry lightly.\"\n},\n{\n\"@type\":\"HowToStep\",\n\"text\":\"Prepare gravy with spices.\"\n},\n{\n\"@type\":\"HowToStep\",\n\"text\":\"Add water and bring to boil.\"\n},\n{\n\"@type\":\"HowToStep\",\n\"text\":\"Add fish and simmer gently.\"\n}\n]\n},\n\n{\n\"@type\":\"FAQPage\",\n\"mainEntity\":[\n{\n\"@type\":\"Question\",\n\"name\":\"What is Bele Macher Jhal?\",\n\"acceptedAnswer\":{\n\"@type\":\"Answer\",\n\"text\":\"A traditional Bengali fish curry made with bele fish and mustard gravy.\"\n}\n},\n{\n\"@type\":\"Question\",\n\"name\":\"Is bele fish only found in Bengal?\",\n\"acceptedAnswer\":{\n\"@type\":\"Answer\",\n\"text\":\"No, it is found in multiple Asian regions but known by different names.\"\n}\n},\n{\n\"@type\":\"Question\",\n\"name\":\"Why is bele fish difficult to cook?\",\n\"acceptedAnswer\":{\n\"@type\":\"Answer\",\n\"text\":\"Because it is very delicate and breaks easily while cooking.\"\n}\n}\n]\n}\n\n]\n}\n\u003C\/script\u003E\u003Cdiv class=\"blogger-post-footer\"\u003E\u003Ca href=\"https:\/\/feedburner.google.com\/fb\/a\/mailverify?uri=onlinekolkata\u0026amp;loc=en_US\"\u003ESubscribe to Indian Cuisine - Traditional Food and Recipe by Email\u003C\/a\u003E\u003C\/div\u003E"},"link":[{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/4194113219346922999\/posts\/default\/8596585180214572062"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/4194113219346922999\/posts\/default\/8596585180214572062"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.foodcooking-inspiration.in\/2015\/02\/ele-bele-maachh-unconditional-love.html","title":"Bele Macher Jhal Recipe | বেলে মাছের ঝাল | Traditional Bengali Fish Curry"}],"author":[{"name":{"$t":"prasadam"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/14348903939405901715"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEimqROqZkHXZGqs7H-Sttrl6IXZd6znbUrplW2wjIlwm0GaNv-26FK0jGRZUeI_E9dkk80MdtcJVEROmTdTSygILlAKiHzLVvgtCMbOhphfZjVYHCkH5vjeeRZaI9giCg\/s113\/prasadam_logo.png"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjQMgjWLu7zWPAvTK1W3q1dTzRidPHdwY2CwE2h4ndFgGiQUQ8vq0huB72vNvZUoFHJ_GYo9VkzyhMRv9XZcP8vmChNfPQRZPvozJdR_WZUCeEyt_AcAK3UAMml4mAnBbxK4ITOug6GOXFSqMERRkSrKhAulI8T3RNkx6GkNn3PkzSywlwYX5TJTkH98so\/s72-c\/bele-macher-jhal-bengali-fish-curry-hero.webp","height":"72","width":"72"}},{"id":{"$t":"tag:blogger.com,1999:blog-4194113219346922999.post-4808063767117160130"},"published":{"$t":"2015-02-08T14:05:00.029+05:30"},"updated":{"$t":"2026-06-10T19:48:52.620+05:30"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Fry \u0026 Fritters"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Traditional Recipes"}],"title":{"type":"text","$t":"Narkel Posto Bora | Bengali Coconut Poppy Seed Fritters"},"content":{"type":"html","$t":"\u003Carticle\u003E\n\n\u003Ch2\u003ENarkel Posto Bora | Bengali Coconut Poppy Seed Fritters\u003C\/h2\u003E\n  \n  \u003Cp\u003ENarkel Posto Bora is a traditional Bengali finger food made with coconut, poppy seeds, and sesame. Crisp outside and soft inside, this simple dish reflects the deep connection between Bengali cooking, memory, and everyday food culture.\u003C\/p\u003E\n\n\u003Cp\u003EAsk a Bengali whether they like it, have tasted it, or have at least heard of it, and the answer is almost always yes—\u003Cstrong\u003ENarkel Posto Bora\u003C\/strong\u003E is one of those recipes no Bengali grows up unaware of. The longing is nostalgic and familiar: \u003Cem\u003Emayer hater posto bora aar musur dal\u003C\/em\u003E [poppy fritters and dal cooked by mother]. Global Bengalis may enjoy international fusion food, but when it comes to posto bora, they still return to the traditional signature version. In Bengal’s humid heat, simple meals often include kalai dal, aloo posto, posto bora, and tamarind ambol. \u003Ca href=\"https:\/\/www.foodcooking-inspiration.in\/p\/virtual-recipes.html\"\u003EExplore Bengali recipes\u003C\/a\u003E.\u003C\/p\u003E\n  \n   \u003Cp\u003EGlobal Bengalis may be more into international fusion food, but for posto bora they will prefer the recipe to be the traditional and original one. The signature one. Ordinary folks in Bengal use amani or panta to help keep their bodies cool in the humid heat. Nothing else tastes well in the sweltering heat, so at least one meal almost every day consists of kalai dal, aloo posto, poppy seed or posto bora, and old tamarind ambol.\u003C\/p\u003E\n  \n  \u003Ch3\u003EA Kitchen Where Posto Meant Home\u003C\/h3\u003E\n\n\u003Cp\u003EThere are kitchens one remembers not by sight, but by smell.\u003C\/p\u003E\n\n\u003Cp\u003E“Steaming white rice… moong dal… posto bora…” — Baba would say, and even before the sentence ended, the aroma would arrive.\u003C\/p\u003E\n\n\u003Cp\u003EMy mother cooked in a way that felt effortless. Every morning, before leaving for office, she would prepare a full meal—rice, dal, vegetables, fish—and yet nothing ever felt hurried. Each dish carried its own identity. From a distance, one could tell exactly what was being cooked.\u003C\/p\u003E\n\n\u003Cp\u003E\u003Cstrong\u003Eবাংলায়:\u003C\/strong\u003E দূর থেকেই বোঝা যেত—আজ কি রান্না হচ্ছে।\u003C\/p\u003E\n\n\u003Cp\u003EAmong all those dishes, \u003Cem\u003Eposto\u003C\/em\u003E had a quiet presence.\u003C\/p\u003E\n\n\u003Cp\u003E“পোস্ত দিলে রান্নার স্বাদ বেড়ে যায়,” Baba believed.\u003C\/p\u003E\n\n\u003Cp\u003EAnd it seemed true. A little posto in vegetables, in fish, even in chutney—everything tasted fuller, softer, more complete.\u003C\/p\u003E\n\n\u003Cp\u003EIn many Bengali homes, posto was not a special ingredient. It was part of everyday food. Shak bhaja with a sprinkle of poppy seeds, potol or jhinge cooked with posto paste, or simply posto bata with rice and green chilli—these were not recipes, but habits.\u003C\/p\u003E\n\n\u003Cp\u003ESometimes, even nothing more was needed.\u003C\/p\u003E\n\n\u003Cp\u003EA plate of rice, a little posto, a green chilli, a drop of mustard oil.\u003C\/p\u003E\n\n\u003Cp\u003EThat was enough.\u003C\/p\u003E\n\n\u003Cp\u003E\u003Cstrong\u003Eবাংলায়:\u003C\/strong\u003E ভাত, পোস্ত, কাঁচা লঙ্কা—এইটুকুই যথেষ্ট।\u003C\/p\u003E\n\n\u003Cp\u003EAnd then there was \u003Cstrong\u003ENarkel Posto Bora\u003C\/strong\u003E—crispy outside, soft inside, coated with sesame seeds, carrying both texture and memory.\u003C\/p\u003E\n\n\u003Cp\u003EIt was never just food.\u003C\/p\u003E\n\n\u003Cp\u003EIt was something one returned to—again and again.\u003C\/p\u003E\n\n\u003Cp\u003E\n\u003Ca href=\"https:\/\/www.biswabangalee.com\/YOUR-POST-SLUG\" target=\"_blank\" rel=\"noopener noreferrer\"\u003E\nRead the full Bengali story of posto, districts and food memory →\n\u003C\/a\u003E\n\u003C\/p\u003E\n\n  \u003Cfigure\u003E\n\n\u003Camp-img\nsrc=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjYAbSY2EfMODogIJbCztg1F4BK0D6khfo3HegfrxOwObhaD05NMGWIZrVHQvPCvYfc8N1qf3Kd7XR_kgQQEuK4rVPzqAZAh8HS1qc1jSuKE3Vzh5jHslPxTJ2SST-2t1kFo06kwirCereEMgdihJtAYQ-EKxsQ9vmU0a9neH5rkkz9DpbFRqgzhaW9AOs\/s1600\/narkel-posto-bora-closeup-texture.webp\"\nwidth=\"1200\"\nheight=\"675\"\nlayout=\"responsive\"\nalt=\"Narkel Posto Bora close-up showing crispy sesame coated Bengali coconut poppy seed fritters\"\u003E\n\u003C\/amp-img\u003E\n\n\u003Cnoscript\u003E\n\u003Cimg\nsrc=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjYAbSY2EfMODogIJbCztg1F4BK0D6khfo3HegfrxOwObhaD05NMGWIZrVHQvPCvYfc8N1qf3Kd7XR_kgQQEuK4rVPzqAZAh8HS1qc1jSuKE3Vzh5jHslPxTJ2SST-2t1kFo06kwirCereEMgdihJtAYQ-EKxsQ9vmU0a9neH5rkkz9DpbFRqgzhaW9AOs\/s1600\/narkel-posto-bora-closeup-texture.webp\"\nwidth=\"1200\"\nheight=\"675\"\nalt=\"Narkel Posto Bora close-up showing crispy sesame coated Bengali coconut poppy seed fritters\"\u003E\n\u003C\/noscript\u003E\n\n\u003Cfigcaption\u003EClose-up of Narkel Posto Bora, showing the crisp sesame-coated surface of these traditional Bengali fritters.\u003C\/figcaption\u003E\n\n\u003C\/figure\u003E\n\n\u003Cp\u003EBy Barnali Dutta, published by Prasadam: February 7, 2015.\u003C\/p\u003E\n\n\u003Cp\u003EPrep time: 10 min | Cook time: 10 min | Total time: 20 min | Yield: 15 pcs | Serving size: 4 pcs | Calories per serving: 75 | 5 stars based on 11 reviews.\u003C\/p\u003E\n\n\u003Ch3\u003EIngredients\u003C\/h3\u003E\n\u003Cul\u003E\n  \u003Cli\u003EPoppy seeds paste: 2 tbsp\u003C\/li\u003E\n  \u003Cli\u003EShredded coconut: 1 tbsp\u003C\/li\u003E\n  \u003Cli\u003ERed lentil flour: 1 tbsp\u003C\/li\u003E\n  \u003Cli\u003EGreen chili paste: 2 tsp\u003C\/li\u003E\n  \u003Cli\u003ESalt and sugar: to taste\u003C\/li\u003E\n  \u003Cli\u003ESesame seeds: 1 tbsp\u003C\/li\u003E\n  \u003Cli\u003EMustard oil: 1\/2 cup\u003C\/li\u003E\n  \u003Cli\u003ETurmeric: 1 pinch\u003C\/li\u003E\n\u003C\/ul\u003E\n\n\u003Ch3\u003EDirections\u003C\/h3\u003E\n\u003Col\u003E\n  \u003Cli\u003EMix all the ingredients except the sesame seeds and mustard oil. Keep aside for 10 minutes.\u003C\/li\u003E\n  \u003Cli\u003EHeat oil on a nonstick tawa, make small flattened balls from the mixed ingredients, roll on sesame seeds and shallow fry until brown in color on both sides. Serve hot.\u003C\/li\u003E\n\u003C\/ol\u003E\n\n  \u003Ch3\u003EPosto in the Bengali Way of Eating\u003C\/h3\u003E\n\n\u003Cp\u003EBengali meals are not random—they follow a quiet order.\u003C\/p\u003E\n\n\u003Cp\u003EFrom bitter to green, from simple to rich, from fish to meat, and finally to sweet—the plate moves gently, step by step.\u003C\/p\u003E\n\n\u003Cp\u003E\u003Cstrong\u003Eবাংলায়:\u003C\/strong\u003E বাঙালির খাওয়ার ধারাটা—তেতো, শাক, ঝোল, মাছ-মাংস, শেষে মিষ্টি।\u003C\/p\u003E\n\n\u003Cp\u003EWithin this flow, some ingredients remain fixed, while others adapt.\u003C\/p\u003E\n\n\u003Cp\u003E\u003Cstrong\u003EPosto is one of those rare ingredients that adapts.\u003C\/strong\u003E\u003C\/p\u003E\n\n\u003Cp\u003EIt can soften bitterness in a dish, bring body to simple vegetables, add depth to a light curry, or even find its place beside fish and meat.\u003C\/p\u003E\n\n\u003Cp\u003EIn some homes, it even appears quietly in sweets—never dominant, but always present.\u003C\/p\u003E\n\n\u003Cp\u003E\u003Cstrong\u003Eবাংলায়:\u003C\/strong\u003E তেতো থেকে মিষ্টি—সবখানেই পোস্ত নিজের মতো করে মিশে যায়।\u003C\/p\u003E\n\n\u003Cp\u003EThis is not accidental. Over time, Bengali kitchens have learned how to use posto with care.\u003C\/p\u003E\n\n\u003Cul\u003E\n\u003Cli\u003ETo balance heat and sharpness\u003C\/li\u003E\n\u003Cli\u003ETo add texture without heaviness\u003C\/li\u003E\n\u003Cli\u003ETo make simple food feel complete\u003C\/li\u003E\n\u003C\/ul\u003E\n\n\u003Cp\u003EThere is also a practical wisdom behind it.\u003C\/p\u003E\n\n\u003Cp\u003EIn the humid heat of Bengal, posto is known to have a cooling effect. It is filling, gentle on the stomach, and often used in simple home remedies—sometimes eaten with just rice, green chilli, and mustard oil.\u003C\/p\u003E\n\n\u003Cp\u003E\u003Cstrong\u003Eবাংলায়:\u003C\/strong\u003E গরমকালে পোস্ত শরীর ঠান্ডা রাখে—এ এক ঘরের জ্ঞান।\u003C\/p\u003E\n\n\u003Cp\u003EIt is not a spice that dominates.\u003C\/p\u003E\n\n\u003Cp\u003EIt is an ingredient that understands the plate.\u003C\/p\u003E\n\n\u003Cp\u003EAnd perhaps that is why, in a Bengali home, posto is not limited to one recipe.\u003C\/p\u003E\n\n\u003Cp\u003EIt belongs to the entire meal.\u003C\/p\u003E\n  \n   \n  \u003Cfigure\u003E\n\n\u003Camp-img\nsrc=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjrQcOz3jW89wQ4mpolZUc8VX3ck0gDXUyZbu7ZyG3Tg9raqS5umu_L27qLLhtNN4h8z79UJcbrx8p5riNZvXZ_e3bjnan8Y9g3T5Rvp2jRWKpOHRi9f9i9Z_uQHxPFSgg5T4djftJJOOXh83rcHiMP2cFXw-WMt-O5lwI9Y_fH5Tu8oAzqMjnKWuPVqQo\/s1600\/narkel-posto-bora-recipe-card-bengali-poppy-fritters.webp\"\nwidth=\"1000\"\nheight=\"1500\"\nlayout=\"responsive\"\nalt=\"Narkel Posto Bora recipe card Bengali coconut poppy seed fritters with sesame coating ingredients and steps\"\u003E\n\u003C\/amp-img\u003E\n\n\u003Cnoscript\u003E\n\u003Cimg\nsrc=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjrQcOz3jW89wQ4mpolZUc8VX3ck0gDXUyZbu7ZyG3Tg9raqS5umu_L27qLLhtNN4h8z79UJcbrx8p5riNZvXZ_e3bjnan8Y9g3T5Rvp2jRWKpOHRi9f9i9Z_uQHxPFSgg5T4djftJJOOXh83rcHiMP2cFXw-WMt-O5lwI9Y_fH5Tu8oAzqMjnKWuPVqQo\/s1600\/narkel-posto-bora-recipe-card-bengali-poppy-fritters.webp\"\nwidth=\"1000\"\nheight=\"1500\"\nalt=\"Narkel Posto Bora recipe card Bengali coconut poppy seed fritters with sesame coating ingredients and steps\"\u003E\n\u003C\/noscript\u003E\n\n\u003Cfigcaption\u003E\nNarkel Posto Bora recipe card showing ingredients and steps for traditional Bengali coconut and poppy seed fritters.\n\u003C\/figcaption\u003E\n\n\u003C\/figure\u003E\n  \n  \u003Ch3\u003EWhere Posto Becomes Part of Devotion\u003C\/h3\u003E\n\n\u003Cp\u003EIn the traditional Bengali meal, Sukto is not just the first dish—it carries a deeper place in memory and devotion. It is often said that Mahaprabhu Chaitanya preferred this gentle, bitter preparation even more than the sweetness of Panchamrit, and in many Vaishnav households this form of Sukto, enriched with posto, became a part of offering as well as daily food.\u003C\/p\u003E\n\n\u003Cp\u003EThe preparation is simple but mindful: poppy seeds and mustard seeds are soaked and ground into a soft paste with ginger and green chilli, sometimes with coconut or a touch of curd to soften the bitterness; bitter gourd, potatoes, raw banana, eggplant and other vegetables are cut and lightly fried, while ghee is warmed and tempered with panch phoron just before it releases its aroma. Into this, the posto–mustard paste is added slowly, stirred gently, and loosened with water or light broth, allowing it to simmer until the sharpness settles. The vegetables return to this quiet gravy and cook slowly until everything comes together in balance—soft, slightly bitter, and calming.\u003C\/p\u003E\n\n\u003Cp\u003E\u003Cstrong\u003Eবাংলায়:\u003C\/strong\u003E মহাপ্রভুর প্রিয় এই সুক্ত—তেতো হলেও শান্ত, শরীর ও রুচি দুটোই প্রস্তুত করে। In this way, posto is not only an ingredient of taste, but a part of a tradition where food, simplicity, and devotion meet at the very beginning of a meal.\u003C\/p\u003E\n  \n  \u003Cp\u003EIn a Bengali home, food is not only cooked—it is remembered. And in that memory, posto quietly remains, from the first bitter taste to the last comforting bite.\u003C\/p\u003E\n  \n  \u003Ch3\u003EFrequently asked\u003C\/h3\u003E\n\n\u003Ch4\u003EWhat is Narkel Posto Bora?\u003C\/h4\u003E\n\u003Cp\u003EA traditional Bengali fritter made with coconut, poppy seeds, and sesame seeds, usually shallow fried on a tawa.\u003C\/p\u003E\n\n\u003Ch4\u003EWhy is posto important in Bengali food?\u003C\/h4\u003E\n\u003Cp\u003EPosto is widely used for its cooling effect, texture, and ability to balance flavors in everyday meals.\u003C\/p\u003E\n\n\u003Ch4\u003ECan posto be used in dishes other than bora?\u003C\/h4\u003E\n\u003Cp\u003EYes, posto is used in vegetables, fish, meat, and even some sweets in Bengali cooking.\u003C\/p\u003E\n\n\u003Ch4\u003EWhy is Sukto served first in a Bengali meal?\u003C\/h4\u003E\n\u003Cp\u003ESukto is a mild bitter dish believed to stimulate appetite and prepare the body for the rest of the meal.\u003C\/p\u003E\n  \n  \u003Ch3\u003EPeople Also Search For\u003C\/h3\u003E\n\u003Cul\u003E\n\u003Cli\u003ENarkel posto bora recipe Bengali\u003C\/li\u003E\n\u003Cli\u003EPosto bora traditional recipe\u003C\/li\u003E\n\u003Cli\u003EBengali poppy seed fritters\u003C\/li\u003E\n\u003Cli\u003EAloo posto recipe Bengali\u003C\/li\u003E\n\u003Cli\u003EBengali summer cooling foods\u003C\/li\u003E\n\u003C\/ul\u003E\n\u003C\/article\u003E\n\n\u003Cscript type=\"application\/ld+json\"\u003E\n{\n\"@context\":\"https:\/\/schema.org\",\n\"@graph\":[\n\n{\n\"@type\":\"Recipe\",\n\"name\":\"Narkel Posto Bora\",\n\"author\":{\n\"@type\":\"Person\",\n\"name\":\"Barnali Dutta\"\n},\n\"description\":\"Traditional Bengali coconut and poppy seed fritters coated with sesame seeds and shallow fried until crisp outside and soft inside.\",\n\"datePublished\":\"2015-02-07\",\n\"recipeCuisine\":\"Bengali\",\n\"recipeCategory\":\"Snack\",\n\"keywords\":\"narkel posto bora, posto bora, bengali fritters, coconut poppy seed fritters, bengali snack recipe\",\n\"image\":[\n\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjYAbSY2EfMODogIJbCztg1F4BK0D6khfo3HegfrxOwObhaD05NMGWIZrVHQvPCvYfc8N1qf3Kd7XR_kgQQEuK4rVPzqAZAh8HS1qc1jSuKE3Vzh5jHslPxTJ2SST-2t1kFo06kwirCereEMgdihJtAYQ-EKxsQ9vmU0a9neH5rkkz9DpbFRqgzhaW9AOs\/s1600\/narkel-posto-bora-closeup-texture.webp\"\n],\n\"prepTime\":\"PT10M\",\n\"cookTime\":\"PT10M\",\n\"totalTime\":\"PT20M\",\n\"recipeYield\":\"15 pieces\",\n\n\"recipeIngredient\":[\n\"2 tbsp poppy seed paste\",\n\"1 tbsp shredded coconut\",\n\"1 tbsp red lentil flour\",\n\"2 tsp green chili paste\",\n\"Salt to taste\",\n\"Sugar to taste\",\n\"1 tbsp sesame seeds\",\n\"Mustard oil\",\n\"Pinch of turmeric\"\n],\n\n\"recipeInstructions\":[\n{\n\"@type\":\"HowToStep\",\n\"text\":\"Mix all ingredients except sesame seeds and oil.\"\n},\n{\n\"@type\":\"HowToStep\",\n\"text\":\"Rest the mixture for 10 minutes.\"\n},\n{\n\"@type\":\"HowToStep\",\n\"text\":\"Shape into small flattened balls.\"\n},\n{\n\"@type\":\"HowToStep\",\n\"text\":\"Coat with sesame seeds.\"\n},\n{\n\"@type\":\"HowToStep\",\n\"text\":\"Shallow fry until golden brown on both sides.\"\n}\n]\n},\n\n{\n\"@type\":\"FAQPage\",\n\"mainEntity\":[\n\n{\n\"@type\":\"Question\",\n\"name\":\"What is Narkel Posto Bora?\",\n\"acceptedAnswer\":{\n\"@type\":\"Answer\",\n\"text\":\"Narkel Posto Bora is a traditional Bengali fritter made with coconut, poppy seeds and sesame seeds, usually shallow fried and served with dal and rice.\"\n}\n},\n\n{\n\"@type\":\"Question\",\n\"name\":\"Why is posto important in Bengali cooking?\",\n\"acceptedAnswer\":{\n\"@type\":\"Answer\",\n\"text\":\"Posto is widely used in Bengali cooking for its cooling effect, soft texture and ability to balance flavors in everyday meals.\"\n}\n},\n\n{\n\"@type\":\"Question\",\n\"name\":\"Can posto be used in dishes other than bora?\",\n\"acceptedAnswer\":{\n\"@type\":\"Answer\",\n\"text\":\"Yes, posto is used in vegetables, fish, meat dishes and even some sweets in Bengali cuisine.\"\n}\n},\n\n{\n\"@type\":\"Question\",\n\"name\":\"How long does it take to make Narkel Posto Bora?\",\n\"acceptedAnswer\":{\n\"@type\":\"Answer\",\n\"text\":\"Narkel Posto Bora takes about 20 minutes to prepare and cook.\"\n}\n}\n\n]\n}\n\n]\n}\n\u003C\/script\u003E\n\u003Cdiv class=\"blogger-post-footer\"\u003E\u003Ca href=\"https:\/\/feedburner.google.com\/fb\/a\/mailverify?uri=onlinekolkata\u0026amp;loc=en_US\"\u003ESubscribe to Indian Cuisine - Traditional Food and Recipe by Email\u003C\/a\u003E\u003C\/div\u003E"},"link":[{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/4194113219346922999\/posts\/default\/4808063767117160130"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/4194113219346922999\/posts\/default\/4808063767117160130"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.foodcooking-inspiration.in\/2015\/02\/poppy-pops-narkel-posto-bora.html","title":"Narkel Posto Bora | Bengali Coconut Poppy Seed Fritters"}],"author":[{"name":{"$t":"Barnali Dutta"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/05327163057011058262"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjvQy8m1XwevEKbPwy4n9EzAT_CEJKfrpaKSyJtJ3J76mnMnstyKGL1Vv8olczAohOS4ebJekVykGbwLWT6lB4sA2RqXNpj_ILVkPt8efPls2-YGtFG77aVGZ16yF4KNg\/s108\/WhatsApp+Image+2019-05-06+at+7.10.10+PM.jpeg"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjYAbSY2EfMODogIJbCztg1F4BK0D6khfo3HegfrxOwObhaD05NMGWIZrVHQvPCvYfc8N1qf3Kd7XR_kgQQEuK4rVPzqAZAh8HS1qc1jSuKE3Vzh5jHslPxTJ2SST-2t1kFo06kwirCereEMgdihJtAYQ-EKxsQ9vmU0a9neH5rkkz9DpbFRqgzhaW9AOs\/s72-c\/narkel-posto-bora-closeup-texture.webp","height":"72","width":"72"}},{"id":{"$t":"tag:blogger.com,1999:blog-4194113219346922999.post-3441645552848347810"},"published":{"$t":"2015-02-07T21:40:00.029+05:30"},"updated":{"$t":"2026-04-25T18:29:05.366+05:30"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Festival \u0026 Ritual Foods"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Sweets"}],"title":{"type":"text","$t":"Flattened Rice Dumpling, a sweet transformation"},"content":{"type":"html","$t":"\u003Carticle\u003E\n\n\u003Ch2\u003EChirer Puli Recipe | Kamini Bhog Bengali Puli Pithe\u003C\/h2\u003E\n  \n  \u003Cp\u003E\u003Cstrong\u003EKamini Bhog Chirer Puli\u003C\/strong\u003E is a traditional Bengali sweet made with aromatic flattened rice, coconut and jaggery. This step-by-step recipe shows how to make soft, fragrant puli at home using authentic ingredients.\u003C\/p\u003E\n  \n  \u003Cp\u003EThis Puli Pithe is more than a sweet dish. It carries the fragrance of traditional rice, the simplicity of rural kitchens, and the memory of shared meals across generations in Bengal.  This makes Chirer Puli not only a recipe but a seasonal Bengali pithe connected to winter harvest traditions.\u003C\/p\u003E\n\n \u003Cfigure\u003E\n  \u003Camp-img\n    src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEikVDPHCZ9Ov6EI6QLkDZI_hJDFPfe5wg0D3bM2c18WLhGvyBCQ1BDaXagfTMoxr8bfzhKi99XotOCreY1-MAW4hD2I_sAfXFaPBZg6B8nrZSQ3QULnyZfhAp9piMGJOU6q8IzHavwSkAfsG-ZkwzXDfpuNeSdiojQqwQP1Be5FRQzigMp0NlB8rY4j1V8\/s1200\/bengali-chirer-puli-kaminibhog-narkel-traditional-recipe.webp\"\n    width=\"1200\"\n    height=\"675\"\n    layout=\"responsive\"\n    alt=\"Chirer Puli recipe Bengali sweet with coconut jaggery filling\"\u003E\n  \u003C\/amp-img\u003E\n  \u003Cnoscript\u003E\n    \u003Cimg\n      src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEikVDPHCZ9Ov6EI6QLkDZI_hJDFPfe5wg0D3bM2c18WLhGvyBCQ1BDaXagfTMoxr8bfzhKi99XotOCreY1-MAW4hD2I_sAfXFaPBZg6B8nrZSQ3QULnyZfhAp9piMGJOU6q8IzHavwSkAfsG-ZkwzXDfpuNeSdiojQqwQP1Be5FRQzigMp0NlB8rY4j1V8\/s1200\/bengali-chirer-puli-kaminibhog-narkel-traditional-recipe.webp\"\n      width=\"1200\"\n      height=\"675\"\n      alt=\"Chirer Puli recipe Bengali sweet with coconut jaggery filling\"\u003E\n  \u003C\/noscript\u003E\n  \u003Cfigcaption\u003EChirer Puli – traditional Bengali sweet made with flattened rice, coconut and jaggery, often prepared during winter festivals.\u003C\/figcaption\u003E\n\u003C\/figure\u003E\n\n\u003Cp\u003EKamini Bhog rice is a medium-grain, glutinous, sun-dried atap rice known for its special aroma. Chire made from this rice is highly flavourful. After cooking, the flakes remain moist and tender, giving the dish a soft texture and distinctive fragrance.\u003C\/p\u003E\n\n\u003Cp\u003ERice flakes made from Kamini Bhog paddy are used in many rituals across Bengal, in rural, semi-urban and urban homes throughout the year. They are quick to prepare and can be used in both sweet and savoury dishes.\u003C\/p\u003E\n\n\u003Cp\u003EChire can be fried with spices and chillies for a hot snack, mixed with milk or curd for a nourishing drink, or used to thicken gravies and add aroma to traditional Bengali curries. Since it is made from paddy, it is also easy to digest.\u003C\/p\u003E\n\n\u003Cp\u003EThe process of making rice flakes is simple and well established. Paddy is cleaned, graded, soaked in hot water, dried, roasted, and then processed in a mill. The flakes are passed through sieves to remove bran and broken pieces, producing flakes of fairly even size.\u003C\/p\u003E\n\n\u003Ch3\u003EHow to Make Chirer Puli (Bengali Puli Pithe Recipe)\u003C\/h3\u003E\n\n\u003Cul\u003E\n  \u003Cli\u003EPrep time: 30 minutes\u003C\/li\u003E\n  \u003Cli\u003ECook time: 30 minutes\u003C\/li\u003E\n  \u003Cli\u003ETotal time: 1 hour\u003C\/li\u003E\n  \u003Cli\u003EYield: 20 pieces\u003C\/li\u003E\n  \u003Cli\u003EServing size: 4 pieces\u003C\/li\u003E\n  \u003Cli\u003ECalories per serving: approximately 320\u003C\/li\u003E\n\u003C\/ul\u003E\n\n\u003Ch3\u003EIngredients\u003C\/h3\u003E\n\n\u003Cul\u003E\n\u003Cli\u003E\u003Cstrong\u003EChire (flattened rice)\u003C\/strong\u003E – 400 g\u003C\/li\u003E\n\u003Cli\u003E\u003Cstrong\u003ESemolina (suji)\u003C\/strong\u003E – 1\/4 cup\u003C\/li\u003E\n\u003Cli\u003E\u003Cstrong\u003EAll-purpose flour\u003C\/strong\u003E – 1\/4 cup\u003C\/li\u003E\n\u003Cli\u003E\u003Cstrong\u003EHot water\u003C\/strong\u003E – as needed\u003C\/li\u003E\n\u003Cli\u003E\u003Cstrong\u003EKhoa\u003C\/strong\u003E – 1\/2 cup\u003C\/li\u003E\n\u003Cli\u003E\u003Cstrong\u003EGrated coconut\u003C\/strong\u003E – 1\/2 cup\u003C\/li\u003E\n\u003Cli\u003E\u003Cstrong\u003EJaggery\u003C\/strong\u003E – 1 cup\u003C\/li\u003E\n  \u003Cli\u003E\u003Cstrong\u003ESalt\u003C\/strong\u003E – one pinch\u003C\/li\u003E\n\u003Cli\u003E\u003Cstrong\u003EMinced dried fruits\u003C\/strong\u003E – 1 tbsp, optional\u003C\/li\u003E\n\u003Cli\u003E\u003Cstrong\u003ECardamom powder\u003C\/strong\u003E – 1 tsp\u003C\/li\u003E\n\u003Cli\u003E\u003Cstrong\u003EGhee or oil\u003C\/strong\u003E – for frying\u003C\/li\u003E\n\u003C\/ul\u003E\n\n\u003Ch3\u003EDirections\u003C\/h3\u003E\n\n\u003Col\u003E\n  \u003Cli\u003EWash and clean the flattened rice, or chire, and drain all the water.\u003C\/li\u003E\n  \u003Cli\u003EMix the chire with semolina, flour and salt. Add hot water slowly and knead into a tight dough. Cover and keep aside.\u003C\/li\u003E\n  \u003Cli\u003EIn a bowl, mix shredded coconut, jaggery, khoa, dried fruits and cardamom to prepare the filling.\u003C\/li\u003E\n  \u003Cli\u003EHeat the coconut mixture in a pan over low flame, stirring until it binds well and comes together. Remove from heat and allow it to cool.\u003C\/li\u003E\n  \u003Cli\u003ETo shape the dumplings, make small balls from the dough. Press lightly in the centre with your thumb and fill each one with a little coconut mixture.\u003C\/li\u003E\n  \u003Cli\u003ECover the filling properly with the dough and shape the dumplings as desired.\u003C\/li\u003E\n  \u003Cli\u003EHeat ghee or oil in a pan and deep fry the dumplings until they change slightly in colour.\u003C\/li\u003E\n  \u003Cli\u003EThe dumplings may also be steamed in a double boiler or cooked in a microwave oven for about 2 minutes on high.\u003C\/li\u003E\n  \u003Cli\u003EServe fried, steamed, or soaked in sweetened milk. In our family, we prefer eating traditional Chirer Puli for breakfast after soaking it overnight in sweetened milk.\u003C\/li\u003E\n\u003C\/ol\u003E\n  \n  \u003Ch3\u003ETips for Perfect Chirer Puli\u003C\/h3\u003E\n\n\u003Cul\u003E\n\u003Cli\u003EUse fresh Kamini Bhog chire for best aroma\u003C\/li\u003E\n\u003Cli\u003EDo not over-wet the dough, it should remain firm\u003C\/li\u003E\n\u003Cli\u003ECook filling until slightly dry for easy shaping\u003C\/li\u003E\n\u003Cli\u003EFrying on medium heat gives best texture\u003C\/li\u003E\n\u003C\/ul\u003E\n  \n  \u003Ch3\u003EServing Suggestions\u003C\/h3\u003E\n\u003Cp\u003EServe Chirer Puli warm, or soak overnight in sweetened milk for a soft breakfast-style preparation.\u003C\/p\u003E\n\n\u003Cfigure\u003E\n  \u003Camp-img\n    src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEg41ibb_ekHQgIDUUstrY90P0UAQVj0qiAp2mCWJIubAOc-AA2T2ki4CZV-QRdk3dXSW9eLtkUzqf7MOFoUzGehXUaymriPgGPswOImPbDyvsM7gzsu3sbMZxVUx2GHM9bkRVD2EFDj76kdwDzjgmNwIOTSgoRx0Lo9U0zvy8NocWs7KexoZ07khb8dfNU\/s800\/doi-chire-pithe-lost-recipe.webp\"\n    width=\"800\"\n    height=\"800\"\n    layout=\"responsive\"\n    alt=\"Doi Chire Pithe traditional Bengali sweet made with flattened rice and curd\"\u003E\n  \u003C\/amp-img\u003E\n  \u003Cnoscript\u003E\n    \u003Cimg\n      src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEg41ibb_ekHQgIDUUstrY90P0UAQVj0qiAp2mCWJIubAOc-AA2T2ki4CZV-QRdk3dXSW9eLtkUzqf7MOFoUzGehXUaymriPgGPswOImPbDyvsM7gzsu3sbMZxVUx2GHM9bkRVD2EFDj76kdwDzjgmNwIOTSgoRx0Lo9U0zvy8NocWs7KexoZ07khb8dfNU\/s800\/doi-chire-pithe-lost-recipe.webp\"\n      width=\"800\"\n      height=\"800\"\n      alt=\"Doi Chire Pithe traditional Bengali sweet made with flattened rice and curd\"\u003E\n  \u003C\/noscript\u003E\n  \u003Cfigcaption\u003EDoi Chire Pithe recalls old Bengali preparations where flattened rice, curd and ghee were combined to make festive sweets.\u003C\/figcaption\u003E\n\u003C\/figure\u003E\n  \n  \u003Ch3\u003EExplore More Bengali Recipes\u003C\/h3\u003E\n\u003Cp\u003EFor more traditional dishes, visit the \u003Ca href=\"https:\/\/www.foodcooking-inspiration.in\/2026\/03\/bengali-sweets-history-sandesh-rosogolla.html\"\u003E Bengali sweets history and traditional recipes.\u003C\/a\u003E\u003C\/p\u003E\n  \n  \u003Csection\u003E\n\n\u003Ch3\u003EDadhipupah in Pakshastra\u003C\/h3\u003E\n\n\u003Cp\u003E\u003Cstrong\u003EDadhipupah\u003C\/strong\u003E (also referred to as Dadhipokah \/ Apoopbhed) is described as a special type of traditional cake-like preparation in ancient texts.\u003C\/p\u003E\n\n\u003Cp\u003E\u003Cstrong\u003EPreparation method:\u003C\/strong\u003E Rice flour is mixed with curd to form a soft dough. Small dollops are then shaped into round forms and fried in ghee to create a rich, nourishing preparation.\u003C\/p\u003E\n\n\u003Cblockquote\u003E\n\u003Cp\u003E“According to Pakshastra, Dadhipupa is considered nourishing and beneficial when prepared with proper ingredients and method.”\u003C\/p\u003E\n\u003C\/blockquote\u003E\n\n\u003Ch3\u003ETraditional Properties (Ayurvedic Perspective)\u003C\/h3\u003E\n\n\u003Cul\u003E\n\u003Cli\u003E\u003Cstrong\u003EEnergizing:\u003C\/strong\u003E Provides strength and vitality\u003C\/li\u003E\n\u003Cli\u003E\u003Cstrong\u003EStrengthening:\u003C\/strong\u003E Considered a ‘guru’ (heavy) and body-building food\u003C\/li\u003E\n\u003Cli\u003E\u003Cstrong\u003EAstringent:\u003C\/strong\u003E Helps balance bodily functions\u003C\/li\u003E\n\u003Cli\u003E\u003Cstrong\u003EBalances Dosha:\u003C\/strong\u003E Reduces \u003Cem\u003EVayu\u003C\/em\u003E (air) and \u003Cem\u003EPitta\u003C\/em\u003E (heat)\u003C\/li\u003E\n\u003Cli\u003E\u003Cstrong\u003EDigestive Support:\u003C\/strong\u003E Stimulates digestive fire (\u003Cem\u003EAgnijanaka\u003C\/em\u003E)\u003C\/li\u003E\n\u003Cli\u003E\u003Cstrong\u003EPalatable:\u003C\/strong\u003E Enhances taste and appetite\u003C\/li\u003E\n\u003C\/ul\u003E\n\n\u003C\/section\u003E\n\n\u003Ch3\u003EChire in Bengali and Indian Food Culture\u003C\/h3\u003E\n\n\u003Cp\u003EAlthough aromatic rice in the global market is often long-grained, many indigenous Indian aromatic rice varieties are small or medium-grained. Some of these traditional varieties are now rare, though they are valued for their aroma, cooking quality and distinctive flavour.\u003C\/p\u003E\n\n\u003Cfigure\u003E\n  \u003Camp-img\n    src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEg4RCwgyFlnZphwirM4nJ4FvPegRSaSJgXQU2axPswI4cNFpomBXAje2KL0_pO7WktnfsiLRlta6c3u40hkqUTheglBF6YN7nIsCwWkRMkFMzVILgJUwVHBXbuJqZGUig0WcnwShHFycOeA307bpAh2wgXN3XWDi-hpVrbp8Q58TVZihmz_VRjKhK1iOsU\/s800\/indian-scented-rice-varities.webp\"\n    width=\"800\"\n    height=\"800\"\n    layout=\"responsive\"\n    alt=\"Traditional Indian aromatic rice varieties used in regional cooking\"\u003E\n  \u003C\/amp-img\u003E\n  \u003Cnoscript\u003E\n    \u003Cimg\n      src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEg4RCwgyFlnZphwirM4nJ4FvPegRSaSJgXQU2axPswI4cNFpomBXAje2KL0_pO7WktnfsiLRlta6c3u40hkqUTheglBF6YN7nIsCwWkRMkFMzVILgJUwVHBXbuJqZGUig0WcnwShHFycOeA307bpAh2wgXN3XWDi-hpVrbp8Q58TVZihmz_VRjKhK1iOsU\/s800\/indian-scented-rice-varities.webp\"\n      width=\"800\"\n      height=\"800\"\n      alt=\"Traditional Indian aromatic rice varieties used in regional cooking\"\u003E\n  \u003C\/noscript\u003E\n  \u003Cfigcaption\u003ETraditional aromatic rice varieties continue to shape regional Indian food memories and festive recipes.\u003C\/figcaption\u003E\n\u003C\/figure\u003E\n\n\u003Cp\u003ERice flakes, also known as poha, are widely eaten across India and South Asia as breakfast, light meals and ritual food. Every region has its own way of preparing flattened rice.\u003C\/p\u003E\n\n\u003Cul\u003E\n  \u003Cli\u003E\u003Cstrong\u003EAval Nanachathu:\u003C\/strong\u003E A Kerala preparation made with beaten rice, milk, sugar, coconut and banana.\u003C\/li\u003E\n  \u003Cli\u003E\u003Cstrong\u003EAval Velayichathu:\u003C\/strong\u003E Beaten rice fried in ghee with jaggery, coconut and nuts.\u003C\/li\u003E\n  \u003Cli\u003E\u003Cstrong\u003EDahi Chiuraa:\u003C\/strong\u003E A Nepalese preparation of flattened rice with banana, yogurt and sugar.\u003C\/li\u003E\n  \u003Cli\u003E\u003Cstrong\u003EDhau Baji:\u003C\/strong\u003E A Newar dish of roasted flattened rice served with yogurt and sugar.\u003C\/li\u003E\n  \u003Cli\u003E\u003Cstrong\u003EChirer Pulao:\u003C\/strong\u003E A Bengali pilaf-style dish made with chire, nuts, raisins, chillies and spices.\u003C\/li\u003E\n  \u003Cli\u003E\u003Cstrong\u003EChire Bheja:\u003C\/strong\u003E Flattened rice soaked in water and flavoured with lime, salt and sugar.\u003C\/li\u003E\n  \u003Cli\u003E\u003Cstrong\u003EChuda Kadali Chakata:\u003C\/strong\u003E An Odisha preparation with beaten rice, milk, banana and jaggery.\u003C\/li\u003E\n  \u003Cli\u003E\u003Cstrong\u003EKanda Pohe:\u003C\/strong\u003E A Maharashtrian dish made with flattened rice, onion, potato, mustard seeds and turmeric.\u003C\/li\u003E\n  \u003Cli\u003E\u003Cstrong\u003EDadpe Pohe:\u003C\/strong\u003E A fresh poha preparation with coconut, green mango and spices.\u003C\/li\u003E\n  \u003Cli\u003E\u003Cstrong\u003EDahi Chuda:\u003C\/strong\u003E Flattened rice mixed with yogurt and sugar, often eaten during Makar Sankranti in Bihar and Odisha.\u003C\/li\u003E\n\u003C\/ul\u003E\n\n\u003Cp\u003EKamini Bhog Chirer Puli belongs to this wider tradition of using flattened rice in everyday food, ritual offerings and festive sweets. Its value lies not only in taste, but also in the memory of rice, season, family and Bengali food heritage.\u003C\/p\u003E\n  \n  \u003Ch3\u003EFrequently Asked Questions\u003C\/h3\u003E\n\n\u003Ch4\u003EWhat is Chirer Puli?\u003C\/h4\u003E\n\u003Cp\u003EChirer Puli is a traditional Bengali sweet dumpling made from flattened rice, coconut and jaggery.\u003C\/p\u003E\n\n\u003Ch4\u003ECan Chirer Puli be steamed?\u003C\/h4\u003E\n\u003Cp\u003EYes, it can be steamed or cooked in a microwave, though frying gives a richer texture.\u003C\/p\u003E\n\n\u003Ch4\u003EWhen is Chirer Puli prepared?\u003C\/h4\u003E\n\u003Cp\u003EIt is commonly prepared during Poush Sankranti and winter festivals in Bengal.\u003C\/p\u003E\n\n\u003C\/article\u003E\n \n\u003Cscript type=\"application\/ld+json\"\u003E\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"Recipe\",\n  \"name\": \"Kamini Bhog Chirer Puli\",\n  \"description\": \"Traditional Bengali Chirer Puli made with Kamini Bhog flattened rice, coconut, jaggery and khoa.\",\n  \"image\": [\n    \"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEikVDPHCZ9Ov6EI6QLkDZI_hJDFPfe5wg0D3bM2c18WLhGvyBCQ1BDaXagfTMoxr8bfzhKi99XotOCreY1-MAW4hD2I_sAfXFaPBZg6B8nrZSQ3QULnyZfhAp9piMGJOU6q8IzHavwSkAfsG-ZkwzXDfpuNeSdiojQqwQP1Be5FRQzigMp0NlB8rY4j1V8\/s1200\/bengali-chirer-puli-kaminibhog-narkel-traditional-recipe.webp\"\n  ],\n  \"author\": {\n    \"@type\": \"Person\",\n    \"name\": \"Barnali Dutta\"\n  },\n  \"prepTime\": \"PT30M\",\n  \"cookTime\": \"PT30M\",\n  \"totalTime\": \"PT1H\",\n  \"recipeYield\": \"20 pieces\",\n  \"recipeCategory\": \"Dessert\",\n  \"recipeCuisine\": \"Bengali\",\n  \"keywords\": \"Kamini Bhog Chirer Puli, Bengali Chirer Puli, Puli Pithe, Bengali sweet recipe, flattened rice recipe\",\n  \"recipeIngredient\": [\n    \"400 g chire or flattened rice\",\n    \"1\/4 cup semolina or suji\",\n    \"1\/4 cup all-purpose flour\",\n    \"Hot water as needed\",\n    \"1\/2 cup khoa\",\n    \"1\/2 cup grated coconut\",\n    \"1 cup jaggery\",\n    \"1 tsp cardamom powder\",\n    \"One pinch salt\",\n    \"1 tbsp minced dried fruits, optional\",\n    \"Ghee or oil for frying\"\n  ],\n  \"recipeInstructions\": [\n    {\n      \"@type\": \"HowToStep\",\n      \"text\": \"Wash and clean the flattened rice and drain all the water.\"\n    },\n    {\n      \"@type\": \"HowToStep\",\n      \"text\": \"Mix the chire with semolina, flour and salt. Add hot water slowly and knead into a tight dough. Cover and keep aside.\"\n    },\n    {\n      \"@type\": \"HowToStep\",\n      \"text\": \"Mix grated coconut, jaggery, khoa, dried fruits and cardamom to prepare the filling.\"\n    },\n    {\n      \"@type\": \"HowToStep\",\n      \"text\": \"Cook the filling on low heat until it binds well, then allow it to cool.\"\n    },\n    {\n      \"@type\": \"HowToStep\",\n      \"text\": \"Shape small dough balls, fill with the coconut mixture, seal and form dumplings.\"\n    },\n    {\n      \"@type\": \"HowToStep\",\n      \"text\": \"Deep fry in ghee or oil until lightly coloured, or steam as preferred.\"\n    },\n    {\n      \"@type\": \"HowToStep\",\n      \"text\": \"Serve warm or soak overnight in sweetened milk.\"\n    }\n  ],\n  \"nutrition\": {\n    \"@type\": \"NutritionInformation\",\n    \"calories\": \"320 calories\"\n  }\n}\n\u003C\/script\u003E\n\n\u003Cscript type=\"application\/ld+json\"\u003E\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"FAQPage\",\n  \"mainEntity\": [\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What is Kamini Bhog Chirer Puli?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Kamini Bhog Chirer Puli is a traditional Bengali sweet dumpling made with aromatic flattened rice, coconut, jaggery and khoa.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Can Chirer Puli be steamed instead of fried?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Yes, Chirer Puli can be steamed in a double boiler or cooked briefly in a microwave, although frying gives a richer traditional texture.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How is Chirer Puli served?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"It can be served warm, fried, steamed, or soaked overnight in sweetened milk for a soft breakfast-style preparation.\"\n      }\n    }\n  ]\n}\n\u003C\/script\u003E\n\u003Cdiv class=\"blogger-post-footer\"\u003E\u003Ca href=\"https:\/\/feedburner.google.com\/fb\/a\/mailverify?uri=onlinekolkata\u0026amp;loc=en_US\"\u003ESubscribe to Indian Cuisine - Traditional Food and Recipe by Email\u003C\/a\u003E\u003C\/div\u003E"},"link":[{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/4194113219346922999\/posts\/default\/3441645552848347810"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/4194113219346922999\/posts\/default\/3441645552848347810"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.foodcooking-inspiration.in\/2015\/02\/flattened-rice-dumpling-sweet.html","title":"Flattened Rice Dumpling, a sweet transformation"}],"author":[{"name":{"$t":"prasadam"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/14348903939405901715"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEimqROqZkHXZGqs7H-Sttrl6IXZd6znbUrplW2wjIlwm0GaNv-26FK0jGRZUeI_E9dkk80MdtcJVEROmTdTSygILlAKiHzLVvgtCMbOhphfZjVYHCkH5vjeeRZaI9giCg\/s113\/prasadam_logo.png"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEikVDPHCZ9Ov6EI6QLkDZI_hJDFPfe5wg0D3bM2c18WLhGvyBCQ1BDaXagfTMoxr8bfzhKi99XotOCreY1-MAW4hD2I_sAfXFaPBZg6B8nrZSQ3QULnyZfhAp9piMGJOU6q8IzHavwSkAfsG-ZkwzXDfpuNeSdiojQqwQP1Be5FRQzigMp0NlB8rY4j1V8\/s72-c\/bengali-chirer-puli-kaminibhog-narkel-traditional-recipe.webp","height":"72","width":"72"}},{"id":{"$t":"tag:blogger.com,1999:blog-4194113219346922999.post-2977468801229971988"},"published":{"$t":"2015-01-29T18:23:00.031+05:30"},"updated":{"$t":"2026-03-23T12:30:36.749+05:30"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Snacks"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Traditional Recipes"}],"title":{"type":"text","$t":"Dodhikarma - Traditional Breakfast Cereal"},"content":{"type":"html","$t":"\u003Carticle\u003E\n\n\u003Ch2\u003EDodhikarma for Saraswati Puja\u003C\/h2\u003E\n\n\u003Cfigure\u003E\n\n\u003Camp-img\nsrc=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgHIxjlL4f0HC63VFyR7Qxi9CNv-0NJvbJe8-_SGGW5Hbn-oVW0okGc8X6dR4K-WI4giLW7QcO95eYZzzH885AqOabHJ3bOXRWo1LKfmCq60m_9mUQohx0tIU2UcdANB6dsmOPWX9RRaTOY\/s640\/IMG_20150126_084549.jpg\"\nwidth=\"640\"\nheight=\"480\"\nlayout=\"responsive\"\nalt=\"Dodhikarma traditional Bengali offering made with curd, popped rice and banana during Saraswati Puja\"\u003E\n\u003C\/amp-img\u003E\n\n\u003Cnoscript\u003E\n\u003Cimg\nsrc=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgHIxjlL4f0HC63VFyR7Qxi9CNv-0NJvbJe8-_SGGW5Hbn-oVW0okGc8X6dR4K-WI4giLW7QcO95eYZzzH885AqOabHJ3bOXRWo1LKfmCq60m_9mUQohx0tIU2UcdANB6dsmOPWX9RRaTOY\/s640\/IMG_20150126_084549.jpg\"\nwidth=\"640\"\nheight=\"480\"\nalt=\"Dodhikarma traditional Bengali offering made with curd, popped rice and banana during Saraswati Puja\"\u003E\n\u003C\/noscript\u003E\n\n\u003Cfigcaption\u003EDodhikarma, a traditional Saraswati Puja offering made with curd, popped rice, banana and sweets.\u003C\/figcaption\u003E\n\n\u003C\/figure\u003E\n\n\u003Cp\u003EBy Barnali Dutta | January 29, 2015\u003C\/p\u003E\n\n\u003Cp\u003EThe Saraswati puja is never finished without the traditional preparation of the distinctive sweet concoction known as Dodhikarma, which is offered to the Goddess in the morning on the day of immersion. While the priest conducts the religious services, delectable curd, popped rice, dairy delicacies, and juicy bananas are offered. After being combined together these ingredients form the delicious “Dodhikarma,” which is then distributed as the puja’s prasad.\u003C\/p\u003E\n\n\u003Cp\u003EIn Bengal, Saraswati Puja is a very significant celebration, especially for young people and students. From the early morning call of the cuckoo announcing the festival day to the cool sensation on one’s palm while receiving the Dodhikarma prasad, the entire experience remains memorable year after year.\u003C\/p\u003E\n\n\u003Cp\u003EThere is a special relationship that Bengal enjoys with curd.\u003C\/p\u003E\n\n\u003Cp\u003E\u003Cstrong\u003EDodhikarma\u003C\/strong\u003E – Puja prasad\u003C\/p\u003E\n\u003Cp\u003E\u003Cstrong\u003EDodhimangal\u003C\/strong\u003E – Marriage ritual\u003C\/p\u003E\n\u003Cp\u003E\u003Cstrong\u003EDodhichira\u003C\/strong\u003E – Chaitanya Danda Mahotsav\u003C\/p\u003E\n\n\u003Cp\u003EI am a believer in low-fat breakfasts on working days and a little curd at the end of it for a calm and balanced day. Curd helps the digestive system remain comfortable and cool. Perhaps the tradition of applying curd tilak on the forehead after tasting a spoonful on auspicious days emerged from this belief.\u003C\/p\u003E\n\n\u003Cp\u003E4.5 stars based on 155 reviews | Serving size: 2 tbsp | Calories per serving: 210\u003C\/p\u003E\n\u003Cp\u003EPrep time: 10 min | Cook time: 5 min | Total time: 15 min | Yield: 2 tbsp\u003C\/p\u003E\n\n\u003Ch3\u003EIngredients\u003C\/h3\u003E\n\n\u003Cul\u003E\n\u003Cli\u003EPopped rice: 2 cups\u003C\/li\u003E\n\u003Cli\u003ERipe banana, mashed: 1\/4 cup\u003C\/li\u003E\n\u003Cli\u003EFresh cottage cheese sweets: 1\/4 cup\u003C\/li\u003E\n\u003Cli\u003ESweet popped rice (optional): 1\/4 cup\u003C\/li\u003E\n\u003Cli\u003EShredded coconut (optional): 1\/4 cup\u003C\/li\u003E\n\u003Cli\u003ESweet curd: 1\/4 cup\u003C\/li\u003E\n\u003Cli\u003ESweet basil leaves: 4\u003C\/li\u003E\n\u003Cli\u003EHoney: 2 tsp\u003C\/li\u003E\n\u003Cli\u003ESalt: one pinch\u003C\/li\u003E\n\u003Cli\u003EDiced seasonal fruits or dry fruits (optional): 1\/2 cup\u003C\/li\u003E\n\u003C\/ul\u003E\n\n\u003Ch3\u003EDirections\u003C\/h3\u003E\n\n\u003Col\u003E\n\u003Cli\u003EMix popped rice (khoi খই), sweet popped rice (murki মুড়কি), fresh Bengali sweet (sandesh), sweet curd (mishti doi), basil leaves, ripe banana, coconut if using, honey and a pinch of salt. Serve immediately.\u003C\/li\u003E\n\n\u003Cli\u003ETraditionally parched rice (muri মুড়ি) or washed beaten rice (chira চিড়া) may also be added. Seasonal fruits, sugar or honey can be mixed for puja offerings. This easy Bengali breakfast cereal can easily rival modern cereal bowls with its taste and nutrition.\u003C\/li\u003E\n\u003C\/ol\u003E\n\n\u003Ch3\u003Eদধিকরম্ব \/ দধিকর্মা (Dadhikaramba \/ Dodhikarma)\u003C\/h3\u003E\n\n\u003Cp\u003EAs a farewell offering before she travels, the divine dessert known as Dadhikaramba is offered to Goddess Saraswati. Chipitak (flattened rice), gur (molasses), sandesh, kadali (banana) and murki (sweet puffed rice) are the key ingredients.\u003C\/p\u003E\n\n\u003Cp style=\"text-align:center\"\u003E\u003Cstrong\u003E“বং এতস্মৈ সোপকরণ মিষ্টান্ন দধিকরম্ব নৈবেদ্যায় নমঃ”\u003C\/strong\u003E\u003Cbr\u003E\n\u003Cstrong\u003EBong, etasmai sopakarana mishtanya Dadhikramba Naivedya Namah\u003C\/strong\u003E\u003C\/p\u003E\n\n\u003Ch3\u003EDadhimangal\u003C\/h3\u003E\n\n\u003Cp\u003EDadhimangal is observed before dawn on the wedding day for both bride and groom. They are fed curd, sweets and flattened rice to keep them energetic for the long rituals ahead. Traditionally they fast until the wedding ceremonies are completed later in the evening. During this ritual a tilak of sandalwood and curd is also placed on the forehead to promote calmness and clarity.\u003C\/p\u003E\n\n\u003Cp\u003EIn Bengal students also eat doi-chire and mark their foreheads with sandalwood and curd before examinations to help reduce anxiety and remain focused.\u003C\/p\u003E\n\n\u003Ch3\u003EThe Chida-Dadhi Mahotsav (Panihati Festival)\u003C\/h3\u003E\n\n\u003Cp\u003EThe Chida-Dadhi Mahotsav, also known as the Panihati Festival of Rice Flakes, commemorates the pastimes of Lord Nityananda Prabhu and Srila Raghunatha dasa Goswami. This festival takes place annually in Panihati near Kolkata along the banks of the Ganges.\u003C\/p\u003E\n\n\u003Cp\u003ESince the festival occurs just before the monsoon season when the climate is extremely hot and humid, cooling foods are served. Yogurt (dadhi), flattened rice (chida), bananas, sugar, milk sweets and other refreshing ingredients are distributed to devotees.\u003C\/p\u003E\n\n\u003Cp\u003EHundreds of earthen pots filled with mixtures of chipped rice soaked in yogurt or sweet milk were prepared and distributed to pilgrims. This festival is still celebrated every year on the thirteenth day of the bright moon in the month of Jyeshta (May–June).\u003C\/p\u003E\n\n\u003Cp\u003EThe story describes how Lord Nityananda playfully ordered Raghunatha Dasa to organise a grand festival and feed chipped rice and yogurt to everyone present. Merchants and villagers brought bananas, yogurt, rice flakes and sweets. The food was purchased and distributed to all attendees regardless of social status.\u003C\/p\u003E\n\n\u003Cp\u003EPeople of different backgrounds sat together and shared the same meal. Through devotion and communal participation the Bhakti movement helped reshape medieval Bengali society in a simple yet powerful way.\u003C\/p\u003E\n\n\u003C\/article\u003E\u003Cdiv class=\"blogger-post-footer\"\u003E\u003Ca href=\"https:\/\/feedburner.google.com\/fb\/a\/mailverify?uri=onlinekolkata\u0026amp;loc=en_US\"\u003ESubscribe to Indian Cuisine - Traditional Food and Recipe by Email\u003C\/a\u003E\u003C\/div\u003E"},"link":[{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/4194113219346922999\/posts\/default\/2977468801229971988"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/4194113219346922999\/posts\/default\/2977468801229971988"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.foodcooking-inspiration.in\/2015\/01\/dodhikarma-traditional-breakfast-cereal.html","title":"Dodhikarma - Traditional Breakfast Cereal"}],"author":[{"name":{"$t":"Barnali Dutta"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/05327163057011058262"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjvQy8m1XwevEKbPwy4n9EzAT_CEJKfrpaKSyJtJ3J76mnMnstyKGL1Vv8olczAohOS4ebJekVykGbwLWT6lB4sA2RqXNpj_ILVkPt8efPls2-YGtFG77aVGZ16yF4KNg\/s108\/WhatsApp+Image+2019-05-06+at+7.10.10+PM.jpeg"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgHIxjlL4f0HC63VFyR7Qxi9CNv-0NJvbJe8-_SGGW5Hbn-oVW0okGc8X6dR4K-WI4giLW7QcO95eYZzzH885AqOabHJ3bOXRWo1LKfmCq60m_9mUQohx0tIU2UcdANB6dsmOPWX9RRaTOY\/s72-c\/IMG_20150126_084549.jpg","height":"72","width":"72"},"georss$featurename":{"$t":"prasadam, kolkata 700078,"},"georss$point":{"$t":"22.6372892 88.415486699999974"},"georss$box":{"$t":"22.6336252 88.410444199999972 22.640953200000002 88.420529199999976"}},{"id":{"$t":"tag:blogger.com,1999:blog-4194113219346922999.post-5080006847464908727"},"published":{"$t":"2015-01-25T20:54:00.017+05:30"},"updated":{"$t":"2026-03-23T12:31:10.215+05:30"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Festival \u0026 Ritual Foods"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Rice Dishes"}],"title":{"type":"text","$t":"Rice Flakes Prasadam - Sweet Poha Polao"},"content":{"type":"html","$t":"\u003Carticle\u003E\n\n\u003Ch2\u003ESweet Poha Polao for Saraswati Puja\u003C\/h2\u003E\n\n\u003Cfigure\u003E\n\n\u003Camp-img\nsrc=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhWF2yL94HG5ic2JoZbORoLEbu3A3Ig9KOSmkknp-BcON8PvNSomASc8SHa57DPoH7Xz2gXLzHylb5W0UQdoK0u6ClwfX2njHTqJ_H0-bPAlkY2sxsh-YlTh1V9v7kyX0czUnNvIA-uaSA1\/s400\/IMG_20150124_102651.jpg\"\nwidth=\"640\"\nheight=\"480\"\nlayout=\"responsive\"\nalt=\"Sweet Poha Polao or Bengali chirer polao prepared as Saraswati Puja prasadam\"\u003E\n\u003C\/amp-img\u003E\n\n\u003Cnoscript\u003E\n\u003Cimg\nsrc=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhWF2yL94HG5ic2JoZbORoLEbu3A3Ig9KOSmkknp-BcON8PvNSomASc8SHa57DPoH7Xz2gXLzHylb5W0UQdoK0u6ClwfX2njHTqJ_H0-bPAlkY2sxsh-YlTh1V9v7kyX0czUnNvIA-uaSA1\/s400\/IMG_20150124_102651.jpg\"\nwidth=\"640\"\nheight=\"480\"\nalt=\"Sweet Poha Polao or Bengali chirer polao prepared as Saraswati Puja prasadam\"\u003E\n\u003C\/noscript\u003E\n\n\u003Cfigcaption\u003ESweet Poha Polao, a quick Bengali rice flakes bhog for Saraswati Puja.\u003C\/figcaption\u003E\n\n\u003C\/figure\u003E\n\n\u003Cp\u003EMaking sweet polao using rice flakes is really simple. On the day of Basanta Panchami Saraswati Puja, this delectable bhog recipe comes together quickly, relaxes us, and always leaves a lasting impression on those you serve. This dish should knock them off their feet in a whirlwind of flavors if you want to show your affection to those chirping sparrows (friends of my kids) during their brief visits on Saraswati Puja Day, who are usually in a rush. By Prasadam on January 25, 2015.\u003C\/p\u003E\n\n\u003Cp\u003EPrep time: 10 minutes | Cook time: 20 minutes | Total time: 30 min\u003C\/p\u003E\n\u003Cp\u003EYield: 10 | Serving size: 2 tbsp | Calories per serving: 200\u003C\/p\u003E\n\n\u003Ch3\u003EIngredients\u003C\/h3\u003E\n\u003Cul\u003E\n\u003Cli\u003ERice flakes: 500 g\u003C\/li\u003E\n\u003Cli\u003EGreen peas: 100 g\u003C\/li\u003E\n\u003Cli\u003ETiny cubed potato fries: 100 g\u003C\/li\u003E\n\u003Cli\u003ERaisin: 50 g\u003C\/li\u003E\n\u003Cli\u003ESalted peanuts: 50 g\u003C\/li\u003E\n\u003Cli\u003EBay leaves: 4\u003C\/li\u003E\n\u003Cli\u003EDried red chili: 4\u003C\/li\u003E\n\u003Cli\u003EMinced ginger and green chili: 2 tsp\u003C\/li\u003E\n\u003Cli\u003EGrated khoa kheer: 2 tsp\u003C\/li\u003E\n\u003Cli\u003ESugar and salt to taste\u003C\/li\u003E\n\u003Cli\u003ETurmeric\u003C\/li\u003E\n\u003Cli\u003ECracked whole spices cardamom, cinnamon, and clove: 2 each\u003C\/li\u003E\n\u003Cli\u003EClarified butter: 2 tsp\u003C\/li\u003E\n\u003Cli\u003ESunflower oil: 1 tbsp\u003C\/li\u003E\n\u003C\/ul\u003E\n\n\u003Ch3\u003EInstructions\u003C\/h3\u003E\n\u003Col\u003E\n\u003Cli\u003EWash rice flakes once and drain the water. Take water in a big bowl. Put the washed flakes in a colander, dip quickly into the bowl of water, then remove. Keep the washed rice flakes in the colander to drain all excess water and leave to dry for 10 minutes.\u003C\/li\u003E\n\u003Cli\u003ENow mix salt, sugar, turmeric and clarified butter with the washed rice flakes.\u003C\/li\u003E\n\u003Cli\u003ETake a pan, heat oil, add cracked whole spices, then add green peas and raisin and mix well. Add bay leaves and whole red chili. Now add peanuts and potatoes and mix well. Add green chili and ginger and fry a little.\u003C\/li\u003E\n\u003Cli\u003EAdd the washed and seasoned flattened rice in small batches, stirring and mixing carefully.\u003C\/li\u003E\n\u003Cli\u003ENow add grated khoa kheer, mix and put off the fire. Leave for 5 minutes and offer.\u003C\/li\u003E\n\u003C\/ol\u003E\n\n\u003Cp\u003EThis flattened rice is an ordinary man’s food item that is nutritious and keeps the stomach full for hours. Pilgrims relied on these rice flakes. Everyone liked eating healthy cuisine that did not require cooking. This “Madyam folar” of Bengalees consists of chire, seasonal fruits, sweet or sour curd, and sweetmeats for everyone, young and old, poor and old, during festivities, during recovery from illnesses, during mourning, and in puja rites.\u003C\/p\u003E\n\n\u003Cp\u003EOn the eve of Kojagari Purnima in the month of Ashwin, relatives and friends in Kalviveka and Krityattvarnava had to make do with a variety of feasts made with chipitak or chira and coconut, and the entire night was spent playing chess, according to Niharranjan Roy in early Bengali history. Niharranjan Roy in his book Bengali history describes the sandesh made of chira and coconut: on the night of Lakshmi Puja, relatives used to satisfy themselves with chipitak or various kinds of sandesh prepared with chira, kheer, and coconut. There is no mention of cottage cheese or chhana.\u003C\/p\u003E\n\n\u003Cp\u003EThroughout medieval times, chide was greatly influenced by Vaishnava celebrations. On the occasion of Nityananda’s arrival at Panihati in the first half of the 16th century, Bhakta Raghunath Das’s famous Chide Mahotsav distributed large quantities of chide, curd, and bananas among devotees. A few days later chire doi was also served at the famous festival of Kheturi organized by Narottam Das. After that, it became a staple in the daily food list of devotees.\u003C\/p\u003E\n\n\u003Cp\u003EFrom snacks to festival fasting, it became a main food. More on that later. Many new types of food items were created under the patronage of foodie Maharaj Krishnachandra. Once, in a ceremony in the Gopa community of Krishnanagar, Nadiyaraj was appeased with fine rinds, milk, curd, and bananas. It is said that since then Maharaj’s fruit folar of chire with kheer and banana entered the list of favorites.\u003C\/p\u003E\n\n\u003Cp\u003EIt is not known whether it was the king’s favorite food or not, but later Nadia’s Nabadwip-Bablari and Burdwan’s Srirampur became some of the main chire or rice flakes producing regions of West Bengal. There was a time when there was a chire mill in every alley of Nabadwip.\u003C\/p\u003E\n\n\u003Cp\u003EKhagendranath Das, the old chire mill owner of Nabadwip, said that there were about seventy to eighty chire mills in Nabadwip even in the 1980s. But now there is none. All of them are in Bablari. There were more than 40 large and small mills within a kilometer of Hemayetpur Junction on STKK Road. Now there are only about twelve or thirteen in total, said Jagannath Aich, who has been a chire trader for about forty years.\u003C\/p\u003E\n\n\u003Cp\u003EBut why so? In response, Khagendrababu said, “Since the day people in the city have tasted fast food, the days of traditional food such as chire or any other have gone. No one wants to eat food like mango-cheera, curd-chire or banana-chide on hot days. The workers of the monastery temple, mills, and stone quarry are the main buyers.” But at one time in areas like Kandi and Bahra in Murshidabad, women used to collect paddy from house to house. After that, they used to pound the paddy in a dhenki and sell it.\u003C\/p\u003E\n\n\u003Cp\u003EIn exchange for one bushel of rice, one poa chira was found. It was almost mandatory for everyone to eat raw chire soaked in water with a little sugar, salt, and lime juice during the hot season. Asharani Das of Bahra says, “The chire used to be thick and stayed in the stomach for a long time.”\u003C\/p\u003E\n\n\u003Cp\u003ENow, where is that taste of the machine-made rice flakes? In the Jangipur region, the business of chire is only for four months. The mill runs for a few months when new paddy grows in Kartika, then closes after that. However, in villages like Nimitita, Samsherganj, or Sagardighi, some chire is still sold in sweet shops. From Farakka to Baharampur, however, the sight of chira is rare.\u003C\/p\u003E\n\n\u003Cp\u003EIf so, will the production of chire gradually stop? Chanachur companies are now the main buyers. Packet fried chiras are also very popular. As a result, a lot of chira is still produced every day, and the mills have become modern even though they have reduced in number. Earlier, if a threshing floor was too much, five quintals were threshed a day. Nowadays production of 60–70 quintals of rice in modern mills is not a problem. Traders now rely on the buyers hidden behind the chanachur industry.\u003C\/p\u003E\n\n\u003C\/article\u003E\u003Cdiv class=\"blogger-post-footer\"\u003E\u003Ca href=\"https:\/\/feedburner.google.com\/fb\/a\/mailverify?uri=onlinekolkata\u0026amp;loc=en_US\"\u003ESubscribe to Indian Cuisine - Traditional Food and Recipe by Email\u003C\/a\u003E\u003C\/div\u003E"},"link":[{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/4194113219346922999\/posts\/default\/5080006847464908727"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/4194113219346922999\/posts\/default\/5080006847464908727"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.foodcooking-inspiration.in\/2015\/01\/rice-flakes-prasadam-sweet-poha-polao.html","title":"Rice Flakes Prasadam - Sweet Poha Polao"}],"author":[{"name":{"$t":"Barnali Dutta"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/05327163057011058262"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjvQy8m1XwevEKbPwy4n9EzAT_CEJKfrpaKSyJtJ3J76mnMnstyKGL1Vv8olczAohOS4ebJekVykGbwLWT6lB4sA2RqXNpj_ILVkPt8efPls2-YGtFG77aVGZ16yF4KNg\/s108\/WhatsApp+Image+2019-05-06+at+7.10.10+PM.jpeg"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhWF2yL94HG5ic2JoZbORoLEbu3A3Ig9KOSmkknp-BcON8PvNSomASc8SHa57DPoH7Xz2gXLzHylb5W0UQdoK0u6ClwfX2njHTqJ_H0-bPAlkY2sxsh-YlTh1V9v7kyX0czUnNvIA-uaSA1\/s72-c\/IMG_20150124_102651.jpg","height":"72","width":"72"}},{"id":{"$t":"tag:blogger.com,1999:blog-4194113219346922999.post-6758029990469184554"},"published":{"$t":"2015-01-17T13:24:00.021+05:30"},"updated":{"$t":"2026-03-23T12:39:25.258+05:30"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Ingredients \u0026 Food Knowledge"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Seasonal Ingredients"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Snacks"}],"title":{"type":"text","$t":"Crunchy Yam Bean Shankhalu Snacks"},"content":{"type":"html","$t":"\u003Carticle\u003E\n\n\u003Cp\u003EThis perennial winter crop of Bengal is known as kesaru or miskri kand in Bihar. It is commonly called “Shankalu” or “Sankesh alu” in West Bengal, Assam and Odisha. Shankh means conch and alu means potato, referring to its pearly white flesh, which is offered during Saraswati Puja in late January. Goddess Saraswati, symbolized by purity and white offerings, is often offered white sweets, bananas, and shankalu.\u003C\/p\u003E\n\n\u003Cp\u003EThose who do not know the taste or name of Shankhalu, Mexican turnip, jicama, or yam bean often guess it to be Asian pear because of its fresh sweetness and crunchiness, or water chestnut because of its white woody texture. It is a root vegetable like potato, though less starchy and juicier. This refreshing, crispy, ice-white root can be eaten raw or cooked in a variety of sweet and savory dishes worldwide. Yam bean is native to Mexico and Central America and is also grown in China, Vietnam, the Philippines, Indonesia, Nepal, Bhutan, Myanmar, and the South Pacific islands.\u003C\/p\u003E\n\n\u003Ch2\u003ECrunchy Yam Bean Shankhalu Snacks\u003C\/h2\u003E\n\n\u003Cul\u003E\n\u003Cli\u003EYam bean is very easy to eat or cook. Its thin papery skin can be peeled off easily. It can be eaten fresh or simply dusted with salt and chili powder. A spicy diced snack seasoned with salt, lemon or lime juice, and chili powder makes a wonderful party food.\u003C\/li\u003E\n\u003Cli\u003EJícama pairs well with chili powder, cilantro, ginger, lemon, lime, orange, red onion, salsa, sesame oil, grilled fish, and soy sauce. It is also used in soups and stir-fried dishes.\u003C\/li\u003E\n\u003Cli\u003EIt can be cut into wedges and dipped in salsa as a healthier alternative to corn chips. In Mexico it is popular in salads, fruit combinations, soups, and cooked dishes.\u003C\/li\u003E\n\u003Cli\u003EJícama has also become popular in Vietnamese cuisine as an ingredient in pies.\u003C\/li\u003E\n\u003Cli\u003EIn the Philippines, jícama is known as singkamas and is eaten fresh with rice vinegar and salt or with shrimp paste. It also mixes well with fruits, vegetables, poultry, meat, and seafood.\u003C\/li\u003E\n\u003Cli\u003EIn Indonesia, it is served like a Malayan salad with rujak sauce made from palm sugar, tamarind, shrimp paste, chili peppers, and sautéed peanut paste.\u003C\/li\u003E\n\u003C\/ul\u003E\n\n\u003Cfigure\u003E\n\n\u003Camp-img\nsrc=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgXMuC9_WwA8HcA2B-pE__4aUhyphenhyphen6jKeDvlCPW5Q_yeKlSvMSnFJYAZNAX3YNWyiBw5cRV28wYfu-cgUiRoGxYu8XfT-lKOzK3SUgrdklcOrbC55mFfvEA0fcuI_DYws-50DDESwsDu0G-k\/s1600\/shakalu+chaat+yam+bean+Jicama+Jingle-001.jpg\"\nwidth=\"640\"\nheight=\"480\"\nlayout=\"responsive\"\nalt=\"Crunchy yam bean or shankhalu chaat snack\"\u003E\n\u003C\/amp-img\u003E\n\n\u003Cnoscript\u003E\n\u003Cimg\nsrc=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgXMuC9_WwA8HcA2B-pE__4aUhyphenhyphen6jKeDvlCPW5Q_yeKlSvMSnFJYAZNAX3YNWyiBw5cRV28wYfu-cgUiRoGxYu8XfT-lKOzK3SUgrdklcOrbC55mFfvEA0fcuI_DYws-50DDESwsDu0G-k\/s1600\/shakalu+chaat+yam+bean+Jicama+Jingle-001.jpg\"\nwidth=\"640\"\nheight=\"480\"\nalt=\"Crunchy yam bean or shankhalu chaat snack\"\u003E\n\u003C\/noscript\u003E\n\n\u003Cfigcaption\u003EFresh yam bean or shankhalu served as a crunchy street-style snack.\u003C\/figcaption\u003E\n\n\u003C\/figure\u003E\n\n\u003Cp\u003EPrep time: 5 min | Cook time: 5 min | Total time: 10 min\u003C\/p\u003E\n\u003Cp\u003EYield: Medium bowl | Serving size: 2 servings | Calories per serving: 50\u003C\/p\u003E\n\n\u003Ch3\u003EIngredients\u003C\/h3\u003E\n\u003Cul\u003E\n\u003Cli\u003EShakalu (yam bean) 200 g\u003C\/li\u003E\n\u003Cli\u003ERock salt\u003C\/li\u003E\n\u003Cli\u003ERed chili powder\u003C\/li\u003E\n\u003Cli\u003EChaat masala\u003C\/li\u003E\n\u003Cli\u003EGreen chutney (coriander leaves, lemon juice, green chili, rock salt, slight sugar) paste\u003C\/li\u003E\n\u003Cli\u003ERed chutney (tamarind, jaggery, red chili powder) as required\u003C\/li\u003E\n\u003C\/ul\u003E\n\n\u003Ch3\u003EDirections\u003C\/h3\u003E\n\u003Cp\u003EWash the yam bean in cool running water and peel off the skin. Discard other plant parts. Cut the flesh into cubes or slices as desired. Add rock salt, chaat masala, green chutney, and red chutney and serve.\u003C\/p\u003E\n\n\u003Cp\u003E\u003Cem\u003EPachyrrhizus erosus\u003C\/em\u003E, commonly known as jícama, belongs to the legume family Fabaceae. It is crisp and mild in flavor and may resemble mung bean sprouts when sliced. Common names include Mexican water chestnut, Mexican turnip, sengkwang, and yacon.\u003C\/p\u003E\n\n\u003Ch3\u003EHealthy Fruit Path\u003C\/h3\u003E\n\n\u003Cp\u003EJícama is high in carbohydrates in the form of dietary fiber. It is composed of about 86–90% water and contains only trace amounts of protein and fat. Its mild sweetness comes from oligofructose inulin, a natural prebiotic fiber. Jícama is very low in saturated fat, cholesterol, and sodium, while being a good source of potassium and vitamin C.\u003C\/p\u003E\n\n\u003Cp\u003EIt is one of the finest sources of dietary fiber, especially oligofructose inulin, a soluble fiber that acts as a zero-calorie carbohydrate. Since inulin does not metabolize inside the human body, the root becomes an ideal snack for diabetics and dieters.\u003C\/p\u003E\n\n\u003Cp\u003EFresh yam bean tubers are also rich in vitamin C, providing about 20 mg per 100 g. Vitamin C is a powerful antioxidant that helps the body fight harmful free radicals and supports immunity.\u003C\/p\u003E\n\n\u003Cp\u003EIt also contains small amounts of valuable B-complex vitamins such as folates, riboflavin, pyridoxine, pantothenic acid, and thiamin.\u003C\/p\u003E\n\n\u003Cp\u003EIn contrast to the edible root, the rest of the jícama plant is toxic.\u003C\/p\u003E\n\n\u003Cfigure\u003E\n\n\u003Camp-img\nsrc=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgt686_rycHKNURUWDyfrIAU2Bn_BiAwcZd9SuccKQl3jXaOwwIAcz-unZqCe1Iuou9ykEecM-wsPczaZmuHBlYikrqyZ9IUL4n2Adsy4WG7dr7NsJq5TpaQhLTUqd1210jZegUJa1OeEtI\/s1600\/new+jicama.jpg\"\nwidth=\"640\"\nheight=\"480\"\nlayout=\"responsive\"\nalt=\"Fresh yam bean or jicama root vegetable\"\u003E\n\u003C\/amp-img\u003E\n\n\u003Cnoscript\u003E\n\u003Cimg\nsrc=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgt686_rycHKNURUWDyfrIAU2Bn_BiAwcZd9SuccKQl3jXaOwwIAcz-unZqCe1Iuou9ykEecM-wsPczaZmuHBlYikrqyZ9IUL4n2Adsy4WG7dr7NsJq5TpaQhLTUqd1210jZegUJa1OeEtI\/s1600\/new+jicama.jpg\"\nwidth=\"640\"\nheight=\"480\"\nalt=\"Fresh yam bean or jicama root vegetable\"\u003E\n\u003C\/noscript\u003E\n\n\u003Cfigcaption\u003EWhole yam bean (jícama) with its crisp white edible root.\u003C\/figcaption\u003E\n\n\u003C\/figure\u003E\n\n\u003Cp\u003EThe cultivation of potatoes is now widespread in Bengal, but several native root crops were traditionally grown in homestead lands and harvested after a year. Sweet potatoes existed in two forms: red (ranga alu) and white (dhola alu), including shankalu. These species were regularly cultivated in fields.\u003C\/p\u003E\n\n\u003C\/article\u003E\u003Cdiv class=\"blogger-post-footer\"\u003E\u003Ca href=\"https:\/\/feedburner.google.com\/fb\/a\/mailverify?uri=onlinekolkata\u0026amp;loc=en_US\"\u003ESubscribe to Indian Cuisine - Traditional Food and Recipe by Email\u003C\/a\u003E\u003C\/div\u003E"},"link":[{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/4194113219346922999\/posts\/default\/6758029990469184554"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/4194113219346922999\/posts\/default\/6758029990469184554"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.foodcooking-inspiration.in\/2015\/01\/take-crunchy-yam-bean-break.html","title":"Crunchy Yam Bean Shankhalu Snacks"}],"author":[{"name":{"$t":"Barnali Dutta"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/05327163057011058262"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjvQy8m1XwevEKbPwy4n9EzAT_CEJKfrpaKSyJtJ3J76mnMnstyKGL1Vv8olczAohOS4ebJekVykGbwLWT6lB4sA2RqXNpj_ILVkPt8efPls2-YGtFG77aVGZ16yF4KNg\/s108\/WhatsApp+Image+2019-05-06+at+7.10.10+PM.jpeg"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgXMuC9_WwA8HcA2B-pE__4aUhyphenhyphen6jKeDvlCPW5Q_yeKlSvMSnFJYAZNAX3YNWyiBw5cRV28wYfu-cgUiRoGxYu8XfT-lKOzK3SUgrdklcOrbC55mFfvEA0fcuI_DYws-50DDESwsDu0G-k\/s72-c\/shakalu+chaat+yam+bean+Jicama+Jingle-001.jpg","height":"72","width":"72"}},{"id":{"$t":"tag:blogger.com,1999:blog-4194113219346922999.post-6575693967936550361"},"published":{"$t":"2015-01-12T21:22:00.021+05:30"},"updated":{"$t":"2026-03-23T12:31:47.632+05:30"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Cultural Food Stories"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Festival \u0026 Ritual Foods"}],"title":{"type":"text","$t":"Pitha Parbon of Bengal – Winter Community Food Festival"},"content":{"type":"html","$t":"\u003Carticle\u003E\n\n\u003Cp\u003EPraises of Bangladesh's pitha can be heard worldwide. The demand, pride, and elegance of this sweet delicacy, pitha or pithe, reaches its peak in the winter season. Rice from the newest grains and the beckoning smell of freshly prepared jaggery lure our tongue into a watery frenzy. The festival of pitha commences in West Bengal too during this time. Even though there can be no alternate to Bangladeshi pitha, West Bengal is not far behind, especially in rural areas. Widespread popularity of varieties of pitha can be noticed presently in this part of Bengal as well.\u003C\/p\u003E\n\n\u003Cp\u003ENot only on winter occasions, recently this delicacy has become a star preparation for many kinds of gatherings. Winter is considered the ideal season for making pitha since Nabanna aromatic \u003Ci\u003EAtap rice\u003C\/i\u003E and the best quality jaggery come together to create the finest versions. In Bangladesh every winter is a spectacular season of occasions and competitions, from nationwide celebrations to household contests. Families exchange different kinds of pithas while the women of the household take part in competitive pitha making of many shapes, sizes, and types. One can truly imagine the celebration only by seeing it firsthand.\u003C\/p\u003E\n\n\u003Ch2\u003ESweet Chitoi Pitha dipped in Nalen Jaggery\u003C\/h2\u003E\n\n\u003Cp\u003EIt is generally known that sweetness is the ultimate parameter for assessing a pitha. A pitha may be dipped in date jaggery or sweetened in other ways. On the other hand, in the Bangladeshi pitha market various kinds of salted pithas are also found in striking proportion. Salty and spicy pithas demand appreciation alongside sweet pithas, though such a scene is less common in West Bengal. The kingdom of Bangladeshi pitha is inhabited not only by vegetarian subjects but also by non-vegetarian ones. Stuffing ingredients like egg, meat, and fish [fresh or dried] are widely accepted and appreciated. This is why Bangladeshi pithas are so varied and worthy of praise from the name itself, as one can often interpret the type of pitha and its primary stuffing from the name.\u003C\/p\u003E\n\n\u003Cfigure\u003E\n\n\u003Camp-img\nsrc=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEi7FShNFL13OG0ZkW8xkPpMr0wkabr3Uo9IKSC0NkGJMoEXHmJt-OLL4RM_dDu0D_eFVDQnEZtKa4qNgPcrnEf3rYNB406wyQhzP13Dd7oSJeE1g-_ynulHrjF43skqzbkzY27GPEHb-sI\/s1600\/chitoi+pitha-001.jpg\"\nwidth=\"640\"\nheight=\"480\"\nlayout=\"responsive\"\nalt=\"Chitoi pitha cooked in an earthenware mould and dipped in nalen jaggery\"\u003E\n\u003C\/amp-img\u003E\n\n\u003Cnoscript\u003E\n\u003Cimg\nsrc=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEi7FShNFL13OG0ZkW8xkPpMr0wkabr3Uo9IKSC0NkGJMoEXHmJt-OLL4RM_dDu0D_eFVDQnEZtKa4qNgPcrnEf3rYNB406wyQhzP13Dd7oSJeE1g-_ynulHrjF43skqzbkzY27GPEHb-sI\/s1600\/chitoi+pitha-001.jpg\"\nwidth=\"640\"\nheight=\"480\"\nalt=\"Chitoi pitha cooked in an earthenware mould and dipped in nalen jaggery\"\u003E\n\u003C\/noscript\u003E\n\n\u003Cfigcaption\u003ESweet Chitoi Pitha prepared in an earthen mould and served with liquid date palm jaggery.\u003C\/figcaption\u003E\n\n\u003C\/figure\u003E\n\n\u003Cp\u003EPrep time: 8 hours | Cook time: 15 minutes | Total time: 8 hours 25 min\u003C\/p\u003E\n\u003Cp\u003EYield: Medium bowl | Serving size: 4 servings | Calories per serving: 175\u003C\/p\u003E\n\n\u003Ch3\u003ERecipe Ingredients\u003C\/h3\u003E\n\n\u003Cul\u003E\n\u003Cli\u003ENew Atap rice or short grain glutinous newly harvested rice powder: 1 cup\u003C\/li\u003E\n\u003Cli\u003ESalt: 1\/2 teaspoon\u003C\/li\u003E\n\u003Cli\u003EWater to make thick batter: 1 and half cup\u003C\/li\u003E\n\u003Cli\u003EEarthenware mould (matir chhach) or appam chatti\u003C\/li\u003E\n\u003Cli\u003EOil to grease the mould\u003C\/li\u003E\n\u003Cli\u003EBaking powder: 1 and half teaspoon if rice soaking time is less than 6 hours\u003C\/li\u003E\n\u003Cli\u003EDate liquid jaggery (jiren cut jhola gur): 1 cup\u003C\/li\u003E\n\u003C\/ul\u003E\n\n\u003Ch3\u003ERecipe Directions\u003C\/h3\u003E\n\n\u003Col\u003E\n\u003Cli\u003ESoak the rice flour overnight or at least 8 hours, mix with salt, beat well, and keep aside.\u003C\/li\u003E\n\u003Cli\u003ESoak the earthenware mould in water for 2 to 3 hours, then keep it bottom side up.\u003C\/li\u003E\n\u003Cli\u003EGrease the mould with cooking oil and heat over low fire. Pour the batter carefully into each depression, filling only two-thirds portion.\u003C\/li\u003E\n\u003Cli\u003ECover with the lid. Leave for 5 minutes over medium heat or until the edges solidify and turn opaque.\u003C\/li\u003E\n\u003Cli\u003ECollect the pithas and soak them in slightly hot liquid jaggery (jhola gur) for 5 to 10 minutes before serving.\u003C\/li\u003E\n\u003Cli\u003EIn general, common pitha ingredients include new Atap rice (also boiled rice or Sheddho rice in some cases), date or palm jaggery, coconut, sugar, milk, coconut milk, sesame, oil, ghee, and flour. Other additions may include dry fruits, baking powder, cardamom, cinnamon, egg, punti shutki, chilli, salt, duck meat, and camphor.\u003C\/li\u003E\n\u003C\/ol\u003E\n\n\u003Cfigure\u003E\n\n\u003Camp-img\nsrc=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhSSQU9X96huXfNwCmgZZohV6l0hY5j0S4e3nUYL5EDnDn_TPwG0xHi7jsUZpnSe5MiGDYFODed3eGZxdHdA7DNghdF9DhvCrOXaaRiApWFlV-_prQMXhdZZ-7EZOAzPzfXaYCYVXKTDjA\/s1600\/pitha-parbon-bengali-food-festival.gif\"\nwidth=\"640\"\nheight=\"480\"\nlayout=\"responsive\"\nalt=\"Different kinds of Bengali pitha including khejure pitha, gokul pitha, kata pitha, kusholi pitha and chitoi pitha\"\u003E\n\u003C\/amp-img\u003E\n\n\u003Cnoscript\u003E\n\u003Cimg\nsrc=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhSSQU9X96huXfNwCmgZZohV6l0hY5j0S4e3nUYL5EDnDn_TPwG0xHi7jsUZpnSe5MiGDYFODed3eGZxdHdA7DNghdF9DhvCrOXaaRiApWFlV-_prQMXhdZZ-7EZOAzPzfXaYCYVXKTDjA\/s1600\/pitha-parbon-bengali-food-festival.gif\"\nwidth=\"640\"\nheight=\"480\"\nalt=\"Different kinds of Bengali pitha including khejure pitha, gokul pitha, kata pitha, kusholi pitha and chitoi pitha\"\u003E\n\u003C\/noscript\u003E\n\n\u003Cfigcaption\u003ESome traditional varieties of Bengali pitha prepared during winter food festivals.\u003C\/figcaption\u003E\n\n\u003C\/figure\u003E\n\u003Cdiv class=\"blogger-post-footer\"\u003E\u003Ca href=\"https:\/\/feedburner.google.com\/fb\/a\/mailverify?uri=onlinekolkata\u0026amp;loc=en_US\"\u003ESubscribe to Indian Cuisine - Traditional Food and Recipe by Email\u003C\/a\u003E\u003C\/div\u003E"},"link":[{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/4194113219346922999\/posts\/default\/6575693967936550361"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/4194113219346922999\/posts\/default\/6575693967936550361"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.foodcooking-inspiration.in\/2015\/01\/community-food-festival-of-bengal-pitha.html","title":"Pitha Parbon of Bengal – Winter Community Food Festival"}],"author":[{"name":{"$t":"prasadam"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/14348903939405901715"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEimqROqZkHXZGqs7H-Sttrl6IXZd6znbUrplW2wjIlwm0GaNv-26FK0jGRZUeI_E9dkk80MdtcJVEROmTdTSygILlAKiHzLVvgtCMbOhphfZjVYHCkH5vjeeRZaI9giCg\/s113\/prasadam_logo.png"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEi7FShNFL13OG0ZkW8xkPpMr0wkabr3Uo9IKSC0NkGJMoEXHmJt-OLL4RM_dDu0D_eFVDQnEZtKa4qNgPcrnEf3rYNB406wyQhzP13Dd7oSJeE1g-_ynulHrjF43skqzbkzY27GPEHb-sI\/s72-c\/chitoi+pitha-001.jpg","height":"72","width":"72"}},{"id":{"$t":"tag:blogger.com,1999:blog-4194113219346922999.post-4181310617927529726"},"published":{"$t":"2014-12-21T18:21:00.015+05:30"},"updated":{"$t":"2026-03-23T12:31:59.692+05:30"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Meat Recipes"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Traditional Recipes"}],"title":{"type":"text","$t":"Pathar Mete Chorchori - Liver Dish in Bengali Style"},"content":{"type":"html","$t":"\u003Carticle\u003E\n\n\u003Ch2\u003EPathar Mete Chorchori - Liver Dish in Bengali Style\u003C\/h2\u003E\n\n\u003Cfigure\u003E\n\n\u003Camp-img\nsrc=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiB5ecp6RLBl2B7shS5TPLeUC3eR5tp0hhVOoHRjNoHmK6bDF_jUtcjS5_V3oB3LDLEqq1rbDkWFaz3iKAtutRPIi65MDxgUPquUrAGvISSFsyG_XLwXIPSPse5cyUrvt0P4OvlKCJEB18\/s640\/mete+chorchori.jpg\"\nwidth=\"640\"\nheight=\"480\"\nlayout=\"responsive\"\nalt=\"Mete Chorchori, a Bengali-style spicy liver dish\"\u003E\n\u003C\/amp-img\u003E\n\n\u003Cnoscript\u003E\n\u003Cimg\nsrc=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiB5ecp6RLBl2B7shS5TPLeUC3eR5tp0hhVOoHRjNoHmK6bDF_jUtcjS5_V3oB3LDLEqq1rbDkWFaz3iKAtutRPIi65MDxgUPquUrAGvISSFsyG_XLwXIPSPse5cyUrvt0P4OvlKCJEB18\/s640\/mete+chorchori.jpg\"\nwidth=\"640\"\nheight=\"480\"\nalt=\"Mete Chorchori, a Bengali-style spicy liver dish\"\u003E\n\u003C\/noscript\u003E\n\n\u003Cfigcaption\u003EMete Chorchori, a traditional Bengali liver curry served hot with bread or paratha.\u003C\/figcaption\u003E\n\n\u003C\/figure\u003E\n\n\u003Cp\u003EWe frequently lean toward some hot, oily food on bitter winter nights when the temperature hovers around 10 degrees Celsius. Mete Chorchori, or liver curry, is a useful dish for hectic weekdays when you do not want to spend much time preparing a meal or buying fast food. After one attempt, you may find yourself returning to the kitchen for it again.\u003C\/p\u003E\n\n\u003Cp\u003EThe status of charchari as a staple of Bengali folk culture will never change. For those who have eaten it or cooked it, the dish often brings back memories of earlier times along with a distinct taste sensation. The only way to understand this fully is to ask a Bengali.\u003C\/p\u003E\n\n\u003Cp\u003ECharchari is a type of byanjan, a Bengali food item cooked down in very little broth.\u003C\/p\u003E\n\n\u003Cp\u003E\"মীনী চড়চড়ি কুমড়াবড়ি |\" (কৰিকঙ্কণ )\u003C\/p\u003E\n\n\u003Cp\u003ETeto, Bata, Chinchki, Vaja, Pora, Pur, Chachhari, Ghant, Siddha, Dal, Jhal, Jhol, Tok, Rasa, Kantha, Paturi, Malaikari, Jhati, Paitha, Dhoka, Shashari, Kalia, Dolma, Bagar, Samasa, etc. are among the traditional foods of Bengal that are prepared in various ways. Even 40 years ago, the smell of such cooking filled the entire neighbourhood. If a house cooked well, another house received a bowl. Bengalis appreciate sharing just as much as they like eating.\u003C\/p\u003E\n\n\u003Cp\u003EThere are numerous varieties of charchari.\u003C\/p\u003E\n\u003Cp\u003EBitter - Uchche Charchari, Sajane Danta Charchari\u003C\/p\u003E\n\u003Cp\u003EVegetables - Pumpkin vegetable charchari\u003C\/p\u003E\n\u003Cp\u003EVegetarian - Bati Charchari\u003C\/p\u003E\n\u003Cp\u003ENon-vegetarian - Fishbone Charchari\u003C\/p\u003E\n\n\u003Cp\u003EPorters, labourers, and low-income farmer groups in Bengal often preferred eating laal shutki chorchori with coarse brown rice. It was brought from home in a bowl wrapped in cloth and was sometimes hung from a tree until mealtime.\u003C\/p\u003E\n\n\u003Ch3\u003EIngredients\u003C\/h3\u003E\n\u003Cul\u003E\n\u003Cli\u003EChicken or mutton liver: 300 g\u003C\/li\u003E\n\u003Cli\u003ETomato: 1 large\u003C\/li\u003E\n\u003Cli\u003EOnion: 2 large, sliced\u003C\/li\u003E\n\u003Cli\u003EFresh ginger and garlic paste: 1 tablespoon\u003C\/li\u003E\n\u003Cli\u003EPowder spices, 1 tsp each: turmeric, red chilli, coriander seeds, black pepper, toasted nutmeg 1\u003C\/li\u003E\n\u003Cli\u003EWhole spices: bay leaves 2, cinnamon sticks 1\/2 inch two, green cardamoms 3, cloves 4, dried whole red chili 2, whole peppercorn 1 tsp\u003C\/li\u003E\n\u003Cli\u003EBoiled potatoes, sliced: 1\/2 cup\u003C\/li\u003E\n\u003Cli\u003EVinegar: 2 tsp\u003C\/li\u003E\n\u003Cli\u003EMinced spring onion leaves and green chili: for garnishing\u003C\/li\u003E\n\u003Cli\u003ESugar: 2 tsp\u003C\/li\u003E\n\u003Cli\u003ESalt: to taste\u003C\/li\u003E\n\u003Cli\u003ECooking oil: 1 cup\u003C\/li\u003E\n\u003C\/ul\u003E\n\n\u003Ch3\u003EDirections\u003C\/h3\u003E\n\u003Col\u003E\n\u003Cli\u003EBoil the liver pieces in one cup water with one bay leaf, 1 tsp ginger-garlic paste, a little turmeric powder, and whole peppercorn until cooked well. Keep aside.\u003C\/li\u003E\n\n\u003Cli\u003EBlanch the tomatoes first in hot water and then in cold water. Peel and make a paste.\u003C\/li\u003E\n\n\u003Cli\u003EHeat oil in a pan. Add the whole spices, then sugar, onion slices, and potatoes. Fry until golden in color. Add ginger-garlic paste and tomato paste and fry well until the oil begins to ooze out.\u003C\/li\u003E\n\n\u003Cli\u003EAdd the boiled liver without adding the boiled stock at this stage. Add the spice powders and vinegar, stir in the oil, and add salt.\u003C\/li\u003E\n\n\u003Cli\u003ENow add the boiled liver stock and let it cook on a simmer.\u003C\/li\u003E\n\n\u003Cli\u003EAfter a few minutes, when the oil rises to the top, turn off the flame.\u003C\/li\u003E\n\n\u003Cli\u003EAdd spring onion and chili and serve with hot bread, naan, or paratha.\u003C\/li\u003E\n\n\u003Cli\u003EIn this recipe, Bengali people also like to add different winter vegetables for variation, such as peas, carrots, beetroot, turnip, and brinjal.\u003C\/li\u003E\n\u003C\/ol\u003E\n\n\u003C\/article\u003E\u003Cdiv class=\"blogger-post-footer\"\u003E\u003Ca href=\"https:\/\/feedburner.google.com\/fb\/a\/mailverify?uri=onlinekolkata\u0026amp;loc=en_US\"\u003ESubscribe to Indian Cuisine - Traditional Food and Recipe by Email\u003C\/a\u003E\u003C\/div\u003E"},"link":[{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/4194113219346922999\/posts\/default\/4181310617927529726"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/4194113219346922999\/posts\/default\/4181310617927529726"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.foodcooking-inspiration.in\/2014\/12\/mete-chorchori-oily-liver-pool.html","title":"Pathar Mete Chorchori - Liver Dish in Bengali Style"}],"author":[{"name":{"$t":"prasadam"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/14348903939405901715"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEimqROqZkHXZGqs7H-Sttrl6IXZd6znbUrplW2wjIlwm0GaNv-26FK0jGRZUeI_E9dkk80MdtcJVEROmTdTSygILlAKiHzLVvgtCMbOhphfZjVYHCkH5vjeeRZaI9giCg\/s113\/prasadam_logo.png"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiB5ecp6RLBl2B7shS5TPLeUC3eR5tp0hhVOoHRjNoHmK6bDF_jUtcjS5_V3oB3LDLEqq1rbDkWFaz3iKAtutRPIi65MDxgUPquUrAGvISSFsyG_XLwXIPSPse5cyUrvt0P4OvlKCJEB18\/s72-c\/mete+chorchori.jpg","height":"72","width":"72"}},{"id":{"$t":"tag:blogger.com,1999:blog-4194113219346922999.post-418802253477196187"},"published":{"$t":"2014-12-11T18:12:00.025+05:30"},"updated":{"$t":"2026-03-23T16:56:28.627+05:30"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Ayurveda \u0026 Health Foods"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Ingredients \u0026 Food Knowledge"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Seasonal Ingredients"}],"title":{"type":"text","$t":"Edible Blackberry Malabar Spinach Fruits Mishmash"},"content":{"type":"html","$t":"\u003Carticle\u003E\n\n\u003Ch2\u003EPrawn Pui Metuli Malabar Spinach Fruit Ghonto\u003C\/h2\u003E\n\n\u003Cfigure\u003E\n\n\u003Camp-img\nsrc=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgTdKnyp-q9On1OvzLlN0jGvxOMNpcH7RC_GkasLDRbBqfbB3FA0fPZQwDdvgDupmTAJILfgA3hBGkmKMMTRBinqzR8CeYhrXSzNgWED8S3kg1DkznAFsmi0RVn_Okp_63RMVk3luCNOzM\/s1600\/pui-metuli.gif\"\nwidth=\"640\"\nheight=\"480\"\nlayout=\"responsive\"\nalt=\"Prawn pui metuli ghonto made with Malabar spinach berries and pumpkin\"\u003E\n\u003C\/amp-img\u003E\n\n\u003Cnoscript\u003E\n\u003Cimg\nsrc=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgTdKnyp-q9On1OvzLlN0jGvxOMNpcH7RC_GkasLDRbBqfbB3FA0fPZQwDdvgDupmTAJILfgA3hBGkmKMMTRBinqzR8CeYhrXSzNgWED8S3kg1DkznAFsmi0RVn_Okp_63RMVk3luCNOzM\/s1600\/pui-metuli.gif\"\nwidth=\"640\"\nheight=\"480\"\nalt=\"Prawn pui metuli ghonto made with Malabar spinach berries and pumpkin\"\u003E\n\u003C\/noscript\u003E\n\n\u003Cfigcaption\u003EPrawn pui metuli ghonto, a Bengali winter curry made with Malabar spinach berries, pumpkin and prawns.\u003C\/figcaption\u003E\n\n\u003C\/figure\u003E\n\n\u003Cp\u003EPrep time: 00:10 | Cook time: 00:10 | Total time: 00:20 | Yield: 4 servings\u003C\/p\u003E\n\n\u003Cp\u003EI hugged my mother and she urged me to prepare the \"chingri pui metuli with sweet pumpkin\" and the edible blackberry jumble ghonto after she saw the fruits of the pui and got a smile on her face. My mother recalls the several shak or leafy vegetable kinds that were once freely accessible in the area. The most popular shak or herbs included Kalmee, Kochu pata, Nona, Bathua, Dheki, Gima... At least forty different varieties are consumed today due to a decrease in the supply of leafy vegetables, forcing people to purchase fewer items and as a result, only the best recipes that have been experimentally verified among thousands of delicious recipes are followed.\u003C\/p\u003E\n\n\u003Cp\u003EMy mother recalled childhood memories of their kitchen garden and the \"pui creeper\" on a bamboo trellis beside the kitchen door covered in little blackish purple coloured berries, as at that time Bengalis were greatly dependent on managing their livestock at home. As she looked at the basket full of ripened \"pui metuli\" seeds, she recalled those childhood memories. She enjoyed the meal, and I prepared her recipe today, \"Prawn pui metuli ghonto,\" one of the popular winter vegetable curries.\u003C\/p\u003E\n\n\u003Ch3\u003EIngredients\u003C\/h3\u003E\n\u003Cul\u003E\n\u003Cli\u003ETender pui metuli with stem, cut into 1\/2 inch pieces: 2 cups\u003C\/li\u003E\n\u003Cli\u003EYellow pumpkin, cubed: 1 cup\u003C\/li\u003E\n\u003Cli\u003EFresh prawn: 200 g\u003C\/li\u003E\n\u003Cli\u003EOil: 3 tsp\u003C\/li\u003E\n\u003Cli\u003EOnion seeds or kalongi: 1 tsp\u003C\/li\u003E\n\u003Cli\u003EOnion, chopped: 1\/2 cup\u003C\/li\u003E\n\u003Cli\u003EMinced green chillies: 2 tsp\u003C\/li\u003E\n\u003Cli\u003ETurmeric: 1 tsp\u003C\/li\u003E\n\u003Cli\u003ESalt and sugar: as required\u003C\/li\u003E\n\u003C\/ul\u003E\n\n\u003Ch3\u003EInstructions\u003C\/h3\u003E\n\u003Col\u003E\n\u003Cli\u003ESeason the prawn with salt and turmeric.\u003C\/li\u003E\n\u003Cli\u003EHeat oil and add kalonji, green chillies and onion.\u003C\/li\u003E\n\u003Cli\u003EWhen the onion is translucent, add the prawn and sauté for 1 to 2 minutes. Then add pumpkin followed by the berries with stem.\u003C\/li\u003E\n\u003Cli\u003EAdd salt and sugar to taste. Mix well and cover to let it simmer.\u003C\/li\u003E\n\u003Cli\u003EWait for 10 minutes and Bengali pui metuli ghonto will be ready by then.\u003C\/li\u003E\n\u003C\/ol\u003E\n\n\u003Cp\u003EShe recalls one Boul tune [Bengali folk song] from very far and I felt blessed when I searched and found the lyrics.\u003C\/p\u003E\n\n\u003Cp\u003EDhin taker beta tin tak,\u003C\/p\u003E\n\u003Cp\u003EAami dite thaki, tui kete thak;\u003C\/p\u003E\n\u003Cp\u003EO tor ma redhechhe pui shak!\u003C\/p\u003E\n\u003Cp\u003EAmi dite thaki tui khete thak.\u003C\/p\u003E\n\u003Cp\u003E....................................…….. Popular folk couplet, author unknown\u003C\/p\u003E\n\n\u003Cp\u003E\"Tin tak, the son of Dhin tak, I keep giving the pui green what your mother cooked, you keep eating.\" Malabar spinach, also known as summer spinach, is not technically a type of spinach but tastes very much like one. This vine has succulent leaves and grows quickly. It is also very heat tolerant. Following the flowers are the fleshy pea-sized berries, dark blackish-purple fruits that add a decorative element among the heart-shaped leaves. Fruit juice is occasionally used as a dye.\u003C\/p\u003E\n\n\u003Cp\u003EThe plant known in Bengali as \"pui metuli\" is associated with the word \"mete\" or liver. It contains proteins, fats, vitamins A, C, E, K, vitamin B9 (folic acid), riboflavin, niacin, thiamine, and minerals like calcium, magnesium and iron. Carotene can also be found in \u003Ci\u003EBasella alba\u003C\/i\u003E.\u003C\/p\u003E\n\n\u003Cp\u003EIt is very amazing that our ancestors were aware of the therapeutic and medicinal benefits of hundreds of foods, even though they did not have access to modern research facilities and technology. Since ancient times, medicinal herbs have been used successfully. Because it is affordable, accessible and effective, traditional knowledge and beliefs in India that incorporate plant- and mineral-based medicines with ritual and seasonal intake as health practices remain a trusted alternative approach to well-being among people.\u003C\/p\u003E\n\n\u003Ch3\u003EVernacular Name of \u003Ci\u003EBasella alba rubra\u003C\/i\u003E\u003C\/h3\u003E\n\n\u003Cp\u003EEnglish: Ceylon spinach, Malabar spinach, Indian spinach, Red vine spinach, Vine spinach\u003C\/p\u003E\n\n\u003Cfigure\u003E\n\n\u003Camp-img\nsrc=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEivMGBdl0Wz3haoVPDxfwLQFSpo01uOUMWHlBosJTnSp2bnacCiuy_RSqUhoF870W90l6AYWgXE3J8g7f9Y5bzVhxvEqBw6FxY9ONXbzlvXyt2p81p0rXDH2jrtqgfKLCXAjLTxYe6Ji1A\/w506-h422\/green+india.jpg\"\nwidth=\"640\"\nheight=\"480\"\nlayout=\"responsive\"\nalt=\"Vernacular names of Basella alba or pui shaak\"\u003E\n\u003C\/amp-img\u003E\n\n\u003Cnoscript\u003E\n\u003Cimg\nsrc=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEivMGBdl0Wz3haoVPDxfwLQFSpo01uOUMWHlBosJTnSp2bnacCiuy_RSqUhoF870W90l6AYWgXE3J8g7f9Y5bzVhxvEqBw6FxY9ONXbzlvXyt2p81p0rXDH2jrtqgfKLCXAjLTxYe6Ji1A\/w506-h422\/green+india.jpg\"\nwidth=\"640\"\nheight=\"480\"\nalt=\"Vernacular names of Basella alba or pui shaak\"\u003E\n\u003C\/noscript\u003E\n\n\u003Cfigcaption\u003EVernacular references to Basella alba, commonly known as pui shaak or Malabar spinach.\u003C\/figcaption\u003E\n\n\u003C\/figure\u003E\n\n\u003Ch3\u003EEthnobotany\u003C\/h3\u003E\n\u003Cul\u003E\n\u003Cli\u003EPui has been used since ancient times for many useful purposes. It is considered beneficial for overall health and vitamin A storage.\u003C\/li\u003E\n\u003Cli\u003EThe paste of root of \u003Ci\u003EBasella alba\u003C\/i\u003E along with rice-washed water is taken on an empty stomach for one month by some rural communities in Odisha to address irregular periods.\u003C\/li\u003E\n\u003Cli\u003ELeaves of pui are used for the treatment of hypertension by Nigerians in Lagos, and for malaria in Cameroonian folk medicine.\u003C\/li\u003E\n\u003Cli\u003EThe phytochemical contents of leafy vegetables serve as food supplements and may improve health because of the presence of compounds important for wellbeing.\u003C\/li\u003E\n\u003Cli\u003EThe leaves of \u003Ci\u003EBasella alba\u003C\/i\u003E are traditionally used in Ayurveda to promote sound sleep when applied on the head before bathing, and are also used for headache.\u003C\/li\u003E\n\u003Cli\u003ELeaf decoction is used for mild laxative effects. Leaf juice mixed with butter is soothing and cooling when applied to burns and scalds. It has also been used in Bangladesh for acne and freckles. In Ayurveda, leaves and stems have been used in treatments relating to melanoma, leukemia and oral cancer.\u003C\/li\u003E\n\u003Cli\u003EThe plant is febrifuge. Its juice is considered a safe aperient for pregnant women and a decoction has been used to alleviate labour. It is also an astringent and the cooked roots are used in the treatment of diarrhoea. This plant is also valued as a Thai traditional vegetable.\u003C\/li\u003E\n\u003Cli\u003EBasella fruit contains gomphrenin derivatives, a betalain pigment. The fruit provides a dark violet color used as food colorant in India.\u003C\/li\u003E\n\u003Cli\u003EIts fiber content helps provide bulk in the diet, supports gastrointestinal function and helps reduce the intake of starchy foods. It is also popular in stir-fries and soups in Chinese and Vietnamese food traditions.\u003C\/li\u003E\n\u003C\/ul\u003E\n\n\u003C\/article\u003E\u003Cdiv class=\"blogger-post-footer\"\u003E\u003Ca href=\"https:\/\/feedburner.google.com\/fb\/a\/mailverify?uri=onlinekolkata\u0026amp;loc=en_US\"\u003ESubscribe to Indian Cuisine - Traditional Food and Recipe by Email\u003C\/a\u003E\u003C\/div\u003E"},"link":[{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/4194113219346922999\/posts\/default\/418802253477196187"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/4194113219346922999\/posts\/default\/418802253477196187"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.foodcooking-inspiration.in\/2014\/12\/edible-blackberry-malabar-spinach.html","title":"Edible Blackberry Malabar Spinach Fruits Mishmash"}],"author":[{"name":{"$t":"prasadam"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/14348903939405901715"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEimqROqZkHXZGqs7H-Sttrl6IXZd6znbUrplW2wjIlwm0GaNv-26FK0jGRZUeI_E9dkk80MdtcJVEROmTdTSygILlAKiHzLVvgtCMbOhphfZjVYHCkH5vjeeRZaI9giCg\/s113\/prasadam_logo.png"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgTdKnyp-q9On1OvzLlN0jGvxOMNpcH7RC_GkasLDRbBqfbB3FA0fPZQwDdvgDupmTAJILfgA3hBGkmKMMTRBinqzR8CeYhrXSzNgWED8S3kg1DkznAFsmi0RVn_Okp_63RMVk3luCNOzM\/s72-c\/pui-metuli.gif","height":"72","width":"72"}},{"id":{"$t":"tag:blogger.com,1999:blog-4194113219346922999.post-9086178057645747590"},"published":{"$t":"2014-11-27T12:20:00.015+05:30"},"updated":{"$t":"2026-03-23T12:32:34.513+05:30"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Traditional Recipes"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Vegetable Dishes"}],"title":{"type":"text","$t":"Bengali veg dish Kamala Kopi - Orange Cauliflower curry"},"content":{"type":"html","$t":"\u003Carticle\u003E\n\n\u003Ch2\u003EBengali dish Kamala Kopi - Orange Cauliflower curry\u003C\/h2\u003E\n\n\u003Cp\u003EWinter means to us 'the Kolkatians' of \u003Cb\u003E\"The City of Joy\"\u003C\/b\u003E as the season of gali cricket matches, 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, and the famous Book Fair at the Maidan. Thoughts of Flury's cakes on Christmas, hot patties from Great Eastern, red meats on alternate days and nolen gur also come to mind.\u003C\/p\u003E\n\n\u003Cp\u003EToday we have many options to enjoy food throughout the year, even off-season vegetables at modern food marts. Yet we miss those earlier days — the flavor in food, the warmth of togetherness and the cultural atmosphere that once surrounded Kolkata winters.\u003C\/p\u003E\n\n\u003Cp\u003EThis recipe I once thought was only a specialty in our family kitchen, prepared by my mother. Later I discovered a very similar Bengali niramish recipe called \u003Cem\u003EKamala Kalia\u003C\/em\u003E in an old cookbook written by Bipradash Mukhopadhyay titled \u003Cem\u003EPak-Pranali\u003C\/em\u003E, which many Bengalis still consult for traditional cooking.\u003C\/p\u003E\n\n\u003Cfigure\u003E\n\u003Camp-img \nsrc=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhoJYKzgKELI-dkUEJ8NTv6cJGJUG4KH-f97-lGsjGkwZfLtZ4SMvmyScwWININ29LhlxJzNWAJEAZixk_PnjKDJ2f4TPggiA0KInBGA7iJaC0JCuO8dPHuoK5WB2HSFpiFr-GVKw-_puU\/s1600\/cauliflower+in+orange+gravy.jpg\"\nwidth=\"640\"\nheight=\"480\"\nlayout=\"responsive\"\nalt=\"Kamala Kopi Bengali orange cauliflower curry\"\u003E\n\u003C\/amp-img\u003E\n\n\u003Cnoscript\u003E\n\u003Cimg \nsrc=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhoJYKzgKELI-dkUEJ8NTv6cJGJUG4KH-f97-lGsjGkwZfLtZ4SMvmyScwWININ29LhlxJzNWAJEAZixk_PnjKDJ2f4TPggiA0KInBGA7iJaC0JCuO8dPHuoK5WB2HSFpiFr-GVKw-_puU\/s1600\/cauliflower+in+orange+gravy.jpg\"\nwidth=\"640\"\nheight=\"480\"\nalt=\"Kamala Kopi Bengali orange cauliflower curry\"\u003E\n\u003C\/noscript\u003E\n\n\u003Cfigcaption\u003EKamala Kopi – traditional Bengali cauliflower cooked with orange pulp.\u003C\/figcaption\u003E\n\u003C\/figure\u003E\n\n\u003Ch3\u003EKamala Kopi - Orange Cauliflower\u003C\/h3\u003E\n\n\u003Cp\u003EBy Barnali Dutta — Published November 26, 2014\u003C\/p\u003E\n\u003Cp\u003EPrep time: 00:10 | Cook time: 00:10 | Total time: 00:20 | Servings: 3\u003C\/p\u003E\n\n\u003Ch3\u003EIngredients\u003C\/h3\u003E\n\n\u003Cul\u003E\n\u003Cli\u003EFresh cauliflower 500 g\u003C\/li\u003E\n\u003Cli\u003EOrange pulp 1\/2 cup\u003C\/li\u003E\n\u003Cli\u003EBoiled potatoes, 2\u003C\/li\u003E\n\u003Cli\u003EOil 1 tbsp\u003C\/li\u003E\n\u003Cli\u003EWhole spices: cardamom 2, cinnamon 1 inch, cloves 3, black pepper 4–5, bay leaf 1\u003C\/li\u003E\n\u003Cli\u003ESpice paste: red chili, turmeric, ginger 1 tsp each\u003C\/li\u003E\n\u003Cli\u003ERoasted nutmeg powder 1\/2 tsp\u003C\/li\u003E\n\u003Cli\u003ESalt to taste\u003C\/li\u003E\n\u003Cli\u003E1 tsp sugar to balance the taste\u003C\/li\u003E\n\u003C\/ul\u003E\n\n\u003Ch3\u003EInstructions\u003C\/h3\u003E\n\n\u003Col\u003E\n\u003Cli\u003EPrepare the orange first. Separate the segments, remove the seeds and collect the juicy pulp.\u003C\/li\u003E\n\n\u003Cli\u003ECut cauliflower into large florets. Check for worms, blanch briefly in boiling water and then transfer immediately into iced cold water. Season with turmeric and keep aside.\u003C\/li\u003E\n\n\u003Cli\u003EIn many Bengali kitchens this blanching step is believed to help prevent bloating from cauliflower.\u003C\/li\u003E\n\n\u003Cli\u003ECut boiled potatoes into medium pieces, season with turmeric and fry until golden. Keep aside.\u003C\/li\u003E\n\n\u003Cli\u003EFry the seasoned cauliflower florets until lightly golden and keep aside.\u003C\/li\u003E\n\n\u003Cli\u003EHeat oil in a pan. Add the whole spices for tempering. Add the spice paste and fry briefly. Add cauliflower and potatoes, mix well and fry gently. Add about 1 cup hot water and allow it to boil for two minutes.\u003C\/li\u003E\n\n\u003Cli\u003EAdd salt and sugar. When vegetables are cooked and the gravy thickens, add the orange pulp and cook for another one or two minutes. Turn off the heat and garnish with orange segments and whole green chilies.\u003C\/li\u003E\n\n\u003Cli\u003EServe hot with steamed rice or bread.\u003C\/li\u003E\n\u003C\/ol\u003E\n\n\u003C\/article\u003E\u003Cdiv class=\"blogger-post-footer\"\u003E\u003Ca href=\"https:\/\/feedburner.google.com\/fb\/a\/mailverify?uri=onlinekolkata\u0026amp;loc=en_US\"\u003ESubscribe to Indian Cuisine - Traditional Food and Recipe by Email\u003C\/a\u003E\u003C\/div\u003E"},"link":[{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/4194113219346922999\/posts\/default\/9086178057645747590"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/4194113219346922999\/posts\/default\/9086178057645747590"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.foodcooking-inspiration.in\/2014\/11\/fruitful-orange-cauliflower.html","title":"Bengali veg dish Kamala Kopi - Orange Cauliflower curry"}],"author":[{"name":{"$t":"prasadam"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/14348903939405901715"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEimqROqZkHXZGqs7H-Sttrl6IXZd6znbUrplW2wjIlwm0GaNv-26FK0jGRZUeI_E9dkk80MdtcJVEROmTdTSygILlAKiHzLVvgtCMbOhphfZjVYHCkH5vjeeRZaI9giCg\/s113\/prasadam_logo.png"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhoJYKzgKELI-dkUEJ8NTv6cJGJUG4KH-f97-lGsjGkwZfLtZ4SMvmyScwWININ29LhlxJzNWAJEAZixk_PnjKDJ2f4TPggiA0KInBGA7iJaC0JCuO8dPHuoK5WB2HSFpiFr-GVKw-_puU\/s72-c\/cauliflower+in+orange+gravy.jpg","height":"72","width":"72"}},{"id":{"$t":"tag:blogger.com,1999:blog-4194113219346922999.post-2738611213489173672"},"published":{"$t":"2014-11-22T18:14:00.024+05:30"},"updated":{"$t":"2026-03-23T12:32:44.482+05:30"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Egg Recipes"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Traditional Recipes"}],"title":{"type":"text","$t":"Bengali duck egg curry - hasher dim kosha"},"content":{"type":"html","$t":"```html\n\u003Carticle\u003E\n\n\u003Ch2\u003EBengali duck egg curry - hasher dim kosha\u003C\/h2\u003E\n\n\u003Cp\u003EIn the past, eating chicken was frowned upon in Bangladesh, however, it was acceptable to eat eggs and duck meat. In Bangladesh, backyard poultry often meant ducks were raised for eating and chickens were kept as game birds for fighting. Due to scavenging behaviour and lack of veterinary care, the inputs needed were incredibly low. People were willing to consume many kinds of eggs, including duck, quail, tortoise and even pigeon eggs, but due to social and religious taboo they were reluctant to consume chicken eggs. Throughout the past two decades, the tenacity of this philosophy has waned.\u003C\/p\u003E\n\n\u003Cp\u003EBesides serving as a source of protein for food, poultry animals on farms served other crucial functions. Insect population was managed by hens. If allowed to roam the farmyard, chickens would consume ticks and larvae that could infest other animals in addition to the many pests common in gardens. Animals used for poultry farming were permitted to glean the fields after harvest, where they consumed lost grain and spread fertiliser while foraging. The alarm system of poultry was also effective. The farmer would awaken to a new day each morning from the rooster. As vicious as any guard dog, the domestic swan [rajhans] can be.\u003C\/p\u003E\n\n\u003Cfigure\u003E\n\n\u003Camp-img\nsrc=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEix30Y5WtzIHHgSeZ03-7EeGH7ReGGRSlitzOQPRPqRdSTVAN4CWH5u-Cq0_vPhXe2LY1n31YaBx9vEb7-FFXIFFTr1WdVG8bRBbhtimr9cYyZKbC5BDdKllGlOpTeV-bFdm7ZWr5BLNpg\/s1600\/duck+egg+bengali+dish.jpg\"\nwidth=\"640\"\nheight=\"480\"\nlayout=\"responsive\"\nalt=\"Hasher Dim Kosha or Bengali duck egg curry\"\u003E\n\u003C\/amp-img\u003E\n\n\u003Cnoscript\u003E\n\u003Cimg\nsrc=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEix30Y5WtzIHHgSeZ03-7EeGH7ReGGRSlitzOQPRPqRdSTVAN4CWH5u-Cq0_vPhXe2LY1n31YaBx9vEb7-FFXIFFTr1WdVG8bRBbhtimr9cYyZKbC5BDdKllGlOpTeV-bFdm7ZWr5BLNpg\/s1600\/duck+egg+bengali+dish.jpg\"\nwidth=\"640\"\nheight=\"480\"\nalt=\"Hasher Dim Kosha or Bengali duck egg curry\"\u003E\n\u003C\/noscript\u003E\n\n\u003Cfigcaption\u003Eহাঁসের ডিমের কষা — weekend recipe. Eggs offer protein, minerals and vitamins, while egg yolks also provide vitamin D and lutein.\u003C\/figcaption\u003E\n\n\u003C\/figure\u003E\n\n\u003Cp\u003EOn winter weekends, we enjoy a traditional Bengali comfort brunch of overcooked fragrant gobindobhog rice with a dollop of clarified butter, hot mashed potatoes with butter, and soft-boiled or hard-boiled eggs cooked simply in mustard oil before being mashed with potato, sliced onion and green chilies. Every time, the smell of somebody cooking in the neighbourhood acts like a stimulant in the mind, and the aroma of this special rice with ghee is so tempting that it sharpens our hunger. Nonetheless, a Bengali today can hardly go a day without eggs. Yet I have rarely seen a duck egg at a social gathering.\u003C\/p\u003E\n\n\u003Ch3\u003EIngredients\u003C\/h3\u003E\n\u003Cul\u003E\n\u003Cli\u003EHardboiled duck eggs, 4\u003C\/li\u003E\n\u003Cli\u003EBoiled and cubed potatoes, 1 large\u003C\/li\u003E\n\u003Cli\u003EGinger garlic paste, 1 tbsp\u003C\/li\u003E\n\u003Cli\u003EMinced onion, 2 tbsp\u003C\/li\u003E\n\u003Cli\u003ETurmeric powder, 2 tsp\u003C\/li\u003E\n\u003Cli\u003ERed chili, black pepper, coriander seeds paste, 1 tbsp\u003C\/li\u003E\n\u003Cli\u003EWhole garam masala [1 inch cinnamon, clove, and cardamom], 2 each\u003C\/li\u003E\n\u003Cli\u003EBay leaves and whole dried red chili, 1 each\u003C\/li\u003E\n\u003Cli\u003ESalt and sugar, to taste\u003C\/li\u003E\n\u003Cli\u003EMustard oil, 2 tbsp\u003C\/li\u003E\n\u003Cli\u003EWhole green chili and coriander leaves for garnishing, optional\u003C\/li\u003E\n\u003C\/ul\u003E\n\n\u003Ch3\u003EInstructions\u003C\/h3\u003E\n\u003Col\u003E\n\u003Cli\u003EAt first pierce the eggs with a fork and season the eggs and cubed potatoes with salt and turmeric. Heat oil in a deep pan and fry the seasoned eggs until golden brown. Keep aside.\u003C\/li\u003E\n\u003Cli\u003EIn the same pan add bay leaves, whole red chili and whole garam masala. Add minced onion, salt and sugar, and fry a little. Add ginger and garlic paste and fry until the color changes. Then add the cubed potatoes and mix well.\u003C\/li\u003E\n\u003Cli\u003ENow add the masala paste and 2 to 3 tsp hot water. Mix well, keep the fire on simmer and wait until oil oozes out. Add the fried eggs, mix, and put off the fire. Add coriander leaves and green chili. Cover for a few minutes. Duck egg masala is then ready to be served with any type of rice or bread.\u003C\/li\u003E\n\u003C\/ol\u003E\n\n\u003Ch3\u003EAnde ki Fanda\u003C\/h3\u003E\n\n\u003Cp\u003EPerhaps the very first animal product that humans consumed was an egg. Early hunters and gatherers adopted eggs from nests as a food source since they were often the perfect size to be eaten in one sitting. Every society on Earth seems to have a people, tribe, environmentalist group or ethnic community that uses every culinary resource at its disposal. Over time, ritual restrictions on some foods at specific moments gradually became taboos. It is important to distinguish between proper limits and improper taboos. This practice has been widely studied, especially in relation to prehistoric hunters and gatherers who needed to maintain a balance between production, availability, conservation of natural resources and personal health. Slokas were often used by intellectuals because they were easy to teach and remember.\u003C\/p\u003E\n\n\u003Ch3\u003ESee the food thoughts in Bengali traditional folk counting-out riddles\u003C\/h3\u003E\n\n\u003Cp style=\"text-align:center\"\u003E\u003Cb\u003E\"ইনটি মিনটি পাপা টিনটি\u003C\/b\u003E\u003C\/p\u003E\n\u003Cp style=\"text-align:center\"\u003E\u003Cb\u003Eটান টুন্ ঠাশা,\u003C\/b\u003E\u003C\/p\u003E\n\u003Cp style=\"text-align:center\"\u003E\u003Cb\u003Eহাঁসের ডিমের খাশা\u003C\/b\u003E\u003C\/p\u003E\n\u003Cp style=\"text-align:center\"\u003E\u003Cb\u003Eকে কত আনা নেবে বলে দাও না ||\"\u003C\/b\u003E\u003C\/p\u003E\n\n\u003Cp style=\"text-align:center\"\u003E\u003Cb\u003E\"আপন বাপন চৌকি চাপন,\u003C\/b\u003E\u003C\/p\u003E\n\u003Cp style=\"text-align:center\"\u003E\u003Cb\u003Eওল ঢোল মামার কোল,\u003C\/b\u003E\u003C\/p\u003E\n\u003Cp style=\"text-align:center\"\u003E\u003Cb\u003Eএই ছেলেটি খাটিয়া চোর ||\"\u003C\/b\u003E\u003C\/p\u003E\n\n\u003Cp style=\"text-align:center\"\u003E\u003Cb\u003E\"উবু দশ কুড়ি,নাড়িভুঁড়ি,\u003C\/b\u003E\u003C\/p\u003E\n\u003Cp style=\"text-align:center\"\u003E\u003Cb\u003Eচিংড়িমাছের চচ্চড়ি,\u003C\/b\u003E\u003C\/p\u003E\n\u003Cp style=\"text-align:center\"\u003E\u003Cb\u003Eকে কত আনা নিবি বলে দে না রে ||\"\u003C\/b\u003E\u003C\/p\u003E\n\n\u003Cp\u003EIt is simple to understand how occasional abstinence can develop into a custom and ultimately become a historical food taboo. Eating taboos have often been attributed to magico-religious causes or the contrast between positive and negative rites in social anthropological studies. Yet the beginnings of rituals and taboos based on spiritual, religious and magical ideas must also have had a history, showing the broad range of origins of food taboos.\u003C\/p\u003E\n\n\u003Cp\u003EThis opinion has generated much discussion, and no one hypothesis can fully explain why humans have certain food taboos. However, any dietary taboo that is accepted as part of a community's traditions and has no legitimate medical justification can promote social cohesion and help that group maintain its identity in the presence of outsiders, bringing relief and a sense of belonging. Food taboos are often imposed during coming-of-age rites, initiation ceremonies, droughts, floods, lunar eclipses and many other natural events. In this sense they also serve to mark important occasions.\u003C\/p\u003E\n\n\u003Ch3\u003EFood taboos: their origins and purposes\u003C\/h3\u003E\n\n\u003Cp\u003EStreet vendors in Kolkata still sell duck eggs in baskets. Chicken eggs arrived much later in Bengali food habits. There was conflict between chickens and caste religion even in the last century. In Bengal, Masan Kali is worshipped under a banyan tree in Dhumpur Balasi village of the Dewanhat block under Cooch Behar district headquarters. A pot is worshipped as an idol-less symbol of the Kalimburupa Masan deity. Puja is performed there every Tuesday. The main ingredients of the puja are panchkhol curd, chira and atiyakala. People from neighbouring villages gather together and perform puja. Goat, pigeons, duck eggs and fruits are offered as vows at this Kali Than on the orders of Bhongria.\u003C\/p\u003E\n\n\u003Cp\u003EDuring religious ceremonies for Brahmins who were educators by profession in the caste system, the offering of food to the gods always preceded food intake. Food thus became sanctified and was called prasad, God's mercy, which was then partaken. This practice follows the Bhagavad Gita, in which the Lord says that if one offers with love and devotion a leaf, flower, fruit or water, it will be accepted. In this way food becomes both ritual and nourishment.\u003C\/p\u003E\n\n\u003Cp\u003EThey understood that plants also have life, though in a more sedate and sedentary form. The use of plants as food is considered less sinful than taking the lives of animals, yet they should not be broken or harvested after dark. The saying \"You are what you eat\" is explicitly echoed in the Bhagavad Gita, which describes foods of goodness as those that increase life, purity, strength, health, happiness and satisfaction. In contrast, very bitter, sour, salty, pungent, dry, stale or impure foods are said to cause pain, distress and disease. Thus the message does not command simply “do” or “do not do”; it describes effects and leaves the choice to the individual. Foods not selected in this framework may gradually become social taboos.\u003C\/p\u003E\n\n\u003Cp\u003EModern people have fewer food taboos to observe, but some still exist. People belonging to particular race, creed, caste or class may partake in fish, eggs and meats such as chicken, goat or mutton, yet these are often never cooked or eaten during religious occasions, marriages, times of mourning, breaking fasts, pilgrimages and similar times.\u003C\/p\u003E\n\n\u003Cp\u003EIt is a well-known fact that India gifted the world the Red Junglefowl [kukkut कुक्कुट] and the Silver Junglefowl, from whose progenies poultry were domesticated and crossbred. The history of poultry in India is about 5,000 years old. The paradox is that although this country introduced poultry to the world, it remained indifferent to it for a long time. The main factor was a religious taboo on poultry products in many Indian communities. Credit for developing poultry in this country is often given to Christian missionary organisations and some British people who brought superior exotic breeds at the beginning of the twentieth century.\u003C\/p\u003E\n\n\u003Ch4\u003EIndigenous Knowledge\u003C\/h4\u003E\n\n\u003Cp\u003EFor ethnic tribal groups and communities, indigenous poultry are of special interest because of their socio-religious use. They are efficient converters of agricultural byproducts and wastes into high-quality meat, and they also provide eggs, feathers and rich manure. Spoiled eggs are often separated from good eggs by immersing them in a bowl of water. It is believed that spoiled eggs float while good eggs sink. This practice is still followed in rural areas.\u003C\/p\u003E\n\n\u003Cp\u003ESee some great interesting facts about egg at https:\/\/www.foodtimeline.org\/foodeggs.html\u003C\/p\u003E\n\n\u003C\/article\u003E\n```\n\u003Cdiv class=\"blogger-post-footer\"\u003E\u003Ca href=\"https:\/\/feedburner.google.com\/fb\/a\/mailverify?uri=onlinekolkata\u0026amp;loc=en_US\"\u003ESubscribe to Indian Cuisine - Traditional Food and Recipe by Email\u003C\/a\u003E\u003C\/div\u003E"},"link":[{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/4194113219346922999\/posts\/default\/2738611213489173672"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/4194113219346922999\/posts\/default\/2738611213489173672"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.foodcooking-inspiration.in\/2014\/11\/irresistible-egg-bengali-deem-dish.html","title":"Bengali duck egg curry - hasher dim kosha"}],"author":[{"name":{"$t":"prasadam"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/14348903939405901715"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEimqROqZkHXZGqs7H-Sttrl6IXZd6znbUrplW2wjIlwm0GaNv-26FK0jGRZUeI_E9dkk80MdtcJVEROmTdTSygILlAKiHzLVvgtCMbOhphfZjVYHCkH5vjeeRZaI9giCg\/s113\/prasadam_logo.png"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEix30Y5WtzIHHgSeZ03-7EeGH7ReGGRSlitzOQPRPqRdSTVAN4CWH5u-Cq0_vPhXe2LY1n31YaBx9vEb7-FFXIFFTr1WdVG8bRBbhtimr9cYyZKbC5BDdKllGlOpTeV-bFdm7ZWr5BLNpg\/s72-c\/duck+egg+bengali+dish.jpg","height":"72","width":"72"}},{"id":{"$t":"tag:blogger.com,1999:blog-4194113219346922999.post-1768363924998615201"},"published":{"$t":"2014-11-18T21:29:00.022+05:30"},"updated":{"$t":"2026-03-23T12:32:56.938+05:30"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Traditional Recipes"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Vegetable Dishes"}],"title":{"type":"text","$t":"Simple flat bean dish in little to no time"},"content":{"type":"html","$t":"\u003Carticle\u003E\n\n  \u003Ch2\u003ESimple flat bean dish in little to no time\u003C\/h2\u003E\n\n  \u003Cp\u003EShim or Sheem is also known as string beans because the flattened pods have a strong fibre that runs down the seam from one end to the other. As a result, it is also known as flat beans. The mature, velvety sheem has a great texture and a sweet, crisp flavour. Cooking Suktor Jhol with flat beans, brinjal, chunks of young banana, and entire chickpeas is described in an old vegetarian cookbook. It can also be prepared with neem, beans, brinjal, pumpkin, and jackfruit seeds along with phulbori and ginger paste.\u003C\/p\u003E\n\n  \u003Cp\u003ERed lentil, or masoor, cowpeas, horse gramme, and lablab bean are some additional very well-liked pulses in addition to the Big Four that are frequently used throughout India: mung daal, black gram, toor daal or pigeon peas, and Bengal gram or cholar daal. These pulses are good providers of protein, B vitamins like thiamine B1, riboflavin B2, pantothenic acid B5, and folate or vitamin B9, as well as a variety of other nutrients like calcium, iron, magnesium, potassium, phosphorus, and sulphur.\u003C\/p\u003E\n\n  \u003Cfigure\u003E\n    \u003Camp-img\n      src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgBnBpiMPv5PNlEpA4wyOWd-iQRHD870TIssru9-sbsc8OO6V3CbDdIaQJEfLUpdS3noUHK6ESaa1vJXSdYjnUZi5X-3OMlX46KyMxIR65INdzZlXjy51-5tkE9F9T7DUBRj6qv8jSW0745\/s400\/IMG_20141104_122405.jpg\"\n      width=\"475\"\n      height=\"268\"\n      layout=\"responsive\"\n      alt=\"Steamed sorshe posto sheem Bengali flat bean dish\"\u003E\n    \u003C\/amp-img\u003E\n    \u003Cnoscript\u003E\n      \u003Cimg\n        src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgBnBpiMPv5PNlEpA4wyOWd-iQRHD870TIssru9-sbsc8OO6V3CbDdIaQJEfLUpdS3noUHK6ESaa1vJXSdYjnUZi5X-3OMlX46KyMxIR65INdzZlXjy51-5tkE9F9T7DUBRj6qv8jSW0745\/s400\/IMG_20141104_122405.jpg\"\n        width=\"475\"\n        height=\"268\"\n             alt=\"Steamed sorshe posto sheem Bengali flat bean dish\"\u003E\n    \u003C\/noscript\u003E\n    \u003Cfigcaption\u003ESorshe Posto Sheem - dELICIOUS LabLab Linn\u003C\/figcaption\u003E\n  \u003C\/figure\u003E\n\n  \u003Cp\u003EBy \u003Cspan class=\"author\"\u003EBarnali Dutta\u003C\/span\u003E\u003Cbr\u003E\n  Published \u003Ctime datetime=\"2014-11-18\"\u003E11\/18\/2014\u003C\/time\u003E\u003C\/p\u003E\n\n  \u003Cp\u003EPrep time: 00:10 | Cook time: 00:15 | Total time: 00:25 | Yield: 2 servings\u003C\/p\u003E\n\n  \u003Cp\u003ESanskrit name \u003Ci\u003ENishpava\u003C\/i\u003E, botanical name \u003Cb\u003EDolichos lablab Linn\u003C\/b\u003E, English name flat bean, has a totally different approach in treatment of impotency and improving debilities and is possibly the holistic approach of ayurvedic medicine. Our ancient nutritionists and physicians knew that this little bean was also packed with an astonishing array of therapeutic powers and is used to treat many disorders. The sage Charaka was very impressed by this seed's ability to make even an old man potent and fertile. [ref: Chiranjib Banousadhi by Shibkali Bhattacharya, vol IV, pg 149]\u003C\/p\u003E\n\n  \u003Ch3\u003EIngredients for the recipe\u003C\/h3\u003E\n  \u003Cul\u003E\n    \u003Cli\u003EFresh mature pod: 250g\u003C\/li\u003E\n    \u003Cli\u003EMustard seeds and poppy seeds paste: 1 tbsp each\u003C\/li\u003E\n    \u003Cli\u003ESalt and sugar: to taste\u003C\/li\u003E\n    \u003Cli\u003EMustard oil: 2 tsp\u003C\/li\u003E\n    \u003Cli\u003EOnion seeds: 1 tsp\u003C\/li\u003E\n    \u003Cli\u003EWhole green chili: 3\u003C\/li\u003E\n  \u003C\/ul\u003E\n\n  \u003Ch3\u003EInstructions\u003C\/h3\u003E\n  \u003Col\u003E\n    \u003Cli\u003EFirst prepare the pods for the recipe. Make a small cut at the end and peel out the fiber from the whole seam of the pod along the cut end of the bean or sheem. Keep it whole for this recipe.\u003C\/li\u003E\n    \u003Cli\u003EBlanch the pods in salty hot and iced cold water for 2 times alternately and keep aside.\u003C\/li\u003E\n    \u003Cli\u003ETake a pan, heat oil in medium flame, add onion seeds and one green chili, add prepared pods, add salt and sugar, stir gently, keep the fire to simmer and cover with a lid. After 5 minutes open the lid, add pastes, sprinkle 2 tsp water to protect the paste from burning, stir cooked vegetables gently to cover with the paste. Check if the vegetables are cooked or not. If not, allow 2 to 3 minutes more to cook in simmer. Now put off the flame. Add slitted green chili, cover the pan with the lid and give a resting period for another 2 minutes.\u003C\/li\u003E\n    \u003Cli\u003EFresh pod only needs about 4 to 5 minutes of cooking. Dried seeds need to soak in water overnight and then require slow-cooking about 1 hour, or in pressure cooker about 15 to 20 minutes.\u003C\/li\u003E\n  \u003C\/ol\u003E\n\n  \u003Ch3\u003ENonetheless Nibbling....\u003C\/h3\u003E\n\n  \u003Cp\u003EProteins are essential in everybody’s diet, are known as building blocks of life making up 45% of the body by weight. Proteins are complex substances found in many foods and are made up of thousands of small units called amino acids. Complete proteins are from animal sources such as meat and milk because they contain all nine of the essential amino acids in the right balance, and most vegetable protein is considered incomplete because it lacks one or more of the essential amino acids.\u003C\/p\u003E\n\n  \u003Cp\u003EIsoflavones are a natural component in Raj-Shimbi that shows a weak estrogen-like effect and anti-estrogen effect. Sheem is a valuable green source of protein, about 25%, amino acids, vitamins [A, B, C]. Sheem also contains copper, niacin, and folate. They are rich in L-dopa, which is very important against Parkinson’s disease.\u003C\/p\u003E\n\n  \u003Ctable\u003E\n    \u003Ctbody\u003E\n      \u003Ctr\u003E\n        \u003Ctd\u003EEnglish\u003C\/td\u003E\n        \u003Ctd\u003ELablab bean, hyacinth bean, Lablab niger\u003C\/td\u003E\n      \u003C\/tr\u003E\n      \u003Ctr\u003E\n        \u003Ctd\u003EBotanical\u003C\/td\u003E\n        \u003Ctd\u003EDolihos lablab Linn, family Leguminaceae\u003C\/td\u003E\n      \u003C\/tr\u003E\n      \u003Ctr\u003E\n        \u003Ctd\u003ESanskrit\u003C\/td\u003E\n        \u003Ctd\u003ENishpava, simbi\/shimbi, rajshimbi, vallaka\u003C\/td\u003E\n      \u003C\/tr\u003E\n      \u003Ctr\u003E\n        \u003Ctd\u003EHindi\u003C\/td\u003E\n        \u003Ctd\u003ESem\u003C\/td\u003E\n      \u003C\/tr\u003E\n      \u003Ctr\u003E\n        \u003Ctd\u003EGujrati\u003C\/td\u003E\n        \u003Ctd\u003EVaal\/val, Wal papri, Chavdari ghevda, Pawta, Ghevda\u003C\/td\u003E\n      \u003C\/tr\u003E\n      \u003Ctr\u003E\n        \u003Ctd\u003EBengali\u003C\/td\u003E\n        \u003Ctd\u003EShim, rajashimbi\u003C\/td\u003E\n      \u003C\/tr\u003E\n      \u003Ctr\u003E\n        \u003Ctd\u003EMarathi\u003C\/td\u003E\n        \u003Ctd\u003EPavate, vaal\u003C\/td\u003E\n      \u003C\/tr\u003E\n      \u003Ctr\u003E\n        \u003Ctd\u003ETamil\u003C\/td\u003E\n        \u003Ctd\u003EMochai, avari\u003C\/td\u003E\n      \u003C\/tr\u003E\n      \u003Ctr\u003E\n        \u003Ctd\u003ETelegu\u003C\/td\u003E\n        \u003Ctd\u003EAnumulu, chikkudu\u003C\/td\u003E\n      \u003C\/tr\u003E\n      \u003Ctr\u003E\n        \u003Ctd\u003EKanada\u003C\/td\u003E\n        \u003Ctd\u003EAvare, avarekai\u003C\/td\u003E\n      \u003C\/tr\u003E\n      \u003Ctr\u003E\n        \u003Ctd\u003EKonkan\u003C\/td\u003E\n        \u003Ctd\u003EAlsande\u003C\/td\u003E\n      \u003C\/tr\u003E\n      \u003Ctr\u003E\n        \u003Ctd\u003EMalayalam\u003C\/td\u003E\n        \u003Ctd\u003EAvara, there is a bitter variety of Val known as kadva in the Deccan\u003C\/td\u003E\n      \u003C\/tr\u003E\n      \u003Ctr\u003E\n        \u003Ctd\u003EMedicinal\/Therapeutic Uses\u003C\/td\u003E\n        \u003Ctd\u003ETreatment for ear and throat infections\u003C\/td\u003E\n      \u003C\/tr\u003E\n      \u003Ctr\u003E\n        \u003Ctd\u003EEdible part and uses of some indigenous vegetables\u003C\/td\u003E\n        \u003Ctd\u003EPod and dry seed, mature green pod and seed as vegetable, dry seed as pulse, plant as animal feed, soil improvement crop\u003C\/td\u003E\n      \u003C\/tr\u003E\n    \u003C\/tbody\u003E\n  \u003C\/table\u003E\n\n\u003C\/article\u003E\u003Cdiv class=\"blogger-post-footer\"\u003E\u003Ca href=\"https:\/\/feedburner.google.com\/fb\/a\/mailverify?uri=onlinekolkata\u0026amp;loc=en_US\"\u003ESubscribe to Indian Cuisine - Traditional Food and Recipe by Email\u003C\/a\u003E\u003C\/div\u003E"},"link":[{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/4194113219346922999\/posts\/default\/1768363924998615201"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/4194113219346922999\/posts\/default\/1768363924998615201"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.foodcooking-inspiration.in\/2014\/11\/steamed-sheem-delicious-lablab-linn.html","title":"Simple flat bean dish in little to no time"}],"author":[{"name":{"$t":"Barnali Dutta"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/05327163057011058262"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjvQy8m1XwevEKbPwy4n9EzAT_CEJKfrpaKSyJtJ3J76mnMnstyKGL1Vv8olczAohOS4ebJekVykGbwLWT6lB4sA2RqXNpj_ILVkPt8efPls2-YGtFG77aVGZ16yF4KNg\/s108\/WhatsApp+Image+2019-05-06+at+7.10.10+PM.jpeg"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgBnBpiMPv5PNlEpA4wyOWd-iQRHD870TIssru9-sbsc8OO6V3CbDdIaQJEfLUpdS3noUHK6ESaa1vJXSdYjnUZi5X-3OMlX46KyMxIR65INdzZlXjy51-5tkE9F9T7DUBRj6qv8jSW0745\/s72-c\/IMG_20141104_122405.jpg","height":"72","width":"72"}},{"id":{"$t":"tag:blogger.com,1999:blog-4194113219346922999.post-6003953808198254541"},"published":{"$t":"2014-11-08T07:55:00.022+05:30"},"updated":{"$t":"2026-03-23T12:33:14.282+05:30"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Fish Recipes"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Traditional Recipes"}],"title":{"type":"text","$t":"Tok Jhal Koi Machh Recipe - Hot and Sour Fish Climbing Perch"},"content":{"type":"html","$t":"\u003Carticle\u003E\n\n  \u003Ch2\u003ETok Jhal Koi Machh Recipe - Hot and Sour Fish Climbing Perch\u003C\/h2\u003E\n\n  \u003Cfigure\u003E\n    \u003Camp-img\n      src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiZaHHTZ1LWbFyjDMIj0ID_Wxh7ysgtPh7fgfT6wDlrddujdTz4Mv7WNf2Ew9ef2k6lLfuaAkcoGRLkMfgXDUC-09rGmrmZbE9zEc1p9ILOLgnc7pAeP59VdQiCgyD1seIpJoNc9FKkvq9O\/s400\/IMG_20141104_134447~4.jpg\"\n      width=\"475\"\n      height=\"268\"\n      layout=\"responsive\"\n      alt=\"Tok jhal koi machh hot and sour Bengali climbing perch recipe\"\u003E\n    \u003C\/amp-img\u003E\n    \u003Cnoscript\u003E\n      \u003Cimg\n        src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiZaHHTZ1LWbFyjDMIj0ID_Wxh7ysgtPh7fgfT6wDlrddujdTz4Mv7WNf2Ew9ef2k6lLfuaAkcoGRLkMfgXDUC-09rGmrmZbE9zEc1p9ILOLgnc7pAeP59VdQiCgyD1seIpJoNc9FKkvq9O\/s400\/IMG_20141104_134447~4.jpg\"\n        width=\"475\"\n        height=\"268\"\n               alt=\"Tok jhal koi machh hot and sour Bengali climbing perch recipe\"\u003E\n    \u003C\/noscript\u003E\n    \u003Cfigcaption\u003EHot and sour koi machh, a traditional Bengali climbing perch dish.\u003C\/figcaption\u003E\n  \u003C\/figure\u003E\n\n  \u003Cp\u003EThis sour fish recipe comes from my grandmother. Even while I prefer to follow a recipe exactly as it is written, it can be fairly expensive to make a daily dish that has been served for more than a century today. Because of its uniqueness and taste, it has a higher status, and as a result, its price reflects this.\u003C\/p\u003E\n\n  \u003Cp\u003EIt is one of the best side dishes for the Bengali who adores fish and rice to the core. One of these dishes is so delicious and light that it makes you want to eat more than normal, both consciously and unconsciously.\u003C\/p\u003E\n\n  \u003Cp\u003EEven though I did not like to eat koi fish as a child because of its blackish hue and jagged bones, my family laughed at me when they saw how eager I was to eat this dish more than some of my favourite dishes.\u003C\/p\u003E\n\n  \u003Cp\u003E5 stars based on 135 reviews | Calories per serving: 250\u003C\/p\u003E\n  \u003Cp\u003EPrep time: 10 min | Cook time: 15 min | Total time: 25 min | Yield: 4 servings | Serving size: 1 pc\u003C\/p\u003E\n\n  \u003Ch3\u003EIngredients\u003C\/h3\u003E\n  \u003Cul\u003E\n    \u003Cli\u003EFresh koi or climbing perch fish (the fish is eaten whole): 400g\u003C\/li\u003E\n    \u003Cli\u003EMustard oil: 50g\u003C\/li\u003E\n    \u003Cli\u003ETurmeric powder: 2 tsp\u003C\/li\u003E\n    \u003Cli\u003ERed chili powder: 1 tsp\u003C\/li\u003E\n    \u003Cli\u003ECumin powder: 2 tsp\u003C\/li\u003E\n    \u003Cli\u003EYellow raisin: 10g\u003C\/li\u003E\n    \u003Cli\u003EWhite and black mustard seeds paste (1:1), with salt, green chili paste and mustard oil: 1 tsp each\u003C\/li\u003E\n    \u003Cli\u003EFresh tamarind juice: 1 cup, light\u003C\/li\u003E\n    \u003Cli\u003ESalt and sugar: to taste\u003C\/li\u003E\n    \u003Cli\u003EBay leaves and whole red chili: 2 each\u003C\/li\u003E\n  \u003C\/ul\u003E\n\n  \u003Ch3\u003EDirections\u003C\/h3\u003E\n  \u003Col\u003E\n    \u003Cli\u003EClean and wash the fish with lukewarm water and salt. Season the fish lightly with salt, turmeric, and 2 tsp mustard oil. Keep aside for 10 minutes.\u003C\/li\u003E\n    \u003Cli\u003EMix sugar, salt, and red chili powder with tamarind juice. Grind water-soaked mustard seeds with salt and green chili, add 1 tsp mustard oil and keep covered for 10 minutes.\u003C\/li\u003E\n    \u003Cli\u003EIn a deep pan, heat the oil, add 1 tsp salt and one pinch turmeric powder to the hot oil. Fry the fish carefully until slightly dark in color, but do not fry too much. Keep aside.\u003C\/li\u003E\n    \u003Cli\u003EIn the same oil add bay leaves, whole red chili, mustard paste, cumin powder and raisins. Add the fish, then pour in the prepared tamarind juice.\u003C\/li\u003E\n    \u003Cli\u003EThis dish is made somewhat sweeter than other Bengali fish dishes. Boil the fish on medium-to-high heat for 5 minutes, then boil for another 10 minutes on low heat. Switch off the heat.\u003C\/li\u003E\n    \u003Cli\u003ELeave the fish covered until serving time. This hot and sour fish dish is best served with piping hot boiled rice. It may be garnished with fresh coriander leaves.\u003C\/li\u003E\n  \u003C\/ol\u003E\n\n  \u003Ch3\u003ERecipe Tips\u003C\/h3\u003E\n  \u003Cul\u003E\n    \u003Cli\u003EIf fresh fish are unavailable, one can add 1 tbsp onion paste and fry it lightly until translucent before adding the mustard paste.\u003C\/li\u003E\n    \u003Cli\u003EThe only difficult part of making this dish is that the fish becomes very slippery while cleaning and can be hard to scale and clean thoroughly, especially while discarding the gills. Lukewarm water with salt makes it easier to handle. To avoid oil splutter while frying, add a little oil during seasoning and also add slight salt and turmeric to the hot oil.\u003C\/li\u003E\n  \u003C\/ul\u003E\n\n  \u003Cp\u003EMy father was naturally knowledgeable about fish. What kind of behaviour does a fish exhibit? Where does it choose to live? What foods does it like? When does it have a special flavour? My father claimed that once consumed, the roughly hand-sized koi fish from Chalanbill, Bangladesh, are impossible to forget.\u003C\/p\u003E\n\n  \u003Cp\u003EHe would buy a lot of good-quality koi fish and keep them in an earthen pot with water. It is one of the few fish that can be maintained alive for a long time, apart from singi and magur jeol fish, which have supplementary breathing apparatus. Koi would leap while being cleaned. Even my mother's hand suffered numerous cuts while chopping the fish. Because of its slickness, it needed to be kept thoroughly covered with ash during cutting. It leapt a lot, even after being left in the hot oil of the pan.\u003C\/p\u003E\n\n  \u003Cp\u003EAfter a few days of rain in the Jaistha month's heat, hundreds of koi fish from the pond would sprint to the ground. Fish used to be grabbed and thrown into the pond by certain individuals. They hated koi fish and did not eat it during the Chaitra month or the first few days of Ashad. Koi are typically covered in soft algae at this time. Also, when Kartika draws to a close, fish in the field locate safe havens and subsequently return in great numbers with new fry.\u003C\/p\u003E\n\n  \u003Cp\u003EKoi fish may move from one pond to another using their head fin. If the water level rises during the cloudy Chaitra-Baishakh month, the koi fish will lay eggs in the hole. A single koi fish can produce anywhere from 2,000 to 4,000 hatchlings. If it notices a fish or a threat, it will conceal the spawn in its mouth.\u003C\/p\u003E\n\n  \u003Cp\u003EFish were readily accessible at the time. When the first monsoon rains begin, the Pushkarini pond overflows with water, and hundreds of fish leap to the surface in response to the call of the clouds. Egg-filled koi from the dry season did not have any appeal for Bengali people. Due to the harsh summer, koi fish tended to have protruding heads and slender bodies. Bengalis used to make jokes about \"chait maisa kai maachh\" around thin kids with chubby heads.\u003C\/p\u003E\n\n  \u003Cp\u003EKoi fish from the Jessore region is renowned for having a huge head and a thin body. The \"Yesure Kai\" fish is found in the Jessore region of what is now Bangladesh. Bengali proverbs refer to those with large heads as being like the Jessore koi fish.\u003C\/p\u003E\n\n  \u003Cp\u003EWith the morphological characteristics of this kind of koi fish, the pupils saw an uncanny likeness to one of their classmates. In contrast to his lean and skinny body, the classmate's head was fairly enormous. They called him \"Yesure Kai\" because of the manner he used to stroll to school while carrying a large umbrella on his head and likened him to a koi fish.\u003C\/p\u003E\n\n  \u003Cp\u003EHe would stutter and add, \"Kosure Jai,\" which would make him even angrier. Ishwarchandra Vidyasagar (1820–1891) himself is the \"Yasure Kai\" in question. A tenacious man, a teacher, a man of great character, a man of such a strong attitude, always going against the grain.\u003C\/p\u003E\n\n\n\u003C\/article\u003E\u003Cdiv class=\"blogger-post-footer\"\u003E\u003Ca href=\"https:\/\/feedburner.google.com\/fb\/a\/mailverify?uri=onlinekolkata\u0026amp;loc=en_US\"\u003ESubscribe to Indian Cuisine - Traditional Food and Recipe by Email\u003C\/a\u003E\u003C\/div\u003E"},"link":[{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/4194113219346922999\/posts\/default\/6003953808198254541"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/4194113219346922999\/posts\/default\/6003953808198254541"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.foodcooking-inspiration.in\/2014\/11\/hot-and-sour-fish-climbing-perch.html","title":"Tok Jhal Koi Machh Recipe - Hot and Sour Fish Climbing Perch"}],"author":[{"name":{"$t":"Barnali Dutta"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/05327163057011058262"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjvQy8m1XwevEKbPwy4n9EzAT_CEJKfrpaKSyJtJ3J76mnMnstyKGL1Vv8olczAohOS4ebJekVykGbwLWT6lB4sA2RqXNpj_ILVkPt8efPls2-YGtFG77aVGZ16yF4KNg\/s108\/WhatsApp+Image+2019-05-06+at+7.10.10+PM.jpeg"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiZaHHTZ1LWbFyjDMIj0ID_Wxh7ysgtPh7fgfT6wDlrddujdTz4Mv7WNf2Ew9ef2k6lLfuaAkcoGRLkMfgXDUC-09rGmrmZbE9zEc1p9ILOLgnc7pAeP59VdQiCgyD1seIpJoNc9FKkvq9O\/s72-c\/IMG_20141104_134447~4.jpg","height":"72","width":"72"}},{"id":{"$t":"tag:blogger.com,1999:blog-4194113219346922999.post-954339715431464033"},"published":{"$t":"2014-11-01T22:59:00.012+05:30"},"updated":{"$t":"2026-03-23T12:33:59.668+05:30"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Bata Bharta"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Cultural Food Stories"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Kitchen Memories"}],"title":{"type":"text","$t":"Bengali Badam Bata - Peanut Bharta Recipe"},"content":{"type":"html","$t":"\u003Carticle\u003E\n\n\u003Ch2\u003EBengali Badam Bata - Peanut Bharta Recipe\u003C\/h2\u003E\n\n\u003Cfigure\u003E\n\n\u003Camp-img\nsrc=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjd6e_hVkjNEgFoWlaICGYHymnuOHEerqQnvNBiQU8mL3kJy2iKpx34pbv433Mxy8mHCdzpYH07tkI3CGHdO9AnUpLh5Quz0-z6pfEw3uigAOEoT9pb525wf3aSMDfZMJ1-XEViSJKQ20Y\/s400\/IMG_20141101_133836.jpg\"\nwidth=\"475\"\nheight=\"268\"\nlayout=\"responsive\"\nalt=\"Bengali badam bata peanut bharta recipe\"\u003E\n\u003C\/amp-img\u003E\n\n\u003Cnoscript\u003E\n\u003Cimg\nsrc=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjd6e_hVkjNEgFoWlaICGYHymnuOHEerqQnvNBiQU8mL3kJy2iKpx34pbv433Mxy8mHCdzpYH07tkI3CGHdO9AnUpLh5Quz0-z6pfEw3uigAOEoT9pb525wf3aSMDfZMJ1-XEViSJKQ20Y\/s400\/IMG_20141101_133836.jpg\"\nwidth=\"475\"\nheight=\"268\"\nalt=\"Bengali badam bata peanut bharta recipe\"\u003E\n\u003C\/noscript\u003E\n\n\u003Cfigcaption\u003EBadam Bata – a traditional Bengali peanut bharta side dish.\u003C\/figcaption\u003E\n\n\u003C\/figure\u003E\n\n\u003Cp\u003E\u003Cstrong\u003EBy Barnali Dutta\u003C\/strong\u003E\u003Cbr\u003E\nPublished: November 1, 2014\u003C\/p\u003E\n\n\u003Cp\u003EWhen I was busy with work, raising my children on my own and often eating leftover or quick meals, my mother became my saviour. She taught me how to eat well with simple ingredients. This easy Bengali badam bata recipe is one of those comforting dishes that can be prepared quickly yet remains nutritious and satisfying.\u003C\/p\u003E\n\n\u003Cp\u003EThe dish badam bata or peanut bharta is nutrient-rich. Nuts are highly nourishing foods containing fibre, protein, calcium, iron, potassium, vitamin A and many other nutrients.\u003C\/p\u003E\n\n\u003Cp\u003EPrep time: 15 min | Cook time: 5 min | Total time: 20 min\u003C\/p\u003E\n\u003Cp\u003EYield: 2 servings | Serving size: 1 tbsp | Calories per serving: 300\u003C\/p\u003E\n\n\u003Ch3\u003EIngredients\u003C\/h3\u003E\n\n\u003Cul\u003E\n\u003Cli\u003ESalted peanuts: 100 g\u003C\/li\u003E\n\u003Cli\u003EFresh coconut pieces: 10 g\u003C\/li\u003E\n\u003Cli\u003EDry-roasted white sesame seeds: 10 g\u003C\/li\u003E\n\u003Cli\u003EOnion: 1 large\u003C\/li\u003E\n\u003Cli\u003EGarlic cloves: 8 to 10\u003C\/li\u003E\n\u003Cli\u003EFresh ginger: 1 inch\u003C\/li\u003E\n\u003Cli\u003EBlack pepper: 1 tsp\u003C\/li\u003E\n\u003Cli\u003EOnion seeds (kalonji): 1 tsp\u003C\/li\u003E\n\u003Cli\u003EGreen chili minced: 1 tsp\u003C\/li\u003E\n\u003Cli\u003ESalt: to taste\u003C\/li\u003E\n\u003Cli\u003ECooking oil: 2 tsp\u003C\/li\u003E\n\u003C\/ul\u003E\n\n\u003Ch3\u003EDirections\u003C\/h3\u003E\n\n\u003Col\u003E\n\u003Cli\u003ECut coconut into small pieces and mince the onion. Grind together peanuts, garlic, ginger, peppercorns and salt without adding water. If necessary add half an onion to help grinding.\u003C\/li\u003E\n\n\u003Cli\u003EHeat oil in a nonstick pan. Add onion seeds and coconut chips, then add onion and green chili. Saute until the onion turns slightly translucent.\u003C\/li\u003E\n\n\u003Cli\u003EAdd the ground peanut mixture and cook on low heat for about four minutes. Sprinkle sesame seeds while frying.\u003C\/li\u003E\n\n\u003Cli\u003EThe tasty and simple peanut bharta is ready. Serve with hot steamed rice or rolled inside roti or bread.\u003C\/li\u003E\n\u003C\/ol\u003E\n\n\u003C\/article\u003E\u003Cdiv class=\"blogger-post-footer\"\u003E\u003Ca href=\"https:\/\/feedburner.google.com\/fb\/a\/mailverify?uri=onlinekolkata\u0026amp;loc=en_US\"\u003ESubscribe to Indian Cuisine - Traditional Food and Recipe by Email\u003C\/a\u003E\u003C\/div\u003E"},"link":[{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/4194113219346922999\/posts\/default\/954339715431464033"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/4194113219346922999\/posts\/default\/954339715431464033"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.foodcooking-inspiration.in\/2014\/11\/easy-eating-4-busy-bachelors.html","title":"Bengali Badam Bata - Peanut Bharta Recipe"}],"author":[{"name":{"$t":"prasadam"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/14348903939405901715"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEimqROqZkHXZGqs7H-Sttrl6IXZd6znbUrplW2wjIlwm0GaNv-26FK0jGRZUeI_E9dkk80MdtcJVEROmTdTSygILlAKiHzLVvgtCMbOhphfZjVYHCkH5vjeeRZaI9giCg\/s113\/prasadam_logo.png"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjd6e_hVkjNEgFoWlaICGYHymnuOHEerqQnvNBiQU8mL3kJy2iKpx34pbv433Mxy8mHCdzpYH07tkI3CGHdO9AnUpLh5Quz0-z6pfEw3uigAOEoT9pb525wf3aSMDfZMJ1-XEViSJKQ20Y\/s72-c\/IMG_20141101_133836.jpg","height":"72","width":"72"}},{"id":{"$t":"tag:blogger.com,1999:blog-4194113219346922999.post-7637493677131054380"},"published":{"$t":"2014-11-01T07:21:00.031+05:30"},"updated":{"$t":"2026-03-23T12:40:55.977+05:30"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Ayurveda \u0026 Health Foods"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Beverages"}],"title":{"type":"text","$t":"Pomelo Sugarcane Juice Punch - Batabi lebu"},"content":{"type":"html","$t":"\u003Carticle\u003E\n\n\u003Cp\u003E\u003Cstrong\u003ECitrus maxima\u003C\/strong\u003E  \nBengali: বাতাবি \/ Batabi \/ Jambira  \nEnglish: Grapefruit  \nSanskrit: Beejapoora \/ Matulunga \/ Madhukarkatikaa\u003C\/p\u003E\n\n\u003Cp\u003EThe grapefruit is not to be confused with grape. Its pulp segments are pungent and tart, either pale or red, and shell out easily. The fruit is highly prized in Asia, though it is grown less today. I remember from childhood that we even used to play football with batabi lebu because of the abundant harvest.\u003C\/p\u003E\n\n\u003Cp\u003EAfter cutting and pulling the rind, separating the segments inside the fruit membrane, the giant lemon-like fruity flesh can be eaten raw, in salads, candied, or as fruit juice. The peel also serves as a vessel for several culinary preparations. The fruit bears multiple seeds, which are used to make essential oil.\u003C\/p\u003E\n\n\u003Cfigure\u003E\n\n\u003Camp-img\nsrc=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEirVfVARITSDA0hmMGCTFhC-eaFH0inJvQUggZSuPKfRWxkOLAMR_AakGvAAgLaLAHVYHr64hx1YqhWxFcbALUoZ0HNpOXp30M1kpNKwiRFgM5iyKMngxzxFXNNy3w6BSiJbMXUM0jtDBCBuOnwhu2Og891CWXpUFqXZyjusg9xkMWVvHn4O-muyu0L\/s1600\/batabi%20lebu%20juice%20Pummelo%20sugarcane%20mocktail%20640x1066.jpg\"\nwidth=\"640\"\nheight=\"1066\"\nlayout=\"responsive\"\nalt=\"Pomelo Sugarcane Juice Punch made with Batabi Lebu\"\u003E\n\u003C\/amp-img\u003E\n\n\u003Cnoscript\u003E\n\u003Cimg\nsrc=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEizhGZwyNc--kY4B_IxLrCF1RTl4ZzBQPA0PjKDog68mIjx3MsQYKEtIxotOC8-jTrMYxVehse_Z1kW5vc8gssHHfKKr_HpjVmUOlM3TRDGtyJkZVsXzNXZQrc2sn6tDdND1YyF9uNTUjqovm7gsTMaZekljvsYs-tcJcGdTw7rI-xHLCvrVMpnHS9r\/s1600\/batabi-lebu-juice-pummelo.jpg\"\nwidth=\"640\"\nheight=\"1066\"\nalt=\"Pomelo Sugarcane Juice Punch made with Batabi Lebu\"\u003E\n\u003C\/noscript\u003E\n\n\u003Cfigcaption\u003EBatabi Lebu Juice – A refreshing citrus drink made with pomelo and sugarcane.\u003C\/figcaption\u003E\n\n\u003C\/figure\u003E\n\n\u003Cp\u003EBy Barnali Dutta | Published: 01 November 2014\u003C\/p\u003E\n\n\u003Cp\u003E\u003Cstrong\u003EPrep time:\u003C\/strong\u003E 15 min |  \n\u003Cstrong\u003ECook time:\u003C\/strong\u003E 5 min |  \n\u003Cstrong\u003ETotal time:\u003C\/strong\u003E 20 min |  \n\u003Cstrong\u003EYield:\u003C\/strong\u003E 4 servings\u003C\/p\u003E\n\n\u003Ch3\u003EIngredients\u003C\/h3\u003E\n\n\u003Cul\u003E\n\u003Cli\u003EPomelo\/Grapefruit juice – 2 cups\u003C\/li\u003E\n\u003Cli\u003ESugarcane juice ice cubes – 10 cubes\u003C\/li\u003E\n\u003Cli\u003EWater-soaked sabja (basil seeds) – 1 tsp\u003C\/li\u003E\n\u003Cli\u003ERock salt – to taste\u003C\/li\u003E\n\u003Cli\u003EHoney – 1 tsp\u003C\/li\u003E\n\u003Cli\u003ESlit green chili – 1 (remove seeds)\u003C\/li\u003E\n\u003Cli\u003ERed grapes – 2 (one sliced, one whole for garnish)\u003C\/li\u003E\n\u003C\/ul\u003E\n\n\u003Ch3\u003EInstructions\u003C\/h3\u003E\n\n\u003Col\u003E\n\u003Cli\u003ETake pomelo juice, sugarcane ice cubes, rock salt, chili, and honey in a shaker. Shake well.\u003C\/li\u003E\n\u003Cli\u003EIn a tall glass add grapes, a cube or two, some pomelo flesh, then pour the juice punch. Serve chilled.\u003C\/li\u003E\n\u003C\/ol\u003E\n\n\u003Cp\u003EThe Rajvanshi Dangdhara Puja was slightly modified by the Rajvanshi community during the early twentieth century. Pomelo (batabi lebu), rice pumpkin, pigeon, duck, and other offerings are traditionally vowed and sacrificed at the temple of Dangdhari Mao.\u003C\/p\u003E\n\n\u003Ch3\u003ECulinary Info\u003C\/h3\u003E\n\n\u003Col\u003E\n\u003Cli\u003EPomelo is widely used in Southeast Asian cuisines, especially in Vietnam.\u003C\/li\u003E\n\u003Cli\u003ETraditionally grapefruit is eaten chilled and cut in half, with pulp spooned directly from the peel.\u003C\/li\u003E\n\u003Cli\u003EThe juice is consumed fresh, canned, frozen, or even fermented into wine.\u003C\/li\u003E\n\u003Cli\u003EThe peel is candied and used as an important source of pectin in food preservation.\u003C\/li\u003E\n\u003Cli\u003EPomelo seed oil can be refined and used similarly to olive oil.\u003C\/li\u003E\n\u003C\/ol\u003E\n\n\u003Cfigure\u003E\n\n\u003Camp-img\nsrc=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgPKwsr3aRU3afpUOCiQG_IfJxXqYqRdq5keejWEUZgZb9ev6rpw2A8bCMD995wFGj9nQmRtxbnm1Mm0WfCOx_h1IIoHV2uspMStQCD8XKwbbqlq6RoD0cONbvsWIeX1bGVc2RifOCGY6l9g0_rnFU-aBcRA0M-Iy-hOv6EqP24Xef-QmgYIFy0DDqe\/s1600\/batabi-pummelo.jpg\"\nwidth=\"600\"\nheight=\"268\"\nlayout=\"responsive\"\nalt=\"Batabi Lebu Pomelo fruit\"\u003E\n\u003C\/amp-img\u003E\n\n\u003Cnoscript\u003E\n\u003Cimg\nsrc=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgPKwsr3aRU3afpUOCiQG_IfJxXqYqRdq5keejWEUZgZb9ev6rpw2A8bCMD995wFGj9nQmRtxbnm1Mm0WfCOx_h1IIoHV2uspMStQCD8XKwbbqlq6RoD0cONbvsWIeX1bGVc2RifOCGY6l9g0_rnFU-aBcRA0M-Iy-hOv6EqP24Xef-QmgYIFy0DDqe\/s1600\/batabi-pummelo.jpg\"\nwidth=\"600\"\nheight=\"268\"\nalt=\"Batabi Lebu Pomelo fruit\"\u003E\n\u003C\/noscript\u003E\n\n\u003Cfigcaption\u003EFresh Pomelo (Batabi Lebu).\u003C\/figcaption\u003E\n\n\u003C\/figure\u003E\n\n\u003Ch3\u003ETraditional Usage\u003C\/h3\u003E\n\n\u003Col\u003E\n\u003Cli\u003EThe fruit is used in traditional medicine for colds, influenza, and digestive problems.\u003C\/li\u003E\n\u003Cli\u003ELeaves and rinds are used as sedatives in nervous conditions.\u003C\/li\u003E\n\u003Cli\u003EPomelo contains vitamins, minerals, potassium, and pectin.\u003C\/li\u003E\n\u003Cli\u003EBioflavonoids in the fruit strengthen blood vessels and circulation.\u003C\/li\u003E\n\u003Cli\u003EGrapefruit oil is used for skin care and aromatherapy.\u003C\/li\u003E\n\u003Cli\u003EHowever, grapefruit can interact with many medicines by affecting liver enzymes.\u003C\/li\u003E\n\u003C\/ol\u003E\n\n\u003C\/article\u003E\u003Cdiv class=\"blogger-post-footer\"\u003E\u003Ca href=\"https:\/\/feedburner.google.com\/fb\/a\/mailverify?uri=onlinekolkata\u0026amp;loc=en_US\"\u003ESubscribe to Indian Cuisine - Traditional Food and Recipe by Email\u003C\/a\u003E\u003C\/div\u003E"},"link":[{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/4194113219346922999\/posts\/default\/7637493677131054380"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/4194113219346922999\/posts\/default\/7637493677131054380"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.foodcooking-inspiration.in\/2014\/11\/pummelo-sugarcane-juice-punch.html","title":"Pomelo Sugarcane Juice Punch - Batabi lebu"}],"author":[{"name":{"$t":"prasadam"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/14348903939405901715"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEimqROqZkHXZGqs7H-Sttrl6IXZd6znbUrplW2wjIlwm0GaNv-26FK0jGRZUeI_E9dkk80MdtcJVEROmTdTSygILlAKiHzLVvgtCMbOhphfZjVYHCkH5vjeeRZaI9giCg\/s113\/prasadam_logo.png"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEizhGZwyNc--kY4B_IxLrCF1RTl4ZzBQPA0PjKDog68mIjx3MsQYKEtIxotOC8-jTrMYxVehse_Z1kW5vc8gssHHfKKr_HpjVmUOlM3TRDGtyJkZVsXzNXZQrc2sn6tDdND1YyF9uNTUjqovm7gsTMaZekljvsYs-tcJcGdTw7rI-xHLCvrVMpnHS9r\/s72-c\/batabi-lebu-juice-pummelo.jpg","height":"72","width":"72"}},{"id":{"$t":"tag:blogger.com,1999:blog-4194113219346922999.post-8205619021687933344"},"published":{"$t":"2014-10-22T21:27:00.027+05:30"},"updated":{"$t":"2026-03-23T12:43:37.670+05:30"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Cultural Food Stories"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Festival \u0026 Ritual Foods"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Vegetable Dishes"}],"title":{"type":"text","$t":"Bhut chaturdoshi and Choddo Shak - 14 Greens ritual"},"content":{"type":"html","$t":"\u003Carticle\u003E\n\n\u003Ch2\u003EBhut Chaturdoshi and Choddo Shak – Bengali 14 Greens Ritual\u003C\/h2\u003E\n\n\u003Cp\u003EBy Barnali Dutta | Published: October 22, 2014\u003C\/p\u003E\n\n\u003Cfigure\u003E\n\n\u003Camp-img\nsrc=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEj5VUzLkRDPbJ0gdZ2u_NUrIF19xiJZoo5AfLkTvyv2YYM2k10u2BxYMTBgE5AQRwO6c3Jofn97wtsqPoEC5DhRQme_rFnAyQiY03gV8fic1_pzE4-v4yyjsuD_8244r6clAVrIVTq_GJQ\/s400\/14-herbs-to-cook.gif\"\nwidth=\"475\"\nheight=\"268\"\nlayout=\"responsive\"\nalt=\"Bhut Chaturdoshi and Choddo Shak Bengali 14 Greens ritual\"\u003E\n\u003C\/amp-img\u003E\n\n\u003Cnoscript\u003E\n\u003Cimg\nsrc=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEj5VUzLkRDPbJ0gdZ2u_NUrIF19xiJZoo5AfLkTvyv2YYM2k10u2BxYMTBgE5AQRwO6c3Jofn97wtsqPoEC5DhRQme_rFnAyQiY03gV8fic1_pzE4-v4yyjsuD_8244r6clAVrIVTq_GJQ\/s400\/14-herbs-to-cook.gif\"\nwidth=\"475\"\nheight=\"268\"\nalt=\"Bhut Chaturdoshi and Choddo Shak Bengali 14 Greens ritual\"\u003E\n\u003C\/noscript\u003E\n\n\u003Cfigcaption\u003EChoddo Shak – the traditional fourteen greens prepared during Bhut Chaturdoshi.\u003C\/figcaption\u003E\n\n\u003C\/figure\u003E\n\n\u003Cp\u003E\u003Cstrong\u003EGreen Gaga\u003C\/strong\u003E\u003C\/p\u003E\n\n\u003Cp\u003ETomorrow is Kali Puja. On this day the Mother, the Goddess of Strength (Shakti), the universal principle of energy and creativity is worshipped. This is also the famous Festival of Lights – Diwali.\u003C\/p\u003E\n\n\u003Cp\u003EDuring this time the markets of Kolkata display not only firecrackers but also wicker baskets filled with various green herbs. It is a rare opportunity to find many traditional edible greens that are otherwise difficult to obtain.\u003C\/p\u003E\n\n\u003Cp\u003EAccording to our forefathers, this is the time at the end of the monsoon when people should begin eating medicinal herbs. These traditions were passed down through proverbs and slokas to teach people healthy living.\u003C\/p\u003E\n\n\u003Cfigure\u003E\n\n\u003Camp-img\nsrc=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiAlC6Gc6ryKdGiAdCVqyVp6amSmic06Rgez1F0T1T772thA3_kkQ-lwuQRFzVnhUtd_6gg3x5nV9EflBwWmRVVtg1fq5kAV0ZoNw2ZJ9aEMFWJthRDxZU3jk6TqlMgcvFZ2VTm6WKNuudj\/s1600\/DSC07173.JPG\"\nwidth=\"475\"\nheight=\"268\"\nlayout=\"responsive\"\nalt=\"Choddo shak ritual greens\"\u003E\n\u003C\/amp-img\u003E\n\n\u003Cnoscript\u003E\n\u003Cimg\nsrc=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiAlC6Gc6ryKdGiAdCVqyVp6amSmic06Rgez1F0T1T772thA3_kkQ-lwuQRFzVnhUtd_6gg3x5nV9EflBwWmRVVtg1fq5kAV0ZoNw2ZJ9aEMFWJthRDxZU3jk6TqlMgcvFZ2VTm6WKNuudj\/s1600\/DSC07173.JPG\"\nwidth=\"475\"\nheight=\"268\"\nalt=\"Choddo shak ritual greens\"\u003E\n\u003C\/noscript\u003E\n\n\u003Cfigcaption\u003ETraditional herbs used for the Choddo Shak ritual.\u003C\/figcaption\u003E\n\n\u003C\/figure\u003E\n\n\u003Cp\u003EThe belief comes from references in the ancient Ayurvedic text \u003Cem\u003ECharaka Samhita\u003C\/em\u003E. It suggests that consuming medicinal herbs during seasonal change helps strengthen the body against diseases.\u003C\/p\u003E\n\n\u003Cp\u003EDuring the post-monsoon and early winter season people are more vulnerable to illness, so consuming these greens helps maintain balance and immunity.\u003C\/p\u003E\n\n\u003Cp\u003EThe ritual of eating fourteen herbs ensured that these valuable plants would continue to be cultivated and remembered by future generations.\u003C\/p\u003E\n\n\u003Cp\u003EYou might also like:  \n\u003Ca href=\"https:\/\/www.foodcooking-inspiration.in\/search\/label\/Edible%20Greens\" target=\"_blank\"\u003ETop 5 Traditional Edible Green Dishes of Bengal\u003C\/a\u003E\u003C\/p\u003E\n\n\u003Ch3\u003EHerbs in Choddo Shak\u003C\/h3\u003E\n\n\u003Cul\u003E\n\u003Cli\u003Eওল – Amarphophallus campanulatus\u003C\/li\u003E\n\u003Cli\u003Eকেউ – Costus speciosus\u003C\/li\u003E\n\u003Cli\u003Eবেতো – Chenopodium album\u003C\/li\u003E\n\u003Cli\u003Eকালাকাসুন্দে – Cassia sophera\u003C\/li\u003E\n\u003Cli\u003Eসর্ষে – Brassica campestris\u003C\/li\u003E\n\u003Cli\u003Eনিম – Azadirachta indica\u003C\/li\u003E\n\u003Cli\u003Eজয়ন্তী – Sesbania sesban\u003C\/li\u003E\n\u003Cli\u003Eশালিঞ্চ \/ সাঞ্চে – Alternanthera sessilis\u003C\/li\u003E\n\u003Cli\u003Eগুরুচী \/ গুলঞ্চ পাতা – Tinospora cordifolia\u003C\/li\u003E\n\u003Cli\u003Eপটুক \/ পটল পাতা – Trichosanthes dioica\u003C\/li\u003E\n\u003Cli\u003Eশেলুকা – Cordia dichotoma\u003C\/li\u003E\n\u003Cli\u003Eহিঞ্চে – Enhydra fluctuans\u003C\/li\u003E\n\u003Cli\u003Eঘেটু \/ ভাট – Clerodendrum infortunatum\u003C\/li\u003E\n\u003Cli\u003Eশুষনি – Marsilea quadrifolia\u003C\/li\u003E\n\u003C\/ul\u003E\n\n\u003Cfigure\u003E\n\n\u003Camp-img\nsrc=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjVKMcHvLz0y2318WVAAUXH5RA4qptK3Ct-_uH5m2zhEDy2atlZ8qWNrj-mKAjaGxX0Q9UwYAs14riVJx8OkTNHWTPafVeQr_21Cn-474aVxE5OADdNXB2XGVXGuiDRxpe4uMKPjX_74A4\/s1600\/charak+samhita+done.jpg\"\nwidth=\"475\"\nheight=\"268\"\nlayout=\"responsive\"\nalt=\"Reference from Charaka Samhita\"\u003E\n\u003C\/amp-img\u003E\n\n\u003Cnoscript\u003E\n\u003Cimg\nsrc=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjVKMcHvLz0y2318WVAAUXH5RA4qptK3Ct-_uH5m2zhEDy2atlZ8qWNrj-mKAjaGxX0Q9UwYAs14riVJx8OkTNHWTPafVeQr_21Cn-474aVxE5OADdNXB2XGVXGuiDRxpe4uMKPjX_74A4\/s1600\/charak+samhita+done.jpg\"\nwidth=\"475\"\nheight=\"268\"\nalt=\"Reference from Charaka Samhita\"\u003E\n\u003C\/noscript\u003E\n\n\u003Cfigcaption\u003EReference from the ancient Ayurvedic text Charaka Samhita.\u003C\/figcaption\u003E\n\n\u003C\/figure\u003E\n\n\u003Ch2\u003EChoddo Shak Recipe\u003C\/h2\u003E\n\n\u003Ch3\u003EIngredients\u003C\/h3\u003E\n\n\u003Cul\u003E\n\u003Cli\u003EMixed edible herbs – 2 cups\u003C\/li\u003E\n\u003Cli\u003EWhite radish – 1\/2 cup, julienned\u003C\/li\u003E\n\u003Cli\u003EBrinjal – 1\/2 cup, diced\u003C\/li\u003E\n\u003Cli\u003EKalo jeera (onion seeds) – 2 tsp\u003C\/li\u003E\n\u003Cli\u003EWhole red chili – 5 to 6\u003C\/li\u003E\n\u003Cli\u003EGreen chili – 2 tsp, minced\u003C\/li\u003E\n\u003Cli\u003EMasoor dal bori – 1 tbsp\u003C\/li\u003E\n\u003Cli\u003ESalt and sugar to taste\u003C\/li\u003E\n\u003Cli\u003EMustard oil – 2 tbsp\u003C\/li\u003E\n\u003C\/ul\u003E\n\n\u003Ch3\u003EDirections\u003C\/h3\u003E\n\n\u003Col\u003E\n\u003Cli\u003EWash and clean the herbs thoroughly. Blanch and drain the water.\u003C\/li\u003E\n\u003Cli\u003ECut the vegetables into small pieces.\u003C\/li\u003E\n\u003Cli\u003EHeat oil in a pan and fry the lentil dumplings. Remove and keep aside.\u003C\/li\u003E\n\u003Cli\u003EIn the remaining oil fry red chilies. Add onion seeds and minced green chili.\u003C\/li\u003E\n\u003Cli\u003EAdd herbs and vegetables with salt and sugar. Cover and cook for 5–6 minutes.\u003C\/li\u003E\n\u003Cli\u003EMix in the fried dumplings and serve hot.\u003C\/li\u003E\n\u003C\/ol\u003E\n\n\u003Cp\u003EThis traditional Bengali dish tastes excellent with hot rice, fried red chili, and mustard mango sauce (Kasundi).\u003C\/p\u003E\n\n\u003Cp\u003ERating: 5 stars based on 30 reviews\u003C\/p\u003E\n\n\u003Cp\u003E\u003Cstrong\u003EPrep time:\u003C\/strong\u003E 1 hour  \n\u003Cstrong\u003ECook time:\u003C\/strong\u003E 10 minutes  \n\u003Cstrong\u003ETotal time:\u003C\/strong\u003E 1 hour 10 minutes  \n\u003Cstrong\u003EYield:\u003C\/strong\u003E 6 servings\u003C\/p\u003E\n\n\u003C\/article\u003E\u003Cdiv class=\"blogger-post-footer\"\u003E\u003Ca href=\"https:\/\/feedburner.google.com\/fb\/a\/mailverify?uri=onlinekolkata\u0026amp;loc=en_US\"\u003ESubscribe to Indian Cuisine - Traditional Food and Recipe by Email\u003C\/a\u003E\u003C\/div\u003E"},"link":[{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/4194113219346922999\/posts\/default\/8205619021687933344"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/4194113219346922999\/posts\/default\/8205619021687933344"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.foodcooking-inspiration.in\/2014\/10\/bhut-chaturdoshi-and-choddo-shak-14.html","title":"Bhut chaturdoshi and Choddo Shak - 14 Greens ritual"}],"author":[{"name":{"$t":"Barnali Dutta"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/05327163057011058262"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjvQy8m1XwevEKbPwy4n9EzAT_CEJKfrpaKSyJtJ3J76mnMnstyKGL1Vv8olczAohOS4ebJekVykGbwLWT6lB4sA2RqXNpj_ILVkPt8efPls2-YGtFG77aVGZ16yF4KNg\/s108\/WhatsApp+Image+2019-05-06+at+7.10.10+PM.jpeg"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEj5VUzLkRDPbJ0gdZ2u_NUrIF19xiJZoo5AfLkTvyv2YYM2k10u2BxYMTBgE5AQRwO6c3Jofn97wtsqPoEC5DhRQme_rFnAyQiY03gV8fic1_pzE4-v4yyjsuD_8244r6clAVrIVTq_GJQ\/s72-c\/14-herbs-to-cook.gif","height":"72","width":"72"}},{"id":{"$t":"tag:blogger.com,1999:blog-4194113219346922999.post-7650093366766340440"},"published":{"$t":"2014-10-19T18:22:00.009+05:30"},"updated":{"$t":"2026-04-04T10:49:33.263+05:30"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Festival \u0026 Ritual Foods"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Sweets"}],"title":{"type":"text","$t":"Til Takti Recipe – Traditional Bengali Sesame Chikki with Jaggery"},"content":{"type":"html","$t":"\u003Carticle\u003E\n\n\u003Ch2\u003ETil Takti Recipe – Traditional Bengali Sesame Chikki with Jaggery\u003C\/h2\u003E\n\n\u003Cfigure\u003E\n\n\u003Camp-img\nsrc=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhA-kauu-cXTTZRdgJr6dXayfyXHfGbXIY-1_h_Dr84Cxb1al9x3xQzjK5xhpv4EaopJ8eFvlKGWYJJ3JjfSPdXxRpC4EE6PUOvCb90s7hDq4abzr1BrXbjGEmFFQPSgjs52f7WsJIOmPQ\/s1600\/DSC04906.JPG\"\nwidth=\"475\"\nheight=\"268\"\nlayout=\"responsive\"\nalt=\"Til Takti sesame saucer Bengali sweet\"\u003E\n\u003C\/amp-img\u003E\n\n\u003Cnoscript\u003E\n\u003Cimg\nsrc=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhA-kauu-cXTTZRdgJr6dXayfyXHfGbXIY-1_h_Dr84Cxb1al9x3xQzjK5xhpv4EaopJ8eFvlKGWYJJ3JjfSPdXxRpC4EE6PUOvCb90s7hDq4abzr1BrXbjGEmFFQPSgjs52f7WsJIOmPQ\/s1600\/DSC04906.JPG\"\nwidth=\"475\"\nheight=\"268\"\nalt=\"Til Takti sesame saucer Bengali sweet\"\u003E\n\u003C\/noscript\u003E\n\n\u003Cfigcaption\u003ETil Takti – traditional sesame jaggery sweet of Bengal.\u003C\/figcaption\u003E\n\n\u003C\/figure\u003E\n\n\u003Cp\u003E\u003Cstrong\u003EBy Barnali Dutta\u003C\/strong\u003E | Published: October 20, 2014\u003C\/p\u003E\n\n\u003Cp\u003EIf you want to cook like an expert you need not make a recipe unnecessarily complicated. In Bengali there is a proverb “তিল কে তাল করা” (til ke taal kora) meaning to exaggerate something small into something big.\u003C\/p\u003E\n\n\u003Cp\u003EThis traditional sweet shows how sesame (til) can transform into a beautiful dish or “thal”. It is a sesame seed candy similar to the Greek sweet Pasteli and is one of the most common traditional Bengali confections.\u003C\/p\u003E\n\n\u003Cp\u003E\u003Cstrong\u003EPrep time:\u003C\/strong\u003E 5 min |  \n\u003Cstrong\u003ECook time:\u003C\/strong\u003E 20 min |  \n\u003Cstrong\u003ETotal time:\u003C\/strong\u003E 25 min |  \n\u003Cstrong\u003EYield:\u003C\/strong\u003E 3 portions\u003C\/p\u003E\n\n\u003Cp\u003E\u003Cstrong\u003EServing size:\u003C\/strong\u003E 4–5 pieces |  \n\u003Cstrong\u003ECalories per serving:\u003C\/strong\u003E 125\u003C\/p\u003E\n\n\u003Ch3\u003EIngredients\u003C\/h3\u003E\n\n\u003Cul\u003E\n\u003Cli\u003EWhite sesame seeds – 3\/4 cup\u003C\/li\u003E\n\u003Cli\u003ESugarcane jaggery – 1 cup\u003C\/li\u003E\n\u003Cli\u003EGhee (clarified butter) – 3 tsp\u003C\/li\u003E\n\u003C\/ul\u003E\n\n\u003Ch3\u003EDirections\u003C\/h3\u003E\n\n\u003Cp\u003EBoil semi-liquid jaggery on moderate heat until it thickens. Stir continuously with a ladle so air gets incorporated and the mixture becomes frothy.\u003C\/p\u003E\n\n\u003Cp\u003EPour the hot jaggery mixture onto a greased plate and immediately sprinkle roasted sesame seeds over it. Allow it to cool slightly until it forms a solid disc known as Til Takti or sesame saucer.\u003C\/p\u003E\n\n\n\u003C\/article\u003E\u003Cdiv class=\"blogger-post-footer\"\u003E\u003Ca href=\"https:\/\/feedburner.google.com\/fb\/a\/mailverify?uri=onlinekolkata\u0026amp;loc=en_US\"\u003ESubscribe to Indian Cuisine - Traditional Food and Recipe by Email\u003C\/a\u003E\u003C\/div\u003E"},"link":[{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/4194113219346922999\/posts\/default\/7650093366766340440"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/4194113219346922999\/posts\/default\/7650093366766340440"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.foodcooking-inspiration.in\/2014\/10\/til-ke-thal-sesame-chikki.html","title":"Til Takti Recipe – Traditional Bengali Sesame Chikki with Jaggery"}],"author":[{"name":{"$t":"prasadam"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/14348903939405901715"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEimqROqZkHXZGqs7H-Sttrl6IXZd6znbUrplW2wjIlwm0GaNv-26FK0jGRZUeI_E9dkk80MdtcJVEROmTdTSygILlAKiHzLVvgtCMbOhphfZjVYHCkH5vjeeRZaI9giCg\/s113\/prasadam_logo.png"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhA-kauu-cXTTZRdgJr6dXayfyXHfGbXIY-1_h_Dr84Cxb1al9x3xQzjK5xhpv4EaopJ8eFvlKGWYJJ3JjfSPdXxRpC4EE6PUOvCb90s7hDq4abzr1BrXbjGEmFFQPSgjs52f7WsJIOmPQ\/s72-c\/DSC04906.JPG","height":"72","width":"72"}},{"id":{"$t":"tag:blogger.com,1999:blog-4194113219346922999.post-5502050829416240949"},"published":{"$t":"2014-10-18T22:39:00.012+05:30"},"updated":{"$t":"2026-03-23T12:51:43.903+05:30"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Chutney \u0026 Pickle"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Cultural Food Stories"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Traditional Recipes"}],"title":{"type":"text","$t":"Wood apple relish - Kothbeler Chutney"},"content":{"type":"html","$t":"\u003Carticle\u003E\n\n\u003Ch2\u003EWood Apple Relish (Kawth Bael Makha) – Traditional Bengali Pickle\u003C\/h2\u003E\n\n\u003Cfigure\u003E\n\n\u003Camp-img\nsrc=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEicxoujtcVaMP6Cy3opk-_zruOsJZfmTKFrMho8BstNGtVJ5-twMbw-P-XT4LXOErtxBBhNtKKz4fnrVoZX9yuRjbtTSUgpi936c2-G3_aTAVHHaaPSycWJzf8D5Ro8a8ketFXR60n0KFBc\/s1600\/kayetbael+makha+ready+to+eat+pickle.jpg\"\nwidth=\"475\"\nheight=\"268\"\nlayout=\"responsive\"\nalt=\"Wood apple relish Kawth Bael makha Bengali pickle\"\u003E\n\u003C\/amp-img\u003E\n\n\u003Cnoscript\u003E\n\u003Cimg\nsrc=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEicxoujtcVaMP6Cy3opk-_zruOsJZfmTKFrMho8BstNGtVJ5-twMbw-P-XT4LXOErtxBBhNtKKz4fnrVoZX9yuRjbtTSUgpi936c2-G3_aTAVHHaaPSycWJzf8D5Ro8a8ketFXR60n0KFBc\/s1600\/kayetbael+makha+ready+to+eat+pickle.jpg\"\nwidth=\"475\"\nheight=\"268\"\nalt=\"Wood apple relish Kawth Bael makha Bengali pickle\"\u003E\n\u003C\/noscript\u003E\n\n\u003Cfigcaption\u003EKawth Bael Makha – traditional Bengali wood apple relish.\u003C\/figcaption\u003E\n\n\u003C\/figure\u003E\n\n\u003Cp\u003E\u003Cstrong\u003EBy Barnali Dutta\u003C\/strong\u003E | Published: October 18, 2014\u003C\/p\u003E\n\n\u003Cp\u003EEvery autumn reminds me of the afternoons when we sisters enjoyed wood apple together during the festive days following Durga Puja. The fruit’s strong aroma and unique flavor made those moments unforgettable.\u003C\/p\u003E\n\n\u003Cp\u003EThe fruit \u003Cstrong\u003EKoth Bael (Limonia acidissima)\u003C\/strong\u003E resembles Bael (Aegle marmelos) but has a much harder shell. Inside lies sticky brown pulp with small white seeds and a distinctive fragrance.\u003C\/p\u003E\n\n\u003Cp\u003EThe pulp is commonly eaten fresh with sugar, mixed with coconut milk and palm sugar to make drinks, or used in chutneys, jams, and relishes.\u003C\/p\u003E\n\n\u003Cp\u003E\u003Cstrong\u003ECommon names:\u003C\/strong\u003E  \nWood Apple, Elephant Apple, Monkey Fruit, Curd Fruit.  \nBengali: Koth Bael (কদবেল), Hindi: Kaitha, Gujarati: Kothu, Tamil: Vilam Palam.\u003C\/p\u003E\n\n\u003Cp\u003E\u003Cstrong\u003EPrep time:\u003C\/strong\u003E 10 minutes |  \n\u003Cstrong\u003ECook time:\u003C\/strong\u003E 20 minutes |  \n\u003Cstrong\u003ETotal time:\u003C\/strong\u003E 20 minutes |  \n\u003Cstrong\u003EYield:\u003C\/strong\u003E 4 servings\u003C\/p\u003E\n\n\u003Cp\u003E\u003Cstrong\u003EServing size:\u003C\/strong\u003E 50 g |  \n\u003Cstrong\u003ECalories per serving:\u003C\/strong\u003E 135\u003C\/p\u003E\n\n\u003Ch3\u003EIngredients\u003C\/h3\u003E\n\n\u003Cul\u003E\n\u003Cli\u003EWood apple pulp – from 2 fruits\u003C\/li\u003E\n\u003Cli\u003EGreen chili – 2, crushed\u003C\/li\u003E\n\u003Cli\u003EPalm sugar or white sugar – 1 tbsp\u003C\/li\u003E\n\u003Cli\u003ERock salt – to taste\u003C\/li\u003E\n\u003Cli\u003ECoriander leaves – 1 tbsp, minced\u003C\/li\u003E\n\u003Cli\u003EMustard oil – 1\/2 tbsp\u003C\/li\u003E\n\u003C\/ul\u003E\n\n\u003Ch3\u003EDirections\u003C\/h3\u003E\n\n\u003Cp\u003ETake a non-metal bowl and mix all ingredients well. Cover and leave for about 10 minutes so the flavors combine. Serve immediately as a refreshing relish.\u003C\/p\u003E\n\n\u003Cfigure\u003E\n\n\u003Camp-img\nsrc=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhvhzJq2ecm9dabDqPWm7qfxNO9oO2uKqaUZ5tHmr2GgULhRcniw6uLUIdQgn3FsytMzktVaZux8TkLXxH2-nV6fr0VVSZ5rR7hRFQqtLS6u1uK2OqvQswN4gnBV6pJFUfwf05qxULrnWh9\/s320\/fruit-bars.jpg\"\nwidth=\"475\"\nheight=\"268\"\nlayout=\"responsive\"\nalt=\"Wood apple fruit preparation\"\u003E\n\u003C\/amp-img\u003E\n\n\u003Cnoscript\u003E\n\u003Cimg\nsrc=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhvhzJq2ecm9dabDqPWm7qfxNO9oO2uKqaUZ5tHmr2GgULhRcniw6uLUIdQgn3FsytMzktVaZux8TkLXxH2-nV6fr0VVSZ5rR7hRFQqtLS6u1uK2OqvQswN4gnBV6pJFUfwf05qxULrnWh9\/s320\/fruit-bars.jpg\"\nwidth=\"475\"\nheight=\"268\"\nalt=\"Wood apple fruit preparation\"\u003E\n\u003C\/noscript\u003E\n\n\u003Cfigcaption\u003EWood apple pulp used for making relish.\u003C\/figcaption\u003E\n\n\u003C\/figure\u003E\n\n\u003Cfigure\u003E\n\n\u003Camp-img\nsrc=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiBp7tM47-K50q139xcIYp2zYge51CwBqXjdBK1lQLAmJ4tZ5KpSE9USQSqmd-jOxqNqII4sPcGSOkNIvbz3t9kzI-WmbnciS7MmFPiLpr187sNFnt_KUyTsPN-ouZ9NMk2cpScQMsi0s86\/s1600\/wood+apple+fruit+bar.gif\"\nwidth=\"475\"\nheight=\"268\"\nlayout=\"responsive\"\nalt=\"How to crack open wood apple fruit\"\u003E\n\u003C\/amp-img\u003E\n\n\u003Cnoscript\u003E\n\u003Cimg\nsrc=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiBp7tM47-K50q139xcIYp2zYge51CwBqXjdBK1lQLAmJ4tZ5KpSE9USQSqmd-jOxqNqII4sPcGSOkNIvbz3t9kzI-WmbnciS7MmFPiLpr187sNFnt_KUyTsPN-ouZ9NMk2cpScQMsi0s86\/s1600\/wood+apple+fruit+bar.gif\"\nwidth=\"475\"\nheight=\"268\"\nalt=\"How to crack open wood apple fruit\"\u003E\n\u003C\/noscript\u003E\n\n\u003Cfigcaption\u003EHow to crack open a wood apple fruit.\u003C\/figcaption\u003E\n\n\u003C\/figure\u003E\n\n\u003Ch3\u003ETraditional Uses\u003C\/h3\u003E\n\n\u003Cp\u003EWood apple has long been valued in traditional medicine. The fruit pulp is used for digestive problems, while leaf extracts are used in remedies for stomach disorders and skin conditions.\u003C\/p\u003E\n\n\u003Cp\u003EThe fruit is rich in minerals, fiber and natural acids. Because of its nutritional value and seasonal abundance, it has long been used for jams, fruit bars and relishes.\u003C\/p\u003E\n\n\u003Cp\u003EYou might also enjoy  \n\u003Ca href=\"https:\/\/www.foodcooking-inspiration.in\/search\/label\/Folk%20Food\"\u003EFolk food of Bengal\u003C\/a\u003E.\u003C\/p\u003E\n\n\u003C\/article\u003E\u003Cdiv class=\"blogger-post-footer\"\u003E\u003Ca href=\"https:\/\/feedburner.google.com\/fb\/a\/mailverify?uri=onlinekolkata\u0026amp;loc=en_US\"\u003ESubscribe to Indian Cuisine - Traditional Food and Recipe by Email\u003C\/a\u003E\u003C\/div\u003E"},"link":[{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/4194113219346922999\/posts\/default\/5502050829416240949"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/4194113219346922999\/posts\/default\/5502050829416240949"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.foodcooking-inspiration.in\/2014\/10\/wood-apple-relish.html","title":"Wood apple relish - Kothbeler Chutney"}],"author":[{"name":{"$t":"Barnali Dutta"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/05327163057011058262"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjvQy8m1XwevEKbPwy4n9EzAT_CEJKfrpaKSyJtJ3J76mnMnstyKGL1Vv8olczAohOS4ebJekVykGbwLWT6lB4sA2RqXNpj_ILVkPt8efPls2-YGtFG77aVGZ16yF4KNg\/s108\/WhatsApp+Image+2019-05-06+at+7.10.10+PM.jpeg"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEicxoujtcVaMP6Cy3opk-_zruOsJZfmTKFrMho8BstNGtVJ5-twMbw-P-XT4LXOErtxBBhNtKKz4fnrVoZX9yuRjbtTSUgpi936c2-G3_aTAVHHaaPSycWJzf8D5Ro8a8ketFXR60n0KFBc\/s72-c\/kayetbael+makha+ready+to+eat+pickle.jpg","height":"72","width":"72"}},{"id":{"$t":"tag:blogger.com,1999:blog-4194113219346922999.post-3953301357581888558"},"published":{"$t":"2014-10-17T19:07:00.003+05:30"},"updated":{"$t":"2026-03-23T12:45:43.446+05:30"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Cultural Food Stories"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Festival \u0026 Ritual Foods"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Sweets"}],"title":{"type":"text","$t":"Bengali sweet Gujiya recipe - Diwali preparation"},"content":{"type":"html","$t":"\u003Carticle\u003E\n\n\u003Ch2\u003EBengali Sweet Gujiya Recipe – Traditional Diwali Sandesh Sweet\u003C\/h2\u003E\n\n\u003Cfigure\u003E\n\n\u003Camp-img\nsrc=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEh6ppOIeaqHDG8736yv9gvZCB9KfcbyQVuncx2XFiGJbNIEBSIpW1C18uempL69kjgowaODipSG2J26rdXaItfywqoPhXq013FaUfLpO3uEsIa43Xw1gdGRw5gqRKZalIJhqnBjqwsP6Zmk\/s640\/DSC07151.JPG\"\nwidth=\"475\"\nheight=\"268\"\nlayout=\"responsive\"\nalt=\"Bengali sweet gujiya recipe\"\u003E\n\u003C\/amp-img\u003E\n\n\u003Cnoscript\u003E\n\u003Cimg\nsrc=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEh6ppOIeaqHDG8736yv9gvZCB9KfcbyQVuncx2XFiGJbNIEBSIpW1C18uempL69kjgowaODipSG2J26rdXaItfywqoPhXq013FaUfLpO3uEsIa43Xw1gdGRw5gqRKZalIJhqnBjqwsP6Zmk\/s640\/DSC07151.JPG\"\nwidth=\"475\"\nheight=\"268\"\nalt=\"Bengali sweet gujiya recipe\"\u003E\n\u003C\/noscript\u003E\n\n\u003Cfigcaption\u003ETraditional Bengali Gujiya sweet prepared from thickened milk.\u003C\/figcaption\u003E\n\n\u003C\/figure\u003E\n\n\u003Cp\u003E\u003Cstrong\u003EBy Barnali Dutta\u003C\/strong\u003E\u003C\/p\u003E\n\n\u003Cp\u003EThe favourite sweet-meat market of Bengalis has long been dominated by Sandesh. However rising prices of full cream milk and fresh chhana have gradually reduced the availability of traditional sweets.\u003C\/p\u003E\n\n\u003Cp\u003EGujiya, a delicate sandesh-based sweet once found in many sweet shops and temples, is now rarely seen. This traditional preparation reflects the rich craftsmanship of Bengali sweet artisans, the \u003Cem\u003EHaluikars\u003C\/em\u003E.\u003C\/p\u003E\n\n\u003Cp\u003E\u003Cstrong\u003EPrep time:\u003C\/strong\u003E 10 min |  \n\u003Cstrong\u003ECook time:\u003C\/strong\u003E 30 min |  \n\u003Cstrong\u003ETotal time:\u003C\/strong\u003E 40 min |  \n\u003Cstrong\u003EYield:\u003C\/strong\u003E 10 pieces\u003C\/p\u003E\n\n\u003Ch3\u003EIngredients\u003C\/h3\u003E\n\n\u003Cul\u003E\n\u003Cli\u003EThickened milk – 2 cups\u003C\/li\u003E\n\u003Cli\u003ESugar – 1 cup\u003C\/li\u003E\n\u003Cli\u003EAll purpose flour – 3 tsp\u003C\/li\u003E\n\u003Cli\u003ERose water – optional\u003C\/li\u003E\n\u003Cli\u003ECardamom powder – optional\u003C\/li\u003E\n\u003C\/ul\u003E\n\n\u003Ch3\u003EDirections\u003C\/h3\u003E\n\n\u003Col\u003E\n\n\u003Cli\u003EHeat thickened milk in a heavy-bottomed pan on low heat.\u003C\/li\u003E\n\n\u003Cli\u003EAfter about 5 minutes add sugar and stir continuously until dissolved.\u003C\/li\u003E\n\n\u003Cli\u003ECook the mixture while stirring constantly so that the milk does not burn.\u003C\/li\u003E\n\n\u003Cli\u003ERemove from heat and allow it to cool slightly. Add flour gradually while mixing. Optional: add cardamom powder and rose water.\u003C\/li\u003E\n\n\u003Cli\u003EReturn the pan to the stove and stir until the mixture forms a thick lump.\u003C\/li\u003E\n\n\u003Cli\u003ERemove from heat and allow it to cool until comfortable to touch.\u003C\/li\u003E\n\n\u003Cli\u003EGrease your hands slightly and shape the mixture into small cylindrical pieces about 1½ inches long. Press lightly and close the ends with your thumb.\u003C\/li\u003E\n\n\u003Cli\u003EYour homemade Diwali sweet is ready. Offer it to the deity first and then serve to family and friends.\u003C\/li\u003E\n\n\u003C\/ol\u003E\n\n\u003C\/article\u003E\u003Cdiv class=\"blogger-post-footer\"\u003E\u003Ca href=\"https:\/\/feedburner.google.com\/fb\/a\/mailverify?uri=onlinekolkata\u0026amp;loc=en_US\"\u003ESubscribe to Indian Cuisine - Traditional Food and Recipe by Email\u003C\/a\u003E\u003C\/div\u003E"},"link":[{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/4194113219346922999\/posts\/default\/3953301357581888558"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/4194113219346922999\/posts\/default\/3953301357581888558"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.foodcooking-inspiration.in\/2014\/10\/bengali-sweet-gujiya-recipe-diwali.html","title":"Bengali sweet Gujiya recipe - Diwali preparation"}],"author":[{"name":{"$t":"prasadam"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/14348903939405901715"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEimqROqZkHXZGqs7H-Sttrl6IXZd6znbUrplW2wjIlwm0GaNv-26FK0jGRZUeI_E9dkk80MdtcJVEROmTdTSygILlAKiHzLVvgtCMbOhphfZjVYHCkH5vjeeRZaI9giCg\/s113\/prasadam_logo.png"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEh6ppOIeaqHDG8736yv9gvZCB9KfcbyQVuncx2XFiGJbNIEBSIpW1C18uempL69kjgowaODipSG2J26rdXaItfywqoPhXq013FaUfLpO3uEsIa43Xw1gdGRw5gqRKZalIJhqnBjqwsP6Zmk\/s72-c\/DSC07151.JPG","height":"72","width":"72"}},{"id":{"$t":"tag:blogger.com,1999:blog-4194113219346922999.post-7092302081977743442"},"published":{"$t":"2014-10-13T19:25:00.007+05:30"},"updated":{"$t":"2026-03-23T12:46:10.649+05:30"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Meat Recipes"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Traditional Recipes"}],"title":{"type":"text","$t":"Kolkata Mutton Rezala Recipe – Sabir’s Mughlai Style Goat Curry"},"content":{"type":"html","$t":"\u003Carticle\u003E\n\n\u003Ch2\u003EKolkata Mutton Rezala Recipe – Sabir’s Mughlai Style Goat Curry\u003C\/h2\u003E\n\n\u003Cfigure\u003E\n\n\u003Camp-img\nsrc=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEheHBGooE6pSAETDsF1j1SdJCY0qHwUF1t-LGaNWXuibNsw60XO7Z3kmHtsp1oJyagSaZAAmFNWcK-oyT0Joyhla3AE4a3SICI5CTQR_NUzsUO8YYQCjWGnMQ3P1MGDSReHfmss2urWb9op\/s1600\/DSC07135.JPG\"\nwidth=\"475\"\nheight=\"268\"\nlayout=\"responsive\"\nalt=\"Kolkata style mutton rezala recipe\"\u003E\n\u003C\/amp-img\u003E\n\n\u003Cnoscript\u003E\n\u003Cimg\nsrc=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEheHBGooE6pSAETDsF1j1SdJCY0qHwUF1t-LGaNWXuibNsw60XO7Z3kmHtsp1oJyagSaZAAmFNWcK-oyT0Joyhla3AE4a3SICI5CTQR_NUzsUO8YYQCjWGnMQ3P1MGDSReHfmss2urWb9op\/s1600\/DSC07135.JPG\"\nwidth=\"475\"\nheight=\"268\"\nalt=\"Kolkata style mutton rezala recipe\"\u003E\n\u003C\/noscript\u003E\n\n\u003Cfigcaption\u003ETraditional Mughlai Mutton Rezala inspired by Sabir’s Kolkata.\u003C\/figcaption\u003E\n\n\u003C\/figure\u003E\n\n\u003Cp\u003E\u003Cstrong\u003EBy Barnali Dutta\u003C\/strong\u003E | Published: October 13, 2014\u003C\/p\u003E\n\n\u003Cp\u003EMutton Rezala with paratha is one of the most desired festive dishes in many Bengali families. Rezala refers to a delicate Mughlai curry cooked in a thin yogurt-based sauce flavored with aromatic spices.\u003C\/p\u003E\n\n\u003Cp\u003EThe famous Rezala from \u003Cstrong\u003ESabir's Hotel near Chandni Chowk, Kolkata\u003C\/strong\u003E has been loved since 1948. Sabir Ali from Uttar Pradesh introduced Mughlai cuisine to Kolkata and made this dish legendary among food lovers.\u003C\/p\u003E\n\n\u003Cp\u003EThe secret of Sabir's Rezala lies not only in the ingredients but also in slow cooking over charcoal fire. Even when the recipe is followed carefully at home, the restaurant flavor remains unique.\u003C\/p\u003E\n\n\u003Cp\u003E\u003Cstrong\u003EPrep time:\u003C\/strong\u003E 40 min |  \n\u003Cstrong\u003ECook time:\u003C\/strong\u003E 40 min |  \n\u003Cstrong\u003ETotal time:\u003C\/strong\u003E 1 hour 20 min |  \n\u003Cstrong\u003EYield:\u003C\/strong\u003E Serves 4\u003C\/p\u003E\n\n\u003Cp\u003E\u003Cstrong\u003EServing size:\u003C\/strong\u003E 2 pieces |  \n\u003Cstrong\u003ECalories per serving:\u003C\/strong\u003E 325\u003C\/p\u003E\n\n\u003Ch3\u003EIngredients\u003C\/h3\u003E\n\n\u003Cul\u003E\n\n\u003Cli\u003EGoat meat from ribs – 1 kg\u003C\/li\u003E\n\n\u003Cli\u003EOnion paste – 1\/4 cup\u003C\/li\u003E\n\n\u003Cli\u003EGinger garlic paste – 2 tsp\u003C\/li\u003E\n\n\u003Cli\u003ECurd – 400 g\u003C\/li\u003E\n\n\u003Cli\u003EFresh lime juice – 1 tsp\u003C\/li\u003E\n\n\u003Cli\u003EGhee or oil – 2 tbsp\u003C\/li\u003E\n\n\u003Cli\u003EDry roasted spice powder – white pepper, mace, nutmeg, caraway seeds, cinnamon, cardamom (3 tsp mixture)\u003C\/li\u003E\n\n\u003Cli\u003ECashew paste with saffron milk – 1\/4 cup\u003C\/li\u003E\n\n\u003Cli\u003EPoppy seed paste – 2 tsp\u003C\/li\u003E\n\n\u003Cli\u003ESalt – to taste\u003C\/li\u003E\n\n\u003Cli\u003EBay leaves – 5 to 6\u003C\/li\u003E\n\n\u003C\/ul\u003E\n\n\u003Ch4\u003EFor Garnishing\u003C\/h4\u003E\n\n\u003Cul\u003E\n\n\u003Cli\u003EFried dried red chilies – 8 to 10\u003C\/li\u003E\n\n\u003Cli\u003EFried black peppercorn – 2 tsp\u003C\/li\u003E\n\n\u003Cli\u003EKewra water – 2 tsp\u003C\/li\u003E\n\n\u003Cli\u003ERoasted lotus seeds (makhana) – 1\/4 cup\u003C\/li\u003E\n\n\u003Cli\u003EMitha attar – 4 to 5 drops\u003C\/li\u003E\n\n\u003C\/ul\u003E\n\n\u003Ch3\u003EDirections\u003C\/h3\u003E\n\n\u003Col\u003E\n\n\u003Cli\u003ECombine meat, curd, onion paste, ginger garlic paste, spice powder, bay leaves, salt, lemon juice, kewra water and ghee.\u003C\/li\u003E\n\n\u003Cli\u003EMarinate for at least 30 minutes. Overnight marination gives best flavor.\u003C\/li\u003E\n\n\u003Cli\u003EPrepare poppy seed paste and mix with cashew paste.\u003C\/li\u003E\n\n\u003Cli\u003ECook the marinated meat in a covered pot on low heat for about 30 minutes.\u003C\/li\u003E\n\n\u003Cli\u003EAdd cashew-poppy paste with milk, fried peppercorns, red chilies and lotus seeds.\u003C\/li\u003E\n\n\u003Cli\u003EAdd a few drops of mitha attar and rest for 5 minutes before serving.\u003C\/li\u003E\n\n\u003C\/ol\u003E\n\n\u003Cp\u003EServe hot with paratha, roomali roti or tandoori roti.\u003C\/p\u003E\n\n\u003Cp\u003EYogurt has long been an important ingredient in Bengali cuisine, especially during summer when it is believed to aid digestion.\u003C\/p\u003E\n\n\u003C\/article\u003E\u003Cdiv class=\"blogger-post-footer\"\u003E\u003Ca href=\"https:\/\/feedburner.google.com\/fb\/a\/mailverify?uri=onlinekolkata\u0026amp;loc=en_US\"\u003ESubscribe to Indian Cuisine - Traditional Food and Recipe by Email\u003C\/a\u003E\u003C\/div\u003E"},"link":[{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/4194113219346922999\/posts\/default\/7092302081977743442"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/4194113219346922999\/posts\/default\/7092302081977743442"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.foodcooking-inspiration.in\/2014\/10\/mutton-rezala-recipe.html","title":"Kolkata Mutton Rezala Recipe – Sabir’s Mughlai Style Goat Curry"}],"author":[{"name":{"$t":"prasadam"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/14348903939405901715"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEimqROqZkHXZGqs7H-Sttrl6IXZd6znbUrplW2wjIlwm0GaNv-26FK0jGRZUeI_E9dkk80MdtcJVEROmTdTSygILlAKiHzLVvgtCMbOhphfZjVYHCkH5vjeeRZaI9giCg\/s113\/prasadam_logo.png"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEheHBGooE6pSAETDsF1j1SdJCY0qHwUF1t-LGaNWXuibNsw60XO7Z3kmHtsp1oJyagSaZAAmFNWcK-oyT0Joyhla3AE4a3SICI5CTQR_NUzsUO8YYQCjWGnMQ3P1MGDSReHfmss2urWb9op\/s72-c\/DSC07135.JPG","height":"72","width":"72"}},{"id":{"$t":"tag:blogger.com,1999:blog-4194113219346922999.post-5479814740650568824"},"published":{"$t":"2014-10-07T11:45:00.005+05:30"},"updated":{"$t":"2026-03-23T12:46:50.477+05:30"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Cultural Food Stories"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Festival \u0026 Ritual Foods"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Sweets"}],"title":{"type":"text","$t":"Traditional Bengali Narkel Naru Recipe – Coconut Ladoo for Lakshmi Puja"},"content":{"type":"html","$t":"\u003Carticle\u003E\n\n\u003Ch2\u003ETraditional Bengali Narkel Naru Recipe – Coconut Sweet for Lakshmi Puja\u003C\/h2\u003E\n\n\u003Cfigure\u003E\n\n\u003Camp-img\nsrc=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgGYb_4yv3g6r0PmJPGv1tVra7tOCta1ti16PHEBUEjDxi2jnwgaEbXclegoxGmNKs1LvXj_2LKhkFxsSh62dQu6kKgnjxP0UKW4Dtgp4CnQGmDWswm_nKyadtmsPDUVncwbgBnBCWYcZY\/s640\/101MSDCF-001.jpg\"\nwidth=\"475\"\nheight=\"268\"\nlayout=\"responsive\"\nalt=\"Traditional Bengali narkel naru coconut sweet\"\u003E\n\u003C\/amp-img\u003E\n\n\u003Cnoscript\u003E\n\u003Cimg\nsrc=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgGYb_4yv3g6r0PmJPGv1tVra7tOCta1ti16PHEBUEjDxi2jnwgaEbXclegoxGmNKs1LvXj_2LKhkFxsSh62dQu6kKgnjxP0UKW4Dtgp4CnQGmDWswm_nKyadtmsPDUVncwbgBnBCWYcZY\/s640\/101MSDCF-001.jpg\"\nwidth=\"475\"\nheight=\"268\"\nalt=\"Bengali coconut naru sweet\"\u003E\n\u003C\/noscript\u003E\n\n\u003Cfigcaption\u003ETraditional Bengali Narkel Naru prepared from fresh coconut and jaggery.\u003C\/figcaption\u003E\n\n\u003C\/figure\u003E\n\n\u003Cp\u003E\u003Cstrong\u003EBy Barnali Dutta\u003C\/strong\u003E | Published: September 7, 2014\u003C\/p\u003E\n\n\u003Cp\u003ENarkel Naru is one of the most beloved traditional sweets among Bengalis. It is rarely found in large sweet shops but can sometimes be seen in small native stores known as \u003Cem\u003EDashakarma Bhandar\u003C\/em\u003E. However, Bengalis usually prefer homemade naru because of its authentic taste and freshness.\u003C\/p\u003E\n\n\u003Cp\u003EThis sweet is commonly prepared as \u003Cstrong\u003ELakshmi Puja prasad\u003C\/strong\u003E and also served during autumn festivals. Although making naru requires patience and effort, the result is a delightful coconut sweet that carries the warmth of home cooking.\u003C\/p\u003E\n\n\u003Cp\u003E\u003Cstrong\u003EPrep time:\u003C\/strong\u003E 20 minutes |  \n\u003Cstrong\u003ECook time:\u003C\/strong\u003E 30 minutes |  \n\u003Cstrong\u003ETotal time:\u003C\/strong\u003E 45 minutes |  \n\u003Cstrong\u003EYield:\u003C\/strong\u003E Approximately 30 balls\u003C\/p\u003E\n\n\u003Ch3\u003EIngredients\u003C\/h3\u003E\n\n\u003Cul\u003E\n\n\u003Cli\u003EFreshly scraped coconut – 2 coconuts\u003C\/li\u003E\n\n\u003Cli\u003ESugarcane jaggery (Akher gur) – 400 g\u003C\/li\u003E\n\n\u003Cli\u003EWarm water – 2 tablespoons\u003C\/li\u003E\n\n\u003Cli\u003ECooking oil – 1 teaspoon (to grease hands)\u003C\/li\u003E\n\n\u003C\/ul\u003E\n\n\u003Ch3\u003EDirections\u003C\/h3\u003E\n\n\u003Col\u003E\n\n\u003Cli\u003EMix warm water with jaggery to make a liquid. Heat it and boil for about 5 minutes. Strain through muslin to remove dust particles.\u003C\/li\u003E\n\n\u003Cli\u003EHeat the cleaned jaggery syrup in a pan on low flame and stir occasionally.\u003C\/li\u003E\n\n\u003Cli\u003EAs it boils, remove the scum that rises to the top.\u003C\/li\u003E\n\n\u003Cli\u003EContinue boiling until the syrup becomes dark and thick.\u003C\/li\u003E\n\n\u003Cli\u003EAdd freshly scraped coconut and stir continuously until the mixture becomes dark, sticky, and begins to collect on the ladle.\u003C\/li\u003E\n\n\u003Cli\u003ERemove the pan from heat and allow the mixture to cool slightly.\u003C\/li\u003E\n\n\u003Cli\u003EGrease your hands lightly with oil and shape the mixture into small balls.\u003C\/li\u003E\n\n\u003Cli\u003EIf the mixture becomes too hard while shaping, warm it slightly to regain the sticky texture.\u003C\/li\u003E\n\n\u003C\/ol\u003E\n\n\u003Cp\u003EFresh coconut gives the best flavor and texture. Commercial coconut powder often lacks the natural oils that make traditional naru soft and aromatic.\u003C\/p\u003E\n\n\u003C\/article\u003E\u003Cdiv class=\"blogger-post-footer\"\u003E\u003Ca href=\"https:\/\/feedburner.google.com\/fb\/a\/mailverify?uri=onlinekolkata\u0026amp;loc=en_US\"\u003ESubscribe to Indian Cuisine - Traditional Food and Recipe by Email\u003C\/a\u003E\u003C\/div\u003E"},"link":[{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/4194113219346922999\/posts\/default\/5479814740650568824"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/4194113219346922999\/posts\/default\/5479814740650568824"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.foodcooking-inspiration.in\/2014\/10\/bengali-sweet-narkel-naru-traditional.html","title":"Traditional Bengali Narkel Naru Recipe – Coconut Ladoo for Lakshmi Puja"}],"author":[{"name":{"$t":"prasadam"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/14348903939405901715"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEimqROqZkHXZGqs7H-Sttrl6IXZd6znbUrplW2wjIlwm0GaNv-26FK0jGRZUeI_E9dkk80MdtcJVEROmTdTSygILlAKiHzLVvgtCMbOhphfZjVYHCkH5vjeeRZaI9giCg\/s113\/prasadam_logo.png"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgGYb_4yv3g6r0PmJPGv1tVra7tOCta1ti16PHEBUEjDxi2jnwgaEbXclegoxGmNKs1LvXj_2LKhkFxsSh62dQu6kKgnjxP0UKW4Dtgp4CnQGmDWswm_nKyadtmsPDUVncwbgBnBCWYcZY\/s72-c\/101MSDCF-001.jpg","height":"72","width":"72"},"georss$featurename":{"$t":"Kolkata, West Bengal, India"},"georss$point":{"$t":"22.572646 88.363894999999957"},"georss$box":{"$t":"21.6350005 87.073001499999961 23.510291499999997 89.654788499999952"}},{"id":{"$t":"tag:blogger.com,1999:blog-4194113219346922999.post-3567537967039576560"},"published":{"$t":"2014-10-04T11:45:00.025+05:30"},"updated":{"$t":"2026-03-23T12:48:01.085+05:30"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Cultural Food Stories"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Snacks"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Traditional Recipes"}],"title":{"type":"text","$t":"Radhaballavi and Cholar Dal – Traditional Bengali Dussehra Recipe"},"content":{"type":"html","$t":"\u003Carticle class=\"h-recipe\"\u003E\n\n\u003Ch2 class=\"p-name\"\u003ERadhaballavi and Cholar Dal – Traditional Bengali Dussehra Recipe\u003C\/h2\u003E\n\n\u003Cdiv class=\"summary\"\u003E\nBijoya Dashami is a time to hug loved ones and share festive food. \nAfter the immersion of Durga idols, Bengalis celebrate by visiting friends and family, \noffering sweets and traditional dishes like Radhaballavi and Cholar Dal.\n\u003C\/div\u003E\n  \n\n\u003Cfigure\u003E\n\n\u003Camp-img\n src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgY6X4x1bCi4c_-T0G-EFq22yzYajObj7rsYCeR-5urdt53QQd619wUa-13QsfEvPkWy9jZyK_o5wDFkRmJB8a2a0CnU6u27lwqvq7CBhN8Vz3WUIVx-q0hU9GmsBdROO-PU_GG65dI48MpcQ0sNqXTRuvznK3k75fR-0Xe3jH5OFE39VH2j4dQ3mFq6e0\/s1600\/radhaballavi-chholar-dal-bengali-recipe.webp\"\nwidth=\"475\"\nheight=\"268\"\nlayout=\"responsive\"\nalt=\"Radhaballavi and Cholar Dal Bengali recipe\"\u003E\n\u003C\/amp-img\u003E\n\n\u003Cnoscript\u003E\n\u003Cimg\nsrc=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgY6X4x1bCi4c_-T0G-EFq22yzYajObj7rsYCeR-5urdt53QQd619wUa-13QsfEvPkWy9jZyK_o5wDFkRmJB8a2a0CnU6u27lwqvq7CBhN8Vz3WUIVx-q0hU9GmsBdROO-PU_GG65dI48MpcQ0sNqXTRuvznK3k75fR-0Xe3jH5OFE39VH2j4dQ3mFq6e0\/s1600\/radhaballavi-chholar-dal-bengali-recipe.webp\"\nwidth=\"475\"\nheight=\"268\"\nalt=\"Radhaballavi and Cholar Dal Bengali recipe\"\u003E\n\u003C\/noscript\u003E\n\n\u003Cfigcaption\u003E\nTraditional Bengali Radhaballavi served with Cholar Dal.\n\u003C\/figcaption\u003E\n\n\u003C\/figure\u003E\n\n\u003Ch3\u003EIngredients\u003C\/h3\u003E\n\n\u003Cul\u003E\n\n\u003Cli class=\"p-ingredient\"\u003E\u003Cstrong\u003EFor the Dough\u003C\/strong\u003E\u003C\/li\u003E\n\u003Cli class=\"p-ingredient\"\u003EWhole wheat flour – 1 cup\u003C\/li\u003E\n\u003Cli class=\"p-ingredient\"\u003EMaida – 1 cup\u003C\/li\u003E\n\u003Cli class=\"p-ingredient\"\u003ESalt – 1 tsp\u003C\/li\u003E\n\u003Cli class=\"p-ingredient\"\u003EGhee – 1 tbsp\u003C\/li\u003E\n\u003Cli class=\"p-ingredient\"\u003EOil for frying – 2 cups\u003C\/li\u003E\n\u003Cli class=\"p-ingredient\"\u003EWarm water – 1 cup\u003C\/li\u003E\n\n\u003Cli class=\"p-ingredient\"\u003E\u003Cstrong\u003EFor the Stuffing\u003C\/strong\u003E\u003C\/li\u003E\n\u003Cli class=\"p-ingredient\"\u003EMinced ginger – 1 tbsp\u003C\/li\u003E\n\u003Cli class=\"p-ingredient\"\u003EMinced green chilli – 1–3\u003C\/li\u003E\n\u003Cli class=\"p-ingredient\"\u003ECumin seeds – 1 tsp\u003C\/li\u003E\n\u003Cli class=\"p-ingredient\"\u003EAniseed powder – 2 tsp\u003C\/li\u003E\n\u003Cli class=\"p-ingredient\"\u003EAsafoetida water – 1\/4 tsp\u003C\/li\u003E\n\u003Cli class=\"p-ingredient\"\u003ESoaked Bengal gram dal – 1 cup\u003C\/li\u003E\n\u003Cli class=\"p-ingredient\"\u003EMashed green peas – 1 cup\u003C\/li\u003E\n\u003Cli class=\"p-ingredient\"\u003ERed chilli powder – 1\/2 tsp\u003C\/li\u003E\n\u003Cli class=\"p-ingredient\"\u003ESalt – to taste\u003C\/li\u003E\n\u003Cli class=\"p-ingredient\"\u003ELemon juice – 2 tsp\u003C\/li\u003E\n\u003Cli class=\"p-ingredient\"\u003EJaggery – 2 tsp\u003C\/li\u003E\n\n\u003C\/ul\u003E\n\n\u003Cp\u003E\nPreparation time: \u003Ctime class=\"dt-duration\" datetime=\"PT35M\"\u003E35 minutes\u003C\/time\u003E |\nServes: \u003Cdata class=\"p-yield\"\u003E4\u003C\/data\u003E\n\u003C\/p\u003E\n\n\u003Cfigure\u003E\n\n\u003Camp-img\nsrc=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEj8daeYjQJmr1n9k3KiRDj7qsIJSgFk-3DC3OnucvzaH8QUnHiVEoI3QWA1BIY7i94eSTeb_21yLQF_mwEevepk32TfdjRyjd4aB73cpUQt4EV2x7yyUJseTWNDf9kHjIsrZz_k8MKSjW4tLzPSg7J3vK7CsrXwxvORxrDZUykr_cVgrOsfagTPN3ZN\/s1600\/radhaballavi-chholar-dal-bengali-recipe%20380.jpg\"\nwidth=\"380\"\nheight=\"281\"\nlayout=\"responsive\"\nalt=\"Radhaballavi with Cholar Dal\"\u003E\n\u003C\/amp-img\u003E\n\n\u003Cfigcaption\u003ERadhaballavi and Cholar Dal – a classic Bengali festive combination.\u003C\/figcaption\u003E\n\n\u003C\/figure\u003E\n\n\u003Ch3\u003EInstructions\u003C\/h3\u003E\n\n\u003Col class=\"e-instructions\"\u003E\n\n\u003Cli\u003EMix the two flours, salt and ghee. Add warm water and knead into a soft dough. Cover and rest for 10 minutes.\u003C\/li\u003E\n\n\u003Cli\u003EGrind the soaked Bengal gram dal into a fine paste.\u003C\/li\u003E\n\n\u003Cli\u003EHeat ghee in a pan. Add cumin seeds, ginger, green chilli and asafoetida water. Add dal paste, mashed peas, aniseed powder, red chilli powder, salt and jaggery. Cook until thick and sticky.\u003C\/li\u003E\n\n\u003Cli\u003EAdd lemon juice and allow the stuffing to cool. Divide into equal portions.\u003C\/li\u003E\n\n\u003Cli\u003EDivide dough into balls. Stuff each with dal mixture and flatten slightly.\u003C\/li\u003E\n\n\u003Cli\u003EDeep fry in hot oil or shallow fry on a tawa until golden brown.\u003C\/li\u003E\n\n\u003Cli\u003EServe hot with Bengali Cholar Dal.\u003C\/li\u003E\n\n\u003C\/ol\u003E\n\n\u003C\/article\u003E\u003Cdiv class=\"blogger-post-footer\"\u003E\u003Ca href=\"https:\/\/feedburner.google.com\/fb\/a\/mailverify?uri=onlinekolkata\u0026amp;loc=en_US\"\u003ESubscribe to Indian Cuisine - Traditional Food and Recipe by Email\u003C\/a\u003E\u003C\/div\u003E"},"link":[{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/4194113219346922999\/posts\/default\/3567537967039576560"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/4194113219346922999\/posts\/default\/3567537967039576560"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.foodcooking-inspiration.in\/2014\/10\/made-for-each-other-radhaballavi-and.html","title":"Radhaballavi and Cholar Dal – Traditional Bengali Dussehra Recipe"}],"author":[{"name":{"$t":"Barnali Dutta"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/05327163057011058262"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjvQy8m1XwevEKbPwy4n9EzAT_CEJKfrpaKSyJtJ3J76mnMnstyKGL1Vv8olczAohOS4ebJekVykGbwLWT6lB4sA2RqXNpj_ILVkPt8efPls2-YGtFG77aVGZ16yF4KNg\/s108\/WhatsApp+Image+2019-05-06+at+7.10.10+PM.jpeg"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgY6X4x1bCi4c_-T0G-EFq22yzYajObj7rsYCeR-5urdt53QQd619wUa-13QsfEvPkWy9jZyK_o5wDFkRmJB8a2a0CnU6u27lwqvq7CBhN8Vz3WUIVx-q0hU9GmsBdROO-PU_GG65dI48MpcQ0sNqXTRuvznK3k75fR-0Xe3jH5OFE39VH2j4dQ3mFq6e0\/s72-c\/radhaballavi-chholar-dal-bengali-recipe.webp","height":"72","width":"72"}},{"id":{"$t":"tag:blogger.com,1999:blog-4194113219346922999.post-4586648967231515347"},"published":{"$t":"2014-09-28T17:15:00.006+05:30"},"updated":{"$t":"2026-03-23T12:48:40.168+05:30"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Chutney \u0026 Pickle"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Cultural Food Stories"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Festival \u0026 Ritual Foods"}],"title":{"type":"text","$t":"Tomato Amsotto Chutney Recipe – Bengali Bhog Prasad Chutney"},"content":{"type":"html","$t":"\u003Carticle\u003E\n\n\u003Ch2\u003ETomato Amsotto Chutney Recipe – Bengali Bhog Prasad Chutney\u003C\/h2\u003E\n\n\u003Cfigure\u003E\n\n\u003Camp-img\nsrc=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjBf8O2b5zux3Ik6o-xIG8YUA7wAWWCXgU_QEbZcaPZNpoJ00Xbsd0veHS3YpFHu5CzXGPJinu9WVJhc2cDs-P05nHbz_VYoT8d78EHWR8QhrsqnOLxFnXissLNb4YBRjmcXyEqHqeGILDTMBhZnjf62NFWJ8cPnSEUWL4wbaEyu-01SwYRMfqet4YZs1Q\/s1600\/Tomato%20chutney%20with%20amsotto,%20a%20classic%20Bengali%20bhog%20accompaniment..webp\"\nwidth=\"475\"\nheight=\"268\"\nlayout=\"responsive\"\nalt=\"Tomato amsotto chutney Bengali bhog recipe\"\u003E\n\u003C\/amp-img\u003E\n  \u003Cnoscript\u003E\n\u003Cimg src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjBf8O2b5zux3Ik6o-xIG8YUA7wAWWCXgU_QEbZcaPZNpoJ00Xbsd0veHS3YpFHu5CzXGPJinu9WVJhc2cDs-P05nHbz_VYoT8d78EHWR8QhrsqnOLxFnXissLNb4YBRjmcXyEqHqeGILDTMBhZnjf62NFWJ8cPnSEUWL4wbaEyu-01SwYRMfqet4YZs1Q\/s1600\/Tomato%20chutney%20with%20amsotto,%20a%20classic%20Bengali%20bhog%20accompaniment..webp\" width=\"475\" height=\"268\" title=\"\" alt=\"Tomato amsotto chutney Bengali bhog recipe\"\u003E \n\u003C\/noscript\u003E\n\n\u003Cfigcaption\u003ETomato chutney with amsotto, a classic Bengali bhog accompaniment.\u003C\/figcaption\u003E\n\n\u003C\/figure\u003E\n\n\u003Cp\u003E\u003Cstrong\u003ETomator Chutney as a Bhog Prasada\u003C\/strong\u003E\u003C\/p\u003E\n\n\u003Cp\u003E\u003Cstrong\u003EBy Barnali Dutta\u003C\/strong\u003E | Published: September 28, 2014\u003C\/p\u003E\n\n\u003Cp\u003EThe village folk still prepare “Badha Bhog” on puja days, such as khichuri with chhachra and tomato chutney, khichuri with aloor dum and tomato chutney, niramis polao with bandhakopir tarkari and chutney, or luchi with cholar dal and tomato chutney. In many Bengali puja meals, tomato chutney remains an essential final touch.\u003C\/p\u003E\n\n\u003Cp\u003E\u003Cstrong\u003EPrep time:\u003C\/strong\u003E 10 min |\n\u003Cstrong\u003ECook time:\u003C\/strong\u003E 10 min |\n\u003Cstrong\u003ETotal time:\u003C\/strong\u003E 20 min |\n\u003Cstrong\u003EYield:\u003C\/strong\u003E 1 cup\u003C\/p\u003E\n\n\u003Cp\u003E\u003Cstrong\u003EServing size:\u003C\/strong\u003E 1 tablespoon |\n\u003Cstrong\u003ECalories per serving:\u003C\/strong\u003E 15\u003C\/p\u003E\n\n\u003Ch3\u003EIngredients\u003C\/h3\u003E\n\n\u003Cul\u003E\n\u003Cli\u003ERed tomatoes, thinly sliced – 4 large\u003C\/li\u003E\n\u003Cli\u003EFive-spice mix for tempering – 2 tsp seeds (fennel, mustard, onion, coriander, cumin)\u003C\/li\u003E\n\u003Cli\u003EBay leaf – 2\u003C\/li\u003E\n\u003Cli\u003EWhole red chili – 1\u003C\/li\u003E\n\u003Cli\u003ESalt – 1 tsp\u003C\/li\u003E\n\u003Cli\u003ETurmeric – 1 pinch\u003C\/li\u003E\n\u003Cli\u003EChopped mango fruit leather (amsotto) – 2 tsp\u003C\/li\u003E\n\u003Cli\u003ECooking oil – 1 tsp\u003C\/li\u003E\n\u003Cli\u003EJaggery – to taste\u003C\/li\u003E\n\u003Cli\u003ELime juice – a little, at the end\u003C\/li\u003E\n\u003C\/ul\u003E\n\n\u003Ch3\u003EDirections\u003C\/h3\u003E\n\n\u003Cp\u003EHeat oil and fry the whole spices, bay leaf and red chili. When they crackle, add chopped tomatoes, salt and turmeric, and fry well. When the tomatoes turn soft, add chopped mango fruit leather and then jaggery. Cook until thick. Add a little lime juice at the end and turn off the heat.\u003C\/p\u003E\n\n\u003C\/article\u003E\u003Cdiv class=\"blogger-post-footer\"\u003E\u003Ca href=\"https:\/\/feedburner.google.com\/fb\/a\/mailverify?uri=onlinekolkata\u0026amp;loc=en_US\"\u003ESubscribe to Indian Cuisine - Traditional Food and Recipe by Email\u003C\/a\u003E\u003C\/div\u003E"},"link":[{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/4194113219346922999\/posts\/default\/4586648967231515347"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/4194113219346922999\/posts\/default\/4586648967231515347"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.foodcooking-inspiration.in\/2014\/09\/tomator-chutney-as-bhog-prasada.html","title":"Tomato Amsotto Chutney Recipe – Bengali Bhog Prasad Chutney"}],"author":[{"name":{"$t":"prasadam"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/14348903939405901715"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEimqROqZkHXZGqs7H-Sttrl6IXZd6znbUrplW2wjIlwm0GaNv-26FK0jGRZUeI_E9dkk80MdtcJVEROmTdTSygILlAKiHzLVvgtCMbOhphfZjVYHCkH5vjeeRZaI9giCg\/s113\/prasadam_logo.png"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjBf8O2b5zux3Ik6o-xIG8YUA7wAWWCXgU_QEbZcaPZNpoJ00Xbsd0veHS3YpFHu5CzXGPJinu9WVJhc2cDs-P05nHbz_VYoT8d78EHWR8QhrsqnOLxFnXissLNb4YBRjmcXyEqHqeGILDTMBhZnjf62NFWJ8cPnSEUWL4wbaEyu-01SwYRMfqet4YZs1Q\/s72-c\/Tomato%20chutney%20with%20amsotto,%20a%20classic%20Bengali%20bhog%20accompaniment..webp","height":"72","width":"72"}},{"id":{"$t":"tag:blogger.com,1999:blog-4194113219346922999.post-5848357254581346607"},"published":{"$t":"2014-09-28T17:12:00.004+05:30"},"updated":{"$t":"2026-03-23T12:49:30.028+05:30"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Cultural Food Stories"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Festival \u0026 Ritual Foods"}],"title":{"type":"text","$t":"Community Feast on Durga Puja - Aloor Dum Bhog Recipe for Shasthi"},"content":{"type":"html","$t":"\u003Carticle\u003E\n  \u003Cheader\u003E\n    \u003Ch2\u003EAloor Dum Bhog Recipe for Shasthi\u003C\/h2\u003E\n    \n    \u003Cfigure\u003E\n      \u003Camp-img\n        src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgmKoYlxB8o5r1rg-Y8sQuRolXzB197dX1X919qzjy6K4blYqS-b_XWQ4SA44V7brsw9buaMY_xLNLGHIPJglxMlfDE5IXfxXPGv_r2JUddzX1NgFwio9EBS4WFhc3HU3eHox10c50SKI6TlgkNyWve_FxZwXlVpX88Gbz0TFLYTJ39TXNnHE7XJWrPOjo\/s1600\/Aloor%20Dum%20Bhog%20Recipe%20for%20Shasthi.webp\"\n        width=\"475\"\n        height=\"268\"\n        layout=\"responsive\"\n        alt=\"Durga Puja traditional bhog recipe\"\u003E\n      \u003C\/amp-img\u003E\n      \u003Cnoscript\u003E\n        \u003Cimg\n          src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgmKoYlxB8o5r1rg-Y8sQuRolXzB197dX1X919qzjy6K4blYqS-b_XWQ4SA44V7brsw9buaMY_xLNLGHIPJglxMlfDE5IXfxXPGv_r2JUddzX1NgFwio9EBS4WFhc3HU3eHox10c50SKI6TlgkNyWve_FxZwXlVpX88Gbz0TFLYTJ39TXNnHE7XJWrPOjo\/s1600\/Aloor%20Dum%20Bhog%20Recipe%20for%20Shasthi.webp\"\n          width=\"475\"\n          height=\"268\"\n          alt=\"Durga Puja traditional bhog recipe\"\u003E\n      \u003C\/noscript\u003E\n    \u003C\/figure\u003E\n\n    \u003Cp\u003E\u003Cstrong\u003EBy Barnali Dutta\u003C\/strong\u003E | Published on September 28, 2014\u003C\/p\u003E\n\n    \u003Cp\u003EIn spite of all the modernization of Bengali recipes, there is still a continuity of cooking traditional dishes on festival days by following the proper methods of preparing puja bhog satvik food. The first step is choosing the ingredients. We prefer no onion, garlic, or meat. The second is deciding the gathering and offering, which completes the cultural feast.\u003C\/p\u003E\n\n    \u003Cp\u003EEven today, while cooking these recipes not as puja bhog but in that spirit, I followed my mother’s instructions. She recalled them from faraway childhood memories, and they brought back the exact taste and aroma, something clearly reflected in the joy she expressed while eating. Today’s recipe is for Shasthi Puja day: \u003Ca href=\"https:\/\/www.foodcooking-inspiration.in\/2014\/09\/bhuni-khichuri-durga-puja-bhog-from.html\"\u003EBhuni Khichuri\u003C\/a\u003E with \u003Ca href=\"https:\/\/www.foodcooking-inspiration.in\/2014\/09\/community-feast-on-durga-puja.html\"\u003EAloor Dum\u003C\/a\u003E and \u003Ca href=\"https:\/\/www.foodcooking-inspiration.in\/2014\/09\/tomator-chutney-as-bhog-prasada.html\"\u003ETomato Amsatto Chutney\u003C\/a\u003E. We were all left speechless.\u003C\/p\u003E\n\n    \u003Cp\u003E\u003Cstrong\u003EPrep time:\u003C\/strong\u003E 1 hour | \u003Cstrong\u003ECook time:\u003C\/strong\u003E 10 minutes | \u003Cstrong\u003ETotal time:\u003C\/strong\u003E 1 hour 10 minutes | \u003Cstrong\u003EYield:\u003C\/strong\u003E 1 large bowl\u003C\/p\u003E\n    \u003Cp\u003E\u003Cstrong\u003EServing size:\u003C\/strong\u003E 1 tablespoon | \u003Cstrong\u003ECalories per serving:\u003C\/strong\u003E 215\u003C\/p\u003E\n  \u003C\/header\u003E\n\n  \u003Csection\u003E\n    \u003Ch3\u003EIngredients for Bhoger Aloor Dum\u003C\/h3\u003E\n\n    \u003Cfigure\u003E\n      \u003Camp-img\n        src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjjqnFgbns5iZkcYuZ8pdD_eod0OFJMKV64D9gbtM3TkG5NBxPbht4CTBzRcGjhKYJbqRffGznHA0r8k7sNMZ0MkFPQXN9LX1LHP-IZiFecU0pBDAokm9EFAfvYC_OwwfrqMv7lh416UIM\/s1600\/IMG_20140927_143622.jpg\"\n        width=\"475\"\n        height=\"268\"\n        layout=\"responsive\"\n        alt=\"Bengali bhoger niramish aloor dum\"\u003E\n      \u003C\/amp-img\u003E\n      \u003Cnoscript\u003E\n        \u003Cimg\n          src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjjqnFgbns5iZkcYuZ8pdD_eod0OFJMKV64D9gbtM3TkG5NBxPbht4CTBzRcGjhKYJbqRffGznHA0r8k7sNMZ0MkFPQXN9LX1LHP-IZiFecU0pBDAokm9EFAfvYC_OwwfrqMv7lh416UIM\/s1600\/IMG_20140927_143622.jpg\"\n          width=\"475\"\n          height=\"268\"\n          alt=\"Bengali bhoger niramish aloor dum\"\u003E\n      \u003C\/noscript\u003E\n    \u003C\/figure\u003E\n\n    \u003Cul\u003E\n      \u003Cli\u003EBoiled potato (small and round) – 1 pound\u003C\/li\u003E\n      \u003Cli\u003EGhee or white oil – 3 tbsp\u003C\/li\u003E\n      \u003Cli\u003ESalt – to taste\u003C\/li\u003E\n      \u003Cli\u003ESweet curd – 50 gm\u003C\/li\u003E\n      \u003Cli\u003ERaisin – 1 tablespoon\u003C\/li\u003E\n      \u003Cli\u003ESugar – 1\/2 tsp\u003C\/li\u003E\n      \u003Cli\u003ELemon juice – from 1 lemon\u003C\/li\u003E\n      \u003Cli\u003EGreen chili – 5\u003C\/li\u003E\n      \u003Cli\u003EFor tempering: clove – 6, cinnamon – 2 sticks, cardamom – 5, cumin seed – 1 tsp, bay leaves – 3, dried whole red chilli – 4\u003C\/li\u003E\n      \u003Cli\u003EFor gravy: ginger paste – 1 tbsp, turmeric powder – 2 tsp, red chili powder – 2 tsp\u003C\/li\u003E\n      \u003Cli\u003EBengali special aloor dum masala powder – 2 tsp (dry roasted white peppercorn, nutmeg, mace, cumin, coriander, char magaz or cheraunji nut, cinnamon seeds)\u003C\/li\u003E\n      \u003Cli\u003EPaste masala – 2 tbsp (poppy seeds, white sesame, cashew nut paste)\u003C\/li\u003E\n    \u003C\/ul\u003E\n  \u003C\/section\u003E\n\n  \u003Csection\u003E\n    \u003Ch3\u003EDirections\u003C\/h3\u003E\n    \u003Col\u003E\n      \u003Cli\u003EBoil the potatoes in salted water until firmly cooked. Peel them and season with salt, turmeric, and chilli powder.\u003C\/li\u003E\n      \u003Cli\u003EFry in ghee or oil until golden brown and firm. Keep aside.\u003C\/li\u003E\n      \u003Cli\u003ETake ghee in a handi and crackle the whole spices. Add the ginger paste and stir lightly; do not fry the ginger too much or it may turn bitter. Add the roasted aloor dum masala and stir for 2 minutes, being careful not to burn it. Beat the curd and add it. Bhuno the masala until it oozes oil, then add sugar.\u003C\/li\u003E\n      \u003Cli\u003EAdd the fried potatoes and raisin. Coat them well with the bhuna masala. Lower the heat and stir from time to time carefully. Add the paste masala, stir again, and let the potatoes simmer in the gravy.\u003C\/li\u003E\n      \u003Cli\u003ECook until the potatoes are tender by covering the handi. Add lemon juice, cover again, and let it simmer for 5 minutes. Do not let the steam escape.\u003C\/li\u003E\n    \u003C\/ol\u003E\n  \u003C\/section\u003E\n\u003C\/article\u003E\u003Cdiv class=\"blogger-post-footer\"\u003E\u003Ca href=\"https:\/\/feedburner.google.com\/fb\/a\/mailverify?uri=onlinekolkata\u0026amp;loc=en_US\"\u003ESubscribe to Indian Cuisine - Traditional Food and Recipe by Email\u003C\/a\u003E\u003C\/div\u003E"},"link":[{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/4194113219346922999\/posts\/default\/5848357254581346607"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/4194113219346922999\/posts\/default\/5848357254581346607"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.foodcooking-inspiration.in\/2014\/09\/community-feast-on-durga-puja.html","title":"Community Feast on Durga Puja - Aloor Dum Bhog Recipe for Shasthi"}],"author":[{"name":{"$t":"prasadam"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/14348903939405901715"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEimqROqZkHXZGqs7H-Sttrl6IXZd6znbUrplW2wjIlwm0GaNv-26FK0jGRZUeI_E9dkk80MdtcJVEROmTdTSygILlAKiHzLVvgtCMbOhphfZjVYHCkH5vjeeRZaI9giCg\/s113\/prasadam_logo.png"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgmKoYlxB8o5r1rg-Y8sQuRolXzB197dX1X919qzjy6K4blYqS-b_XWQ4SA44V7brsw9buaMY_xLNLGHIPJglxMlfDE5IXfxXPGv_r2JUddzX1NgFwio9EBS4WFhc3HU3eHox10c50SKI6TlgkNyWve_FxZwXlVpX88Gbz0TFLYTJ39TXNnHE7XJWrPOjo\/s72-c\/Aloor%20Dum%20Bhog%20Recipe%20for%20Shasthi.webp","height":"72","width":"72"}},{"id":{"$t":"tag:blogger.com,1999:blog-4194113219346922999.post-303066397581179710"},"published":{"$t":"2014-09-28T17:10:00.002+05:30"},"updated":{"$t":"2026-03-23T12:50:04.673+05:30"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Cultural Food Stories"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Festival \u0026 Ritual Foods"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Rice Dishes"}],"title":{"type":"text","$t":"Bhuni khichuri - Durga puja bhog from Pandal"},"content":{"type":"html","$t":"\u003Carticle\u003E\n\n\u003Ch2\u003EBhoger Bhuni Khichuri\u003C\/h2\u003E\n\n  \u003Cfigure\u003E\n\u003Camp-img\nsrc=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiJLbN1393JP949hNuPZ9msHHmZNbKQRyZDjIhVy7eai4cTPzOguB5jeMTQTtz6QwS7_5ysC055rtmKEyd6oCEyiAnDpqdFAL-pqAjmV8cjtsxEqbT4iH4LEc2fFLKmC-8yfo5YSfg1CC1LBH4HJLZXz35NAUwacXilzMskJp4vMbErMwtJkuDB-WYgs7w\/s1600\/bhuni%20khichuri%20bhog%20in%20pandal.webp\"\nwidth=\"475\"\nheight=\"268\"\nlayout=\"responsive\"\nalt=\"Durga Puja bhog platter with aloor dum, bhuni khichuri and tomato chutney\"\u003E\n\u003C\/amp-img\u003E\n\u003Cnoscript\u003E\n\u003Cimg\nsrc=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiJLbN1393JP949hNuPZ9msHHmZNbKQRyZDjIhVy7eai4cTPzOguB5jeMTQTtz6QwS7_5ysC055rtmKEyd6oCEyiAnDpqdFAL-pqAjmV8cjtsxEqbT4iH4LEc2fFLKmC-8yfo5YSfg1CC1LBH4HJLZXz35NAUwacXilzMskJp4vMbErMwtJkuDB-WYgs7w\/s1600\/bhuni%20khichuri%20bhog%20in%20pandal.webp\"\nwidth=\"475\"\nheight=\"268\"\nalt=\"Durga Puja bhog platter with aloor dum, bhuni khichuri and tomato chutney\"\u003E\n\u003C\/noscript\u003E\n    \u003Cfigcaption\u003ECooking bhoger bhuni khichuri during Durga Puja\u003C\/figcaption\u003E\n\u003C\/figure\u003E\n\n\u003Cp\u003E\u003Cstrong\u003EBy Barnali Dutta\u003C\/strong\u003E | Published September 28, 2014\u003C\/p\u003E\n\n\u003Cp\u003EEvery Bengali eagerly waits to break their Durga Puja fast with the sacred offering of bhog khichuri. Without this traditional dish the festival meal feels incomplete. This bhoger bhuni khichuri recipe brings the authentic temple-style taste served during Durga Puja celebrations.\u003C\/p\u003E\n\n\u003Cp\u003E\u003Cstrong\u003EPrep time:\u003C\/strong\u003E 1 hour | \u003Cstrong\u003ECook time:\u003C\/strong\u003E 10 minutes | \u003Cstrong\u003ETotal time:\u003C\/strong\u003E 1 hour 10 minutes | \u003Cstrong\u003EYield:\u003C\/strong\u003E 1 large bowl\u003C\/p\u003E\n\n\u003Ch3\u003EIngredients for Bengali Bhuni Khichuri\u003C\/h3\u003E\n\n\u003Cul\u003E\n\n\u003Cli\u003EMoong dal – 1 cup\u003C\/li\u003E\n\u003Cli\u003EBasmati rice – 2 cups\u003C\/li\u003E\n\u003Cli\u003EFinely diced ginger – 2 tsp\u003C\/li\u003E\n\u003Cli\u003EKheer \/ mawa – 100 g\u003C\/li\u003E\n\u003Cli\u003ECauliflower – 250 g (long florets)\u003C\/li\u003E\n\u003Cli\u003ECashew nuts – 2 tbsp\u003C\/li\u003E\n\u003Cli\u003EGhee – 1\/2 cup\u003C\/li\u003E\n\u003Cli\u003EJaggery bonbon (gur batasha) – 8 to 10\u003C\/li\u003E\n\u003Cli\u003EBrown sugar – optional 2 tsp\u003C\/li\u003E\n\u003Cli\u003EFresh lime juice – from 1 lime\u003C\/li\u003E\n\u003Cli\u003ESalt – to taste\u003C\/li\u003E\n\n\u003C\/ul\u003E\n\n\u003Ch4\u003ESpices\u003C\/h4\u003E\n\n\u003Cul\u003E\n\n\u003Cli\u003ECinnamon sticks – 2 or 3\u003C\/li\u003E\n\u003Cli\u003EBay leaves – 5 small\u003C\/li\u003E\n\u003Cli\u003EWhole red chilli – 3\u003C\/li\u003E\n\u003Cli\u003ETurmeric powder – 2 tsp\u003C\/li\u003E\n\u003Cli\u003ERed chilli powder – 2 tsp\u003C\/li\u003E\n\u003Cli\u003ECoriander powder – 2 tsp\u003C\/li\u003E\n\u003Cli\u003ECumin powder – 2 tsp\u003C\/li\u003E\n\u003Cli\u003EGinger powder – 1 tsp\u003C\/li\u003E\n\n\u003C\/ul\u003E\n\n\n\u003Ch3\u003EDirections\u003C\/h3\u003E\n\n\u003Col\u003E\n\n\u003Cli\u003EDry roast the moong dal until it becomes golden. Wash with clean water.\u003C\/li\u003E\n\n\u003Cli\u003EWash the rice and soak both rice and dal in water for about 15 minutes.\u003C\/li\u003E\n\n\u003Cli\u003EDrain carefully. Mix turmeric, chilli powder, coriander powder, cumin powder, ginger powder, 2 bay leaves, 1 tbsp ghee and salt with the rice and dal mixture. Keep aside for 15 minutes.\u003C\/li\u003E\n\n\u003Cli\u003ESeason cauliflower florets with salt and turmeric. Fry cashew nuts and cauliflower until golden. Add khoa or mawa and fry lightly again.\u003C\/li\u003E\n\n\u003Cli\u003EHeat ghee in a deep heavy-bottomed pan. Add bay leaves, red chillies and cinnamon. Add ginger and fry lightly. Then add the rice-dal mixture and fry for about 10 minutes.\u003C\/li\u003E\n\n\u003Cli\u003EAdd four cups of boiling water. Once it starts boiling, add fried cauliflower, cashew and mawa. Cover with lid and simmer on low heat for about 20–25 minutes.\u003C\/li\u003E\n\n\u003Cli\u003EOpen the lid and add 2 tsp ghee, jaggery bonbon, lime juice and green chillies. Stir gently and cook for a few more minutes.\u003C\/li\u003E\n\n\u003C\/ol\u003E\n\n\u003C\/article\u003E\u003Cdiv class=\"blogger-post-footer\"\u003E\u003Ca href=\"https:\/\/feedburner.google.com\/fb\/a\/mailverify?uri=onlinekolkata\u0026amp;loc=en_US\"\u003ESubscribe to Indian Cuisine - Traditional Food and Recipe by Email\u003C\/a\u003E\u003C\/div\u003E"},"link":[{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/4194113219346922999\/posts\/default\/303066397581179710"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/4194113219346922999\/posts\/default\/303066397581179710"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.foodcooking-inspiration.in\/2014\/09\/bhuni-khichuri-durga-puja-bhog-from.html","title":"Bhuni khichuri - Durga puja bhog from Pandal"}],"author":[{"name":{"$t":"prasadam"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/14348903939405901715"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEimqROqZkHXZGqs7H-Sttrl6IXZd6znbUrplW2wjIlwm0GaNv-26FK0jGRZUeI_E9dkk80MdtcJVEROmTdTSygILlAKiHzLVvgtCMbOhphfZjVYHCkH5vjeeRZaI9giCg\/s113\/prasadam_logo.png"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiJLbN1393JP949hNuPZ9msHHmZNbKQRyZDjIhVy7eai4cTPzOguB5jeMTQTtz6QwS7_5ysC055rtmKEyd6oCEyiAnDpqdFAL-pqAjmV8cjtsxEqbT4iH4LEc2fFLKmC-8yfo5YSfg1CC1LBH4HJLZXz35NAUwacXilzMskJp4vMbErMwtJkuDB-WYgs7w\/s72-c\/bhuni%20khichuri%20bhog%20in%20pandal.webp","height":"72","width":"72"}},{"id":{"$t":"tag:blogger.com,1999:blog-4194113219346922999.post-3864126941831845299"},"published":{"$t":"2014-09-19T16:49:00.007+05:30"},"updated":{"$t":"2026-03-23T12:50:43.474+05:30"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Cultural Food Stories"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Traditional Recipes"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Vegetable Dishes"}],"title":{"type":"text","$t":"Chhachra | Traditional Bengali Vegetable Peel Recipe"},"content":{"type":"html","$t":"\u003Carticle\u003E\n\n  \u003Ch2\u003EChhachra Recipe | Bengali Vegetable Peel Dish\u003C\/h2\u003E\n\n  \u003Cp\u003EChhenchra is a term associated with cheating or swindling, knavish, one who is unwilling to repay debts, a cheat, a swindler, a knave, a bad paymaster. This particular dish you may call will cheat you as a very expensive one and it may appear to be a very difficult recipe that cannot be easily afforded. But this is a dry dish which can be cooked with discarded vegetable skins from other dishes and fish bones cooked in a little oil. It is a most admirable bhog of Durga puja in the autumn.\u003C\/p\u003E\n\n  \u003Cfigure\u003E\n    \u003Camp-img\n      src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhtL6vQG-BQJirq3Bah_l5VbEP3Y1aJDEh0BYv_y0YQSJ5oPPx8BljY40ojDiHUPSL7jOleUueL6hoTekF02UgjgAkEdJq7snXB4JkWBrUjSBN-XAdKOjw5LcslMuqr31YjrDaFAOLkRrY\/s1600\/chhanchra+recipe.JPG\"\n      width=\"475\"\n      height=\"268\"\n      layout=\"responsive\"\n      alt=\"The cheat in the retreat - Chhanchra - Traditional vegetable peel dish\"\u003E\n    \u003C\/amp-img\u003E\n    \u003Cnoscript\u003E\n      \u003Cimg\n        src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhtL6vQG-BQJirq3Bah_l5VbEP3Y1aJDEh0BYv_y0YQSJ5oPPx8BljY40ojDiHUPSL7jOleUueL6hoTekF02UgjgAkEdJq7snXB4JkWBrUjSBN-XAdKOjw5LcslMuqr31YjrDaFAOLkRrY\/s1600\/chhanchra+recipe.JPG\"\n        width=\"475\"\n        height=\"268\"\n        alt=\"The cheat in the retreat - Chhanchra - Traditional vegetable peel dish\"\u003E\n    \u003C\/noscript\u003E\n  \u003C\/figure\u003E\n\n  \u003Ch5\u003EBy Barnali Dutta published by Prasadam September 19, 2014\u003C\/h5\u003E\n\n\n\n\n  \n\n\n\u003Cp\u003EChhachra [ছ্যাঁচড়া] is a very simple item, having lots of vegetables and also their peels. You will need vegetable skins thickly cut along with a fair amount of the flesh. It is a favourite Bengali dish. It consists of peels, skin, stems of thrown away or left over vegetable ingredients, such as peel of green gourd, potato skin, thick slices of potato, brinjal, local flat beans, long beans, sweet gourd or pumpkin [skin intact], cauliflower stem, stem of edible green leaves cooked in minimum amount of mustard oil, and like CHORCHORI the recipe needs fenugreek, bay leaves,  and dry whole red chili tempering and artistic touch with mustard seed paste with salt and green chilli and a bit of mustard oil which when kept covered increases the strong pungent aroma. It is a dry dish. After finishing cooking with little mustard paste add some sugar, this makes it a straddling and loved item.  Even elite families ask their cook to make this dish with expelled ingredients [on other days] to celebrate traditional Bengali food on special occasions.\u003C\/p\u003E\n\n\u003Cp\u003EDrop the peeler, eating the skins of fruit and ­vegetables could boost your nutritional intake of vitamins, combat cancer and increase your energy levels. All fruit and vegetables have a \"biosynergy\", which means the nutritional benefits of each part are reinforced by the others and the skin is not the only healthy bit we discard stalks and cores can also be packed with nutrients.\u003C\/p\u003E\n\n\u003Cp\u003EIf it is the same color throughout, you are getting the same nutrition with a peeled vegetable.  A radish has a thin red peel, but the color comes from a water-soluble colouring agent called anthocyanin, which does not have a lot of nutritional benefits. Even with peeled onions, the loss of one thin layer of onion skin does not make a big difference. The big exception is the potato, where there is a striking difference between peel and flesh. There is a lot of nutrition in the skin. Some fruits and vegetables we should try to eat as a whole...\u003C\/p\u003E\n\n\u003Ch3\u003EKiwi fruit\u003C\/h3\u003E\n\u003Cp\u003EThe hairy skin of the kiwi fruit is high in antioxidants and is thought to have anti-cancer, anti-inflammatory and anti-allergenic properties. The skin contains three times the antioxidants of the pulp. It also fights off bugs such as Staphylococcus and E-coli, which are responsible for food poisoning.\u003C\/p\u003E\n\n\u003Ch3\u003EPineapple\u003C\/h3\u003E\n\u003Cp\u003EIt is the tough core of the pineapple, not the prickly skin you should be tucking into. Along with fibre and vitamin C, a pineapple’s real benefit lies in an enzyme called bromelain, which breaks down food and dead human tissues and linger in the digestive system, protecting the stomach.  The core of a pineapple contains twice the bromelain concentration of the surrounding fruit.\u003C\/p\u003E\n\n\u003Ch3\u003EBroccoli or cauliflower\u003C\/h3\u003E\n\u003Cp\u003EThose neat little florets look more appealing, but there is every reason to eat the stalks, too.\nStalks can be less flavourful than the florets, but they are notably higher in calcium and vitamin C. The stalks are also high in soluble fibre, so you’ll feel fuller for longer.\u003C\/p\u003E\n\n\u003Ch3\u003EBananas\u003C\/h3\u003E\n\u003Cp\u003EResearchers in Taiwan discovered banana peel extract can ease depression as it is rich in serotonin, the mood-balancing chemical. The skin was also found to be good for eyes, as it contains the antioxidant lutein which -protects eye cells from exposure to ultraviolet light — a leading cause of cataracts.\u003C\/p\u003E\n \n\u003Ch3\u003EGarlic\u003C\/h3\u003E\n\u003Cp\u003EGarlic skin contains six separate antioxidant compounds, according to research from Japan. Peeling garlic cloves removes the phenylpropanoid antioxidants which help fight the ageing process and protect the heart.\u003C\/p\u003E\n \n\u003Ch3\u003ECitrus fruits\u003C\/h3\u003E\n\u003Cp\u003EOrange and tangerine peel is high in powerful antioxidants called super-flavonoids, which can significantly reduce levels of ‘bad’ LDL cholesterol, without lowering the ‘good’ HDL levels. The antioxidants obtained from the peel were 20 times more powerful than those from the juice, according to a U.S. study. ‘The same goes for all citrus fruits. ‘The white pith contains high levels of pectin, a component of dietary fibre known to lower cholesterol and colonise the gut with beneficial bacteria.’\u003C\/p\u003E\n\n\u003Ch3\u003EPumpkin, butternut and other squashes\u003C\/h3\u003E\n\u003Cp\u003EAll squashes are high in zinc, which helps promote healthy skin and nails, and the antioxidant beta carotene which protects against heart disease and cancer. The skin itself is obviously too tough to eat, but the closer you scrape it against the skin for the pulp — where it is more of a rich, orange colour. The seeds are an excellent source of Omega 6 and essential fatty acids that keep your brain healthy.\u003C\/p\u003E\n\n\u003Ch3\u003EPotatoes\u003C\/h3\u003E\n\u003Cp\u003EMost people know potato skins are healthy, but few are aware of the reason why. It’s because the skin is a real nutritional powerhouse. Just one fist-sized potato skin provides half your daily recommended intake of soluble fibre, potassium, iron, phosphorous zinc and vitamin C. Pound for pound, potatoes contain more vitamin C than oranges, so are perfect for anyone looking to ward off colds.\u003C\/p\u003E\n\n\u003Cp\u003E\u003Cstrong\u003ERef from:\u003C\/strong\u003E https:\/\/www.dailymail.co.uk\/health\/article-1325741\/Eating-skin-fruit-vegetables-combat-cancer.html\u003C\/p\u003E\n\n\u003Ch3\u003EBottle gourd:\u003C\/h3\u003E\n\u003Cp\u003EIt is not only nutritious, but is also a wonderful cooling vegetable that can really help you fight the hot summer months. It helps in weight loss and brings glow to the skin. \u003C\/p\u003E\n\n\u003Cp\u003EFew causes of dull skin are sunburn, stress, illness and age, which results in dark eye circles, which leads to early wrinkles.  Rub the bottle gourd flesh on your face, required portion massage with motion, it helps making skin soft and supple and by neutralizing the skin damage. Even if one has prominent spots of eucoderma [শ্বেতী], freckles\/ephelis\/lentigo [মেচেতা], or urticaria [ছুলি], it will make it vanish after regular usage.\u003C\/p\u003E\n\n\u003Cp\u003EEating roasted bottle gourd juice repairs the skins. Add some honey in it. You can have this juice every day. This juice surely will make your skin glow after some time.\u003C\/p\u003E\n\n\u003Cp\u003Eএক লাউ কাটিয়া পুরিল এক হাঁড়ি।।\u003C\/p\u003E\n\n\u003Cp\u003Eজ্বাল দিয়া হাঁড়ির উপরে রেখে হাঁড়ি।\u003C\/p\u003E\n\n\u003Cp\u003Eউঠানে আনিয়া ভাঙ্গে লাউ পোড়া হাঁড়ি।।\u003C\/p\u003E\n\n\u003Cp\u003Eশ্রীশ্রীহরি লীলামৃত\/মধ্য খণ্ড\/সপ্তম তরঙ্গ\/৪ \u003C\/p\u003E\n\u003Cp\u003EIn the scorching summer heat a bowl of gourd which does not pacify ones soul, such Bengalis are hard to be found. Curry to dessert, the blessings of bottle gourd are unmatched. As a matter of fact gourd is also used in most of the favourite sweet dishes of a Bengali. \"lau morabba\" is a very delicious creation. Siuri and Rampurhat of Birbhum, West bengal is famous for this. \u003C\/p\u003E\n\n \u003Cp\u003EIt is true that pesticide spraying is a regular \"inbuilt\" activity of modern agriculture. However just throwing out the skins of vegetables or fruits will not remove most pesticides sprayed on, since those pesticides are often systemic in action and not contact, i.e. the poison is absorbed into the whole fruits not just the outer part!\u003C\/p\u003E\n\n \u003Cp\u003EWhen you peel the outer skins from vegetables, you are throwing away many of the nutrients the food contains. It is best to scrub the outer skin and leave it on for cooking and eating to get the most health benefits. The method of cooking is important also in saving nutrients. Vegetables are tossing away some of that goodness during cooking. The best method of cooking is steaming.\u003C\/p\u003E\n\n\u003Cli\u003E Bottle gourd reduces hunger pangs as it is full of fiber and water.\u003C\/li\u003E\n\u003Cli\u003E   If one is suffering from high acidity or burning sensation then by drinking the juice one can combat the problem.\u003C\/li\u003E\n\u003Cli\u003E   It can bring back the lost glow of the skin or enhance the color of the skin as well.\u003C\/li\u003E\n\u003Cli\u003E Drinking bottle gourd juice with salt keeps one refreshed and cool during summer.\u003C\/li\u003E\n\u003Cli\u003E  If you are suffering from any digestive problem or if one is diabetic then bottle gourd juice can help the diseased person.\u003C\/li\u003E\n\u003Cli\u003E  Dietary fiber present in the bottle gourd helps in constipation, flatulence and even hemorrhoids.\u003C\/li\u003E\n\u003Cli\u003E Pulp of bottle gourd rubbed on the soles relieves the heat and burning sensation.\u003C\/li\u003E\n\n\u003Cp\u003EBottle gourd is immensely beneficial for the treatment of skin diseases like eucoderma, lentigo, or urticaria. The process is simple. A small portion of the gourd has to be slightly roasted and then rubbed on the affected area in regular intervals of 2-3 days. The scar vanishes eventually.\u003C\/p\u003E\n\n\u003Cp\u003EThe soft white inner portion of the gourd if rubbed on the face regularly helps in preserving glamour and prevents the appearance of signs of ageing.\u003C\/p\u003E\n\n\u003Cp\u003EThe juice of gourd extracted after slight roasting if had with some honey helps in treating digestive disorders, hematorragia, bad body odour and vomiting feeling during fever. \u003C\/p\u003E\n\n\u003Cp\u003EThe juice of the ground stem with some water treats acute and chronic constipation. Pyorrhea and bad breadth can be treated by rinsing the mouth with the juice of roasted bottle gourd that has been kept for 10 minutes prior consumption. \u003C\/p\u003E\n  \n  \u003C\/article\u003E\u003Cdiv class=\"blogger-post-footer\"\u003E\u003Ca href=\"https:\/\/feedburner.google.com\/fb\/a\/mailverify?uri=onlinekolkata\u0026amp;loc=en_US\"\u003ESubscribe to Indian Cuisine - Traditional Food and Recipe by Email\u003C\/a\u003E\u003C\/div\u003E"},"link":[{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/4194113219346922999\/posts\/default\/3864126941831845299"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/4194113219346922999\/posts\/default\/3864126941831845299"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.foodcooking-inspiration.in\/2014\/09\/chhachra-tasty-vegetable-peel-recipe.html","title":"Chhachra | Traditional Bengali Vegetable Peel Recipe"}],"author":[{"name":{"$t":"Barnali Dutta"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/05327163057011058262"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjvQy8m1XwevEKbPwy4n9EzAT_CEJKfrpaKSyJtJ3J76mnMnstyKGL1Vv8olczAohOS4ebJekVykGbwLWT6lB4sA2RqXNpj_ILVkPt8efPls2-YGtFG77aVGZ16yF4KNg\/s108\/WhatsApp+Image+2019-05-06+at+7.10.10+PM.jpeg"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhtL6vQG-BQJirq3Bah_l5VbEP3Y1aJDEh0BYv_y0YQSJ5oPPx8BljY40ojDiHUPSL7jOleUueL6hoTekF02UgjgAkEdJq7snXB4JkWBrUjSBN-XAdKOjw5LcslMuqr31YjrDaFAOLkRrY\/s72-c\/chhanchra+recipe.JPG","height":"72","width":"72"}},{"id":{"$t":"tag:blogger.com,1999:blog-4194113219346922999.post-2834341301302010373"},"published":{"$t":"2014-09-14T11:58:00.008+05:30"},"updated":{"$t":"2026-03-23T12:53:02.917+05:30"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Ayurveda \u0026 Health Foods"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Cultural Food Stories"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Vegetable Dishes"}],"title":{"type":"text","$t":"Shiuli Pata Bhaja | Bengali Night Jasmine Leaf Fry Recipe"},"content":{"type":"html","$t":"\u003Carticle\u003E\n\n\u003Ch2\u003EShiuli Pata Bhaja | Prajakta Leaves Fry\u003C\/h2\u003E\n\n\u003Cfigure\u003E\n  \u003Camp-img\n    src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEizl49fzirfP8e5V-W7Ofm5CDGYbrZltIuAAKclr3lG_hSolxGLeLnJSDeA9SzqzI3G8CFzlAgRcpu1Cm8CuL2iwY7hvugIyOz8ucrRLqByQ45A8rVtl7BQZ9h4mfIYiyL0E_8y5-BYsiA\/s1600\/DSC06651-001.JPG\"\n    width=\"475\"\n    height=\"268\"\n    layout=\"responsive\"\n    alt=\"Shiuli Pata Fry - White Jasmine Leaves\"\u003E\n  \u003C\/amp-img\u003E\n  \u003Cnoscript\u003E\n    \u003Cimg\n      src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEizl49fzirfP8e5V-W7Ofm5CDGYbrZltIuAAKclr3lG_hSolxGLeLnJSDeA9SzqzI3G8CFzlAgRcpu1Cm8CuL2iwY7hvugIyOz8ucrRLqByQ45A8rVtl7BQZ9h4mfIYiyL0E_8y5-BYsiA\/s1600\/DSC06651-001.JPG\"\n      width=\"475\"\n      height=\"268\"\n      alt=\"Shiuli Pata Fry - White Jasmine Leaves\"\u003E\n  \u003C\/noscript\u003E\n\u003C\/figure\u003E\n\n\u003Ch3\u003EIngredients\u003C\/h3\u003E\n\n\u003Cul\u003E\n\u003Cli\u003EShiuli pata (শিউলি পাতা), about 2–3 leaves per serving\u003C\/li\u003E\n\u003C\/ul\u003E\n\n\u003Cp\u003E\u003Cstrong\u003EFor the binder:\u003C\/strong\u003E\u003C\/p\u003E\n\n\u003Cul\u003E\n\u003Cli\u003ERice flour – 2 tbsp\u003C\/li\u003E\n\u003Cli\u003EFlour – 1 tbsp\u003C\/li\u003E\n\u003Cli\u003ESalt – 1 tsp\u003C\/li\u003E\n\u003Cli\u003ESugar – ¼ tsp\u003C\/li\u003E\n\u003Cli\u003EMustard oil – 1 tbsp\u003C\/li\u003E\n\u003C\/ul\u003E\n\n\u003Ch3\u003EMethod\u003C\/h3\u003E\n\n\u003Col\u003E\n\u003Cli\u003ETake fresh green leaves. Wash gently and drain thoroughly.\u003C\/li\u003E\n\u003Cli\u003EMix the binder ingredients with just enough water.\u003C\/li\u003E\n\u003Cli\u003EDip the whole leaf into the binder mixture and fold lightly.\u003C\/li\u003E\n\u003Cli\u003EHeat a flat tawa or non-stick pan on medium heat for shallow frying.\u003C\/li\u003E\n\u003Cli\u003EWet your fingers and place leaves one by one with a thin coating of binder.\u003C\/li\u003E\n\u003Cli\u003EShallow fry using 1 tbsp mustard oil in batches.\u003C\/li\u003E\n\u003Cli\u003EDo not turn the leaf until one side is properly cooked.\u003C\/li\u003E\n\u003Cli\u003EFlip and fry for a few minutes on the other side.\u003C\/li\u003E\n\u003Cli\u003EThe leaves and binder become crunchy with slight green-brown colour.\u003C\/li\u003E\n\u003Cli\u003ERepeat until all leaves are cooked.\u003C\/li\u003E\n\u003Cli\u003EServe hot with steamed white rice before beginning the meal.\u003C\/li\u003E\n\u003C\/ol\u003E\n\n\u003Ch3\u003EHealthy Hints\u003C\/h3\u003E\n\n\u003Cul\u003E\n\u003Cli\u003EThis traditional preparation was often used as a home remedy for childhood pinworm infections and appetite loss after illness.\u003C\/li\u003E\n\n\u003Cli\u003EDuring my school days, after long voice practice for recitation, shiuli leaf juice with honey-lemon tea was believed to help clear the voice.\u003C\/li\u003E\n\u003C\/ul\u003E\n\n\u003Cp\u003ENyctanthes arbor-tristis (Shiuli or Night Jasmine) is widely used in traditional Indian medicinal systems. Studies report hepatoprotective, antiviral, antifungal and anti-inflammatory properties. In Ayurveda, the leaf decoction is used for internal worm infections, cough, arthritis, fever and digestive issues.\u003C\/p\u003E\n\n\u003Ch3\u003EVernacular Names of Shiuli\u003C\/h3\u003E\n\n\u003Cul\u003E\n\u003Cli\u003ESanskrit – Parijatha or Nishipushpika\u003C\/li\u003E\n\u003Cli\u003EBengali – Shephalika, Siuli (Official state flower of West Bengal)\u003C\/li\u003E\n\u003Cli\u003EOriya – Gangasiuli\u003C\/li\u003E\n\u003Cli\u003EManipuri – Singgarei\u003C\/li\u003E\n\u003Cli\u003EAssamese – Hkhewali\u003C\/li\u003E\n\u003Cli\u003EHindi – Harsingar\u003C\/li\u003E\n\u003Cli\u003EMalayalam – Parijatakam\u003C\/li\u003E\n\u003Cli\u003EMarathi – Parijathak\u003C\/li\u003E\n\u003Cli\u003EGujarati – Jayaparvati\u003C\/li\u003E\n\u003Cli\u003EKannada – Parijatha\u003C\/li\u003E\n\u003Cli\u003ETamil – Parijata, Paghala\u003C\/li\u003E\n\u003C\/ul\u003E\n\n\u003Cp\u003E\u003Cstrong\u003EShiuli flowers evoke deep nostalgia among Bengalis.\u003C\/strong\u003E\u003C\/p\u003E\n\n\u003Cfigure\u003E\n  \u003Camp-img\n    src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjkfkJxSozYOAYhWrpI8pl5tnpvtu9hXEka8_9DhV57g4iu2zkLuGLgYT9e7O6fFXmjiQgs_374PSdLFokg-G20zHYwqynb3KGKJUUjSuKGdV2ztsgY5ZvyPNXKwePqTytTAdulMa3FGC-k\/s1600\/shiuli+and+kash+phul_2.jpg\"\n    width=\"475\"\n    height=\"268\"\n    layout=\"responsive\"\n    alt=\"Shiuli and Kash flowers in autumn Bengal\"\u003E\n  \u003C\/amp-img\u003E\n  \u003Cnoscript\u003E\n    \u003Cimg\n      src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjkfkJxSozYOAYhWrpI8pl5tnpvtu9hXEka8_9DhV57g4iu2zkLuGLgYT9e7O6fFXmjiQgs_374PSdLFokg-G20zHYwqynb3KGKJUUjSuKGdV2ztsgY5ZvyPNXKwePqTytTAdulMa3FGC-k\/s1600\/shiuli+and+kash+phul_2.jpg\"\n      width=\"475\"\n      height=\"268\"\n      alt=\"Shiuli and Kash flowers in autumn Bengal\"\u003E\n  \u003C\/noscript\u003E\n\u003C\/figure\u003E\n\n\u003Cp\u003EIn early autumn the shiuli tree blooms at night and sheds its fragrant flowers by morning. The scent in the air, along with the swaying Kash flowers and the beat of the dhaak, reminds Bengalis that Durga Puja is approaching — “Ma Durgar Agomoni Barta”.\u003C\/p\u003E\n\n\u003Cp\u003ERabindranath Tagore beautifully described this nostalgic fragrance in his poem \u003Cem\u003EI Cannot Remember My Mother\u003C\/em\u003E. Though he could not recall her face clearly, the scent of shiuli flowers used in morning worship reminded him of his mother’s presence.\u003C\/p\u003E\n\n\u003Ch3\u003ETraditional Usage\u003C\/h3\u003E\n\n\u003Col\u003E\n\u003Cli\u003EParijata is considered one of the five divine wish-granting trees of Hindu mythology.\u003C\/li\u003E\n\u003Cli\u003EThe flowers are commonly used for religious offerings and garlands.\u003C\/li\u003E\n\u003Cli\u003EThe orange stalks produce a natural dye traditionally used on silk and cotton.\u003C\/li\u003E\n\u003Cli\u003EBuddhist monks historically used the dye for colouring robes.\u003C\/li\u003E\n\u003Cli\u003EIn Bengal, dried shiuli stalks were sometimes used as a natural saffron substitute to colour festive rice dishes.\u003C\/li\u003E\n\u003C\/ol\u003E\n\n\u003Cfigure\u003E\n  \u003Camp-img\n    src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEi0fvIhWpq7tBH6cG4Pxblkdgdg6GYkIMtf8djmKCjSFckmEs3f4uvorm-PTuVIxcaiE3f7qJjuMz-fCoMyNYSkAgeKMlMrcT_6QxatuuaknDfMiAXaBlo3HcFE0XfhifhVNXUuLCTDUSM0\/s1600\/sundried+shiuli+phul+2.jpg\"\n    width=\"475\"\n    height=\"268\"\n    layout=\"responsive\"\n    alt=\"Sun dried Shiuli flowers used for natural dye\"\u003E\n  \u003C\/amp-img\u003E\n  \u003Cnoscript\u003E\n    \u003Cimg\n      src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEi0fvIhWpq7tBH6cG4Pxblkdgdg6GYkIMtf8djmKCjSFckmEs3f4uvorm-PTuVIxcaiE3f7qJjuMz-fCoMyNYSkAgeKMlMrcT_6QxatuuaknDfMiAXaBlo3HcFE0XfhifhVNXUuLCTDUSM0\/s1600\/sundried+shiuli+phul+2.jpg\"\n      width=\"475\"\n      height=\"268\"\n      alt=\"Sun dried Shiuli flowers used for natural dye\"\u003E\n  \u003C\/noscript\u003E\n\u003C\/figure\u003E\n\n\u003C\/article\u003E\u003Cdiv class=\"blogger-post-footer\"\u003E\u003Ca href=\"https:\/\/feedburner.google.com\/fb\/a\/mailverify?uri=onlinekolkata\u0026amp;loc=en_US\"\u003ESubscribe to Indian Cuisine - Traditional Food and Recipe by Email\u003C\/a\u003E\u003C\/div\u003E"},"link":[{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/4194113219346922999\/posts\/default\/2834341301302010373"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/4194113219346922999\/posts\/default\/2834341301302010373"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.foodcooking-inspiration.in\/2013\/12\/shiuli-pata-fry-white-jasmine-leave.html","title":"Shiuli Pata Bhaja | Bengali Night Jasmine Leaf Fry Recipe"}],"author":[{"name":{"$t":"Barnali Dutta"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/05327163057011058262"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjvQy8m1XwevEKbPwy4n9EzAT_CEJKfrpaKSyJtJ3J76mnMnstyKGL1Vv8olczAohOS4ebJekVykGbwLWT6lB4sA2RqXNpj_ILVkPt8efPls2-YGtFG77aVGZ16yF4KNg\/s108\/WhatsApp+Image+2019-05-06+at+7.10.10+PM.jpeg"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEizl49fzirfP8e5V-W7Ofm5CDGYbrZltIuAAKclr3lG_hSolxGLeLnJSDeA9SzqzI3G8CFzlAgRcpu1Cm8CuL2iwY7hvugIyOz8ucrRLqByQ45A8rVtl7BQZ9h4mfIYiyL0E_8y5-BYsiA\/s72-c\/DSC06651-001.JPG","height":"72","width":"72"}},{"id":{"$t":"tag:blogger.com,1999:blog-4194113219346922999.post-5318037787832165029"},"published":{"$t":"2014-09-14T06:55:00.023+05:30"},"updated":{"$t":"2026-03-23T12:54:51.866+05:30"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Cultural Food Stories"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Dal Recipes"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Festival \u0026 Ritual Foods"}],"title":{"type":"text","$t":"Arandhan Festival Dal Chorchori Recipe | Bengali Sookhi Dal"},"content":{"type":"html","$t":"\u003Carticle\u003E\n\n\u003Ch2\u003EArandhan Festival Recipe: Dal Chorchori (Sookhi Dal)\u003C\/h2\u003E\n\n\u003Cfigure\u003E\n  \u003Camp-img\n    src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEh1SXh7bVxO0vAM3zTJZbqlf9lyl2rZQuls9HvbKq6s8JjXkZ4GM7AFNxVS9x63OopDJ19Or96NEZSI1W5rQVsbiPbL8pSIxpbHCShzJJGgvHgqunqGcNEdhqLdR_YrNpmMDj9QuXAZiWUj\/s400\/DSC06646.JPG\"\n    width=\"475\"\n    height=\"268\"\n    layout=\"responsive\"\n    alt=\"Simple and tasty Sookhi Dal or Bengali Dal Chorchori\"\u003E\n  \u003C\/amp-img\u003E\n  \u003Cnoscript\u003E\n    \u003Cimg\n      src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEh1SXh7bVxO0vAM3zTJZbqlf9lyl2rZQuls9HvbKq6s8JjXkZ4GM7AFNxVS9x63OopDJ19Or96NEZSI1W5rQVsbiPbL8pSIxpbHCShzJJGgvHgqunqGcNEdhqLdR_YrNpmMDj9QuXAZiWUj\/s400\/DSC06646.JPG\"\n      width=\"475\"\n      height=\"268\"\n      alt=\"Simple and tasty Sookhi Dal or Bengali Dal Chorchori\"\u003E\n  \u003C\/noscript\u003E\n\u003C\/figure\u003E\n\n\u003Cp\u003E\nTraditional food practices often carry deep cultural meaning. When studying the food habits of local communities, it is important to avoid imposing modern culinary complexity on simple indigenous cooking methods. Authentic traditional recipes reflect the simplicity and wisdom of the communities that created them.\n\u003C\/p\u003E\n\n\u003Cp\u003E\nIn West Bengal’s district of 24 Parganas, a traditional festival called \u003Cstrong\u003EArandhan\u003C\/strong\u003E is observed during the Sankranti of the month of Bhadra. The word “Arandhan” literally means “no cooking”. All the cooking for the feast is completed the night before the festival, and no fresh cooking is done on the festival day.\n\u003C\/p\u003E\n\n\u003Cp\u003E\nOn this day, families enjoy a grand meal prepared earlier. The food is eaten at room temperature and sometimes includes \u003Cem\u003Epanta bhaat\u003C\/em\u003E (fermented rice). Cooking is traditionally done by the women of the household without outside help.\n\u003C\/p\u003E\n\n\u003Cp\u003E\nAfter performing the \u003Cem\u003EBrahma Puja\u003C\/em\u003E or \u003Cem\u003EUnun Puja\u003C\/em\u003E (earthen stove worship), rice is cooled with water. A non-fried fish and a dry preparation of dal chorchori are essential dishes. All items are prepared in dry style and meat is avoided.\n\u003C\/p\u003E\n\n\u003Cp\u003E\nSome aristocratic households traditionally prepared as many as thirty-six dishes for relatives and neighbours. This feast is known as \u003Cstrong\u003EPanna\u003C\/strong\u003E.\n\u003C\/p\u003E\n\n\u003Cp\u003E\nThe same day also coincides with \u003Cstrong\u003EVisvakarma Puja\u003C\/strong\u003E, when workshops and factories remain closed. The sky fills with colourful kites as people celebrate with kite flying competitions.\n\u003C\/p\u003E\n\n\u003Cfigure\u003E\n  \u003Camp-img\n    src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEi0PaXCKcD4tXCSW974B9zDDPwElsw6O_DL4qRhIIR3-ejxM1UWbkYux2l5e434VuKU5I2ERKH66IMQKpwRbMosKt812yy_xFhwwvUvHXmMuTiAYh8As6_pB6j-xLtnuTjR1kW9qX_7k4Xi\/s1600\/12-sakrain-copy_0.jpg\"\n    width=\"475\"\n    height=\"268\"\n    layout=\"responsive\"\n    alt=\"Ghuri Utsav kite flying festival in Bengal\"\u003E\n  \u003C\/amp-img\u003E\n  \u003Cnoscript\u003E\n    \u003Cimg\n      src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEi0PaXCKcD4tXCSW974B9zDDPwElsw6O_DL4qRhIIR3-ejxM1UWbkYux2l5e434VuKU5I2ERKH66IMQKpwRbMosKt812yy_xFhwwvUvHXmMuTiAYh8As6_pB6j-xLtnuTjR1kW9qX_7k4Xi\/s1600\/12-sakrain-copy_0.jpg\"\n      width=\"475\"\n      height=\"268\"\n      alt=\"Ghuri Utsav kite flying festival in Bengal\"\u003E\n  \u003C\/noscript\u003E\n\u003C\/figure\u003E\n\n\u003Cp\u003E\nThe air echoes with the shout \u003Cstrong\u003E“Bhokatta!”\u003C\/strong\u003E when a kite is cut loose during a kite fight. Groups of enthusiastic children run across fields trying to capture the fallen kite, turning the day into a lively celebration of food, worship and play.\n\u003C\/p\u003E\n\n\u003Ch3\u003EBengali Chorchori\u003C\/h3\u003E\n\n\u003Cp\u003E\nThe traditional Barendra style chorchori is distinguished by its tempering of bay leaf, red chili and fenugreek instead of the common Bengali five-spice blend. The dish is finished with green chili, mustard paste and a little raw mustard oil.\n\u003C\/p\u003E\n\n\u003Cp\u003E\nVegetables for vegetarian chorchori are cut into long thin pieces. If vegetables are fried too heavily and mixed together, the dish becomes closer to \u003Cem\u003Eghonto\u003C\/em\u003E rather than chorchori.\n\u003C\/p\u003E\n\n\u003Ch3\u003ESookhi Dal (Dal Chorchori) Recipe\u003C\/h3\u003E\n\n\u003Cp\u003E\n\u003Cstrong\u003EPrep time:\u003C\/strong\u003E 6 hours  \n\u003Cstrong\u003ECook time:\u003C\/strong\u003E 10 minutes  \n\u003Cstrong\u003ETotal time:\u003C\/strong\u003E 6 hours 10 minutes  \n\u003Cstrong\u003EYield:\u003C\/strong\u003E 1 medium bowl\n\u003C\/p\u003E\n\n\u003Cp\u003E\n\u003Cstrong\u003EServing size:\u003C\/strong\u003E 4–5 portions  \n\u003Cstrong\u003ECalories per serving:\u003C\/strong\u003E ~125\n\u003C\/p\u003E\n\n\u003Ch3\u003EIngredients\u003C\/h3\u003E\n\n\u003Cul\u003E\n\u003Cli\u003EYellow pigeon pea or motor dal (মটর ডাল) – 1 cup\u003C\/li\u003E\n\u003Cli\u003EAmaranth stem (কাটোয়ার ডাঁটা), cut into 1-inch pieces – 1 cup\u003C\/li\u003E\n\u003Cli\u003EWater – 2 cups\u003C\/li\u003E\n\u003Cli\u003ETurmeric powder – ¼ tsp\u003C\/li\u003E\n\u003Cli\u003ERed chili powder – ¼ tsp\u003C\/li\u003E\n\u003Cli\u003ESalt – 1 tsp\u003C\/li\u003E\n\u003Cli\u003ESugar – 1 tsp\u003C\/li\u003E\n\u003Cli\u003EMustard and green chili paste – 1 tbsp\u003C\/li\u003E\n\u003Cli\u003EBay leaf – 1\u003C\/li\u003E\n\u003Cli\u003EWhole dried red chili – 1\u003C\/li\u003E\n\u003Cli\u003EFenugreek seeds – ½ tsp\u003C\/li\u003E\n\u003Cli\u003EGinger paste – ½ tsp\u003C\/li\u003E\n\u003Cli\u003EMustard oil – 1 tbsp\u003C\/li\u003E\n\u003C\/ul\u003E\n\n\u003Ch3\u003EDirections\u003C\/h3\u003E\n\n\u003Col\u003E\n\u003Cli\u003EWash the motor dal and soak it overnight or for 5–6 hours.\u003C\/li\u003E\n\u003Cli\u003ELightly crush the soaked dal using a mortar and pestle so that it becomes half-broken.\u003C\/li\u003E\n\u003Cli\u003EHeat oil in a pan. Add bay leaf, red chili and fenugreek seeds for tempering.\u003C\/li\u003E\n\u003Cli\u003EAdd the soaked dal and fry with turmeric and red chili powder.\u003C\/li\u003E\n\u003Cli\u003EAdd salt and 1 cup hot water. Cook on low heat until the dal becomes tender but not mushy.\u003C\/li\u003E\n\u003Cli\u003EAdd amaranth stems and cook for 5–7 minutes.\u003C\/li\u003E\n\u003Cli\u003EAdd ginger paste and sugar. Stir until excess moisture evaporates.\u003C\/li\u003E\n\u003Cli\u003EAdd mustard and green chili paste and cook briefly until the aroma develops.\u003C\/li\u003E\n\u003Cli\u003ETurn off the heat and drizzle 1 teaspoon raw mustard oil.\u003C\/li\u003E\n\u003Cli\u003ELet it rest uncovered before serving.\u003C\/li\u003E\n\u003Cli\u003EThis dal is served dry and pairs well with rice, roti or puri.\u003C\/li\u003E\n\u003C\/ol\u003E\n\n\u003C\/article\u003E\u003Cdiv class=\"blogger-post-footer\"\u003E\u003Ca href=\"https:\/\/feedburner.google.com\/fb\/a\/mailverify?uri=onlinekolkata\u0026amp;loc=en_US\"\u003ESubscribe to Indian Cuisine - Traditional Food and Recipe by Email\u003C\/a\u003E\u003C\/div\u003E"},"link":[{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/4194113219346922999\/posts\/default\/5318037787832165029"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/4194113219346922999\/posts\/default\/5318037787832165029"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.foodcooking-inspiration.in\/2014\/09\/bengali-daal-lentil-recipe.html","title":"Arandhan Festival Dal Chorchori Recipe | Bengali Sookhi Dal"}],"author":[{"name":{"$t":"Barnali Dutta"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/05327163057011058262"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjvQy8m1XwevEKbPwy4n9EzAT_CEJKfrpaKSyJtJ3J76mnMnstyKGL1Vv8olczAohOS4ebJekVykGbwLWT6lB4sA2RqXNpj_ILVkPt8efPls2-YGtFG77aVGZ16yF4KNg\/s108\/WhatsApp+Image+2019-05-06+at+7.10.10+PM.jpeg"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEh1SXh7bVxO0vAM3zTJZbqlf9lyl2rZQuls9HvbKq6s8JjXkZ4GM7AFNxVS9x63OopDJ19Or96NEZSI1W5rQVsbiPbL8pSIxpbHCShzJJGgvHgqunqGcNEdhqLdR_YrNpmMDj9QuXAZiWUj\/s72-c\/DSC06646.JPG","height":"72","width":"72"}},{"id":{"$t":"tag:blogger.com,1999:blog-4194113219346922999.post-1024685461156606942"},"published":{"$t":"2014-09-07T18:59:00.010+05:30"},"updated":{"$t":"2026-03-23T12:55:55.364+05:30"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Cultural Food Stories"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Fry \u0026 Fritters"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Traditional Recipes"}],"title":{"type":"text","$t":"Shaplar Velaa Recipe | Bengali Water Lily Fritters"},"content":{"type":"html","$t":"\u003Carticle\u003E\n\n  \u003Ch2\u003EShaplar Velaa | Water Lily Raft Fritters\u003C\/h2\u003E\n\n  \u003Cfigure\u003E\n    \u003Camp-img\n      src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhRzIoziCts8eDZ_tu4tINPQJaM9Eo9Qwddv6ls2x1r0xryh5Y4X_dmFYseiVQfaanvzKP8GgWTulUaeJfb_WURm-awlFz8Qay_zLDXTaBiiqa7S98hIJeYoIgj_e0WXUV7XaP7iyJAg7_L\/s1600\/DSC06553-001.JPG\"\n      width=\"475\"\n      height=\"268\"\n      layout=\"responsive\"\n             lightbox\n      alt=\"Shaplar velaa, Bengali water lily raft fritters\"\u003E\n    \u003C\/amp-img\u003E\n    \u003Cnoscript\u003E\n      \u003Cimg\n        src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhRzIoziCts8eDZ_tu4tINPQJaM9Eo9Qwddv6ls2x1r0xryh5Y4X_dmFYseiVQfaanvzKP8GgWTulUaeJfb_WURm-awlFz8Qay_zLDXTaBiiqa7S98hIJeYoIgj_e0WXUV7XaP7iyJAg7_L\/s1600\/DSC06553-001.JPG\"\n        width=\"475\"\n        height=\"268\"\n        alt=\"Shaplar velaa, Bengali water lily raft fritters\"\u003E\n    \u003C\/noscript\u003E\n  \u003C\/figure\u003E\n\n  \u003Cp\u003EThe iron-rich Bangladeshi national flower, Shapla (শাপলা), or white water lily, is widely available in local markets during the monsoon. In flood-prone Bengal, banana trunk rafts, or \u003Cem\u003Ekolar velaa\u003C\/em\u003E, were once made to help people cross waterlogged areas. Inspired by that image, \u003Cem\u003EShaplar Velaa\u003C\/em\u003E is an old Bengali fritter recipe shaped like a miniature raft.\u003C\/p\u003E\n\n  \u003Cp\u003E\u003Cstrong\u003EPrep time:\u003C\/strong\u003E 30 minutes | \u003Cstrong\u003ECook time:\u003C\/strong\u003E 20 minutes | \u003Cstrong\u003ETotal time:\u003C\/strong\u003E 50 minutes | \u003Cstrong\u003EYield:\u003C\/strong\u003E 20 fritters\u003C\/p\u003E\n\n  \u003Cp\u003E\u003Cstrong\u003EServing size:\u003C\/strong\u003E 4 to 5 fritters\u003C\/p\u003E\n\n  \u003Ch3\u003EIngredients\u003C\/h3\u003E\n  \u003Cul\u003E\n    \u003Cli\u003EWhite water lily stems, about 1 foot long – 5\u003C\/li\u003E\n    \u003Cli\u003EAll-purpose flour – 1 cup\u003C\/li\u003E\n    \u003Cli\u003ERice flour – 1\/2 cup\u003C\/li\u003E\n    \u003Cli\u003EBaking soda – 1\/2 tsp\u003C\/li\u003E\n    \u003Cli\u003ETurmeric powder – 1 tsp\u003C\/li\u003E\n    \u003Cli\u003EChili powder – 1 tsp\u003C\/li\u003E\n    \u003Cli\u003ESalt – to taste\u003C\/li\u003E\n    \u003Cli\u003ESugar – 1 pinch\u003C\/li\u003E\n    \u003Cli\u003EKalonji – 1 tsp\u003C\/li\u003E\n    \u003Cli\u003EWater – 1\/4 cup\u003C\/li\u003E\n    \u003Cli\u003ECooking oil – about 2 cups for deep frying\u003C\/li\u003E\n  \u003C\/ul\u003E\n\n  \u003Ch3\u003EDirections\u003C\/h3\u003E\n  \u003Col\u003E\n    \u003Cli\u003EWash the Shapla stems thoroughly under running water to remove mud. Good stems are usually about 1 foot long.\u003C\/li\u003E\n    \u003Cli\u003ECut off the flower. From one end of each stem, pinch and pull out the fibers slowly. Remove all fibers and cut the stems into 1-inch pieces.\u003C\/li\u003E\n    \u003Cli\u003ERepeat the same process for all stems and cut them evenly.\u003C\/li\u003E\n    \u003Cli\u003EUsing a wooden toothpick, skewer 5 to 6 pieces through the middle to form a tiny raft shape.\u003C\/li\u003E\n    \u003Cli\u003EMix flour, rice flour, salt, turmeric, chili powder, kalonji, baking soda, and sugar. Add just enough water to make a batter.\u003C\/li\u003E\n    \u003Cli\u003EDip the stem rafts into the batter and deep fry in hot oil until crisp.\u003C\/li\u003E\n    \u003Cli\u003ERemove the toothpicks and serve the hot water lily raft fritters with chutney.\u003C\/li\u003E\n  \u003C\/ol\u003E\n\n  \u003Cp\u003EAny recipe is an assimilation of ingredients and method. In local culinary language, the right pairing of ingredients is known as \u003Cem\u003Ekhata\u003C\/em\u003E (খাটা), meaning “works well with.” Traditional cooks knew which ingredients naturally belonged together and which combinations did not. These rules shaped whether a dish should become a curry, a fry, or a fritter.\u003C\/p\u003E\n\n  \u003Cp\u003EIn earlier times, before printed cookbooks were common and literacy was limited, recipes were often remembered through aphorisms, proverbs, and rhythmic sayings. These short expressions preserved culinary knowledge and helped pass food wisdom from one generation to another.\u003C\/p\u003E\n\n  \u003Ch3\u003EFood Wisdom\u003C\/h3\u003E\n\n  \u003Cp\u003EAphorisms are a concise way of sharing knowledge. Food aphorisms in Bengal often include practical guidance on cooking methods, ingredient pairings, and the best season for certain foods. Sayings attributed to Khona and Dak remain an important part of this scientific folk tradition.\u003C\/p\u003E\n\n  \u003Cp\u003EThese proverbs communicated agricultural and culinary knowledge in a form people could easily remember. They helped common people understand what to grow, when to harvest, and how to prepare food with good judgment and economy.\u003C\/p\u003E\n\n  \u003Cp\u003EThe earliest collections include the \u003Cem\u003EDak Tantra\u003C\/em\u003E, popularly known as \u003Cem\u003EDaker Bachan\u003C\/em\u003E, a body of wise sayings circulating in Bengal and Assam from around the 10th century. These sayings reflect the deep relationship between food, farming, observation, and everyday science.\u003C\/p\u003E\n\n  \u003Cp\u003EThe standard of diet was once tied closely to class. Wealthier homes could afford elaborate spice-rich dishes, while ordinary rural households depended on simple but intelligent cooking. Even so, Dak’s sayings often describe delicious foods made with modest effort.\u003C\/p\u003E\n\n  \u003Cfigure\u003E\n    \u003Camp-img\n      src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEg-K0WIXRrJPmGVVuzs0B70lBKsPFyzHeSRH_od3UVTcNXss4iZmQsRM3vWbH2XPnMMxFmsu28L0WgB-1hURuQZ-M1eA0-Z4U83zekEiiGyaQs9QYSOh62vuUnr_K8f0LcoqwHiprWQ0vh0\/s1600\/1.jpg\"\n      width=\"475\"\n      height=\"72\"\n      layout=\"responsive\"\n             lightbox\n      alt=\"Dak proverb on food wisdom\"\u003E\n    \u003C\/amp-img\u003E\n    \u003Cnoscript\u003E\n      \u003Cimg\n        src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEg-K0WIXRrJPmGVVuzs0B70lBKsPFyzHeSRH_od3UVTcNXss4iZmQsRM3vWbH2XPnMMxFmsu28L0WgB-1hURuQZ-M1eA0-Z4U83zekEiiGyaQs9QYSOh62vuUnr_K8f0LcoqwHiprWQ0vh0\/s1600\/1.jpg\"\n        width=\"475\"\n        height=\"72\"\n        alt=\"Dak proverb on food wisdom\"\u003E\n    \u003C\/noscript\u003E\n  \u003C\/figure\u003E\n\n  \u003Cp\u003EMargosa leaf in mustard pickle, pour a little oil.\u003C\/p\u003E\n  \u003Cp\u003ERohu fish with parwal leaf, a treat will satisfy all.\u003C\/p\u003E\n\n  \u003Cfigure\u003E\n    \u003Camp-img\n      src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiJwmfOfxh2nXOwSyf8hNNIRGx8pTrzRvK6NyNbnzxHV0NRCur1ErdFrQ9ebJ0q5jPrjEH_AkZkNkhyphenhyphenhEsSd-zjBFHFAV6EkEjozAfogAYWS-LiKvTDjIul_C86cfW5cPioIXM9a_WQ28E_\/s1600\/2.jpg\"\n      width=\"475\"\n      height=\"72\"\n      layout=\"responsive\"\n             lightbox\n      alt=\"Dak proverb on catfish recipe\"\u003E\n    \u003C\/amp-img\u003E\n    \u003Cnoscript\u003E\n      \u003Cimg\n        src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiJwmfOfxh2nXOwSyf8hNNIRGx8pTrzRvK6NyNbnzxHV0NRCur1ErdFrQ9ebJ0q5jPrjEH_AkZkNkhyphenhyphenhEsSd-zjBFHFAV6EkEjozAfogAYWS-LiKvTDjIul_C86cfW5cPioIXM9a_WQ28E_\/s1600\/2.jpg\"\n        width=\"475\"\n        height=\"72\"\n        alt=\"Dak proverb on catfish recipe\"\u003E\n    \u003C\/noscript\u003E\n  \u003C\/figure\u003E\n\n  \u003Cp\u003ECatfish cut in small pieces with ginger, salt, and asafetida.\u003C\/p\u003E\n  \u003Cp\u003EAdd turmeric and pickle a bit, Dak says, and I agree to it.\u003C\/p\u003E\n\n  \u003Cfigure\u003E\n    \u003Camp-img\n      src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhqikmyCq85RAjhkePLqArNUip-3FgW9j11YDYrY3m5sStxllXvoM0JixOyQ8GwXt0O8ZBCnCNgF87YwFUkAPMhSzA611IN_x3mX0qH9Lwcvoe8oVECxvhvo_-8IA0msrVxAuo4_97zlA2p\/s1600\/3.jpg\"\n      width=\"475\"\n      height=\"72\"\n      layout=\"responsive\"\n             lightbox\n      alt=\"Dak proverb on fish with lemon juice\"\u003E\n    \u003C\/amp-img\u003E\n    \u003Cnoscript\u003E\n      \u003Cimg\n        src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhqikmyCq85RAjhkePLqArNUip-3FgW9j11YDYrY3m5sStxllXvoM0JixOyQ8GwXt0O8ZBCnCNgF87YwFUkAPMhSzA611IN_x3mX0qH9Lwcvoe8oVECxvhvo_-8IA0msrVxAuo4_97zlA2p\/s1600\/3.jpg\"\n        width=\"475\"\n        height=\"72\"\n        alt=\"Dak proverb on fish with lemon juice\"\u003E\n    \u003C\/noscript\u003E\n  \u003C\/figure\u003E\n\n  \u003Cp\u003EYoung fish in lemon juice with mustard pickle awakens the appetite.\u003C\/p\u003E\n  \u003Cp\u003EEat and enjoy; it delights both humans and gods.\u003C\/p\u003E\n\n  \u003Cfigure\u003E\n    \u003Camp-img\n      src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEifqkhoNGseapZBUmOtwdVShSWyBGo6HTd5hCFu1fHSDwaj-mM0uZgJCU2_til5rG35b1uurn_qkyerFwOr1VE96sCgcONXYeFi0EMG2MvfRjhCNO9OUUZDBwHN0zvQTSzMMuofKZyA85R1\/s1600\/4.jpg\"\n      width=\"475\"\n      height=\"72\"\n      layout=\"responsive\"\n             lightbox\n      alt=\"Dak proverb on shrimp curry\"\u003E\n    \u003C\/amp-img\u003E\n    \u003Cnoscript\u003E\n      \u003Cimg\n        src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEifqkhoNGseapZBUmOtwdVShSWyBGo6HTd5hCFu1fHSDwaj-mM0uZgJCU2_til5rG35b1uurn_qkyerFwOr1VE96sCgcONXYeFi0EMG2MvfRjhCNO9OUUZDBwHN0zvQTSzMMuofKZyA85R1\/s1600\/4.jpg\"\n        width=\"475\"\n        height=\"72\"\n        alt=\"Dak proverb on shrimp curry\"\u003E\n    \u003C\/noscript\u003E\n  \u003C\/figure\u003E\n\n  \u003Cp\u003EShrimp fried in oil with a little lemon juice.\u003C\/p\u003E\n  \u003Cp\u003EMake a fine curry with asafetida and dry chili.\u003C\/p\u003E\n\n  \u003Cfigure\u003E\n    \u003Camp-img\n      src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgFdYmu8yVYYyO61m4_ozuX0fLQpPoBHWX0CY46AaPerQPl0A3iGYibVXSJMyVXhlrInzRzwoqd9-J2SNCqa42ciz0Jh8v96Ruw3CGzyZDiuhmUgryF_jx3lMt-5Nb2o2R-rC5yRnPedHyQ\/s1600\/5.jpg\"\n      width=\"475\"\n      height=\"72\"\n      layout=\"responsive\"\n             lightbox\n      alt=\"Dak proverb on cooking rice\"\u003E\n    \u003C\/amp-img\u003E\n    \u003Cnoscript\u003E\n      \u003Cimg\n        src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgFdYmu8yVYYyO61m4_ozuX0fLQpPoBHWX0CY46AaPerQPl0A3iGYibVXSJMyVXhlrInzRzwoqd9-J2SNCqa42ciz0Jh8v96Ruw3CGzyZDiuhmUgryF_jx3lMt-5Nb2o2R-rC5yRnPedHyQ\/s1600\/5.jpg\"\n        width=\"475\"\n        height=\"72\"\n        alt=\"Dak proverb on cooking rice\"\u003E\n    \u003C\/noscript\u003E\n  \u003C\/figure\u003E\n\n  \u003Cp\u003ETake one part rice and three parts water.\u003C\/p\u003E\n  \u003Cp\u003EStir at the boil for well-cooked rice.\u003C\/p\u003E\n\n  \u003Cfigure\u003E\n    \u003Camp-img\n      src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgSVSOdWCuu-7rm5GQ521-HmqIUsmLUb7RZ5M-PzPnE0G5HkHHHkgHhO1o2N69iAwWmA2SOfgd7kwPftSIM8sgeWtRzvt8cFIv3E3YXkBgYxcd23rWsq1n6JKOGB7ADWfvxhorDZq2Rqlau\/s1600\/6.jpg\"\n      width=\"475\"\n      height=\"72\"\n      layout=\"responsive\"\n             lightbox\n      alt=\"Khonar bachan on prawn recipe\"\u003E\n    \u003C\/amp-img\u003E\n    \u003Cnoscript\u003E\n      \u003Cimg\n        src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgSVSOdWCuu-7rm5GQ521-HmqIUsmLUb7RZ5M-PzPnE0G5HkHHHkgHhO1o2N69iAwWmA2SOfgd7kwPftSIM8sgeWtRzvt8cFIv3E3YXkBgYxcd23rWsq1n6JKOGB7ADWfvxhorDZq2Rqlau\/s1600\/6.jpg\"\n        width=\"475\"\n        height=\"72\"\n        alt=\"Khonar bachan on prawn recipe\"\u003E\n    \u003C\/noscript\u003E\n  \u003C\/figure\u003E\n\n  \u003Cp\u003ECut large prawns into large pieces and fry with asafetida in oil.\u003C\/p\u003E\n  \u003Cp\u003ETurn them well and enjoy the taste with a smile.\u003C\/p\u003E\n\n  \u003Cfigure\u003E\n    \u003Camp-img\n      src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEge6lAvBq3NC9wAju4ED7S1xLP2A_bLPFyGEmkr0wKZRWLPOxZI_PAOwAkqoYfuhPGHVW_-Ev73tZAZk15BeZDY0CCHbKRlDM90oXp3-Mwj7CtJvtDAdNCjVUQUMI5CyWpsa-IIuKPnDCaC\/s1600\/9.jpg\"\n      width=\"475\"\n      height=\"72\"\n      layout=\"responsive\"\n             lightbox\n      alt=\"Bengali proverb on rice and mustard sauce\"\u003E\n    \u003C\/amp-img\u003E\n    \u003Cnoscript\u003E\n      \u003Cimg\n        src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEge6lAvBq3NC9wAju4ED7S1xLP2A_bLPFyGEmkr0wKZRWLPOxZI_PAOwAkqoYfuhPGHVW_-Ev73tZAZk15BeZDY0CCHbKRlDM90oXp3-Mwj7CtJvtDAdNCjVUQUMI5CyWpsa-IIuKPnDCaC\/s1600\/9.jpg\"\n        width=\"475\"\n        height=\"72\"\n        alt=\"Bengali proverb on rice and mustard sauce\"\u003E\n    \u003C\/noscript\u003E\n  \u003C\/figure\u003E\n\n  \u003Cp\u003ESowing rice in bright sunshine brings abundance.\u003C\/p\u003E\n  \u003Cp\u003EAman rice with mustard sauce is a true delight.\u003C\/p\u003E\n\n  \u003Cfigure\u003E\n    \u003Camp-img\n      src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEglyoXYvAUvUt0Fvp3g6gh-A5wx4VS_g0BDh05YqBFwAUCmZYHO8peYv9CHSArrECEs9oRQK6lNMTdfVty8OnnAhv7vxQT7qO4wtga3ydKC4k8VjeK9V24no4I1uTGWaWqysfUJliaKgXM5\/s1600\/7.jpg\"\n      width=\"475\"\n      height=\"72\"\n      layout=\"responsive\"\n             lightbox\n      alt=\"Dak proverb on roasted fish\"\u003E\n    \u003C\/amp-img\u003E\n    \u003Cnoscript\u003E\n      \u003Cimg\n        src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEglyoXYvAUvUt0Fvp3g6gh-A5wx4VS_g0BDh05YqBFwAUCmZYHO8peYv9CHSArrECEs9oRQK6lNMTdfVty8OnnAhv7vxQT7qO4wtga3ydKC4k8VjeK9V24no4I1uTGWaWqysfUJliaKgXM5\/s1600\/7.jpg\"\n        width=\"475\"\n        height=\"72\"\n        alt=\"Dak proverb on roasted fish\"\u003E\n    \u003C\/noscript\u003E\n  \u003C\/figure\u003E\n\n  \u003Cp\u003EBurnt fish with plenty of salt can itself satisfy the meal.\u003C\/p\u003E\n\n  \u003Cfigure\u003E\n    \u003Camp-img\n      src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgY6Yr4uirH5E37ypsXAeNy21HlvZTvC49ofpyXlgiZMRhWk76pjPS_g41xcd66KzCCvCDYnsMB8T2A56S_xmVJOA4IY59eU7oVdHXlLXnlZIKfOURwgwRr1EmBsyraTuqWoOurExg7rCM3\/s1600\/8.jpg\"\n      width=\"475\"\n      height=\"72\"\n      layout=\"responsive\"\n             lightbox\n      alt=\"Recipe riddle on tamarind and boal fish\"\u003E\n    \u003C\/amp-img\u003E\n    \u003Cnoscript\u003E\n      \u003Cimg\n        src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgY6Yr4uirH5E37ypsXAeNy21HlvZTvC49ofpyXlgiZMRhWk76pjPS_g41xcd66KzCCvCDYnsMB8T2A56S_xmVJOA4IY59eU7oVdHXlLXnlZIKfOURwgwRr1EmBsyraTuqWoOurExg7rCM3\/s1600\/8.jpg\"\n        width=\"475\"\n        height=\"72\"\n        alt=\"Recipe riddle on tamarind and boal fish\"\u003E\n    \u003C\/noscript\u003E\n  \u003C\/figure\u003E\n\n  \u003Cp\u003ERipe tamarind with mature boal fish, cooked long and richly, makes an irresistible dish.\u003C\/p\u003E\n\n  \u003Cp\u003ELike Oriya, Assamese is a sister rather than a daughter of Bengali. Its vocabulary and culinary expressions also preserve related strands of eastern Indian folk food wisdom.\u003C\/p\u003E\n\n  \u003Ch3\u003Eৰন্ধন প্ৰকৰণ\u003C\/h3\u003E\n\n  \u003Cp\u003Eচিত জেৰোৱা চলি কাতি | বতা হেঙ্গেৰা খাগৰা মুঠি ||\u003C\/p\u003E\n  \u003Cp\u003Eস্বাস দীৰ্ঘ কৰি দিবা ফু | তেহে দেখিবা জুইৰ মু ||\u003C\/p\u003E\n  \u003Cp\u003Eসোকোতাৰ পাত বেসুয়াৰৰ ঝোল | তৈলৰ ওপৰে দিয়া তোল ||\u003C\/p\u003E\n  \u003Cp\u003Eপোৰোলা শাক ৰোহিত মাছ | ডাকে বোলে সেই ব্যঞ্জন সাচ ||\u003C\/p\u003E\n  \u003Cp\u003Eমাগুৰ মাছক কচি কুটিয়া | হালধী মৰিচ হিঙ্গক দিয়া ||\u003C\/p\u003E\n  \u003Cp\u003Eতৈল লোণ দি কৰিবা পাক | এই ব্যঞ্জন সাৰ বোলে ডাক ||\u003C\/p\u003E\n  \u003Cp\u003Eকায়ৈ মাছক কচি কুটিয়া | হালধী মৰিচ হিঙ্গক দিয়া ||\u003C\/p\u003E\n  \u003Cp\u003Eওলোট পালট কৰিবা পিঠি | খাই পাইবা তেবে দৄষ্টি ||\u003C\/p\u003E\n  \u003Cp\u003E( উলট পালট কৰিয়া পিঠ, খায়া পাবা ভোজন মিষ্ঠ )\u003C\/p\u003E\n  \u003Cp\u003Eচেঙ্গা চেঙ্গলী জামিৰৰ ৰসে | কাহুদি দিয়া জেবে পৰিসে ||\u003C\/p\u003E\n  \u003Cp\u003Eমুখৰ অৰুচি দূৰক যায় | আচোক নৰ দেবো মোহ পাই ||\u003C\/p\u003E\n  \u003Cp\u003Eইলিহ মাছক কচি কুটিয়া | ত্ৰিকুট দিয়া তৈল ভাজিয়া ||\u003C\/p\u003E\n  \u003Cp\u003Eএই বেঞ্জন যি জনে খাই | আম্ৰৰ সদৄশ মুখ গন্ধাই ||\u003C\/p\u003E\n  \u003Cp\u003Eকচ বচ চিতলৰ আদ খান | নেমু লোণ দি বুঝি পৰিমাণ ||\u003C\/p\u003E\n  \u003Cp\u003Eআকে খাই পাই সন্তোষ প্ৰচুৰ | আন বেঞ্জঁনক ক ৰিব দূৰ ||\u003C\/p\u003E\n  \u003Cp\u003Eচাউল দিবা যতেক | পানী দিবা ততেক ||\u003C\/p\u003E\n  \u003Cp\u003Eপাগ আহিলে দিবা কাঠি | তেবে কৰিবা জুই ভাঠি ||\u003C\/p\u003E\n  \u003Cp\u003Eজেবে নিসিজে চাউল | তেবে বুলিবা ডাকক বাউল ||\u003C\/p\u003E\n  \u003Cp\u003Eপকা তেতেলী বুঢ়া বৰালী | বিস্তৰ কৰি দিবাহা জালি ||\u003C\/p\u003E\n  \u003Cp\u003Eবাঢ়ি দিবা টেঙাৰ ঝোল | খাবৰ বেলা মুণ্ড নোতোল ||\u003C\/p\u003E\n\n  \u003Cp\u003EThe brief example given below is from a body of highly popular Bengali proverbs and aphorisms from the 10th century, known as the Wisdom of Daka.\u003C\/p\u003E\n\n  \u003Cfigure\u003E\n    \u003Camp-img\n      src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjccKwYIqzq4yIuMT1iMsOqBS8Nk5YPlWTuL5EzKz4ywv4ZSzwm2k9kt9w0LfnkMOPGYyVTiDa1e8gG9F1huC9OdxKlLq8PHYHfHqouCyO2sdFNfEobazTzRzLpwV5B8ffT1z7_5rhFMUuW\/s1600\/10.jpg\"\n      width=\"475\"\n      height=\"110\"\n      layout=\"responsive\"\n             lightbox\n      alt=\"Sayings of Daka\"\u003E\n    \u003C\/amp-img\u003E\n    \u003Cnoscript\u003E\n      \u003Cimg\n        src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjccKwYIqzq4yIuMT1iMsOqBS8Nk5YPlWTuL5EzKz4ywv4ZSzwm2k9kt9w0LfnkMOPGYyVTiDa1e8gG9F1huC9OdxKlLq8PHYHfHqouCyO2sdFNfEobazTzRzLpwV5B8ffT1z7_5rhFMUuW\/s1600\/10.jpg\"\n        width=\"475\"\n        height=\"110\"\n        alt=\"Sayings of Daka\"\u003E\n    \u003C\/noscript\u003E\n  \u003C\/figure\u003E\n\n  \u003Ch3\u003ESeasonal Best Foods\u003C\/h3\u003E\n\n  \u003Cp\u003EIn the month of Kartika — eat ol root.\u003C\/p\u003E\n  \u003Cp\u003EIn Magha (Agrahayana) — eat bel fruit.\u003C\/p\u003E\n  \u003Cp\u003EIn Paus — eat kanif; in Phalgun — take ginger.\u003C\/p\u003E\n  \u003Cp\u003EIn Chaitra — eat bitter foods.\u003C\/p\u003E\n  \u003Cp\u003EIn Vaisakh — eat neem and nalita leaves.\u003C\/p\u003E\n  \u003Cp\u003EIn Jaisthya — drink buttermilk.\u003C\/p\u003E\n  \u003Cp\u003EIn Asadha — eat curd; in Sravan — popped rice.\u003C\/p\u003E\n  \u003Cp\u003EIn Bhadra — eat tal fruit; in Asvin — cucumbers.\u003C\/p\u003E\n  \u003Cp\u003EDaka says, this is my \u003Cem\u003EBaramasa\u003C\/em\u003E.\u003C\/p\u003E\n\n  \u003Cfigure\u003E\n    \u003Camp-img\n      src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEg7JDca-qVgtUbZ1FtPEKFkbLaFDXBd5G3GnqYXuNRH753M7AOPx_1oaHW5YZuy1LldSDFAX5iHIi64IDCvMO-XbNRFzM8A37D-762lAoJIhf3ILOufIrVFMzvl5k7dXgElKNAeMPQahsHx\/s1600\/11.jpg\"\n      width=\"475\"\n      height=\"73\"\n      layout=\"responsive\"\n             lightbox\n      alt=\"Maymonsingher Gitika reference image\"\u003E\n    \u003C\/amp-img\u003E\n    \u003Cnoscript\u003E\n      \u003Cimg\n        src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEg7JDca-qVgtUbZ1FtPEKFkbLaFDXBd5G3GnqYXuNRH753M7AOPx_1oaHW5YZuy1LldSDFAX5iHIi64IDCvMO-XbNRFzM8A37D-762lAoJIhf3ILOufIrVFMzvl5k7dXgElKNAeMPQahsHx\/s1600\/11.jpg\"\n        width=\"475\"\n        height=\"73\"\n        alt=\"Maymonsingher Gitika reference image\"\u003E\n    \u003C\/noscript\u003E\n  \u003C\/figure\u003E\n\n  \u003Cp\u003EAny dish tastes best when leaves are young and fish are mature. Daka advises choosing and collecting the best ingredients before cooking and savoring them.\u003C\/p\u003E\n\n\u003C\/article\u003E\u003Cdiv class=\"blogger-post-footer\"\u003E\u003Ca href=\"https:\/\/feedburner.google.com\/fb\/a\/mailverify?uri=onlinekolkata\u0026amp;loc=en_US\"\u003ESubscribe to Indian Cuisine - Traditional Food and Recipe by Email\u003C\/a\u003E\u003C\/div\u003E"},"link":[{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/4194113219346922999\/posts\/default\/1024685461156606942"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/4194113219346922999\/posts\/default\/1024685461156606942"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.foodcooking-inspiration.in\/2014\/09\/water-lily-fritters-shapla-miniature.html","title":"Shaplar Velaa Recipe | Bengali Water Lily Fritters"}],"author":[{"name":{"$t":"Barnali Dutta"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/05327163057011058262"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjvQy8m1XwevEKbPwy4n9EzAT_CEJKfrpaKSyJtJ3J76mnMnstyKGL1Vv8olczAohOS4ebJekVykGbwLWT6lB4sA2RqXNpj_ILVkPt8efPls2-YGtFG77aVGZ16yF4KNg\/s108\/WhatsApp+Image+2019-05-06+at+7.10.10+PM.jpeg"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhRzIoziCts8eDZ_tu4tINPQJaM9Eo9Qwddv6ls2x1r0xryh5Y4X_dmFYseiVQfaanvzKP8GgWTulUaeJfb_WURm-awlFz8Qay_zLDXTaBiiqa7S98hIJeYoIgj_e0WXUV7XaP7iyJAg7_L\/s72-c\/DSC06553-001.JPG","height":"72","width":"72"}},{"id":{"$t":"tag:blogger.com,1999:blog-4194113219346922999.post-6659196745853905101"},"published":{"$t":"2014-09-01T12:20:00.008+05:30"},"updated":{"$t":"2026-03-23T12:56:37.060+05:30"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Cultural Food Stories"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Kitchen Memories"}],"title":{"type":"text","$t":"Gati Kochu Chingri Tarkari | Traditional Bengali Arbi Prawn Curry"},"content":{"type":"html","$t":"\u003Carticle\u003E\n\n\u003Ch2\u003EGati Kochu and Chingri Tarkari – Simple Arbi Prawn Curry\u003C\/h2\u003E\n\n\u003Cfigure\u003E\n  \u003Camp-img\n    src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEi_wXGc6dreyc7Ed4kKQBUchVgzbjSKUUJH_iQtjMrzVOuiRMHWLXnCjfWyQNLsnSrihKh5Nfc8FM-kk4MTuWHTAflIIxw42X8mtIjtYR-C-z2-cejdQjMj041bUOOnqvOQcTkL-ic9zDyh\/s1600\/bengali+gati+kochu+and+chingri+curry.jpg\"\n    width=\"475\"\n    height=\"268\"\n    layout=\"responsive\"\n    lightbox\n    alt=\"Bengali gati kochu and prawn curry\"\u003E\n  \u003C\/amp-img\u003E\n\n  \u003Cnoscript\u003E\n    \u003Cimg\n      src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEi_wXGc6dreyc7Ed4kKQBUchVgzbjSKUUJH_iQtjMrzVOuiRMHWLXnCjfWyQNLsnSrihKh5Nfc8FM-kk4MTuWHTAflIIxw42X8mtIjtYR-C-z2-cejdQjMj041bUOOnqvOQcTkL-ic9zDyh\/s1600\/bengali+gati+kochu+and+chingri+curry.jpg\"\n      width=\"475\"\n      height=\"268\"\n      alt=\"Bengali gati kochu and prawn curry\"\u003E\n  \u003C\/noscript\u003E\n\n  \u003Cfigcaption\u003ETraditional Bengali gati kochu and prawn curry\u003C\/figcaption\u003E\n\u003C\/figure\u003E\n\n\u003Cp\u003E\nI was hesitating, should I add some more effort to make an eye-catching dish or should I keep the dish simple following tradition. I thought, let's follow tradition. This is one of those authentic and local recipes of which I am going to make a virtual library for my dearest and nearest Bengalis who love to eat desi khana from videsh, making home away from home.\n\u003C\/p\u003E\n\n\u003Ch3\u003EIngredients\u003C\/h3\u003E\n\n\u003Cul\u003E\n\u003Cli\u003EArbi sliced in half – 1 cup, boiled\u003C\/li\u003E\n\u003Cli\u003EBoiled potato, sliced – 1\/2 cup\u003C\/li\u003E\n\u003Cli\u003EPrawn – 1\/2 cup, deveined\u003C\/li\u003E\n\u003Cli\u003EOnion slices – 1 large\u003C\/li\u003E\n\u003Cli\u003ETurmeric, chilli powder, coriander powder – 1 teaspoon each\u003C\/li\u003E\n\u003Cli\u003ESalt and sugar – to taste\u003C\/li\u003E\n\u003Cli\u003EWhole cumin seeds – 1 teaspoon\u003C\/li\u003E\n\u003Cli\u003EWhole red chillies – 2\u003C\/li\u003E\n\u003Cli\u003EBay leaves – 2\u003C\/li\u003E\n\u003Cli\u003EMustard oil – 2 teaspoons\u003C\/li\u003E\n\u003Cli\u003EBoiling water – 1 cup\u003C\/li\u003E\n\u003Cli\u003ELemon leaves and green chillies – 2\u003C\/li\u003E\n\u003C\/ul\u003E\n\n\u003Ch3\u003EDirections\u003C\/h3\u003E\n\n\u003Col\u003E\n\u003Cli\u003ESeason the prawns with a dash of salt and turmeric. Take all the powdered spices and make a paste with enough water and keep aside.\u003C\/li\u003E\n\n\u003Cli\u003EHeat oil in a medium pan. Add broken red chillies and bay leaves. Add whole cumin seeds and stir. Add sliced onion and prawn. Now add the rest of the vegetables and stir well.\u003C\/li\u003E\n\n\u003Cli\u003EAdd the spice paste, salt and sugar and keep stirring. Carefully add hot boiling water to the pan, cover and cook on low heat for 10 minutes.\u003C\/li\u003E\n\n\u003Cli\u003ETurn off the heat and keep the pan covered for another 5 minutes. Serve this very tasty Bengali arbi dish with hot rice.\u003C\/li\u003E\n\u003C\/ol\u003E\n\n\u003C\/article\u003E\u003Cdiv class=\"blogger-post-footer\"\u003E\u003Ca href=\"https:\/\/feedburner.google.com\/fb\/a\/mailverify?uri=onlinekolkata\u0026amp;loc=en_US\"\u003ESubscribe to Indian Cuisine - Traditional Food and Recipe by Email\u003C\/a\u003E\u003C\/div\u003E"},"link":[{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/4194113219346922999\/posts\/default\/6659196745853905101"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/4194113219346922999\/posts\/default\/6659196745853905101"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.foodcooking-inspiration.in\/2014\/09\/down-to-earth-full-of-common-senses.html","title":"Gati Kochu Chingri Tarkari | Traditional Bengali Arbi Prawn Curry"}],"author":[{"name":{"$t":"Barnali Dutta"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/05327163057011058262"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjvQy8m1XwevEKbPwy4n9EzAT_CEJKfrpaKSyJtJ3J76mnMnstyKGL1Vv8olczAohOS4ebJekVykGbwLWT6lB4sA2RqXNpj_ILVkPt8efPls2-YGtFG77aVGZ16yF4KNg\/s108\/WhatsApp+Image+2019-05-06+at+7.10.10+PM.jpeg"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEi_wXGc6dreyc7Ed4kKQBUchVgzbjSKUUJH_iQtjMrzVOuiRMHWLXnCjfWyQNLsnSrihKh5Nfc8FM-kk4MTuWHTAflIIxw42X8mtIjtYR-C-z2-cejdQjMj041bUOOnqvOQcTkL-ic9zDyh\/s72-c\/bengali+gati+kochu+and+chingri+curry.jpg","height":"72","width":"72"}},{"id":{"$t":"tag:blogger.com,1999:blog-4194113219346922999.post-8545865076574676006"},"published":{"$t":"2014-08-20T19:08:00.003+05:30"},"updated":{"$t":"2026-03-23T12:57:35.762+05:30"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Bata Bharta"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Traditional Recipes"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Vegetable Dishes"}],"title":{"type":"text","$t":"Kharkol Pata Bata | Tribal Bengali Varta Recipe"},"content":{"type":"html","$t":"\u003Carticle\u003E\n\n\u003Cp\u003E\nVarta or Bhorta in Bengali cuisine is a mashed vegetable or fish item and this is a super tasty edible green local recipe. Indian population lives in villages and a considerable proportion comprising of tribal communities are living in remote forest areas. These group of people possess distinct food habits and culture which reflects the use of medicinal herbs as edible ingredients by tradition.\n\u003C\/p\u003E\n\n\u003Cfigure\u003E\n  \u003Camp-img\n    src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgsZ6-aKoifPaHNyVo_xg6YPTBdjPkQGfQf-AxfG7Kl5l90UcE4O3JuehpusCA8WwxPHQCNgm6iUR_6KqSD-4u1_vC3KZN3ihC-90tHmHolzD3TQqxyPKk2kmgxJj1jeYjt_kUPUgOv2OQT\/s1600\/kharkol+pata+bata.JPG\"\n    width=\"475\"\n    height=\"268\"\n    layout=\"responsive\"\n    lightbox\n    alt=\"Kharkol pata bata Bengali tribal recipe\"\u003E\n  \u003C\/amp-img\u003E\n\n  \u003Cnoscript\u003E\n    \u003Cimg\n      src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgsZ6-aKoifPaHNyVo_xg6YPTBdjPkQGfQf-AxfG7Kl5l90UcE4O3JuehpusCA8WwxPHQCNgm6iUR_6KqSD-4u1_vC3KZN3ihC-90tHmHolzD3TQqxyPKk2kmgxJj1jeYjt_kUPUgOv2OQT\/s1600\/kharkol+pata+bata.JPG\"\n      width=\"475\"\n      height=\"268\"\n      alt=\"Kharkol pata bata Bengali tribal recipe\"\u003E\n  \u003C\/noscript\u003E\n\n  \u003Cfigcaption\u003EKharkol pata bata – a traditional tribal leafy varta\u003C\/figcaption\u003E\n\u003C\/figure\u003E\n\n\u003Ch3\u003EKharkol \/ Ghatkol Pata Bata – Tribal Recipe\u003C\/h3\u003E\n\n\u003Cp\u003E\nAbout 80% of India is very rich in ethnobotanical information. The different traditions, beliefs, needs and cultures of the various tribes and the diversity of flora in India richly contribute to plant folklore. My aim is to collect some undoubtedly tasty recipes of medicinal plants from the natives who have been practicing the preparation of such dishes for generations.\n\u003C\/p\u003E\n\n\u003Cp\u003E\nTyphonium trilobatum [Linn.] Schott has proved its efficiency in treating many diseases like acute constipation, stomach ache, haemorrhoids and bleeding. Skin diseases like eczema and insect sting wounds are also traditionally treated using this plant. This leaf preparation is used by tribal communities in Bangladesh and Assam in the form of extracts, pastes and juices.\n\u003C\/p\u003E\n\n\u003Cp\u003E\nThe use of kharkol or ghatkol as a food additive provides significant nutrition. It contains minerals and nutrients such as calcium, phosphorus, iron, sodium, potassium, thiamine, niacin, carotene, folic acid, iodine, fluorine and choline which contribute to its nutritional value.\n\u003C\/p\u003E\n  \n  \u003Ch2\u003EKharkol Pata Bata – Tribal Bengali Varta\u003C\/h2\u003E\n\n\u003Cp\u003E\nKharkol pata bata is a traditional tribal Bengali varta made from roasted\nmedicinal leaves, garlic and mustard oil. This rustic dish is commonly\nserved with hot rice and reflects the ethnobotanical food traditions of\neastern India.\n\u003C\/p\u003E\n\n\u003Ch3\u003EIngredients\u003C\/h3\u003E\n\n\u003Cul\u003E\n\u003Cli\u003EKharkol or ghatkol leaves – 500 g\u003C\/li\u003E\n\u003Cli\u003ESliced shallots – 2\u003C\/li\u003E\n\u003Cli\u003EGarlic – 5 to 6 cloves\u003C\/li\u003E\n\u003Cli\u003EWhole green chillies – 2\u003C\/li\u003E\n\u003Cli\u003EWhole black pepper – 2 teaspoons\u003C\/li\u003E\n\u003Cli\u003EMustard oil – 2 teaspoons\u003C\/li\u003E\n\u003Cli\u003ESalt – to taste\u003C\/li\u003E\n\u003C\/ul\u003E\n\n\u003Cfigure\u003E\n  \u003Camp-img\n    src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjRTAImWOlROuZMtEknkHd029-eJY3udm7YuQOzPyHFsZEXwlntYR-r26_7HuyhyjJV5zfpmwJMAoU6X7Dlx_-0Fp0vGjMWl_yiaBpCmyrZEHuVWp6DRQSXqo7vZ4JH9oVRvfHzYQ88Zl9G\/s1600\/ghatkol+pata+pora.JPG\"\n    width=\"475\"\n    height=\"268\"\n    layout=\"responsive\"\n    lightbox\n       alt=\"Ghatkol pata bata vorta\"\u003E\n  \u003C\/amp-img\u003E\n\n  \u003Cnoscript\u003E\n    \u003Cimg\n      src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjRTAImWOlROuZMtEknkHd029-eJY3udm7YuQOzPyHFsZEXwlntYR-r26_7HuyhyjJV5zfpmwJMAoU6X7Dlx_-0Fp0vGjMWl_yiaBpCmyrZEHuVWp6DRQSXqo7vZ4JH9oVRvfHzYQ88Zl9G\/s1600\/ghatkol+pata+pora.JPG\"\n      width=\"475\"\n      height=\"268\"\n      alt=\"Ghatkol pata bata vorta\"\u003E\n  \u003C\/noscript\u003E\n\u003C\/figure\u003E\n\n\u003Ch4\u003ENo-drug lifestyle – What they eat and why they eat\u003C\/h4\u003E\n\n\u003Cfigure\u003E\n  \u003Camp-img\n    src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgRRg848ZHOZoNwpreoHvOW2VzAGSEG9ORnrJhYEFHkcuHSMnhU0vQd6NdvPgw6WpYzTe1H2yjTwkTFQ4kbQ_oqTLwujxrkocs5L6CpSkneknJGhy4QbGz_UBcEJdupmy-znNixsHqpG3Dn\/s1600\/kharkol_ghatkol_Typhonium+trilobatum+Linn.+Schott..JPG\"\n    width=\"475\"\n    height=\"268\"\n    layout=\"responsive\"\n    lightbox\n    alt=\"Typhonium trilobatum medicinal plant\"\u003E\n  \u003C\/amp-img\u003E\n\n  \u003Cnoscript\u003E\n    \u003Cimg\n      src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgRRg848ZHOZoNwpreoHvOW2VzAGSEG9ORnrJhYEFHkcuHSMnhU0vQd6NdvPgw6WpYzTe1H2yjTwkTFQ4kbQ_oqTLwujxrkocs5L6CpSkneknJGhy4QbGz_UBcEJdupmy-znNixsHqpG3Dn\/s1600\/kharkol_ghatkol_Typhonium+trilobatum+Linn.+Schott..JPG\"\n      width=\"475\"\n      height=\"268\"\n      alt=\"Typhonium trilobatum medicinal plant\"\u003E\n  \u003C\/noscript\u003E\n\n  \u003Cfigcaption\u003E\n  Family: Araceae. Assamese: Chema Kachu, Samakaru. Bengali: Kharkol, Ghet Kachu, Ghrtkocho, Bhetkal.\n  \u003C\/figcaption\u003E\n\u003C\/figure\u003E\n\n\u003Ch3\u003EDirections\u003C\/h3\u003E\n\n\u003Col\u003E\n\u003Cli\u003ETake only the leaves for this recipe. Wash and clean them well and allow the water to dry completely.\u003C\/li\u003E\n\n\u003Cli\u003ETake a flat iron skillet and heat it. Dry roast the leaves, shallots, garlic, green chillies and whole black pepper on the hot skillet.\u003C\/li\u003E\n\n\u003Cli\u003EKeep the flame low and roast slowly until all ingredients become slightly crispy.\u003C\/li\u003E\n\n\u003Cli\u003ETurn off the heat and add salt. Let the skillet cool completely.\u003C\/li\u003E\n\n\u003Cli\u003EGrind everything using a mortar and pestle or a traditional grinding stone (shil nora).\u003C\/li\u003E\n\n\u003Cli\u003EPlace the paste or varta in a bowl, add raw mustard oil and serve with hot rice at the beginning of a meal.\u003C\/li\u003E\n\u003C\/ol\u003E\n\n\u003C\/article\u003E\u003Cdiv class=\"blogger-post-footer\"\u003E\u003Ca href=\"https:\/\/feedburner.google.com\/fb\/a\/mailverify?uri=onlinekolkata\u0026amp;loc=en_US\"\u003ESubscribe to Indian Cuisine - Traditional Food and Recipe by Email\u003C\/a\u003E\u003C\/div\u003E"},"link":[{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/4194113219346922999\/posts\/default\/8545865076574676006"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/4194113219346922999\/posts\/default\/8545865076574676006"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.foodcooking-inspiration.in\/2014\/08\/kharkol-varta-tribal-recipe.html","title":"Kharkol Pata Bata | Tribal Bengali Varta Recipe"}],"author":[{"name":{"$t":"Barnali Dutta"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/05327163057011058262"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjvQy8m1XwevEKbPwy4n9EzAT_CEJKfrpaKSyJtJ3J76mnMnstyKGL1Vv8olczAohOS4ebJekVykGbwLWT6lB4sA2RqXNpj_ILVkPt8efPls2-YGtFG77aVGZ16yF4KNg\/s108\/WhatsApp+Image+2019-05-06+at+7.10.10+PM.jpeg"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgsZ6-aKoifPaHNyVo_xg6YPTBdjPkQGfQf-AxfG7Kl5l90UcE4O3JuehpusCA8WwxPHQCNgm6iUR_6KqSD-4u1_vC3KZN3ihC-90tHmHolzD3TQqxyPKk2kmgxJj1jeYjt_kUPUgOv2OQT\/s72-c\/kharkol+pata+bata.JPG","height":"72","width":"72"}},{"id":{"$t":"tag:blogger.com,1999:blog-4194113219346922999.post-3951095711870431725"},"published":{"$t":"2014-08-16T19:58:00.005+05:30"},"updated":{"$t":"2026-03-23T12:58:28.929+05:30"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Festival \u0026 Ritual Foods"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Sweets"}],"title":{"type":"text","$t":"Taal Fuluri Recipe | Traditional Bengali Taler Bora"},"content":{"type":"html","$t":"\u003Carticle\u003E\n\n\u003Ch2\u003ETaal Fuluri – Palm and Banana Fritters, a Traditional Bengali Dish\u003C\/h2\u003E\n\n\u003Cfigure\u003E\n  \u003Camp-img\n    src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhdtA2fU_XFEIQ12PJq_zvGyBu1DqU17UnLF658WcWVWx_Fguf2Y3GCCly8Vh4TlGFcld8t27Jetv8MECFqq0mufucvOHjGnzNGRkCnmNaZDIWmgL-Ic5lOf6Gk279ELOiWnasy8UoIfq97\/s1600\/taler+bora+palmyra+sweet+fitters.JPG\"\n    width=\"475\"\n    height=\"268\"\n    layout=\"responsive\"\n    lightbox\n    alt=\"Janmashtami Taler Bora Bengali sweet fritters\"\u003E\n  \u003C\/amp-img\u003E\n\n  \u003Cnoscript\u003E\n    \u003Cimg\n      src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhdtA2fU_XFEIQ12PJq_zvGyBu1DqU17UnLF658WcWVWx_Fguf2Y3GCCly8Vh4TlGFcld8t27Jetv8MECFqq0mufucvOHjGnzNGRkCnmNaZDIWmgL-Ic5lOf6Gk279ELOiWnasy8UoIfq97\/s1600\/taler+bora+palmyra+sweet+fitters.JPG\"\n      width=\"475\"\n      height=\"268\"\n      alt=\"Janmashtami Taler Bora Bengali sweet fritters\"\u003E\n  \u003C\/noscript\u003E\n\n  \u003Cfigcaption\u003ETraditional Bengali Taal Fuluri made during Janmashtami\u003C\/figcaption\u003E\n\u003C\/figure\u003E\n\n\u003Cp\u003E\nOne can easily perceive the arrival of the Janmashtami day from the aroma of “Taal-er-bora” being prepared in various households. The fragrance is strong and can be felt from far away. The three ‘naru-gopals’ of mine [my children] at this point start demanding the immensely tasty Palmyra fritters, which gives me energy and courage to overcome the generalized fear regarding the difficulty of Palmyra processing and prepare the dish to fulfil their desire.\n\u003C\/p\u003E\n\n\u003Ch3\u003EIngredients\u003C\/h3\u003E\n\n\u003Cul\u003E\n\u003Cli\u003EHung raw fruit pulp of Toddy Palmyra – 2 cups\u003C\/li\u003E\n\u003Cli\u003EOverripe banana, mashed – 1\/4 cup\u003C\/li\u003E\n\u003Cli\u003EPalm sugar – 1\/4 cup\u003C\/li\u003E\n\u003Cli\u003EShredded coconut – 1\/4 cup\u003C\/li\u003E\n\u003Cli\u003EGobindobhog rice flour – 1\/4 cup\u003C\/li\u003E\n\u003Cli\u003ESemolina (sooji) – 1\/4 cup\u003C\/li\u003E\n\u003Cli\u003EAll-purpose flour – 1\/4 cup\u003C\/li\u003E\n\u003Cli\u003ESalt – one pinch\u003C\/li\u003E\n\u003Cli\u003ECooking oil for deep fry (preferably mustard oil) – 2 cups\u003C\/li\u003E\n\u003C\/ul\u003E\n\n\u003Cfigure\u003E\n  \u003Camp-img\n    src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEioVZk6dv9A7svls_kZnAc2nquNg7oPucRGFcgW9LmwoI7amChrTy9yo2rgfkokDaAxILzL6H_ROOJQq0kBsuegS7AAwEbiCIGejnhBP9CeGsV6Du7jIH5AY16Wwy6s96gHd0tZKeAKB9E-\/s1600\/taal+fruit.JPG\"\n    width=\"475\"\n    height=\"268\"\n    layout=\"responsive\"\n    lightbox\n        alt=\"Juicy Palmyra palm fruit\"\u003E\n  \u003C\/amp-img\u003E\n\n  \u003Cnoscript\u003E\n    \u003Cimg\n      src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEioVZk6dv9A7svls_kZnAc2nquNg7oPucRGFcgW9LmwoI7amChrTy9yo2rgfkokDaAxILzL6H_ROOJQq0kBsuegS7AAwEbiCIGejnhBP9CeGsV6Du7jIH5AY16Wwy6s96gHd0tZKeAKB9E-\/s1600\/taal+fruit.JPG\"\n      width=\"475\"\n      height=\"268\"\n      alt=\"Juicy Palmyra palm fruit\"\u003E\n  \u003C\/noscript\u003E\n\n  \u003Cfigcaption\u003EFresh Palmyra fruit used for making Taal Bora\u003C\/figcaption\u003E\n\u003C\/figure\u003E\n\n\u003Cfigure\u003E\n  \u003Camp-img\n    src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhPhj06vW5rBH-p4ZWYZp9Fnm9yA_6EJD2xFzIIu9kosy-_w014g-rutWRmiVHKJN_d1HYKbvh24R7ehdG_7L6ll8lrON6mKNh5aB8VBMcUPbgCrip7i4Wpvl5LtDLzbXwZcDaDRdHrqyWf\/s1600\/palmyra+palm.JPG\"\n    width=\"475\"\n    height=\"268\"\n    layout=\"responsive\"\n    lightbox\n       alt=\"Hung Palmyra pulp\"\u003E\n  \u003C\/amp-img\u003E\n\n  \u003Cnoscript\u003E\n    \u003Cimg\n      src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhPhj06vW5rBH-p4ZWYZp9Fnm9yA_6EJD2xFzIIu9kosy-_w014g-rutWRmiVHKJN_d1HYKbvh24R7ehdG_7L6ll8lrON6mKNh5aB8VBMcUPbgCrip7i4Wpvl5LtDLzbXwZcDaDRdHrqyWf\/s1600\/palmyra+palm.JPG\"\n      width=\"475\"\n      height=\"268\"\n      alt=\"Hung Palmyra pulp\"\u003E\n  \u003C\/noscript\u003E\n\n  \u003Cfigcaption\u003EHung pulp of Palmyra fruit used for the fritter batter\u003C\/figcaption\u003E\n\u003C\/figure\u003E\n\n\u003Ch3\u003EDirections\u003C\/h3\u003E\n\n\u003Col\u003E\n\u003Cli\u003EThe pulp of mature fruit is extracted directly from the three kernels of one Palmyra palm fruit and hung in a folded muslin cloth for draining excess liquid for about one hour. The hung pulp becomes thicker and less bitter.\u003C\/li\u003E\n\n\u003Cli\u003ETo prepare the Taal fuluri take the hung Palmyra pulp in a bowl and add all the ingredients except oil. Mix well to form a thick batter and keep aside for 10 to 15 minutes.\u003C\/li\u003E\n\n\u003Cli\u003EAfter resting, whip the batter for about 2 to 3 minutes with a spoon to make it slightly fluffy.\u003C\/li\u003E\n\n\u003Cli\u003EHeat oil in a deep frying pan until hot, then reduce the flame to low.\u003C\/li\u003E\n\n\u003Cli\u003EUse two spoons to shape small balls of batter and gently drop them into the hot oil. Fry until shiny golden.\u003C\/li\u003E\n\n\u003Cli\u003ETaal fuluri or Taal bora is ready, though it tastes best if served at room temperature after one day.\u003C\/li\u003E\n\n\u003Cli\u003EFor a healthier option, the same batter can be cooked as burnt Palmyra pitha (taler pitha) wrapped in plantain leaves over a hot skillet.\u003C\/li\u003E\n\u003C\/ol\u003E\n\n\u003Ch3\u003EThe Enlightened Philosophy: “Crow and Taal Fruit”\u003C\/h3\u003E\n\n\u003Cp\u003E\nOn the top of a tree was a ripe Taal fruit. A crow went there and the fruit fell down. Some scholars saw this and began discussing the reason. One said the fruit fell because the crow shook the branch. Another said the crow was frightened when the fruit fell. Someone else said the fruit was ripe and the weight of the crow broke it loose.\n\u003C\/p\u003E\n\n\u003Cp\u003E\nDo not waste time arguing about what happened and why it happened. The fruit has fallen — take it and enjoy it. Live in the present, do your best and be happy.\n\u003C\/p\u003E\n  \n  \u003Ch3\u003EBengali Festival Tradition\u003C\/h3\u003E\n\n\u003Cp\u003E\nTaaler bora or Taal fuluri is traditionally prepared during\nJanmashtami in many Bengali households when the seasonal\nPalmyra fruit becomes available.\n\u003C\/p\u003E\n  \n  \u003Cp\u003E\nYou may also enjoy other traditional Bengali sweets such as\n\u003Ca href=\"https:\/\/www.foodcooking-inspiration.in\/2014\/01\/nabanna.html\"\u003ENabanna and Poush Sankranti\u003C\/a\u003E or\n\u003Ca href=\"https:\/\/www.foodcooking-inspiration.in\/2014\/10\/bengali-sweet-narkel-naru-traditional.html\"\u003ETraditional Bengali Narkel Naru Recipe – Coconut Ladoo for Lakshmi Puja\u003C\/a\u003E.\n\u003C\/p\u003E\n\n\u003C\/article\u003E\u003Cdiv class=\"blogger-post-footer\"\u003E\u003Ca href=\"https:\/\/feedburner.google.com\/fb\/a\/mailverify?uri=onlinekolkata\u0026amp;loc=en_US\"\u003ESubscribe to Indian Cuisine - Traditional Food and Recipe by Email\u003C\/a\u003E\u003C\/div\u003E"},"link":[{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/4194113219346922999\/posts\/default\/3951095711870431725"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/4194113219346922999\/posts\/default\/3951095711870431725"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.foodcooking-inspiration.in\/2014\/08\/taler-bora-palmyra-palm-sweetmeat-recipe.html","title":"Taal Fuluri Recipe | Traditional Bengali Taler Bora"}],"author":[{"name":{"$t":"Barnali Dutta"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/05327163057011058262"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjvQy8m1XwevEKbPwy4n9EzAT_CEJKfrpaKSyJtJ3J76mnMnstyKGL1Vv8olczAohOS4ebJekVykGbwLWT6lB4sA2RqXNpj_ILVkPt8efPls2-YGtFG77aVGZ16yF4KNg\/s108\/WhatsApp+Image+2019-05-06+at+7.10.10+PM.jpeg"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhdtA2fU_XFEIQ12PJq_zvGyBu1DqU17UnLF658WcWVWx_Fguf2Y3GCCly8Vh4TlGFcld8t27Jetv8MECFqq0mufucvOHjGnzNGRkCnmNaZDIWmgL-Ic5lOf6Gk279ELOiWnasy8UoIfq97\/s72-c\/taler+bora+palmyra+sweet+fitters.JPG","height":"72","width":"72"}},{"id":{"$t":"tag:blogger.com,1999:blog-4194113219346922999.post-2741956023439340793"},"published":{"$t":"2014-08-12T00:45:00.002+05:30"},"updated":{"$t":"2026-03-23T12:59:00.829+05:30"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Festival \u0026 Ritual Foods"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Sweets"}],"title":{"type":"text","$t":"Traditional Bengali Taal Kheer with Palmyra Palm"},"content":{"type":"html","$t":"\u003Carticle\u003E\n\n\u003Ch2\u003EBengali Taal Kheer Recipe with Muri\u003C\/h2\u003E\n\n\u003Cfigure\u003E\n  \u003Camp-img\n    src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjK3C__Odi4DsQxHaARcpOizfdsylLNewt_WPOwXA2e1Vh9KcCiMAv4N7nhPZFu5W0yYiTr81CagLAVbPwFFJiNUGjUnE2PBp97ojBPsQtnvqJWxpu0YJYVXkK0oa-lUlqQO8uPMrkN0PDR\/s1600\/DSC06582-002.JPG\"\n    width=\"475\"\n    height=\"268\"\n    layout=\"responsive\"\n    alt=\"Traditional Bengali taal kheer made with ripe palmyra palm pulp and served with muri\"\u003E\n  \u003C\/amp-img\u003E\n\n  \u003Cnoscript\u003E\n    \u003Cimg\n      src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjK3C__Odi4DsQxHaARcpOizfdsylLNewt_WPOwXA2e1Vh9KcCiMAv4N7nhPZFu5W0yYiTr81CagLAVbPwFFJiNUGjUnE2PBp97ojBPsQtnvqJWxpu0YJYVXkK0oa-lUlqQO8uPMrkN0PDR\/s1600\/DSC06582-002.JPG\"\n      width=\"475\"\n      height=\"268\"\n      alt=\"Traditional Bengali taal kheer made with ripe palmyra palm pulp and served with muri\"\u003E\n  \u003C\/noscript\u003E\n\n\u003Cfigcaption\u003E\nTraditional Bengali taal kheer prepared from ripe palmyra palm fruit, a seasonal monsoon sweet in Bengal.\n\u003C\/figcaption\u003E\n\u003C\/figure\u003E\n\n\u003Cp\u003E\nThis is a very traditional grandmother's special Bengali sweet recipe made with the ripened fibrous outer layer of toddy palm fruit. One of the most desirable sweets in Bengal during the monsoon season, especially during Janmashtami, Rakhi Purnima and Jhulan Yatra.\n\u003C\/p\u003E\n\n\u003Cp\u003E\nIn Bengal the fruit pulp is also known for its natural digestive benefits. It contains minerals and vitamins such as vitamin A and vitamin C. The fresh pulp is light, aromatic and gives the dessert its unique seasonal flavour.\n\u003C\/p\u003E\n\n\u003Cp\u003E\nPalmyra fruit pulp contains approximately 43 calories per 100 g along with water, fiber, calcium, phosphorus and small quantities of iron and vitamins. Traditionally it has been valued as a seasonal ingredient used in sweets like pitha, payesh and kheer.\n\u003C\/p\u003E\n\n\u003Ch3\u003EPreparation Time\u003C\/h3\u003E\n\n\u003Cul\u003E\n\u003Cli\u003EPrep time: 30 minutes\u003C\/li\u003E\n\u003Cli\u003ECook time: 1 hour\u003C\/li\u003E\n\u003Cli\u003ETotal time: 1 hour 30 minutes\u003C\/li\u003E\n\u003Cli\u003EYield: 1 medium bowl (about 8 servings)\u003C\/li\u003E\n\u003C\/ul\u003E\n  \n  \u003Ch3\u003EIngredients\u003C\/h3\u003E\n\n\u003Cul\u003E\n\u003Cli\u003E1 cup ripe palmyra palm pulp (taal)\u003C\/li\u003E\n\u003Cli\u003E2 cups thick milk\u003C\/li\u003E\n\u003Cli\u003E½ cup sugar (adjust to taste)\u003C\/li\u003E\n\u003Cli\u003E½ cup freshly scraped coconut\u003C\/li\u003E\n\u003Cli\u003E2 tablespoons condensed milk (optional)\u003C\/li\u003E\n\u003Cli\u003E1 teaspoon ghee\u003C\/li\u003E\n\u003Cli\u003EPinch of cardamom powder\u003C\/li\u003E\n\u003Cli\u003EPuffed rice (muri) for serving\u003C\/li\u003E\n\u003C\/ul\u003E\n\n\u003Ch3\u003EDirections\u003C\/h3\u003E\n\n\u003Col\u003E\n\n\u003Cli\u003E\nThe pulp of the mature palmyra fruit is extracted manually from the fibrous outer layer of the peeled fruit. The pulp is dark yellow in colour with a characteristic flavour. Very little water is used while extracting the pulp.\n\u003C\/li\u003E\n\n\u003Cli\u003E\nThe pulp from the three kernels of one whole palmyra palm fruit is placed inside a folded muslin or cheesecloth and hung over a bowl for about one hour to drain excess liquid. This step thickens the pulp and removes bitterness.\n\u003C\/li\u003E\n\n\u003Cli\u003E\nTo prepare the taal kheer, take a heavy-bottomed deep pan. Add the pulp and sugar and cook on low heat until the mixture begins to thicken.\n\u003C\/li\u003E\n\n\u003Cli\u003E\nOnce the sweetened pulp thickens to about half its original volume, add thickened milk and scraped coconut. Continue cooking on low heat while stirring constantly with a long spoon to prevent burning.\n\u003C\/li\u003E\n\n\u003Cli\u003E\nWhen the kheer becomes grainy and concentrated, transfer it to a serving bowl. Allow the dish to rest at room temperature for a day before serving. Traditionally taal kheer is enjoyed with puffed rice (muri).\n\u003C\/li\u003E\n\n\u003C\/ol\u003E\n\n\u003Ch3\u003EServing Suggestion\u003C\/h3\u003E\n\n\u003Cp\u003E\nThis traditional Bengali sweet is often served during the monsoon months when palmyra palm fruits are available. Taal kheer pairs beautifully with crisp puffed rice and is commonly prepared during Janmashtami and other seasonal festivals.\n\u003C\/p\u003E\n\n\u003Cp\u003E\nRecipes using palmyra palm pulp, taal kheer, taal pitha and other monsoon sweets are part of Bengal’s rich seasonal food heritage.\n\u003C\/p\u003E\n  \n  \u003Cp\u003E\nTaal kheer is one of the most beloved monsoon desserts of Bengal. \nPrepared from ripe palmyra palm fruit, this seasonal sweet appears during \nJanmashtami and Rakhi festivals. The fragrant pulp gives Bengali sweets \ntheir distinctive aroma and is also used in taal pitha, payesh and fritters.\n\u003C\/p\u003E\n\n\u003C\/article\u003E\u003Cdiv class=\"blogger-post-footer\"\u003E\u003Ca href=\"https:\/\/feedburner.google.com\/fb\/a\/mailverify?uri=onlinekolkata\u0026amp;loc=en_US\"\u003ESubscribe to Indian Cuisine - Traditional Food and Recipe by Email\u003C\/a\u003E\u003C\/div\u003E"},"link":[{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/4194113219346922999\/posts\/default\/2741956023439340793"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/4194113219346922999\/posts\/default\/2741956023439340793"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.foodcooking-inspiration.in\/2014\/08\/palmyra-pulp-sweet-taal-kheer.html","title":"Traditional Bengali Taal Kheer with Palmyra Palm"}],"author":[{"name":{"$t":"Barnali Dutta"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/05327163057011058262"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjvQy8m1XwevEKbPwy4n9EzAT_CEJKfrpaKSyJtJ3J76mnMnstyKGL1Vv8olczAohOS4ebJekVykGbwLWT6lB4sA2RqXNpj_ILVkPt8efPls2-YGtFG77aVGZ16yF4KNg\/s108\/WhatsApp+Image+2019-05-06+at+7.10.10+PM.jpeg"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjK3C__Odi4DsQxHaARcpOizfdsylLNewt_WPOwXA2e1Vh9KcCiMAv4N7nhPZFu5W0yYiTr81CagLAVbPwFFJiNUGjUnE2PBp97ojBPsQtnvqJWxpu0YJYVXkK0oa-lUlqQO8uPMrkN0PDR\/s72-c\/DSC06582-002.JPG","height":"72","width":"72"}},{"id":{"$t":"tag:blogger.com,1999:blog-4194113219346922999.post-7581261990339610366"},"published":{"$t":"2014-08-07T09:53:00.025+05:30"},"updated":{"$t":"2026-03-23T13:01:24.357+05:30"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Cultural Food Stories"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Ingredients \u0026 Food Knowledge"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Vegetable Dishes"}],"title":{"type":"text","$t":"Bengali Thor Chhenchki | Plantain Stem Recipe"},"content":{"type":"html","$t":"\u003Carticle\u003E\n\n\u003Cp\u003E\nAfter removing the layers of the hard outer stem of the banana tree, the tender fibrous inner pith of the stem or core contains many medicinal properties and is very beneficial to health. It is edible and commonly chopped and cooked as a vegetable served with rice in many Bengali households.\n\u003C\/p\u003E\n\n\u003Cp\u003E\nBanana plants play an important role in Bengali kitchens and rituals. While the fruit is widely consumed, the inner stem or thor is also used to prepare traditional dishes such as thor chhenchki. Beyond cooking, different parts of the banana plant have been used historically in rituals, agriculture and indigenous food science.\n\u003C\/p\u003E\n\n\u003Ch2\u003EThor Chhenchki – Bengali Plantain Stem Recipe\u003C\/h2\u003E\n\n\u003Cfigure\u003E\n  \u003Camp-img\n    src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEi89lgp9quK5It_0mHiHXugUCmOg1QhWLfibO-NVpGhlcOFxspWzaVoj2hehl7sCzvYavu_olOlECZiQkAEHXvKpJPR-ou43qNyZ_kiIWu-9hDyZdDnJuJ1kn6f31J1yWkKg1FVkjhhyjg5\/s1600\/DSC06521.JPG\"\n    width=\"475\"\n    height=\"268\"\n    layout=\"responsive\"\n    alt=\"Bengali thor chhenchki made from plantain stem\"\u003E\n  \u003C\/amp-img\u003E\n  \u003Cnoscript\u003E\n    \u003Cimg\n      src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEi89lgp9quK5It_0mHiHXugUCmOg1QhWLfibO-NVpGhlcOFxspWzaVoj2hehl7sCzvYavu_olOlECZiQkAEHXvKpJPR-ou43qNyZ_kiIWu-9hDyZdDnJuJ1kn6f31J1yWkKg1FVkjhhyjg5\/s1600\/DSC06521.JPG\"\n      width=\"475\"\n      height=\"268\"\n      alt=\"Traditional Bengali thor chhenchki recipe\"\u003E\n  \u003C\/noscript\u003E\n  \u003Cfigcaption\u003E\n    Traditional Bengali thor chhenchki prepared from chopped plantain stem and coconut.\n  \u003C\/figcaption\u003E\n\u003C\/figure\u003E\n\n\u003Ch3\u003EPreparation Time\u003C\/h3\u003E\n\u003Cul\u003E\n  \u003Cli\u003EPrep time: 15 minutes\u003C\/li\u003E\n  \u003Cli\u003ECook time: 10 minutes\u003C\/li\u003E\n  \u003Cli\u003ETotal time: 25 minutes\u003C\/li\u003E\n  \u003Cli\u003EServes: 3\u003C\/li\u003E\n\u003C\/ul\u003E\n\n\u003Ch3\u003EIngredients\u003C\/h3\u003E\n\u003Cul\u003E\n  \u003Cli\u003E¾ cup chopped plantain stem (thor)\u003C\/li\u003E\n  \u003Cli\u003E⅓ cup scraped coconut\u003C\/li\u003E\n  \u003Cli\u003E5–6 curry leaves\u003C\/li\u003E\n  \u003Cli\u003E1 green chili, chopped\u003C\/li\u003E\n  \u003Cli\u003EPinch of turmeric\u003C\/li\u003E\n  \u003Cli\u003EPinch of sugar\u003C\/li\u003E\n  \u003Cli\u003ESalt to taste\u003C\/li\u003E\n  \u003Cli\u003E1 teaspoon kalonji and mustard seeds\u003C\/li\u003E\n  \u003Cli\u003E1 dried red chili\u003C\/li\u003E\n  \u003Cli\u003E2 teaspoons cooking oil\u003C\/li\u003E\n\u003C\/ul\u003E\n\n\u003Ch3\u003EDirections\u003C\/h3\u003E\n\u003Col\u003E\n  \u003Cli\u003E\n    Place chopped plantain stem, scraped coconut, curry leaves, green chili, salt, turmeric and sugar in a bowl. Mix well and keep covered for about 10 minutes.\n  \u003C\/li\u003E\n  \u003Cli\u003E\n    Heat oil in a pan and add tempering of dried red chili, mustard seeds and kalonji.\n  \u003C\/li\u003E\n  \u003Cli\u003E\n    Add the seasoned plantain mixture and cover immediately so that the spices release their aroma into the vegetable.\n  \u003C\/li\u003E\n  \u003Cli\u003E\n    Cook on low heat with the lid on for about 8–10 minutes until the vegetable becomes soft and well cooked.\n  \u003C\/li\u003E\n\u003C\/ol\u003E\n\n\u003Ch2\u003EBanana Plant in Ritual and Maritime Culture of Bengal\u003C\/h2\u003E\n\n\u003Cp\u003E\nThe banana plant has been an important part of Bengali culture and ritual life for centuries. The fruit is offered during puja and the stems are used in ceremonial decorations during Lakshmi worship. Decorative boats made from hollow banana stems are filled with grains, fruits and sweets to symbolically invite Goddess Lakshmi into the household.\n\u003C\/p\u003E\n\n\u003Cfigure\u003E\n  \u003Camp-img\n    src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgK-XwGHtjwmliUOHM_jtU1dro5DnmNDkgOZDPox6yIp1EO2JM_FxRLSGOsiGJrITkdxB0Wm7PhUEriugfzfKoPQy8agoSKN5H31quTpOYNf6Jhkh9YmsinmtXB_F1JdDwcP1iWUwdOOZzD\/s1600\/boat+puja.jpg\"\n    width=\"475\"\n    height=\"268\"\n    layout=\"responsive\"\n    alt=\"Lakshmi puja banana stem ritual boat decoration\"\u003E\n    \u003C\/amp-img\u003E\n  \u003Cnoscript\u003E\n    \u003Cimg\n      src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgK-XwGHtjwmliUOHM_jtU1dro5DnmNDkgOZDPox6yIp1EO2JM_FxRLSGOsiGJrITkdxB0Wm7PhUEriugfzfKoPQy8agoSKN5H31quTpOYNf6Jhkh9YmsinmtXB_F1JdDwcP1iWUwdOOZzD\/s1600\/boat+puja.jpg\"\n      width=\"475\"\n      height=\"268\"\n      alt=\"Banana stem ritual boat used in Lakshmi puja\"\u003E\n  \u003C\/noscript\u003E\n  \u003Cfigcaption\u003E\n    Banana stem decorations used during traditional Lakshmi puja rituals.\n  \u003C\/figcaption\u003E\n\u003C\/figure\u003E\n\n\u003Cp\u003E\nSeasonal monsoon winds historically guided maritime trade across the Bay of Bengal. Traders from Bengal and Orissa sailed with the northeast monsoon and returned with the southwest winds. These voyages influenced regional festivals such as Kojagari Lakshmi Puja and Kartik Purnima, celebrating safe journeys and prosperity.\n\u003C\/p\u003E\n\n\u003Cfigure\u003E\n  \u003Camp-img\n    src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEj-2a4VbTB6Q2vqb_fKptc6_smASRGw0aFQ-8uNJRt5vd9OgDWo1WSUxtE6kHcJoIgzXUlNWoXvWl6T5Ip2F2It6jwSFDMEp9wUMB8D1YPNL5u8XBDqupbN14QHur-q75LajUPj8yGP7enE\/s1600\/East+coast+routes.jpg\"\n    width=\"475\"\n    height=\"268\"\n    layout=\"responsive\"\n    alt=\"Historical monsoon trade routes along the east coast of India\"\n    \u003E\n  \u003C\/amp-img\u003E\n  \u003Cnoscript\u003E\n    \u003Cimg\n      src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEj-2a4VbTB6Q2vqb_fKptc6_smASRGw0aFQ-8uNJRt5vd9OgDWo1WSUxtE6kHcJoIgzXUlNWoXvWl6T5Ip2F2It6jwSFDMEp9wUMB8D1YPNL5u8XBDqupbN14QHur-q75LajUPj8yGP7enE\/s1600\/East+coast+routes.jpg\"\n      width=\"475\"\n      height=\"268\"\n      alt=\"Map showing traditional monsoon maritime routes in the Bay of Bengal\"\u003E\n  \u003C\/noscript\u003E\n  \u003Cfigcaption\u003E\n    Monsoon winds guided traditional maritime trade across the Bay of Bengal.\n  \u003C\/figcaption\u003E\n\u003C\/figure\u003E\n\n\u003Ch2\u003EKolakhar – Traditional Mineral Extract from Banana Plant\u003C\/h2\u003E\n\n\u003Cp\u003E\nPlants absorb minerals from the soil and their ashes produce important compounds such as potassium carbonate. In Assam, filtered ash from banana plants produces a traditional alkaline solution called Kolakhar, widely used in cooking and traditional medicine.\n\u003C\/p\u003E\n\n\u003Cp\u003E\nKolakhar has been valued for digestive health, hair care, cleaning and agricultural uses. Chemical studies show the presence of potassium, sodium, chloride and carbonate compounds, supporting traditional knowledge about its benefits.\n\u003C\/p\u003E\n\n\u003Cfigure\u003E\n  \u003Camp-img\n    src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjqe3jOAsu01_dJpryW5GkF3LCnhjUKzCGYsuomgIFHGB8igyj0ouNzZNh3Wh1L3Gosx7zQbhAJT_rym9URQewue20pviKj7iEbjEcbsuGoomU62aT8Pfu9L6egCtf_lK7pSKPKYlbOiyM\/s1600\/kolakhar.JPG\"\n    width=\"475\"\n    height=\"268\"\n    layout=\"responsive\"\n    alt=\"Traditional kolakhar alkaline extract from banana plant ash\"\n    \u003E\n  \u003C\/amp-img\u003E\n  \u003Cnoscript\u003E\n    \u003Cimg\n      src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjqe3jOAsu01_dJpryW5GkF3LCnhjUKzCGYsuomgIFHGB8igyj0ouNzZNh3Wh1L3Gosx7zQbhAJT_rym9URQewue20pviKj7iEbjEcbsuGoomU62aT8Pfu9L6egCtf_lK7pSKPKYlbOiyM\/s1600\/kolakhar.JPG\"\n      width=\"475\"\n      height=\"268\"\n      alt=\"Kolakhar alkaline solution prepared from banana plant ash\"\u003E\n  \u003C\/noscript\u003E\n  \u003Cfigcaption\u003E\n    Kolakhar, an alkaline extract traditionally prepared from banana plant ash.\n  \u003C\/figcaption\u003E\n\u003C\/figure\u003E\n\n\u003Cp\u003E\nTraditional knowledge about banana plants shows how food, agriculture and medicine were interconnected in rural communities. From vegetables like thor chhenchki to alkaline extracts such as kolakhar, the plant continues to play an important role in regional culinary traditions.\n\u003C\/p\u003E\n\n\u003Cp\u003E\nRecipes like thor chhenchki reflect the traditional wisdom of Bengali cooking, where every part of the banana plant—from fruit to stem and even ash extracts like kolakhar—was carefully used. Such practices connect seasonal cooking, health knowledge and cultural rituals that continue to shape the food heritage of eastern India.\n\u003C\/p\u003E\n\n\u003C\/article\u003E\u003Cdiv class=\"blogger-post-footer\"\u003E\u003Ca href=\"https:\/\/feedburner.google.com\/fb\/a\/mailverify?uri=onlinekolkata\u0026amp;loc=en_US\"\u003ESubscribe to Indian Cuisine - Traditional Food and Recipe by Email\u003C\/a\u003E\u003C\/div\u003E"},"link":[{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/4194113219346922999\/posts\/default\/7581261990339610366"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/4194113219346922999\/posts\/default\/7581261990339610366"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.foodcooking-inspiration.in\/2014\/08\/pushing-forward-plantain-stem.html","title":"Bengali Thor Chhenchki | Plantain Stem Recipe"}],"author":[{"name":{"$t":"prasadam"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/14348903939405901715"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEimqROqZkHXZGqs7H-Sttrl6IXZd6znbUrplW2wjIlwm0GaNv-26FK0jGRZUeI_E9dkk80MdtcJVEROmTdTSygILlAKiHzLVvgtCMbOhphfZjVYHCkH5vjeeRZaI9giCg\/s113\/prasadam_logo.png"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEi89lgp9quK5It_0mHiHXugUCmOg1QhWLfibO-NVpGhlcOFxspWzaVoj2hehl7sCzvYavu_olOlECZiQkAEHXvKpJPR-ou43qNyZ_kiIWu-9hDyZdDnJuJ1kn6f31J1yWkKg1FVkjhhyjg5\/s72-c\/DSC06521.JPG","height":"72","width":"72"}},{"id":{"$t":"tag:blogger.com,1999:blog-4194113219346922999.post-7485392285503383089"},"published":{"$t":"2014-07-24T09:22:00.012+05:30"},"updated":{"$t":"2026-03-23T13:02:20.084+05:30"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Cultural Food Stories"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Fish Recipes"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Traditional Recipes"}],"title":{"type":"text","$t":"Sorshe Ilish Recipe | Classic Bengali Mustard Hilsa"},"content":{"type":"html","$t":"\u003Carticle\u003E\n\n\u003Ch2\u003ESorshe Ilish Recipe – Classic Bengali Mustard Hilsa\u003C\/h2\u003E\n\n\u003Cfigure\u003E\n  \u003Camp-img\n    src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiHZ_laifDcal4N5EiVlwVGlItbiTAN_1hPZo6gwgn4bqimu2nMeqCD92RO2Pl6aPxPqWstoRBNWUqmho89Ai68xkqmC8z0fDuKFHl8c3QpiHKvt6_Hg8cKue5u-Zp3VvC5GJqV-g-wbXDc\/s1600\/sorshe+ilish.jpg\"\n    width=\"475\"\n    height=\"268\"\n    layout=\"responsive\"\n    alt=\"Traditional Bengali sorshe ilish or mustard hilsa fish recipe\"\u003E\n  \u003C\/amp-img\u003E\n  \u003Cnoscript\u003E\n    \u003Cimg\n      src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiHZ_laifDcal4N5EiVlwVGlItbiTAN_1hPZo6gwgn4bqimu2nMeqCD92RO2Pl6aPxPqWstoRBNWUqmho89Ai68xkqmC8z0fDuKFHl8c3QpiHKvt6_Hg8cKue5u-Zp3VvC5GJqV-g-wbXDc\/s1600\/sorshe+ilish.jpg\"\n      width=\"475\"\n      height=\"268\"\n      alt=\"Traditional Bengali sorshe ilish or mustard hilsa fish recipe\"\u003E\n  \u003C\/noscript\u003E\n  \u003Cfigcaption\u003E\n    Sorshe ilish, the classic Bengali hilsa cooked in mustard sauce and best served with hot rice.\n  \u003C\/figcaption\u003E\n\u003C\/figure\u003E\n\n\u003Cp\u003E\nSorshe ilish, the most recognized, very popular and classic dish of Bengali cuisine, a bright yellow mustardy fish preparation best served with hot rice. Mustard oil enhanced the taste of Hilsa fish. One can eat the Hilsa fish fry easily because the soft fish bones becomes stiff during cooking, which can be managed easily, but I remember we used to eat Hilsa from very little age. My mom knows some secret to dissolve the throne like bones during the steamed cooking also. Let's try.\n\u003C\/p\u003E\n\n\u003Ch3\u003Eইলশে গুঁড়ি – সত্যেন্দ্রনাথ দত্ত\u003C\/h3\u003E\n\n\u003Cblockquote\u003E\n\u003Cp\u003E\"Caught a chill from the drizzle ding\u003C\/p\u003E\n\u003Cp\u003Ethe queen hilsa - a dancing duo with full of roe\"\u003C\/p\u003E\n\u003Cp\u003Eইলশে গুঁড়ি ইলশে গুঁড়ি ইলিশ মাছের ডিম |\u003C\/p\u003E\n\u003Cp\u003Eইলশে গুঁড়ি ইলশে গুঁড়ি দিনের বেলায় হিম |\u003C\/p\u003E\n\u003Cp\u003Eকেয়াফুলে ঘুণ লেগেছে, পড়তে পরাগ মিলিয়ে গেছে,\u003C\/p\u003E\n\u003Cp\u003Eমেঘের সীমায় রোদ হেসেছে আলতা-পাটি শিম্ |\u003C\/p\u003E\n\u003Cp\u003Eইলশে গুঁড়ি হিমের কুঁড়ি, রোদ্দুরে রিম্ ঝিম্ |\u003C\/p\u003E\n\u003Cp\u003Eহালকা হাওয়ায় মেঘের ছাওয়ায় ইলশে গুঁড়ির নাচ,\u003C\/p\u003E\n\u003Cp\u003Eইলশে গুঁড়ির নাচন্ দেখে নাচছে ইলিশ মাছ |\u003C\/p\u003E\n\u003Cp\u003Eকেউ বা নাচে জলের তলায় ল্যাজ তুলে কেউ ডিগবাজি খায়,\u003C\/p\u003E\n\u003Cp\u003Eনদীতে ভাই জাল নিয়ে আয়, পুকুরে ছিপ গাছ |\u003C\/p\u003E\n\u003Cp\u003Eউলসে ওঠে মনটা, দেখে ইলশে গুঁড়ির নাচ |\u003C\/p\u003E\n\u003Cp\u003E'Ilseguri - the drizzle' by Satyendranath Dutta\u003C\/p\u003E\n\u003C\/blockquote\u003E\n\n\u003Ch3\u003ERainy Day\u003C\/h3\u003E\n\n\u003Cp\u003E\nI got up as the sky turned black and the rain started to fall, watching from the rain pelting rooftop I saw the rain creating numerous puddles on the asphalt city street and I thought to myself that if it rains all throughout the day I would not be doing much of anything. It was raining and I was thinking that it was a perfect day to stay indoors, though I would not have had the guts to do it on a day when I have plenty of pre-planned work tickling in my head. Suddenly I thought, I need to let my kids enjoy this season the way I used to when I was young, as I had promised them I would. Following my usual working day routine of catching up on household chores I started thinking if it continued to rain throughout the weekend my children could get the feel of what we used to get numerous times in our childhood when we got some unscheduled, but expected holidays popularly known as the \"RAINY DAY\" of schools and colleges, and we would celebrate the season according to our family tradition \"the Rainy day with Hilsa feast\".\n\u003C\/p\u003E\n\n\u003Cp\u003E\nA saying goes \"give whatever to buy the Hilsa fish\" It would appear that there is no other dietary fish so well relished and so prized in Bengal as the hilsa. The fish occupies the pride of a place in the offerings to the Hindu goddess Durga at the time of ‘Durga Pooja festival' in September-October and to the goddess Sarwaswati during Basanti Panchami in January. The reputation of hilsa is well reflected in the proverbs of ancient sayings as 'surpassing nectar' [in taste and quality]. The fish is also highly prized in the south-west coast of the Bay of Bengal.\n\u003C\/p\u003E\n\n\u003Cp\u003E\nBengal's richest and biggest fisheries went to East Bengal due to the spoils of partition of Bengal and India. Over the last half century to this day this loss continues to be mourned in West Bengal particularly during the rains when hilsas spawn.\n\u003C\/p\u003E\n\n\u003Cp\u003E\nThe medicinal qualities of hilsa provides for the following: flesh demulcent or soothing, stomachic promoting functional activity of the stomach, phlegmatic that is characterised by excess of phlegm and carminative as relieve flatulence. However, the fish is also reportedly rich in arsenic, and diarrhoea caused by hilsa has been traced to mild arsenic poisoning. A hypothesis that hilsa may be the carrier of cholera vibrios during inter-epidemic periods was formulated. However, investigations carried out by the Indian Council of Medical Research showed that cholerogenic vibrios are not found in hilsa but there were indications of the possibility of cholera vibrios undergoing mutational changes in the gut of the fish.\n\u003C\/p\u003E\n\n\u003Ch3\u003EShining Diadem\u003C\/h3\u003E\n\n\u003Cp\u003E\nLooking back, I remember one occasion. It was a Friday night and it pouring cats and dogs. It continued to rain throughout the rest of the night. We slept late and did not feel the presence of daylight until 8 am. It was late, we were always an early riser. The conditions prevailed in the morning too. It had been raining most of the night, it was beginning to rain again and slowly it started raining heavily and showed no signs of stopping. The weekend prospects were for heavy rain, so there was definitely waterlogging in Kolkata, I smiled, because there were plenty of natural factors in play that was surely going to help me skip school. Our weekly break of school was on Thursday.\n\u003C\/p\u003E\n\n\u003Cp\u003E\nMy parents were in a hurry, though Saturday was the official half working-day at that time, they both were always very punctual, and devoted to their service. My father first got out to catch the scheduled transport service and after half an hour my mother as well was ready to go, but was stopped by my father who came back wearing a smile with a folded umbrella in one hand and a couple of large and fresh sliver shining Hilsa hanging by a thread from the other. He said as he settled down on the couch leisurely with the newspaper that monsoon rains have wrecked havoc in Kolkata, torrential downpour has flooded the city and the bus service is halted due to waterlogging.\n\u003C\/p\u003E\n\n\u003Ch3\u003EArt of Cooking Hilsa\u003C\/h3\u003E\n\n\u003Cp\u003E\nThe same rain was pouring down there with equal intensity. So my mother then took charge in the kitchen to make several of her hilsa specialties. She certainly enjoyed the surprises. The fishes were still lying in the big plate. The proffered hilsa felt firm, silver shiny, dense and oily. A gourmand Bengali like my parents always bought the Hilsa as a whole without cleaning or even cutting, because they do not want to wash out the taste of Hilsa with the water, which they will definitely do for other fishes, a profuse cleaning to remove the fishy smell. To keep the best taste of Hilsa my mother removed the scales first then cleaned and washed the fish as a whole and wiped off the water. Then she cut neat pieces out of it. First the head and the tail and of course trimmed the black thread, which the Bengali calls the 'coal of the Ilish fish' at the middle of the split end of the fish tail. She washed carefully only the gills and the liver as though they were gems. She made some thick round cuts for the fish for fries and some curry cuts.\n\u003C\/p\u003E\n\n\u003Cp\u003E\nMy father has tremendous knowledge about fish. He did always avoid buying fish with roe as the fish with roe is less tastier, but for our demand he always bought fishes with roe once seasonally and we were lucky those Hilsa were stuffed with roe and was truly a delicacy. We were so much excited. I still could recall the magical moments of the story of river Meghna and the tastes of the magnificent feast, the full course meal with the entire fish, the fish fry with chili oil, the fish curry in mustard sauce, shaak or greens and legume with the fish head, and also Hilsa roe sour served with hot long-grain basmati rice.\n\u003C\/p\u003E\n\n\u003Ch3\u003ESeldom Wisdom\u003C\/h3\u003E\n\n\u003Cp\u003E\nBoth my parents now silently heave a long sigh. Now I can feel them though I did not experience any partition or migration. I am feeling guilty too by the thought that what were we leaving our future generations with. Hilsa is known in Bengali as 'the darling of water' which is the symbol of Bengali identity. We were teasing our father that if he could tell simply by touching Ilish or Hilsa of ganga from Padma. He told he could recognize three types of hilsa, those of the saline water or of the seas, those from the muddy freshwater of rivers like Padma or Hooghly, and those from the clear freshwaters like Meghna. According to him, the Padma hilsa is thicker in structure pink across its underbelly and a bright silver in color, while the Meghna hilsa is thinner, a bit darker and a bit elongated. They could be distinguished based on width of the body, slender, broad and broader, but we need not know all these because soon coming is the day when Hilsa fish could only be found in the book as though our ancestor constructed the idea of the hilsa season and buckled it to the religious calendar only to avoid overfishing. He says if you want to eat those 3+ age or 4+ age large Hilsa fish you have to grit your teeth not to eat the juvenile or jatka or khoka ilish as good things come only to those who know to wait.\n\u003C\/p\u003E\n\n\u003Cfigure\u003E\n  \u003Camp-img\n    src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiALWRP0mZl9_9kDrVWxDo1kNRgXHgSL9WQ9O6zxvo44qfMbv211ZAgUQwLIvS_7S0-Z7vGxisiIvh4gyfxT9EQW5HdvvJM2bXwFuqKiPCZdm3ozIQVwlxvm_Rdc1on7UkrzyaJbW6Duv66\/s1600\/haffa+jal+and+different+size+Hilsa.jpg\"\n    width=\"475\"\n    height=\"268\"\n    layout=\"responsive\"\n    alt=\"Different sizes of hilsa fish and traditional fishing net\"\u003E\n  \u003C\/amp-img\u003E\n  \u003Cnoscript\u003E\n    \u003Cimg\n      src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiALWRP0mZl9_9kDrVWxDo1kNRgXHgSL9WQ9O6zxvo44qfMbv211ZAgUQwLIvS_7S0-Z7vGxisiIvh4gyfxT9EQW5HdvvJM2bXwFuqKiPCZdm3ozIQVwlxvm_Rdc1on7UkrzyaJbW6Duv66\/s1600\/haffa+jal+and+different+size+Hilsa.jpg\"\n      width=\"475\"\n      height=\"268\"\n      alt=\"Different sizes of hilsa fish and traditional fishing net\"\u003E\n  \u003C\/noscript\u003E\n  \u003Cfigcaption\u003E\n    Different sizes of hilsa and a traditional fishing net used in the hilsa fishery.\n  \u003C\/figcaption\u003E\n\u003C\/figure\u003E\n\n\u003Ch3\u003EA Telltale Story of Meghna\u003C\/h3\u003E\n\n\u003Cp\u003E\nIt was raining so hard that they could not see anything, rain-fed farms were even greener and darker. My father and his friends were waiting for those fishing dinghi [a plank-built shallow boat about 6 to 8 m long with pointed bow and stern. There are ribs and cross-beams to strengthen the hull. The decking consists of detachable and half-split bamboo sticks. They are propelled by long oars and\/or by sail.] and for their majhi mallaha, who will return with big handis of Hilsa larva, which he liked so much that he could wait like a one-legged red-eyed spoonbill. My grandfather did not allow them to catch and consume the Hilsa eggs so there was definitely a hide and seek tension between fisherman and the Doitto [from family name Dutta] as his students called my Headmaster grandfather. The roes were more available during winter at those times.\n\u003C\/p\u003E\n\n\u003Cp\u003E\nThe riverine or estuarine stocks are exploited by a variety of gears, the most common of which are the clap net, gillnet, drift net, seine net, screen barrier net, and fixed bag net or traps. The largest contribution mechanized fishing comes from gilldrift net. The fishermen’s choice of nets for operation in different areas and different seasons depends on the velocity of the current.\n\u003C\/p\u003E\n\n\u003Cp\u003E\nThe fishing for Hilsa takes place mainly during the monsoon season when adult fish migrate up the rivers for spawning and is centered in the estuaries and rivers. A less important fishery takes place during the later part of winter, when there is a minor run of mature fish up river for spawning. As the fishery for hilsa is largely dependent on its migratory movements, the time and duration of the fishing season also varies with their time and duration. Fishing in the rivers generally starts after the commencement of the south-west monsoon and lasts till 2 to 3 months after the monsoon. The winter fishing is limited generally upto January-February. Hilsa is a highly fecund fish, the estimate ranging from 0.1 to 2.0 million eggs, increasing with size of the fish. The diameter of the fully ripe ovum ranges from 0.7 to 0.9 mm.\n\u003C\/p\u003E\n\n\u003Cp\u003E\nAlthough hilsa was earlier credited with long migration from sea to river covering a distance of over 340 km and was in 770 days. River Ganga has now become a part of our drainage system of both the twin cities of Kolkata and Howrah. When the fish starts coming a few kilometers into the river they begin to die, they can barely swim some kilometers inland from the sea and unchecked overfishing has had its effect even before spawning.\n\u003C\/p\u003E\n\n\u003Cp\u003E\nA large group of people are associated with hilsa fishing since long due to high economic value of the fish. The socioeconomic condition of these fishers is very poor. The fishery and poverty is very much related in this aspect. They are 'poorest of the poor'. These people are the backbone of this fishery. Most of these fishermen are from 'Malo' community, the word comes from Arabic 'Mallaha'. The Gangetic plain fish businesspersons are from West Bengal uses the fish resources dependent on the fishers who exploit the marine resources. Over exploitation diminished the species population and reduces economic return as this most valuable species is over fished.\n\u003C\/p\u003E\n\n  \u003Cp\u003E\nBelow is the classic sorshe ilish recipe, a traditional Bengali mustard hilsa preparation served hot with rice during the monsoon season.\n\u003C\/p\u003E\n  \n\u003Ch3\u003EThe Hilsa Hysteria\u003C\/h3\u003E\n\n\u003Cp\u003E\nHilsa holds a special place in Bengali food memory, monsoon rituals and family feasts. This recipe section brings together the classic mustard preparation that remains one of the most loved Bengali fish dishes.\n\u003C\/p\u003E\n\n\u003Ch3\u003EPreparation Time\u003C\/h3\u003E\n\n\u003Cul\u003E\n  \u003Cli\u003EPrep time: 1 hour\u003C\/li\u003E\n  \u003Cli\u003ECook time: 30 minutes\u003C\/li\u003E\n  \u003Cli\u003ETotal time: 1 hour 30 minutes\u003C\/li\u003E\n  \u003Cli\u003EYield: 4 servings\u003C\/li\u003E\n  \u003Cli\u003EServing size: 100 g\u003C\/li\u003E\n\u003C\/ul\u003E\n\n\u003Ch3\u003EIngredients\u003C\/h3\u003E\n\n\u003Cul\u003E\n  \u003Cli\u003E4 hilsa fish steaks\u003C\/li\u003E\n  \u003Cli\u003E2 teaspoons black mustard seeds\u003C\/li\u003E\n  \u003Cli\u003E2 teaspoons white mustard seeds\u003C\/li\u003E\n  \u003Cli\u003E1\/2 cup mustard oil\u003C\/li\u003E\n  \u003Cli\u003E4 green chilies\u003C\/li\u003E\n  \u003Cli\u003ESalt to taste\u003C\/li\u003E\n  \u003Cli\u003E2 teaspoons turmeric\u003C\/li\u003E\n  \u003Cli\u003E3 teaspoons tamarind paste\u003C\/li\u003E\n\u003C\/ul\u003E\n\n\u003Ch3\u003EDirections\u003C\/h3\u003E\n\n\u003Col\u003E\n  \u003Cli\u003E\n    To make the mustard paste, soak black and yellow mustard seeds in water with chilies for half an hour and grind into a grainy paste. Add turmeric, salt and a pinch of sugar immediately after grinding so the paste does not turn bitter.\n  \u003C\/li\u003E\n  \u003Cli\u003E\n    Marinate the fish with tamarind paste and some salt for half an hour. Then marinate the fish with the mustard paste and raw mustard oil.\n  \u003C\/li\u003E\n  \u003Cli\u003E\n    Take an iron tawa and arrange some clean sand on it. Heat the tawa. Place a flat-bottomed pan on the hot sand and arrange plantain leaves in the pan. Add mustard oil and heat properly. Arrange the marinated fish steaks with mustard sauce in the pan.\n  \u003C\/li\u003E\n  \u003Cli\u003E\n    Cover the fish with another large plantain leaf and then a lid. Simmer for 15 to 20 minutes. Let the covered pan rest on the hot sand for at least 10 minutes.\n  \u003C\/li\u003E\n  \u003Cli\u003E\n    Open the lid carefully, add 1 to 2 teaspoons raw mustard oil and slit green chilies, and serve with hot rice.\n  \u003C\/li\u003E\n  \u003Cli\u003E\n    Though the hilsa was not deboned, the marination and cooking process helped soften many of the small bones, leaving mainly the middle and angular belly bones.\n  \u003C\/li\u003E\n\u003C\/ol\u003E\n\n\u003Cp\u003E\nHilsa code cracked, I would love to share.\n\u003C\/p\u003E\n\n\u003Cfigure\u003E\n  \u003Camp-img\n    src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhAmQgMtkVCwC1koJpBP355I2RIdD5dDmJwIWLBmkIVOWTkDys0C_MuuS0GWzZWywzGTY0exSMvhMcpsnIxl3swnnHkzkmbGLmFTduXhFIn1f-owBVYTGBzIQpRfalKxDGNm7P3gw_jfRj6\/s1600\/dice+and+debone+ilish.jpg\"\n    width=\"475\"\n    height=\"268\"\n    layout=\"responsive\"\n    alt=\"Cutting and deboning hilsa fish\"\u003E\n  \u003C\/amp-img\u003E\n  \u003Cnoscript\u003E\n    \u003Cimg\n      src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhAmQgMtkVCwC1koJpBP355I2RIdD5dDmJwIWLBmkIVOWTkDys0C_MuuS0GWzZWywzGTY0exSMvhMcpsnIxl3swnnHkzkmbGLmFTduXhFIn1f-owBVYTGBzIQpRfalKxDGNm7P3gw_jfRj6\/s1600\/dice+and+debone+ilish.jpg\"\n      width=\"475\"\n      height=\"268\"\n      alt=\"Cutting and deboning hilsa fish\"\u003E\n  \u003C\/noscript\u003E\n  \u003Cfigcaption\u003E\n    Preparing hilsa pieces and understanding the bone structure before cooking.\n  \u003C\/figcaption\u003E\n\u003C\/figure\u003E\n\n\u003Ch3\u003EChakori – The Mock Hilsa\u003C\/h3\u003E\n\n\u003Cfigure\u003E\n  \u003Camp-img\n    src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjuYbedSkMgpfaIU7DBti9fllxZKgg2Mz1mdwc5fTjMZFFijLvfqlIvuhYeOWckPtgxWpjVm2iHSRH8sSzz9T07pPcz3_uP1lQc6XeQ8RnsZPBMw64yDz0SfA2Qyvk82SM_VxxP_ekO5AAB\/s1600\/chakori.jpg\"\n    width=\"475\"\n    height=\"268\"\n    layout=\"responsive\"\n    alt=\"Chakori fish known as the mock hilsa\"\u003E\n  \u003C\/amp-img\u003E\n  \u003Cnoscript\u003E\n    \u003Cimg\n      src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjuYbedSkMgpfaIU7DBti9fllxZKgg2Mz1mdwc5fTjMZFFijLvfqlIvuhYeOWckPtgxWpjVm2iHSRH8sSzz9T07pPcz3_uP1lQc6XeQ8RnsZPBMw64yDz0SfA2Qyvk82SM_VxxP_ekO5AAB\/s1600\/chakori.jpg\"\n      width=\"475\"\n      height=\"268\"\n      alt=\"Chakori fish known as the mock hilsa\"\u003E\n  \u003C\/noscript\u003E\n  \u003Cfigcaption\u003E\n    Chakori, often described as a mock hilsa because of its appearance.\n  \u003C\/figcaption\u003E\n\u003C\/figure\u003E\n\n\u003Cp\u003E\nDescribed as 'poor man's hilsa', the fish looks like hilsa but tastes differently. With poor hilsa availability and the price of quality hilsa rising sharply in Kolkata markets, many Bengalis and others may have to settle for chakori in some seasons.\n\u003C\/p\u003E\n\n\u003Cp\u003E\nSorshe ilish remains one of the most iconic Bengali fish recipes, deeply connected with monsoon memories, river culture, family traditions and the food heritage of Bengal. Keywords: sorshe ilish recipe, Bengali mustard hilsa, hilsa fish recipe, ilish macher jhol, monsoon Bengali fish dish.\n\u003C\/p\u003E\n\n\u003C\/article\u003E\u003Cdiv class=\"blogger-post-footer\"\u003E\u003Ca href=\"https:\/\/feedburner.google.com\/fb\/a\/mailverify?uri=onlinekolkata\u0026amp;loc=en_US\"\u003ESubscribe to Indian Cuisine - Traditional Food and Recipe by Email\u003C\/a\u003E\u003C\/div\u003E"},"link":[{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/4194113219346922999\/posts\/default\/7485392285503383089"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/4194113219346922999\/posts\/default\/7485392285503383089"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.foodcooking-inspiration.in\/2014\/07\/heavenly-hilsha-with-melted-fish-bones.html","title":"Sorshe Ilish Recipe | Classic Bengali Mustard Hilsa"}],"author":[{"name":{"$t":"Barnali Dutta"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/05327163057011058262"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjvQy8m1XwevEKbPwy4n9EzAT_CEJKfrpaKSyJtJ3J76mnMnstyKGL1Vv8olczAohOS4ebJekVykGbwLWT6lB4sA2RqXNpj_ILVkPt8efPls2-YGtFG77aVGZ16yF4KNg\/s108\/WhatsApp+Image+2019-05-06+at+7.10.10+PM.jpeg"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiHZ_laifDcal4N5EiVlwVGlItbiTAN_1hPZo6gwgn4bqimu2nMeqCD92RO2Pl6aPxPqWstoRBNWUqmho89Ai68xkqmC8z0fDuKFHl8c3QpiHKvt6_Hg8cKue5u-Zp3VvC5GJqV-g-wbXDc\/s72-c\/sorshe+ilish.jpg","height":"72","width":"72"}},{"id":{"$t":"tag:blogger.com,1999:blog-4194113219346922999.post-5532335782820275305"},"published":{"$t":"2014-07-18T21:22:00.007+05:30"},"updated":{"$t":"2026-03-23T13:03:54.262+05:30"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Fry \u0026 Fritters"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Traditional Recipes"}],"title":{"type":"text","$t":"Hot and Spicy Taro Chips Recipe | Bengali Shola Kochu"},"content":{"type":"html","$t":"\u003Carticle\u003E\n\n\u003Cp\u003E\nThe ideas of class, culture or custom differences were always a vague issue in our family ethics. My parents say intelligent ordinary working people do not require those things to attain respect or greatness. Always remember we earn money with effort, but respect requires hardship and intelligence requires constant alertness. So, the food habits of our family encompass many things which are known as antireligious ethics or poor men's domain. This recipe, my grandmother had learned from their farm servants, locally called Munish, and always catered it happily to the family demands. Like this recipe there are numerous other astonishing recipes. I was wondering if I could retrieve all the same.\n\u003C\/p\u003E\n\n\u003Cfigure\u003E\n  \u003Camp-img\n    src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjc4QtWCS5bXeCH6TZesi_qDFHpfZbps8Y-hzPsuaFtW9Bmpco4Sjlb7tIoGuibOFX7sgM8ux68JoBK-TcNqU4MF_enuHx4SYNhO4MmL6IvvPPyXQ6PR00msfsiYMp8Ku5pnX4EeEqryns\/w400-h227-no\/shola+kochu.jpg\"\n    width=\"475\"\n    height=\"268\"\n    layout=\"responsive\"\n    alt=\"Shola kochu or taro used for Bengali taro chips\"\u003E\n  \u003C\/amp-img\u003E\n  \u003Cnoscript\u003E\n    \u003Cimg\n      src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjc4QtWCS5bXeCH6TZesi_qDFHpfZbps8Y-hzPsuaFtW9Bmpco4Sjlb7tIoGuibOFX7sgM8ux68JoBK-TcNqU4MF_enuHx4SYNhO4MmL6IvvPPyXQ6PR00msfsiYMp8Ku5pnX4EeEqryns\/w400-h227-no\/shola+kochu.jpg\"\n      width=\"475\"\n      height=\"268\"\n      alt=\"Shola kochu or taro used for Bengali taro chips\"\u003E\n  \u003C\/noscript\u003E\n  \u003Cfigcaption\u003E\n    Shola kochu, a taro variety used for this hot and spicy crafted taro chips recipe.\n  \u003C\/figcaption\u003E\n\u003C\/figure\u003E\n\n\u003Cp\u003E\nIt is not popular because the food part contains calcium oxalate crystals and that must be removed during cooking. The plant is inedible when raw and considered toxic due to the presence of calcium oxalate crystals, typically as raphides. There are many ways to cook taro to avoid the ill effects of the sharp calcium oxalate crystals and raphides in raw taro. A method to reduce the calcium oxalate content in the taro by cooking especially with a pinch of baking soda. It can also be reduced by steeping taro roots in cold water overnight, discarding the water and properly cooking the kochu's root, stem or leaf without any misgivings.\n\u003C\/p\u003E\n\n\u003Ch3\u003EThe Poor Man's Food and Natural Vitamin Supplements\u003C\/h3\u003E\n\n\u003Cp\u003E\nThe Bengali says Kochu \"the egg from earth\" for all kinds of Taro, Arvi, Arum or even for Eddoe and credit Kochu for saving them from the famine of 1943.\n\u003C\/p\u003E\n\n\u003Cp\u003E\nMost varieties of taro have calcium oxalate crystals throughout the plant. All parts of the taro plant contain acrid principles that are irritating to the mouth and oesophagus. The acridity can be destroyed by cooking. The whole plant, root, stem and the leaves are good source of carbohydrates, potassium, carotene [content is twice that of potato] and vitamin B-complex [contains greater amounts than a whole glass of milk]. They are also a good source of iron, vitamin C, vitamin B, [riboflavin] and vitamin B1 [thiamine] and minerals.\n\u003C\/p\u003E\n\n\u003Cp\u003E\nThe method involves peeling, washing, steeping, boiling and drying, which is expected to remove about 93.14% of the original calcium oxalate content, but some people are allergic to it so do not eat too much at first try and do not feed it to babies or young children. It can cause upper airway obstruction, itching due to skin contact as well as disrupting the bio-availability of calcium. No specific antidote is there, but in Bengal we used to have lots of chili, tamarind and sour lemon to prepare or to cook kochu and always avoid drinking water soon after eating the dish.\n\u003C\/p\u003E\n\n\u003Cp\u003E\nSelect taro roots that are firm and heavy for their size and unblemished. Taro root should have no mold, soft patches, or wrinkling and should be firm to the touch at both ends. Freshly dug taro will be pinkish or whitish green at the stem end. Just cut taro should be juicy and smell fresh. Large taro roots can be fibrous, dry, and mealy when cooked but have a nutty sweetness. If you have planned to keep taro for one or two day keep in a cool, dark, well-ventilated place not in the refrigerator. It is best to use taro as soon as possible because it tends to soften quickly. Taro is a starchy root vegetable that has a sweet, nutty flavor—a flavor and texture that seems a combination of chestnuts and potatoes.\n\u003C\/p\u003E\n\n\u003Ch2\u003EHot and Spicy Crafted Taro Chips Recipe\u003C\/h2\u003E\n\n\u003Cp\u003E\nThe part I used for this recipe of the taro we eat is called a corm. The underground part of the plant is composed, outwardly of concentric rings of leaf scars and scales. The corm is composed of a thick, brown outer covering and fleshy parenchyma within. It is really an underground stem swollen with stored starch. The amount of water in the corms may vary in different kind of corms. The color of the corms may be white, grey, yellowish, purple, or pink. The \u003Cb\u003E\u003Ci\u003EShola kochu\u003C\/i\u003E\u003C\/b\u003E variety I have used has very less particles of calcium oxalate crystals and less water so it is safe to cook without boiling less cooking Bengali recipe varieties of shola kochu.\n\u003C\/p\u003E\n\n\u003Cfigure\u003E\n  \u003Camp-img\n    src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEh0zNYioNsNDSgYzZVCxYlPKL0INYi1ZtDBUqABFfBjs7gLdm9EW50R5yaoc56G8CXii00basGHzaq8XECxLgKkn5h2HeMxHvG7ORxffRJxrDgka3i2OtLtuKCGDpkYeU05n0OomFplBrHX\/s1600\/ROUND+UP1-001.jpg\"\n    width=\"475\"\n    height=\"268\"\n    layout=\"responsive\"\n    alt=\"Hot and spicy crafted taro chips\"\u003E\n  \u003C\/amp-img\u003E\n  \u003Cnoscript\u003E\n    \u003Cimg\n      src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEh0zNYioNsNDSgYzZVCxYlPKL0INYi1ZtDBUqABFfBjs7gLdm9EW50R5yaoc56G8CXii00basGHzaq8XECxLgKkn5h2HeMxHvG7ORxffRJxrDgka3i2OtLtuKCGDpkYeU05n0OomFplBrHX\/s1600\/ROUND+UP1-001.jpg\"\n      width=\"475\"\n      height=\"268\"\n      alt=\"Hot and spicy crafted taro chips\"\u003E\n  \u003C\/noscript\u003E\n  \u003Cfigcaption\u003E\n    Crafted taro chips made from shola kochu and fried until hot, spicy and crisp.\n  \u003C\/figcaption\u003E\n\u003C\/figure\u003E\n\n\u003Ch3\u003EPreparation Time\u003C\/h3\u003E\n\n\u003Cul\u003E\n  \u003Cli\u003EPrep time: 2 hours\u003C\/li\u003E\n  \u003Cli\u003ECook time: 15 minutes\u003C\/li\u003E\n  \u003Cli\u003ETotal time: 2 hours 15 minutes\u003C\/li\u003E\n\u003C\/ul\u003E\n\n\u003Ch3\u003EIngredients\u003C\/h3\u003E\n\n\u003Cul\u003E\n  \u003Cli\u003E500 g taro (shola kochu)\u003C\/li\u003E\n  \u003Cli\u003EDry roasted spice powder\u003C\/li\u003E\n  \u003Cli\u003EPepper, cumin, fennel, coriander and mango powder, 1 teaspoon each\u003C\/li\u003E\n  \u003Cli\u003EDry roasted whole red chili powder, 2 teaspoons\u003C\/li\u003E\n  \u003Cli\u003E1 cup rice flour\u003C\/li\u003E\n  \u003Cli\u003E1\/2 cup all purpose flour\u003C\/li\u003E\n  \u003Cli\u003E1 pinch baking soda\u003C\/li\u003E\n  \u003Cli\u003E2 teaspoons poppy seeds\u003C\/li\u003E\n  \u003Cli\u003ESalt to taste\u003C\/li\u003E\n  \u003Cli\u003E1 cup cooking oil for frying chips\u003C\/li\u003E\n\u003C\/ul\u003E\n\n\u003Ch3\u003EDirections\u003C\/h3\u003E\n\n\u003Col\u003E\n  \u003Cli\u003EWash and clean the fresh taro and pat dry with a kitchen towel.\u003C\/li\u003E\n  \u003Cli\u003EPrepare the dry spice powder and keep aside.\u003C\/li\u003E\n  \u003Cli\u003EMake a batter with rice flour, all purpose flour, baking soda, red chili powder, poppy seeds and enough water to make a semi-thick batter.\u003C\/li\u003E\n  \u003Cli\u003ECut out and discard the outer rind of the corm. Cut it into thick round discs. Follow the same so that you can get 4 discs.\u003C\/li\u003E\n  \u003Cli\u003ETake one disc and cut it in the middle to make two half-moon shaped slices.\u003C\/li\u003E\n  \u003Cli\u003ERepeat the same for all discs.\u003C\/li\u003E\n  \u003Cli\u003ETake one half-moon slice and place it flat on the vegetable board. With a sharp knife, make straight slits with close cuts at half breadth of the disc. Reverse the disc.\u003C\/li\u003E\n  \u003Cli\u003EOn the opposite side make slightly slanted slits at about 10 degree and only up to half breadth of the disc to craft the vegetable.\u003C\/li\u003E\n  \u003Cli\u003ERepeat for all the half discs.\u003C\/li\u003E\n  \u003Cli\u003ETake a bowl of water and add 2 tablespoons salt. Increase salt and water for more pieces.\u003C\/li\u003E\n  \u003Cli\u003ESoak all pieces in the salted water for at least 2 hours.\u003C\/li\u003E\n  \u003Cli\u003EDiscard the steeped water and wash thoroughly under running water repeatedly. Now you can stretch the designed pieces easily.\u003C\/li\u003E\n  \u003Cli\u003EHeat the oil in a flat pan.\u003C\/li\u003E\n  \u003Cli\u003EAdd the spice powder to the batter and mix well. Dip the crafted taro pieces in the batter, pull both ends carefully to open the cuts, and deep fry until golden brown and crispy on all sides.\u003C\/li\u003E\n  \u003Cli\u003EServe the hot and spicy taro chips sprinkled with chaat masala.\u003C\/li\u003E\n\u003C\/ol\u003E\n\n\u003Ch3\u003ETraditional Context and Botanical Notes\u003C\/h3\u003E\n\n\u003Cp\u003E\nThe Sanskrit name of taro is \u003Ci\u003EColocasia antiquorum\u003C\/i\u003E or \u003Ci\u003EColocasia esculenta\u003C\/i\u003E. Sanskrit names are Alupam or Alukam, and the trade name is taro or cocoyam. Local names are \u003Cb\u003EBengali\u003C\/b\u003E - Kachu, \u003Cb\u003EHindi\u003C\/b\u003E - Arvi, Kachalu, Ghuiya, \u003Cb\u003EKannada\u003C\/b\u003E - Kachchi, Samagadde, \u003Cb\u003EMalayalam\u003C\/b\u003E - Shembu, \u003Cb\u003EOriya\u003C\/b\u003E - Saru, \u003Cb\u003EMarathi\u003C\/b\u003E - Alu, \u003Cb\u003ETamil\u003C\/b\u003E - Seppan-kizangu, \u003Cb\u003ETelugu\u003C\/b\u003E - Chemadumpa, Gedda. Propagation for this recipe is corms. The corms are rubifacient and laxative and also used in treating otalgia and internal haemorrhages.\n\u003C\/p\u003E\n\n\u003Ch3\u003EDifferent Kinds of Taro Plant\u003C\/h3\u003E\n\n\u003Cp\u003EThe four main kinds of taro plants are as follows:\u003C\/p\u003E\n\n\u003Col\u003E\n  \u003Cli\u003E\n    \u003Cb\u003EOrdinary taro\u003C\/b\u003E [\u003Ci\u003EColocasia esculenta\u003C\/i\u003E] synonyms: \u003Ci\u003EArum esculentum\u003C\/i\u003E, \u003Ci\u003ECaladium esculentum\u003C\/i\u003E, \u003Ci\u003EColocasia antiquorum\u003C\/i\u003E. Eddoe or Eddo is a tropical vegetable, a variety of \u003Ci\u003EColocasia esculenta\u003C\/i\u003E that is primarily used for its thickened stems. The common name is Arum in India. The plant is a staple food in many tropical countries and very popular in the Pacific islands.\n  \u003C\/li\u003E\n  \u003Cli\u003E\n    \u003Cb\u003ESwamp taro\u003C\/b\u003E [\u003Ci\u003ECyrtosperma chamissonis\u003C\/i\u003E] is called by different names in different islands. It is a native of Indonesia and Malaysia. In Kiribati it is called babai, in Fiji it is called via kana and in Tuvalu it is called pulaka. This is the main kind of taro grown by the atoll people in Kiribati, Tuvalu, the Marshall Islands and the Caroline Islands.\n  \u003C\/li\u003E\n  \u003Cli\u003E\n    \u003Cb\u003EChinese taro\u003C\/b\u003E, Kong Kong taro, Tannia, Yautia, Cocoyam [\u003Ci\u003EXanthosoma sagittifolium\u003C\/i\u003E]. It is common in the Cook Islands and Tonga and less common in other islands. In Fiji it is called dalo ni tana and in the Cook Islands it is called taro tarua.\n  \u003C\/li\u003E\n  \u003Cli\u003E\n    \u003Cb\u003EGiant taro\u003C\/b\u003E, wild taro, kape, elephant's ear [\u003Ci\u003EAlocasia macrorrhiza\u003C\/i\u003E] is not usually planted but grows wild in the volcanic islands. It was cultivated in eastern Asia. In Fiji it is called via kau.\n  \u003C\/li\u003E\n\u003C\/ol\u003E\n\n\u003Cp\u003E\nRecipes like these hot and spicy taro chips preserve Bengali kitchen knowledge around kochu, shola kochu, taro corms and careful traditional cooking methods that reduce acridity while creating flavorful food craft. Keywords: taro chips recipe, shola kochu recipe, Bengali kochu recipe, spicy taro chips, crafted taro fry.\n\u003C\/p\u003E\n\n\u003C\/article\u003E\u003Cdiv class=\"blogger-post-footer\"\u003E\u003Ca href=\"https:\/\/feedburner.google.com\/fb\/a\/mailverify?uri=onlinekolkata\u0026amp;loc=en_US\"\u003ESubscribe to Indian Cuisine - Traditional Food and Recipe by Email\u003C\/a\u003E\u003C\/div\u003E"},"link":[{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/4194113219346922999\/posts\/default\/5532335782820275305"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/4194113219346922999\/posts\/default\/5532335782820275305"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.foodcooking-inspiration.in\/2014\/07\/taro-chips-food-craft.html","title":"Hot and Spicy Taro Chips Recipe | Bengali Shola Kochu"}],"author":[{"name":{"$t":"Barnali Dutta"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/05327163057011058262"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjvQy8m1XwevEKbPwy4n9EzAT_CEJKfrpaKSyJtJ3J76mnMnstyKGL1Vv8olczAohOS4ebJekVykGbwLWT6lB4sA2RqXNpj_ILVkPt8efPls2-YGtFG77aVGZ16yF4KNg\/s108\/WhatsApp+Image+2019-05-06+at+7.10.10+PM.jpeg"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjc4QtWCS5bXeCH6TZesi_qDFHpfZbps8Y-hzPsuaFtW9Bmpco4Sjlb7tIoGuibOFX7sgM8ux68JoBK-TcNqU4MF_enuHx4SYNhO4MmL6IvvPPyXQ6PR00msfsiYMp8Ku5pnX4EeEqryns\/s72-w400-h227-c-no\/shola+kochu.jpg","height":"72","width":"72"}},{"id":{"$t":"tag:blogger.com,1999:blog-4194113219346922999.post-8393758563307866598"},"published":{"$t":"2014-07-13T07:47:00.004+05:30"},"updated":{"$t":"2026-03-23T17:00:01.789+05:30"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Ayurveda \u0026 Health Foods"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Ingredients \u0026 Food Knowledge"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Seasonal Ingredients"}],"title":{"type":"text","$t":"Amloki Bati Recipe | Gooseberry Digestive Pills"},"content":{"type":"html","$t":"\u003Carticle\u003E\n\n\u003Ch2\u003EIdle Talkers' Favorite Gooseberry Digestive Pills\u003C\/h2\u003E\n\n\u003Cp\u003E\nIndians loves tasty meal and mukhshuddhi to continue relishing the taste of food, for good digestion and of course for time pass. Mouth freshener or mukhshuddhi is being used in India since pre-Harappan period with the name of Mukhwas.\n\u003C\/p\u003E\n\n\u003Ch3\u003EFrom a Boon to a Bane\u003C\/h3\u003E\n\n\u003Cp\u003E\nTambula, as the betel preparation is called in Sanskrit, is widely recognized as a mouth freshener. According to Sushrata, the patriarch of ancient Indian medicine, the paan or betel leaf keeps mouth clean, strengthens the voice, tongue and teeth and guards against diseases. It is also said to aid in digestion and purify blood.\n\u003C\/p\u003E\n\n\u003Cp\u003E\nBetel leaf has great significance in the puja offerings for the Goddess and also wedding rituals of most provinces of India. Folded betel leaf containing lime, catechu, areca nut, cardamom, etc. are distributed liberally at wedding parties.\n\u003C\/p\u003E\n\n\u003Cp\u003E\nBetel leaf has a small content of a volatile oil called betel-oil in the leaf, which creates the desired spicy, aromatic and fresh taste in the mouth. In classical literature these effects have been appreciated and it is suggested and explained why one should chew a tambula. Before the introduction of sophisticated materials and methods of construction, often the betel boxes were made of khas grass or even terracotta which were kept wet by sprinkling water so that the leaves remained fresh. Betel boxes today have become a part of Indian artifacts.\n\u003C\/p\u003E\n\n\u003Cp\u003E\nPreparing paan at home may be out-dated and considered a time consuming process today but eating paan and\/or mouth freshener is still a part of Indian habit. After lunch and after dinner people inevitably make their way to the tiny paan shops located at every street corner in front of the kiosks of paan wallah, a little commercial set ups with their brass containers lined in front are keeping alive a culture that originated centuries ago.\n\u003C\/p\u003E\n\n\u003Ch3\u003EHow Boon Turned Bane\u003C\/h3\u003E\n\n\u003Cp\u003E\nChewing mouth freshener for many people initially starts as an occasional indulgence but over the years becomes a habit very difficult to part with. Like any other habit, chewing mouth freshener for long time has its consequence depending on what is being chewed. Over the centuries people have tried out various mouth fresheners.\n\u003C\/p\u003E\n\n\u003Cp\u003E\nSeveral spices such as fennel seeds, green cardamom, cloves, peppermint, cinnamon, and nutmeg. Mouth fresheners come in various colors, taste and combinations. Sugar coated and bright colored fennel seeds along with flavored sugar crystals or misri even in a little Indian restaurant. Tobacco and betel nuts, mineral slaked lime, saffron mixed mouth fresheners Pan Masala or Ghutka are favourite among the masses. It has ill effect on health which is a matter of great concern. Mouth fresheners mixed with tobacco and betel nuts or supari, mineral slaked lime or calcium hydroxide, ghutka can cause serious health problems.\n\u003C\/p\u003E\n\n\u003Ch3\u003EBeauty Hides the Beast\u003C\/h3\u003E\n\n\u003Cp\u003E\nSmokeless tobacco product is responsible for about 90 per cent oral cancer cases in India. Enormous health hazard like oral sub-mucous fibrosis a pre-cancerous disease, predominantly squamous cell carcinomas of the lip, mouth, tongue, pharynx and oesophagus, loss of appetite, unusual sleep patterns, loss of concentration, also triggers hypertension and heart diseases and numerous other harmful diseases. Some states of India has banned the production and sale of tobacco and betel nut based mouth fresheners, but the solution lies in the hand of each individual when faced with choosing one or the other mouth freshener. Perhaps turning over to some natural harmless mouth fresheners will save us from undergoing needless suffering.\n\u003C\/p\u003E\n\n\u003Ch3\u003EBeyond the Shadow: The Boon\u003C\/h3\u003E\n\n\u003Cp\u003E\nOne of the best natural mouth fresheners is the gooseberry pills or amloki bati recipe.\n\u003C\/p\u003E\n\n\u003Cp\u003E\n“Dhatri” meaning foster mother, is a name of the fruit of the “amalaka” or the Amalaki tree [Emblica officinalis] because the juice of this fruit is like a panacea for all kinds of human aliments. It stimulates saliva, increases the power of digestion, imparts strength to the body, and keeps the sense organs in order. It contains bioflavonoids, niacin, calcium, vitamin C, vitamin E, tanins, polyphenoids. Amla is about twenty times higher in vitamin C than oranges.\n\u003C\/p\u003E\n\n\u003Cfigure\u003E\n  \u003Camp-img\n    src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEj71HQp4gJzCaaV9tkID2P3dJVVdCtgTVW35w0fbQ3DGUsSlT53-8B09ac1fXcbnZbd4XAh8pWkuv3z-OptYZVFs1gw6ae7o53t7aTscBosKMDCOsG6WEO5HCMvVnwHNmTWflcZabFMZcS3\/s1600\/amloki_gooseberry.jpg\"\n    width=\"475\"\n    height=\"268\"\n    layout=\"responsive\"\n    alt=\"Amloki or gooseberry pills served as a natural mouth freshener\"\u003E\n  \u003C\/amp-img\u003E\n  \u003Cnoscript\u003E\n    \u003Cimg\n      src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEj71HQp4gJzCaaV9tkID2P3dJVVdCtgTVW35w0fbQ3DGUsSlT53-8B09ac1fXcbnZbd4XAh8pWkuv3z-OptYZVFs1gw6ae7o53t7aTscBosKMDCOsG6WEO5HCMvVnwHNmTWflcZabFMZcS3\/s1600\/amloki_gooseberry.jpg\"\n      width=\"475\"\n      height=\"268\"\n      alt=\"Amloki or gooseberry pills served as a natural mouth freshener\"\u003E\n  \u003C\/noscript\u003E\n  \u003Cfigcaption\u003E\n    Amla boti or gooseberry digestive pills presented as a natural mouth freshener.\n  \u003C\/figcaption\u003E\n\u003C\/figure\u003E\n\n\u003Ch3\u003EPreparation Time\u003C\/h3\u003E\n\n\u003Cul\u003E\n  \u003Cli\u003EPrep time: 5 minutes\u003C\/li\u003E\n  \u003Cli\u003ECook time: 1 hour\u003C\/li\u003E\n  \u003Cli\u003ETotal time: 2 hours\u003C\/li\u003E\n  \u003Cli\u003EServes: 1\u003C\/li\u003E\n\u003C\/ul\u003E\n\n\u003Ch3\u003EIngredients\u003C\/h3\u003E\n\n\u003Cul\u003E\n  \u003Cli\u003E250 g unripe gooseberry or amalaki\u003C\/li\u003E\n  \u003Cli\u003E2 teaspoons rock salt\u003C\/li\u003E\n  \u003Cli\u003E1 inch ginger\u003C\/li\u003E\n  \u003Cli\u003E2 teaspoons fennel seeds\u003C\/li\u003E\n  \u003Cli\u003E2 whole dried red chilies\u003C\/li\u003E\n  \u003Cli\u003EWater\u003C\/li\u003E\n\u003C\/ul\u003E\n\n\u003Ch3\u003EInstructions\u003C\/h3\u003E\n\n\u003Col\u003E\n  \u003Cli\u003EPut the amalaki, whole ginger, rock salt, whole red chili and fennel seeds in a bowl of water.\u003C\/li\u003E\n  \u003Cli\u003EBoil until the gooseberries are properly done.\u003C\/li\u003E\n  \u003Cli\u003ETurn off the heat and keep them in the water until completely cool.\u003C\/li\u003E\n  \u003Cli\u003ETake out the berries. Do not discard the water; it can be used to cook sour legume or curries.\u003C\/li\u003E\n  \u003Cli\u003ERemove the seeds from the berries.\u003C\/li\u003E\n  \u003Cli\u003ECover a plate with muslin cloth or a kitchen towel.\u003C\/li\u003E\n  \u003Cli\u003EMash the boiled gooseberries by hand and make small bati from the mixture.\u003C\/li\u003E\n  \u003Cli\u003EPlace them sequentially on the cloth-covered plate and sun-dry until completely dry.\u003C\/li\u003E\n  \u003Cli\u003EStore in a glass jar or non-metal box.\u003C\/li\u003E\n  \u003Cli\u003ETake these tasty herbal chewing pills daily after each meal. You can also soak 3 to 4 pills in water for 3 to 4 hours and drink it as an amla drink.\u003C\/li\u003E\n\u003C\/ol\u003E\n\n\u003Ch3\u003EThe Ancient Ayurvedic Texts Cannot Be Used Verbatim\u003C\/h3\u003E\n\n\u003Cp\u003E\nThe Indians of antiquity used what was available to them and we need to use what is available to us. For example we would like to take amla which is unusually rich in vitamin C per fruit about 700 mg, but we are very much unlikely to use cow-dung or cow-urine even if we have access to them. Our cultural conditioning does not predispose us to them, though Ayurveda offers something beyond peculiar and excellent treatments. It gives a clear system of concepts and principals, an understanding of natural laws, which became invaluable to us at this time as we are struggling with plenty of consequences for years of mis-practices and customary misconception of the planetary culture, for which our planet and natural practices are being neglected.\n\u003C\/p\u003E\n\n\u003Ch3\u003ERituals with Amla\u003C\/h3\u003E\n\n\u003Ch3\u003EBath\u003C\/h3\u003E\n\n\u003Cp\u003E\nAhakash is the morning ablution of the lord Jagannath while deities just like human beings this includes cleaning of the teeth, symbolic scrapping of the tongue and thereafter along with chanting of Vedic Suktas water mixed with camphor, amla, sandal paste, milk and curd are poured on the reflection of the lord for giving a pleasant bath.\n\u003C\/p\u003E\n\n\u003Cp\u003E\nAvail Bhojan, it is a dinner taken under the Phylanthus emblica or Amiaki tree on the fourteenth day of Kartik (October-November). The Phyllanthus emblica tree is worshipped and a meal is taken sitting under it [Avail Bhojan]. Chips of its wood thrown into water to clear it. This property may have induced people to sanctify it in primitive days. Its wood is still used in well-curbs.\n\u003C\/p\u003E\n\n\u003Ch3\u003EAmalaki Ekadashi\u003C\/h3\u003E\n\n\u003Cp\u003E\nSince human nature is concerned, from the beginning of creation man has learnt to worship nature. The abode of the gods worshiped in the tree as a tree has also been conducted. People of Praise and amla tree has been treating them as godlike, Amlki Ekadashi (Amalki Ekadasi) is proof of that vow. The scriptures gives Amalaki the best place in the same way as it is in the rivers Ganges and the deities of Lord Vishnu. Phalguna Shukla Paksha Ekadashi is known as Amalaki Ekadashi. Amalaki Ekadashi falls between Maha Shivaratri and Holi. Currently it is observed in month of February or March in English calendar.\n\u003C\/p\u003E\n\n\u003Ch3\u003EEvidently Invaluable Lessons in Well Being – Herbal Recipes\u003C\/h3\u003E\n\n\u003Cp\u003E\n\u003Cb\u003E\u003Ci\u003EJawarish Amla\u003C\/i\u003E\u003C\/b\u003E : Its name is due to its chief ingredient Amla is a Gastric tonic or Muqavvi Meda, Brain tonic or Muqavvi Dimagh, Liver tonic Muqavvi Jiger, used as weakness of stomach, weakness of brain, biliary diarrhea and flatulence.\n\u003C\/p\u003E\n\n\u003Cp\u003E\n\u003Ci\u003E\u003Cb\u003EIngredient\u003C\/b\u003E\u003C\/i\u003E: Amalaki or amla 100 g and sugar 1 kg\n\u003C\/p\u003E\n\n\u003Cp\u003E\n\u003Ci\u003E\u003Cb\u003EPreparation\u003C\/b\u003E\u003C\/i\u003E: Soak Amla in milk for 24 hours. Wash with water thoroughly. Boil in water then mash with hands, filter and mix sugar for preparation of a solution to take 1 teaspoon with white sandal wood paste twice daily. On cooling the preserve is stored in a glass jar. Precautions are taken to prevent iron objects from touching the amalaki fruits as these turn the preserve black.\n\u003C\/p\u003E\n\n\u003Cp\u003E\n\u003Ci\u003E\u003Cb\u003EFor topical application\u003C\/b\u003E\u003C\/i\u003E amla is an ingredients in shampoo and other hair preparations as well as massage oils. It has a calming effect when applied as a poultice to the head in cases of mental disorders. [Rakta-pittam, prameham, vata-raktam, giddiness and vertigo.] Amla is a traditional ayurvedic remedy for mother who act angerly towards their children helping to calm their emotions. It is also used to comfort children who have lost their mothers.\n\u003C\/p\u003E\n\n\u003Cp\u003E\nJuice of extract of the fruit with honey and pipli added is given to stop hiccup and in painful respiration.\n\u003C\/p\u003E\n\n\u003Ch3\u003EMouthwash\u003C\/h3\u003E\n\n\u003Cp\u003E\nDalchini, Rodhra and amla equal parts of these, powdered and mixed with honey, make a mouthwash.\n\u003C\/p\u003E\n\n\u003Ch3\u003EDepilatories\u003C\/h3\u003E\n\n\u003Cp\u003E\nWhile taking a bath if body is rubbed with Pippali powder which has been given \"Bhavana\" of the milky latex of Kulish tree and to which amalaka has been added, the body hairs will fall off.\n\u003C\/p\u003E\n\n\u003Cp\u003E\nBhavana: Process is to take the powder in a mortar and add the desired juice to it. It is then pestled till the juice dries and this process is repeated as often as desired.\n\u003C\/p\u003E\n\n\u003Ch3\u003EBody Powder\u003C\/h3\u003E\n\n\u003Cp\u003E\nTake equal parts of the Ela, Madanka [Bee's wax], Tuti Shaileeyaka, Kacchura and Maruvaka. Add amalaka to this mixture. It will make an excellent \"Udvartaka\", which is very fragnant, and liked by females.\n\u003C\/p\u003E\n\n\u003Ch3\u003EHair Promoters\u003C\/h3\u003E\n\n\u003Cp\u003E\nIf the hair are enveloped with the mixture of Amra seeds and Amalaka at the time of washing the hair, they will stop falling, become strong rooted, thick, glossy and long.\n\u003C\/p\u003E\n\n\u003Cp\u003E\nIf a plaster made up of Amalaka, Kushtha, Kuvalaya, Mansi and Bala is applied to the hair, scanty hair will become luxuriant and beautiful in a short period.\n\u003C\/p\u003E\n\n\u003Ch3\u003EHair Dyes\u003C\/h3\u003E\n\n\u003Cp\u003E\nOn applying the paste made of Lohakitt [iron rust] Japa flowers, Dhatri fruits all taken in equal parts for three days grey hair would become black and would remain black for two months after the application.\n\u003C\/p\u003E\n\n\u003Cp\u003E\nA paste made of amalaka, soaked in the milky latex of snuhi, soma, arka, and the juice of the fruit of Avalguja will the make the hair bleach - white.\n\u003C\/p\u003E\n\n\u003Ch3\u003EAlopecia\u003C\/h3\u003E\n\n\u003Cp\u003E\nTake one Prastha each of the juice of amla, oleander [Raktakarabi], Bhringaraja and oil, and boil these for \"prastha\" in a new vessel of iron. Then let it stand for a month in a box made of Pisal [dark] wood, along with Mudga, this oil removes wrinkles and premature grey hair, and may even change the color of cows, dogs, asses, camels and white feathered birds.\n\u003C\/p\u003E\n\n\u003Cp\u003E\nIf the oil medicated with burnt ivory, amalaka and juice of Bhringi is applied in bald patch, thick hair will start growing on that patch.\n\u003C\/p\u003E\n\n\u003Cp\u003E\nAmloki bati or gooseberry digestive pills continue the Indian tradition of natural mouth fresheners, combining amla, ginger and fennel into a simple herbal preparation linked with digestion, ritual use and household well-being. Keywords: amla mouth freshener, amloki bati recipe, gooseberry digestive pills, amalaki recipe, natural mukhwas.\n\u003C\/p\u003E\n\n\u003C\/article\u003E\u003Cdiv class=\"blogger-post-footer\"\u003E\u003Ca href=\"https:\/\/feedburner.google.com\/fb\/a\/mailverify?uri=onlinekolkata\u0026amp;loc=en_US\"\u003ESubscribe to Indian Cuisine - Traditional Food and Recipe by Email\u003C\/a\u003E\u003C\/div\u003E"},"link":[{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/4194113219346922999\/posts\/default\/8393758563307866598"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/4194113219346922999\/posts\/default\/8393758563307866598"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.foodcooking-inspiration.in\/2014\/07\/addar-amloki-pills-for-no-pills.html","title":"Amloki Bati Recipe | Gooseberry Digestive Pills"}],"author":[{"name":{"$t":"Barnali Dutta"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/05327163057011058262"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjvQy8m1XwevEKbPwy4n9EzAT_CEJKfrpaKSyJtJ3J76mnMnstyKGL1Vv8olczAohOS4ebJekVykGbwLWT6lB4sA2RqXNpj_ILVkPt8efPls2-YGtFG77aVGZ16yF4KNg\/s108\/WhatsApp+Image+2019-05-06+at+7.10.10+PM.jpeg"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEj71HQp4gJzCaaV9tkID2P3dJVVdCtgTVW35w0fbQ3DGUsSlT53-8B09ac1fXcbnZbd4XAh8pWkuv3z-OptYZVFs1gw6ae7o53t7aTscBosKMDCOsG6WEO5HCMvVnwHNmTWflcZabFMZcS3\/s72-c\/amloki_gooseberry.jpg","height":"72","width":"72"}},{"id":{"$t":"tag:blogger.com,1999:blog-4194113219346922999.post-871032132476643710"},"published":{"$t":"2014-07-04T12:59:00.009+05:30"},"updated":{"$t":"2026-03-23T13:05:30.708+05:30"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Cultural Food Stories"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Kitchen Memories"}],"title":{"type":"text","$t":"Malpua for Rathyatra | Jagannath Festival Recipe"},"content":{"type":"html","$t":"\u003Carticle\u003E\n\n\u003Ch2\u003EMalpua and Papad Fry for Rathyatra Celebration\u003C\/h2\u003E\n  \n  \u003Cp\u003E\nThis traditional Bengali malpua recipe is prepared during Rathyatra and served with crispy papad as festive prasadam.\n\u003C\/p\u003E\n\n\u003Cfigure\u003E\n  \u003Camp-img\n    src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgABQCRezlDLsv2f7dgeqwBxicfdfQ5xrUbzKt1lWEG-y3FTUOb2fBHUi72hXK3htpXzEgQ9BIA1C3e0KR5SYrMBZCdHH3Pga6BB_abue0gdpfZj5QR9qX3bahyfDLSVqf0R7eFwzlrxtBL\/s1600\/malpua+and+papad.jpg\"\n    width=\"475\"\n    height=\"268\"\n    layout=\"responsive\"\n    alt=\"Malpua and papad fry prepared for Rathyatra celebration\"\u003E\n  \u003C\/amp-img\u003E\n  \u003Cnoscript\u003E\n    \u003Cimg\n      src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgABQCRezlDLsv2f7dgeqwBxicfdfQ5xrUbzKt1lWEG-y3FTUOb2fBHUi72hXK3htpXzEgQ9BIA1C3e0KR5SYrMBZCdHH3Pga6BB_abue0gdpfZj5QR9qX3bahyfDLSVqf0R7eFwzlrxtBL\/s1600\/malpua+and+papad.jpg\"\n      width=\"475\"\n      height=\"268\"\n      alt=\"Malpua and papad fry prepared for Rathyatra celebration\"\u003E\n  \u003C\/noscript\u003E\n  \u003Cfigcaption\u003E\n    Traditional malpua and crispy papad served during Rathyatra celebration.\n  \u003C\/figcaption\u003E\n\u003C\/figure\u003E\n\n\u003Cp\u003E\nWatching young children pulling their chariots on the street on Rath Yatra makes my mind wheeze through the Rath Yatra day memories of my childhood. That excitement of decorating the vehicle with flowers, diyas, coloured papers, etc. throughout the day, that journey traversing the locality along with many other similar rath pullers with a blissful smile on the lips, that offering and a gentle pull of the chariot by a complete stranger whom I offered some of the Prasadam. Then there was the other excitement that came from the later part of the day. The fair. It held immense value of pleasure for every child of that time. Those wet fields, earthen utensils, colorful birds in cages and last but not the least the immense quantity of sweetmeats were a delight to all the senses.\n\u003C\/p\u003E\n\n\u003Cp\u003E\nThis classic traditional malpua recipe comes from my dida [grandmother]. It is a very popular sweet dish. The khoa kheer adds a sweet texture and palm molasses adds flavor to the Indian pancake on the celebration day. The last stock of yearly stored Bengal date palm molasses is used up finally in the preparation for the celebration, and the eager wait for the next stock is renewed.\n\u003C\/p\u003E\n\n\u003Ch3\u003EPreparation Time\u003C\/h3\u003E\n\n\u003Cul\u003E\n  \u003Cli\u003EPrep time: 30 minutes\u003C\/li\u003E\n  \u003Cli\u003ECook time: 45 minutes\u003C\/li\u003E\n  \u003Cli\u003ETotal time: 1 hour 15 minutes\u003C\/li\u003E\n\u003C\/ul\u003E\n\n\u003Ch3\u003EIngredients\u003C\/h3\u003E\n\n\u003Cul\u003E\n  \u003Cli\u003E1\/2 cup yogurt, well beaten\u003C\/li\u003E\n  \u003Cli\u003E1\/2 cup whole milk\u003C\/li\u003E\n  \u003Cli\u003E1\/2 cup khoa kheer or mawa, powdered and slightly dry roasted\u003C\/li\u003E\n  \u003Cli\u003E2 tablespoons all-purpose flour\u003C\/li\u003E\n  \u003Cli\u003E1 tablespoon wheat flour\u003C\/li\u003E\n  \u003Cli\u003E1 tablespoon semolina or sooji\u003C\/li\u003E\n  \u003Cli\u003E2 teaspoons dry roasted fennel seeds\u003C\/li\u003E\n  \u003Cli\u003E2 tablespoons sugar\u003C\/li\u003E\n  \u003Cli\u003E1\/2 teaspoon salt\u003C\/li\u003E\n  \u003Cli\u003EBengal date molasses syrup or 1 cup water and 1\/2 cup sugar for making syrup\u003C\/li\u003E\n  \u003Cli\u003E1 and 1\/2 cups ghee or vegetable oil for frying malpua\u003C\/li\u003E\n\u003C\/ul\u003E\n\n\u003Cp\u003E\nKhoa kheer is optional, but it creates an authentic taste and a perfect crust on the fried malpuas.\n\u003C\/p\u003E\n\n\u003Ch3\u003EDirections\u003C\/h3\u003E\n\n\u003Col\u003E\n  \u003Cli\u003E\n    Take sugar for syrup in a pan and turn on the heat. Add water to make syrup and let it boil to one-thread consistency, because if it is too thin the malpuas tend to fall apart. Add 1 teaspoon fresh lime juice and one pinch salt to balance the sweet taste and turn off the heat. Keep warm.\n  \u003C\/li\u003E\n  \u003Cli\u003E\n    Mix yogurt, all-purpose flour, wheat flour, semolina, khoa kheer [optional], fennel seeds, sugar and salt. Add milk to form a smooth semi-thick batter. The batter should have a pouring consistency. Keep aside for half to one hour in a warm place. It will rise slightly by then.\n  \u003C\/li\u003E\n  \u003Cli\u003E\n    Heat oil or ghee in a pan for deep frying the malpuas. First heat the oil on high flame, then lower the fire to simmer, otherwise it will burn the malpuas from outside and not cook properly inside.\n  \u003C\/li\u003E\n  \u003Cli\u003E\n    Add one teaspoon hot ghee or oil to the batter and beat until smooth. It will help the malpuas absorb less oil during frying. Water-soaked raisins may be added here optionally.\n  \u003C\/li\u003E\n  \u003Cli\u003E\n    Scoop out one ladle of batter and drop it into the oil, frying one malpua at a time. The batter will spread like a round pancake and puff slightly. Fry carefully until both sides are golden brown and the edges curl up lightly and turn crisp.\n  \u003C\/li\u003E\n  \u003Cli\u003E\n    Remove the fried malpuas from oil onto kitchen tissue, then dip them in the warm syrup and keep soaking for half an hour. Drain excess syrup and serve hot.\n  \u003C\/li\u003E\n\u003C\/ol\u003E\n\n\u003Ch3\u003ESuggestions\u003C\/h3\u003E\n\n\u003Cul\u003E\n  \u003Cli\u003EBengal date palm molasses has a very distinctive flavor and taste, so we always avoid extra spice or flavored oil while frying malpuas.\u003C\/li\u003E\n  \u003Cli\u003EFor sugar syrup based malpuas, add one tiny pinch of camphor along with lemon juice and salt to balance the sweetness.\u003C\/li\u003E\n  \u003Cli\u003ERose petals may be added during garnishing.\u003C\/li\u003E\n  \u003Cli\u003EServe hot or cold with hot crispy fried papad to celebrate the festival.\u003C\/li\u003E\n\u003C\/ul\u003E\n\n\u003Cfigure\u003E\n  \u003Camp-img\n    src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiwvBJoEAdk5oT3iuLy_kVTAJGWR1RP3bGbPruwo3mU6k_uO_Q0kTiRB0Fej8_R5PjLm2-Kt3ChtDjI2u_gU8a1FcqSlrUOXWDBxHHA2bCyksW9HcbsZ0en8_eLauwAhfhKXoHVPFLgRtE\/s1600\/JAGANNATH+DEV+PURI.jpg\"\n    width=\"475\"\n    height=\"268\"\n    layout=\"responsive\"\n    alt=\"Lord Jagannath of Puri associated with Rathyatra celebration\"\u003E\n  \u003C\/amp-img\u003E\n  \u003Cnoscript\u003E\n    \u003Cimg\n      src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiwvBJoEAdk5oT3iuLy_kVTAJGWR1RP3bGbPruwo3mU6k_uO_Q0kTiRB0Fej8_R5PjLm2-Kt3ChtDjI2u_gU8a1FcqSlrUOXWDBxHHA2bCyksW9HcbsZ0en8_eLauwAhfhKXoHVPFLgRtE\/s1600\/JAGANNATH+DEV+PURI.jpg\"\n      width=\"475\"\n      height=\"268\"\n      alt=\"Lord Jagannath of Puri associated with Rathyatra celebration\"\u003E\n  \u003C\/noscript\u003E\n  \u003Cfigcaption\u003E\n    Rathyatra memories are closely linked with Jagannath devotion, festival food and prasadam.\n  \u003C\/figcaption\u003E\n\u003C\/figure\u003E\n\n\u003Ch3\u003EGloom and Bloom\u003C\/h3\u003E\n\n\u003Cp\u003E\nThe meal or bhog [mahaprasad] offered to Lord Jagannath holds intrinsic ethical value even in our modern lives.\n\u003C\/p\u003E\n\n\u003Cp\u003E\nThe principles behind it such as the timings of offering, the preparation and the process of serving if followed and maintained today can ensure the wellbeing of every individual.\n\u003C\/p\u003E\n\n\u003Cp\u003E\nFor example, the timings of offering the bhog devised by our ancestors was decided keeping in mind the routine need of energy by the body and can be observed even in modern diet charts. The preparation involves boiling in particular and prohibits the use of oil and other spices therefore ideally nutritious in content.\n\u003C\/p\u003E\n\n\u003Cp\u003E\nThe serving holds social integrity as there is no place for social divisions of castes, creed etc. Thus the ritualistic practices let alone the religious side of it throws light on a path that is universal for all past, present and upcoming generations to follow.\n\u003C\/p\u003E\n\n\u003Ch3\u003EMahaprasad\u003C\/h3\u003E\n\n\u003Cp\u003E\nMahaprasad is the main offering of rice in Jagannath Temple. In most temples of India, devotees may take \"Prasad\", holy food that has been offered to the deities, but only in Jagannath Puri this blessed food is called \"Mahaprasad\". \"Maha\" has two meanings here. First, it means great. Lord Jagannath is described as Maha Bahu and Maha Prabhu, so this word Mahaprasad itself gives us the impression of something great. The second meaning of Mahaprasad is \"Ma-Prasad\" and also called \u003Ci\u003E\u003Cb\u003ENirmalya\u003C\/b\u003E\u003C\/i\u003E. If someone is sick, Mahaprasad is healing. If one takes Mahaprasad daily, people say, he will never suffer from disease in his life, that which makes one completely pure like a lotus.\n\u003C\/p\u003E\n\n\u003Cp\u003E\nOnly Mahaprasad can be eaten by all together, whatever the religion or race, even on the same banana leaf.\n\u003C\/p\u003E\n\n\u003Cp\u003E\nAnother name of Mahaprasad is \"Kaibalya\", which gives Moksha, salvation or liberation. It is said if one takes this food of Lord Jagannath, he will have not only physical well-being, but spiritual enlightenment as well. To seal any promise or vow, two friends hold a pot of Mahaprasad together and eat together from this same pot. This pot is called \u003Ci\u003E\u003Cb\u003EAbadha\u003C\/b\u003E\u003C\/i\u003E, meaning that which cannot be taken away or put into another pot.\n\u003C\/p\u003E\n\n\u003Cp\u003E\nThe tradition of sharing Mahaprasad found in Jagannath temple has been greatly influenced by the Savari tantra as He is the deity of the Savara tribals. Jagannath's Mahaprasad is called \"Abadha.\" In the tribal Saura language spoken by the Sabaras, Abadha means the act of boiling something in water. Mahaprasad is called so as the rice used in it is boiled in water.\n\u003C\/p\u003E\n\n\u003Cp\u003E\nMahaprasad comprises two main varieties viz Anna Mahaprasad [lunch or dinner variety], and Shukhila Mahaprasad [snacks variety]. Anna Mahaprasad consists of Anna [rice], Dali [lentils and pulses], Dalma [vegetable and pulses], Shag [spinach], Khata [pickle], Kanika [fried rice], Ghia Anna [ghee-mixed rice] etc. Only indigenous vegetables are used in the temple kitchen.\n\u003C\/p\u003E\n\n\u003Cp\u003E\nThe kitchen fire is called Vaishnava Agni, because it is the fire in the kitchen of Lord Jagannath. Clay pots are placed in a special earthen oven, five in number, one on top of another. Yet the one on top is cooked first, not last.\n\u003C\/p\u003E\n\n\u003Ch3\u003EKitchen\u003C\/h3\u003E\n\n\u003Cp\u003E\nSri Jagannath is the Lord of the Universe. His kitchen is considered as the largest and the biggest kitchen in the world. It is situated southeast direction of the outer compound of Srimandir. The length of the kitchen is 150 feet, breadth is 100 feet and height is about 20 feet. It consists of 32 rooms with 250 earthen ovens within these. Around 600 cooks [Suaras] and 400 assistants serve here everyday for preparing Lord's food.\n\u003C\/p\u003E\n\n\u003Cp\u003E\nThis divine kitchen of Lord Jagannath is one of the biggest and splendid kitchens of the world which can feed one lakh people at a time.\n\u003C\/p\u003E\n\n\u003Cp\u003E\nIn the home it is not possible to make 56 items, but some are prepared for special festivals.\n\u003C\/p\u003E\n\n\u003Ch3\u003ERice Preparations\u003C\/h3\u003E\n\n\u003Col\u003E\n  \u003Cli\u003ESadha Anna - simple rice water\u003C\/li\u003E\n  \u003Cli\u003EGhee Anna - rice mixed with ghee\u003C\/li\u003E\n  \u003Cli\u003EKanika - rice, ghee and sugar\u003C\/li\u003E\n  \u003Cli\u003EKhechedi - rice mixed with lentils\u003C\/li\u003E\n  \u003Cli\u003EDahi Pakhal - curd rice and water\u003C\/li\u003E\n  \u003Cli\u003EMitha Pakhal - rice and sugar water\u003C\/li\u003E\n  \u003Cli\u003EAda Pakhal - rice, ginger and water\u003C\/li\u003E\n  \u003Cli\u003EOriya Pakhal - rice, ghee, lemon and salt\u003C\/li\u003E\n  \u003Cli\u003EThali Khechedi - lentil rice with sugar and ghee\u003C\/li\u003E\n\u003C\/ol\u003E\n\n\u003Ch3\u003ESweets\u003C\/h3\u003E\n\n\u003Col\u003E\n  \u003Cli\u003EKhaja - made of wheat\u003C\/li\u003E\n  \u003Cli\u003EGaja - made of wheat and sugar\u003C\/li\u003E\n  \u003Cli\u003ELadu - made of wheat, sugar and ghee\u003C\/li\u003E\n  \u003Cli\u003EMagaja Ladu\u003C\/li\u003E\n  \u003Cli\u003EJeera Ladu\u003C\/li\u003E\n  \u003Cli\u003EJagannath Ballava - made of wheat, sugar and more ghee\u003C\/li\u003E\n  \u003Cli\u003EKhuruma - made of wheat, ghee and salt\u003C\/li\u003E\n  \u003Cli\u003EMathapuli - made of ghee, ginger and a kind of bean ground into a thick paste\u003C\/li\u003E\n  \u003Cli\u003EKakara - made of ghee and wheat\u003C\/li\u003E\n  \u003Cli\u003EMarichi Ladu - made of wheat and sugar\u003C\/li\u003E\n  \u003Cli\u003ELuni Khuruma - made of wheat, ghee and salt\u003C\/li\u003E\n\u003C\/ol\u003E\n\n\u003Ch3\u003ECakes, Pancakes and Patties\u003C\/h3\u003E\n\n\u003Col\u003E\n  \u003Cli\u003ESuar Pitha\u003C\/li\u003E\n  \u003Cli\u003EChadi Lada\u003C\/li\u003E\n  \u003Cli\u003EJilli\u003C\/li\u003E\n  \u003Cli\u003EKanti\u003C\/li\u003E\n  \u003Cli\u003EManda\u003C\/li\u003E\n  \u003Cli\u003EAmalu\u003C\/li\u003E\n  \u003Cli\u003EPuri\u003C\/li\u003E\n  \u003Cli\u003ELuchi\u003C\/li\u003E\n  \u003Cli\u003EBara\u003C\/li\u003E\n  \u003Cli\u003EDahi Bara\u003C\/li\u003E\n  \u003Cli\u003EArisa\u003C\/li\u003E\n  \u003Cli\u003ETripuri\u003C\/li\u003E\n  \u003Cli\u003ERosapaik\u003C\/li\u003E\n\u003C\/ol\u003E\n\n\u003Ch3\u003EMilk Preparations\u003C\/h3\u003E\n\n\u003Col\u003E\n  \u003Cli\u003EKhiri\u003C\/li\u003E\n  \u003Cli\u003EPapudi\u003C\/li\u003E\n  \u003Cli\u003EKhua\u003C\/li\u003E\n  \u003Cli\u003ERasabali\u003C\/li\u003E\n  \u003Cli\u003ETadia\u003C\/li\u003E\n  \u003Cli\u003EChhena Khai\u003C\/li\u003E\n  \u003Cli\u003EPapudi Khaja\u003C\/li\u003E\n  \u003Cli\u003EKhua Manda\u003C\/li\u003E\n  \u003Cli\u003ESarapulli\u003C\/li\u003E\n\u003C\/ol\u003E\n\n\u003Ch3\u003EBhoga\u003C\/h3\u003E\n\n\u003Cp\u003E\nThe word bhoga in Oriya and Sanskrit means enjoyment. This word is commonly used in Orissa in the context of food offerings made to the deities in the Temple. Every day and throughout the year, fifty-six varieties of dishes [Chhappan bhogas] are prepared and offered to the deities.\n\u003C\/p\u003E\n\n\u003Cp\u003E\nBhogas are of two kinds: those that are cooked and prepared inside the temple kitchens are called Sankhudi, and those prepared outside the kitchen but inside the temple are called Nisankhudi Bhogas.\n\u003C\/p\u003E\n\n\u003Ch3\u003EBhog Recipes\u003C\/h3\u003E\n\n\u003Cp\u003E\nHere are recipes for some of the most common Jagannath prasadas. Make and offer to your Lord, close or far relatives, friends and foe, share with neighbor and stranger, spread the humanity.\n\u003C\/p\u003E\n\n\u003Ch3\u003EMedicine Prasadam or Pachon Recipes\u003C\/h3\u003E\n\n\u003Cp\u003E\nThe private physician of the royal family prepares a special nutritious sweet and medicine bhog for Lord Jagannath dev due to his fever and illness after Snan-purnima so he spends fortnight in nirodhan griha. The devotees can get the medicine prasadam as well.\n\u003C\/p\u003E\n\n\u003Ch3\u003ESweet or Nutritious Sherbet Recipe\u003C\/h3\u003E\n\n\u003Cp\u003E\nA sherbet of cream and sugar candy and a glass of green coconut water mixed with a dash of camphor is also offered along with it.\n\u003C\/p\u003E\n\n\u003Ch3\u003ESabu Recipe\u003C\/h3\u003E\n\n\u003Cp\u003E\nSago or tapioca in milk with bay leaves and cardamom.\n\u003C\/p\u003E\n\n\u003Ch3\u003EBakkal Recipe\u003C\/h3\u003E\n\n\u003Cp\u003E\nA judiciously ground mixture of neem leaves, haritaki, nutmeg, kalmegh, ginger, honey, cinnamon, black pepper, siddhi leaves and camphor dissolved in pure cow milk and Ganga water.\n\u003C\/p\u003E\n\n\u003Ch3\u003ESubas-Pakhal Recipe\u003C\/h3\u003E\n\n\u003Cp\u003E\nSoak roses, mallika, bel and jasmine flowers in water for two hours. Sieve through a clean cloth. Boil rice, drain the starch and wash in cold water. Mix the flower-infused water with the rice, add salt and offer with a simple vegetable soup.\n\u003C\/p\u003E\n\n\u003Ch3\u003EPita Recipe\u003C\/h3\u003E\n\n\u003Cp\u003E\nCube plantain flower, plantain stem, eggplant, potato, sweet potato and sweet gourd. Add shredded coconut. Roast fenugreek, cumin, black pepper and coriander seeds and powder them. Boil all ingredients together and finish with cumin in ghee.\n\u003C\/p\u003E\n\n\u003Ch3\u003EKhechedi Recipe\u003C\/h3\u003E\n\n\u003Cp\u003E\nRice mixed with lentils, water and salt, cooked until the water is absorbed. Add ghee and hingu after cooking.\n\u003C\/p\u003E\n\n\u003Ch3\u003EKanika Recipe\u003C\/h3\u003E\n\n\u003Cp\u003E\nRice mixed with ghee and sugar. This rice preparation is cooked like khechedi but with sugar added.\n\u003C\/p\u003E\n\n\u003Ch3\u003EDalama Recipe\u003C\/h3\u003E\n\n\u003Cp\u003E\nA dal and vegetable dish common in Oriya homes. Lentils are cooked with vegetables such as potato, bean, eggplant and sweet potato, then finished with coconut and fried spices.\n\u003C\/p\u003E\n\n\u003Ch3\u003EKhiri Recipe\u003C\/h3\u003E\n\n\u003Cp\u003E\nA sweet milk preparation. Rice khiri, suji khiri and chuda khiri are among the most common forms.\n\u003C\/p\u003E\n\n\u003Ch3\u003EKhaja Recipe\u003C\/h3\u003E\n\n\u003Cp\u003E\nA sweet pastry made of fine flour, fried until golden and dipped lightly in thick sugar syrup.\n\u003C\/p\u003E\n\n\u003Ch3\u003EPana Recipe\u003C\/h3\u003E\n\n\u003Cp\u003E\nA sweet curd drink. During the days between Snana Purnima and Rath Yatra, the deities are said to be sick and take no food, but only this cool refreshing drink.\n\u003C\/p\u003E\n\n\u003Ch3\u003EVision through Illusion\u003C\/h3\u003E\n\n\u003Cp\u003E\nLord Jagannath is said to be Daru Brahma and Anna Brahma, life force itself in wood. \u003Ci\u003E\u003Cb\u003EAnna\u003C\/b\u003E\u003C\/i\u003E or rice has become life force itself, and so all must be fed. Jagannath Puri is, therefore, known as \u003Ci\u003E\u003Cb\u003EAnna Kshetra\u003C\/b\u003E\u003C\/i\u003E, because so many rice offerings are made daily, and in no other temple of India is rice offered as the main prasad to deities, and then distributed to all.\n\u003C\/p\u003E\n\n\u003Cp\u003E\nLord Jagannath, Jagat Nath is a simple illustration of human nature and traits of God which makes it unique and distinctive from other worldly religions. Different facets of human life have emerged within the cult to give it a unique place and stature.\n\u003C\/p\u003E\n\n\u003Cp\u003E\nArt and architecture, ritual and food, community and equality all meet within the Jagannath tradition. Mahaprasad is distributed among friends and relatives and is said to perpetuate the ties of friendship and brotherhood.\n\u003C\/p\u003E\n\n\u003Ch3\u003EChitau Amavasya\u003C\/h3\u003E\n\n\u003Cp\u003E\nThis is celebrated on the new moon day of the lunar month of Shravana. A special type of rice cake called chitau is offered to Lord Jagannath at the temple.\n\u003C\/p\u003E\n\n\u003Ch3\u003EShamba Dashami\u003C\/h3\u003E\n\n\u003Cp\u003E\nThe festival is celebrated on the tenth day in the bright fortnight in pousha lunar month. Women fast and worship the Sun and offer a variety of rice cakes and other delicacies.\n\u003C\/p\u003E\n\n\u003Ch3\u003EKanji Amla Osha\u003C\/h3\u003E\n\n\u003Cp\u003E\nThis is held on the ninth day of the dark fortnight of Margashira. Kanji, amalaki and dried fish are considered invigorating in winter.\n\u003C\/p\u003E\n\n\u003Ch3\u003EPahili Bhoga\u003C\/h3\u003E\n\n\u003Cp\u003E\nIn the month of January, Mahaprasad is sometimes referred to as Pahili Bhoga, the special morning bhoga offered to Lord Jagannath during this month.\n\u003C\/p\u003E\n\n\u003Cfigure\u003E\n  \u003Camp-img\n    src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEi1Pj1Fzaeq5hdEejE8o3qUe6G-9aDtm8zqM8oRnfM9JXIJC5Qy3DbdIfEMexCfrGAsk8l8pJYVOOgpNoUEL6MZPm4iU-6b_UbHvNNZTp6pNpLZlIZ0UqiuHsMq-L5wqRZJvCqgoDxaJDw\/s1600\/vastu,+puri.jpg\"\n    width=\"475\"\n    height=\"700\"\n    layout=\"responsive\"\n    alt=\"Vedic architecture and Puri temple context\"\u003E\n  \u003C\/amp-img\u003E\n  \u003Cnoscript\u003E\n    \u003Cimg\n      src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEi1Pj1Fzaeq5hdEejE8o3qUe6G-9aDtm8zqM8oRnfM9JXIJC5Qy3DbdIfEMexCfrGAsk8l8pJYVOOgpNoUEL6MZPm4iU-6b_UbHvNNZTp6pNpLZlIZ0UqiuHsMq-L5wqRZJvCqgoDxaJDw\/s1600\/vastu,+puri.jpg\"\n      width=\"475\"\n      height=\"700\"\n      alt=\"Vedic architecture and Puri temple context\"\u003E\n  \u003C\/noscript\u003E\n  \u003Cfigcaption\u003E\n    Jagannath culture connects temple architecture, ritual food, community tradition and seasonal festivals.\n  \u003C\/figcaption\u003E\n\u003C\/figure\u003E\n\n\u003Ch3\u003EFood Note\u003C\/h3\u003E\n\n\u003Cp\u003E\nThe most peculiar uniqueness of Jagannath lies in his Mahaprasad or the cooked holy foods offered to him. In a caste-ridden Hindu society, the Mahaprasad of the Lord is considered so sacred that even a staunch orthodox Brahman accepts it from the hands of a person belonging to the lowliest of the caste order.\n\u003C\/p\u003E\n\n\u003Cp\u003E\nWhile the foods offered to all other Hindu deities are called prasad, the same offered to Lord Jagannath is known as Mahaprasad. Puri has the unique custom of discarding casteism and the stigma of leftovers when people share Mahaprasad together.\n\u003C\/p\u003E\n\n\u003Cp\u003E\nThe people in those days used to practice such knowledge for sustainable development. Indigenous knowledge is embedded in community practices, institutions, relationships and rituals. It provides the basis for problem solving strategies for the communities.\n\u003C\/p\u003E\n\n\u003Cp\u003E\nThis malpua and papad recipe carries the festive mood of Rathyatra while also opening a wider window into Jagannath bhoga, mahaprasad, temple food traditions and the shared cultural memory of eastern India. Keywords: malpua recipe, Rathyatra food, Jagannath bhog, mahaprasad, festival sweet recipe, papad fry, Odisha temple food.\n\u003C\/p\u003E\n\n\u003C\/article\u003E\u003Cdiv class=\"blogger-post-footer\"\u003E\u003Ca href=\"https:\/\/feedburner.google.com\/fb\/a\/mailverify?uri=onlinekolkata\u0026amp;loc=en_US\"\u003ESubscribe to Indian Cuisine - Traditional Food and Recipe by Email\u003C\/a\u003E\u003C\/div\u003E"},"link":[{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/4194113219346922999\/posts\/default\/871032132476643710"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/4194113219346922999\/posts\/default\/871032132476643710"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.foodcooking-inspiration.in\/2014\/07\/gloom-and-bloom-on-rainy-day.html","title":"Malpua for Rathyatra | Jagannath Festival Recipe"}],"author":[{"name":{"$t":"Barnali Dutta"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/05327163057011058262"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjvQy8m1XwevEKbPwy4n9EzAT_CEJKfrpaKSyJtJ3J76mnMnstyKGL1Vv8olczAohOS4ebJekVykGbwLWT6lB4sA2RqXNpj_ILVkPt8efPls2-YGtFG77aVGZ16yF4KNg\/s108\/WhatsApp+Image+2019-05-06+at+7.10.10+PM.jpeg"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgABQCRezlDLsv2f7dgeqwBxicfdfQ5xrUbzKt1lWEG-y3FTUOb2fBHUi72hXK3htpXzEgQ9BIA1C3e0KR5SYrMBZCdHH3Pga6BB_abue0gdpfZj5QR9qX3bahyfDLSVqf0R7eFwzlrxtBL\/s72-c\/malpua+and+papad.jpg","height":"72","width":"72"},"georss$featurename":{"$t":"Kolkata, West Bengal, India"},"georss$point":{"$t":"22.572646 88.363894999999957"},"georss$box":{"$t":"21.6350005 87.073001499999961 23.510291499999997 89.654788499999952"}},{"id":{"$t":"tag:blogger.com,1999:blog-4194113219346922999.post-304530094735007520"},"published":{"$t":"2014-06-27T21:09:00.009+05:30"},"updated":{"$t":"2026-03-23T13:06:35.024+05:30"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Cultural Food Stories"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Ingredients \u0026 Food Knowledge"}],"title":{"type":"text","$t":"Horse Gram Water Benefits | Kulthi Recipe \u0026 Ayurveda"},"content":{"type":"html","$t":"\u003Carticle\u003E\n\n\u003Ch2\u003EKulottokolai – Overnight Soaked Horse Gram Seeds Water\u003C\/h2\u003E\n\n\u003Cp\u003E\nI must say my parents were very much Bangal in their food habits and cooking style. \nHowever, they quickly adopted good culinary traditions of the Ghoti community after learning \nthe nutritional value of dishes like \u003Cem\u003EGota Sheddho\u003C\/em\u003E prepared during Sheetal Shasthi puja.\n\u003C\/p\u003E\n\n\u003Cp\u003E\nThough our family did not follow strict ritualistic food customs, I still remember how we enjoyed \ngota sheddho in winter when fresh baby vegetables were available. My mother used to soak \nkulotthokalai and whole green mung dal on Saturday nights. Sunday breakfast then consisted \nof a big bowl of gota sheddho and \u003Cem\u003Egola bhat\u003C\/em\u003E made from overcooked red rice.\n\u003C\/p\u003E\n\n\u003Ch3\u003EPrevention is Better Than Cure\u003C\/h3\u003E\n\n\u003Cp\u003E\nBecause I often avoided using school washrooms, my mother worried about my health. \nSo on holidays she would soak kulottho overnight and make me drink the soaked water \non an empty stomach in the morning to maintain good renal function. \nThe soaked lentils were later used in curry or dal for that day’s meal.\n\u003C\/p\u003E\n\n\u003Cfigure\u003E\n\u003Camp-img\nsrc=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEieHxUorJy8KLTS1Cm8vvQqe4pzvlfY6N258DD4eQDQ0QEKtE3kT_dLSXNwfIflOF-JQD5YiH7WFhY6OUSuTiQ3hNRRIX9ShFAVp2xu-wHrVn8X9y2ZNB9WP27Om-sRzIVHF3YDjlMNH_o\/s1600\/horse+gram.JPG\"\nwidth=\"475\"\nheight=\"268\"\nlayout=\"responsive\"\nalt=\"Soaked horse gram seeds water\"\u003E\n\u003C\/amp-img\u003E\n\n\u003Cnoscript\u003E\n\u003Cimg\nsrc=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEieHxUorJy8KLTS1Cm8vvQqe4pzvlfY6N258DD4eQDQ0QEKtE3kT_dLSXNwfIflOF-JQD5YiH7WFhY6OUSuTiQ3hNRRIX9ShFAVp2xu-wHrVn8X9y2ZNB9WP27Om-sRzIVHF3YDjlMNH_o\/s1600\/horse+gram.JPG\"\nwidth=\"475\"\nheight=\"268\"\nalt=\"Soaked horse gram seeds drink\"\u003E\n\u003C\/noscript\u003E\n\n\u003Cfigcaption\u003ETraditional horse gram water prepared by soaking the seeds overnight.\u003C\/figcaption\u003E\n\u003C\/figure\u003E\n\n\u003Ch2\u003EGota Sheddho – Traditional Bengali Winter Dish\u003C\/h2\u003E\n\n\u003Cp\u003E\nIn Bengal, Sheetal Shasthi puja is observed on the sixth day of the bright fortnight of Magha month, \none day after Saraswati puja. A special dish called \u003Cem\u003EGota Sheddho\u003C\/em\u003E is prepared on the evening \nof Panchami and eaten the next day when cooled or “sheetal”.\n\u003C\/p\u003E\n\n\u003Cp\u003E\nThis ritual is performed mainly by Bengali mothers wishing for the long life and health of their children. \nThe dish consists of whole vegetables cooked with soaked legumes.\n\u003C\/p\u003E\n\n\u003Ch3\u003EIngredients\u003C\/h3\u003E\n\n\u003Cul\u003E\n\u003Cli\u003EKulthi (horse gram)\u003C\/li\u003E\n\u003Cli\u003EWhole green mung dal\u003C\/li\u003E\n\u003Cli\u003EJujube (topa kul)\u003C\/li\u003E\n\u003Cli\u003EDrumsticks (sojne danta)\u003C\/li\u003E\n\u003Cli\u003EWhite broad beans (sada sheem)\u003C\/li\u003E\n\u003Cli\u003EBaby potatoes\u003C\/li\u003E\n\u003Cli\u003EBaby brinjals\u003C\/li\u003E\n\u003Cli\u003EGreen tomatoes\u003C\/li\u003E\n\u003Cli\u003EArbi root (gati kochu)\u003C\/li\u003E\n\u003Cli\u003EWhole peas with pods\u003C\/li\u003E\n\u003Cli\u003ESea salt (saindhob labon)\u003C\/li\u003E\n\u003C\/ul\u003E\n\n\u003Ch3\u003EMethod\u003C\/h3\u003E\n\n\u003Col\u003E\n\u003Cli\u003EWash and soak the legumes in enough water for at least 6 hours.\u003C\/li\u003E\n\u003Cli\u003EDo not discard the soaking water.\u003C\/li\u003E\n\u003Cli\u003EBoil the legumes first.\u003C\/li\u003E\n\u003Cli\u003EAdd vegetables gradually based on their cooking time.\u003C\/li\u003E\n\u003Cli\u003ECook for about 20–30 minutes on medium heat.\u003C\/li\u003E\n\u003Cli\u003EThe vegetables should be cooked but not mushy.\u003C\/li\u003E\n\u003Cli\u003ETurn off heat and drizzle raw mustard oil on top.\u003C\/li\u003E\n\u003C\/ol\u003E\n\n\u003Ch2\u003EHorse Gram – Kulottho Kalai\u003C\/h2\u003E\n\n\u003Cp\u003E\nHorse gram (\u003Cem\u003EMacrotyloma uniflorum\u003C\/em\u003E) is known as the poor man's pulse in India. \nIt is consumed as dal, sprouts, soup or medicinal preparations.\n\u003C\/p\u003E\n\n\u003Cp\u003E\nThe plant is a twining herb cultivated for both food and fodder. \nIts seeds are often parched and boiled before consumption.\n\u003C\/p\u003E\n\n\u003Cfigure\u003E\n\n\u003Camp-img\nsrc=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEh3LD5SwivP09k21V8JO1mo5b2hWbb55fqW52d-H20aay0qxheRbVAFAXCqNfFnrQsaODvoM7hjV-FoG-5PEG45ttrc9xK4aDYOco79fwpykGhpr4fahcR9aED6KpwHq7hbpclOoCwyps0\/s1600\/horsegram+kulattha+kalai-001.jpg\"\nwidth=\"475\"\nheight=\"268\"\nlayout=\"responsive\"\nalt=\"Horse gram seeds\"\u003E\n\u003C\/amp-img\u003E\n\n\u003Cnoscript\u003E\n\u003Cimg\nsrc=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEh3LD5SwivP09k21V8JO1mo5b2hWbb55fqW52d-H20aay0qxheRbVAFAXCqNfFnrQsaODvoM7hjV-FoG-5PEG45ttrc9xK4aDYOco79fwpykGhpr4fahcR9aED6KpwHq7hbpclOoCwyps0\/s1600\/horsegram+kulattha+kalai-001.jpg\"\nwidth=\"475\"\nheight=\"268\"\nalt=\"Horse gram seeds\"\u003E\n\u003C\/noscript\u003E\n\n\u003Cfigcaption\u003EHorse gram contains about 0.39% phosphorus and valuable nutrients.\u003C\/figcaption\u003E\n\n\u003C\/figure\u003E\n\n\u003Cp\u003E\nHorse gram contains polyphenols, flavonoids, proteins, iron and molybdenum. \nIt also has antioxidant properties and may help regulate blood sugar levels.\n\u003C\/p\u003E\n\n\u003Cp\u003E\nStudies from the Indian Institute of Chemical Technology found that raw horse gram seeds \npossess anti-hyperglycemic properties and may reduce insulin resistance.\n\u003C\/p\u003E\n\n\u003Ch3\u003ETherapeutic Evaluation\u003C\/h3\u003E\n\n\u003Cp\u003E\nClinical studies on patients with urolithiasis showed that kulatha preparations helped relieve \npain, burning urination and supported lithotriptic and diuretic activity.\n\u003C\/p\u003E\n\n\u003Ch2\u003EWhat We Eat, Why We Eat\u003C\/h2\u003E\n\n\u003Cp\u003E\nIn earlier times, people maintained health through food traditions and seasonal rituals. \nVillage communities relied on home remedies using spices such as pepper, ginger, turmeric, \ncoriander, cumin, fenugreek and tulsi.\n\u003C\/p\u003E\n\n\u003Cp\u003E\nTraditional physicians used plants and natural substances to treat ailments long before \nmodern clinical validation became common.\n\u003C\/p\u003E\n\n\u003Ch2\u003ERegional Culinary Uses of Horse Gram\u003C\/h2\u003E\n\n\u003Cul\u003E\n\n\u003Cli\u003E\u003Cstrong\u003EAndhra Pradesh:\u003C\/strong\u003E Ulavacharu (horse gram soup) is a popular ceremonial dish.\u003C\/li\u003E\n\n\u003Cli\u003E\u003Cstrong\u003EOdisha:\u003C\/strong\u003E Horse gram flour is consumed during Pana Sankranti after offering it to Tulsi.\u003C\/li\u003E\n\n\u003Cli\u003E\u003Cstrong\u003EKerala:\u003C\/strong\u003E Muthira upperi or stir-fried horse gram is a home remedy for high blood pressure.\u003C\/li\u003E\n\n\u003Cli\u003E\u003Cstrong\u003ETamil Nadu:\u003C\/strong\u003E Kollu is used in rasam, chutney, poriyal and sambar.\u003C\/li\u003E\n\n\u003Cli\u003E\u003Cstrong\u003EKarnataka:\u003C\/strong\u003E Hurali saaru and hurali chutney are common dishes.\u003C\/li\u003E\n\n\u003Cli\u003E\u003Cstrong\u003EMaharashtra and Goa:\u003C\/strong\u003E Kulith is used in curries, soups and laddus.\u003C\/li\u003E\n\n\u003Cli\u003E\u003Cstrong\u003EHimachal Pradesh:\u003C\/strong\u003E Kulath is used in khichdi.\u003C\/li\u003E\n\n\u003Cli\u003E\u003Cstrong\u003EUttarakhand:\u003C\/strong\u003E Ras and phanu are traditional dishes made with horse gram.\u003C\/li\u003E\n\n\u003C\/ul\u003E\n\n\u003Ch3\u003EDoshic Actions in Ayurveda\u003C\/h3\u003E\n\n\u003Cul\u003E\n\u003Cli\u003ELithotriptic\u003C\/li\u003E\n\u003Cli\u003ELipolytic\u003C\/li\u003E\n\u003Cli\u003EDiuretic\u003C\/li\u003E\n\u003Cli\u003EAnti-inflammatory\u003C\/li\u003E\n\u003Cli\u003EAnalgesic\u003C\/li\u003E\n\u003Cli\u003EEye tonic\u003C\/li\u003E\n\u003Cli\u003ELaxative\u003C\/li\u003E\n\u003Cli\u003EWormicidal\u003C\/li\u003E\n\u003Cli\u003EVata pacifier\u003C\/li\u003E\n\u003C\/ul\u003E\n\n\u003Ch2\u003EAyurvedic Remedies for Weight Loss\u003C\/h2\u003E\n\n\u003Cul\u003E\n\u003Cli\u003EConsume softly boiled horse gram (25 g) morning and evening.\u003C\/li\u003E\n\u003Cli\u003ETake buttermilk and barley to reduce body heat.\u003C\/li\u003E\n\u003Cli\u003ETraditional rainwater and turmeric mixture is sometimes recommended in folk medicine.\u003C\/li\u003E\n\u003C\/ul\u003E\n\n\u003Ch2\u003EHome Remedy for Cold and Cough\u003C\/h2\u003E\n\n\u003Cp\u003E\nSoaked horse gram is cooked with salt, jaggery and pepper. \nGhee and coconut are added with curry leaf and cumin seasoning. \nThe warm preparation is believed to help relieve chronic cold and cough.\n\u003C\/p\u003E\n\n\u003Ch3\u003EPharmacotherapeutic Uses\u003C\/h3\u003E\n\n\u003Cul\u003E\n\n\u003Cli\u003ERheumatoid arthritis – horse gram soup and topical application.\u003C\/li\u003E\n\n\u003Cli\u003EChronic cough – horse gram ghee preparations.\u003C\/li\u003E\n\n\u003Cli\u003EUrinary calculi – decoction of horse gram.\u003C\/li\u003E\n\n\u003Cli\u003EAmenorrhea and dysmenorrhea – decoction with asafoetida.\u003C\/li\u003E\n\n\u003C\/ul\u003E\n\n\u003Cfigure\u003E\n\n\u003Camp-img\nsrc=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEh50smoLdxdztne0VhD-EulWVocngEN-33mjIZAUKa5G79fOE8rXgJZKyXKn2N6UoKUWPPvLLIAxvlnRV6jHAnwmQDeEEhIHiIleellznTCkGMH3UBaOkVoevVS4yZgACA5vN0jx4LH3f4\/s1600\/IMG_0090.JPG\"\nwidth=\"475\"\nheight=\"268\"\nlayout=\"responsive\"\nalt=\"Traditional horse gram dish\"\u003E\n\u003C\/amp-img\u003E\n\n\u003Cnoscript\u003E\n\u003Cimg\nsrc=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEh50smoLdxdztne0VhD-EulWVocngEN-33mjIZAUKa5G79fOE8rXgJZKyXKn2N6UoKUWPPvLLIAxvlnRV6jHAnwmQDeEEhIHiIleellznTCkGMH3UBaOkVoevVS4yZgACA5vN0jx4LH3f4\/s1600\/IMG_0090.JPG\"\nwidth=\"475\"\nheight=\"268\"\nalt=\"Horse gram dish\"\u003E\n\u003C\/noscript\u003E\n\n\u003C\/figure\u003E\n\n\u003Ch2\u003ETraditional Health Knowledge\u003C\/h2\u003E\n\n\u003Cp\u003E\nLocal Health Traditions (LHT) represent community-based knowledge practiced by village healers, \nmidwives, herbal practitioners and household caregivers.\n\u003C\/p\u003E\n\n\u003Cp\u003E\nAlongside these folk practices, classical medical systems like Ayurveda, Siddha, Unani and Tibetan medicine \ndeveloped sophisticated theoretical foundations documented in ancient texts such as \nCharaka Samhita and Sushruta Samhita.\n\u003C\/p\u003E\n\n\u003Cp\u003E\nThese traditions illustrate how food, medicine, environment and cultural knowledge were historically \ninterconnected in Indian society.\n\u003C\/p\u003E\n\n\u003C\/article\u003E\u003Cdiv class=\"blogger-post-footer\"\u003E\u003Ca href=\"https:\/\/feedburner.google.com\/fb\/a\/mailverify?uri=onlinekolkata\u0026amp;loc=en_US\"\u003ESubscribe to Indian Cuisine - Traditional Food and Recipe by Email\u003C\/a\u003E\u003C\/div\u003E"},"link":[{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/4194113219346922999\/posts\/default\/304530094735007520"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/4194113219346922999\/posts\/default\/304530094735007520"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.foodcooking-inspiration.in\/2014\/06\/what-we-eat-why-we-eat.html","title":"Horse Gram Water Benefits | Kulthi Recipe \u0026 Ayurveda"}],"author":[{"name":{"$t":"prasadam"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/14348903939405901715"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEimqROqZkHXZGqs7H-Sttrl6IXZd6znbUrplW2wjIlwm0GaNv-26FK0jGRZUeI_E9dkk80MdtcJVEROmTdTSygILlAKiHzLVvgtCMbOhphfZjVYHCkH5vjeeRZaI9giCg\/s113\/prasadam_logo.png"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEieHxUorJy8KLTS1Cm8vvQqe4pzvlfY6N258DD4eQDQ0QEKtE3kT_dLSXNwfIflOF-JQD5YiH7WFhY6OUSuTiQ3hNRRIX9ShFAVp2xu-wHrVn8X9y2ZNB9WP27Om-sRzIVHF3YDjlMNH_o\/s72-c\/horse+gram.JPG","height":"72","width":"72"}},{"id":{"$t":"tag:blogger.com,1999:blog-4194113219346922999.post-5964434960921420180"},"published":{"$t":"2014-06-18T18:48:00.021+05:30"},"updated":{"$t":"2026-03-23T13:07:31.411+05:30"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Fish Recipes"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Traditional Recipes"}],"title":{"type":"text","$t":"Doi Pabda Fish Curry | Bengali Padma Pabda Recipe"},"content":{"type":"html","$t":"\u003Carticle\u003E\n  \u003Cfigure\u003E\n    \u003Camp-img src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEg-_6znhCiySSveRjRFXMTY9r7xyBPiGT8wUgBRdZ2O1jwossHg3G01uaZ_hTCBIis3bJmx0kuMGHLckV5Fp5eaIyA8BEglDue_88QsZ9oAKTMh7Jy2j9ya0HFnOHwPmD2ByXkN4Z3RXk9w1eYsZjpWpWYLU81YtM8oWs35wVfFLIltlqIJ8TI0zO-RQms\/s1600\/Creamy%20pabda%20fish%20curry.webp\"\n      width=\"1600\" height=\"900\" layout=\"responsive\"\n      alt=\"Doi Pabda Fish Curry\"\u003E\n    \u003C\/amp-img\u003E\n    \u003Cnoscript\u003E\n      \u003Cimg src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEg-_6znhCiySSveRjRFXMTY9r7xyBPiGT8wUgBRdZ2O1jwossHg3G01uaZ_hTCBIis3bJmx0kuMGHLckV5Fp5eaIyA8BEglDue_88QsZ9oAKTMh7Jy2j9ya0HFnOHwPmD2ByXkN4Z3RXk9w1eYsZjpWpWYLU81YtM8oWs35wVfFLIltlqIJ8TI0zO-RQms\/s1600\/Creamy%20pabda%20fish%20curry.webp\" alt=\"Doi Pabda Fish Curry\"\u003E\n    \u003C\/noscript\u003E\n    \u003Cfigcaption\u003ETraditional Bengali Doi Pabda prepared with mustard and yogurt gravy\u003C\/figcaption\u003E\n  \u003C\/figure\u003E\n\n  \u003Ch2\u003Eদই পাবদা | Doi Pabda Fish Curry\u003C\/h2\u003E\n\n  \u003Cp\u003EPabda: nowadays even pabda fish has become another ceremonial dish and has lost its status of one of the important staple dishes. It has high nutrient value containing protein 19.2g%, fat 2.1 g%, carbohydrate 4.6 g%, energy 114 kcal, calcium 310 mg%, phosphorous 210 mg%, moisture 73 gm%, mineral 1 mg%, and iron 1 mg%.\u003C\/p\u003E\n\n  \u003Ch2\u003EPadma Pabda – The Historical Story\u003C\/h2\u003E\n\n  \u003Cp\u003EIn Abul Fazl’s Ain-e-Akbari it is mentioned that near Kajihata the river Ganga gets divided and one branch flows eastward as Padma. Over centuries, its course changed, shaping trade, culture, and settlements across Bengal and Bangladesh.\u003C\/p\u003E\n\n  \u003Cp\u003EThe Padma and Meghna rivers created fertile ecosystems where species like Hilsa and Pabda thrived, making them culturally and economically significant.\u003C\/p\u003E\n\n  \u003Ch2\u003ENostalgic Niche\u003C\/h2\u003E\n\n  \u003Cp\u003EWhenever Bangladesh comes to mind, the beauty of nature unfolds vividly—the blue sky, mango trees, rivers, and the distant sound of bhatiyali songs. My parents often recalled these memories, carrying the calm of river life even after migration.\u003C\/p\u003E\n\n  \u003Cp\u003EThis nostalgia resonates with literary works like \u003Cem\u003ESrikanta\u003C\/em\u003E, \u003Cem\u003EPadma Nadir Majhi\u003C\/em\u003E, and \u003Cem\u003EIcchamati\u003C\/em\u003E, reflecting the deep bond between river and life.\u003C\/p\u003E\n  \n    \u003Cfigure\u003E\n    \u003Camp-img src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiArB1WFzvoizgu21m7rzBbaJkemc1cW06n-asfsTo4EyVnoIlW99QZoZsr66aFHH0TuahX_7iI2AyogU_z9RVJvmKtxrNQ_aQ9dUsBdHt5SYLlKW9ydyOgTwbxm-K88PfP1oGh6cEgG1engGZcgk4oydvUgH421RS3sxPE10Hcqsp3vJOwYI4DpR_oiLg\/s1600\/Rivers%20as%20the%20lifeline%20of%20Bengal%E2%80%99s%20culture%20and%20food%20traditions.webp\"\n      width=\"1600\" height=\"900\" layout=\"responsive\"\n      alt=\"River lifeline illustration\"\u003E\n    \u003C\/amp-img\u003E\n    \u003Cnoscript\u003E\n      \u003Cimg src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiArB1WFzvoizgu21m7rzBbaJkemc1cW06n-asfsTo4EyVnoIlW99QZoZsr66aFHH0TuahX_7iI2AyogU_z9RVJvmKtxrNQ_aQ9dUsBdHt5SYLlKW9ydyOgTwbxm-K88PfP1oGh6cEgG1engGZcgk4oydvUgH421RS3sxPE10Hcqsp3vJOwYI4DpR_oiLg\/s1600\/Rivers%20as%20the%20lifeline%20of%20Bengal%E2%80%99s%20culture%20and%20food%20traditions.webp\" alt=\"River lifeline illustration\"\u003E\n    \u003C\/noscript\u003E\n    \u003Cfigcaption\u003ERivers as the lifeline of Bengal’s culture and food traditions\u003C\/figcaption\u003E\n  \u003C\/figure\u003E\n\n  \u003Ch2\u003EChildhood Memories of Fishing\u003C\/h2\u003E\n\n  \u003Cp\u003EI never experienced fishing, yet through my father’s stories I could imagine every detail—the flooded fields, boats moving between homes, and fish thriving in monsoon waters.\u003C\/p\u003E\n\n  \u003Cp\u003EVillagers used nets and hooks, catching koi fish that grew rich and fatty in floodwaters. Meals of hot rice with fried fish became unforgettable delights.\u003C\/p\u003E\n\n\n  \u003Ch2\u003EFishing Knowledge and Techniques\u003C\/h2\u003E\n\n  \u003Cp\u003EFishing methods vary with bait, season, and species. Earthworms, prawns, and fermented mixtures are used depending on fish behavior. Seasonal patterns also influence fishing success.\u003C\/p\u003E\n\n  \u003Ch2\u003EFishing in Ancient Texts\u003C\/h2\u003E\n\n  \u003Cp\u003EReferences from Ramayana and ancient Sanskrit texts like Manasollasa describe fishing techniques, preparation, and culinary practices, showing deep knowledge of aquatic life centuries ago.\u003C\/p\u003E\n  \n  \u003Cfigure\u003E\n    \u003Camp-img src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiGl9p1Gt-n3eHfy3Ns34ZSgcTMBtEBphY6m1SjWZd8QOtFwRMwt5rgIOAWsPBiyWCYOpC74ICj4ls6bV-VbqTlNEozO2_P3_gjM6eDBRWsfkgGN59rbmnH_ba2biVTz7BbgDHagR19gM9vOQDQ_Mw7Y3O-Knlu0JbgwGPejfU2GZlhxRR0LjohBFDsEZY\/s1600\/Ramayana%20fishing%20reference.webp\"\n      width=\"1600\" height=\"900\" layout=\"responsive\"\n      alt=\"Ramayana fishing reference\"\u003E\n    \u003C\/amp-img\u003E\n    \u003Cnoscript\u003E\n      \u003Cimg src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiGl9p1Gt-n3eHfy3Ns34ZSgcTMBtEBphY6m1SjWZd8QOtFwRMwt5rgIOAWsPBiyWCYOpC74ICj4ls6bV-VbqTlNEozO2_P3_gjM6eDBRWsfkgGN59rbmnH_ba2biVTz7BbgDHagR19gM9vOQDQ_Mw7Y3O-Knlu0JbgwGPejfU2GZlhxRR0LjohBFDsEZY\/s1600\/Ramayana%20fishing%20reference.webp\" alt=\"Ramayana fishing reference\"\u003E\n    \u003C\/noscript\u003E\n    \u003Cfigcaption\u003EAncient references to fishing in Indian scriptures\u003C\/figcaption\u003E\n  \u003C\/figure\u003E\n\n  \u003Ch2\u003ERegional Fish Cuisine in India\u003C\/h2\u003E\n\n  \u003Cul\u003E\n    \u003Cli\u003EBengal: Macher jhol, paturi, shutki, fritters\u003C\/li\u003E\n    \u003Cli\u003EAssam: Alkaline fish curries\u003C\/li\u003E\n    \u003Cli\u003EKerala: Kokum and coconut milk fish curries\u003C\/li\u003E\n    \u003Cli\u003EGoa: Vinegar-based and turmeric-rich fish dishes\u003C\/li\u003E\n    \u003Cli\u003EKashmir: Fish with lotus roots\u003C\/li\u003E\n  \u003C\/ul\u003E\n\n  \u003Ch2\u003EPadma Pabda Fish Curry Recipe\u003C\/h2\u003E\n\n  \u003Cp\u003E“Anybody can eat Pabda… It can be cooked light or rich depending on the occasion.”\u003C\/p\u003E\n\n  \u003Ch3\u003EIngredients\u003C\/h3\u003E\n  \u003Cul\u003E\n    \u003Cli\u003EFresh pabda fish (4–5 pieces)\u003C\/li\u003E\n    \u003Cli\u003ESour yogurt – 2 tbsp\u003C\/li\u003E\n    \u003Cli\u003EBlack \u0026amp; white mustard seeds – 1 tbsp\u003C\/li\u003E\n    \u003Cli\u003ETurmeric powder – 3 tsp\u003C\/li\u003E\n    \u003Cli\u003ERed chili powder – 3 tsp\u003C\/li\u003E\n    \u003Cli\u003EMustard oil – 1 tbsp\u003C\/li\u003E\n    \u003Cli\u003EOnion paste – 1 tbsp\u003C\/li\u003E\n    \u003Cli\u003EGreen chilies – 3\u003C\/li\u003E\n    \u003Cli\u003ESalt to taste\u003C\/li\u003E\n    \u003Cli\u003ESugar – a pinch\u003C\/li\u003E\n  \u003C\/ul\u003E\n\n  \u003Ch3\u003EMethod\u003C\/h3\u003E\n  \u003Col\u003E\n    \u003Cli\u003EClean fish, marinate with salt and turmeric.\u003C\/li\u003E\n    \u003Cli\u003EPrepare mustard paste with chili and salt.\u003C\/li\u003E\n    \u003Cli\u003ELightly fry fish in mustard oil.\u003C\/li\u003E\n    \u003Cli\u003EMix yogurt with spices.\u003C\/li\u003E\n    \u003Cli\u003ECook onion paste, add mustard paste and fish.\u003C\/li\u003E\n    \u003Cli\u003EAdd yogurt mixture gently and cook covered for 5 minutes.\u003C\/li\u003E\n    \u003Cli\u003EAdd green chili and rest before serving.\u003C\/li\u003E\n  \u003C\/ol\u003E\n\n  \u003Ch2\u003EHealth Benefits of Fish\u003C\/h2\u003E\n\n  \u003Cp\u003EFish is rich in high-quality protein, omega-3 fatty acids, vitamins, and minerals. It supports heart health, brain function, and metabolism while being easily digestible.\u003C\/p\u003E\n\n\u003C\/article\u003E\u003Cdiv class=\"blogger-post-footer\"\u003E\u003Ca href=\"https:\/\/feedburner.google.com\/fb\/a\/mailverify?uri=onlinekolkata\u0026amp;loc=en_US\"\u003ESubscribe to Indian Cuisine - Traditional Food and Recipe by Email\u003C\/a\u003E\u003C\/div\u003E"},"link":[{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/4194113219346922999\/posts\/default\/5964434960921420180"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/4194113219346922999\/posts\/default\/5964434960921420180"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.foodcooking-inspiration.in\/2014\/06\/padma-pabda-fish-curry.html","title":"Doi Pabda Fish Curry | Bengali Padma Pabda Recipe"}],"author":[{"name":{"$t":"Barnali Dutta"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/05327163057011058262"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjvQy8m1XwevEKbPwy4n9EzAT_CEJKfrpaKSyJtJ3J76mnMnstyKGL1Vv8olczAohOS4ebJekVykGbwLWT6lB4sA2RqXNpj_ILVkPt8efPls2-YGtFG77aVGZ16yF4KNg\/s108\/WhatsApp+Image+2019-05-06+at+7.10.10+PM.jpeg"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEg-_6znhCiySSveRjRFXMTY9r7xyBPiGT8wUgBRdZ2O1jwossHg3G01uaZ_hTCBIis3bJmx0kuMGHLckV5Fp5eaIyA8BEglDue_88QsZ9oAKTMh7Jy2j9ya0HFnOHwPmD2ByXkN4Z3RXk9w1eYsZjpWpWYLU81YtM8oWs35wVfFLIltlqIJ8TI0zO-RQms\/s72-c\/Creamy%20pabda%20fish%20curry.webp","height":"72","width":"72"}},{"id":{"$t":"tag:blogger.com,1999:blog-4194113219346922999.post-5759207909603966364"},"published":{"$t":"2014-06-06T22:30:00.009+05:30"},"updated":{"$t":"2026-03-29T11:16:52.739+05:30"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Sweets"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Traditional Recipes"}],"title":{"type":"text","$t":"Love Bite Chiffon Cake | Homemade Tiffin Cake"},"content":{"type":"html","$t":"\u003Carticle\u003E\n\n  \u003Ch2\u003ELove Bite Chiffon Cake\u003C\/h2\u003E\n\n  \u003Cp\u003E\u003Cstrong\u003EBy Barnali Dutta\u003C\/strong\u003E | Published: 2014-06-06\u003C\/p\u003E\n\n  \u003Cp\u003EChiffon cakes are more tender than the other cakes because of the milk and oil, though without cream layer in it, it would not make the tongue dry of the kids after eating.\u003C\/p\u003E\n\n  \u003Cp\u003EMy son used to love those small commercial tiffin cakes which his friends often brought when they were all in kindergarten. My son always requested for those cakes, but me as a mother being concerned about giving artificial food color and plastic packaging to a 2 yr old and therefore I used to make those cakes by myself.\u003C\/p\u003E\n\n  \u003Cp\u003ENow on his 21st birthday, my son wishes to have those tiffin cakes to cherish his kindergarten days again. How he used to hold it in both of his hands and bite it which all his friends would stare at, forgetting their own tiffin. :-) He still remembers a faint smell when he recalls the days like as usual everybody feels about those golden days.\u003C\/p\u003E\n\n  \u003Cfigure\u003E\n    \u003Camp-img\n      src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEj7xE-ZHWKO9kPpilYTUkEYuqLQbIFpYYeQVAjXnfKinCtoyT5zW0B1lIisuLoMkpMrodtQkuo2VS_wbp07OQmvRgGH0hYZePXxYVqWKUD_GMRNpu796oPwWVAt66LhLE8yKpio3bsfpacZ\/s1600\/tiffin+cake.jpg\"\n      width=\"1600\"\n      height=\"900\"\n      layout=\"responsive\"\n      alt=\"Love Bite Chiffon Cake soft homemade tiffin cake sliced light airy sponge texture Bengali bakery style\"\u003E\n    \u003C\/amp-img\u003E\n    \u003Cnoscript\u003E\n      \u003Cimg\n        src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEj7xE-ZHWKO9kPpilYTUkEYuqLQbIFpYYeQVAjXnfKinCtoyT5zW0B1lIisuLoMkpMrodtQkuo2VS_wbp07OQmvRgGH0hYZePXxYVqWKUD_GMRNpu796oPwWVAt66LhLE8yKpio3bsfpacZ\/s1600\/tiffin+cake.jpg\"\n        alt=\"Homemade low-cost tiffin cake\"\u003E\n    \u003C\/noscript\u003E\n    \u003Cfigcaption\u003ELove Bite Chiffon Cake – a soft, airy homemade tiffin cake with delicate sponge texture, inspired by Bengali bakery-style cakes.\u003C\/figcaption\u003E\n  \u003C\/figure\u003E\n\n  \u003Cp\u003EPreparation Time: 15 minutes | Cook time: 15 minutes | Total time: 30 minutes | Serves 6\u003C\/p\u003E\n\n  \u003Ch3\u003EIngredients (6 cakes)\u003C\/h3\u003E\n  \u003Cul\u003E\n    \u003Cli\u003E3 eggs\u003C\/li\u003E\n    \u003Cli\u003E1\/2 cup sugar\u003C\/li\u003E\n    \u003Cli\u003E2 teaspoon salted butter\u003C\/li\u003E\n    \u003Cli\u003E1 tablespoon refined oil\u003C\/li\u003E\n    \u003Cli\u003E1\/2 cup milk\u003C\/li\u003E\n    \u003Cli\u003E1 teaspoon vanilla essence\u003C\/li\u003E\n    \u003Cli\u003E1 cup plain flour\u003C\/li\u003E\n    \u003Cli\u003E2 teaspoon WeiKFiELD baking powder\u003C\/li\u003E\n    \u003Cli\u003E4 to 5 choco chips per cake or 6 pieces of Cadbury milk chocolate [optional]\u003C\/li\u003E\n  \u003C\/ul\u003E\n\n  \u003Ch3\u003EMethod\u003C\/h3\u003E\n  \u003Col\u003E\n    \u003Cli\u003E\n      Powder the sugar.\n      \u003Cp\u003ECastor sugar is finely white crystallized sugar. It dissolves quickly and easily mixes with other ingredients. It gives a smooth structure to aerated products like cakes. It is also called confectionery sugar or powdered sugar.\u003C\/p\u003E\n      \u003Cp\u003ETake granulated sugar rather than icing sugar [because it produces carbon dioxide more than icing sugar which raises the batter] and make sugar powder from it. Sugar has a positive effect on promoting elasticity and stability and it makes foams very easy to fold.\u003C\/p\u003E\n    \u003C\/li\u003E\n\n    \u003Cli\u003E\n      Using an electric whisk beat eggs and sugar till it gets foam.\n      \u003Cp\u003EThe extent of beating is an important factor in stability of egg foam as beating processes. The foam becomes increasingly stable up at required point after which continued beating decreases the stability.\u003C\/p\u003E\n      \u003Cp\u003EThe foam formation is quicker when the fresh eggs are taken from refrigerator. They save time because breaking and separating the egg white and yolk are not necessary.\u003C\/p\u003E\n    \u003C\/li\u003E\n\n    \u003Cli\u003E\n      Add liquid salted butter and oil and beat till thick and creamy.\n      \u003Cp\u003EChiffon cake do contain baking powder, fat in the form of fluid oil, milk as well as the quality of the egg foam prepared in making a chiffon cake, all ingredients influenced greatly to promote tenderness and volume, yet the texture of the cell of the chiffon cake neither fine nor large.\u003C\/p\u003E\n    \u003C\/li\u003E\n\n    \u003Cli\u003E\n      Add milk and beat till combined.\n      \u003Cp\u003EMoisture levels are involved in the staling process and prevents from forming the crust.\u003C\/p\u003E\n    \u003C\/li\u003E\n\n    \u003Cli\u003EAdd vanilla essence.\u003C\/li\u003E\n\n    \u003Cli\u003E\n      Sieve the flour and baking powder in a separate bowl, several times to mix well.\n      \u003Cp\u003EWhen all-purpose flour is substituted for cake flour, the volume is small, the texture is more compact and the cake may be less tender than a cake made with cake flour. This difficulty can be overcome by increasing the sugar a bit.\u003C\/p\u003E\n      \u003Cp\u003EThe self-rising or cake flour ingredients are shifted together many times until they are thoroughly combined and the baking powder is evenly distributed through the flour. It is made by combining flour with baking powder and salt. If you use this flour then you should replace the salted butter with unsalted one and should reduce the baking powder quantity from the given quantities.\u003C\/p\u003E\n    \u003C\/li\u003E\n\n    \u003Cli\u003E\n      Add flour to the mixture in small quantities and fold with a wooden spatula, repeat the same. Do not mix much, just add and fold mix till just smooth batter formed. It will allow to keep air incorporation intact in the cake batter.\n      \u003Cp\u003EBecause of its role in delaying gluten formation during mixing for spongy texture, the amount of mixing must be decreased as sugar level is decreased for small quantity of cake. The amount of mixing must be increased when sugar level is increased. By this the strength of the structure is enhanced, which helps to prevent the structure from failing after baking or steaming the cake.\u003C\/p\u003E\n    \u003C\/li\u003E\n\n    \u003Cli\u003EGrease the mold with thick butter.\u003C\/li\u003E\n\n    \u003Cli\u003EFill up the lined cup cases till 1\/3 full, steam over preheated steamer for 5 minutes.\u003C\/li\u003E\n\n    \u003Cli\u003ERemove the cupcakes from steamer, place some choco chips or one piece of Cadbury milk chocolate in the center, press down lightly. Fill 3\/4 over with the rest of the cake batter. Leave some space to raise the cake up. Further steam over boiling water for another 15 minutes or till an inserted skewer comes out clean.\u003C\/li\u003E\n\n    \u003Cli\u003EYou can make these cakes daily in preheated micro oven. You need to set manually the oven on high micro for 15 minutes. You can add homemade fresh seasonal fruit jam or hard dark chocolates inside the cake after 5 minute, in between the cooking time.\u003C\/li\u003E\n  \u003C\/ol\u003E\n  \n  \u003Cfigure\u003E\n  \u003Camp-img alt=\"Bhapa Cake recipe card steamed sponge cake Bengali tiffin cake ingredients and method step by step\"\n    src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjdv_TOXaJJlaT37yHokL4X0lFLxQ69ehuIwQMobsQnIkKSjiaBQDrHNheh84591OPFlkKY49MtM2Gm_-3oME3kqbECsbR8wPndy5_sFp1xQq5W3PW2CMh22AUToEHmy2zVYc0JpyGir_W1W92CD0RdEhL5PHhgdanrEOngTr1-KMv5KNiu0JR_V85LJM0\/s1000\/bhapa-cake-steamed-sponge-recipe-card-bengali.webp\"\n    width=\"1000\"\n    height=\"1500\"\n    layout=\"responsive\"\u003E\n  \u003C\/amp-img\u003E\n\n  \u003Camp-pinterest\n    height=\"18\"\n    width=\"56\"\n    data-do=\"buttonPin\"\n    data-url=\"https:\/\/www.foodcooking-inspiration.in\/2014\/06\/love-bite-chiffon-cake.html\"\n    data-media=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjdv_TOXaJJlaT37yHokL4X0lFLxQ69ehuIwQMobsQnIkKSjiaBQDrHNheh84591OPFlkKY49MtM2Gm_-3oME3kqbECsbR8wPndy5_sFp1xQq5W3PW2CMh22AUToEHmy2zVYc0JpyGir_W1W92CD0RdEhL5PHhgdanrEOngTr1-KMv5KNiu0JR_V85LJM0\/s1000\/bhapa-cake-steamed-sponge-recipe-card-bengali.webp\"\n    alt=\"Bhapa Cake recipe card steamed sponge cake Bengali tiffin cake ingredients and method step by step\"\n    data-description=\"Bhapa Cake – a soft and fluffy steamed sponge cake, a nostalgic Bengali-style tiffin cake made with eggs, flour and vanilla.\"\u003E\n  \u003C\/amp-pinterest\u003E\n\n  \u003Cfigcaption\u003E\n    \u003Ch3\u003EBhapa Cake – a soft and fluffy steamed sponge cake, a nostalgic Bengali-style tiffin cake made with eggs, flour and vanilla.\u003C\/h3\u003E\n  \u003C\/figcaption\u003E\n\u003C\/figure\u003E\n\n  \u003Ch3\u003EFor Variation\u003C\/h3\u003E\n  \u003Cul\u003E\n    \u003Cli\u003EInstead of milk add ripe fruit pulp, boiled apple pulp, ripe papaya or mashed banana to make fruit cakes, need not add color. For flavor you can substitute essence with cinnamon powder for those fruit cakes.\u003C\/li\u003E\n    \u003Cli\u003EFor working mother if needed you can make these muffins 3 to 4 days in advance. Just before serving prepare fruit jam and water mixture, melt it slightly and cool it. Put the cake in this liquid jam once and take out quickly, roll the cake in coconut powder or powdered chocolate or icing sugar.\u003C\/li\u003E\n  \u003C\/ul\u003E\n  \n  \u003Camp-img \n  src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiEhIna6bzrwVXbwPEVtJM4MiyEQRnzDg6GG9yXqrX8sUK1S3-CB5iQ4_LWysoFG-spcKgG029NqFYUVlTjloIk6Wxqy9uddyhIl3j_fIjwxm7X4gO1DqneZAjo0isOpTEfsPOBIeMrxmTvRdqm-dDpZnBsU5Ne8_k2k2z-wF1JvGDvSoDaoZoqBBG3P6Q\/s1000\/bhapa-cake-steamed-sponge-bengali-tiffin-instagram.webp\"\n  width=\"1000\" \n  height=\"1500\"\n  layout=\"responsive\"\n  alt=\"Bhapa Cake steamed sponge cake Bengali style soft fluffy cake in ramekins with nuts topping\"\u003E\n\u003C\/amp-img\u003E\n  \n  \u003Ch2\u003EFrequently Asked Questions About Cake History and Bengali Cakes\u003C\/h2\u003E\n\n\u003Ch3\u003EWho made the first cake in history?\u003C\/h3\u003E\n\u003Cp\u003EThe earliest cakes were made by ancient Egyptians, who baked sweetened bread-like cakes using honey. Modern cakes evolved later in Europe with refined flour and sugar.\u003C\/p\u003E\n\n\u003Ch3\u003EWhat is the traditional cake of Bangladesh?\u003C\/h3\u003E\n\u003Cp\u003ETraditional cakes in Bangladesh are often called “Pitha,” such as Bhapa Pitha and Patishapta, which are made from rice flour, coconut, and jaggery rather than baked sponge cakes.\u003C\/p\u003E\n\n\u003Ch3\u003EWhat is the Bengali word for cake?\u003C\/h3\u003E\n\u003Cp\u003EThe Bengali word for cake is “কেক” (Kek). However, traditional sweets like “Pitha” are often considered the cultural equivalent of cakes in Bengal.\u003C\/p\u003E\n\n\u003Ch3\u003EWhy is Bapuji cake famous?\u003C\/h3\u003E\n\u003Cp\u003EBapuji cake is known for its affordability and nostalgic value. It became popular as a simple, soft tea cake widely available across Indian bakeries.\u003C\/p\u003E\n\n\u003Ch3\u003EWhich is the oldest cake brand in India?\u003C\/h3\u003E\n\u003Cp\u003EOne of the oldest and most iconic bakery establishments in India is Nahoum \u0026 Sons in Kolkata, known for its traditional cakes and rich heritage.\u003C\/p\u003E\n\n\u003Ch3\u003EWhat is the history of Nahoum Kolkata?\u003C\/h3\u003E\n\u003Cp\u003ENahoum \u0026amp; Sons was established in 1902 by a Baghdadi Jewish family. Located in New Market, Kolkata, it became famous for its plum cakes, brownies, and rich fruit cakes, especially during Christmas.\u003C\/p\u003E\n  \n  \u003Ch2\u003ERelated Bengali Recipes \u0026amp; Food Stories\u003C\/h2\u003E\n\u003Cul\u003E\n  \u003Cli\u003E\u003Ca href=\"https:\/\/www.foodcooking-inspiration.in\/2026\/03\/bengali-sweets-history-sandesh-rosogolla.html\"\u003EHistory of Bengali Sweets: Sandesh to Rosogolla\u003C\/a\u003E\u003C\/li\u003E\n  \u003Cli\u003E\u003Ca href=\"https:\/\/www.foodcooking-inspiration.in\/2018\/09\/shukto-mixed-vegetables.html\"\u003ETraditional Bengali Shukto Recipe\u003C\/a\u003E\u003C\/li\u003E\n  \u003Cli\u003E\u003Ca href=\"https:\/\/www.foodcooking-inspiration.in\/2026\/03\/prawn-polao-coconut-milk.html\"\u003EPrawn Polao in Coconut Milk\u003C\/a\u003E\u003C\/li\u003E\n\u003C\/ul\u003E\n\n  \u003Cscript type=\"application\/ld+json\"\u003E\n{\n  \"@context\": \"https:\/\/schema.org\/\",\n  \"@type\": \"Recipe\",\n  \"name\": \"Love Bite Chiffon Cake\",\n  \"description\": \"Soft and airy homemade chiffon cake, inspired by Bengali bakery-style tiffin cakes, perfect for tea-time.\",\n  \"image\": \"https:\/\/www.foodcooking-inspiration.in\/path-to-image\/love-bite-chiffon-cake.webp\",\n  \"author\": {\n    \"@type\": \"Person\",\n    \"name\": \"Barnali Dutta\"\n  },\n  \"datePublished\": \"2014-06-01\",\n  \"prepTime\": \"PT20M\",\n  \"cookTime\": \"PT35M\",\n  \"totalTime\": \"PT55M\",\n  \"recipeCategory\": \"Dessert\",\n  \"recipeCuisine\": \"Bengali\",\n  \"keywords\": \"chiffon cake, tiffin cake, Bengali cake, homemade sponge cake\",\n  \"recipeYield\": \"6 servings\",\n  \"recipeIngredient\": [\n    \"1 cup flour\",\n    \"4 eggs\",\n    \"1\/2 cup sugar\",\n    \"1\/4 cup oil\",\n    \"1\/2 cup milk\",\n    \"1 tsp baking powder\",\n    \"1 tsp vanilla essence\"\n  ],\n  \"recipeInstructions\": [\n    \"Separate egg whites and yolks.\",\n    \"Beat egg whites until fluffy.\",\n    \"Mix yolks with sugar, oil and milk.\",\n    \"Combine dry ingredients and fold gently.\",\n    \"Fold egg whites into batter.\",\n    \"Bake at 180°C for 30–35 minutes.\"\n  ]\n}\n\u003C\/script\u003E\n  \n  \u003Cscript type=\"application\/ld+json\"\u003E\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"FAQPage\",\n  \"mainEntity\": [\n\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Who made the first cake in history?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"The earliest cakes were made by ancient Egyptians, who baked sweetened bread-like cakes using honey. Modern cakes evolved later in Europe with refined flour and sugar.\"\n      }\n    },\n\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What is the traditional cake of Bangladesh?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Traditional cakes in Bangladesh are often called Pitha, such as Bhapa Pitha and Patishapta, made from rice flour, coconut, and jaggery rather than baked sponge cakes.\"\n      }\n    },\n\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What is the Bengali word for cake?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"The Bengali word for cake is Kek (কেক). However, traditional sweets like Pitha are often considered the cultural equivalent of cakes in Bengal.\"\n      }\n    },\n\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Why is Bapuji cake famous?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Bapuji cake is popular for its affordability and nostalgic value. It became widely loved as a simple, soft tea cake available across Indian bakeries.\"\n      }\n    },\n\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Which is the oldest cake brand in India?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"One of the oldest and most iconic bakery establishments in India is Nahoum \u0026 Sons in Kolkata, established in 1902, known for its traditional cakes and heritage baking.\"\n      }\n    },\n\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What is the history of Nahoum Kolkata?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Nahoum \u0026 Sons was established in 1902 in New Market, Kolkata, by a Baghdadi Jewish family. It is famous for its fruit cakes, brownies, and traditional Christmas cakes, becoming a historic landmark in Kolkata's food culture.\"\n      }\n    }\n\n  ]\n}\n\u003C\/script\u003E\n\u003C\/article\u003E\n\n \u003Cdiv class=\"blogger-post-footer\"\u003E\u003Ca href=\"https:\/\/feedburner.google.com\/fb\/a\/mailverify?uri=onlinekolkata\u0026amp;loc=en_US\"\u003ESubscribe to Indian Cuisine - Traditional Food and Recipe by Email\u003C\/a\u003E\u003C\/div\u003E"},"link":[{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/4194113219346922999\/posts\/default\/5759207909603966364"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/4194113219346922999\/posts\/default\/5759207909603966364"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.foodcooking-inspiration.in\/2014\/06\/love-bite-chiffon-cake.html","title":"Love Bite Chiffon Cake | Homemade Tiffin Cake"}],"author":[{"name":{"$t":"Barnali Dutta"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/05327163057011058262"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjvQy8m1XwevEKbPwy4n9EzAT_CEJKfrpaKSyJtJ3J76mnMnstyKGL1Vv8olczAohOS4ebJekVykGbwLWT6lB4sA2RqXNpj_ILVkPt8efPls2-YGtFG77aVGZ16yF4KNg\/s108\/WhatsApp+Image+2019-05-06+at+7.10.10+PM.jpeg"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEj7xE-ZHWKO9kPpilYTUkEYuqLQbIFpYYeQVAjXnfKinCtoyT5zW0B1lIisuLoMkpMrodtQkuo2VS_wbp07OQmvRgGH0hYZePXxYVqWKUD_GMRNpu796oPwWVAt66LhLE8yKpio3bsfpacZ\/s72-c\/tiffin+cake.jpg","height":"72","width":"72"}},{"id":{"$t":"tag:blogger.com,1999:blog-4194113219346922999.post-7198426317489613630"},"published":{"$t":"2014-06-04T07:17:00.005+05:30"},"updated":{"$t":"2026-03-23T13:16:16.771+05:30"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Cultural Food Stories"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Kitchen Memories"}],"title":{"type":"text","$t":"Green Tea with Honey \u0026 Lemon | Evening Ritual Drink"},"content":{"type":"html","$t":"\u003Carticle\u003E\n\n  \u003Ch2\u003EGreen Tea with Basil Leaves, Honey \u0026amp; Lemon\u003C\/h2\u003E\n\n  \u003Cp\u003E\u003Cstrong\u003EBy Barnali Dutta\u003C\/strong\u003E | Published: 2014-06-04\u003C\/p\u003E\n\n  \u003Cp\u003EAt the end of my day, I always prefer green tea, honey and lemon with homemade snacks. I do not like the taste of green tea, so I always prefer to take tasty Indian snacks along with it, which can easily balance my taste buds, thinking in mind that my tea would balance my bad cholesterol level with the goodness of green tea.\u003C\/p\u003E\n\n  \u003Cp\u003EThe aroma of jasmine garland and burning aromatic sandalwood incense, the soft light of aromatic candle in my room, I am relaxing and meditating as Bengali people do during evening puja—Shondhhe prodip—while women light oil lamps under the tulsi tree and sound their conchs, offering basil leaves with sugar candy ‘tulsi-misri’, but in a non-ritualistic way.\u003C\/p\u003E\n\n  \u003Ch2\u003EUnderstanding Tea \u0026amp; Its Preparation\u003C\/h2\u003E\n\n  \u003Cp\u003EBeverages cover a wide range of hot and cold drinks. The nutritive value depends upon the beverage, what is added in serving, and the ingredients used in preparation.\u003C\/p\u003E\n\n  \u003Cp\u003EThough tea or coffee are easy to prepare, certain approved practices should be followed to assure consistently excellent taste. The principle is to obtain maximum flavor, aroma and color with minimum astringency.\u003C\/p\u003E\n\n  \u003Cp\u003EA perfectly made cup of tea is clear—black tea appears amber, green tea appears yellow—with no bitterness and a delicate aroma.\u003C\/p\u003E\n\n  \u003Ch3\u003EBasic Suggestions for Perfect Tea\u003C\/h3\u003E\n  \u003Cul\u003E\n    \u003Cli\u003EUse an earthenware or glass pot exclusively for tea.\u003C\/li\u003E\n    \u003Cli\u003ENever boil tea.\u003C\/li\u003E\n    \u003Cli\u003EUse accurate measures: 1 teaspoon tea or 1 tea bag per cup.\u003C\/li\u003E\n    \u003Cli\u003EWeaker tea should be made by diluting regular tea with hot water.\u003C\/li\u003E\n    \u003Cli\u003ESteeping time should not exceed 5 minutes.\u003C\/li\u003E\n  \u003C\/ul\u003E\n\n  \u003Cfigure\u003E\n    \u003Camp-img\n      src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiyAm14iwQB-SxXUadq5pV_5F9LOxsvY2IcdRgIiW_wSQbaAYrO24o9mMxT-XBm19WME1bSRJI7Wq2A9iUVQgb0cczvfRdssWUV3Atftgj9Zg0jSd9OZxNo3tqt_XgwxPpnYGqDJHydo3GB\/s1600\/tea_photo.jpg\"\n      width=\"1600\"\n      height=\"900\"\n      layout=\"responsive\"\n      alt=\"Green tea with honey and lemon\"\u003E\n    \u003C\/amp-img\u003E\n    \u003Cnoscript\u003E\n      \u003Cimg\n        src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiyAm14iwQB-SxXUadq5pV_5F9LOxsvY2IcdRgIiW_wSQbaAYrO24o9mMxT-XBm19WME1bSRJI7Wq2A9iUVQgb0cczvfRdssWUV3Atftgj9Zg0jSd9OZxNo3tqt_XgwxPpnYGqDJHydo3GB\/s1600\/tea_photo.jpg\"\n        alt=\"Green tea with honey and lemon\"\u003E\n    \u003C\/noscript\u003E\n    \u003Cfigcaption\u003ERefreshing green tea served with honey, lemon \u0026amp; fresh basil leaves\u003C\/figcaption\u003E\n  \u003C\/figure\u003E\n\n  \u003Ch3\u003EIngredients\u003C\/h3\u003E\n  \u003Cul\u003E\n    \u003Cli\u003EGreen tea – 1 teaspoon or 1 tea bag per cup\u003C\/li\u003E\n    \u003Cli\u003EHoney – 2 teaspoons\u003C\/li\u003E\n    \u003Cli\u003EFresh lemon juice – 1\/2 teaspoon\u003C\/li\u003E\n    \u003Cli\u003EFresh sweet basil leaves – 4 to 5\u003C\/li\u003E\n  \u003C\/ul\u003E\n\n  \u003Ch3\u003EDirections\u003C\/h3\u003E\n  \u003Col\u003E\n    \u003Cli\u003EBring fresh water to a boil.\u003C\/li\u003E\n    \u003Cli\u003EPlace tea in a freshly scalded pot.\u003C\/li\u003E\n    \u003Cli\u003EPour boiling water over tea and cover.\u003C\/li\u003E\n    \u003Cli\u003ESteep for 3–5 minutes.\u003C\/li\u003E\n    \u003Cli\u003EStrain into cup if using loose tea.\u003C\/li\u003E\n    \u003Cli\u003EAdd honey and lemon.\u003C\/li\u003E\n    \u003Cli\u003EServe immediately.\u003C\/li\u003E\n    \u003Cli\u003EIf not serving immediately, transfer to a preheated pot.\u003C\/li\u003E\n  \u003C\/ol\u003E\n\n  \u003Ch3\u003ESubstitutions \u0026amp; Variations\u003C\/h3\u003E\n  \u003Cul\u003E\n    \u003Cli\u003EAdd milk and sugar for Indian dudh chai.\u003C\/li\u003E\n    \u003Cli\u003EFor Nepali masala chai, add milk, sugar, peppercorn, cloves, cardamom \u0026amp; cinnamon.\u003C\/li\u003E\n    \u003Cli\u003ETry butter tea (Tibetan Po Cha) with a small amount of butter.\u003C\/li\u003E\n    \u003Cli\u003EGinger tea for rainy days.\u003C\/li\u003E\n    \u003Cli\u003EBlooming tea such as hibiscus for floral flavor.\u003C\/li\u003E\n    \u003Cli\u003EDarjeeling tea for a classic aromatic experience.\u003C\/li\u003E\n  \u003C\/ul\u003E\n\n  \u003Ch2\u003EIced Tea\u003C\/h2\u003E\n\n  \u003Cp\u003EPrepare tea using 3 tablespoons or 9 tea bags for 2 cups boiling water. Steep for 3–5 minutes, strain into a pitcher, and add 2 cups cold water. Let stand, then pour over ice.\u003C\/p\u003E\n\n  \u003Ch3\u003EAlternative Cold Brew Method\u003C\/h3\u003E\n  \u003Cp\u003EDouble the tea quantity and steep in cold water for about 8 hours in the refrigerator. Strain, pour over ice, and add chilled orange juice before serving.\u003C\/p\u003E\n\n\u003C\/article\u003E\u003Cdiv class=\"blogger-post-footer\"\u003E\u003Ca href=\"https:\/\/feedburner.google.com\/fb\/a\/mailverify?uri=onlinekolkata\u0026amp;loc=en_US\"\u003ESubscribe to Indian Cuisine - Traditional Food and Recipe by Email\u003C\/a\u003E\u003C\/div\u003E"},"link":[{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/4194113219346922999\/posts\/default\/7198426317489613630"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/4194113219346922999\/posts\/default\/7198426317489613630"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.foodcooking-inspiration.in\/2014\/06\/my-cup-of-tea.html","title":"Green Tea with Honey \u0026 Lemon | Evening Ritual Drink"}],"author":[{"name":{"$t":"Barnali Dutta"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/05327163057011058262"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjvQy8m1XwevEKbPwy4n9EzAT_CEJKfrpaKSyJtJ3J76mnMnstyKGL1Vv8olczAohOS4ebJekVykGbwLWT6lB4sA2RqXNpj_ILVkPt8efPls2-YGtFG77aVGZ16yF4KNg\/s108\/WhatsApp+Image+2019-05-06+at+7.10.10+PM.jpeg"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiyAm14iwQB-SxXUadq5pV_5F9LOxsvY2IcdRgIiW_wSQbaAYrO24o9mMxT-XBm19WME1bSRJI7Wq2A9iUVQgb0cczvfRdssWUV3Atftgj9Zg0jSd9OZxNo3tqt_XgwxPpnYGqDJHydo3GB\/s72-c\/tea_photo.jpg","height":"72","width":"72"}},{"id":{"$t":"tag:blogger.com,1999:blog-4194113219346922999.post-2615693865771155474"},"published":{"$t":"2014-05-31T01:21:00.005+05:30"},"updated":{"$t":"2026-03-23T13:17:03.508+05:30"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Snacks"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Traditional Recipes"}],"title":{"type":"text","$t":"Dhokla Recipe | Traditional Indian Steamed Snack"},"content":{"type":"html","$t":"\u003Carticle\u003E\n\n  \u003Ch2\u003EDhokla Recipe – A Traditional Indian Round-Up\u003C\/h2\u003E\n\n  \u003Cp\u003E\u003Cstrong\u003EBy Barnali Dutta\u003C\/strong\u003E | Published: 2014-05-30\u003C\/p\u003E\n\n  \u003Cp\u003EThis is a great snack when you prefer to eat light. This time, I feel a bit overwhelmed when I find in myself a greater Indian. The recipe is from West India – Rajasthan, cooking style from South – Tamil Nadu, and cooked in a Bengali kitchen of Kolkata – Eastern India. A fine Indian food round-up.\u003C\/p\u003E\n\n  \u003Cfigure\u003E\n    \u003Camp-img\n      src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiHFHObiiAHUkg3VTxp-S25ktu6jDP0dxHQ1hC443rpOEd-RaDxPErleoVu49OAPG2uDsYuHFqJ0hck8ZQBgIM13rOeEcrIwwYHdiK5fdX0spSLJZTLqlY3aJm0R9JTnhqWh3qTR40Tbci6\/s1600\/DHOKLA+RECIPE.jpg\"\n      width=\"1600\"\n      height=\"900\"\n      layout=\"responsive\"\n      alt=\"Traditional steamed dhokla\"\u003E\n    \u003C\/amp-img\u003E\n    \u003Cnoscript\u003E\n      \u003Cimg\n        src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiHFHObiiAHUkg3VTxp-S25ktu6jDP0dxHQ1hC443rpOEd-RaDxPErleoVu49OAPG2uDsYuHFqJ0hck8ZQBgIM13rOeEcrIwwYHdiK5fdX0spSLJZTLqlY3aJm0R9JTnhqWh3qTR40Tbci6\/s1600\/DHOKLA+RECIPE.jpg\"\n        alt=\"Traditional steamed dhokla\"\u003E\n    \u003C\/noscript\u003E\n    \u003Cfigcaption\u003ERound-cut dhokla – a light and fluffy Indian steamed snack\u003C\/figcaption\u003E\n  \u003C\/figure\u003E\n\n  \u003Cp\u003E\u003Cstrong\u003EPreparation Time:\u003C\/strong\u003E 10 hours | \u003Cstrong\u003ECook Time:\u003C\/strong\u003E 30 minutes | \u003Cstrong\u003ETotal Time:\u003C\/strong\u003E 10 hours 30 minutes\u003C\/p\u003E\n  \u003Cp\u003E\u003Cstrong\u003EYield:\u003C\/strong\u003E Serves 3\u003C\/p\u003E\n\n  \u003Ch3\u003EIngredients\u003C\/h3\u003E\n  \u003Cul\u003E\n    \u003Cli\u003EGram flour – 1 cup\u003C\/li\u003E\n    \u003Cli\u003ESemolina (suji) – 2 tablespoons\u003C\/li\u003E\n    \u003Cli\u003ESour yogurt – 1\/2 cup\u003C\/li\u003E\n    \u003Cli\u003EHot water – 1½ cups\u003C\/li\u003E\n    \u003Cli\u003ELemon – 1\u003C\/li\u003E\n    \u003Cli\u003ESunflower oil – 1\/4 cup\u003C\/li\u003E\n    \u003Cli\u003ETurmeric – 1 teaspoon\u003C\/li\u003E\n    \u003Cli\u003EGinger \u0026amp; green chili paste – 2 teaspoons\u003C\/li\u003E\n    \u003Cli\u003ESalt – 2 teaspoons\u003C\/li\u003E\n    \u003Cli\u003ESugar – 2 teaspoons\u003C\/li\u003E\n    \u003Cli\u003ESodium bicarbonate – 1\/2 teaspoon toasted + 1 teaspoon raw\u003C\/li\u003E\n    \u003Cli\u003EFruit salt (ENO) – 1 teaspoon\u003C\/li\u003E\n  \u003C\/ul\u003E\n\n  \u003Ch3\u003EFor Tempering\u003C\/h3\u003E\n  \u003Cul\u003E\n    \u003Cli\u003EBlack mustard seeds – 1 teaspoon\u003C\/li\u003E\n    \u003Cli\u003EShredded coconut – 3 teaspoons\u003C\/li\u003E\n    \u003Cli\u003ECurry leaves – 5–6\u003C\/li\u003E\n    \u003Cli\u003EGreen chili – 2–3\u003C\/li\u003E\n    \u003Cli\u003EAsafoetida – 1 pinch (diluted in warm water)\u003C\/li\u003E\n    \u003Cli\u003EMinced coriander leaves – 2 teaspoons\u003C\/li\u003E\n  \u003C\/ul\u003E\n\n  \u003Ch3\u003EInstructions\u003C\/h3\u003E\n  \u003Col\u003E\n    \u003Cli\u003ESieve gram flour into a bowl. Add yogurt and mix gradually with lukewarm water to form a smooth semi-thick batter. Add semolina and toasted sodium bicarbonate. Cover and rest for 8–10 hours.\u003C\/li\u003E\n\n    \u003Cli\u003EAfter resting, add ginger-chili paste, lemon juice, salt, turmeric, sugar and raw sodium bicarbonate. Mix well. Add remaining water and oil gradually to achieve a semi-liquid consistency.\u003C\/li\u003E\n\n    \u003Cli\u003EPrepare a double boiler. Grease a flat container with oil. Bring water to a boil, then reduce heat.\u003C\/li\u003E\n\n    \u003Cli\u003EAdd fruit salt to batter, mix quickly, and pour into the greased container. Leave space for rising.\u003C\/li\u003E\n\n    \u003Cli\u003EPlace container in water bath and steam for about 20 minutes.\u003C\/li\u003E\n\n    \u003Cli\u003ERemove carefully and cut into round or desired shapes.\u003C\/li\u003E\n\n    \u003Cli\u003EAlternatively, use a microwave idli stand: grease, fill small portions, and cook for about 5 minutes.\u003C\/li\u003E\n  \u003C\/ol\u003E\n\n  \u003Cfigure\u003E\n    \u003Camp-img\n      src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEim6yf63zXqOp9cJz-1-LqBGNKvEugqm8n_3KhOZwkffzwlrbT4MPabiReGvz-Eh0M2ry_8hU5Nf_AThvfZhYUlLDrZakUlfnKOrolUjUG-zDA6cEj1KTgCsi_g3rpEg4YSeO5apxIm929o\/s1600\/DHOKLA+IN+IDLY+STAND.jpg\"\n      width=\"1600\"\n      height=\"900\"\n      layout=\"responsive\"\n      alt=\"Dhokla in idli stand\"\u003E\n    \u003C\/amp-img\u003E\n    \u003Cnoscript\u003E\n      \u003Cimg\n        src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEim6yf63zXqOp9cJz-1-LqBGNKvEugqm8n_3KhOZwkffzwlrbT4MPabiReGvz-Eh0M2ry_8hU5Nf_AThvfZhYUlLDrZakUlfnKOrolUjUG-zDA6cEj1KTgCsi_g3rpEg4YSeO5apxIm929o\/s1600\/DHOKLA+IN+IDLY+STAND.jpg\"\n        alt=\"Dhokla in idli stand\"\u003E\n    \u003C\/noscript\u003E\n    \u003Cfigcaption\u003EDhokla prepared quickly using an idli stand method\u003C\/figcaption\u003E\n  \u003C\/figure\u003E\n\n  \u003Ch3\u003ETempering\u003C\/h3\u003E\n  \u003Col\u003E\n    \u003Cli\u003EHeat oil in a pan.\u003C\/li\u003E\n    \u003Cli\u003EAdd mustard seeds and allow them to splutter.\u003C\/li\u003E\n    \u003Cli\u003EAdd curry leaves, green chilies and asafoetida water.\u003C\/li\u003E\n    \u003Cli\u003EPour over hot dhokla.\u003C\/li\u003E\n    \u003Cli\u003EGarnish with coconut and coriander leaves.\u003C\/li\u003E\n  \u003C\/ol\u003E\n\n  \u003Ch3\u003ETamarind Chutney\u003C\/h3\u003E\n  \u003Col\u003E\n    \u003Cli\u003EMix tamarind juice, water, sugar, red chili powder, lemon juice and salt.\u003C\/li\u003E\n    \u003Cli\u003ESimmer briefly and cool before serving.\u003C\/li\u003E\n  \u003C\/ol\u003E\n\n\u003C\/article\u003E\u003Cdiv class=\"blogger-post-footer\"\u003E\u003Ca href=\"https:\/\/feedburner.google.com\/fb\/a\/mailverify?uri=onlinekolkata\u0026amp;loc=en_US\"\u003ESubscribe to Indian Cuisine - Traditional Food and Recipe by Email\u003C\/a\u003E\u003C\/div\u003E"},"link":[{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/4194113219346922999\/posts\/default\/2615693865771155474"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/4194113219346922999\/posts\/default\/2615693865771155474"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.foodcooking-inspiration.in\/2014\/05\/dhokla-recipe-round-up.html","title":"Dhokla Recipe | Traditional Indian Steamed Snack"}],"author":[{"name":{"$t":"Barnali Dutta"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/05327163057011058262"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjvQy8m1XwevEKbPwy4n9EzAT_CEJKfrpaKSyJtJ3J76mnMnstyKGL1Vv8olczAohOS4ebJekVykGbwLWT6lB4sA2RqXNpj_ILVkPt8efPls2-YGtFG77aVGZ16yF4KNg\/s108\/WhatsApp+Image+2019-05-06+at+7.10.10+PM.jpeg"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiHFHObiiAHUkg3VTxp-S25ktu6jDP0dxHQ1hC443rpOEd-RaDxPErleoVu49OAPG2uDsYuHFqJ0hck8ZQBgIM13rOeEcrIwwYHdiK5fdX0spSLJZTLqlY3aJm0R9JTnhqWh3qTR40Tbci6\/s72-c\/DHOKLA+RECIPE.jpg","height":"72","width":"72"},"georss$featurename":{"$t":"Prasadam, Kolkata, WB, India"},"georss$point":{"$t":"22.507172784182945 88.394441397394985"},"georss$box":{"$t":"22.506714284182944 88.393810897394985 22.507631284182946 88.395071897394985"}},{"id":{"$t":"tag:blogger.com,1999:blog-4194113219346922999.post-5207948572410979704"},"published":{"$t":"2014-05-25T18:24:00.010+05:30"},"updated":{"$t":"2026-03-23T13:17:55.822+05:30"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Cultural Food Stories"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Dal Recipes"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Traditional Recipes"}],"title":{"type":"text","$t":"The Smiling Sun | Tetor Dal \u0026 Tok Dal Recipes"},"content":{"type":"html","$t":"\u003Carticle\u003E\n\n  \u003Ch2\u003EThe Smiling Sun: Summer Lentils from a Bengali Kitchen\u003C\/h2\u003E\n\n  \u003Cp\u003E\u003Cstrong\u003EBy Barnali Dutta\u003C\/strong\u003E | Published: 2014-05-25\u003C\/p\u003E\n\n  \u003Cp\u003EFood can withstand all of the seasonal impacts on human body and Bengali food habit follows that rule from the early Vedic ages.\u003C\/p\u003E\n\n  \u003Cp\u003ERegular Bengali food can keep your doctor away in all seasons and may be the living habit of a Bengali with all sweet, bitter and sour interferences in their life by their neighborhood, friends, relatives, and well wishers is the basic mantra of livelihood, staying close to each other and staying out of mental stress!! So you can say all natural stress buster is present in a Bengalis life.\u003C\/p\u003E\n\n  \u003Cp\u003EIn summer we always prefer to stay cool with bitter and sour dishes. The recipe variations are unlimited. Like this recipe we have hundreds of different tasty bitter dishes so we need not stick on a single vegetable like bitter gourd.\u003C\/p\u003E\n\n  \u003Ch2\u003EBitter Gourd Lentil – Tetor Dal\u003C\/h2\u003E\n\n  \u003Cfigure\u003E\n    \u003Camp-img\n      src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjS-gUTUNxeWvvRSM5Vf34kUvEJ5du723uK8vdHtd6L9F-49qs4ZirUgIXuLqHosRPMkOYh6s71z-1vtK5tPSCKYgOkVR2oSS7qG0qU8rkPQp6JCfc420thf3mdW0ovkIuRJjFCoer39_g\/s1600\/DSC05712.JP\"\n      width=\"1600\"\n      height=\"900\"\n      layout=\"responsive\"\n      alt=\"Bitter gourd lentil Tetor dal\"\u003E\n    \u003C\/amp-img\u003E\n    \u003Cnoscript\u003E\n      \u003Cimg\n        src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjS-gUTUNxeWvvRSM5Vf34kUvEJ5du723uK8vdHtd6L9F-49qs4ZirUgIXuLqHosRPMkOYh6s71z-1vtK5tPSCKYgOkVR2oSS7qG0qU8rkPQp6JCfc420thf3mdW0ovkIuRJjFCoer39_g\/s1600\/DSC05712.JP\"\n        alt=\"Bitter gourd lentil Tetor dal\"\u003E\n    \u003C\/noscript\u003E\n    \u003Cfigcaption\u003EBengali Tetor Dal made with bitter gourd and roasted moong dal for a light summer meal\u003C\/figcaption\u003E\n  \u003C\/figure\u003E\n\n  \u003Cp\u003EThe bitter gourd lentil is a dish which will never be so bitter that you would like to skip it. Today, the utility of natural green bitter vegetables does not need any new explanations.\u003C\/p\u003E\n\n  \u003Cp\u003E\u003Cstrong\u003EPrep time:\u003C\/strong\u003E 5 min | \u003Cstrong\u003ECook time:\u003C\/strong\u003E 15 min | \u003Cstrong\u003ETotal time:\u003C\/strong\u003E 20 min\u003C\/p\u003E\n  \u003Cp\u003E\u003Cstrong\u003EYield:\u003C\/strong\u003E 3 | \u003Cstrong\u003EServing size:\u003C\/strong\u003E 2 tablespoon | \u003Cstrong\u003ECalories per serving:\u003C\/strong\u003E 155 | \u003Cstrong\u003EFat per serving:\u003C\/strong\u003E 5g\u003C\/p\u003E\n\n  \u003Ch3\u003EIngredients\u003C\/h3\u003E\n  \u003Cul\u003E\n    \u003Cli\u003EMoong dal – 100g\u003C\/li\u003E\n    \u003Cli\u003EBitter gourd – 50g\u003C\/li\u003E\n    \u003Cli\u003ETurmeric – 1 teaspoon\u003C\/li\u003E\n    \u003Cli\u003EBlack mustard seeds – 1 teaspoon\u003C\/li\u003E\n    \u003Cli\u003EBay leaf – 1\u003C\/li\u003E\n    \u003Cli\u003ESalt – to taste\u003C\/li\u003E\n    \u003Cli\u003EMustard oil – 2 teaspoons\u003C\/li\u003E\n    \u003Cli\u003ESugar – 1 pinch\u003C\/li\u003E\n    \u003Cli\u003EDried whole red chili – 1\u003C\/li\u003E\n    \u003Cli\u003EGinger paste – 1 teaspoon\u003C\/li\u003E\n    \u003Cli\u003EBoiled hot water – 2 cups\u003C\/li\u003E\n  \u003C\/ul\u003E\n\n  \u003Ch3\u003EDirections\u003C\/h3\u003E\n  \u003Col\u003E\n    \u003Cli\u003EDry roast moong dal for 4 to 5 minutes, stirring constantly until slightly golden.\u003C\/li\u003E\n    \u003Cli\u003EWash and clean the roasted dal with warm water. Soak for 5 minutes.\u003C\/li\u003E\n    \u003Cli\u003EBoil 1 cup water, add soaked dal and simmer until slightly mushy. Remove from heat and keep aside.\u003C\/li\u003E\n    \u003Cli\u003EWash and clean the bitter gourd, cut into rounds and wash again.\u003C\/li\u003E\n    \u003Cli\u003ESeason the bitter gourd with salt and turmeric.\u003C\/li\u003E\n    \u003Cli\u003EHeat mustard oil in a deep pan until near smoking point. Add mustard seeds, bay leaf, broken red chili and bitter gourd. Fry lightly. Add ginger paste.\u003C\/li\u003E\n    \u003Cli\u003EAdd the boiled dal to the pan, keeping a safe distance as it may splutter.\u003C\/li\u003E\n    \u003Cli\u003EAdd 1 cup boiled water, salt to taste and a pinch of sugar to balance the bitterness.\u003C\/li\u003E\n    \u003Cli\u003EBoil for 4 to 5 minutes or until the bitter gourd cooks properly. Turn off the heat, add one green chili, cover and rest for 5 minutes. Bengali Tetor Dal is ready to serve.\u003C\/li\u003E\n  \u003C\/ol\u003E\n\n  \u003Ch2\u003ERed Lentil Sour Soup – Tok Dal\u003C\/h2\u003E\n\n  \u003Cfigure\u003E\n    \u003Camp-img\n      src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEj2T8iBp82VQE_CG01lxIGXxyUvGmBA3IT0JFoVGLzT1_q2-IXj8EXraoOdThmOvyvX890p5-B2v-H9mS-brrnse1A0TpO3QWYFnxOteAOkd3oJ3DI0ONjZ6oZKiv4ilG7KmlA4CdHRS00\/s1600\/DSC05718.JPG\"\n      width=\"1600\"\n      height=\"900\"\n      layout=\"responsive\"\n      alt=\"Red lentil sour soup Tok dal\"\u003E\n    \u003C\/amp-img\u003E\n    \u003Cnoscript\u003E\n      \u003Cimg\n        src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEj2T8iBp82VQE_CG01lxIGXxyUvGmBA3IT0JFoVGLzT1_q2-IXj8EXraoOdThmOvyvX890p5-B2v-H9mS-brrnse1A0TpO3QWYFnxOteAOkd3oJ3DI0ONjZ6oZKiv4ilG7KmlA4CdHRS00\/s1600\/DSC05718.JPG\"\n        alt=\"Red lentil sour soup Tok dal\"\u003E\n    \u003C\/noscript\u003E\n    \u003Cfigcaption\u003EBengali Tok Dal with red lentils and raw mango, a cooling daytime summer dish\u003C\/figcaption\u003E\n  \u003C\/figure\u003E\n\n  \u003Cp\u003EBengalees prefer both bitter and sour on summer days. Actually yes, I feel cool, light and satisfied after eating my meal. One more thing to be noted, these dishes are exclusively for daytime meal, match best with rice and are not suitable for dinner. Why? I never tried to explore the causes; generation by generation Bengali takes bitter and sour in the daytime meal to follow Ayurveda.\u003C\/p\u003E\n\n  \u003Cp\u003E\u003Cstrong\u003EPrep time:\u003C\/strong\u003E 5 min | \u003Cstrong\u003ECook time:\u003C\/strong\u003E 15 min | \u003Cstrong\u003ETotal time:\u003C\/strong\u003E 20 min\u003C\/p\u003E\n  \u003Cp\u003E\u003Cstrong\u003EYield:\u003C\/strong\u003E 3 | \u003Cstrong\u003EServing size:\u003C\/strong\u003E 2 tablespoon | \u003Cstrong\u003ECalories per serving:\u003C\/strong\u003E 120 | \u003Cstrong\u003EFat per serving:\u003C\/strong\u003E 0.1g\u003C\/p\u003E\n\n  \u003Ch3\u003EIngredients\u003C\/h3\u003E\n  \u003Cul\u003E\n    \u003Cli\u003EMasoor dal (red lentil) – 100g\u003C\/li\u003E\n    \u003Cli\u003EUnripe mango – 50g\u003C\/li\u003E\n    \u003Cli\u003ECurry leaves – 5 to 6\u003C\/li\u003E\n    \u003Cli\u003EBlack mustard seeds – 1 teaspoon\u003C\/li\u003E\n    \u003Cli\u003ESalt – to taste\u003C\/li\u003E\n    \u003Cli\u003ESugar – 2 teaspoons\u003C\/li\u003E\n    \u003Cli\u003EMustard oil – 1 teaspoon\u003C\/li\u003E\n    \u003Cli\u003EDried whole red chili – 1\u003C\/li\u003E\n    \u003Cli\u003EBoiled hot water – 2 cups\u003C\/li\u003E\n  \u003C\/ul\u003E\n\n  \u003Ch3\u003EDirections\u003C\/h3\u003E\n  \u003Col\u003E\n    \u003Cli\u003EWash and clean the dal with warm water. Soak for 5 minutes.\u003C\/li\u003E\n    \u003Cli\u003EBoil 1 cup water, add soaked dal and simmer until slightly mushy. Remove from heat and keep aside.\u003C\/li\u003E\n    \u003Cli\u003EWash and clean the unripe mango, peel and cut into diagonal pieces. You may keep the seed. Wash again.\u003C\/li\u003E\n    \u003Cli\u003EHeat oil in a deep pan until near smoking point. Add mustard seeds, curry leaves, broken chili and raw mango pieces. Fry lightly.\u003C\/li\u003E\n    \u003Cli\u003EAdd the boiled dal to the pan, keeping a safe distance as it may splutter.\u003C\/li\u003E\n    \u003Cli\u003EAdd 1 cup boiled water, salt to taste and sugar to balance the sourness.\u003C\/li\u003E\n    \u003Cli\u003EBoil for 4 to 5 minutes. Turn off the heat, add one green chili, cover and rest for 5 minutes. Bengali Tok Dal is ready to serve. Best served as a cool lentil soup with hot rice.\u003C\/li\u003E\n  \u003C\/ol\u003E\n\n\u003C\/article\u003E\u003Cdiv class=\"blogger-post-footer\"\u003E\u003Ca href=\"https:\/\/feedburner.google.com\/fb\/a\/mailverify?uri=onlinekolkata\u0026amp;loc=en_US\"\u003ESubscribe to Indian Cuisine - Traditional Food and Recipe by Email\u003C\/a\u003E\u003C\/div\u003E"},"link":[{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/4194113219346922999\/posts\/default\/5207948572410979704"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/4194113219346922999\/posts\/default\/5207948572410979704"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.foodcooking-inspiration.in\/2014\/05\/the-smiling-sun.html","title":"The Smiling Sun | Tetor Dal \u0026 Tok Dal Recipes"}],"author":[{"name":{"$t":"prasadam"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/14348903939405901715"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEimqROqZkHXZGqs7H-Sttrl6IXZd6znbUrplW2wjIlwm0GaNv-26FK0jGRZUeI_E9dkk80MdtcJVEROmTdTSygILlAKiHzLVvgtCMbOhphfZjVYHCkH5vjeeRZaI9giCg\/s113\/prasadam_logo.png"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjS-gUTUNxeWvvRSM5Vf34kUvEJ5du723uK8vdHtd6L9F-49qs4ZirUgIXuLqHosRPMkOYh6s71z-1vtK5tPSCKYgOkVR2oSS7qG0qU8rkPQp6JCfc420thf3mdW0ovkIuRJjFCoer39_g\/s72-c\/DSC05712.JP","height":"72","width":"72"}},{"id":{"$t":"tag:blogger.com,1999:blog-4194113219346922999.post-82644513682454671"},"published":{"$t":"2014-05-24T13:08:00.004+05:30"},"updated":{"$t":"2026-03-23T13:26:16.444+05:30"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Meat Recipes"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Traditional Recipes"}],"title":{"type":"text","$t":"Golbarir Kosha Mangsho | Kolkata Mutton Curry"},"content":{"type":"html","$t":"\u003Carticle\u003E\n\n  \u003Ch2\u003EGolbarir Kosha Mangsho\u003C\/h2\u003E\n\n  \u003Cfigure\u003E\n    \u003Camp-img\n      src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEh2kyvU1kWRmnwYD9AjWK4OPGgFRnDZcyRv4sajDi_yQ6ir91PtulMAVbXaiapNLoj2mV9BLqlHUkkX3BGyJ7BK6GFDPtn3tAJ5Gwf3vM3jS4bjPGg3gRCM-KDDTdyUquqXV5ld1_nrGmM\/s1600\/golbarir+kosha+mangsho+and+roti.jpg\"\n      width=\"1600\"\n      height=\"900\"\n      layout=\"responsive\"\n      alt=\"Golbarir Kosha Mangsho with roti\"\u003E\n    \u003C\/amp-img\u003E\n    \u003Cnoscript\u003E\n      \u003Cimg\n        src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEh2kyvU1kWRmnwYD9AjWK4OPGgFRnDZcyRv4sajDi_yQ6ir91PtulMAVbXaiapNLoj2mV9BLqlHUkkX3BGyJ7BK6GFDPtn3tAJ5Gwf3vM3jS4bjPGg3gRCM-KDDTdyUquqXV5ld1_nrGmM\/s1600\/golbarir+kosha+mangsho+and+roti.jpg\"\n        alt=\"Golbarir Kosha Mangsho with roti\"\u003E\n    \u003C\/noscript\u003E\n    \u003Cfigcaption\u003EGolbarir Kosha Mangsho served in classic Kolkata style with roti\u003C\/figcaption\u003E\n  \u003C\/figure\u003E\n\n  \u003Cp\u003E\u003Cstrong\u003EBy Barnali Dutta\u003C\/strong\u003E | Published: May 24, 2014\u003C\/p\u003E\n\n  \u003Ch2\u003EKolkata Food Memory \u0026amp; History\u003C\/h2\u003E\n\n  \u003Cp\u003EIt is about the Mutton Kasha of the last century, famously reputed as kasha mangsho, one of the signature dishes 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. The original dish is still available 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.\u003C\/p\u003E\n\n  \u003Cp\u003EIn that era no other meat-serving eatery was to be found nearby. A few sweetmeat shops and some fry shops were the primary occupants. Hence Golbari has always encountered a large crowd for its food right from the start.\u003C\/p\u003E\n\n  \u003Cp\u003EIn the beginning the shop served the usual chicken curry. One day the shop was overflowing with hungry customers. The chicken was just getting cooked and dried only in oil—kasha—then. Curry was far to be seen. The hungry customers raised their voices and asked for whatever had been prepared by then, and the meat was served that way, giving birth to the ever-to-be-famous “Golbari’r kasha mangsho”. It was priced at 60 paisa then, which later became 140 rupees.\u003C\/p\u003E\n\n  \u003Cp\u003EThe original outlet at Shyambazar five-point crossing, New Punjabi Hotel, is in a semi-circular house named “Gol” meaning round and “Bari” meaning house, at 211, Acharya Prafulla Chandra Road, Kolkata – 700004. It now has branches at Ripon Street and Kankurgachhi, Kolkata. A meal for two at Golbari’s would cost around Rs 400 (taxes extra), reputed for a special Bengali dish, a dark rich gravy with loads of oil around the plate and a few pieces of mutton or goat meat.\u003C\/p\u003E\n\n  \u003Cfigure\u003E\n    \u003Camp-img\n      src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgnuIoDHfEzK3h3cnNW0o1NSaA7-IM5F0wLyKYsbWasuG4BkP0z74x5Ixyp-YMcsb8MVuQPnv5vfLe6UK3eVQ-v5mM34BXquurApfPsunBhyxkTxApAEiyrrkUAc5oFGu7myscVEaTNNQw\/s1600\/Collages.jpg\"\n      width=\"1600\"\n      height=\"900\"\n      layout=\"responsive\"\n      alt=\"Golbari mutton kosha collage\"\u003E\n    \u003C\/amp-img\u003E\n    \u003Cnoscript\u003E\n      \u003Cimg\n        src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgnuIoDHfEzK3h3cnNW0o1NSaA7-IM5F0wLyKYsbWasuG4BkP0z74x5Ixyp-YMcsb8MVuQPnv5vfLe6UK3eVQ-v5mM34BXquurApfPsunBhyxkTxApAEiyrrkUAc5oFGu7myscVEaTNNQw\/s1600\/Collages.jpg\"\n        alt=\"Golbari mutton kosha collage\"\u003E\n    \u003C\/noscript\u003E\n    \u003Cfigcaption\u003EA collage recalling the iconic Kolkata legacy of Golbari’s mutton kosha\u003C\/figcaption\u003E\n  \u003C\/figure\u003E\n\n  \u003Cp\u003E\u003Cstrong\u003EPrep time:\u003C\/strong\u003E 30 min | \u003Cstrong\u003ECook time:\u003C\/strong\u003E 1 hour 35 min | \u003Cstrong\u003ETotal time:\u003C\/strong\u003E About 2 hours\u003C\/p\u003E\n  \u003Cp\u003E\u003Cstrong\u003EYield:\u003C\/strong\u003E 100g (4 servings) | \u003Cstrong\u003EServing size:\u003C\/strong\u003E 1 and half tablespoon | \u003Cstrong\u003ECalories per serving:\u003C\/strong\u003E 294 | \u003Cstrong\u003EFat per serving:\u003C\/strong\u003E 32%\u003C\/p\u003E\n\n  \u003Ch3\u003EIngredients\u003C\/h3\u003E\n  \u003Cul\u003E\n    \u003Cli\u003EMutton, medium cut – 500g\u003C\/li\u003E\n    \u003Cli\u003EOnion, thinly sliced – 300g\u003C\/li\u003E\n    \u003Cli\u003EGaram masala powder (cinnamon, cardamom and clove) – 5g\u003C\/li\u003E\n    \u003Cli\u003ERed chili paste with seeds removed – 5g\u003C\/li\u003E\n    \u003Cli\u003ETurmeric powder – 5g\u003C\/li\u003E\n    \u003Cli\u003EGinger \u0026amp; garlic paste – 50g\u003C\/li\u003E\n    \u003Cli\u003ECoriander powder – 2 teaspoons\u003C\/li\u003E\n    \u003Cli\u003EBay leaves – 2\u003C\/li\u003E\n    \u003Cli\u003ESalt and sugar – to taste\u003C\/li\u003E\n    \u003Cli\u003ETamarind juice – 2 teaspoons\u003C\/li\u003E\n    \u003Cli\u003ECurd – 2 teaspoons\u003C\/li\u003E\n    \u003Cli\u003EMustard oil – 1\/2 cup\u003C\/li\u003E\n    \u003Cli\u003EFried potato cubes – 4 chunks (optional)\u003C\/li\u003E\n  \u003C\/ul\u003E\n\n  \u003Ch3\u003EInstructions\u003C\/h3\u003E\n  \u003Col\u003E\n    \u003Cli\u003EMarinade the mutton with tamarind juice, 2 teaspoons turmeric, 2 broken bay leaves, coriander powder, 1 teaspoon chili paste and 1 teaspoon salt for 15 minutes.\u003C\/li\u003E\n    \u003Cli\u003EHeat mustard oil in a pan. Take out 2 teaspoons oil and keep aside.\u003C\/li\u003E\n    \u003Cli\u003EAdd chopped onion to the hot oil and cook till golden brown.\u003C\/li\u003E\n    \u003Cli\u003EAdd ginger and garlic paste, remaining turmeric, chili paste and a little water. Cook well.\u003C\/li\u003E\n    \u003Cli\u003EAdd the mutton and fry until oil oozes out. Cover and steam-cook for 20 to 30 minutes on low flame.\u003C\/li\u003E\n    \u003Cli\u003ECheck whether the mutton is properly cooked and let the curry dry in the oil.\u003C\/li\u003E\n    \u003Cli\u003EBeat the curd with 2 teaspoons reserved oil. Add garam masala powder, salt and 1 teaspoon sugar, then beat well.\u003C\/li\u003E\n    \u003Cli\u003EAdd this curd mixture to the cooked mutton and cook for another 10 minutes.\u003C\/li\u003E\n    \u003Cli\u003EThe famous Kolkata mutton kosha is then ready. Serve hot with freshly made roti, paratha or phulko luchi.\u003C\/li\u003E\n  \u003C\/ol\u003E\n\n\u003C\/article\u003E\u003Cdiv class=\"blogger-post-footer\"\u003E\u003Ca href=\"https:\/\/feedburner.google.com\/fb\/a\/mailverify?uri=onlinekolkata\u0026amp;loc=en_US\"\u003ESubscribe to Indian Cuisine - Traditional Food and Recipe by Email\u003C\/a\u003E\u003C\/div\u003E"},"link":[{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/4194113219346922999\/posts\/default\/82644513682454671"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/4194113219346922999\/posts\/default\/82644513682454671"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.foodcooking-inspiration.in\/2014\/05\/kolkata-mutton-curry-recipe.html","title":"Golbarir Kosha Mangsho | Kolkata Mutton Curry"}],"author":[{"name":{"$t":"prasadam"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/14348903939405901715"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEimqROqZkHXZGqs7H-Sttrl6IXZd6znbUrplW2wjIlwm0GaNv-26FK0jGRZUeI_E9dkk80MdtcJVEROmTdTSygILlAKiHzLVvgtCMbOhphfZjVYHCkH5vjeeRZaI9giCg\/s113\/prasadam_logo.png"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEh2kyvU1kWRmnwYD9AjWK4OPGgFRnDZcyRv4sajDi_yQ6ir91PtulMAVbXaiapNLoj2mV9BLqlHUkkX3BGyJ7BK6GFDPtn3tAJ5Gwf3vM3jS4bjPGg3gRCM-KDDTdyUquqXV5ld1_nrGmM\/s72-c\/golbarir+kosha+mangsho+and+roti.jpg","height":"72","width":"72"}},{"id":{"$t":"tag:blogger.com,1999:blog-4194113219346922999.post-2710680482876895194"},"published":{"$t":"2014-05-22T15:44:00.008+05:30"},"updated":{"$t":"2026-03-23T13:27:51.900+05:30"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Fish Recipes"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Traditional Recipes"}],"title":{"type":"text","$t":"Steamed Gandharaj Lemon Bhetki Recipe"},"content":{"type":"html","$t":"\u003Carticle\u003E\n\n  \u003Ch2\u003ESteamed Gandharaj Lemon Bhetki\u003C\/h2\u003E\n\n  \u003Cp\u003E\u003Cstrong\u003EBy Barnali Dutta\u003C\/strong\u003E | Posted on May 22, 2014\u003C\/p\u003E\n\n  \u003Cfigure\u003E\n    \u003Camp-img\n      src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEi6iCYQ3SuS0_UAM52zoTQantfhUx7VfRt9r8ye_DxvVudF78_RMKzHJgqxrZrlKttQoCaHmaaQlS_JgWrSQ0HR3qjTSPazPd2_mzvtAum03jVuLW5bLZ7YBZsGSgH2IKDQSMPVJ7ZbIJbKW-jLFnE9Qxbxo-kk9wh3IIX12-Lrt0KyXxm1UUS7HLzzOOM\/s1600\/Steamed%20bhetki%20roulades%20with%20lemon%20and%20herbs.webp\"\n      width=\"1600\"\n      height=\"900\"\n      layout=\"responsive\"\n      alt=\"Steamed Gandharaj lemon bhetki\"\u003E\n    \u003C\/amp-img\u003E\n    \u003Cnoscript\u003E\n      \u003Cimg\n        src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEi6iCYQ3SuS0_UAM52zoTQantfhUx7VfRt9r8ye_DxvVudF78_RMKzHJgqxrZrlKttQoCaHmaaQlS_JgWrSQ0HR3qjTSPazPd2_mzvtAum03jVuLW5bLZ7YBZsGSgH2IKDQSMPVJ7ZbIJbKW-jLFnE9Qxbxo-kk9wh3IIX12-Lrt0KyXxm1UUS7HLzzOOM\/s1600\/Steamed%20bhetki%20roulades%20with%20lemon%20and%20herbs.webp\"\n        alt=\"Steamed Gandharaj lemon bhetki\"\u003E\n    \u003C\/noscript\u003E\n    \u003Cfigcaption\u003ESteamed Bhetki flavored with fragrant Gandharaj lemon\u003C\/figcaption\u003E\n  \u003C\/figure\u003E\n\n  \u003Cp\u003EOne of the not-to-be-missed Bengali dishes is steamed lemon bhetki fish from Kolkata, and Bhetki fish especially needed to be from nearby sweet-water-based resources for this recipe, best to taste if it is cooked with fewer spices and does not let the spices overpower the fish taste.\u003C\/p\u003E\n\n  \u003Cp\u003EFish paupiette is a classic French preparation of thin fish fillets rolled around a filling and poached. In this recipe the fish is cooked like a roulade, like a braised dish. The word roulade originates from the French word “rouler” meaning “to roll”.\u003C\/p\u003E\n\n  \u003Ch2\u003ECooking Tradition, Translation \u0026amp; Bengali Identity\u003C\/h2\u003E\n\n  \u003Cp\u003ECooking elaborate food and spreading the table to show affection or in honor of people is the first step towards communication in Bengali culture and is also a tradition. Bengali culture became the representation of a small provincial culture in India, so my attempt of cooking in this blog is from traditional exercising of such choices that is of national representation of regional theme and ideas accepted internationally, though I feel a greater skill is required to bring them together in a meaningful way.\u003C\/p\u003E\n\n  \u003Cp\u003EThe choice of a good recipe is precisely choosing the most significant dishes. It must be a valid exercise, an attempt in this blog to introduce Bengali culture. The choice of ingredients and companion dishes are important; the wider their usage, the larger the scope of sustainability of the food item in this powerful international society, to bridge the gap of cooking traditions in space and time.\u003C\/p\u003E\n\n  \u003Cp\u003EThe deliberate choice of dishes today while working on nineteenth-century Bengali classic recipes is quite consciously oriented to present-day international cooking ideas for which people are searching. Tradition and modernity—these are the twin ideas of these dishes, skillfully evasive though forever impressive.\u003C\/p\u003E\n\n  \u003Cp\u003EThe very act of recipe translation entails filtering the image and idea of the traditional Bengali dish, raising questions: how much of oneself can one allow seeping into tradition while modernizing equipment and ingredients? A person of today working on nineteenth-century Indian classic dishes orients them to the expectations of present-day international cooking ideas.\u003C\/p\u003E\n\n  \u003Cp\u003EI would like to make a few observations. It was hard to determine what constituted contemporary Indian cuisine. I was observing the time frame affecting the recipes and food habits of Bengal and Indian food. It obviously carries on to the present day.\u003C\/p\u003E\n\n  \u003Cp\u003EI decided to include in my collection and begin my quest from early years, finding huge wealth both from cookbooks and literatures written in Bengali, which is so vast and varied that selecting only some recipes and sharing them within a small interval of time is almost impossible.\u003C\/p\u003E\n\n  \u003Cfigure\u003E\n    \u003Camp-img\n      src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgJ0AhAEsakKJHqAVVhEvm1AKBIP8j9QtiZ-PDIM2uYcf-6-xP0aplSKcRVaM5QP_6aeIOHlcBfV7b_RdS7nOgj-YxupwoedDFTpneI_g335APXuaz73BRxIbsHC5ckDyvNYO4TtN-ciDkUL7ZeG3FV1tE_KnHM6Iqy54x3UFFx6FmXusnus5EHu6kc3fs\/s1600\/traditional-steamed-lemon-bhetki-recipe.webp\"\n      width=\"1600\"\n      height=\"900\"\n      layout=\"responsive\"\n      alt=\"Gandharaj lemon\"\u003E\n    \u003C\/amp-img\u003E\n    \u003Cnoscript\u003E\n      \u003Cimg\n        src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgJ0AhAEsakKJHqAVVhEvm1AKBIP8j9QtiZ-PDIM2uYcf-6-xP0aplSKcRVaM5QP_6aeIOHlcBfV7b_RdS7nOgj-YxupwoedDFTpneI_g335APXuaz73BRxIbsHC5ckDyvNYO4TtN-ciDkUL7ZeG3FV1tE_KnHM6Iqy54x3UFFx6FmXusnus5EHu6kc3fs\/s1600\/traditional-steamed-lemon-bhetki-recipe.webp\"\n        alt=\"Gandharaj lemon\"\u003E\n    \u003C\/noscript\u003E\n    \u003Cfigcaption\u003EGandharaj lemon, prized for its fragrance in Bengali cooking\u003C\/figcaption\u003E\n  \u003C\/figure\u003E\n\n  \u003Ch3\u003EIngredients\u003C\/h3\u003E\n  \u003Cul\u003E\n    \u003Cli\u003ESkinless sweet-water Kolkata Bhetki fish fillet, thin 3-inch slices – 4 pieces\u003C\/li\u003E\n  \u003C\/ul\u003E\n\n  \u003Ch3\u003EFor Marination\u003C\/h3\u003E\n  \u003Cul\u003E\n    \u003Cli\u003ESalt – 1 teaspoon\u003C\/li\u003E\n    \u003Cli\u003EGandharaj lemon juice – 1 tablespoon\u003C\/li\u003E\n    \u003Cli\u003ECrushed black pepper – 2 teaspoons\u003C\/li\u003E\n    \u003Cli\u003EGinger \u0026amp; garlic paste – 2 teaspoons\u003C\/li\u003E\n  \u003C\/ul\u003E\n\n  \u003Ch3\u003EFor Lemon Butter\u003C\/h3\u003E\n  \u003Cul\u003E\n    \u003Cli\u003EPeeled and pitted lemon zest, green portion – 2 teaspoons\u003C\/li\u003E\n    \u003Cli\u003EFreshly squeezed lemon juice – 2 teaspoons\u003C\/li\u003E\n    \u003Cli\u003EFinely chopped lemon leaf – 1 tablespoon\u003C\/li\u003E\n    \u003Cli\u003EMelted salted butter – 50g\u003C\/li\u003E\n    \u003Cli\u003EPepper powder – 1 teaspoon\u003C\/li\u003E\n  \u003C\/ul\u003E\n\n  \u003Ch3\u003EFor Filling Paupiette\u003C\/h3\u003E\n  \u003Cul\u003E\n    \u003Cli\u003ESoft kernel of green coconut – 1 tablespoon, made into paste\u003C\/li\u003E\n    \u003Cli\u003EToasted peanut – 1 tablespoon, powdered\u003C\/li\u003E\n    \u003Cli\u003EPoppy seeds and white mustard seeds, soaked in hot water for 10 minutes – 2 teaspoons each, ground with 1 green chili, 1\/2 teaspoon salt and 2 teaspoons mustard oil\u003C\/li\u003E\n    \u003Cli\u003EChopped coriander leaves and green chili – 2 teaspoons\u003C\/li\u003E\n    \u003Cli\u003ERed onion, finely diced – 2 teaspoons\u003C\/li\u003E\n    \u003Cli\u003ESugar – 1\/2 teaspoon\u003C\/li\u003E\n  \u003C\/ul\u003E\n\n  \u003Ch3\u003ETo Roll the Roulade\u003C\/h3\u003E\n  \u003Cul\u003E\n    \u003Cli\u003EButter paper, 10-inch sheet – 4 pieces\u003C\/li\u003E\n  \u003C\/ul\u003E\n\n  \u003Cp\u003E\u003Cstrong\u003ECook time:\u003C\/strong\u003E Approximately 50 minutes\u003C\/p\u003E\n\n  \u003Cfigure\u003E\n    \u003Camp-img\n      src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgZPJdBe4q3CJ7OXhSXzJBTRXx6fr4WwOiOPYAVRiJoN2T4fd6vTcChb8T0pAxpd2KOS6IuKBXmm-n9VfAeT72eKWFzc8Q9h69QkXBW0FjNKqMcL_5AjNwYfVrTOb4iyUrnu_PflLJdC4EgNgNIZv5hyphenhyphenUbz0IC3sIf5chY5uKRwId1Sp1_SEakCZqEKxPg\/s1600\/Making%20steamed%20bhetki%20roulade%20with%20lemon.webp\"\n      width=\"1600\"\n      height=\"900\"\n      layout=\"responsive\"\n      alt=\"Rolling the fish fillet for paupiette\"\u003E\n    \u003C\/amp-img\u003E\n    \u003Cnoscript\u003E\n      \u003Cimg\n        src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgZPJdBe4q3CJ7OXhSXzJBTRXx6fr4WwOiOPYAVRiJoN2T4fd6vTcChb8T0pAxpd2KOS6IuKBXmm-n9VfAeT72eKWFzc8Q9h69QkXBW0FjNKqMcL_5AjNwYfVrTOb4iyUrnu_PflLJdC4EgNgNIZv5hyphenhyphenUbz0IC3sIf5chY5uKRwId1Sp1_SEakCZqEKxPg\/s1600\/Making%20steamed%20bhetki%20roulade%20with%20lemon.webp\"\n        alt=\"Rolling the fish fillet for paupiette\"\u003E\n    \u003C\/noscript\u003E\n    \u003Cfigcaption\u003EPreparing the Bhetki roulade by rolling the fillet around the filling\u003C\/figcaption\u003E\n  \u003C\/figure\u003E\n\n  \u003Ch3\u003EInstructions\u003C\/h3\u003E\n\n  \u003Ch4\u003EPrepare the Lemon Butter\u003C\/h4\u003E\n  \u003Col\u003E\n    \u003Cli\u003ECombine all the lemon butter ingredients in a bowl and season to taste with pepper.\u003C\/li\u003E\n    \u003Cli\u003EIf the butter tastes too acidic, adjust with a little salt and pepper powder.\u003C\/li\u003E\n  \u003C\/ol\u003E\n\n  \u003Ch4\u003EPrepare the Filling \u0026amp; Roulade\u003C\/h4\u003E\n  \u003Col\u003E\n    \u003Cli\u003EBlend the coconut paste, peanut powder, poppy-mustard paste and sugar, leaving the diced onion, coriander leaves and green chili aside at first.\u003C\/li\u003E\n    \u003Cli\u003EMix in the chopped onion, coriander leaves and green chili.\u003C\/li\u003E\n    \u003Cli\u003EAdd half of the prepared lemon butter to this filling mixture and mix well. Set aside.\u003C\/li\u003E\n    \u003Cli\u003ETrim each Bhetki fillet into roughly a 3 x 1\/2-inch rectangle.\u003C\/li\u003E\n    \u003Cli\u003EUsing the back of a knife or a flat board, make the fish into thinner slices lengthwise.\u003C\/li\u003E\n    \u003Cli\u003EBrush both sides with the marination mixture and leave for 15 minutes.\u003C\/li\u003E\n    \u003Cli\u003EAfter 15 minutes, wipe the fish slices gently with clean kitchen paper to remove excess moisture.\u003C\/li\u003E\n    \u003Cli\u003ESeason again lightly with salt and pepper if needed.\u003C\/li\u003E\n    \u003Cli\u003ECut the butter paper into suitable sheets and arrange them on a flat surface.\u003C\/li\u003E\n    \u003Cli\u003EPlace each seasoned fish fillet seam-side down on separate butter papers.\u003C\/li\u003E\n    \u003Cli\u003ESpread the filling mixture in the center of each fillet.\u003C\/li\u003E\n    \u003Cli\u003ERoll the fillet carefully to enclose the filling completely into a cylindrical shape, using the butter paper to help seal it. Tie both ends lightly.\u003C\/li\u003E\n    \u003Cli\u003ERepeat with the remaining fillets. Cover and refrigerate for up to 15 minutes.\u003C\/li\u003E\n    \u003Cli\u003ESteam the roulades in a double boiler at a simmer until the fish is opaque and firm, about 18 to 20 minutes.\u003C\/li\u003E\n    \u003Cli\u003EFor serving, melt 2 tablespoons lemon butter in a skillet over moderate heat and drizzle over the cooked roulades.\u003C\/li\u003E\n    \u003Cli\u003EGarnish with coriander leaves and serve immediately.\u003C\/li\u003E\n  \u003C\/ol\u003E\n\n\u003C\/article\u003E\n\n\n\n\n\n\n\n\u003Cdiv class=\"blogger-post-footer\"\u003E\u003Ca href=\"https:\/\/feedburner.google.com\/fb\/a\/mailverify?uri=onlinekolkata\u0026amp;loc=en_US\"\u003ESubscribe to Indian Cuisine - Traditional Food and Recipe by Email\u003C\/a\u003E\u003C\/div\u003E"},"link":[{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/4194113219346922999\/posts\/default\/2710680482876895194"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/4194113219346922999\/posts\/default\/2710680482876895194"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.foodcooking-inspiration.in\/2014\/05\/traditional-steamed-lemon-bhetki-recipe.html","title":"Steamed Gandharaj Lemon Bhetki Recipe"}],"author":[{"name":{"$t":"Barnali Dutta"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/05327163057011058262"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjvQy8m1XwevEKbPwy4n9EzAT_CEJKfrpaKSyJtJ3J76mnMnstyKGL1Vv8olczAohOS4ebJekVykGbwLWT6lB4sA2RqXNpj_ILVkPt8efPls2-YGtFG77aVGZ16yF4KNg\/s108\/WhatsApp+Image+2019-05-06+at+7.10.10+PM.jpeg"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEi6iCYQ3SuS0_UAM52zoTQantfhUx7VfRt9r8ye_DxvVudF78_RMKzHJgqxrZrlKttQoCaHmaaQlS_JgWrSQ0HR3qjTSPazPd2_mzvtAum03jVuLW5bLZ7YBZsGSgH2IKDQSMPVJ7ZbIJbKW-jLFnE9Qxbxo-kk9wh3IIX12-Lrt0KyXxm1UUS7HLzzOOM\/s72-c\/Steamed%20bhetki%20roulades%20with%20lemon%20and%20herbs.webp","height":"72","width":"72"},"georss$featurename":{"$t":"Kolkata, West Bengal, India"},"georss$point":{"$t":"22.572646 88.363894999999957"},"georss$box":{"$t":"21.6350005 87.073001499999961 23.510291499999997 89.654788499999952"}},{"id":{"$t":"tag:blogger.com,1999:blog-4194113219346922999.post-6236885695185385654"},"published":{"$t":"2014-05-08T14:03:00.006+05:30"},"updated":{"$t":"2026-03-23T13:28:47.271+05:30"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Dal Recipes"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Traditional Recipes"}],"title":{"type":"text","$t":"Narkel Diye Cholar Dal | Bengali Cholar Dal Recipe"},"content":{"type":"html","$t":"\u003Carticle\u003E\n\n  \u003Ch2\u003EGram Lentil with Coconut Chips – Narkel Diye Cholar Dal\u003C\/h2\u003E\n\n  \u003Cp\u003EThis fresh yellow lentil gravy with coconut chips is a significant Bengali dish, which can be served as an accompaniment with rice or flatbread, luchi or puri, as well as across food courses from breakfast to dinner, from snacks to main course. It is an amazingly tasty dish.\u003C\/p\u003E\n\n  \u003Cp\u003EI prefer unpolished locally produced grains rather than polished imported grains because imported grains may contain harmful preservatives or additives, and the quality of the ingredients after purification may have chemical residue.\u003C\/p\u003E\n\n  \u003Cp\u003EOne more thing about Bengali cooking technique: Bengalis would prefer to add a whole bowl of cooked lentil into the tempering pan called sombar সম্বরা, the condiment or phoron, slightly different from other Indian provinces where chaunk, tarka, bagar or thaalithal-style tempering is often fried separately and then poured into the lentil or curry.\u003C\/p\u003E\n  \n  \u003Cfigure\u003E\n    \u003Camp-img\n      src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhxwvaMhC-_o1kJDlW2yNUM-j6vw1oWNy-D4jTD_Au1-MQ1CEm5h0kaj3j6gD0h5ZoWfrrFVOfl6o7kXWJQvDebHoO6B6xnRW5_Y5NncLMeCRLOxUiq3D_PjOJODJXMpHu7COQXBJ3nZMkJVkfg-2hneT5Hvj49J3O3017rfHglMcjMbfvbydVAYa_zkPc\/s1600\/narkel-diye-cholar-dal-bengali-recipe.webp\"\n      width=\"1600\"\n      height=\"900\"\n      layout=\"responsive\"\n      alt=\"Narkel diye cholar dal creamy lentil sauce\"\u003E\n    \u003C\/amp-img\u003E\n    \u003Cnoscript\u003E\n      \u003Cimg\n        src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhxwvaMhC-_o1kJDlW2yNUM-j6vw1oWNy-D4jTD_Au1-MQ1CEm5h0kaj3j6gD0h5ZoWfrrFVOfl6o7kXWJQvDebHoO6B6xnRW5_Y5NncLMeCRLOxUiq3D_PjOJODJXMpHu7COQXBJ3nZMkJVkfg-2hneT5Hvj49J3O3017rfHglMcjMbfvbydVAYa_zkPc\/s1600\/narkel-diye-cholar-dal-bengali-recipe.webp\"\n        alt=\"Narkel diye cholar dal creamy lentil sauce\"\u003E\n    \u003C\/noscript\u003E\n    \u003Cfigcaption\u003ETraditional Bengali cholar dal cooked with coconut chips and fragrant tempering\u003C\/figcaption\u003E\n  \u003C\/figure\u003E\n\n  \u003Cp\u003E\u003Cstrong\u003EPreparation Time:\u003C\/strong\u003E 30 minutes | \u003Cstrong\u003ECook Time:\u003C\/strong\u003E 20 minutes | \u003Cstrong\u003ETotal Time:\u003C\/strong\u003E 50 minutes\u003C\/p\u003E\n  \u003Cp\u003E\u003Cstrong\u003EYield:\u003C\/strong\u003E Serves 2\u003C\/p\u003E\n\n  \u003Ch3\u003EIngredients\u003C\/h3\u003E\n  \u003Cul\u003E\n    \u003Cli\u003EUnpolished yellow gram lentil or cholar dal – 1 cup\u003C\/li\u003E\n    \u003Cli\u003EWater – 3 cups\u003C\/li\u003E\n    \u003Cli\u003EFresh coconut chips – 1 tablespoon\u003C\/li\u003E\n    \u003Cli\u003EGinger paste – 1 teaspoon\u003C\/li\u003E\n    \u003Cli\u003ESlit green chilies – 2\u003C\/li\u003E\n  \u003C\/ul\u003E\n\n  \u003Ch3\u003EFor Tempering\u003C\/h3\u003E\n  \u003Cul\u003E\n    \u003Cli\u003EWhole cumin seeds – 1 teaspoon\u003C\/li\u003E\n    \u003Cli\u003EBay leaves – 2\u003C\/li\u003E\n    \u003Cli\u003ECinnamon – 1 large piece\u003C\/li\u003E\n    \u003Cli\u003EGreen cardamom – 2\u003C\/li\u003E\n    \u003Cli\u003EDried whole red chili – 1\u003C\/li\u003E\n    \u003Cli\u003ERed chili powder – 1\/2 teaspoon\u003C\/li\u003E\n    \u003Cli\u003ETurmeric powder – 1\/2 teaspoon\u003C\/li\u003E\n    \u003Cli\u003EClarified butter or vegetable oil – 2 teaspoons\u003C\/li\u003E\n    \u003Cli\u003ESalt – to taste\u003C\/li\u003E\n    \u003Cli\u003ESugar – to taste\u003C\/li\u003E\n  \u003C\/ul\u003E\n\n  \u003Ch3\u003EInstructions\u003C\/h3\u003E\n  \u003Col\u003E\n    \u003Cli\u003EWash and clean the yellow gram lentil and soak it in 1 cup fresh water for 30 minutes.\u003C\/li\u003E\n    \u003Cli\u003EBoil 2 cups water, add the soaked lentil, bring to a boil and let it simmer until soft but not mushy.\u003C\/li\u003E\n    \u003Cli\u003EAdd salt, turmeric, red chili powder and 1 cracked bay leaf. Stir, cover with a lid, turn off the heat and let it stand for 2 to 3 minutes.\u003C\/li\u003E\n    \u003Cli\u003ETake a deep pan and heat clarified butter or oil for tempering.\u003C\/li\u003E\n    \u003Cli\u003EAdd cracked whole red chili, bay leaf, whole cumin, cinnamon and cracked cardamom one by one.\u003C\/li\u003E\n    \u003Cli\u003EAdd coconut chips and ginger paste. Fry lightly without burning.\u003C\/li\u003E\n    \u003Cli\u003EAdd the boiled lentil carefully and stir with a large ladle.\u003C\/li\u003E\n    \u003Cli\u003EAdd salt and sugar to taste, and let it boil for 1 to 2 minutes.\u003C\/li\u003E\n    \u003Cli\u003ETurn off the heat. Add 1 teaspoon clarified butter and slit green chilies, cover with a lid and let it stand for 2 to 3 minutes before serving.\u003C\/li\u003E\n  \u003C\/ol\u003E\n\n  \u003Cp\u003EYou can add chopped coriander leaves and 1 teaspoon thick coconut milk on top for extra flavor and to garnish the dish.\u003C\/p\u003E\n\n  \u003Ch3\u003EYou Might Also Be Interested In\u003C\/h3\u003E\n  \u003Cp\u003E\u003Ca href=\"https:\/\/www.foodcooking-inspiration.in\/2014\/04\/a-bengali-cultural-dinner-extravaganza.html\"\u003EPawn Polao - traditional Indian recipe\u003C\/a\u003E\u003C\/p\u003E\n\n\u003C\/article\u003E\u003Cdiv class=\"blogger-post-footer\"\u003E\u003Ca href=\"https:\/\/feedburner.google.com\/fb\/a\/mailverify?uri=onlinekolkata\u0026amp;loc=en_US\"\u003ESubscribe to Indian Cuisine - Traditional Food and Recipe by Email\u003C\/a\u003E\u003C\/div\u003E"},"link":[{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/4194113219346922999\/posts\/default\/6236885695185385654"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/4194113219346922999\/posts\/default\/6236885695185385654"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.foodcooking-inspiration.in\/2014\/05\/creamy-lentil-sauce.html","title":"Narkel Diye Cholar Dal | Bengali Cholar Dal Recipe"}],"author":[{"name":{"$t":"Barnali Dutta"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/05327163057011058262"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjvQy8m1XwevEKbPwy4n9EzAT_CEJKfrpaKSyJtJ3J76mnMnstyKGL1Vv8olczAohOS4ebJekVykGbwLWT6lB4sA2RqXNpj_ILVkPt8efPls2-YGtFG77aVGZ16yF4KNg\/s108\/WhatsApp+Image+2019-05-06+at+7.10.10+PM.jpeg"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhxwvaMhC-_o1kJDlW2yNUM-j6vw1oWNy-D4jTD_Au1-MQ1CEm5h0kaj3j6gD0h5ZoWfrrFVOfl6o7kXWJQvDebHoO6B6xnRW5_Y5NncLMeCRLOxUiq3D_PjOJODJXMpHu7COQXBJ3nZMkJVkfg-2hneT5Hvj49J3O3017rfHglMcjMbfvbydVAYa_zkPc\/s72-c\/narkel-diye-cholar-dal-bengali-recipe.webp","height":"72","width":"72"}},{"id":{"$t":"tag:blogger.com,1999:blog-4194113219346922999.post-1292019505787803458"},"published":{"$t":"2014-05-06T20:48:00.005+05:30"},"updated":{"$t":"2026-06-06T21:43:23.123+05:30"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Bengali Recipes"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Traditional Recipes"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Vegetable Recipes"}],"title":{"type":"text","$t":"Patoler Dolma Recipe | Bengali Stuffed Parwal with Peanut Filling"},"content":{"type":"html","$t":"\u003Carticle\u003E\n\n\n\u003Ch2\u003EPatoler Dolma | Nutty Fatty Stuffed Parwal\u003C\/h2\u003E\n\n\u003Cp\u003E\u003Cem\u003EPublished by Barnali Dutta on May 6, 2014\u003C\/em\u003E\u003C\/p\u003E\n\n\u003Cfigure\u003E\n  \u003Camp-img src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgigiCeaL0D7VHcoQf_Z6S3mkHhAC3ua7wrDBhG90_vC5BjCMt6WOjVpdA6m2Uwt1Xumnot_7Y5TzT80RSFYogVFRf0xGBoj4vLw0gDsRu6g2pIYxnFU9muzy2gs6-R3QH0LjbLYn2LwbWakqUOnYSRfoLvHYtFyFzsWpvuFrS1BGcGkfwuFGt6pwxCXnc\/s1600\/patoler-dolma-bengali-stuffed-parwal.webp\" width=\"1200\" height=\"675\" title=\"Patoler Dolma | Bengali Stuffed Parwal Recipe\" alt=\"Patoler Dolma, traditional Bengali stuffed pointed gourd with peanut and spice filling\"\u003E \n\u003Cnoscript\u003E\n\u003Cimg src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgigiCeaL0D7VHcoQf_Z6S3mkHhAC3ua7wrDBhG90_vC5BjCMt6WOjVpdA6m2Uwt1Xumnot_7Y5TzT80RSFYogVFRf0xGBoj4vLw0gDsRu6g2pIYxnFU9muzy2gs6-R3QH0LjbLYn2LwbWakqUOnYSRfoLvHYtFyFzsWpvuFrS1BGcGkfwuFGt6pwxCXnc\/s1600\/patoler-dolma-bengali-stuffed-parwal.webp\" width=\"1200\" height=\"675\" title=\"Patoler Dolma | Bengali Stuffed Parwal Recipe\" alt=\"Patoler Dolma, traditional Bengali stuffed pointed gourd with peanut and spice filling\"\u003E \n\u003C\/noscript\u003E\n\u003C\/amp-img\u003E\n  \u003Cfigcaption\u003EPatoler dolma, a Bengali stuffed pointed gourd recipe with nutty filling.\u003C\/figcaption\u003E\n\u003C\/figure\u003E\n\n\u003Cp\u003EPatoler Dolma is Bengal’s own version of stuffed vegetables. Across the world, stuffed vegetables appear in many traditional cuisines — Greek dolmades or yemista, Polish golabki, Romanian sarma, Swedish kaldolmar, and Middle Eastern mahshi. In Bengal, this idea becomes \u003Cstrong\u003Epatoler dolma\u003C\/strong\u003E, where pointed gourd is hollowed, filled, seasoned, and fried or cooked in gravy.\u003C\/p\u003E \u003Cp\u003E\nStuffed vegetable dishes are part of a wider culinary tradition known as\n\u003Ca href=\"https:\/\/en.wikipedia.org\/wiki\/Dolma\" target=\"_blank\" rel=\"noopener noreferrer nofollow\"\u003E\ndolma\n\u003C\/a\u003E.\n\u003C\/p\u003E\n\n\u003Cp\u003EThere are two broad types of Bengali dolma. One is filled with minced meat, fish, prawn, fish roe, or other non-vegetarian stuffing. The other is a vegetarian version made with nuts, spices, rice, lentils, or vegetable mixtures. The hollowed inner part of the vegetable can also be mixed into the stuffing. Sometimes one side of the vegetable is left open, and sometimes it is tied like a small pouch with white thread.\u003C\/p\u003E\n\n\u003Cp\u003EAt home, this recipe became one of my tricks for making children eat patol or parwal. My children did not like pointed gourd much, but this stuffed version changed their mood. In summer, when patol is easily available and affordable, this nutty, slightly sweet, spicy filling makes the vegetable much more attractive.\u003C\/p\u003E\n\n\u003Ch3\u003EIngredients\u003C\/h3\u003E\n\n\u003Cp\u003E\u003Cstrong\u003EServes:\u003C\/strong\u003E 2\u003C\/p\u003E\n\n\u003Ch4\u003EFor the parwal\u003C\/h4\u003E\n\u003Cul\u003E\n  \u003Cli\u003EBig parwal or pointed gourd — 4\u003C\/li\u003E\n  \u003Cli\u003ESalt and turmeric — about 1 teaspoon, for seasoning\u003C\/li\u003E\n  \u003Cli\u003ECooking oil — about 100 ml, for shallow frying\u003C\/li\u003E\n\u003C\/ul\u003E\n\n\u003Ch4\u003EFor the vegetarian filling\u003C\/h4\u003E\n\u003Cul\u003E\n  \u003Cli\u003EPeanuts — 1 cup, toasted and crushed\u003C\/li\u003E\n  \u003Cli\u003ERaisins — 1 tablespoon, soaked and made into paste\u003C\/li\u003E\n  \u003Cli\u003ERed onion — 2 small, chopped\u003C\/li\u003E\n  \u003Cli\u003EKalonji or nigella seeds — 1 teaspoon, toasted and powdered\u003C\/li\u003E\n  \u003Cli\u003EGreen chilli — 2, chopped\u003C\/li\u003E\n  \u003Cli\u003EVegetable oil — 2 teaspoons\u003C\/li\u003E\n  \u003Cli\u003ESalt — to taste\u003C\/li\u003E\n  \u003Cli\u003EGranulated sugar — to taste\u003C\/li\u003E\n\u003C\/ul\u003E\n\n\u003Ch3\u003EMethod\u003C\/h3\u003E\n\n\u003Col\u003E\n  \u003Cli\u003EWash and clean the pointed gourds. Cut one pointed end and carefully scoop out the seeds to make a hollow inside. Keep them aside.\u003C\/li\u003E\n  \u003Cli\u003EHeat 2 teaspoons of oil in a non-stick frying pan.\u003C\/li\u003E\n  \u003Cli\u003EAdd chopped onion, green chilli, powdered kalonji, raisin paste, and crushed peanuts one by one.\u003C\/li\u003E\n  \u003Cli\u003EAdd salt and sugar to taste. Fry the mixture on low flame for 5 to 7 minutes, until it becomes slightly sticky and well combined.\u003C\/li\u003E\n  \u003Cli\u003ETurn off the heat and allow the filling to cool enough to touch.\u003C\/li\u003E\n  \u003Cli\u003ETake each hollowed parwal and gently fill it with the prepared peanut mixture. Do not press too hard, otherwise the vegetable may crack.\u003C\/li\u003E\n  \u003Cli\u003ESeason the stuffed parwals with salt and turmeric.\u003C\/li\u003E\n  \u003Cli\u003EHeat oil in a deep frying pan. When the oil is hot, add the stuffed parwals in small batches. Do not overcrowd the pan.\u003C\/li\u003E\n  \u003Cli\u003EFry until the parwal is cooked and changes colour to a deeper green.\u003C\/li\u003E\n  \u003Cli\u003ERemove and place on kitchen paper to absorb extra oil.\u003C\/li\u003E\n  \u003Cli\u003EServe hot as a side dish with rice or as part of a Bengali meal.\u003C\/li\u003E\n\u003C\/ol\u003E\n\n\u003Ch3\u003ECooking Notes\u003C\/h3\u003E\n\n\u003Cul\u003E\n  \u003Cli\u003EFor a non-vegetarian version, leftover cooked meat can be chopped finely and used instead of peanuts.\u003C\/li\u003E\n  \u003Cli\u003EPrawn filling works very well for patoler dolma.\u003C\/li\u003E\n  \u003Cli\u003ETraditional Bengali versions may also use fish roe, bhetki, or rui fish stuffing.\u003C\/li\u003E\n  \u003Cli\u003EDo not overfill the parwal, as it may split while frying.\u003C\/li\u003E\n  \u003Cli\u003EThe raisin paste helps bind the filling and gives a mild sweetness.\u003C\/li\u003E\n\u003C\/ul\u003E\n  \u003Cp\u003E\nIf you enjoy traditional Bengali vegetable recipes, you may also like\n\u003Ca href=\"https:\/\/www.foodcooking-inspiration.in\/2018\/09\/shukto-mixed-vegetables.html\"\u003EShukto\u003C\/a\u003E\nand\n\u003Ca href=\"https:\/\/www.foodcooking-inspiration.in\/2015\/02\/poppy-pops-narkel-posto-bora.html\"\u003ENarkel Posto Bora\u003C\/a\u003E.\n\u003C\/p\u003E\n\n\u003Ch3\u003EFAQ\u003C\/h3\u003E\n\n\u003Ch4\u003EWhat is Patoler Dolma?\u003C\/h4\u003E\n\u003Cp\u003EPatoler Dolma is a Bengali stuffed pointed gourd recipe. The parwal is hollowed, filled with vegetarian or non-vegetarian stuffing, seasoned, and then fried or cooked.\u003C\/p\u003E\n\n\u003Ch4\u003ECan I make Patoler Dolma without meat or fish?\u003C\/h4\u003E\n\u003Cp\u003EYes. This version uses a vegetarian peanut, onion, raisin, chilli, and kalonji filling.\u003C\/p\u003E\n\n\u003Ch4\u003ECan I use prawn stuffing?\u003C\/h4\u003E\n\u003Cp\u003EYes. Prawn stuffing is one of the most popular non-vegetarian variations of Bengali patoler dolma.\u003C\/p\u003E\n\n\u003Ch4\u003EWhat can I serve with Patoler Dolma?\u003C\/h4\u003E\n\u003Cp\u003EIt can be served with plain rice, pulao, dal, or as part of a traditional Bengali meal.\u003C\/p\u003E\n\u003C\/article\u003E\n\n\u003Cscript type=\"application\/ld+json\"\u003E\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"Recipe\",\n  \"name\": \"Patoler Dolma | Bengali Stuffed Parwal Recipe\",\n  \"description\": \"Traditional Bengali patoler dolma made with pointed gourd stuffed with a nutty peanut, raisin and spice filling.\",\n  \"image\": [\n    \"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgigiCeaL0D7VHcoQf_Z6S3mkHhAC3ua7wrDBhG90_vC5BjCMt6WOjVpdA6m2Uwt1Xumnot_7Y5TzT80RSFYogVFRf0xGBoj4vLw0gDsRu6g2pIYxnFU9muzy2gs6-R3QH0LjbLYn2LwbWakqUOnYSRfoLvHYtFyFzsWpvuFrS1BGcGkfwuFGt6pwxCXnc\/s1600\/patoler-dolma-bengali-stuffed-parwal.webp\"\n  ],\n  \"author\": {\n    \"@type\": \"Person\",\n    \"name\": \"Barnali Dutta\"\n  },\n  \"datePublished\": \"2014-05-06\",\n  \"recipeCuisine\": \"Bengali\",\n  \"recipeCategory\": \"Main Course\",\n  \"keywords\": \"Patoler Dolma, Stuffed Parwal, Bengali Recipes, Traditional Bengali Food\",\n  \"recipeYield\": \"2 servings\",\n  \"prepTime\": \"PT20M\",\n  \"cookTime\": \"PT20M\",\n  \"totalTime\": \"PT40M\",\n\n  \"recipeIngredient\": [\n    \"4 large parwal (pointed gourd)\",\n    \"1 teaspoon salt\",\n    \"1 teaspoon turmeric\",\n    \"100 ml cooking oil\",\n    \"1 cup toasted crushed peanuts\",\n    \"1 tablespoon raisin paste\",\n    \"2 small onions, chopped\",\n    \"1 teaspoon toasted powdered kalonji\",\n    \"2 green chillies, chopped\",\n    \"2 teaspoons vegetable oil\",\n    \"Sugar to taste\"\n  ],\n\n  \"recipeInstructions\": [\n    {\n      \"@type\": \"HowToStep\",\n      \"text\": \"Wash the parwals, cut one end and scoop out the seeds to make them hollow.\"\n    },\n    {\n      \"@type\": \"HowToStep\",\n      \"text\": \"Prepare the filling with onion, green chilli, kalonji, raisin paste and crushed peanuts.\"\n    },\n    {\n      \"@type\": \"HowToStep\",\n      \"text\": \"Fill the hollowed parwals with the prepared mixture.\"\n    },\n    {\n      \"@type\": \"HowToStep\",\n      \"text\": \"Season with salt and turmeric.\"\n    },\n    {\n      \"@type\": \"HowToStep\",\n      \"text\": \"Fry in hot oil until fully cooked and deep green in colour.\"\n    },\n    {\n      \"@type\": \"HowToStep\",\n      \"text\": \"Drain excess oil and serve hot.\"\n    }\n  ]\n}\n\u003C\/script\u003E\n\n\u003Cdiv class=\"blogger-post-footer\"\u003E\u003Ca href=\"https:\/\/feedburner.google.com\/fb\/a\/mailverify?uri=onlinekolkata\u0026amp;loc=en_US\"\u003ESubscribe to Indian Cuisine - Traditional Food and Recipe by Email\u003C\/a\u003E\u003C\/div\u003E"},"link":[{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/4194113219346922999\/posts\/default\/1292019505787803458"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/4194113219346922999\/posts\/default\/1292019505787803458"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.foodcooking-inspiration.in\/2014\/05\/nutty-fatty-stuffed-parwal.html","title":"Patoler Dolma Recipe | Bengali Stuffed Parwal with Peanut Filling"}],"author":[{"name":{"$t":"Barnali Dutta"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/05327163057011058262"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjvQy8m1XwevEKbPwy4n9EzAT_CEJKfrpaKSyJtJ3J76mnMnstyKGL1Vv8olczAohOS4ebJekVykGbwLWT6lB4sA2RqXNpj_ILVkPt8efPls2-YGtFG77aVGZ16yF4KNg\/s108\/WhatsApp+Image+2019-05-06+at+7.10.10+PM.jpeg"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgigiCeaL0D7VHcoQf_Z6S3mkHhAC3ua7wrDBhG90_vC5BjCMt6WOjVpdA6m2Uwt1Xumnot_7Y5TzT80RSFYogVFRf0xGBoj4vLw0gDsRu6g2pIYxnFU9muzy2gs6-R3QH0LjbLYn2LwbWakqUOnYSRfoLvHYtFyFzsWpvuFrS1BGcGkfwuFGt6pwxCXnc\/s72-c\/patoler-dolma-bengali-stuffed-parwal.webp","height":"72","width":"72"}},{"id":{"$t":"tag:blogger.com,1999:blog-4194113219346922999.post-2693884870819063230"},"published":{"$t":"2014-04-25T13:20:00.006+05:30"},"updated":{"$t":"2026-06-07T09:50:46.960+05:30"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Chutney \u0026 Pickle"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Festival Foods"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Traditional Recipes"}],"title":{"type":"text","$t":"Mango Raita with Prawn Polao | Bengali Festive Meal Side Dish"},"content":{"type":"html","$t":"\u003Carticle\u003E\n\u003Ch2\u003EMango Raita with Bengali Festive Meal Ideas\u003C\/h2\u003E\n\n\u003Cp\u003E\u003Cem\u003EPublished by Barnali Dutta on May 1, 2014\u003C\/em\u003E\u003C\/p\u003E\n\n\u003Cp\u003EMango Raita is a cooling side dish that can balance a rich Bengali festive meal. When served with fragrant prawn polao, steamed lemon bhetki, stuffed parwal and other special dishes, this simple raita brings freshness, softness and a light sour note to the plate.\u003C\/p\u003E\n\n\u003Cp\u003EThis post was originally written as part of a cultural dinner idea — a virtual festive platter where each dish supported the next. Since prawn polao and lemon bhetki can stand as individual recipes, the focus here is on the mango raita and how it completes the meal.\u003C\/p\u003E\n  \n\u003Cfigure\u003E\n  \u003Camp-img\n    src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhKIY7cBqeuD-eChXwRwWnxsThx0ge6Ix5y_JZvskI9zETgNCYmfBhRPx15prhuWDoTQH5ib-ack7l1uXbay3TqYgKkoo3qrO0aEucQvPgobbsMDDv4OIoRtkKzGdIDo2XyhBpCiFnm97mlg3wBygpQ0syMvBTTH-6HqnHVgi1rMd3mjWu7pg1QndpMuWs\/s1600\/green-mango-raita-bengali-festive-side-dish.webp.webp\"\n    width=\"1200\"\n    height=\"675\"\n    layout=\"responsive\"\n    alt=\"Mango raita with unripe mango and hung yogurt served with Bengali festive meal\"\u003E\n  \u003C\/amp-img\u003E\n  \u003Cnoscript\u003E\n    \u003Cimg\n      src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhKIY7cBqeuD-eChXwRwWnxsThx0ge6Ix5y_JZvskI9zETgNCYmfBhRPx15prhuWDoTQH5ib-ack7l1uXbay3TqYgKkoo3qrO0aEucQvPgobbsMDDv4OIoRtkKzGdIDo2XyhBpCiFnm97mlg3wBygpQ0syMvBTTH-6HqnHVgi1rMd3mjWu7pg1QndpMuWs\/s1600\/green-mango-raita-bengali-festive-side-dish.webp.webp\"\n      width=\"1200\"\n      height=\"675\"\n      alt=\"Mango raita with unripe mango and hung yogurt served with Bengali festive meal\"\u003E\n  \u003C\/noscript\u003E\n  \u003Cfigcaption\u003EGreen mango raita made with shredded raw mango, hung yogurt and mint garnish\u003C\/figcaption\u003E\n\u003C\/figure\u003E\n\n\u003Ch3\u003EWhy Mango Raita Works in a Festive Meal\u003C\/h3\u003E\n\n\u003Cp\u003EA festive Bengali meal often has many layers — aromatic rice, fish, prawns, stuffed vegetables, chutney and sweets. A raita gives relief between richer dishes. The yogurt adds creaminess, the mango adds a gentle sourness, and the spices make the side dish lively without making it heavy.\u003C\/p\u003E\n\n\u003Cp\u003EIn this meal idea, the mango raita can be served after or alongside \u003Ca href=\"https:\/\/www.foodcooking-inspiration.in\/2019\/11\/prawn-polao-bengali-chingri-polao.html\"\u003EPrawn Polao\u003C\/a\u003E, \u003Ca href=\"https:\/\/www.foodcooking-inspiration.in\/2014\/05\/traditional-steamed-lemon-bhetki-recipe.html\"\u003ETraditional Steamed Lemon Bhetki\u003C\/a\u003E and \u003Ca href=\"https:\/\/www.foodcooking-inspiration.in\/2014\/05\/nutty-fatty-stuffed-parwal.html\"\u003EPatoler Dolma\u003C\/a\u003E. Together, they create a balanced platter for an occasion lunch or dinner.\u003C\/p\u003E\n\n\u003Ch3\u003EIngredients\u003C\/h3\u003E\n\n\u003Cp\u003E\u003Cstrong\u003EServes:\u003C\/strong\u003E 2\u003C\/p\u003E\n\n\u003Cul\u003E\n  \u003Cli\u003EUnripe mango chunks — 1 cup\u003C\/li\u003E\n  \u003Cli\u003EHung yogurt — ½ cup\u003C\/li\u003E\n  \u003Cli\u003EChaat masala — about 2 teaspoons\u003C\/li\u003E\n  \u003Cli\u003ERock salt — to taste\u003C\/li\u003E\n  \u003Cli\u003ESugar — 1 pinch\u003C\/li\u003E\n  \u003Cli\u003ERed chilli powder — 1 pinch, for serving\u003C\/li\u003E\n\u003C\/ul\u003E\n\n\u003Ch3\u003EMethod\u003C\/h3\u003E\n\n\u003Col\u003E\n  \u003Cli\u003ETake 1 cup unripe mango chunks in a bowl.\u003C\/li\u003E\n  \u003Cli\u003EAdd water and boil until the mango pieces become slightly soft.\u003C\/li\u003E\n  \u003Cli\u003EDrain the water and keep the mango aside to cool completely.\u003C\/li\u003E\n  \u003Cli\u003ETake ½ cup hung yogurt in a bowl.\u003C\/li\u003E\n  \u003Cli\u003EAdd chaat masala, rock salt and a pinch of sugar.\u003C\/li\u003E\n  \u003Cli\u003EBeat the yogurt mixture until smooth.\u003C\/li\u003E\n  \u003Cli\u003EMix the cooled mango chunks with the prepared yogurt.\u003C\/li\u003E\n  \u003Cli\u003EPlace the raita in the refrigerator.\u003C\/li\u003E\n  \u003Cli\u003EServe chilled with a pinch of red chilli powder on top.\u003C\/li\u003E\n\u003C\/ol\u003E\n\n\u003Ch3\u003EServing Sequence for a Bengali Festive Platter\u003C\/h3\u003E\n\n\u003Cp\u003EIf you are planning a traditional-style meal, this mango raita can be placed as a cooling side dish in the middle of the sequence. It works especially well with aromatic rice and fish or prawn dishes.\u003C\/p\u003E\n\n\u003Cul\u003E\n  \u003Cli\u003EStart with a light vegetable or dal-based dish.\u003C\/li\u003E\n  \u003Cli\u003EServe \u003Ca href=\"https:\/\/www.foodcooking-inspiration.in\/2019\/11\/prawn-polao-bengali-chingri-polao.html\"\u003EPrawn Polao\u003C\/a\u003E as the central rice dish.\u003C\/li\u003E\n  \u003Cli\u003EAdd \u003Ca href=\"https:\/\/www.foodcooking-inspiration.in\/2014\/05\/traditional-steamed-lemon-bhetki-recipe.html\"\u003ESteamed Lemon Bhetki\u003C\/a\u003E as a delicate fish preparation.\u003C\/li\u003E\n  \u003Cli\u003EAdd \u003Ca href=\"https:\/\/www.foodcooking-inspiration.in\/2026\/04\/ginger-peanut-coconut-chutney-recipe.html\"\u003EDesi peanut sauce\u003C\/a\u003E Creamy Lentil Sauce element.\u003C\/li\u003E\n  \u003Cli\u003EServe this chilled Mango Raita on the side for balance.\u003C\/li\u003E\n\u003C\/ul\u003E\n\n\u003Cfigure\u003E\n  \u003Camp-img\n    src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjr9WZz6h21wotbYiaDkc77cZXVXw0P6an6lor4EMWhbnjU7ZsHgtIzCKiII9HD7V2IcFez6Ip1RQiA3WDxpiCLQFkK0Ppmw4LNvd64R-o7L-4qGb8SKZpL4brXFyo7U6AHC_21kZsWS7d2hBImYCpoTxlDnf5SelslxQbUW9t7_zr5HwyPbivw6Z7y\/s1600\/Bengali-Prawn-Pulao-640w.webp\"\n    width=\"1200\"\n    height=\"675\"\n    layout=\"responsive\"\n    alt=\"Prawn polao served as part of a Bengali festive meal with mango raita\"\u003E\n  \u003C\/amp-img\u003E\n  \u003Cnoscript\u003E\n    \u003Cimg\n      src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjr9WZz6h21wotbYiaDkc77cZXVXw0P6an6lor4EMWhbnjU7ZsHgtIzCKiII9HD7V2IcFez6Ip1RQiA3WDxpiCLQFkK0Ppmw4LNvd64R-o7L-4qGb8SKZpL4brXFyo7U6AHC_21kZsWS7d2hBImYCpoTxlDnf5SelslxQbUW9t7_zr5HwyPbivw6Z7y\/s1600\/Bengali-Prawn-Pulao-640w.webp\"\n      width=\"1200\"\n      height=\"675\"\n      alt=\"Prawn polao served as part of a Bengali festive meal with mango raita\"\u003E\n  \u003C\/noscript\u003E\n  \u003Cfigcaption\u003EPrawn polao can be served as the main rice dish with chilled mango raita.\u003C\/figcaption\u003E\n\u003C\/figure\u003E\n\n\u003Ch3\u003EMeal Notes\u003C\/h3\u003E\n\n\u003Cul\u003E\n  \u003Cli\u003EUse hung yogurt for a thicker, creamier raita.\u003C\/li\u003E\n  \u003Cli\u003EBoil the unripe mango only until slightly soft. Do not overcook it.\u003C\/li\u003E\n  \u003Cli\u003ECool the mango completely before mixing with yogurt.\u003C\/li\u003E\n  \u003Cli\u003EServe the raita chilled, especially with rich rice or fish dishes.\u003C\/li\u003E\n  \u003Cli\u003EA pinch of red chilli powder adds colour and a mild heat at the end.\u003C\/li\u003E\n\u003C\/ul\u003E\n\n\u003Ch3\u003ERelated Recipes\u003C\/h3\u003E\n\n\u003Cul\u003E\n  \u003Cli\u003E\u003Ca href=\"https:\/\/www.foodcooking-inspiration.in\/2014\/05\/nutty-fatty-stuffed-parwal.html\"\u003EPatoler Dolma | Bengali Stuffed Parwal Recipe\u003C\/a\u003E\u003C\/li\u003E\n  \u003Cli\u003E\u003Ca href=\"https:\/\/www.foodcooking-inspiration.in\/2026\/04\/ginger-peanut-coconut-chutney-recipe.html\"\u003ECreamy Lentil Sauce\u003C\/a\u003E\u003C\/li\u003E\n  \u003Cli\u003E\u003Ca href=\"https:\/\/www.foodcooking-inspiration.in\/2014\/05\/traditional-steamed-lemon-bhetki-recipe.html\"\u003ETraditional Steamed Lemon Bhetki Recipe\u003C\/a\u003E\u003C\/li\u003E\n  \u003Cli\u003E\u003Ca href=\"https:\/\/www.foodcooking-inspiration.in\/2015\/06\/mango-mantra.html\"\u003EMango Sweet Pickle | Bengali-Style Pickle\u003C\/a\u003E\u003C\/li\u003E\n\u003C\/ul\u003E\n\n\u003Ch3\u003EFAQ\u003C\/h3\u003E\n\n\u003Ch4\u003EWhat is Mango Raita?\u003C\/h4\u003E\n\u003Cp\u003EMango Raita is a yogurt-based side dish made with mango, spices and salt. In this version, unripe mango is lightly boiled and mixed with hung yogurt, chaat masala, rock salt and a pinch of sugar.\u003C\/p\u003E\n\n\u003Ch4\u003ECan I serve Mango Raita with Prawn Polao?\u003C\/h4\u003E\n\u003Cp\u003EYes. Mango raita works very well with prawn polao because it balances the richness of rice, ghee, prawns and spices.\u003C\/p\u003E\n\n\u003Ch4\u003EShould mango be cooked before adding to raita?\u003C\/h4\u003E\n\u003Cp\u003EFor this recipe, the unripe mango is boiled until slightly soft. This makes the mango gentler in texture while keeping its sour freshness.\u003C\/p\u003E\n\n\u003Ch4\u003ECan I use ripe mango instead of unripe mango?\u003C\/h4\u003E\n\u003Cp\u003EYes, but the taste will change. Ripe mango gives a sweet raita, while unripe mango gives a sharper and more refreshing side dish.\u003C\/p\u003E\n\n\u003Ch4\u003EHow long can Mango Raita be kept?\u003C\/h4\u003E\n\u003Cp\u003EIt is best served fresh and chilled. If needed, it can be kept in the refrigerator for a few hours, but it should not be left at room temperature for long.\u003C\/p\u003E\n\n\u003Cscript type=\"application\/ld+json\"\u003E\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"Recipe\",\n  \"name\": \"Mango Raita with Bengali Festive Meal Ideas\",\n  \"description\": \"Cooling mango raita recipe made with unripe mango, hung yogurt, chaat masala, rock salt and a pinch of sugar, served with Bengali festive dishes like prawn polao and lemon bhetki.\",\n  \"image\": [\n    \"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgxxzMRjv990utz4v9-q3B2cu51UidE1nMBQbgbuWfeW-jOhnJ7UxbDWdhmf5JWWaN3A7yJ_Owlfbz6Et_1eFQV1H_IVzk766wJRCK4AINPDgmyhp3QpxIb-MCaL4G-0PFWloh7Wglka7-8\/s1600\/mango+raita-001.JPG\"\n  ],\n  \"author\": {\n    \"@type\": \"Person\",\n    \"name\": \"Barnali Dutta\"\n  },\n  \"datePublished\": \"2014-05-01\",\n  \"recipeCuisine\": \"Indian\",\n  \"recipeCategory\": \"Side Dish\",\n  \"keywords\": \"Mango Raita, Bengali Festive Meal, Raita Recipe, Unripe Mango Raita, Prawn Polao Side Dish\",\n  \"recipeYield\": \"2 servings\",\n  \"prepTime\": \"PT10M\",\n  \"cookTime\": \"PT5M\",\n  \"totalTime\": \"PT15M\",\n  \"recipeIngredient\": [\n    \"1 cup unripe mango chunks\",\n    \"1\/2 cup hung yogurt\",\n    \"2 teaspoons chaat masala\",\n    \"Rock salt to taste\",\n    \"1 pinch sugar\",\n    \"1 pinch red chilli powder\"\n  ],\n  \"recipeInstructions\": [\n    {\n      \"@type\": \"HowToStep\",\n      \"text\": \"Take unripe mango chunks in a bowl, add water and boil until the mango pieces become slightly soft.\"\n    },\n    {\n      \"@type\": \"HowToStep\",\n      \"text\": \"Drain the water and keep the mango aside to cool completely.\"\n    },\n    {\n      \"@type\": \"HowToStep\",\n      \"text\": \"Take hung yogurt in a bowl and add chaat masala, rock salt and a pinch of sugar.\"\n    },\n    {\n      \"@type\": \"HowToStep\",\n      \"text\": \"Beat the yogurt mixture until smooth.\"\n    },\n    {\n      \"@type\": \"HowToStep\",\n      \"text\": \"Mix the cooled mango chunks with the prepared yogurt.\"\n    },\n    {\n      \"@type\": \"HowToStep\",\n      \"text\": \"Refrigerate and serve chilled with a pinch of red chilli powder.\"\n    }\n  ]\n}\n\u003C\/script\u003E\n \n\u003C\/article\u003E\n\u003Cdiv class=\"blogger-post-footer\"\u003E\u003Ca href=\"https:\/\/feedburner.google.com\/fb\/a\/mailverify?uri=onlinekolkata\u0026amp;loc=en_US\"\u003ESubscribe to Indian Cuisine - Traditional Food and Recipe by Email\u003C\/a\u003E\u003C\/div\u003E"},"link":[{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/4194113219346922999\/posts\/default\/2693884870819063230"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/4194113219346922999\/posts\/default\/2693884870819063230"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.foodcooking-inspiration.in\/2014\/04\/a-bengali-cultural-dinner-extravaganza.html","title":"Mango Raita with Prawn Polao | Bengali Festive Meal Side Dish"}],"author":[{"name":{"$t":"Barnali Dutta"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/05327163057011058262"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjvQy8m1XwevEKbPwy4n9EzAT_CEJKfrpaKSyJtJ3J76mnMnstyKGL1Vv8olczAohOS4ebJekVykGbwLWT6lB4sA2RqXNpj_ILVkPt8efPls2-YGtFG77aVGZ16yF4KNg\/s108\/WhatsApp+Image+2019-05-06+at+7.10.10+PM.jpeg"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhKIY7cBqeuD-eChXwRwWnxsThx0ge6Ix5y_JZvskI9zETgNCYmfBhRPx15prhuWDoTQH5ib-ack7l1uXbay3TqYgKkoo3qrO0aEucQvPgobbsMDDv4OIoRtkKzGdIDo2XyhBpCiFnm97mlg3wBygpQ0syMvBTTH-6HqnHVgi1rMd3mjWu7pg1QndpMuWs\/s72-c\/green-mango-raita-bengali-festive-side-dish.webp.webp","height":"72","width":"72"}},{"id":{"$t":"tag:blogger.com,1999:blog-4194113219346922999.post-1193704884973433626"},"published":{"$t":"2014-04-17T15:50:00.008+05:30"},"updated":{"$t":"2026-06-07T13:05:03.074+05:30"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Fish Recipes"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Traditional Recipes"}],"title":{"type":"text","$t":"Gandharaj Bhetki Fish Kabab | Traditional Bengali Fish Recipe"},"content":{"type":"html","$t":"\u003Carticle\u003E\n\n  \u003Ch2\u003EGandharaj Bhetki Fish Kabab | A Bengali Fish Kebab Experiment\u003C\/h2\u003E\n  \n   \u003Cp\u003ELearn how to make Gandharaj Bhetki Fish Kabab with bhetki fish, hung yogurt, coconut malai, mustard, poppy seed and citrus zest. Served with a smoky green mango mint dip, this Bengali fish kabab is perfect for summer entertaining and special occasions. \u003C\/p\u003E\n  \n  \u003Cfigure\u003E\n    \u003Camp-img\n      src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgyv9trjjek_zh_8czkbpOrpvgZBv4rSoENs5UTfbYsQoD5o5JfGBH61xxGVieZvVvuEd2DjVbbZkeIoFk9BYgERUP8YQ-us-H0zO6uGtgF08aBNCZ7hsN1ua0NcnRnkYTb3OuxyMKyWLc7qE_cO5VnALqdsslIiuFsVT3IBtL2IaTlVOVBqtRwd0Brv7g\/s1200\/gandharaj-bhetki-fish-kabab-bengali-recipe.webp\"\n      width=\"1200\"\n      height=\"675\"\n      layout=\"responsive\"\n      alt=\"Gandharaj Bhetki Fish Kabab prepared with yogurt, mustard, poppy seed and lemon zest\"\u003E\n    \u003C\/amp-img\u003E\n    \u003Cnoscript\u003E\n      \u003Cimg\n        src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgyv9trjjek_zh_8czkbpOrpvgZBv4rSoENs5UTfbYsQoD5o5JfGBH61xxGVieZvVvuEd2DjVbbZkeIoFk9BYgERUP8YQ-us-H0zO6uGtgF08aBNCZ7hsN1ua0NcnRnkYTb3OuxyMKyWLc7qE_cO5VnALqdsslIiuFsVT3IBtL2IaTlVOVBqtRwd0Brv7g\/s1200\/gandharaj-bhetki-fish-kabab-bengali-recipe.webp\"\n        width=\"1200\"\n        height=\"675\"\n        alt=\"Gandharaj Bhetki Fish Kabab prepared with yogurt, mustard, poppy seed and lemon zest\"\u003E\n    \u003C\/noscript\u003E\n    \u003Cfigcaption\u003ETraditional Bengali Gandharaj Bhetki Fish Kabab prepared with mustard, poppy seed, yogurt and citrus zest.\u003C\/figcaption\u003E\n  \u003C\/figure\u003E\n\n  \u003Cp\u003EIn summer seasons we generally prefer a low-fat, low-calorie diet even on celebration days. For that reason, kabab has always been one of our favourite items on leisure days. The most beautiful thing about a well-made kabab is that it not only attracts the eyes but also satisfies a craving before the first bite is even taken.\u003C\/p\u003E\n\n  \u003Cp\u003EI used to prepare and stock these kababs in the refrigerator whenever guests were expected. This particular experiment turned out surprisingly successful. I simply converted a traditional Bengali fish preparation into a kabab.\u003C\/p\u003E\n\n  \u003Cp\u003EI made a Gandharaj Bhetki Fish Kabab using very familiar Bengali ingredients. My key ingredients of success were not unusual spices but old cooking techniques. A kabab should never be over-marinated and never overcooked. I have always followed the Persian principle of “Kum Aab” — very little moisture during marination. Equally important is maintaining a cooking temperature higher than the fish itself and ensuring even heat distribution.\u003C\/p\u003E\n\n  \u003Cp\u003EKabab always needs constant attention. It must be turned from time to time and carefully watched. In this preparation I did not need extra basting or brushing with oil to keep the kababs moist and succulent.\u003C\/p\u003E\n\n  \u003Cp\u003EI used my trusted non-stick tawa because I felt more comfortable with it than a heavy iron griddle. I once tried the same recipe in a microwave oven. Although the kababs developed a nice crust, they became noticeably dry.\u003C\/p\u003E\n\n  \u003Ch3\u003EIngredients\u003C\/h3\u003E\n\n  \u003Cp\u003E\u003Cstrong\u003EYield:\u003C\/strong\u003E 4 servings\u003C\/p\u003E\n\n  \u003Ch4\u003EFirst Marination\u003C\/h4\u003E\n  \u003Cul\u003E\n    \u003Cli\u003EBhetki fish fillet, boneless — 250 g\u003C\/li\u003E\n    \u003Cli\u003ELemon juice — 2 teaspoons\u003C\/li\u003E\n    \u003Cli\u003EGinger paste — 2 teaspoons\u003C\/li\u003E\n    \u003Cli\u003ESalt — 1 teaspoon\u003C\/li\u003E\n  \u003C\/ul\u003E\n\n  \u003Ch4\u003ESecond Marination\u003C\/h4\u003E\n  \u003Cul\u003E\n    \u003Cli\u003EButter — 2 teaspoons\u003C\/li\u003E\n    \u003Cli\u003EGandharaj lemon zest — 1 teaspoon\u003C\/li\u003E\n    \u003Cli\u003EHung yogurt — 2 teaspoons\u003C\/li\u003E\n    \u003Cli\u003ETender coconut malai — 2 teaspoons\u003C\/li\u003E\n    \u003Cli\u003EGreen chilli paste — 1 teaspoon\u003C\/li\u003E\n    \u003Cli\u003EPoppy seed and white mustard paste, 1:1 ratio — 2 teaspoons\u003C\/li\u003E\n    \u003Cli\u003ESugar — 1 pinch\u003C\/li\u003E\n    \u003Cli\u003ELemon leaves — 2\u003C\/li\u003E\n    \u003Cli\u003EStar anise — 1\u003C\/li\u003E\n    \u003Cli\u003ESalt — a little\u003C\/li\u003E\n  \u003C\/ul\u003E\n\n  \u003Ch4\u003EBinding Mixture\u003C\/h4\u003E\n  \u003Cul\u003E\n    \u003Cli\u003EFlour, rice flour and toasted sattu, equal portions — 1 tablespoon\u003C\/li\u003E\n    \u003Cli\u003ERoasted white pepper and shahjeera powder — 1 teaspoon\u003C\/li\u003E\n    \u003Cli\u003EMinced onion — 2 teaspoons\u003C\/li\u003E\n    \u003Cli\u003EMinced green chilli and coriander leaves — 1 teaspoon\u003C\/li\u003E\n  \u003C\/ul\u003E\n\n  \u003Ch4\u003EFor Cooking\u003C\/h4\u003E\n  \u003Cul\u003E\n    \u003Cli\u003EVegetable oil — 1 tablespoon\u003C\/li\u003E\n  \u003C\/ul\u003E\n\n  \u003Ch3\u003EMethod\u003C\/h3\u003E\n\n  \u003Col\u003E\n    \u003Cli\u003EMarinate the fish with lemon juice, ginger paste and salt for 10 minutes.\u003C\/li\u003E\n    \u003Cli\u003EPlace the fish on a strainer and discard excess moisture.\u003C\/li\u003E\n    \u003Cli\u003EBeat butter and Gandharaj lemon zest until fluffy.\u003C\/li\u003E\n    \u003Cli\u003EMarinate the fish with all second-marination ingredients except lemon leaves.\u003C\/li\u003E\n    \u003Cli\u003ERest for 30 minutes.\u003C\/li\u003E\n    \u003Cli\u003ECover only with lemon leaves and steam until the fish is fully cooked.\u003C\/li\u003E\n    \u003Cli\u003ERemove lemon leaves and star anise.\u003C\/li\u003E\n    \u003Cli\u003EAllow the fish to cool.\u003C\/li\u003E\n    \u003Cli\u003EMix with shahjeera powder, white pepper, onion, green chilli and coriander leaves.\u003C\/li\u003E\n    \u003Cli\u003EAdd the binding mixture gradually and shape into kababs.\u003C\/li\u003E\n    \u003Cli\u003ERefrigerate uncovered for at least 10 minutes.\u003C\/li\u003E\n    \u003Cli\u003EHeat oil in a heavy pan and shallow-fry until lightly browned.\u003C\/li\u003E\n    \u003Cli\u003ESprinkle with chaat masala and roasted chilli powder. Serve immediately.\u003C\/li\u003E\n  \u003C\/ol\u003E\n  \n  \u003Cfigure\u003E\n  \u003Ca href=\"https:\/\/www.foodcooking-inspiration.in\/2014\/04\/fish-kabab-and-rainbow-mocktail.html\"\u003E\n    \u003Camp-img\n      src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgJioePWHaJTBbOwwhkFlwLGD359QFVoHQRDRXtEjR2dDSgANSvGDBYyTLQU1SJx0X5tNhMaCBmzokjjzDmEnLDxjuCdvT13-AzZ2dbC1zVpYW_PHqCwqOhrlvpgro7D4LwZXrbsWun3llCVvwMl8HrAjP8njyGkUi-d9p1o70ZGoZLSzk0R5JlLf_j3CE\/s1000\/smoky-green-mango-mint-dip-bengali-recipe-pinterest.webp\"\n      width=\"1000\"\n      height=\"1500\"\n      layout=\"responsive\"\n      alt=\"Pinterest recipe card for smoky green mango mint dip Bengali summer recipe\"\u003E\n    \u003C\/amp-img\u003E\n  \u003C\/a\u003E\n  \u003Cnoscript\u003E\n    \u003Ca href=\"https:\/\/www.foodcooking-inspiration.in\/2014\/04\/fish-kabab-and-rainbow-mocktail.html\"\u003E\n      \u003Cimg\n        src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgJioePWHaJTBbOwwhkFlwLGD359QFVoHQRDRXtEjR2dDSgANSvGDBYyTLQU1SJx0X5tNhMaCBmzokjjzDmEnLDxjuCdvT13-AzZ2dbC1zVpYW_PHqCwqOhrlvpgro7D4LwZXrbsWun3llCVvwMl8HrAjP8njyGkUi-d9p1o70ZGoZLSzk0R5JlLf_j3CE\/s1000\/smoky-green-mango-mint-dip-bengali-recipe-pinterest.webp\"\n        width=\"1000\"\n        height=\"1500\"\n        alt=\"Pinterest recipe card for smoky green mango mint dip Bengali summer recipe\"\u003E\n    \u003C\/a\u003E\n  \u003C\/noscript\u003E\n  \u003Cfigcaption\u003ESave this Smoky Green Mango Mint Dip recipe card for summer snack platters.\u003C\/figcaption\u003E\n\u003C\/figure\u003E\n  \n\n  \u003Ch3\u003EGreen Mango Mint Dip\u003C\/h3\u003E\n\n  \u003Cp\u003EI char-grilled one whole green mango. After peeling it, I made a paste of the flesh and mixed it with mint paste, coriander paste, green chilli paste, salt, lemon juice and a little sugar.\u003C\/p\u003E\n\n  \u003Cp\u003EThe smoky mango dip worked beautifully with the delicate fish kababs.\u003C\/p\u003E\n\n  \u003Ch3\u003ECooking Notes\u003C\/h3\u003E\n\n  \u003Cul\u003E\n    \u003Cli\u003EDo not over-marinate the fish, as delicate fish can lose texture quickly.\u003C\/li\u003E\n    \u003Cli\u003EDrain the first marination well before adding the second marination.\u003C\/li\u003E\n    \u003Cli\u003EKeep the shaped kababs uncovered in the refrigerator so that excess moisture can reduce.\u003C\/li\u003E\n    \u003Cli\u003ERice flour helps create a light crust on the kabab.\u003C\/li\u003E\n    \u003Cli\u003EServe immediately after shallow-frying for the best texture.\u003C\/li\u003E\n  \u003C\/ul\u003E\n\n  \u003Ch3\u003ERelated Summer Refreshment\u003C\/h3\u003E\n\n  \u003Cp\u003EAfter preparing these kababs, I wanted a cooling drink that could stand beside the flavours of mustard, Gandharaj lemon and smoky green mango. That simple idea later became my \u003Ca href=\"YOUR-RAINBOW-MOCKTAIL-URL\"\u003ERainbow Mocktail\u003C\/a\u003E.\u003C\/p\u003E\n\n  \u003Ch3\u003EFAQ\u003C\/h3\u003E\n\n  \u003Ch4\u003EWhat fish is best for Bengali fish kabab?\u003C\/h4\u003E\n  \u003Cp\u003EBhetki is excellent for this recipe because it has a delicate flavour and works well with Gandharaj lemon, mustard, poppy seed and yogurt-based marination. Boneless rui or another lean fish may also be used.\u003C\/p\u003E\n\n  \u003Ch4\u003EWhy should fish not be over-marinated for kabab?\u003C\/h4\u003E\n  \u003Cp\u003EFish is delicate and absorbs flavours quickly. Too much marination can make the texture soft and watery.\u003C\/p\u003E\n\n  \u003Ch4\u003ECan I make these fish kababs ahead?\u003C\/h4\u003E\n  \u003Cp\u003EYes. The shaped kababs can be kept uncovered in the refrigerator for a short time before shallow-frying. This helps them hold shape and release extra moisture.\u003C\/p\u003E\n\n  \u003Ch4\u003EWhat can I serve with Gandharaj Bhetki Fish Kabab?\u003C\/h4\u003E\n  \u003Cp\u003EIt can be served with green mango mint dip, onion rings, lemon wedges, chaat masala, roasted chilli powder or a summer mocktail.\u003C\/p\u003E\n\n  \u003Cscript type=\"application\/ld+json\"\u003E\n  {\n    \"@context\": \"https:\/\/schema.org\",\n    \"@type\": \"Recipe\",\n    \"name\": \"Gandharaj Bhetki Fish Kabab\",\n    \"description\": \"A Bengali fish kabab recipe made with bhetki fish, Gandharaj lemon zest, hung yogurt, tender coconut malai, mustard, poppy seed and green mango mint dip.\",\n    \"image\": [\n      \"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhiEYHQWmv3Yx6PLyI9dVcUEhiluRTlGT_2L6Hi9111muGGLPaeYCxbXRyaR5c5Rv8ri18ooI2G4U19Z7YTLrdsOqkzKFtntZX-BJC1qWyiv5fPo6AWBV9CZ8oggUD_WOmdMuT8UCBAwDPM\/s1600\/fish+kabab+2-001.JPG\"\n    ],\n    \"author\": {\n      \"@type\": \"Person\",\n      \"name\": \"Barnali Dutta\"\n    },\n    \"recipeCuisine\": \"Bengali\",\n    \"recipeCategory\": \"Fish\",\n    \"keywords\": \"Gandharaj Bhetki Fish Kabab, Bengali Fish Kabab, Bhetki Kabab, Fish Kebab Recipe, Green Mango Mint Dip\",\n    \"recipeYield\": \"4 servings\",\n    \"prepTime\": \"PT1H5M\",\n    \"cookTime\": \"PT15M\",\n    \"totalTime\": \"PT1H20M\",\n    \"recipeIngredient\": [\n      \"250 g boneless bhetki fish fillet\",\n      \"2 teaspoons lemon juice\",\n      \"2 teaspoons ginger paste\",\n      \"1 teaspoon salt\",\n      \"2 teaspoons butter\",\n      \"1 teaspoon Gandharaj lemon zest\",\n      \"2 teaspoons hung yogurt\",\n      \"2 teaspoons tender coconut malai\",\n      \"1 teaspoon green chilli paste\",\n      \"2 teaspoons poppy seed and white mustard paste\",\n      \"1 pinch sugar\",\n      \"2 lemon leaves\",\n      \"1 star anise\",\n      \"Salt to taste\",\n      \"1 tablespoon flour, rice flour and toasted sattu mixture\",\n      \"1 teaspoon roasted white pepper and shahjeera powder\",\n      \"2 teaspoons minced onion\",\n      \"1 teaspoon minced green chilli and coriander leaves\",\n      \"1 tablespoon vegetable oil\"\n    ],\n    \"recipeInstructions\": [\n      {\n        \"@type\": \"HowToStep\",\n        \"text\": \"Marinate the fish with lemon juice, ginger paste and salt for 10 minutes.\"\n      },\n      {\n        \"@type\": \"HowToStep\",\n        \"text\": \"Place the fish on a strainer and discard excess moisture.\"\n      },\n      {\n        \"@type\": \"HowToStep\",\n        \"text\": \"Beat butter and Gandharaj lemon zest until fluffy.\"\n      },\n      {\n        \"@type\": \"HowToStep\",\n        \"text\": \"Marinate the fish with the second-marination ingredients except lemon leaves and rest for 30 minutes.\"\n      },\n      {\n        \"@type\": \"HowToStep\",\n        \"text\": \"Cover with lemon leaves and steam until the fish is cooked.\"\n      },\n      {\n        \"@type\": \"HowToStep\",\n        \"text\": \"Remove lemon leaves and star anise, then allow the fish to cool.\"\n      },\n      {\n        \"@type\": \"HowToStep\",\n        \"text\": \"Mix the fish with shahjeera powder, white pepper, onion, green chilli and coriander leaves.\"\n      },\n      {\n        \"@type\": \"HowToStep\",\n        \"text\": \"Add the binding mixture gradually and shape into kababs.\"\n      },\n      {\n        \"@type\": \"HowToStep\",\n        \"text\": \"Refrigerate the kababs uncovered for at least 10 minutes.\"\n      },\n      {\n        \"@type\": \"HowToStep\",\n        \"text\": \"Heat oil in a heavy pan and shallow-fry the kababs until lightly browned.\"\n      },\n      {\n        \"@type\": \"HowToStep\",\n        \"text\": \"Serve immediately with green mango mint dip, onion rings and lemon wedges.\"\n      }\n    ]\n  }\n  \u003C\/script\u003E\n\n\u003C\/article\u003E\n\u003Cdiv class=\"blogger-post-footer\"\u003E\u003Ca href=\"https:\/\/feedburner.google.com\/fb\/a\/mailverify?uri=onlinekolkata\u0026amp;loc=en_US\"\u003ESubscribe to Indian Cuisine - Traditional Food and Recipe by Email\u003C\/a\u003E\u003C\/div\u003E"},"link":[{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/4194113219346922999\/posts\/default\/1193704884973433626"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/4194113219346922999\/posts\/default\/1193704884973433626"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.foodcooking-inspiration.in\/2014\/04\/fish-kabab-and-rainbow-mocktail.html","title":"Gandharaj Bhetki Fish Kabab | Traditional Bengali Fish Recipe"}],"author":[{"name":{"$t":"Barnali Dutta"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/05327163057011058262"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjvQy8m1XwevEKbPwy4n9EzAT_CEJKfrpaKSyJtJ3J76mnMnstyKGL1Vv8olczAohOS4ebJekVykGbwLWT6lB4sA2RqXNpj_ILVkPt8efPls2-YGtFG77aVGZ16yF4KNg\/s108\/WhatsApp+Image+2019-05-06+at+7.10.10+PM.jpeg"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgyv9trjjek_zh_8czkbpOrpvgZBv4rSoENs5UTfbYsQoD5o5JfGBH61xxGVieZvVvuEd2DjVbbZkeIoFk9BYgERUP8YQ-us-H0zO6uGtgF08aBNCZ7hsN1ua0NcnRnkYTb3OuxyMKyWLc7qE_cO5VnALqdsslIiuFsVT3IBtL2IaTlVOVBqtRwd0Brv7g\/s72-c\/gandharaj-bhetki-fish-kabab-bengali-recipe.webp","height":"72","width":"72"}},{"id":{"$t":"tag:blogger.com,1999:blog-4194113219346922999.post-6644758012708522312"},"published":{"$t":"2014-04-13T21:49:00.009+05:30"},"updated":{"$t":"2026-06-25T22:36:33.906+05:30"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Cultural Food Stories"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Festival \u0026 Ritual Foods"}],"title":{"type":"text","$t":"Traditional Bengali Chaitra Sankranti Recipes | Mung Dal Makha Prasad \u0026 Barley Sattu"},"content":{"type":"html","$t":"\u003Carticle\u003E\n  \u003Ch2\u003ETraditional Bengali Chaitra Sankranti Recipes: Mung Dal Makha Prasad and Barley Sattu\u003C\/h2\u003E\n\n  \u003Cp\u003E\n    These traditional Bengali recipes were prepared during \u003Cstrong\u003ENeel Shasthi\u003C\/strong\u003E, \u003Cstrong\u003ECharak Puja\u003C\/strong\u003E, \u003Cstrong\u003EChaitra Sankranti\u003C\/strong\u003E and the time just before \u003Cstrong\u003EPohela Boishakh\u003C\/strong\u003E, the Bengali New Year. They are simple, seasonal, cooling and deeply connected with old food customs of Bengal.\n  \u003C\/p\u003E\n\n  \u003Cp\u003E\n    Food has always had great importance in Indian life and ritual practice. Ancient food traditions gave special importance to seasonal eating, purity of ingredients, simple preparation and the relationship between health, climate and daily life. These recipes preserve that older memory through lentils, fruits, barley, coconut, jaggery and other easily available ingredients.\n  \u003C\/p\u003E\n\n  \u003Cp\u003E\n    The preparations below include three traditional recipes: \u003Cstrong\u003EFruity Mung Dal Makha Prasad\u003C\/strong\u003E, \u003Cstrong\u003ESavory Mung Dal Makha\u003C\/strong\u003E and \u003Cstrong\u003EJawer Chatu or Barley Sattu\u003C\/strong\u003E. Together, they show how Bengali festival food can be both devotional and practical, ritualistic and nourishing.\n  \u003C\/p\u003E\n\n  \u003Ch3\u003EWhy These Foods Were Prepared During Chaitra Sankranti\u003C\/h3\u003E\n\n  \u003Cp\u003E\n    Chaitra Sankranti marks the last day of the Bengali year. It arrives during a seasonal change, when the heat of summer begins to intensify. Traditional recipes prepared during this period were often light, cooling and easy to digest. Soaked mung dal, seasonal fruits, barley sattu, coconut, banana and jaggery all reflect this seasonal wisdom.\n  \u003C\/p\u003E\n\n  \u003Cp\u003E\n    These foods were also offered during Neel Shasthi and Charak Puja. In many Bengali households, such recipes carried both religious and domestic importance. They were not elaborate dishes, but simple offerings made with available seasonal ingredients.\n  \u003C\/p\u003E\n\n  \u003Chr \/\u003E\n\n  \u003Ch2\u003ERecipe 1: Fruity Mung Dal Makha Prasad\u003C\/h2\u003E\n\n  \u003Cfigure\u003E\n    \u003Camp-img\n      src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEg8jR1GHVh_43yW9WAqhzkyhZ9HvpI-IFYKTlQfBHcZgCWpqFPKorhzKbazFXQq7rYO5tppD0GbiScHL2zYJAyoxC6TH7sdI1OyuF2qFp-buPFb7LazzQyKgAhVbL2SULJY27IAF6HQZWP0\/s1600\/fruity-001.JPG\"\n      width=\"1200\"\n      height=\"800\"\n      layout=\"responsive\"\n      alt=\"Fruity Mung Dal Makha Prasad prepared with soaked yellow mung dal, seasonal fruits, coconut and dry fruits for Chaitra Sankranti\"\u003E\n      \u003Cnoscript\u003E\n        \u003Cimg\n          src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEg8jR1GHVh_43yW9WAqhzkyhZ9HvpI-IFYKTlQfBHcZgCWpqFPKorhzKbazFXQq7rYO5tppD0GbiScHL2zYJAyoxC6TH7sdI1OyuF2qFp-buPFb7LazzQyKgAhVbL2SULJY27IAF6HQZWP0\/s1600\/fruity-001.JPG\"\n          width=\"1200\"\n          height=\"800\"\n          alt=\"Fruity Mung Dal Makha Prasad prepared with soaked yellow mung dal, seasonal fruits, coconut and dry fruits for Chaitra Sankranti\" \/\u003E\n      \u003C\/noscript\u003E\n    \u003C\/amp-img\u003E\n    \u003Cfigcaption\u003EFruity Mung Dal Makha Prasad offered during Chaitra Sankranti, Neel Shasthi and Charak Puja in Bengal.\u003C\/figcaption\u003E\n  \u003C\/figure\u003E\n\n  \u003Cp\u003E\n    This fruity mung dal makha is a festive prasad-style preparation made with soaked yellow mung dal, seasonal fruits, coconut, dry fruits and a little edible camphor. It is refreshing, uncooked and suitable for the hot Chaitra season.\n  \u003C\/p\u003E\n\n  \u003Ch3\u003EIngredients\u003C\/h3\u003E\n  \u003Cul\u003E\n    \u003Cli\u003EYellow mung dal \/ mudga lentil: 100 g, washed and soaked for 1 hour\u003C\/li\u003E\n    \u003Cli\u003EMixed seasonal fruits such as cucumber, chikoo, ripe mango, palm dates, sweet lemon, grapes and pomegranate: 2 teaspoons each, finely chopped\u003C\/li\u003E\n    \u003Cli\u003EScraped coconut: 2 teaspoons\u003C\/li\u003E\n    \u003Cli\u003ECashew nuts and Indian raisins: 2 teaspoons each\u003C\/li\u003E\n    \u003Cli\u003ESugarcane juice: 1 tablespoon\u003C\/li\u003E\n    \u003Cli\u003EEdible camphor: 1 pinch\u003C\/li\u003E\n    \u003Cli\u003ESalt: to taste\u003C\/li\u003E\n  \u003C\/ul\u003E\n\n  \u003Ch3\u003EDirections\u003C\/h3\u003E\n  \u003Col\u003E\n    \u003Cli\u003EWash the yellow mung dal and soak it for 1 hour.\u003C\/li\u003E\n    \u003Cli\u003EDrain the soaked dal properly.\u003C\/li\u003E\n    \u003Cli\u003ECut all fruits into tiny pieces.\u003C\/li\u003E\n    \u003Cli\u003EMix the soaked dal, fruits, coconut, dry fruits, sugarcane juice, edible camphor and salt.\u003C\/li\u003E\n    \u003Cli\u003EServe immediately as prasad or as a cooling seasonal preparation.\u003C\/li\u003E\n  \u003C\/ol\u003E\n\n  \u003Cp\u003E\u003Cstrong\u003EPrep time:\u003C\/strong\u003E 60 minutes | \u003Cstrong\u003ECook time:\u003C\/strong\u003E 0 minutes | \u003Cstrong\u003ETotal time:\u003C\/strong\u003E 60 minutes\u003C\/p\u003E\n  \u003Cp\u003E\u003Cstrong\u003EYield:\u003C\/strong\u003E 2 servings | \u003Cstrong\u003EServing size:\u003C\/strong\u003E 2 persons | \u003Cstrong\u003EApproximate calories:\u003C\/strong\u003E 110 per serving\u003C\/p\u003E\n\n  \u003Chr \/\u003E\n\n  \u003Ch2\u003ERecipe 2: Savory Bengali Mung Dal Makha\u003C\/h2\u003E\n\n  \u003Cfigure\u003E\n    \u003Camp-img\n      src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjiDuMZeEudqLN3UzU3FQS_uw6Q5BixTqTvKjVYnWtMzGARSEoL4Md-l8je60XWQYgJBzfZpVrutvgeUEOrkWUCdiXObPIGTorzsm2i271nZJufM2evIEZts7pRKwAyURGGPiVsVHPV8kdn\/s1600\/salty-001.JPG\"\n      width=\"1200\"\n      height=\"800\"\n      layout=\"responsive\"\n      alt=\"Traditional savory mung dal makha with ginger, green chilli, coconut and coriander\"\u003E\n      \u003Cnoscript\u003E\n        \u003Cimg\n          src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjiDuMZeEudqLN3UzU3FQS_uw6Q5BixTqTvKjVYnWtMzGARSEoL4Md-l8je60XWQYgJBzfZpVrutvgeUEOrkWUCdiXObPIGTorzsm2i271nZJufM2evIEZts7pRKwAyURGGPiVsVHPV8kdn\/s1600\/salty-001.JPG\"\n          width=\"1200\"\n          height=\"800\"\n          alt=\"Traditional savory mung dal makha with ginger, green chilli, coconut and coriander\" \/\u003E\n      \u003C\/noscript\u003E\n    \u003C\/amp-img\u003E\n    \u003Cfigcaption\u003ESavory Mung Dal Makha served as a healthy Bengali snack and festive offering.\u003C\/figcaption\u003E\n  \u003C\/figure\u003E\n\n  \u003Cp\u003E\n    This salty and sour version of mung dal makha is a simple Bengali snack. It uses soaked yellow mung dal, ginger, green chilli, coconut, coriander leaves and lemon juice. It can be served during festivals or eaten as a refreshing everyday preparation.\n  \u003C\/p\u003E\n\n  \u003Ch3\u003EIngredients\u003C\/h3\u003E\n  \u003Cul\u003E\n    \u003Cli\u003EYellow mung dal: 100 g, washed and soaked for 1 hour\u003C\/li\u003E\n    \u003Cli\u003EMinced ginger: 1 teaspoon\u003C\/li\u003E\n    \u003Cli\u003EGreen chilli: 1, minced\u003C\/li\u003E\n    \u003Cli\u003EScraped coconut: 1 tablespoon\u003C\/li\u003E\n    \u003Cli\u003ECoriander leaves: 2 teaspoons, minced\u003C\/li\u003E\n    \u003Cli\u003ELemon juice: 2 teaspoons\u003C\/li\u003E\n    \u003Cli\u003ESalt: to taste\u003C\/li\u003E\n  \u003C\/ul\u003E\n\n  \u003Ch3\u003EDirections\u003C\/h3\u003E\n  \u003Col\u003E\n    \u003Cli\u003EWash and soak the yellow mung dal for 1 hour.\u003C\/li\u003E\n    \u003Cli\u003EDrain the dal properly.\u003C\/li\u003E\n    \u003Cli\u003EAdd ginger, green chilli, coconut, coriander leaves, lemon juice and salt.\u003C\/li\u003E\n    \u003Cli\u003EMix well and serve fresh.\u003C\/li\u003E\n  \u003C\/ol\u003E\n\n  \u003Cp\u003E\u003Cstrong\u003EPrep time:\u003C\/strong\u003E 60 minutes | \u003Cstrong\u003ECook time:\u003C\/strong\u003E 0 minutes | \u003Cstrong\u003ETotal time:\u003C\/strong\u003E 60 minutes\u003C\/p\u003E\n  \u003Cp\u003E\u003Cstrong\u003EYield:\u003C\/strong\u003E 2 servings | \u003Cstrong\u003EServing size:\u003C\/strong\u003E 2 persons, about 75 g each | \u003Cstrong\u003EApproximate calories:\u003C\/strong\u003E 100 per serving\u003C\/p\u003E\n\n  \u003Chr \/\u003E\n\n  \u003Ch2\u003ERecipe 3: Jawer Chatu or Traditional Barley Sattu\u003C\/h2\u003E\n\n  \u003Cfigure\u003E\n    \u003Camp-img\n      src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgTswSewRP0VLMQ8vtATzpr4vWTRg2rJjSJoihgwdZvRDNMlVOwwk-YrSbviaunMFrbO55OKWvu1JGVb72CFdTlOc0ol9ku6ihyphenhyphenIPU8KpfiKemGFpbiVE2x_SN_BVSmE5K_bQejeosiqrTz\/s1600\/jober+chaatu-001.JPG\"\n      width=\"1200\"\n      height=\"800\"\n      layout=\"responsive\"\n      alt=\"Traditional Bengali barley sattu mixed with banana, palm jaggery and coconut\"\u003E\n      \u003Cnoscript\u003E\n        \u003Cimg\n          src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgTswSewRP0VLMQ8vtATzpr4vWTRg2rJjSJoihgwdZvRDNMlVOwwk-YrSbviaunMFrbO55OKWvu1JGVb72CFdTlOc0ol9ku6ihyphenhyphenIPU8KpfiKemGFpbiVE2x_SN_BVSmE5K_bQejeosiqrTz\/s1600\/jober+chaatu-001.JPG\"\n          width=\"1200\"\n          height=\"800\"\n          alt=\"Traditional Bengali barley sattu mixed with banana, palm jaggery and coconut\" \/\u003E\n      \u003C\/noscript\u003E\n    \u003C\/amp-img\u003E\n    \u003Cfigcaption\u003EJawer Chatu or Barley Sattu, an ancient Bengali preparation associated with Chaitra Sankranti.\u003C\/figcaption\u003E\n  \u003C\/figure\u003E\n\n  \u003Cp\u003E\n    Jawer Chatu, also written as Jawb or barley sattu, is a traditional preparation made with barley flour, banana, palm jaggery, coconut, milk and puffed rice. It is filling, cooling and connected with older cereal-based food practices of India.\n  \u003C\/p\u003E\n\n  \u003Ch3\u003EHistorical Significance of Barley in Indian Food Traditions\u003C\/h3\u003E\n\n  \u003Cp\u003E\n    The food products required in various religious practices from the Vedic period have helped many old ingredients survive in Indian food culture. These ritual foods were often connected with purity, seasonal change and ecological balance. In recent times, when soil, water and food resources face degradation, these old seasonal practices remind us of the importance of eating according to climate and local availability.\n  \u003C\/p\u003E\n\n  \u003Cp\u003E\n    Ancient Indians attached great importance to the proper diet of people. Many of these recipes are religious in character, but they also preserve information about the food articles used by earlier communities. Offerings to deities often included food items that people themselves used in daily life.\n  \u003C\/p\u003E\n\n  \u003Cp\u003E\n    Cereals formed a very important part of Indian food. Among cereals, barley occupied a special place. Barley was used in many forms: ground into meal, shaped into cakes, mixed with ghee, prepared as sweet cakes and eaten as parched grain. Barley meal was also mixed with curd, clarified butter and other ingredients. Such preparations show the long continuity of barley in Indian food history.\n  \u003C\/p\u003E\n\n  \u003Cp\u003E\n    Traditional food etiquette also had practical value. Washing hands, feet and mouth before eating, preparing food cleanly and serving food on leaves were not only ritual habits but also connected with hygiene. The need to change food according to season, climate and bodily temperament was clearly understood in older food culture.\n  \u003C\/p\u003E\n\n  \u003Ch3\u003EIngredients\u003C\/h3\u003E\n  \u003Cul\u003E\n    \u003Cli\u003EJaw or barley sattu: 200 g\u003C\/li\u003E\n    \u003Cli\u003EMashed ripe banana: 2\u003C\/li\u003E\n    \u003Cli\u003ETal patali or toddy palm jaggery: 100 g\u003C\/li\u003E\n    \u003Cli\u003EScraped coconut: 1 tablespoon\u003C\/li\u003E\n    \u003Cli\u003ESkimmed milk: 100 ml\u003C\/li\u003E\n    \u003Cli\u003EPuffed rice or muri: 1 tablespoon\u003C\/li\u003E\n    \u003Cli\u003ESalt: 1 pinch\u003C\/li\u003E\n  \u003C\/ul\u003E\n\n  \u003Ch3\u003EDirections\u003C\/h3\u003E\n  \u003Col\u003E\n    \u003Cli\u003EPlace the barley sattu in a bowl.\u003C\/li\u003E\n    \u003Cli\u003EAdd mashed ripe banana, palm jaggery, scraped coconut, milk, puffed rice and salt.\u003C\/li\u003E\n    \u003Cli\u003EMix everything well until the mixture becomes smooth and evenly combined.\u003C\/li\u003E\n    \u003Cli\u003EServe fresh.\u003C\/li\u003E\n  \u003C\/ol\u003E\n\n  \u003Cp\u003E\u003Cstrong\u003EPrep time:\u003C\/strong\u003E 10 minutes | \u003Cstrong\u003ECook time:\u003C\/strong\u003E 0 minutes | \u003Cstrong\u003ETotal time:\u003C\/strong\u003E 10 minutes\u003C\/p\u003E\n  \u003Cp\u003E\u003Cstrong\u003EYield:\u003C\/strong\u003E 4 servings | \u003Cstrong\u003EServing size:\u003C\/strong\u003E 4 persons, about 50 g each | \u003Cstrong\u003EApproximate calories:\u003C\/strong\u003E 150 per serving\u003C\/p\u003E\n\n  \u003Chr \/\u003E\n\n  \u003Ch2\u003ENutritional Notes\u003C\/h2\u003E\n\n  \u003Cp\u003E\n    Soaked mung dal is rich in plant protein and is easier to digest when soaked properly. Seasonal fruits add natural sweetness, vitamins and freshness. Coconut and dry fruits add texture and healthy fats. Barley sattu provides cereal-based nourishment and can be filling during summer.\n  \u003C\/p\u003E\n\n  \u003Cp\u003E\n    These recipes are not heavy fried festival foods. They are simple, raw or lightly mixed preparations that reflect the older idea of seasonal balance before the intense heat of summer.\n  \u003C\/p\u003E\n\n  \u003Ch2\u003EFrequently Asked Questions\u003C\/h2\u003E\n\n  \u003Ch3\u003EIs mung dal makha cooked?\u003C\/h3\u003E\n  \u003Cp\u003E\n    No. In these recipes, the yellow mung dal is soaked, drained and mixed with fruits or savory ingredients. It is not cooked.\n  \u003C\/p\u003E\n\n  \u003Ch3\u003EWhat is Jawer Chatu?\u003C\/h3\u003E\n  \u003Cp\u003E\n    Jawer Chatu is barley sattu, a flour-like preparation made from barley. In this recipe it is mixed with banana, palm jaggery, coconut, milk and puffed rice.\n  \u003C\/p\u003E\n\n  \u003Ch3\u003EWhy are these recipes connected with Chaitra Sankranti?\u003C\/h3\u003E\n  \u003Cp\u003E\n    These recipes use cooling, seasonal and simple ingredients. They were traditionally prepared around the end of the Bengali year and during rituals such as Neel Shasthi and Charak Puja.\n  \u003C\/p\u003E\n\n  \u003Ch3\u003ECan barley sattu be eaten in summer?\u003C\/h3\u003E\n  \u003Cp\u003E\n    Yes. Barley sattu is traditionally considered a filling and cooling food, especially useful during hot weather.\n  \u003C\/p\u003E\n\n  \n\u003C\/article\u003E\u003Cdiv class=\"blogger-post-footer\"\u003E\u003Ca href=\"https:\/\/feedburner.google.com\/fb\/a\/mailverify?uri=onlinekolkata\u0026amp;loc=en_US\"\u003ESubscribe to Indian Cuisine - Traditional Food and Recipe by Email\u003C\/a\u003E\u003C\/div\u003E"},"link":[{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/4194113219346922999\/posts\/default\/6644758012708522312"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/4194113219346922999\/posts\/default\/6644758012708522312"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.foodcooking-inspiration.in\/2014\/04\/chaitra-sankranti.html","title":"Traditional Bengali Chaitra Sankranti Recipes | Mung Dal Makha Prasad \u0026 Barley Sattu"}],"author":[{"name":{"$t":"Barnali Dutta"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/05327163057011058262"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjvQy8m1XwevEKbPwy4n9EzAT_CEJKfrpaKSyJtJ3J76mnMnstyKGL1Vv8olczAohOS4ebJekVykGbwLWT6lB4sA2RqXNpj_ILVkPt8efPls2-YGtFG77aVGZ16yF4KNg\/s108\/WhatsApp+Image+2019-05-06+at+7.10.10+PM.jpeg"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEg8jR1GHVh_43yW9WAqhzkyhZ9HvpI-IFYKTlQfBHcZgCWpqFPKorhzKbazFXQq7rYO5tppD0GbiScHL2zYJAyoxC6TH7sdI1OyuF2qFp-buPFb7LazzQyKgAhVbL2SULJY27IAF6HQZWP0\/s72-c\/fruity-001.JPG","height":"72","width":"72"}},{"id":{"$t":"tag:blogger.com,1999:blog-4194113219346922999.post-557516995329608542"},"published":{"$t":"2014-04-12T18:49:00.006+05:30"},"updated":{"$t":"2026-07-30T14:31:25.271+05:30"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Bengali Food Culture"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Fermented Foods"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Festival \u0026 Ritual Foods"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Pohela Boishakh"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Rice Dishes"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Summer Recipes"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Traditional Recipes"}],"title":{"type":"text","$t":"Panta Bhat Recipe and Pohela Boishakh Food Traditions"},"content":{"type":"html","$t":"\u003Cdiv id=\"top\"\u003E\u003C\/div\u003E\n\n\u003Cp\u003E\n  Panta Bhat, or fermented rice, is often described as a simple food of poor\n  people. But in Bengal, panta served with shutki, dried fish or ilish is also\n  part of a traditional festive platter, especially during Pohela Boishakh.\n\u003C\/p\u003E\n\n\u003Cp\u003E\n  Similar preparations are found in other parts of eastern India. In Odisha\n  and Chhattisgarh, a related dish is known as Pakhal Bhat. In Assam, it is\n  sometimes called Poita Bhat. There, offering Dudh Panta—milk served with\n  stale rice soaked in water—is also connected with certain marriage rituals.\n\u003C\/p\u003E\n\n\u003Cp\u003E\n  Among Hindu Bengali families, panta is traditionally eaten during Ranna\n  Puja, the Bengali cooking festival. In Odisha and Assam, you may even find\n  hotels serving an elaborate panta or pakhal meal during the summer months.\n  Pakhal can be slightly different from Bengali Panta Bhat because yogurt and\n  seasonings are sometimes added before the rice is left to ferment.\n\u003C\/p\u003E\n\n\u003Cdiv\n  id=\"contents\"\n  style=\"margin:24px 0; padding:16px; border:1px solid #dddddd;\"\n\u003E\n  \u003Ch2 style=\"margin:0 0 12px;\"\u003EIn This Story\u003C\/h2\u003E\n\n  \u003Col style=\"margin:0; padding-left:24px;\"\u003E\n    \u003Cli\u003E\n      \u003Ca href=\"#halkhata\"\u003E\n        Halkhata and Pohela Boishakh\n      \u003C\/a\u003E\n    \u003C\/li\u003E\n\n    \u003Cli\u003E\n      \u003Ca href=\"#pohela-boishakh-menu\"\u003E\n        Our Pohela Boishakh Food Plan\n      \u003C\/a\u003E\n    \u003C\/li\u003E\n\n    \u003Cli\u003E\n      \u003Ca href=\"#panta-family-memory\"\u003E\n        Panta Bhat in Our Family\n      \u003C\/a\u003E\n    \u003C\/li\u003E\n\n    \u003Cli\u003E\n      \u003Ca href=\"#panta-recipe\"\u003E\n        How to Make Panta Bhat\n      \u003C\/a\u003E\n    \u003C\/li\u003E\n\n    \u003Cli\u003E\n      \u003Ca href=\"#panta-microbiology\"\u003E\n        Microbiology and Food Safety\n      \u003C\/a\u003E\n    \u003C\/li\u003E\n\n    \u003Cli\u003E\n      \u003Ca href=\"#english-new-year\"\u003E\n        How the English New Year Is Celebrated Around the World\n      \u003C\/a\u003E\n    \u003C\/li\u003E\n\n    \u003Cli\u003E\n      \u003Ca href=\"#bangladesh-new-year\"\u003E\n        Bengali New Year Celebrations in Bangladesh\n      \u003C\/a\u003E\n    \u003C\/li\u003E\n\n    \u003Cli\u003E\n      \u003Ca href=\"#mangal-shobhajatra\"\u003E\n        Mangal Shobhajatra and Its Symbols\n      \u003C\/a\u003E\n    \u003C\/li\u003E\n\n    \u003Cli\u003E\n      \u003Ca href=\"#panta-ilish\"\u003E\n        How Panta-Ilish Became Part of Pohela Boishakh\n      \u003C\/a\u003E\n    \u003C\/li\u003E\n\n    \u003Cli\u003E\n      \u003Ca href=\"#west-bengal-pohela-boishakh\"\u003E\n        The Pohela Boishakh We Remember in West Bengal\n      \u003C\/a\u003E\n    \u003C\/li\u003E\n\n    \u003Cli\u003E\n      \u003Ca href=\"#pohela-boishakh-food\"\u003E\n        Food Memories of the Bengali New Year\n      \u003C\/a\u003E\n    \u003C\/li\u003E\n\n    \u003Cli\u003E\n      \u003Ca href=\"#questions\"\u003E\n        Questions People Often Ask\n      \u003C\/a\u003E\n    \u003C\/li\u003E\n  \u003C\/ol\u003E\n\u003C\/div\u003E\n\n\u003Chr \/\u003E\n\n\u003Ch2 id=\"halkhata\"\u003EHalkhata and Pohela Boishakh\u003C\/h2\u003E\n\n\u003Cp\u003E\n  Halkhata has always been an important part of Pohela Boishakh, the Bengali\n  New Year. Before the festival, traders become busy cleaning their shops and\n  business centres. Even during holidays, many of them continue preparing\n  their shops for the new business year.\n\u003C\/p\u003E\n\n\u003Cp\u003E\n  Pohela Boishakh is traditionally the day when traders open a new book of\n  accounts for customers who buy goods on credit. They complete the old\n  ledgers, settle the previous year's accounts and begin a fresh account book\n  for the new year.\n\u003C\/p\u003E\n\n\u003Cp\u003E\n  During the Bengali month of Chaitra, shops try to clear their old stock by\n  offering special discounts. We know this familiar shopping season as\n  \u003Cstrong\u003EChaitra Sale\u003C\/strong\u003E in Bengal.\n\u003C\/p\u003E\n\n\u003Cp\u003E\n  Once Baishakh begins, business owners start bringing in new stock. They\n  prepare in advance for the next major festive seasons, including Eid,\n  Durga Puja and Christmas.\n\u003C\/p\u003E\n\n\u003Cp\u003E\n  Halkhata is not only a business custom. It is also connected with\n  traditional puja rituals. Traders open a new account book, which is often\n  wrapped in red cloth. They collect pending payments from the previous year\n  and begin a fresh set of accounts.\n\u003C\/p\u003E\n\n\u003Cp\u003E\n  On this day, traders welcome their customers and guests with sweets. It is\n  a way of renewing old relationships, settling accounts, collecting dues and\n  encouraging future business.\n\u003C\/p\u003E\n\n\u003Cp\u003E\n  Many shops also distribute their own printed calendars and serve special\n  sweets. Naturally, Bengali sweet shops often experience a rise in sales on\n  Pohela Boishakh.\n\u003C\/p\u003E\n\n\u003Cp\u003E\n  \u003Ca href=\"#contents\"\u003EBack to contents\u003C\/a\u003E\n\u003C\/p\u003E\n\n\u003Chr \/\u003E\n\n\u003Ch2 id=\"pohela-boishakh-menu\"\u003EOur Pohela Boishakh Food Plan\u003C\/h2\u003E\n\n\u003Cp\u003E\n  For us, New Year celebrations have always been closely connected with food.\n  From morning until night, almost every part of the day revolves around\n  eating, cooking and planning the next meal.\n\u003C\/p\u003E\n\n\u003Cp\u003E\n  Traditional or modern, the dishes may change, but food remains at the\n  centre of our Pohela Boishakh celebration.\n\u003C\/p\u003E\n\n\u003Cp\u003E\n  This year, we have planned to begin our\n  \u003Cstrong\u003E\u003Cem\u003Ebreakfast\u003C\/em\u003E\u003C\/strong\u003E with\n  \u003Ca href=\"https:\/\/www.foodcooking-inspiration.in\/2014\/04\/chaitra-sankranti.html\"\u003E\n    jober chhatu\n  \u003C\/a\u003E.\n\u003C\/p\u003E\n\n\u003Cp\u003E\n  For \u003Cstrong\u003E\u003Cem\u003Elunch\u003C\/em\u003E\u003C\/strong\u003E, we will have Panta Bhat with\n  \u003Ca href=\"https:\/\/www.foodcooking-inspiration.in\/2014\/01\/roasted-prawn.html\"\u003E\n    roasted prawn\n  \u003C\/a\u003E.\n\u003C\/p\u003E\n\n\u003Cp\u003E\n  Our \u003Cstrong\u003E\u003Cem\u003Eevening snacks\u003C\/em\u003E\u003C\/strong\u003E will include\n  \u003Ca href=\"https:\/\/www.foodcooking-inspiration.in\/2014\/04\/fish-kabab-and-rainbow-mocktail.html\"\u003E\n    fish kabab and rainbow mocktail\n  \u003C\/a\u003E.\n\u003C\/p\u003E\n\n\u003Cp\u003E\n  Finally, we will end the festival with a\n  \u003Cstrong\u003E\u003Cem\u003Edinner\u003C\/em\u003E\u003C\/strong\u003E of prawn polao, creamy lentil sauce,\n  stuffed parwal, steamed bhetki and mango raita.\n\u003C\/p\u003E\n\n\u003Cfigure style=\"margin:24px 0; text-align:center;\"\u003E\n\n  \u003Camp-img\n    src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgafhrC5rSyIIgUrSlXADI48SYrGsAITlrvLQT5Lyy_rvhgerPPj_amaSCUxcS6APzp1zIZfpV2mKa9ymXHeAIbWYoFZS6frgW2KcQ2ulvHoDFUdlYjq7BLvPxVAYKnUG9SO3DziKK9cXA_ODm50vcl-KlTBJ6ejfeXeTMbTpHHZ-koRG4xw7OJgXehXpM\/s1200\/traditional-panta-bhat-pohela-boishakh%20copy.webp\"\n    width=\"1200\"\n    height=\"675\"\n    layout=\"responsive\"\n    title=\"Traditional Panta Bhat for Pohela Boishakh\"\n    alt=\"Traditional Bengali Panta Bhat served as a cooling fermented rice meal during summer and Pohela Boishakh\"\u003E\n\n    \u003Cnoscript\u003E\n      \u003Cimg\n        src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgafhrC5rSyIIgUrSlXADI48SYrGsAITlrvLQT5Lyy_rvhgerPPj_amaSCUxcS6APzp1zIZfpV2mKa9ymXHeAIbWYoFZS6frgW2KcQ2ulvHoDFUdlYjq7BLvPxVAYKnUG9SO3DziKK9cXA_ODm50vcl-KlTBJ6ejfeXeTMbTpHHZ-koRG4xw7OJgXehXpM\/s1200\/traditional-panta-bhat-pohela-boishakh%20copy.webp\"\n        width=\"1200\"\n        height=\"675\"\n        title=\"Traditional Panta Bhat for Pohela Boishakh\"\n        alt=\"Traditional Bengali Panta Bhat served as a cooling fermented rice meal during summer and Pohela Boishakh\"\n        style=\"display:block; width:100%; height:auto;\" \/\u003E\n    \u003C\/noscript\u003E\n\n  \u003C\/amp-img\u003E\n\n  \u003Cfigcaption style=\"margin-top:8px; text-align:center;\"\u003E\n    Traditional Panta Bhat, a fermented rice meal enjoyed during the Bengali summer and Pohela Boishakh celebrations.\n  \u003C\/figcaption\u003E\n\n\u003C\/figure\u003E\n\n\u003Cp\u003E\n  \u003Ca href=\"#contents\"\u003EBack to contents\u003C\/a\u003E\n\u003C\/p\u003E\n\n\u003Chr \/\u003E\n\n\u003Ch2 id=\"panta-family-memory\"\u003EPanta Bhat in Our Family\u003C\/h2\u003E\n\n\u003Cp\u003E\n  On holidays, we often changed our usual daytime meal and ate Panta Bhat\n  instead.\n\u003C\/p\u003E\n\n\u003Cp\u003E\n  In our family, panta was never identified only as cheap food for poor\n  people or lower-income families. We also never considered it something to\n  be eaten only during Pohela Boishakh.\n\u003C\/p\u003E\n\n\u003Cp\u003E\n  Since childhood, we have trusted panta as a comforting summer meal. It\n  cools the body, feels gentle on the stomach and makes a hot day easier to\n  manage.\n\u003C\/p\u003E\n\n\u003Cp\u003E\n  Because we love panta so much, I intentionally cook some extra rice on the\n  day before a holiday. Then I soak the rice in cold water for about half a\n  day.\n\u003C\/p\u003E\n\n\u003Cp\u003E\n  Panta with roasted red chilli, salt, something sour and sliced onion always\n  made us very happy. It became even more tempting when we had poppy-seed\n  fritters, red lentil fritters and baked chingri beside it.\n\u003C\/p\u003E\n\n\u003Cp\u003E\n  The sour accompaniment was never the same every time. Sometimes we had sour\n  yogurt, jujube pickle or tamarind pickle. On other days, we enjoyed\n  chargrilled mango, tomato or, of course, Gandharaj lemon and its fragrant\n  leaves.\n\u003C\/p\u003E\n\n\u003Cp\u003E\n  That simple combination of soaked rice, chilli, onion, salt and something\n  sour can still make a summer meal feel very special.\n\u003C\/p\u003E\n\n\u003Cp\u003E\n  \u003Ca href=\"#contents\"\u003EBack to contents\u003C\/a\u003E\n\u003C\/p\u003E\n\n\u003Chr \/\u003E\n\n\u003Ch2 id=\"panta-recipe\"\u003EHow to Make Panta Bhat\u003C\/h2\u003E\n\n\u003Ch3\u003EIngredients for One Person\u003C\/h3\u003E\n\n\u003Cul\u003E\n  \u003Cli\u003E1 cup boiled rice\u003C\/li\u003E\n  \u003Cli\u003E1 cup clean drinking water\u003C\/li\u003E\n  \u003Cli\u003E1 crushed lemon leaf\u003C\/li\u003E\n  \u003Cli\u003ELemon juice, tamarind juice or mango pickle, as preferred\u003C\/li\u003E\n  \u003Cli\u003ESliced onion, as required\u003C\/li\u003E\n  \u003Cli\u003EGreen chilli, as required\u003C\/li\u003E\n  \u003Cli\u003ERoasted red chilli, as required\u003C\/li\u003E\n  \u003Cli\u003ESalt to taste\u003C\/li\u003E\n\u003C\/ul\u003E\n\n\u003Ch3\u003EMethod\u003C\/h3\u003E\n\n\u003Cp\u003E\n  To make Panta Bhat for one person, take one cup of boiled rice and add one\n  cup of clean drinking water.\n\u003C\/p\u003E\n\n\u003Cp\u003E\n  Add a crushed lemon leaf for its fresh aroma.\n\u003C\/p\u003E\n\n\u003Cp\u003E\n  Keep the rice carefully covered in a cool place. Do not store it for more\n  than 12 hours.\n\u003C\/p\u003E\n\n\u003Cp\u003E\n  When you are ready to eat, mash the soaked rice lightly in the same water.\n\u003C\/p\u003E\n\n\u003Cp\u003E\n  Add lemon juice, tamarind juice or mango pickle according to your choice.\n  Then add sliced onion, green chilli, roasted red chilli and salt to taste.\n\u003C\/p\u003E\n\n\u003Cp\u003E\n  Mix everything gently and enjoy your simple summer meal.\n\u003C\/p\u003E\n\n\u003Cp\u003E\n  \u003Cstrong\u003EServing:\u003C\/strong\u003E 1 person.\n\u003C\/p\u003E\n\n\u003Cp\u003E\n  \u003Ca href=\"#contents\"\u003EBack to contents\u003C\/a\u003E\n\u003C\/p\u003E\n\n\u003Chr \/\u003E\n\n\u003Ch2 id=\"panta-microbiology\"\u003EMicrobiology and Food Safety\u003C\/h2\u003E\n\n\u003Cp\u003E\n  There is also an important food-safety side to soaked boiled rice.\n\u003C\/p\u003E\n\n\u003Cp\u003E\n  According to a study cited as Henry et al. in the source used for the\n  original article, Panta Bhat samples were often found to be contaminated.\n  The report stated that almost 90% of the samples contained faecal\n  coliforms, with a median count of 3.9 log CFU\/ml.\n\u003C\/p\u003E\n\n\u003Cp\u003E\n  The number of faecal coliforms reportedly increased tenfold when there was\n  a delay of more than four hours between preparation and consumption.\n\u003C\/p\u003E\n\n\u003Cp\u003E\n  The same reference stated that 90% of the samples were eaten more than\n  12 hours after preparation. Contamination was also reported to be higher\n  during the rainy season.\n\u003C\/p\u003E\n\n\u003Cp\u003E\n  According to another study cited as ILSI 1998, fermentation may improve the\n  availability of minerals such as iron and zinc because phytic acid is\n  broken down during fermentation. The reference also associated fermentation\n  with an increase in riboflavin and vitamin B content.\n\u003C\/p\u003E\n\n\u003Cp\u003E\n  Panta Bhat may also contain a small amount of alcohol as a natural result\n  of fermentation.\n\u003C\/p\u003E\n\n\u003Cp\u003E\n  The earlier reference further stated that when the traditional method of\n  keeping rice soaked overnight in water was recreated in a laboratory, the\n  rice was found to be inoculated with veratridine, described in that source\n  as a steroid-derived alkaloid.\n\u003C\/p\u003E\n\n\u003Cp\u003E\n  For home preparation, it is therefore important to use clean drinking\n  water, clean utensils and freshly cooked rice. The soaked rice should be\n  kept covered and consumed within a reasonable time.\n\u003C\/p\u003E\n\n\u003Cp\u003E\n  \u003Cstrong\u003EReference used in the original article:\u003C\/strong\u003E\n  \u003Ca\n    href=\"https:\/\/demo.internet-in-a-box.org\/iiab\/zim\/wikipedia_en_all_nopic_01_2012\/A\/Panta%20bhat.html\"\n    rel=\"nofollow noopener\"\u003E\n    Archived Panta Bhat reference\n  \u003C\/a\u003E\n\u003C\/p\u003E\n\n\u003Cp\u003E\n  \u003Ca href=\"#contents\"\u003EBack to contents\u003C\/a\u003E\n\u003C\/p\u003E\n\n\u003Chr \/\u003E\n\n\u003Ch2 id=\"english-new-year\"\u003E\n  How the English New Year Is Celebrated Around the World\n\u003C\/h2\u003E\n\n\u003Cp\u003E\n  New Year does not look the same everywhere. In some countries, people\n  welcome it with fireworks, grapes, bells and all-night celebrations. In\n  Bengal, the new year arrives differently—with songs, morning processions,\n  Panta Bhat, hot kachori, Halkhata, flowers and the familiar happiness of\n  opening a fresh page.\n\u003C\/p\u003E\n\n\u003Cp\u003E\n  The English New Year is celebrated in many different ways across the\n  world. The date is the same, but every country seems to add something of\n  its own—some local belief, a familiar food or a special midnight custom.\n\u003C\/p\u003E\n\n\u003Cp\u003E\n  In the United States, New Year’s Eve is known for large public parties\n  where thousands of people gather to count down the final seconds of the\n  year.\n\u003C\/p\u003E\n\n\u003Cp\u003E\n  Sydney in Australia welcomes the new year with one of the most spectacular\n  fireworks displays. As midnight approaches, the harbour and the sky light\n  up, and people watch the fireworks together.\n\u003C\/p\u003E\n\n\u003Cp\u003E\n  Mexico has a rather charming New Year custom. When the clock strikes twelve\n  on the night of 31 December, twelve bell chimes are heard. With each chime,\n  people eat one grape.\n\u003C\/p\u003E\n\n\u003Cp\u003E\n  Each grape is connected with one month of the coming year. Many people also\n  make a wish while eating the grapes, hoping that the new year will fulfil\n  it.\n\u003C\/p\u003E\n\n\u003Cp\u003E\n  Denmark has an even more unusual tradition. People are said to leave or\n  throw old plates and glassware outside the doors of friends and neighbours.\n\u003C\/p\u003E\n\n\u003Cp\u003E\n  The belief is simple—the more broken pieces you find near your door, the\n  more friends and good luck you will have in the new year. It sounds like\n  quite a commotion, but perhaps that is also part of the fun.\n\u003C\/p\u003E\n\n\u003Cp\u003E\n  In Korea, there is an old belief associated with staying awake on New\n  Year’s Eve. Some people believed that sleeping that night might cause them\n  to lose a little of their youth.\n\u003C\/p\u003E\n\n\u003Cp\u003E\n  So, while some people eat grapes and some watch fireworks, others simply\n  refuse to go to bed!\n\u003C\/p\u003E\n\n\u003Cp\u003E\n  Bangladesh also celebrates the English New Year in a modern urban style.\n  As soon as the clock strikes twelve, fireworks, music, dancing and cheerful\n  noise begin in many places.\n\u003C\/p\u003E\n\n\u003Cp\u003E\n  People wear new clothes, arrange special meals, visit popular spots and\n  attend cultural programmes. But even with all this excitement, the English\n  New Year does not hold quite the same emotional place as the Bengali New\n  Year.\n\u003C\/p\u003E\n\n\u003Cp\u003E\n  \u003Ca href=\"#contents\"\u003EBack to contents\u003C\/a\u003E\n\u003C\/p\u003E\n\n\u003Chr \/\u003E\n\n\u003Ch2 id=\"bangladesh-new-year\"\u003EBengali New Year Celebrations in Bangladesh\u003C\/h2\u003E\n\n\u003Cp\u003E\n  In Bangladesh, the Bengali New Year is celebrated with much greater colour,\n  emotion and public participation than the English New Year.\n\u003C\/p\u003E\n\n\u003Cp\u003E\n  Pohela Boishakh is not only a day for wearing new clothes or eating festive\n  food. It is a public cultural occasion where music, art, procession and\n  traditional symbols come together.\n\u003C\/p\u003E\n\n\u003Cp\u003E\n  At Ramna Batamul, the morning begins with songs by Rabindranath Tagore.\n  At Dhanmondi Rabindra Sarobar, lamps are lit to welcome the new year with\n  wishes for peace and wellbeing.\n\u003C\/p\u003E\n\n\u003Cp\u003E\n  There is a feeling that the year should begin on a positive note—not quietly\n  inside the home, but openly, with everyone taking part.\n\u003C\/p\u003E\n\n\u003Cp\u003E\n  \u003Ca href=\"#contents\"\u003EBack to contents\u003C\/a\u003E\n\u003C\/p\u003E\n\n\u003Chr \/\u003E\n\n\u003Ch2 id=\"mangal-shobhajatra\"\u003EMangal Shobhajatra and Its Symbols\u003C\/h2\u003E\n\n\u003Cp\u003E\n  One of the most recognisable parts of Pohela Boishakh in Bangladesh is the\n  \u003Cem\u003EMangal Shobhajatra\u003C\/em\u003E.\n\u003C\/p\u003E\n\n\u003Cp\u003E\n  The word \u003Cem\u003Emangal\u003C\/em\u003E carries the meaning of wellbeing, goodness and\n  auspiciousness. The procession is taken out with the hope that the coming\n  year will bring peace, prosperity and protection from evil.\n\u003C\/p\u003E\n\n\u003Cp\u003E\n  Large colourful figures of owls, dolls, birds, animals and human faces are\n  carried in the procession. Masks, puppets and decorative forms make the\n  streets look like a moving world of folk art.\n\u003C\/p\u003E\n\n\u003Cp\u003E\n  Some of the figures are bright and joyful. Others may look like ghosts,\n  demons or strange creatures. But together they create a visual language of\n  hope, warning, courage and collective celebration.\n\u003C\/p\u003E\n\n\u003Cp\u003E\n  The first such procession is said to have begun in Jessore in 1986.\n  Later, in 1988, a procession was organised from the Faculty of Fine Arts\n  at the University of Dhaka.\n\u003C\/p\u003E\n\n\u003Cp\u003E\n  That early Dhaka procession reportedly included ten small horses made by\n  art students, one enormous elephant and around fifty masks.\n\u003C\/p\u003E\n\n\u003Cp\u003E\n  From those beginnings, Mangal Shobhajatra gradually became one of the most\n  important cultural images of the Bengali New Year in Bangladesh.\n\u003C\/p\u003E\n\n\u003Cp\u003E\n  \u003Ca href=\"#contents\"\u003EBack to contents\u003C\/a\u003E\n\u003C\/p\u003E\n\n\u003Chr \/\u003E\n\n\u003Ch2 id=\"panta-ilish\"\u003EHow Panta-Ilish Became Part of Pohela Boishakh\u003C\/h2\u003E\n\n\u003Cp\u003E\n  Somewhere along the way, Panta Bhat and ilish became one of the most visible\n  food symbols of Pohela Boishakh in Bangladesh.\n\u003C\/p\u003E\n\n\u003Cp\u003E\n  Today, photographs of earthen bowls filled with Panta Bhat, green chillies,\n  onion and fried ilish appear everywhere during the Bengali New Year.\n\u003C\/p\u003E\n\n\u003Cp\u003E\n  The meal looks rustic, simple and deeply connected with rural Bengal.\n  Perhaps that is why it became so powerful as a public symbol.\n\u003C\/p\u003E\n\n\u003Cp\u003E\n  Yet Panta Bhat has always been more than a festival display. For many\n  families, it was an everyday summer food—cooling, filling and easy to\n  prepare from leftover rice.\n\u003C\/p\u003E\n\n\u003Cp\u003E\n  The festive Panta-Ilish platter may be modern in its present public form,\n  but the rice, chilli, onion, salt and fish carry much older memories of\n  Bengali food.\n\u003C\/p\u003E\n\n\u003Cp\u003E\n  \u003Ca href=\"#contents\"\u003EBack to contents\u003C\/a\u003E\n\u003C\/p\u003E\n\n\u003Chr \/\u003E\n\n\u003Ch2 id=\"west-bengal-pohela-boishakh\"\u003E\n  The Pohela Boishakh We Remember in West Bengal\n\u003C\/h2\u003E\n\n\u003Cp\u003E\n  In West Bengal, Pohela Boishakh had its own quieter neighbourhood rhythm.\n  It was not always about a huge public event. Much of the celebration\n  happened through local clubs, children’s cultural organisations, shops and\n  family meals.\n\u003C\/p\u003E\n\n\u003Cp\u003E\n  It is difficult to say exactly when the custom of arranging\n  \u003Cem\u003EPrabhat Pheri\u003C\/em\u003E on Pohela Boishakh began in every neighbourhood.\n\u003C\/p\u003E\n\n\u003Cp\u003E\n  But I have heard from our mothers that they waited eagerly for this\n  early-morning procession.\n\u003C\/p\u003E\n\n\u003Cp\u003E\n  They were not waiting for a local religious ritual or a household puja.\n  They were waiting for the simple pleasure of walking together in the\n  morning, singing, meeting familiar faces and feeling that the new year had\n  truly arrived.\n\u003C\/p\u003E\n\n\u003Cp\u003E\n  The procession itself was only the beginning. After returning home, there\n  would be hot kachori and jilipi.\n\u003C\/p\u003E\n\n\u003Cp\u003E\n  Even now, the smell of fresh kachori and warm syrupy jilipi can bring back\n  the feeling of a Bengali New Year morning.\n\u003C\/p\u003E\n\n\u003Cp\u003E\n  \u003Ca href=\"#contents\"\u003EBack to contents\u003C\/a\u003E\n\u003C\/p\u003E\n\n\u003Chr \/\u003E\n\n\u003Ch2 id=\"pohela-boishakh-food\"\u003EFood Memories of the Bengali New Year\u003C\/h2\u003E\n\n\u003Cp\u003E\n  Our Pohela Boishakh food was not one grand restaurant-style menu.\n  Different foods appeared at different times of the day, and each one had\n  its own place in the celebration.\n\u003C\/p\u003E\n\n\u003Cp\u003E\n  After the morning Prabhat Pheri came hot kachori and jilipi.\n\u003C\/p\u003E\n\n\u003Cp\u003E\n  At lunchtime, there could be Panta Bhat with chingri bora. The meal was\n  simple, but in the heat of Baishakh, it felt just right.\n\u003C\/p\u003E\n\n\u003Cp\u003E\n  In the afternoon, we had jober chhatu with tal patali. It was cooling,\n  familiar and part of the season itself.\n\u003C\/p\u003E\n\n\u003Cp\u003E\n  By evening, the neighbourhood shops became busy with Halkhata.\n\u003C\/p\u003E\n\n\u003Cp\u003E\n  Families visited the shops where they had shopped throughout the year.\n  Old accounts were closed, dues were settled and a new page was opened in\n  the account book.\n\u003C\/p\u003E\n\n\u003Cp\u003E\n  The shops welcomed customers with packets of sweets and cold drinks.\n  Sometimes there were garlands of fragrant bel flowers wrapped carefully\n  in sal leaves.\n\u003C\/p\u003E\n\n\u003Cp\u003E\n  We would return home carrying sweets, flowers and the feeling that\n  something had begun again.\n\u003C\/p\u003E\n\n\u003Cp\u003E\n  This was the wonderfully ordinary Pohela Boishakh of the twentieth century.\n\u003C\/p\u003E\n\n\u003Cp\u003E\n  There were no elaborate themes and no need to make everything spectacular.\n\u003C\/p\u003E\n\n\u003Cp\u003E\n  There was a morning procession, hot food from the local shop, Panta Bhat\n  at noon, chhatu in the afternoon, Halkhata in the evening and a fresh page\n  waiting in the new account book.\n\u003C\/p\u003E\n\n\u003Cp\u003E\n  Looking back, that ordinary day now feels quite extraordinary.\n\u003C\/p\u003E\n\n\u003Cp\u003E\n  \u003Ca href=\"#contents\"\u003EBack to contents\u003C\/a\u003E\n\u003C\/p\u003E\n\n\u003Chr \/\u003E\n\n\u003Ch2 id=\"questions\"\u003EQuestions People Often Ask About New Year Traditions\u003C\/h2\u003E\n\n\u003Ch3\u003EHow is the English New Year celebrated around the world?\u003C\/h3\u003E\n\n\u003Cp\u003E\n  The English New Year is celebrated through midnight countdowns, fireworks,\n  parties, music and local customs. In Mexico, people eat twelve grapes with\n  twelve bell chimes. In Sydney, fireworks are the main attraction, while\n  Denmark is known for its unusual tradition involving old plates and\n  glassware.\n\u003C\/p\u003E\n\n\u003Ch3\u003EWhy are twelve grapes eaten on New Year’s Eve?\u003C\/h3\u003E\n\n\u003Cp\u003E\n  In the Spanish-speaking New Year tradition followed in places such as\n  Mexico, one grape is eaten with each of the twelve midnight bell chimes.\n  The twelve grapes represent the twelve months of the coming year and are\n  associated with wishes for good fortune.\n\u003C\/p\u003E\n\n\u003Ch3\u003EWhat is Mangal Shobhajatra?\u003C\/h3\u003E\n\n\u003Cp\u003E\n  Mangal Shobhajatra is a colourful public procession held during Pohela\n  Boishakh in Bangladesh. It includes large masks, birds, animals, dolls and\n  folk-art figures. The procession carries collective wishes for peace,\n  wellbeing and a better year.\n\u003C\/p\u003E\n\n\u003Ch3\u003EWhy is Panta-Ilish associated with Pohela Boishakh?\u003C\/h3\u003E\n\n\u003Cp\u003E\n  Panta Bhat and ilish became a popular public symbol of Bengali identity\n  during Pohela Boishakh in Bangladesh. The simple combination of fermented\n  rice, chilli, onion and fish appears to connect urban celebrations with the\n  older food traditions of rural Bengal.\n\u003C\/p\u003E\n\n\u003Ch3\u003EWhat is Prabhat Pheri on Pohela Boishakh?\u003C\/h3\u003E\n\n\u003Cp\u003E\n  Prabhat Pheri is an early-morning cultural procession. In many West Bengal\n  neighbourhoods, local clubs and children’s cultural organisations arranged\n  these processions with songs and community participation to welcome the\n  Bengali New Year.\n\u003C\/p\u003E\n\n\u003Ch3\u003EWhat did people traditionally eat on Pohela Boishakh in West Bengal?\u003C\/h3\u003E\n\n\u003Cp\u003E\n  Food differed from family to family, but memories often include hot kachori\n  and jilipi after the morning procession, Panta Bhat with chingri bora at\n  lunch, jober chhatu with tal patali in the afternoon and sweets received\n  from local shops during evening Halkhata visits.\n\u003C\/p\u003E\n\n\u003Ch3\u003EWhat is Halkhata?\u003C\/h3\u003E\n\n\u003Cp\u003E\n  Halkhata is the Bengali tradition of closing the old business account book\n  and opening a new one at the beginning of the Bengali year. Shop owners\n  invite customers, settle old accounts and welcome them with sweets, drinks\n  and good wishes.\n\u003C\/p\u003E\n\n\u003Ch3\u003EWas Pohela Boishakh always a grand public celebration?\u003C\/h3\u003E\n\n\u003Cp\u003E\n  Not everywhere. In many West Bengal neighbourhoods, Pohela Boishakh was a\n  simple local celebration centred on Prabhat Pheri, family meals, visits to\n  familiar shops and Halkhata. Its charm came from ordinary community life\n  rather than grandeur.\n\u003C\/p\u003E\n\n\u003Cp\u003E\n  \u003Ca href=\"#contents\"\u003EBack to contents\u003C\/a\u003E\n\u003C\/p\u003E\n\n\u003Chr \/\u003E\n\n\u003Cp style=\"text-align:center;\"\u003E\n  \u003Ca href=\"#top\"\u003EBack to the top\u003C\/a\u003E\n\u003C\/p\u003E\u003Cdiv class=\"blogger-post-footer\"\u003E\u003Ca href=\"https:\/\/feedburner.google.com\/fb\/a\/mailverify?uri=onlinekolkata\u0026amp;loc=en_US\"\u003ESubscribe to Indian Cuisine - Traditional Food and Recipe by Email\u003C\/a\u003E\u003C\/div\u003E"},"link":[{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/4194113219346922999\/posts\/default\/557516995329608542"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/4194113219346922999\/posts\/default\/557516995329608542"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.foodcooking-inspiration.in\/2014\/04\/raise-heat-tolerance-switch-to-panta.html","title":"Panta Bhat Recipe and Pohela Boishakh Food Traditions"}],"author":[{"name":{"$t":"prasadam"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/14348903939405901715"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEimqROqZkHXZGqs7H-Sttrl6IXZd6znbUrplW2wjIlwm0GaNv-26FK0jGRZUeI_E9dkk80MdtcJVEROmTdTSygILlAKiHzLVvgtCMbOhphfZjVYHCkH5vjeeRZaI9giCg\/s113\/prasadam_logo.png"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgafhrC5rSyIIgUrSlXADI48SYrGsAITlrvLQT5Lyy_rvhgerPPj_amaSCUxcS6APzp1zIZfpV2mKa9ymXHeAIbWYoFZS6frgW2KcQ2ulvHoDFUdlYjq7BLvPxVAYKnUG9SO3DziKK9cXA_ODm50vcl-KlTBJ6ejfeXeTMbTpHHZ-koRG4xw7OJgXehXpM\/s72-c\/traditional-panta-bhat-pohela-boishakh%20copy.webp","height":"72","width":"72"},"georss$featurename":{"$t":"Kolkata, West Bengal, India"},"georss$point":{"$t":"22.5743545 88.3628734"},"georss$box":{"$t":"-5.7358793361788472 53.2066234 50.884588336178844 123.5191234"}},{"id":{"$t":"tag:blogger.com,1999:blog-4194113219346922999.post-2540772860454270833"},"published":{"$t":"2014-04-11T18:08:00.008+05:30"},"updated":{"$t":"2026-07-30T12:29:51.468+05:30"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Ayurveda \u0026 Health Foods"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Cultural Food Stories"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Traditional Breakfast Recipes"}],"title":{"type":"text","$t":"Sabu Makha Falahar with with Daber Sarbat Recipe | Bengali Summer Breakfast"},"content":{"type":"html","$t":"\u003Cscript type=\"application\/ld+json\"\u003E\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"Recipe\",\n  \"name\": \"Sabu Makha Falahar with Tender Coconut Drink\",\n  \"image\": [\n    \"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEghJ_PiPy4Z-5U-3JJT4n08T6USFRcQz7T-_yJDMnZaF0rhEe_GJ9mLIcCVj3b_xK0kt5nnVgqpsi3aYVxjiyTXsLX5bP2rZQnreBUZiW4mWZJoNwFsbfUs0T1XKne4xpOL6YrK3up50lM-qUSJHoVHp-3-uf0qNXAzdKF_DKoOcdWAbiGF2Kcswaw_Cno\/s1200\/sabu-makha-falahar-bengali-summer-breakfast.webp\"\n  ],\n  \"description\": \"A traditional Bengali summer and fasting meal made with soaked pearl tapioca, banana, grated coconut, milk, batasa and optional sandesh, served with a refreshing tender coconut drink.\",\n  \"keywords\": \"Sabu Makha Falahar, sabudana recipe, Bengali fasting food, Bengali summer breakfast, tender coconut drink\",\n  \"author\": {\n    \"@type\": \"Person\",\n    \"name\": \"Barnali Dutta\"\n  },\n  \"datePublished\": \"2014-04-11\",\n  \"prepTime\": \"PT30M\",\n  \"cookTime\": \"PT5M\",\n  \"totalTime\": \"PT35M\",\n  \"recipeCategory\": \"Breakfast\",\n  \"recipeCuisine\": \"Bengali\",\n  \"recipeYield\": \"2 servings\",\n  \"recipeIngredient\": [\n    \"1\/2 cup pearl tapioca\",\n    \"Water, as required for soaking\",\n    \"5 to 6 batasa or sugar candies\",\n    \"2 teaspoons grated coconut, approximately 10 g\",\n    \"1\/2 banana, mashed\",\n    \"1 banana, cut into cubes\",\n    \"3 teaspoons milk, approximately 15 ml\",\n    \"2 sweet basil leaves\",\n    \"Salt, 1 pinch or as required\",\n    \"1 sandesh per person, optional\"\n  ],\n  \"recipeInstructions\": [\n    {\n      \"@type\": \"HowToStep\",\n      \"name\": \"Soak the pearl tapioca\",\n      \"text\": \"Soak the pearl tapioca in sufficient water for 30 minutes. It will puff up to approximately one cup.\"\n    },\n    {\n      \"@type\": \"HowToStep\",\n      \"name\": \"Mix and serve\",\n      \"text\": \"Mix all the ingredients together and serve.\"\n    }\n  ]\n}\n\u003C\/script\u003E\n\n\u003Carticle\u003E\n\n  \u003Cp\u003E\n    \u003Cstrong\u003EBy Barnali Dutta\u003C\/strong\u003E\u003Cbr \/\u003E\n    Published April 11, 2014\n  \u003C\/p\u003E\n\n  \u003Cp\u003E\n    Sabu Makha Falahar is a traditional Bengali summer breakfast and fasting\n    recipe prepared with soaked pearl tapioca, banana, grated coconut, batasa\n    and sandesh. Traditionally enjoyed during hot summer mornings and religious\n    fasting days, it is often served with refreshing Daber Sarbat (tender\n    coconut drink), making it one of Bengal's simplest seasonal meals.\n  \u003C\/p\u003E\n\n  \u003Cp style=\"text-indent:20px;\"\u003E\n    Sattvic foods are light and easy to digest, so this natural and healthy food\n    may be enjoyed not only as part of rituals or customs, but also as a seasonal\n    meal when we do not feel like eating much. Nowadays, when many of us prefer\n    nutritionally rich and lower-calorie summer meals, such foods remain\n    especially relevant. In my family, whenever we followed a long-term diet\n    plan before a special occasion, with the goal of becoming slimmer, we often\n    preferred this type of meal without feeling deprived.\n  \u003C\/p\u003E\n\n  \u003Cp style=\"text-indent:20px;\"\u003E\n    Bengali culture has some remarkable food preparations associated with\n    fasting rituals, many of which are also well suited to tropical climatic\n    regions. These include doi chira, or yogurt with flattened rice, and doi\n    khoi, or yogurt with popped rice, which are traditionally eaten before\n    marriages or pujas as part of rituals known as Dadhikarma or Dadhimangal.\n  \u003C\/p\u003E\n\n  \u003Cp style=\"text-indent:20px;\"\u003E\n    Other examples include jober chhatu with muri—barley sattu with puffed\n    rice—traditionally eaten on Chaitra Sankranti; doodh sabu, made with pearl\n    tapioca, milk, Bengali sandesh and fruits, and commonly prepared on fasting\n    days such as Navratri, Shravan, Mahashivratri, Janmashtami and Ekadashi;\n    chaal kola, made with soaked Gobindobhog rice and banana; gota mung dal\n    makha, prepared on Neel Shasthi with ginger, lemon, grated coconut and\n    seasonal fruits; and sinni, made with unboiled milk, fruits and wheat as\n    prasad for Satyanarayan Puja or weekly Lakshmi Puja.\n  \u003C\/p\u003E\n\n  \u003Cp style=\"text-indent:20px;\"\u003E\n    Here is one such traditional diet preparation for busy summer days.\n  \u003C\/p\u003E\n\n  \u003Cnav\n    id=\"contents\"\n    aria-label=\"Table of contents\"\n    style=\"margin:24px 0; padding:16px; border:1px solid #dddddd;\"\u003E\n\n    \u003Ch2 style=\"margin:0 0 12px;\"\u003EContents\u003C\/h2\u003E\n\n    \u003Col style=\"margin:0; padding-left:24px;\"\u003E\n      \u003Cli\u003E\n        \u003Ca href=\"#sabu-makha-falahar\"\u003ESabu Makha Falahar\u003C\/a\u003E\n      \u003C\/li\u003E\n      \u003Cli\u003E\n        \u003Ca href=\"#daber-sarbat\"\u003E\n          Daber Sarbat — Green Coconut Malai Sorbet\n        \u003C\/a\u003E\n      \u003C\/li\u003E\n      \u003Cli\u003E\n        \u003Ca href=\"#manohara-sweet\"\u003EManohara Sweet Recipe\u003C\/a\u003E\n      \u003C\/li\u003E\n    \u003C\/ol\u003E\n\n  \u003C\/nav\u003E\n\n  \u003Ch2 id=\"sabu-makha-falahar\" style=\"text-align:center;\"\u003E\n    Sabu Makha Falahar\n  \u003C\/h2\u003E\n\n  \u003Cfigure style=\"margin:0 0 24px; text-align:center;\"\u003E\n\n    \u003Camp-img\n      src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEghJ_PiPy4Z-5U-3JJT4n08T6USFRcQz7T-_yJDMnZaF0rhEe_GJ9mLIcCVj3b_xK0kt5nnVgqpsi3aYVxjiyTXsLX5bP2rZQnreBUZiW4mWZJoNwFsbfUs0T1XKne4xpOL6YrK3up50lM-qUSJHoVHp-3-uf0qNXAzdKF_DKoOcdWAbiGF2Kcswaw_Cno\/s1200\/sabu-makha-falahar-bengali-summer-breakfast.webp\"\n      width=\"1200\"\n      height=\"675\"\n      layout=\"responsive\"\n      alt=\"Traditional Bengali Sabu Makha Falahar prepared with soaked pearl tapioca, banana, coconut, batasa and sandesh, served as a light summer breakfast.\"\n      title=\"Traditional Sabu Makha Falahar with Daber Sarbat\"\u003E\n\n      \u003Cnoscript\u003E\n        \u003Cimg\n          src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEghJ_PiPy4Z-5U-3JJT4n08T6USFRcQz7T-_yJDMnZaF0rhEe_GJ9mLIcCVj3b_xK0kt5nnVgqpsi3aYVxjiyTXsLX5bP2rZQnreBUZiW4mWZJoNwFsbfUs0T1XKne4xpOL6YrK3up50lM-qUSJHoVHp-3-uf0qNXAzdKF_DKoOcdWAbiGF2Kcswaw_Cno\/s1200\/sabu-makha-falahar-bengali-summer-breakfast.webp\"\n          width=\"1200\"\n          height=\"675\"\n          alt=\"Traditional Bengali Sabu Makha Falahar prepared with soaked pearl tapioca, banana, coconut, batasa and sandesh, served as a light summer breakfast.\"\n          title=\"Traditional Sabu Makha Falahar with Daber Sarbat\"\n          style=\"display:block; width:100%; height:auto;\" \/\u003E\n      \u003C\/noscript\u003E\n\n    \u003C\/amp-img\u003E\n\n    \u003Cfigcaption style=\"margin-top:8px; text-align:center;\"\u003E\n      A complete summer breakfast prepared with pearl tapioca, banana,\n      coconut and traditional Bengali sugar sweets.\n    \u003C\/figcaption\u003E\n\n  \u003C\/figure\u003E\n\n  \u003Ch3\u003EIngredients\u003C\/h3\u003E\n\n  \u003Cul\u003E\n    \u003Cli\u003E1\/2 cup pearl tapioca\u003C\/li\u003E\n    \u003Cli\u003EWater, as required for soaking\u003C\/li\u003E\n    \u003Cli\u003E5 to 6 batasa or sugar candies\u003C\/li\u003E\n    \u003Cli\u003E2 teaspoons grated coconut, approximately 10 g\u003C\/li\u003E\n    \u003Cli\u003E1\/2 banana, mashed\u003C\/li\u003E\n    \u003Cli\u003E1 banana, cut into cubes\u003C\/li\u003E\n    \u003Cli\u003E3 teaspoons milk, approximately 15 ml\u003C\/li\u003E\n    \u003Cli\u003E2 sweet basil leaves\u003C\/li\u003E\n    \u003Cli\u003ESalt, 1 pinch or as required\u003C\/li\u003E\n    \u003Cli\u003E1 sandesh per person, optional\u003C\/li\u003E\n  \u003C\/ul\u003E\n\n  \u003Ch3\u003EMethod\u003C\/h3\u003E\n\n  \u003Cp style=\"text-indent:20px;\"\u003E\n    Soak the pearl tapioca in sufficient water for 30 minutes. It will puff up\n    to approximately one cup. Mix all the ingredients together and serve.\n  \u003C\/p\u003E\n\n  \u003Cp\u003E\n    \u003Cstrong\u003EYield:\u003C\/strong\u003E 2 servings.\n  \u003C\/p\u003E\n\n  \u003Cp\u003E\n    \u003Ca href=\"#contents\"\u003EBack to contents\u003C\/a\u003E\n  \u003C\/p\u003E\n\n  \u003Chr \/\u003E\n\n  \u003Ch2 id=\"daber-sarbat\" style=\"text-align:center;\"\u003E\n    Daber Sarbat — Green Coconut Malai Sorbet\n  \u003C\/h2\u003E\n\n  \u003Cp style=\"text-indent:20px;\"\u003E\n    Collect two tender green coconuts with soft kernels\n    (\u003Cspan lang=\"bn\"\u003Eনেয়াপাতি ডাব\u003C\/span\u003E). Remove the tender coconut meat\n    from the shell with the help of a spoon.\n  \u003C\/p\u003E\n\n  \u003Cp style=\"text-indent:20px;\"\u003E\n    Take half of the coconut kernel, mix it well with the coconut water and\n    chill. Before serving, shake the coconut water with crushed ice, a few\n    drops of rose essence and one lemon leaf for 4 to 5 minutes.\n  \u003C\/p\u003E\n\n  \u003Cp style=\"text-indent:20px;\"\u003E\n    After shaking, remove the lemon leaf. Garnish with the remaining soft\n    coconut kernel and a lemon or basil leaf, and serve in chilled glasses.\n    Keep the empty glasses in the refrigerator for 10 to 15 minutes before\n    serving.\n  \u003C\/p\u003E\n\n  \u003Cp style=\"text-indent:20px;\"\u003E\n    Enjoy your summer morning breakfast and stay light and cool throughout\n    the day. The combination of these two dishes will make your day, I promise.\n  \u003C\/p\u003E\n\n  \u003Cp\u003E\n    \u003Ca href=\"#contents\"\u003EBack to contents\u003C\/a\u003E\n  \u003C\/p\u003E\n\n  \u003Chr \/\u003E\n\n  \u003Ch2 id=\"manohara-sweet\" style=\"text-align:center;\"\u003E\n    Manohara Sweet Recipe\n  \u003C\/h2\u003E\n\n  \u003Cfigure style=\"margin:0 0 24px; text-align:center;\"\u003E\n\n    \u003Camp-img\n      src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEg9Y2Iomwvvadd5s26NBPV5pRyXCD32iN945mffS70Z2qUPJTzeLva6zH87bC72z9OKSiSnwDA00EtW3C_NKS3sTJc_F-VWTQJq8FGKCzr1hSufauDuagmlChM3Ie6OueydMkrNhAFcRnFiq5bDXPxU9m2HQ_SgBAb34OCjrqP6fZ6m5uYpPh_mBFjXhuc\/s800\/traditional-manohara-sweet-bengal.webp\"\n      width=\"800\"\n      height=\"800\"\n      layout=\"responsive\"\n      alt=\"Traditional Bengali Manohara sweet with a sugar coating, associated with Janai in Hooghly and Beldanga in Murshidabad.\"\n      title=\"Traditional Bengali Manohara Sweet\"\u003E\n\n      \u003Cnoscript\u003E\n        \u003Cimg\n          src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEg9Y2Iomwvvadd5s26NBPV5pRyXCD32iN945mffS70Z2qUPJTzeLva6zH87bC72z9OKSiSnwDA00EtW3C_NKS3sTJc_F-VWTQJq8FGKCzr1hSufauDuagmlChM3Ie6OueydMkrNhAFcRnFiq5bDXPxU9m2HQ_SgBAb34OCjrqP6fZ6m5uYpPh_mBFjXhuc\/s800\/traditional-manohara-sweet-bengal.webp\"\n          width=\"800\"\n          height=\"800\"\n          alt=\"Traditional Bengali Manohara sweet with a sugar coating, associated with Janai in Hooghly and Beldanga in Murshidabad.\"\n          title=\"Traditional Bengali Manohara Sweet\"\n          style=\"display:block; width:100%; height:auto;\" \/\u003E\n      \u003C\/noscript\u003E\n\n    \u003C\/amp-img\u003E\n\n    \u003Cfigcaption style=\"margin-top:8px; text-align:center;\"\u003E\n      The famous Manohara sweet associated with Janai in Hooghly; another\n      Manohara tradition is also found in Beldanga, Murshidabad.\n    \u003C\/figcaption\u003E\n\n  \u003C\/figure\u003E\n\n  \u003Cp style=\"text-indent:20px;\"\u003E\n    In Bengal, two or three excellent sweet shops can be found in almost every\n    neighbourhood, and countless varieties of the famous Bengali sweet sandesh\n    are easily available. This recipe information is especially useful for\n    those who live away from Bengal and miss traditional Bengali sweets.\n  \u003C\/p\u003E\n\n  \u003Cp style=\"text-indent:20px;\"\u003E\n    Manohara is a traditional sugar-coated Bengali sweet associated with more\n    than one regional confectionery tradition. Janai in Hooghly is especially\n    famous for its Manohara, while another Manohara tradition is associated\n    with the Saha sweet-making community of Beldanga in Murshidabad district,\n    West Bengal. The word \u003Cem\u003EManohara\u003C\/em\u003E means captivating, making it an\n    appropriate name for this desirable Bengali sweet.\n  \u003C\/p\u003E\n\n  \u003Ch3\u003EIngredients\u003C\/h3\u003E\n\n  \u003Cul\u003E\n    \u003Cli\u003E\n      The thin layer of milk or\n      \u003Cspan lang=\"bn\"\u003Eদুধের সর\u003C\/span\u003E (sar)\n    \u003C\/li\u003E\n    \u003Cli\u003EReduced milk or kheer\u003C\/li\u003E\n    \u003Cli\u003E2 to 3 teaspoons dried rose petals\u003C\/li\u003E\n    \u003Cli\u003E1\/2 teaspoon powdered green cardamom\u003C\/li\u003E\n    \u003Cli\u003E1 tablespoon roughly crushed peanuts, optional\u003C\/li\u003E\n    \u003Cli\u003E250 g sugar for coating\u003C\/li\u003E\n    \u003Cli\u003EWater, as required\u003C\/li\u003E\n  \u003C\/ul\u003E\n\n  \u003Ch3\u003EPreparation\u003C\/h3\u003E\n\n  \u003Cp style=\"text-indent:20px;\"\u003E\n    Boil one litre of full-cream milk in a heavy-duty, thick-bottomed hammered\n    steel pan, such as a paella pan. Simmer it over low heat and do not stir\n    the milk.\n  \u003C\/p\u003E\n\n  \u003Cp style=\"text-indent:20px;\"\u003E\n    After 5 to 6 minutes, you will see a thin film forming on the surface of\n    the milk. Collect the film each time and store it in layers at one side\n    of the pan.\n  \u003C\/p\u003E\n\n  \u003Cp style=\"text-indent:20px;\"\u003E\n    In this way, within one hour, the milk will reduce sufficiently and you\n    will obtain approximately 100 g of sar, or thin films of milk.\n  \u003C\/p\u003E\n\n  \u003Cp style=\"text-indent:20px;\"\u003E\n    Allow the remaining milk to reduce over low heat for another 20 minutes.\n    Stir it occasionally at this stage. This reduced milk is called kheer\n    in Bengal.\n  \u003C\/p\u003E\n\n  \u003Cp style=\"text-indent:20px;\"\u003E\n    Take the kheer and the collected layers of milk film and mix them well.\n    Add the dried rose petals and green cardamom powder. You may also add\n    roughly crushed peanuts.\n  \u003C\/p\u003E\n\n  \u003Cp style=\"text-indent:20px;\"\u003E\n    Shape the mixture into small balls. You should obtain approximately\n    20 small balls from one litre of milk.\n  \u003C\/p\u003E\n\n  \u003Cp style=\"text-indent:20px;\"\u003E\n    Prepare a thick sugar syrup with 250 g sugar and the required amount\n    of water. Remove it from the heat. Let it cool slightly, until you can\n    safely touch the syrup with your finger.\n  \u003C\/p\u003E\n\n  \u003Cp style=\"text-indent:20px;\"\u003E\n    Place the balls on a perforated ladle in batches. Dip the ladle with\n    the balls into the syrup and remove it immediately.\n  \u003C\/p\u003E\n\n  \u003Cp style=\"text-indent:20px;\"\u003E\n    Keep the coated balls separately on a plate and allow them to cool.\n    The sugar-coated Manohara sweets will then be ready to eat.\n  \u003C\/p\u003E\n\n  \u003Cp style=\"text-indent:20px;\"\u003E\n    The shape of a traditional Manohara is round, while the lower side is\n    slightly flat.\n  \u003C\/p\u003E\n\n  \u003Cp\u003E\n    \u003Ca href=\"#contents\"\u003EBack to contents\u003C\/a\u003E\n  \u003C\/p\u003E\n\n\u003C\/article\u003E\u003Cdiv class=\"blogger-post-footer\"\u003E\u003Ca href=\"https:\/\/feedburner.google.com\/fb\/a\/mailverify?uri=onlinekolkata\u0026amp;loc=en_US\"\u003ESubscribe to Indian Cuisine - Traditional Food and Recipe by Email\u003C\/a\u003E\u003C\/div\u003E"},"link":[{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/4194113219346922999\/posts\/default\/2540772860454270833"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/4194113219346922999\/posts\/default\/2540772860454270833"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.foodcooking-inspiration.in\/2014\/04\/tantalizing-tapioca-and-tender-coconut.html","title":"Sabu Makha Falahar with with Daber Sarbat Recipe | Bengali Summer Breakfast"}],"author":[{"name":{"$t":"Barnali Dutta"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/05327163057011058262"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjvQy8m1XwevEKbPwy4n9EzAT_CEJKfrpaKSyJtJ3J76mnMnstyKGL1Vv8olczAohOS4ebJekVykGbwLWT6lB4sA2RqXNpj_ILVkPt8efPls2-YGtFG77aVGZ16yF4KNg\/s108\/WhatsApp+Image+2019-05-06+at+7.10.10+PM.jpeg"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEghJ_PiPy4Z-5U-3JJT4n08T6USFRcQz7T-_yJDMnZaF0rhEe_GJ9mLIcCVj3b_xK0kt5nnVgqpsi3aYVxjiyTXsLX5bP2rZQnreBUZiW4mWZJoNwFsbfUs0T1XKne4xpOL6YrK3up50lM-qUSJHoVHp-3-uf0qNXAzdKF_DKoOcdWAbiGF2Kcswaw_Cno\/s72-c\/sabu-makha-falahar-bengali-summer-breakfast.webp","height":"72","width":"72"},"georss$featurename":{"$t":"Kolkata, West Bengal, India"},"georss$point":{"$t":"22.5743545 88.3628734"},"georss$box":{"$t":"-5.7358793361788472 53.2066234 50.884588336178844 123.5191234"}},{"id":{"$t":"tag:blogger.com,1999:blog-4194113219346922999.post-8531371556267593677"},"published":{"$t":"2014-04-07T22:14:00.023+05:30"},"updated":{"$t":"2026-07-31T13:14:01.957+05:30"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Ayurveda \u0026 Health Foods"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Cultural Food Stories"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Festival \u0026 Ritual Foods"}],"title":{"type":"text","$t":"Traditional Bael Pana Recipe | Bael Puree, Tea \u0026 Health Benefits"},"content":{"type":"html","$t":"\u003Cdiv id=\"top\"\u003E\u003C\/div\u003E\n\n\u003Ch2\u003EBael Pana and Bael Tea\u003C\/h2\u003E\n\n\u003Cfigure\u003E\n  \u003Camp-img\n    src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEj80R5_EvFOI0oHEmUBQiODnVrioYZcEomD2YOtNkh3NutENx_Wz7n1yyxMT1k9ziZw4_JmjL1gQAxSuFGvpFkv3MJ8-zgMKI0i5JUOT48ZxbZfOxM91SJp_pMlVP2GqGsTzlOaUP68AFvEcZbGtoXGTEwuScYpeulzkpKP11mflTD-ak-g9aqv8ep4_40\/s1200\/traditional-bael-pana-recipe.webp\"\n    width=\"1200\"\n    height=\"675\"\n    layout=\"responsive\"\n    alt=\"Traditional Bael Pana with Bael puree cubes and milk, yogurt and tamarind variations\"\u003E\n    \u003Cnoscript\u003E\n\u003Cimg class=\"responsive-img\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEj80R5_EvFOI0oHEmUBQiODnVrioYZcEomD2YOtNkh3NutENx_Wz7n1yyxMT1k9ziZw4_JmjL1gQAxSuFGvpFkv3MJ8-zgMKI0i5JUOT48ZxbZfOxM91SJp_pMlVP2GqGsTzlOaUP68AFvEcZbGtoXGTEwuScYpeulzkpKP11mflTD-ak-g9aqv8ep4_40\/s1200\/traditional-bael-pana-recipe.webp\" width=\"1200\" height=\"675\" alt=\"Traditional Bael Pana with Bael puree cubes and milk, yogurt and tamarind variations\"\u003E \n\u003C\/noscript\u003E\n\n  \u003C\/amp-img\u003E\n  \u003Cfigcaption\u003E\n    Traditional Bael Pana prepared from homemade Bael puree, with milk, yogurt or tamarind variations.\n  \u003C\/figcaption\u003E\n\u003C\/figure\u003E\n\n\u003Ch2 id=\"questions-and-answers\"\u003EQuestions and Answers in This Story\u003C\/h2\u003E\n\n\u003Col\u003E\n  \u003Cli\u003E\u003Ca href=\"#bael-tree\"\u003EWhat is the Bael tree and where is it commonly found?\u003C\/a\u003E\u003C\/li\u003E\n  \u003Cli\u003E\u003Ca href=\"#sacred-bael\"\u003EHow is the Bael tree considered sacred by Hindus?\u003C\/a\u003E\u003C\/li\u003E\n  \u003Cli\u003E\u003Ca href=\"#trifoliate-leaf\"\u003EWhat is the significance of its trifoliate leaf?\u003C\/a\u003E\u003C\/li\u003E\n  \u003Cli\u003E\u003Ca href=\"#medicinal-properties\"\u003EWhat are the traditional medicinal properties of Bael?\u003C\/a\u003E\u003C\/li\u003E\n  \u003Cli\u003E\u003Ca href=\"#medicinal-fruit\"\u003EHow is Bael fruit traditionally used for medicinal purposes?\u003C\/a\u003E\u003C\/li\u003E\n  \u003Cli\u003E\u003Ca href=\"#cooking-use\"\u003EHow is Bael fruit used in cooking and food preparation?\u003C\/a\u003E\u003C\/li\u003E\n  \u003Cli\u003E\u003Ca href=\"#traditional-cuisine\"\u003EHow is Bael fruit used in traditional cuisine?\u003C\/a\u003E\u003C\/li\u003E\n  \u003Cli\u003E\u003Ca href=\"#domestication\"\u003EHas the Bael tree been domesticated for consumption?\u003C\/a\u003E\u003C\/li\u003E\n  \u003Cli\u003E\u003Ca href=\"#underground-water\"\u003EWhat is the significance of the Bael tree in relation to underground water?\u003C\/a\u003E\u003C\/li\u003E\n  \u003Cli\u003E\u003Ca href=\"#pana-sankranti\"\u003EWhat is Pana Sankranti?\u003C\/a\u003E\u003C\/li\u003E\n  \u003Cli\u003E\u003Ca href=\"#punni-pukur-brata\"\u003EWhat is Punni Pukur Brata?\u003C\/a\u003E\u003C\/li\u003E\n  \u003Cli\u003E\u003Ca href=\"#ihi-bael-bibaha\"\u003EWhat is Ihi or Bael Bibaha?\u003C\/a\u003E\u003C\/li\u003E\n  \u003Cli\u003E\u003Ca href=\"#bael-puree\"\u003EHow is Bael puree extracted and stored?\u003C\/a\u003E\u003C\/li\u003E\n  \u003Cli\u003E\u003Ca href=\"#bael-pana\"\u003EHow is Bael Pana prepared?\u003C\/a\u003E\u003C\/li\u003E\n  \u003Cli\u003E\u003Ca href=\"#bael-tea\"\u003EHow is Bael Tea prepared?\u003C\/a\u003E\u003C\/li\u003E\n  \u003Cli\u003E\u003Ca href=\"#tips\"\u003EWhat are the traditional household tips related to Bael?\u003C\/a\u003E\u003C\/li\u003E\n  \u003Cli\u003E\u003Ca href=\"#faq\"\u003EFrequently Asked Questions\u003C\/a\u003E\u003C\/li\u003E\n\u003C\/ol\u003E\n\n\u003Chr \/\u003E\n\n\u003Ch2 id=\"bael-tree\"\u003EWhat Is the Bael Tree and Where Is It Commonly Found?\u003C\/h2\u003E\n\n\u003Cp\u003E\n  The fruit of the Bael tree, also known as Bilva or the Golden Apple, belongs to the family Rutaceae. It is found growing wild or cultivated throughout India.\n\u003C\/p\u003E\n\n\u003Ch2 id=\"sacred-bael\"\u003EHow Is the Bael Tree Considered Sacred by Hindus?\u003C\/h2\u003E\n\n\u003Cp\u003E\n  The Bael tree is considered sacred by Hindus. They offer its leaves to Lord Shiva during worship. The essence of its fruits and leaves possesses an evaporating oil that is traditionally considered beneficial for the human body. The leaves are also believed to absorb foul gases from the atmosphere and help keep the surroundings clean.\n\u003C\/p\u003E\n\n\u003Ch2 id=\"trifoliate-leaf\"\u003EWhat Is the Significance of the Trifoliate Bael Leaf?\u003C\/h2\u003E\n\n\u003Cp\u003E\n  The leaf of Bael is generally trifoliate. This trifoliate leaf is symbolic of Brahma, Vishnu and Maheshwar.\n\u003C\/p\u003E\n\n\u003Cp\u003E\u003Ca href=\"#questions-and-answers\"\u003EBack to Questions and Answers\u003C\/a\u003E\u003C\/p\u003E\n\n\u003Chr \/\u003E\n\n\u003Ch2 id=\"medicinal-properties\"\u003EWhat Are Some Traditional Medicinal Properties of Bael Fruit?\u003C\/h2\u003E\n\n\u003Cp\u003E\n  Bael is traditionally believed to sharpen intellect and concentration of mind. Toasted Bael leaves, when taken with clarified butter and sugar candy powder, were believed to sharpen concentration and intelligence.\n\u003C\/p\u003E\n\n\u003Cp\u003E\n  Ripe fruit is taken during summer to keep the body and mind cool and is traditionally regarded as a good laxative.\n\u003C\/p\u003E\n\n\u003Ch2 id=\"medicinal-fruit\"\u003EHow Is Bael Fruit Traditionally Used for Medicinal Purposes?\u003C\/h2\u003E\n\n\u003Cp\u003E\n  A decoction of unripe Bengal quince or Bael fruit, baked for three hours with sugar, was traditionally used to check dysentery. Sorbet made from ripe fruit pulp was used for constipation and dyspepsia, and with added milk it was believed to help in anaemia.\n\u003C\/p\u003E\n\n\u003Cp\u003E\u003Ca href=\"#questions-and-answers\"\u003EBack to Questions and Answers\u003C\/a\u003E\u003C\/p\u003E\n\n\u003Chr \/\u003E\n\n\u003Ch2 id=\"cooking-use\"\u003EHow Is Bael Fruit Used in Cooking and Food Preparation?\u003C\/h2\u003E\n\n\u003Cp\u003E\n  The woody shell of the fruit has a softer rind and remains grey-green until the fruit is fully ripe, when it turns yellowish.\n\u003C\/p\u003E\n\n\u003Cp\u003E\n  For medicinal use, the young fruits, while still tender, are commonly sliced horizontally, sun-dried and sold in local markets. They were exported to Malaya and Europe.\n\u003C\/p\u003E\n\n\u003Cp\u003E\n  Bengal quince was so commonly used by Western practitioners in India in earlier days that it found its way into the British Pharmacopoeia.\n\u003C\/p\u003E\n\n\u003Ch2 id=\"traditional-cuisine\"\u003EHow Is Bael Fruit Used in Traditional Cuisine?\u003C\/h2\u003E\n\n\u003Cp\u003E\n  Traditionally, tender green Bael fruits are used to make murabba. Green Bael fruit slices are often sun-dried and stored for future use.\n\u003C\/p\u003E\n\n\u003Cp\u003E\n  Sometimes drinks are prepared at home by mixing tamarind or yogurt with the fruit pulp.\n\u003C\/p\u003E\n\n\u003Cp\u003E\u003Ca href=\"#questions-and-answers\"\u003EBack to Questions and Answers\u003C\/a\u003E\u003C\/p\u003E\n\n\u003Chr \/\u003E\n\n\u003Ch2 id=\"domestication\"\u003EHas the Bael Tree Been Domesticated for Consumption?\u003C\/h2\u003E\n\n\u003Cp\u003E\n  In spite of its long history and therapeutic properties, Bael fruit has not been domesticated through human selection for regular consumption, but mainly for puja rituals.\n\u003C\/p\u003E\n\n\u003Cp\u003E\n  Since there is a growing demand from consumers all over the world for natural and health foods, as well as for new nutritious and delicately flavoured products, awareness about the value of Bael fruit appears to be growing.\n\u003C\/p\u003E\n\n\u003Cp\u003E\u003Ca href=\"#questions-and-answers\"\u003EBack to Questions and Answers\u003C\/a\u003E\u003C\/p\u003E\n\n\u003Chr \/\u003E\n\n\u003Ch2 id=\"underground-water\"\u003EWhat Is the Significance of the Bael Tree in Relation to Underground Water?\u003C\/h2\u003E\n\n\u003Cp\u003E\n  In ancient India, Bilva was regarded as the most sacred of all fruits and was used as the main food offering to temple deities.\n\u003C\/p\u003E\n\n\u003Cp\u003E\n  Only in comparatively recent times has coconut superseded Bilva as the principal fruit of religious offering or as a symbol of self-surrender.\n\u003C\/p\u003E\n\n\u003Cp\u003E\n  The fruit is known as Sriphal, by the name of Goddess Sri Lakshmi.\n\u003C\/p\u003E\n\n\u003Cp\u003E\n  The bunch of three leaves of the tree is symbolised as the trident of Lord Shiva and is traditionally used as a sacred offering to him. Bael also finds mention in early Buddhist and Jain literature.\n\u003C\/p\u003E\n\n\u003Cp\u003E\n  It is said that this tree indicates the presence of underground water.\n\u003C\/p\u003E\n\n\u003Cp\u003E\u003Ca href=\"#questions-and-answers\"\u003EBack to Questions and Answers\u003C\/a\u003E\u003C\/p\u003E\n\n\u003Chr \/\u003E\n\n\u003Ch2 id=\"pana-sankranti\"\u003EWhat Is Pana Sankranti?\u003C\/h2\u003E\n\n\u003Cp\u003E\n  The New Year festival of the Hindu calendar is known as Pana Sankranti.\n\u003C\/p\u003E\n\n\u003Cp\u003E\n  A special drink called Pana, prepared from a mixture of Bael fruit and yogurt, is offered to Goddess Tulsi or Basil on this day.\n\u003C\/p\u003E\n\n\u003Cp\u003E\n  This act symbolically represents that water, being the most important constituent for sustaining life on Earth, should be provided to all during the summer months.\n\u003C\/p\u003E\n\n\u003Cp\u003E\u003Ca href=\"#questions-and-answers\"\u003EBack to Questions and Answers\u003C\/a\u003E\u003C\/p\u003E\n\n\u003Chr \/\u003E\n\n\u003Ch2 id=\"punni-pukur-brata\"\u003EWhat Is Punni Pukur Brata and What Is Its Significance?\u003C\/h2\u003E\n\n\u003Cp\u003E\n  In Bengal, the observance of the vow ritual known as Punni Pukur Brata includes the digging of a miniature sacred pond and the planting of either a twig of the Bael tree or the Tulsi plant.\n\u003C\/p\u003E\n\n\u003Cp\u003E\n  The pond is filled with water. It may possibly be an imitative rite expressing the wish that real ponds and tanks should be filled with rainwater.\n\u003C\/p\u003E\n\n\u003Cp\u003E\u003Ca href=\"#questions-and-answers\"\u003EBack to Questions and Answers\u003C\/a\u003E\u003C\/p\u003E\n\n\u003Chr \/\u003E\n\n\u003Ch2 id=\"ihi-bael-bibaha\"\u003EWhat Is Ihi or Bael Bibaha?\u003C\/h2\u003E\n\n\u003Cp\u003E\n  Ihi or Bael Bibaha is a ceremony in the Newar community in Nepal in which pre-adolescent girls are “married” to the Bael fruit or wood apple, which is a symbol of the god Vishnu, ensuring that the girl becomes and remains fertile.\n\u003C\/p\u003E\n\n\u003Cp\u003E\n  It is believed that if the girl’s husband dies later in her life, she is never considered a widow because she is married to Vishnu and therefore already has a husband who is believed to be still alive.\n\u003C\/p\u003E\n\n\u003Cp\u003E\n  This sacred ritual has been in practice for hundreds of years. The marriage rituals need not be performed again while getting married to a man.\n\u003C\/p\u003E\n\n\u003Cp\u003E\n  The second marriage is known as the Bahra ceremony or Sun marriage.\n\u003C\/p\u003E\n\n\u003Cp\u003E\u003Ca href=\"#questions-and-answers\"\u003EBack to Questions and Answers\u003C\/a\u003E\u003C\/p\u003E\n\n\u003Chr \/\u003E\n\n\u003Ch2 id=\"bael-puree\"\u003EBael Puree\u003C\/h2\u003E\n\n\u003Cp\u003E\n  The fruit is not consumed very widely because it is difficult to eat, but it may become more popular if suitably processed.\n\u003C\/p\u003E\n\n\u003Cp\u003E\n  Adding water and applying gentle heat dilutes the mucilage and makes it possible to extract the pulp more easily.\n\u003C\/p\u003E\n\n\u003Cp\u003E\n  I used to make this on weekends to avoid extra trouble during busy weekdays. I found this to be the easiest and handiest way to prepare and store my health drinks for a hot summer day.\n\u003C\/p\u003E\n\n\u003Ch3\u003EHow to Extract Bael Pulp and Prepare the Puree\u003C\/h3\u003E\n\n\u003Cp\u003E\n  To prepare the ripe fruit gel or puree, open the hard rind of the fruit by striking it against a hard object and remove the fruit pulp.\n\u003C\/p\u003E\n\n\u003Cp\u003E\n  Steep the pulp in cold water with the seeds and fibre for half an hour. It can then be scooped easily to make a liquid pulp.\n\u003C\/p\u003E\n\n\u003Cp\u003E\n  Heat the liquid pulp gently at about 30°C for 10 minutes under constant watch, and then strain it through a sieve to separate the seeds and fibre from the pulp.\n\u003C\/p\u003E\n\n\u003Cp\u003E\n  The Bael fruit pulp obtained has almost the same consistency and colour as mango pulp.\n\u003C\/p\u003E\n\n\u003Ch3\u003EHow to Sweeten the Bael Puree\u003C\/h3\u003E\n\n\u003Cp\u003E\n  Take 500 g of sugar for 1 kg of pulp and boil it in 500 ml of water for 15 minutes.\n\u003C\/p\u003E\n\n\u003Cp\u003E\n  The scum that rises to the surface of the syrup must be carefully removed to help the fruit puree keep longer. Stir well while boiling.\n\u003C\/p\u003E\n\n\u003Cp\u003E\n  Add the strained Bael pulp to the sugar syrup and boil for another 7 to 10 minutes.\n\u003C\/p\u003E\n\n\u003Cp\u003E\n  Although the fruit is rich in pectin, it does not form jelly because of the excess of gummy substances.\n\u003C\/p\u003E\n\n\u003Ch3\u003EHow to Store Bael Puree\u003C\/h3\u003E\n\n\u003Cp\u003E\n  After cooling, the puree can be stored in the freezer. I preferred to freeze it in an ice tray wrapped with cling film so that one portion could be used at a time.\n\u003C\/p\u003E\n\n\u003Cp\u003E\n  The storage observation of 9°C refers to whole Bael fruit, not to the prepared puree. Marked physiological breakdown of whole fruit is noticed when the storage temperature is below 9°C.\n\u003C\/p\u003E\n\n\u003Cp\u003E\n  Spoilage of Bael fruit is mainly due to fungal attack. The stem end of the fruit is very vulnerable to infection.\n\u003C\/p\u003E\n\n\u003Cp\u003E\u003Ca href=\"#questions-and-answers\"\u003EBack to Questions and Answers\u003C\/a\u003E\u003C\/p\u003E\n\n\u003Chr \/\u003E\n\n\u003Ch2 id=\"bael-pana\"\u003EBael Pana\u003C\/h2\u003E\n\n\u003Cp\u003E\n  About 60% of the fruit is sufficient for an adult.\n\u003C\/p\u003E\n\n\u003Cp\u003E\n  Take one scoop of prepared puree, add chilled water and drink it in the early morning. It will keep you cool and fresh throughout the day.\n\u003C\/p\u003E\n\n\u003Cp\u003E\n  For variation, you can add skim milk, yogurt or tamarind pulp of your choice to this puree. Shake well, and your health drink will be ready in a few minutes.\n\u003C\/p\u003E\n\n\u003Cp\u003E\u003Ca href=\"#questions-and-answers\"\u003EBack to Questions and Answers\u003C\/a\u003E\u003C\/p\u003E\n\n\u003Chr \/\u003E\n\n\u003Ch2 id=\"bael-tea\"\u003EBael Tea\u003C\/h2\u003E\n\n\u003Cfigure\u003E\n\n  \u003Camp-img\n    src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEj6rhVPvXXMcWUW8ZgezUjPWajcQUggdntUxRnDfRIp8WHBdYgJe7pSCOn2GukOHA2y7J063wZIdhENcm1u-kaYdYPvqubr5ytL9z5QNUntuRhqqSuYZG2idzwS_XRvIbz7LDsHKaIqO3K8oAQrhwJGBfapC0WO1og9aNV3t4BMeIWiUJff9gd435FoGK8\/s800\/bael-tea-with-many-health-benefits.webp\"\n    width=\"800\"\n    height=\"800\"\n    layout=\"responsive\"\n    alt=\"Traditional Bael Tea prepared from toasted slices of unripe Bael fruit\"\n    title=\"Traditional Bael Tea with Many Health Benefits\"\u003E\n  \u003C\/amp-img\u003E\n\n  \u003Cnoscript\u003E\n    \u003Cimg\n      class=\"responsive-img\"\n      src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEj6rhVPvXXMcWUW8ZgezUjPWajcQUggdntUxRnDfRIp8WHBdYgJe7pSCOn2GukOHA2y7J063wZIdhENcm1u-kaYdYPvqubr5ytL9z5QNUntuRhqqSuYZG2idzwS_XRvIbz7LDsHKaIqO3K8oAQrhwJGBfapC0WO1og9aNV3t4BMeIWiUJff9gd435FoGK8\/s800\/bael-tea-with-many-health-benefits.webp\"\n      width=\"800\"\n      height=\"800\"\n      alt=\"Traditional Bael Tea prepared from toasted slices of unripe Bael fruit\"\n      title=\"Traditional Bael Tea with Many Health Benefits\"\u003E\n  \u003C\/noscript\u003E\n\n  \u003Cfigcaption\u003E\n    Traditional Bael Tea prepared from lightly toasted slices of unripe Bael fruit.\n  \u003C\/figcaption\u003E\n\n\u003C\/figure\u003E\n\n\u003Ch3\u003EHow to Prepare Bael Slices for Tea\u003C\/h3\u003E\n\n\u003Cp\u003E\n  For the preparation of Bael Tea, slice the unripe fruit into half-inch-thick pieces, wash them in water, prick them with a stainless-steel fork and soak them overnight in cold water.\n\u003C\/p\u003E\n\n\u003Cp\u003E\n  The pieces are then blanched and placed in a light sugar syrup. The strength of the syrup is gradually raised to 70° Brix.\n\u003C\/p\u003E\n\n\u003Cp\u003E\n  The Bael fruit is then toasted either in a grill oven or a toaster oven. Either way, it should take no more than one minute. There will be some burnt parts.\n\u003C\/p\u003E\n\n\u003Ch3\u003ETraditional Bael Tea Boiling Method\u003C\/h3\u003E\n\n\u003Cp\u003E\n  The traditional method of boiling Bael Tea is to drop the toasted Bael fruit slices into a pot, add water and boil for at least two minutes.\n\u003C\/p\u003E\n\n\u003Cp\u003E\n  This method brings out the most flavour.\n\u003C\/p\u003E\n\n\u003Cp\u003E\u003Ca href=\"#questions-and-answers\"\u003EBack to Questions and Answers\u003C\/a\u003E\u003C\/p\u003E\n\n\u003Chr \/\u003E\n\n\u003Ch2 id=\"tips\"\u003ETips\u003C\/h2\u003E\n\n\u003Cp\u003E\n  Apply the juice of fresh Bael leaves all over the body every day to prevent unpleasant odour from the body.\n\u003C\/p\u003E\n\n\u003Cp\u003E\n  The fruit was traditionally used to treat leukoderma.\n\u003C\/p\u003E\n\n\u003Cp\u003E\n  Burning the outer shell of Bengal quince repels insects and mosquitoes.\n\u003C\/p\u003E\n\n\u003Cp\u003E\n  In the olden days, the sharp, straight thorn of the Bael tree was used as a nose pricker.\n\u003C\/p\u003E\n\n\u003Cp\u003E\u003Ca href=\"#questions-and-answers\"\u003EBack to Questions and Answers\u003C\/a\u003E\u003C\/p\u003E\n\n\u003Chr \/\u003E\n\n\u003Ch2 id=\"faq\"\u003EFrequently Asked Questions\u003C\/h2\u003E\n\n\u003Ch3\u003EWhat is another name for Bael fruit?\u003C\/h3\u003E\n\u003Cp\u003E\n  Bael is also known as Bilva, the Golden Apple and Bengal quince.\n\u003C\/p\u003E\n\n\u003Ch3\u003EWhich plant family does Bael belong to?\u003C\/h3\u003E\n\u003Cp\u003E\n  The Bael tree belongs to the Rutaceae family.\n\u003C\/p\u003E\n\n\u003Ch3\u003EWhy is the Bael leaf important in Hindu worship?\u003C\/h3\u003E\n\u003Cp\u003E\n  Its trifoliate leaf is traditionally associated with Brahma, Vishnu and Maheshwar and is offered to Lord Shiva.\n\u003C\/p\u003E\n\n\u003Ch3\u003EHow is tender green Bael fruit traditionally used?\u003C\/h3\u003E\n\u003Cp\u003E\n  It is used to make murabba, and slices are also sun-dried and stored for future use.\n\u003C\/p\u003E\n\n\u003Ch3\u003EHow is Bael Pana traditionally varied at home?\u003C\/h3\u003E\n\u003Cp\u003E\n  Skim milk, yogurt or tamarind pulp may be added to the prepared Bael puree according to household taste and tradition.\n\u003C\/p\u003E\n\n\u003Ch3\u003ECan Bael puree be frozen?\u003C\/h3\u003E\n\u003Cp\u003E\n  Yes. After cooling, it can be frozen in an ice tray wrapped with cling film and used one portion at a time.\n\u003C\/p\u003E\n\n\u003Ch3\u003EDoes the 9°C storage note refer to the puree?\u003C\/h3\u003E\n\u003Cp\u003E\n  No. The 9°C observation refers to the storage of whole Bael fruit. The prepared puree is stored separately in the freezer.\n\u003C\/p\u003E\n\n\u003Ch3\u003EHow long is Bael Tea boiled?\u003C\/h3\u003E\n\u003Cp\u003E\n  The toasted Bael slices are boiled in water for at least two minutes.\n\u003C\/p\u003E\n\n\u003Ch3\u003EWhat is Ihi or Bael Bibaha?\u003C\/h3\u003E\n\u003Cp\u003E\n  It is a Newar ceremony in Nepal in which a pre-adolescent girl is ceremonially married to a Bael fruit representing Vishnu.\n\u003C\/p\u003E\n\n\u003Ch3\u003EWhat is Punni Pukur Brata?\u003C\/h3\u003E\n\u003Cp\u003E\n  It is a Bengali vow ritual involving a miniature sacred pond, water and a twig of either Bael or Tulsi.\n\u003C\/p\u003E\n\n\u003Cp\u003E\u003Ca href=\"#top\"\u003EBack to the Top\u003C\/a\u003E\u003C\/p\u003E\n\u003Cscript type=\"application\/ld+json\"\u003E\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@graph\": [\n    {\n      \"@type\": \"Article\",\n      \"@id\": \"#bael-pana-and-bael-tea-article\",\n      \"headline\": \"Bael Pana and Bael Tea\",\n      \"description\": \"A food and cultural story about the sacred Bael tree, its traditional uses, Pana Sankranti, Punni Pukur Brata, Ihi or Bael Bibaha, Bael puree, Bael Pana and Bael Tea.\",\n      \"image\": [\n        \"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEj80R5_EvFOI0oHEmUBQiODnVrioYZcEomD2YOtNkh3NutENx_Wz7n1yyxMT1k9ziZw4_JmjL1gQAxSuFGvpFkv3MJ8-zgMKI0i5JUOT48ZxbZfOxM91SJp_pMlVP2GqGsTzlOaUP68AFvEcZbGtoXGTEwuScYpeulzkpKP11mflTD-ak-g9aqv8ep4_40\/s1200\/traditional-bael-pana-recipe.webp\",\n        \"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEj6rhVPvXXMcWUW8ZgezUjPWajcQUggdntUxRnDfRIp8WHBdYgJe7pSCOn2GukOHA2y7J063wZIdhENcm1u-kaYdYPvqubr5ytL9z5QNUntuRhqqSuYZG2idzwS_XRvIbz7LDsHKaIqO3K8oAQrhwJGBfapC0WO1og9aNV3t4BMeIWiUJff9gd435FoGK8\/s800\/bael-tea-with-many-health-benefits.webp\"\n      ],\n      \"author\": {\n        \"@type\": \"Person\",\n        \"name\": \"Barnali Dutta\"\n      },\n      \"about\": [\n        \"Bael\",\n        \"Bilva\",\n        \"Bael Pana\",\n        \"Bael Tea\",\n        \"Pana Sankranti\",\n        \"Punni Pukur Brata\",\n        \"Ihi\",\n        \"Bael Bibaha\"\n      ],\n      \"mainEntity\": [\n        {\n          \"@id\": \"#bael-puree-recipe\"\n        },\n        {\n          \"@id\": \"#bael-pana-recipe\"\n        },\n        {\n          \"@id\": \"#bael-tea-recipe\"\n        }\n      ]\n    },\n    {\n      \"@type\": \"Recipe\",\n      \"@id\": \"#bael-puree-recipe\",\n      \"name\": \"Bael Puree\",\n      \"description\": \"A practical home method for extracting, sweetening and freezing ripe Bael fruit pulp for summer drinks.\",\n      \"image\": [\n        \"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEj80R5_EvFOI0oHEmUBQiODnVrioYZcEomD2YOtNkh3NutENx_Wz7n1yyxMT1k9ziZw4_JmjL1gQAxSuFGvpFkv3MJ8-zgMKI0i5JUOT48ZxbZfOxM91SJp_pMlVP2GqGsTzlOaUP68AFvEcZbGtoXGTEwuScYpeulzkpKP11mflTD-ak-g9aqv8ep4_40\/s1200\/traditional-bael-pana-recipe.webp\"\n      ],\n      \"author\": {\n        \"@type\": \"Person\",\n        \"name\": \"Barnali Dutta\"\n      },\n      \"recipeCuisine\": \"Indian\",\n      \"recipeCategory\": \"Fruit preparation\",\n      \"keywords\": \"Bael puree, Bilva fruit, Bengal quince, Bael pulp\",\n      \"prepTime\": \"PT30M\",\n      \"cookTime\": \"PT35M\",\n      \"totalTime\": \"PT1H5M\",\n      \"recipeIngredient\": [\n        \"Ripe Bael fruit\",\n        \"Cold water, as required\",\n        \"500 g sugar for 1 kg Bael pulp\",\n        \"500 ml water\"\n      ],\n      \"recipeInstructions\": [\n        {\n          \"@type\": \"HowToStep\",\n          \"text\": \"Open the hard rind of the ripe Bael fruit by striking it against a hard object and remove the fruit pulp.\"\n        },\n        {\n          \"@type\": \"HowToStep\",\n          \"text\": \"Steep the pulp with its seeds and fibre in cold water for half an hour.\"\n        },\n        {\n          \"@type\": \"HowToStep\",\n          \"text\": \"Scoop and loosen the softened pulp to make a liquid pulp.\"\n        },\n        {\n          \"@type\": \"HowToStep\",\n          \"text\": \"Heat the liquid pulp gently at about 30°C for 10 minutes under constant watch.\"\n        },\n        {\n          \"@type\": \"HowToStep\",\n          \"text\": \"Strain through a sieve to separate the seeds and fibre from the pulp.\"\n        },\n        {\n          \"@type\": \"HowToStep\",\n          \"text\": \"For 1 kg of pulp, boil 500 g sugar in 500 ml water for 15 minutes.\"\n        },\n        {\n          \"@type\": \"HowToStep\",\n          \"text\": \"Remove the scum from the surface of the syrup and stir well while boiling.\"\n        },\n        {\n          \"@type\": \"HowToStep\",\n          \"text\": \"Add the strained Bael pulp to the sugar syrup and boil for another 7 to 10 minutes.\"\n        },\n        {\n          \"@type\": \"HowToStep\",\n          \"text\": \"Cool the puree and store it in the freezer, preferably in an ice tray wrapped with cling film.\"\n        }\n      ]\n    },\n    {\n      \"@type\": \"Recipe\",\n      \"@id\": \"#bael-pana-recipe\",\n      \"name\": \"Bael Pana\",\n      \"description\": \"A home-style summer drink prepared with Bael puree and chilled water, with optional milk, yogurt or tamarind.\",\n      \"image\": [\n        \"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEj80R5_EvFOI0oHEmUBQiODnVrioYZcEomD2YOtNkh3NutENx_Wz7n1yyxMT1k9ziZw4_JmjL1gQAxSuFGvpFkv3MJ8-zgMKI0i5JUOT48ZxbZfOxM91SJp_pMlVP2GqGsTzlOaUP68AFvEcZbGtoXGTEwuScYpeulzkpKP11mflTD-ak-g9aqv8ep4_40\/s1200\/traditional-bael-pana-recipe.webp\"\n      ],\n      \"author\": {\n        \"@type\": \"Person\",\n        \"name\": \"Barnali Dutta\"\n      },\n      \"recipeCuisine\": \"Indian\",\n      \"recipeCategory\": \"Drink\",\n      \"keywords\": \"Bael Pana, Bael drink, Bilva drink, summer drink\",\n      \"prepTime\": \"PT5M\",\n      \"totalTime\": \"PT5M\",\n      \"recipeIngredient\": [\n        \"1 scoop prepared Bael puree\",\n        \"Chilled water, as required\",\n        \"Skim milk, optional\",\n        \"Yogurt, optional\",\n        \"Tamarind pulp, optional\"\n      ],\n      \"recipeInstructions\": [\n        {\n          \"@type\": \"HowToStep\",\n          \"text\": \"Take one scoop of prepared Bael puree.\"\n        },\n        {\n          \"@type\": \"HowToStep\",\n          \"text\": \"Add chilled water and mix well.\"\n        },\n        {\n          \"@type\": \"HowToStep\",\n          \"text\": \"For variation, add skim milk, yogurt or tamarind pulp according to your choice.\"\n        },\n        {\n          \"@type\": \"HowToStep\",\n          \"text\": \"Shake well and serve.\"\n        }\n      ]\n    },\n    {\n      \"@type\": \"Recipe\",\n      \"@id\": \"#bael-tea-recipe\",\n      \"name\": \"Bael Tea\",\n      \"description\": \"Traditional Bael Tea prepared from soaked, blanched, lightly sweetened and toasted slices of unripe Bael fruit.\",\n      \"image\": [\n        \"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEj6rhVPvXXMcWUW8ZgezUjPWajcQUggdntUxRnDfRIp8WHBdYgJe7pSCOn2GukOHA2y7J063wZIdhENcm1u-kaYdYPvqubr5ytL9z5QNUntuRhqqSuYZG2idzwS_XRvIbz7LDsHKaIqO3K8oAQrhwJGBfapC0WO1og9aNV3t4BMeIWiUJff9gd435FoGK8\/s800\/bael-tea-with-many-health-benefits.webp\"\n      ],\n      \"author\": {\n        \"@type\": \"Person\",\n        \"name\": \"Barnali Dutta\"\n      },\n      \"recipeCuisine\": \"Indian\",\n      \"recipeCategory\": \"Drink\",\n      \"keywords\": \"Bael Tea, Bilva tea, Bengal quince tea\",\n      \"recipeIngredient\": [\n        \"Unripe Bael fruit\",\n        \"Cold water, as required\",\n        \"Light sugar syrup, as required\"\n      ],\n      \"recipeInstructions\": [\n        {\n          \"@type\": \"HowToStep\",\n          \"text\": \"Slice the unripe Bael fruit into half-inch-thick pieces.\"\n        },\n        {\n          \"@type\": \"HowToStep\",\n          \"text\": \"Wash the slices, prick them with a stainless-steel fork and soak them overnight in cold water.\"\n        },\n        {\n          \"@type\": \"HowToStep\",\n          \"text\": \"Blanch the pieces and place them in light sugar syrup.\"\n        },\n        {\n          \"@type\": \"HowToStep\",\n          \"text\": \"Gradually raise the strength of the syrup to 70 degrees Brix.\"\n        },\n        {\n          \"@type\": \"HowToStep\",\n          \"text\": \"Toast the Bael slices in a grill oven or toaster oven for no more than one minute.\"\n        },\n        {\n          \"@type\": \"HowToStep\",\n          \"text\": \"Drop the toasted slices into a pot, add water and boil for at least two minutes.\"\n        }\n      ]\n    },\n    {\n      \"@type\": \"FAQPage\",\n      \"@id\": \"#bael-faq\",\n      \"mainEntity\": [\n        {\n          \"@type\": \"Question\",\n          \"name\": \"What is the Bael tree and where is it commonly found?\",\n          \"acceptedAnswer\": {\n            \"@type\": \"Answer\",\n            \"text\": \"Bael, also known as Bilva or the Golden Apple, belongs to the Rutaceae family and is found growing wild or cultivated throughout India.\"\n          }\n        },\n        {\n          \"@type\": \"Question\",\n          \"name\": \"Why is the trifoliate Bael leaf significant?\",\n          \"acceptedAnswer\": {\n            \"@type\": \"Answer\",\n            \"text\": \"The three-part Bael leaf is traditionally regarded as symbolic of Brahma, Vishnu and Maheshwar and is offered to Lord Shiva.\"\n          }\n        },\n        {\n          \"@type\": \"Question\",\n          \"name\": \"How is Bael fruit traditionally used in food preparation?\",\n          \"acceptedAnswer\": {\n            \"@type\": \"Answer\",\n            \"text\": \"Tender green Bael fruit is used for murabba, slices may be sun-dried for storage, and ripe pulp may be mixed with tamarind or yogurt to prepare drinks.\"\n          }\n        },\n        {\n          \"@type\": \"Question\",\n          \"name\": \"What is Pana Sankranti?\",\n          \"acceptedAnswer\": {\n            \"@type\": \"Answer\",\n            \"text\": \"Pana Sankranti is a New Year festival of the Hindu calendar in which a special Bael and yogurt drink called Pana is offered to Goddess Tulsi.\"\n          }\n        },\n        {\n          \"@type\": \"Question\",\n          \"name\": \"What is Punni Pukur Brata?\",\n          \"acceptedAnswer\": {\n            \"@type\": \"Answer\",\n            \"text\": \"Punni Pukur Brata is a Bengali vow ritual involving a miniature sacred pond, water and a twig of either Bael or Tulsi.\"\n          }\n        },\n        {\n          \"@type\": \"Question\",\n          \"name\": \"What is Ihi or Bael Bibaha?\",\n          \"acceptedAnswer\": {\n            \"@type\": \"Answer\",\n            \"text\": \"Ihi or Bael Bibaha is a Newar ceremony in Nepal in which pre-adolescent girls are ceremonially married to a Bael fruit representing Vishnu.\"\n          }\n        },\n        {\n          \"@type\": \"Question\",\n          \"name\": \"How is Bael puree stored?\",\n          \"acceptedAnswer\": {\n            \"@type\": \"Answer\",\n            \"text\": \"After cooling, the prepared Bael puree can be stored in the freezer, preferably in an ice tray wrapped with cling film.\"\n          }\n        },\n        {\n          \"@type\": \"Question\",\n          \"name\": \"How is Bael Pana prepared?\",\n          \"acceptedAnswer\": {\n            \"@type\": \"Answer\",\n            \"text\": \"One scoop of prepared Bael puree is mixed with chilled water. Skim milk, yogurt or tamarind pulp may be added according to taste.\"\n          }\n        },\n        {\n          \"@type\": \"Question\",\n          \"name\": \"How is traditional Bael Tea prepared?\",\n          \"acceptedAnswer\": {\n            \"@type\": \"Answer\",\n            \"text\": \"Prepared and toasted slices of unripe Bael fruit are dropped into a pot with water and boiled for at least two minutes.\"\n          }\n        }\n      ]\n    }\n  ]\n}\n\u003C\/script\u003E\u003Cdiv class=\"blogger-post-footer\"\u003E\u003Ca href=\"https:\/\/feedburner.google.com\/fb\/a\/mailverify?uri=onlinekolkata\u0026amp;loc=en_US\"\u003ESubscribe to Indian Cuisine - Traditional Food and Recipe by Email\u003C\/a\u003E\u003C\/div\u003E"},"link":[{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/4194113219346922999\/posts\/default\/8531371556267593677"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/4194113219346922999\/posts\/default\/8531371556267593677"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.foodcooking-inspiration.in\/2014\/04\/new-year-eve-with-awesome-rituals.html","title":"Traditional Bael Pana Recipe | Bael Puree, Tea \u0026 Health Benefits"}],"author":[{"name":{"$t":"prasadam"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/14348903939405901715"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEimqROqZkHXZGqs7H-Sttrl6IXZd6znbUrplW2wjIlwm0GaNv-26FK0jGRZUeI_E9dkk80MdtcJVEROmTdTSygILlAKiHzLVvgtCMbOhphfZjVYHCkH5vjeeRZaI9giCg\/s113\/prasadam_logo.png"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEj80R5_EvFOI0oHEmUBQiODnVrioYZcEomD2YOtNkh3NutENx_Wz7n1yyxMT1k9ziZw4_JmjL1gQAxSuFGvpFkv3MJ8-zgMKI0i5JUOT48ZxbZfOxM91SJp_pMlVP2GqGsTzlOaUP68AFvEcZbGtoXGTEwuScYpeulzkpKP11mflTD-ak-g9aqv8ep4_40\/s72-c\/traditional-bael-pana-recipe.webp","height":"72","width":"72"}},{"id":{"$t":"tag:blogger.com,1999:blog-4194113219346922999.post-6572305305755367125"},"published":{"$t":"2014-04-04T00:08:00.008+05:30"},"updated":{"$t":"2026-07-31T13:34:16.962+05:30"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Ayurveda \u0026 Health"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Beverages"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Summer Drinks"}],"title":{"type":"text","$t":"Palm Toddy Drink Recipe | Tal Shash Summer Cooler"},"content":{"type":"html","$t":"\u003Carticle\u003E\n\n\u003Ch2\u003ETraditional Beverage | Toddy Palm Kernel Mocktail Recipe Refreshing Palm Toddy Drink\u003C\/h2\u003E\n\n\u003Cp\u003EThis recipe is for a summer cooler made with green coconuts and toddy palm kernel, a sweet sap from the Palmyra tree. The toddy palm kernel and palm sugar misri are blended together and frozen into ice cubes. The drink is made by combining the coconut water with the sweet ice cubes, soaked sabja seeds, soda water, and a lemon leaf for garnish.\u003C\/p\u003E\n\n\u003Cp\u003E\u003Csmall\u003EBarnali Dutta | May 14th 2022, 6:16 AM\u003C\/small\u003E\u003C\/p\u003E\n  \n\u003Cfigure\u003E\n  \u003Camp-img\n    src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgjfMAEmdRRPrhrV1DzZpfvjOSnYBEYHQUE1sU3fYoBjo9pnuprMkn5wvVdzFSxrECBNaCgwfWH7PfCwTiOplp4iExqUHPlWIWMu6HoRZ5JTNAIK9nBNppi1V6zGEycBTLSCmDZCBUwxZ0-xg0LD0aqTJIV2vf-QMyRy2c1HtOLCuxuIu-Ixdf9P5Ctbzs\/s1200\/Palm%20Toddy%20drink%20with%20fresh%20mint%20garnish.webp\"\n    width=\"1200\"\n    height=\"675\"\n    layout=\"responsive\"\n    alt=\"Toddy palm kernel drink made with coconut water and taal shash\"\u003E\n  \u003C\/amp-img\u003E\n  \u003Cnoscript\u003E\n    \u003Cimg\n      src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgjfMAEmdRRPrhrV1DzZpfvjOSnYBEYHQUE1sU3fYoBjo9pnuprMkn5wvVdzFSxrECBNaCgwfWH7PfCwTiOplp4iExqUHPlWIWMu6HoRZ5JTNAIK9nBNppi1V6zGEycBTLSCmDZCBUwxZ0-xg0LD0aqTJIV2vf-QMyRy2c1HtOLCuxuIu-Ixdf9P5Ctbzs\/s1200\/Palm%20Toddy%20drink%20with%20fresh%20mint%20garnish.webp\"\n       width=\"1200\"\n    height=\"675\"\n      alt=\"Summer drink with palm sap, coconut water and taal shash\"\u003E\n  \u003C\/noscript\u003E\n  \u003Cfigcaption\u003EPalm sap kernel taal shash drink for summer.\u003C\/figcaption\u003E\n\u003C\/figure\u003E\n\n\u003Cp\u003EI got the opportunity to share a very special coolified summer drink with everyone. We have great addictions for toddy palm. Let's start from the beginning. The palm seedlings or tal phopra, during autumnal Lakshmi puja is a must item to offer. Tal shash or jelly like sweet sap kernel of the Palmyra tree, sweet, clear, colorless toddy-juice and jaggery, and from the juicy mature palm, the yellow thick pulp. One will need a great effort to extract the pulp from the mature fibourous palm seeds, still we are fond of it, and last but not the least the tal misri, crystallized palm sugar lumps. I used palm sweet sap kernel and the tal misri for this indigenous drink, which we have during every summer from my childhood days.\u003C\/p\u003E\n  \n\u003Cfigure\u003E\n  \u003Camp-img\n    src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEib0GYrgNNcukSYD73H0SHQgJn7CKWeeFzT5vc-J9K1OPz4MYKTQD-EEpz8KlsKDOxsPnIY8GrSsLfoMsXeBa9_N7cCo0d3DQp7SeutVaX9EqqnXUUvxH94-7TuSuB9rSBxpszdjKlMYYhASQDwd0oyD_Bv8PBdJgQKwUU3JFAkqMG8oflt0eiLv_79tG4\/s800\/Palm-Kernel-taal-shash.webp\"\n    width=\"800\"\n    height=\"800\"\n    layout=\"responsive\"\n    alt=\"Palm kernel taal shash\"\u003E\n  \u003C\/amp-img\u003E\n  \u003Cnoscript\u003E\n    \u003Cimg class=\"responsive-img\"\n               src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEib0GYrgNNcukSYD73H0SHQgJn7CKWeeFzT5vc-J9K1OPz4MYKTQD-EEpz8KlsKDOxsPnIY8GrSsLfoMsXeBa9_N7cCo0d3DQp7SeutVaX9EqqnXUUvxH94-7TuSuB9rSBxpszdjKlMYYhASQDwd0oyD_Bv8PBdJgQKwUU3JFAkqMG8oflt0eiLv_79tG4\/s800\/Palm-Kernel-taal-shash.webp\"\n      width=\"800\"\n      height=\"800\"\n      alt=\"Palm kernel taal shash\"\u003E\n  \u003C\/noscript\u003E\n  \u003Cfigcaption\u003ETraditional palm kernel beverage ingredients.\u003C\/figcaption\u003E\n\u003C\/figure\u003E\n\n\u003Cp\u003EPrep time: 30 mins | Cook time: 5 mins | Total time: 35 minutes | Yield: Serves 4 | Serving size: 150 mL | Calories per serving: 60\u003C\/p\u003E\n\n\u003Ch3\u003EIngredients\u003C\/h3\u003E\n\u003Cul\u003E\n  \u003Cli\u003ETwo green coconuts\u003C\/li\u003E\n  \u003Cli\u003ETwo toddy palm kernel\u003C\/li\u003E\n  \u003Cli\u003E10 g toddy palm sugar misri\u003C\/li\u003E\n  \u003Cli\u003E1 teaspoon soaked sabja or takmaria\u003C\/li\u003E\n  \u003Cli\u003ECrushed ice\u003C\/li\u003E\n  \u003Cli\u003ELemon leaf for garnishing\u003C\/li\u003E\n  \u003Cli\u003ESoda water (optional)\u003C\/li\u003E\n\u003C\/ul\u003E\n\n\u003Cp\u003E\u003Cstrong\u003E\u003Ca href=\"https:\/\/www.foodcooking-inspiration.in\/2022\/05\/kalojeera-o-rosun-bata-hot-garlic-and.html\" target=\"_blank\" rel=\"noopener noreferrer\"\u003ERead \"This prawn polao recipe is deliciously designed to dazzle any special occasion.\" here.\u003C\/a\u003E\u003C\/strong\u003E\u003C\/p\u003E\n\n\u003Ch3\u003EDirections\u003C\/h3\u003E\n\u003Cp\u003EMake powder from palm sugar then add soft toddy palm kernel. The kernels are carefully chosen which have water inside. Blend to a paste. Keep it in an ice tray inside the fridge for 30 minutes to make ice cubes from it. In a shaker take green coconut water, add sweet ice cubes, soaked sabja, 100 mL soda water, and lemon leaf [tear it slightly]. Shake the drink well. Remove the lemon leaf before it is served. Serve with crushed ice and garnish with fresh lemon leaf.\u003C\/p\u003E\n\n\u003Cp\u003E\n\u003Cspan class=\"star-rating\"\u003E\n\u003Cspan class=\"star-icon full\"\u003E☆\u003C\/span\u003E\n\u003Cspan class=\"star-icon full\"\u003E☆\u003C\/span\u003E\n\u003Cspan class=\"star-icon full\"\u003E☆\u003C\/span\u003E\n\u003Cspan class=\"star-icon full\"\u003E☆\u003C\/span\u003E\n\u003Cspan class=\"star-icon half\"\u003E☆\u003C\/span\u003E\n\u003C\/span\u003E\n(150 reviews)\n\u003C\/p\u003E\n\n\u003Cp\u003EThe toddy palm kernel is indeed nutrient-dense. It is a good source of potassium. It also has calcium, which is important for strong bones and muscles. The toddy palm kernel is a great source of vitamin C, which supports the health of the immune system and aids in the absorption of iron. It is used in Ayurveda medicine to treat a variety of ailments, including respiratory infections, urinary issues, and constipation. Because it is also believed to have cooling characteristics, the sap is a great dish to eat in the hot summer.\u003C\/p\u003E\n\n\u003C\/article\u003E\n\u003Cscript type=\"application\/ld+json\"\u003E\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"Recipe\",\n  \"@id\": \"https:\/\/www.foodcooking-inspiration.in\/2014\/04\/thanda-thanda-cool-cool.html#recipe\",\n  \"mainEntityOfPage\": {\n    \"@type\": \"WebPage\",\n    \"@id\": \"https:\/\/www.foodcooking-inspiration.in\/2014\/04\/thanda-thanda-cool-cool.html\"\n  },\n  \"name\": \"Traditional Toddy Palm Kernel Mocktail Recipe\",\n  \"headline\": \"Traditional Beverage | Toddy Palm Kernel Mocktail Recipe\",\n  \"description\": \"Learn how to make a refreshing Bengali toddy palm kernel drink with taal shash, coconut water, sabja seeds and palm sugar at home.\",\n  \"image\": [\n    \"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgjfMAEmdRRPrhrV1DzZpfvjOSnYBEYHQUE1sU3fYoBjo9pnuprMkn5wvVdzFSxrECBNaCgwfWH7PfCwTiOplp4iExqUHPlWIWMu6HoRZ5JTNAIK9nBNppi1V6zGEycBTLSCmDZCBUwxZ0-xg0LD0aqTJIV2vf-QMyRy2c1HtOLCuxuIu-Ixdf9P5Ctbzs\/s1600\/Palm%20Toddy%20drink%20with%20fresh%20mint%20garnish.webp\",\n    \"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEimhV-iwPdzjRNG8fxeB7pk_Qibq-qm5jvpSULLSKbHy0CxclUJurfjxV0u48DjTQQ4VnPNeKFk8kzjNmxlYoDW5cy65vMqqoJz_bx9KEGV-4sLNXwhkSQ6tixV0uVDmSOIbS5Xd1laDzbAS0gHNAl9OU0d5uuuzzFBunaRF4Ehk0PFEhei4k48ZrBK\/s1600\/Traditional%20Palm%20Kernel%20Beverage.jpg\"\n  ],\n  \"author\": {\n    \"@type\": \"Person\",\n    \"name\": \"Barnali Dutta\"\n  },\n  \"publisher\": {\n    \"@type\": \"Organization\",\n    \"name\": \"Food Cooking Inspiration\"\n  },\n  \"datePublished\": \"2022-05-14T06:16:00+05:30\",\n  \"dateModified\": \"2026-07-31T12:00:00+05:30\",\n  \"recipeCategory\": \"Beverage\",\n  \"recipeCuisine\": \"Bengali\",\n  \"keywords\": [\n    \"toddy palm kernel mocktail\",\n    \"taal shash drink\",\n    \"palm kernel beverage\",\n    \"Bengali summer drink\",\n    \"coconut water mocktail\",\n    \"sabja seed drink\",\n    \"palm sugar drink\"\n  ],\n  \"prepTime\": \"PT30M\",\n  \"cookTime\": \"PT5M\",\n  \"totalTime\": \"PT35M\",\n  \"recipeYield\": \"4 servings\",\n  \"nutrition\": {\n    \"@type\": \"NutritionInformation\",\n    \"servingSize\": \"150 mL\",\n    \"calories\": \"60 calories\"\n  },\n  \"recipeIngredient\": [\n    \"2 green coconuts\",\n    \"2 toddy palm kernels\",\n    \"10 g toddy palm sugar misri\",\n    \"1 teaspoon soaked sabja or takmaria seeds\",\n    \"Crushed ice, as required\",\n    \"Lemon leaf for garnish\",\n    \"100 mL soda water, optional\"\n  ],\n  \"recipeInstructions\": [\n    {\n      \"@type\": \"HowToStep\",\n      \"name\": \"Powder the palm sugar\",\n      \"text\": \"Grind the toddy palm sugar misri into a fine powder.\"\n    },\n    {\n      \"@type\": \"HowToStep\",\n      \"name\": \"Prepare the palm kernel paste\",\n      \"text\": \"Add the soft toddy palm kernels to the powdered palm sugar and blend them into a smooth paste.\"\n    },\n    {\n      \"@type\": \"HowToStep\",\n      \"name\": \"Freeze the sweet cubes\",\n      \"text\": \"Transfer the palm kernel mixture to an ice tray and freeze for 30 minutes until firm.\"\n    },\n    {\n      \"@type\": \"HowToStep\",\n      \"name\": \"Combine the drink\",\n      \"text\": \"Place the green coconut water, sweet palm kernel cubes, soaked sabja seeds, soda water and a slightly torn lemon leaf in a shaker.\"\n    },\n    {\n      \"@type\": \"HowToStep\",\n      \"name\": \"Shake\",\n      \"text\": \"Shake the drink well so that the flavours combine.\"\n    },\n    {\n      \"@type\": \"HowToStep\",\n      \"name\": \"Serve\",\n      \"text\": \"Remove the lemon leaf, serve the drink with crushed ice and garnish with a fresh lemon leaf.\"\n    }\n  ]\n}\n\u003C\/script\u003E\u003Cdiv class=\"blogger-post-footer\"\u003E\u003Ca href=\"https:\/\/feedburner.google.com\/fb\/a\/mailverify?uri=onlinekolkata\u0026amp;loc=en_US\"\u003ESubscribe to Indian Cuisine - Traditional Food and Recipe by Email\u003C\/a\u003E\u003C\/div\u003E"},"link":[{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/4194113219346922999\/posts\/default\/6572305305755367125"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/4194113219346922999\/posts\/default\/6572305305755367125"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.foodcooking-inspiration.in\/2014\/04\/thanda-thanda-cool-cool.html","title":"Palm Toddy Drink Recipe | Tal Shash Summer Cooler"}],"author":[{"name":{"$t":"prasadam"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/14348903939405901715"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEimqROqZkHXZGqs7H-Sttrl6IXZd6znbUrplW2wjIlwm0GaNv-26FK0jGRZUeI_E9dkk80MdtcJVEROmTdTSygILlAKiHzLVvgtCMbOhphfZjVYHCkH5vjeeRZaI9giCg\/s113\/prasadam_logo.png"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgjfMAEmdRRPrhrV1DzZpfvjOSnYBEYHQUE1sU3fYoBjo9pnuprMkn5wvVdzFSxrECBNaCgwfWH7PfCwTiOplp4iExqUHPlWIWMu6HoRZ5JTNAIK9nBNppi1V6zGEycBTLSCmDZCBUwxZ0-xg0LD0aqTJIV2vf-QMyRy2c1HtOLCuxuIu-Ixdf9P5Ctbzs\/s72-c\/Palm%20Toddy%20drink%20with%20fresh%20mint%20garnish.webp","height":"72","width":"72"}},{"id":{"$t":"tag:blogger.com,1999:blog-4194113219346922999.post-6058405363885597427"},"published":{"$t":"2014-03-29T11:55:00.023+05:30"},"updated":{"$t":"2026-07-31T14:44:19.718+05:30"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Ingredients \u0026 Food Knowledge"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Seasonal Ingredients"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Traditional Recipes"}],"title":{"type":"text","$t":"Tropical summer recipe | Mango yogurt with Mango Khakra and Mango Relish"},"content":{"type":"html","$t":"\u003Carticle\u003E\n  \u003Ch2\u003ETropical summer recipe | Mango yogurt with Mango Khakhra and Mango Relish\u003C\/h2\u003E\n\n  \u003Cfigure\u003E\n    \u003Camp-img\n      src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiseh5G72u_lU4VnGEiX3JFj6aeYJTMMl1Uyy8Lx9eMqIITR9WSQnHh_Weqv9QvLEzAvj7TwaKP_8xIsC4BmAoxffM7QboOU6NqCW9sfIEK9WutUgN7dnvXTB4CY1Yc_zzkupHfNPfeRwvnLAq6IXgznemVa0FOP5vV6qW_HxWQmO257WMI6td0rLMzwe8\/s1200\/tropical-summer-recipe-mango-yogurt-with-mango-khakra-and-mango-relish.webp\"\n      width=\"1200\"\n      height=\"675\"\n      layout=\"responsive\"\n      title=\"Mango yogurt with Mango Khakhra and Mango Relish\"\n      alt=\"Mango yogurt, Mango Khakhra and raw mango relish arranged on a black tray with a golden rim\"\u003E\n    \u003C\/amp-img\u003E\n    \u003Cnoscript\u003E\n      \u003Cimg\n        class=\"responsive-img\"\n        src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiseh5G72u_lU4VnGEiX3JFj6aeYJTMMl1Uyy8Lx9eMqIITR9WSQnHh_Weqv9QvLEzAvj7TwaKP_8xIsC4BmAoxffM7QboOU6NqCW9sfIEK9WutUgN7dnvXTB4CY1Yc_zzkupHfNPfeRwvnLAq6IXgznemVa0FOP5vV6qW_HxWQmO257WMI6td0rLMzwe8\/s1200\/tropical-summer-recipe-mango-yogurt-with-mango-khakra-and-mango-relish.webp\"\n        width=\"1200\"\n        height=\"675\"\n        title=\"Mango yogurt with Mango Khakhra and Mango Relish\"\n        alt=\"Mango yogurt, Mango Khakhra and raw mango relish arranged on a black tray with a golden rim\"\u003E\n    \u003C\/noscript\u003E\n    \u003Cfigcaption\u003EMango yogurt served with Mango Khakhra and instant raw mango relish.\u003C\/figcaption\u003E\n  \u003C\/figure\u003E\n\u003Csection id=\"mango-yogurt\"\u003E\n    \u003Ch3\u003EMango Yogurt\u003C\/h3\u003E\n\n    \u003Cp\u003E\n      \u003Cstrong\u003EBy:\u003C\/strong\u003E Barnali Dutta\u003Cbr\u003E\n      \u003Cstrong\u003EPublished:\u003C\/strong\u003E March 28, 2014\n    \u003C\/p\u003E\n\n    \u003Cp\u003EThis very light and delightful summer dessert made with instant raw mango pickle, a combination of grated mango, sugar, and dash of peppercorn.\u003C\/p\u003E\n\n    \u003Cp\u003E\n      \u003Cstrong\u003EPrep time:\u003C\/strong\u003E 15 min\u003Cbr\u003E\n      \u003Cstrong\u003ECook time:\u003C\/strong\u003E 6 hours\u003Cbr\u003E\n      \u003Cstrong\u003ETotal time:\u003C\/strong\u003E 6 hours 15 minutes\u003Cbr\u003E\n      \u003Cstrong\u003EYield:\u003C\/strong\u003E 4 servings\u003Cbr\u003E\n      \u003Cstrong\u003ECalories per serving:\u003C\/strong\u003E 78 kcal\u003Cbr\u003E\n      \u003Cstrong\u003EFat per serving:\u003C\/strong\u003E 0%\u003Cbr\u003E\n      \u003Cstrong\u003ECarbs:\u003C\/strong\u003E 9%\u003Cbr\u003E\n      \u003Cstrong\u003EProtein:\u003C\/strong\u003E 0%\n    \u003C\/p\u003E\n\n\u003Cfigure\u003E\n      \u003Camp-img\n        src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEi9bUeH5Vp8k8QgHrJD2JqCr_WK6B6FR-ZbfjGhxSGLjSqrPZDj3GQ7bjY7wfdcN25w9AdHihGe50imY_qj1sObDUFPkolMumUwHnDl4bR3UQ88Pmm9SrNcPh6PmPgmncXmMjHOW1ta5wuRvLARVg6E5gjPRq6EcwtM2mm-GXSWM35jvPawCLaXr5kiTmE\/s800\/Mango-Yogurt-with-raw-mango-relish.webp\"\n        width=\"800\"\n        height=\"800\"\n        layout=\"responsive\"\n        title=\"Mango yogurt with raw mango relish\"\n        alt=\"Mango yogurt garnished with raw mango relish\"\u003E\n      \u003C\/amp-img\u003E\n      \u003Cnoscript\u003E\n        \u003Cimg\n          class=\"responsive-img\"\n          src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEi9bUeH5Vp8k8QgHrJD2JqCr_WK6B6FR-ZbfjGhxSGLjSqrPZDj3GQ7bjY7wfdcN25w9AdHihGe50imY_qj1sObDUFPkolMumUwHnDl4bR3UQ88Pmm9SrNcPh6PmPgmncXmMjHOW1ta5wuRvLARVg6E5gjPRq6EcwtM2mm-GXSWM35jvPawCLaXr5kiTmE\/s800\/Mango-Yogurt-with-raw-mango-relish.webp\"\n          width=\"800\"\n          height=\"800\"\n          title=\"Mango yogurt with raw mango relish\"\n          alt=\"Mango yogurt garnished with raw mango relish\"\u003E\n      \u003C\/noscript\u003E\n      \u003Cfigcaption\u003EMango yogurt garnished with sweet, hot and sour raw mango relish.\u003C\/figcaption\u003E\n    \u003C\/figure\u003E\n\n    \u003Ch4\u003EIngredients\u003C\/h4\u003E\n    \u003Cul\u003E\n      \u003Cli\u003E8 to 10 mango buds, crushed peppercorn 1\/2 teaspoon, 3 teaspoon sugar, 250ml milk for yogurt, yogurt culture, and khus syrup optionally\u003C\/li\u003E\n    \u003C\/ul\u003E\n\n    \u003Ch4\u003EInstructions\u003C\/h4\u003E\n    \u003Col\u003E\n      \u003Cli\u003EFor sweet mango pickle I took scraped mango buds and 3 teaspoon sugar. First put the sugar in a pan and turn on heat, stir until sugar completely dissolved, add scraped mango and crushed peppercorn and mix it well, it will become a jelly like consistency. You can add 2 to 3 drops of khus syrup for natural green color at this stage.\u003C\/li\u003E\n      \u003Cli\u003EI took small glass bowls to set yogurt, added yogurt culture, added 2 teaspoons sweet mango pickles in each bowl, and slightly warm milk and set aside for 5 to 6 hours.\u003C\/li\u003E\n      \u003Cli\u003ELet it cool and set, then put into the refrigerator to chill.\u003C\/li\u003E\n      \u003Cli\u003EIf you do not have that confidence to set yogurt naturally, you can add dissolved agar agar or gelatin, [put the water in a saucepan and bring to a boil. Add the agar agar, reduce the heat and simmer to dissolve for 20 to 25 minutes, stir occasionally. Strain the mixture through a fine sieve into a serving bowl, discard any residue from the agar agar and add it along with the mango jelly to the bowl] though you must need to give the time to activate the yogurt culture otherwise the finish product will be a milky curd.\u003C\/li\u003E\n    \u003C\/ol\u003E\n  \u003C\/section\u003E\n\n  \u003Csection id=\"mango-khakhra\"\u003E\n    \u003Ch3\u003EMango Khakhra\u003C\/h3\u003E\n\n    \u003Cp\u003E\n      \u003Cstrong\u003EBy:\u003C\/strong\u003E Barnali Dutta\u003Cbr\u003E\n      \u003Cstrong\u003EPublished:\u003C\/strong\u003E March 28, 2014\n    \u003C\/p\u003E\n\n    \u003Cp\u003EThe best khakhra I ever had, a very light Indian flat bread cracker. I made this with split peas flour with dried mango powder or amchur, which I made on my own and some spices.\u003C\/p\u003E\n\n    \u003Ch4\u003EIngredients\u003C\/h4\u003E\n    \u003Cul\u003E\n      \u003Cli\u003E250g split peas flour, 5 to 6 teaspoon amchur or dried mango powder, 5 to 6 teaspoon of dry roasted spices, salt to taste and water to make a tight dough.\u003C\/li\u003E\n      \u003Cli\u003EFor dry spices take 2 teaspoon cumin, 2 teaspoon black peppercorn, 1 whole red chili with seeds, all dry roasted and crushed lightly.\u003C\/li\u003E\n      \u003Cli\u003EBaking soda or sodium bicarbonate one pinch\u003C\/li\u003E\n    \u003C\/ul\u003E\n\n    \u003Ch4\u003EInstructions\u003C\/h4\u003E\n    \u003Col\u003E\n      \u003Cli\u003EMix all the spices with legume flour. Add dried mango powder, baking soda, and salt to taste. Mix well.\u003C\/li\u003E\n      \u003Cli\u003EAdd just enough water to kneed, make a ball, cover it with a wet kitchen towel. Keep aside the dough for half an hour.\u003C\/li\u003E\n      \u003Cli\u003ENow extrude the dough for Khakhra into small dough balls for making thin sheets. Make 5 to 6 balls of it.\u003C\/li\u003E\n      \u003Cli\u003EI used my roti maker to make a thin flat bread for khakhra. After making the thin sheet you can make a mark with shaped cutter so that you can break it purposely in the desired shape.\u003C\/li\u003E\n      \u003Cli\u003ERoast the khakhra till it turns into golden brown. They can be baked on the Hot Plate and later roasted on raised cooking rack to reduce the moisture content fully.\u003C\/li\u003E\n    \u003C\/ol\u003E\n  \u003C\/section\u003E\n\n  \u003Csection id=\"instant-hot-mango-relish\"\u003E\n    \u003Ch3\u003EInstant Hot Mango Relish\u003C\/h3\u003E\n\n    \u003Cp\u003E\n      \u003Cstrong\u003EBy:\u003C\/strong\u003E Barnali Dutta\u003Cbr\u003E\n      \u003Cstrong\u003EPublished:\u003C\/strong\u003E March 28, 2014\n    \u003C\/p\u003E\n\n    \u003Cp\u003EHot favorite of all Bengalis, a Bengali pickle, aam makha - instant hot mango relish for summer afternoon. Mango Relish predominantly hot and lingering. Mangoes are delicious simply peeled and eaten plain or used in salads or chutneys. Sour and sweet mango syrup marries well with spicy pepper and mustard sauce. This sweet heat combination is a unique blend.\u003C\/p\u003E\n\n    \u003Ch4\u003EIngredients\u003C\/h4\u003E\n    \u003Cul\u003E\n      \u003Cli\u003EScrapped raw sour mango 1 cup, green chili paste 1 teaspoon, salt and sugar to taste, a dash of Kashundi, Bengali mango mustard sauce\u003C\/li\u003E\n    \u003C\/ul\u003E\n\n    \u003Ch4\u003EInstructions\u003C\/h4\u003E\n    \u003Col\u003E\n      \u003Cli\u003EMix all and keep aside for 10 minutes. Ready mango relish on go with bread.\u003C\/li\u003E\n    \u003C\/ol\u003E\n  \u003C\/section\u003E\n\n  \u003Csection id=\"mango-kachumber\"\u003E\n    \u003Ch3\u003EHot and sour Mango salad - Kachumber\u003C\/h3\u003E\n\n    \u003Cp\u003E\n      \u003Cstrong\u003EBy:\u003C\/strong\u003E Barnali Dutta\u003Cbr\u003E\n      \u003Cstrong\u003EPublished:\u003C\/strong\u003E March 28, 2014\n    \u003C\/p\u003E\n\n    \u003Cp\u003EKuchumber is an Indian salad that goes well with almost any Indian dishes. Basically the dish is onion, tomato, cucumber salad tossed with salt, chili and lemon for hot and tanginess. No need of extra spices. It is desirable the flavor of its own. I omitted the rules of tomato with raw mango and cucumber with mango leather, just tossed with a dash of salt and chopped green chili.\u003C\/p\u003E\n\n    \u003Ch4\u003EIngredients\u003C\/h4\u003E\n    \u003Cul\u003E\n      \u003Cli\u003EOne sour raw mango small cubed and mango leather 2:1 portion, chopped green chili 1 teaspoon, salt to taste.\u003C\/li\u003E\n    \u003C\/ul\u003E\n\n    \u003Ch4\u003EInstructions\u003C\/h4\u003E\n    \u003Col\u003E\n      \u003Cli\u003EToss and mix all and serve.\u003C\/li\u003E\n    \u003C\/ol\u003E\n  \u003C\/section\u003E\n\u003C\/article\u003E\n\n\u003Cscript type=\"application\/ld+json\"\u003E\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@graph\": [\n    {\n      \"@type\": \"Recipe\",\n      \"@id\": \"https:\/\/www.foodcooking-inspiration.in\/2014\/03\/mango-buds-temptation.html#mango-yogurt\",\n      \"name\": \"Mango Yogurt\",\n      \"description\": \"This very light and delightful summer dessert made with instant raw mango pickle, a combination of grated mango, sugar, and dash of peppercorn.\",\n      \"image\": [\n        \"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEi9bUeH5Vp8k8QgHrJD2JqCr_WK6B6FR-ZbfjGhxSGLjSqrPZDj3GQ7bjY7wfdcN25w9AdHihGe50imY_qj1sObDUFPkolMumUwHnDl4bR3UQ88Pmm9SrNcPh6PmPgmncXmMjHOW1ta5wuRvLARVg6E5gjPRq6EcwtM2mm-GXSWM35jvPawCLaXr5kiTmE\/s800\/Mango-Yogurt-with-raw-mango-relish.webp\"\n      ],\n      \"author\": {\n        \"@type\": \"Person\",\n        \"name\": \"Barnali Dutta\"\n      },\n      \"datePublished\": \"2014-03-28\",\n      \"prepTime\": \"PT15M\",\n      \"cookTime\": \"PT6H\",\n      \"totalTime\": \"PT6H15M\",\n      \"recipeYield\": \"4 servings\",\n      \"recipeCategory\": \"Dessert\",\n      \"recipeCuisine\": \"Indian\",\n      \"nutrition\": {\n        \"@type\": \"NutritionInformation\",\n        \"calories\": \"78 kcal\"\n      },\n      \"recipeIngredient\": [\n        \"8 to 10 mango buds, crushed peppercorn 1\/2 teaspoon, 3 teaspoon sugar, 250ml milk for yogurt, yogurt culture, and khus syrup optionally\"\n      ],\n      \"recipeInstructions\": [\n        {\n          \"@type\": \"HowToStep\",\n          \"text\": \"For sweet mango pickle I took scraped mango buds and 3 teaspoon sugar. First put the sugar in a pan and turn on heat, stir until sugar completely dissolved, add scraped mango and crushed peppercorn and mix it well, it will become a jelly like consistency. You can add 2 to 3 drops of khus syrup for natural green color at this stage.\"\n        },\n        {\n          \"@type\": \"HowToStep\",\n          \"text\": \"I took small glass bowls to set yogurt, added yogurt culture, added 2 teaspoons sweet mango pickles in each bowl, and slightly warm milk and set aside for 5 to 6 hours.\"\n        },\n        {\n          \"@type\": \"HowToStep\",\n          \"text\": \"Let it cool and set, then put into the refrigerator to chill.\"\n        },\n        {\n          \"@type\": \"HowToStep\",\n          \"text\": \"If you do not have that confidence to set yogurt naturally, you can add dissolved agar agar or gelatin, [put the water in a saucepan and bring to a boil. Add the agar agar, reduce the heat and simmer to dissolve for 20 to 25 minutes, stir occasionally. Strain the mixture through a fine sieve into a serving bowl, discard any residue from the agar agar and add it along with the mango jelly to the bowl] though you must need to give the time to activate the yogurt culture otherwise the finish product will be a milky curd.\"\n        }\n      ]\n    },\n    {\n      \"@type\": \"Recipe\",\n      \"@id\": \"https:\/\/www.foodcooking-inspiration.in\/2014\/03\/mango-buds-temptation.html#mango-khakhra\",\n      \"name\": \"Mango Khakhra\",\n      \"description\": \"The best khakhra I ever had, a very light Indian flat bread cracker. I made this with split peas flour with dried mango powder or amchur, which I made on my own and some spices.\",\n      \"image\": [\n        \"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiseh5G72u_lU4VnGEiX3JFj6aeYJTMMl1Uyy8Lx9eMqIITR9WSQnHh_Weqv9QvLEzAvj7TwaKP_8xIsC4BmAoxffM7QboOU6NqCW9sfIEK9WutUgN7dnvXTB4CY1Yc_zzkupHfNPfeRwvnLAq6IXgznemVa0FOP5vV6qW_HxWQmO257WMI6td0rLMzwe8\/s1200\/tropical-summer-recipe-mango-yogurt-with-mango-khakra-and-mango-relish.webp\"\n      ],\n      \"author\": {\n        \"@type\": \"Person\",\n        \"name\": \"Barnali Dutta\"\n      },\n      \"datePublished\": \"2014-03-28\",\n      \"recipeCategory\": \"Snack\",\n      \"recipeCuisine\": \"Indian\",\n      \"recipeIngredient\": [\n        \"250g split peas flour, 5 to 6 teaspoon amchur or dried mango powder, 5 to 6 teaspoon of dry roasted spices, salt to taste and water to make a tight dough.\",\n        \"For dry spices take 2 teaspoon cumin, 2 teaspoon black peppercorn, 1 whole red chili with seeds, all dry roasted and crushed lightly.\",\n        \"Baking soda or sodium bicarbonate one pinch\"\n      ],\n      \"recipeInstructions\": [\n        {\n          \"@type\": \"HowToStep\",\n          \"text\": \"Mix all the spices with legume flour. Add dried mango powder, baking soda, and salt to taste. Mix well.\"\n        },\n        {\n          \"@type\": \"HowToStep\",\n          \"text\": \"Add just enough water to kneed, make a ball, cover it with a wet kitchen towel. Keep aside the dough for half an hour.\"\n        },\n        {\n          \"@type\": \"HowToStep\",\n          \"text\": \"Now extrude the dough for Khakhra into small dough balls for making thin sheets. Make 5 to 6 balls of it.\"\n        },\n        {\n          \"@type\": \"HowToStep\",\n          \"text\": \"I used my roti maker to make a thin flat bread for khakhra. After making the thin sheet you can make a mark with shaped cutter so that you can break it purposely in the desired shape.\"\n        },\n        {\n          \"@type\": \"HowToStep\",\n          \"text\": \"Roast the khakhra till it turns into golden brown. They can be baked on the Hot Plate and later roasted on raised cooking rack to reduce the moisture content fully.\"\n        }\n      ]\n    },\n    {\n      \"@type\": \"Recipe\",\n      \"@id\": \"https:\/\/www.foodcooking-inspiration.in\/2014\/03\/mango-buds-temptation.html#instant-hot-mango-relish\",\n      \"name\": \"Instant Hot Mango Relish\",\n      \"description\": \"Hot favorite of all Bengalis, a Bengali pickle, aam makha - instant hot mango relish for summer afternoon. Mango Relish predominantly hot and lingering. Mangoes are delicious simply peeled and eaten plain or used in salads or chutneys. Sour and sweet mango syrup marries well with spicy pepper and mustard sauce. This sweet heat combination is a unique blend.\",\n      \"image\": [\n        \"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiseh5G72u_lU4VnGEiX3JFj6aeYJTMMl1Uyy8Lx9eMqIITR9WSQnHh_Weqv9QvLEzAvj7TwaKP_8xIsC4BmAoxffM7QboOU6NqCW9sfIEK9WutUgN7dnvXTB4CY1Yc_zzkupHfNPfeRwvnLAq6IXgznemVa0FOP5vV6qW_HxWQmO257WMI6td0rLMzwe8\/s1200\/tropical-summer-recipe-mango-yogurt-with-mango-khakra-and-mango-relish.webp\"\n      ],\n      \"author\": {\n        \"@type\": \"Person\",\n        \"name\": \"Barnali Dutta\"\n      },\n      \"datePublished\": \"2014-03-28\",\n      \"totalTime\": \"PT10M\",\n      \"recipeCategory\": \"Pickle\",\n      \"recipeCuisine\": \"Bengali\",\n      \"recipeIngredient\": [\n        \"Scrapped raw sour mango 1 cup, green chili paste 1 teaspoon, salt and sugar to taste, a dash of Kashundi, Bengali mango mustard sauce\"\n      ],\n      \"recipeInstructions\": [\n        {\n          \"@type\": \"HowToStep\",\n          \"text\": \"Mix all and keep aside for 10 minutes. Ready mango relish on go with bread.\"\n        }\n      ]\n    },\n    {\n      \"@type\": \"Recipe\",\n      \"@id\": \"https:\/\/www.foodcooking-inspiration.in\/2014\/03\/mango-buds-temptation.html#mango-kachumber\",\n      \"name\": \"Hot and sour Mango salad - Kachumber\",\n      \"description\": \"Kuchumber is an Indian salad that goes well with almost any Indian dishes. Basically the dish is onion, tomato, cucumber salad tossed with salt, chili and lemon for hot and tanginess. No need of extra spices. It is desirable the flavor of its own. I omitted the rules of tomato with raw mango and cucumber with mango leather, just tossed with a dash of salt and chopped green chili.\",\n      \"image\": [\n        \"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiseh5G72u_lU4VnGEiX3JFj6aeYJTMMl1Uyy8Lx9eMqIITR9WSQnHh_Weqv9QvLEzAvj7TwaKP_8xIsC4BmAoxffM7QboOU6NqCW9sfIEK9WutUgN7dnvXTB4CY1Yc_zzkupHfNPfeRwvnLAq6IXgznemVa0FOP5vV6qW_HxWQmO257WMI6td0rLMzwe8\/s1200\/tropical-summer-recipe-mango-yogurt-with-mango-khakra-and-mango-relish.webp\"\n      ],\n      \"author\": {\n        \"@type\": \"Person\",\n        \"name\": \"Barnali Dutta\"\n      },\n      \"datePublished\": \"2014-03-28\",\n      \"recipeCategory\": \"Salad\",\n      \"recipeCuisine\": \"Indian\",\n      \"recipeIngredient\": [\n        \"One sour raw mango small cubed and mango leather 2:1 portion, chopped green chili 1 teaspoon, salt to taste.\"\n      ],\n      \"recipeInstructions\": [\n        {\n          \"@type\": \"HowToStep\",\n          \"text\": \"Toss and mix all and serve.\"\n        }\n      ]\n    }\n  ]\n}\n\u003C\/script\u003E\n           \u003Cdiv class=\"blogger-post-footer\"\u003E\u003Ca href=\"https:\/\/feedburner.google.com\/fb\/a\/mailverify?uri=onlinekolkata\u0026amp;loc=en_US\"\u003ESubscribe to Indian Cuisine - Traditional Food and Recipe by Email\u003C\/a\u003E\u003C\/div\u003E"},"link":[{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/4194113219346922999\/posts\/default\/6058405363885597427"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/4194113219346922999\/posts\/default\/6058405363885597427"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.foodcooking-inspiration.in\/2014\/03\/mango-buds-temptation.html","title":"Tropical summer recipe | Mango yogurt with Mango Khakra and Mango Relish"}],"author":[{"name":{"$t":"prasadam"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/14348903939405901715"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEimqROqZkHXZGqs7H-Sttrl6IXZd6znbUrplW2wjIlwm0GaNv-26FK0jGRZUeI_E9dkk80MdtcJVEROmTdTSygILlAKiHzLVvgtCMbOhphfZjVYHCkH5vjeeRZaI9giCg\/s113\/prasadam_logo.png"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiseh5G72u_lU4VnGEiX3JFj6aeYJTMMl1Uyy8Lx9eMqIITR9WSQnHh_Weqv9QvLEzAvj7TwaKP_8xIsC4BmAoxffM7QboOU6NqCW9sfIEK9WutUgN7dnvXTB4CY1Yc_zzkupHfNPfeRwvnLAq6IXgznemVa0FOP5vV6qW_HxWQmO257WMI6td0rLMzwe8\/s72-c\/tropical-summer-recipe-mango-yogurt-with-mango-khakra-and-mango-relish.webp","height":"72","width":"72"},"georss$featurename":{"$t":"Kolkata, West Bengal, India"},"georss$point":{"$t":"22.5743545 88.3628734"},"georss$box":{"$t":"-5.7358793361788472 53.2066234 50.884588336178844 123.5191234"}},{"id":{"$t":"tag:blogger.com,1999:blog-4194113219346922999.post-5136512482828667806"},"published":{"$t":"2014-03-28T23:19:00.005+05:30"},"updated":{"$t":"2026-07-31T15:06:53.607+05:30"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Dal Recipes"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Seasonal Ingredients"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Traditional Recipes"}],"title":{"type":"text","$t":"Aamer Kushi Tok Dal | Traditional Bengali Summer Recipe"},"content":{"type":"html","$t":"\u003Carticle\u003E\n\n  \u003Ch2\u003ESour Legume with Mango Buds [আমের কুশি টক ডাল]\u003C\/h2\u003E\n\n  \u003Cp\u003E\n    \u003Cstrong\u003EBy:\u003C\/strong\u003E Barnali Dutta\u003Cbr\u003E\n    \u003Cstrong\u003EPublished:\u003C\/strong\u003E March 28, 2014\n  \u003C\/p\u003E\n\n  \u003Cp\u003E\n    The mango tree is considered sacred both by the Hindus and the Buddhists.\n    Also it is denoted as the favorite food of the God in \"The Art of Cookery\".\n  \u003C\/p\u003E\n\n\u003Cblockquote\u003E\n\u003Cp\u003E\u003Cem\u003E\nWhat Lord of old wou'd bid his Cook prepare,\u003Cbr\u003E\nMangoes, Potargo, Champignons, Cavare?\n\u003C\/em\u003E\u003C\/p\u003E\n\u003C\/blockquote\u003E\n\n  \u003Cp\u003E\n    Hindus use its twigs as tooth brushes and its leaves as spoons for\n    libations. Applying ashes of the burnt dry leaves of Mango mixed\n    with little mustard oil and salt as tooth paste makes the gums and teeth\n    strong and shining.\n  \u003C\/p\u003E\n\n  \u003Cp\u003E\n    Taking Mango and milk regularly decreases anaemia, constipation,\n    indigestion, and physical and mental weakness. That indigenous knowledge may\n    be seeped into as a ritual to bring the benefits of helping the races as a\n    belief that the mango tree puts forth fresh green leaves at the birth of a\n    son. The plant being considered auspicious, its leaves are also hung over\n    the doorways of a house where marriage ceremonies are performed, perhaps in\n    the hope that the young married couple would beget a son.\n  \u003C\/p\u003E\n\n  \u003Cp\u003E\n    In our family it is like a ritual to take light legume soup with mango\n    buds - \"tok dal\" to beat the heat of the summer.\n    I am lucky that I got lots of mango buds [aamer kushi] with soft seeds inside\n    in this season after a summer storm known as kalbaisakhi [কালবৈশাখী ঝড়] in Bengal.\n    I preserved those in two ways. Some infused in mustard oil, which will repair\n    the hair follicles and loss of hair. I adopted my family recipe of removal\n    of sun tan, to make those I infused some seeds in coconut oil also.\n  \u003C\/p\u003E\n\n  \u003Cp\u003E\n    I followed the recipe of Kiranlekha Roy as described in the book\n    \"Barendra Randhan\".\n  \u003C\/p\u003E\n\n  \u003Cfigure\u003E\n    \u003Camp-img\n      src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiOBdks01j4tg98JZ7mSe6UwGuN5QLYxbammPpvr5tmykLriS_0RLmfNOKhWjWOzVh78eas_FsqQemnoJ4L5sqAo8Lxk5rfRbMfF90M0QsY2xKxyo1xzey3Jq-oN01BsUgCzC2s0US-nzFc7qKaVXoh5cl_S2RDN_93CJYdCCa5jqdA6cd38clGBbMhRoI\/s1200\/sour-legume-with-mango-buds-aamer-kushi-tok-dal.webp\"\n      width=\"1200\"\n      height=\"675\"\n      layout=\"responsive\"\n          alt=\"Traditional Bengali sour split pea dal cooked with fresh mango buds.\"\u003E\n    \u003C\/amp-img\u003E\n\n    \u003Cnoscript\u003E\n      \u003Cimg\n        class=\"responsive-img\"\n        src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiOBdks01j4tg98JZ7mSe6UwGuN5QLYxbammPpvr5tmykLriS_0RLmfNOKhWjWOzVh78eas_FsqQemnoJ4L5sqAo8Lxk5rfRbMfF90M0QsY2xKxyo1xzey3Jq-oN01BsUgCzC2s0US-nzFc7qKaVXoh5cl_S2RDN_93CJYdCCa5jqdA6cd38clGBbMhRoI\/s1200\/sour-legume-with-mango-buds-aamer-kushi-tok-dal.webp\"\n        width=\"1200\"\n        height=\"675\"\n         alt=\"Traditional Bengali sour split pea dal cooked with fresh mango buds.\"\u003E\n    \u003C\/noscript\u003E\n\n    \u003Cfigcaption\u003ETraditional Bengali sour split pea dal prepared with tender mango buds, a seasonal summer recipe.\u003C\/figcaption\u003E\n  \u003C\/figure\u003E\n\n  \u003Cp\u003E\n    \u003Cstrong\u003EPrep time:\u003C\/strong\u003E 20 minutes\u003Cbr\u003E\n    \u003Cstrong\u003ECook time:\u003C\/strong\u003E 20 minutes\u003Cbr\u003E\n    \u003Cstrong\u003ETotal time:\u003C\/strong\u003E 40 minutes\u003Cbr\u003E\n    \u003Cstrong\u003EYield:\u003C\/strong\u003E 4 servings\u003Cbr\u003E\n    \u003Cstrong\u003EServing size:\u003C\/strong\u003E One tablespoon\u003Cbr\u003E\n    \u003Cstrong\u003ECalories per serving:\u003C\/strong\u003E 75 calories\n  \u003C\/p\u003E\n\n  \u003Ch3\u003EIngredients\u003C\/h3\u003E\n\n  \u003Cul\u003E\n    \u003Cli\u003E\n      Split peas 200g, Mango buds 5 to 8 cut diagonally, mango-ginger paste one\n      teaspoon, salt and water, one teaspoon mustard oil, black mustard seeds one\n      teaspoon and one whole red chili for tempering [turmeric is not needed].\n    \u003C\/li\u003E\n  \u003C\/ul\u003E\n\n  \u003Ch3\u003EInstructions\u003C\/h3\u003E\n\n  \u003Col\u003E\n    \u003Cli\u003E\n      Boil the legumes with enough water until tender. Add mango buds and bring\n      a boil. Add 2 cups warm water to make it soupy, boil it for another 4 to 5\n      minutes on a low flame. Add salt and mango-ginger paste.\n    \u003C\/li\u003E\n\n    \u003Cli\u003E\n      In a pan on high heat put mustard oil for tempering, add red chili and\n      mustard seeds. Add the tempering to the boiled dal. Health conscious\n      Bengalis would like to have this soupy legume particularly in the summer\n      daytime meal and avoids eating in the evening meal.\n    \u003C\/li\u003E\n  \u003C\/ol\u003E\n\n  \u003Cp\u003E\n    Practically all the tribes in India observe a Mango fruit festival, before\n    which it is taboo to eat the fruit. The flowers of Mango are dedicated to\n    the moon to whom they are offered on the second day of Magh\n    (February-March), and also to Madan, the god of love.\n  \u003C\/p\u003E\n\n  \u003Cp\u003E\n    Mango, considered the real \"King of fruits\" and the proverb runs:\n  \u003C\/p\u003E\n\n  \u003Cblockquote\u003E\n    \u003Cp\u003E\u003Cem\u003E\n      \"Phaler modhye amro phal - ফলের মধ্যে আম্র ফল\u003Cbr\u003E\n      Jaler modhye gangajal - জলের মধ্যে গঙ্গা জল\"\n    \u003C\/em\u003E\u003C\/p\u003E\n  \u003C\/blockquote\u003E\n\n  \u003Cp\u003E\n    Meaning is Mango among fruits is what the Ganges is among rivers.\n  \u003C\/p\u003E\n\n  \u003Cp\u003E\n    Usually a pitcher of water is placed on white paddy; a branch of mango is\n    placed in the pitcher and a coconut adorned with sandal paste, vermilion and\n    flowers is placed on that branch. This is called the full pitcher\n    Purnakumbha [mangalghat] which is symbolically invoked as gods and goddesses\n    for the successful end to any mission undertaken.\n  \u003C\/p\u003E\n\n  \u003Ch3\u003ETips\u003C\/h3\u003E\n\n  \u003Cp\u003E\n    \u003Cstrong\u003ERaw mango as an Antidote\u003C\/strong\u003E\u003Cbr\u003E\n    Take cumin seeds over boiled raw mango juice or ground roasted jeera with\n    rock salt over char-grilled raw mango juice.\n  \u003C\/p\u003E\n\n\u003C\/article\u003E\n\u003Cscript type=\"application\/ld+json\"\u003E\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"Recipe\",\n  \"name\": \"Sour Legume with Mango Buds [আমের কুশি টক ডাল]\",\n  \"description\": \"A traditional Bengali summer dal prepared with split peas, tender mango buds, mango-ginger paste and mustard-oil tempering.\",\n  \"image\": [\n    \"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiOBdks01j4tg98JZ7mSe6UwGuN5QLYxbammPpvr5tmykLriS_0RLmfNOKhWjWOzVh78eas_FsqQemnoJ4L5sqAo8Lxk5rfRbMfF90M0QsY2xKxyo1xzey3Jq-oN01BsUgCzC2s0US-nzFc7qKaVXoh5cl_S2RDN_93CJYdCCa5jqdA6cd38clGBbMhRoI\/s1200\/sour-legume-with-mango-buds-aamer-kushi-tok-dal.webp\"\n  ],\n  \"author\": {\n    \"@type\": \"Person\",\n    \"name\": \"Barnali Dutta\"\n  },\n  \"datePublished\": \"2014-03-28\",\n  \"prepTime\": \"PT20M\",\n  \"cookTime\": \"PT20M\",\n  \"totalTime\": \"PT40M\",\n  \"recipeYield\": \"4 servings\",\n  \"recipeCategory\": \"Dal\",\n  \"recipeCuisine\": \"Bengali\",\n  \"keywords\": \"sour legume with mango buds, aamer kushi tok dal, Bengali tok dal, mango bud dal, Bengali summer recipe\",\n  \"nutrition\": {\n    \"@type\": \"NutritionInformation\",\n    \"servingSize\": \"One tablespoon\",\n    \"calories\": \"75 calories\"\n  },\n  \"recipeIngredient\": [\n    \"200 g split peas\",\n    \"5 to 8 mango buds, cut diagonally\",\n    \"1 teaspoon mango-ginger paste\",\n    \"Salt\",\n    \"Water\",\n    \"1 teaspoon mustard oil\",\n    \"1 teaspoon black mustard seeds\",\n    \"1 whole red chili\",\n    \"Turmeric is not needed\"\n  ],\n  \"recipeInstructions\": [\n    {\n      \"@type\": \"HowToStep\",\n      \"name\": \"Boil the dal\",\n      \"text\": \"Boil the legumes with enough water until tender. Add mango buds and bring a boil. Add 2 cups warm water to make it soupy, boil it for another 4 to 5 minutes on a low flame. Add salt and mango-ginger paste.\"\n    },\n    {\n      \"@type\": \"HowToStep\",\n      \"name\": \"Prepare the tempering\",\n      \"text\": \"In a pan on high heat put mustard oil for tempering, add red chili and mustard seeds. Add the tempering to the boiled dal. Health conscious Bengalis would like to have this soupy legume particularly in the summer daytime meal and avoids eating in the evening meal.\"\n    }\n  ]\n}\n\u003C\/script\u003E\u003Cdiv class=\"blogger-post-footer\"\u003E\u003Ca href=\"https:\/\/feedburner.google.com\/fb\/a\/mailverify?uri=onlinekolkata\u0026amp;loc=en_US\"\u003ESubscribe to Indian Cuisine - Traditional Food and Recipe by Email\u003C\/a\u003E\u003C\/div\u003E"},"link":[{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/4194113219346922999\/posts\/default\/5136512482828667806"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/4194113219346922999\/posts\/default\/5136512482828667806"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.foodcooking-inspiration.in\/2014\/03\/beat-heat-with-mango.html","title":"Aamer Kushi Tok Dal | Traditional Bengali Summer Recipe"}],"author":[{"name":{"$t":"prasadam"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/14348903939405901715"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEimqROqZkHXZGqs7H-Sttrl6IXZd6znbUrplW2wjIlwm0GaNv-26FK0jGRZUeI_E9dkk80MdtcJVEROmTdTSygILlAKiHzLVvgtCMbOhphfZjVYHCkH5vjeeRZaI9giCg\/s113\/prasadam_logo.png"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiOBdks01j4tg98JZ7mSe6UwGuN5QLYxbammPpvr5tmykLriS_0RLmfNOKhWjWOzVh78eas_FsqQemnoJ4L5sqAo8Lxk5rfRbMfF90M0QsY2xKxyo1xzey3Jq-oN01BsUgCzC2s0US-nzFc7qKaVXoh5cl_S2RDN_93CJYdCCa5jqdA6cd38clGBbMhRoI\/s72-c\/sour-legume-with-mango-buds-aamer-kushi-tok-dal.webp","height":"72","width":"72"},"georss$featurename":{"$t":"Kolkata, West Bengal, India"},"georss$point":{"$t":"22.5743545 88.3628734"},"georss$box":{"$t":"-8.50755293359213 53.2066234 53.656261933592127 123.5191234"}},{"id":{"$t":"tag:blogger.com,1999:blog-4194113219346922999.post-2161862919544670825"},"published":{"$t":"2014-03-22T16:35:00.025+05:30"},"updated":{"$t":"2026-03-23T14:56:31.389+05:30"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Chutney \u0026 Pickle"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Seasonal Ingredients"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Traditional Recipes"}],"title":{"type":"text","$t":"Kuler Aachar - Jujube pickle Bengali sour food"},"content":{"type":"html","$t":" \t\t  \u003Carticle\u003E \n\u003Csection\u003EIt \nalways make my kids giggle whenever all of my examples end with food related \nsubject, whatever may be the topic. While teaching chemistry, it happened to be \nending with the basics of food and actually may be they are right. I was always \noriented towards food from my childhood. My knowledge of atlas is regarding \ningredients, spices, techniques of cooking etc and everything is food-centered. \nI know the people by what they eat, how they eat and most importantly what they \nlove to eat. Surprisingly, today my reading habit is also growing towards food \nonly :-D !!\u0026quot;  \u003C\/section\u003E\n          \n\u003Cp  \u003EI remember \nmy childhood days when we did not have options to stay connected with friend and \nfamilies digitally, we used to spend our leisure time playing various indoor and \noutdoor games and hunting treasures from libraries. \u0026nbsp;Our best holiday after \nannual examination was in the winter. I love to recall how I used to spare my \ntimes reading adventures or science fictions and also novels with mouthful of \npickles in the afternoon, which my mother used to make specially for those days \nfor me at that time and I am engaged with the same pleasure for my kids now. \u003C\/p\u003E\n\u003Cp \u003EJujube stands for Kul in Bengali. There are many types of Jujube in Bengal. Small and big, sweet and sour jujube, green is narkeli kul and red jujube is topa kul. It is a seasonal fruit and is available in plenty during the spring season. Both recipes \u0026quot;the topa\nkuler achar and kul tutti-futti\u0026quot; are collected from my mother's treasure chest. \nShe learned these tasty recipes from one of her friends to preserve this fruit \nfor the year, which is very useful for home remedies of constipation. In Bengal, \nthe leaves and hard nuts dust are used for hypoglycemic effects.\u003C\/span\u003E\u003C\/p\u003E\n\u003Cp  \u003ETraditionally in \nIndia, the fruits are dried in the sun and the seeds are removed. It is pounded \nthen with tamarind, red chilies, salt, and jaggery. Respectively, in China and \nKorea, sweetened tea syrup containing jujube fruits is available in glass jars, \nand canned jujube tea or jujube tea in the form of teabags is also available, although not widely available.  Jujube wine, juice and vinegar are also produced. \u003C\/p\u003E\n \n\u003Ch2 align=\"center\"\u003EJujuba Pickle  \u0026#2453;\u0026#2497;\u0026#2482;\u0026#2503;\u0026#2480; \u0026#2438;\u0026#2458;\u0026#2494;\u0026#2480; \u003C\/h2\u003E\n\n\u003Camp-img src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjOAgg_NvMAQx804y-Y3A4mRtHecDD22tFKtZUFkwe7JgXdFVXdyx0U4jIpCNfRIjs-rjn3H5E6sSWgH84YYYYjpyGmExjYZWjssIhlHuDyNPDIJkohGabOOnAdjTOt0qfl0wpMBdu0_D9b\/s1600\/kuler+achar.jpg\" width=\"475\" height=\"268\" title=\"\" alt=\"jujuba pickle\"\u003E \n\u003Cnoscript\u003E\n\u003Cimg src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjOAgg_NvMAQx804y-Y3A4mRtHecDD22tFKtZUFkwe7JgXdFVXdyx0U4jIpCNfRIjs-rjn3H5E6sSWgH84YYYYjpyGmExjYZWjssIhlHuDyNPDIJkohGabOOnAdjTOt0qfl0wpMBdu0_D9b\/s1600\/kuler+achar.jpg\" width=\"475\" height=\"268\" title=\"\" alt=\"jujuba pickle\"\u003E \n\u003C\/noscript\u003E\n\u003C\/amp-img\u003E\n\n \n\n\t\u003Cp\u003EJujuba or topa kul pickle is best companion with fermented rice - panta bhat or pokhal in the hot summer \n\tdays.\u003C\/p\u003E \n\u003Cp class=\"summary\"\u003EA pickle, if you want to store longer, you have to make two jars of it. One big jar is for storage and one small jar for regular intake. Always use a dry spoon to avoid moisture while collecting a small portion for the regular use from the big jar and keep the big jar out of the reach of others.\n\n\u003Cp class=\"summary\"\u003EWhenever you decide to sundry the big jar again specially after the rainy season [as Bangalees do in the Bhadra month [pre-autumn], cover the mouth of the jar with a tissue or muslin cloth. Then keep the jar aside until it completely cools down, say for one day, then cover the lid and keep it safely in a dark place.\u003C\/p\u003E\n\n\u003Cp class=\"summary\"\u003EThis recipe can be used for the preparation of ready-to-serve pickles. For the \nperfect taste the \"Raj badar\" [topa kul Kunar, Beri, \nUnnaba\u0026#2463;\u0026#2507;\u0026#2474;\u0026#2494; \u0026#2453;\u0026#2497;\u0026#2482;  type jujuba fruits will be needed\n.\n\u003C\/p\u003E\n\u003Ch3\u003EIngredients\u003C\/h3\u003E\n\u003Cul\u003E\n\u003Cli class=\"ingredient\"\u003ETopa kul or Raj badar, 1 kg \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003EJaggery, 500g\u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003ETamarind pulp, 100g\u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003E8 to 10 whole red chilies\u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003EBlack and white [\u0026#2480;\u0026#2494;\u0026#2439; \u0026#2488;\u0026#2480;\u0026#2509;\u0026#2487;\u0026#2503;] mustard seeds 10g, 1:1\u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003ESalt to taste. I added in three steps\u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003ETurmeric and mustard oil, 2 teaspoon\u003C\/li\u003E\n\u003C\/ul\u003E\n\u003Ch4\u003EInstructions\u003C\/h4\u003E\n\u003Col\u003E\n\u003Cli class=\"instructions\"\u003EThe fully ripe, well-developed fruits were washed with clean water. They were pricked using a fork. I mixed a dash of salt, turmeric and mustard oil with the fruits to avoid insects. Then sun dried until moisture content was reduced about 20%.\u003C\/li\u003E\n\u003Cli class=\"instructions\"\u003EThen mix the fruit with tamarind pulp, turmeric, and salt.\u003C\/li\u003E\n\u003Cli class=\"instructions\"\u003EDry roast mustard seeds and red chilies with salt to make a fine powder.\u003C\/li\u003E\n\u003Cli class=\"instructions\"\u003EIn a heavy bottomed pan put the jaggery to boil. Add enough water to liquidify it, bring a boil. Put off the fire.\u003C\/li\u003E\n\u003Cli class=\"instructions\"\u003EThe scum formed at the surface of jaggery was removed using stainless steel spoon and liquidify jaggery was passed through the strainer to filter the sediments and darts.\u003C\/li\u003E\n\u003Cli class=\"instructions\"\u003ENow again take the jaggery in a clean karahi and put on fire, keep the flame low.\u003C\/li\u003E\n\u003Cli class=\"instructions\"\u003EAfter some time jaggery will reduce moisture sufficiently and will form thick brownish syrup, put off the fire. Soon after that add the ready fruits and give a good mix. Add spice powder, mix again.\u003C\/li\u003E\n\u003Cli class=\"instructions\"\u003EPut in a clean glass jar before it become cold. Keep the lid open to cool it down.\u003C\/li\u003E\n\u003Cli class=\"instructions\"\u003ETake a clean muslin cloth to cover the jar with a thread. Keep it at rest for 3 to 4 days.\u003C\/li\u003E\n\u003Cli class=\"instructions\"\u003EThe Bengali style pickle will be ready by then.\u003C\/li\u003E\n\u003C\/ol\u003E\n \n\u003Cp \u003E\n It appeared Jujubas \nwere cultivated for medicinal purpose by the ancients of Chalcolithic age as an \nexcellent tonic for all parts of the body especially for kidneys and lungs. It \nwas frequently mentioned in Yajurveda, Sutras, Epics, and medical texts and \nother literatures authored by scholars such as Kautilya, Panini, and Patanjali. \u003C\/p\u003E\n \n\u003Ch5  \u003E\n\u003Cb\u003EThe parts of the tree are used for medicinal purposes as  Fruits \u003C\/b\u003E\u003C\/h5\u003E\n\u003Cp  \u003E\n Astringent, \ncooling, laxative, expectorant \u003C\/p\u003E\n\u003Cp  \u003ESeeds:\u0026nbsp; Antidiarrhoeal. \u003C\/p\u003E\n\u003Cp  \u003E\nKernels:\u0026nbsp; Antispasmodic, \nsedative, antiemetic \u003C\/p\u003E\n\u003Cp  \u003ELeaves:\u0026nbsp; Astringent and \ndiaphoretic \u003C\/p\u003E\n\u003Cp \u003EStem bark:\u0026nbsp; Astrigent \nused in diarrhea \u003C\/p\u003E\n\u003Cp \u003ERoot bark:\u0026nbsp; Juice \npurgative, externally applied to rheumatic inflammations and gout. \u003C\/p\u003E\n\u003Cp  \u003EZiziphus \njujuba is available every where in India named as \u003C\/p\u003E\n\u003Cp  \u003ESanskrit: Kola, Badara, \nBadari \u003C\/p\u003E\n\u003Cp  \u003EBengali:\u0026nbsp;\u0026nbsp; Kul, Kulaphal, \nBorgi \u003C\/p\u003E\n\u003Cp  \u003EEnglish:\u0026nbsp;\u0026nbsp; Chinese date, \nIndian cherry, Indian jujube, Indian plum \u003C\/p\u003E\n\u003Cp   \u003EKanada:\u0026nbsp; Bore, Baer, Ber, Beri,  Bor, Raybor, ,Regu, Regabanda, Illandi, Elandi, Reyanti, Kunar, Beri, \nUnnaba \u003C\/p\u003E\n \n\u003Cp  \u003EIn India, \nthe Jujuba plant is in the priority among one of the primary host plant for \nsilkworm rearing grown as a host plant for the lac insect. \u003C\/p\u003E\n\u003Cp  \u003EIn Korea, \nthe wood to make the body of taepyeongso, a double-reed wind instrument and for \nmany \u003Cb\u003EGo\u003C\/b\u003E bowls. In Japan, the natsume has given its name to a style of tea \ncaddy used in the Japanese tea ceremony.  \u003C\/p\u003E\n\u003Cp  \u003EIn Bhutan, \nthe leaves are used as a pot pourri to help keep the houses of the inhabitants \nsmelling fresh and clean. It is also said to keep bugs and other insects out of \nthe house and free of infestation. \u003C\/p\u003E\n\u003Cp\u003EIn \ntraditional Chinese wedding ceremony, jujube and walnut were often placed in the \nnewly wed's bedroom as a sign of fertility. The fragrance of the flowers are \nsaid to make teenagers fall in love consequently young men will take a flowering \nsoot and put in on their hats to woo the opposite gender in the Himalaya and \nKarakoram regions. \u003C\/p\u003E\n\u003Cp\u003EIn Burma, \nthe fruit is used in dyeing silk. \u003C\/p\u003E\n\u003Cp \u003EBer or \njujube is one of the ancient and common fruits of India and China. \u003C\/p\u003E\n \n\u003Ch6 align=\"center\"\u003E  \u003Cb\u003E\nTUTTI-FRUTTI - KUL CANDY \u003C\/b\u003E\u003C\/h6\u003E\n   \u003Cp align=\"center\"\u003E\n\u003Camp-img src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEirCb5U_Lb8GCRA6lECkt2MLRYcF6vEPhNtgcUpHxPmMVh7llTJy26mIxw7xtAHDN5FJnHnPH10mpUgzo8RJ9lBxpNoLRilBFAhXZRqElEtusxwSh3Fd6DL39nwi_FMu3HWsz6jCwN7-4W1\/s400\/kul+candy+2.JPG\" width=\"475\" height=\"268\" title=\"\" alt=\"\"\u003E \n\u003Cnoscript\u003E\n\u003Cimg src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEirCb5U_Lb8GCRA6lECkt2MLRYcF6vEPhNtgcUpHxPmMVh7llTJy26mIxw7xtAHDN5FJnHnPH10mpUgzo8RJ9lBxpNoLRilBFAhXZRqElEtusxwSh3Fd6DL39nwi_FMu3HWsz6jCwN7-4W1\/s400\/kul+candy+2.JPG\" width=\"475\" height=\"268\" title=\"\" alt=\"\"\u003E \n\u003C\/noscript\u003E\n\u003C\/amp-img\u003E\n \n   \u003C\/P\u003E\n\n\u003Cp class=\"MsoNormal\"\u003EHojmi [kul candy] - the best available with the churanwalas \noutside of all schools in Kolkata, and Gariahat market, very much delight of the \nstudents and dismay of the parents. Why should I, because I have the recipe and \nmy kids are proud of me.\u003C\/p\u003E\n\u003Cp \u003E \nThe dried fruits can be utilized for the preparation of candy. The dried fruits are deseeded and powdered and steeped in 40% syrup for 7-8 days to \nmake this candy. The candy was also prepared from dried fruit by steeping them in \nsyrup for 24 hours and cooking for 10 minutes. These days we would need to mention especially that this is a herbal product, \nadded no artificial flavors or colors. \u003C\/p\u003E\n \n\u003Cp \u003EI found \none \ncommercial tutti-frutti flow chart for the preparation of a bulk amount candy. \u003C\/p\u003E\n \n\u003Cp \u003E2.\u0026nbsp; \nWashing \u003C\/p\u003E\n\u003Cp \u003E3.\u0026nbsp; \nRemoval of skin \u003C\/p\u003E\n\u003Cp \u003E4.\u0026nbsp; \nPricking \u003C\/p\u003E\n\u003Cp \u003E5.\u0026nbsp; \nDestoning \u003C\/p\u003E\n\u003Cp \u003E6.\u0026nbsp; \nCutting into small cubes \u003C\/p\u003E\n\u003Cp \u003E7.\u0026nbsp; \nBlanching for 2-3 minutes \u003C\/p\u003E\n\u003Cp  \u003E8.\u0026nbsp; \nSteeping in 40% syrup with 1% citric acid and edible color for 24 hours \u003C\/p\u003E\n\u003Cp  \u003E9.\u0026nbsp; \nSteeping in 60% syrup for 24 hours \u003C\/p\u003E\n\u003Cp\u003E10.\u0026nbsp;  \nSteeping in 70% syrup for 24 hours\u003C\/p\u003E\n\u003Cp  \u003E11.\u0026nbsp; \nWashing \u003C\/p\u003E\u003Cp \u003E12.\u0026nbsp; \nDried in the shed for 48 hours. \u003C\/p\u003E\n \n\u003Cp \u003EThe berries are analgesic, anodyne, anticancer, blood \npurifier, cardiotonic, demulcent, digestive, diuretic, emollient, expectorant, \nhepatoprotective, hypnotic, hypotensive, immune tonic, invigorating, mild \nlaxative, nutritive, pectoral, refrigerant, rejuvenative, mild sedative, spleen \ntonic, stomachic and a tonic. It increases immune-system resistance and reduces \nallergic reaction. It is also used to rebuild strength and stamina when the body \nis in a weakened state such as during convalescence or chronic fatigue syndrome. \nIt is also used as a nutrient to aid weight gain and to improve muscular \nstrength. It is also prescribed as a tonic to strengthen liver function. Taken \norally, the Jujube fruit is used to relieve hoarseness, voice loss, inflammatory \nthroat infections, coughs and bronchitis. The berries offer excellent support \nfor the adrenal glands. They help tonify the heart, calm the spirit, strengthen \nthe stomach and spleen, normalize bodily functions, enhance the secretion of \nbody fluids, nourish blood and improve the complexion.\u003C\/p\u003E\n   \u003C\/article\u003E\n\n \n\u003Cdiv class=\"blogger-post-footer\"\u003E\u003Ca href=\"https:\/\/feedburner.google.com\/fb\/a\/mailverify?uri=onlinekolkata\u0026amp;loc=en_US\"\u003ESubscribe to Indian Cuisine - Traditional Food and Recipe by Email\u003C\/a\u003E\u003C\/div\u003E"},"link":[{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/4194113219346922999\/posts\/default\/2161862919544670825"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/4194113219346922999\/posts\/default\/2161862919544670825"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.foodcooking-inspiration.in\/2014\/03\/kuler-achhar.html","title":"Kuler Aachar - Jujube pickle Bengali sour food"}],"author":[{"name":{"$t":"Barnali Dutta"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/05327163057011058262"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjvQy8m1XwevEKbPwy4n9EzAT_CEJKfrpaKSyJtJ3J76mnMnstyKGL1Vv8olczAohOS4ebJekVykGbwLWT6lB4sA2RqXNpj_ILVkPt8efPls2-YGtFG77aVGZ16yF4KNg\/s108\/WhatsApp+Image+2019-05-06+at+7.10.10+PM.jpeg"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjOAgg_NvMAQx804y-Y3A4mRtHecDD22tFKtZUFkwe7JgXdFVXdyx0U4jIpCNfRIjs-rjn3H5E6sSWgH84YYYYjpyGmExjYZWjssIhlHuDyNPDIJkohGabOOnAdjTOt0qfl0wpMBdu0_D9b\/s72-c\/kuler+achar.jpg","height":"72","width":"72"}},{"id":{"$t":"tag:blogger.com,1999:blog-4194113219346922999.post-7092219286177833407"},"published":{"$t":"2014-03-14T18:12:00.027+05:30"},"updated":{"$t":"2026-03-23T17:15:05.997+05:30"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Beverages"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Festival \u0026 Ritual Foods"}],"title":{"type":"text","$t":"Dolyatra - The spring festival with thandai"},"content":{"type":"html","$t":"\u003Cp\u003EHoli a grand bacchanal festival full of fun, \nfrolic and revelry celebrated every year with gusto in the month of Phalguna \n(March\/April). The lively elements of ancient festivals such as Madanamahotsava, \nKamamahotsava and Vasantotsava have survived in the festival of Holi. On the eve \nof this two days festival, grand bonfires are lit to burn all impurities and on \nthe second day people play with colored powder and water. People indulge in \ndrinking as a ritual of drinking the nectar of Gods, singing of love songs and \nthe temporary adjuration of certain restraints of everyday life, dancing, and \nmerry making; Ritual obscenities are uttered to drive away evil spirits.\u003C\/p\u003E\n\u003Cbr \/\u003E\n\t\u003Cp\u003EThere is an easy naturalistic explanation of the \n\tHoli festival. After the apparent suspense of winter, the coming spring \n\tcalled people away from their houses out into the open as a symbolic gesture \n\twhilst a statue of Visnu or Krishna is brought out from the temple on the \n\toccasion of a Dolyatra and put on a swing, this may be seen as a pastime, a \n\tholiday away from the darkness, regularity and fixity of temple-life, but \n\talso as a celebration of the Rasalila. The divine couples were put on a \n\tswing and swung gently to and fro called Vasantotsava.\u003C\/p\u003E\n\t\u003Cbr \/\u003E\n\u003Cp\u003EOther than the rainy season, Spring-swinging would \nhelp in building up the mood of fertility. Rhythmic movement in dance was \nthought to be magically effective to allow the season to move forward and to \nspeak. The swing signifies masculinity and the seat femininity, and they are \nunited. This union is made at the beginning of the hymn for the sake of the \noffspring. The spring, the mango tree, the flowers, the smell, the cuckoos, the \nbees, the moon all creates a symbolic carrier of vitality, the God and the love.\n\u003C\/p\u003E\n\u003Cp\u003E\u0026nbsp;\u003C\/p\u003E\n\u003Ch1\u003EThandai recipe [Milk]\u003C\/h1\u003E\n\u003Cp\u003E\u003Clabel\u003EBy \u003C\/label\u003E\u003Cspan class=\"author\"\u003EBarnali Dutta\u003C\/span\u003E\u003C\/p\u003E\n\u003Cp\u003EPublished \u003Cspan class=\"published\"\u003E03\/14\/2014\u003C\/span\u003E\u003C\/p\u003E\n\u003Cp align=\"center\"\u003E\n                 \n\u003Camp-img alt=\"Dolyatra - The spring festival with thandai\" height=\"268\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiYg0xTeEsztkHpNKtHjmA6tZaiRCPrVZYUE50VJUHc_bt1_VY74-Ks4MkJne-0_PJ5_Mff12wQ6V8vg9a2VGSYuTBCKiwIVqg970OpzRxhYQ7W8fxEBchu1bPuAF5YxRCrSn4SuntRMpE\/s1600\/milk+thandai.jpg\" title=\"Dolyatra - The spring festival with thandai\" width=\"475\"\u003E \n\u003Cnoscript\u003E\n\u003Cimg src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiYg0xTeEsztkHpNKtHjmA6tZaiRCPrVZYUE50VJUHc_bt1_VY74-Ks4MkJne-0_PJ5_Mff12wQ6V8vg9a2VGSYuTBCKiwIVqg970OpzRxhYQ7W8fxEBchu1bPuAF5YxRCrSn4SuntRMpE\/s1600\/milk+thandai.jpg\" width=\"475\" height=\"268\" title=\"Dolyatra - The spring festival with thandai\" alt=\"Dolyatra - The spring festival with thandai\"\u003E \n\u003C\/noscript\u003E\n\u003C\/amp-img\u003E\n\u003Cp\u003EThis Thandai drink is very special for Holi. I adopted this non-intoxicated version from Nita Mehta.\u003C\/p\u003E\n\u003Cp\u003EThe Thandai drink is best served in earthen glass [kullhad], we called it \"matir khuri\". Buy clay glass carefully.\u0026nbsp; \nSee to it that it does not have any hole in it. Wash the dust and immerse in cold water before use. After \ngetting soaked some water it will keep your drink more cool.\u003C\/p\u003E\n\u003Ch2 style=\"text-align: left;\"\u003EIngredients\u003C\/h2\u003E\n\u003Cul\u003E\n\u003Cli\u003E1\/4 cup dried rose petal\u003C\/li\u003E\n\u003Cli\u003E1 tablespoon mix melon seeds or charmagaz\u003C\/li\u003E\n\u003Cli\u003E4 green cardamoms\u003C\/li\u003E\n\u003Cli\u003E1 teaspoon pepper corns\u003C\/li\u003E\n\u003Cli\u003E1 tablespoons poppy seeds\u003C\/li\u003E\n\u003Cli\u003E10-15 almonds\u003C\/li\u003E\n\u003Cli\u003E1 teaspoon saunf or fennel\u003C\/li\u003E\n\u003Cli\u003E1 and 1\/2 cup milk [I preferred full cream milk on 'Holi' day]\u003C\/li\u003E\n\u003Cli\u003E1 tablespoon sugar\u003C\/li\u003E\n\u003Cli\u003E1 tablespoon malai for each glass, it can be substituted \nwith 1 teaspoon condensed milk layer on top\u003C\/li\u003E\n\u003C\/ul\u003E\n\u003Ch2\u003EInstructions\u003C\/h2\u003E\n\u003Col\u003E\n\u003Cli\u003EMix and grind all the ingredients to a powder.\u003C\/li\u003E\n\u003Cli\u003ECrush 6 ice cubes.\u003C\/li\u003E\n\u003Cli\u003EChurn milk and prepared powder in a mixer until frothy.\u003C\/li\u003E\n\u003Cli\u003EAdd crushed ice and give 2 to 3 churn more.\u003C\/li\u003E\n\u003Cli\u003EPour in glass, sprinkled prepared powder, garnish with dried rose petal and serve.\u003C\/li\u003E\n\u003C\/ol\u003E\n\u003Cp\u003EYield:for 2 person | Prep Time: 10 mins. Cook time: 5 mins.\n| Total time: 15 mins. \u003C\/p\u003E\n\u003Cp\u003ENutrition : Calories 250 \u003C\/p\u003E\n\t\u003Cp\u003ERitual fact is: Hindus worship and celebrate the \n\tDivine with unparalleled variety and fervor. Dance, song, prayer, \n\tmeditation, processions, pilgrimage, bathing, painting, symbols and rituals \n\tare all valid ways of connecting with Divinity. To the Hindu, spiritual life \n\tis meant to be lived joyously, as Holi demonstrates. Holi is a social as \n\twell as festival of whole nation. It does not discriminate people on the \n\tbasis of either caste or varna, all classes of people celebrate it with \n\tgreat zeal. People embrace each other forgetting the differences.\u003C\/p\u003E\n\t\n  \n      \n  \u003Camp-img alt=\"Spring Blossoms of Bengal\" height=\"268\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjLcDAGL4VQd-bkmnsNoT6_Y2I1ymQVFVgIDMj8cWboAu7Nkn1XQERGUeOhMDpYyafiIEemISH-axL8BvCLCmSzfi_7-CG0ZHJ26NL1BKMVNc8I_J_BeMDIjhQkXbFCyjFndk4JcznUiBI\/s1600\/spring+blossom+2.jpg\" title=\"Spring Blossoms of Bengal\" width=\"475\"\u003E \n\u003Cnoscript\u003E\n\u003Cimg src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjLcDAGL4VQd-bkmnsNoT6_Y2I1ymQVFVgIDMj8cWboAu7Nkn1XQERGUeOhMDpYyafiIEemISH-axL8BvCLCmSzfi_7-CG0ZHJ26NL1BKMVNc8I_J_BeMDIjhQkXbFCyjFndk4JcznUiBI\/s1600\/spring+blossom+2.jpg\" width=\"475\" height=\"268\" title=\"Spring Blossoms of Bengal\" alt=\"Spring Blossoms of Bengal\"\u003E \n\u003C\/noscript\u003E\n\u003C\/amp-img\u003E\n\n  \u003Ch3\u003EBasanta Utsav - Santiniketan\u003C\/h3\u003E\n  \u003Cp\u003Eওরে ভাই, ফাগুন লেগেছে বনে বনে\u003C\/p\u003E\n\u003Cp\u003Eডালে ডালে ফুলে ফুলে পাতায় পাতায় রে,\u003C\/p\u003E\n\u003Cp\u003Eআড়ালে আড়ালে কোণে কোণে\u003C\/p\u003E\n\u003Cp\u003Eরঙে রঙে রঙিল আকাশ, গানে গানে নিখিল উদাস--\u003C\/p\u003E\n  \n  \n\u003Cp\u003E\nO dear, it is painted with spring in the woods – The branches, the leaves,\u0026nbsp;\u0026nbsp;the \nflowers and the fruits, All the corners and hideouts it is painted with. The \nhorizon is smeared with colours, The earth turns passive with the melodic \nspree…..\u003C\/p\u003E\n\u003Cp\u003Equoted from Geetabitan, written by Rabindranath Tagore\u003C\/p\u003E\n\u003Cp\u003ETranslated by Anjan Ganguly\u003C\/p\u003E\n\n\n\u003Cp\u003E\nDuring the months of March-April the trees are almost leafless yet embellished \nwith bright flowers. It is that time of year when there is natural fragrance and \ncolor spread in the environment due to blooming of many flora. It is also \nblooming time for Silk-cotton and its crimson-red flowers are also used to \nprepare eco-friendly color to play with. The call of the cuckoo and the red \nrobed palash or erabadu blossoms are cues that is around the corner during \nspring time in Bengal. The cry of the Koha dominates the chatter of squirrels. \nThis is not another cuckoo species but the female Asian, generally known for its \nbad nestling habits. The male cuckoo’s call actually signifies its need to find \na mate. The cuckoo also uses its call as a ploy to distract the crow.\u003C\/p\u003E\n\u003Cp\u003E\nA time of spreading the message of unity and joy, the Vasanta utsava is a much \nlooked forward to event in the country as Holi.\u003C\/p\u003E\n\u003Cp\u003E আমাদের ন্যাড়া পোড়া কাল আমাদের দোল পূর্ণীমাতে চাঁদ উঠেছে হরি হরি বোল\u003C\/p\u003E\n\u003Cp\u003EHoli also includes the ceremony known as fire festival or '\u003Cb\u003EChachery\u003C\/b\u003E\" in \nOrissa. Some people also call it '\u003Cb\u003ENerapora\u003C\/b\u003E ন্যাড়া পোড়া'. some others call it '\u003Cb\u003EBurir \nghor porano\u003C\/b\u003E'. 'Nerapora' is included as a part of the festival in the Utkal \nregion of India. This ceremony takes place in the evening just before the day \nholi is celebrated. People burns dry straws, date or coconut leaves or human \nstructure made of straws with great enthusiasm.\u003C\/p\u003E\n\u003Cbr \/\u003E\n\u003Cp\u003EThis ceremony is known by different names in different states like in Odisha \nit is known as \"\u003Cb\u003EHolipoda\u003C\/b\u003E\", in south India it is named as '\u003Cb\u003EKama dahanam\u003C\/b\u003E'. \nThis ceremony is also celebrated by our neighboring country Nepal on holi \nfestival. They celebrate it in front of the King's palace. They decorate the \nwooden post \"\u003Cb\u003EChir \npole\u003C\/b\u003E\" adorned with flags. In Bihar people enjoys by joining as groups from \nburning Holika of the demoness Putna and Putni to Holi and Nepal's holi it show \nmany colors. Although, it is known by several names in different parts of the \ncountry but it is mainly the celebration of reconnection with the neighborhood \nlike the olden days.\u003C\/p\u003E\n\u003Cbr \/\u003E\n\u003Cp\u003EEveryone is equal in holi. holi is witnessed in the palace of Akbar, and also \nin the palace of Nawab Asaf-ud-Dualla, Suja-Ud-dualla. During the reign of \nHumayun, Babur's son. Holi was celebrated for continuous 19 days. In Shahjahan's \ncourt, people there used to get excited with the colors of Phagwah. There are \ndifferent types of names in different places for recognizing this colors. In \nnorthern states it is holi, whereas in the southern states it is 'Kamavilas and \n\u003Cb\u003EKaman Pandigai\u003C\/b\u003E', in Karnataka it is '\u003Cb\u003EHoli Hunnive\u003C\/b\u003E' also known as \"\u003Cb\u003EKamana Habba\u003C\/b\u003E\", \nin Punjab it is known as '\u003Cb\u003EHola Mohalla\u003C\/b\u003E, and '\u003Cb\u003EShimga\u003C\/b\u003E' as well as '\u003Cb\u003EHutashani \nmahotsav\u003C\/b\u003E' in northern India. \u003Cb\u003EElephant Festival\u003C\/b\u003E is a festival celebrated in Jaipur on the day of Holi festival.\u003C\/p\u003E\n\u003Cbr \/\u003E\n\u003Cp\u003EKolkata was used to become \"colored Kolkata\" since the time of ruling of East \nIndia Company, was given five days \"Holiday\", the red colored water of holi gave \nthe remarkable name of 'Laldighi' and mountain like Abeer at Lalbazar for Holi \nis now a history.\n\u003C\/p\u003E\n\u003Cbr \/\u003E\nFamous Holi Celebrations of Bengal - Dol Mela\n\u003Cp\u003EWhere the Gulmohor flowers are flamed\u003C\/p\u003E\n\u003Cp\u003EThere the Santhal will be your friend\u003C\/p\u003E\n\u003Cp\u003E\u0026nbsp;\u003C\/p\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cp\u003EReligious belief\u003C\/p\u003E\n\u003Cbr \/\u003E\n\u003Cp\u003E\u003Cb\u003ESimal – The Red \n  cotton tree\u003C\/b\u003E\u003C\/p\u003E\n\u003Cp\u003ESome consider it to be the tree of Devils. On the contrary, \nit also has a reputation of being a spiritually sacred tree, known as Dev Vriksa \ndue to its thorny appearance and is depicted as the tree of Yama the lord of \ndeath.\u003C\/p\u003E\n\u003Cbr \/\u003E\n\u003Cp\u003EThe Bhil tribe has a superstition which is associated with \nsilk cotton and the wood of this tree also is not used as a fuel source by them, \nbut all these beliefs acutally has led indirectly to its survival and \npreservatin in nature for a long time. It is one of the preferred species for \nHoney bees for building their hives. Many bee hives can be seen on a single huge \nSemal tree. The tree is mentioned in the oldest scripture the Rigveda and Guru \nGranth Sahib as a God tree. It is considered to be a part of Panchavati where \nfive spiritual trees were planted together.\u003C\/p\u003E\n\u003Cbr \/\u003E\n\u003Cp\u003E\u003Cb\u003EPalash\u003C\/b\u003E\u003C\/p\u003E\n\u003Cbr \/\u003E\n\u003Cp\u003EJayadeva in the Gita Govindam compares the blossoms of \npalash or Kinshuk to the red nails of Kamadeva or Cupid, with which he wounds \nthe hearts of lovers. Reddish juice may ooze from the cutting of bark. The juice \nwhen exposed to air hardens into glassy ruby-red gum known as Bengal Kino. The \nkino is highly medicinal being good astringent. The leaf plates of palash tree \nare used by the Bhils in Khargone District.\u003C\/p\u003E\n\u003Cbr \/\u003E\n\u003Cp\u003EThe Holi festival or ten-day vernal festival is the \nsaturnalia of India and terminates with feasting, drunkenness, obscenity and a \nbonfire on the last day of the Hindu month Phalgun, is often associated with the \nflowering kadamba, tamala, and parijata trees. Earliest textual references \nregarding celebration of Holi have been found the 7th century Sanskrit drama \"Ratnavali\"\u003C\/p\u003E\n\u003Cbr \/\u003E\n\u003Cp\u003E\u003Cb\u003ESome other trees of spring are \u003C\/b\u003E \u003C\/p\u003E\n\u003Cbr \/\u003E\n\u003Cp\u003EThose trees with blossoms of another color are seen in a \nred mist, since their newly opened leaves glow red. The bakula is said to crave \nfor a mouthful of wine sprinkled at its roots before it is willing to open its \nbuds. The Champaka needs to be in the vicinity of loud and joyous laughter from \nthe mouth of a lovely girl. Mango, and Ashoka are mentioned especially. \nAccording to the Mahabharata drinking of the Kalamra or Mangiferus indica (Mango \nvariety) (rejuvenates youth \/ makes one youthful) forever.\u003C\/p\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cp\u003E\nConsumption of siddhi on the Puja day is considered religious. I easily got \nsiddhi, but could not get a single palash flower to make a healthy drink at this \ntime of the year in Kolkata. \u003Cb\u003EThe Preparation of siddhi is:\u003C\/b\u003E\u003C\/p\u003E\n\u003Cbr \/\u003E\n\u003Cp\u003E\"About three tolas of weight are well washed with cold water, then rubbed \ninto powdered form, mixed with equal parts of black pepper, dried rose-petals, \npoppy seeds, almonds, cardamoms, cucumber and melon seeds. To which sugar, half \na pint of milk and equal quantity of water is added. This is considered \nsufficient to intoxicate an habituated person. Quarter to half the quantity is \nenough for a novice. The intoxication caused by this beverage causes the person \nto sing and dance, talk excessively and freely and to eat food with great \nrelish. The intoxicants last for about 3 hours when sleep supervenes. No nausea \nor sickness of stomach follows nor is the bowel affected at all. Next day there \nis slight giddiness and vascularity of the eyes ,but no other symptoms worth \nrecording. - \u003Cb\u003Ereference has been taken from \"Herbs cultivation and medicinal \nuses\" by H. Panda \u003C\/b\u003E\n\u003C\/p\u003E\n\u003Ch1\u003E\u003Cb\u003EThandai recipe [Lassi]\u003C\/b\u003E\u003C\/h1\u003E\n\u003Cp\u003E\u003Clabel\u003EBy \u003C\/label\u003E\u003Cspan class=\"author\"\u003EBarnali Dutta\u003C\/span\u003E\u003C\/p\u003E\n\u003Cp\u003EPublished \u003Cspan class=\"published\"\u003E03\/14\/2014\u003C\/span\u003E\u003C\/p\u003E\u003Cp align=\"center\"\u003E\n  \n  \u003Camp-img alt=\"\" height=\"268\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjyzCG0S-ATCdfg2MYBS3_LUbKcighS7CKaq3U_Ar84vgmC14w9vckNn_8kHmlFxW7_DoHedHHWHT0ahx94B2Niw9y5xRqGXMiaEwNSwf5_lqhP3bchDEerVexjUI0feMEsJz46gipWMS0\/s1600\/yogurt+thandai.jpg\" title=\"\" width=\"475\"\u003E \n\u003Cnoscript\u003E\n\u003Cimg src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjyzCG0S-ATCdfg2MYBS3_LUbKcighS7CKaq3U_Ar84vgmC14w9vckNn_8kHmlFxW7_DoHedHHWHT0ahx94B2Niw9y5xRqGXMiaEwNSwf5_lqhP3bchDEerVexjUI0feMEsJz46gipWMS0\/s1600\/yogurt+thandai.jpg\" width=\"475\" height=\"268\" title=\"\" alt=\"\"\u003E \n\u003C\/noscript\u003E\n\u003C\/amp-img\u003E\n  \n\n\u003Cp\u003EIt will be a real pleasure to serve this Thandai. Their \"wide smile\", \n\"twinkle in the eyes\", and \"milky moustache\" will satisfy you a lot. \u003C\/p\u003E\n\u003Cp\u003EI searched for palash flower everywhere, but my city \n\"Kolkata\" returned me empty-handed.\u003C\/p\u003E\n\n  \u003Ch2\u003EIngredients [for each person]\u003C\/h2\u003E\n\u003Cbr \/\u003E\n\u003Ch2\u003ESeeds = 1\/2 teaspoon\u003C\/h2\u003E\n\u003Col\u003E\n\t\u003Cli\u003EMixed magaz or charmagaz\u003C\/li\u003E\n\t\u003Cli\u003EPoppy seeds or posto, \u003C\/li\u003E\n\t\u003Cli\u003ECharoli or chironji seeds\u003C\/li\u003E\n\u003Cbr \/\u003E\u003C\/ol\u003E\n\n\u003Cp\u003E\u003Cb\u003ENuts = 4 to 5\u003C\/b\u003E\u003C\/p\u003E\n\u003Col\u003E\n\t\u003Cli\u003ECashew or kaju\u003C\/li\u003E\n\t\u003Cli\u003EAlmonds\u003C\/li\u003E\n\t\u003Cli\u003EPistachio or pesta\u003C\/li\u003E\n\t\u003Cli\u003ERaisin or Kismis\u003C\/li\u003E\n\n\u003Cbr \/\u003E\u003C\/ol\u003E\n\n\u003Ch2\u003EFruits = 1 teaspoon\u003C\/h2\u003E\n\u003Col\u003E\n\t\u003Cli\u003EPomegranate\u003C\/li\u003E\n\t\u003Cli\u003ESeedless dates\u003C\/li\u003E\n\t\u003Cli\u003ECucumber seeds portion\u003C\/li\u003E\n\t\u003Cli\u003EMakhana or lotus seeds slightly toasted with ghee\n\nand make powder of it.\u003C\/li\u003E\n\u003Cbr \/\u003E\u003Cbr \/\u003E\u003C\/ol\u003E\n\n\u003Ch2\u003ESpices = 1 teaspoon mix powder\u003C\/h2\u003E\n\u003Col\u003E\n\t\u003Cli\u003EWhite pepper corns or morich\u003C\/li\u003E\n\t\u003Cli\u003EGreen cardamom or elach\u003C\/li\u003E\n\t\u003Cli\u003EA dash of lemon rind [optional]\u003C\/li\u003E\n\t\u003Cli\u003EFennel seeds or mouri\u003C\/li\u003E\n\u003Cbr \/\u003E\u003C\/ol\u003E\n\n\u003Ch2\u003EFlower and leaves \n= 2 teaspoon\u003C\/h2\u003E\n\u003Col\u003E\n\t\u003Cli\u003EDried Rose petal\u003C\/li\u003E\n\t\u003Cli\u003ETulsi or basil leaves\u003C\/li\u003E\n\t\u003Cli\u003EGreen coconut water or dub\u003C\/li\u003E\n\t\u003Cli\u003ESandalwood powder or chandan\u003C\/li\u003E\n\u003Cbr \/\u003E\u003C\/ol\u003E\n\n\u003Ch2\u003EThe Base\u003C\/h2\u003E\n\u003Col\u003E\n\t\u003Cli\u003EFull cream milk yogurt, 3\/4 cup\u003C\/li\u003E\n\t\u003Cli\u003EHoney or modhu 1 tablespoon\u003C\/li\u003E\n\t\u003Cli\u003ESalt to taste\u003C\/li\u003E\n\t\u003Cli\u003ECrushed ice\u003C\/li\u003E\n\u003Cbr \/\u003E\u003C\/ol\u003E\n\n\u003Ch2\u003EFor garnishing\u003C\/h2\u003E\n\u003Col\u003E\n\t\u003Cli\u003EMalai of yogurt 1 teaspoon\u003C\/li\u003E\n\t\u003Cli\u003EPistachio powder\u003C\/li\u003E\n\u003C\/ol\u003E\n\u003Cp\u003E\u0026nbsp;\u003C\/p\u003E\n\u003Cspan class=\"ïnstructions\"\u003E\u003C\/span\u003E\u003Ch2 style=\"text-align: left;\"\u003EInstructions\u003C\/h2\u003E\n\u003Col\u003E\n\t\u003Cli\u003ESoak all seeds and nuts for 30 minutes and make a paste with \ntender green coconut water.\u003C\/li\u003E\n\t\u003Cli\u003EChurn yogurt and honey in juicer until frothy. Add fruits. Add prepared paste. Add \nspices, rose petals, tulsi leaves and sandalwood powder now. Churn 3 to 4 times more.\n\t\u003C\/li\u003E\n\t\u003Cli\u003EAdd crushed ice and give 2 to 3 churn more.\u003C\/li\u003E\n\t\u003Cli\u003EPour in glasses, sprinkled pistachio powder, garnish with dried rose petal \nand tulsi leaves and serve.\u003C\/li\u003E\n\u003C\/ol\u003E\n\u003Cbr \/\u003E\n\u003Cp\u003EYield: for 1 person | Prep Time: 30 mins. | Cook time: 10 mins.\nTotal time: 40 mins . Nutrition : \n  Calories : 310\u003C\/p\u003E\n\n\u003Cp\u003E\u003Cb\u003ENatural color\u003C\/b\u003E\u003C\/p\u003E\n\n\u003Camp-img src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhhTVtPE29CjSfbV2PqVyyeMnC6abKTMpcJdEseusmIHyI0TtskiloSqSzfHRUELDEwNXKIs0uT7OXujabKOa9I45uZWy9MgSrq32FpyjKuivDGIah4SQ3KCr1hqy7HHRb3JftoLvvoBxI\/s1600\/palash+drink.JPG\" width=\"475\" height=\"600\" title=\"Palash sarbat\" alt=\"Palash sarbat\"\u003E \n\u003Cnoscript\u003E\n\u003Cimg src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhhTVtPE29CjSfbV2PqVyyeMnC6abKTMpcJdEseusmIHyI0TtskiloSqSzfHRUELDEwNXKIs0uT7OXujabKOa9I45uZWy9MgSrq32FpyjKuivDGIah4SQ3KCr1hqy7HHRb3JftoLvvoBxI\/s1600\/palash+drink.JPG\" width=\"475\" height=\"600\" title=\"Palash sarbat\" alt=\"Palash sarbat\"\u003E \n\u003C\/noscript\u003E\n\u003C\/amp-img\u003E\n\n\n\u003Cp align=\"center\"\u003E\u003Cb\u003ENatural Holi Powder - Abeer or gulal\u003C\/b\u003E\u003C\/p\u003E\n\u003Cbr \/\u003E\n\u003Cp\u003E\nAny natural color can be obtained from vegetables and edible flower or leave \nmixing with talcum powder such as basanti color can be obtained by boiling \nsawdust of the wood of the jackfruit tree or its powder, is still used for dying \nthe robes of Buddhist monks.\u003C\/p\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cp align=\"center\"\u003E\n\u003Cb\u003E\nModern issues environmental impact:\u003C\/b\u003E\u003C\/p\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cp\u003E\nAccording to a scientific study, a tree with a life span of about 50 years \ngenerates Rs 3,75,000 worth of oxygen per year. It recycles Rs 4,50,000 worth of \nwater and provides Rs 3,75,000 worth of soil erosion control and soil fertility. \nIt also provides Rs 7,50,000 worth of air pollution control and provides Rs \n3,75,000 worth of shelter and home for animals and birds. Going by these \nfigures, it is difficult to estimate the losses suffered by the environment in \nIndia on every Holi.\u003C\/p\u003E\n\u003Cbr \/\u003E\n\u003Cp\u003E\nApproximately thousands of Holi fires are lit across the Country. And \nconsidering that tons of wood go up in flames in each bonfire, the final figure \ntouches a mindboggling 30,00,000 kg of wood and, in the process, taking a toll \nover 7,500 trees.\u003C\/p\u003E\n\u003Cbr \/\u003E\nAn alleged environmental issue related to the celebration of Holi is the \ntraditional Holika bonfire, which is believed to contribute to deforestation. \nActivists estimate Holika causes 30,000 bonfires each burning approximately 100 \nkilograms of wood every year. Methods to further reduce wood consumption during \nHolika have been proposed, including the replacement of wood with waste material \nor lighting of a single fire per community, rather than multiple smaller fires.\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Camp-img src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEg3A7DHj8QFty91kLt0yEcPDQmbR-wrunzfe66DCJG2P9SwRFZYnf8Ofst-xHVX2QpeSeeC3HVn6LXwqvmNu2FeeFI3NhVgWfGayKxSk3ie1OniOplJ143UpqVN_Qfcx-PMkvLPFqLDlrs\/s1600\/vrindavan.jpg\" width=\"475\" height=\"268\" title=\"\" alt=\"\"\u003E \n\u003Cnoscript\u003E\n\u003Cimg src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEg3A7DHj8QFty91kLt0yEcPDQmbR-wrunzfe66DCJG2P9SwRFZYnf8Ofst-xHVX2QpeSeeC3HVn6LXwqvmNu2FeeFI3NhVgWfGayKxSk3ie1OniOplJ143UpqVN_Qfcx-PMkvLPFqLDlrs\/s1600\/vrindavan.jpg\" width=\"475\" height=\"268\" title=\"\" alt=\"\"\u003E \n\u003C\/noscript\u003E\n\u003C\/amp-img\u003E\n\n\n \n\u003Cp\u003EThe widows of Vrindavan celebrated Holi with a riot of colours,\u003C\/span\u003E\u003C\/p\u003E\n\u003Cp\u003Edefying the tradition that bids them to stay away from festivities of all kind.\u003C\/p\u003E\n\u003Cp\u003EThey sang, they danced, they laughed and they shed tears.\u003C\/p\u003E\n\u003Cp\u003EThey threw flowers at each other and played with gulal.\u003C\/p\u003E\n\u003Cp\u003E There are several cultural rituals associated with Holi.\u003C\/p\u003E\n\n\u003Cp\u003E\nIt has a religious purpose, symbolically signified by the legend of Holika. The \nnight before Holi, bonfires are lit, known as Holika Dahan (burning of Holika) \nor Little Holi.\u003C\/p\u003E\n\u003Cp\u003E\nPeople gather near fires, dance and sing. All the subjects should be free for \nfun and frolic, laughter and mirth. Children should play, jump and romp around, \narmed with lathis or stick, should go out like brave warriors and collect wood \nand dung-cakes for Holika (holikotsava). \u003C\/p\u003E\n\u003Cp\u003E\nHolika Dahan also Kamudu pyre is celebrated by burning Holika, the devil. Holi \ncelebrates the death of Holika in order to save Prahlad, and thus Holi gets its \nname. In olden days, people use to contribute a piece of wood or two for Holika \nbonfire.\u003C\/p\u003E\n\u003Cp\u003E\nThe holika-dahan where a pole of debarked stem or branch of sacred tree Simul is \nused as a Holi-Danda and burnt in northern parts of the India. A coconut is tied \non the bough, liquor trickled and vermilion is applied, and cut in such manner \nso that it looks like it has a head and two arms. \u003C\/p\u003E\n\u003Cp\u003E\nThe place of holika dahan should be clean. After cleaning the courtyard grass, \nwood, pual, dung-cakes should be collected there. All people should go there in \nthe evening and sit facing east or north. They should perform havan in a proper \nmanner, when the purnima tithi starts, a child should bring fire from the home \nof a vrittika and Holika should be set a fire, recitals of mantras, roaring \nlaughter and day abandon kill the evil-spirited she-demon Holika the younger \nsister of Harinakashyap. The fire protected the child, but that she-demon was \nburnt to ashes.\u003C\/p\u003E\n\n\u003Cp\u003E\nThose who do not want to attend the common Holi, the ordinary process of worship \nof the pile going through, burn a Holi at home and worship, and then it is \nimmediately followed by Bom Thokna means the striking of the back side of the \nhand against the mouth and producing a loud sound. They have to fast that day.\u003C\/p\u003E\n\u003Cp\u003E\nFood is in the nature of Brahma, Rasa is in the nature of Vishnu, and ther eater \nof food is in the nature of Mahesh. Visitors to homes are first teased with \ncolours, then served with Holi delicacies, desserts and drinks. After playing \nwith colours, and cleaning up, people bathe, put on clean clothes, visit friends \nand family, which ritually aims to generate harmony in the society. \u003C\/p\u003E\n\u003Cp\u003E\nThe festival of holi is celebrated jointly by the Bhilala with other groups of \npeople living in the villages on the full moon day of Falgun Poornima. The bhil \npeople do not attent Bonfire. On the day of Holi the Balai or drummer makes \naround of the village or Bhilkhera in the evening after the worship of coconut (batki) \nlemon etc to the bonfire are relieshed with joy. At Padalya (well water), half \nportion of the coconut is returned back to the profferer.\u003C\/p\u003E\n\u003Cp\u003EIt is found that a Semal stick is fastened in the Holi ground about a month ago, \nwhich they brought from other villages. It is properly guarded by the village \nchowkidar so that it is not stolen and it gets burnt in the fire and half burnt \nsemal stick is taken out in the morning and dipped into the well water or \nPadalya. The villagers never fasten a stick cut from their own village. In the \nmorning sacrifice of a chicken is also made. Thereafter the village women come \nthere singing songs offers jowar grains and pour water on the Holika.\u003C\/p\u003E\n\u003Cp\u003E\nSantals have \"\u003Cb\u003EBaha Parab\u003C\/b\u003E or spring festival\" . Byoms have a splendid dance to \nusher in spring. Oranos have \u003Cb\u003EPhagoa Utsab\u003C\/b\u003E. Chakmas called \u003Cb\u003EBiju\u003C\/b\u003E.\u003C\/p\u003E\n\u003Cp\u003E\n\u0026nbsp;\u003C\/p\u003E\n\u003Cp\u003E\n\u003Cbr \/\u003E\n\u003Cb\u003ECelebration of Spring festivals of India\u003C\/b\u003E\u003C\/p\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cp\u003E\nBaithki Holi \u003C\/p\u003E\n\u003Cp\u003E\nIn Kumaun, Assam the Holika bonfire is known as Cheer which is made into a \nceremony known as Cheer Bandhan, fifteen days before Dulhendi known as Chharadi, \nin Kumaoni (from Chharad, or natural colours made from flower extracts, ash and \nwater). The Cheer is basically a bonfire with a green Paiya tree branch in the \nmiddle. The uniqueness of the Kumaoni Holi lies in it being a musical affair, \nwhichever may be its form, be it the Baithki Holi (literally Sitting Holi is a \nform of musical gathering starting from the day of Basant Panchmi), the Khari \nHoli and the Mahila Holi all of which starts from Basant Panchmi. the Baithki \nHoli is also known as Nirvan Ki Holi or Holi of Salvation.\u003C\/p\u003E\n\u003Cp\u003EDola Jatra or Dol Yatra\u003C\/p\u003E\n\u003Cp\u003E\nDola Purnima is a popular festival in the coastal districts of Odisha. Lord \nJagannath is worshiped by the name of Dolagovinda in this festival. From this \nday onwards the odhiya calendar begins and it is worshiped on Dolabedi in front \nof Dolagovinda. It is the full-moon day in the month of Falguna.\u003C\/p\u003E\n\u003Cp\u003E\nThis festival is mentioned as Basantotsab or Vasantotsav or Basant rithu \nfestival in Puranic texts. In some places, the new Oriya Panchang or almanac is \nread after the swing festival. In some regions, the festival comes to an end \nonly on the tenth day and this is known as Dasa Dola. Numerous fairs are also \norganized during this period, which is called as Dola Jatra or Dol Yatra.\u003C\/p\u003E\n\n\n  \u003Camp-img alt=\"\" height=\"268\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgdi9tPIR0QcJtf1xQtHnVSr_B4EnPE6XbvkEX-qY4va2OkOzHDmiGQpXiiCqPfr5hgZzKfFX9sZEv3MDzZdSMrQNsfN-hpwJHABbvCgn9XMjrUn6saqeiu_9kfHnfhYw7go4-NMcLZXBY\/s1600\/dolyatra+orissa.JPG\" title=\"\" width=\"475\"\u003E \n\u003Cnoscript\u003E\n\u003Cimg src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgdi9tPIR0QcJtf1xQtHnVSr_B4EnPE6XbvkEX-qY4va2OkOzHDmiGQpXiiCqPfr5hgZzKfFX9sZEv3MDzZdSMrQNsfN-hpwJHABbvCgn9XMjrUn6saqeiu_9kfHnfhYw7go4-NMcLZXBY\/s1600\/dolyatra+orissa.JPG\" width=\"475\" height=\"268\" title=\"\" alt=\"\"\u003E \n\u003C\/noscript\u003E\n\u003C\/amp-img\u003E\n  \n\n\u003Ch3\u003EPhul dol\u003C\/h3\u003E\n\n\u003Cp\u003EAn annual fair, which is called 'Phool Dol Ka Mela' is held here on Phalgun Shukla ( March-April) for five days. About one lakh people attend the fair. It is also famous for Phad paintings.\u003C\/p\u003E\n\n \n\n\u003Ch3\u003ELathamar Holi\u003C\/h3\u003E\n\n\u003Cp\u003EThere are quaint Holi customs such as Lathamar Holi of Barasana, where women beats men with long sticks. Huranga at Dauji temple in Baldev gaon (village) at Mathura where men receives beating from the hands of women wielding cloth whips and fire ordeal. At Phalen, a tiny village in the Braj region near Prahlad, Kunda a Panda or Priest of the temple of Pralhada walks through a big fire at midnight. At Vrindavan, Holi is celebrated with Rasleela, which is based on Krishna lore.\u003C\/p\u003E\n\n \n\n\u003Ch3\u003ERangapanchami\u003C\/h3\u003E\n\n\u003Cp\u003EThe fifth day of holi is called the Rang-Panchmi. In Nepal during the Rang-Panchmi day, all the streets were colored green and red and that even the frontier was dyed in a similar manner. There even the ears of both men and women are syringed with colored water.\u003C\/p\u003E\n\n\u003Camp-img alt=\"water holi\" height=\"268\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiixUZeev-DlDCBlToShOxP6yAL8T3b8DGztOq8JkHfqQAQt0aB6sldQJstn125B1OqUhinQzaKQT2hvX4vEeqLxpbugUNS8cnpY10HeaiCdrV-_exO3Y78uTCmPIIxY_GPIda-vjtWB5c\/s320\/water+holi.jpg\" title=\"water holi\" width=\"475\"\u003E \n\u003Cnoscript\u003E\n\u003Cimg src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiixUZeev-DlDCBlToShOxP6yAL8T3b8DGztOq8JkHfqQAQt0aB6sldQJstn125B1OqUhinQzaKQT2hvX4vEeqLxpbugUNS8cnpY10HeaiCdrV-_exO3Y78uTCmPIIxY_GPIda-vjtWB5c\/s320\/water+holi.jpg\" width=\"475\" height=\"268\" title=\"water holi\" alt=\"water holi\"\u003E \n\u003C\/noscript\u003E\n\u003C\/amp-img\u003E\n\n\n\u003Cp\u003ERevelers dance as they are splashed with colored water during a procession for the Rangapanchami festival in Madhay Pradesh. The festival is celebrated on the fifth day after the Holi festival.\u003C\/p\u003E\n\n\u003Cp\u003EIn Braj region around Mathura, in north India, the festivities may last for more than a week. The rituals go beyond playing with colours, and include a day where men go around with shields and women have the right to playfully beat them on their shields with sticks.\u003C\/p\u003E\n\n \n\n\u003Cp\u003EIn south India, some people worship and make offerings to Kaamadeva, the love god of Indian mythology, on Holi.\u003C\/p\u003E\n\n \n\n\u003Ch3\u003EGangaur\u003C\/h3\u003E\n\n\u003Cp\u003EGangaur Festival is celebrated throughout the state of Rajasthan. Starting from the first day of the Hindu month Chaitra (the day following Holi), the festival goes on for 18 days. For a newly married girl, fasting for full 18 days of the first Gangaur festival after her marriage is absolutely compulsory. During the Gangaur Festival, females apply mehendi (henna) on their hands and feet. On the seventh day after Holi, the unmarried girls spend the evening carrying ghudlias (earthen pots with a number of holes all around) on their heads with a lamp burning inside them and singing songs. Roaming around in the streets, they collect small presents of cash, sweets, jaggery, ghee, oil etc. \u003C\/p\u003E\n\n\u003Cp\u003ELike Holika Dahan, Kama Dahanam is celebrated in some parts of India. The festival of colours in these parts is called Rangapanchami, and occurs on fifth day after Panchami (full moon).\u003C\/p\u003E\n\n\u003Cp\u003E\u003C\/p\u003E\u003Cp\u003E\u003C\/p\u003E\u003Cdiv class=\"blogger-post-footer\"\u003E\u003Ca href=\"https:\/\/feedburner.google.com\/fb\/a\/mailverify?uri=onlinekolkata\u0026amp;loc=en_US\"\u003ESubscribe to Indian Cuisine - Traditional Food and Recipe by Email\u003C\/a\u003E\u003C\/div\u003E"},"link":[{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/4194113219346922999\/posts\/default\/7092219286177833407"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/4194113219346922999\/posts\/default\/7092219286177833407"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.foodcooking-inspiration.in\/2014\/03\/dolyatra-spring-festival-with-thandai.html","title":"Dolyatra - The spring festival with thandai"}],"author":[{"name":{"$t":"prasadam"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/14348903939405901715"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEimqROqZkHXZGqs7H-Sttrl6IXZd6znbUrplW2wjIlwm0GaNv-26FK0jGRZUeI_E9dkk80MdtcJVEROmTdTSygILlAKiHzLVvgtCMbOhphfZjVYHCkH5vjeeRZaI9giCg\/s113\/prasadam_logo.png"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiYg0xTeEsztkHpNKtHjmA6tZaiRCPrVZYUE50VJUHc_bt1_VY74-Ks4MkJne-0_PJ5_Mff12wQ6V8vg9a2VGSYuTBCKiwIVqg970OpzRxhYQ7W8fxEBchu1bPuAF5YxRCrSn4SuntRMpE\/s72-c\/milk+thandai.jpg","height":"72","width":"72"}},{"id":{"$t":"tag:blogger.com,1999:blog-4194113219346922999.post-7117718350146277267"},"published":{"$t":"2014-03-06T23:28:00.004+05:30"},"updated":{"$t":"2026-03-23T15:54:14.715+05:30"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Rice Dishes"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Traditional Recipes"}],"title":{"type":"text","$t":"South Indian style Curd Rice"},"content":{"type":"html","$t":" \n\u003Ch3  align=\"center\"\u003E\n Chennai Connection \u003C\/h3\u003E\n\u003Cp\u003E\u003Clabel\u003EBy \u003C\/label\u003E\u003Cspan class=\"author\"\u003EBarnali Dutta,\u003C\/span\u003E Published \u003Cspan class=\"published\"\u003EMarch 6, 2014\u003C\/span\u003E\u003C\/p\u003E\n\u003Camp-img src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEh-ZoAov5hWkgQDj0DEkAO4C1lXFNcpsBJAWeT4RYMCYW0HzsH-28MOW8qUoeLf3jltcavaxFjlB-ej_cITdD4ZOKgp-lKh2myOhhDCBIU30FnoAUXdiOW-8J5nqvOVcpTE9YScKVwb-uk-\/s1600\/curd+rice.jpg\" width=\"475\" height=\"268\" title=\"\" alt=\"South Indian style Curd Rice\"\u003E \n\u003Cnoscript\u003E\n\u003Cimg src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEh-ZoAov5hWkgQDj0DEkAO4C1lXFNcpsBJAWeT4RYMCYW0HzsH-28MOW8qUoeLf3jltcavaxFjlB-ej_cITdD4ZOKgp-lKh2myOhhDCBIU30FnoAUXdiOW-8J5nqvOVcpTE9YScKVwb-uk-\/s1600\/curd+rice.jpg\" width=\"475\" height=\"268\" title=\"\" alt=\"South Indian style Curd Rice\"\u003E \n\u003C\/noscript\u003E\n\u003C\/amp-img\u003E\n\n\n\u003Cp align=\"center\"\u003E\u0026nbsp;\u003C\/p\u003E\n\u003Cp class=\"summary\"\u003E\"Curd Rice\" actually means unsweetened yogurt rice dishes \nof India and it is one of the very special preparations of South India.\n\u003Cspan class=\"st\"\u003EI\u003C\/span\u003En dry and semi-dry seasons consumption of this dish \nmaintains fluid balance in human body in a \u003Cspan class=\"st\"\u003Ehot tropical \nclimate country like India.\u003C\/span\u003E\u003C\/p\u003E\n\u003Cp class=\"summary\"\u003EIn Bengal also, so many dishes \nincludes\u003Cb\u003E \u003C\/b\u003Eyogurt as main \ningredient like Chida dahi mahotsav [\u003Cspan class=\"st\"\u003E\u003Cem\u003Ecelebration with \npeople - a festival vitalized by Chaitanya Mahaprabhu]\u003C\/em\u003E\u003C\/span\u003E, \n\u003Ci\u003EDodhikorma on puja\u003C\/i\u003E, \u003Ci\u003EDodhimangal a marriage custom\u003C\/i\u003E, \u003Ci\u003EAdhibash\u003C\/i\u003E on fasts, on feasts, and so on. Bengalis \nlove to take curd in all type of meal. In our childhood we used to have flattened rice [ \u0026#2458;\u0026#2495;\u0026#2524;\u0026#2494; ] with \nsour yogurt on breakfast \u003Ci\u003EJalkhabar \u003C\/i\u003E[ \u0026#2460;\u0026#2482;\u0026#2454;\u0026#2494;\u0026#2476;\u0026#2494;\u0026#2480; ],\n\u003Cspan class=\"st\"\u003Efinish our \u003C\/span\u003Elunch with homemade yogurt [an individual cup for everybody - yogurt did set in \nramekins], evening tiffins consisted of sour yogurt and puffed rice with some minced \ncucumbers, onions, and green chilies salad [variant of kachumber, an Indian relish] \nspiced with my mother's specially toasted five-spice powder, and \none big scoop of sweet yogurt and rice as desert during dinner, yummy !!\u003C\/p\u003E\n\u003Cp class=\"summary\"\u003E\u0026nbsp;\u003C\/p\u003E\n\u003Cp align=\"center\"\u003E\n  \n  \u003Camp-img src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjvuDH1tQeKy4tjUoAe2ttPCaFBDoNsb6ULw-6FrbW0Pe8Rd6cxHSszPahF_lI4__xeQ6dhsIRMZVDvl-XFANV1e_9tvnxlkpt2I2qsZZ2sjXM5PhLumyJUYU4sntpVib0lVHOjnyqz_g0y\/s1600\/Caitanya-caritamrita+Madhya-lila+verse+283.jpg\" width=\"475\" height=\"268\" title=\"\" alt=\"Caitanya-caritamrita Madhya-lila verse 283\"\u003E \n\u003Cnoscript\u003E\n\u003Cimg src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjvuDH1tQeKy4tjUoAe2ttPCaFBDoNsb6ULw-6FrbW0Pe8Rd6cxHSszPahF_lI4__xeQ6dhsIRMZVDvl-XFANV1e_9tvnxlkpt2I2qsZZ2sjXM5PhLumyJUYU4sntpVib0lVHOjnyqz_g0y\/s1600\/Caitanya-caritamrita+Madhya-lila+verse+283.jpg\" width=\"475\" height=\"268\" title=\"\" alt=\"Caitanya-caritamrita Madhya-lila verse 283\"\u003E \n\u003C\/noscript\u003E\n\u003C\/amp-img\u003E\n\u003Cp\u003E Caitanya-caritamrita Madhya-lila verse 283\u003C\/p\u003E\n \n\u003Cp class=\"summary\"\u003EEspecially, on important days before leaving the house having a \nspoonful of yogurt with granulated sugar is like a ritual in Hindu in every household. I think this \nis because the coolness created by sandal tika [ \u0026#2468;\u0026#2495;\u0026#2482;\u0026#2453; ] on forehead and coldness \nfelt inside after \neating of yogurt gives us great relaxation of mind too. Yet after having this \ncurd rice I am trying to find an excuse to turn this into a tantalizing food. Somebody \ntold me in Chennai that before sitting for an exam one should eat curd rice cooked with carrot \nand pomegranate together with okra fry since it is believed an \u003Cspan class=\"st\"\u003E\n extra help to achieve success. \u003C\/p\u003E\n\u003Cp class=\"summary\"\u003EI was \ncurious and while in search for the brain food I found some very interesting information \nin our ayurvedic books Chiranjib Banoshadhi [written by Shibkali Bhattacharya], \nwhich I was reading religiously.\u0026nbsp; Boiled carrot [ \u0026#2455;\u0026#2499;\u0026#2462;\u0026#2509;\u0026#2460;\u0026#2472;  or \n \u0026#2455;\u0026#2494;\u0026#2460;\u0026#2480; 3\/108], garlic with \nmilk [ \u0026#2480;\u0026#2488;\u0026#2507;\u0026#2472; 1\/51], pomegranate [ \u0026#2470;\u0026#2494;\u0026#2524;\u0026#2495;\u0026#2478;\u0026#2509;\u0026#2476;  1\/251] \nare very helpful for enhancing memory and the ladies finger are rich sources of iron, zinc, folic acid, omega-3 and other minerals can capacitate us to act \nmore intelligently.\u003C\/p\u003E\n\n\u003Cp align=\"center\"\u003E\n\n\u003Cbr\/\u003E\n\u003Camp-img src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgRJqqcNxIjHCMAE1NwnCM-vZ_mb9YraLbI-6VflTBGOuppAAirYsAwofuRifQMJrlU7ssUnexhzts-_Ecg9B0bTBB3p6p_FicdHZ9liEZ1_TPmQnFk-HkTwI0AclxkItyTyPFhzjRRi5Cx\/s1600\/DSC05182.JPG\" width=\"475\" height=\"268\" title=\"\" alt=\"\"\u003E \n\u003Cnoscript\u003E\n\u003Cimg src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgRJqqcNxIjHCMAE1NwnCM-vZ_mb9YraLbI-6VflTBGOuppAAirYsAwofuRifQMJrlU7ssUnexhzts-_Ecg9B0bTBB3p6p_FicdHZ9liEZ1_TPmQnFk-HkTwI0AclxkItyTyPFhzjRRi5Cx\/s1600\/DSC05182.JPG\" width=\"475\" height=\"268\" title=\"\" alt=\"\"\u003E \n\u003C\/noscript\u003E\n\u003C\/amp-img\u003E\n \n\u003Cp class=\"summary\"\u003E\u0026nbsp;\u003C\/p\u003E\n\u003Cp class=\"summary\"\u003EIn this \u003Cb\u003E\u003Ci\u003E'Curd Rice' \u003C\/i\u003E\u003C\/b\u003Erecipe, the balance of rice and curd may differ. I \nlike to add milk to make it less sour with right sweet-sour balance, a creamy \nconsistency accompanying with dry okra fry with \u003Ci\u003EMother's Recipe\u003C\/i\u003E mango pickle and \noven-toasted papad.\u003C\/p\u003E\n\u003Ch2\u003EIngredients\u003C\/h2\u003E\n\u003Cul\u003E\n\u003Cli class=\"ingredient\"\u003EFor rice you need 100g long grain rice [soaked overnight] \nand slightly overcooked.\u0026nbsp; Cook rice with fresh and roughly chopped curry \nleaves. \u003C\/li\u003E\n\u003Cbr\/\u003E\n\u003Cbr\/\u003E\n\u003Cli class=\"ingredient\"\u003ETake 1\/2 cup of milk \u003Cspan class=\"st\"\u003E\u003Cem\u003E(of room temperature\u003C\/em\u003E)\u003C\/span\u003E and 1\/4 cup of yogurt of double-toned milk. Place two garlic pods in the yogurt to soak overnight.\u003C\/li\u003E\n\u003Cbr\/\u003E\n\u003Cbr\/\u003E\n\u003Cli class=\"ingredient\"\u003EFor tempering you need gingerly sesame oil 1 teaspoon and ghee 2 teaspoon, a \nsmall piece of gum asafoetida [size of one pomegranate seed] soaked and \ndiluted in one teaspoon of water, curd chili [chili pickled in yogurt], two \nteaspoonful of \u003Cspan class=\"st\"\u003Esplit urad dal and chana dal pairing with cashew \nnuts, black mustard seeds one teaspoon, one dried round [red ball] chili, and one swirl of curry leaves.\u003C\/span\u003E\u003C\/li\u003E\n\u003Cbr\/\u003E\n\u003Cbr\/\u003E\n\u003Cli class=\"ingredient\"\u003E\u003Cspan class=\"st\"\u003E\nOne tablespoon of tiny diced carrots and one tablespoon of pomegranate seeds.\u003C\/span\u003E \u003C\/li\u003E\u003Cbr\/\u003E\n \n\n\u003C\/ul\u003E\n\u003Ch2\u003EInstructions\u003C\/h2\u003E\n\u003Cul\u003E\n\u003Cli class=\"instructions\"\u003ETake the cooked rice, salt according to taste, and curd, beat well, keep aside\nfor 5 minutes. Now add milk. \u003C\/li\u003E\n\u003Cbr\/\u003E\n\u003Cbr\/\u003E\n\u003Cli class=\"instructions\"\u003EFirst heat gingerly sesame oil in a tempering ladle \nthen add ghee, splutter mustard seeds, \nadd split urad dal, chana dal, and cashew nuts, red chili, add curry leaves, \ncurd chili, soaked garlic and asafoetida water, soon after add diced carrots and \nfry a little. Take the ladle carefully and pour over the prepared rice, mix \nwell.\u003C\/li\u003E\n\u003Cbr\/\u003E\n\u003Cbr\/\u003E\n\u003Cli class=\"instructions\"\u003EAdd 1 or 2 teaspoons more milk if it becomes too thick, mix well and keep aside for 10 \nminutes. Add and fold pomegranate seeds in the curd rice. Enjoy with \nfried okra, papad, and pickle.\u003C\/li\u003E\n\u003C\/ul\u003E\n\u003Cbr\/\u003E\n\u003Cp\u003E Yield:  For 2 persons one tablespoon of rice. |  \n   \u003Cspan class=\"duration\"\u003E\n Prep Time: \u003Cspan class=\"prepTime\"\u003E\u003Cspan class=\"value-title\" title=\"PT06H00M\"\u003E\u003C\/span\u003E  06:00  | Cook time: \u003Cspan class=\"cookTime\"\u003E\u003Cspan class=\"value-title\" title=\"PT00H20M\"\u003E\u003C\/span\u003E  00:20 \u003C\/span\u003E | \n Total Time: \u003Cspan class=\"totalTime \"\u003E\u003Cspan class=\"value-title\" title=\"PT06H20M\"\u003E\u003C\/span\u003E  06:20 \u003C\/span\u003E\u003C\/span\u003E\u003C\/p\u003E\n \u003Cdiv class=\"blogger-post-footer\"\u003E\u003Ca href=\"https:\/\/feedburner.google.com\/fb\/a\/mailverify?uri=onlinekolkata\u0026amp;loc=en_US\"\u003ESubscribe to Indian Cuisine - Traditional Food and Recipe by Email\u003C\/a\u003E\u003C\/div\u003E"},"link":[{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/4194113219346922999\/posts\/default\/7117718350146277267"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/4194113219346922999\/posts\/default\/7117718350146277267"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.foodcooking-inspiration.in\/2014\/03\/south-indian-style-curd-rice.html","title":"South Indian style Curd Rice"}],"author":[{"name":{"$t":"Barnali Dutta"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/05327163057011058262"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjvQy8m1XwevEKbPwy4n9EzAT_CEJKfrpaKSyJtJ3J76mnMnstyKGL1Vv8olczAohOS4ebJekVykGbwLWT6lB4sA2RqXNpj_ILVkPt8efPls2-YGtFG77aVGZ16yF4KNg\/s108\/WhatsApp+Image+2019-05-06+at+7.10.10+PM.jpeg"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEh-ZoAov5hWkgQDj0DEkAO4C1lXFNcpsBJAWeT4RYMCYW0HzsH-28MOW8qUoeLf3jltcavaxFjlB-ej_cITdD4ZOKgp-lKh2myOhhDCBIU30FnoAUXdiOW-8J5nqvOVcpTE9YScKVwb-uk-\/s72-c\/curd+rice.jpg","height":"72","width":"72"}},{"id":{"$t":"tag:blogger.com,1999:blog-4194113219346922999.post-6113704267641193070"},"published":{"$t":"2014-03-02T20:27:00.012+05:30"},"updated":{"$t":"2026-03-23T15:54:30.805+05:30"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Rice Dishes"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Sweets"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Traditional Recipes"}],"title":{"type":"text","$t":"Chini pata doi bhaat"},"content":{"type":"html","$t":" \n      \u003Ch2\u003E\nSweet Yogurt with rice -\nদৈ ভাত\u003C\/h2\u003E\n By \u003Cspan class=\"author\"\u003EBarnali Dutta \n   Published:  March 2, 2014 \n   \n   \u003Camp-img alt=\"\" height=\"268\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEj8LzO1FD5agPI5UkM6JstDamdRxFwJ1KCaR2DlKQZ2notmQTaGalMqILuney_3f0qGq4NVoh-ZKdSS5cP5-f1SpjL7GyYmZWwVkfGhaIeLOTYM3OScf5bYxgIQn3hKPw2xdFVY7bhTWF3M\/s1600\/doi+r+bhaat.jpg\" title=\"দৈ ভাত - Sweet curd with rice\" width=\"475\"\u003E \n\u003Cnoscript\u003E\n\u003Cimg src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEj8LzO1FD5agPI5UkM6JstDamdRxFwJ1KCaR2DlKQZ2notmQTaGalMqILuney_3f0qGq4NVoh-ZKdSS5cP5-f1SpjL7GyYmZWwVkfGhaIeLOTYM3OScf5bYxgIQn3hKPw2xdFVY7bhTWF3M\/s1600\/doi+r+bhaat.jpg\" width=\"475\" height=\"268\" title=\"\" alt=\"\u0026#2470;\u0026#2504; \u0026#2477;\u0026#2494;\u0026#2468; - Sweet curd with rice\"\u003E \n\u003C\/noscript\u003E\n\u003C\/amp-img\u003E\n \n\u003Cp  \u003E\n\u003Cstrong\u003E\none\nPandanus Leaf \u003C\/strong\u003E \u003C\/p\u003E \n \n[Pandanus minor]  \nwhat we called payesh pata or polao\n \npata \u003C\/span\u003E\u0026nbsp; [ পায়েস পাতা \/ পোলাও পাতা]  to cook 250g \nfine quality of boiled rice. While boiling the leaves with the rice in the water \nit gives a\n \nsweet essence and smoky taste,  which also gives an aroma of jasmine rice \nand basmati rice. \n \n  \n\u003Cp align=\"center\"\u003E\n  \u003Camp-img alt=\"\" height=\"268\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhwvUEK8CBWBogsD5OyhnNDxQxbIiNf7A1C34vXWrCKe-PBYuoLHS2fkiBoziN5GkmEeOZNCwZYs6KoDJ0TV-CK5nL1bG4rAItZjBLG4TphPr5G2dbfrd9MyGrfr0FgAwvTsPw7HZFRW7zx\/s1600\/spice+leaves.jpg\" title=\"\" width=\"475\"\u003E \n\u003Cnoscript\u003E\n\u003Cimg src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhwvUEK8CBWBogsD5OyhnNDxQxbIiNf7A1C34vXWrCKe-PBYuoLHS2fkiBoziN5GkmEeOZNCwZYs6KoDJ0TV-CK5nL1bG4rAItZjBLG4TphPr5G2dbfrd9MyGrfr0FgAwvTsPw7HZFRW7zx\/s1600\/spice+leaves.jpg\" width=\"475\" height=\"268\" title=\"\" alt=\"\"\u003E \n\u003C\/noscript\u003E\n\u003C\/amp-img\u003E\n \n\u003C\/p\u003E\n\u003Cp style=\"text-indent: 20px;\"\u003E\n\u0026nbsp;\u003C\/p\u003E\n\u003Cp style=\"text-indent: 20px;\"\u003E\nEnjoy the rice with\n   \u003Cspan class=\"item\"\u003E\nFamous Bengali Sweet Yogurt [\u003Cspan data-ft=\"{\u0026quot;tn\u0026quot;:\u0026quot;K\u0026quot;}\" data-reactid=\".1.1:3:1:$comment136333226397407_6910400:0.0.$right.0.$left.0.0.0:3\"\u003E\u003Cspan class=\"UFICommentBody\" data-reactid=\".1.1:3:1:$comment136333226397407_6910400:0.0.$right.0.$left.0.0.0:3.0\"\u003E\u003Cspan data-reactid=\".1.1:3:1:$comment136333226397407_6910400:0.0.$right.0.$left.0.0.0:3.0.0.$end:0:$2:0\"\u003Eচিনি-পাতা \nদৈ] in the summer afternoon.\u003C\/span\u003E\u003C\/span\u003E\u003C\/span\u003E\u003C\/span\u003E\u003C\/p\u003E\n\u003Cp align=\"left\" class=\"MsoNormal\" style=\"line-height: normal; margin-bottom: 0px; margin-top: 0px;\"\u003E\n\u0026nbsp;\u003C\/p\u003E\n\u003Cp align=\"left\" class=\"MsoNormal\" style=\"line-height: normal; margin-bottom: 0px; margin-top: 0px;\"\u003E\n\u0026nbsp;\u003C\/p\u003E\n\u003Cp align=\"center\"\u003E\n  \u003Camp-img alt=\"Famous Bengali Sweet Yogurt\" height=\"268\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgR-ZfBQljQAIwjvNLbYTIWRKbmZ78-DZQkHE2MZkOnynvO5_CHWpXU16otypUFNJ7GFV2mV3-fbQCaYoiOkTwbPnzGNhtVUm9tyhtWvtXgSvResLuiDTmjXP2fZSCJKXvawkFlIYT0a4T5\/s1600\/chini+pata+doi.jpg\" title=\"\" width=\"475\"\u003E \n\u003Cnoscript\u003E\n\u003Cimg src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgR-ZfBQljQAIwjvNLbYTIWRKbmZ78-DZQkHE2MZkOnynvO5_CHWpXU16otypUFNJ7GFV2mV3-fbQCaYoiOkTwbPnzGNhtVUm9tyhtWvtXgSvResLuiDTmjXP2fZSCJKXvawkFlIYT0a4T5\/s1600\/chini+pata+doi.jpg\" width=\"475\" height=\"268\" title=\"\" alt=\"Famous Bengali Sweet Yogurt\"\u003E \n\u003C\/noscript\u003E\n\u003C\/amp-img\u003E\n \u003C\/p\u003E\n\u003Cp style=\"text-indent: 20px;\"\u003E\nBangalees are very fond of sweet yogurt and in every rites, rituals and \ncelebrations there is a significance of yogurt. In every sweet shop the sweet \nitems may vary, but yogurt is must listed item available in all small or \nbig shops.\u003C\/p\u003E\n \n\u003Cp  \u003E\nYou can make yogurt from any type of milk as long as they contain sugar for the \nbacteria to ferment and protein that can be coagulated. \nYogurt is made by fermenting milk. It is high in protein, calcium, and probiotic \nor good bacteria. The active  \n bacteria,  which is \nused to ferment the yogurt is known as  \n yogurt cultures. \n  \u003C\/p\u003E\n\u003Cp  \u003E\nBefore that  let's take a bite from Bengalis' most wanted Sunday \nlunch jingled by Jogindranath Sarkar \u003C\/p\u003E\n\u003Cp align='center' \u003E\n\u003Cspan data-ft=\"{\u0026quot;tn\u0026quot;:\u0026quot;K\u0026quot;}\" data-reactid=\".1.1:3:1:$comment136333226397407_6910400:0.0.$right.0.$left.0.0.0:3\"\u003E\n\u003Cspan class=\"UFICommentBody\" data-reactid=\".1.1:3:1:$comment136333226397407_6910400:0.0.$right.0.$left.0.0.0:3.0\"\u003E\n\u003Cspan data-reactid=\".1.1:3:1:$comment136333226397407_6910400:0.0.$right.0.$left.0.0.0:3.0.0.$end:0:$0:0\"\u003E\n কাজের ছেলে \n \n \u003C\/p\u003E\n\u003Cp align=\"center\" style=\"margin-bottom: 0px; margin-top: 0px;\"\u003E\u0026nbsp;\u003C\/p\u003E\n\u003Cp align=\"center\" style=\"margin-bottom: 0px; margin-top: 0px;\"\u003E\n\u003Cspan data-ft=\"{\u0026quot;tn\u0026quot;:\u0026quot;K\u0026quot;}\" data-reactid=\".1.1:3:1:$comment136333226397407_6910400:0.0.$right.0.$left.0.0.0:3\"\u003E\n\u003Cspan class=\"UFICommentBody\" data-reactid=\".1.1:3:1:$comment136333226397407_6910400:0.0.$right.0.$left.0.0.0:3.0\"\u003E\n\u003Cspan data-reactid=\".1.1:3:1:$comment136333226397407_6910400:0.0.$right.0.$left.0.0.0:3.0.0\"\u003E\n\u003Cspan data-reactid=\".1.1:3:1:$comment136333226397407_6910400:0.0.$right.0.$left.0.0.0:3.0.0.$end:0:$2:0\"\u003E\n দাদখানি চাল, মুসুরির ডাল, চিনি-পাতা দৈ, দু’টা পাকা বেল, সরিষার তেল, ডিমভরা কৈ। \u003E\u003C\/span\u003E \u003Cbr data-reactid=\".1.1:3:1:$comment136333226397407_6910400:0.0.$right.0.$left.0.0.0:3.0.0.$end:0:$3:0\" \/\u003E\n\u003Cspan data-reactid=\".1.1:3:1:$comment136333226397407_6910400:0.0.$right.0.$left.0.0.0:3.0.0.$end:0:$4:0\"\u003Eপথে হেঁটে চলি, মনে মনে বলি, পাছে হয় ভুল;\u003C\/span\u003E \u003C\/span\u003E\u003Cspan data-reactid=\".1.1:3:1:$comment136333226397407_6910400:0.0.$right.0.$left.0.0.0:3.0.3.0\"\u003E \u003Cbr data-reactid=\".1.1:3:1:$comment136333226397407_6910400:0.0.$right.0.$left.0.0.0:3.0.3.0.$end:0:$1:0\" \/\u003E\n\u003Cspan data-reactid=\".1.1:3:1:$comment136333226397407_6910400:0.0.$right.0.$left.0.0.0:3.0.3.0.$end:0:$2:0\"\u003Eভুল যদি হয়, মা তবে নিশ্চয়, ছিঁড়ে দেবে চুল।\u003C\/span\u003E\u003Cbr data-reactid=\".1.1:3:1:$comment136333226397407_6910400:0.0.$right.0.$left.0.0.0:3.0.3.0.$end:0:$3:0\" \/\u003E\n\u003Cbr data-reactid=\".1.1:3:1:$comment136333226397407_6910400:0.0.$right.0.$left.0.0.0:3.0.3.0.$end:0:$5:0\" \/\u003E\n\u003Cspan data-reactid=\".1.1:3:1:$comment136333226397407_6910400:0.0.$right.0.$left.0.0.0:3.0.3.0.$end:0:$6:0\"\u003Eদাদখানি চাল, মুসুরির ডাল, চিনি-পাতা দৈ,\u003C\/span\u003E\u003Cbr data-reactid=\".1.1:3:1:$comment136333226397407_6910400:0.0.$right.0.$left.0.0.0:3.0.3.0.$end:0:$7:0\" \/\u003E\n\u003Cspan data-reactid=\".1.1:3:1:$comment136333226397407_6910400:0.0.$right.0.$left.0.0.0:3.0.3.0.$end:0:$8:0\"\u003Eদু’টা পাকা বেল, সরিষার তেল, ডিমভরা কৈ।\u003C\/span\u003E\u003Cbr data-reactid=\".1.1:3:1:$comment136333226397407_6910400:0.0.$right.0.$left.0.0.0:3.0.3.0.$end:0:$9:0\" \/\u003E\n\u003Cbr data-reactid=\".1.1:3:1:$comment136333226397407_6910400:0.0.$right.0.$left.0.0.0:3.0.3.0.$end:0:$11:0\" \/\u003E\n\u003Cspan data-reactid=\".1.1:3:1:$comment136333226397407_6910400:0.0.$right.0.$left.0.0.0:3.0.3.0.$end:0:$12:0\"\u003Eবাহবা বাহবা – ভোলা ভুতো হাবা খেলিছে তো বেশ!\u003C\/span\u003E\u003Cbr data-reactid=\".1.1:3:1:$comment136333226397407_6910400:0.0.$right.0.$left.0.0.0:3.0.3.0.$end:0:$13:0\" \/\u003E\n\u003Cspan data-reactid=\".1.1:3:1:$comment136333226397407_6910400:0.0.$right.0.$left.0.0.0:3.0.3.0.$end:0:$14:0\"\u003Eদেখিব খেলাতে, কে হারে কে জেতে, কেনা হলে শেষ।\u003C\/span\u003E\u003Cbr data-reactid=\".1.1:3:1:$comment136333226397407_6910400:0.0.$right.0.$left.0.0.0:3.0.3.0.$end:0:$15:0\" \/\u003E\n\u003Cspan data-reactid=\".1.1:3:1:$comment136333226397407_6910400:0.0.$right.0.$left.0.0.0:3.0.3.0.$end:0:$16:0\"\u003Eদাদখানি চাল, মুসুরির ডাল, চিনি-পাতা দৈ,\u003C\/span\u003E\u003Cbr data-reactid=\".1.1:3:1:$comment136333226397407_6910400:0.0.$right.0.$left.0.0.0:3.0.3.0.$end:0:$17:0\" \/\u003E\n\u003Cspan data-reactid=\".1.1:3:1:$comment136333226397407_6910400:0.0.$right.0.$left.0.0.0:3.0.3.0.$end:0:$18:0\"\u003Eডিম-ভরা বেল, দু’টা পাকা তেল, সরিষার কৈ।\u003C\/span\u003E\u003Cbr data-reactid=\".1.1:3:1:$comment136333226397407_6910400:0.0.$right.0.$left.0.0.0:3.0.3.0.$end:0:$19:0\" \/\u003E\n\u003Cbr data-reactid=\".1.1:3:1:$comment136333226397407_6910400:0.0.$right.0.$left.0.0.0:3.0.3.0.$end:0:$21:0\" \/\u003E\n\u003Cspan data-reactid=\".1.1:3:1:$comment136333226397407_6910400:0.0.$right.0.$left.0.0.0:3.0.3.0.$end:0:$22:0\"\u003Eওই তো ওখানে ঘুরি ধরে টানে, ঘোষদের ননী;\u003C\/span\u003E\u003Cbr data-reactid=\".1.1:3:1:$comment136333226397407_6910400:0.0.$right.0.$left.0.0.0:3.0.3.0.$end:0:$23:0\" \/\u003E\n\u003Cspan data-reactid=\".1.1:3:1:$comment136333226397407_6910400:0.0.$right.0.$left.0.0.0:3.0.3.0.$end:0:$24:0\"\u003Eআমি যদি পাই, তা হলে উড়াই আকাশে এখনি!\u003C\/span\u003E\u003Cbr data-reactid=\".1.1:3:1:$comment136333226397407_6910400:0.0.$right.0.$left.0.0.0:3.0.3.0.$end:0:$25:0\" \/\u003E\n\u003Cspan data-reactid=\".1.1:3:1:$comment136333226397407_6910400:0.0.$right.0.$left.0.0.0:3.0.3.0.$end:0:$26:0\"\u003Eদাদখানি তেল, ডিম-ভরা বেল, দুটা পাকা দৈ,\u003C\/span\u003E\u003Cbr data-reactid=\".1.1:3:1:$comment136333226397407_6910400:0.0.$right.0.$left.0.0.0:3.0.3.0.$end:0:$27:0\" \/\u003E\n\u003Cspan data-reactid=\".1.1:3:1:$comment136333226397407_6910400:0.0.$right.0.$left.0.0.0:3.0.3.0.$end:0:$28:0\"\u003Eসরিষার চাল, চিনি-পাতা ডাল, মুসুরির কৈ!\u003C\/span\u003E\u003Cbr data-reactid=\".1.1:3:1:$comment136333226397407_6910400:0.0.$right.0.$left.0.0.0:3.0.3.0.$end:0:$29:0\" \/\u003E\n\u003Cbr data-reactid=\".1.1:3:1:$comment136333226397407_6910400:0.0.$right.0.$left.0.0.0:3.0.3.0.$end:0:$31:0\" \/\u003E\n\u003Cspan data-reactid=\".1.1:3:1:$comment136333226397407_6910400:0.0.$right.0.$left.0.0.0:3.0.3.0.$end:0:$32:0\"\u003Eএসেছি দোকানে-কিনি এই খানে, যত কিছু পাই;\u003C\/span\u003E\u003Cbr data-reactid=\".1.1:3:1:$comment136333226397407_6910400:0.0.$right.0.$left.0.0.0:3.0.3.0.$end:0:$33:0\" \/\u003E\n\u003Cspan data-reactid=\".1.1:3:1:$comment136333226397407_6910400:0.0.$right.0.$left.0.0.0:3.0.3.0.$end:0:$34:0\"\u003Eমা যাহা বলেছে, ঠিক মনে আছে, তাতে ভুল নাই!\u003C\/span\u003E\u003Cbr data-reactid=\".1.1:3:1:$comment136333226397407_6910400:0.0.$right.0.$left.0.0.0:3.0.3.0.$end:0:$35:0\" \/\u003E\n\u003Cspan data-reactid=\".1.1:3:1:$comment136333226397407_6910400:0.0.$right.0.$left.0.0.0:3.0.3.0.$end:0:$36:0\"\u003Eদাদখানি বেল, মুসুরির তেল, সরিষার কৈ,\u003C\/span\u003E\u003Cbr data-reactid=\".1.1:3:1:$comment136333226397407_6910400:0.0.$right.0.$left.0.0.0:3.0.3.0.$end:0:$37:0\" \/\u003E\n \n\u003Cspan data-reactid=\".1.1:3:1:$comment136333226397407_6910400:0.0.$right.0.$left.0.0.0:3.0.3.0.$end:0:$38:0\"\u003E\n চিনি-পাতা চাল, দুটা পাকা ডাল, ডিম ভরা দৈ। \u003C\/span\u003E\u003C\/span\u003E\u003C\/span\u003E\u003C\/span\u003E\u003C\/p\u003E\n\u003Cp align=\"center\" style=\"margin-bottom: 0px; margin-top: 0px;\"\u003E \u0026nbsp;----------\u0026nbsp;\u0026nbsp; যোগীন্দ্রনাথ সরকার \u003C\/p\u003E\n\n\n \n\n\u003Cdiv class=\"blogger-post-footer\"\u003E\u003Ca href=\"https:\/\/feedburner.google.com\/fb\/a\/mailverify?uri=onlinekolkata\u0026amp;loc=en_US\"\u003ESubscribe to Indian Cuisine - Traditional Food and Recipe by Email\u003C\/a\u003E\u003C\/div\u003E"},"link":[{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/4194113219346922999\/posts\/default\/6113704267641193070"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/4194113219346922999\/posts\/default\/6113704267641193070"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.foodcooking-inspiration.in\/2014\/03\/chini-pata-doi-bhaat.html","title":"Chini pata doi bhaat"}],"author":[{"name":{"$t":"Barnali Dutta"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/05327163057011058262"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjvQy8m1XwevEKbPwy4n9EzAT_CEJKfrpaKSyJtJ3J76mnMnstyKGL1Vv8olczAohOS4ebJekVykGbwLWT6lB4sA2RqXNpj_ILVkPt8efPls2-YGtFG77aVGZ16yF4KNg\/s108\/WhatsApp+Image+2019-05-06+at+7.10.10+PM.jpeg"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEj8LzO1FD5agPI5UkM6JstDamdRxFwJ1KCaR2DlKQZ2notmQTaGalMqILuney_3f0qGq4NVoh-ZKdSS5cP5-f1SpjL7GyYmZWwVkfGhaIeLOTYM3OScf5bYxgIQn3hKPw2xdFVY7bhTWF3M\/s72-c\/doi+r+bhaat.jpg","height":"72","width":"72"}},{"id":{"$t":"tag:blogger.com,1999:blog-4194113219346922999.post-2884244186977382012"},"published":{"$t":"2014-03-02T20:27:00.008+05:30"},"updated":{"$t":"2026-03-23T16:01:55.375+05:30"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Sweets"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Traditional Recipes"}],"title":{"type":"text","$t":"Famous Bengali Sweet Yogurt"},"content":{"type":"html","$t":" \n\u003Ch2\u003E Sweet Yogurt  - \u0026#2478;\u0026#2495;\u0026#2487;\u0026#2509;\u0026#2463;\u0026#2495; \u0026#2470;\u0026#2504;\u003C\/h2\u003E\n By \u003Cspan class=\"author\"\u003EBarnali Dutta\u003C\/span\u003E\n   Published: \u003Cspan class=\"published\"\u003EMarch 2, 2014\u003C\/span\u003E\u003Cdiv style=\"text-indent: 20px;\"\u003E\n\u003Cbr \/\u003E\n     \n     \u003Camp-img src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgR-ZfBQljQAIwjvNLbYTIWRKbmZ78-DZQkHE2MZkOnynvO5_CHWpXU16otypUFNJ7GFV2mV3-fbQCaYoiOkTwbPnzGNhtVUm9tyhtWvtXgSvResLuiDTmjXP2fZSCJKXvawkFlIYT0a4T5\/s1600\/chini+pata+doi.jpg\" width=\"475\" height=\"268\" title=\"\" alt=\"bengali yogurt\"\u003E \n\u003Cnoscript\u003E\n\u003Cimg src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgR-ZfBQljQAIwjvNLbYTIWRKbmZ78-DZQkHE2MZkOnynvO5_CHWpXU16otypUFNJ7GFV2mV3-fbQCaYoiOkTwbPnzGNhtVUm9tyhtWvtXgSvResLuiDTmjXP2fZSCJKXvawkFlIYT0a4T5\/s1600\/chini+pata+doi.jpg\" width=\"475\" height=\"268\" title=\"\" alt=\"bengali yogurt\"\u003E \n\u003C\/noscript\u003E\n\u003C\/amp-img\u003E\n \u003Cbr \/\u003E\n     \u003Cbr \/\u003E\n\n\u003Cb\u003E Homemade Sweet Yogurt \u003C\/b\u003E\n\n\u003Cp\u003E\nBangalees are very fond of sweet yogurt and in every rites, rituals and \ncelebrations there is a significance of yogurt. In every Bengali sweet shop the sweet \nitems may vary, but yogurt is a must listed item available in all small as well as\nbig shops. \u003C\/p\u003E\n\u003Cp\u003E\n \nYou can make yogurt from any type of milk as long as they contain sugar for the \nbacteria to ferment upon and protein that can be coagulated. \nYogurt is made by fermenting milk. It is high in protein, calcium, and probiotic \nor good bacteria. \u003Cspan class=\"st\"\u003EThe active \u003C\/span\u003E\u003Cem\u003E\n bacteria,  \u003C\/em\u003E\u003Cspan class=\"st\"\u003Ewhich is \nused to ferment the yogurt is known as \u003C\/span\u003E\u003Cem\u003E\n yogurt \u003Cspan class=\"st\"\u003E cultures.\u003C\/span\u003E \u003C\/p\u003E\n\n\u003Cp\u003E\n \nThe Indian custom, (the oldest dated records show yogurt being used in the \nancient culture of India and Iran as far as 500 B.C. ) therefore which is so \nuniversal of finishing a lunch with a bit of yogurt is evidently based upon \nsound cultural, gastronomical principles as well as physiological goodness from \nthe Vedic period. Yogurt enhanced \nlactose digestion, improved immunity to disease, inhibiting the growth of \nharmful bacteria, improves intestinal transit and is beneficial for the intestinal \nflora. \n\n\u003Cul\u003E\n\t\u003Cli\u003E\n\t\u003Cp\u003E\n\t \n\t \n\tI\u003Ci\u003E \u003C\/i\u003Eusually make some yogurt for cooking from soy milk, coconut milk as \n\twell and almond milk yogurt too as well as  \n\t \n\tflavored yogurt with  \n\t grated \n\tlemon zest and mango buds [ \u0026#2438;\u0026#2478;\u0026#2503;\u0026#2480; \n\t \u0026#2478;\u0026#2497;\u0026#2453;\u0026#2497;\u0026#2482; ] \n\tetc. \u003C\/li\u003E\n\u003C\/ul\u003E\n\n\u003Cul\u003E\n\t\u003Cli\u003E\n\n\t \n\tIn Bengal we use ordinary local yogurt with active culture or reusing \n\tof freeze-dried yogurt starter, you will need then to keep the starter yogurt \n\tout at room temperature while you prepare the milk. This warms the yogurt so \n\tthat it would not chill your recipe too much when you add it later. \u003C\/li\u003E\n\u003C\/ul\u003E\n \n\u003Cp  \u003E\n \nThere is no simple chemical equation for yogurt production, since multiple \nreactions occur. Several types of bacteria can ferment lactose. The secret of \nmaking this variety of yogurt with the color and the thickness is guarded by the \npeople. I made this yogurt like the world famous commercial thick yogurt of \nBengal following the process of famous Bengali food educator  \u003Ci\u003EBipradas Mukhopadhyay\u003C\/i\u003E as guided in the \nbook \u0026quot;Mistanna Pak\u0026quot;, all that is needed is to evaporate the milk to \none-fourth of its bulk to make this thick yogurt. \u003C\/p\u003E\n \n\u003Cul\u003E\n\t\u003Cli\u003E\n\t\u003Cp  \u003E\n\t I \n\ttook \u003Cb\u003E500 ml\u003C\/b\u003E \u003Cb\u003EAmul Gold\u003C\/b\u003E full-cream milk and put it to \n\tboil. Once the milk reached the temperature or started to froth, flame was lowered. I added \u003Cb\u003Ehalf a cup\u003C\/b\u003E \u003Cb\u003ENestle Milkmaid [\u003C\/b\u003E the \n\tsweetened condensed milk] \u003Cb\u003E \n\twith 1 tablespoon sugar  \u003C\/b\u003E\n\t \n  and\u003Cb\u003E \u003C\/b\u003Estirred continuously for about 5 to 6 minutes. \u003C\/p\u003E\u003C\/li\u003E\n\u003C\/ul\u003E\n \n\u003Cul\u003E\n\t\u003Cli\u003E\n\n\t \n\tA gentle stirring of the surface of the milk should be continued. During the \n\tevaporation of milk, a scum of casein forms on the surface, which greatly \n\thinders the escape of the steam of milk. This scum usually also adheres to \n\tthe sides of the evaporating vessel and gives the milk a burnt taste. The \n\tburning taste can be avoided by carrying out evaporation in a water-bath, so that the \n\tevaporating vessel is always below 100°C, but the milk always clots. \u003C\/li\u003E\n\u003C\/ul\u003E\n\n\u003Cul\u003E\n\t\u003Cli\u003E\n\t\u003Cp  \u003E\n\t \n\tThe milk is now removed from the heat and allowed to cool at 110°F \n\t(43°C). The milk is stirred occasionally so that the temperature is uniform before \n\tadding active yogurt culture. You must have at least 1\/8 teaspoon of starter yogurt  \n\tfor it to work properly in a quantity of milk, and you must have enough milk \n\tfor the starter to grow and flourish. \u003C\/li\u003E\n\u003C\/ul\u003E\n\u003Cp \u003EMilk containing of 0.25 \npercent of free acid, estimated as lactic acid, will ferment when set to 85°C and 100 c.c. of which requires 20 c.c. of active bacteria. Adding much \nbacteria produces a sour yogurt rather than a pleasantly tangy yogurt and too \nmuch active bacteria make the milk more acidic causing the proteins in milk to \ncoagulate. If you use too much starter, the bacteria can become crowded and may \nrun out of food before the yogurt completes setting up. Good proportion of thick \nmilk and yogurt culture result in a thickened, creamy texture.\u003C\/p\u003E\n\n\u003Cul\u003E\n\t\u003Cli\u003E\n\t\u003Cp  \u003E\n\t Now take \u003Cb\u003Eone tablespoons plain \n\tyogurt \u003C\/b\u003Ewith live cultures [ \u0026#2459;\u0026#2494;\u0026#2433;\u0026#2458;  or\n\t \u0026#2488;\u0026#2494;\u0026#2433;\u0026#2458;\u0026#2494; \t] or you can use freeze-dried \n\tyogurt instead. Mix thoroughly with a spoon until the entire yogurt starter \n\tis well dissolved. \u003C\/li\u003E\n\u003C\/ul\u003E\n\n\u003Cul\u003E\n\t\u003Cli\u003E\n\n\t I \n\twashed my \u003Cb\u003Eearthen bowl [ \u0026#2474;\u0026#2494;\u0026#2468;\u0026#2495;\u0026#2482; ]\u003C\/b\u003E in \n\thot water. I did put the bowl inside my LG micro oven and set to micro for 1 \n\tminute to evaporate the extra water then pour the ready-to-set yogurt milk \n\tin that bowl and additionally I sprinkled \u003Cb\u003E1 teaspoon powdered brown sugar\u003C\/b\u003E on \n\tthe top, which protects \n\tthe liquid below from cooling down quickly. \n\t \u003C\/li\u003E\n\u003C\/ul\u003E\n\u003Cp\u003E\u0026nbsp;\u003C\/p\u003E\n\u003Cul\u003E\n\t\u003Cli\u003E\n\t\u003Cp\u003E\n\t \n\t \n\tAfter the process is finished, \u003Cb\u003Ea clingfilm\u003C\/b\u003E is placed over the top of the \n\tbowl [  \u0026#2474;\u0026#2494;\u0026#2468;\u0026#2495;\u0026#2482; \n12.0pt;  ] to keep the \n\tsurface of the milk from cooling and the milk is then left to set in the \n\tmicro oven for 5 to 7 hours or overnight undisturbed or until the yogurt \n\tformation is complete. \u003C\/li\u003E\n\u003C\/ul\u003E\n\u003Cp \u003E\u0026nbsp;\u003C\/p\u003E\n\u003Cul\u003E\n\t\u003Cli\u003E\n \n\t In \n\tthe morning before I put the set yogurt in the refrigerator to cool and set \n\ttight I did a trick, I removed the clingfilm,  \n\t\u003Cspan class=\"st\"\u003E did heated up my  cast \n\t iron sizzler plate on a\n\t  \n\tand held for a minute on the top of the yogurt bowl carefully,  \n\tthe upper part of the yogurt [which had the powdered brown sugar] dried \n\tto a horny crust. \u003C\/li\u003E\n\u003C\/ul\u003E\n\n\u003Cp\u003E\n The \nprincipal method of making yogurt is by keeping it in a warm place, namely at a \ntemperature of about 84°F. This temperature favors the rapid growth of \nbacteria. The temperature for yogurt can vary within a certain range, but it is \nvery important to stay within the given range and undisturbed. If it is too warm \nthe bacteria will die or if it is too cool the culturing will halt, and probably \nnot start again. \u003C\/p\u003E\n\u003C\/br\u003E\n\u003Cp\u003E\n After the\nculture is added, keep the  \u003Cem\u003E\n \nin a warm place,  \n \nallowable temperature range for culturing yogurt is from 100 to 110°F \n(38-43°C) to encourage \u003Cem\u003E\nbacterial \u003C\/em\u003E\u003Cspan class=\"st\"\u003E growth and the \u003C\/span\u003E\u003Cem\u003E temperature\u003C\/em\u003E\u003Cspan class=\"st\"\u003E \nis maintained for 4 to 7 hours. If it gets too hot, the \u003C\/span\u003E\u003Cem\u003E\n temperature \u003C\/em\u003E\u003Cspan class=\"st\"\u003E begins  \nto kill the \u003C\/span\u003E\u003Cem\u003E bacteria \u003C\/em\u003E\u003Cspan class=\"st\"\u003E \nthat digest the lactose in the milk, it will then wind up with \u003C\/span\u003E\u003Cem\u003E\n  the yogurt. \u003C\/em\u003E \n\n\u003Cul\u003E\n\t\u003Cli\u003E\n\t\u003Cp\u003E\n\tYogurt that has set will be more or less uniform in appearance: one solid \n\tmass. There should not be a clear separation of curds and whey (the white \n\tsolid portion on top and clear liquid on the bottom). The yogurt should \n\tappear more or less smooth, not lumpy. If you gently tip the container, the \n\tyogurt should pull away from the side of the container. Sometimes a bit of \n\twhey will separate from the yogurt during the culturing process.\u003C\/li\u003E\n\u003C\/ul\u003E\n\n\u003Cp\u003E\nIn the commercial production some additions of food color for impression of \nthickening of milk and gelatin and extra fat during the process of boiling of \nthe milk for considerable importance of quick production of rich yogurt is\nvisible. Since in the commercial yogurt the fat becomes entangled with highly \ninsoluble caseous matter and it is difficult to feel the real taste of good \nyogurt we should motivate ourselves to make our healthy options at home.\u003C\/p\u003E\n\n\u003Cp\u003E\n\n[Lactose-free milk is usually made from cow milk with lactase being added. Lactase is \nthe enzyme missing in the gut of lactose-intolerant individuals. It breaks the \nlactose down into two simple sugars: glucose and galactose. The yogurt culture \nalso consumes the lactose, and uses it to produce lactic acid, which makes the \nmilk proteins coagulate. So if the milk did not have any lactose to start with, \nthe yogurt culture would not work well. (The bacteria might consume the glucose \nfor partial success in culturing.)\u003Cbr\u003E\n\u003Cbr\u003E\nHowever, since the lactose \u003Cem\u003Eis \u003C\/em\u003Ebroken down in the culturing process, \nthere is not much lactose left in the finished yogurt even when you are using regular \nmilk. As a result, many lactose-intolerant individuals can enjoy yogurt. You \nmight want to try a small amount of good quality plain yogurt, and if all goes \nwell, start making your own. If you have concerns about your ability to tolerate \nyogurt, you should consult with your health-care practitioner. \u003Cb\u003E\n \u003Cdiv class=\"blogger-post-footer\"\u003E\u003Ca href=\"https:\/\/feedburner.google.com\/fb\/a\/mailverify?uri=onlinekolkata\u0026amp;loc=en_US\"\u003ESubscribe to Indian Cuisine - Traditional Food and Recipe by Email\u003C\/a\u003E\u003C\/div\u003E"},"link":[{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/4194113219346922999\/posts\/default\/2884244186977382012"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/4194113219346922999\/posts\/default\/2884244186977382012"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.foodcooking-inspiration.in\/2014\/03\/famous-bengali-sweet-yogurt.html","title":"Famous Bengali Sweet Yogurt"}],"author":[{"name":{"$t":"Barnali Dutta"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/05327163057011058262"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjvQy8m1XwevEKbPwy4n9EzAT_CEJKfrpaKSyJtJ3J76mnMnstyKGL1Vv8olczAohOS4ebJekVykGbwLWT6lB4sA2RqXNpj_ILVkPt8efPls2-YGtFG77aVGZ16yF4KNg\/s108\/WhatsApp+Image+2019-05-06+at+7.10.10+PM.jpeg"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgR-ZfBQljQAIwjvNLbYTIWRKbmZ78-DZQkHE2MZkOnynvO5_CHWpXU16otypUFNJ7GFV2mV3-fbQCaYoiOkTwbPnzGNhtVUm9tyhtWvtXgSvResLuiDTmjXP2fZSCJKXvawkFlIYT0a4T5\/s72-c\/chini+pata+doi.jpg","height":"72","width":"72"}},{"id":{"$t":"tag:blogger.com,1999:blog-4194113219346922999.post-8132392301257425937"},"published":{"$t":"2014-02-28T23:18:00.005+05:30"},"updated":{"$t":"2026-03-23T16:02:08.482+05:30"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Rice Dishes"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Traditional Recipes"}],"title":{"type":"text","$t":"Pice Rice"},"content":{"type":"html","$t":" \n\u003Ch3 align=\"center\"\u003ETummy-filling tasty meal\n \u003C\/h3\u003E\n\n \n\n\u003Cspan itemprop=\"articleSection\"\u003E\u003Cp\u003ERecent past which rouse in our memory as we can recall food joints of various steamer and railway stations, market places or weekly huts  [\u0026#2489;\u0026#2494;\u0026#2463;] or mart as well as old Calcutta and its suburbs where people casually pass through or stop for a few hours on various errand. A system to satiate their hunger was available which was cheap and upto their liking. Those hotels were called \"Pice Hotel \n [\u0026#2474;\u0026#2494;\u0026#2439;\u0026#2488; \u0026#2489;\u0026#2507;\u0026#2463;\u0026#2503;\u0026#2482;]\" or \"Cheap Rice hotel  [\u0026#2488;\u0026#2488;\u0026#2509;\u0026#2468;\u0026#2494; \u0026#2477;\u0026#2494;\u0026#2468;\u0026#2503;\u0026#2480; \u0026#2489;\u0026#2507;\u0026#2463;\u0026#2503;\u0026#2482;] . The word Pice came from a basic smallest value widely known at the time of British colonial occupation of our country.\u003C\/p\u003E\n\u003Cp\u003EOne should not mistake Pice hotel as synonymous to cheap hotel judging by the name. Pice hotels attract customers not for the cheaper items they serve, but for the fact that they offer a menu that caters to the entire satiation of the customer's hunger, and the selections of fish were astounding. They supply \nall those items the client may generally think of demanding till they have their belly full. Thus those hotels are deemed to be least costly. One could avail belly full of meal with 6 to 14 anas that is a small part of a rupee, now today you can compare in \nthe present context, 100 Rupees x 6\/16 say about 36 Rupees. So, I came down to a new concept of Pice Rice.\u003C\/p\u003E\n\u003Cp\u003EIn the early 90's one standard menu of the Pice Hotel consists of rice, mushurir daal, jhiri jhiri alu bhaja, alu posto, one dalna, kata ponar kalia, chutny, and papor. It used to cost Rs 20.\u003C\/p\u003E\u003C\/span\u003E\n\u003Cp\u003E \u003C\/p\u003E\n\u003Cp align=\"center\"\u003E\u003Cb\u003E\n Pipira kadiya Jaay \nPate\u003C\/a\u003E\u003C\/b\u003E\u003C\/p\u003E\n\u003Cp align=\"right\"\u003E\u003Cspan class=\"st\"\u003E\u003Cem\u003E [quote taken from \"Jiban \nSmriti\" \u003C\/em\u003E \"Remembrance of Life\" written by  \u003Cem\u003E\n Rabindranath Tagore] \u003C\/em\u003E\u003C\/span\u003E\u003C\/p\u003E\n\u003Cp align=\"left\"\u003EI can escape cooking various items with these rice recipes on busy days, \nwhich is so delicious and wholesome every time I become solely satisfy with it. \u003Cb\u003EPipira \nkadiya Jaay Pate - \u003C\/b\u003E\n \n[\u0026#2474;\u0026#2495;\u0026#2433;\u0026#2474;\u0026#2495;\u0026#2524;\u0026#2494; \n\u0026#2453;\u0026#2494;\u0026#2433;\u0026#2470;\u0026#2495;\u0026#2527;\u0026#2494; \n \n\u0026#2479;\u0026#2494;\u0026#2527; \n\u0026#2474;\u0026#2494;\u0026#2468;\u0026#2503;]  \u003Ci\u003E\n \nSlurping noise! Ants leave the plate, crying in despair! \u003C\/p\u003E\n\u003Cp\u003E Bangalees can cook rice blindly.  Cooking boiled rice is very simple, one \nneeds to take water in a proper measurement, the ratio is 1:3 - for 1 part soaked \nrice in 3 parts of boiling water, and need to stop cooking just before its \ncompletely done, otherwise it will mesh up at the time of straining out the \nwater [starch -   \u0026#2477;\u0026#2494;\u0026#2468;\u0026#2503;\u0026#2480; \u0026#2478;\u0026#2494;\u0026#2465;\u0026#2492; \/ \u0026#2475;\u0026#2509;\u0026#2479;\u0026#2494;\u0026#2472; ] because it \ndoes not stop cooking while the process is being done.\u003C\/p\u003E\n\u003Cp\u003E \u003C\/p\u003E\n\u003Cp align=\"center\"\u003E\n  \u003Camp-img src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhxfrlnUy1t__qWxXYKK97Ofs0Y55tCSGIO7kEXrhD6Yg9sMLMEpbKGcXVaJ5ztiNJGIK30tcwPjooiv3IrbuUQNShO3FW2kz_4mnxAyaAk6PYU1vsvaGb_ls14YkgEFYa-blXD4OKXDMWi\/s1600\/full+plate.jpg\" width=\"475\" height=\"268\" title=\"\" alt=\"\"\u003E \n\u003Cnoscript\u003E\n\u003Cimg src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhxfrlnUy1t__qWxXYKK97Ofs0Y55tCSGIO7kEXrhD6Yg9sMLMEpbKGcXVaJ5ztiNJGIK30tcwPjooiv3IrbuUQNShO3FW2kz_4mnxAyaAk6PYU1vsvaGb_ls14YkgEFYa-blXD4OKXDMWi\/s1600\/full+plate.jpg\" width=\"475\" height=\"268\" title=\"\" alt=\"\"\u003E \n\u003C\/noscript\u003E\n\u003C\/amp-img\u003E\n  \n \n\u003C\/p\u003E\n\u003Cp align=\"center\"\u003E\u003Cb\u003E\n\u003Ca itemprop=\"url\" href=\"http:\/\/www.foodcooking-inspiration.in\/2014\/02\/lebu-bhaat-and-topshe-maachh-bhaja.html\"\u003ERice [flavored with Ghandharaj leaf] with scrapped coconut and \nghee \u003C\/a\u003E\u003C\/b\u003E \u003C\/p\u003E\n\u003Cp align=\"center\"\u003E\u003Cb\u003E\n\u003Ca href=\"http:\/\/www.foodcooking-inspiration.in\/2014\/02\/south-indian-style-curd-rice.html\"\u003ESouth Indian style Curd Rice [flavored with curry leaves]\u003C\/a\u003E\u003C\/b\u003E\u003C\/p\u003E\n\u003Cp align=\"center\"\u003E\u003Cb\u003E\n\u003Ca href=\"http:\/\/www.foodcooking-inspiration.in\/2014\/03\/chini-pata-doi-bhaat.html\"\u003EBengali style Sweet Yogurt Rice [flavored with polao\/payesh pata \nor Pandanus leaf]\u003C\/a\u003E\u003C\/b\u003E\u003C\/p\u003E\n\u003Cp align=\"center\"\u003E \u003C\/p\u003E\n\u003Cp align=\"center\"\u003E\n  \u003Camp-img src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiZMsmKfq85uptujAyzJkp4ulL6GdZ8MpxTnW35sBUc9Av312tjY6TiD19CUefn5AsAQyljqTTJBrofr8LLtsC4Njm9ZCYbFv_c06CIT2IAfVmHlGQr6Ag-qJmW6_MfKxAjNphBijn-3z4M\/s1600\/spice+leaves.jpg\" width=\"475\" height=\"268\" title=\"\" alt=\"\"\u003E \n\u003Cnoscript\u003E\n\u003Cimg src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiZMsmKfq85uptujAyzJkp4ulL6GdZ8MpxTnW35sBUc9Av312tjY6TiD19CUefn5AsAQyljqTTJBrofr8LLtsC4Njm9ZCYbFv_c06CIT2IAfVmHlGQr6Ag-qJmW6_MfKxAjNphBijn-3z4M\/s1600\/spice+leaves.jpg\" width=\"475\" height=\"268\" title=\"\" alt=\"\"\u003E \n\u003C\/noscript\u003E\n\u003C\/amp-img\u003E\n \n\u003Cp\u003E \u003C\/p\u003E\n\u003Cp\u003E \u003C\/p\u003E\n\n\u003Cspan itemprop=\"articleBody\"\u003E\u003Cp\u003EStill there are some good Pice hotels at Kolkata\u003C\/p\u003E\nYoung Bengal Hotel, Khidirpur\u003Cp\u003EDacres Lane, Esplanade\u003C\/p\u003E\n\u003Cp\u003EHastings street (Kiran Shankar Roy Road near High Court)\u003C\/p\u003E\n\u003Cp\u003E \u003C\/p\u003E\n\n\u003Cp\u003EA dive into memories: \u003C\/p\u003E\nKhulna steamer ghat - fresh pabda machher jhol\u003Cp\u003EPrepared by be then Butlers of steamer especially meat\u003C\/p\u003E\n\u003Cp\u003EGwoalonda ghat murgir jhol\u003C\/p\u003E\n\u003Cp\u003EBhola shutki macher rosha\u003C\/p\u003E\u003C\/span\u003E\n\u003Cp\u003ESome unforgettable tastes of Chormogoria, Narayanganj, Barishal, Madaripur, Nolmuri, Chandpur steamer station's food, and also the food of Lalmonihat railway junction.\u003C\/p\u003E\n\u003Cp\u003E \u003C\/p\u003E\n\u003Cp\u003EMy grandmother was quite strict about street foods, but my grandfather was a true gastronome and a connoisseur of good food. He tried all types of good foods available at that time because at home cooking with onion or garlic in upper caste Hindu household is not permissible. My queries brings my father back to memories of cooking experiences of porcupines\n [\u0026#2486;\u0026#2460;\u0026#2494;\u0026#2480;\u0026#2497; ], tortoise [\u0026#2453;\u0026#2494;\u0026#2459;\u0026#2495;\u0026#2478;] , ducks\n [\u0026#2489;\u0026#2494;\u0026#2433;\u0026#2488;] , and stork or wild duck [Buno Haansh  \n\u0026#2476;\u0026#2497;\u0026#2472;\u0026#2507; \u0026#2489;\u0026#2494;\u0026#2433;\u0026#2488; ] outside the house in the \u003Ci\u003EMango Garden\u003C\/i\u003E. I feel the tiny light \nin his eyes when he was recalling while talking about his experiences like he \ncan almost hear clinging noise and disturbances at bay. Whenever they were used to caught by the ladies of the house during cooking or eating these not permissible foods, my grandfather excused them saying, \n\u0026quot;let them\u0026quot; -  \u0026quot;\u0026#2459;\u0026#2494;\u0026#2524;\u0026#2494;\u0026#2472; \u0026#2470;\u0026#2494;\u0026#2451; \u0026#2474;\u0026#2507;\u0026#2482;\u0026#2494;\u0026#2474;\u0026#2494;\u0026#2472;\u0026#2494; \u0026#2437;\u0026#2480;\u0026#2494;\u0026quot;  \u003C\/p\u003E\n\u003Cp\u003EMy father has a deep knowledge of fish and foods. He quoted about the best portion of food as \n:\u003C\/p\u003E\n\u003Cp align=\"center\"\u003E \u0026quot;\u0026#2453;\u0026#2458;\u0026#2495; \u0026#2437;\u0026#2460;, \u0026#2476;\u0026#2499;\u0026#2470;\u0026#2509;\u0026#2471; \u0026#2478;\u0026#2503;\u0026#2487;, \u0026#2470;\u0026#2471;\u0026#2495;-\u0026#2480; \u0026#2437;\u0026#2455;\u0026#2509;\u0026#2480;, \u0026#2456;\u0026#2507;\u0026#2482;\u0026#2503;\u0026#2480; \u0026#2486;\u0026#2503;\u0026#2487;\u0026quot;  \u003C\/p\u003E\n\u003Cp\u003E -  meaning \"meat of young goat and mature lamb, first cut \nof Bengali yogurt, and finishing portion of churned yogurt are the best\u0026quot;.\u003C\/p\u003E\n\u003Cp\u003E\u0026nbsp;\u003C\/p\u003E\n\u003Cp\u003E\u003Cb\u003EBACK TO BACK\u003C\/b\u003E\u003C\/p\u003E\n\u003Cp\u003EOn reviewing the indigenous counting system of Bengal, I found some interesting method of arithmetic, was memorized from verses of Subhankari Arja\n [\u0026#2486;\u0026#2497;\u0026#2477;\u0026#2457;\u0026#2509;\u0026#2453;\u0026#2480;\u0026#2496;\u0026#2480; \u0026#2438;\u0026#2480;\u0026#2509;\u0026#2479;\u0026#2494;]  the Mahajani method of book-keeping, by which the country accountants continue to keep intricate accounts in the simplest of ways. The jamabandi and the mensuration of plane figures were taught under Subhankari \n[ \u0026#2486;\u0026#2497;\u0026#2477;\u0026#2457;\u0026#2509;\u0026#2453;\u0026#2480;\u0026#2496;  ]\n and Dharapat [ \u0026#2471;\u0026#2494;\u0026#2480;\u0026#2494;\u0026#2474;\u0026#2494;\u0026#2468; ]. \u003C\/p\u003E\n\u003Cp\u003E\u0026nbsp;\u003C\/p\u003E\n\u003Cp align=\"center\"\u003E\n\n \n\u003Cp align=\"center\"\u003E\n\n\u003Camp-img src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgIE4dYHGEWkh5q0dFMDYgjkBu8D83xn2XWiuiV-hUrlCP4QPXtHlX3TSG6AvxZQov7VHnTn5Iipdp-eaksQQW5fT5U6Pdp0Z4ktdCvadRA7n99WCUiBrBGtHz7YXAE3OI1NsY7JiEi2C8P\/s1600\/flip+2.gif\" width=\"475\" height=\"700\" title=\"\" alt=\"dharapat\"\u003E \n\u003Cnoscript\u003E\n\u003Cimg src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgIE4dYHGEWkh5q0dFMDYgjkBu8D83xn2XWiuiV-hUrlCP4QPXtHlX3TSG6AvxZQov7VHnTn5Iipdp-eaksQQW5fT5U6Pdp0Z4ktdCvadRA7n99WCUiBrBGtHz7YXAE3OI1NsY7JiEi2C8P\/s1600\/flip+2.gif\" width=\"475\" height=\"700\" title=\"\" alt=\"dharapat\"\u003E \n\u003C\/noscript\u003E\n\u003C\/amp-img\u003E\n \u003C\/p\u003E\n\u003Cp\u003EAt a time Cattle and cowrie shells have also served as currency. The monetary tables and Subhankari method of arithmetic and Dharapat were taught several years back to the children in primary schools [pathshala \n-  [\u0026#2474;\u0026#2494;\u0026#2464;\u0026#2486;\u0026#2494;\u0026#2482;\u0026#2494;]  of Bengal and Orissa. The words Kara  [\u0026#2453;\u0026#2524;\u0026#2494;], Ganda [\u0026#2455;\u0026#2472;\u0026#2509;\u0026#2465;\u0026#2494;] , Buri\n [\u0026#2476;\u0026#2497;\u0026#2524;\u0026#2495;]  etc. were all based on cowrie (\u0026#2453;\u0026#2524;\u0026#2495;) currency, are discarded with all their paraphernalia and next the child will have to master the metric units and decimal as a reference to the British units of coins Pie  [\u0026#2474;\u0026#2494;\u0026#2439;],  Pice  [\u0026#2474;\u0026#2527;\u0026#2488;\u0026#2494;],  Penny\n [\u0026#2474;\u0026#2503;\u0026#2472;\u0026#2495;] \u0026nbsp; etc., weights and measures. \u003C\/p\u003E\n\u003Cp\u003E\u0026nbsp;\u003C\/p\u003E\n\u003Cp align=\"center\"\u003E\n  \n  \u003Camp-img src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgtTHdq_dqW4AjAMHglxGhTtPxmtmU7W7OP4pUv540DpF9tTGIYEgTM3QA8GfQ04zMaaO89McjDD33q0TKX-DA15D64sSqDXt1gE2gLvYS-pqC25aY5tOcwfs64n5iIIdU4N8F62hFCrHOu\/s320\/large+all+coins+2.jpg\" width=\"475\" height=\"268\" title=\"\" alt=\"\"\u003E \n\u003Cnoscript\u003E\n\u003Cimg src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgtTHdq_dqW4AjAMHglxGhTtPxmtmU7W7OP4pUv540DpF9tTGIYEgTM3QA8GfQ04zMaaO89McjDD33q0TKX-DA15D64sSqDXt1gE2gLvYS-pqC25aY5tOcwfs64n5iIIdU4N8F62hFCrHOu\/s320\/large+all+coins+2.jpg\" width=\"475\" height=\"268\" title=\"\" alt=\"\"\u003E \n\u003C\/noscript\u003E\n\u003C\/amp-img\u003E\n \n\n\u003Cp\u003ECowrie (\u0026#2453;\u0026#2524;\u0026#2495;) as well as Pice ( \u0026#2474;\u0026#2494;\u0026#2439;\u0026#2488 ) currency is now extinct, but it has left an indelible stamp on the street food culture of Bengal. Cowries constituted the most popular currency, \nthose were used along with metallic coins as the medium of exchange. See the reckoner. \u003C\/p\u003E\n\u003Cp align=\"center\"\u003E  \u0026#2536; \u0026#2437;\u0026#2480;\u0026#2509;\u0026#2470;\u0026#2509;\u0026#2471;-\u0026#2474;\u0026#2527;\u0026#2488;\u0026#2494; \u0026#2476;\u0026#2494; \u0026#2537; \u0026#2474;\u0026#2494;\u0026#2439; = \u0026#2535; \u0026#2474;\u0026#2527;\u0026#2488;\u0026#2494; \u003C\/p\u003E\n\u003Cp align=\"center\"\u003E  \u0026#2536; \u0026#2474;\u0026#2527;\u0026#2488;\u0026#2494; \u0026#2476;\u0026#2494; \u0026#2540; \u0026#2474;\u0026#2494;\u0026#2439; = \u0026#2535; \u0026#2465;\u0026#2494;\u0026#2476;\u0026#2482; \u0026#2474;\u0026#2527;\u0026#2488;\u0026#2494; \u003C\/p\u003E\n\u003Cp align=\"center\"\u003E \u0026#2538; \u0026#2474;\u0026#2527;\u0026#2488;\u0026#2494; \u0026#2476;\u0026#2494; \u0026#2536; \u0026#2465;\u0026#2494;\u0026#2476;\u0026#2482; \u0026#2474;\u0026#2527;\u0026#2488;\u0026#2494; = \u0026#2535; \u0026#2438;\u0026#2472;\u0026#2494; \u003C\/p\u003E\n\u003Cp align=\"center\"\u003E  \u0026#2536; \u0026#2438;\u0026#2472;\u0026#2494; \u0026#2476;\u0026#2494; \u0026#2538; \u0026#2465;\u0026#2494;\u0026#2476;\u0026#2482; \u0026#2474;\u0026#2527;\u0026#2488;\u0026#2494; = \u0026#2535; \u0026#2470;\u0026#2497;\u0026#2527;\u0026#2494;\u0026#2472;\u0026#2495; \u003C\/p\u003E\n\u003Cp align=\"center\"\u003E  \u0026#2538; \u0026#2438;\u0026#2472;\u0026#2494; \u0026#2476;\u0026#2494; \u0026#2536; \u0026#2470;\u0026#2497;\u0026#2527;\u0026#2494;\u0026#2472;\u0026#2495; = \u0026#2535; \u0026#2488;\u0026#2495;\u0026#2453;\u0026#2495; \u003C\/p\u003E\n\u003Cp align=\"center\"\u003E  \u0026#2536; \u0026#2488;\u0026#2495;\u0026#2453;\u0026#2495; \u0026#2476;\u0026#2494; \u0026#2538; \u0026#2470;\u0026#2497;\u0026#2527;\u0026#2494;\u0026#2472;\u0026#2495; = \u0026#2535; \u0026#2438;\u0026#2471;\u0026#2497;\u0026#2482;\u0026#2495; \u003C\/p\u003E\n\u003Cp align=\"center\"\u003E  \u0026#2536; \u0026#2438;\u0026#2471;\u0026#2497;\u0026#2482;\u0026#2495; \u0026#2476;\u0026#2494; \u0026#2538; \u0026#2488;\u0026#2495;\u0026#2453;\u0026#2495; \u0026#2476;\u0026#2494; \u0026#2535;\u0026#2540; \u0026#2438;\u0026#2472;\u0026#2494; = \u0026#2535; \u0026#2463;\u0026#2494;\u0026#2453;\u0026#2494; \u003C\/p\u003E\n\u003Cp align=\"center\"\u003E \u0026#2535;\u0026#2540; \u0026#2463;\u0026#2494;\u0026#2453;\u0026#2494; = \u0026#2535; \u0026#2478;\u0026#2507;\u0026#2489;\u0026#2480;\n\n\n\u003Cbr \/\u003E\n \u003Cdiv class=\"blogger-post-footer\"\u003E\u003Ca href=\"https:\/\/feedburner.google.com\/fb\/a\/mailverify?uri=onlinekolkata\u0026amp;loc=en_US\"\u003ESubscribe to Indian Cuisine - Traditional Food and Recipe by Email\u003C\/a\u003E\u003C\/div\u003E"},"link":[{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/4194113219346922999\/posts\/default\/8132392301257425937"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/4194113219346922999\/posts\/default\/8132392301257425937"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.foodcooking-inspiration.in\/2014\/02\/pice-rice.html","title":"Pice Rice"}],"author":[{"name":{"$t":"Barnali Dutta"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/05327163057011058262"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjvQy8m1XwevEKbPwy4n9EzAT_CEJKfrpaKSyJtJ3J76mnMnstyKGL1Vv8olczAohOS4ebJekVykGbwLWT6lB4sA2RqXNpj_ILVkPt8efPls2-YGtFG77aVGZ16yF4KNg\/s108\/WhatsApp+Image+2019-05-06+at+7.10.10+PM.jpeg"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhxfrlnUy1t__qWxXYKK97Ofs0Y55tCSGIO7kEXrhD6Yg9sMLMEpbKGcXVaJ5ztiNJGIK30tcwPjooiv3IrbuUQNShO3FW2kz_4mnxAyaAk6PYU1vsvaGb_ls14YkgEFYa-blXD4OKXDMWi\/s72-c\/full+plate.jpg","height":"72","width":"72"}},{"id":{"$t":"tag:blogger.com,1999:blog-4194113219346922999.post-381259542275931554"},"published":{"$t":"2014-02-28T22:58:00.010+05:30"},"updated":{"$t":"2026-03-23T16:02:41.180+05:30"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Fish Recipes"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Rice Dishes"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Traditional Recipes"}],"title":{"type":"text","$t":"Lebu Bhaat and Topshe Machh Bhaja"},"content":{"type":"html","$t":" \n\u003Ch3 align=\"center\"\u003E\n\u0026nbsp;\u003C\/h3\u003E\n\u003Cbr \/\u003E\n\u003Ch3 align=\"center\"\u003E\n Lemon flavored \nrice with ghee and scrapped coconut served with Topshe fish fry \u003C\/h3\u003E\n\n\n\u003Cp align=\"center\"\u003E\n  \u003Camp-img src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhPvM8WO3Tf_75aJXYENDZG3HpDttQ1-8Ahdo7fg5H_FUeLi6hboGKPGRSwtlcibB28FRvNB6VqZQc2hHPn0X5GuvBVaOwL0lboJ4oGWnMWYqHSLbm-zJiqRvqHy3EgmUhR3DuRE_Q3M5Tx\/s1600\/rice+topse.jpg\" width=\"475\" height=\"268\" title=\"\" alt=\"\"\u003E \n\u003Cnoscript\u003E\n\u003Cimg src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhPvM8WO3Tf_75aJXYENDZG3HpDttQ1-8Ahdo7fg5H_FUeLi6hboGKPGRSwtlcibB28FRvNB6VqZQc2hHPn0X5GuvBVaOwL0lboJ4oGWnMWYqHSLbm-zJiqRvqHy3EgmUhR3DuRE_Q3M5Tx\/s1600\/rice+topse.jpg\" width=\"475\" height=\"268\" title=\"\" alt=\"\"\u003E \n\u003C\/noscript\u003E\n\u003C\/amp-img\u003E\n\u003C\/p\u003E\n\u003Cp \u003EIt is to no wonder a poet like \"Iswar Gupta\" \ncomposed a lengthy poem solely on \"Tapse fish or \"Mango fish\" by the British.\u0026nbsp;Iswar \nGupta was highly addicted to the Topse fish. \u003C\/p\u003E\n\n\u003Cp align=\"center\"\u003E\n\u003Camp-img src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgL1VaXhxVKl0JVn6XU7WINPzTDBl3Ak343ehFGE25T5L09W05_XWfBnIPuo4okkVGJ8pu-jUDoiUhmK-W5_N_dqJkiajmCzOg50tr6VtE-p8vFwy-BAb7Emjj_jzMi446dZRUOqFPhiN6N\/s1600\/topse+1.JPG\" width=\"400\" height=\"150\" title=\"\" alt=\"Iswar Gupta\"\u003E \n\u003Cnoscript\u003E\n\u003Cimg src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgL1VaXhxVKl0JVn6XU7WINPzTDBl3Ak343ehFGE25T5L09W05_XWfBnIPuo4okkVGJ8pu-jUDoiUhmK-W5_N_dqJkiajmCzOg50tr6VtE-p8vFwy-BAb7Emjj_jzMi446dZRUOqFPhiN6N\/s1600\/topse+1.JPG\" width=\"400\" height=\"150\" title=\"\" alt=\"Iswar Gupta\"\u003E \n\u003C\/noscript\u003E\n\u003C\/amp-img\u003E\n\u003C\/p\u003E\n\n\n\u003Cb\u003EIshwar Gupter Granthabali - Vol.1-2 pg. 122\u003C\/b\u003E\u003C\/p\u003E\n \n\u003Cp\u003ETopse a soft-bone fish, close to extinct, now in 2014 is Rs 700 a kilo [about \n15 fishes]. I heard from my father it was available in the 1950s approximate half a \nrupee per 20 pieces.\u0026nbsp; Still Bangalees love it very much.\u003C\/p\u003E\n\n\n\n\u003Cp align=\"center\"\u003E\n\u003Camp-img src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhtWDopFXFxdxLJpNmfMHkI5iWo-nnucAad0RFOr3Iuk1OCw54fjW7_sTExFdy3zGzWxq0a4ZzuMSqqhYsMRub-Xor_qtMeTDxkrNL0RBEb1m9LwZAshxu4NF7A3wlRDZ9ks2NE_F70DkeM\/s1600\/topse+2.JPG\" width=\"400\" height=\"150\" title=\"\" alt=\"\"\u003E \n\u003Cnoscript\u003E\n\u003Cimg src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhtWDopFXFxdxLJpNmfMHkI5iWo-nnucAad0RFOr3Iuk1OCw54fjW7_sTExFdy3zGzWxq0a4ZzuMSqqhYsMRub-Xor_qtMeTDxkrNL0RBEb1m9LwZAshxu4NF7A3wlRDZ9ks2NE_F70DkeM\/s1600\/topse+2.JPG\" width=\"400\" height=\"150\" title=\"\" alt=\"\"\u003E \n\u003C\/noscript\u003E\n\u003C\/amp-img\u003E\n\u003C\/p\u003E\n \n\u003Cp  \u003ELegendary director and renowned writer Satyajit Ray\u0026nbsp;wrote a \ntotal of 35 Feluda [detective] stories. \u0026nbsp;The detective Pradosh\u0026nbsp;Mitter's favorite \ncousin-cum-assistant Topse [Topeshranjan Mitter] is to Feluda as was Dr. Watson to Sherlock Holmes and the narrator in all the stories. I doubt if the name Topse came to his mind from the intense love for \"Topse fish\" he had. \u003C\/p\u003E\n\n\u003Cp align=\"center\"\u003E\n \u003Camp-img src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiDg5wvCDTHhbUqaqdOE4sopvXgg0yzy1jlF19TLl-AXLluyybPvzjl-ZMC2VvsZu8nVY1NXzf4ivOAMRW3filGI1_Cl3dzDXW81_9sEfNwfFNHe37HNQglS2vzQM40MJfbtTKltSyMV5Z-\/s1600\/topse+3.JPG\" width=\"400\" height=\"268\" title=\"\" alt=\"\"\u003E \n\u003Cnoscript\u003E\n\u003Cimg src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiDg5wvCDTHhbUqaqdOE4sopvXgg0yzy1jlF19TLl-AXLluyybPvzjl-ZMC2VvsZu8nVY1NXzf4ivOAMRW3filGI1_Cl3dzDXW81_9sEfNwfFNHe37HNQglS2vzQM40MJfbtTKltSyMV5Z-\/s1600\/topse+3.JPG\" width=\"400\" height=\"268\" title=\"\" alt=\"\"\u003E \n\u003C\/noscript\u003E\n\u003C\/amp-img\u003E \n \u003C\/p\u003E\n \n\u003Cp\u003EOh Bengali, come, let us find some substitutions of our favorite Topse, we \nwill be proud to import and serve our children, let them introduce our own \ndishes once more.\u003C\/p\u003E\n\u003Cp align=\"center\"\u003E\n  \nSee market names: \u003C\/p\u003E\n\n\u003Camp-img src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjhuC0JamaOy5nhpK0v0shJ-l522cCH9JfWo_hLDAW4n7WPvPUk7jku3oNqIuu8lrTEo_MJzML12cjC-9qQgZYrAk8MN2xqhX-4S1VyP7Cy8kRfEzNSPhiddT-_AwYXOvpbpyutO6H-B2EJ\/s1600\/images+topse.jpg\" width=\"475\" height=\"268\" title=\"\" alt=\"\"\u003E \n\u003Cnoscript\u003E\n\u003Cimg src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjhuC0JamaOy5nhpK0v0shJ-l522cCH9JfWo_hLDAW4n7WPvPUk7jku3oNqIuu8lrTEo_MJzML12cjC-9qQgZYrAk8MN2xqhX-4S1VyP7Cy8kRfEzNSPhiddT-_AwYXOvpbpyutO6H-B2EJ\/s1600\/images+topse.jpg\" width=\"475\" height=\"268\" title=\"\" alt=\"\"\u003E \n\u003C\/noscript\u003E\n\u003C\/amp-img\u003E\n \n\u003Cul\u003E\n \u003Cli\u003EPolynemus toposui\/paradise threadfin \u003C\/li\u003E\n \u003Cli\u003EIndian salmon\/Paradise threadfin\/Row ball\u0026nbsp; -\u0026nbsp;\u0026nbsp; India\u003C\/li\u003E\n \u003Cli\u003ETapasi\/Taposi\u0026nbsp;\u0026nbsp;-\u0026nbsp; Bangladesh Bengali\u003C\/li\u003E\n \u003Cli\u003Eವಾಮೇನು\/Vahmeenu\u0026nbsp;\u0026nbsp;-\u0026nbsp; Kannada\u003C\/li\u003E\n \u003Cli\u003EDodywa-rawas\u0026nbsp;\u0026nbsp;-\u0026nbsp; Maharashtra\u003C\/li\u003E\n \u003Cli\u003Eതമുതി \/ വമീന് \/ വാമീന് \/ ബാഹ്മീന് \/ നൊറകുടിയന് \/ നൊറക്കുടിയന് \/ ബമീന് \n\t- \n Malayalam\u003C\/li\u003E\n \u003Cli\u003EBahmin\/Norakudiyan\/Thamuthi\/Wahmeen\u0026nbsp;\u0026nbsp;-\u0026nbsp; Malayalam\u003C\/li\u003E\n \u003Cli\u003EBattihiravalai\/Kala\/Kattikalai\/Kondiangalai\/Panigala\/Seenakalai\/Thiravalai\/Valanakala\/Vellaikala \n\t- \n Tamil\u003C\/li\u003E\n \u003Cli\u003Eతెల్ల మగ \/ పొడికిమాగ \/ బోడ్డుమాగ \/ బుడతమాగ\u0026nbsp;\u0026nbsp;-\u0026nbsp; Telegu\u003C\/li\u003E\n \u003Cli\u003EBoddumaga\/Budathamaga\/Podikimaga\/Sahala\/Thellamaga\u0026nbsp;\u0026nbsp;-\u0026nbsp;\u0026nbsp; Telegu\u003C\/li\u003E\n \u003Cli\u003EKulampiros\/Boka dulse\/Tigi\/Kugaw\/Mamale\u0026nbsp;\u0026nbsp;-\u0026nbsp; Philippines\u003C\/li\u003E\n \u003Cli\u003E\n \u003Cspan style=\"font-family: arial, sans-serif; font-size: 11pt; line-height: 115%;\"\u003E\n زعنفة\u003C\/span\u003E\u003Cspan style=\"font-family: verdana, sans-serif; font-size: 11pt; line-height: 115%;\"\u003E\n \u003C\/span\u003E\n \u003Cspan style=\"font-family: arial, sans-serif; font-size: 11pt; line-height: 115%;\"\u003E\n رقيقة\u003C\/span\u003E\u003Cspan style=\"font-family: verdana, sans-serif; font-size: 11pt; line-height: 115%;\"\u003E\n \u003C\/span\u003E\n \u003Cspan style=\"font-family: arial, sans-serif; font-size: 11pt; line-height: 115%;\"\u003E\n جنَّة\u0026nbsp;\u0026nbsp;-\u0026nbsp;\u0026nbsp; \u003C\/span\u003E\u003Cspan style=\"line-height: 115%;\"\u003EArabic\u003C\/span\u003E \n \u003C\/li\u003E\n \u003Cli\u003E長指馬鮁 \/长指马鲅 \/长指马鲅\u0026nbsp;\u0026nbsp;-\u0026nbsp; Chinese\u003C\/li\u003E\n \u003Cli\u003EStriped threadfin\/Tassel fish\/Ikan bulu\/Kurau\/Kurau janggut\/Lelauh \n minyak\/Senangin\/Senangin-bulu rambu panjang\u0026nbsp;\u0026nbsp;-\u0026nbsp; Malaysia\u003C\/li\u003E\n \u003Cli\u003EBarbure paradis\u0026nbsp;\u0026nbsp;-\u0026nbsp; French\u003C\/li\u003E\n \u003Cli\u003EMangofisk\u0026nbsp;\u0026nbsp;-\u0026nbsp; Sweden\u003C\/li\u003E\n\u003C\/ul\u003E\n\u003Cp\u003ERef. has been taken from fishbase.sinica.edu.tw\u003C\/p\u003E\n\u003Cp\u003E\u0026nbsp;\u003C\/p\u003E\n \n\u003Cbr \/\u003E\n\u003Cp\u003E\u003Cb\u003E Let's cook \u003C\/b\u003E\u003C\/p\u003E\n \n\u003Ch1 class=\"fn\"\u003EBengali style Lemon rice [Lebu bhaat]\u003C\/h1\u003E\n\u003Cp\u003E\u003Clabel\u003EBy \u003C\/label\u003E\u003Cspan class=\"author\"\u003EBarnali Dutta\u003C\/span\u003E\u003C\/p\u003E\n\u003Cp\u003EPublished \u003Cspan class=\"published\"\u003E03\/09\/2014\u003C\/span\u003E\u003C\/p\u003E\n  \n \n  \n\u003Cp align=\"center\"\u003E\n  \u003Camp-img src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiZMsmKfq85uptujAyzJkp4ulL6GdZ8MpxTnW35sBUc9Av312tjY6TiD19CUefn5AsAQyljqTTJBrofr8LLtsC4Njm9ZCYbFv_c06CIT2IAfVmHlGQr6Ag-qJmW6_MfKxAjNphBijn-3z4M\/s1600\/spice+leaves.jpg\" width=\"475\" height=\"268\" title=\"\" alt=\"\"\u003E \n\u003Cnoscript\u003E\n\u003Cimg src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiZMsmKfq85uptujAyzJkp4ulL6GdZ8MpxTnW35sBUc9Av312tjY6TiD19CUefn5AsAQyljqTTJBrofr8LLtsC4Njm9ZCYbFv_c06CIT2IAfVmHlGQr6Ag-qJmW6_MfKxAjNphBijn-3z4M\/s1600\/spice+leaves.jpg\" width=\"475\" height=\"268\" title=\"\" alt=\"\"\u003E \n\u003C\/noscript\u003E\n\u003C\/amp-img\u003E\n  \n \n\u003Cp class=\"summary\"\u003EThis rice dish is exclusively served as a starter of a meal during any Bengali celebration. Best offering accompany  with this lemon-flavored piping hot rice is with 1 teaspoon cow ghee, 1 tablespoon \nfreshly scrapped coconut [নারকেল কোরা], 1 piece of gandharaj lebu [গন্ধরাজ লেবু], and 1 green chili with just cooked hot Topse fry \n[তপসে মাছ ভাজা]. It will be a memorable meal for everybody.\u003C\/p\u003E\n\u003Ch2\u003EIngredients\u003C\/h2\u003E\n\u003Cul\u003E\n\u003Cli class=\"ingredient\"\u003ELong grain rice 200g, four leaves of Gandharaj lebu (Citrus limonia)\/Bangladeshi lemon \"Shatkara\" (Citrus macroptera)\/Rongpur lime.\u003C\/li\u003E\n\u003C\/ul\u003E\n\u003Ch2\u003EInstructions\u003C\/h2\u003E\n\u003Cul\u003E\n\u003Cli class=\"instructions\"\u003ECook plain rice, after draining starch, add slightly torn up four gandharaj lemon leaves in the cooked rice and cover the rice bowl with a lid, keep aside for 5 minutes. Rice will get a strong flavor of lemon.\u003C\/li\u003E\n\u003C\/ul\u003E\n\u003Cp\u003E Yield: For 4 persons 1 tablespoon \n| Prep time for soaking rice 10 mins.  | \n Cook time:  10 mins.\n \n | Total time: \n25 mins.  \u003C\/p\u003E\n\u003Ch2\u003E Nutrition:  \n Total calories per tablespoon  55 \n \u003C\/h2\u003E\n\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n \n\u003Ch1 class=\"fn\"\u003ETopse Fish Fry\u003C\/h1\u003E\n\u003Cp\u003E\u003Clabel\u003EBy \u003C\/label\u003E\u003Cspan class=\"author\"\u003EBarnali Dutta\u003C\/span\u003E\u003C\/p\u003E\n\u003Cp\u003EPublished \u003Cspan class=\"published\"\u003E03\/09\/2014\u003C\/span\u003E\u003C\/p\u003E\n  \n\u003Cp align=\"center\"\u003E\n\u003Camp-img src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgQYMSVBYFWUKCubFQ7d_YASS_eWpZreNr5DyU-vQAsOQYGX4s6bDj8WjOAbmHeqfP-I4V52746tNSSOhxW_Ml30m-UtqdNiDm5heC8zaDI9hZxyTpNNQ93b-g82WoOyLuODnduV34IwjLl\/s1600\/full+plate.jpg\" width=\"475\" height=\"268\" title=\"\" alt=\"\"\u003E \n\u003Cnoscript\u003E\n\u003Cimg src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgQYMSVBYFWUKCubFQ7d_YASS_eWpZreNr5DyU-vQAsOQYGX4s6bDj8WjOAbmHeqfP-I4V52746tNSSOhxW_Ml30m-UtqdNiDm5heC8zaDI9hZxyTpNNQ93b-g82WoOyLuODnduV34IwjLl\/s1600\/full+plate.jpg\" width=\"475\" height=\"268\" title=\"\" alt=\"\"\u003E \n\u003C\/noscript\u003E\n\u003C\/amp-img\u003E\n \u003C\/p\u003E\n\u003Cp class=\"summary\"\u003EBengalee's favorite Topse fish may be easily available soon. Bengalis who are living outside of \ntheir state may find some suitable options of \ntheir Topse fish, but Gangetic Topse is no doubt sweeter than other marine species.\u003C\/p\u003E\n\u003Ch2\u003EIngredients\u003C\/h2\u003E\n\u003Cul\u003E\n\u003Cli class=\"ingredient\"\u003EFresh Topse fish 400g, I got 8 big fishes, salt and turmeric \nto marinate the fish. \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003EFor batter 2 tablespoons gram flour, 1 tablespoon rice flour, 1 teaspoon turmeric, 1 teaspoon red chili powder, 1 teaspoon ginger and green \nchili paste, 1 pinch sugar and sodium bicarbonate, salt  to taste, just enough water to make a \nsmooth batter.\u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003E1 cup cooking oil, I preferred mustard oil for a traditional taste and 1 teaspoon poppy seed.\u003C\/li\u003E\n\u003C\/ul\u003E\n\u003Ch2\u003EInstructions\u003C\/h2\u003E\n\u003Col\u003E\n\u003Cli class=\"instructions\"\u003EClean and wash thoroughly the fish and marinate with salt and turmeric, keep \nit aside.\u003C\/li\u003E\n\u003Cli class=\"instructions\"\u003EMake a smooth batter with rest of the ingredients [except oil \nand poppy seeds], keep aside for 10 minutes.\u003C\/li\u003E\n\u003Cli class=\"instructions\"\u003EHeat the oil in a heavy-based deep pan until smoking point \nthen turn the fire to low.\u003C\/li\u003E\n\u003Cli class=\"instructions\"\u003EAdd poppy seeds to the batter, mix a little, take the fish one by one, \ndip it into the batter, just coat a little batter smoothly and deep fry them until \nthey are properly cooked and make \na shinny golden fry.\u003C\/li\u003E\n\u003Cli class=\"instructions\"\u003EServe hot with lemon rice.\u003C\/li\u003E\n\u003C\/ol\u003E\n\u003Cp\u003E  For 4 persons \n[2 pieces] Prep Time: 10 mins.\n \n |  Cook time:  10 mins.\n \n |  Total time:  20 mins.\n \u003C\/p\u003E\n \n \u003Cdiv class=\"blogger-post-footer\"\u003E\u003Ca href=\"https:\/\/feedburner.google.com\/fb\/a\/mailverify?uri=onlinekolkata\u0026amp;loc=en_US\"\u003ESubscribe to Indian Cuisine - Traditional Food and Recipe by Email\u003C\/a\u003E\u003C\/div\u003E"},"link":[{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/4194113219346922999\/posts\/default\/381259542275931554"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/4194113219346922999\/posts\/default\/381259542275931554"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.foodcooking-inspiration.in\/2014\/02\/lebu-bhaat-and-topshe-maachh-bhaja.html","title":"Lebu Bhaat and Topshe Machh Bhaja"}],"author":[{"name":{"$t":"Barnali Dutta"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/05327163057011058262"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjvQy8m1XwevEKbPwy4n9EzAT_CEJKfrpaKSyJtJ3J76mnMnstyKGL1Vv8olczAohOS4ebJekVykGbwLWT6lB4sA2RqXNpj_ILVkPt8efPls2-YGtFG77aVGZ16yF4KNg\/s108\/WhatsApp+Image+2019-05-06+at+7.10.10+PM.jpeg"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhPvM8WO3Tf_75aJXYENDZG3HpDttQ1-8Ahdo7fg5H_FUeLi6hboGKPGRSwtlcibB28FRvNB6VqZQc2hHPn0X5GuvBVaOwL0lboJ4oGWnMWYqHSLbm-zJiqRvqHy3EgmUhR3DuRE_Q3M5Tx\/s72-c\/rice+topse.jpg","height":"72","width":"72"}},{"id":{"$t":"tag:blogger.com,1999:blog-4194113219346922999.post-1600380727248669996"},"published":{"$t":"2014-02-26T20:43:00.010+05:30"},"updated":{"$t":"2026-03-23T16:02:51.219+05:30"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Fish Recipes"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Traditional Recipes"}],"title":{"type":"text","$t":"Fish Fish"},"content":{"type":"html","$t":"\u003Ch3\u003E\n Fish Fish - \"Whispering \nWhistle\" \u003C\/h3\u003E\n\u003Cp\u003E\n\u0026nbsp;\u003C\/p\u003E\n\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\n\n \n  \n  \u003Camp-img alt=\"Jeol fish varieties- Telapia ত্যালাপিয়া\" height=\"268\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgM4xUhuMMnAmTs6gdI6LdF3V3kG2q6zw5zxR2Xf20-RDtCaVOm_vlyHi_KVlYOHVre4i1aetC_CcUi90u-_v14sj6Ekeg1FI48HhNPgki6Fhqn8Gzire_X94NeQxDfBxNUauU1_nkA8ixf\/s1600\/Fresh_tilapia_photo.jpg\" title=\"\" width=\"475\"\u003E \n\u003Cnoscript\u003E\n\u003Cimg src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgM4xUhuMMnAmTs6gdI6LdF3V3kG2q6zw5zxR2Xf20-RDtCaVOm_vlyHi_KVlYOHVre4i1aetC_CcUi90u-_v14sj6Ekeg1FI48HhNPgki6Fhqn8Gzire_X94NeQxDfBxNUauU1_nkA8ixf\/s1600\/Fresh_tilapia_photo.jpg\" width=\"475\" height=\"268\" title=\"\" alt=\"Jeol fish varieties- Telapia ত্যালাপিয়া\"\u003E \n\u003C\/noscript\u003E\n\u003C\/amp-img\u003E\n\n\u003Cp\u003E\n\u003C\/p\u003E\u003Cp\u003ELost connections with Bangladesh, but still connected to some extent through them, last connections, my Maa and Baba, deep-rooted Indian - a Bangladeshi, entered India (at that time though was an underdeveloped country) across its porous borders as a refugee, foreigner in their own country (নিজ গৃহে পরবাসী). Apart from the fear of proper food and settlement, they struggled for their existence. They never even uttered their eagerness to go and see how their hometown is, because they always felt hometown means being surrounded by their family, friends and neighborhood which was quite different from the scenario there after the partition. They left their huge property and social recognitions. The emptiness made them somewhat impassable throughout their life. Eventually, they settled here, as an Indian, Bengali. They coped up all of their fall-backs with the stamp of refugee here, secured us, gave us an identity as a human being not a religious puppet, and taught us to live united.\u003C\/p\u003E\n\n\u003Cp\u003EPractically two-third of the total geographical area of the former Bangladesh is now included in the present East Bangladesh and the remaining one-third of the former territorial area of the state of India, West Bengal faced a huge population burst during political division of Bangladesh and migration of country. There can be no doubt, in early days of Bengal, people suffered greatly for shortage in the supply of food due to huge population burst and famine, slowly regular domestic life adjusted and restored.\u003C\/p\u003E\n\n\u003Cp\u003EDistricts were having much more similar domestic life of a traditional Bengali in contrast to metropolitan city Kolkata . Kolkata has many other interferences of interstate migrations also, about 3 to 4 communities from Marwar, Gujrat, Panjab, Orissa, and Bihar for business and manual labor.\u003C\/p\u003E\n\n\u003Cp\u003EBengal is fortunate in having no kind of rigorous climatic conditions like excessive heat, excessive rain or excessive cold, a land blessed by rivers and their tributaries and having a rich collection of vegetation, food crops, flowers, and domesticated with milch cows, they always regarded a cow as a mother a kind of wealth – \"Godhana\".\u003C\/p\u003E\n\n\u003Cp\u003EAt one stage of our history, the fish and animal protein came to be considered unclean and unworthy of consumption by the upper caste people in India, but in no field of his choice of food the Bengali had shown himself a greater connoisseur than in selecting and consuming a very wide range of fishes, the silver crop of water, which grew abundantly in the riverine country of Bengal.\u003C\/p\u003E\n\n\u003Cp\u003EI was brought up with good foods and as a Bengali, our good foods always included an exotic preparation of fish dish, always, daily, no exemption, in every special occasions as well as a routine meal. We have some fish recipes as a dietary supplement for its medicinal properties like জীয়ল or জিওল মাছ or jiyol machh ( কই সিঙ্গি মাগুর, the anabas, barbed or catfish, which can live longer in less water or চারা পোনা carp) along with the medicines, as a natural nutritive supplements, benefits a sick at a glance, and best meal for children with the staple food rice, was grown in many varieties in the past, were known by various interesting names.\u003C\/p\u003E\n \n  \u003Ccenter\u003E\n  \u003Camp-img alt=\"Jeol fish varieties\" height=\"268\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiUACfVG0sz19G-F_JROMK_ou6-YBOQ3_p7ujAU4ZzvPtrM2xHWjfi-k0ueaVuHO15vJImvdBZY9EJOdrAV8T7zWuGEK6I7gbUXrsLnCpSFOou0UJnb1RtgpBdcY_A4wxygPUeux9h03ecI\/s1600\/jeol+fish.jpeg\" title=\"\" width=\"475\"\u003E \n\u003Cnoscript\u003E\n\u003Cimg src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiUACfVG0sz19G-F_JROMK_ou6-YBOQ3_p7ujAU4ZzvPtrM2xHWjfi-k0ueaVuHO15vJImvdBZY9EJOdrAV8T7zWuGEK6I7gbUXrsLnCpSFOou0UJnb1RtgpBdcY_A4wxygPUeux9h03ecI\/s1600\/jeol+fish.jpeg\" width=\"475\" height=\"268\" title=\"\" alt=\"Jeol fish varieties\"\u003E \n\u003C\/noscript\u003E\n\u003C\/amp-img\u003E\n  \u003C\/center\u003E\n\u003Cp\u003E\u0026nbsp;\u003C\/p\u003E\n\u003Cp\u003EI could manage to remember one proverb from Sylhet \"Mach khao te koi magur, log dhoro te sobar thakur\" meaning if you eat koi magur, you will be healthier and wiser so everybody will obey you.\u003C\/p\u003E\n\n\u003Cp\u003EMy parents always followed religious food rituals to follow ecological \nscience only. We have ritually abstained eating Hilsa fish after late September due to its  reproductive seasons and again traditionally introduced on Saraswati puja day (\u003Cb\u003E জোড়া ইলিশ\n \u003C\/b\u003E- Bengali cooking ritual of twin Hilsa fish). It is interesting to state that \nin this connection of preservation of natural wealth there was a totem, fresh \nHilsa fishes caught by fishermen are generally in the adjoining\u0026nbsp; areas of \nthe Ganges especially the rainy season in each year, first fish is taken auspiciously. It has been custom to put marks of vermilion powder accordingly, on \nthe body of the fish and some blades of green durva grass and some grains of \npaddy are put on its body, it is worshiped and given back to Maa Ganga and in the same way it also has been custom among householders to worship with blow \nconch-shell when a Hilsa fish brought home for \nconsumption in a family for the first time in each year.\u003C\/p\u003E\n\u003Cp\u003E\u0026nbsp;\u003C\/p\u003E\n\u003Ccenter\u003E\n\u003Cp\u003ESome traditional fish recipes : In-text citation of Dwija Bansidas [দ্বিজ বংশীদাস]  \u003C\/p\u003E\n\n\u003Cp\u003E\"পাবতা মাছ দিয়া রান্ধে নালিতার ঝোল\u003C\/p\u003E\n\n\u003Cp\u003Eপুরান কুমড়া দিয়া রোহিতের কোল\u003C\/p\u003E\n\n\u003Cp\u003Eকিঞ্চিত নালিত পত্র তার মাঝে আদা\u003C\/p\u003E\n\n\u003Cp\u003Eলাউ দিয়া ঘন্টা রাঁধে রোহিতের গাদা\u003C\/p\u003E\n\n\u003Cp\u003Eবাগুন দ্বিগুন করি তাহে লাউ যোগ\u003C\/p\u003E\n\n\u003Cp\u003Eমাগুর মত্স্য সহ রান্ধে কাঙোরভোগ\"\n\u003C\/p\u003E\u003C\/center\u003E\n \n\u003Cp\u003EThough the puritan Hindu society in ancient Bengal especially orthodox Brahmanas and any-cast-widows would on no account partake as food, cooked fish or flesh, other high protein vegetable and pulses, including onion and garlics realized the same, was on strict diet. Bengalees happily accepted the identifications from the very beginning \"Machhe Bhaate Bangali - মাছে ভাতে বাঙালি\" or staple food of Bengal means Fish and Rice - Rice and Fish even many archeological evidences are there to show how they loved to cook fishes. It may be noted in this connection that among the Ten Avataras (Dasavatara) or incarnations of the god Vishnu we find the names of Matsyavatara or Fish incarnation and in Vedic astrology, Pisces is the twelfth sign of the zodiac, and Vedic chiromancy the fishtail sign indicates happiness and riches.\u003C\/p\u003E\n \u003Cp\u003EJute leaves and Pabda fish gravy, matured pumpkin cooked in Rahu fish belly,\u003C\/p\u003E\n\n\u003Cp\u003Ejute leaves seasoned with ginger, gourd mishmash with Rahu fish back,\u003C\/p\u003E\n\n\u003Cp\u003Eand most desired dish was catfish - cooked with one portion gourd and double portion of brinjal added.\u003C\/p\u003E\n \u003Ccenter\u003E\n\n  \u003Cp\u003E\"Damodar Sheth\" by Rabindranath Tagore\u003C\/p\u003E\n\n\u003Cp\u003E\"অল্পেতে খুশি হবে দামদর শেঠ কি ?\u003C\/p\u003E\n\n\u003Cp\u003Eমুড়কির মোয়া চাই, চাই ভাজা ভেটকি\u003C\/p\u003E\n\n\u003Cp\u003Eআনবে কটকি জুতো, মটকিতে ঘি এনো,\u003C\/p\u003E\n\n\u003Cp\u003Eজলপাইগুড়ি থেকে এনো কৈ জিয়ানো\u003C\/p\u003E\n\n\u003Cp\u003Eচাঁদনীতে পাওয়া যাবে বোয়ালের পেটকি?\"\u003C\/p\u003E\u003C\/center\u003E\n\n \n\n\u003Cp\u003EFish is largely partaken of by the Hindu women of Bengal, whilst unmarried or married, but a widow never partakes of it and the 11th or Ekadasi of the increasing moon is a day of close fast to a widow, it is a must fish-eating day for married woman. Greatest novelist\u003C\/p\u003E\n\n\u003Cp\u003EBankim Chandra Chattapadya's [National song Vande Mataram is a poem from the famed novel Anandamath which was written by Bankim Chandra Chatterjee] wrote a situation in Devi Choudhurani where Prafulla disobeyed Bhabani Thakur only about her meal on Ekadashi day, her eagerness of cooking fish described the situation of believe of Hindu woman the fish eating depends on lifelong married life. \u003C\/p\u003E\n\u003Cp\u003ELove for fish delicacy by renowned Bengali scholar was a myth, fancy of which was also carried over to all and sundry and gradually infiltrated religious rituals also.  As story goes, a time when even Vidyasagar picked up a fish head from the plate of Amirtalal Mitra and satiated his uncontrollable attraction to eat. It may be mentioned that Ishwar Chandra Bandyopadhyay did not believe in caste disparities.\u003C\/p\u003E\n\n\u003Ccenter\u003E \n\n\u003Cp\u003EFrom \"Nath Sampraday\"\u003C\/p\u003E\n\n\u003Cp\u003E\"বড় বড় কৈমত্স্য ঘন ঘন আঙ্জী\u003C\/p\u003E\n\n\u003Cp\u003Eজিরা লঙ্গ মাখিয়া তুলিল তৈলে ভাজি\u003C\/p\u003E\n\n\u003Cp\u003Eকাতলের কোল ভাজে মাগুরের চাকি\u003C\/p\u003E\n\n\u003Cp\u003Eচিতলের কোল ভাজে রসবাস মাখি\u003C\/p\u003E\n\n\u003Cp\u003Eবেত আগ বালিয়া চুঁচুরা মত্স্য দিয়া\u003C\/p\u003E\n\n\u003Cp\u003Eসুকুত্ ব্যঞ্জন রান্ধে আদা বাটিয়া\"\u003C\/p\u003E\n\n \n\n\u003Cp\u003ERecipes process noted as stir-fry a little the climbing perch make the gravy with cumin and clove powder,\u003C\/p\u003E\n\n\u003Cp\u003Edeep-fried Katla fish belly and round-cut Catfish, fried marinated Chital fish with salt and\n\n\u003Cp\u003EBangladeshi lemon \"Shatkara\" (Citrus macroptera) or Rongpur lime or Gandharaj lebu(Citrus limonia),\u003C\/p\u003E\n\na bitter taste shukta recipe cooked with soft tip of cane combined with Bele fish and Chuno fish.\u003C\/p\u003E\n\n\u003C\/center\u003E\n\n \n\n\u003Cp\u003EBengal there were many areas named after numerous species of fishes as example Ruidanga [Coochbehar], Rui Pukur [Krishnagar], Chitolia [jharkhand], Koijuri and Koipukuria [N.24 Pgns], Koikhali [S. 24 Pgs], Magura [Bangladesh], Magurpur [Dakshin Dinajpur], Shingimari [Bangladesh], Sholmari [Bangladesh], Tapsia, Chingrighata, Tangra, and Beleghata [Kolkata].\u003C\/p\u003E\n\n\u003Cp\u003EUnfortunately, in Bengal we could not save our natural wealth like vegetations, crops and other food productions etc. Now maximum varieties of foods extinct. We depend upon other states for a maximum amount of regular necessities, our food habit compromised and a large variety of fishes are needed to have passport also. The question is how to recover our Bengal as Sonar Bangla (an El Dorado) again.\u003C\/p\u003E\n\n\u003Cp\u003ENow the question is, colonization occurred in almost every state and native people adjusted and modernized their food habits and lifestyles accordingly, but in no state did it happen that their food habit or customs were modified to the maximum extent except Bengal ?\u003C\/p\u003E\n\n\n\u003Cp\u003E\u003C\/p\u003E\u003Cdiv class=\"blogger-post-footer\"\u003E\u003Ca href=\"https:\/\/feedburner.google.com\/fb\/a\/mailverify?uri=onlinekolkata\u0026amp;loc=en_US\"\u003ESubscribe to Indian Cuisine - Traditional Food and Recipe by Email\u003C\/a\u003E\u003C\/div\u003E"},"link":[{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/4194113219346922999\/posts\/default\/1600380727248669996"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/4194113219346922999\/posts\/default\/1600380727248669996"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.foodcooking-inspiration.in\/2014\/02\/fish-fish.html","title":"Fish Fish"}],"author":[{"name":{"$t":"Barnali Dutta"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/05327163057011058262"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjvQy8m1XwevEKbPwy4n9EzAT_CEJKfrpaKSyJtJ3J76mnMnstyKGL1Vv8olczAohOS4ebJekVykGbwLWT6lB4sA2RqXNpj_ILVkPt8efPls2-YGtFG77aVGZ16yF4KNg\/s108\/WhatsApp+Image+2019-05-06+at+7.10.10+PM.jpeg"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgM4xUhuMMnAmTs6gdI6LdF3V3kG2q6zw5zxR2Xf20-RDtCaVOm_vlyHi_KVlYOHVre4i1aetC_CcUi90u-_v14sj6Ekeg1FI48HhNPgki6Fhqn8Gzire_X94NeQxDfBxNUauU1_nkA8ixf\/s72-c\/Fresh_tilapia_photo.jpg","height":"72","width":"72"}},{"id":{"$t":"tag:blogger.com,1999:blog-4194113219346922999.post-412333371413492202"},"published":{"$t":"2014-02-23T21:21:00.003+05:30"},"updated":{"$t":"2026-03-23T16:03:03.364+05:30"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Fish Recipes"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Traditional Recipes"}],"title":{"type":"text","$t":"Matsyakumbha"},"content":{"type":"html","$t":" \n\u003Ch2\u003E\nSteamed prawn and poppy seeds\u003C\/h2\u003E\n\u003Clabel\u003EBy \u003C\/label\u003E\u003Cspan class=\"author\"\u003EBarnali Dutta\u003C\/span\u003E\u003Cbr \/\u003E\nPublished \u003Cspan class=\"published\"\u003E11\/19\/2013\u003C\/span\u003E\u003Cbr \/\u003E\n\u003Ccenter\u003E\n  \n  \u003Camp-img src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhYAPH67yt4n9QHUfCs3RcDj0zP2afGXPp7GCYWhD_EskcH0KBYyVjiUM6TiwFnfV7oSjBmOv5WNjadM_6lpV674Tq_ll9MNzsgaeJcI3wAhVCY3CpZZRKftYve8P0nu_svH20OFblusqTD\/s1600\/prawn+poppy+seeds.jpg\" width=\"475\" height=\"268\" title=\"\" alt=\"Steamed prawn and poppy seeds\"\u003E \n\u003Cnoscript\u003E\n\u003Cimg src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhYAPH67yt4n9QHUfCs3RcDj0zP2afGXPp7GCYWhD_EskcH0KBYyVjiUM6TiwFnfV7oSjBmOv5WNjadM_6lpV674Tq_ll9MNzsgaeJcI3wAhVCY3CpZZRKftYve8P0nu_svH20OFblusqTD\/s1600\/prawn+poppy+seeds.jpg\" width=\"475\" height=\"268\" title=\"\" alt=\"Steamed prawn and poppy seeds\"\u003E \n\u003C\/noscript\u003E\n\u003C\/amp-img\u003E\n \n\u003C\/center\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"summary\"\u003E\nAnybody can go bravely a little adventurous with their limited cooking experience. This recipe really never went wrong. \u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Ch2\u003E\nIngredients\u003C\/h2\u003E\n\u003Cul\u003E\n\u003Cli class=\"ingredient\"\u003EPrawn, de-shelled and deveined 300 grams\u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003EPoppy seed 1 tablespoon, soaked a little in warm water\u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003EShredded coconut, 2 tablespoon\u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003EGreen chilli 2 to 3, as per taste\u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003EMustard oil, 1 tsp\u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003ESalt to taste\u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003EKasundi (mustard paste) 1 teaspoon (optional)\u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003ELemon juice, 1 tsp\u003C\/li\u003E\n\u003C\/ul\u003E\n\u003Ch2\u003E\nInstructions\u003C\/h2\u003E\n\u003Col\u003E\n\u003Cli class=\"instructions\"\u003EMake a fine paste of all the ingredients except mustard oil, mix well.\u003C\/li\u003E\n\u003Cli class=\"instructions\"\u003EPut the mixture in a sal leaf (shorea robusta) bowl and cover with another bowl with the help of white thread.\u003C\/li\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Ccenter\u003E\n  \n  \u003Camp-img src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjw50T8_XySwSLAj9IZyx52EsbsWiSfAeALTQyL14TxQHwd7qWoKquR8WnP52REh3iyjTMvtjA0vYJkBBZkHc4ix4DCEFRfzsEUeyusfKnehoM6CJcpj5J81OUNIpjwm-O3ttNVUix7-vJQ\/s1600\/sal+leafbowl+shorea+robusta.jpg\" width=\"475\" height=\"268\" title=\"\" alt=\"Shal patar bati - Shal leaf bowl\"\u003E \n\u003Cnoscript\u003E\n\u003Cimg src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjw50T8_XySwSLAj9IZyx52EsbsWiSfAeALTQyL14TxQHwd7qWoKquR8WnP52REh3iyjTMvtjA0vYJkBBZkHc4ix4DCEFRfzsEUeyusfKnehoM6CJcpj5J81OUNIpjwm-O3ttNVUix7-vJQ\/s1600\/sal+leafbowl+shorea+robusta.jpg\" width=\"475\" height=\"268\" title=\"\" alt=\"Shal patar bati - Shal leaf bowl\"\u003E \n\u003C\/noscript\u003E\n\u003C\/amp-img\u003E\n  \n\u003C\/center\u003E\n\u003Cli class=\"instructions\"\u003EYou can also take banana leaf, make cones with banana leaf. To do this, you need to heat the leaf to make it soft so that it would not tear off.\u003C\/li\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Ccenter\u003E\n  \n  \u003Camp-img src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjITvH1NnnAHIQx31oM6r5L74BOsN26lUBW6JxEHb4zAQAfFE10pNkvuVpGV0bwy9fOQlbTdQ66F0MjE3chEuIeEFynvCIyofMKQgvgnVU5gCQ0sj2R6p6iWxVoD01f8BNAoJWCyOKr1kzf\/s1600\/this+it+it.jpg\" width=\"475\" height=\"268\" title=\"\" alt=\"\"\u003E \n\u003Cnoscript\u003E\n\u003Cimg src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjITvH1NnnAHIQx31oM6r5L74BOsN26lUBW6JxEHb4zAQAfFE10pNkvuVpGV0bwy9fOQlbTdQ66F0MjE3chEuIeEFynvCIyofMKQgvgnVU5gCQ0sj2R6p6iWxVoD01f8BNAoJWCyOKr1kzf\/s1600\/this+it+it.jpg\" width=\"475\" height=\"268\" title=\"\" alt=\"\"\u003E \n\u003C\/noscript\u003E\n\u003C\/amp-img\u003E \n\u003C\/center\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cli class=\"instructions\"\u003EPut the mixture into the cone and close with toothpicks.\u003C\/li\u003E\n\u003Cli class=\"instructions\"\u003ESteam or hot bath all the cones or sal leaf bowl pockets or put into the rice pot while cooking the rice. \u003C\/li\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Ccenter\u003E\n  \n  \u003Camp-img src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjQp92S6KStkn4J-2yJQYCsu4U6qMCgRdmABm9p6aIXuD1lgiR3zJ_DtSzlgISk1vhP1EOd6Ap0DZUyEETp9A_H5dzvOsPo2hxbMjqoYMncUOkd2jpA-ug7feFWkCOgMvTMGZuFjh8OHlRB\/s1600\/steam+prawn.jpg\" width=\"475\" height=\"268\" title=\"\" alt=\"\"\u003E \n\u003Cnoscript\u003E\n\u003Cimg src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjQp92S6KStkn4J-2yJQYCsu4U6qMCgRdmABm9p6aIXuD1lgiR3zJ_DtSzlgISk1vhP1EOd6Ap0DZUyEETp9A_H5dzvOsPo2hxbMjqoYMncUOkd2jpA-ug7feFWkCOgMvTMGZuFjh8OHlRB\/s1600\/steam+prawn.jpg\" width=\"475\" height=\"268\" title=\"\" alt=\"\"\u003E \n\u003C\/noscript\u003E\n\u003C\/amp-img\u003E\n \n\u003C\/center\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cli class=\"instructions\"\u003EAfter 5 to 7 minutes take out the pouches.\u003C\/li\u003E\n\u003Cli class=\"instructions\"\u003EAdd mustard oil, optionally you can add 1 teaspoon kasundi (mustard paste) to it, \u003C\/li\u003E\n\u003Cli class=\"instructions\"\u003EAdd lemon juice and chopped green chili, take this exquisite dish with piping hot rice.\u003C\/li\u003E\n\u003C\/ol\u003E\n\u003Cspan style=\"font-size: 9pt;\"\u003EPrep time: \u003Cspan class=\"preptime\"\u003E15 min \u003Cspan class=\"value-title\" title=\"PT15M\"\u003E\u003C\/span\u003E\u003C\/span\u003E | Cook time: \u003Cspan class=\"cooktime\"\u003E7 min\u003Cspan class=\"value-title\" title=\"PT10M\"\u003E\u003C\/span\u003E\u003C\/span\u003E | Total time: \u003Cspan class=\"duration\"\u003E25 min \u003Cspan class=\"value-title\" title=\"PT25M\"\u003E\u003C\/span\u003E\u003C\/span\u003E \u003Cbr \/\u003E\n   Yield: \u003Cspan class=\"yield\"\u003E4 servings\u003C\/span\u003E | Calories per serving: \u003Cspan class=\"calories\"\u003E350\u003C\/span\u003E\n        \u003C\/span\u003E   \n\u003Cbr \/\u003E\n \u003Cdiv class=\"blogger-post-footer\"\u003E\u003Ca href=\"https:\/\/feedburner.google.com\/fb\/a\/mailverify?uri=onlinekolkata\u0026amp;loc=en_US\"\u003ESubscribe to Indian Cuisine - Traditional Food and Recipe by Email\u003C\/a\u003E\u003C\/div\u003E"},"link":[{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/4194113219346922999\/posts\/default\/412333371413492202"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/4194113219346922999\/posts\/default\/412333371413492202"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.foodcooking-inspiration.in\/2014\/02\/matsyakumva.html","title":"Matsyakumbha"}],"author":[{"name":{"$t":"Barnali Dutta"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/05327163057011058262"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjvQy8m1XwevEKbPwy4n9EzAT_CEJKfrpaKSyJtJ3J76mnMnstyKGL1Vv8olczAohOS4ebJekVykGbwLWT6lB4sA2RqXNpj_ILVkPt8efPls2-YGtFG77aVGZ16yF4KNg\/s108\/WhatsApp+Image+2019-05-06+at+7.10.10+PM.jpeg"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhYAPH67yt4n9QHUfCs3RcDj0zP2afGXPp7GCYWhD_EskcH0KBYyVjiUM6TiwFnfV7oSjBmOv5WNjadM_6lpV674Tq_ll9MNzsgaeJcI3wAhVCY3CpZZRKftYve8P0nu_svH20OFblusqTD\/s72-c\/prawn+poppy+seeds.jpg","height":"72","width":"72"}},{"id":{"$t":"tag:blogger.com,1999:blog-4194113219346922999.post-781853682170228841"},"published":{"$t":"2014-02-22T13:02:00.005+05:30"},"updated":{"$t":"2026-03-23T16:03:14.588+05:30"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Sweets"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Traditional Recipes"}],"title":{"type":"text","$t":"Carrot Sandesh"},"content":{"type":"html","$t":"\u003Camp-img alt=\"Carrot Sandesh - Gajorer Narom-Pak Sandesh\" height=\"268\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhDTcrx6yooYhstGcWWj_ZOd6WzNuW-uPbiwnUq1ID_Ew9R4qOyqdauNG1Q1QyAnWcdEbFXXYAB4JnBSyC8G8rP9qDrR78PQt9L-ha4h2YMRT_x2dmz_rXAikfMJa6MU5k2m71CEV2GK3Ec\/s400\/CAROT+SANDESH.jpg\" title=\"\" width=\"475\"\u003E \n\u003Cnoscript\u003E\n\u003Cimg src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhDTcrx6yooYhstGcWWj_ZOd6WzNuW-uPbiwnUq1ID_Ew9R4qOyqdauNG1Q1QyAnWcdEbFXXYAB4JnBSyC8G8rP9qDrR78PQt9L-ha4h2YMRT_x2dmz_rXAikfMJa6MU5k2m71CEV2GK3Ec\/s400\/CAROT+SANDESH.jpg\" width=\"475\" height=\"268\" title=\"\" alt=\"Carrot Sandesh - Gajorer Narom-Pak Sandesh\"\u003E \n\u003C\/noscript\u003E\n\u003C\/amp-img\u003E\n \n \n   \u003Ch2\u003EGajorer Narom-Pak Sandesh [গাজরের নরম-পাক \n\tসন্দেশ] \u003C\/h2\u003E\n\t\u003Cp\u003EBy \u003Cspan class=\"author\"\u003EBarnali Dutta\u003C\/span\u003E\n   \u003Cspan class=\"summary\"\u003E\u003C\/span\u003E\u003C\/p\u003E\u003Cp class=\"MsoNormal\"\u003EIf we draw a food specialty map of the world most \n\tpeople today would agree that in Indian subcontinent in particular Bengal \n\tregion excels in the taste and variety of milk-based sweets based on \u003Ci\u003E\u003Cb\u003EChhana\u003C\/b\u003E\n\t\u003C\/i\u003E(ricotta cheese). Food historian K. T. Achaya discussed about the Aryan \n\ttaboo on cutting milk with acid because milk was one of the important part \n\tof the ritual and diet of people of India. \u003C\/p\u003E\n\t\u003Cspan class=\"summary\"\u003E\u003Cp class=\"MsoNormal\"\u003EMilk is the purest of edibles nutritive, agreeable, and \n\tconducive to serenity and spirituality. The taboo was a deliberate and \n\tinvasive change to the nature of milk because they believe it is the most \n\timportant item offered to the god. Milk is an ultimate desire of Indian \n\tvegetarian people who follows rites and rituals for their way of life. It \n\thas a powerful symbolic value of a comfortable life. They were used to make \n\tbutter  [মাখন],  ghee  [ঘি],  kheer\n\t [ক্ষীর], yogurt  [দই],  milk rice pudding \n\t[পায়েস]  and various other sweetmeats \n\twith milk or condensed milk, but never curdled milk.\u003C\/p\u003E\u003C\/span\u003E\n\t\u003Cspan class=\"summary\"\u003E\u003Cp class=\"MsoNormal\"\u003ENonetheless, Bengali people first invented a big list of \n\tsweet only with the use of \u003Ci\u003EChaana\u003C\/i\u003E  [ছানা] or \n\tcottage cheese at the time when Portuguese community was established in Bengal,\n\t\u003Ci\u003Ethey\u003C\/i\u003E ate cottage cheese, which they used to make by breaking \n\tmilk with acidic materials and this routine technique may have lifted the \n\tAryan taboo of Bengali confectioner [moyra ময়রা]  on \n\tdeliberately curdling the milk, which gave the traditional Bengali sweet \n\tmakers\u0026nbsp; a new raw material of making a skilful art of sweet dumplings \n\tsoaked in sweet syrup  rosogolla [রসগোল্লা]  besides \u003Ci\u003EKheer\u003C\/i\u003E\u0026nbsp; \n\ta item made by solidified milk to store the milk longer or sweets made \n\tduring the mutation process milk - \u003Ci\u003ESor\u003C\/i\u003E  [সর] .\u0026nbsp; \n\tMany folklores, myths, and fascinating details of admirer of the \n\tBengali sweets are easily findable in literatures as well as digitally.\u003C\/p\u003E\n\t\u003Cp class=\"MsoNormal\"\u003E\u003Ci\u003E[ref courtesy: Milk-- Beyond the Dairy: Proceedings \n\tof the Oxford Symposium on Food and Cookery 1999 by \u003Cspan dir=\"ltr\"\u003EHarlan \n\tWalker]\u003C\/span\u003E\u003C\/i\u003E\u003C\/p\u003E\u003Cp class=\"MsoNormal\"\u003ENext to rosogolla, sandesh is best known as the \n\trepresentative sweet from Bengal. The term \"Sandesh\" also meant news. Bengalis \n\tdeveloped the custom of carrying some sandesh with them whenever they \n\tvisited someone and the sweet therefore became the perfect offering for \n\tsomeone who comes bearing news and it is offered in getting and informing \n\tthe good news.\u003C\/p\u003E\u003C\/span\u003E\n\t\u003Cspan class=\"summary\"\u003E\u003Cp class=\"MsoNormal\"\u003ESweet making is one of the basic instincts in Bengalis \n\tbecause of their sweet tooth. In every household Bengali elaborate meals \n\tused to end with sweets and that is why every house would find an occasion \n\teasily to make sweets at home. I usually make this \u003Cb\u003E Carrot Sandesh \u003C\/b\u003E for my kids in every winter. The desperate desire of making sweets and feeding others with \n\tminimum sweetener and natural color. I was creative and encouraged by my \n\tfascinating mood.\u003C\/p\u003E\u003C\/span\u003E\n         \n\n\t\u003Cp align=\"center\"\u003E\u0026nbsp;\n      \u003Camp-img alt=\"\" height=\"268\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhDTcrx6yooYhstGcWWj_ZOd6WzNuW-uPbiwnUq1ID_Ew9R4qOyqdauNG1Q1QyAnWcdEbFXXYAB4JnBSyC8G8rP9qDrR78PQt9L-ha4h2YMRT_x2dmz_rXAikfMJa6MU5k2m71CEV2GK3Ec\/s400\/CAROT+SANDESH.jpg\" title=\"\" width=\"475\"\u003E \n\u003Cnoscript\u003E\n\u003Cimg src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhDTcrx6yooYhstGcWWj_ZOd6WzNuW-uPbiwnUq1ID_Ew9R4qOyqdauNG1Q1QyAnWcdEbFXXYAB4JnBSyC8G8rP9qDrR78PQt9L-ha4h2YMRT_x2dmz_rXAikfMJa6MU5k2m71CEV2GK3Ec\/s400\/CAROT+SANDESH.jpg\" width=\"475\" height=\"268\" title=\"\" alt=\"\"\u003E \n\u003C\/noscript\u003E\n\u003C\/amp-img\u003E\n  \n\t\u003C\/p\u003E\u003Cp align=\"center\"\u003E\u003Cb\u003E Gajorer  Sandesh - Carrot Sweets \u003C\/b\u003E\u003C\/p\u003E\n\t\u003Cp\u003EPrep time: \u003Cspan class=\"preptime\"\u003E20 min \u003Cspan class=\"value-title\" title=\"PT20M\"\u003E\u003C\/span\u003E\u003C\/span\u003E | \n   Cook time: \u003Cspan class=\"cooktime\"\u003E20 minutes\u003Cspan class=\"value-title\" title=\"PT20M\"\u003E\u003C\/span\u003E\u003C\/span\u003E   \n    | Total time: \u003Cspan class=\"duration\"\u003E40 minutes\u003C\/span\u003E\u003Cspan class=\"value-title\" title=\"PT40M\"\u003E\u003C\/span\u003E\u003C\/p\u003E\n\t\n\n\t\u003Cp\u003EYield: \u003Cspan class=\"yield\"\u003E1 tablespoon (4 servings)\u003C\/span\u003E\n   \u003Cspan class=\"nutrition\"\u003E\n      | Serving size: \u003Cspan class=\"servingsize\"\u003E 2 pieces each\u003C\/span\u003E\n      |\n      Calories per serving: \u003C\/span\u003E\u003Cspan class=\"calories\"\u003E75 calories\u003C\/span\u003E\u003C\/p\u003E\n\t\u003Cp\u003E\u003Cspan class=\"nutrition\"\u003E\n      \u003C\/span\u003E\u003C\/p\u003E\n\t\n\n\t\u003Cp\u003E\u003Cb\u003E Ingredients: \u003C\/b\u003E\u003C\/p\u003E\n\t\u003Cul\u003E\n\t\t\u003Cli\u003EFresh\u003Cspan class=\"ingredient\"\u003E \u003Cspan class=\"name\"\u003ERicotta cheese\u003C\/span\u003E\n\t\t\u003Cspan class=\"amount\"\u003E250g\u003C\/span\u003E from 500ml of Amul Taaza double-tonned \n\t\tmilk with the help of 2 small lemon [curdled and \u003C\/span\u003E\n\t\t\u003Cspan class=\"st\"\u003Edrained, but not much pressed]\u003C\/span\u003E\u003C\/li\u003E\n\t\t\u003Cli\u003E\u003Cspan class=\"ingredient\"\u003E\u003Cspan class=\"name\"\u003EGrated carrot\u003C\/span\u003E:\n      \t\u003Cspan class=\"amount\"\u003E1 cup\u003C\/span\u003E \u003C\/span\u003E\u003C\/li\u003E\n\t\t\u003Cli\u003E\u003Cspan class=\"ingredient\"\u003E\u003Cspan class=\"name\"\u003ESalt\u003C\/span\u003E:\n      \t\u003Cspan class=\"amount\"\u003E1 pinch\u003C\/span\u003E \u003C\/span\u003E\u003C\/li\u003E\n\t\t\u003Cli\u003E\u003Cspan class=\"ingredient\"\u003E\u003Cspan class=\"name\"\u003Eghee\u003C\/span\u003E: \n      \t\u003Cspan class=\"amount\"\u003E1 teaspoon\u003C\/span\u003E\u0026nbsp; \u003C\/span\u003E\u003C\/li\u003E\n      \t\u003Cli\u003E\u003Cspan class=\"ingredient\"\u003E\u003Cspan class=\"name\"\u003ESugar\u003C\/span\u003E:\n      \t\u003Cspan class=\"amount\"\u003E1\/4 cup\u003C\/span\u003E \u003C\/span\u003E\u003C\/li\u003E\n      \t\u003Cli\u003E\u003Cspan class=\"ingredient\"\u003E\u003Cspan class=\"name\"\u003ENutmeg\u003C\/span\u003E:\n      \t\u003Cspan class=\"amount\"\u003E1 pinch\u003C\/span\u003E \u003C\/span\u003E\u003C\/li\u003E\n\n\t\u003C\/ul\u003E\n\t\n\n\t\u003Cp\u003E\u0026nbsp;\u003C\/p\u003E\n\t\n\u003Ch3\u003EDirections:\u003C\/h3\u003E\n\n \u003Cbr\/\u003E\u003Cul\u003E\n\n\u003Cli\u003EMix ghee and toss carefully for a minute or two on a hot pan. It will change the color of grated carrots slightly.\u003C\/li\u003E\n  \u003Cbr\/\u003E\n\u003Cli\u003EMake a paste of ricotta cheese with grated carrot.\u003C\/li\u003E\n  \u003Cbr\/\u003E\n\u003Cli\u003E Put the sugar and nutmeg dust      on a heavy-bottomed pan on a slow-fire and wait until sugar form a thick liquid.\u003C\/li\u003E  \u003Cbr\/\u003E\n\n\u003Cli\u003EAdd carrot and ricotta cheese paste and stir continuously with a wooden ladle. Slowly the whole thing will be thickened to a consistency that coats the ladle and would not drips sweets off.   \u003C\/li\u003E\n  \u003Cbr\/\u003E\n\u003Cli\u003EWait until it cools slightly. Now take a mould rub some ghee with your finger, make 8 portion from the sweets, take a portion and make a round ball and press the sweet ball on the mould evenly. Make one by one until done. Serve your narom-pak sandesh [less cooking soft sweets] with a smile. \u003C\/li\u003E\u003Cbr\/\u003E\n\n\u003C\/ul\u003E\n\u003Cdiv class=\"blogger-post-footer\"\u003E\u003Ca href=\"https:\/\/feedburner.google.com\/fb\/a\/mailverify?uri=onlinekolkata\u0026amp;loc=en_US\"\u003ESubscribe to Indian Cuisine - Traditional Food and Recipe by Email\u003C\/a\u003E\u003C\/div\u003E"},"link":[{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/4194113219346922999\/posts\/default\/781853682170228841"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/4194113219346922999\/posts\/default\/781853682170228841"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.foodcooking-inspiration.in\/2014\/02\/carrot-sandesh.html","title":"Carrot Sandesh"}],"author":[{"name":{"$t":"Barnali Dutta"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/05327163057011058262"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjvQy8m1XwevEKbPwy4n9EzAT_CEJKfrpaKSyJtJ3J76mnMnstyKGL1Vv8olczAohOS4ebJekVykGbwLWT6lB4sA2RqXNpj_ILVkPt8efPls2-YGtFG77aVGZ16yF4KNg\/s108\/WhatsApp+Image+2019-05-06+at+7.10.10+PM.jpeg"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhDTcrx6yooYhstGcWWj_ZOd6WzNuW-uPbiwnUq1ID_Ew9R4qOyqdauNG1Q1QyAnWcdEbFXXYAB4JnBSyC8G8rP9qDrR78PQt9L-ha4h2YMRT_x2dmz_rXAikfMJa6MU5k2m71CEV2GK3Ec\/s72-c\/CAROT+SANDESH.jpg","height":"72","width":"72"}},{"id":{"$t":"tag:blogger.com,1999:blog-4194113219346922999.post-2315878737538372863"},"published":{"$t":"2014-02-21T18:52:00.008+05:30"},"updated":{"$t":"2026-03-23T16:03:26.274+05:30"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Fish Recipes"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Traditional Recipes"}],"title":{"type":"text","$t":"Kachki Machher Sonajhuri R BatiCharchari"},"content":{"type":"html","$t":"      \u003Ch2\u003EKachki fish goldenfry and steamed fish\u003C\/h2\u003E\n    \n\n   By \u003Cspan class=\"author\"\u003EBarnali Dutta\u003C\/span\u003E\n   Published: \u003Cspan class=\"published\"\u003EFebruary 21, 2014\u003C\/span\u003E\u003Cp\u003E\n   \n\n \u003Cspan class=\"summary\"\u003E The Kachki fish [কাচকি মাছ Spice C. soborna] common \n name in English \"Ganges river sprat\" local name in Bangladesh \"Kachki, \n Guramach and Taki\". With the same ingredients only different technique and \n minimum cooking you can get two very different recipes and unbelievably \n tasty.  \u003C\/span\u003E\u003C\/span\u003E\u003C\/p\u003E\u003C\/span\u003E\u003C\/p\u003E\n\u003Cspan class=\"summary\"\u003E Now In India, in the state West Bengal You can find \n the Bengali hindu people easily dividing themselves into two codes, neither \n caste nor prosperity their identity belongs to East and West Bengal known as \n Bangal [বাঙাল] and ghoti [ঘটি or এদেশী]. Pre-independence who were rooted to \n the west part of the country Bangladesh (now in India as West Bengal) is \n popularly known as ghoti. Bangal people are who lived in the eastern part of \n the Bangladesh, but migrated after partition of the country to the west with \n the willingness to live in India fortunately got placed in the same \n geographical condition of Bangladesh situated in India, \"West Bengal\".\n \u003C\/span\u003E \u003E\n\u003Cspan class=\"summary\"\u003E  Clearly more localized bifurcations and the \n cultural differences between the bangals and ghotis accentuated \n post-partition in the city Kolkata by the refugee influx and their further \n intricate rustic Bangla much-publicized as Ghoti-Bangal maladjustment \n between the speakers of West Bengal and East Bengal dialects respectively \n along the areas mixed with Sylhet, Chitagong, Barishal, Dhaka, Tangail, \n Mymensingh or Foridpuri etc and created new cultural identities as Bengali \n at the same time. \u003C\/span\u003E \n\u003Cspan class=\"summary\"\u003E  Much to the dismay of ghotis (thought to be more \n intellectual) and bangals (thought to be more cultural and food oriented) \n dishes what is today widely regarded as Bengali cuisine is in fact based on \n a bangal selection of ingredients and preparations.\u003C\/span\u003E\u003C\/span\u003E\u003C\/p\u003E\u003C\/span\u003E\n\n \u003Cspan class=\"summary\"\u003E \n Like every single individual of Bengal the famous writer and novelist Lila \n Majumdar also had taken a part in this debate who can cook more good food Bangal or \n Ghoti. \n She also invited the ghoti for a competition if they can cook kachki machher \n baticharchari like bangal. She expressed her opinion as \"ghoti\" people not \n even know what the Kachki machh is. When you put together the tiny kachki \n fish it looks like shining silver, mound of pearls, bones cannot even feel \n eating.\u003C\/span\u003E \n \u003Cspan class=\"summary\"\u003E \n Bati-charchari is one of the very special technique of Bengali cooking where \n fresh fish or vegetables with or without peels marinated with raw mustered \n oil and mustard seeds with green chili paste cooked without much attention \n in a closed lid pan on a slow fire or in a covered box inside the boiling \n rice. \u003C\/span\u003E \n \u003Cp\u003E\n   \n\u003Camp-img src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEg5pPLmnh6Jkdyn-ihGsHq-7DthRjHZQHFHs8ND29UPhMHvVgEOKC6OvVoNWX2v75ZSE3gnb7D09jryAMgw7edgFgwhsA-CsGzRrjMlQYe5zRdQorp4_eDLkvyDnK-g3ptwDZ4K8AFWbr-q\/s1600\/traditional-bengali-fish-dish.gif\" width=\"475\" height=\"268\" title=\"\" alt=\"\"\u003E \n\u003Cnoscript\u003E\n\u003Cimg src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEg5pPLmnh6Jkdyn-ihGsHq-7DthRjHZQHFHs8ND29UPhMHvVgEOKC6OvVoNWX2v75ZSE3gnb7D09jryAMgw7edgFgwhsA-CsGzRrjMlQYe5zRdQorp4_eDLkvyDnK-g3ptwDZ4K8AFWbr-q\/s1600\/traditional-bengali-fish-dish.gif\" width=\"475\" height=\"268\" title=\"\" alt=\"\"\u003E \n\u003C\/noscript\u003E\n\u003C\/amp-img\u003E\n\n \n \u003C\/p\u003E\u003Cp\u003EPrep time: \u003Cspan class=\"preptime\"\u003E10 min \u003Cspan class=\"value-title\" title=\"PT10M\"\u003E\u003C\/span\u003E\u003C\/span\u003E | \n   Cook time: \u003Cspan class=\"cooktime\"\u003E5 minutes\u003Cspan class=\"value-title\" title=\"PT5M\"\u003E\u003C\/span\u003E\u003C\/span\u003E   \n    | Total time: \u003Cspan class=\"duration\"\u003E15 min\u003C\/span\u003E\u003Cspan class=\"value-title\" title=\"PT15M\"\u003E\u003C\/span\u003E\u003C\/p\u003E\n \n\n \u003Cp\u003EYield: \u003Cspan class=\"yield\"\u003E1 tablespoon (4 servings)\u003C\/span\u003E\n   \u003Cspan class=\"nutrition\"\u003E\n      | Serving size: \u003Cspan class=\"servingsize\"\u003E big spoon\u003C\/span\u003E\n      |\n      Calories per serving: \u003Cspan class=\"calories\"\u003E_\u003C\/span\u003E\u003C\/span\u003E\u003C\/p\u003E\n \n\n \u003Cp\u003E\u003Cb\u003E Ingredients for Kachki macher sonajhuri [goldenfry] \u003C\/b\u003E\u003C\/p\u003E\u003Cp\u003E\u003C\/p\u003E\n \u003Cul\u003E\n  \u003Cli\u003EFresh\u003Cspan class=\"ingredient\"\u003E \u003Cspan class=\"name\"\u003Ekachki fish\u003C\/span\u003E\n  \u003Cspan class=\"amount\"\u003E250g\u003C\/span\u003E \u003C\/span\u003E\u003C\/li\u003E\n  \u003Cli\u003E\u003Cspan class=\"ingredient\"\u003E\u003Cspan class=\"name\"\u003ETurmeric powder\u003C\/span\u003E:\n       \u003Cspan class=\"amount\"\u003E1 teaspoon\u003C\/span\u003E \u003C\/span\u003E\u003C\/li\u003E\n  \u003Cli\u003E\u003Cspan class=\"ingredient\"\u003E\u003Cspan class=\"name\"\u003ESalt\u003C\/span\u003E:\n       \u003Cspan class=\"amount\"\u003Eas required\u003C\/span\u003E \u003C\/span\u003E\u003C\/li\u003E\n  \u003Cli\u003E\u003Cspan class=\"ingredient\"\u003E\u003Cspan class=\"name\"\u003ECooking oil\u003C\/span\u003E:\n       \u003Cspan class=\"amount\"\u003E1 cup\u003C\/span\u003E \u003C\/span\u003E\u003C\/li\u003E\n       \u003Cli\u003E\u003Cspan class=\"ingredient\"\u003E\u003Cspan class=\"name\"\u003EWhole red chili\u003C\/span\u003E:\n       \u003Cspan class=\"amount\"\u003E1\u003C\/span\u003E \u003C\/span\u003E\u003C\/li\u003E\n \u003C\/ul\u003E\n \n\n \u003Cp\u003E\u003Cb\u003EDirections:\u003C\/b\u003E\n   \u003Cspan class=\"instructions\"\u003E\n   1. Wash well the fish in a strainer under the running water then put the fish in a bowl of water.  It helps to clean the fish more efficiently. After 5 minutes take out the fish carefully from the bowl \n or water,  and discard the water.\n   \u003C\/span\u003E\u003C\/p\u003E\u003Cspan class=\"st\"\u003EMix the fish with turmeric and salt.\u003C\/span\u003E\u003Cp\u003E\u003Cspan class=\"instructions\"\u003E2. Heat the oil in   \n   \u003C\/span\u003Ea heavy-based saucepan until smoking point, first add slightly broken \n red chili and deep fry the fish for 5 to 6 minutes or until it fries crisp. \n Enjoy\u003Cspan class=\"instructions\"\u003E golden fry crisp kachki fish with musur dal \n (red lentil) like a Bengali.\u003C\/span\u003E\u003C\/p\u003E\n\n \n\n\u003Camp-img src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhhtnrknxOVF_iOmtSsY2uqg6Mw16dmXbgPbxqe1-12oQOhq5kF4iRYFURdsERLoczWj5Rs7R15cn_mjZTOB4F4v4qIIiP2pXKTIDpGCAdsI0oZPV7wSCZB9DxSwk5rBy9LIbrDdjTyIMo\/s1600\/kachki+maach.jpg\" width=\"475\" height=\"268\" title=\"\" alt=\"\"\u003E \n\u003Cnoscript\u003E\n\u003Cimg src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhhtnrknxOVF_iOmtSsY2uqg6Mw16dmXbgPbxqe1-12oQOhq5kF4iRYFURdsERLoczWj5Rs7R15cn_mjZTOB4F4v4qIIiP2pXKTIDpGCAdsI0oZPV7wSCZB9DxSwk5rBy9LIbrDdjTyIMo\/s1600\/kachki+maach.jpg\" width=\"475\" height=\"268\" title=\"\" alt=\"\"\u003E \n\u003C\/noscript\u003E\n\u003C\/amp-img\u003E\n \n\u003Cp\u003E\u003Cb\u003E Ingredients for Kachki fish baticharchari [steamed fish] \u003C\/b\u003E\u003C\/p\u003E\n \u003Cul\u003E\n  \u003Cli\u003EFresh\u003Cspan class=\"ingredient\"\u003E \u003Cspan class=\"name\"\u003Ekachki fish\u003C\/span\u003E\n  \u003Cspan class=\"amount\"\u003E250g\u003C\/span\u003E \u003C\/span\u003E\u003C\/li\u003E\n  \u003Cli\u003E\u003Cspan class=\"ingredient\"\u003E\u003Cspan class=\"name\"\u003ETurmeric powder\u003C\/span\u003E:\n       \u003Cspan class=\"amount\"\u003E1 teaspoon\u003C\/span\u003E \u003C\/span\u003E\u003C\/li\u003E\n  \u003Cli\u003E\u003Cspan class=\"ingredient\"\u003E\u003Cspan class=\"name\"\u003ESalt\u003C\/span\u003E:\n       \u003Cspan class=\"amount\"\u003Eas required\u003C\/span\u003E \u003C\/span\u003E\u003C\/li\u003E\n  \u003Cli\u003E\u003Cspan class=\"ingredient\"\u003E\u003Cspan class=\"name\"\u003ECooking oil\u003C\/span\u003E:\n       \u003Cspan class=\"amount\"\u003E2 teaspoon\u003C\/span\u003E \u003C\/span\u003E\u003C\/li\u003E\n       \u003Cli\u003E\u003Cspan class=\"ingredient\"\u003E\u003Cspan class=\"name\"\u003EWhole green chili\u003C\/span\u003E:\n       \u003Cspan class=\"amount\"\u003E2\u003C\/span\u003E \u003C\/span\u003E\u003C\/li\u003E\n       \u003Cli\u003E\u003Cspan class=\"ingredient\"\u003E\u003Cspan class=\"name\"\u003EMastered seed paste with 1 green chili and a pinch of salt to avoid the bitterness\u003C\/span\u003E:\n       \u003Cspan class=\"amount\"\u003E2 teaspoon\u003C\/span\u003E \u003C\/span\u003E\u003C\/li\u003E\n       \u003Cli\u003E\u003Cspan class=\"ingredient\"\u003E\u003Cspan class=\"name\"\u003EGranulated sugar\u003C\/span\u003E:\n       \u003Cspan class=\"amount\"\u003E4 to 5 granules\u003C\/span\u003E \u003C\/span\u003E\u003C\/li\u003E\n \u003C\/ul\u003E\n \n\n \u003Cp\u003E\u003Cb\u003EDirections:\u003C\/b\u003E\n   \u003Cspan class=\"instructions\"\u003E\n   1. Mix the cleaned fish with turmeric, salt, mustered oil, mustered paste, whole green chilies, and sprinkle sugar, \n keep it in rest for 5 minutes.\u003C\/span\u003E\u003C\/p\u003E\u003Cp\u003E\n \u003Cspan class=\"instructions\"\u003E2. Put the marinated fish in a tight box, put the \n box in the rice pot while cooking just before finish the cooking of rice. \n Let the rice comes to a rolling boil once more, discard the excess water of rice, keep the box \ninside the hot rice. Keep a lid on the hot rice pot. Give a standing time for 5 \n more minutes. Enjoy the kachki baticharchari \nwith piping hot rice. \u003C\/span\u003E\n\u003Cspan class=\"instructions\"\u003E3. Otherwise you can cook the recipe in microoven in a closed pot. \u003C\/span\u003E\n\u003C\/p\u003E\u003Cp\u003E\n\u003C\/p\u003E\u003Cp\u003E\u003C\/p\u003E\u003Cp\u003E\u003C\/p\u003E\n\u003Cbr \/\u003E\n\n\n\n\n\u003Cdiv class=\"blogger-post-footer\"\u003E\u003Ca href=\"https:\/\/feedburner.google.com\/fb\/a\/mailverify?uri=onlinekolkata\u0026amp;loc=en_US\"\u003ESubscribe to Indian Cuisine - Traditional Food and Recipe by Email\u003C\/a\u003E\u003C\/div\u003E"},"link":[{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/4194113219346922999\/posts\/default\/2315878737538372863"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/4194113219346922999\/posts\/default\/2315878737538372863"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.foodcooking-inspiration.in\/2014\/02\/kachki-machher-sonajhuri-r-baticharchari.html","title":"Kachki Machher Sonajhuri R BatiCharchari"}],"author":[{"name":{"$t":"Barnali Dutta"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/05327163057011058262"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjvQy8m1XwevEKbPwy4n9EzAT_CEJKfrpaKSyJtJ3J76mnMnstyKGL1Vv8olczAohOS4ebJekVykGbwLWT6lB4sA2RqXNpj_ILVkPt8efPls2-YGtFG77aVGZ16yF4KNg\/s108\/WhatsApp+Image+2019-05-06+at+7.10.10+PM.jpeg"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEg5pPLmnh6Jkdyn-ihGsHq-7DthRjHZQHFHs8ND29UPhMHvVgEOKC6OvVoNWX2v75ZSE3gnb7D09jryAMgw7edgFgwhsA-CsGzRrjMlQYe5zRdQorp4_eDLkvyDnK-g3ptwDZ4K8AFWbr-q\/s72-c\/traditional-bengali-fish-dish.gif","height":"72","width":"72"}},{"id":{"$t":"tag:blogger.com,1999:blog-4194113219346922999.post-3837853525407453717"},"published":{"$t":"2014-02-12T07:02:00.004+05:30"},"updated":{"$t":"2026-03-23T16:03:38.626+05:30"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Fish Recipes"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Fry \u0026 Fritters"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Traditional Recipes"}],"title":{"type":"text","$t":"Fish battered-fry"},"content":{"type":"html","$t":" \n      \u003Ch2  \u003ELotte fish - Bombay duck butterfly\u003C\/h2\u003E\n \n   \n\n   By \u003Cspan class=\"author\"\u003EBarnali Dutta\u003C\/span\u003E\n   Published: \u003Cspan class=\"published\"\u003EFebruary 11, 2014\u003C\/span\u003E\u003Cp\u003E\n   \n\n\t\u003Cspan class=\"summary\"\u003EThe lotte fish or loitta fish is mostly recognized as \n\tBombil or \u003C\/span\u003EBombay duck (\u003Cem\u003EHarpodon nehereus\u003C\/em\u003E)\n\t\u003Cspan class=\"summary\"\u003E\u0026nbsp;in India. Bengali people would consider\u003C\/span\u003E\u003Cspan class=\"st\"\u003E \n\tdaily intakes of loytta or lotte fish to their kids for the \u003Cem\u003Ephosphorus\u003C\/em\u003E \n\trequirements of the youngsters and to avoid poor eye sights\u003C\/span\u003E\u003Cspan class=\"summary\"\u003E. \n\tThis fish has \u003C\/span\u003Estronger gel like fish meat \u003Cspan class=\"summary\"\u003E\n\tcontents very \u003C\/span\u003Ehigh moisture (89%) along with high enzymatic and \n\tbacteriological activity in Bombay duck meat are responsible for short shelf \n\tlife and disintegration of meat in cooking\u003Cspan class=\"summary\"\u003E due to \n\trelease of plenty of water.\u003C\/span\u003E\u003C\/p\u003E\n\t\u003Cp\u003E\n   \n\n\tI got inspired by the name \"fish butterfly\" for \"fish battered-fry\" \n\tduring this Durga puja while I was buying the famous \"Fish Butter Fry\" from \n\t\"Benfish\" (a \n\tmobile fish eatery) a small group were crowded near the van, were calling it as\n\t\"fish butterfly\".\u003C\/p\u003E\n\t\u003Cp\u003E\n   \n\n\tI actually dressed and trimmed the fish head, and silted the fish with a \n\tsharp knife to give an oblong shape. It actually looks like a butterfly.\u0026nbsp;\n\t press a weight on \n\ttop  I \n\tput the fishes between bottom of the two plates with the help of heavy \n\tbottomed vessel and \"nora\" [a Bengali grindstone called \n\t শিল নোড়া] \n\t to squeeze some of the liquid out . It is very effective in reducing the \n\tmoisture and a dry fish meat will get ready within half an hour.\u003C\/p\u003E\n\t\n\n \u003Cp align=\"center\"\u003E\n   \n   \u003Camp-img src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhdXrzab1G7DywcHTK6TAVdZI2uYb7wvyBpWqDmduiWqSzDe8d8mTQXw7LV7e_5-JqzFCAbDXKzEcpqVQKwQ1OB419eWbpUdMl5Y8bKKpj5xcDb5l_ZO4V4NjRmwAhH_Lahehi1qG40ekLI\/s1600\/lote+fish+butterfly.jpg\" width=\"475\" height=\"268\" title=\"\" alt=\"Lotte machh\"\u003E \n\u003Cnoscript\u003E\n\u003Cimg src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhdXrzab1G7DywcHTK6TAVdZI2uYb7wvyBpWqDmduiWqSzDe8d8mTQXw7LV7e_5-JqzFCAbDXKzEcpqVQKwQ1OB419eWbpUdMl5Y8bKKpj5xcDb5l_ZO4V4NjRmwAhH_Lahehi1qG40ekLI\/s1600\/lote+fish+butterfly.jpg\" width=\"475\" height=\"268\" title=\"\" alt=\"Lotte machh\"\u003E \n\u003C\/noscript\u003E\n\u003C\/amp-img\u003E\n   \n        \n\n\t\u003Cp\u003EPrep time: \u003Cspan class=\"preptime\"\u003E30 min \u003Cspan class=\"value-title\" title=\"PT30M\"\u003E\u003C\/span\u003E\u003C\/span\u003E | \n   Cook time: \u003Cspan class=\"cooktime\"\u003E10 minutes\u003Cspan class=\"value-title\" title=\"PT10M\"\u003E\u003C\/span\u003E\u003C\/span\u003E   \n    | Total time: \u003Cspan class=\"duration\"\u003E40 min\u003C\/span\u003E\u003Cspan class=\"value-title\" title=\"PT40M\"\u003E\u003C\/span\u003E\u003C\/p\u003E\n\t\n\n\t\u003Cp\u003EYield: \u003Cspan class=\"yield\"\u003E3 pieces (3 servings)\u003C\/span\u003E\n   \u003Cspan class=\"nutrition\"\u003E\n      | Serving size: \u003Cspan class=\"servingsize\"\u003E medium pieces\u003C\/span\u003E\n      |\n      Calories per serving: \u003Cspan class=\"calories\"\u003E150\u003C\/span\u003E\u003C\/span\u003E\u003C\/p\u003E\n\t\n\n\t\u003Cp\u003EIngredients:\u003C\/p\u003E\n\t\u003Cul\u003E\n\t\t\u003Cli\u003E2 Inch pieces of fresh\u003Cspan class=\"ingredient\"\u003E \u003Cspan class=\"name\"\u003Elotte fish\u003C\/span\u003E\n\t\t\u003Cspan class=\"amount\"\u003E250g 8-10 pieces\u003C\/span\u003E \u003C\/span\u003E\u003C\/li\u003E\n\t\t\u003Cli\u003E\u003Cspan class=\"ingredient\"\u003E\u003Cspan class=\"name\"\u003ETurmeric powder\u003C\/span\u003E:\n      \t\u003Cspan class=\"amount\"\u003E2 teaspoon\u003C\/span\u003E \u003C\/span\u003E\u003C\/li\u003E\n\t\t\u003Cli\u003E\u003Cspan class=\"ingredient\"\u003E\u003Cspan class=\"name\"\u003ERed chili powder\u003C\/span\u003E:\n      \t\u003Cspan class=\"amount\"\u003E1 teaspoon\u003C\/span\u003E \u003C\/span\u003E\u003C\/li\u003E\n\t\t\u003Cli\u003E\u003Cspan class=\"ingredient\"\u003E\u003Cspan class=\"name\"\u003EBaking soda\u003C\/span\u003E:\n      \t\u003Cspan class=\"amount\"\u003E1 pinch\u003C\/span\u003E \u003C\/span\u003E\u003C\/li\u003E\n\t\t\u003Cli\u003E\u003Cspan class=\"ingredient\"\u003E\u003Cspan class=\"name\"\u003EGram flour\u003C\/span\u003E:\n      \t\u003Cspan class=\"amount\"\u003E2 tablespoon\u003C\/span\u003E \u003C\/span\u003E\u003C\/li\u003E\n\t\t\u003Cli\u003E\u003Cspan class=\"ingredient\"\u003E\u003Cspan class=\"name\"\u003ERice flour\u003C\/span\u003E: \u003Cspan class=\"amount\"\u003E2 tablespoon\u003C\/span\u003E\n\t\t\u003C\/span\u003E\u003C\/li\u003E\n\t\t\u003Cli\u003E\u003Cspan class=\"ingredient\"\u003E\u003Cspan class=\"name\"\u003EMinced garlic and green chili\u003C\/span\u003E:\n      \t\u003Cspan class=\"amount\"\u003E2 teaspoon\u003C\/span\u003E \u003C\/span\u003E\u003C\/li\u003E\n\t\t\u003Cli\u003E\u003Cspan class=\"ingredient\"\u003E\u003Cspan class=\"name\"\u003ESalt\u003C\/span\u003E:\n      \t\u003Cspan class=\"amount\"\u003Eas required\u003C\/span\u003E \u003C\/span\u003E\u003C\/li\u003E\n\t\t\u003Cli\u003E\u003Cspan class=\"ingredient\"\u003E\u003Cspan class=\"name\"\u003ECooking oil\u003C\/span\u003E:\n      \t\u003Cspan class=\"amount\"\u003E3\/4 cup\u003C\/span\u003E \u003C\/span\u003E\u003C\/li\u003E\n\t\u003C\/ul\u003E\n\t\n\n\t\u003Cp\u003EDirections:\n   \u003Cspan class=\"instructions\"\u003E\n   1. First thing first, make a thick batter from the gram flour, rice flour, salt, turmeric and chili powder, minced garlic and green chili, and \n   \u003C\/span\u003E\u003C\/p\u003E  baking soda or sodium bicarbonate,  keep aside for 30 minutes.\u003Cp\u003E\u003Cspan class=\"instructions\"\u003E2. Heat the oil in   \n   \u003C\/span\u003Ea heavy-based saucepan, in between \u003Cspan class=\"instructions\"\u003Eseason \n\tthe fish with turmeric and salt, put the fish immediately into the batter \n\tbecause seasoned fish can release more water again, try to coat the fish \n\twith just enough batter and deep fry one by one, within 2 to 3 minutes crisp \n\tand golden fry will be ready.\u0026nbsp; It will be melting in your mouth while \n\teating.\u003C\/span\u003E\u003C\/p\u003E \n\n \u003Camp-img src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEj3he5o8ulAH5pwJ1ZvoLaGPWbWOD7mY9Pjl8eQFZviEtfZja7LhsFVsWXGBKRQnHh1pzYiYJsU6OuYiVvWUOFxBproipCqZByoa4Yp6hd9nEW8skKCo8cm8TjsLDzegVs_-kO1dOP-iLyS\/s1600\/lote+machh+fritters.jpg\" width=\"475\" height=\"268\" title=\"\" alt=\"fish fritters\"\u003E \n\u003Cnoscript\u003E\n\u003Cimg src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEj3he5o8ulAH5pwJ1ZvoLaGPWbWOD7mY9Pjl8eQFZviEtfZja7LhsFVsWXGBKRQnHh1pzYiYJsU6OuYiVvWUOFxBproipCqZByoa4Yp6hd9nEW8skKCo8cm8TjsLDzegVs_-kO1dOP-iLyS\/s1600\/lote+machh+fritters.jpg\" width=\"475\" height=\"268\" title=\"\" alt=\"fish fritters\"\u003E \n\u003C\/noscript\u003E\n\u003C\/amp-img\u003E\n\n \n\u003Cp\u003EOne more very easy recipe of lotte fish fritters is, just steam the fish so \nthat you can take out the fish bones, make 8 to 10 balls with mashed potato, coriander \nleaves, garlic and green chili paste, salt, turmeric and chili powder with the \nhelp of gram flour and rice flour. Now deep fry the balls in a batch. Sprinkle some chaat masala \nserve the spicy hot fish fritters with hot\u0026nbsp;coriander \nchutney.\u003C\/p\u003E\u003Cp\u003EFor coriander chutney make a paste from fresh and washed coriander leaves \nwith stems, green chili, and lemon, add rock salt as per taste.\u003C\/p\u003E\u003Cp\u003E\u0026nbsp;\u003C\/p\u003E\u003Cp\u003E\u0026nbsp;\u003C\/p\u003E\u003Cp\u003E\u0026nbsp;\u003C\/p\u003E\u003Cp\u003E\u003C\/p\u003E\u003Cp\u003E\u003C\/p\u003E\u003Cp\u003E\u003C\/p\u003E\u003Cp\u003E\u003C\/p\u003E\n\u003Cdiv class=\"clear\"\u003E\u003C\/div\u003E\n\n\u003Cbr \/\u003E\n\u003Cdiv class=\"blogger-post-footer\"\u003E\u003Ca href=\"https:\/\/feedburner.google.com\/fb\/a\/mailverify?uri=onlinekolkata\u0026amp;loc=en_US\"\u003ESubscribe to Indian Cuisine - Traditional Food and Recipe by Email\u003C\/a\u003E\u003C\/div\u003E"},"link":[{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/4194113219346922999\/posts\/default\/3837853525407453717"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/4194113219346922999\/posts\/default\/3837853525407453717"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.foodcooking-inspiration.in\/2014\/02\/fish-battered-fry.html","title":"Fish battered-fry"}],"author":[{"name":{"$t":"Barnali Dutta"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/05327163057011058262"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjvQy8m1XwevEKbPwy4n9EzAT_CEJKfrpaKSyJtJ3J76mnMnstyKGL1Vv8olczAohOS4ebJekVykGbwLWT6lB4sA2RqXNpj_ILVkPt8efPls2-YGtFG77aVGZ16yF4KNg\/s108\/WhatsApp+Image+2019-05-06+at+7.10.10+PM.jpeg"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhdXrzab1G7DywcHTK6TAVdZI2uYb7wvyBpWqDmduiWqSzDe8d8mTQXw7LV7e_5-JqzFCAbDXKzEcpqVQKwQ1OB419eWbpUdMl5Y8bKKpj5xcDb5l_ZO4V4NjRmwAhH_Lahehi1qG40ekLI\/s72-c\/lote+fish+butterfly.jpg","height":"72","width":"72"}},{"id":{"$t":"tag:blogger.com,1999:blog-4194113219346922999.post-6879180402135783609"},"published":{"$t":"2014-02-08T17:32:00.004+05:30"},"updated":{"$t":"2026-03-23T16:03:51.345+05:30"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Fry \u0026 Fritters"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Seasonal Ingredients"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Traditional Recipes"}],"title":{"type":"text","$t":"Mango ginger fritters"},"content":{"type":"html","$t":" \n     \u003Ch2\u003EAmadar Chop\u003C\/h2\u003E\n \n  \nPublished: \u003Cspan class=\"author\"\u003EBarnali Dutta \u003C\/span\u003Eon \u003Cspan class=\"published\"\u003E12\/18\/2013\u003C\/span\u003E\u003Cbr \/\u003E\n\n\u003Ccenter\u003E\n  \u003Camp-img alt=\"Homemade Amadar Chop - Mango ginger fritters\" height=\"268\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjQX_ost1ekdIDdraY8BNbVFUwyQ2ZFt6dn2DzT9UwuOVxux-S0MXvp6SmfWypXlq_T5FY6x3DgKTL6iOZADHKFbxr3yYsVADccED4rkg2tIu2Eee4m6Ans5nuaHsCxcL41DNDWo18O-D-x\/s320\/amer+chop.JPG\" title=\"aamer chop\" alt=\"Homemade Amadar Chop - Mango ginger fritters\" width=\"475\"\u003E \n\u003Cnoscript\u003E\n\u003Cimg src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjQX_ost1ekdIDdraY8BNbVFUwyQ2ZFt6dn2DzT9UwuOVxux-S0MXvp6SmfWypXlq_T5FY6x3DgKTL6iOZADHKFbxr3yYsVADccED4rkg2tIu2Eee4m6Ans5nuaHsCxcL41DNDWo18O-D-x\/s320\/amer+chop.JPG\" width=\"475\" height=\"268\" title=\"aamer chop\" alt=\"Homemade Amadar Chop - Mango ginger fritters\"\u003E \n\u003C\/noscript\u003E\n\u003C\/amp-img\u003E\n \n\u003C\/center\u003E\n\u003Cbr \/\u003E\n\u003Cp class=\"summary\"\u003ECurcuma mangga - Am Haldi, Amada Haldi is a plant of the ginger family and is closely related to turmeric.  Botanically mango ginger is not related to neither mango nor ginger but to turmeric (C. longa). The inner part of the rhizomes is less yellow compared to the outer part, with a sweet smell of unripe mango when crushed.  Due to its exotic flavor and medicinal property, they are also used in the preparation and as natural preservatives of foods and beverages. To date it is still used in postpartum care, specifically to aid healing of wounds. Use of mango ginger in food industry Mango ginger has a typical exotic flavour of raw unripe mango. Therefore, it is used as a basic ingredient in pickles, preserves, candies, sauces, curries, salads and so on.\u003C\/p\u003E\n\u003Ch2\u003EIngredients\u003C\/h2\u003E\n\u003Cul\u003E\n\u003Cli class=\"ingredient\"\u003EMashed potato 1 cup, 2 tablespoon mango ginger, dry toasted cumin, saunf, and coriander powder 2 teaspoon, salt and chili powder to taste.\u003C\/li\u003E\n\u003C\/ul\u003E\n\u003Ch2\u003EInstructions\u003C\/h2\u003E\n\u003Cul\u003E\n\u003Cli class=\"instructions\"\u003ERequired minced amada, mashed potatoes, salt, chili powder, dry toasted cumin, saunf, and coriander powder, mix well and make circular disc about 2 inch, carefully coat it with batter and fry it immediately.\u003C\/li\u003E\n\u003C\/ul\u003E\n \n\u003Cp\u003E Yield:  2   | \n\u003Cspan class=\"duration\"\u003E\n Prep Time: \u003Cspan class=\"preptime\"\u003E\u003Cspan class=\"value-title\" title=\"PT00H10M\"\u003E\u003C\/span\u003E 00:10\u003C\/span\u003E |  Cook time: \u003Cspan class=\"cooktime\"\u003E\u003Cspan class=\"value-title\" title=\"PT00H10M\"\u003E\u003C\/span\u003E 00:10\u003C\/span\u003E | Total time: \u003Cspan class=\"totaltime\"\u003E\u003Cspan class=\"value-title\" title=\"PT00H10M\"\u003E\u003C\/span\u003E 00:20\u003C\/span\u003E \n\u003C\/span\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/p\u003E\n\u003Cp\u003EThe ancient testimony for the use of plants as medicine was well documented in the treatise of Ayurveda and dates back to the pre-historic Vedic era.\u003C\/p\u003E\n\u003Camp-img src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEh-jFVc0zQnpOckpwOJv9l93w-ckHclexyBcxtZHJ0VmRykuWhkCnA3uURAq8rR5Pcne3vnPxqw2fDBCyLFxnEXne4kBPa-eUuYeuUzbayHL_oKcMcljSmYKPQg1jnKvz0UYZwM8L8Nbxx2\/s447\/Curcuma-amada+aam+aada.jpg\" width=\"475\" height=\"268\" title=\"mango ginger\" alt=\"aam aada\"\u003E \n \n\u003C\/amp-img\u003E\n\n \n\u003Cp\u003EAccordingly, the medicinal properties of mango ginger (C. amada) are depicted in the following Sankrit shloka: Raw mango flavoured ginger has a cooling effect on the body. It aggravates Vata (an Ayurvedic principle necessary to co-ordinate the function of the nervous system. It also pacifies deranged Pitta (an Ayurvedic principle that uses bile to direct digestion and hence metabolism into the venous system cures all types of itching and skin diseases)\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\n\n\n \n\n\n \u003Cdiv class=\"blogger-post-footer\"\u003E\u003Ca href=\"https:\/\/feedburner.google.com\/fb\/a\/mailverify?uri=onlinekolkata\u0026amp;loc=en_US\"\u003ESubscribe to Indian Cuisine - Traditional Food and Recipe by Email\u003C\/a\u003E\u003C\/div\u003E"},"link":[{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/4194113219346922999\/posts\/default\/6879180402135783609"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/4194113219346922999\/posts\/default\/6879180402135783609"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.foodcooking-inspiration.in\/2014\/02\/mango-ginger-fritters.html","title":"Mango ginger fritters"}],"author":[{"name":{"$t":"Barnali Dutta"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/05327163057011058262"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjvQy8m1XwevEKbPwy4n9EzAT_CEJKfrpaKSyJtJ3J76mnMnstyKGL1Vv8olczAohOS4ebJekVykGbwLWT6lB4sA2RqXNpj_ILVkPt8efPls2-YGtFG77aVGZ16yF4KNg\/s108\/WhatsApp+Image+2019-05-06+at+7.10.10+PM.jpeg"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjQX_ost1ekdIDdraY8BNbVFUwyQ2ZFt6dn2DzT9UwuOVxux-S0MXvp6SmfWypXlq_T5FY6x3DgKTL6iOZADHKFbxr3yYsVADccED4rkg2tIu2Eee4m6Ans5nuaHsCxcL41DNDWo18O-D-x\/s72-c\/amer+chop.JPG","height":"72","width":"72"}},{"id":{"$t":"tag:blogger.com,1999:blog-4194113219346922999.post-990602413358988651"},"published":{"$t":"2014-01-28T22:19:00.006+05:30"},"updated":{"$t":"2026-03-23T16:04:01.876+05:30"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Fry \u0026 Fritters"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Traditional Recipes"}],"title":{"type":"text","$t":"Coriander leave fritters"},"content":{"type":"html","$t":" \n \n\u003Ch2\u003EDhone patar bora - Coriander \n  leaves fry\u003C\/h2\u003E\n\u003Cbr \/\u003E\n\u003Cspan class=\"summary\"\u003EFreshly cut coriander leaves are one of the most popular and widely used garnish in Indian recipes. Coriander leaves not only gives flavor and beautify the dishes, but also neutralize gastric acidity. One \n  simple, but most interesting coriander leaf recipe is Bengali dhone pata bata (coriander leaf paste). A simple paste with chili and salt tempering \n  with kalo jeera seeds (kalonji) and one green chili. A full course meal \n  may be supplemented with this one food item.\u0026nbsp; This recipe Coriander Fritters (ধনে পাতার বড়া) is a Bengali dish that used to serve as a companion with the dish called Daal (ডাল). It is so tasty that we tend to finish it as an appetizer.\u003C\/span\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nContributed by \u003Cspan class=\"author\"\u003EBarnali Dutta\u003C\/span\u003E and the\n         \u003Cspan class=\"author vcard\"\u003E\n   \u003Ca class=\"url fn\" href=\"http:\/\/www.foodcooking-inspiration.in\/\"\u003EIndian food cooking inspiration\u003C\/a\u003E\u003C\/span\u003E.\u003Cbr \/\u003E\nPublished: \u003Cspan class=\"published\"\u003E\u003Cspan class=\"value-title\" title=\"2009-11-05\"\u003EDecember 11, 2013\u003C\/span\u003E\u003C\/span\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\n\u003Camp-img src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgWqndijADsiv4tY-ghmNHgArhBVsgK5sGHgDAZKMNLaixluT5LkdK5aO8CBMjqoVavRcYq1c2TpSz3DJEWXFr_KGLD-omAThTJTscCIW8BdVUHQRXj_KV-GH6pLdkegFy3QNDg5FNKYMge\/s1600\/coriander+leaves+fritter.JPG\" width=\"475\" height=\"268\" title=\"\" alt=\"DHONE PATAR BORA OR FRITTERS\"\u003E \n\u003Cnoscript\u003E\n\u003Cimg src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgWqndijADsiv4tY-ghmNHgArhBVsgK5sGHgDAZKMNLaixluT5LkdK5aO8CBMjqoVavRcYq1c2TpSz3DJEWXFr_KGLD-omAThTJTscCIW8BdVUHQRXj_KV-GH6pLdkegFy3QNDg5FNKYMge\/s1600\/coriander+leaves+fritter.JPG\" width=\"475\" height=\"268\" title=\"\" alt=\"DHONE PATAR BORA OR FRITTERS\"\u003E \n\u003C\/noscript\u003E\n\u003C\/amp-img\u003E\n\n \n\u003Ch3\u003EIngredients:\u003C\/h3\u003E\n\u003Cul\u003E\n\u003Cli\u003E\u003Cspan class=\"ingredient\"\u003E\u003Cspan class=\"name\"\u003ECoriander leaves with stem, cut about 2 inch in size\u003C\/span\u003E:\n        \u003Cspan class=\"amount\"\u003E2 bunches\u003C\/span\u003E\u003C\/span\u003E\u003C\/li\u003E\n\u003Cli\u003E\u003Cspan class=\"ingredient\"\u003E\u003Cspan class=\"name\"\u003EGreen chili, \u003C\/span\u003E:\n        \u003Cspan class=\"amount\"\u003E2\u003C\/span\u003E\u003C\/span\u003E\u003C\/li\u003E\n\u003Cli\u003E\u003Cspan class=\"ingredient\"\u003E\u003Cspan class=\"name\"\u003ERice flour\u003C\/span\u003E:\n        \u003Cspan class=\"amount\"\u003E1 cup\u003C\/span\u003E\u003C\/span\u003E\u003C\/li\u003E\n\u003Cli\u003E\u003Cspan class=\"ingredient\"\u003E\u003Cspan class=\"name\"\u003ESalt\u003C\/span\u003E:\n        \u003Cspan class=\"amount\"\u003Eas required\u003C\/span\u003E\u003C\/span\u003E\u003C\/li\u003E\n\u003Cli\u003E\u003Cspan class=\"ingredient\"\u003E\u003Cspan class=\"name\"\u003ECooking oil\u003C\/span\u003E:\n        \u003Cspan class=\"amount\"\u003E1\/2 cup\u003C\/span\u003E \u003C\/span\u003E\u003C\/li\u003E\n\u003C\/ul\u003E\n\u003Cbr \/\u003E\n\u003Ch3\u003EInstructions:\u003C\/h3\u003E\n\u003Col\u003E\n\u003Cli\u003E\u003Cspan class=\"instructions\"\u003EMake a thick batter with rice flour and just enough water. Keep aside for 10 minutes.\u003C\/span\u003E\u003C\/li\u003E\n\u003Cli\u003E\u003Cspan class=\"instructions\"\u003EFold and mix coriander leaves, salt, rice flour batter, and green chili paste.\u003C\/span\u003E\u003C\/li\u003E\n\u003Cli\u003E\u003Cspan class=\"instructions\"\u003ETake one handful of battered leaves and fry in the hot oil, Fry until crisp, Serve with hot rice,\n   \u003C\/span\u003E\u003C\/li\u003E\n\u003C\/ol\u003E\n\u003Cbr \/\u003E\nYield: \u003Cspan class=\"yield\"\u003E3 servings\u003C\/span\u003E, \n     Prep time: \u003Cspan class=\"preptime\"\u003E\u003Cspan class=\"value-title\" title=\"PT10M\"\u003E10 min\u003C\/span\u003E\u003C\/span\u003E, Cook time: \u003Cspan class=\"cooktime\"\u003E\u003Cspan class=\"value-title\" title=\"PT10M\"\u003E10 min\u003C\/span\u003E\u003C\/span\u003E,      \n   Total time: \u003Cspan class=\"duration\"\u003E\u003Cspan class=\"value-title\" title=\"PT20M\"\u003E20 min\u003C\/span\u003E\u003C\/span\u003E\u003Cp\u003E\n\u003Cspan class=\"nutrition\"\u003E\n      Serving size: \u003Cspan class=\"servingsize\"\u003E3 to 4 fritters\u003C\/span\u003E, Calories per serving: Approximately \u003Cspan class=\"calories\"\u003E300 in 50g\u003C\/span\u003E, \n      Fat per serving: \u003Cspan class=\"fat\"\u003E6g\u003C\/span\u003E \n     .\u003C\/span\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/p\u003E \n\u003Cdiv class=\"blogger-post-footer\"\u003E\u003Ca href=\"https:\/\/feedburner.google.com\/fb\/a\/mailverify?uri=onlinekolkata\u0026amp;loc=en_US\"\u003ESubscribe to Indian Cuisine - Traditional Food and Recipe by Email\u003C\/a\u003E\u003C\/div\u003E"},"link":[{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/4194113219346922999\/posts\/default\/990602413358988651"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/4194113219346922999\/posts\/default\/990602413358988651"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.foodcooking-inspiration.in\/2014\/01\/dhone-patar-bora-coriander-leaves-fry.html","title":"Coriander leave fritters"}],"author":[{"name":{"$t":"Barnali Dutta"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/05327163057011058262"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjvQy8m1XwevEKbPwy4n9EzAT_CEJKfrpaKSyJtJ3J76mnMnstyKGL1Vv8olczAohOS4ebJekVykGbwLWT6lB4sA2RqXNpj_ILVkPt8efPls2-YGtFG77aVGZ16yF4KNg\/s108\/WhatsApp+Image+2019-05-06+at+7.10.10+PM.jpeg"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgWqndijADsiv4tY-ghmNHgArhBVsgK5sGHgDAZKMNLaixluT5LkdK5aO8CBMjqoVavRcYq1c2TpSz3DJEWXFr_KGLD-omAThTJTscCIW8BdVUHQRXj_KV-GH6pLdkegFy3QNDg5FNKYMge\/s72-c\/coriander+leaves+fritter.JPG","height":"72","width":"72"}},{"id":{"$t":"tag:blogger.com,1999:blog-4194113219346922999.post-8309514184143955441"},"published":{"$t":"2014-01-28T19:41:00.011+05:30"},"updated":{"$t":"2026-03-23T16:14:22.324+05:30"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Seasonal Ingredients"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Traditional Recipes"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Vegetable Dishes"}],"title":{"type":"text","$t":"Notey shak from Pak-rajeswar"},"content":{"type":"html","$t":"\u003Ch2\u003EAmaranth (notey saag নটে শাক)\u003C\/h2\u003E\n\u003Ch3\u003EA recipe from \"Pak-rajeswar\"\u003C\/h3\u003E\n\u003Cp\u003EBy Barnali Dutta\u003C\/p\u003E\n\n\u003Cp\u003EPublished 11\/20\/2013\u003C\/p\u003E\n\n\u003Camp-img alt=\"Notey shak from Pak-rajeswar\" height=\"268\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjTZnhyCE_kPzYvQfwCbcmJT_yDMfFJcApOvPSmbtbHFg4k_hSwQWBu_VxN_XMlSDvVNBVAFGXdRCWhIV7Wzjs6gt-bLTwnFpb31NYhzZLkqtSy3ZcZ-DTlHxjTtY4Cck9d0PYu6uaf655y\/s1600\/note+shak.jpg\" title=\"Notey Shaak Amaranth\" width=\"475\"\u003E \n\u003Cnoscript\u003E\n\u003Cimg src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjTZnhyCE_kPzYvQfwCbcmJT_yDMfFJcApOvPSmbtbHFg4k_hSwQWBu_VxN_XMlSDvVNBVAFGXdRCWhIV7Wzjs6gt-bLTwnFpb31NYhzZLkqtSy3ZcZ-DTlHxjTtY4Cck9d0PYu6uaf655y\/s1600\/note+shak.jpg\" width=\"475\" height=\"268\" title=\"Notey Shaak Amaranth\" alt=\"Notey Shaak Amaranth\"\u003E \n\u003C\/noscript\u003E\n\u003C\/amp-img\u003E\n\n\n\u003Cp\u003ENotey Shaak (Amaranth )\u003C\/p\u003E\n\u003Camp-img alt=\"Notey shak from Pak-rajeswar\" height=\"268\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiAXZts7nbRXawCeqavg3FiTfcfH9TgeUIDBMxFJv7KMgcOcMpTBQtPSLsYhzvNvoai02z3Wq0JeuqCBMicJWAxdLrdalU-f_Z2rddjU5aEeMaTRBYs0jrnXIKIff9UjGAaUmbv-mfFrYdS\/s1600\/shaak+paak.jpg\" title=\"Recipe quoted from Pak-Rajeswar\" width=\"475\"\u003E \n\n\u003Cnoscript\u003E\n\n\u003Cimg src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiAXZts7nbRXawCeqavg3FiTfcfH9TgeUIDBMxFJv7KMgcOcMpTBQtPSLsYhzvNvoai02z3Wq0JeuqCBMicJWAxdLrdalU-f_Z2rddjU5aEeMaTRBYs0jrnXIKIff9UjGAaUmbv-mfFrYdS\/s1600\/shaak+paak.jpg\" width=\"475\" height=\"268\" title=\"Recipe quoted from Pak-Rajeswar\" alt=\"Recipe quoted from Pak-Rajeswar\"\u003E \n\n\u003C\/noscript\u003E\n\n\u003C\/amp-img\u003E\n\n\n\u003Cp\u003ERecipe quoted from  Pak-Rajeswar \u003C\/p\u003E\n\n\n\n\u003Cp\u003EOne very ordinary leafy vegetable accommodated its own place in the King's palate, cooking differences in recipe from greeny soup to spicy green makes this recipe as a leafy vegetable items to the table of the riches.\u003C\/p\u003E\n\n\u003Ch3\u003EIngredients\u003C\/h3\u003E\n\u003Cul\u003E\n\u003Cli\u003E Amarnath (notey shaak) 300\u003C\/li\u003E\n\n\u003Cli\u003E Minced ginger, 1 teaspoon\u003C\/li\u003E\n\n\u003Cli\u003EGhee, 1 tablespoon\u003C\/li\u003E\n\n\u003Cli\u003ECoriander and pepper paste, 1 teaspoon\u003C\/li\u003E\n\n\u003Cli\u003EGaram masala powder (equal portion of cardamom, cinnamon and cloves) 1\/2 teaspoon\u003C\/li\u003E\n\n\u003Cli\u003ESalt to taste\u003C\/li\u003E\u003Cli\u003EWater 1\/4 cup\u003C\/li\u003E\n\u003C\/ul\u003E\n\n\u003Cp\u003EPrep time: 30 min | Cook time: 10 min | Total time: 20 min \u003C\/p\u003E\n\n\u003Cp\u003EYield: 2 servings) | Calories per serving: 100 \u003C\/p\u003E\n\u003Ch3\u003EInstructions\u003C\/h3\u003E\n\u003Col\u003E\n\u003Cli\u003E Boil the leaves and keep aside.\u003C\/li\u003E\u003Cbr \/\u003E\u003Cli\u003E Heat the ghee in a pan, add the minced ginger fry a little, add boiled vegetables, after a few minutes add coriander and pepper paste fry another minute or two. Put off the fire and add powdered garam masala, put a lid to the pan.\u003C\/li\u003E\u003Cbr \/\u003E\u003Cp\u003EFamily- Amaranthaceae : Owing to its blood-red flowers, ancient medical practitioners used the herb to impede bleeding. In addition, researches have established that amaranth also functions as an astringent and has been used over the centuries to heal diarrhea, excessive menstrual flow and also mouth ulcers. cools our body especially the people going for night shift work. It keeps their body cool, when their body gets heated due to keeping awake straining their eyes, by preventing various types of eye problems. \u003C\/p\u003E\n\n\u003Cp\u003EAmaranth species are cultivated and consumed as a leaf vegetable in many parts of the world. There are four types of Amaranthus cultivated in Asia. Koch Bihar, a district of West Bengal (India). The major ethnic communities of the district are Kheria, Rajbanshi, Rabha and Santhal. Among the ethnic communities, the treatment of different ailments is done primarily by traditional practitioners. Traditional practitioners (Baidyas) and aged women of the villages having knowledge of plants used for the treatment of gynecological problems.\u003C\/p\u003E\n\n\u003Cp\u003EVernacular name : Kantanote - Bengali (Amaranthus spinosus Linn.), Kantavuria, Khuria-Kanta – Rajbanshi which are used as pills prepared with about 100 gm of plant mixed with roots (25 gm) of 'Lau' (Lagenaria siceraria), 25 gm of 'Kalojira' (Nigella sativa seeds.), 25 gms of 'Sadajira' (Cuminum cyminum fruits), 25 gm of Mushur dal (Lens culinaris seeds), which are given twice a day for better Lactation after delivery (Rajbanshi tribe). These pills are crushed and mixed with 250 gm of 'Gur' (molasses). The mixture then made into pills in size of betel nut. Two such pills and fresh juice of the root (two teaspoonfuls) is slightly warmed and is given twice daily in Leucorrhoea (Rabha tribe). \u003C\/p\u003E\n\n\u003Cp\u003ECommon names • Amaranth • Lady Bleeding • Love-lies-bleeding • Prince's Feather \u003C\/p\u003E\n\n\u003Cp\u003EEnglish: Mukunawanna (water amaranth) \u003C\/p\u003E\n\u003Cp\u003EHindi :Chaulai, lal sag, ramdana (Bengali – lal notey dhula shak) \u003C\/p\u003E\n\u003Cp\u003EKannada : Rajgiri \u003C\/p\u003E\n\u003Cp\u003EKashmiri : Bustan afroz, mawal •\u003C\/p\u003E\n\u003Cp\u003EKonkani : Rajgiri \u003C\/p\u003E\n\u003Cp\u003EMarathi : Rajgira, shravani maath \u003C\/p\u003E\n\u003Cp\u003EPunjabi : Taj khurus \u003C\/p\u003E\n\u003Cp\u003ESanskrit : Rajagiri \u003C\/p\u003E\n\u003Cp\u003ETamil : Pu-n-kirai \u003C\/p\u003E\n\u003Cp\u003EUrdu : Gul-kesh \u003C\/p\u003E\n\u003Cp\u003ESpanish- Honagone soppu \u003C\/p\u003E\n\n\u003C\/ol\u003E\u003Cdiv class=\"blogger-post-footer\"\u003E\u003Ca href=\"https:\/\/feedburner.google.com\/fb\/a\/mailverify?uri=onlinekolkata\u0026amp;loc=en_US\"\u003ESubscribe to Indian Cuisine - Traditional Food and Recipe by Email\u003C\/a\u003E\u003C\/div\u003E"},"link":[{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/4194113219346922999\/posts\/default\/8309514184143955441"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/4194113219346922999\/posts\/default\/8309514184143955441"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.foodcooking-inspiration.in\/2014\/01\/notey-shak-from-pak-rajeswar.html","title":"Notey shak from Pak-rajeswar"}],"author":[{"name":{"$t":"Barnali Dutta"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/05327163057011058262"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjvQy8m1XwevEKbPwy4n9EzAT_CEJKfrpaKSyJtJ3J76mnMnstyKGL1Vv8olczAohOS4ebJekVykGbwLWT6lB4sA2RqXNpj_ILVkPt8efPls2-YGtFG77aVGZ16yF4KNg\/s108\/WhatsApp+Image+2019-05-06+at+7.10.10+PM.jpeg"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjTZnhyCE_kPzYvQfwCbcmJT_yDMfFJcApOvPSmbtbHFg4k_hSwQWBu_VxN_XMlSDvVNBVAFGXdRCWhIV7Wzjs6gt-bLTwnFpb31NYhzZLkqtSy3ZcZ-DTlHxjTtY4Cck9d0PYu6uaf655y\/s72-c\/note+shak.jpg","height":"72","width":"72"}},{"id":{"$t":"tag:blogger.com,1999:blog-4194113219346922999.post-3995742057223584954"},"published":{"$t":"2014-01-28T13:29:00.005+05:30"},"updated":{"$t":"2026-03-23T16:04:13.413+05:30"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Fish Recipes"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Traditional Recipes"}],"title":{"type":"text","$t":"Koi Hinche Jugolbondi"},"content":{"type":"html","$t":"\u003Ch2\u003EHelencha হেলঞ্চ শাক\u003C\/h2\u003E\n\n\u003Ch3\u003EHincha Shak - Water Cress - Marsh Herb\u003C\/h3\u003E\n\n\u003Cp\u003EHabitat: Hills of Bihar, West Bengal and Assam.\u003C\/p\u003E\n\n\u003Cp\u003EScientific name: Enhydra fluctuans Lour. Family: Compositae, Asteraceae\u003C\/p\u003E\n\u003Cp\u003EAyurvedic: Hil-mochikaa, Hurhul, Folk: Harakuch\u003C\/p\u003E\n\n\u003Cp\u003EPlant part(s) eaten: Leaf, new stems\u003C\/p\u003E\n\n\u003Cp\u003EHilmochika or helencha is a bitter tasting creeper that grows by ponds and swamps and streams. Flowers are small and greenish in color. Intake of the cooked leafy vegetable reduces swelling of the body, any type of bile disorders, and is also a good purgative solution.\u003C\/p\u003E\n\n\u003Cp\u003EIt is named as Chakrangi, derived from Atharva veda as it locks natural glow or brightness of the skin.\u003C\/p\u003E\n\n\u003Cp\u003EContributed by Barnali Dutta and the Indian Cuisine and Traditional Bengali Recipes.\u003C\/p\u003E\n\n\n\n\u003Camp-img src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhk-OMvBudNhtlzTh_QiCDnmxuhKj3usR8cVlu-RRSvJ-g_bPzKFw0p0Y0rjhgXKpgR1_FQzr4zBa4yRnCoi5X_5Tp7iaLQt71b5oJTTgqCy-5RMzuyawhhTUVCqlv0O-sBWEN_8M8Zu4ag\/s1600\/hinche+shaak+new.JPG\"  width=\"475\" height=\"268\" title=\"Koi fish or climbing perch\" alt=\"koi  hinche  traditional bengali recipe\"\u003E \n\n\u003Cnoscript\u003E\n\n\u003Cimg src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhk-OMvBudNhtlzTh_QiCDnmxuhKj3usR8cVlu-RRSvJ-g_bPzKFw0p0Y0rjhgXKpgR1_FQzr4zBa4yRnCoi5X_5Tp7iaLQt71b5oJTTgqCy-5RMzuyawhhTUVCqlv0O-sBWEN_8M8Zu4ag\/s1600\/hinche+shaak+new.JPG\"  width=\"475\" height=\"268\" title=\"Koi fish or climbing perch\" alt=\"koi hinche  traditional bengali recipe\"\u003E \n\n\u003C\/noscript\u003E\n\n\u003C\/amp-img\u003E\n\n\u003Cp\u003EHinche and Koi Fish\u003C\/p\u003E\n\n\u003Ch3\u003E\"Koi fish or climbing perch\"\u003C\/h3\u003E\n \n\n\u003Cp\u003EAnabas testudineus (Gangetic koi) possess a labyrinth organ. This bottom dweller insectivorous fish normally lives in slow-moving and often stagnant waters mostly in canals, lakes, ponds, ditches, floodplains, haors, baors, and swamps, flooded paddy fields or temporary pools which may dry up. When this happens, its \"walking\" skill allows the fish to move to other sources of water. It has the ability to use its pectoral fins to keep it upright as it makes a sort of wiggling motion with snakelike movements.\u003C\/p\u003E\n\n \n\n\u003Cp\u003EKoi fish are very tasty and was easily available in older times. Now a days like many other fishes it is also rare in the local market due to the unavailability and the price factor. Peoples would like to cook a rich exotic solo fish curry like Koi Paturi or Tel Koi or Ganga-Jamuna or Koi Kamola rather than this leafy-fish curry.\u003C\/p\u003E\n\n\u003Cp\u003EFor this recipe, after thoroughly washing and cleaning with salted warm water marinate the climbing perch (koi fish) with salt, turmeric, and 1 tsp mustard oil (to avoid sputter during frying the koi fish), you may take 1 fish per person.\u003C\/p\u003E\n\n \n\n\u003Cp\u003EPlant is rich in protein and is a good source of β-carotene..\u003C\/p\u003E\n\n\n\n\u003Camp-img src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEj4pHz1WX7l9myoo92kb_lUmt9zfQzNhH4Wb8rFxdY_syF-rJGDlS0N7zI56uOwGGGkd5NDchDRXZNDddqvdtQxsl3-3mzfMdOzqBdq8JVtfLlwcQsa7YopKSo4UpQpmSbWKbWwH2X8YHrb\/s1600\/helencha+shaak.JPG\" width=\"475\" height=\"268\" title=\"Hinche Shaak Bhate\" alt=\"Hinche Shaak Bhate\"\u003E \n\n\u003Cnoscript\u003E\n\n\u003Cimg src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEj4pHz1WX7l9myoo92kb_lUmt9zfQzNhH4Wb8rFxdY_syF-rJGDlS0N7zI56uOwGGGkd5NDchDRXZNDddqvdtQxsl3-3mzfMdOzqBdq8JVtfLlwcQsa7YopKSo4UpQpmSbWKbWwH2X8YHrb\/s1600\/helencha+shaak.JPG\" width=\"475\" height=\"268\" title=\"Hinche Shaak Bhate\" alt=\"Hinche Shaak Bhate\"\u003E \n\n\u003C\/noscript\u003E\n\n\u003C\/amp-img\u003E\n\n\n\n \u003Cp\u003EHelencha Shaak Recipe\u003C\/p\u003E\n\n\u003Ch3\u003EMarsh Herb boiled with Rice\u003C\/h3\u003E\n\n\u003Ch4\u003E\"Hinche Shaak Bhate\"\u003C\/h4\u003E\n\u003Cp\u003ETotal Time: 10 minutes \u003C\/p\u003E\n\u003Cp\u003EIngredients for Recipe 1\u003C\/p\u003E\n\n\u003Cul\u003E\n\n\u003Cli\u003EHelencha 2 bunches – 300g\u003C\/li\u003E\n\u003C\/br\u003E\n\u003Cli\u003EMustard oil – 1 tbsp\u003C\/li\u003E\n\u003C\/br\u003E\n\u003Cli\u003ESalt to taste\u003C\/li\u003E\n\u003C\/br\u003E\n\u003Cli\u003ESprinkle sugar (tastes the best) 5 to 6 granules\u003C\/li\u003E\n\u003C\/br\u003E\n\u003Cli\u003EWhole hot pepper, roasted, 2\u003C\/li\u003E\n\n\u003C\/ul\u003E\n\u003C\/br\u003E\n\u003Ch3\u003EClimbing perch with Herbs\u003C\/h3\u003E\n\n\u003Ch4\u003E\"Koi - Hinche\" (one from Mummy's Treasure Chest) \u003C\/h4\u003E\n\n\u003Cp\u003ETotal Time: 15 minutes  \u003C\/p\u003E\n\u003Cp\u003EIngredients for Recipe 2 \u003C\/p\u003E\n\n\u003Cul\u003E\n\n\u003Cli\u003EHelencha 2 bunches – 250g\u003C\/li\u003E\n\u003Cbr\u003E\n\u003Cli\u003EClimbing perch (koi) fish – 1 per person\u003C\/li\u003E\n\u003Cbr\u003E\n\u003Cli\u003EMustard oil – 2 tbsp\u003C\/li\u003E\n\u003Cbr\u003E\n\u003Cli\u003ESilted green chilies, 2\u003C\/li\u003E\n\u003Cbr\u003E\n\u003Cli\u003ESalt and sugar to taste\u003C\/li\u003E\n\u003Cbr\u003E\n\u003Cli\u003ESpice for tempering : 1 tbsp\u003C\/li\u003E\n\u003Cbr\u003E\n\u003Cli\u003ECumin seeds 1 tsp, bay leaves and whole red chilies, 2 each \u003C\/li\u003E\n\u003Cbr\u003E\n\u003Cli\u003ESpice for gravy : 1 tbsp\u003C\/li\u003E\n\u003Cbr\u003E\n\u003Cli\u003ETake Cumin and coriander seeds, 1 tsp each, 1 tsp turmeric, 2 red chilies, and 2 bay leaves, make a paste.\u003C\/li\u003E\n\u003C\/ul\u003E\n\u003Ch3\u003EHerbal remedies:\u003C\/h3\u003E\n\n\u003Cul\u003E\n\u003Cli\u003EBoil the whole plant and thus the extract is prepared, taken twice daily by a patient, results in the treatment of hand and leg swelling. This was usually a folk-medicine among the Rakhine, Chakma, and Marma tribal people.\u003C\/li\u003E\n\n\u003Cbr\u003E\n\u003Cli\u003EThis plant is used in ascites, dropsy and anasarca. It is cooked with fish curry and taken to revive appetite after long weakness due to fever or typhoid.\u003C\/li\u003E\n\u003C\/ul\u003E\n\n\u003Cdiv class=\"blogger-post-footer\"\u003E\u003Ca href=\"https:\/\/feedburner.google.com\/fb\/a\/mailverify?uri=onlinekolkata\u0026amp;loc=en_US\"\u003ESubscribe to Indian Cuisine - Traditional Food and Recipe by Email\u003C\/a\u003E\u003C\/div\u003E"},"link":[{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/4194113219346922999\/posts\/default\/3995742057223584954"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/4194113219346922999\/posts\/default\/3995742057223584954"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.foodcooking-inspiration.in\/2014\/01\/koi-hinche.html","title":"Koi Hinche Jugolbondi"}],"author":[{"name":{"$t":"Barnali Dutta"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/05327163057011058262"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjvQy8m1XwevEKbPwy4n9EzAT_CEJKfrpaKSyJtJ3J76mnMnstyKGL1Vv8olczAohOS4ebJekVykGbwLWT6lB4sA2RqXNpj_ILVkPt8efPls2-YGtFG77aVGZ16yF4KNg\/s108\/WhatsApp+Image+2019-05-06+at+7.10.10+PM.jpeg"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhk-OMvBudNhtlzTh_QiCDnmxuhKj3usR8cVlu-RRSvJ-g_bPzKFw0p0Y0rjhgXKpgR1_FQzr4zBa4yRnCoi5X_5Tp7iaLQt71b5oJTTgqCy-5RMzuyawhhTUVCqlv0O-sBWEN_8M8Zu4ag\/s72-c\/hinche+shaak+new.JPG","height":"72","width":"72"}},{"id":{"$t":"tag:blogger.com,1999:blog-4194113219346922999.post-1720068610319856953"},"published":{"$t":"2014-01-27T16:33:00.001+05:30"},"updated":{"$t":"2026-03-23T16:04:24.185+05:30"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Fish Recipes"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Traditional Recipes"}],"title":{"type":"text","$t":"Roasted prawn"},"content":{"type":"html","$t":"\u003Chtml\u003E\n\u003Chead\u003E\n\u003Cmeta name=\"description\" content=\"we keep making the hot mango pickle oil for this recipe exclusively  We also make dry roasted kalojeera (onion seeds) garlic prawn vorta (paste) with those roasted prawn to eat with hot plain rice.\"\u003E\n\u003Cmeta name=\"keywords\" content=\"prawn roast, traditional barbecue recipe, mango pickle oil\"\u003E\n\u003Cmeta name=\"author\" content=\"Barnali Dutta\"\u003E\n\u003Ctitle\u003Eprawn roast\u003C\/title\u003E\n\u003C\/head\u003E\n\n\u003Cbody\u003E\n\u003Ch3\u003EPrawn Roast - \"A Traditional Barbecue Recipe\"\u003C\/h3\u003E\n\u003Cp\u003E\nMy mother is an exceptionally good cook.  She has an amazing quality to transform a single item with less oil and minimum spices into a sumptuous one, but my father has a talent of artistic food.  Remembering his childhood how naughty he was, I still can find a faint smile under his mustache  They both are in the 80s now.  This recipe was created by him when he was in his 12.\u003C\/p\u003E\n\n\u003Cdiv class=\"resp-img\"\u003E\n  \u003Camp-img alt=\"Roasted prawn an Indian traditional recipe\"\n    src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjd81mjvzIfiX70QOLNVCBCRW4eIyeDUGljFokK5dvfl7zkSRlG59shxJjs9dt35wj_hWkEAGmG-BpegX2UBCdC6S-pRmfyBmjMVAy8Ov6Xs50cwNcTdSd__32vKr3FKBHw7ixazOFo_mTw\/s400\/Desktop1.jpg\"\n    layout=\"responsive\" class=\"m1\"\n    width=\"640\"\n    height=\"427\"\u003E\n\u003Cfigure\u003E\n\u003Cnoscript\u003E\n\u003Cimg src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjd81mjvzIfiX70QOLNVCBCRW4eIyeDUGljFokK5dvfl7zkSRlG59shxJjs9dt35wj_hWkEAGmG-BpegX2UBCdC6S-pRmfyBmjMVAy8Ov6Xs50cwNcTdSd__32vKr3FKBHw7ixazOFo_mTw\/s400\/Desktop1.jpg\" width=\"475\" height=\"268\" alt=\"Roasted prawn an Indian traditional recipe\"\u003E \n\u003C\/noscript\u003E\n\u003Cfigcaption\u003ERoasted prawn an Indian traditional recipe\u003C\/figcaption\u003E\n\u003C\/figure\u003E\n\u003C\/amp-img\u003E\n\u003C\/div\u003E\n\n\u003Cp\u003E\nAfter coming back from school he used to go to the ponds that his family owned, both of which used to flood during the rainy season and a boat was required to communicate to and from the kitchen or the boithak khana (drawing room). The ponds were full of fishes and big-headed prawns. Baba liked to play hide and seek with the prawns. Generally the prawns were the last choice always at that time, because they had uncounted number of fresh water fishes.  He regularly caught the galdas and nobody wanted to cook them. So he invented his own recipe.\u003C\/p\u003E\n\n\n\u003Cp\u003EBig galda’s have prominent veins so it could easily be removed. So many lemons were there on the trees and my grandmother’s hot mango pickle oil was there too.  He used to clean the fish and rub them with salt and lemon.  The prawns were put through one by one into the coconut leaf stick and then dipped into the mango pickle oil.  He waited for his mother to leave the kitchen after her cooking had been done and he put all the sticks into the faint fire. Just after half an hour or so, he used to take those out and eat the delicious roasted prawn.\u003Cbr \/\u003E\n\u003C\/p\u003E\n\n\u003Cdiv class=\"resp-img\"\u003E\n  \u003Camp-img alt=\"Galda Chingri Tingri Mingri\"\n    src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhmPF1Rk2_0tfxke8lFDvnWSRjopeibcldPRKnsFXdG9Pay11i70lJPEU77eQPoYOu2k-QY4N98XAp8eipd_nf3fQvM4DBmefK26nd33LfaoqOmJbRg_SWJ_BRxAH_ch-KChR4WCjmx91Xi\/s1600\/Galda+Chingri_big-headed+prawn.jpg\"\n    layout=\"responsive\" class=\"m1\"\n    width=\"640\"\n    height=\"427\"\u003E\n\u003Cfigure\u003E\n\u003Cnoscript\u003E\n\u003Cimg src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhmPF1Rk2_0tfxke8lFDvnWSRjopeibcldPRKnsFXdG9Pay11i70lJPEU77eQPoYOu2k-QY4N98XAp8eipd_nf3fQvM4DBmefK26nd33LfaoqOmJbRg_SWJ_BRxAH_ch-KChR4WCjmx91Xi\/s1600\/Galda+Chingri_big-headed+prawn.jpg\" width=\"475\" height=\"268\" alt=\"Galda Chingri Tingri Mingri\"\u003E \n\u003C\/noscript\u003E\n\u003Cfigcaption\u003EGalda Chingri Tingri Mingri\u003C\/figcaption\u003E\n\u003C\/figure\u003E\n\u003C\/amp-img\u003E\n\u003C\/div\u003E\n\n\n\u003Cp\u003EWe used to be awed every time he made the prawns according to his creation. Actually even today we keep making the hot mango pickle oil for this recipe exclusively. We also make dry roasted kalojeera (onion seeds) garlic prawn vorta (paste) with those roasted prawn, all delicacies are best to eat with hot plain rice.\u003Cbr \/\u003E\n\u003C\/p\u003E\n\u003Cbr\/\u003E\n\u003Cbr\/\u003E\n\n\u003Cbr\/\u003E\n\n\u003C\/body\u003E\n\n\u003C\/html\u003E\u003Cdiv class=\"blogger-post-footer\"\u003E\u003Ca href=\"https:\/\/feedburner.google.com\/fb\/a\/mailverify?uri=onlinekolkata\u0026amp;loc=en_US\"\u003ESubscribe to Indian Cuisine - Traditional Food and Recipe by Email\u003C\/a\u003E\u003C\/div\u003E"},"link":[{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/4194113219346922999\/posts\/default\/1720068610319856953"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/4194113219346922999\/posts\/default\/1720068610319856953"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.foodcooking-inspiration.in\/2014\/01\/roasted-prawn.html","title":"Roasted prawn"}],"author":[{"name":{"$t":"Barnali Dutta"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/05327163057011058262"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjvQy8m1XwevEKbPwy4n9EzAT_CEJKfrpaKSyJtJ3J76mnMnstyKGL1Vv8olczAohOS4ebJekVykGbwLWT6lB4sA2RqXNpj_ILVkPt8efPls2-YGtFG77aVGZ16yF4KNg\/s108\/WhatsApp+Image+2019-05-06+at+7.10.10+PM.jpeg"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjd81mjvzIfiX70QOLNVCBCRW4eIyeDUGljFokK5dvfl7zkSRlG59shxJjs9dt35wj_hWkEAGmG-BpegX2UBCdC6S-pRmfyBmjMVAy8Ov6Xs50cwNcTdSd__32vKr3FKBHw7ixazOFo_mTw\/s72-c\/Desktop1.jpg","height":"72","width":"72"}},{"id":{"$t":"tag:blogger.com,1999:blog-4194113219346922999.post-5514235109891761378"},"published":{"$t":"2014-01-22T20:20:00.002+05:30"},"updated":{"$t":"2026-03-23T16:19:28.401+05:30"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Chutney \u0026 Pickle"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Fish Recipes"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Traditional Recipes"}],"title":{"type":"text","$t":"Fermented fish pickle"},"content":{"type":"html","$t":" \n\u003Ch2  \u003EPuthi Shidol Shutki \u003C\/h2\u003E\n\u003Cp  \u003ETraditional \nBangladeshi fish pickle \u003C\/p\u003E\n \n\u003Camp-img src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEi3hQH-CQnjfHmN-5fH78X8e9TkRmn5JbLkxtmtIq9twB5vsztzMYUuP1lCQ9tdkMVoBLR5aiDRfIltflp-4esm4N7wVqvQ5sezFA5zy7CR-OtiIQh6V-STjoD6oWToFa_5xZPJ54yJy9g3\/s1600\/fish+pickle.jpg\" width=\"475\" height=\"268\" title=\"\" alt=\"Shidol shutki\"\u003E \n\u003Cnoscript\u003E\n\u003Cimg src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEi3hQH-CQnjfHmN-5fH78X8e9TkRmn5JbLkxtmtIq9twB5vsztzMYUuP1lCQ9tdkMVoBLR5aiDRfIltflp-4esm4N7wVqvQ5sezFA5zy7CR-OtiIQh6V-STjoD6oWToFa_5xZPJ54yJy9g3\/s1600\/fish+pickle.jpg\" width=\"475\" height=\"268\" title=\"\" alt=\"Shidol shutki\"\u003E \n\u003C\/noscript\u003E\n\u003C\/amp-img\u003E\n \u003Cbr \/\u003E\u003Cbr \/\u003E\u003Col\u003E\u003Cli\u003E\n \u003Cp style=\"line-height: 150%; margin-top: 2px; margin-bottom: 2px\"\u003ETo make Puthi Shidol collect good quality Puthi fish not scaled or washed, dry well under the sun for 4 to 5 days.\u003C\/li\u003E \u003Cli\u003E\n \u003Cp style=\"line-height: 150%; margin-top: 2px; margin-bottom: 2px\"\u003ENow wash the sundried Puthi fish (Puntius sophore)and soak it in water for 5-10 minutes allowing the excess water to drain.\u003C\/li\u003E \u003Cul\u003E\u003Cli\u003E\n  \u003Cp style=\"line-height: 150%; margin-top: 2px; margin-bottom: 2px\"\u003ESoaking of raw fish is very important in the preparation of Shidol, Now the fish is put in an earthen pot (koloh\/motka) filled with mustard oil.\u003C\/li\u003E\u003C\/ul\u003E\u003Cul\u003E\u003Cli\u003E\n  \u003Cp style=\"line-height: 150%; margin-top: 2px; margin-bottom: 2px\"\u003EThe earthen pot (koloh\/motka) should be prepared by repeatedly smearing oil on the inside and drying under the sun  The earthen pots are saturated with oil to prevent the permeability of air. Generally, oil polishing is continued until the wall absorbs no more of it. The quality of shidol largely depends on the preparation of the pot.\u003C\/li\u003E\u003C\/ul\u003E\u003Cli\u003E\n \u003Cp style=\"line-height: 150%; margin-top: 2px; margin-bottom: 2px\"\u003EThe mouth of the pot is sealed airtight and the pot is then buried underground for a month during winter season or stored at room temperature for 3-4 months for fermentation. Salt is never added during the preparation of Shidol. It will become a fishy oily pickle after the prescribed time.\u003C\/li\u003E \u003Cul\u003E\u003Cli\u003E\n  \u003Cp style=\"line-height: 150%; margin-top: 2px; margin-bottom: 2px\"\u003EMost of the salty shidol are produced in greater Mymensingh and Sylhet, while salt-free Shidol are produced in the middle-western part like Faridpur and Jessore.\u003C\/li\u003E\u003C\/ul\u003E\u003C\/ol\u003E\u003Cbr \/\u003E\u003Cdiv style=\"text-align: center;\"\u003E\n \u003Cp style=\"line-height: 150%; margin-top: 2px; margin-bottom: 2px\"\u003E\u003Cspan style=\"font-size: 13pt;\"\u003E\u003Cb\u003EOur family recipe of making Shidol (fish pickle)\u003C\/b\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cul\u003E\u003Cli\u003E\n \u003Cp style=\"line-height: 150%; margin-top: 2px; margin-bottom: 2px\"\u003EMy grandmother \n always made shidol with fresh fish (never with stale fish) and she missed so very \n much the Ghainna fish (\u0026#2459;\u0026#2507;\u0026#2463; \u0026#2458;\u0026#2494;\u0026#2476;\u0026#2494; - \u0026#2456;\u0026#2439;\u0026#2472;\u0026#2509;\u0026#2472;\u0026#2494;) because after migration from East \n Bengal they never prized with it here in West Bengal. \u003C\/li\u003E\u003C\/ul\u003E\u003Col\u003E\u003Cli\u003E\n \u003Cp style=\"line-height: 150%; margin-top: 2px; margin-bottom: 2px\"\u003EPuthi Fish \n (\u0026#2474;\u0026#2497;\u0026#2463;\u0026#2495; - \u0026#2488;\u0026#2494;\u0026#2478;\u0026#2497;\u0026#2470;\u0026#2509;\u0026#2480;\u0026#2495;\u0026#2453; \u0026#2458;\u0026#2503;\u0026#2476;\u0026#2494;) is dried for 4-5 days  Scales, fins, gills and gut should be removed by then.\u003C\/li\u003E \u003Cli\u003E\n \u003Cp style=\"line-height: 150%; margin-top: 2px; margin-bottom: 2px\"\u003EFishes are kept in bamboo made basket under the sun while moisture content comes down to approximately 20-25% and then again soaked in the river water to wash rigorously for 30-60 minutes and again drying in the shed for another 2 to 3 days, allowing the excess water to drain out.\u003C\/li\u003E \u003Cul\u003E\u003Cli\u003E\n  \u003Cp style=\"line-height: 150%; margin-top: 2px; margin-bottom: 2px\"\u003EThe Fish should be dried well before fermentation. Soaking of raw fish is very important in the preparation of Shidol  It thus eliminates wastes, reabsorbs water, softens up and gets ready for fermentation.\u003C\/li\u003E\u003C\/ul\u003E\u003Cul\u003E\u003Cli\u003E \n  \u003Cp style=\"line-height: 150%; margin-top: 2px; margin-bottom: 2px\"\u003ERigorous washing removes all scales and dirt from the fish. A 25 to 30% weight gain occurs due to soaking. Soaking time depends on the size and quality of the dried fish. Moderate sized good quality dried fish if soaked for 30-40 min. can yield uniform and adequate fermentation. If adequate soaking time is not maintain it might cause uncontrolled fermentation. \u003C\/li\u003E\u003C\/ul\u003E\u003Cli\u003E\n \u003Cp style=\"line-height: 150%; margin-top: 2px; margin-bottom: 2px\"\u003EThen the fish is mixed with oil and kept under the sun in a pot.\u003C\/li\u003E \u003Cli\u003E\n \u003Cp style=\"line-height: 150%; margin-top: 2px; margin-bottom: 2px\"\u003EThis oil is allowed to decompose for 2-3 days.\u003C\/li\u003E \u003Cul\u003E\u003Cli\u003E\n  \u003Cp style=\"line-height: 150%; margin-top: 2px; margin-bottom: 2px\"\u003EThe pot is prepared beforehand by polishing fish oils inside and outside the walls several times and then drying in the sun for 3-4 days. The pot thus dried and matured; do not allow any air or moisture to pass through the pores of earthen wall. \u003C\/li\u003E\u003C\/ul\u003E\u003Cli\u003E\n \u003Cp style=\"line-height: 150%; margin-top: 2px; margin-bottom: 2px\"\u003EThe pot is heated for hours while the oil goes up, fishes braise up well and the gut content is deposited at the bottom. Clear oil is then separated to another pot.\u003C\/li\u003E \u003Cli\u003E\n \u003Cp style=\"line-height: 150%; margin-top: 2px; margin-bottom: 2px\"\u003ERemaining oil and fish is allowed to cool and solidify. Solid oil and fish is taken out easily and the bottom deposits are rejected.\u003C\/li\u003E \u003Cli\u003E\n \u003Cp style=\"line-height: 150%; margin-top: 2px; margin-bottom: 2px\"\u003EAfter collecting the oil mix the remaining oil, which was previously taken out.\u003C\/li\u003E \u003Cli\u003E\n \u003Cp style=\"line-height: 150%; margin-top: 2px; margin-bottom: 2px\"\u003EThe fishes are then spread on the bamboo split mat (madur) for sun drying again until the oil dries off completely.\u003C\/li\u003E \u003Cli\u003E\n \u003Cp style=\"line-height: 150%; margin-top: 2px; margin-bottom: 2px\"\u003EThe  fishes are then grinded and mixed with the remaining oil.\u003C\/li\u003E \u003Cul\u003E\u003Cli\u003E\n  \u003Cp style=\"line-height: 150%; margin-top: 2px; margin-bottom: 2px\"\u003EFor most preparations salt is not used, but sometimes a little amount of salt is sprinkled over while grinding the fish. To prevent dried Punthis from insect attack 1% red chilli powder can be spread over the fish while drying or during storage.\u003C\/li\u003E\u003C\/ul\u003E\u003Cli\u003E\n \u003Cp style=\"line-height: 150%; margin-top: 2px; margin-bottom: 2px\"\u003ESealed pot with pot cover (matir sora) is kept in the earthen hole under the shed or in a dark cool room undisturbed for aging or fermentation for about 2 to 3 months.\u003C\/li\u003E\u003C\/ol\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr\/\u003E\n\u003Cbr\/\u003E\n\n\u003Cbr\/\u003E \u003Cdiv class=\"blogger-post-footer\"\u003E\u003Ca href=\"https:\/\/feedburner.google.com\/fb\/a\/mailverify?uri=onlinekolkata\u0026amp;loc=en_US\"\u003ESubscribe to Indian Cuisine - Traditional Food and Recipe by Email\u003C\/a\u003E\u003C\/div\u003E"},"link":[{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/4194113219346922999\/posts\/default\/5514235109891761378"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/4194113219346922999\/posts\/default\/5514235109891761378"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.foodcooking-inspiration.in\/2014\/01\/fermented-fish-pickle.html","title":"Fermented fish pickle"}],"author":[{"name":{"$t":"Barnali Dutta"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/05327163057011058262"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjvQy8m1XwevEKbPwy4n9EzAT_CEJKfrpaKSyJtJ3J76mnMnstyKGL1Vv8olczAohOS4ebJekVykGbwLWT6lB4sA2RqXNpj_ILVkPt8efPls2-YGtFG77aVGZ16yF4KNg\/s108\/WhatsApp+Image+2019-05-06+at+7.10.10+PM.jpeg"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEi3hQH-CQnjfHmN-5fH78X8e9TkRmn5JbLkxtmtIq9twB5vsztzMYUuP1lCQ9tdkMVoBLR5aiDRfIltflp-4esm4N7wVqvQ5sezFA5zy7CR-OtiIQh6V-STjoD6oWToFa_5xZPJ54yJy9g3\/s72-c\/fish+pickle.jpg","height":"72","width":"72"}},{"id":{"$t":"tag:blogger.com,1999:blog-4194113219346922999.post-524959764951165977"},"published":{"$t":"2014-01-22T17:42:00.006+05:30"},"updated":{"$t":"2026-03-23T16:20:10.382+05:30"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Traditional Recipes"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Vegetable Dishes"}],"title":{"type":"text","$t":"Chargrilled eggplant"},"content":{"type":"html","$t":"\u003Ch1\u003E\nBegun Pora\u003C\/h1\u003E\nOne can silently feel the emerging difference of taste and smell between classic Bengali dishes and modern art of Bengali cuisine. For example, the color or texture of the begun pora makha (char-grilled on slow fire – mashed eggplant) with the hint of the mustard oil and oven-baked eggplant prepared with other vegetable oils although both seems tasty, no doubt it will be a pleasure for your eyes, but your native taste buds will remain compromised if you use anything other than mustard oil and you would have to fantasize the original taste every time. So a classic Bengali begun pora (chargilled aubergine) recipe needs mustard oil and coriander leaves.  No spice is needed only salt and green chilies, optionally a smoked red chili and a dash of julienne ginger.\n\u003Cbr \/\u003E\n\n\u003Camp-img src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhPO_jzjyJGFDMo_XLSgQrPGqN6b-WgWS5KZ6rbQkXhvolcQdtQyfsWE-ZbGTjV_fp3u411G7RH9NzRMAHzcb8MbPKVwJ-q7wXU5L4igs_5CJUUFGmtZHOZC3Ui4q_N5BArDGMCJhbWHMvl\/s1600\/begun+pora+2.jpg\" width=\"475\" height=\"268\" title=\"chargrilled eggplant\" alt=\"Begun Pora\"\u003E \n\u003Cnoscript\u003E\n\u003Cimg src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhPO_jzjyJGFDMo_XLSgQrPGqN6b-WgWS5KZ6rbQkXhvolcQdtQyfsWE-ZbGTjV_fp3u411G7RH9NzRMAHzcb8MbPKVwJ-q7wXU5L4igs_5CJUUFGmtZHOZC3Ui4q_N5BArDGMCJhbWHMvl\/s1600\/begun+pora+2.jpg\" width=\"475\" height=\"268\" title=\"chargrilled eggplant\" alt=\"Begun Pora\"\u003E \n\u003C\/noscript\u003E\n\u003C\/amp-img\u003E\n\n\u003Ch4\u003E\u003Cspan style=\"background-color: #d5a6bd; font-size: 14pt;\"\u003EGrilled vegetables\u003C\/span\u003E\u003C\/h4\u003E\u003Cbr \/\u003E\u003Cspan style=\"color: black;\"\u003E\u003Cspan style=\"font-size: 14;\"\u003E\u003Cspan style=\"background-color: white;\"\u003E\u003Cb\u003E Aloo Begun Pora - Grilled potato (aloo) and aubergine (begun)\u003C\/b\u003E\u003C\/span\u003E\u003C\/span\u003E\u003C\/span\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ci\u003E\u003Cb\u003E\u003Cspan style=\"font-size: 13pt;\"\u003EIngredient:\u003C\/span\u003E\u003C\/b\u003E\u003C\/i\u003E\u003Cbr \/\u003E\u003Cul\u003E\u003Cli\u003EAubergine - Begun 500 g\u003C\/li\u003E\u003Cli\u003ENew potato 2 to 3\u003C\/li\u003E\u003Cli\u003EAsafoetida - Hing 1 big pinch\u003C\/li\u003E\u003Cli\u003ESliced onion - 1,\u003C\/li\u003E\u003Cli\u003EJulienne ginger 1 teaspoon\u003C\/li\u003E\u003Cli\u003EGreen chillies - 2\u003C\/li\u003E\u003Cli\u003ECoriander leaves - 1 tablespoon chopped\u003C\/li\u003E\u003Cli\u003EMustard oil and ghee - each 1 tablespoon\u003C\/li\u003E\u003C\/ul\u003E\u003Cbr \/\u003E\u003Ci\u003E\u003Cb\u003E\u003Cspan style=\"font-size: 13pt;\"\u003EMethod:\u003C\/span\u003E\u003C\/b\u003E\u003C\/i\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Col\u003E\u003Cli\u003EPick a begun  about 500 gm, wash and pat dry. Do not remove the stem.  First dab some mustard oil to the begun. Now take asafoetida into the tip of a sharp knife and make small cuts into the begun (brinjal) with the knife. Grill the begun until it is completely charred on all sides.\u003C\/li\u003E \u003Cli\u003EWash and clean the potato. Put one grilling rod through each of the potatoes and dab ghee occasionally while roasting on low flame  When potatoes became completely soft keep them for cooling.\u003C\/li\u003E \u003Cli\u003ENow carefully remove the pulp of begun (brinjal). Mash both potatoes and begun together. Add onion, ginger, salt, chopped green chilies, coriander leaves, and mastard oil. Enjoy with roti or plain rice.\u003C\/li\u003E\u003C\/ol\u003E\u003Cbr \/\u003E\u003Ch4\u003E\u003Cb\u003E\u003Ci\u003E\u003Cspan style=\"font-size: 14pt;\"\u003ETips:\u003C\/span\u003E\u003C\/i\u003E\u003C\/b\u003E \u003C\/h4\u003E\u003Cbr \/\u003EOther similar roasted Aubergine recipes are named in Arab as Baba Ghanoush, Greek Melitzanosalata, the Indian and Pakistani dish is Baingan ka Bhartha or Gojju, Salat\u0026#259;de Vinete in Romania, and Ajvar in Croatia.\u003Cbr \/\u003E\u003Cbr \/\u003E\nBegun Pora - Chargrilled eggplant\nOne can silently feel the emerging difference of taste and smell between classic Bengali dishes and modern art of Bengali cuisine. For example, the color or texture of the begun pora makha (char-grilled on slow fire – mashed eggplant) with the hint of the mustard oil and oven-baked eggplant prepared with other vegetable oils although both seems tasty, no doubt it will be a pleasure for your eyes, but your native taste buds will remain compromised if you use anything other than mustard oil and you would have to fantasize the original taste every time. So a classic Bengali begun pora (chargilled aubergine) recipe needs mustard oil and coriander leaves. No spice is needed only salt and green chilies, optionally a smoked red chili and a dash of julienne ginger.\n\n\u003Cbr \/\u003E\u003Cbr \/\u003E\nBegun Pora\nAs I said there is an emerging gap between sophisticated Bengali cuisine of Kolkata or any other big cities of the world with classic Bengali dishes. Modern culinary art of Bengali cuisine introduced the names of the dishes to the world. Kolkata cuisine has become popular now, but Kolkata does not mean Bengal rather it means everything else but Bengal. From the very beginning the condition of life in Kolkata and the livelihood of the people living here and their manners are quite different from those Bengalees living in the any other part of the province.\n\nSimplicity is the key to the classic Bengali cuisine. Sometimes some ingredients are prohibited during cooking due to different issues and some must be eaten in the ritualistic way, but their creativity in the kitchen enriched timeless treasures in the Bengali cuisine. Bengali people provide knowledge and expertise in every distinguished flavor and taste to pleasure the taste buds and palate.\n\u003Cbr \/\u003E\u003Cbr \/\u003E\nThe urge of feeding tasty meal with restricted ingredients to the young widows, some innovative cooking options with less oil and less spices for the economically backward people of Bengal, encouraging the herbal thoughts during cooking for the acute and chronically ill person in the family due to toxic malaria or kala ajar (কালা জ্বর) typhoid, and cholera, go seasonal with the fondness of native Bengali people for observing rituals hence symbolized as 13 festivals in 12 months (baro mashe tero parbon) to gratify 33 crore gods as we know Indians are spiritually bonded to 33 koti devtas referred from Vedas. It sounds traumatic now, but ideally a kinship was started with a social harmony during the age of early social life. Some innovative dishes were made to please the land-lords or kings also.\n\nThe experiments on simple food items gradually reached a high due to their artistic mind and ultimately food is portrayed as an art, \"Randhan Shilpa\".\n\u003Cbr\/\u003E\n\u003Cdiv class=\"blogger-post-footer\"\u003E\u003Ca href=\"https:\/\/feedburner.google.com\/fb\/a\/mailverify?uri=onlinekolkata\u0026amp;loc=en_US\"\u003ESubscribe to Indian Cuisine - Traditional Food and Recipe by Email\u003C\/a\u003E\u003C\/div\u003E"},"link":[{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/4194113219346922999\/posts\/default\/524959764951165977"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/4194113219346922999\/posts\/default\/524959764951165977"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.foodcooking-inspiration.in\/2014\/01\/chargrilled-eggplant.html","title":"Chargrilled eggplant"}],"author":[{"name":{"$t":"Barnali Dutta"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/05327163057011058262"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjvQy8m1XwevEKbPwy4n9EzAT_CEJKfrpaKSyJtJ3J76mnMnstyKGL1Vv8olczAohOS4ebJekVykGbwLWT6lB4sA2RqXNpj_ILVkPt8efPls2-YGtFG77aVGZ16yF4KNg\/s108\/WhatsApp+Image+2019-05-06+at+7.10.10+PM.jpeg"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhPO_jzjyJGFDMo_XLSgQrPGqN6b-WgWS5KZ6rbQkXhvolcQdtQyfsWE-ZbGTjV_fp3u411G7RH9NzRMAHzcb8MbPKVwJ-q7wXU5L4igs_5CJUUFGmtZHOZC3Ui4q_N5BArDGMCJhbWHMvl\/s72-c\/begun+pora+2.jpg","height":"72","width":"72"}},{"id":{"$t":"tag:blogger.com,1999:blog-4194113219346922999.post-6113223143438290406"},"published":{"$t":"2014-01-17T20:34:00.006+05:30"},"updated":{"$t":"2026-03-23T16:20:25.806+05:30"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Cultural Food Stories"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Festival \u0026 Ritual Foods"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Sweets"}],"title":{"type":"text","$t":"Pithe Puli Parbon"},"content":{"type":"html","$t":" \n      \u003Ch2 class=\"fn\"\u003EPatishapta pitha \u0026#2474;\u0026#2494;\u0026#2463;\u0026#2495;\u0026#2488;\u0026#2494;\u0026#2474;\u0026#2463;\u0026#2494;\u003C\/h2\u003E\n \n   \n\n   By \u003Cspan class=\"author\"\u003EBarnali Dutta\u003C\/span\u003E\n   Published: \u003Cspan class=\"published\"\u003EJanuary 17, 2014\u003C\/span\u003E\u003Cp\u003E\n   \n\n\t\u003Cp\u003E\n   \t\u003Cspan class=\"summary\"\u003EIn Bengal for the poush month was marked by very severe cold. This information amazed me while I was reading \n\t\u0026quot;Kalikatar Puratan Kahini O Pratha [Ed. 2nd]\u0026quot; written by Mahendranath Dutta, the brother of Vivekananda. In 'Sheeter katha' \u0026#2486;\u0026#2496;\u0026#2468;\u0026#2503;\u0026#2480; \u0026#2453;\u0026#2469;\u0026#2494; (a story of winter) he shared an information collected from his relatives, that in the Hoogly District during poush (December-January) it was seen that a collection of very tiny droplets of ice crystals over roof tops were visible those days like fog turning into snowdrops in the morning.\u003C\/span\u003E\u003C\/p\u003E\n\t\n\t\u003Cspan class=\"summary\"\u003EIn Bengal cold winter persists for a short period of \n\ttime and most of the people are not properly equipped to invite it. So this \n\tscantily clad inhabitants love to stay beside the fire oven or un\u0026#257;na or Sigree - Charcoal Grill [ununa, \u0026#2441;\u0026#2472;\u0026#2497;\u0026#2472;, \u0026#2441;\u0026#2472;\u0026#2494;\u0026#2472; \u0026#2458;\u0026#2497;\u0026#2482;\u0026#2509;\u0026#2482;\u0026#2495;, \u0026#2458;\u0026#2497;\u0026#2482;\u0026#2507;] - the only fire place at their home.\u003C\/span\u003E\u003C\/p\u003E\n\t\u003Cp\u003E\n   \n\n\t\u003Cspan class=\"summary\"\u003EThus a utility based habit grew over a long period of time and they prepared various sweets with ingredients easily available at winter as \n\tpalm jaggery and fine scented rice is produced at that time. The diet of the widows consisted of a few selected items and their clothing too was scant, not properly equipped to withstand the severe cold. Their household duties were limited too, comprising of some general chores and mostly taking care of one's own needs. Hence after dusk they had ample time on \n\ttheir hands. So they used to sit beside the oven fire (the only fireplace at home) and kill their time by making various items from fine scented rice \n\tpalm jaggery and milk, which were available then. This is how the sweet culinary art - a item pitha came into being - pithas of various shapes and sizes.\n\u003C\/span\u003E\u003C\/p\u003E\n\t\u003Cp\u003E\n   \n\n\t\u003Cspan class=\"summary\"\u003EInterestingly this pitha is called patishapta. Rural Bengali people usually rest or sleep on a cane mat (rural craft is made from murta plants) named shital pati \n\t\u0026#2474;\u0026#2494;\u0026#2463;(madur), which they roll and keep after use. The rolling system was usually known as rolling like a pati \n\t(\u0026#2474;\u0026#2494;\u0026#2463;). From that this rolling type of pitha has been named as patishapta (\u0026#2474;\u0026#2494;\u0026#2463;\u0026#2495;\u0026#2488;\u0026#2494;\u0026#2474;\u0026#2463;\u0026#2494;) \n\t- a Bengali Crêpe\u003C\/span\u003E\u003C\/p\u003E\n\t\n\u003Camp-img src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEi9EbV70j6jTCv06UjvBRtLefbvpnfHwcdVwWJVnbifcpJKPBYy2PjnQEWYGNKwkxZfS0rCgtT1AM2TYp-5AidgPqo-P8hlWN7NiD4jnDBR19-Sj5MCqY7AxWLL23-WYmOOyNUO5C429-Tr\/s640\/patishapta-pitha.gif\" width=\"475\" height=\"268\" title=\"\" alt=\"\"\u003E \n\u003Cnoscript\u003E\n\u003Cimg src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEi9EbV70j6jTCv06UjvBRtLefbvpnfHwcdVwWJVnbifcpJKPBYy2PjnQEWYGNKwkxZfS0rCgtT1AM2TYp-5AidgPqo-P8hlWN7NiD4jnDBR19-Sj5MCqY7AxWLL23-WYmOOyNUO5C429-Tr\/s640\/patishapta-pitha.gif\" width=\"475\" height=\"268\" title=\"\" alt=\"\"\u003E \n\u003C\/noscript\u003E\n\u003C\/amp-img\u003E\n \n\t \n \n\n\t\u003Cp\u003EPrep time: \u003Cspan class=\"preptime\"\u003E6 hours\u003Cspan class=\"value-title\" title=\"PT6H\"\u003E\u003C\/span\u003E\u003C\/span\u003E\n   | Cook time: \u003Cspan class=\"cooktime\"\u003E1 hour\u003Cspan class=\"value-title\" title=\"PT1H\"\u003E\u003C\/span\u003E\u003C\/span\u003E   \n   | Total time: \u003Cspan class=\"duration\"\u003E7 hour\u003C\/span\u003E\u003Cspan class=\"value-title\" title=\"PT7H\"\u003E\u003C\/span\u003E\u003C\/p\u003E\n\t\n  \n\t\n\n\t\u003Cp\u003E\u003Cb\u003E Ingredients:\n    \u003C\/b\u003E\n   \u003C\/p\u003E\n\t\u003Cul\u003E\n\t\t\u003Cli\u003E\n\t\t\u003Cp style=\"line-height: 200%\"\u003E\u003Cspan class=\"ingredient\"\u003EPrepare a batter from 5 to 6 hours soaked \n\t\t\u003Cspan class=\"name\"\u003Egobindobhog rice\u003C\/span\u003E:\n      \u003Cspan class=\"amount\"\u003E6 cups\u003C\/span\u003E with one pinch of salt and 1\/2 cup jaggery \n\t\twith right amount of water so that it is neither too thick nor runny.\u003C\/span\u003E\u003C\/p\u003E\u003C\/li\u003E\n\t\t\u003Cli\u003E\n\t\t\u003Cp style=\"line-height: 200%\"\u003E\u003Cspan class=\"ingredient\"\u003ENolen gur patali or jhola gur \u003C\/span\u003E \n\t\t\u003C\/span\u003E\u003Cspan class=\"name\"\u003Ed\u003C\/span\u003E\u003Cspan class=\"photo\"\u003E\u003Cspan class=\"ingredient\"\u003E\u003Cspan class=\"name\"\u003Eate palm jaggery or molasses\u003C\/span\u003E:\n      \t\u003Cspan class=\"amount\"\u003E3\/4 cup\u003C\/span\u003E\u003C\/span\u003E \u003C\/p\u003E\u003C\/li\u003E\n\t\t\u003Cli\u003E\n\t\t\u003Cp style=\"line-height: 200%\"\u003E\u003Cspan class=\"ingredient\"\u003EScrapped \n      \t\u003Cspan class=\"name\"\u003Ecoconut\u003C\/span\u003E:\n      \u003Cspan class=\"amount\"\u003E1 cup\u003C\/span\u003E\u003C\/span\u003E\u003C\/p\u003E\u003C\/li\u003E\n\u003Cli\u003E\n\t\t\u003Cp style=\"line-height: 200%\"\u003E\u003Cspan class=\"ingredient\"\u003ECooking oil\u003C\/span\u003E:\n      \u003Cspan class=\"amount\"\u003E2 tablespoon\u003C\/span\u003E \u003C\/p\u003E\u003C\/li\u003E\n\t\u003C\/ul\u003E\n\t\n\n\t\u003Cp\u003E\u003Cb\u003E Directions: \u003C\/b\u003E\u003Col\u003E\n\t\u003Cli\u003E\n\t\u003Cp style=\"line-height: 200%\"\u003E\u003Cspan class=\"instructions\"\u003EIn a hot pan mix scrapped coconut and jaggery until it becomes sticky \n\tand comes out like a dough over the \n\tladle.\u003C\/span\u003E\u003C\/li\u003E\n\t\u003Cli\u003E\n\t\u003Cp style=\"line-height: 200%\"\u003E\u003Cspan class=\"instructions\"\u003ETake a nonstick flat tawa, put 1 teaspoon of cooking oil, pour 3 tablespoon of batter over the hot tawa, spread it to make it a oval-shaped \n\tcrepes\u003C\/span\u003E\u003Cspan class=\"instructions\"\u003E. \n\t\u003C\/span\u003E\u003C\/li\u003E\n\t\u003Cli\u003E\n\t\u003Cp style=\"line-height: 200%\"\u003E\u003Cspan class=\"instructions\"\u003EWhen it is ready it will have a perforated spongy appearance. Take 1 spoon of coconut mixture and place over \n\tthe edge of the crepe and roll it carefully. \n   ... \u003C\/span\u003E\u003C\/li\u003E\n\t\u003C\/ol\u003E\n \n \u003Cdiv class=\"blogger-post-footer\"\u003E\u003Ca href=\"https:\/\/feedburner.google.com\/fb\/a\/mailverify?uri=onlinekolkata\u0026amp;loc=en_US\"\u003ESubscribe to Indian Cuisine - Traditional Food and Recipe by Email\u003C\/a\u003E\u003C\/div\u003E"},"link":[{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/4194113219346922999\/posts\/default\/6113223143438290406"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/4194113219346922999\/posts\/default\/6113223143438290406"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.foodcooking-inspiration.in\/2014\/01\/pithe-puli-parbon.html","title":"Pithe Puli Parbon"}],"author":[{"name":{"$t":"Barnali Dutta"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/05327163057011058262"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjvQy8m1XwevEKbPwy4n9EzAT_CEJKfrpaKSyJtJ3J76mnMnstyKGL1Vv8olczAohOS4ebJekVykGbwLWT6lB4sA2RqXNpj_ILVkPt8efPls2-YGtFG77aVGZ16yF4KNg\/s108\/WhatsApp+Image+2019-05-06+at+7.10.10+PM.jpeg"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEi9EbV70j6jTCv06UjvBRtLefbvpnfHwcdVwWJVnbifcpJKPBYy2PjnQEWYGNKwkxZfS0rCgtT1AM2TYp-5AidgPqo-P8hlWN7NiD4jnDBR19-Sj5MCqY7AxWLL23-WYmOOyNUO5C429-Tr\/s72-c\/patishapta-pitha.gif","height":"72","width":"72"}},{"id":{"$t":"tag:blogger.com,1999:blog-4194113219346922999.post-1325020890129340334"},"published":{"$t":"2014-01-10T15:42:00.005+05:30"},"updated":{"$t":"2026-03-23T16:20:39.236+05:30"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Fish Recipes"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Traditional Recipes"}],"title":{"type":"text","$t":"Geri gugli"},"content":{"type":"html","$t":" \n      \u003Ch2\u003ETraditional clam and snail recipe - Bengali dish\u003C\/h2\u003E\n  \n   \n\n   By \u003Cspan class=\"author\"\u003EBarnali Dutta\u003C\/span\u003E\n   Published: \u003Cspan class=\"published\"\u003EJanuary 10, 2014\u003C\/span\u003E\u003Cp  \u003E\n\tHave you ever tasted ‘geri-gugli’?  Clam or \n\tmussels nowadays are generally considered to be unpalatable to sophisticated \n\tpeople, though the native peoples in India ate them extensively, easily available in the numerous ponds and rivers banks. \n\t \n\tIt \n\tis so tasty , personally, whenever I go to a local market my eyes are \n\talways searching for them.\u003C\/p\u003E\n\t\u003Cp  \u003E\n\tEdible clams, are often more or less rounded or oval.  In Bengal \n\tit is called geri gugli. Clams are eaten more in the coastal regions of \n\tIndia, especially in the Konkan, Kerala, Bengal, and Karnataka \n regions. In Konkan region Clams are used to cook curries and side \n\tdishes, like Tisaryachi Ekshipi, which \n\tis clam with one shell on. Clams or shellfish are locally called \n\tchipchip and local fishermen sell those in rural markets  and is a food \n\tfor poor families. During rainy season in Bengal these are what poor people have to depend on \n\twhen they cannot get rice or bread. \u0026nbsp;They have to survive on Shapla, Shaluk, \n\t(water lily) Shamuk (snails), geri, gugli (water-borne worms). It is tasty,\n\t containing nutrients such as\n\t nitrogen \n\tand phosphorus. \u003C\/p\u003E\n\t\u003Cp  \u003E\n\tAs with all shellfish, except shrimp, mussels should be checked to ensure \n\tthey are still alive just before they are cooked; enzymes quickly break down \n\tthe meat and make them unpalatable or poisonous after dying or uncooked\u003C\/span\u003E.\u003C\/p\u003E\n\t\u003Cp\u003E\n   \n\n\t\u0026nbsp;\u003C\/p\u003E\n\t\n\u003Camp-img src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhWtfGt2m5X3uCPQBcLoE1thLVYTF7HksRA4RxDCWfpWwchkBMFGOiO6CNV_NbZbpgnIyTg3bxXtihkgmX7x9K0VML903__sUq2z_WraK5W1_OHv5Q6iFuuOtv8S9wxDsgJzccCeIXIscMo\/s1600\/fish+pickle+3.jpg\" width=\"475\" height=\"268\" title=\"\" alt=\"bengali Fish Pickle geri gugli\"\u003E \n\u003Cnoscript\u003E\n\u003Cimg src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhWtfGt2m5X3uCPQBcLoE1thLVYTF7HksRA4RxDCWfpWwchkBMFGOiO6CNV_NbZbpgnIyTg3bxXtihkgmX7x9K0VML903__sUq2z_WraK5W1_OHv5Q6iFuuOtv8S9wxDsgJzccCeIXIscMo\/s1600\/fish+pickle+3.jpg\" width=\"475\" height=\"268\" title=\"\" alt=\"bengali Fish Pickle geri gugli\"\u003E \n\u003C\/noscript\u003E\n\u003C\/amp-img\u003E\n \n        \n\n\t\u003Cp\u003EPrep time: \u003Cspan class=\"preptime\"\u003E30 min \u003Cspan class=\"value-title\" title=\"PT30M\"\u003E\u003C\/span\u003E\u003C\/span\u003E | \n   Cook time: \u003Cspan class=\"cooktime\"\u003E15 min\u003Cspan class=\"value-title\" title=\"PT15M\"\u003E\u003C\/span\u003E\u003C\/span\u003E  | \n   Total time: \u003Cspan class=\"duration\"\u003E45 min\u003C\/span\u003E\u003C\/p\u003E\n\t\n\n\t\u003Cp\u003EYield: \u003Cspan class=\"yield\"\u003E\u0026nbsp;4 servings |\u003C\/span\u003E\n   \u003Cspan class=\"nutrition\"\u003E\n      Serving size: \u003Cspan class=\"servingsize\"\u003E1 tablespoon \u003C\/span\u003E\u003C\/span\u003E\n\t\u003C\/span\u003E\u003Cspan class=\"servingsize\"\u003Espoon\u003C\/span\u003E\u003Cspan class=\"photo\"\u003E\u003Cspan class=\"nutrition\"\u003E\n      Calories per serving: \u003C\/span\u003E_ \u003C\/p\u003E\n\t\n\n\t\u003Cp\u003E\u003Cb\u003E \u003C\/b\u003E\u003C\/p\u003E\n\t\u003Cul\u003E\n\t\t\u003Cli\u003E\n\t\t\u003Cp style=\"line-height: 200%\"\u003E\u003Cspan class=\"ingredient\"\u003ESalt-free fermented fish pickle\u003Cspan class=\"name\"\u003E (Puthi Shidol)\u003C\/span\u003E:\n      \t\u003Cspan class=\"amount\"\u003E2 to 3 tsp\u003C\/span\u003E\u003C\/span\u003E\u003C\/li\u003E\n\t\t\u003Cli\u003E\n\t\t\u003Cp style=\"line-height: 200%\"\u003E\u003Cspan class=\"ingredient\"\u003E\u003Cspan class=\"name\"\u003EClams or snails\u003C\/span\u003E:\n      \u003Cspan class=\"amount\"\u003E250g\u003C\/span\u003E\u003C\/span\u003E\u003C\/li\u003E\n\t\u003Cli\u003E\n\t\u003Cp style=\"line-height: 200%\"\u003E\u003Cspan class=\"ingredient\"\u003EMinced \u003Cspan class=\"name\"\u003Egarlic\u003C\/span\u003E:\n      \u003Cspan class=\"amount\"\u003E8 to 10 cloves\u003C\/span\u003E\u003C\/span\u003E\u003C\/li\u003E\n\t\u003Cli\u003E\n\t\u003Cp style=\"line-height: 200%\"\u003E\u003Cspan class=\"ingredient\"\u003EChopped\u003Cspan class=\"name\"\u003E onion \u003C\/span\u003E:\n      \u003Cspan class=\"amount\"\u003E1 big\u003C\/span\u003E\u003C\/span\u003E\u003C\/li\u003E\n\t\u003Cli\u003E\n\t\u003Cp style=\"line-height: 200%\"\u003E\u003Cspan class=\"ingredient\"\u003EGrated \u003Cspan class=\"name\"\u003Eginger\u003C\/span\u003E:\n      \u003Cspan class=\"amount\"\u003E1 tsp\u003C\/span\u003E\u003C\/span\u003E\u003C\/li\u003E\n\t\u003Cli\u003E\n\t\u003Cp style=\"line-height: 200%\"\u003E\u003Cspan class=\"ingredient\"\u003E\u003Cspan class=\"name\"\u003E Green chillies\u003C\/span\u003E:\n      \u003Cspan class=\"amount\"\u003E4 to 5\u003C\/span\u003E\u003C\/span\u003E\u003C\/li\u003E\n\t\u003Cli\u003E\n\t\u003Cp style=\"line-height: 200%\"\u003E\u003Cspan class=\"ingredient\"\u003E\u003Cspan class=\"name\"\u003EMastard oil\u003C\/span\u003E:\n      \u003Cspan class=\"amount\"\u003E2 tbsp\u003C\/span\u003E\u003C\/span\u003E\u003C\/li\u003E\n\t\u003Cli\u003E\n\t\u003Cp style=\"line-height: 200%\"\u003E\u003Cspan class=\"ingredient\"\u003E\u003Cspan class=\"name\"\u003ETurmeric and red chili paste\u003C\/span\u003E:\n      \u003Cspan class=\"amount\"\u003E2 tsp\u003C\/span\u003E\u003C\/span\u003E\u003C\/li\u003E\n\t\t\u003Cli\u003E\n\t\t\u003Cp style=\"line-height: 200%\"\u003E\u003Cspan class=\"ingredient\"\u003EBengali garam masala - pounded \u003Cspan class=\"name\"\u003Ecloves\u003C\/span\u003E:\n      \u003Cspan class=\"amount\"\u003E3 to 4\u003C\/span\u003E\u003C\/span\u003E\u003Cspan class=\"name\"\u003Egreen cardamom\u003C\/span\u003E:\n      \u003Cspan class=\"amount\"\u003E3 to 4\u003C\/span\u003E\u003C\/span\u003E \u003Cspan class=\"name\"\u003Ecinnamon\u003C\/span\u003E:\n      \u003Cspan class=\"amount\"\u003E1 inch\u003C\/span\u003E\u003C\/span\u003E\u003C\/li\u003E\n\t\t\u003Cli\u003E\n\t\t\u003Cp style=\"line-height: 200%\"\u003E\u003Cspan class=\"ingredient\"\u003E\u003Cspan class=\"name\"\u003EChopped coriander leaves for garnishing\u003C\/span\u003E:\n      \u003Cspan class=\"amount\"\u003E2 tsp\u003C\/span\u003E\u003C\/span\u003E\u003C\/li\u003E\n\t\t\u003Cli\u003E\n\t\t\u003Cp style=\"line-height: 200%\"\u003E\u003Cspan class=\"amount\"\u003EBanana leaves 6\u0026quot; x 6\u0026quot;\u003C\/span\u003E\u003C\/li\u003E\n\u003C\/ul\u003E\n\t\n\n\t\u003Cp\u003E\u003Cb\u003E Directions: \u003C\/b\u003E\u003Cp\u003E\u003Cspan class=\"instructions\"\u003E\n   1. First wash and cleanse the clams\/snails thoroughly and immerse it completely in water. If any clams float or open up discard them.\u003C\/span\u003E\u003Cp\u003E\n\t\u003Cspan class=\"instructions\"\u003E\n   2. Now boil the clams which were immersed in water in fresh water. The clams which DO NOT OPEN, discard them. Strain the water.\u003C\/span\u003E\u003Cp\u003E\n\t\u003Cspan class=\"instructions\"\u003E\n   \t\t3.  Take the flesh off the clams\/snail.\u003C\/span\u003E\u003Cp\u003E\n\t\u003Cspan class=\"instructions\"\u003E\n   \t\t4.  Now heat oil on a flat pan and fry chopped onion until brown, then add garlic, ginger, red and green \n\tchilies paste, turmeric, salt and 1 tsp sugar. fry until oil oozes out.\u003C\/span\u003E\u003Cp\u003E\n\t\u003Cspan class=\"instructions\"\u003E\n   \t\t5.  Add fish pickle and fry another 5 minutes.\u003C\/span\u003E\u003Cp\u003E\n\t\u003Cspan class=\"instructions\"\u003E\n   \t\t6.  Now add garam masala. Let it cool down for some time.\u003C\/span\u003E\u003Cp\u003E\n\t\u003Cspan class=\"instructions\"\u003E\n   \t\t7.  Take the banana leaf, put the whole thing in the leaf and make a pouch.\u003C\/span\u003E\u003Cp\u003E\n\t\u003Cspan class=\"instructions\"\u003E\n   \t\t8.  Put the leaf pouches on a grill on low flame and roast them for 5 to 10 \n\tmin. Turn them occasionally.\u003C\/span\u003E\u003Cp\u003E\n\t\u003Cspan class=\"instructions\"\u003E\n   \t9.  Let the leaf burn a bit as it will hold the right taste only then..\u003C\/span\u003E\u003Cp\u003E\n\t\u003Cspan class=\"instructions\"\u003E\n   \t10. Open the banana pouch garnish with chopped coriander leaves.\u003C\/span\u003E\u003Cp\u003E\n\t\u003Cspan class=\"instructions\"\u003E\n   \t\t11. Serve the curry with plain rice or fermented rice (amani or panta bhat).\n   \n      \n   \u003C\/span\u003E\n \n\t\u003Cp  \u003E\n\tIn Bengal, the diet of rural people are based on mostly indigenous, local \n\tcrops and livestock. Even poor people would have a small plot of land, a \n\tsmall pond, 1 or 2 cows, 4 to 5 hens, 2 to 3 goats, and a few ducks as \n\tassets. They would have a kitchen garden system which is less energy \n\tintensive and eco friendly. No fertilizer is needed. They can always \n\tmaintain their own livelihood systems. \u003C\/p\u003E\n\t \n\t\u003Cp \u003E\n\tMy kids were amazed while hearing the detailed story of the livelihood from \n\tmy parents. While talking about changes of food habits my 80 years old father \n\twould say, “See, how straight I walk. This is only because I consumed pure \n\tfood and breathed clean air!” Now it seems difficult to believe because we \n\thave reshaped nature according to our necessity. We never bothered about \n\twhat will happen in future and now due to globalization we have adopted \n\tglobal foods so our natural vegetations are also neglected. \u003C\/p\u003E\n\t\u003Cp\u003E\n\t\u0026nbsp; \u003Cdiv class=\"blogger-post-footer\"\u003E\u003Ca href=\"https:\/\/feedburner.google.com\/fb\/a\/mailverify?uri=onlinekolkata\u0026amp;loc=en_US\"\u003ESubscribe to Indian Cuisine - Traditional Food and Recipe by Email\u003C\/a\u003E\u003C\/div\u003E"},"link":[{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/4194113219346922999\/posts\/default\/1325020890129340334"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/4194113219346922999\/posts\/default\/1325020890129340334"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.foodcooking-inspiration.in\/2014\/01\/geri-gugli.html","title":"Geri gugli"}],"author":[{"name":{"$t":"Barnali Dutta"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/05327163057011058262"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjvQy8m1XwevEKbPwy4n9EzAT_CEJKfrpaKSyJtJ3J76mnMnstyKGL1Vv8olczAohOS4ebJekVykGbwLWT6lB4sA2RqXNpj_ILVkPt8efPls2-YGtFG77aVGZ16yF4KNg\/s108\/WhatsApp+Image+2019-05-06+at+7.10.10+PM.jpeg"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhWtfGt2m5X3uCPQBcLoE1thLVYTF7HksRA4RxDCWfpWwchkBMFGOiO6CNV_NbZbpgnIyTg3bxXtihkgmX7x9K0VML903__sUq2z_WraK5W1_OHv5Q6iFuuOtv8S9wxDsgJzccCeIXIscMo\/s72-c\/fish+pickle+3.jpg","height":"72","width":"72"}},{"id":{"$t":"tag:blogger.com,1999:blog-4194113219346922999.post-645433700670202314"},"published":{"$t":"2014-01-08T19:39:00.044+05:30"},"updated":{"$t":"2026-08-02T16:39:24.956+05:30"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Seasonal Ingredients"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Traditional Recipes"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Vegetable Dishes"}],"title":{"type":"text","$t":"Nalta Paat Pata Bhaja - Jute Leaves"},"content":{"type":"html","$t":" \n\n\u003Carticle\u003E\n\u003Cheader\u003E\n    \u003Ch1\u003E Edible green Corchorus capsularis L. and C. olitorius L. | How to cook jute leaves nalte paat pata \u003C\/h1\u003E\n \n  \u003Cp id='para 1' class='paragraph'\u003EMolokheya or mulukhiyah Jute leaves (Paat pata) is an Indian dish with a bitter taste that is rich in nutrients like iron, protein, calcium, thiamin, riboflavin, niacin, folate, and dietary fiber. It is commonly referred to as Nalte or Koshta in Bengali, Titamara in Assamese, and Jhot in Oriya. In India, the dish is usually served during summer and is a popular ingredient in traditional meals. To prepare Paat pata bhaja, jute leaves are mixed with a binder made of rice powder, flour, salt, sugar, and oil, and lightly sautéed before serving. The leaves contain more than 32 vitamins, minerals, and trace elements, including folate, beta-carotene, iron, calcium, vitamin C, and more. The plant has considerable -tocopherol equivalent vitamin E and strong antioxidant activity.\u003C\/p\u003E\n\n    \u003C!-- A kicker for your article --\u003E\n      \n\u003Ch2 align='center' class=\"box-title-entry\"\u003E\n          Paat\/Nalte pata (Jute Leaves) fry a very popular bitter taste Indian recipe. A very popular bitter taste Indian recipe.\n\n \u003C\/h2\u003E\n\n      \u003C!-- The author of your article --\u003E\n      \u003Caddress\u003E\n        Barnali Dutta\n      \u003C\/address\u003E\n\n      \u003C!-- The published and last modified time stamps --\u003E\n    \n       \u003Cp\u003E\u003Ctime pubdate class=\"op-published\" dateTime=\"2014-8-10T07:23\"\u003EAugust 10th 2014, 7:23 AM\u003C\/time\u003E\u003C\/p\u003E\n \u003C\/header\u003E\n \n  \n\u003Cdiv class='resp-img'\u003E\n\u003Cfigure\u003E\n\u003Camp-img title=\"Paat Pata recipe - Jute Leaves fry\" alt=\"paat pata, nalte pata, Molokheya or mulukhiyah jute leaves fry, bitter taste, Indian recipe, popular bitter taste Indian recipe\" data-hero='' data-sizes=\"auto\"\n  src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhAw4_NjQOaxbf2p4slFZw17DgSZ4WtlSHowkJ5Coqcd_kygKibnV8bXYfOwxcBLMuLJvN7R9LsFNCJrjEdOkLDWtHNDMoxhsP1PFUaFtf8CkmaFWRHaVEpTQErpUl0RJJhHSysUvZyc1W5g3qdbgPGHdflQ9V7hMQUOmqUgaGA8mo5gCxsEo54zNha\/s1600\/paat-pata-bora-jute-leaves-recipe-640w.webp\"\n  width=\"1.33\"\n  height=\"1\"\n  layout=\"responsive\"\n  srcset=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhAw4_NjQOaxbf2p4slFZw17DgSZ4WtlSHowkJ5Coqcd_kygKibnV8bXYfOwxcBLMuLJvN7R9LsFNCJrjEdOkLDWtHNDMoxhsP1PFUaFtf8CkmaFWRHaVEpTQErpUl0RJJhHSysUvZyc1W5g3qdbgPGHdflQ9V7hMQUOmqUgaGA8mo5gCxsEo54zNha\/s1600\/paat-pata-bora-jute-leaves-recipe-640w.webp 640w,\n          https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjeVV9C5HJVsjMeyIa27f-6mkb3_0S-1ZhEukN9rlUXbiCUXCaKvuvhR1duJRzyy9qHlnuNl_nJ26YQ14aoupLzGdfdb80a4NcjwOIA4DtcXSXiw3DM1gYGPtPXhICtxwt_PzYWKyWsM_lO79VBc9CHaggWS_cjdX-O-b73aFOAQn8tN9pxpW6eNFhg\/s1600\/paat-pata-bora-jute-leaves-recipe-320w.webp 320w\"\u003E\n  \u003Camp-img\n    alt=\"Misty road\"\n    fallback\n    width=\"1.33\"\n    height=\"1\"\n    src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjBXWnpHd7QfsbyzQCzPSZjWfT7W9MvDcH8SNEoqSiGHIEaZwZ0nEKQl5pQKCJ8nkbXdm3c2PHsy489qII0qwwIVs_d_WrwjGI0Q6fNBb0GXt27mCB6-bPM8tkwWp9dMukTKtGgvnLgs_icI5bfOL9cwomRJUWwbcHPaRcJPcAZtx9A1vTYd4FJvR9B\/s1600\/paat-pata-bora-jute-leaves-recipe%20640w.jpg 640w\"\n  \u003E\n  \u003C\/amp-img\u003E\n \n  \n\u003C\/amp-img\u003E\n  \u003Cfigcaption\u003E\u003Ch3\u003EPaat Pata recipe - Jute Leaves fry\u003C\/h3\u003E\u003C\/figcaption\u003E\n      \u003C\/figure\u003E\n \u003Cnoscript\u003E\n      \u003Cimg src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjzQDpUAFoTebEwS5Y384IMCswfe00_nCIqlk_VvQ3xTwToVjWRa9zFWJqHnEJXxbhY6o38--kZ71CFUHPFYLdWGRnQdQ-n119I7X61rvGFK9vMO_jtJ4Yxig6gsAY-0dKI9jGpRsiJWgxy0JFWk1mWigW03_atg989PIr2s4qFwvzZCTlVK6GT0yhf\/s1600\/paat-pata-jute-fry%20nalte%20paat%20pata%20bhaja.jpg\" width=\"1.33\" height=\"1\" title=\"Paat Pata recipe - Jute Leaves fry\" alt=\"paat pata, nalte pata, Molokheya or mulukhiyah jute leaves fry, bitter taste, Indian recipe, popular bitter taste Indian recipe \"\u003E\n    \u003C\/noscript\u003E\n\u003C\/div\u003E\n  \n    \n\u003Cdiv\u003E\n \u003Cp\u003E\u003Cspan class=\"star-rating\"\u003E\n  \u003Cspan class=\"star-icon full\"\u003E☆\u003C\/span\u003E\n  \u003Cspan class=\"star-icon full\"\u003E☆\u003C\/span\u003E\n  \u003Cspan class=\"star-icon full\"\u003E☆\u003C\/span\u003E\n  \u003Cspan class=\"star-icon full\"\u003E☆\u003C\/span\u003E\n  \u003Cspan class=\"star-icon half\"\u003E☆\u003C\/span\u003E\n\u003C\/span\u003E (150 reviews)\u003C\/p\u003E\n\n\n  \u003C\/div\u003E\n      \n                \n  \u003Cbr\/\u003E\n \n\n\u003Cdiv class='social share'\u003E\n         \u003Cbutton aria-label='facebook share'\u003E\u003Camp-social-share class='rounded' data-param-app_id='292591544234293' height='48' type='facebook' width='48'\/\u003E\u003C\/button\u003E\n\u003Cbutton aria-label='linkedin share'\u003E\u003Camp-social-share class='rounded' height='48' type='linkedin' width='48'\/\u003E\u003C\/button\u003E\n\u003Cbutton aria-label='pinterest share'\u003E\u003Camp-social-share class='rounded' data-param-media='https:\/\/amp.dev\/static\/samples\/img\/amp.jpg' height='48' type='pinterest' width='48'\/\u003E\u003C\/button\u003E\n\u003Cbutton aria-label='tumblr share'\u003E\u003Camp-social-share class='rounded' height='48' type='tumblr' width='48'\/\u003E\u003C\/button\u003E\n\u003Cbutton aria-label='twitter share'\u003E\u003Camp-social-share class='rounded' data-param-text='Hi there' data-param-url='https:\/\/www.biswabangalee.com\/' height='48' type='twitter' width='48'\/\u003E\u003C\/button\u003E\n\u003Cbutton aria-label='whatsapp share'\u003E\u003Camp-social-share class='rounded' height='48' type='whatsapp' width='48'\/\u003E \u003C\/button\u003E\u003C\/div\u003E\n  \n\n  \n\n  \n \u003Csection\u003E\n\n\n\u003Cp id='para 1' class='paragraph'\u003EPAAT\/JUTE TREE named Jute mallow is a very nutritious leafy vegetable, rich in iron, protein, calcium, thiamin, riboflavin, niacin, folate, and natural dietary fiber. It has a long history and a variety of names. First cultivated in Egypt. Mulukhiyyah is an Egyptian national dish that is widely popular now in Lebanon and various countries of today’s African continent, Arabian countries, and the Philippines, It is also called Saluyot. Each region has its version. Japan has been importing dry jute leaf from Africa and they are using it as a substitute for coffee and tea. In Europe, jute leaves are being used as soup. It is rather bitter and when boiled the resulting liquid is a thick one, the texture becomes similar to okra thus prompting the name 'Bush okra\". When harvested young, jute leaves are flavorful and tender while older leaves tend to be more woody and fibrous making them less ideal for consumption.\u003C\/p\u003E\n                  \n\u003Cp id='para 2' class='paragraph'\u003ECleopatra’s Secret Wrinkle Buster!!  Jute has been grown for food since 6000 B.C. and was reportedly eaten by Cleopatra for its health and beauty benefits.  \n  \nBotanical Name: Corchorus capsularis L. and C. olitorius L. Jew's Mallow\nFamily: Tiliaceae.In India, it is locally known as: \u003C\/p\u003E\n  \n \u003Ctable\u003E\n  \u003Ctr\u003E\n    \u003Cth\u003EVernacular\u003C\/th\u003E\n    \u003Cth\u003EName\u003C\/th\u003E\n     \n  \u003C\/tr\u003E\n  \u003Ctr\u003E\n    \u003Ctd\u003EBengali\u003C\/td\u003E\n    \u003Ctd\u003ENalta sag or shaak, Nalita or Koshta, Bhungipat.\u003C\/td\u003E\n   \u003C\/tr\u003E\n  \u003Ctr\u003E\n    \u003Ctd\u003EAssamese\u003C\/td\u003E\n    \u003Ctd\u003ETitamara, Pata or Marapata.\u003C\/td\u003E\n  \u003C\/tr\u003E\n  \u003Ctr\u003E\n    \u003Ctd\u003EOriya\u003C\/td\u003E\n    \u003Ctd\u003EJhot, Jhout, Jhuta or Toria, Kaunria .\u003C\/td\u003E\n     \u003C\/tr\u003E\n  \u003Ctr\u003E\n    \u003Ctd\u003EHindi\u003C\/td\u003E\n    \u003Ctd\u003EChiench, Janascha, Narcha, Singhin, Pat sag, Titapat, or Jute.\u003C\/td\u003E\n     \u003C\/tr\u003E\n  \u003Ctr\u003E\n    \u003Ctd\u003ESanskrit\u003C\/td\u003E\n    \u003Ctd\u003ECancu, Kalasaka, Nadibhanga, Nadika, Mahachanchu, Patta or Singgika.\u003C\/td\u003E\n      \u003C\/tr\u003E\n  \u003Ctr\u003E\n    \u003Ctd\u003ETelugu\u003C\/td\u003E\n    \u003Ctd\u003EJanapanara.\u003C\/td\u003E\n     \n    \u003Ctr\u003E\n    \u003Ctd\u003EGujarati\u003C\/td\u003E\n    \u003Ctd\u003EBor Chhunchi.\u003C\/td\u003E\n     \n    \u003Ctr\u003E\n    \u003Ctd\u003EKannada\u003C\/td\u003E\n    \u003Ctd\u003ESanabu, Chinchala Gida, Chunchala Gida or Kinikini Beeja.\u003C\/td\u003E\n     \n    \u003Ctr\u003E\n    \u003Ctd\u003EMarathi\u003C\/td\u003E\n    \u003Ctd\u003EKurru Chantz, Chaunchan, Choche, Kulichi Bhaaji, Taankal Joot, Banpat or Tupkati.\u003C\/td\u003E\n     \n    \u003Ctr\u003E\n    \u003Ctd\u003ETamil\u003C\/td\u003E\n    \u003Ctd\u003EPunaku, Piratti-Kirai or Naruvalli.\u003C\/td\u003E\n     \n    \u003Ctr\u003E\n    \u003Ctd\u003ETelugu\u003C\/td\u003E\n    \u003Ctd\u003EParinta or Janumu.\u003C\/td\u003E\n   \n  \u003C\/tr\u003E\n\u003C\/table\u003E\n  \n  \n\u003C\/section\u003E\n  \n\u003Camp-img src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjzxjwbdeXt8zGG2EfklBdQzIwJkEk21MXgeizuPQe1y3QsdvUde1DhHjDoHMya9E8m-BZxH5L6-5A8xXMU4SFQRvXALeE7CD8xhcJizt7GsJ3q3aomwAcDqzEDA0gqbOQUQpYdyTiNPNki\/s1600\/pg269.jpg\" width=\"475\" height=\"268\" title=\"Prakrit Paingalam pg 216\" alt=\"Prakrit Paingalam pg 216\"\u003E \n\u003Cnoscript\u003E\n\u003Cimg src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjzxjwbdeXt8zGG2EfklBdQzIwJkEk21MXgeizuPQe1y3QsdvUde1DhHjDoHMya9E8m-BZxH5L6-5A8xXMU4SFQRvXALeE7CD8xhcJizt7GsJ3q3aomwAcDqzEDA0gqbOQUQpYdyTiNPNki\/s1600\/pg269.jpg\" width=\"475\" height=\"268\" title=\"Prakrit Paingalam pg 216\" alt=\"Prakrit Paingalam pg 216\"\u003E \n\u003C\/noscript\u003E\n\u003C\/amp-img\u003E\n\n  \u003Cblockquote class=\"ampstart-pullquote\" cite=\"http:\/\/example.org\"\u003E\n   \t\"কলাপাতে ওগরা ভাত (ফ্যানা ভাত), তাতে গাওয়া ঘি, দুধ, \u003Cbr \/\u003E\nমৌরলা মাছ ও নালিতা শাক - কান্তা দিচ্ছে পুণ্যবান খাচ্ছে\" \n\u003C\/blockquote\u003E\n  \n\u003Cp id='para 3' class='paragraph'\u003E \"The meaning of this verse in Bengali is Paat pata (পাট পাতা) is a favorite dish during the months of summer, especially in Sambalpur and the western part of Odisha. Usually, it is lightly sautéed and eaten along with rice. A traditional meal invariably begins with a khar (a group of bitter dishes) in Assam, Xôkôta is one of them, a preparation made with dry jute leaf.\u003C\/p\u003E\n \n\u003Cp id='para 4' class='paragraph'\u003E This is the simplest Bengal village-type recipe for a regular Bengali meal. Many other variations may be there, I made it as pure regional Bengal household likes it, not like a bora or pakora. It is recommended to consume jute leaves in Bengali households as a home remedy for constipation.\u003C\/p\u003E\n\u003Cbr \/\u003E\n\u003Ch4\u003E\u003Ci\u003E\u003Cspan style=\"font-size: 14pt;\"\u003E\u003Cb\u003EIngredients\u003C\/b\u003E\u003C\/span\u003E\u003C\/i\u003E for Paat pata bhaja recipe \u003C\/h4\u003E\u003Cul\u003E\u003Cli\u003EJute leaf (পাট পাতা) whole about 2 to 3 per head,(preferably dried leaves)\u003C\/li\u003E\n\u003Cli\u003E1 tsp kala jeera\/nigella seeds\u003C\/li\u003E\n\u003C\/ul\u003E\u003Cb\u003EFor the binder:\u003C\/b\u003E\u003Cbr \/\u003E\n\u003Cul\u003E\u003Cli\u003E2 tbsp rice powder\u003C\/li\u003E\n\u003Cli\u003E1 tbsp flour\u003C\/li\u003E\n\u003Cli\u003E1 tsp salt\u003C\/li\u003E\n\u003Cli\u003EA pinch of sugar to balance the taste\u003C\/li\u003E\n\u003Cli\u003E1 tbsp oil\u003C\/li\u003E\n\u003C\/ul\u003E\u003Cbr \/\u003E\n\u003Ch4\u003E\u003Ci\u003E \u003Cb\u003EMethod:\u003C\/b\u003E \u003C\/i\u003E \u003C\/h4\u003E\u003Col\u003E\u003Cli\u003EFor this recipe dried leaves are best. It can be made with fresh leaves also. Wash the leaves gently without damaging them and drain thoroughly.\u003C\/li\u003E\n\n\u003Cli\u003EMix the binder with minimum water. Sprinkle kala jeera (nigella seeds) in the mix. The water from wet leaves will be sufficient to stick the binders to the leaves.\u003C\/li\u003E\n\n\u003Cli\u003EDo not chop the leaves, put the whole leaf into the binder mix, and take care that the leaves do not get crushed or too much damaged otherwise they will become slimy.\u003C\/li\u003E\n\n\u003Cli\u003EIn the meanwhile put a flat tawa or nonstick fry pan on heat for shallow fry.\u003C\/li\u003E\n\n\u003Cli\u003EWet your fingers with water. Take leaves one by one. Do not be tempted to add more binder. It will just be enough to stick to the leaves and will keep the flavor of jute leaf. The leaf will just be quite visible. Now fold the whole leaf once and press them so that they stay flat.\u003C\/li\u003E\n\n\u003Cli\u003ENow shallow fry with 1 tbsp oil in the batches.\u003C\/li\u003E\n\n\u003Cli\u003EDo not turn the leaf until its done on one side. It can be moved easily with a spoon then.\u003C\/li\u003E\n\n\u003Cli\u003ETurn the leaves and let them be for a few minutes. The leaves and the binder will become crunchy andly slightly black and green in color.\u003C\/li\u003E\n\n\u003Cli\u003EServe with white steamed rice and raw green chili (optional). Perfectly cooked leaves can be crushed over rice.\u003C\/li\u003E\n\u003C\/ol\u003E\u003Cbr \/\u003E\n \n  \u003Cdiv\u003EYou might be interested in\n    \u003Ca href=\"https:\/\/www.foodcooking-inspiration.in\/search\/label\/Edible%20Greens\" target=\"_blank\"\u003EThe Top 13 Traditional Edible Green Dishes of Bengal\u003C\/a\u003E\n    \u003Cp\u003E\u003Cb\u003EWhat is Paat pata?\u003C\/b\u003E\u003C\/p\u003E\n\u003Cp\u003EPaat pata is an Indian dish with a bitter taste made with jute leaves, which are rich in nutrients such as iron, protein, calcium, and dietary fiber.\u003C\/p\u003E\n\u003Cp\u003E\u003Cb\u003EWhat are the other names for Paat pata?\u003C\/b\u003E\u003C\/p\u003E\n\u003Cp\u003EPaat pata is known by different names in different regions of India such as Nalte or Koshta in Bengali, Titamara in Assamese, and Jhot in Oriya.\u003C\/p\u003E\n\u003Cp\u003E\u003Cb\u003EWhere did jute leaves originate from?\u003C\/b\u003E\u003C\/p\u003E\n\u003Cp\u003EJute leaves were first cultivated in Egypt and have been grown for food since 6000 B.C.\u003C\/p\u003E\n\u003Cp\u003E\u003Cb\u003EWhat are the health benefits of jute leaves?\u003C\/b\u003E\u003C\/p\u003E\n\u003Cp\u003EJute leaves are rich in iron, protein, calcium, thiamin, riboflavin, niacin, folate, and dietary fiber. Cleopatra is known to have eaten jute leaves for their health and beauty benefits.\u003C\/p\u003E\n\u003Cp\u003E\u003Cb\u003EHow is Paat pata served in India?\u003C\/b\u003E\u003C\/p\u003E\n\u003Cp\u003EIn India, Paat pata is usually served during the summer and is a popular ingredient in traditional meals. It is usually sautéed and served along with rice.\u003C\/p\u003E\n\u003Cp\u003E\u003Cb\u003EWhat is the recipe for Paat pata bhaja?\u003C\/b\u003E\u003C\/p\u003E\n\u003Cp\u003EThe recipe for Paat pata bhaja involves mixing jute leaves with a binder made of rice powder, flour, salt, sugar, and oil, and then sautéing it lightly before serving.\u003C\/p\u003E\n\u003Cp\u003E\u003Cb\u003EWhat is the origin of Paat pata dish in India?\u003C\/b\u003E\u003C\/p\u003E\n\u003Cp\u003EPaat pata is a favorite dish in the western part of Odisha, particularly in Sambalpur, and is a traditional dish in Bengal.\u003C\/p\u003E\n\u003Cp\u003E\u003Cb\u003EWhat is the texture of Paat pata when cooked?\u003C\/b\u003E\u003C\/p\u003E\n\u003Cp\u003EThe texture of Paat pata after boiling becomes similar to okra, prompting the name \"Bush okra\".\u003C\/p\u003E\n    \n \u003Cp\u003E\u003Cb\u003E   What is the most favorite jute leaf bengali recipe?\u003C\/b\u003E\u003C\/p\u003E\n   \u003Cp\u003E Palka a jute leaves curry, jute leaves fried with onion garlic and rice powder in oil to make paat pata curry. প্যালকা, চালের গুঁড়ো পেঁয়াজ রসুন  দিয়ে সঙ্গে পাট পাতা তেলে ভেজে তৈরী ঝোল |\u003C\/p\u003E\n\u003Cbr\/\u003E\n\n  \u003C\/div\u003E\n  \n  \u003Camp-ad width=\"100vw\" height=\"320\"\n     type=\"adsense\"\n     data-ad-client=\"ca-pub-3539401114375548\"\n     data-ad-slot=\"5434300673\"\n     data-auto-format=\"mcrspv\"\n     data-full-width=\"\"\u003E\n  \u003Cdiv overflow=\"\"\u003E\u003C\/div\u003E\n\u003C\/amp-ad\u003E\n  \n  \n  \u003Cp\u003E \u003Cb\u003ECulinary varieties\u003C\/b\u003E\u003C\/p\u003E\n\n\u003Cp\u003EThe dish mulukhiyah, also known as molokhia, molohiya, or ewedu, is made from the leaves of Corchorus olitorius, also called denje'c'jute, nalta jute, tossa jute, jute mallow, or Jew's Mallow in English.   It is mostly consumed in The Levant, which includes Syria, Lebanon, Palestine, Jordan, Egypt, Cyprus, Libya, and Tunisia, as a vegetable.  In the Philippines, it is referred to as \"Saluyot\" in some countries.\u003C\/p\u003E\n\n\u003Cp\u003EWhen mulukhiyah is boiled, the bitter root becomes a thick, mucilaginous broth that is frequently referred to as \"slimy\" and compared to cooked okra.   In general, mulukhiyah is consumed cooked, not raw, and either in Syria, it is chopped and sautéed in oil, garlic, and cilantro, or in Egypt it is made into a soup or stew, usually with the same name as the vegetable in the local tongue. Traditionally, mulukhiyah is prepared with chicken, or at the very least chicken stock, to give it a taste. It is eaten with white rice and lemon or lime on the side.\u003C\/p\u003E\n\n\u003Cp\u003E\u003Cb\u003Egenesis and historical\u003C\/b\u003E\u003C\/p\u003E\n\u003Cp\u003EAlthough the majority of academics believe that mulukhiyah originated in Ancient Egypt, there is evidence to suggest that India is the origin of the closely similar species Corchorus capsularis, which is utilized both for food and fiber.\u003C\/p\u003E\n \n\n\n \n\u003Cp\u003E\u003Cb\u003EEgyptian cuisine\u003C\/b\u003E\u003C\/p\u003E\n\u003Cp\u003EIn Egyptian cooking, molokhiya is made by cutting the center spine from the leaves and then chopping the leaves with garlic and coriander until they are very finely chopped. In Egypt, the meat used in the meal is typically chicken or rabbit,  while the lamb is preferred when it is available, especially in Cairo. While Port Said is known for its use of fish, Alexandrian chefs frequently choose to include shrimp in their soups.\u003C\/p\u003E\n\n\u003Cp\u003EThe term \"molokhiya\" is believed to have originated in ancient Egyptian cuisine, where it was consumed. Along with ful medames and kushari, molokhiya is revered as Egypt's national dish by many Egyptians. The way that molokhiya is made in Egypt is unusual and differs greatly from the Levantine version. With the help of tall stemmed branches, the molokhiya leaves are detached from the stem. Then, they are spread out on a sizable sheet of fabric to finish drying so they can be used later.\u003C\/p\u003E\n\n \n\u003Cp\u003EFollowing drying, the leaves are minced, frequently using a mezzaluna. The leaves are then cooked in a broth, and any meat or seafood—either bone-in or boneless—is then added. The ingredients for \"ta'leyya\" (literally, \"a frying\" or \"fried thing\") are separately fried in ghee or oil before being put into the soup at the very end while it is still sizzling. Egyptian flatbread (eish baladi), or white rice, may be eaten alongside the soup. Various pickled vegetables, known in Egypt as mekhallel or torshi, are frequently served alongside the dish. There might also be condiments like vinegar, tomato sauce, and others.\u003C\/p\u003E\n \n\n\u003Cp\u003E\u003Cb\u003ELevantine style Mulukhiya\u003C\/b\u003E\u003C\/p\u003E\n\u003Cp\u003EThe traditional Levantine molokhia meal is made by boiling a type of meat in a separate pot. After simmering garlic for a while, water and chicken stock cubes are added to create a broth. After boiling, the chicken or meat is added together with the broth, coriander, and molokhia leaves, and is then simmered for an additional 15 minutes. White rice and fresh lemon are offered beside it. Additionally, in northern Lebanon, a dish known as mloukhiye b zeit is prepared using fresh leaves and shoots of the Nalta jute plant and is a favourite summer side dish, particularly in the Miniyeh-Danniyeh and Akkar areas. It is cooked in olive oil, onions, garlic, tomatoes, and chilli peppers.  \u003C\/p\u003E\n\n\u003Cp\u003EA variant variation of the dish is traditionally prepared by Bedouins. The intestines of a whole chicken are removed, the insides are filled with herbs, spices, and raw rice, and the cavity is then stitched together with heavy thread. After being prepared, the molokhia soup is served in five separate portions: the soup, Arabic flat bread, the chicken (stuffed with flavorful rice), more plain rice, and a small bowl with a mixture of lemon juice and sliced red chillies. Rice and lemon juice are added to the soup as desired, and the chicken is served on a separate platter.\u003C\/p\u003E \n\n\n\n\u003Cp\u003E\u003Cb\u003ETunisian and Libyan cuisine\u003C\/b\u003E\u003C\/p\u003E\n\u003Cp\u003ETunisian mloukhiya stew with meat. The meal is typically made very differently in Tunisia and Libya than it is in Egypt. The leaves, which have already been separated from the stems, are dried, powdered into a fine powder, and then stored in jars or other containers with tight lids. Cooking, also known as mulukhya or mloukhiya, requires five to seven hours of preparation, which is frequently started in the evening and finished in the morning. As the dish is let to simmer during the Jewish Sabbath, when active cooking is forbidden, this technique distinguishes the dish as being of Jewish origin.\u003C\/p\u003E\n\n\u003Cp\u003EA sauce, not a soup, is made using the powder, olive oil, and occasionally tomato paste; large chunks of chuck beef are frequently added about the halfway point of simmering. The dark green sauce is allowed to thicken to tomato sauce consistency while simmering over low heat. With a piece of beef, the sauce is served on tiny, deep plates, and is best paired with white, substantial traditional bread. Lamb is utilized in some areas where beef is uncommon yet cooks much more quickly.\u003C\/p\u003E\n\n\u003Cp\u003E\u003Cb\u003EKenyan cuisine\u003C\/b\u003E\u003C\/p\u003E\n\u003Cp\u003EThe dish is referred to in Kenya by many different native language names, including murere (Luhya), murenda, apoth (Luo), and others. It is a highly well-liked vegetable dish in the Nyanza region as well as the Western region (Vihiga, Kakamega, Busia, Trans Nzoia, and Bungoma Counties) (Kisumu, Siaya, Homa Bay, Kisii, Migori, and Nyamira Counties). Both areas are located close to Lake Victoria. The jute leaves are cut off from the stems, cleaned, and boiled with ligadi (raw soda (bicarbonate of soda), or munyu) in moderately salted water (traditional plant-based salt). \u003C\/p\u003E\n\n\u003Cp\u003ETo lessen their sliminess and aid in softening the other vegetable leaves, the leaves are boiled alongside other leafy vegetables such as likuvi (leaves from Vigna unguiculata, or cowpeas), or mito (chipin). In certain circumstances, the veggies are cooked in oil with tomatoes and onions after around 30 minutes of boiling. The mutere can be made in several general ways, and there are numerous ways to serve it. Curry, pepper, masala, and coriander are optional spices. Mutere can be paired with chicken or meat and is typically served with ugali, a commonly cooked cereal meal.\u003C\/p\u003E \n\n\u003Cp\u003E\u003Cb\u003EWest African cuisines\u003C\/b\u003E\u003C\/p\u003E\n\u003Cp\u003EIn a lot of the tropical West African nations, the leaf is a common diet. The \"drip points\" on the leaves are thought to be used to shed extra water off the leaf from the frequent tropical downpours. When eaten with rice or cassava fufu (a traditional cuisine produced from cassava), it is known as minnou(wi) or crin-crin sauce in Benin and similarly as kren-kre in Sierra Leone. Alternatively, it is steamed and incorporated into rice right before eating a non-palm oil sauce.\u003C\/p\u003E\n\n\u003Cp\u003EIt is served with fried yam flour and is known as ewedu among the Yoruba people of south-west Nigeria (amala). It is known as palaver sauce in Liberia and is typically eaten with rice or fufu. It is known as kereng-kereng in The Gambia and is typically used to manufacture supakanja (a dish mostly served on Saturdays and made with okra, red palm oil, fish, and meat).\u003C\/p\u003E \n\n\u003Cp\u003EIt is used to prepare accompanying soups for Banku (a dish made of corn and cassava bread) or cooked rice in Ghana and is known as Ademe ewe or Ayoyo leaves.\u003C\/p\u003E\n\n\u003Cp\u003E\u003Cb\u003ECypriot cuisine\u003C\/b\u003E\u003C\/p\u003E\n\u003Cp\u003EThe dish is referred to as molohiya in Cyprus. Both Greek Cypriots and Turkish Cypriots enjoy it. Springtime cultivation and growth results in the harvest of the jute leaves, which are then cut off from the stem and dried whole. They are prepared in an onion-and-garlic-infused tomato-based broth. The addition of bone-in lamb or bone-in chicken is also permitted. Potato and lemon are also added for best results to prevent the consistency from being too mucilaginous or slimy. With sourdough bread, it is served with a broth-like consistency.\u003C\/p\u003E\n\n\u003Cp\u003E\u003Cb\u003EHaitian cuisine\u003C\/b\u003E\u003C\/p\u003E\n\n \n\u003Cp\u003EThe dish of leafy greens, known as lalo in Haiti, is typically prepared with or without meat. The meat of choice for Haitians is either beef or pig shoulder. Additionally available are seafood items like blue crabs, shrimp, or snow crab legs. White rice is typically offered with it.\u003C\/p\u003E\n \n\n\n\n\u003Cdiv class=\"blogger-post-footer\"\u003E\u003Ca href=\"https:\/\/feedburner.google.com\/fb\/a\/mailverify?uri=onlinekolkata\u0026amp;loc=en_US\"\u003ESubscribe to Indian Cuisine - Traditional Food and Recipe by Email\u003C\/a\u003E\u003C\/div\u003E"},"link":[{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/4194113219346922999\/posts\/default\/645433700670202314"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/4194113219346922999\/posts\/default\/645433700670202314"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.foodcooking-inspiration.in\/2013\/12\/paat-pata-bhaja-jute-leaves.html","title":"Nalta Paat Pata Bhaja - Jute Leaves"}],"author":[{"name":{"$t":"Barnali Dutta"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/05327163057011058262"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjvQy8m1XwevEKbPwy4n9EzAT_CEJKfrpaKSyJtJ3J76mnMnstyKGL1Vv8olczAohOS4ebJekVykGbwLWT6lB4sA2RqXNpj_ILVkPt8efPls2-YGtFG77aVGZ16yF4KNg\/s108\/WhatsApp+Image+2019-05-06+at+7.10.10+PM.jpeg"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjzQDpUAFoTebEwS5Y384IMCswfe00_nCIqlk_VvQ3xTwToVjWRa9zFWJqHnEJXxbhY6o38--kZ71CFUHPFYLdWGRnQdQ-n119I7X61rvGFK9vMO_jtJ4Yxig6gsAY-0dKI9jGpRsiJWgxy0JFWk1mWigW03_atg989PIr2s4qFwvzZCTlVK6GT0yhf\/s72-c\/paat-pata-jute-fry%20nalte%20paat%20pata%20bhaja.jpg","height":"72","width":"72"}},{"id":{"$t":"tag:blogger.com,1999:blog-4194113219346922999.post-315916146765327764"},"published":{"$t":"2014-01-08T17:42:00.006+05:30"},"updated":{"$t":"2026-07-15T12:42:27.254+05:30"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Fry \u0026 Fritters"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Traditional Recipes"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Vegetable Dishes"}],"title":{"type":"text","$t":"Sojne Phul Fry and Paturi - Drumstick Flower"},"content":{"type":"html","$t":"\u003Carticle\u003E\n\n\u003Ch2\u003ESojne Phul Bhaja — Drumstick Flower Fry\u003C\/h2\u003E\n\n\u003Cp\u003E\u003Cstrong\u003ESojne phul bhaja\u003C\/strong\u003E is a traditional Bengali seasonal recipe made with drumstick flowers, brinjal, panch phoron, turmeric, and mustard oil. Sojne, also known as moringa or drumstick tree, is valued in Bengali kitchens for its flowers, leaves, and pods.\u003C\/p\u003E\n\n\u003Csection\u003E\n\u003Ch3\u003EBasic Information\u003C\/h3\u003E\n\u003Cp\u003E\u003Cstrong\u003EBengali:\u003C\/strong\u003E Sojne phul \/ সজনে ফুল\u003C\/p\u003E\n\u003Cp\u003E\u003Cstrong\u003EScientific name:\u003C\/strong\u003E \u003Cem\u003EMoringa oleifera\u003C\/em\u003E\u003C\/p\u003E\n\u003Cp\u003E\u003Cstrong\u003ESanskrit names:\u003C\/strong\u003E Shobhanjana, Sigru, Saubhanjana.\u003C\/p\u003E\n\u003C\/section\u003E\n\n\u003Csection\u003E\n\u003Ch3\u003EVernacular Names of Sojne\u003C\/h3\u003E\n\u003Cul\u003E\n  \u003Cli\u003EEnglish: Drumstick tree, moringa\u003C\/li\u003E\n  \u003Cli\u003EHindi: Munga, Sahjan\u003C\/li\u003E\n  \u003Cli\u003EGujarati: Saragavo\u003C\/li\u003E\n  \u003Cli\u003EMalayalam: Moringa\u003C\/li\u003E\n  \u003Cli\u003EOdisha: Soandal\u003C\/li\u003E\n  \u003Cli\u003ESindhi: Swanjera\u003C\/li\u003E\n\u003C\/ul\u003E\n\u003C\/section\u003E\n\n\u003Cfigure\u003E\n  \u003Camp-img\n    src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEg1mGqfJ5hFZhjEt8rHGgDAWLIcPeqTiedCh2xIa3b_J7eKts_vn_Xh2JgN4guimxbBcOJYlfetiNAszG8pXiLnxqHF_Wv5eBhDUuRidTBa9klr5xTz40LF48sYptZGeW-5aP4fsOOAZpReEOTD_yfR6yCnm2Gv3DWeQcwWb0zMiyjGHDjOhCDElLms2dg\/s1200\/sojne-phul-paturi-bengali-recipe-foodcooking.webp\"\n    width=\"1200\"\n    height=\"675\"\n    layout=\"responsive\"\n    alt=\"Sojne phul paturi served in banana leaf parcels on a white plate\"\n    title=\"Sojne phul paturi Bengali recipe\"\u003E\n    \u003Cnoscript\u003E\n      \u003Cimg src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEg1mGqfJ5hFZhjEt8rHGgDAWLIcPeqTiedCh2xIa3b_J7eKts_vn_Xh2JgN4guimxbBcOJYlfetiNAszG8pXiLnxqHF_Wv5eBhDUuRidTBa9klr5xTz40LF48sYptZGeW-5aP4fsOOAZpReEOTD_yfR6yCnm2Gv3DWeQcwWb0zMiyjGHDjOhCDElLms2dg\/s1200\/sojne-phul-paturi-bengali-recipe-foodcooking.webp\" width=\"1200\" height=\"675\" alt=\"Sojne phul paturi served in banana leaf parcels on a white plate\"\u003E\n    \u003C\/noscript\u003E\n  \u003C\/amp-img\u003E\n  \u003Cfigcaption\u003ESojne phul paturi, a Bengali drumstick flower preparation wrapped in banana leaves.\u003C\/figcaption\u003E\n\u003C\/figure\u003E\n\n\u003Csection\u003E\n\u003Ch3\u003ESojne Phul Bhaja Ingredients\u003C\/h3\u003E\n\u003Cul\u003E\n  \u003Cli\u003ESojne phul \/ moringa flowers: 2 cups\u003C\/li\u003E\n  \u003Cli\u003EBrinjal, diced: 200 g\u003C\/li\u003E\n  \u003Cli\u003EDry red chillies: 2\u003C\/li\u003E\n  \u003Cli\u003EPanch phoron: 1 teaspoon\u003C\/li\u003E\n  \u003Cli\u003ETurmeric powder: 1\/2 teaspoon\u003C\/li\u003E\n  \u003Cli\u003ESalt to taste\u003C\/li\u003E\n  \u003Cli\u003ESugar: 1\/2 teaspoon\u003C\/li\u003E\n  \u003Cli\u003EHot water: 1 to 2 teaspoons\u003C\/li\u003E\n  \u003Cli\u003EMustard oil: 2 tablespoons\u003C\/li\u003E\n\u003C\/ul\u003E\n\u003C\/section\u003E\n  \u003Cp\u003E\n  \u003Cstrong\u003EPreparation Time:\u003C\/strong\u003E 10 minutes\u003Cbr\u003E\n  \u003Cstrong\u003ECooking Time:\u003C\/strong\u003E 15 minutes\u003Cbr\u003E\n  \u003Cstrong\u003ETotal Time:\u003C\/strong\u003E 25 minutes\u003Cbr\u003E\n  \u003Cstrong\u003EYield:\u003C\/strong\u003E 4 servings\n\u003C\/p\u003E\n\u003Csection\u003E\n\u003Ch3\u003EMethod\u003C\/h3\u003E\n\u003Col\u003E\n  \u003Cli\u003EWash the sojne flowers thoroughly and drain well.\u003C\/li\u003E\n  \u003Cli\u003EHeat mustard oil in a pan until it smokes lightly.\u003C\/li\u003E\n  \u003Cli\u003EAdd broken dry red chillies and panch phoron.\u003C\/li\u003E\n  \u003Cli\u003EAdd diced brinjal and stir well.\u003C\/li\u003E\n  \u003Cli\u003EAdd turmeric powder, salt, and sugar.\u003C\/li\u003E\n  \u003Cli\u003EAdd the sojne flowers and sprinkle a little hot water.\u003C\/li\u003E\n  \u003Cli\u003ECover and cook on low heat for 8 to 10 minutes.\u003C\/li\u003E\n  \u003Cli\u003EWhen tender, fry for another 2 to 3 minutes and serve with rice.\u003C\/li\u003E\n\u003C\/ol\u003E\n\u003C\/section\u003E\n\n\u003Csection\u003E\n\u003Ch3\u003EUse of Moringa Leaves and Pods\u003C\/h3\u003E\n  \n\u003Cfigure\u003E\n  \u003Camp-img\n    src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjFoVohXqsGxL4lyGtW1STsKRV2Pu1Tf8NPOuZAM7a5C8mDT5N_kFMJbP6vSlYFUrRM8SZ4SL9zEf-znqoFt5AcoF57F79mC8wbVKd899cl46V9PiAOqoE67cl7xf5kdWtGJ6tqVI4GL1VEg-ojG9Wd4x_k2Rh89IlexO0S66A_Oms8zqZW8eqYtwCo5sk\/s900\/moringa-oleifera-leaves-pods-usage-infographic.webp\"\n    width=\"900\"\n    height=\"600\"\n    layout=\"responsive\"\n    alt=\"Infographic showing traditional uses of moringa leaves and pods\"\n    title=\"Traditional uses of moringa leaves and pods\"\u003E\n    \u003Cnoscript\u003E\n      \u003Cimg src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjFoVohXqsGxL4lyGtW1STsKRV2Pu1Tf8NPOuZAM7a5C8mDT5N_kFMJbP6vSlYFUrRM8SZ4SL9zEf-znqoFt5AcoF57F79mC8wbVKd899cl46V9PiAOqoE67cl7xf5kdWtGJ6tqVI4GL1VEg-ojG9Wd4x_k2Rh89IlexO0S66A_Oms8zqZW8eqYtwCo5sk\/s900\/moringa-oleifera-leaves-pods-usage-infographic.webp\" width=\"900\" height=\"600\" alt=\"Infographic showing traditional uses of moringa leaves and pods\"\u003E\n    \u003C\/noscript\u003E\n  \u003C\/amp-img\u003E\n  \u003Cfigcaption\u003ETraditional uses of moringa leaves and pods for food preparation.\u003C\/figcaption\u003E\n\u003C\/figure\u003E\n\n\u003Cp\u003EMoringa leaves are used in many traditional recipes. They contain vitamins, minerals, carotenoids, and other plant compounds. Research reviews describe \u003Cem\u003EMoringa oleifera\u003C\/em\u003E as a nutrient-rich plant with bioactive compounds. Read more from \u003Ca href=\"https:\/\/pmc.ncbi.nlm.nih.gov\/articles\/PMC8373516\/\" target=\"_blank\" rel=\"noopener\"\u003Ethis scientific review on Moringa oleifera\u003C\/a\u003E.\u003C\/p\u003E\n\n\u003Cp\u003EDehydrated drumstick leaf powder can be added to foods such as dal, soup, dhebra, muthia, and other vegetable preparations.\u003C\/p\u003E\n\u003C\/section\u003E\n\n\u003Csection\u003E\n\u003Ch3\u003ESojne \/ Moringa as a Green Food\u003C\/h3\u003E\n\n\u003Cfigure\u003E\n  \u003Camp-img\n    src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhSnGDLv18k4q5m6lnimXDKDt8fNCAZIVJgs6yJAp2y3Y_nUK4KhXTS77zXWdoj0AieGzCrE7Yxo79eHCmn0pjOGANXjWnfHr9fXC-DhwPFP1LFjzflti9kMWBzfOqVNSwT6mnBLf1Xcbn-kpBskAh5tjyYffabJg9IqfzuaULp1wNr0TXdMBKDx6BHiEg\/s800\/moringa-superfood-nutritional-comparison.webp\"\n    width=\"800\"\n    height=\"800\"\n    layout=\"responsive\"\n    alt=\"Moringa leaves nutritional comparison infographic\"\n    title=\"Moringa leaves nutritional comparison\"\u003E\n    \u003Cnoscript\u003E\n      \u003Cimg src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhSnGDLv18k4q5m6lnimXDKDt8fNCAZIVJgs6yJAp2y3Y_nUK4KhXTS77zXWdoj0AieGzCrE7Yxo79eHCmn0pjOGANXjWnfHr9fXC-DhwPFP1LFjzflti9kMWBzfOqVNSwT6mnBLf1Xcbn-kpBskAh5tjyYffabJg9IqfzuaULp1wNr0TXdMBKDx6BHiEg\/s800\/moringa-superfood-nutritional-comparison.webp\" width=\"800\" height=\"800\" alt=\"Moringa leaves nutritional comparison infographic\"\u003E\n    \u003C\/noscript\u003E\n  \u003C\/amp-img\u003E\n  \u003Cfigcaption\u003EMoringa leaves are often discussed for their vitamin, mineral, and plant-protein content.\u003C\/figcaption\u003E\n\u003C\/figure\u003E\n\n\u003Cp\u003EFor a broader review of moringa nutrition, phytochemicals, and traditional use, see \u003Ca href=\"https:\/\/pmc.ncbi.nlm.nih.gov\/articles\/PMC9916933\/\" target=\"_blank\" rel=\"noopener\"\u003Ethis updated review of Moringa oleifera\u003C\/a\u003E.\u003C\/p\u003E\n\u003C\/section\u003E\n\n\u003Csection\u003E\n\u003Ch3\u003ESojne Phuler Sheem Palong Paturi\u003C\/h3\u003E\n\n\u003Ch4\u003EIngredients\u003C\/h4\u003E\n\u003Cul\u003E\n  \u003Cli\u003ESheem \/ broad beans: 100 g\u003C\/li\u003E\n  \u003Cli\u003ESojne phul \/ drumstick flowers: 200 g\u003C\/li\u003E\n  \u003Cli\u003ESpinach: 100 g\u003C\/li\u003E\n  \u003Cli\u003EMustard oil: 2 tablespoons\u003C\/li\u003E\n  \u003Cli\u003EKalo jeera \/ nigella seeds: 1\/4 teaspoon\u003C\/li\u003E\n  \u003Cli\u003ECoconut paste: 1\/2 tablespoon\u003C\/li\u003E\n  \u003Cli\u003EMustard paste: 1 teaspoon\u003C\/li\u003E\n  \u003Cli\u003EGreen chilli paste: 1 teaspoon\u003C\/li\u003E\n  \u003Cli\u003ESalt and sugar to taste\u003C\/li\u003E\n  \u003Cli\u003ETurmeric: one pinch\u003C\/li\u003E\n  \u003Cli\u003EBanana leaves: 2\u003C\/li\u003E\n\u003C\/ul\u003E\n\n \n\u003Ch4\u003EMethod\u003C\/h4\u003E\n\u003Col\u003E\n  \u003Cli\u003ECut the sheem into small pieces and lightly fry them.\u003C\/li\u003E\n  \u003Cli\u003EBoil the drumstick flowers and spinach, then chop well.\u003C\/li\u003E\n  \u003Cli\u003EHeat mustard oil in a pan.\u003C\/li\u003E\n  \u003Cli\u003EAdd kalo jeera, sojne flowers, and spinach.\u003C\/li\u003E\n  \u003Cli\u003EAdd coconut paste, mustard paste, green chilli paste, turmeric, salt, and sugar.\u003C\/li\u003E\n  \u003Cli\u003EWrap the mixture with the half-fried sheem in banana leaves.\u003C\/li\u003E\n  \u003Cli\u003ESteam until done and serve hot.\u003C\/li\u003E\n\u003C\/ol\u003E\n\u003C\/section\u003E\n\n\u003Csection\u003E\n\u003Ch3\u003ETraditional Usage\u003C\/h3\u003E\n\u003Cp\u003ESojne phul recipes are traditionally served with \u003Ca href=\"https:\/\/www.foodcooking-inspiration.in\/search\/label\/Bengali%20Recipes\"\u003EBengali recipes\u003C\/a\u003E such as Gota Sheddho during Sheetal Shasthi, observed after Vasant Panchami or Saraswati Puja.\u003C\/p\u003E\n\u003C\/section\u003E\n\n\u003Csection\u003E\n\u003Ch3\u003EFAQ\u003C\/h3\u003E\n\n\u003Ch4\u003EWhat is sojne phul?\u003C\/h4\u003E\n\u003Cp\u003ESojne phul means drumstick flower or moringa flower. It comes from the \u003Cem\u003EMoringa oleifera\u003C\/em\u003E tree.\u003C\/p\u003E\n\n\u003Ch4\u003ECan sojne phul be cooked with brinjal?\u003C\/h4\u003E\n\u003Cp\u003EYes. In Bengali cooking, sojne phul is often cooked with brinjal, mustard oil, turmeric, and panch phoron.\u003C\/p\u003E\n\n\u003Ch4\u003EWhat is sojne phuler paturi?\u003C\/h4\u003E\n\u003Cp\u003ESojne phuler paturi is a banana-leaf-wrapped preparation made with drumstick flowers, greens, mustard paste, coconut paste, and mustard oil.\u003C\/p\u003E\n\n\u003Ch4\u003EWhen is sojne phul traditionally eaten in Bengal?\u003C\/h4\u003E\n\u003Cp\u003EIt is often associated with seasonal Bengali cooking and may be served around Sheetal Shasthi with Gota Sheddho.\u003C\/p\u003E\n\u003C\/section\u003E\n\n\u003C\/article\u003E\n\n\u003Cscript type=\"application\/ld+json\"\u003E\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@graph\": [\n    {\n      \"@type\": \"Article\",\n      \"headline\": \"Sojne Phul Bhaja — Drumstick Flower Fry\",\n      \"description\": \"A traditional Bengali recipe for sojne phul bhaja and sojne phuler paturi, made with drumstick flowers, mustard oil, brinjal, greens, and banana leaves.\",\n      \"image\": \"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEg1mGqfJ5hFZhjEt8rHGgDAWLIcPeqTiedCh2xIa3b_J7eKts_vn_Xh2JgN4guimxbBcOJYlfetiNAszG8pXiLnxqHF_Wv5eBhDUuRidTBa9klr5xTz40LF48sYptZGeW-5aP4fsOOAZpReEOTD_yfR6yCnm2Gv3DWeQcwWb0zMiyjGHDjOhCDElLms2dg\/s1200\/sojne-phul-paturi-bengali-recipe-foodcooking.webp\",\n      \"author\": {\n        \"@type\": \"Person\",\n        \"name\": \"Barnali Dutta\"\n      },\n      \"publisher\": {\n        \"@type\": \"Organization\",\n        \"name\": \"Bengali Food and Stories\",\n        \"logo\": {\n          \"@type\": \"ImageObject\",\n          \"url\": \"https:\/\/www.foodcooking-inspiration.in\/favicon.ico\"\n        }\n      },\n      \"mainEntityOfPage\": {\n        \"@type\": \"WebPage\",\n        \"@id\": \"https:\/\/www.foodcooking-inspiration.in\/2013\/12\/sojne-phul-fry-and-paturi-drumstick.html\"\n      }\n    },\n    {\n      \"@type\": \"Recipe\",\n      \"name\": \"Sojne Phul Bhaja\",\n      \"description\": \"A Bengali drumstick flower fry made with sojne phul, brinjal, panch phoron, turmeric, and mustard oil.\",\n      \"image\": \"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEg1mGqfJ5hFZhjEt8rHGgDAWLIcPeqTiedCh2xIa3b_J7eKts_vn_Xh2JgN4guimxbBcOJYlfetiNAszG8pXiLnxqHF_Wv5eBhDUuRidTBa9klr5xTz40LF48sYptZGeW-5aP4fsOOAZpReEOTD_yfR6yCnm2Gv3DWeQcwWb0zMiyjGHDjOhCDElLms2dg\/s1200\/sojne-phul-paturi-bengali-recipe-foodcooking.webp\",\n     \"datePublished\":\"2013-12-19\",\n\"dateModified\":\"2026-07-15\",\n      \"author\": {\n        \"@type\": \"Person\",\n        \"name\": \"Barnali Dutta\"\n      },\n\n\"prepTime\": \"PT10M\",\n\"cookTime\": \"PT15M\",\n\"totalTime\": \"PT25M\",\n\"recipeYield\": \"4 servings\",\n\n      \"recipeCuisine\": \"Bengali\",\n      \"recipeCategory\": \"Vegetarian\",\n      \"keywords\": \"sojne phul bhaja, drumstick flower fry, moringa flower recipe, Bengali recipe\",\n      \"recipeIngredient\": [\n        \"2 cups sojne phul or moringa flowers\",\n        \"200 g brinjal, diced\",\n        \"2 dry red chillies\",\n        \"1 teaspoon panch phoron\",\n        \"1\/2 teaspoon turmeric powder\",\n        \"Salt to taste\",\n        \"1\/2 teaspoon sugar\",\n        \"1 to 2 teaspoons hot water\",\n        \"2 tablespoons mustard oil\"\n      ],\n      \"recipeInstructions\": [\n        {\n          \"@type\": \"HowToStep\",\n          \"text\": \"Wash the sojne flowers thoroughly and drain well.\"\n        },\n        {\n          \"@type\": \"HowToStep\",\n          \"text\": \"Heat mustard oil in a pan until it smokes lightly.\"\n        },\n        {\n          \"@type\": \"HowToStep\",\n          \"text\": \"Add broken dry red chillies and panch phoron.\"\n        },\n        {\n          \"@type\": \"HowToStep\",\n          \"text\": \"Add diced brinjal and stir well.\"\n        },\n        {\n          \"@type\": \"HowToStep\",\n          \"text\": \"Add turmeric powder, salt, and sugar.\"\n        },\n        {\n          \"@type\": \"HowToStep\",\n          \"text\": \"Add sojne flowers, sprinkle hot water, cover, and cook on low heat for 8 to 10 minutes.\"\n        },\n        {\n          \"@type\": \"HowToStep\",\n          \"text\": \"Fry for another 2 to 3 minutes and serve with rice.\"\n        }\n      ]\n    },\n    {\n      \"@type\": \"FAQPage\",\n      \"mainEntity\": [\n        {\n          \"@type\": \"Question\",\n          \"name\": \"What is sojne phul?\",\n          \"acceptedAnswer\": {\n            \"@type\": \"Answer\",\n            \"text\": \"Sojne phul means drumstick flower or moringa flower. It comes from the Moringa oleifera tree.\"\n          }\n        },\n        {\n          \"@type\": \"Question\",\n          \"name\": \"Can sojne phul be cooked with brinjal?\",\n          \"acceptedAnswer\": {\n            \"@type\": \"Answer\",\n            \"text\": \"Yes. In Bengali cooking, sojne phul is often cooked with brinjal, mustard oil, turmeric, and panch phoron.\"\n          }\n        },\n        \n        {\n          \"@type\": \"Question\",\n          \"name\": \"When is sojne phul traditionally eaten in Bengal?\",\n          \"acceptedAnswer\": {\n            \"@type\": \"Answer\",\n            \"text\": \"It is often associated with seasonal Bengali cooking and may be served around Sheetal Shasthi with Gota Sheddho.\"\n          }\n        },\n        \n        {\n          \"@type\": \"Question\",\n          \"name\": \"What is sojne phuler paturi?\",\n          \"acceptedAnswer\": {\n            \"@type\": \"Answer\",\n            \"text\": \"Sojne phuler paturi is a banana-leaf-wrapped preparation made with drumstick flowers, greens, mustard paste, coconut paste, and mustard oil.\"\n          }\n        }\n      ]\n    }\n  ]\n}\n\u003C\/script\u003E\u003Cdiv class=\"blogger-post-footer\"\u003E\u003Ca href=\"https:\/\/feedburner.google.com\/fb\/a\/mailverify?uri=onlinekolkata\u0026amp;loc=en_US\"\u003ESubscribe to Indian Cuisine - Traditional Food and Recipe by Email\u003C\/a\u003E\u003C\/div\u003E"},"link":[{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/4194113219346922999\/posts\/default\/315916146765327764"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/4194113219346922999\/posts\/default\/315916146765327764"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.foodcooking-inspiration.in\/2013\/12\/sojne-phul-fry-and-paturi-drumstick.html","title":"Sojne Phul Fry and Paturi - Drumstick Flower"}],"author":[{"name":{"$t":"Barnali Dutta"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/05327163057011058262"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjvQy8m1XwevEKbPwy4n9EzAT_CEJKfrpaKSyJtJ3J76mnMnstyKGL1Vv8olczAohOS4ebJekVykGbwLWT6lB4sA2RqXNpj_ILVkPt8efPls2-YGtFG77aVGZ16yF4KNg\/s108\/WhatsApp+Image+2019-05-06+at+7.10.10+PM.jpeg"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEg1mGqfJ5hFZhjEt8rHGgDAWLIcPeqTiedCh2xIa3b_J7eKts_vn_Xh2JgN4guimxbBcOJYlfetiNAszG8pXiLnxqHF_Wv5eBhDUuRidTBa9klr5xTz40LF48sYptZGeW-5aP4fsOOAZpReEOTD_yfR6yCnm2Gv3DWeQcwWb0zMiyjGHDjOhCDElLms2dg\/s72-c\/sojne-phul-paturi-bengali-recipe-foodcooking.webp","height":"72","width":"72"}},{"id":{"$t":"tag:blogger.com,1999:blog-4194113219346922999.post-8156129206688083816"},"published":{"$t":"2014-01-06T20:53:00.002+05:30"},"updated":{"$t":"2026-03-23T16:24:27.773+05:30"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Traditional Recipes"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Vegetable Dishes"}],"title":{"type":"text","$t":"Taro Root Roast"},"content":{"type":"html","$t":" \n      \u003Ch2 \u003ERoasted vegetables\u003C\/h2\u003E\n \n   \n\n   By \u003Cspan class=\"author\"\u003EBarnali Dutta\u003C\/span\u003E\n   Published: \u003Cspan class=\"published\"\u003EJanuary 6, 2014\u003C\/span\u003E\u003Cp\u003E\n   \n\n \u003Cspan class=\"summary\"\u003EA traditional Bengali recipe. Bengali proverb \"Kochu pora\" means \"something inedible.\" You should try the dish \"Kochu pora\". Its truely exotic.\u003C\/span\u003E\u003C\/p\u003E\n \n\u003Camp-img src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgikzTqaOVLu9-YGtvROcQ2cMiHbR4DfARhwz1UQlQVqZO9iKM8bEfeVlI03pl4ST5Cqk1bxbRrmK4U-RSJG1kZXlyx_uC1qvRVT7teHLpkWgydtLJUgShgciNCwI8WlsnHrbqlnZoztCQM\/s1600\/taro+root+roast+varta.jpg\" width=\"475\" height=\"268\" title=\"\" alt=\"\"\u003E \n\u003Cnoscript\u003E\n\u003Cimg src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgikzTqaOVLu9-YGtvROcQ2cMiHbR4DfARhwz1UQlQVqZO9iKM8bEfeVlI03pl4ST5Cqk1bxbRrmK4U-RSJG1kZXlyx_uC1qvRVT7teHLpkWgydtLJUgShgciNCwI8WlsnHrbqlnZoztCQM\/s1600\/taro+root+roast+varta.jpg\" width=\"475\" height=\"268\" title=\"\" alt=\"\"\u003E \n\u003C\/noscript\u003E\n\u003C\/amp-img\u003E\n \n\n         \n\n \u003Cp\u003EPrep time: \u003Cspan class=\"preptime\"\u003E30 min | \u003Cspan class=\"value-title\" title=\"PT30M\"\u003E\u003C\/span\u003E\u003C\/span\u003E\n   Cook time: \u003Cspan class=\"cooktime\"\u003E1 hour\u003Cspan class=\"value-title\" title=\"PT1H\"\u003E\u003C\/span\u003E\u003C\/span\u003E   \n    |   \n   Total time: \u003Cspan class=\"duration\"\u003E1 hour 30 min\u003C\/span\u003E\u003C\/p\u003E\n \n\n \u003Cp\u003EYield: \u003Cspan class=\"yield\"\u003E1 9\" pie (8 servings) |\u003C\/span\u003E\n   \u003Cspan class=\"nutrition\"\u003E\n      Serving size: \u003Cspan class=\"servingsize\"\u003E1 medium slice |\u003C\/span\u003E\n      Calories per serving: \u003Cspan class=\"calories\"\u003E250\u003C\/span\u003E\n      |\n      Fat per serving: \u003Cspan class=\"fat\"\u003E12g\u003C\/span\u003E\u003C\/span\u003E\u003C\/p\u003E\n \n\n \u003Cp\u003E\u003Cb\u003EIngredients:\n   \u003C\/b\u003E\u003C\/p\u003E\n \n\n \u003Cul\u003E\n  \u003Cli\u003E Maan Kochu (taro root) 250g\u003C\/li\u003E\n  \u003Cli\u003E Sorshe (mastered seeds) 1 tablespoon\u003C\/li\u003E\n  \u003Cli\u003E Sukno lonka (red chillies) 2 to 3\u003C\/li\u003E\n  \u003Cli\u003E Sobuz lonka (green chillies) 2\u003C\/li\u003E\n  \u003Cli\u003E Narkel kora (grated coconut) 1 tablespoon\u003C\/li\u003E\n  \u003Cli\u003E Sorsher tel (mastered oil) 1 tablespoon\u003C\/li\u003E \n \u003C\/ul\u003E\n \n\n \u003Cp\u003E\u003Cb\u003EDirections:\u003C\/b\u003E\u003Col\u003E\n \u003Cli\u003E\n \n Take the lower portion of the taro root (maan kochu) about 250g. The hard \n portion is best for this recipe. Clean and wash it thoroughly \u003C\/li\u003E\n \u003Cli\u003E\n Now roast on gas \n stove directly until it becomes soft. \u003C\/li\u003E\n \u003Cli\u003E\n \n Make a paste of soaked mustard seeds (1 tablespoon) with salt and 2 to 3 red \n chilies. Peel off the taro carefully. \n  \u003C\/li\u003E\n \u003Cli\u003E\n  Mash the taro with \n grated coconut (1 tablespoon), 1 tablespoon of mustard oil, mastered paste, \n 2 chopped green chilies, and juice of 1 lemon. Enjoy the roasted taro root (Maan \n Kochu Pora) with steamed hot rice. \u003C\/li\u003E\n \u003C\/ol\u003E\n \n\n \n \u003Ch3  \u003ETips: \u003C\/h3\u003E\n \u003Cdl\u003E\n  \u003Cdd\u003E\n  \u003Cp\u003E\n  Usually undercooked taro causes unpleasantly \n  itchy throat. My grandmother's techniques were always unique She used to \n  leave the washed and cleaned taro root for one whole day under the sun \n    to dry a little. Usually roasted taro would not cause the throat itchy. \u003C\/p\u003E\u003Cdiv class=\"blogger-post-footer\"\u003E\u003Ca href=\"https:\/\/feedburner.google.com\/fb\/a\/mailverify?uri=onlinekolkata\u0026amp;loc=en_US\"\u003ESubscribe to Indian Cuisine - Traditional Food and Recipe by Email\u003C\/a\u003E\u003C\/div\u003E"},"link":[{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/4194113219346922999\/posts\/default\/8156129206688083816"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/4194113219346922999\/posts\/default\/8156129206688083816"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.foodcooking-inspiration.in\/2014\/01\/taro-root-roast.html","title":"Taro Root Roast"}],"author":[{"name":{"$t":"Barnali Dutta"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/05327163057011058262"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjvQy8m1XwevEKbPwy4n9EzAT_CEJKfrpaKSyJtJ3J76mnMnstyKGL1Vv8olczAohOS4ebJekVykGbwLWT6lB4sA2RqXNpj_ILVkPt8efPls2-YGtFG77aVGZ16yF4KNg\/s108\/WhatsApp+Image+2019-05-06+at+7.10.10+PM.jpeg"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgikzTqaOVLu9-YGtvROcQ2cMiHbR4DfARhwz1UQlQVqZO9iKM8bEfeVlI03pl4ST5Cqk1bxbRrmK4U-RSJG1kZXlyx_uC1qvRVT7teHLpkWgydtLJUgShgciNCwI8WlsnHrbqlnZoztCQM\/s72-c\/taro+root+roast+varta.jpg","height":"72","width":"72"}},{"id":{"$t":"tag:blogger.com,1999:blog-4194113219346922999.post-7115644036314715172"},"published":{"$t":"2014-01-06T11:23:00.002+05:30"},"updated":{"$t":"2026-03-23T16:24:44.186+05:30"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Snacks"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Traditional Recipes"}],"title":{"type":"text","$t":"Traditional Baked Vegetables"},"content":{"type":"html","$t":" \n      \u003Ch2\u003EBaked sweet potato and jackfruit seeds with raw tamarind\u003C\/h2\u003E\n By \u003Cspan class=\"author\"\u003EBarnali Dutta\u003C\/span\u003E\n   Published: \u003Cspan class=\"published\"\u003EJanuary 6, 2014\u003C\/span\u003E\u003Cp\u003E\n   \n\n\t\u003Cspan class=\"summary\"\u003EFor 4 person you will need 2 big sweet potatoes (misti \n\taloo), 5 to 6 jackfruit seeds (kathaler dana), and 1 Indian olive (jolpai) or 2 raw tamarind with shell (kancha tetul) if jolpai \n\tis not available. Indian olive or raw tamarind are a popular seasonal choice \n\tof tangerine taste buds, its smell can also make one's mouth water, and kasundi will give a \n\tspicy blast in the dish.\u003C\/span\u003E\u003C\/p\u003E\n\t\n\u003Camp-img src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgSRwJY6JkPIK6EOHlW_v3RsVnMUaWsbR5-28xJ-vFZF19Plrnk1hD39fEwQTFyaoqm6h5ORbqdo11YsFMkcHWbd3q0CQsJpWRkkOyKVWLHr14S6Pq2rIW_lVo8iD6ApOGa-pJC8TN9_Pjv\/s1600\/vegetables1.jpg\" width=\"475\" height=\"268\" title=\"\" alt=\"baked vegetables\"\u003E \n\u003Cnoscript\u003E\n\u003Cimg src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgSRwJY6JkPIK6EOHlW_v3RsVnMUaWsbR5-28xJ-vFZF19Plrnk1hD39fEwQTFyaoqm6h5ORbqdo11YsFMkcHWbd3q0CQsJpWRkkOyKVWLHr14S6Pq2rIW_lVo8iD6ApOGa-pJC8TN9_Pjv\/s1600\/vegetables1.jpg\" width=\"475\" height=\"268\" title=\"\" alt=\"baked vegetables\"\u003E \n\u003C\/noscript\u003E\n\u003C\/amp-img\u003E\n \n         \n \n\t\u003Cp\u003EIngredients:\n   \u003Cspan class=\"ingredient\"\u003E\n      Misti aloo - \u003Cspan class=\"name\"\u003ESweet potatos\u003C\/span\u003E:\n      \u003Cspan class=\"amount\"\u003E2 small\u003C\/span\u003E \n   \u003C\/span\u003E, \n   kathaler dana - \u003Cspan class=\"ingredient\"\u003E\n      \u003Cspan class=\"name\"\u003Ejackfruit seeds \u003C\/span\u003E:\n      \u003Cspan class=\"amount\"\u003E5 to 6\u003C\/span\u003E\u003C\/span\u003E, \n      jolpai or kancha tetul \/ \u003Cspan class=\"ingredient\"\u003E\n      \u003Cspan class=\"name\"\u003EIndian olive\u003C\/span\u003E or \u003Cspan class=\"ingredient\"\u003E\n      \u003Cspan class=\"name\"\u003Eraw tamarind with shell\u003C\/span\u003E:\n      \u003Cspan class=\"amount\"\u003E1 to 2\u003C\/span\u003E\u003C\/span\u003E, \u003Cspan class=\"ingredient\"\u003E\n      \u003Cspan class=\"name\"\u003Esalt\u003C\/span\u003E \n      \u003Cspan class=\"amount\"\u003Eto taste\u003C\/span\u003E, \u003C\/span\u003E\u003Cspan class=\"ingredient\"\u003E a dash of\n      \u003Cspan class=\"name\"\u003Emustard oil\u003C\/span\u003E:\n      \u003Cspan class=\"amount\"\u003E5 ml\u003C\/span\u003E\u003C\/span\u003E\n\u003C\/p\u003E\n\t\n\n\t\u003Cp\u003EDirections: \u003Col\u003E\n\t\u003Cli\u003E\u003Cspan class=\"instructions\"\u003E  Pierce each sweet potato several times with a fork. Keep all vegetables \n\tnearer to the fire while cooking other foods, keep them close to the flame, let your cooking be done. Now check \n\tvegetables if all of them are properly baked or not, \n\troast on fire until done.\u003C\/span\u003E\u003C\/li\u003E\n\t\u003Cli\u003E\u003Cspan class=\"instructions\"\u003EPeel off the sweet potatoes, jackfruit seeds and tamarind (kancha tetul) and take the tamarind seeds out.\u003C\/span\u003E\u003C\/li\u003E\n\t\u003Cli\u003E\u003Cspan class=\"instructions\"\u003EMix all with 1 teaspoon mustard oil, salt and kashundi (bengali mustard chutney). Enjoy with steamed hot rice.\n   \n   ... \u003C\/span\u003E\u003C\/li\u003E\n\t\u003C\/ol\u003E\n \n\n\n\u003Cdiv class=\"blogger-post-footer\"\u003E\u003Ca href=\"https:\/\/feedburner.google.com\/fb\/a\/mailverify?uri=onlinekolkata\u0026amp;loc=en_US\"\u003ESubscribe to Indian Cuisine - Traditional Food and Recipe by Email\u003C\/a\u003E\u003C\/div\u003E"},"link":[{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/4194113219346922999\/posts\/default\/7115644036314715172"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/4194113219346922999\/posts\/default\/7115644036314715172"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.foodcooking-inspiration.in\/2014\/01\/traditional-starter-traditional-baked.html","title":"Traditional Baked Vegetables"}],"author":[{"name":{"$t":"Barnali Dutta"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/05327163057011058262"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjvQy8m1XwevEKbPwy4n9EzAT_CEJKfrpaKSyJtJ3J76mnMnstyKGL1Vv8olczAohOS4ebJekVykGbwLWT6lB4sA2RqXNpj_ILVkPt8efPls2-YGtFG77aVGZ16yF4KNg\/s108\/WhatsApp+Image+2019-05-06+at+7.10.10+PM.jpeg"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgSRwJY6JkPIK6EOHlW_v3RsVnMUaWsbR5-28xJ-vFZF19Plrnk1hD39fEwQTFyaoqm6h5ORbqdo11YsFMkcHWbd3q0CQsJpWRkkOyKVWLHr14S6Pq2rIW_lVo8iD6ApOGa-pJC8TN9_Pjv\/s72-c\/vegetables1.jpg","height":"72","width":"72"}},{"id":{"$t":"tag:blogger.com,1999:blog-4194113219346922999.post-8029239008739929701"},"published":{"$t":"2014-01-01T17:17:00.012+05:30"},"updated":{"$t":"2026-03-23T16:24:59.571+05:30"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Cultural Food Stories"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Festival \u0026 Ritual Foods"}],"title":{"type":"text","$t":"Nabanna and Poush Sankranti"},"content":{"type":"html","$t":" \n      \u003Ch2\u003E\nNabanna and Pitha Parbon\u003C\/h2\u003E\n By \u003Cspan class=\"author\"\u003EBarnali Dutta\u003C\/span\u003E\n   Published: \u003Cspan class=\"published\"\u003E January 3, 2014\u003C\/span\u003E \n\u003Cbr \/\u003E\n \n \u003Cdiv class='resp-img'\u003E\n\u003Cfigure\u003E\n\u003Camp-img title=\"  \" alt=\" \" data-hero='' data-sizes=\"auto\"\n  src=\"https:\/\/cdn.statically.io\/gh\/barna2019\/foodcooking-inspiration_img\/main\/nabanna-640x480.webp\"\n  width=\"1.33\"\n  height=\"1\"\n  layout=\"responsive\"\n  srcset=\"https:\/\/cdn.statically.io\/gh\/barna2019\/foodcooking-inspiration_img\/main\/nabanna-640x480.webp  640w,\n          https:\/\/cdn.statically.io\/gh\/barna2019\/foodcooking-inspiration_img\/main\/nabanna-380x285.webp  320w\"\u003E\n  \u003Camp-img\n    alt=\"nabanna harvest festival\"\n    fallback\n    width=\"1.33\"\n    height=\"1\"\n    src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiRX4ijeCYpbJojWNG8ZkcCWgAW7PTMimISmXTQWJC8b0iyvjD2vayGHqWo9In1REOQL7KaNlPbwh4oPGgz2_-onTPTl_NPXpuLbk5mGc54jrlsHhaDBsxe5X98p4yQ1X_wpEnavaqED9dHHmCGDI9rfB243fFQkB8i-oILtPYgX9Yg0QoQa7qvYVm6\/s1600\/nabanna%20poush%20sankranti%20640x480.jpg=w640 640w\"\n  \u003E\n  \u003C\/amp-img\u003E\n  \u003Cnoscript\u003E\n      \u003Cimg src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiRX4ijeCYpbJojWNG8ZkcCWgAW7PTMimISmXTQWJC8b0iyvjD2vayGHqWo9In1REOQL7KaNlPbwh4oPGgz2_-onTPTl_NPXpuLbk5mGc54jrlsHhaDBsxe5X98p4yQ1X_wpEnavaqED9dHHmCGDI9rfB243fFQkB8i-oILtPYgX9Yg0QoQa7qvYVm6\/s1600\/nabanna%20poush%20sankranti%20640x480.jpg\" width=\"1.33\" height=\"1\" title=\"  \" alt=\" \" class=\"responsive\"\u003E\n    \u003C\/noscript\u003E\n\u003C\/amp-img\u003E \n\u003Camp-pinterest height=\"18\" width=\"56\" data-do=\"buttonPin\" data-url=\"https:\/\/www.foodcooking-inspiration.in\/2014\/01\/nabanna.html\" data-media=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiRX4ijeCYpbJojWNG8ZkcCWgAW7PTMimISmXTQWJC8b0iyvjD2vayGHqWo9In1REOQL7KaNlPbwh4oPGgz2_-onTPTl_NPXpuLbk5mGc54jrlsHhaDBsxe5X98p4yQ1X_wpEnavaqED9dHHmCGDI9rfB243fFQkB8i-oILtPYgX9Yg0QoQa7qvYVm6\/s1600\/nabanna%20poush%20sankranti%20640x480.jpg\" data-description=\"Nabanna and Poush Sankranti\" data-pin-description=\"The rite has a part to give respect to our real feeder – the earth and the farmers.  This ritual leading up to eat first crop in a modest community event, a preparation #nabanna #harvest festival #Bengalifestival #poush sankranti\"  data-pin-url=\"https:\/\/www.foodcooking-inspiration.in\/2014\/01\/nabanna.html\" \ndata-pin-media=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiRX4ijeCYpbJojWNG8ZkcCWgAW7PTMimISmXTQWJC8b0iyvjD2vayGHqWo9In1REOQL7KaNlPbwh4oPGgz2_-onTPTl_NPXpuLbk5mGc54jrlsHhaDBsxe5X98p4yQ1X_wpEnavaqED9dHHmCGDI9rfB243fFQkB8i-oILtPYgX9Yg0QoQa7qvYVm6\/s1600\/nabanna%20poush%20sankranti%20640x480.jpg\" \u003E\n    \u003C\/amp-pinterest\u003E\n  \u003Cfigcaption\u003E\u003Ch2\u003ENabanna and Poush Sankranti harvest festival\u003C\/h2\u003E\u003C\/figcaption\u003E\n      \u003C\/figure\u003E\n\n\u003C\/div\u003E\n\n \n\u003Cp style=\"text-indent: 20px\"\u003E\n In \u003Cmark\u003EBengal\u003C\/mark\u003E Nabanno \u003Cmark\u003E(নবান্ন)\u003C\/mark\u003E festival was celebrated to ensure good crops and healthy livestock for the coming year. It used to be a massive event that began before sunrise and would involve the entire community, even the children, who recited rhymes. It is therefore a new crop celebration, as the name describes, with Nava meaning new and Anna being a word referring to grain. It is a time of joy as the smell of newly harvested crops rise into the air, and rice paste is used to decorate gardens and homes. The cultivation of rice was widespread throughout the fertile plain of the Ganges. The tradition stems from the Vedic period due to their dietary habit. At one time, this ceremony could draw the whole community engagement into a celebration as elaborate as described here. The rite has a part to give respect to our real feeder – the earth and the farmers.  This ritual leading up to eat first crop in a modest community event, a preparation - Nabanna, that is still used today in ritual offering seems to date back to Vedic times. Nabanna, in this context, food, with its rituals and taboos is central, even if culinary customs do not strictly follow any accepted rules seem to float in a nebulous cloud of common class and caste. \u003C\/p\u003E\n\u003Cp style=\"text-indent: 20px\"\u003E\nThe late autumn is followed by the winter. Winter looks overcast in the morning. An assortment of delicious vegetables grows up in this season and people eats them. Folk festivals like \n\u003Cmark\u003EPoush parban\u003C\/mark\u003E are a wonderful mixture of several traditions that originated from rites and celebrations that were held to keep the agricultural gods and the goddess of wealth and prosperity happy. This festival known also as poush parban and pitha parab (পরব) is held on the last day of the Bengali calendar month poush (middle of December to middle of January). \u003C\/p\u003E\n  \n  \u003Camp-img src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgQjL6t_3Z0gu0hp6KAsdC_DXi8unh_zMUg5jS2uV2ahFhoB-MuuzztIucvtbPFB857m-Xlm_JaoDFFPFI0sn8NlFfrKeTzVY71GtSIZj4pp3B0i9ixo8LGFlbOj7mtFjUkWBFRgjYRqg3R\/s1600\/harvesting+rice.JPG\" width=\"475\" height=\"268\" title=\"\" alt=\"\"\u003E \n\u003Cnoscript\u003E\n\u003Cimg src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgQjL6t_3Z0gu0hp6KAsdC_DXi8unh_zMUg5jS2uV2ahFhoB-MuuzztIucvtbPFB857m-Xlm_JaoDFFPFI0sn8NlFfrKeTzVY71GtSIZj4pp3B0i9ixo8LGFlbOj7mtFjUkWBFRgjYRqg3R\/s1600\/harvesting+rice.JPG\" width=\"475\" height=\"268\" title=\"\" alt=\"\"\u003E \n\u003C\/noscript\u003E\n\u003C\/amp-img\u003E\n  \n  \n\u003Cp style=\"text-indent: 20px\"\u003E\nIt is primarily celebrated in villages where paddy is harvested around this time. Granary doors and husking pads are ritually tied with ropes of newly made hay, which is believed to be a symbol of good luck. Name of the rituals are gurir haat (গুড়ির হাত), Baoni (বাউনি), nabanna, pitha parab, lakshminarayan brata, khetra puja. The annual fair at \u003Cmark\u003EGangasagar\u003C\/mark\u003E is also held on this day. Besides nabanna and paus parvan, which are the main rural festivals of Bengal there are other festivals also of a minor nature not directly related to agriculture are bastu puja, Dak-sankranti, Dhane shadh.  Some aspects are also taken from early few days of sankranti, namely, tushtoshali (তুষ-তোশালী) brata, where husk of new rice, brinjal leaves, mustard, radish, and flat bean flower is needed. Festival alike different part of Bengal is \"tusu\"(টুসু) – a harvest festival that is celebrated mainly in the Puruliya district of West Bengal and the festival ends on the last day of Bengali calendar month of Poush (mid-january) celebrated with rice and sesame dumplings with coconut fillings that are offered to the goddess. \u003C\/p\u003E\n  \n  \u003Camp-img src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhREuMxIQORYzBUp4QaEKDKBnGx8PE4X0r75sEPKXCllZXViRg6rYGIr5CCWfzwK5YKNkeK-2RTGw9_bcEEOG4SeiT9wyB9hAMBoGHHvrNudhyphenhyphenTpEfilNegPCys0MaC3qTgcO0MXpcXn27H\/s1600\/Rural+woman+working+on+'Dhenki'.JPG\" width=\"475\" height=\"268\" title=\"\" alt=\"Rural woman working on 'Dhenki\"\u003E \n\u003Cnoscript\u003E\n\u003Cimg src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhREuMxIQORYzBUp4QaEKDKBnGx8PE4X0r75sEPKXCllZXViRg6rYGIr5CCWfzwK5YKNkeK-2RTGw9_bcEEOG4SeiT9wyB9hAMBoGHHvrNudhyphenhyphenTpEfilNegPCys0MaC3qTgcO0MXpcXn27H\/s1600\/Rural+woman+working+on+'Dhenki'.JPG\" width=\"475\" height=\"268\" title=\"\" alt=\"Rural woman working on 'Dhenki\"\u003E \n\u003C\/noscript\u003E\n\u003C\/amp-img\u003E\n \n\u003Cp style=\"text-indent: 20px\"\u003E\nThe woman of the house would, soak rice and the twig of a mango tree in a pot of water the night before and on the morning sprinkle it on everyone in the family. This was based on a magical belief that the water would wash away the mistakes and negative aspects of the past year and bring peace to the family as they have the responsibility of this mangolik or wishing well ritual. Early next morning, the festival is inaugurated with, women decorating the dhenki (the wooden beam used for pounding rice) and performing the traditional ritual of baran (বরণ) or welcoming before it. Then one of the women pounds the first batch of rice and throws a fistful into the air as an offering to the Gods. The rest is taken home, where some of it is used to etch intricate alpana motifs on all the precious possessions of the family. \u003C\/p\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Ccenter\u003E\n  \u003Camp-img src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEh6Ky5ymFxd01d0InIHZsKKnNmFGL2Eybf666rbtwx50NfOFOdstbReidWa0NP3QCJfH6Hsyjl_9x4OuAmZv8XG1zxM8ha_rKCVcfwgOoIQh8KIBnSNkOM16Wa0KS0SOMT1LN_n1hkayzmf\/s1600\/banglar+brata.JPG\" width=\"475\" height=\"268\" title=\"\" alt=\"Alpona motif from Banglar Brata - Abanindranath Tagore\"\u003E \n\u003Cnoscript\u003E\n\u003Cimg src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEh6Ky5ymFxd01d0InIHZsKKnNmFGL2Eybf666rbtwx50NfOFOdstbReidWa0NP3QCJfH6Hsyjl_9x4OuAmZv8XG1zxM8ha_rKCVcfwgOoIQh8KIBnSNkOM16Wa0KS0SOMT1LN_n1hkayzmf\/s1600\/banglar+brata.JPG\" width=\"475\" height=\"268\" title=\"\" alt=\"Alpona motif from Banglar Brata - Abanindranath Tagore\"\u003E \n\u003C\/noscript\u003E\n\u003C\/amp-img\u003E\n  \u003C\/center\u003E\n \n\u003Cp style=\"text-indent: 20px\"\u003EOfferings were used to be made to the animals, to the deities or gods and to fire, and the community would open their homes to their neighbors allowing them to entry and serving them with rice cakes that were made from the new crop. Preparing dishes from the new crop is a symbol of respect towards the goddess of crops, Laksmi. Crows are also lured to homes with food, as their flight path is significant to the festival, which is a thanksgiving ritual in which payesh is laid out by the river or for birds to have and which is also believed to bring peace. The first batch of pithe is made with the rice offered to the gods and the first is fed to the family cow and Then begins the feasting, starting with the ritualistic nabanna- a blending of uncooked harvest produce including rice, coconut and moong dal- and moving on to the main attraction, the pithe. \u003C\/p\u003E\n\u003Cp style=\"text-indent: 20px\"\u003E\nPancakes and dumplings - \u003Cmark\u003Epithe and puli\u003C\/mark\u003E are prepared with rice powder, fresh date palm jaggery, coconut and milk. There are first offered to Goddess Lakshmi, the goddess of fortune, to seek her blessings for the year ahead. Conveniently this edible blessing is then taken and distributed among the neighborhood and relatives. Traditionally the first variety of pithe that is made is the delicate Ashkay Pithe - an almost translucent pancake first it ritually offered to Tulsi tree then to pond water.  This is called gurir haat. When ready it is eaten dipped in fresh date palm juice. When steamed in moulds it is called Shajer Pithe and then begins the feasting on pithe in every shape and size and ranging from no-frills nutritious snacks, to intricate ensembles. Ranga Alur Pithe — a deep-fried rissole of sweet potato or yam filled with fresh moong beans ground with ginger and aniseed, Gokul Pithe — an exquisite blending of tastes and textures with flour, khoa and raisins fried in ghee and dipped in syrup. \u003C\/p\u003E\n\u003Cp style=\"text-indent: 20px\"\u003E\nThe ingredients of worship are the conventional things only – unboiled sun dried rice and other fruits vegetables and some sweets. Unheated milk, palm sugar, pieces of sugarcane, and small bananas are combined with uncooked, newly harvested rice and offered to the gods. Afterward, the rice is cooked with milk and palm sugar to make \u003Cmark\u003Epayesh\u003C\/mark\u003E, sweet rice porridge. In Chittagong, a Nabanna is a drink, prepared with fistfuls of new rice, mixed with green coconut juice. This in turn is flavored with peeled oranges.\u003C\/p\u003E\n\u003Cp style=\"text-indent: 20px\"\u003E\nDuring the month previous to the month of paush, a cultivator reaps some ripe paddy from the field on an auspicious day and keeps a handful of newly harvested paddy in a corner of his house covered with a new piece of cloth. Farmers gathered and tied up paddy stems called Baoni parab. The paddy is considered very sacred and lucky and is preserved throughout the year in sacred pots. Observance of this ritual is known as Aoni-Baoni. In the course of recitation of the verses the village ladies praise the householders. The festival was always accompanied by dance, singing and music. \u003C\/p\u003E\n\u003Cp style=\"text-indent: 20px\"\u003E\n\"Thus thou cometh year to ear\u003Cbr \/\u003E\nPray, let us not starve in any year,\u003Cbr \/\u003E\nTake thy seat in my central hall,\u003Cbr \/\u003E\nTake thy seat at the thrashing ground,\u003Cbr \/\u003E\nSit tight on the floor of my house,\u003Cbr \/\u003E\nThus thou cometh year to year ….\"\u003C\/p\u003E\n\n\u003Cp style=\"text-indent: 20px\"\u003ECulture also often dictates the way rice is cooked and eaten. Payesh made with slow-boiled milk, parboiled rice, sugar or batasha, kismis, bayleaf or cardamom is a popular traditional dessert. The taste is not predominantly one over other. During Paush Sankranti it is made with nolen gur. The payesh or rice porridge is very auspicious. It is considered quite holy enough for every blessed moment. \u003C\/p\u003E\n\u003Cp style=\"text-indent: 20px\"\u003E\nThe dessert-obsessed Bengali cultures featured some preparations called pitha, puli and payesh along with nabanno (rice pancake, rice dumpling and rice porridge) -  it is made during the rice harvest festivals held in Agrahayan(poush – the Lakshmi month) during one of the four nabannas among four rice harvesting occasions of Bengal when Aush cultivation was done. \u003C\/p\u003E\n\u003Cp style=\"text-indent: 20px\"\u003E\nThere is no fixed time for nabanna. Nabanna depends on newly harvested rice and \"what kind of rice!\" one has to select from a large varieties. My father can recall a few names and their characteristics – \"Hingkeshar\", \"Sitashaal\", \"Madhushaal – its poetic name is \"Gourikajal\" apart from them dozens of names can be memorized i.e. Kamalbhog, Kataribhog, Gopalbhog, Durgabhog, Kishoribhog. In winter there is \"moa\" (these days one specialty from Jaynagar – called Jaynagarer moa) attracts ones taste buds, which is made with \"khoi\" (খই - popped rice) fried with only kanakchur rice, no other rice can be used for that. There are many varieties of rice named with the suffix word \"shaal\" like Angurshaal, lathishaal, morichshaal, jeerashaal. There is also a black variety.  People composed verses and stories depecting many varieties of rice – matured rice, dance with northern winds as if sound of music comes from anklets of dancing feet of a maiden comes the name – ghungurshaal, nupurshaal and yes, we have karpurkanti rice - even from their green leaves the smell of camphor spreads. Naughty boys and would be mothers eat even the leaves with pleasure and taste the smell of it. \u003C\/p\u003E\n\u003Cbr\/\u003E\n  \u003Camp-img src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEh8m8620l5xf3uCQjffD1iUf_XMY_xav6vL9knI5vn80AANYT6Ubg7tPpR3QEy4-zODVcfdZ769-olETBcGHFh06HLX0nF36CrxfJttv1_iqBMpo1G3paNdRwgJfWR0RzXthA9LNiVsnaCf\/s1600\/jaynagarer+moa.jpg\" width=\"475\" height=\"268\" title=\"\" alt=\"\"\u003E \n\u003Cnoscript\u003E\n\u003Cimg src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEh8m8620l5xf3uCQjffD1iUf_XMY_xav6vL9knI5vn80AANYT6Ubg7tPpR3QEy4-zODVcfdZ769-olETBcGHFh06HLX0nF36CrxfJttv1_iqBMpo1G3paNdRwgJfWR0RzXthA9LNiVsnaCf\/s1600\/jaynagarer+moa.jpg\" width=\"475\" height=\"268\" title=\"\" alt=\"\"\u003E \n\u003C\/noscript\u003E\n\u003C\/amp-img\u003E\n \n\u003Cp style=\"text-indent: 20px\"\u003ENow about \u003Cmark\u003ENabanna preparation\u003C\/mark\u003E, for which milky white sweet smelling rice grain is a must with the paste of overnight soaked and uncooked rice, unboiled milk, first-cut nolen jaggery, scrapped coconut of Jhuno narkel with each fried binni rice khoi. Mix all in a bowl and it is ready to be offered and served. \u003C\/p\u003E\n\u003Cp style=\"text-indent: 20px\"\u003EFirst stage of coconut – \"Daab\" (ডাব - green coconut) has no innards. In the next stage white watery inner layer develops, which is not fit for nabanna. The third stage is \"Durmo\" (দুরমো)– fragile meat of coconut flesh, next is \"Chwal\" (চল), a solidify stage, and \"Jhuno\" (ঝুনো) is a hard type of white flesh of a mature coconut. For nabanno one can use \"Durmo\" to decorate the dish. \u003C\/p\u003E\n\u003Cp style=\"text-indent: 20px\"\u003E\nThe pithe preparations have a base made of starch (either rice or wheat) and a raw uncooked batter is prepared out of these, which will eventually be used to make a kind of pouch where some additional filling will be put (sweet, vegetable, meat etc). The pouch is called \"khol\" (means the container) and the fillings are called \"pur\" (the filling). The Bengalis make rice based specialties such as saru chakli, rice-batter crepe fried in a pan with porous earthenware with lid). This tastes sublime with syrupy liquid jiggery.  Pat-pora pitha are steamed rice cakes wrapped in leaves. Puli pitha is a dumpling similar to dim sum which is also made with covering of rice flour around decicated coconut and fried milk (kheer). Gur pitha (fried balls of if fermented rice batter flavored with jiggery and cocunt ash.  Chusi pitha (long rice shaped pitha boiled in milk and jiggery) are the most popular. Chitui or Chiti pitha, Teler pitha, Vapa pitha (also known as Dhupi in Rajshahi area), mug-pakon, Dudher pitha (also known as Vija pitha), Pathishapta pitha is usually a thin flat cake prepared from a batter made with soaked and ground rice, fried in oil, roasted over a slow fire or baked and rolled over a hot plate once made. It is traditionally served by Bengalis at open houses on festive occasions such as paush sankranti and nabanno. Pithas may also have various stuffings; coconut and kheer for sweet pitha, grated vegetables and duck meat for savory - Shomsher pitha (Fried triangular shapes stuffed with minced meat). \u003C\/p\u003E\n\u003Cp style=\"text-indent: 20px\"\u003EPitha is the favorite sweet all over East India and women at home were making these long before sweet shops became so immensely popular. In orrisa, pithas are made from rice flour or semolina. The dumplings are stuffed with delicate coconut filling and sweetened with jaggery and raisins. The way of wrapping the batter in turmeric leaves and steaming it makes a favourite pitha, weet aroma oozes from neighborhoods across the Bengal where cauldrons of sweet cow's milk or buffalo's milk are boiled, simmered, dried to make payesh and kheer (thick evaporated milk) for this occasion. \u003C\/p\u003E\n\u003Cp style=\"text-indent: 20px\"\u003EBengalis consider palm jaggery (khejur gur – খেজুর গুড়) more superior in taste than any other sweeteners. In winter when the palms are tapped, numerous sweets use gur as liquid molasses (jhola gur – ঝোলা গুড়) or as a dry paste (patali - পাটালি) . During its short season one can find patali (nuggets or dry paste of the palm sugar – nolen gur) embedded in curdled milk or other sweets.  Sweet-obsessed Bengalis during its short season all sweets likely made with nolen gur, from Rossogolla, (a syrup-poached curdled milk bouncy dumpling) to karapaker sandesh (a dry sweet which can store longer) as well as creamier sandesh. Any alternative sweetener as example Akher gur (sugar cane jaggery) or sugar generally is not preferable during this season. \u003C\/p\u003E\n\u003Cbr \/\u003E\n  \u003Camp-img src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEir9zR2wLyZuRWVnvzwA6vInbdPXZmZdIobGfJTvmxsMikBQJGOFn530s-S5zkBZ7KPofBqFZHlXWzMXr0oqgq-cSgcJUTLPOC5mrLiOAq6QWrA9sAfjzTXju5jw4KvpyOs8DC_3F10_DPf\/s1600\/sheuli.JPG\" width=\"475\" height=\"268\" title=\"\" alt=\"Seuli is collecting sap for preparation of crude sugar and patali\"\u003E \n\u003Cnoscript\u003E\n\u003Cimg src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEir9zR2wLyZuRWVnvzwA6vInbdPXZmZdIobGfJTvmxsMikBQJGOFn530s-S5zkBZ7KPofBqFZHlXWzMXr0oqgq-cSgcJUTLPOC5mrLiOAq6QWrA9sAfjzTXju5jw4KvpyOs8DC_3F10_DPf\/s1600\/sheuli.JPG\" width=\"475\" height=\"268\" title=\"\" alt=\"Seuli is collecting sap for preparation of crude sugar and patali\"\u003E \n\u003C\/noscript\u003E\n\u003C\/amp-img\u003E\n \n\u003Cbr \/\u003E\n\u003Cp style=\"text-indent: 20px\"\u003E\n\u003Cmark\u003EFor making 'patali gur'\u003C\/mark\u003E from unfermented sap, the 'jiran ras' or the initial sap and the 'katel ras' or the sap collected during the night, is stained out by the net like, brown coloured extended growth of the leafs heath called 'ramra'. Then the fresh sap is alkalined by liming and boiling in 'jelo' or 'tarasi' (a large fat-be1lied earthen pot) over a 'ban', a folk furnace found in Bengal. During boiling the scum is frequently removed by a wooden ladle, 'hata' or petiole made ladle, 'taru '. The process is locally called 'gyaj pheta '. Then the desired consistency is attained by boiling through the steps of'toak', 'jhola gur', 'toag' and 'bich'. This process is called as 'bich mara'. Ultimately the 'bich' is poured on holes in the earth covered with muslin cloth which is locally called as 'lobat'. Those who are working in sugar-date-palm industry in rural Bengal for collection of sap and preparation of crude sugar, patali, are called sheuli. \u003C\/p\u003E\n\u003Cp style=\"text-indent: 20px\"\u003E\nI remember my mother besides her busy schedule to raise her daughters and ritually devoted life to Government service from 9.30 to 5.30 (exceptionally selfless and an idealistic lady), but on holidays during this season did spend her whole day unhurriedly forming uncountable patishaptas and natun gurer payesh.  She taught us how to follow the nature culture wise with great food fiesta, but not to be strict custom wise. \u003C\/p\u003E\n\u003Cp style=\"text-indent: 20px\"\u003E\nBengali culture is in the face of threats of globalization, but I believe Bengali culture has the strength to adjust to all situations and it is based on human values. The phrase that parents are always telling their children \"manush haoa\" not an exact expression, but more of a blessing \"to be a good human being\" is a proof how human values are put above everything else is the essence of Bengali culture. \u003C\/p\u003E\n\u003Cp style=\"text-indent: 20px\"\u003EThere are similar celebrations that also take place in the tribal regions of Bangladesh after the harvesting of the crops where Navanna is celebrated in the autumn month - Agrahayan, a festival of the Santhals the Soharay Festival takes place during the winter months. The Mailukma Festival is unique to the Usui, Wangalla is a Garo tribe festival and the Mru have the Charmoinat festival – all of which are harvesting festivals. \u003C\/p\u003E\n\u003Cp style=\"text-indent: 20px\"\u003ENuakhai is observed welcoming the new rice-paddy “Aant Dhan” of the season over the entire Western \u003Cmark\u003EOrissa\u003C\/mark\u003E according to Hindu calendar it is observed on “Bhadraba Sukllapakshya Panchami Tithi” in August-September, is also called \u003Cmark\u003ENabanna Bhakhayana\u003C\/mark\u003E. The importance of Nuakhai is well understood by its nine different rituals. As a consequence nine sets of rituals are followed as a prelude to the actual day of celebration. On the day before Nuakhai, people collect the new paddy and make it, into flatten rice “Chuda”. They decorate their houses with the banner of new paddy. On the day of Nuakhai, they prepare “Nua” which is a mixture of Chuda, Banana and Milk and Sugar. Then they go to the nearest temple where they collect the “Bhoga” which is offered to their village Goddess. After that they mix the offered Bhoga with their home prepared Nua and finally all the members of the family sit together and eat the Nua (Mixture of Chuda, Banana and Milk and Sugar) for three times in a row. During the celebration people also take the Blessing of their village Goddess. After being blessed by Goddess, the junior members of the family take the blessing of the senior members by touching their feet. Other members may wish Nuakhai by saying “Nuakhai Juhar”. In the evening, folk dances and songs are organized in different parts of Western Orissa called as “Nua khai Bhetghat”. \u003C\/p\u003E\n\u003Cp style=\"text-indent: 20px\"\u003EIn orissa Arisa piṭha is a deep-fried pitha made from rice flour with jaggery or sugar. Manda Pitha is a steamed pitha made from rice flour, often with grated coconut and jiggery or sugar filling or fresh cheese (chhena) filling. Kakara pitha - a very popular fried pancake made from wheat flour or semolina, often with sweet cocunut filling. Enduri pitha is a special delicacy of the Prathamastami festival made from rice flour and black gram, often with jaggery and coconut or cheese filling, steamed and turmeric leaf. Chakuli Pitha thick pancake (set dosa) made from fermented rice and black gram, often eaten for breakfast. Thinner varieties are called saru chakuli often served with dalama (vegetable mixed with pulses) nadia chatni (coconut chutney) or kheeri, and rice dish. Poda pitha or \"burnt pitha\" is a  slow-cooked pitha made from fermented rice and black gram, with chopped coconut.  Its crusts slightly burnt, while the insides soft and white, mostly during Raja Parva. Chitau piṭha - a fried pancake made from rice flour, coconut, and milk, often offered in pujas to Lord Jagannath on Chitalagi Amabasya (or Chitau Amavasya). Gaintha godi: Small balls made of rice flour dipped and seasoned sweet milk.speciality of pausha amavasya (baula amavasya) Karanji: dumpling made of maida and stuffed with coconut,cashew raisins. Malpua: Sweetened deep fried batter of mixture of bananas and flour Suji Kakara Pitha: Sweet dish made of suji with coconut stuffing and last but not the least Tala Pitha - a sweet dish made of palm fruit and rice batter. \u003C\/p\u003E\n\u003Cp style=\"text-indent: 20px\"\u003EThe Magh Bihu is akin to the Makar Sankranti festival observed by the people of other states of the country. This harvest festival celebrated in \u003Cmark\u003EAssam \u003C\/mark\u003E is also dedicated to the Hindu fire God, Lord Agni On the Uruka, people organize a grand community feast that continues overnight while also preparing bonfires of 'mejis' and the bhelaghars' which is more popular in lower Assam. In the next morning, people light the Meji or bhelaghar to mark the beginning of the festival. The Meji is a temple like structure generally made out of bamboo, thatch and leaves while the young people also creates a makeshift huts made of bamboo and haystacks near the meji to spend the night. The day progresses with lots of entertaining activities like bird fights and other traditional sports. Some of the mouth-watering delicacies and pithas served during this harvest festival in Assam are til pitha, ghila pitha, Xutuli Pitha, Sunga Pitha and Tekeli Pitha, sweet snacks like Tilor Laru, Narikolor Laru and rice—based snacks Bora Saul, Komal Saul, Chira, Muri and Akhoi. \u003C\/p\u003E\n\n \u003Cdiv class=\"blogger-post-footer\"\u003E\u003Ca href=\"https:\/\/feedburner.google.com\/fb\/a\/mailverify?uri=onlinekolkata\u0026amp;loc=en_US\"\u003ESubscribe to Indian Cuisine - Traditional Food and Recipe by Email\u003C\/a\u003E\u003C\/div\u003E"},"link":[{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/4194113219346922999\/posts\/default\/8029239008739929701"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/4194113219346922999\/posts\/default\/8029239008739929701"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.foodcooking-inspiration.in\/2014\/01\/nabanna.html","title":"Nabanna and Poush Sankranti"}],"author":[{"name":{"$t":"Barnali Dutta"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/05327163057011058262"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjvQy8m1XwevEKbPwy4n9EzAT_CEJKfrpaKSyJtJ3J76mnMnstyKGL1Vv8olczAohOS4ebJekVykGbwLWT6lB4sA2RqXNpj_ILVkPt8efPls2-YGtFG77aVGZ16yF4KNg\/s108\/WhatsApp+Image+2019-05-06+at+7.10.10+PM.jpeg"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiRX4ijeCYpbJojWNG8ZkcCWgAW7PTMimISmXTQWJC8b0iyvjD2vayGHqWo9In1REOQL7KaNlPbwh4oPGgz2_-onTPTl_NPXpuLbk5mGc54jrlsHhaDBsxe5X98p4yQ1X_wpEnavaqED9dHHmCGDI9rfB243fFQkB8i-oILtPYgX9Yg0QoQa7qvYVm6\/s72-c\/nabanna%20poush%20sankranti%20640x480.jpg","height":"72","width":"72"}},{"id":{"$t":"tag:blogger.com,1999:blog-4194113219346922999.post-8986971507141603361"},"published":{"$t":"2013-12-24T22:33:00.003+05:30"},"updated":{"$t":"2026-03-23T16:25:13.129+05:30"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Fish Recipes"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Traditional Recipes"}],"title":{"type":"text","$t":"Baked fish paturi"},"content":{"type":"html","$t":" \n      \u003Ch2\u003EBaked Murrel and Prawn – Shoul Chingri Pora\u003C\/h2\u003E\n \n   \n\n   By \u003Cspan class=\"author\"\u003EBarnali Dutta\u003C\/span\u003E\n   Published: \u003Cspan class=\"published\"\u003EDecember 24, 2013\u003C\/span\u003E\u003Cp\u003E\n   \n\n \u003Cspan class=\"summary\"\u003EBanana leaves are generally large, flexible, and waterproof. Traditionally banana leaf is very useful for cooking in India. When cooking food wrapped in banana leaves, it confer an aroma to the food and add a subtle flavor to the dish, This Murrel and Prawn paturi (cooking wrapped in a leaf) recipe – can be cooked like Balinese Fish Pepes, Amok Trey a Cambodian Steamed Fish Curry, Thai Steamed Curried Fish Recipe Hor Mok Pla, Yucatan-Style Grilled Fish or a Mexican baked dish like Tamales, Malaysian version of this dish called Otak-Otak, Pasteles of Latin America, or a Brazilian recipe called - Peixe na Folha de Bananeira (Fish in a Banana Leaf), but in Bengal we can easily use any of those edible leaf like lotus. bottle guard or pumpkin for a variation to cook the Paturi. . All dishes can be cooked like the same as Patra Ni Machchi or else Shoul Chingri Pora (paturi). \u003C\/span\u003E\u003C\/p\u003E\n \n\u003Camp-img src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgesutGhPsxIwZZyPvu3QNuZYNgZv-0bUV9x9VhtfP8HsjY1ZyoMUo_SirrfvgCcXu5FFNxqUGqGyIQdnv8Or3CObHSWfNA6vzAvVhnTy_K8eHuxFy6668t0oEi9nUYybq2IsqA8UOCWIUx\/s1600\/fish+paturi.jpg\" width=\"475\" height=\"268\" title=\"\" alt=\"Baked Fish Paturi\"\u003E \n\u003Cnoscript\u003E\n\u003Cimg src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgesutGhPsxIwZZyPvu3QNuZYNgZv-0bUV9x9VhtfP8HsjY1ZyoMUo_SirrfvgCcXu5FFNxqUGqGyIQdnv8Or3CObHSWfNA6vzAvVhnTy_K8eHuxFy6668t0oEi9nUYybq2IsqA8UOCWIUx\/s1600\/fish+paturi.jpg\" width=\"475\" height=\"268\" title=\"\" alt=\"Baked Fish Paturi\"\u003E \n\u003C\/noscript\u003E\n\u003C\/amp-img\u003E\n \n        \n \n\n \u003Cp\u003EIngredients:\u003C\/p\u003E\n \u003Cul\u003E\n  \u003Cli\u003E\n  \u003Cp style=\"margin-top: 0; margin-bottom: 0\"\u003E\u003Cspan class=\"ingredient\"\u003E(Shoul fish)\n  \u003Cspan class=\"name\"\u003ESnakehead murrel,\u003C\/span\u003E \u003Cspan class=\"amount\"\u003E500g\u003C\/span\u003E\u003C\/span\u003E\u003C\/p\u003E\n  \u003C\/li\u003E\n  \u003Cli\u003E\n  \u003Cp style=\"margin-top: 0; margin-bottom: 0\"\u003E\u003Cspan class=\"ingredient\"\u003E\n  \u003Cspan class=\"name\"\u003ESmall size prawns,\u003C\/span\u003E \u003Cspan class=\"amount\"\u003E200g\u003C\/span\u003E\u003C\/span\u003E\u003C\/p\u003E\n  \u003C\/li\u003E\n  \u003Cli\u003E\n  \u003Cp style=\"margin-top: 0; margin-bottom: 0\"\u003E\u003Cspan class=\"ingredient\"\u003E\n  \u003Cspan class=\"name\"\u003EKasundi,\u003C\/span\u003E \u003Cspan class=\"amount\"\u003E1 tablespoon\u003C\/span\u003E\u003C\/span\u003E\u003C\/li\u003E\n  \u003Cli\u003E\n  \u003Cp style=\"margin-top: 0; margin-bottom: 0\"\u003E\u003Cspan class=\"ingredient\"\u003E\n  \u003Cspan class=\"name\"\u003EMustard oil,\u003C\/span\u003E \u003Cspan class=\"amount\"\u003E1 tablespoon\u003C\/span\u003E\u003C\/span\u003E\u003C\/li\u003E\n  \u003Cli\u003E\n  \u003Cp style=\"margin-top: 0; margin-bottom: 0\"\u003E\u003Cspan class=\"ingredient\"\u003E\n  \u003Cspan class=\"name\"\u003EGreen chillies,\u003C\/span\u003E \u003Cspan class=\"amount\"\u003E5\u003C\/span\u003E\u003C\/span\u003E\u003C\/li\u003E\n  \u003Cli\u003E\n  \u003Cp style=\"margin-top: 0; margin-bottom: 0\"\u003E\u003Cspan class=\"ingredient\"\u003E\n  \u003Cspan class=\"name\"\u003EGarlic,\u003C\/span\u003E \u003Cspan class=\"amount\"\u003E6 cloves\u003C\/span\u003E\u003C\/span\u003E\u003C\/li\u003E\n  \u003Cli\u003E\n  \u003Cp style=\"margin-top: 0; margin-bottom: 0\"\u003E\u003Cspan class=\"ingredient\"\u003E\n  \u003Cspan class=\"name\"\u003ETurmeric,\u003C\/span\u003E \u003Cspan class=\"amount\"\u003E2 teaspoon\u003C\/span\u003E\u003C\/span\u003E\u003C\/li\u003E\n  \u003Cli\u003E\n  \u003Cp style=\"margin-top: 0; margin-bottom: 0\"\u003E\u003Cspan class=\"ingredient\"\u003E\n  \u003Cspan class=\"name\"\u003ESalt,\u003C\/span\u003E \u003Cspan class=\"amount\"\u003Eas required\u003C\/span\u003E\u003C\/span\u003E\u003C\/li\u003E\n  \u003Cli\u003E\n  \u003Cp style=\"margin-top: 0; margin-bottom: 0\"\u003E\u003Cspan class=\"ingredient\"\u003E\n  \u003Cspan class=\"name\"\u003EBanana leaves,\u003C\/span\u003E \u003Cspan class=\"amount\"\u003E4 (6\"x6\")\u003C\/span\u003E\u003C\/span\u003E\u003C\/li\u003E\n  \u003Cli\u003E\n  \u003Cp style=\"margin-top: 0; margin-bottom: 0\"\u003E\u003Cspan class=\"ingredient\"\u003E\n  \u003Cspan class=\"name\"\u003EEarthen pot with lead for cooking,\u003C\/span\u003E\n  \u003Cspan class=\"amount\"\u003E1\u003C\/span\u003E\u003C\/span\u003E\u003C\/li\u003E\n \u003C\/ul\u003E\n \u003C\/p\u003E\n\n\n \u003Cp\u003EDirections:\u003C\/p\u003E\n \u003Col\u003E\n  \u003Cli\u003E\u003Cspan class=\"instructions\"\u003EFirst cleanse the Shoul fish well, trim off the head, tail, and and the skin. If you buy a whole fish you can easily remove it from the neck side. Carefully push the backbone of the fish down onto the board. Now remove the bones as much as possible with your fingertips, pound the fish with the back of a knife all the way along the length of the fish until it flattens out.\u003C\/span\u003E\u003C\/li\u003E\u003Cbr\/\u003E\n  \u003Cli\u003E\u003Cspan class=\"instructions\"\u003EWash and clean the prawns with warm salty water, remove the veins and make a paste of the prawns with 4 to 5 green chillies, 5 to 6 cloves of garlic, mustard oil, kasundi (bengali mustard chutney), turmeric and salt as required.   \n  \u003C\/span\u003E\u003C\/li\u003E\u003Cbr\/\u003E\n  \u003Cli\u003E\u003Cspan class=\"instructions\"\u003ENow make 8 pieces of the Shoul fish, rub them thoroughly with the paste.\n     \u003C\/span\u003E\u003C\/li\u003E\u003Cbr\/\u003E\n  \u003Cli\u003E\u003Cspan class=\"instructions\"\u003EWash the banana leaves and the earthen pot with lukewarm water, pat dry.\n     \u003C\/span\u003E\u003C\/li\u003E\u003Cbr\/\u003E\n  \u003Cli\u003E\u003Cspan class=\"instructions\"\u003ETake some mustard oil and rub inside the pot and on the banana leaves too.\n     \u003C\/span\u003E\u003C\/li\u003E\u003Cbr\/\u003E\n  \u003Cli\u003E\u003Cspan class=\"instructions\"\u003ETake marinated fish one by one and wrap the fish like a parcel with the banana leaves and secure them with the white thread.\n     \u003C\/span\u003E\u003C\/li\u003E\u003Cbr\/\u003E\n  \u003Cli\u003E\u003Cspan class=\"instructions\"\u003ENow place the parcels inside the pot, cover the pot with another banana leaf and place on low flame for 10 to 15 minutes. It will be cooked by then.\u003C\/span\u003E\u003C\/li\u003E\n  \u003Cli\u003E\u003Cspan class=\"instructions\"\u003EYou can cook this Bengali fish recipe inside the bamboo tube too. Then you have to watch the bamboo tube carefully, it may catch fire so it requires constant attention.\u003C\/span\u003E\u003C\/li\u003E\u003Cbr\/\u003E\n  \u003Cli\u003E\u003Cspan class=\"instructions\"\u003EAfter the earthen pot cools down take out the baked fish, serve with piping hot rice, a piece of lemon, green chilli, and raw mustard oil. You never can forget the taste.\n  \u003C\/span\u003E\u003C\/li\u003E\u003Cbr\/\u003E\n \u003C\/ol\u003E\n   \n \u003Cdiv class=\"blogger-post-footer\"\u003E\u003Ca href=\"https:\/\/feedburner.google.com\/fb\/a\/mailverify?uri=onlinekolkata\u0026amp;loc=en_US\"\u003ESubscribe to Indian Cuisine - Traditional Food and Recipe by Email\u003C\/a\u003E\u003C\/div\u003E"},"link":[{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/4194113219346922999\/posts\/default\/8986971507141603361"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/4194113219346922999\/posts\/default\/8986971507141603361"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.foodcooking-inspiration.in\/2013\/12\/baked-fish-paturi.html","title":"Baked fish paturi"}],"author":[{"name":{"$t":"Barnali Dutta"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/05327163057011058262"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjvQy8m1XwevEKbPwy4n9EzAT_CEJKfrpaKSyJtJ3J76mnMnstyKGL1Vv8olczAohOS4ebJekVykGbwLWT6lB4sA2RqXNpj_ILVkPt8efPls2-YGtFG77aVGZ16yF4KNg\/s108\/WhatsApp+Image+2019-05-06+at+7.10.10+PM.jpeg"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgesutGhPsxIwZZyPvu3QNuZYNgZv-0bUV9x9VhtfP8HsjY1ZyoMUo_SirrfvgCcXu5FFNxqUGqGyIQdnv8Or3CObHSWfNA6vzAvVhnTy_K8eHuxFy6668t0oEi9nUYybq2IsqA8UOCWIUx\/s72-c\/fish+paturi.jpg","height":"72","width":"72"}},{"id":{"$t":"tag:blogger.com,1999:blog-4194113219346922999.post-5767412072858280510"},"published":{"$t":"2013-12-23T08:28:00.003+05:30"},"updated":{"$t":"2026-03-23T16:25:36.534+05:30"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Dal Recipes"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Rice Dishes"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Traditional Recipes"}],"title":{"type":"text","$t":"Matar Dal Bhate"},"content":{"type":"html","$t":" \n      \u003Ch1 \u003EBoiled over rice (Matar dal bhate)\u003C\/h1\u003E\n   \n\n  By \u003Ca href=\"https:\/\/plus.google.com\/106810584149261524797?rel=author\"\u003E Barnali Dutta\u003C\/a\u003E  Published on : \u003Ctime datetime=\"2013-07-19\" itemprop=\"published\"\u003E2013-23-12\u003C\/time\u003E  \u003Ca href=\"https:\/\/plus.google.com\/106007872299323087154\" rel=\"publisher\"\u003EFind us on Google+\u003C\/a\u003E \u003Cbr \/\u003E   \n\n \u0026nbsp;\u003Cp\u003E\u003Cspan\u003EMatar Dal balls (split peas lentil). \u003C\/span\u003E\u003Cspan itemprop=\"summary\"\u003EA \n traditional steamed Bengali dish served at the beginning of the meal, very unusual \n and tasty legume dish.\u003C\/span\u003E\u003C\/p\u003E\n \u003C\/p\u003E\n\n \u003Cp align=\"center\"\u003E\n   \u003Camp-img src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhb6cKhmaG20lbD8WLe1OBwhRM-WCfPWhRbNgNyZ5S9Uvqsu4ELYxom_C_6bacVLjZvp7l9ynymlKqxqkK8xbUj0ZEbuAqVQpFfig9jra3KUFBMv88KEtqZuTq6fXQ5gmIbxAeAIdNxLoUm\/s1600\/Matar+dal+balls.JPG\" width=\"475\" height=\"268\" title=\"\" alt=\"\"\u003E \n\u003Cnoscript\u003E\n\u003Cimg src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhb6cKhmaG20lbD8WLe1OBwhRM-WCfPWhRbNgNyZ5S9Uvqsu4ELYxom_C_6bacVLjZvp7l9ynymlKqxqkK8xbUj0ZEbuAqVQpFfig9jra3KUFBMv88KEtqZuTq6fXQ5gmIbxAeAIdNxLoUm\/s1600\/Matar+dal+balls.JPG\" width=\"475\" height=\"268\" title=\"\" alt=\"\"\u003E \n\u003C\/noscript\u003E\n\u003C\/amp-img\u003E\n   \n\u003C\/p\u003E\n\n\u003Cp\u003E\u003Cspan style=\"font-size: 9pt;\"\u003E Prep time: \u003Ctime datetime=\"\" itemprop=\"prepTime\"\u003E12 hours\u003C\/time\u003E | Cook time: \u003Ctime datetime=\"\" itemprop=\"cookTime\"\u003E10 min\u003C\/time\u003E | Total time: \u003Ctime datetime=\"\" itemprop=\"totalTime\"\u003E12 hours 10 mins\u003C\/time\u003E \u003C\/span\u003E \u003Cbr \/\u003E\u003Cspan style=\"font-size: 9pt;\"\u003E Yield: \u003Cspan itemprop=\"nutrition\" itemscope=\"\" itemtype=\"http:\/\/data-vocabulary.org\/Nutrition\"\u003E | Serving size: \u003Cspan itemprop=\"servingSize\"\u003E4\u003C\/span\u003E | Calories per serving: \u003Cspan itemprop=\"calories\"\u003E128\u003C\/span\u003E\u003C\/span\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u0026nbsp;\u003C\/p\u003E\n\n\u003Cspan itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http:\/\/data-vocabulary.org\/RecipeIngredient\"\u003E\n\u003Cb\u003E\u003Cspan style=\"font-size: 13pt;\"\u003E\u003Ci\u003EIngredient:\u003C\/i\u003E\u003C\/span\u003E\u003C\/b\u003E\u003C\/span\u003E\n\u003Cul\u003E\u003Cspan itemprop=\"name\"\u003E\u003Cli\u003ESplit peas 150g (for 4 persons)\u003C\/li\u003E\u003C\/span\u003E\n\u003Cspan itemprop=\"name\"\u003E\u003Cli\u003EGreen chillies 2 to 4\u003C\/li\u003E\u003C\/span\u003E\n\u003Cspan itemprop=\"name\"\u003E\u003Cli\u003EMustard paste 1 teaspoon\u003C\/li\u003E\u003C\/span\u003E\n\u003Cspan itemprop=\"name\"\u003E\u003Cli\u003EGrated coconut 2 tablespoon \u003C\/li\u003E\u003C\/span\u003E\n\u003Cspan itemprop=\"name\"\u003E\u003Cli\u003EMustard oil and salt as required\u003C\/li\u003E\u003C\/span\u003E \u003C\/ul\u003E\u003Cbr \/\u003E\u003C\/span\u003E\n\u003Cdiv itemprop=\"instructions\"\u003E\u003Ci\u003E\u003Cb\u003E\u003Cspan style=\"font-size: 13pt;\"\u003EDirection:\u003C\/span\u003E\u003C\/b\u003E\u003C\/i\u003E\n\u003Cbr \/\u003E\n\u003Col\u003E\u003Cli\u003E Take dal, wash thoroughly and soak overnight in sufficient water.  In the morning grind the dal with enough water to make a little dry paste so that one can make balls out of it .\u003C\/li\u003E\u003Cbr\/\u003E\n\u003Cli\u003EAdd 1 to 2 chopped green chillies, salt and sorshe (mustard) paste. Make 4 balls.\u003C\/li\u003E\u003Cbr\/\u003E\n\u003Cli\u003ENow cook rice for the meal.  While cooking rice when the water begins to boil, drop the pea balls one by one in the rice cooking pot. Let it cook until the rice is done  Then first put the flame off, take out the balls one by one, it will be firm by then. Now discard the water from cooked rice completely.\u003C\/li\u003E\u003Cbr\/\u003E\n\u003Cli\u003ELet the balls cool down a bit  Break the balls by hand. Add grated coconut, 1 or 2 chopped green chillies, 1 teaspoon mustard oil and salt as required  Mix well and enjoy with steamed hot rice. \u003C\/li\u003E\u003Cbr\/\u003E\u003C\/ol\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\n \u003Cdiv class=\"blogger-post-footer\"\u003E\u003Ca href=\"https:\/\/feedburner.google.com\/fb\/a\/mailverify?uri=onlinekolkata\u0026amp;loc=en_US\"\u003ESubscribe to Indian Cuisine - Traditional Food and Recipe by Email\u003C\/a\u003E\u003C\/div\u003E"},"link":[{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/4194113219346922999\/posts\/default\/5767412072858280510"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/4194113219346922999\/posts\/default\/5767412072858280510"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.foodcooking-inspiration.in\/2013\/12\/matar-dal-bhate.html","title":"Matar Dal Bhate"}],"author":[{"name":{"$t":"Barnali Dutta"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/05327163057011058262"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjvQy8m1XwevEKbPwy4n9EzAT_CEJKfrpaKSyJtJ3J76mnMnstyKGL1Vv8olczAohOS4ebJekVykGbwLWT6lB4sA2RqXNpj_ILVkPt8efPls2-YGtFG77aVGZ16yF4KNg\/s108\/WhatsApp+Image+2019-05-06+at+7.10.10+PM.jpeg"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhb6cKhmaG20lbD8WLe1OBwhRM-WCfPWhRbNgNyZ5S9Uvqsu4ELYxom_C_6bacVLjZvp7l9ynymlKqxqkK8xbUj0ZEbuAqVQpFfig9jra3KUFBMv88KEtqZuTq6fXQ5gmIbxAeAIdNxLoUm\/s72-c\/Matar+dal+balls.JPG","height":"72","width":"72"}},{"id":{"$t":"tag:blogger.com,1999:blog-4194113219346922999.post-2735321635852754663"},"published":{"$t":"2013-12-21T17:02:00.010+05:30"},"updated":{"$t":"2026-03-23T16:27:44.630+05:30"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Ayurveda \u0026 Health Foods"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Ingredients \u0026 Food Knowledge"}],"title":{"type":"text","$t":"Raw Turmeric Recipe"},"content":{"type":"html","$t":"      \u003Ch2 \u003EAkher gur with kancha halud\n        (sugarcane jaggery with raw turmeric root) \u003C\/h2\u003E\n        \n  \n \u003Cp\u003E  By Barnali Dutta  December 21, 2013\u003C\/p\u003E\n\n\u003Cbr \/\u003E\n\n\u003Cp\u003E\"Turmeric\" - The Spice of Life - \"Let your food be your medicine.\" (Hippocrates)\u003C\/p\u003E\n\u003Cp\u003E\u003Cspan\u003E \u003Cb\u003EIn India, this ancient crop has been used as a \"coloring agent\", \"a magic substance of daily life\", \"ornamental\", \"a substance of religious importance and medicine\", \"social ceremonies and rituals\" in every nook and corner from birth to death, \"cultural functions and folklore arts\" much prior to the Indus valley civilization from ancient time are documented during ethnological survey. Turmeric is very popular among rice eating people as a condiment and spice and used as a natural dye f or weaving.\u003C\/b\u003E\u003C\/span\u003E  \u003C\/p\u003E\u003Cbr \/\u003E\n\n\n\u003Ccenter\u003E\n  \n\u003Camp-img src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEg67gnA4tEnAuMHDV870qgdQrU4H93S4Rx9wY0STtO100UZmaaysNWict7EL5sxdeRc4T6B_85pqy5J5gihZh1326aJXA2buXXrCRBbA1IRQWPViFSEKDgo_daSDb2IFzgGeTL21uyvOMfF\/s1600\/turmeric+root.jpg\" width=\"475\" height=\"268\" title=\"World of Turmeric\" alt=\"World of Turmeric\"\u003E \n\u003Cnoscript\u003E\n\u003Cimg src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEg67gnA4tEnAuMHDV870qgdQrU4H93S4Rx9wY0STtO100UZmaaysNWict7EL5sxdeRc4T6B_85pqy5J5gihZh1326aJXA2buXXrCRBbA1IRQWPViFSEKDgo_daSDb2IFzgGeTL21uyvOMfF\/s1600\/turmeric+root.jpg\" width=\"475\" height=\"268\" title=\"World of Turmeric\" alt=\"World of Turmeric\"\u003E \n\u003C\/noscript\u003E\n\u003C\/amp-img\u003E\n\n\u003Cp\u003E“I have found a plant that has all the qualities of Saffron, but it is a root.”\u003C\/p\u003E\u003Cbr \/\u003E\n(Marco Polo on Turmeric, 1280 AD) \u003Cbr \/\u003E\u003C\/center\u003E\n \u003Cbr \/\u003E\n This magic substance is an anti-inflammatory, hypocholestraemic, choleratic, antimicrobial, antirheumatic, antifibrotic, antivenoumous, antiviral, antidiabetic, antihepatotoxic, and anticancerous. These properties are in day to day domestic use as a folklore medicine from time immemorial. \u003Cbr \/\u003E\n  \u003Cbr \/\u003E\n \n\u003Ch3\u003E Ornamental use of Turmeric\u003C\/span\u003E\u003C\/h3\u003E \u003Cul\u003E\u003Cli\u003EFor natural beautification internally, daily intake of one inch size of fresh turmeric (kancha halud) with one teaspoon full of sugarcane jaggery (akher gur) or molasses should be followed. Turmeric should be chewed well.  It purifies and nourishes the blood and skin so that the glow of health is not attenuated by blemishes and impurities but rather amplified through clarity.\u003C\/li\u003E\n  \n  \n\u003Ccenter\u003E\n  \n\u003Camp-img src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEisPQuc29YowyTi95C91MlO2XBBadxnJsEKdEOtxNvuNnAS3oJueEPRtwIUd5_D6hkPWOReY5ldNV5ORS1qnz54UptGn_yq5cA1tvNLjY4aORWB13STp6mInLxYd7j4WMYLReaZWhURiw_E\/s1600\/raw+turmeric+with+jaggery-001.jpg\" width=\"475\" height=\"500\" title=\"\" alt=\"Akher Gur and Kancha Halud\"\u003E \n\u003Cnoscript\u003E\n\u003Cimg src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEisPQuc29YowyTi95C91MlO2XBBadxnJsEKdEOtxNvuNnAS3oJueEPRtwIUd5_D6hkPWOReY5ldNV5ORS1qnz54UptGn_yq5cA1tvNLjY4aORWB13STp6mInLxYd7j4WMYLReaZWhURiw_E\/s1600\/raw+turmeric+with+jaggery-001.jpg\" width=\"475\" height=\"500\" title=\"\" alt=\"Akher Gur and Kancha Halud\"\u003E \n\u003C\/noscript\u003E\n\u003C\/amp-img\u003E\n \u003C\/center\u003E\u003Cli\u003EThe classic way to apply Turmeric topically is as an Ubtan where you mix Turmeric with chick-pea flour, sesame or almond oil, a little fresh cream and honey.\u003C\/li\u003E\n\n\u003Cli\u003ETurmeric was also used in the Chutti decorations on face for the famous classical dance Kathakali and Theyyam.\u003C\/li\u003E\n\u003C\/ul\u003E\u003Cbr \/\u003E\n\u003Ch3\u003ETurmeric - this substance has various religious importances.\u003C\/h3\u003E\u003Cbr \/\u003E\n \u003Cb\u003EAncient India regarded the nature as their wealth attach considerable importance to spiritual advancement denoted as \"sacred items\" and good practices for health as \"puja rituals\".  All rituals were significant about nature and health at that time e.g. necessity of availability of turmeric for the puja of sun god and sun-bath during puja rituals.\u003C\/b\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cul\u003E\u003Cli\u003EIn Orissa Raja Sankranti - the sowing festival, the idol is bathed in turmeric solution for purification.\u003C\/li\u003E\n\n\u003Cli\u003EShital Shasthi – the ritual of marriage festival lord Shiva and Parvati, idols are bathed after applying turmeric paste with arecanut and sandal wood daily during festival season. Puja offering also includes rice flakes, popped rice, coconut, roasted rice powder and toddy (a fermented drink extracted from coconut tree) along with turmeric powder.\u003C\/li\u003E\n\n\u003Cli\u003EDuring kalamezhuthu paattu or thottem paattu in Kerala, the tilak, Karkidaka sankranthi (a malaylam festival), and Pongal – during all these harvest festivals the farmers do not allow anybody to disturb the turmeric crop before being offered to the Gods \"Bhadrakali\", \"Muthappan\", \"Vishnmaya\", \"Ayyappan\", \"Chathan\", and\" Nagadaivam\".\u003C\/li\u003E\n\n\u003Cli\u003EThe plant is used in Durga puja to represent nine form of Devi Durga, the nine plants (Nabapatrika) - the nine Goddesses. The Banana (Kola) plant represents Goddess Brahmani, Colacassia (Kochu) plant represents Goddess Kalika, Turmeric (Halud) plant symbolizes Devi Durga, Jayanti (Barley) denotes Kartiki, Wood Apple (Bael) denotes Lord Shiva, Pomegranate (Dalim) Raktadantika, Ashoka tree symbolizes Sokrahita, Arum plan or manaka (Maankochu) represents Devi Chamunda, and the Rice plant Goddess Lakshmi.\u003C\/li\u003E\n\n\u003Cli\u003EFor Kavus or sacred groves, for kalams pattu (made with turmeric, rice bran charcoal, green leaves, and raw rice powder), banyan tree ritual for Vat Savitri.\u003C\/li\u003E\n\u003Cli\u003EIt is used during Ganesh puja, to make a form of lord Ganesha by mixing turmeric with water.\u003C\/li\u003E\n\n\u003Cli\u003EGowri Habba or swarna gowri vratha for jalagauri or arishinadagauri (a symbolic idol of Gowri made of turmeric).\u003C\/li\u003E\n\u003C\/ul\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Ch3\u003ETurmeric related Folklore art of India\u003C\/h3\u003E\u003Cul\u003E\u003Cli\u003EThe agri-folklore songs of Kerala namely Manjappattukal (yellow songs) and Vadakkan pattukal where turmeric are repeatedly mentioned.\u003C\/li\u003E\n\n\u003Cli\u003EIn Oriya this antiseptic agent is known as Krishna Kedara the ritual to protect the new born child from demons or evil sights and daily use of turmeric during Nov-Dec month to protect any person from enemies.\u003C\/li\u003E\n\n\u003Cli\u003EIn Kerala as a part of religious rights of hindu – poems \"Thottem paattu\" as a part of shakti worship offering to the goddess with the use of turmeric powder and paste.\u003C\/li\u003E\n\n\u003Cli\u003EIn many ghost stories in the Indian region combine with some elements the scent of burnt turmeric is also said ward the evil spirits off.\u003C\/li\u003E\n\u003C\/ul\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Ch3\u003ESocial ceremonies and festival rituals (Importance of Turmeric)\u003C\/h3\u003E\n\n\n\u003Camp-img src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEg8mf6E8ODWgay1m_0zFGikHkuyVGEmZPbxWpa8jJL1VkzeGL5S74p15ltBniFGLwssf7WvEK2Kmm8A59qWLWf9wAoxlKNaFO6d3FUrqB94XR2UpIM-uyAOGU_OOFc1LSMAae3KwGmPradF\/s1600\/Jejuri_Fest_Bhandara.jpg\" width=\"475\" height=\"268\" title=\"Bhandara Festival\" alt=\"Bhandara Festival\"\u003E \n\u003Cnoscript\u003E\n\u003Cimg src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEg8mf6E8ODWgay1m_0zFGikHkuyVGEmZPbxWpa8jJL1VkzeGL5S74p15ltBniFGLwssf7WvEK2Kmm8A59qWLWf9wAoxlKNaFO6d3FUrqB94XR2UpIM-uyAOGU_OOFc1LSMAae3KwGmPradF\/s1600\/Jejuri_Fest_Bhandara.jpg\" width=\"475\" height=\"268\" title=\"Bhandara Festival\" alt=\"Bhandara Festival\"\u003E \n\u003C\/noscript\u003E\n\u003C\/amp-img\u003E\n\n\u003Cp\u003EBhandara Festival\u003C\/p\u003E\n\n\n\u003Ctable align=\"center\" cellpadding=\"0\" cellspacing=\"0\" class=\"tr-caption-container\" style=\"margin-left: auto; margin-right: auto; text-align: center;\"\u003E\u003Ctbody\u003E\n  \n  \n\u003Cbr \/\u003E\n\u003Ch3\u003ETurmeric - Applications as Medicine\u003C\/h3\u003E\u003Cul\u003E\u003Cli\u003ETurmeric, Pickling-lime, and durva (cynodon dactylon) helps in the healing of sprain.\u003C\/li\u003E\n\n\u003Cli\u003EIn trauma we always prefers to give two spoons each of Haldi (turmeric powder) and Ghee in a tall glass of hot milk.\u003C\/li\u003E\n\n\u003Cli\u003EApply paste made of fresh turmeric root in curd on cracks on heel.\u003C\/li\u003E\n\n\u003Cli\u003EFor blackening of face apply a paste made of curry leaf and turmeric root paste. Make a paste from turmeric root, sandal wood, ripened banyan leaf, Kottam, and sweet flag.\u003C\/li\u003E\n\n\u003Cli\u003EFor intestinal disorders take fresh juice or dry power of turmeric mixed with buttermilk or plain water.\u003C\/li\u003E\n\u003C\/ul\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Ch3\u003ETurmeric - Administrations as a medicine\u003C\/h3\u003E\u003Cul\u003E\u003Cli\u003ETurmeric, Pickling-lime, and durva (cynodon dactylon) helps in the healing of sprain.\u003C\/li\u003E\n\n\u003Cli\u003EIn trauma we always prefers to give two spoons each of Haldi (turmeric powder) and Ghee in a tall glass of hot milk.\u003C\/li\u003E\n\n\u003Cli\u003EApply paste made of fresh turmeric root in curd on cracks on heel.\u003C\/li\u003E\n\n\u003Cli\u003EFor blackening of face apply a paste made of curry leaf and turmeric root paste. Make a paste from turmeric root, sandal wood, ripened banyan leaf, Kottam, and sweet flag.\u003C\/li\u003E\n\n\u003Cli\u003EFor skin damage apply a paste made of fresh turmeric root and curry leaves.\u003C\/li\u003E\n\n\u003Cli\u003EFor intestinal disorders take fresh juice or dry power of turmeric mixed with buttermilk or plain water.\u003C\/li\u003E\n\u003C\/ul\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Ch3\u003EIndian Cuisine - Turmeric as a basic ingredient.\u003C\/h3\u003E\u003Cul\u003E\u003Cli\u003EThe turmeric mostly is used in the form of rhizome powder as a coloring substance and antiseptic intake. Turmeric imparts a distinctive flavor. Turmeric has bitter, pungent and astringent qualities.  It is considered as wonder food in indigenous medical system.\u003C\/li\u003E\n\n\u003Cli\u003EIn some regions (especially in Maharashtra, Goa, Konkan and Kanara) turmeric used as a basic ingredient in recipes, leaves are used to wrap and cook food. This use of turmeric leaves usually takes place in areas where turmeric is grown locally, since the leaves used are freshly picked.\u003C\/li\u003E\n\n\u003Cli\u003ETurmeric is mostly used in savory dishes, but is used in some sweet dishes, such as the cake Sfouf (the Lebanese yellow cake), it is made using semolina and turmeric powder.\u003C\/li\u003E\n\n\u003Cli\u003EIn India, turmeric plant leaf is used to prepare special sweet dishes Patoleo by layering rice flour and coconut-jaggery mixture on the leaf, and then closing and steaming it in a special copper steamer (goa)\u003C\/li\u003E\n\n\u003Cli\u003ERice with coconut milk and turmeric leaves (Cheppi kheeri\/Kheeri)\u003C\/li\u003E\n\n\u003Cli\u003ESweet Rice Dumplings Steamed In Turmeric Leaves (Patholi)\u003C\/li\u003E\n\n\u003Cli\u003EEnduri Pitha is used to prepare on 'Prathamashtami' Oriya festival.\u003C\/li\u003E\n\n\u003Cli\u003EKonkani Patholi or Arasina Yele Kadabu, a sweet dumpling used to steam in Turmeric Leaves.\u003C\/li\u003E\n\n\u003Ch3\u003EInternational cuisine – Turmeric as a basic ingredient.\u003C\/h3\u003E\u003Cli\u003EAlthough typically used in its dried, powdered form, turmeric is also used fresh, like ginger. It has numerous uses in Far Eastern recipes, such as pickle made from fresh turmeric that contains large chunks of soft turmeric.\u003C\/li\u003E\n\n\u003Cli\u003ETurmeric (Khmer) is grown in Battambang province and is a common ingredient in many curry powders, soups and rice dishes. Saffron is also esteemed in local folk medicine as a treatment for many ailments, especially skin problems.\u003C\/li\u003E\n\n\u003Cli\u003ETurmeric is widely used as a spice in South Asian and Middle Eastern cooking. Many Persian dishes use turmeric as a starter ingredient. Almost all Iranian fried dishes consist of oil, onions, and turmeric followed by any other ingredients that are to be included.\u003C\/li\u003E\n\n\u003Cli\u003EIn Nepal, turmeric is widely grown and extensively used in many vegetable and meat dishes for its color as well as for its potential value in traditional medicine. In South Africa, turmeric is used to give boiled white rice a golden color.\u003C\/li\u003E\n\u003Cli\u003EIn Vietnam, turmeric powder is used to color, and enhance the flavors of, certain dishes, such as Bánh Xèo, Bánh Khọt and Mi Quang. The powder is also used in many other Vietnamese stir fried and soup dishes.\u003C\/li\u003E\n\n\u003Cli\u003EIn Indonesia, Minangkabau ethnic group of Indonesia, the turmeric leaves are used for Minangese or Padangese curry base of Sumatra, such as rending, sate Padang and many other varieties.\u003C\/li\u003E\n\n\u003Cli\u003EIn medieval Europe, turmeric became known as Indian saffron because it was widely used as an alternative to the far more expensive saffron spice.\u003C\/li\u003E\n\u003C\/ul\u003E\u003Cbr \/\u003E\n \u003Cdiv class=\"blogger-post-footer\"\u003E\u003Ca href=\"https:\/\/feedburner.google.com\/fb\/a\/mailverify?uri=onlinekolkata\u0026amp;loc=en_US\"\u003ESubscribe to Indian Cuisine - Traditional Food and Recipe by Email\u003C\/a\u003E\u003C\/div\u003E"},"link":[{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/4194113219346922999\/posts\/default\/2735321635852754663"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/4194113219346922999\/posts\/default\/2735321635852754663"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.foodcooking-inspiration.in\/2013\/12\/raw-turmeric-recipe.html","title":"Raw Turmeric Recipe"}],"author":[{"name":{"$t":"Barnali Dutta"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/05327163057011058262"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjvQy8m1XwevEKbPwy4n9EzAT_CEJKfrpaKSyJtJ3J76mnMnstyKGL1Vv8olczAohOS4ebJekVykGbwLWT6lB4sA2RqXNpj_ILVkPt8efPls2-YGtFG77aVGZ16yF4KNg\/s108\/WhatsApp+Image+2019-05-06+at+7.10.10+PM.jpeg"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEg67gnA4tEnAuMHDV870qgdQrU4H93S4Rx9wY0STtO100UZmaaysNWict7EL5sxdeRc4T6B_85pqy5J5gihZh1326aJXA2buXXrCRBbA1IRQWPViFSEKDgo_daSDb2IFzgGeTL21uyvOMfF\/s72-c\/turmeric+root.jpg","height":"72","width":"72"}},{"id":{"$t":"tag:blogger.com,1999:blog-4194113219346922999.post-6246593191353091611"},"published":{"$t":"2013-12-21T17:00:00.006+05:30"},"updated":{"$t":"2026-08-02T17:54:54.098+05:30"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Ayurveda \u0026 Health Foods"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Ingredients \u0026 Food Knowledge"}],"title":{"type":"text","$t":"Papaya sap recipe"},"content":{"type":"html","$t":" \n\u003Ch3\u003E\u003Cspan style=\"background-color: #c27ba0;\"\u003E\u003Cspan style=\"font-family: inherit; font-size: 14pt;\"\u003E\u003Cspan class=\"st\"\u003E\u003Cb style=\"background-color: #e06666;\"\u003E\u003Ca href=\"https:\/\/www.blogger.com\/blogger.g?blogID=4194113219346922999\"\u003EPeper kosh in batasha\u003C\/a\u003E\u003C\/b\u003E\u003C\/span\u003E\u003C\/span\u003E\u003C\/span\u003E\u003C\/h3\u003E(white sap of green papaya in sugar bonbon\/lolly or sugar drops)  Published: \u003Ctime datetime=\"2009-11-05\"\u003E     October 20, 2013\u003C\/time\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Ch2\u003E\"Papaya\" – a powerhouse of nutrients \u003C\/h2\u003E\u003Cspan\u003E\u003Cspan style=\"font-size: 11pt;\"\u003EPapaya (পেঁপে), the Carica papaya (Sanskrit: Erand-karkati, Amtritatumbi, Hindi: Papitaa) effectively treats and improves all types of digestive and abdominal disorders. Papaya sap contains an enzyme \"papain\" a milky juice is a rich source of proteolytic enzymes, a digestive enzyme-papaintha, chymopapain, alkaloids carpaine and pseudocarpaine, and antioxidant nutrients which have antiviral, antifungal and antibacterial properties, and emmenagogue.  It as a whole improves cardiovascular system. Latex can be applied topically on eczema, ringworm, psoriasis, corns, warts, sloughing wounds, carbuncles, and burn eschar. It is also known as abortifacient.\u003C\/span\u003E\u003C\/span\u003E \u003Cbr \/\u003E\n\n\n\u003Ccenter\u003E\n\u003Camp-img alt=\"A script behind the Papaya addressed as Amtritatumbi\" height=\"268\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhHoNnKO4asGYFCqpRcHAJEck_wSiAhJXnzfaIVp4OOdTnZngUgRAj_31Fzxf1G2B0W6ahNR2adyvsMeP1WeGVQpIswpz0PUpiHlxs_fn3y_-LLRuEj_zddP_k_uM7P0a0KTCZyF_g79WYS\/s1600\/amritatumbi.jpg\" title=\"A script behind the Papaya addressed as Amtritatumbi\" width=\"475\"\u003E \n\u003Cnoscript\u003E\n\u003Cimg src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhHoNnKO4asGYFCqpRcHAJEck_wSiAhJXnzfaIVp4OOdTnZngUgRAj_31Fzxf1G2B0W6ahNR2adyvsMeP1WeGVQpIswpz0PUpiHlxs_fn3y_-LLRuEj_zddP_k_uM7P0a0KTCZyF_g79WYS\/s1600\/amritatumbi.jpg\" width=\"475\" height=\"268\" title=\"A script behind the Papaya addressed as Amtritatumbi\" alt=\"A script behind the Papaya addressed as Amtritatumbi\"\u003E \n\u003C\/noscript\u003E\n\u003C\/amp-img\u003E\n\n\n \u003Cb\u003EChiranjib Bonousodhi vol 5\/pg 3\u003C\/b\u003E  \t \t \u003C\/center\u003E\u003Cbr \/\u003E\n\n\n\u003Cdiv style=\"font-size: 11pt;\"\u003EA major problem in our diets today is that we only partially digest the protein foods we consume. This is due in part to the insufficient hydrochloric acid output by the stomach as a mucoprotein or plasma protein which forms excessive mucus and dead tissues. The proteolytic action of the papain can digest the protein we consume so that the accumulation of trapped plasma protein can be prevented, which can reduce arthritis also.\u003C\/div\u003E\u003Cdiv style=\"font-size: 11pt;\"\u003EPapain possesses a very powerful digestive action superior to pepsin and pancreatin, acts as a powerful mucus and pus solvent. Hence, no wonder this enzyme is established as a weapon to cure colon cancer.\u003C\/div\u003E\u003Cdiv style=\"font-size: 11pt;\"\u003EGreen fruits of papaya are used to treat high blood pressure, dyspepsia, constipation, amenorrhoea, general debility, expel worms and stimulate reproductive organs.\u003C\/div\u003E\u003Ch3\u003E Home remedies practices\u003C\/h3\u003E\u003Cdiv style=\"font-size: 11pt;\"\u003EIn an age when prescription drugs and over-the-counter medications are so plentiful and varied, we tend to forget that the vast number of these may well derive from common vegetation to be found in our local forests, bush, and wetlands. (Essortment.com, 2002).\u003C\/div\u003E\u003Cbr \/\u003E\n\u003Cul\u003E\u003Cli\u003E Papaya sap put into a small scraped out hole in a sugar bonbon or batasha and taken during the morning hours in empty stomach helps in curing acute liver dysfunction. Papaya sap can be collected by tapping the oldest fruits while they are still entirely green (better to be collected while still in the tree) for getting the higher yields of latex milk. \u003C\/li\u003E\n  \n \u003Ccenter\u003E\n\u003Camp-img alt=\"Papaya sap in sugar drops (batasha)\" height=\"268\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgGaDvH-HkcyIrhdSytPm7abJhhkAz77o0bJPep9HhI9V-eGgQZ3n7Ne3RQDbbeYs4HXOgnLqwZW8eCauhPcqXEVoxvOgwRY1sTxzq5ICVSu9gFTeg30dyG72OT1uzeiJgy_GwsoP3ZzHuJ\/s1600\/papaya+-+sap+2.jpg\" title=\"Papaya sap in sugar drops (batasha)\" width=\"475\"\u003E \n\u003Cnoscript\u003E\n\u003Cimg src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgGaDvH-HkcyIrhdSytPm7abJhhkAz77o0bJPep9HhI9V-eGgQZ3n7Ne3RQDbbeYs4HXOgnLqwZW8eCauhPcqXEVoxvOgwRY1sTxzq5ICVSu9gFTeg30dyG72OT1uzeiJgy_GwsoP3ZzHuJ\/s1600\/papaya+-+sap+2.jpg\" width=\"475\" height=\"268\" title=\"Papaya sap in sugar drops (batasha)\" alt=\"Papaya sap in sugar drops (batasha)\"\u003E \n\u003C\/noscript\u003E\n\u003C\/amp-img\u003E \n \n   \u003C\/center\u003E\n  \n\n\n\u003Ch3\u003E Cosmetic benefits\u003C\/h3\u003E\n\u003Cli\u003EThe papaya vinegar with lemon juice can be applied to the scalp for 20 minutes prior to shampooing to fight dandruff.\u003C\/li\u003E\n\n\u003Cli\u003E Papaya peel is often used in cosmetics. The papaya peel can also be used in many home remedies.\u003C\/li\u003E\n\n\u003Cli\u003EApplication of peel with a little milk and honey protects, soothes and moisturizes the skin.\u003C\/li\u003E\n\n\u003Cli\u003EPapaya peel simmered in olive oil, almond oil and rosehip oil, and the resulting papaya oil massaged onto the skin and used with honey and rose water Works as a skin toner and skin cleanser.\u003C\/li\u003E\n\n\u003Cli\u003EAdding papaya oil and vinegar to bath water, with oils like lavender, orange and rosemary, helps in refreshing and relaxing, and can work as a pain reliever and muscle relaxants.\u003C\/li\u003E\n\n\u003Cli\u003E Sunscreen and Soothing Slave: The presence of vitamin A helps to restore and rebuild damaged skin. Papaya peel is used as a skin lightening agent. When peel is mixed with honey and applied, it can act as softener and moisturizers the skin.\u003C\/li\u003E\n\n\u003Cli\u003E Allergies and Side Effects: Papaya is frequently used as a hair conditioner, but should be used in small amounts. Papaya releases a latex fluid when not quite ripe, which can cause irritation and provoke allergic reaction in some people.\u003C\/li\u003E\n\n\u003Cli\u003E Skin Discoloration: Eating too much of a yellow, green or orange colored food that contains Beta-carotene can cause a benign form of skin discoloration called carotenemia. The palms of the hands and soles of the feet are the most visible areas of the body affected by carotenemia. Cutting back on your papaya consumption will resolve the discoloration of the skin.\u003C\/li\u003E\n\n\u003Cli\u003ECosmetic Benefits of Papaya: Rubbing the white pulp of raw papaya improves pimples as well as wrinkles. Papaya works as a good bleaching agent. It is an important ingredient in bath soaps, astringents, detergent bars and hand washes. Papaya can help in removing dead worn-out skin cells and replace it with healthy new cells, thereby lightening the color of our skin. For this, one can prepare a paste of raw papaya and apply it on the skin once for few days.\u003C\/li\u003E\n\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n \u003Cdiv class=\"blogger-post-footer\"\u003E\u003Ca href=\"https:\/\/feedburner.google.com\/fb\/a\/mailverify?uri=onlinekolkata\u0026amp;loc=en_US\"\u003ESubscribe to Indian Cuisine - Traditional Food and Recipe by Email\u003C\/a\u003E\u003C\/div\u003E"},"link":[{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/4194113219346922999\/posts\/default\/6246593191353091611"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/4194113219346922999\/posts\/default\/6246593191353091611"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.foodcooking-inspiration.in\/2013\/12\/papaya-sap-recipe.html","title":"Papaya sap recipe"}],"author":[{"name":{"$t":"Barnali Dutta"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/05327163057011058262"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjvQy8m1XwevEKbPwy4n9EzAT_CEJKfrpaKSyJtJ3J76mnMnstyKGL1Vv8olczAohOS4ebJekVykGbwLWT6lB4sA2RqXNpj_ILVkPt8efPls2-YGtFG77aVGZ16yF4KNg\/s108\/WhatsApp+Image+2019-05-06+at+7.10.10+PM.jpeg"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhHoNnKO4asGYFCqpRcHAJEck_wSiAhJXnzfaIVp4OOdTnZngUgRAj_31Fzxf1G2B0W6ahNR2adyvsMeP1WeGVQpIswpz0PUpiHlxs_fn3y_-LLRuEj_zddP_k_uM7P0a0KTCZyF_g79WYS\/s72-c\/amritatumbi.jpg","height":"72","width":"72"}},{"id":{"$t":"tag:blogger.com,1999:blog-4194113219346922999.post-1383802691928040890"},"published":{"$t":"2013-12-21T16:57:00.013+05:30"},"updated":{"$t":"2026-03-23T16:28:11.486+05:30"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Ayurveda \u0026 Health Foods"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Ingredients \u0026 Food Knowledge"}],"title":{"type":"text","$t":"Triphala recipe"},"content":{"type":"html","$t":"\n\u003Camp-img src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzfwy4lxomjX1iJNoe22ch0nq-U0z7jKn9M8MSmeaCfPZxBBomWyn_Q9UxDkf89TVHiEQohY845xo-qFnB2uMFovQGHOmRVQBu1DOUaTEG0OUNSzQBYqMSlSKI6ZjaiPIFY_I2GbHvKKpD\/s1600\/morning+rituals.jpg\" width=\"475\" height=\"268\" title=\"\" alt=\"triphala recipe\"\u003E \n\u003Cnoscript\u003E\n\u003Cimg src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzfwy4lxomjX1iJNoe22ch0nq-U0z7jKn9M8MSmeaCfPZxBBomWyn_Q9UxDkf89TVHiEQohY845xo-qFnB2uMFovQGHOmRVQBu1DOUaTEG0OUNSzQBYqMSlSKI6ZjaiPIFY_I2GbHvKKpD\/s1600\/morning+rituals.jpg\" width=\"475\" height=\"268\" title=\"\" alt=\"triphala recipe\"\u003E \n\u003C\/noscript\u003E\n\u003C\/amp-img\u003E\n\n\u003Ch3\u003E Triphala\u003C\/h3\u003E \n\u003Cbr \/\u003E\n(containing three seeds amloki, bahera and haritaki)  \u003Cbr \/\u003E\n\n\n\u003Cp\u003ETriphala stands for three fruits. Phyllanthus emblica - Sanskrit \u003Cb\u003E\"amlaki\"\u003C\/b\u003E or gooseberry.  Terminalia bellirica- Vibhitaki or Aksha or \u003Cb\u003E\"Bahera\"\u003C\/b\u003E and Chebulic myrobalans - also known as \u003Cb\u003E\"haritaki\"\u003C\/b\u003E whose natural color is hara (green) thereby the name. It is also called 'the king of medicine' since charak's time. It is employed in the treatment of a great number of diseases. The main therapeutic version of Triphala is to scrape away digestive toxins from digestive tract and the blood, said to rejuvenate both the body especially the colon, lungs, and mind to impart wisdom and intelligence and increase longevity. \u003C\/p\u003E\n\u003Cbr \/\u003E\n\u003Cul\u003E\u003Cli\u003E\u003Cb\u003EHaritaki\u003C\/b\u003E\u003C\/li\u003E\u003Cbr \/\u003E\n\u003Cp\u003EHaritaki which is also known as pathya in Sanskrit is also a very prestigious herb of Ayurveda. It prevents ageing, imparts longevity, boosts immunity, improves mental faculties and enhances the body resistance against diseases.\n\nChebulic myrobalan (Haritaki) was first mentioned in Chinese medicine in the Materia Medica of Medicinal Properties (Yao Xing Ben Cao), a text published around 600 A.D., as a fruit originating from India and found favor wherever it went in Greco-Roman, Tibetan, Chinese, extolled in Four Tantras (Gyushi).\u003C\/p\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cli\u003E\u003Cb\u003EAmlaki\u003C\/b\u003E\u003C\/li\u003E\n\u003Cbr \/\u003E\n\u003Cp\u003EAmloki or Amla, mentioned in other Hindu myths, is said to be originated from the drops of Amrit. In the Sanskrit Buddhist tradition half an amloki fruit was the final gift to the Buddhist sangha by the great Indian emperor Asoka. It almost cures every disease and is also good in extending the longevity of life.\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/p\u003E\u003Cli\u003E\u003Cb\u003EBahera\u003C\/b\u003E\u003C\/li\u003E\n\u003Cbr \/\u003E\n\u003Cp\u003EBahera, the fruit is very useful for dysenteric-diarrhoea as Chakradatta recommends that the inside of the seed is pasted with few black pepper and a little treacle from date-palm or khajur gur and is taken once a day for 3, 7 or 21 days and bael water is given as food. Sharangadhara recommends the fruits to be fried in ghee then covered with a paste of wheat flour.\u003C\/p\u003E\n\u003Cp\u003E\u003C\/p\u003E\u003C\/ul\u003E\u003Cbr \/\u003E\n\n\u003Camp-img src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEh4xfemv7p-APbRernsaB8dbayDNmqS5Bs-pT01w42pKVlQHRiD-wyR_HoYWMN3VDDsew37fbBWhk_e8VOTOWSSSfeIMnxNzVKOqimEacaUgbpcVAD1hFKdlWybufiVlFvp4IUR5u-ldGjM\/s1600\/TRIPHALA-1.jpg\" width=\"475\" height=\"268\" title=\"\" alt=\"morning ritual\"\u003E \n\u003Cnoscript\u003E\n\u003Cimg src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEh4xfemv7p-APbRernsaB8dbayDNmqS5Bs-pT01w42pKVlQHRiD-wyR_HoYWMN3VDDsew37fbBWhk_e8VOTOWSSSfeIMnxNzVKOqimEacaUgbpcVAD1hFKdlWybufiVlFvp4IUR5u-ldGjM\/s1600\/TRIPHALA-1.jpg\" width=\"475\" height=\"268\" title=\"\" alt=\"morning ritual\"\u003E \n\u003C\/noscript\u003E\n\u003C\/amp-img\u003E\n\u003Cbr \/\u003E\n\u003Cb\u003EAdministrations:\u003C\/b\u003E \u003Cbr \/\u003E\n\u003Cp\u003ETriphala is an essential ingredient of famous ayurvedic formula that uniquely cleanses the body systems, considered to be very good astringent and laxative. After having this in the morning, only water can be had not more than a glass and nothing should be taken for at least 1 hour. \u003C\/p\u003E\n\n\u003Cbr \/\u003E\n\u003Ch3\u003E\"My Morning Rituals\"\u003C\/h3\u003E\n\u003Cp\u003EAt bed-time it serves well if it is taken with warm milk. One of the earliest treatises of ayurveda, the Harit Samhita, has the mention of “Triphala Kalpa” where it is used to assuage the symptoms of premature aging.\u003C\/p\u003E\n\u003Cbr \/\u003E \u003Cdiv class=\"blogger-post-footer\"\u003E\u003Ca href=\"https:\/\/feedburner.google.com\/fb\/a\/mailverify?uri=onlinekolkata\u0026amp;loc=en_US\"\u003ESubscribe to Indian Cuisine - Traditional Food and Recipe by Email\u003C\/a\u003E\u003C\/div\u003E"},"link":[{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/4194113219346922999\/posts\/default\/1383802691928040890"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/4194113219346922999\/posts\/default\/1383802691928040890"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.foodcooking-inspiration.in\/2013\/12\/triphala-recipe.html","title":"Triphala recipe"}],"author":[{"name":{"$t":"Barnali Dutta"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/05327163057011058262"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjvQy8m1XwevEKbPwy4n9EzAT_CEJKfrpaKSyJtJ3J76mnMnstyKGL1Vv8olczAohOS4ebJekVykGbwLWT6lB4sA2RqXNpj_ILVkPt8efPls2-YGtFG77aVGZ16yF4KNg\/s108\/WhatsApp+Image+2019-05-06+at+7.10.10+PM.jpeg"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzfwy4lxomjX1iJNoe22ch0nq-U0z7jKn9M8MSmeaCfPZxBBomWyn_Q9UxDkf89TVHiEQohY845xo-qFnB2uMFovQGHOmRVQBu1DOUaTEG0OUNSzQBYqMSlSKI6ZjaiPIFY_I2GbHvKKpD\/s72-c\/morning+rituals.jpg","height":"72","width":"72"}},{"id":{"$t":"tag:blogger.com,1999:blog-4194113219346922999.post-9118565907899010234"},"published":{"$t":"2013-12-21T16:36:00.009+05:30"},"updated":{"$t":"2026-03-23T16:28:26.019+05:30"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Ayurveda \u0026 Health Foods"}],"title":{"type":"text","$t":"Kalmegh Boti"},"content":{"type":"html","$t":" \n      \u003Ch2\u003EKalmegh boti (কালমেঘের বড়ি) Andrographis paniculata pill\u003C\/h2\u003E\n \n   \n\n   By \u003Cspan class=\"author\"\u003E\u003Ca href=\"https:\/\/plus.google.com\/106810584149261524797?rel=author\"\u003EBarnali Dutta\u003C\/a\u003E\u003C\/span\u003E\nPublished: \u003Cspan class=\"published\"\u003E December 21, 2013\u003C\/span\u003E\n\n\u003Cp\u003E \u003Cspan class=\"summary\"\u003EThis plant is known in north-eastern India as Maha-tita, literally \"king of bitters\".\u003C\/span\u003E\u003C\/p\u003E\n \n\u003Cp\u003E Importance \u003C\/p\u003E\n\u003Cp\u003E Kalmegh, is useful in hyperdipsia, burning sensation, wounds, ulcers, chronic fever, malarial and intermittent fevers, inflammations, cough, bronchitis, skin diseases, leprosy, purities, intestinal worms, dyspepsia, flatulence, colic, diarrhea, dysentery, hemorrhoids and vitiated conditions of pita. It is used to overcome sannipata type of fever, difficulty in breathing, thirst, and intestinal worms. It is also useful in treating acidity and liver complaints. \nIn children, decoction of Kiriyath acts as a preventive measure to many illness.\n\u003C\/p\u003E \n \n\u003Camp-img alt=\"Kalmegh boti\" height=\"268\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiiYlLUVtkb2CsLSG5Pif8QvzGxs1uaJOLnRSYmkLBPh6IcjXQertCaWToTyeZ0iyP9mW1Sy37S394wWwPqaxD6p5KlByGfPgXwnUnXDuLWxdxiAiQhnFlCILvlGHS5ZxfQEWGnFx0Wm-G0\/s1600\/sundried+kalmegh+pills.JPG\" title=\"\" width=\"475\"\u003E \n\u003Cnoscript\u003E\n\u003Cimg src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiiYlLUVtkb2CsLSG5Pif8QvzGxs1uaJOLnRSYmkLBPh6IcjXQertCaWToTyeZ0iyP9mW1Sy37S394wWwPqaxD6p5KlByGfPgXwnUnXDuLWxdxiAiQhnFlCILvlGHS5ZxfQEWGnFx0Wm-G0\/s1600\/sundried+kalmegh+pills.JPG\" width=\"475\" height=\"268\" title=\"\" alt=\"Kalmegh boti\"\u003E \n\u003C\/noscript\u003E\n\u003C\/amp-img\u003E\n\n         \n\n\u003Cp\u003EPrep time:    00:30 \n \n    Cook time:  00:00    \n   Total time:  2 days \u003C\/p\u003E\n \n\n \u003Cp\u003E Yield:  1 boti per day \n\n \u003C\/p\u003E\u003Cp\u003EIngredients:\n   \u003Cspan class=\"ingredient\"\u003E\n      To make Kalmegh pills: \u003Cspan class=\"name\"\u003EWash, clean and collect good leaves with soft stems from the Kalmegh bunches.\u003C\/span\u003E:\n      \u003Cspan class=\"amount\"\u003Etake 3 to 4 sticks\u003C\/span\u003E \n \n\n \u003C\/span\u003E\u003C\/p\u003E\u003Cp\u003EDirections:\n   \u003Cspan class=\"instructions\"\u003EMake a paste of it. Do not put extra water. It should not be watery. To prepare bori, take a clean cheese cloth and cover over an oven-tray or a big bowl. Now take some paste and make soft drops with your fingers. Arrange all drops one by one on the cloth, depositing them to be dried, leave for one to two hot days for sun-drying. It can be collected with a little pat to the cloth after complete dry.\u003C\/span\u003E\n\u003C\/p\u003E\u003Cp\u003E\u003C\/p\u003E\u003Cp\u003E\u003C\/p\u003E\u003Cp\u003E\u003C\/p\u003E\n\u003Cbr \/\u003E\n\n\u003Camp-img src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgef-LVxXemu76xEH_Ds7ELLxbeENoiaR23-M9xlPd98Cv84Rgt0BVAP_3tRoKgN984fTX2DWOcO-HBpI_LR54M6mcULXTYMTW3vKYqF-kYCP-zlvJcyoyx83QUEjmRY6qNXK1SCXq1ddJH\/s320\/kalmegh.jpg\" width=\"475\" height=\"268\" title=\"\" alt=\"kalmegh\"\u003E \n\u003Cnoscript\u003E\n\u003Cimg src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgef-LVxXemu76xEH_Ds7ELLxbeENoiaR23-M9xlPd98Cv84Rgt0BVAP_3tRoKgN984fTX2DWOcO-HBpI_LR54M6mcULXTYMTW3vKYqF-kYCP-zlvJcyoyx83QUEjmRY6qNXK1SCXq1ddJH\/s320\/kalmegh.jpg\" width=\"475\" height=\"268\" title=\"\" alt=\"kalmegh\"\u003E \n\u003C\/noscript\u003E\n\u003C\/amp-img\u003E\n\n\n\n \u003Cp\u003EKalmegh (Andrographis paniculata Wall. Acanthaceae \n  family) is the major constituent of the ayurvedic drug 'switradilepa'. \n  It grows abundantly in south eastern Asian countries viz India, Sri \n  Lanka, Pakistan, Java, Malaysia, and Indonesia as well as it is \n  cultivated extensively in India, China, Thailand, Mauritius, East and \n  West Indies during monsoon season.\u003C\/p\u003E\n  \u003Cp\u003EThe herbal preparation increases hemoglobin content, \n  serum glucose and protein in treatment group. The extracts of kalmegh \n  had antiviral activity and is most effective in treating vitiligo. All \n  current studies could be observed in WHO Monographs on Selected \n  Medicinal Plants - Volume 2.\n \u003C\/p\u003E\n\n \u003Cp\u003EDiabetic patients are recommended to take decoction of \n   Kiriyath as a good remedy.\u003C\/p\u003E\n \u003Cp\u003EThe important preparations using the drug in ayurveda are \n Tiktakagheta, Gorocandi gulika, Candanasava, Panchatiktam kasaya, etc. \n Leaves contain two bitter substances lactone “andrographolid” and “kalmeghin”. \n The ash contains sodium chloride and potassium salts. Plant is very rich in \n chlorophyte.\u003C\/p\u003E\n \u003Cp\u003EAccording to the Mayo Clinic Book of Alternative Medicine, \"A \n specific product (andrographis combined with Eleutherococcus senticosus) may \n shorten the duration and lesson the symptoms of common cold.\" It also says, \n \"Pregnant women shouldn't use andrographis because it could terminate \n pregnancy.\"\u003C\/p\u003E\n \u003Cp\u003EThis bitter shrub is well-known in Bengal under the name of \n kάlmeg and is the principal ingredient of a domestic medicine for infants \n called\u003Cspan class=\"Apple-converted-space\"\u003E\u0026nbsp;\u003C\/span\u003E\u003Cmark style=\"display: inline;\"\u003EA'lui\u003C\/mark\u003E, \n which referred to is made of the expressed juice of the leaves with the \n addition of mixing powdered cumin and large cardamom in the juice of this \n plant and administered for the treatment of malaria and is given to infants \n for the relief of griping, irregular stools and loss of appetite.\u003C\/p\u003E\n\n \n \u003Cdiv class=\"blogger-post-footer\"\u003E\u003Ca href=\"https:\/\/feedburner.google.com\/fb\/a\/mailverify?uri=onlinekolkata\u0026amp;loc=en_US\"\u003ESubscribe to Indian Cuisine - Traditional Food and Recipe by Email\u003C\/a\u003E\u003C\/div\u003E"},"link":[{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/4194113219346922999\/posts\/default\/9118565907899010234"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/4194113219346922999\/posts\/default\/9118565907899010234"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.foodcooking-inspiration.in\/2013\/12\/kalmegh-boti.html","title":"Kalmegh Boti"}],"author":[{"name":{"$t":"Barnali Dutta"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/05327163057011058262"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjvQy8m1XwevEKbPwy4n9EzAT_CEJKfrpaKSyJtJ3J76mnMnstyKGL1Vv8olczAohOS4ebJekVykGbwLWT6lB4sA2RqXNpj_ILVkPt8efPls2-YGtFG77aVGZ16yF4KNg\/s108\/WhatsApp+Image+2019-05-06+at+7.10.10+PM.jpeg"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiiYlLUVtkb2CsLSG5Pif8QvzGxs1uaJOLnRSYmkLBPh6IcjXQertCaWToTyeZ0iyP9mW1Sy37S394wWwPqaxD6p5KlByGfPgXwnUnXDuLWxdxiAiQhnFlCILvlGHS5ZxfQEWGnFx0Wm-G0\/s72-c\/sundried+kalmegh+pills.JPG","height":"72","width":"72"}},{"id":{"$t":"tag:blogger.com,1999:blog-4194113219346922999.post-1068627725322112891"},"published":{"$t":"2013-12-20T17:29:00.032+05:30"},"updated":{"$t":"2026-03-23T16:28:57.507+05:30"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Ayurveda \u0026 Health Foods"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Bata Bharta"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Beverages"}],"title":{"type":"text","$t":"Thankuni Pata Bata and Drink"},"content":{"type":"html","$t":" \n\u003Ch2\u003EThankuni Pata Bata - Mandukaparni\/Brahmi Booti Paste\u003C\/h2\u003E\n \n \u003Cbr \/\u003E\nCentella asiatica Bengali: \u0026#2469;\u0026#2494;\u0026#2472;\u0026#2453;\u0026#2497;\u0026#2472;\u0026#2495; Thankuni\u003Cbr \/\u003E\nSanskrit: Mandukaparni \u003Cbr \/\u003E\n\u003Cspan class=\"summary\"\u003E\nIn Bangladeshi cuisine Thankuni bata is eaten with rice and is popular for its medicinal properties.\u003C\/span\u003E\n\u003Cbr \/\u003E\n\n\n\n\u003Cbr \/\u003E\n \n\u003Cnoscript\u003E\n\u003Cimg src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgdPrIJmJTLo0gTs2giQ8PY3CFSqGMfWj7gEN-WdKnLaQnKZmn5onP4lFXuTOCx-LEgXeJ5EtcvZXxVDNZsbjvSXnZ4LV4u0shFTtCFyw3WUr6klQYAJFXH8lX0QNwYt_yEsaS7D3T3QuR0rg0Hvuhsef2_peoebzKkWJY2RCfvtIGdTfifoSrFGBJX\/s1600\/thankuni%20pata%20bata.jpg?w=800\u0026h=600\u0026scale.option=noup\" width=\"475\" height=\"268\" title='thankuni pata bata' alt='Thankuni Pata Bata recipe Centella asiatica'\u003E \n\u003C\/noscript\u003E\n \n Thankuni Pata Bata recipe mandukaparni brahmi booti Centella asiatica \n \n\u003Cbr \/\u003E\n\u003Clabel\u003EBy \u003C\/label\u003E\u003Cspan class=\"author\"\u003EBarnali Dutta\u003C\/span\u003E\u003Cbr \/\u003E\nPublished \u003Cspan class=\"published\"\u003E12\/19\/2013\u003C\/span\u003E\u003Cbr \/\u003E\n  \u003Cbr \/\u003E \n  Prep time:   \u003Cspan class=\"preptime\"\u003E 00:10  \n|  Cook time: \n 00:05  \n   |     \n   Total time: 00:15 |  Yield: \u003Cspan class=\"yield\"\u003E2 servings\u003C\/span\u003E\n \n   \n\u003Ch3\u003E Ingredients \u003C\/h3\u003E\n \n\u003Cul\u003E\n   \u003Cspan class=\"ingredient\"\u003E\n       \u003Cspan class=\"name\"\u003E\u003C\/span\u003E\n    \u003Cli\u003E Thankuni pata\/ Centella leaves, 2 bunches about 100 g\u003C\/li\u003E\u003C\/span\u003E\n\n \u003Cspan class=\"ingredient\"\u003E\n       \u003Cspan class=\"name\"\u003E\u003C\/span\u003E\u003Cli\u003E Green chilies 2\u003C\/li\u003E\u003C\/span\u003E\n\n\n \u003Cspan class=\"ingredient\"\u003E\n       \u003Cspan class=\"name\"\u003E\u003C\/span\u003E\u003Cli\u003E Kalo jeera (onion seeds), 1 tsp\u003C\/li\u003E\u003C\/span\u003E\n\n\n \u003Cspan class=\"ingredient\"\u003E\n       \u003Cspan class=\"name\"\u003E\u003C\/span\u003E\u003Cli\u003E Salt to taste\u003C\/li\u003E\u003C\/span\u003E\n\n\n \u003Cspan class=\"ingredient\"\u003E\n       \u003Cspan class=\"name\"\u003E\u003C\/span\u003E\u003Cli\u003E Oil 1 tsp\u003C\/li\u003E\u003C\/span\u003E\n\n\n \u003Cspan class=\"ingredient\"\u003E\n       \u003Cspan class=\"name\"\u003E\u003C\/span\u003E\u003Cli\u003EA pinch of sugar to balance the taste\u003C\/li\u003E\u003C\/span\u003E\n\n\n\u003C\/ul\u003E\n\u003Ch4\u003E \u003Cb\u003EInstructions:\u003C\/b\u003E \u003C\/h4\u003E\n\u003Col\u003E\u003Cspan class=\"instructions\"\u003E\n \u003Cli\u003E 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.\u003C\/li\u003E\u003C\/span\u003E\n\n \u003Cspan class=\"instructions\"\u003E\n\u003Cli\u003E Take out leaves from water, do not strain, use your hand and remove leaves from water carefully.\u003C\/li\u003E\n\u003Cp\u003E\u0026nbsp;\u003Cul\u003E\u003Cli\u003EThough thankuni is usually not attacked by pets and diseases of serious nature, but this a small, annual, slender, herbaceous creeper that inhabits marshy areas and can also be found along the roadsides and ditches of Bangladesh.\u003C\/li\u003E\n\n\u003C\/ul\u003E\n \u003Cp\u003E\u0026nbsp;\u003C\/span\u003E\u003Cspan class=\"instructions\"\u003E\u003Cli\u003E Now put leaves in a strainer to remove excess water.\u003C\/li\u003E\u003C\/span\u003E\n\n\n \u003Cspan class=\"instructions\"\u003E\n\u003Cli\u003EMake a paste of leaves with kalo jeera, salt, sugar and chilies in a unique fashion (traditionally by Stone Mortar and Pestle) or in a mixer grinder. \u003C\/li\u003E\u003C\/span\u003E\n\n\n \u003Cspan class=\"instructions\"\u003E\n\u003Cli\u003E Heat 1 tsp oil in a pan and fry the paste slightly for 2 minutes.\u003C\/li\u003E\u003C\/span\u003E\n\n\n \u003Cspan class=\"instructions\"\u003E\n\u003Cli\u003E Serve with hot steamed rice.\u003C\/li\u003E\u003C\/span\u003E\n\n\u003C\/ol\u003E\n\u003Cbr \/\u003E\n\u003Ch4\u003E   Culinary varieties:  \u003C\/h4\u003E\n\u003Col\u003E\u003Cli\u003E It is most often prepared as \u003Cb\u003EMalluma\u003C\/b\u003E a traditional accompaniment to rice and curry, and goes especially well with vegetarian dishes, such as dhal, and jackfruit or pumpkin curry. almost always contains grated coconut, and may also contain finely chopped green chillis, chili powder, turmeric powder and lime or lemon juice.\u003C\/li\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cli\u003E In Indonesia, the leaves are used for \u003Cb\u003ESambai oi peuga-ga\u003C\/b\u003E, an Aceh type of salad, and is also mixed into asinan in Bogor.\u003C\/li\u003E\n\u003Cbr \/\u003E\u003Cbr \/\u003E\n\u003Cli\u003E In Vietnam and Thailand, this leaf is used for preparing a drink or can be eaten in raw form in salads or cold rolls. In Bangkok, vendors in the famous Chatuchak Weekend Market sell it alongside coconut, roselle, crysanthemum, orange and other health drinks.\u003C\/li\u003E\n\u003Cbr \/\u003E\u003Cbr \/\u003E\n\u003Cli\u003E A variation of the nutritious porridge known as \u003Cb\u003EKola kenda\u003C\/b\u003E is also made with gotu kola by the Sinhalese people of Sri Lanka. Kola Kenda is made with very well-boiled red rice (with extra liquid), coconut milk and gotu kola, which is pureed. The porridge is accompanied with jaggery for sweetness.\u003C\/li\u003E\n\u003Cbr \/\u003E\u003Cbr \/\u003E\n\u003Cli\u003E In Malay cuisine the leaves of this plant are used for ulam, a type of Malay salad. It is one of the constituents of the Indian summer drink thandayee. \u003C\/li\u003E\n\u003C\/ol\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv\u003E\n  \u003Camp-img alt=\" Thankuni Juice - Bai bua bok served as a refreshing drink in Thailand \"\n    src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjELIN0G2izDKbdAPXJzOHYoR0ULdbuFRZXCTcQtGetPMMChDRRCauc3CwB7RP3TtXQN0HXcigmzJGZI4ufrY_qBF3lHp9IM2KEZkIx1OMElAGHNIwD7TCkWAfN-bgsf0bsfqywC9n0ymSm\/s1600\/THANKUNI+JUICE.JPG\"\n    layout=\"responsive\" class=\"m1\"\n           title='thankuni pata summer drink'                width=\"640\"\n    height=\"427\"\u003E\n\u003Cfigure\u003E\n\u003Cnoscript\u003E\n\u003Cimg src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjELIN0G2izDKbdAPXJzOHYoR0ULdbuFRZXCTcQtGetPMMChDRRCauc3CwB7RP3TtXQN0HXcigmzJGZI4ufrY_qBF3lHp9IM2KEZkIx1OMElAGHNIwD7TCkWAfN-bgsf0bsfqywC9n0ymSm\/s1600\/THANKUNI+JUICE.JPG\" width=\"475\" height=\"268\" title=\"thankuni juice Bai bua bok\" alt=\"Thankuni Juice Bai bua bok served as a refreshing drink in Thailand\"\u003E \n\u003C\/noscript\u003E\n\u003Cfigcaption\u003E Thankuni Juice - Bai bua bok served as a refreshing drink in Thailand\u003C\/figcaption\u003E\n\u003C\/figure\u003E\n\u003C\/amp-img\u003E \u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cp\u003E\nThankuni Pata drink preparation \u003C\/p\u003E\n\u003Cp\u003E \nTake 250g of thankuni leaves and stack. Wash and clean thankuni leaves with \nlukewarm water.  \u003C\/p\u003E\u003Cbr \/\u003E\n\u003Cp\u003EPut \ncleaned thankuni leaves and stalks and one cup drinking water into a blender and \nblend to a pulp, sieve the pulp squeezing out all the juices you can. Take the \nsqueezed juice in a pan with 4 teaspoon sugar and one pinch salt. Heat until the \nsugar is dissolved. \u003C\/p\u003E\n\u003Cbr \/\u003E\n\u003Cp\u003EYou will get about 250mL of prepared juice for four persons. Take 200mL of \nchilled water, add juice of one lemon, add 50 mL thankuni juice, shake and serve over ice.\u003C\/p\u003E\n\n\n\u003Cbr \/\u003E\n\u003Ch4\u003E Traditional usage:   Some well mentioned beauty therapies from veda and charakasamhita  \n \n\u003C\/h4\u003E\n\u003Cul\u003E\u003Cli\u003E Take thankuni leave juice 5 to 6 spoons, heat slightly and mix with 1 cup milk as a herbal remedies for glowing skin.\u003C\/li\u003E\n\u003Cbr \/\u003E\u003Cbr \/\u003E\n\u003Cli\u003EThe plant Thankuni is useful to improve memory as it is described in Ayurveda \"Thankuni and Brahmi both have same properties as a memory booster\" and advised to take thankuni juice with milk and honey to improve memory.\u003C\/li\u003E\n\u003Cbr \/\u003E\u003Cbr \/\u003E\n\u003Cli\u003E A study published in the December 2012 issue of the \"International Journal of Molecular Medicine\" found that Centella asiatica may help protect against skin cancer caused by exposure to ultraviolet radiation.\u003C\/li\u003E\n\u003C\/ul\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\n\u003Ch4\u003E\u003Cb\u003E\u003Ci\u003E Modern uses: \u003C\/i\u003E\u003C\/b\u003E \u003C\/h4\u003E\n\u003Cul\u003E\u003Cli\u003E Various researches are showing that one may have health benefits with occasional using of thankuni leaves for liver Health, antianxiety, as well as for healing wound as described in ayurveda.\u003C\/li\u003E\n\u003Cbr \/\u003E\n\u003Cli\u003E In our contemporary pharmaceutical world as well as beauty spas, it is often used as an active ingredient in tonics, oral slimming formulas, beauty preparations, body firming products, wound healing, and anti-aging skin care products.\u003C\/li\u003E\n\u003C\/ul\u003E\u003Cbr \/\u003E\n \n \u003Cdiv class=\"blogger-post-footer\"\u003E\u003Ca href=\"https:\/\/feedburner.google.com\/fb\/a\/mailverify?uri=onlinekolkata\u0026amp;loc=en_US\"\u003ESubscribe to Indian Cuisine - Traditional Food and Recipe by Email\u003C\/a\u003E\u003C\/div\u003E"},"link":[{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/4194113219346922999\/posts\/default\/1068627725322112891"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/4194113219346922999\/posts\/default\/1068627725322112891"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.foodcooking-inspiration.in\/2013\/12\/thankuni-pata-bata-and-drink.html","title":"Thankuni Pata Bata and Drink"}],"author":[{"name":{"$t":"Barnali Dutta"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/05327163057011058262"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjvQy8m1XwevEKbPwy4n9EzAT_CEJKfrpaKSyJtJ3J76mnMnstyKGL1Vv8olczAohOS4ebJekVykGbwLWT6lB4sA2RqXNpj_ILVkPt8efPls2-YGtFG77aVGZ16yF4KNg\/s108\/WhatsApp+Image+2019-05-06+at+7.10.10+PM.jpeg"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgdPrIJmJTLo0gTs2giQ8PY3CFSqGMfWj7gEN-WdKnLaQnKZmn5onP4lFXuTOCx-LEgXeJ5EtcvZXxVDNZsbjvSXnZ4LV4u0shFTtCFyw3WUr6klQYAJFXH8lX0QNwYt_yEsaS7D3T3QuR0rg0Hvuhsef2_peoebzKkWJY2RCfvtIGdTfifoSrFGBJX\/s72-c\/thankuni%20pata%20bata.jpg?w=800\u0026h=600\u0026scale.option=noup","height":"72","width":"72"}},{"id":{"$t":"tag:blogger.com,1999:blog-4194113219346922999.post-5269531394397558481"},"published":{"$t":"2013-12-20T16:03:00.003+05:30"},"updated":{"$t":"2026-03-23T16:29:14.648+05:30"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Traditional Recipes"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Vegetable Dishes"}],"title":{"type":"text","$t":"Ucche Kumro - Bitter melon with pumpkin"},"content":{"type":"html","$t":" \n\u003Ch2\u003EUchhe Kumro or Begun Bhaja (karela with pumpkin or brinjal fry)\u003C\/h2\u003E\u003C\/span\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cbr \/\u003E\n   \n\u003Camp-img src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjGVYh5mrnyPhb3R_KJw64_c77XsszGX71EpHOsXPvyE9yvdiaK5gz-JA5LGaBuWCsPNqGgvcLvUtlQTthglX-RKiXDhpRWIRY_0StT-K7oNSAShE877RU1Jjzhyphenhyphenjlh763JyAMFcQP006kM\/s1600\/ucche+kumro+begun.jpg\" width=\"475\" height=\"268\" title=\"\" alt=\"bittermelon with pumpkin, bitter melon with brinjal\"\u003E \n\u003Cnoscript\u003E\n\u003Cimg src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjGVYh5mrnyPhb3R_KJw64_c77XsszGX71EpHOsXPvyE9yvdiaK5gz-JA5LGaBuWCsPNqGgvcLvUtlQTthglX-RKiXDhpRWIRY_0StT-K7oNSAShE877RU1Jjzhyphenhyphenjlh763JyAMFcQP006kM\/s1600\/ucche+kumro+begun.jpg\" width=\"475\" height=\"268\" title=\"\" alt=\"bittermelon with pumpkin, bitter melon with brinjal\"\u003E \n\u003C\/noscript\u003E\n\u003C\/amp-img\u003E\n\n \n\n\u003Ch4\u003E\u0026nbsp;\u003C\/h4\u003E\n Contributed by \u003Cspan class=\"author\"\u003EBarnali Dutta\u003C\/span\u003E and the\n         \u003Cspan class=\"author vcard\"\u003E\n   \u003Ca class=\"url fn\" href=\"http:\/\/www.foodcooking-inspiration.in\/\"\u003EIndian food cooking inspiration\u003C\/a\u003E\u003C\/span\u003E. \u003Cp\u003E\n Published:  \u003Cspan class=\"published\"\u003E  \u003EDecember 19, 2013 \u003C\/span\u003E\u003C\/p\u003E\n\n Yield: \u003Cspan class=\"yield\"\u003E4 servings\u003C\/span\u003E    \n   |\n   Prep time:  \u003Cspan class=\"preptime\"\u003E \u003E00:10 \u003Cspan class=\"value-title\" title=\"PT10M\"\u003E\u003C\/span\u003E\u003C\/span\u003E  \n|  Cook time:  \u003Cspan class=\"cooktime\"\u003E 00:10 \u003Cspan class=\"value-title\" title=\"PT1H\"\u003E\u003C\/span\u003E\u003C\/span\u003E \n|     \n   Total time:  \u003Cspan class=\"duration\"\u003E 00:20 \u003Cspan class=\"value-title\" title=\"PT20M\"\u003E\u003C\/span\u003E\u003C\/span\u003E \n \n\u003Ch4\u003E\u003Ci\u003E \u003Cb\u003EIngredients:\u003C\/b\u003E \u003C\/i\u003E \u003C\/h4\u003E\n\u003Cul\u003E\n\u003Cspan class=\"ingredient\"\u003E\n       \u003Cspan class=\"name\"\u003E\u003Cli\u003E \u003Cp style=\"line-height: 150%;\"\u003EUchhe\/Karela\/Bittermelon 200g\u003C\/p\u003E\u003C\/li\u003E\n\n\u003Cspan class=\"ingredient\"\u003E\n       \u003Cspan class=\"name\"\u003E\u003Cli\u003E \n\u003Cp style=\"line-height: 150%;\"\u003EPumpkin\/Brinjal 100g\u003C\/p\u003E\u003C\/li\u003E\u003C\/span\u003E\u003C\/span\u003E\n\n\u003Cspan class=\"ingredient\"\u003E\n       \u003Cspan class=\"name\"\u003E\u003Cli\u003E\n\u003Cp style=\"line-height: 150%;\"\u003E2 dry whole red chilies\u003C\/p\u003E\u003C\/li\u003E\u003C\/span\u003E\u003C\/span\u003E\n\n\u003Cspan class=\"ingredient\"\u003E\n       \u003Cspan class=\"name\"\u003E\u003Cli\u003E \n\u003Cp style=\"line-height: 150%;\"\u003ESorshe\/Mustard seeds, 1 teaspoon\u003C\/p\u003E\u003C\/li\u003E\u003C\/span\u003E\u003C\/span\u003E\n\n\u003Cspan class=\"ingredient\"\u003E\n       \u003Cspan class=\"name\"\u003E\u003Cli\u003E \n\u003Cp style=\"line-height: 150%;\"\u003EHalud\/Turmeric, 1\/2 teaspoon\u003C\/p\u003E\u003C\/li\u003E\u003C\/span\u003E\u003C\/span\u003E\n\n\u003Cspan class=\"ingredient\"\u003E\n       \u003Cspan class=\"name\"\u003E\u003Cli\u003E \n\u003Cp style=\"line-height: 150%;\"\u003ESalt to taste\u003C\/p\u003E\u003C\/li\u003E\u003C\/span\u003E\u003C\/span\u003E\n\n\u003Cspan class=\"ingredient\"\u003E\n       \u003Cspan class=\"name\"\u003E\u003Cli\u003E\n\u003Cp style=\"line-height: 150%;\"\u003EMustard oil 2 tbsp\u003C\/p\u003E\u003C\/li\u003E\u003C\/span\u003E\u003C\/span\u003E\n\u003C\/span\u003E\u003C\/span\u003E\u003C\/ul\u003E\n\u003Ch4\u003E \u003Ci\u003EInstructions\u003C\/i\u003E \u003Ci\u003E \u003Cb\u003E:\u003C\/b\u003E \u003C\/i\u003E \u003C\/h4\u003E\n\u003Col\u003E\n\u003Cspan class=\"instructions\"\u003E\u003Cli\u003E\u003Cp style=\"line-height: 150%;\"\u003EWash well vegetables and keep bittermelon in a bowl of water for 5 minutes.\u003C\/p\u003E\u003C\/li\u003E\u003C\/span\u003E\n\n   \u003Cspan class=\"instructions\"\u003E\u003Cli\u003E\u003Cp style=\"line-height: 150%;\"\u003ECut bittermelon in to half moon shape and pumpkin in to small flat square shape.  Keep both in separate bowls.\u003C\/p\u003E\u003C\/li\u003E\u003C\/span\u003E\n\n   \u003Cspan class=\"instructions\"\u003E\u003Cli\u003E\u003Cp style=\"line-height: 150%;\"\u003EMix turmeric and salt with sliced bittermelon.  Keep aside for another 5 to 6 minutes.  It will make bittermelon soft to cook more quickly.\u003C\/p\u003E\u003C\/li\u003E\u003C\/span\u003E\n\n   \u003Cspan class=\"instructions\"\u003E\u003Cli\u003E\u003Cp style=\"line-height: 150%;\"\u003EAfter the resting period discard the water which released from the bittermelon.\u003C\/p\u003E\u003C\/li\u003E\u003C\/span\u003E\n\n   \u003Cspan class=\"instructions\"\u003E\u003Cli\u003E\u003Cp style=\"line-height: 150%;\"\u003ENow take a pan, heat the oil until it smokes.  Add broken red chilies, mustard seeds to the hot oil and wait for mustard seeds splutter.\u003C\/p\u003E\u003C\/li\u003E\u003C\/span\u003E\n\n   \u003Cspan class=\"instructions\"\u003E\u003Cli\u003E\u003Cp style=\"line-height: 150%;\"\u003EFry bittermelon well for 5 to 6 minutes then add pumpkin.  Give a good stir, cover the pan, and simmer until done.\u003C\/p\u003E\u003C\/li\u003E\u003C\/span\u003E\n\n   \u003Cspan class=\"instructions\"\u003E\u003Cli\u003E\u003Cp style=\"line-height: 150%;\"\u003EAfter another 5 minutes check if both vegetables are done well, stir carefully as pumpkin will become mashy.\u003C\/p\u003E\u003C\/li\u003E\u003C\/span\u003E\n\n   \u003Cspan class=\"instructions\"\u003E\u003Cli\u003E\u003Cp style=\"line-height: 150%;\"\u003EUchhe kumro fry is now ready to be served.\u003C\/p\u003E\u003C\/li\u003E\u003C\/span\u003E\n\u003C\/ol\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Ch4\u003E\u003Cb\u003E\u003Ci\u003E  Traditional usage: \u003C\/i\u003E\u003C\/b\u003E \u003C\/h4\u003E\u003Cbr \/\u003E\n\u003Cul\u003E\u003Cli\u003E You can replace kumro or pumpkin with begun or brinjal, both goes well with bittermelon and both are well known Bengali bitter taste dishes.\u003C\/li\u003E\n\n\u003Cli\u003EIn the month of Phalgun – Chaitra (Basanta or Spring), Bengali people used to cook ritually a sabji for the daytime meal an overripe brinjal fry (which has dark seeds) with karela, neem leaves or gima shaak which is believed to be an natural antidote of the varicella virus or chicken pox infection.\u003C\/li\u003E\n\u003C\/ul\u003E\u003Cbr \/\u003E\n \n\n\u003Cdiv class=\"blogger-post-footer\"\u003E\u003Ca href=\"https:\/\/feedburner.google.com\/fb\/a\/mailverify?uri=onlinekolkata\u0026amp;loc=en_US\"\u003ESubscribe to Indian Cuisine - Traditional Food and Recipe by Email\u003C\/a\u003E\u003C\/div\u003E"},"link":[{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/4194113219346922999\/posts\/default\/5269531394397558481"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/4194113219346922999\/posts\/default\/5269531394397558481"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.foodcooking-inspiration.in\/2013\/12\/ucche-kumro-bitter-melon-with-pumpkin.html","title":"Ucche Kumro - Bitter melon with pumpkin"}],"author":[{"name":{"$t":"Barnali Dutta"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/05327163057011058262"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjvQy8m1XwevEKbPwy4n9EzAT_CEJKfrpaKSyJtJ3J76mnMnstyKGL1Vv8olczAohOS4ebJekVykGbwLWT6lB4sA2RqXNpj_ILVkPt8efPls2-YGtFG77aVGZ16yF4KNg\/s108\/WhatsApp+Image+2019-05-06+at+7.10.10+PM.jpeg"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjGVYh5mrnyPhb3R_KJw64_c77XsszGX71EpHOsXPvyE9yvdiaK5gz-JA5LGaBuWCsPNqGgvcLvUtlQTthglX-RKiXDhpRWIRY_0StT-K7oNSAShE877RU1Jjzhyphenhyphenjlh763JyAMFcQP006kM\/s72-c\/ucche+kumro+begun.jpg","height":"72","width":"72"}},{"id":{"$t":"tag:blogger.com,1999:blog-4194113219346922999.post-891995465076892349"},"published":{"$t":"2013-12-19T19:14:00.001+05:30"},"updated":{"$t":"2026-07-15T11:43:23.737+05:30"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Ayurveda \u0026 Health Foods"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Ingredients \u0026 Food Knowledge"}],"title":{"type":"text","$t":"Neem Flower Podi - Margosa Powder"},"content":{"type":"html","$t":"\u003Ch2\u003EVepampoo Podi Saadham (Neem Flower Powder Rice)\u003C\/h2\u003E\n\n\u003Cp\u003E\n  Vepampoo Podi Saadham, also known as Neem Flower Powder Rice, is a\n  traditional South Indian rice dish prepared with roasted dried neem flowers,\n  lentils, spices, garlic, and ghee. The pleasantly bitter flavour of neem\n  flowers is balanced by aromatic roasted spices and the richness of ghee.\n\u003C\/p\u003E\n\n\u003Cfigure\u003E\n  \u003Camp-img\n    src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjOSB-0e2xtcbY8P2z_NNhSJIfPPBWVLeJ2Mbg40cW8AnNXR_KsgKsMYNHVFhVzb68jFvwsPgtuy8QqeQku33If8Qp6CR_hEKBatAr3AXlZv7lKmf6k25tHPwcMbZrKif1cW_VH_V5yftWWJPawmeo90ltUlT2Oz3aVP9nOwUTSpzuQthsvrSr7ZEwMIL8\/s1200\/vepampoo-podi-saadham-neem-flower-rice.webp\"\n    width=\"1200\"\n    height=\"675\"\n    layout=\"responsive\"\n    alt=\"Traditional Vepampoo Podi Saadham prepared with dried neem flower powder and steamed rice\"\u003E\n  \u003C\/amp-img\u003E\n\n  \u003Cnoscript\u003E\n    \u003Cimg\n      src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjOSB-0e2xtcbY8P2z_NNhSJIfPPBWVLeJ2Mbg40cW8AnNXR_KsgKsMYNHVFhVzb68jFvwsPgtuy8QqeQku33If8Qp6CR_hEKBatAr3AXlZv7lKmf6k25tHPwcMbZrKif1cW_VH_V5yftWWJPawmeo90ltUlT2Oz3aVP9nOwUTSpzuQthsvrSr7ZEwMIL8\/s1200\/vepampoo-podi-saadham-neem-flower-rice.webp\"\n      width=\"1200\"\n      height=\"675\"\n      alt=\"Traditional Vepampoo Podi Saadham prepared with dried neem flower powder and steamed rice\"\u003E\n  \u003C\/noscript\u003E\n\n  \u003Cfigcaption\u003E\n    Vepampoo Podi Saadham, a traditional South Indian rice dish flavoured\n    with roasted dried neem flowers, lentils, spices, garlic, and ghee.\n  \u003C\/figcaption\u003E\n\u003C\/figure\u003E\n\n\u003Cp\u003E\n  \u003Cstrong\u003EPreparation Time:\u003C\/strong\u003E 5 minutes\u003Cbr\u003E\n  \u003Cstrong\u003ECooking Time:\u003C\/strong\u003E 10 minutes\u003Cbr\u003E\n  \u003Cstrong\u003ETotal Time:\u003C\/strong\u003E 15 minutes\u003Cbr\u003E\n  \u003Cstrong\u003EYield:\u003C\/strong\u003E 1 serving\n\u003C\/p\u003E\n\n\u003Cp\u003E\n  Recipe contributed by \u003Cstrong\u003EBarnali Dutta\u003C\/strong\u003E.\n\u003C\/p\u003E\n\n\u003Cp\u003E\n  \u003Cstrong\u003EPublished:\u003C\/strong\u003E\n  \u003Ctime datetime=\"2013-12-19\"\u003EDecember 19, 2013\u003C\/time\u003E\n\u003C\/p\u003E\n\n\u003Ch3\u003EIngredients\u003C\/h3\u003E\n\n\u003Cul\u003E\n  \u003Cli\u003E1–2 teaspoons dried neem flowers\u003C\/li\u003E\n  \u003Cli\u003E2 teaspoons urad dal\u003C\/li\u003E\n  \u003Cli\u003E2 teaspoons chana dal\u003C\/li\u003E\n  \u003Cli\u003E½ teaspoon black pepper\u003C\/li\u003E\n  \u003Cli\u003E3 dried red chillies\u003C\/li\u003E\n  \u003Cli\u003ESalt, to taste\u003C\/li\u003E\n  \u003Cli\u003EA pinch of asafoetida\u003C\/li\u003E\n  \u003Cli\u003E8–10 curry leaves\u003C\/li\u003E\n  \u003Cli\u003E5–7 garlic cloves, lightly crushed with the skin on\u003C\/li\u003E\n  \u003Cli\u003E¼ teaspoon mustard seeds\u003C\/li\u003E\n  \u003Cli\u003E¼ teaspoon cumin seeds\u003C\/li\u003E\n  \u003Cli\u003E2 teaspoons ghee\u003C\/li\u003E\n  \u003Cli\u003E1 cup hot steamed rice\u003C\/li\u003E\n\u003C\/ul\u003E\n\n\u003Ch3\u003EDirections\u003C\/h3\u003E\n\n\u003Col\u003E\n  \u003Cli\u003E\n    Dry-roast the dried neem flowers until they become deep brown and aromatic.\n    Allow them to cool before grinding them into a fine powder.\n  \u003C\/li\u003E\n\n  \u003Cli\u003E\n    Dry-roast the urad dal and chana dal separately until lightly browned.\n    Grind them together into a fine powder.\n  \u003C\/li\u003E\n\n  \u003Cli\u003E\n    Dry-roast the black pepper and dried red chillies, then grind them into a\n    fine powder.\n  \u003C\/li\u003E\n\n  \u003Cli\u003E\n    Heat the ghee in a pan. Add the mustard seeds, cumin seeds, asafoetida,\n    curry leaves, and lightly crushed garlic. Fry until fragrant.\n  \u003C\/li\u003E\n\n  \u003Cli\u003E\n    Place the hot steamed rice in a serving bowl. Salt the cooked rice lightly\n    if required.\n  \u003C\/li\u003E\n\n  \u003Cli\u003E\n    Add the prepared neem flower powder, lentil powder, spice powder, and hot\n    seasoning. Mix gently until the rice is evenly coated and serve immediately.\n  \u003C\/li\u003E\n\u003C\/ol\u003E\n\n\u003Ch3\u003ETips\u003C\/h3\u003E\n\n\u003Cp\u003E\n  The roasted neem flowers provide a pleasantly bitter flavour that is\n  balanced by the richness of ghee. If you are trying this recipe for the\n  first time, begin with a smaller quantity of neem flower powder and adjust\n  according to your taste.\n\u003C\/p\u003E\n\n\u003Ch3\u003EFrequently Asked Questions\u003C\/h3\u003E\n\n\u003Ch4\u003EWhat is Vepampoo Podi Saadham?\u003C\/h4\u003E\n\n\u003Cp\u003E\n  Vepampoo Podi Saadham is a traditional South Indian rice dish prepared with\n  roasted dried neem flowers, lentils, spices, garlic, ghee, and steamed rice.\n\u003C\/p\u003E\n\n\u003Ch4\u003EWhy are dried neem flowers roasted?\u003C\/h4\u003E\n\n\u003Cp\u003E\n  Roasting develops the aroma of the dried neem flowers and helps balance their\n  naturally bitter flavour before they are ground into powder.\n\u003C\/p\u003E\n\n\u003Ch4\u003ECan I reduce the quantity of neem flowers?\u003C\/h4\u003E\n\n\u003Cp\u003E\n  Yes. If you are unfamiliar with the bitter flavour of neem flowers, begin\n  with a smaller quantity and add more according to your taste.\n\u003C\/p\u003E\n\n\u003Ch4\u003EWhat can be served with Vepampoo Podi Saadham?\u003C\/h4\u003E\n\n\u003Cp\u003E\n  It may be served on its own or accompanied by curd, papad, pickle, or a\n  simple vegetable side dish.\n\u003C\/p\u003E\n\n\u003Chr\u003E\n\n\u003C!-- Replace the URL and link text below with a related recipe from your website. --\u003E\n\u003Cp\u003E\n  \u003Cstrong\u003EYou may also like:\u003C\/strong\u003E\n  \u003Ca href=\"INTERNAL-RECIPE-URL\"\u003ERelated neem flower recipe\u003C\/a\u003E\n\u003C\/p\u003E\n\n\u003C!-- Replace the URL and link text below with an authoritative botanical or agricultural source. --\u003E\n\u003Cp\u003E\n  \u003Cstrong\u003EFurther reading:\u003C\/strong\u003E\n  \u003Ca href=\"EXTERNAL-INFORMATION-URL\" rel=\"noopener\"\u003E\n    Botanical information about neem (\u003Cem\u003EAzadirachta indica\u003C\/em\u003E)\n  \u003C\/a\u003E\n\u003C\/p\u003E\n\n\u003Cscript type=\"application\/ld+json\"\u003E\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@graph\": [\n    {\n      \"@type\": \"Recipe\",\n      \"@id\": \"https:\/\/www.foodcooking-inspiration.in\/2013\/12\/neem-flower-podi-margosa-powder.html#recipe\",\n      \"name\": \"Vepampoo Podi Saadham (Neem Flower Powder Rice)\",\n      \"description\": \"A traditional South Indian rice dish prepared with roasted dried neem flowers, lentils, spices, garlic, ghee, and hot steamed rice.\",\n      \"image\": [\n        \"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjOSB-0e2xtcbY8P2z_NNhSJIfPPBWVLeJ2Mbg40cW8AnNXR_KsgKsMYNHVFhVzb68jFvwsPgtuy8QqeQku33If8Qp6CR_hEKBatAr3AXlZv7lKmf6k25tHPwcMbZrKif1cW_VH_V5yftWWJPawmeo90ltUlT2Oz3aVP9nOwUTSpzuQthsvrSr7ZEwMIL8\/s1200\/vepampoo-podi-saadham-neem-flower-rice.webp\"\n      ],\n      \"author\": {\n        \"@type\": \"Person\",\n        \"name\": \"Barnali Dutta\"\n      },\n      \"datePublished\": \"2013-12-19\",\n      \"prepTime\": \"PT5M\",\n      \"cookTime\": \"PT10M\",\n      \"totalTime\": \"PT15M\",\n      \"recipeYield\": \"1 serving\",\n      \"recipeCategory\": \"Rice Recipe\",\n      \"recipeCuisine\": \"South Indian\",\n      \"keywords\": \"Vepampoo Podi Saadham, neem flower rice, neem flower powder rice, South Indian rice recipe, dried neem flower recipe\",\n      \"recipeIngredient\": [\n        \"1–2 teaspoons dried neem flowers\",\n        \"2 teaspoons urad dal\",\n        \"2 teaspoons chana dal\",\n        \"½ teaspoon black pepper\",\n        \"3 dried red chillies\",\n        \"Salt, to taste\",\n        \"A pinch of asafoetida\",\n        \"8–10 curry leaves\",\n        \"5–7 garlic cloves, lightly crushed with the skin on\",\n        \"¼ teaspoon mustard seeds\",\n        \"¼ teaspoon cumin seeds\",\n        \"2 teaspoons ghee\",\n        \"1 cup hot steamed rice\"\n      ],\n      \"recipeInstructions\": [\n        {\n          \"@type\": \"HowToStep\",\n          \"position\": 1,\n          \"text\": \"Dry-roast the dried neem flowers until they become deep brown and aromatic. Allow them to cool before grinding them into a fine powder.\"\n        },\n        {\n          \"@type\": \"HowToStep\",\n          \"position\": 2,\n          \"text\": \"Dry-roast the urad dal and chana dal separately until lightly browned. Grind them together into a fine powder.\"\n        },\n        {\n          \"@type\": \"HowToStep\",\n          \"position\": 3,\n          \"text\": \"Dry-roast the black pepper and dried red chillies, then grind them into a fine powder.\"\n        },\n        {\n          \"@type\": \"HowToStep\",\n          \"position\": 4,\n          \"text\": \"Heat the ghee in a pan. Add the mustard seeds, cumin seeds, asafoetida, curry leaves, and lightly crushed garlic. Fry until fragrant.\"\n        },\n        {\n          \"@type\": \"HowToStep\",\n          \"position\": 5,\n          \"text\": \"Place the hot steamed rice in a serving bowl. Salt the cooked rice lightly if required.\"\n        },\n        {\n          \"@type\": \"HowToStep\",\n          \"position\": 6,\n          \"text\": \"Add the prepared neem flower powder, lentil powder, spice powder, and hot seasoning. Mix gently until the rice is evenly coated and serve immediately.\"\n        }\n      ]\n    },\n    {\n      \"@type\": \"FAQPage\",\n      \"@id\": \"https:\/\/www.foodcooking-inspiration.in\/2013\/12\/vepampoo-podi-saadham.html#faq\",\n      \"mainEntity\": [\n        {\n          \"@type\": \"Question\",\n          \"name\": \"What is Vepampoo Podi Saadham?\",\n          \"acceptedAnswer\": {\n            \"@type\": \"Answer\",\n            \"text\": \"Vepampoo Podi Saadham is a traditional South Indian rice dish prepared with roasted dried neem flowers, lentils, spices, garlic, ghee, and steamed rice.\"\n          }\n        },\n        {\n          \"@type\": \"Question\",\n          \"name\": \"Why are dried neem flowers roasted?\",\n          \"acceptedAnswer\": {\n            \"@type\": \"Answer\",\n            \"text\": \"Roasting develops the aroma of the dried neem flowers and helps balance their naturally bitter flavour before they are ground into powder.\"\n          }\n        },\n        {\n          \"@type\": \"Question\",\n          \"name\": \"Can I reduce the quantity of neem flowers?\",\n          \"acceptedAnswer\": {\n            \"@type\": \"Answer\",\n            \"text\": \"Yes. If you are unfamiliar with the bitter flavour of neem flowers, begin with a smaller quantity and add more according to your taste.\"\n          }\n        },\n        {\n          \"@type\": \"Question\",\n          \"name\": \"What can be served with Vepampoo Podi Saadham?\",\n          \"acceptedAnswer\": {\n            \"@type\": \"Answer\",\n            \"text\": \"It may be served on its own or accompanied by curd, papad, pickle, or a simple vegetable side dish.\"\n          }\n        }\n      ]\n    }\n  ]\n}\n\u003C\/script\u003E\n\n\u003Cdiv class=\"blogger-post-footer\"\u003E\u003Ca href=\"https:\/\/feedburner.google.com\/fb\/a\/mailverify?uri=onlinekolkata\u0026amp;loc=en_US\"\u003ESubscribe to Indian Cuisine - Traditional Food and Recipe by Email\u003C\/a\u003E\u003C\/div\u003E"},"link":[{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/4194113219346922999\/posts\/default\/891995465076892349"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/4194113219346922999\/posts\/default\/891995465076892349"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.foodcooking-inspiration.in\/2013\/12\/neem-flower-podi-margosa-powder.html","title":"Neem Flower Podi - Margosa Powder"}],"author":[{"name":{"$t":"Barnali Dutta"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/05327163057011058262"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjvQy8m1XwevEKbPwy4n9EzAT_CEJKfrpaKSyJtJ3J76mnMnstyKGL1Vv8olczAohOS4ebJekVykGbwLWT6lB4sA2RqXNpj_ILVkPt8efPls2-YGtFG77aVGZ16yF4KNg\/s108\/WhatsApp+Image+2019-05-06+at+7.10.10+PM.jpeg"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjOSB-0e2xtcbY8P2z_NNhSJIfPPBWVLeJ2Mbg40cW8AnNXR_KsgKsMYNHVFhVzb68jFvwsPgtuy8QqeQku33If8Qp6CR_hEKBatAr3AXlZv7lKmf6k25tHPwcMbZrKif1cW_VH_V5yftWWJPawmeo90ltUlT2Oz3aVP9nOwUTSpzuQthsvrSr7ZEwMIL8\/s72-c\/vepampoo-podi-saadham-neem-flower-rice.webp","height":"72","width":"72"}},{"id":{"$t":"tag:blogger.com,1999:blog-4194113219346922999.post-5564671526122646843"},"published":{"$t":"2013-12-19T19:09:00.001+05:30"},"updated":{"$t":"2026-03-23T16:29:50.487+05:30"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Ayurveda \u0026 Health Foods"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Beverages"}],"title":{"type":"text","$t":"Neem Flower Rasam - Margosa Drink"},"content":{"type":"html","$t":"\u003Ch2\u003E Neem flower - Veppampoo Rasam \u003C\/h2\u003E\n\n\u003Cp\u003E A medicinal clear soup, is a healthy dish prepared on the Tamil New Year's day in every household there.\n\u003C\/p\u003E\n\u003Camp-img src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEj4C63ahnrdRYrGnwhTIw5dP4XFEmn7gkuxHS193Oe-OFMcITX6IeBEkZXPNnKGXqt_vcByIC4RNP982clRTjs4J9SeG_MofUpMZm8byR6DftSlUSw6B4ps6Rp3PrvcYb8v5DjcgoYPe7PZ\/s1600\/neem+rasam.jpg\" width=\"475\" height=\"268\" title=\"\" alt=\"neem rasam\"\u003E \n\u003Cnoscript\u003E\n\u003Cimg src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEj4C63ahnrdRYrGnwhTIw5dP4XFEmn7gkuxHS193Oe-OFMcITX6IeBEkZXPNnKGXqt_vcByIC4RNP982clRTjs4J9SeG_MofUpMZm8byR6DftSlUSw6B4ps6Rp3PrvcYb8v5DjcgoYPe7PZ\/s1600\/neem+rasam.jpg\" width=\"475\" height=\"268\" title=\"\" alt=\"neem rasam\"\u003E \n\u003C\/noscript\u003E\n\u003C\/amp-img\u003E\n\u003Cbr \/\u003E\n\n\u003Ch4\u003E\u003Ci\u003E\u003Cspan style=\"font-size: 14pt;\"\u003E\u003Cb\u003EIngredients:\u003C\/b\u003E\u003C\/span\u003E\u003C\/i\u003E \u003C\/h4\u003E\n\u003Cspan class=\"ingredient\"\u003E\n       \u003Cul\u003E\u003Cli\u003E1 tsp fresh neem flower for 1 cup rasam\u003C\/li\u003E\u003C\/span\u003E\u003C\/span\u003E\n\n\n   \u003Cspan class=\"ingredient\"\u003E\n       \u003Cspan class=\"name\"\u003E\u003C\/span\u003E\u003Cli\u003E1 tsp oil\u003C\/li\u003E\u003C\/span\u003E\u003C\/span\u003E\n\n   \u003Cspan class=\"ingredient\"\u003E\n       \u003Cspan class=\"name\"\u003E\u003C\/span\u003E\u003Cli\u003E1 spoonful of tamarind juice\u003C\/li\u003E\u003C\/span\u003E\u003C\/span\u003E\n\n   \u003Cspan class=\"ingredient\"\u003E\n       \u003Cspan class=\"name\"\u003E\u003C\/span\u003E\u003Cli\u003E1 cup water (hot)\u003C\/li\u003E\u003C\/span\u003E\u003C\/span\u003E\n\n   \u003Cspan class=\"ingredient\"\u003E\n       \u003Cspan class=\"name\"\u003E\u003C\/span\u003E\u003Cli\u003E3 tbs jaggery\u003C\/li\u003E\u003C\/span\u003E\u003C\/span\u003E\n\n   \u003Cspan class=\"ingredient\"\u003E\n       \u003Cspan class=\"name\"\u003E\u003C\/span\u003E\u003Cli\u003E2 to 3 peppercorn, a pinch of hing (asafoetida) powder, and salt to taste.\u003C\/li\u003E\n\n\u003C\/ul\u003E\n\u003Cp\u003E\u0026nbsp;\u003C\/p\u003E\n\u003Ch4\u003E\u003Ci\u003E \u003Cb\u003EInstructions:\u003C\/b\u003E \u003C\/i\u003E \u003C\/h4\u003EInstructions:\n   \u003Cspan class=\"instructions\"\u003EHeat oil in a deep frying pan, add neem flower, peppercorn, and asafoetida, fry for 2 to 3 minutes, now add hot water, let it boil, add salt, tamarind and jaggery, bring it to boil for another 2 to 3 minutes, now soup is ready.\u003Cbr \/\u003E     \u003C\/span\u003E\n \n \u003Cdiv class=\"blogger-post-footer\"\u003E\u003Ca href=\"https:\/\/feedburner.google.com\/fb\/a\/mailverify?uri=onlinekolkata\u0026amp;loc=en_US\"\u003ESubscribe to Indian Cuisine - Traditional Food and Recipe by Email\u003C\/a\u003E\u003C\/div\u003E"},"link":[{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/4194113219346922999\/posts\/default\/5564671526122646843"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/4194113219346922999\/posts\/default\/5564671526122646843"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.foodcooking-inspiration.in\/2013\/12\/neem-flower-rasam-margosa-drink.html","title":"Neem Flower Rasam - Margosa Drink"}],"author":[{"name":{"$t":"Barnali Dutta"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/05327163057011058262"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjvQy8m1XwevEKbPwy4n9EzAT_CEJKfrpaKSyJtJ3J76mnMnstyKGL1Vv8olczAohOS4ebJekVykGbwLWT6lB4sA2RqXNpj_ILVkPt8efPls2-YGtFG77aVGZ16yF4KNg\/s108\/WhatsApp+Image+2019-05-06+at+7.10.10+PM.jpeg"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEj4C63ahnrdRYrGnwhTIw5dP4XFEmn7gkuxHS193Oe-OFMcITX6IeBEkZXPNnKGXqt_vcByIC4RNP982clRTjs4J9SeG_MofUpMZm8byR6DftSlUSw6B4ps6Rp3PrvcYb8v5DjcgoYPe7PZ\/s72-c\/neem+rasam.jpg","height":"72","width":"72"}},{"id":{"$t":"tag:blogger.com,1999:blog-4194113219346922999.post-3037294483244127355"},"published":{"$t":"2013-12-19T16:59:00.001+05:30"},"updated":{"$t":"2026-03-23T16:30:07.099+05:30"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Traditional Recipes"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Vegetable Dishes"}],"title":{"type":"text","$t":"Palta Pata Fry - Parwal Leaves"},"content":{"type":"html","$t":"\n\u003Ch2\u003E\u003Cspan class=\"st\"\u003E\u003Cb style=\"background-color: #e06666;\"\u003E\u003Ca href=\"https:\/\/www.blogger.com\/blogger.g?blogID=4194113219346922999\"\u003EPalta pata Bhaja\u003C\/a\u003E (putulika\/parwal\/patola leaves fry)\u003C\/b\u003E\u003C\/span\u003E\u003C\/h2\u003E\u003Cbr \/\u003E\n\u003Cb\u003E\u003Ci\u003EAs mentioned in Susruta Samhita\u003C\/i\u003E\u003C\/b\u003E\u003Cbr \/\u003E\n\u003Camp-img src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEghopccJOU4qQEZtW9J1RM2uuhqQN-_PbtZltxU8bKIP0qCwQeVozDdzAlsHfwMiE4zy9ZhX2oTnlwo8XAjUUZAR40s1BrIJ9_S2Mq3Avp_VuDeUkqcvHF0yQaGs5azEPWDdT12XHY1UNdO\/s1600\/patola+tree_creeper.jpg\" width=\"475\" height=\"268\" title=\" Palta pata bhaja\" alt=\" Palta pata bhaja\"\u003E \n\u003Cnoscript\u003E\n\u003Cimg src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEghopccJOU4qQEZtW9J1RM2uuhqQN-_PbtZltxU8bKIP0qCwQeVozDdzAlsHfwMiE4zy9ZhX2oTnlwo8XAjUUZAR40s1BrIJ9_S2Mq3Avp_VuDeUkqcvHF0yQaGs5azEPWDdT12XHY1UNdO\/s1600\/patola+tree_creeper.jpg\" width=\"475\" height=\"268\" title=\" Palta pata bhaja\" alt=\" Palta pata bhaja\"\u003E \n\u003C\/noscript\u003E\n\u003C\/amp-img\u003E\n    \n   \n\n\u003Cp\u003E Meals composed of the articles of bitter and pungent tastes as well as draughts of milk mixed with the soup of Kulattha-pulse are recommended for a person suffering from any complaint due to the presence of worms (Krimi of whatever kind) and seeking their destruction. \u003C\/p\u003E\n\u003Cbr \/\u003E\n\u003Cp\u003E A potion of the decoction of Haridra, Triphala, Nimba, Patola etc. would cure fever with indigestion, water-brash, dropsy, cough and dis-relish for food. \u003C\/p\u003E\n\n\u003Cbr \/\u003E\n\u003Cb\u003E\u003Ci\u003ESushruta\u003C\/i\u003E\u003C\/b\u003E one of the earliest surgeons of the recorded history (600 B.C.) is believed to be the first individual to describe plastic surgery. Sushruta who lived nearly 150 years before Hippocrates vividly described the basic principles of plastic surgery in his famous ancient treatise 'Sushruta Samhita' 1,2 in 600 B.C.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nSee more interesting informations and images at \u003Ca href=\"http:\/\/ispub.com\/IJPS\/4\/2\/8232\" rel=\"nofollow noindex noreferrer\" target=\"_blank\"\u003Ehttp:\/\/archive.ispub.com\/\u003C\/a\u003E\u003Cbr \/\u003E\n\u003Cul\u003E\u003Cli\u003ESushruta doing earlobe reconstruction.\u003C\/li\u003E\n\u003Cli\u003ESaushruta is doing mock surgeries on gourds, watermelons, cucumbers.\u003C\/li\u003E\n\u003Cli\u003ESurgical instruments as described by Sushruta.\u003C\/li\u003E\n\u003C\/ul\u003E\u003Cbr \/\u003E\n\n\n\n\u003Camp-img src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEj8jI4C04svslu27sDSFiG-nwlJrdGawG7FnCLdGq2HXgDKM8WWKtSO0VRk8WGSOTdaXAjN-8KoEDjBXuy6IGuqdHIpcAKWH_CZQ1NUMgh7hXdgUIdW8NKJ65wJuTrf3JG95rDlNIvx0u2y\/s314\/download.jpg\" width=\"475\" height=\"268\" title=\"Susruta Su 46.337\" alt=\"The Pittaja and Raktaja types person should be given draughts of clarified butter duly cooked with the (bitter) drugs as the leaves of Patola etc\"\u003E \n\u003Cnoscript\u003E\n\u003Cimg src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEj8jI4C04svslu27sDSFiG-nwlJrdGawG7FnCLdGq2HXgDKM8WWKtSO0VRk8WGSOTdaXAjN-8KoEDjBXuy6IGuqdHIpcAKWH_CZQ1NUMgh7hXdgUIdW8NKJ65wJuTrf3JG95rDlNIvx0u2y\/s314\/download.jpg\" width=\"475\" height=\"268\" title=\"Susruta Su 46.337\" alt=\"The Pittaja and Raktaja types person should be given draughts of clarified butter duly cooked with the (bitter) drugs as the leaves of Patola etc\"\u003E \n\u003C\/noscript\u003E\n\u003C\/amp-img\u003E\n  \u003Cfigcaption\u003E\"Susruta Su 46.337\"\u003C\/figcaption\u003E  \u003Cbr \/\u003E\n\u003Cul\u003E\u003Cli\u003E The Pittaja and Raktaja types person should be given draughts of clarified butter duly cooked with the (bitter) drugs as the leaves of Patola etc \u003C\/li\u003E\n\n\u003Cbr \/\u003E\n\u003Ch4\u003EIngredients for Palta pata bhaja \u003C\/h4\u003E\u003Cbr \/\u003E\n\u003Cul\u003E\u003Cli\u003EPatola\/parwal leaf (পটল পাতা) about 2 to 3 per head\u003C\/li\u003E\n\u003C\/ul\u003E\u003Cbr \/\u003E\n\u003Cb\u003EFor the binder:\u003C\/b\u003E \u003Cbr \/\u003E\n\u003Cul\u003E\u003Cli\u003E1 tsp kala jeera\/nigella seeds\u003C\/li\u003E\n\n\u003Cli\u003E2 tbsp rice powder\u003C\/li\u003E\n\n\u003Cli\u003E1 tbsp flour\u003C\/li\u003E\n\n\u003Cli\u003E1 tsp salt\u003C\/li\u003E\n\n\u003Cli\u003EA pinch of sugar to balance the taste\u003C\/li\u003E\n\n\u003Cli\u003E1 tbsp oil\u003C\/li\u003E\n\u003C\/ul\u003E\u003Cbr \/\u003E\n\u003Ch4\u003E \u003Cb\u003EMethod:\u003C\/b\u003E  \u003C\/h4\u003E\u003Col\u003E\u003Cli\u003EWash the leaves gently without damaging them and drain thoroughly.\u003C\/li\u003E\n\n\u003Cli\u003EMix the binder with minimum water.\u0026nbsp; Sprinkle kala jeera (nigella seeds) in the mix. The water of wet leaves will be sufficient to stick the binders to the leaves.\u003C\/li\u003E\n\n\u003Cli\u003EDo not chop the leaves, put the whole leaf in to the binder mix.\u003C\/li\u003E\n\n\u003Cli\u003EPut a flat tawa or nonstick fry pan on heat for shallow fry.\u003C\/li\u003E\n\n\u003Cli\u003EWet your fingers with water. Take leaves one by one. Do not be tempted to add more binder. The leaf will just be quite visible. It will be just enough to stick to the leaves. Now fold the whole leaf once and press them so that they stay flat.\u003C\/li\u003E\n\n\u003Cli\u003ENow shallow fry with 1 tbsp oil in the batches.\u003C\/li\u003E\n\n\u003Cli\u003EDo not turn the leaf until its done on one side. \u0026nbsp;It can be moved easily with a spoon then.\u003C\/li\u003E\n\n\u003Cli\u003ETurn the leaves and let it be for a few minutes.\u003C\/li\u003E\n\n\u003Cli\u003EThe leaves and the binder will become crunchy slight black and green in color.\u003C\/li\u003E\n\n\u003Cli\u003ERepeat the process from 5 to 8 until done completely.\u003C\/li\u003E\n\n\u003Cli\u003EServe with white steamed rice and clarified butter or ghee.\u003C\/li\u003E\n\u003C\/ol\u003E\u003Cbr \/\u003E\n\u003Ch4\u003E\u003Cb\u003E\u003Ci\u003E\u003Cspan style=\"font-size: 16pt;\"\u003ETips:\u003C\/span\u003E\u003C\/i\u003E\u003C\/b\u003E \u003C\/h4\u003E\u003Cbr \/\u003E\n\u003Col\u003E\u003Cli\u003EYou have to watch the heat. It should be controlled else Palta pata will be burned.\u0026nbsp; Do not put much oil, it will make the leaf sticky on pan. If sticky on pan, put off the heat or move pan from the heat, let it cool for a few minutes, it can be flipped easily.\u003C\/li\u003E\n\n\u003Cli\u003EIt can otherwise be made like fritters using patola\/parwal leaf paste mix with besan (chickpea flour), salt to taste, and sallow fry by batches.\u003C\/li\u003E\n\u003C\/ol\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\n  \n\n\n\u003Cdiv class=\"blogger-post-footer\"\u003E\u003Ca href=\"https:\/\/feedburner.google.com\/fb\/a\/mailverify?uri=onlinekolkata\u0026amp;loc=en_US\"\u003ESubscribe to Indian Cuisine - Traditional Food and Recipe by Email\u003C\/a\u003E\u003C\/div\u003E"},"link":[{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/4194113219346922999\/posts\/default\/3037294483244127355"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/4194113219346922999\/posts\/default\/3037294483244127355"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.foodcooking-inspiration.in\/2013\/12\/palta-pata-fry-parwal-leaves.html","title":"Palta Pata Fry - Parwal Leaves"}],"author":[{"name":{"$t":"Barnali Dutta"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/05327163057011058262"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjvQy8m1XwevEKbPwy4n9EzAT_CEJKfrpaKSyJtJ3J76mnMnstyKGL1Vv8olczAohOS4ebJekVykGbwLWT6lB4sA2RqXNpj_ILVkPt8efPls2-YGtFG77aVGZ16yF4KNg\/s108\/WhatsApp+Image+2019-05-06+at+7.10.10+PM.jpeg"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEghopccJOU4qQEZtW9J1RM2uuhqQN-_PbtZltxU8bKIP0qCwQeVozDdzAlsHfwMiE4zy9ZhX2oTnlwo8XAjUUZAR40s1BrIJ9_S2Mq3Avp_VuDeUkqcvHF0yQaGs5azEPWDdT12XHY1UNdO\/s72-c\/patola+tree_creeper.jpg","height":"72","width":"72"}},{"id":{"$t":"tag:blogger.com,1999:blog-4194113219346922999.post-4907716093047137895"},"published":{"$t":"2013-12-18T18:43:00.005+05:30"},"updated":{"$t":"2026-03-23T16:30:22.091+05:30"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Fry \u0026 Fritters"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Traditional Recipes"}],"title":{"type":"text","$t":"Bengali Fritters - Tele Bhaja"},"content":{"type":"html","$t":" \n\u003Ch2\u003EBeguni\u003C\/h2\u003E\n\u003Cp\u003EPublished: \u003Cspan class=\"published\"\u003E Barnali Dutta \u003Cspan class=\"value-title\" title=\"2009-11-05\"\u003E\non 12\/16\/2013\u003C\/span\u003E\u003C\/span\u003E\u003C\/p\u003E\n\u003Cbr\/\u003E\n\u003Ccenter\u003E\n  \u003Camp-img src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhPj3e2m7ZWADS9C2jy-PzANDYXUnsBn92h78EIZ6BAyfoRAIUmZl1ABjK6uEHBGOAt0NOnXDE-ab8YpkkbWUHNcioUHsnUauZpAJ9BP9mwPn1r2Vx-ZNeCxVXY4wvdB7qqszjN8iAefVFE\/s1600\/beguni.JPG\" width=\"475\" height=\"268\" title=\"\" alt=\"Beguni - Brinjal Fritters\"\u003E \n\u003Cnoscript\u003E\n\u003Cimg src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhPj3e2m7ZWADS9C2jy-PzANDYXUnsBn92h78EIZ6BAyfoRAIUmZl1ABjK6uEHBGOAt0NOnXDE-ab8YpkkbWUHNcioUHsnUauZpAJ9BP9mwPn1r2Vx-ZNeCxVXY4wvdB7qqszjN8iAefVFE\/s1600\/beguni.JPG\" width=\"475\" height=\"268\" title=\"\" alt=\"Beguni - Brinjal Fritters\"\u003E \n\u003C\/noscript\u003E\n\u003C\/amp-img\u003E\n\n\u003C\/center\u003E\n\u003Cbr\/\u003E\n\u003Cp class=\"summary\"\u003ETele bhaja - a fried preparation rolled in batter. It is a bengali fast food. Best matched when served with puffed rice or muri with some black salt sprinkled on the top. It was described as \"paat bhaja\" in old days meaning \"battered and fried - part by part\". Some other names are chop, fuluri, singara, kabiraji etc.\u003C\/p\u003E\n\u003Cp\u003E\nDo not add salt to the vegetables before frying, make your batter according to your taste with gram flour, salt, turmeric, chili powder, water, and sprinkle sugar to balance the taste, add a pinch of baking soda (sodium bicarbonate) and leave for 5 to 10 minutes to activate the batter. It should not be too thick or thin. Beat the batter vigorously.\u003C\/p\u003E\n\u003Cp\u003E\nFor deep frying for a Bengali fritters – you will need to maintain a temperature neither at the smoking point nor at a simmer to achieve a grease-free chop or fritter and also to allow the inside to cook properly.\n\u003C\/p\u003E\n\u003Cp\u003EBatter the vegetables in a way so that it will quickly form a protective shield. When you put the battered veggies inside the properly heated oil, the battered veggies first will sink into the oil then get puffed up and the items will slowly rise to the top. It will slowly turn golden in color.\u003C\/p\u003E\n\u003Ch2\u003EIngredients\u003C\/h2\u003E\n\u003Cul\u003E\n\u003Cli class=\"ingredient\"\u003EAubergine, gram flour batter, and cooking oil.\u003C\/li\u003E\n\u003C\/ul\u003E\n\u003Ch2\u003EInstructions\u003C\/h2\u003E\n\u003Cul\u003E\n\u003Cli class=\"instructions\"\u003ECut the brinjal in 1 inch thick slices in an oval shape, put into the batter and fry them until slightly soft when their edges just start to get brown remove from the oil, drain on a paper towel, and put some rock salt and chat masala, serve hot.\u003C\/li\u003E\n\u003C\/ul\u003E\n\u003Cp\u003E\u003Cspan style='font-weight:bold;'\u003EYield:\u003C\/span\u003E\u003Cspan class=\"yield\"\u003E 2 \u003C\/span\u003E | \n\u003Cspan class=\"duration\"\u003E\n\u003Cspan style='font-weight:bold;'\u003EPrep Time:\u003C\/span\u003E\u003Cspan class=\"preptime\"\u003E\u003Cspan class=\"value-title\" title=\"PT00H10M\"\u003E\u003C\/span\u003E 00:10\u003C\/span\u003E | \u003Cspan style='font-weight:bold;'\u003ECook time:\u003C\/span\u003E\u003Cspan class=\"cooktime\"\u003E\u003Cspan class=\"value-title\" title=\"PT00H10M\"\u003E\u003C\/span\u003E 00:10\u003C\/span\u003E | \u003Cspan style='font-weight:bold;'\u003ETotal time:\u003C\/span\u003E\u003Cspan class=\"totaltime\"\u003E\u003Cspan class=\"value-title\" title=\"PT00H10M\"\u003E\u003C\/span\u003E 00:20\u003C\/span\u003E\n\u003C\/span\u003E\n \u003Cdiv class=\"blogger-post-footer\"\u003E\u003Ca href=\"https:\/\/feedburner.google.com\/fb\/a\/mailverify?uri=onlinekolkata\u0026amp;loc=en_US\"\u003ESubscribe to Indian Cuisine - Traditional Food and Recipe by Email\u003C\/a\u003E\u003C\/div\u003E"},"link":[{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/4194113219346922999\/posts\/default\/4907716093047137895"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/4194113219346922999\/posts\/default\/4907716093047137895"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.foodcooking-inspiration.in\/2013\/12\/bengali-fritters.html","title":"Bengali Fritters - Tele Bhaja"}],"author":[{"name":{"$t":"Barnali Dutta"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/05327163057011058262"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjvQy8m1XwevEKbPwy4n9EzAT_CEJKfrpaKSyJtJ3J76mnMnstyKGL1Vv8olczAohOS4ebJekVykGbwLWT6lB4sA2RqXNpj_ILVkPt8efPls2-YGtFG77aVGZ16yF4KNg\/s108\/WhatsApp+Image+2019-05-06+at+7.10.10+PM.jpeg"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhPj3e2m7ZWADS9C2jy-PzANDYXUnsBn92h78EIZ6BAyfoRAIUmZl1ABjK6uEHBGOAt0NOnXDE-ab8YpkkbWUHNcioUHsnUauZpAJ9BP9mwPn1r2Vx-ZNeCxVXY4wvdB7qqszjN8iAefVFE\/s72-c\/beguni.JPG","height":"72","width":"72"},"georss$featurename":{"$t":"Prasadam, North Purbachal, Haltu, Kolkata, West Bengal, India"},"georss$point":{"$t":"22.507140437322171 88.3944384699405"},"georss$box":{"$t":"22.507082937322171 88.3943594699405 22.507197937322172 88.3945174699405"}},{"id":{"$t":"tag:blogger.com,1999:blog-4194113219346922999.post-4619872739991651835"},"published":{"$t":"2013-12-16T12:12:00.003+05:30"},"updated":{"$t":"2026-03-23T16:30:40.889+05:30"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Fry \u0026 Fritters"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Traditional Recipes"}],"title":{"type":"text","$t":"Bengali Fries - Bhaja Bhuji"},"content":{"type":"html","$t":"\n\u003Ch1\u003EBhaja Bhuji\u003C\/h1\u003E\n\u003Cp\u003E\u003Clabel\u003EBy \u003C\/label\u003E\u003Cspan class=\"author\"\u003EBarnali Dutta\u003C\/span\u003E\u003C\/p\u003E\n\u003Cp\u003EPublished \u003Cspan class=\"published\"\u003E12\/16\/2013\u003C\/span\u003E\u003C\/p\u003E\n\u003Ccenter\u003E\n  \u003Camp-img src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhoqSqpntUexviL6tEPNug-nTz6-QBF2_Zr2bOF9HromuKOqL-hpS5dG9Yt-dbkeHv3xoQc7qDBH8GyS4qVwHfLpJJXAbqkhgHOR2jWaSY2gm-6Znpn9liniViCRlQlGzVy4D8dyNOsxzc6\/s1600\/panch+rakom+bhaja.jpg\" width=\"475\" height=\"268\" title=\"Bengali Fries - Bhaja Bhuji\" alt=\"Bhaja Bhuji\"\u003E \n\u003Cnoscript\u003E\n\u003Cimg src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhoqSqpntUexviL6tEPNug-nTz6-QBF2_Zr2bOF9HromuKOqL-hpS5dG9Yt-dbkeHv3xoQc7qDBH8GyS4qVwHfLpJJXAbqkhgHOR2jWaSY2gm-6Znpn9liniViCRlQlGzVy4D8dyNOsxzc6\/s1600\/panch+rakom+bhaja.jpg\" width=\"475\" height=\"268\" title=\"Bengali Fries - Bhaja Bhuji\" alt=\"Bhaja Bhuji\"\u003E \n\u003C\/noscript\u003E\n\u003C\/amp-img\u003E\n\n\u003C\/center\u003E\n\u003Cp class=\"summary\"\u003E\nThe Bengali’s obsession with bhog offer to the Goddess (Devi Durga, Lakshmi, Sarwasati ...) is remarkable. Apart from fruits and sweets most homes or pandals prepare anna-bhog, which usually consists of Khichuri ( an item consisting of gobindobhog rice and yellow moong dal) with a collection of different kind of vegetables (usually five in number), which is considered to be a good omen.\n\u003Cbr\/\u003E\n\u003Cbr\/\u003E\nIn Ai buro bhaat (pre-marriage feast) and in Shaadh (desire) - a ritual similar to a ‘baby shower’ which is not particularly a religious practice but is a part of the traditional Bengali culture.  'last meal' that is eaten by the bride\/groom before the marriage and the meal served to an expecting mother consists of different types of traditional dishes, in which Dal or lentil is served with five kinds of bhaja or fried vegetables (potato, aubergine, bitter gourd, parwal, pumpkin – ritually consisted with five different kinds of vegetables) and some dishes consisting of fried edible leaves.\n\u003Cbr\/\u003E\n\u003Cbr\/\u003E\nGriha Pravesh or house warming ceremony - in this expression of joy traditionally the meal is based on rice. Some Bengali families would prefer vegetarian items because of the satyanarayana puja which is performed before this puja while some others would like to be more liberal like some of these banqueting culture ceremonies. What comes with the feasts is some delightful vegetable preparations consisting of a classic mish-mash of vegetables, slow-cooked in some extra spoonful of oil, one can say boiled and cooked in oil – a dish called chhenchra (mixed vegetables with fish bones).\n\u003Cbr\/\u003E\n\u003Cbr\/\u003E\nIn Annaprasan (first solid food eating ceremony), Upanayana (sacred-thread Ceremony), Shraadh the ritual of ancestors feeding on the living what comes with vegetarian preparation is an assortment of fried vegetables (brinjal, potatoes, bitter gourd and pumpkin rolled in batter).\n\u003Cbr\/\u003E\n\u003Cbr\/\u003E\u003C\/p\u003E\n\u003Ch2\u003EIngredients\u003C\/h2\u003E\n\u003Cul\u003E\n\u003Cli class=\"ingredient\"\u003EPotato, aubergine, bitter gourd, parwal, and pumpkin\u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003ESalt and turmeric\u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003ECooking oil for deep frying\u003C\/li\u003E\n\u003C\/ul\u003E\n\u003Ch2\u003EInstructions\u003C\/h2\u003E\n\u003Col\u003E\n\u003Cli class=\"instructions\"\u003ECut pumpkin in a thin slice and other vegetables in round shape. Mix salt and turmeric and additionally a little oil to brinjal it will not absorb much oil then while frying. Keep all aside on a colander for 5 minutes to discard extra water from the vegetables.\u003C\/li\u003E\n\u003Cli class=\"instructions\"\u003EDeep fry all vegetables one at a time in hot oil (preferably mustard oil for extra burst of flavor of Bengali cuisine). Adjust the temperature, fry without burning them, allow to cook for about 4 to 5 minutes or until crisp. Drain on paper towels.\u003C\/li\u003E\n\u003C\/ol\u003E\n\u003Cp\u003E Yield:\u003C\/span\u003E\u003Cspan class=\"yield\"\u003E 4 servings\u003C\/span\u003E\u003C\/p\u003E\n\u003Cspan class=\"duration\"\u003E\n\u003Cp\u003E Prep Time:\u003C\/span\u003E\u003Cspan class=\"preptime\"\u003E\u003Cspan class=\"value-title\" title=\"PT00H15M\"\u003E\u003C\/span\u003E 00:15\u003C\/span\u003E |  Cook time:\u003C\/span\u003E\u003Cspan class=\"cooktime\"\u003E\u003Cspan class=\"value-title\" title=\"PT00H10M\"\u003E\u003C\/span\u003E 00:10\u003C\/span\u003E |  Total Time:\u003C\/span\u003E\u003Cspan class=\"totaltime\"\u003E\u003Cspan class=\"value-title\" title=\"PT00H25M\"\u003E\u003C\/span\u003E 00:25\u003C\/span\u003E\n\u003C\/span\u003E\n\u003Cdiv class=\"blogger-post-footer\"\u003E\u003Ca href=\"https:\/\/feedburner.google.com\/fb\/a\/mailverify?uri=onlinekolkata\u0026amp;loc=en_US\"\u003ESubscribe to Indian Cuisine - Traditional Food and Recipe by Email\u003C\/a\u003E\u003C\/div\u003E"},"link":[{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/4194113219346922999\/posts\/default\/4619872739991651835"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/4194113219346922999\/posts\/default\/4619872739991651835"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.foodcooking-inspiration.in\/2013\/12\/bengali-fries.html","title":"Bengali Fries - Bhaja Bhuji"}],"author":[{"name":{"$t":"prasadam"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/14348903939405901715"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEimqROqZkHXZGqs7H-Sttrl6IXZd6znbUrplW2wjIlwm0GaNv-26FK0jGRZUeI_E9dkk80MdtcJVEROmTdTSygILlAKiHzLVvgtCMbOhphfZjVYHCkH5vjeeRZaI9giCg\/s113\/prasadam_logo.png"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhoqSqpntUexviL6tEPNug-nTz6-QBF2_Zr2bOF9HromuKOqL-hpS5dG9Yt-dbkeHv3xoQc7qDBH8GyS4qVwHfLpJJXAbqkhgHOR2jWaSY2gm-6Znpn9liniViCRlQlGzVy4D8dyNOsxzc6\/s72-c\/panch+rakom+bhaja.jpg","height":"72","width":"72"},"georss$featurename":{"$t":"Prasadam, North Purbachal, Kolkata, West Bengal, India"},"georss$point":{"$t":"22.507144685073595 88.3944471180439"},"georss$box":{"$t":"22.507144685073595 88.3944471180439 22.507144685073595 88.3944471180439"}},{"id":{"$t":"tag:blogger.com,1999:blog-4194113219346922999.post-7825562097778698355"},"published":{"$t":"2013-12-06T11:34:00.002+05:30"},"updated":{"$t":"2026-03-23T16:30:58.285+05:30"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Ingredients \u0026 Food Knowledge"}],"title":{"type":"text","$t":"Spice Box"},"content":{"type":"html","$t":"\u003Ch2\u003E\u003Ccenter\u003E\u003Cstrong\u003ESPICE DIFFERENCES\u003C\/center\u003E\u003C\/strong\u003E\u003C\/h2\u003E\n\u003Camp-img src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhv7xi1zmLZiOh_TKLjcRzMZnrCokzmIoQ3Mo9Y6_rXy671QXaAbWcC1-Nxn1lG_05j-QSulTC3OS8pyhAONx2wXdgnRtR1dhinYfhJZtqoEftssFGY1XbjP7gVgEpCMVSLs7q6BYq6ooFs\/s1600\/all+spices.jpg\" width=\"475\" height=\"268\" title=\"\" alt=\"\"\u003E \n\u003Cnoscript\u003E\n\u003Cimg src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhv7xi1zmLZiOh_TKLjcRzMZnrCokzmIoQ3Mo9Y6_rXy671QXaAbWcC1-Nxn1lG_05j-QSulTC3OS8pyhAONx2wXdgnRtR1dhinYfhJZtqoEftssFGY1XbjP7gVgEpCMVSLs7q6BYq6ooFs\/s1600\/all+spices.jpg\" width=\"475\" height=\"268\" title=\"\" alt=\"\"\u003E \n\u003C\/noscript\u003E\n\u003C\/amp-img\u003E\n  \u003Cp\u003E\n  \n    \nAn intelligent selection of spices for \n  Indian cuisine can give exact flavor and taste in any regional recipes, \n  a novice approach also can create any dish with a true distinction. Many \n  dishes from the eastern region of India are not generally highly spiced. A \n  wise handling of spices in a less amount balanced with salt, pepper\u0026nbsp; - \n  green and red chilli as well as peppercorn with a dash of sugar can \n  spread a five-course delicious meal.\u003C\/p\u003E\n  \u003Cp class=\"MsoNormal\"\u003E\n  Older days in Bengal, spices were used to store in separate earthen pot \n  wrapped in muslin cloth.\u0026nbsp; There were special corner of the kitchen or \n  another room in the house called bharar ghor - \u0026#2477;\u0026#2494;\u0026#2524;\u0026#2494;\u0026#2480; \u0026#2456;\u0026#2480; (store room) a \n  cool and dark place. Now today, I chose to store my spice mixes \n  in a box with small zip-lock pouches, labeled, inside my freezer. \n  Believe me, I also help myself with easy food like these busy days and \n  world, but like me foodie my spice gives me satisfaction on the table \n  with house full of aroma.\u003Cbr\/\u003E\u003C\/p\u003E\n  \n\n\u003C\/br\u003E\n  \u003Cp\u003E\u003Cb\u003EBengali Panch phoron (3 occasions - 5 \n  spice blends)\u003C\/b\u003E\u003C\/p\u003E\n  \u003Cp\u003Ekey-spice is Panch Phoron (five spices) and there are some simple \n  variety or alternatives of spices in it (\u0026#2474;\u0026#2494;\u0026#2433;\u0026#2458; \u0026#2475;\u0026#2507;\u0026#2465;\u0026#2492;\u0026#2472;) too. \u003C\/p\u003E\n  \u003Cp\u003E\u003Cb\u003EPanch phoron for sabji (veg\/nonveg)\u003C\/b\u003E\u003C\/p\u003E\n  \u003Cul\u003E\n   \u003Cli\u003E\u0026nbsp;\u0026nbsp;\u0026nbsp; Mouri - \u0026#2478;\u0026#2508;\u0026#2480;\u0026#2495; (fennel seeds)\u003C\/li\u003E\n   \u003Cli\u003E\u0026nbsp;\u0026nbsp;\u0026nbsp; Kalo Sorshe - \u0026#2453;\u0026#2494;\u0026#2482;\u0026#2507; \u0026#2488;\u0026#2480;\u0026#2509;\u0026#2487;\u0026#2503; (black mustard seeds)\u003C\/li\u003E\n   \u003Cli\u003E\u0026nbsp;\u0026nbsp;\u0026nbsp; Methi - \u0026#2478;\u0026#2503;\u0026#2469;\u0026#2495; (fenugreek seeds)\u003C\/li\u003E\n   \u003Cli\u003E\u0026nbsp;\u0026nbsp;\u0026nbsp; Jeera - \u0026#2460;\u0026#2495;\u0026#2480;\u0026#2494; (cumin seeds) and\u003C\/li\u003E\n   \u003Cli\u003E\u0026nbsp;\u0026nbsp;\u0026nbsp; Kalo jeera \u0026#2453;\u0026#2494;\u0026#2482;\u0026#2507; \u0026#2460;\u0026#2495;\u0026#2480;\u0026#2494; (onion seeds)\u003C\/li\u003E\n  \u003C\/ul\u003E\n  \u003Cp\u003E\u003Cbr\u003E\n  \u003Cb\u003EPanch phoron for Shukto (bitter curry)\u003C\/b\u003E\u003C\/p\u003E\n  \u003Cul\u003E\n   \u003Cli\u003E\u0026nbsp;\u0026nbsp;\u0026nbsp; Mouri - \u0026#2478;\u0026#2508;\u0026#2480;\u0026#2495; (fennel seeds)\u003C\/li\u003E\n   \u003Cli\u003E\u0026nbsp;\u0026nbsp;\u0026nbsp; Kalo Sorshe - \u0026#2453;\u0026#2494;\u0026#2482;\u0026#2507; \u0026#2488;\u0026#2480;\u0026#2509;\u0026#2487;\u0026#2503; (black mustard seeds)\u003C\/li\u003E\n   \u003Cli\u003E\u0026nbsp;\u0026nbsp;\u0026nbsp; Methi - \u0026#2478;\u0026#2503;\u0026#2469;\u0026#2495; (fenugreek seeds)\u003C\/li\u003E\n   \u003Cli\u003E\u0026nbsp;\u0026nbsp;\u0026nbsp; Jeera - \u0026#2460;\u0026#2495;\u0026#2480;\u0026#2494; (cumin seeds) and\u003C\/li\u003E\n   \u003Cli\u003E\u0026nbsp;\u0026nbsp;\u0026nbsp; Radhuni – \u0026#2480;\u0026#2494;\u0026#2471;\u0026#2497;\u0026#2472;\u0026#2495; (celery seeds)\u003C\/li\u003E\n  \u003C\/ul\u003E\n  \u003Cp\u003E\u003Cbr\u003E\n  \u003Cb\u003EPanch phoron for tok (sour veg\/fruit\/nonveg)\u003C\/b\u003E\u003C\/p\u003E\n  \u003Cul\u003E\n   \u003Cli\u003E\u0026nbsp;\u0026nbsp;\u0026nbsp; Mouri - \u0026#2478;\u0026#2508;\u0026#2480;\u0026#2495; (fennel seeds)\u003C\/li\u003E\n   \u003Cli\u003E\u0026nbsp;\u0026nbsp;\u0026nbsp; Kalo Sorshe - \u0026#2453;\u0026#2494;\u0026#2482;\u0026#2507; \u0026#2488;\u0026#2480;\u0026#2509;\u0026#2487;\u0026#2503; (black mustard)\u003C\/li\u003E\n   \u003Cli\u003E\u0026nbsp;\u0026nbsp;\u0026nbsp; Methi - \u0026#2478;\u0026#2503;\u0026#2469;\u0026#2495; (fenugreek seeds)\u003C\/li\u003E\n   \u003Cli\u003E\u0026nbsp;\u0026nbsp;\u0026nbsp; Kalo jeera - \u0026#2453;\u0026#2494;\u0026#2482;\u0026#2507; \u0026#2460;\u0026#2495;\u0026#2480;\u0026#2494; (onion seeds) and\u003C\/li\u003E\n   \u003Cli\u003E\u0026nbsp;\u0026nbsp;\u0026nbsp; Dhone – \u0026#2471;\u0026#2472;\u0026#2503; (coriander seeds)\u003C\/li\u003E\n  \u003C\/ul\u003E\n  \u003Cp\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nNext\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cspan style=\"background-color: white;\"\u003E\u003Cb\u003EGaram Masala Special\u003C\/b\u003E\u003C\/span\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\n\n\n\u003Cdiv class=\"blogger-post-footer\"\u003E\u003Ca href=\"https:\/\/feedburner.google.com\/fb\/a\/mailverify?uri=onlinekolkata\u0026amp;loc=en_US\"\u003ESubscribe to Indian Cuisine - Traditional Food and Recipe by Email\u003C\/a\u003E\u003C\/div\u003E"},"link":[{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/4194113219346922999\/posts\/default\/7825562097778698355"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/4194113219346922999\/posts\/default\/7825562097778698355"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.foodcooking-inspiration.in\/2013\/12\/spice-box.html","title":"Spice Box"}],"author":[{"name":{"$t":"Barnali Dutta"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/05327163057011058262"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjvQy8m1XwevEKbPwy4n9EzAT_CEJKfrpaKSyJtJ3J76mnMnstyKGL1Vv8olczAohOS4ebJekVykGbwLWT6lB4sA2RqXNpj_ILVkPt8efPls2-YGtFG77aVGZ16yF4KNg\/s108\/WhatsApp+Image+2019-05-06+at+7.10.10+PM.jpeg"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhv7xi1zmLZiOh_TKLjcRzMZnrCokzmIoQ3Mo9Y6_rXy671QXaAbWcC1-Nxn1lG_05j-QSulTC3OS8pyhAONx2wXdgnRtR1dhinYfhJZtqoEftssFGY1XbjP7gVgEpCMVSLs7q6BYq6ooFs\/s72-c\/all+spices.jpg","height":"72","width":"72"},"georss$featurename":{"$t":"Kolkata, West Bengal, India"},"georss$point":{"$t":"22.572646 88.363894999999957"},"georss$box":{"$t":"21.634999999999998 87.073001499999961 23.510292 89.654788499999952"}},{"id":{"$t":"tag:blogger.com,1999:blog-4194113219346922999.post-8907434034524689735"},"published":{"$t":"2013-12-01T11:00:00.009+05:30"},"updated":{"$t":"2026-03-23T16:31:23.556+05:30"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Fry \u0026 Fritters"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Traditional Recipes"}],"title":{"type":"text","$t":"Flower and Leafy Green Fritters"},"content":{"type":"html","$t":"\u003Ch2\u003E\nBok Phul bora \/ Fritters \u003C\/h2\u003E\n\n\u003Camp-img src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiSdDHb_NNyZkAE2RTGiRJFqhH68Srf1m0XfL1kut2D0dBQ-zTkuI1wWsGqHqPkGDq0_53gDeqzHBSDFXUxhHsfJcqn3TkoiuVro0PCblnBAZMufAFbmQawnru8b0-JMhBsVdkvAPBop-C8\/s1600\/Bok+phul+fritters.jpg\" width=\"475\" height=\"268\" title=\"Bok phul fritter\" alt=\"bok phul bhaja\"\u003E \n\u003Cnoscript\u003E\n\u003Cimg src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiSdDHb_NNyZkAE2RTGiRJFqhH68Srf1m0XfL1kut2D0dBQ-zTkuI1wWsGqHqPkGDq0_53gDeqzHBSDFXUxhHsfJcqn3TkoiuVro0PCblnBAZMufAFbmQawnru8b0-JMhBsVdkvAPBop-C8\/s1600\/Bok+phul+fritters.jpg\" width=\"475\" height=\"268\" title=\"Bok phul fritter\" alt=\"bok phul bhaja\"\u003E \n\u003C\/noscript\u003E\n\u003C\/amp-img\u003E\n\n\u003Camp-img src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEj1zKTgnT5YJBt_Es6ulxFvLaHZI4iW-wj46qTGvez9ThQk81icAJmIybaMXi_UtM7itX8irDxqNeKHdwVBnw3HMcQ2B_58sk-l2Sf-Wm-9BBknPVbC9NY0nRIxiaGk36Dpu6ADA3o04x4E\/s1600\/DSC03304+bokphul.jpg\" width=\"475\" height=\"268\" title=\"\" alt=\"\"\u003E \n\u003C\/amp-img\u003E\n\n\u003Cli\u003E\u003Cspan style=\"font-size: 12px;\"\u003ECoarse-grained rice flour and chickpea flour (besan)\u0026nbsp; \n50g each for thick batter\u003C\/span\u003E\u003C\/li\u003E\n\u003Cli\u003E\u003Cspan style=\"font-size: 12px;\"\u003ETurmeric and red chili powder, 1 tsp\u003C\/span\u003E\u003C\/li\u003E\n\u003Cli\u003E\u003Cspan style=\"font-size: 12px;\"\u003ESalt and Sugar to taste\u003C\/span\u003E\u003C\/li\u003E\n\u003Cli\u003E\u003Cspan style=\"font-size: 12px;\"\u003EBaking Soda, 1 pinch\u003C\/span\u003E\u003C\/li\u003E\n\u003Cli\u003E\u003Cspan style=\"font-size: 12px;\"\u003EWater for batter\u003C\/span\u003E\u003C\/li\u003E\n\u003Cli\u003E\u003Cspan style=\"font-size: 12px;\"\u003EMustard oil for deep frying\u003C\/span\u003E\u003C\/li\u003E\n\u003C\/ul\u003E\n\u003Cbr \/\u003E\nSeasonal Choice:\u003Cbr \/\u003E\n\u003Cstrong\u003EYou can make this recipe with \"\u003Ca href=\"https:\/\/www.krishibarta.org\/wp-content\/uploads\/2013\/10\/19.misti-kumra_5.jpg\"\u003Epumpkin flower\u003C\/a\u003E\" (কুমড়ো - kumro phul) and also with \u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEg4aPgiodeoQWMNRompNyXLwfce0jyZYZkqJnI-vmLSp1Lki4TRIr4x_IswWSr_G-2CoEgolkzof24KZLfv3dtJ1F3whIf2UuF10iZaWYNwfujraJP7RmSqm6R1HMXI1YhsGG1_dQCK_QT8\/s1600\/305.jpg\"\u003Eplantain flower\u003C\/a\u003E (মোচা - mocha).\u003C\/strong\u003E\n\n\n\u003Cp\u003EThis bor or bora or bhaja, is enjoyed as a side dish or a starter in \nBengal, Assam and Orissa.\u003C\/p\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\n\u003Cp\u003EBok phul (sanksrit - Vaka or Bok)- the white flowers of S. grandiflora \nresembles little birds slightly bitter in taste.\u0026nbsp;\nThe white flowers, young leaves and tender \npods of Agasti are edible and have culinary uses as a vegetable \nor to supplement meal in India and Southeast Asia.\n\u003C\/p\u003E\n\u003Cspan\u003EFlowers are an excellent source of calcium, fair source of iron and very good source of vitamin B.  \u003C\/span\u003E\n\n\u003Cspan \u003EEdible flowers are safe to eat only in small amounts.\u003C\/span\u003E\n\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cp\u003EFor best flavor, flowers should be fresh and harvested early in the day. \nWilted and faded flowers, and the unopened buds can be distasteful, \noften bitter. This flower can be eaten whole, but have a bitter parts, \n  such as the stamens and pistil. \u003C\/p\u003E\n\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Ch2 style=\"line-height: 150%;\"\u003E\n\nInstructions\u003C\/h2\u003E\n\u003Cul\u003E\n\u003Cli\u003EWash and remove the stamen or pistil from the \nflower, pat with paper towel. \u003C\/li\u003E\n\u003Cli\u003E Make the batter from equal portion of both \nflours. The consistency should be thick. \u003C\/li\u003E\n\u003Cli\u003E Add turmeric and red chili powder, salt, sugar, \nbaking powder.  Let the\n batter rest for 10 minutes \u003C\/li\u003E\n\u003Cli\u003E Heat the oil, dip the flower in the batter and \ndeep fry on medium heat until crisp and done. It may sallow fry. \u003C\/li\u003E\n\u003Cli\u003E Serve hot with kasundi. \u003C\/li\u003E\n\u003C\/ul\u003E\n \n \u003Cp\u003E  For 2 serving . Preparation time is approximately \n \n   30 min. Half an hour  to cook the dish. \u003C\/p\u003E\n\n\n\n\n\u003Cbr \/\u003E\n\u003Cbr \/\u003EYoung pods are eaten like string beans. The young pods are also eaten along with the leaves used in the curries like kaeng som and kaeng khae, as well as raw with nam phrik.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\n\n\nIn Indonesia, Malaysia, the Philippines, this is called Katurai, Katuray, Katuday – The Corkwood Tree flowers.  In the Thai language it is called dok khae. In Sri Lanka – the agati leaves, are sometimes added to sudhu hodhi or white curry, a widely eaten, thin coconut gravy and is believed locally to be a cure for canker sores. In Vietnam, Sesbania grandiflora (Leguminosae) form a delicious ingredient in the very popular local sour soup called canh chua.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\n\n\nIn India this plant is known as agati (Hindi), agastya (Kannada), agise (Telugu), and as bok phul bhaja, Katura murunga or Agathi Keerai Kariamudhu.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\n\n\nThis tree has got a number of medicinal properties which is used in SIDDHA, ayurvedic and other traditional medicines.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\n\n\nAathi keerai, Agathi Keerai, agase soppu, these dry curries are usually made on Dhuvadeshi day that is after the Ekadasi day of Marghzi month according to Tamil calendar, which is an auspicious day dedicated to Lord Vishnu on the eleventh day of Lunar fortnight. The Dhuvadeshi day this falls on the 12th day that is the next day after Ekadasi, in the month. The devotees who observe Ekadasi by fasting the whole day, the next day will prepare a culturally tailored food, This is one such recipe prepared on that day, they usually make Agase Palya,Mor kohambu, Agathi keerai poriyal, Moong dal payasam, etc.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\n\n\nIn Orissa during the pious month of Kartik (which is November), the old women especially widows observe their habisha or fasting and worship Lord Vishnu in the form of Lord Jagannath. During habisha they observe great penance, they do not use oil, do not take any non-veg food, or garlic, onion or spicy curry. They eat sunned (arua) rice, moong or masoor dal. Only limited and particular vegetables are allowed to take like plantain, yam, and arum. The dalma or dal with these vegetables is cooked without oil or spice. Only a little bit of ghee is allowed. During this period of penance and austerity they cook and eat the leaves of Bok or Agasti or Abakpusphi or Bashuka, most probably because of its good iron content it has been introduced traditionally as a good nutrition supplement.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\n\n\nThe dried leaves of both S. grandiflora and S. sesban are used in some countries as a tea which is considered to have antibiotic, anti-helminthic, anti-tumour and contraceptive properties.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\n\n\nRecently a number of experiments have been carried out and the results proved that the leaf extract of this plant has a good analgesic and CNS depressant activity. In the present study results provide further support for the traditional use of S. grandiflora in the treatment of smoke-related diseases.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\n\n\nThe study revealed presence of rich heritage among the tribal people, using as medicinal purposes for treatment of different ailments. The juice of the flowers (two teaspoonfuls) is taken twice daily to cure dysmenorrhoea among the Rajbanshi community and also known as an astringent and anticephalalgic tree.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\n\n\nMuktά or Pearls, the gems have been used in medicine from a very ancient period and are mentioned by Susruta. Pearls are purified by being boiled in the juice of the leaves of Sesbania aculeata (jayanti), or of the flowers of Agati grandiflora (vaka).\u003Cbr \/\u003E\n\n\n\n\n \u003Cdiv class=\"blogger-post-footer\"\u003E\u003Ca href=\"https:\/\/feedburner.google.com\/fb\/a\/mailverify?uri=onlinekolkata\u0026amp;loc=en_US\"\u003ESubscribe to Indian Cuisine - Traditional Food and Recipe by Email\u003C\/a\u003E\u003C\/div\u003E"},"link":[{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/4194113219346922999\/posts\/default\/8907434034524689735"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/4194113219346922999\/posts\/default\/8907434034524689735"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.foodcooking-inspiration.in\/2013\/12\/bok-phul-bora.html","title":"Flower and Leafy Green Fritters"}],"author":[{"name":{"$t":"Barnali Dutta"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/05327163057011058262"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjvQy8m1XwevEKbPwy4n9EzAT_CEJKfrpaKSyJtJ3J76mnMnstyKGL1Vv8olczAohOS4ebJekVykGbwLWT6lB4sA2RqXNpj_ILVkPt8efPls2-YGtFG77aVGZ16yF4KNg\/s108\/WhatsApp+Image+2019-05-06+at+7.10.10+PM.jpeg"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiSdDHb_NNyZkAE2RTGiRJFqhH68Srf1m0XfL1kut2D0dBQ-zTkuI1wWsGqHqPkGDq0_53gDeqzHBSDFXUxhHsfJcqn3TkoiuVro0PCblnBAZMufAFbmQawnru8b0-JMhBsVdkvAPBop-C8\/s72-c\/Bok+phul+fritters.jpg","height":"72","width":"72"},"georss$featurename":{"$t":"Kolkata, West Bengal, India"},"georss$point":{"$t":"22.572646 88.363894999999957"},"georss$box":{"$t":"21.634999999999998 87.073001499999961 23.510292 89.654788499999952"}},{"id":{"$t":"tag:blogger.com,1999:blog-4194113219346922999.post-4372293471502652532"},"published":{"$t":"2013-11-27T14:32:00.005+05:30"},"updated":{"$t":"2026-03-23T16:33:29.979+05:30"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Fish Recipes"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Traditional Recipes"}],"title":{"type":"text","$t":"Fish Stew - Macher Jhol"},"content":{"type":"html","$t":" \n \n    \u003Ch2\u003EFish Stew - ROHIT or KATLA FISH\u003C\/h2\u003E\n\n\u003Camp-img src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiseA2Ary9bNwRZ6y16d20EBNigmEl66zupd_96bzZpGRbgX5m-eyu30GHZnOG0vUC7mIKHaYJCPA9yWggY5JMV9zhVOhhh-nVx6aJfJkieb_xNB5uK9lEu3iGoJwsXSTzPA24zK8ejhjr0\/s1600\/FISH+STEW.jpg\" width=\"475\" height=\"268\" title=\"\" alt=\"\"\u003E \n\u003Cnoscript\u003E\n\u003Cimg src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiseA2Ary9bNwRZ6y16d20EBNigmEl66zupd_96bzZpGRbgX5m-eyu30GHZnOG0vUC7mIKHaYJCPA9yWggY5JMV9zhVOhhh-nVx6aJfJkieb_xNB5uK9lEu3iGoJwsXSTzPA24zK8ejhjr0\/s1600\/FISH+STEW.jpg\" width=\"475\" height=\"268\" title=\"\" alt=\"\"\u003E \n\u003C\/noscript\u003E\n\u003C\/amp-img\u003E\n \u003Cbr \/\u003E\nFISH STEW - Kata Pona macher jhol (gravy) \n \u003Cbr \/\u003E\n\u003Ch3\u003EIngredients\u003C\/h3\u003E\n\u003Cul\u003E\n\u003Cli class=\"ingredient\"\u003E\n   \nRui or Katla fish 500g, \n    seasoned with turmeric and salt. \n\u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003E\n  \n    Potato and Carrot, diced, 100g \n\u003C\/li\u003E\n\u003Cli\u003E\n \nShallot, 50g \n\u003C\/li\u003E\n\u003Cli\u003E\n   \nGinger paste, 1 tsp \n\u003C\/li\u003E\n\u003Cli\u003E\n \nBay leaves, 2 \n\u003C\/li\u003E\n\u003Cli\u003E\n    \nPeppercorn, 1\/2 tsp \n\u003C\/li\u003E\n\u003Cli\u003E\n  \nCumin and turmeric \n    paste, 2 tsp \n\u003C\/li\u003E\n\u003Cli\u003E\n   \nSalt and silted green \n    chili as required. \n\u003C\/li\u003E\n\u003Cli\u003E\n    \nSunflower oil, 2 tbs \n\u003C\/li\u003E\n\u003Cli\u003E\n    \nHot water 1 cup \n\u003C\/li\u003E\n\u003C\/ul\u003E\n  \n \n\u003Cbr \/\u003E\nThis recipe is a simple authentic Bengali fish dish for a daily meal, \n  simple but delicious - barir khabar. This fish Stew is a dish best served hot with plain hot rice or flat bread.\u003Cbr \/\u003E\n\n \n \n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n \n \n\u003Ch3\u003EInstructions\u003C\/h3\u003E\n\u003Cul class=\"instructions\"\u003E\n\u003Cli\u003E\n  \nFry the fish, do not fry long, keep \n    aside. \n\u003C\/li\u003E\n\u003Cli\u003E\n    \nNow again add bay leaves and \n    peppercorn in that hot pan, add all the vegetables, do not fry \n    much, add ginger paste and masala paste, stir a little, add salt. \n\u003C\/li\u003E\n\u003Cli\u003E\n    \nAfter a few minutes add fish and \n    pour hot water, let it cook on high flame for a few minutes, and \n    again simmer until it is cooked well, about 5 to 10 minutes. \n    Fish stew is ready. \n\u003C\/li\u003E\n\u003C\/ul\u003E\n \n\n   Enough for \u003Cspan class=\"yield\"\u003E2 serving\u003C\/span\u003E. Preparation time is approximately \n   \u003Cspan class=\"duration\"\u003E\u003Cspan class=\"value-title\" title=\"PT10M\"\u003E\n   \u003C\/span\u003E10 min \u003C\/span\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\n\n   Add \u003Cspan class=\"duration\"\u003E\n   \u003Cspan class=\"value-title\" title=\"PT30M\"\u003E\u003C\/span\u003Ehalf an hour\u003C\/span\u003E to cook the dish. \n   \u003Cbr \/\u003E\u003Cbr \/\u003E\n\n   \u003Cspan class=\"nutrition\"\u003EFish stew has \u003Cspan class=\"value\"\u003E325\u003C\/span\u003E\u003Cspan class=\"type\"\u003E Calorie\u003C\/span\u003E Energy\u003C\/span\u003E,\u0026nbsp; This recipe is and healthy.\u003C\/td\u003E\n \n \u003Cdiv class=\"blogger-post-footer\"\u003E\u003Ca href=\"https:\/\/feedburner.google.com\/fb\/a\/mailverify?uri=onlinekolkata\u0026amp;loc=en_US\"\u003ESubscribe to Indian Cuisine - Traditional Food and Recipe by Email\u003C\/a\u003E\u003C\/div\u003E"},"link":[{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/4194113219346922999\/posts\/default\/4372293471502652532"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/4194113219346922999\/posts\/default\/4372293471502652532"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.foodcooking-inspiration.in\/2013\/11\/rahu-fish-stew.html","title":"Fish Stew - Macher Jhol"}],"author":[{"name":{"$t":"Barnali Dutta"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/05327163057011058262"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjvQy8m1XwevEKbPwy4n9EzAT_CEJKfrpaKSyJtJ3J76mnMnstyKGL1Vv8olczAohOS4ebJekVykGbwLWT6lB4sA2RqXNpj_ILVkPt8efPls2-YGtFG77aVGZ16yF4KNg\/s108\/WhatsApp+Image+2019-05-06+at+7.10.10+PM.jpeg"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiseA2Ary9bNwRZ6y16d20EBNigmEl66zupd_96bzZpGRbgX5m-eyu30GHZnOG0vUC7mIKHaYJCPA9yWggY5JMV9zhVOhhh-nVx6aJfJkieb_xNB5uK9lEu3iGoJwsXSTzPA24zK8ejhjr0\/s72-c\/FISH+STEW.jpg","height":"72","width":"72"},"georss$featurename":{"$t":"Kolkata, West Bengal, India"},"georss$point":{"$t":"22.572646 88.363894999999957"},"georss$box":{"$t":"21.634999999999998 87.073001499999961 23.510292 89.654788499999952"}},{"id":{"$t":"tag:blogger.com,1999:blog-4194113219346922999.post-838328424698274171"},"published":{"$t":"2013-11-20T21:07:00.006+05:30"},"updated":{"$t":"2026-03-23T16:33:43.074+05:30"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Fry \u0026 Fritters"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Traditional Recipes"}],"title":{"type":"text","$t":"Fries and Fritters"},"content":{"type":"html","$t":" \n\n \u003Cp\u003E\n   \n  Basic Bengali cooking culture has now truly subsided as a spiritual \n  exercise or custom while celebrating special occasions with collective \n  interests for shabeki ranna - সাবেকি রান্না (cooking food following traditions with authenticity) \u003C\/p\u003E \n \u003Cp\u003E\n   I \n  have sought to move beyond the notion of tradition as now a day the \n  tradition needs to be understood as a cultural practice connected with \n  the culturally diversified locality as well as modernity. Every second \n  door where I live in Kolkata has a family either immigrant from the same \n  cultural environment, recognized as ghoti - ঘটি or bangal - বাঙ্গাল \n  (after partition) though now mixed and matched with the identity or \n  sharing the neighborhood with the intercountry migrated deep-rooted \n  different cultural peoples of India. So availability of food also \n  diversified and compromised because of the market economy. \u003C\/p\u003E \n\n \u003Cp\u003E\n  So \n  called Bangals (বাঙ্গাল) of West Bengal who left a riverine country now \n  \"Bangladesh\" with 800 rivers and 265 freshwater fish species, felt \n  themselves proud while expressing the elaborate fish concerned meals \n  from starter to sour with rice, today, satisfy their meals with \n  different, subtle items. \u003C\/p\u003E\n \u003Cp\u003E\n  \u0026nbsp;\u003C\/p\u003E\n \u003Ch2\u003EFish \n head fry - Macher muro bhaja\u003C\/h2\u003E\n \n   \n  \u003Cp\u003E\n  \u003C\/p\u003E \n    \u003Camp-img src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEj6EKNlrC2wMMl3ahGTtPd-PiuMF1HxxQ_lm-vU0uDy04fgcw-5Ay-RIDlIbt3fISZai99HupVGa0W1lN_HyDxW6OAVAcs_BrqGE4BLVGjbdoOXy-ZHlGCr-vn2VJXBLLGmpPeJ5rsmYa9f\/s1600\/macher+muro.jpg\" width=\"475\" height=\"268\" title=\"macher muro bhaja\" alt=\"fish head fry\"\u003E \n\u003Cnoscript\u003E\n\u003Cimg src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEj6EKNlrC2wMMl3ahGTtPd-PiuMF1HxxQ_lm-vU0uDy04fgcw-5Ay-RIDlIbt3fISZai99HupVGa0W1lN_HyDxW6OAVAcs_BrqGE4BLVGjbdoOXy-ZHlGCr-vn2VJXBLLGmpPeJ5rsmYa9f\/s1600\/macher+muro.jpg\" width=\"475\" height=\"268\" title=\"macher muro bhaja\" alt=\"fish head fry\"\u003E \n\u003C\/noscript\u003E\n\u003C\/amp-img\u003E\n \u003Cbr\/\u003E \u003Cbr\/\u003E\n  Published:  18 Dec, 2013  \n\n \u003Cp  \u003E People \n of Bengal observe a ritual of serving whole head piece of fish to their \n daughters only for the ceremony of last meal before marriage (ai buro bhat) \n at their parent's home and for daughter in law's welcome lunch (bou bhat) at \n their in-laws home. Fish symbolizes prosperity and fertility as well as acts \n as brain food. Otherwise the Bengali fish feeding principal is to show \n affection and love to their men (master of the family), favorite person in \n the family especially their son, respected guest or kutumb and jamai \n (son-in-law). People are honored by simply placing the fish head on the \n platter, and somehow tend to impress the person by Bengaliness. Ladies in \n the family has to be most attentive when serving food. Fish head is held in \n such high esteem that at the first rice ceremony of young children \n annaprashan (there was no such ritual for girls those times), even babies \n are presented with a cooked fish head, though they do not eat it, for its \n auspicious nature. \u003C\/p\u003E\n \u003Cp  \u003E\n  There \n are taboos over eating fish. The Bengali believes, like Eskimos that the \n fish head adds to his grey matter and the children are given fish eyes to \n eat so that their eyes may become bright and clear. \u003C\/p\u003E\n \n \u003Ch3\u003EIngredients:\u003C\/h3\u003E\n   \u003Cp\u003E\n \n       Rui fish head, salt and turmeric, whole red chili\u003C\/p\u003E\n   \u003Ch3\u003EInstructions:\u003C\/h3\u003E\n \u003Cp\u003E\n  Wash the \n fish head, discard the gill and wash again thoroughly.\u0026nbsp; Sprinkle a little \n salt and turmeric on the fish head and set aside. Heat sufficient oil in a \n deep frying pan, add 2 to 3 whole red chillies, fry until crisp and remove \n from pan. When the oil is hot, place the fish head in the pan, turn \n carefully and brown on all sides, remove from pan. \u003C\/p\u003E\n \u003Cp\u003EFRY AND \n FRITTERS \u003C\/p\u003E\n \n\n \u003Cp\u003E\n   In \n  this section of the food items – Fries and Fritters, Bengalese usually \n  show interest in cooking telebhaja like pakoras rather than bhaja with \n  rice flour (pituli gola - পিটুলি গোলা) - every time supplemented with \n  besan or gram flour because of the easily availability of the besan, I \n  am trying to recall some old recipes as well as Portuguese-influenced \n  fried item like croquettes, homemade fries, which never can be as \n  delicious as kolkata street foods - sinfully delicious fries, fried in \n    repeated usage of the same oil.  \u003C\/p\u003E\n\n\u003Cdiv class=\"blogger-post-footer\"\u003E\u003Ca href=\"https:\/\/feedburner.google.com\/fb\/a\/mailverify?uri=onlinekolkata\u0026amp;loc=en_US\"\u003ESubscribe to Indian Cuisine - Traditional Food and Recipe by Email\u003C\/a\u003E\u003C\/div\u003E"},"link":[{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/4194113219346922999\/posts\/default\/838328424698274171"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/4194113219346922999\/posts\/default\/838328424698274171"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.foodcooking-inspiration.in\/2013\/11\/fries-and-fritters.html","title":"Fries and Fritters"}],"author":[{"name":{"$t":"Barnali Dutta"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/05327163057011058262"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjvQy8m1XwevEKbPwy4n9EzAT_CEJKfrpaKSyJtJ3J76mnMnstyKGL1Vv8olczAohOS4ebJekVykGbwLWT6lB4sA2RqXNpj_ILVkPt8efPls2-YGtFG77aVGZ16yF4KNg\/s108\/WhatsApp+Image+2019-05-06+at+7.10.10+PM.jpeg"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEj6EKNlrC2wMMl3ahGTtPd-PiuMF1HxxQ_lm-vU0uDy04fgcw-5Ay-RIDlIbt3fISZai99HupVGa0W1lN_HyDxW6OAVAcs_BrqGE4BLVGjbdoOXy-ZHlGCr-vn2VJXBLLGmpPeJ5rsmYa9f\/s72-c\/macher+muro.jpg","height":"72","width":"72"}},{"id":{"$t":"tag:blogger.com,1999:blog-4194113219346922999.post-8802330891128544727"},"published":{"$t":"2013-11-20T19:47:00.002+05:30"},"updated":{"$t":"2026-03-23T16:33:57.539+05:30"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Cultural Food Stories"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Kitchen Memories"}],"title":{"type":"text","$t":"Cuisine through the ages"},"content":{"type":"html","$t":"\u003Ch2\u003E\nDILL LEAF (Solpo shak সলপো শাক) \u003C\/h2\u003E\n\u003Clabel\u003EBy \u003C\/label\u003E\u003Cspan class=\"author\"\u003EBarnali Dutta\u003C\/span\u003E\u003Cbr \/\u003E\nPublished \u003Cspan class=\"published\"\u003E11\/20\/2013\u003C\/span\u003E\u003Cbr \/\u003E\n\u003Ccenter\u003E\n  \u003Camp-img src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEg6HrxdP7_cdcj2aGKhfFfG2bBiLFW5Mz3xL1UruICanjkq8r41fuRGfiwsBsK0tEXOOz4EwKYs-TfOo2h56uIHJo3dmA4q5Uc7UAfqeD_nKvgCIk1dyCo-FFT3fXSOM-H8D9LOGvA-gznp\/s1600\/dill+leaf.jpeg\" width=\"475\" height=\"268\" title=\"\" alt=\"Dill Leaves\"\u003E \n\u003Cnoscript\u003E\n\u003Cimg src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEg6HrxdP7_cdcj2aGKhfFfG2bBiLFW5Mz3xL1UruICanjkq8r41fuRGfiwsBsK0tEXOOz4EwKYs-TfOo2h56uIHJo3dmA4q5Uc7UAfqeD_nKvgCIk1dyCo-FFT3fXSOM-H8D9LOGvA-gznp\/s1600\/dill+leaf.jpeg\" width=\"475\" height=\"268\" title=\"\" alt=\"Dill Leaves\"\u003E \n\u003C\/noscript\u003E\n\u003C\/amp-img\u003E \n\u003C\/center\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\n\u003Camp-img src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgppoqC3atCrBhn1LhYu6opFumroLbLm0cBqqtqcNo4U-KkthdxFu44rxoVE4TmFJTcqPKVPB6tTx6NVE8UuloE6iPN7P7TAWah5GNmxhkzCBSqCzHPlxULtnqmgieqbWUm9jWLkr34WV4S\/s1600\/sulfa+shak+raita.jpg\" width=\"475\" height=\"268\" title=\"\" alt=\"Recipe quoted from Pak-Rajeswar O Banjon Ratnakar\"\u003E \n\u003Cnoscript\u003E\n\u003Cimg src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgppoqC3atCrBhn1LhYu6opFumroLbLm0cBqqtqcNo4U-KkthdxFu44rxoVE4TmFJTcqPKVPB6tTx6NVE8UuloE6iPN7P7TAWah5GNmxhkzCBSqCzHPlxULtnqmgieqbWUm9jWLkr34WV4S\/s1600\/sulfa+shak+raita.jpg\" width=\"475\" height=\"268\" title=\"\" alt=\"Recipe quoted from Pak-Rajeswar O Banjon Ratnakar\"\u003E \n\u003C\/noscript\u003E\n\u003C\/amp-img\u003E\n \n\u003Ca name='more'\u003E\u003C\/a\u003E\u003Cdiv class=\"summary\"\u003E\n\u003Cp\u003EWhatever you say is never enough for this magic herbs. The plant having the carminative property of relieving gas. In India it is also traditionally given to mothers immediately after childbirth.\n\u003C\/p\u003E \n \n\u003Cp\u003EIn India, dill is known as shepu in Marathi and Konkani, savaa in Hindi or soa in Punjabi. In Telugu, it is called Soa-kura (for herb greens). It is also called sabbasige soppu in Kannada. In Tamil it is known as sada kuppi. In Malayalam, it is chathakuppa) sathakuppa. In Sanskrit, this herb is called shatapushpa. In Gujarati, it is known as suva. It is considered to have very good antigas properties, so it is used as mukhwas, or an after-meal digestive. In Manipur, dill, locally known as pakhon, is an essential ingredient of chagem pomba – a traditional Manipuri dish made with fermented soybean and rice.\n\u003C\/p\u003E\n\u003Cp\u003EIn Hoodoo Folk Magic DILL LEAF is said to be valuable for Breaking Jinxes or Crossed Conditions in a person's Love Affairs. Some people mix DILL LEAVES with Salt and scatter the mixture throughout their home to counteract rootwork that this been laid down in the corners of their rooms by enemies who sprinkle evil Powders or Dusts.\u003C\/p\u003E\n\u003Cbr \/\u003E\n\u003Ch2\u003E\nIngredients\u003C\/h2\u003E\n\u003Cul\u003E\n\u003Cli class=\"ingredient\"\u003EDill leaves (minced), 1 cup\u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003EChickpea flour, 1\/2 cup\u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003EWhite flour, 1\/4 cup\u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003EGinger paste, 1 tsp\u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003EGreek yogurt or strained yogurt, 1 cup\u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003EGaram masala powder 1 tsp (equal part of cardamom, cinnamon and clove)\u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003ESalt to taste\u003C\/li\u003E\n\u003C\/ul\u003E\n\u003Ch2\u003E\nInstructions\u003C\/h2\u003E\n\u003Col \u003E\n\u003Cli class=\"instructions\"\u003EBoil the leaves and strain the water. Take the leaves, add chickpea flour, flour, water of ginger paste, salt and 1\/2 tsp of garam masala. Make a tight dough for flat bread. Keep rest for 10 minutes to set the dough.\u003C\/li\u003E\n\u003Cli class=\"instructions\"\u003EMake thin flat breads about 2 inch diameter circle. In a deep pan boil some water and cover the pan with a cheese cloth. Put the breads over the cloth and cover with a lid. Cook for 10 minutes or until cook properly.\u003C\/li\u003E\n\u003Cli class=\"instructions\"\u003EIn a bowl take the yogurt and mix rest of the garam masala, make the small peices from those bread and mix with the yogurt and serve.\u003C\/li\u003E\n\u003C\/ol\u003E\n\u003Ch2\u003E\nNutrition\u003C\/h2\u003E\n\u003Cdiv class=\"nutrition\"\u003E\nCalories: 250\u003Cspan class=\"calories\"\u003E\u003C\/span\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/div\u003E\n \u003Cdiv class=\"blogger-post-footer\"\u003E\u003Ca href=\"https:\/\/feedburner.google.com\/fb\/a\/mailverify?uri=onlinekolkata\u0026amp;loc=en_US\"\u003ESubscribe to Indian Cuisine - Traditional Food and Recipe by Email\u003C\/a\u003E\u003C\/div\u003E"},"link":[{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/4194113219346922999\/posts\/default\/8802330891128544727"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/4194113219346922999\/posts\/default\/8802330891128544727"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.foodcooking-inspiration.in\/2013\/11\/cuisine-through-ages.html","title":"Cuisine through the ages"}],"author":[{"name":{"$t":"Barnali Dutta"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/05327163057011058262"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjvQy8m1XwevEKbPwy4n9EzAT_CEJKfrpaKSyJtJ3J76mnMnstyKGL1Vv8olczAohOS4ebJekVykGbwLWT6lB4sA2RqXNpj_ILVkPt8efPls2-YGtFG77aVGZ16yF4KNg\/s108\/WhatsApp+Image+2019-05-06+at+7.10.10+PM.jpeg"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEg6HrxdP7_cdcj2aGKhfFfG2bBiLFW5Mz3xL1UruICanjkq8r41fuRGfiwsBsK0tEXOOz4EwKYs-TfOo2h56uIHJo3dmA4q5Uc7UAfqeD_nKvgCIk1dyCo-FFT3fXSOM-H8D9LOGvA-gznp\/s72-c\/dill+leaf.jpeg","height":"72","width":"72"},"georss$featurename":{"$t":"Kolkata, West Bengal, India"},"georss$point":{"$t":"22.572646 88.363894999999957"},"georss$box":{"$t":"21.634999999999998 87.073001499999961 23.510292 89.654788499999952"}},{"id":{"$t":"tag:blogger.com,1999:blog-4194113219346922999.post-3478988785880740366"},"published":{"$t":"2013-11-16T12:45:00.004+05:30"},"updated":{"$t":"2026-03-23T16:34:08.624+05:30"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Bata Bharta"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Traditional Recipes"}],"title":{"type":"text","$t":"Bataa and Bharta - Craving Dish"},"content":{"type":"html","$t":" \n\u003Ch2\u003E\nMushur Dal Bharta Recipe\u003C\/h2\u003E\n\u003Clabel\u003EBy \u003C\/label\u003E\u003Cspan class=\"author\"\u003EBarnali Dutta\u003C\/span\u003E\u003Cbr \/\u003E\nPublished \u003Cspan class=\"published\"\u003E11\/16\/2013\u003C\/span\u003E\u003Cbr \/\u003E\n\u003Ccenter\u003E\n  \n  \u003Camp-img src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgeXyB_0NmT8LaXqVKbrseJM0Zcif4o4DdiKwMrwqXhchR7Q9xwmCZO-qC0CEEAyI_NiDjSBAQMCScsIWKKqUEVfBoldqmsZQ8GhMmyTC8qoZ1xlDo1sGlnPvhMNjIs6NT-SHBXpWm3vWhV\/s1600\/mushur+dal+bharta.jpg\" width=\"475\" height=\"268\" title=\"\" alt=\"\"\u003E \n\u003Cnoscript\u003E\n\u003Cimg src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgeXyB_0NmT8LaXqVKbrseJM0Zcif4o4DdiKwMrwqXhchR7Q9xwmCZO-qC0CEEAyI_NiDjSBAQMCScsIWKKqUEVfBoldqmsZQ8GhMmyTC8qoZ1xlDo1sGlnPvhMNjIs6NT-SHBXpWm3vWhV\/s1600\/mushur+dal+bharta.jpg\" width=\"475\" height=\"268\" title=\"\" alt=\"\"\u003E \n\u003C\/noscript\u003E\n\u003C\/amp-img\u003E\n \n\u003C\/center\u003E\n\u003Cdiv class=\"summary\"\u003E\nSignature dish of absolutely novice cook - wholesome, nutritious, and super tasty dish. Some of these dishes are good companion with hot  rice and some with leftover or soaked rice, like one of these one pot meal dishes can make you satisfied and comfortable anytime anywhere, feeding the indigenous way.\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Ca name='more'\u003E\u003C\/a\u003E\n\u003Ch2\u003E\nIngredients\u003C\/h2\u003E\n\u003Cul\u003E\n\u003Cli class=\"ingredient\"\u003ERed lentils or mushur dal 150g\u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003EGhee, 1 tbsp\u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003EChopped onion, 1 tbsp\u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003EGreen chilies, 2 \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003ESalt as required\u003C\/li\u003E\n\u003C\/ul\u003E\n\u003Ch2\u003E\nInstructions\u003C\/h2\u003E\n\u003Col\u003E\n\u003Cli class=\"instructions\"\u003EWash and soak the pulse for 30 minutes.\u003C\/li\u003E\n\u003Cli class=\"instructions\"\u003ETake a wider muslin or cheesecloth.  The pulse will need some space to cook properly.  Put the soaked pulse and one green chili into it, make a pouch. Tie it well and put into the pot of boiling water while cooking your rice. It will cook well along with your rice. \u003C\/li\u003E\n\u003Ccenter\u003E\n  \u003Camp-img src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjgLYIYOK_tJXF58_4UWRafYdP_Odx8bzUA7erGwz7LEtnoGc8HpXzX0KtZoEhMf8K5eE1P2MdeXIaf9jQugdubcvaX1cCITAbCNRMWfREK9CeJ7GSbXCvy3TESOWqKjOfRLcs-iHtvZdbw\/s1600\/mushur+dal+pouch.jpg\" width=\"475\" height=\"268\" title=\"\" alt=\"\"\u003E \n\u003Cnoscript\u003E\n\u003Cimg src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjgLYIYOK_tJXF58_4UWRafYdP_Odx8bzUA7erGwz7LEtnoGc8HpXzX0KtZoEhMf8K5eE1P2MdeXIaf9jQugdubcvaX1cCITAbCNRMWfREK9CeJ7GSbXCvy3TESOWqKjOfRLcs-iHtvZdbw\/s1600\/mushur+dal+pouch.jpg\" width=\"475\" height=\"268\" title=\"\" alt=\"\"\u003E \n\u003C\/noscript\u003E\n\u003C\/amp-img\u003E\n \n\u003C\/center\u003E\n\u003Cli class=\"instructions\"\u003EGive a standing time about 5 to 10 minutes inside the hot rice pot. Take out the pulse pouch carefully from the pot. Put into a bowl and mash the pulse with chopped onion, green chillies, salt and ghee. Enjoy this dal bharta with pipping hot rice. Happy cooking.\u003C\/li\u003E\n\u003C\/ol\u003E\n\u003Cbr \/\u003E\n \n \n\n\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n \n\u003Ch2\u003E\nKalojeera o rosun bata\u003C\/h2\u003E\n\u003Cbr \/\u003E\n(Onion seeds and garlic bharta)\n\u003Cbr \/\u003E\n\u003Clabel\u003EBy \u003C\/label\u003E\u003Cspan class=\"author\"\u003EBarnali Dutta\u003C\/span\u003E\u003Cbr \/\u003E\nPublished \u003Cspan class=\"published\"\u003E11\/16\/2013\u003C\/span\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Ccenter\u003E\n  \u003Camp-img src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhWJT_5LqNylIlnrEW2m4fOZ7IUTds1wyO5VCmaIFJiUw7YGThbrOc-iOgRAhhtGXOF3g9PCurzqp2qaIWLv8sdoDf2t8Q1L8SiLYaBQE8CJdwMi-TEJRHLpQdjLkAu6oX0D0I_amT8YZVg\/s1600\/kalojeera+r+rasun+bata.jpg\" width=\"475\" height=\"268\" title=\"\" alt=\"\"\u003E \n\u003Cnoscript\u003E\n\u003Cimg src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhWJT_5LqNylIlnrEW2m4fOZ7IUTds1wyO5VCmaIFJiUw7YGThbrOc-iOgRAhhtGXOF3g9PCurzqp2qaIWLv8sdoDf2t8Q1L8SiLYaBQE8CJdwMi-TEJRHLpQdjLkAu6oX0D0I_amT8YZVg\/s1600\/kalojeera+r+rasun+bata.jpg\" width=\"475\" height=\"268\" title=\"\" alt=\"\"\u003E \n\u003C\/noscript\u003E\n\u003C\/amp-img\u003E\n \n\u003C\/center\u003E\n\u003Cdiv class=\"summary\"\u003E\nLiterature has shown this humble seed is an antibiotic as well as garlic has immune-boosting properties, onion seeds especially when combined with garlic are regarded as a harmonizer of the imbalance.  It is usually taken during rainy season and a winter day for its antibacterial and antiviral properties to prevent cold.  In addition of some roasted peppercorn it is given to the new mothers for the postpartum care.\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Ch2\u003E\nIngredients\u003C\/h2\u003E\n\u003Cul\u003E\n\u003Cli class=\"ingredient\"\u003EOnion seeds (kalo jeera), 2 tablespoon\u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003EGarlic (rosun), 9 to 10 cloves\u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003EDry red chillies, 2\u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003EMustard oil, half teaspoon\u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003ESalt as required\u003C\/li\u003E\n\u003C\/ul\u003E\n\u003Ch2\u003E\nInstructions\u003C\/h2\u003E\n\u003Col\u003E\n\u003Cli class=\"instructions\"\u003EDry roast all the ingredients except salt and mustard oil.\u003C\/li\u003E\n\u003Cli class=\"instructions\"\u003EMake a dry paste in Stone (Granite) Mortar and Pestle.\u003C\/li\u003E\n\u003Cli class=\"instructions\"\u003EAdd salt and oil to the paste and enjoy with piping hot rice.\u003C\/li\u003E\n\u003C\/ol\u003E\n\u003Cbr \/\u003E\n\u003Cspan style=\"font-size: 9pt;\"\u003EPrep time: \u003Cspan class=\"preptime\"\u003E10 min \u003Cspan class=\"value-title\" title=\"PT10M\"\u003E\u003C\/span\u003E\u003C\/span\u003E | Cook time: \u003Cspan class=\"cooktime\"\u003E10 min\u003Cspan class=\"value-title\" title=\"PT10M\"\u003E\u003C\/span\u003E\u003C\/span\u003E |   Total time: \u003Cspan class=\"duration\"\u003E20 min \u003Cspan class=\"value-title\" title=\"PT20M\"\u003E\u003C\/span\u003E\u003C\/span\u003E\n\u003Cbr \/\u003E\n   Yield: \u003Cspan class=\"yield\"\u003E2 servings\u003C\/span\u003E | Calories per serving: \u003Cspan class=\"calories\"\u003E100\u003C\/span\u003E\n      \u003C\/span\u003E\n\u003Cbr \/\u003E\n\u003Cspan style=\"font-weight: 10pt;\"\u003ETags: \u003Cspan class=\"tag\"\u003Espices\u003C\/span\u003E, \u003Cspan class=\"tag\"\u003Estarter\u003C\/span\u003E, \u003Cspan class=\"tag\"\u003Ekitchen cabinet\u003C\/span\u003E, \u003Cspan class=\"tag\"\u003Eeasy\u003C\/span\u003E\u003C\/span\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Ch1\u003E\nBegun Pora - Chargrilled eggplant\u003C\/h1\u003E\nOne can silently feel the emerging difference of taste and smell between classic Bengali dishes and modern art of Bengali cuisine. For example, the color or texture of the begun pora makha (char-grilled on slow fire – mashed eggplant) with the hint of the mustard oil and oven-baked eggplant prepared with other vegetable oils although both seems tasty, no doubt it will be a pleasure for your eyes, but your native taste buds will remain compromised if you use anything other than mustard oil and you would have to fantasize the original taste every time. So a classic Bengali begun pora (chargilled aubergine) recipe needs mustard oil and coriander leaves.  No spice is needed only salt and green chilies, optionally a smoked red chili and a dash of julienne ginger.\n\u003Cbr \/\u003E\n\n\u003Camp-img src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhPO_jzjyJGFDMo_XLSgQrPGqN6b-WgWS5KZ6rbQkXhvolcQdtQyfsWE-ZbGTjV_fp3u411G7RH9NzRMAHzcb8MbPKVwJ-q7wXU5L4igs_5CJUUFGmtZHOZC3Ui4q_N5BArDGMCJhbWHMvl\/s1600\/begun+pora+2.jpg\" width=\"475\" height=\"268\" title=\"\" alt=\"Begun Pora\"\u003E \n\u003Cnoscript\u003E\n\u003Cimg src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhPO_jzjyJGFDMo_XLSgQrPGqN6b-WgWS5KZ6rbQkXhvolcQdtQyfsWE-ZbGTjV_fp3u411G7RH9NzRMAHzcb8MbPKVwJ-q7wXU5L4igs_5CJUUFGmtZHOZC3Ui4q_N5BArDGMCJhbWHMvl\/s1600\/begun+pora+2.jpg\" width=\"475\" height=\"268\" title=\"\" alt=\"Begun Pora\"\u003E \n\u003C\/noscript\u003E\n\u003C\/amp-img\u003E\n \n\u003Cp\u003EAs I said there is an emerging gap between sophisticated Bengali cuisine of Kolkata or any other big cities of the world with classic Bengali dishes. Modern culinary art of Bengali cuisine introduced the names of the dishes to the world. Kolkata cuisine has become popular now, but Kolkata does not mean Bengal rather it means everything else but Bengal. From the very beginning the condition of life in Kolkata and the livelihood of the people living here and their manners are quite different from those Bengalees living in the any other part of the province.\u003C\/p\u003E\n\u003Cp\u003ESimplicity is the key to the classic Bengali cuisine. Sometimes some ingredients are prohibited during cooking due to different issues and some must be eaten in the ritualistic way, but their creativity in the kitchen enriched timeless treasures in the Bengali cuisine. Bengali people provide knowledge and expertise in every distinguished flavor and taste to pleasure the taste buds and palate.\u003C\/p\u003E\n\u003Cp\u003EThe urge of feeding tasty meal with restricted ingredients to the young widows, some innovative cooking options with less oil and less spices for the economically backward people of Bengal, encouraging the herbal thoughts during cooking for the acute and chronically ill person in the family due to toxic malaria or kala ajar (কালা জ্বর) typhoid, and cholera, go seasonal with the fondness of native Bengali people for observing rituals hence symbolized as 13 festivals in 12 months (baro mashe tero parbon) to gratify 33 crore gods as we know Indians are spiritually bonded to 33 koti devtas referred from Vedas.  It sounds traumatic now, but ideally a kinship was started with a social harmony during the age of early social life. Some innovative dishes were made to please the land-lords or kings also.\u003C\/p\u003E\n\u003Cp\u003EThe experiments on simple food items gradually reached a high due to their artistic mind and ultimately food is portrayed as an art, \"Randhan Shilpa\".\u003C\/p\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n \n\u003Ch2\u003E\nKucho chingri bata (Hot tiny prawn paste)\u003C\/h2\u003E\n\u003Clabel\u003EBy \u003C\/label\u003E\u003Cspan class=\"author\"\u003EBarnali Dutta\u003C\/span\u003E\u003Cbr \/\u003E\nPublished \u003Cspan class=\"published\"\u003E11\/16\/2013\u003C\/span\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Ccenter\u003E\n  \n  \u003Camp-img src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiQTg_GGeuI7Ur7wDFfoOqnP3v-rfz4raWo_w0mGoHq2UfgQhRlLXL-x85aJdzS6mU69b_Y3BCPboEECj4nVM2imkhIPLQdR-S2E06GfAh_Q1wxrmMUxmXHImerzYmaxBWiS9XP7xhIoBNp\/s1600\/chingri+bata.jpg\" width=\"475\" height=\"268\" title=\"\" alt=\"Kucho chingri bata\"\u003E \n\u003Cnoscript\u003E\n\u003Cimg src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiQTg_GGeuI7Ur7wDFfoOqnP3v-rfz4raWo_w0mGoHq2UfgQhRlLXL-x85aJdzS6mU69b_Y3BCPboEECj4nVM2imkhIPLQdR-S2E06GfAh_Q1wxrmMUxmXHImerzYmaxBWiS9XP7xhIoBNp\/s1600\/chingri+bata.jpg\" width=\"475\" height=\"268\" title=\"\" alt=\"Kucho chingri bata\"\u003E \n\u003C\/noscript\u003E\n\u003C\/amp-img\u003E\n \n\u003C\/center\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"summary\"\u003E\nThis gorgeous dish is best with both hot and soaked rice (panta), a craving dish.\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Ch2\u003E\nIngredients\u003C\/h2\u003E\n\u003Cul\u003E\n\u003Cli class=\"ingredient\"\u003EBaby shrimp 250 gm with shells (washed and cleaned with salty warm water)\u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003EGarlic 8 to 10 cloves\u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003EDry red chillies 3 to 4 or as required\u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003ESalt and sugar as required\u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003EGreen chillies\u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003EMustard oil, 2 tablespoon\u003C\/li\u003E\n\u003C\/ul\u003E\n\u003Ch2\u003E\nInstructions\u003C\/h2\u003E\n\u003Cul\u003E\n\u003Cli class=\"instructions\"\u003EStir fry all the ingredients and make a paste in a simple traditional and rustic way, for the actual taste it is recommended to use mortar and pestle.\u003C\/li\u003E\n\u003C\/ul\u003E\n\u003Cbr\/\u003EPrep time: 15 min | Cook time: 15 min | Total time: 30 min\u003Cbr\/\u003E\nYield: 2 servings) | Calories per serving: 200\u003Cbr\/\u003E\n\n\u003Cbr \/\u003E\n \u003Cdiv class=\"blogger-post-footer\"\u003E\u003Ca href=\"https:\/\/feedburner.google.com\/fb\/a\/mailverify?uri=onlinekolkata\u0026amp;loc=en_US\"\u003ESubscribe to Indian Cuisine - Traditional Food and Recipe by Email\u003C\/a\u003E\u003C\/div\u003E"},"link":[{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/4194113219346922999\/posts\/default\/3478988785880740366"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/4194113219346922999\/posts\/default\/3478988785880740366"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.foodcooking-inspiration.in\/2013\/11\/bataa-and-bharta-craving-dish.html","title":"Bataa and Bharta - Craving Dish"}],"author":[{"name":{"$t":"Barnali Dutta"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/05327163057011058262"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjvQy8m1XwevEKbPwy4n9EzAT_CEJKfrpaKSyJtJ3J76mnMnstyKGL1Vv8olczAohOS4ebJekVykGbwLWT6lB4sA2RqXNpj_ILVkPt8efPls2-YGtFG77aVGZ16yF4KNg\/s108\/WhatsApp+Image+2019-05-06+at+7.10.10+PM.jpeg"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgeXyB_0NmT8LaXqVKbrseJM0Zcif4o4DdiKwMrwqXhchR7Q9xwmCZO-qC0CEEAyI_NiDjSBAQMCScsIWKKqUEVfBoldqmsZQ8GhMmyTC8qoZ1xlDo1sGlnPvhMNjIs6NT-SHBXpWm3vWhV\/s72-c\/mushur+dal+bharta.jpg","height":"72","width":"72"},"georss$featurename":{"$t":"Prasadam, Indian food cooking, Kolkata"},"georss$point":{"$t":"22.507151499325932 88.3944296836853"},"georss$box":{"$t":"22.506692999325931 88.3937991836853 22.507609999325933 88.3950601836853"}},{"id":{"$t":"tag:blogger.com,1999:blog-4194113219346922999.post-5588747477343897258"},"published":{"$t":"2013-09-29T11:07:00.014+05:30"},"updated":{"$t":"2026-03-23T16:34:20.084+05:30"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Ingredients \u0026 Food Knowledge"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Seasonal Ingredients"}],"title":{"type":"text","$t":"Edible Herbs and Greens"},"content":{"type":"html","$t":"        \u003Ch2\u003E\n          Shaak recipe শাক রান্না\n        \u003C\/h2\u003E\n\u003Camp-img alt=\"palang shaak\" height=\"268\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEge7HgeTTGsidxe2Bkb6GHPRrq-wyMVi39vgPs5BmPUXt96Tx3MAGQyPy_Qe8oI-aR6vEy4Cvp4ZTsXXRO8QTnn10_dkkLcSLdlZn0huoiRS-Z2_8ioZh4kB7m2MOFyiYt1w-IG7oDYY0DH\/\" title=\"\" width=\"475\"\u003E \n\u003Cnoscript\u003E\n\u003Cimg src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEge7HgeTTGsidxe2Bkb6GHPRrq-wyMVi39vgPs5BmPUXt96Tx3MAGQyPy_Qe8oI-aR6vEy4Cvp4ZTsXXRO8QTnn10_dkkLcSLdlZn0huoiRS-Z2_8ioZh4kB7m2MOFyiYt1w-IG7oDYY0DH\/\" width=\"475\" height=\"268\" title=\"\" alt=\"palang shaak\"\u003E \n\u003C\/noscript\u003E\n\u003C\/amp-img\u003E\n \u003Cbr \/\u003E \u003Cbr \/\u003E\n                  \u003Cbr \/\u003E In general the cuisine of Bangladesh is fairly elaborate and\n                involves addition of at least three or four spices, whereas most\n                plants or plant parts are cooked by boiling with water till they\n                tend to get soft and then is eaten with the addition of a little\n                salt as a soup or by mashing them up. Some plants or plant parts\n                are also eaten after being fried with one spice. In these forms,\n                the use of spices and oil are found to be much reduced.\n                \u003Cbr \/\u003E\u003Cbr \/\u003EIn affluent households, the plant is usually cooked\n                with fish or shrimp and not taken as soup or in mashed form, as\n                it is followed in the poorer households, but they are sometimes\n                consumed as a source of nutritious vegetables. \u003Cbr \/\u003E\u003Cbr \/\u003E\n     \n      \u003Cbr \/\u003E\n      \n        \u003Cb\u003E\u003Cu\u003E “Every plant has medicinal and other uses, no plant is\n              useless.” \u003C\/u\u003E\u003C\/b\u003E\n  \n      \u003Cbr \/\u003E\u003Cbr \/\u003E\n\n\u003Camp-img src\n         =\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiWA-3PifOlovTp6h2M-V7WcT4Sv6lglre4_oxfWlXbLAuoRLyK0bpxlu7qHUziV9rPX78fg67M5psWghSVXIL9-Lf0xHCkW6-v8GrR19Qs3ot_w86iA6KdildKkSyKTzS6iGaMr2Pxy3kv\/s1600\/charaka.jpg\" width=\"475\" height=\"268\" title=\"\" alt=\"\"\u003E \n\u003Cnoscript\u003E\n\u003Cimg src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiWA-3PifOlovTp6h2M-V7WcT4Sv6lglre4_oxfWlXbLAuoRLyK0bpxlu7qHUziV9rPX78fg67M5psWghSVXIL9-Lf0xHCkW6-v8GrR19Qs3ot_w86iA6KdildKkSyKTzS6iGaMr2Pxy3kv\/s1600\/charaka.jpg\" width=\"475\" height=\"268\" title=\"\" alt=\"\"\u003E \n\u003C\/noscript\u003E\n\u003C\/amp-img\u003E\n \n      \u003Cbr \/\u003E\u003Cbr \/\u003E\n \n        Jeevak kaumarbhritya (525-450 B.C), contemporary of lord Buddha,\n            was the first “Historical” doctor of India and the world, whose\n            skill and excellence in field of Medical science had no bounds. He\n            was not a doctor of any particular state but his work field was the\n            whole “Aryavart” (Northern \u0026amp;Central India) and he was a doctor\n            of both ordinary and extra-ordinary people. He successfully treated\n            iconic personalities like lord Buddha, Magadh emperor – Bimbasar\n            \u0026amp; Avanti King – Chand Pradyot. The whole Tripitak literature in\n            Pali language is full of accounts related to the “Medical Miracles”\n            of Jeevak. \n     \n      \u003Cbr \/\u003E\n \u003Cbr \/\u003E\n \u003Cbr \/\u003E\n     “Nanaushadhi Bhootam Jagat Kinchit - There is no plant in the\n              world, which does not have medicinal properties” \n    \n      University \n            (Now in Pakistan) for his higher studies a place which could be\n            called as the “first university of the world” and was famous for its\n            specialized study. He studied the whole 8-limbed Ayurveda (Medical\n            science of 8 subjects) here for many years.\u003C\/span\u003E\u003C\/b\u003E\n \n When the studies were over, the mentor of Jeevak examined him by\n            giving a project. The task was to find a useless plant in the 5\n            miles circumference of Takshila. Jeevak wandered everywhere and\n            reported in conclusion that “Every plant has medicinal and other\n            uses, no plant is useless.” The teacher was extremely delighted to\n            listen his answer. \n REFERENCE courtesy (A special tribute to Mangilalji Mishra who wrote article on Jeevak\n            in Hindi around 60 years ago, by churning the vast Tripitak\n            literature) \n       \n          \u003Cbr \/\u003E \u003Cbr \/\u003E\n                  \u003Cb\u003E\u003Ccenter\u003E\n                      \u003Ca href=\"https:\/\/sites.google.com\/a\/foodcooking-inspiration.in\/indian-food\/stewed-spinach\"\u003EStewed Spinach \"Palong Shak Bhate\"\u003C\/a\u003E\n                    \u003C\/center\u003E\u003C\/b\u003E \n           \n               \n                      \u003Cp\u003EPrep Time:  00:10 \u003C\/p\u003E \n               \n                      \u003Cp\u003ECook time:  00:05\u003C\/p\u003E \n\n                 \n                    A easy to cook Bengali recipe, super healthy and a delicious\n                    starter for any global rice platter.\u003Cbr \/\u003E\u003Cbr \/\u003E\n                 \n\n                  \u003Cp\u003E\n                    By  \n                    Barnali Dutta  Published  \n                    10\/30\/2013 \n                  \u003C\/p\u003E\n                \n        \n                  \u003Ch3\u003E\n                    \u003Cb\u003EIngredients\u003C\/b\u003E\n                  \u003C\/h3\u003E\n                  \u003Cul\u003E\n                    \u003Cli\u003EBaby spinach leaves, 400g\u003C\/li\u003E\n                    \u003Cli\u003E Bengali mustard, 1 tsp \u003C\/li\u003E\n                    \u003Cli\u003E 2 green chilies \u003C\/li\u003E\n                    \u003Cli\u003E Salt to taste \u003C\/li\u003E\n                    \u003Cli\u003E Grated coconut, 2 tbsp \u003C\/li\u003E\n                    \u003Cli\u003E Mustard oil, 1 tsp \u003C\/li\u003E\n                  \u003C\/ul\u003E\n\n                  \u003Cp\u003E\u0026nbsp;\u003C\/p\u003E\n                \n\n                \n                    \u003Cb\u003E\"Stewed Spinach\"\u003C\/b\u003E\n                  \u003C\/p\u003E\n\n                  \n                  \u003Ch3\u003E\n                    \u003Cb\u003EInstructions\u003C\/b\u003E\n                  \u003C\/h3\u003E\n                  \u003Col\u003E\n                    \u003Cli\u003E\n                     Put the spinach in the container of a double boiler or\n                        place the container to steam inside the rice pot while\n                        cooking the rice. Let it cool completely.\n                    \u003C\/li\u003E\n                    \u003Cli\u003E\n                      Make a paste of Bengali mustard with chilies and\n                        salt.\n                    \u003C\/li\u003E\n                    \u003Cli\u003E\n             Add the mustard paste to the spinach, toss with grated\n                        coconut and mustard oil. Serve with piping hot\n                        rice.\n                    \u003C\/li\u003E\n                  \u003C\/ol\u003E\n \n\n              \u003Ctr\u003E\n                \u003Ctd height=\"90\" valign=\"top\" width=\"378\"\u003E\n                  \u003Ch4\u003E\n                    \u003Cb\u003ENutrition per serving\u003C\/b\u003E\n     \n                  \u003C\/h4\u003E\n\n                  \u003Cul\u003E\n                    \u003Cli\u003E\n                  Calories: 240\n                    \u003C\/li\u003E\n                  \u003C\/ul\u003E \u003Cdiv class=\"blogger-post-footer\"\u003E\u003Ca href=\"https:\/\/feedburner.google.com\/fb\/a\/mailverify?uri=onlinekolkata\u0026amp;loc=en_US\"\u003ESubscribe to Indian Cuisine - Traditional Food and Recipe by Email\u003C\/a\u003E\u003C\/div\u003E"},"link":[{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/4194113219346922999\/posts\/default\/5588747477343897258"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/4194113219346922999\/posts\/default\/5588747477343897258"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.foodcooking-inspiration.in\/2013\/09\/edible-greens.html","title":"Edible Herbs and Greens"}],"author":[{"name":{"$t":"Barnali Dutta"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/05327163057011058262"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjvQy8m1XwevEKbPwy4n9EzAT_CEJKfrpaKSyJtJ3J76mnMnstyKGL1Vv8olczAohOS4ebJekVykGbwLWT6lB4sA2RqXNpj_ILVkPt8efPls2-YGtFG77aVGZ16yF4KNg\/s108\/WhatsApp+Image+2019-05-06+at+7.10.10+PM.jpeg"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEge7HgeTTGsidxe2Bkb6GHPRrq-wyMVi39vgPs5BmPUXt96Tx3MAGQyPy_Qe8oI-aR6vEy4Cvp4ZTsXXRO8QTnn10_dkkLcSLdlZn0huoiRS-Z2_8ioZh4kB7m2MOFyiYt1w-IG7oDYY0DH\/s72-c","height":"72","width":"72"},"georss$featurename":{"$t":"Prasadam, Kolkata, West Bengal, India"},"georss$point":{"$t":"22.507144154187237 88.394435787731481"},"georss$box":{"$t":"22.507086654187237 88.394356787731482 22.507201654187238 88.394514787731481"}},{"id":{"$t":"tag:blogger.com,1999:blog-4194113219346922999.post-5057126971433777470"},"published":{"$t":"2013-07-19T11:24:00.006+05:30"},"updated":{"$t":"2026-08-02T17:55:24.628+05:30"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Ingredients \u0026 Food Knowledge"}],"title":{"type":"text","$t":"Steamed\/Roasted\/Baked"},"content":{"type":"html","$t":" \n\u003Ch2 style=\"background-color: #ffff42; color: green; text-align: center;\"\u003E\u003Cb\u003EA treaty treat\u003C\/b\u003E\u003C\/h2\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\n\n\n\u003Cbr \/\u003E\n\u003Ch3\u003E\u003Cspan style=\"background-color: yellow;\"\u003EOur Village Home (Gramer Bari)\u003C\/span\u003E\u003C\/h3\u003E\u003Cb\u003E\u003Cspan style=\"font-size: 12pt;\"\u003EA bright shadow of a very sweet dream left the impressions only, \"a vividly green surrounding with full of life!!\" Enjoying now the leftover.\u003C\/span\u003E\u003C\/b\u003E\u003Cspan style=\"font-size: 11pt;\"\u003E\n\u003Ch4\u003E\u003Cdiv itemscope=\"\" itemtype=\"https:\/\/data-vocabulary.org\/Recipe\"\u003E\u003Cb\u003E\u003Cdiv style=\"font-size: 13pt;\"\u003E\u003Cspan style=\"background-color: #d5a6bd;\"\u003ETRADITIONAL BENGALI BOILED-STEAMED-BAKED-BRAISED-ROASTED RECIPES\u003C\/span\u003E\u003C\/div\u003E\u003C\/b\u003E \u003C\/div\u003E\u003C\/h4\u003E\n\u003Cspan style=\"background-color: #d5a6bd;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\n\u003Cspan style=\"font-size: 14pt;\"\u003E\u003Cspan style=\"background-color: #d5a6bd;\"\u003E\u003Cb\u003ESteamed Vegetables\u003C\/b\u003E\u003C\/span\u003E\u003C\/span\u003E\u003Cbr \/\u003E\u003Cspan style=\"color: black;\"\u003E\u003Cspan style=\"font-size: 13pt;\"\u003E\u003Cspan style=\"background-color: white;\"\u003E\u003Cb\u003E Pot Pourri - An earthen pot cooking recipe flavored with edible flowers \u003C\/b\u003E\u003C\/span\u003E\u003C\/span\u003E\u003C\/span\u003E\n\n\u003Ch3 style=\"text-align: center;\"\u003EPita (steamed vegetables)\u003C\/h3\u003E\n\n\u003Cspan style=\"font-size: 13pt;\"\u003E\u003Ci\u003E\u003Cb\u003EIngredient:\u003C\/b\u003E\u003C\/i\u003E\u003C\/span\u003E\n\n\u003Cul\u003E\n\u003Cli\u003EUnripe Banana (kanchkola) - 1\u003C\/li\u003E\n\u003Cli\u003ESmall banana blossom (mocha) - 1\u003C\/li\u003E\n\u003Cli\u003EBanana stem or thor (only inside part of the trunk) - 5 inch\u003C\/li\u003E\n\u003Cli\u003EHumble potato (desi alu) - 1 (large)\u003C\/li\u003E\n\u003Cli\u003EYam (khaam alu) - 2\u003C\/li\u003E\u003Cli\u003ESweet potato - 2\u003C\/li\u003E\n\u003Cli\u003ESweet pumpkin (misti kumro) 100g\u003C\/li\u003E\n\u003Cli\u003EGrated coconut - 1 cup.\u003C\/li\u003E\u003Cli\u003ECrushed dry roasted masala: Fenugreek seeds, cumin seeds, coriander seeds, and black peppers 1 teaspoon each.\u003C\/li\u003E\n\u003C\/ul\u003E\n\u003Cbr \/\u003E\n\u003Ci\u003E\u003Cb\u003E\u003Cspan style=\"font-size: 13pt;\"\u003EMethod:\u003C\/span\u003E\u003C\/b\u003E\u003C\/i\u003E\n\n\u003Col\u003E\u003Cli\u003EClean and wash all the vegetables properly, and cut into small dices.\u003C\/li\u003E \u003Cli\u003EMix all vegetables, coconut, dry masalas and some rock salt.\u003C\/li\u003E \n\u003Cli\u003ESteam the vegetables until it is done in an earthen pot for right taste.\u003C\/li\u003E\n\u003Cli\u003ENow add tempering mustard seeds in hot ghee and sugar to it.\u003C\/li\u003E\u003C\/ol\u003E\n\n\u003Ch3 style=\"text-align: center;\"\u003ESubash Pakhal (Flower Fragrant Rice)\u003C\/h3\u003E\n\u003Cbr \/\u003E\n  \u003Camp-img src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgb9sOSNjwLYU9qAmIWTfUI1USY6BafHU2JZDWVwu6dlmVOUUtSMLJ0h4y5bzPKYWb9ZZKJ9WWongObQ2sI0-jRYlbL76n5kS-HkZpTv4ni1jnqJ2AwRWmWRGotZ9L7esEsTqWP1i8VVshC\/s1600\/clay+pot+fragnant+rice.jpg\" width=\"475\" height=\"268\" title=\"\" alt=\"\"\u003E \n\u003Cnoscript\u003E\n\u003Cimg src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgb9sOSNjwLYU9qAmIWTfUI1USY6BafHU2JZDWVwu6dlmVOUUtSMLJ0h4y5bzPKYWb9ZZKJ9WWongObQ2sI0-jRYlbL76n5kS-HkZpTv4ni1jnqJ2AwRWmWRGotZ9L7esEsTqWP1i8VVshC\/s1600\/clay+pot+fragnant+rice.jpg\" width=\"475\" height=\"268\" title=\"\" alt=\"\"\u003E \n\u003C\/noscript\u003E\n\u003C\/amp-img\u003E\n \n\u003Cbr \/\u003E\n\u003Ci\u003E\u003Cb\u003E\u003Cspan style=\"font-size: 13pt;\"\u003EMethod:\u003C\/span\u003E\u003C\/b\u003E\u003C\/i\u003E\n\u003Cbr \/\u003ECook Anna means rice. Boil rice in excess water discarding the gruel properly. Now wash cooked rice with cold water  Keep rice in 9 earthen pots  Now add 2 hours previously soaked and strained  infused water of rose (golap), white fragment flowers like beli, jasmine, shiuli flower etc over the rice pot and serve with steamed vegetables.\n\u003Cbr \/\u003E\u003Cbr \/\u003E\n\u003Ch3 style=\"text-align: center;\"\u003E\"Mahaprasad of Lord Jagannath Temple\"\u003C\/h3\u003E\n\nMahaprasad is treated here as 'Anna Brahma'\u003Cbr \/\u003EMahaprasad is cooked only in earthen pots and medium of cooking food is fire wood only. The steam-cooked food is offered to Lord Jagannath Dev first and then to Goddess Vimala after which it becomes Mahaprasad. This Mahaprasad is freely partaken by people of all castes and creeds without any discrimination.\n\u003Cbr \/\u003E\u003Cbr \/\u003E\nThese \"Pita\" and \"Subash Pakhal\" offerings are one of those 56 bhogs during \"Snana Yatra\" (a special bath) of Lord Jagannath dev.\n\u003Cbr \/\u003E \u003Cdiv class=\"blogger-post-footer\"\u003E\u003Ca href=\"https:\/\/feedburner.google.com\/fb\/a\/mailverify?uri=onlinekolkata\u0026amp;loc=en_US\"\u003ESubscribe to Indian Cuisine - Traditional Food and Recipe by Email\u003C\/a\u003E\u003C\/div\u003E"},"link":[{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/4194113219346922999\/posts\/default\/5057126971433777470"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/4194113219346922999\/posts\/default\/5057126971433777470"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.foodcooking-inspiration.in\/2013\/07\/steamedroastedbaked.html","title":"Steamed\/Roasted\/Baked"}],"author":[{"name":{"$t":"Barnali Dutta"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/05327163057011058262"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjvQy8m1XwevEKbPwy4n9EzAT_CEJKfrpaKSyJtJ3J76mnMnstyKGL1Vv8olczAohOS4ebJekVykGbwLWT6lB4sA2RqXNpj_ILVkPt8efPls2-YGtFG77aVGZ16yF4KNg\/s108\/WhatsApp+Image+2019-05-06+at+7.10.10+PM.jpeg"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgb9sOSNjwLYU9qAmIWTfUI1USY6BafHU2JZDWVwu6dlmVOUUtSMLJ0h4y5bzPKYWb9ZZKJ9WWongObQ2sI0-jRYlbL76n5kS-HkZpTv4ni1jnqJ2AwRWmWRGotZ9L7esEsTqWP1i8VVshC\/s72-c\/clay+pot+fragnant+rice.jpg","height":"72","width":"72"},"georss$featurename":{"$t":"Kolkata, West Bengal, India"},"georss$point":{"$t":"22.572646 88.363894999999957"},"georss$box":{"$t":"21.634999999999998 87.073001499999961 23.510292 89.654788499999952"}},{"id":{"$t":"tag:blogger.com,1999:blog-4194113219346922999.post-3007973919311572944"},"published":{"$t":"2013-07-15T19:10:00.015+05:30"},"updated":{"$t":"2026-03-23T16:34:44.202+05:30"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Cultural Food Stories"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Kitchen Memories"}],"title":{"type":"text","$t":"Morning Mists"},"content":{"type":"html","$t":" \n      \u003Ch2\u003EChirotar Jol (Soaked bitter stick water)\u003C\/h2\u003E\n  \n  \n \u003Cspan class=\"summary\"\u003E\u003Cp\u003EChirota\/Chirayata\u003C\/p\u003E\n\n\u003Cp\u003EBiological Name: Swertia Chirata, Gentiana Chirayita\/Ophelia Chirata (Gentianaceae)\nIts Sanskrit name kiratatikta, means \"the bitter plant of the Kiratas\", an outcast race of mountaineers in the north of India.\" It is also called Andryatikta of the bitter plant of the Non-Aryans. The Bhava-prakasa mentions a variety of Chirota\/Chirata under the name of Naipala, that is produced in Nepal and describes it as a febrifuge.\u003C\/p\u003E \n\n\u003Cp\u003EIn every Bengali household, there is a regular habit of taking the water of overnight infused Chirota twigs (Swertia chirata) in the morning in empty stomach once or twice in a month to keep the digestion system clean and it also acts as a natural blood purifier. The Chirota has yellowish pith. It can easily be recognized by the hollow stem of the chirota plant. The infused water is extremely bitter and has no smell. An overdose causes a sense of oppression in the stomach. \u003C\/p\u003E\u003C\/span\u003E \n \n\u003Camp-img alt=\"\" height=\"268\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgXLqR4h1mqvbejxVVx1dzckq2uTZ5sT3fstTE8W_vYc8OOnK_VB-RhT_nxiYjWI3j9nt1ktLULd4SdDGpAaTa6-O8lRstb2ZPFYvKdZnoz8-WDu34ZX74ZHFbT4DvW2Z0nYWTHttFbMtwQ\/s1600\/bitter-stick_Chiretta+water.jpg\" title=\"\" width=\"475\"\u003E \n\u003Cnoscript\u003E\n\u003Cimg src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgXLqR4h1mqvbejxVVx1dzckq2uTZ5sT3fstTE8W_vYc8OOnK_VB-RhT_nxiYjWI3j9nt1ktLULd4SdDGpAaTa6-O8lRstb2ZPFYvKdZnoz8-WDu34ZX74ZHFbT4DvW2Z0nYWTHttFbMtwQ\/s1600\/bitter-stick_Chiretta+water.jpg\" width=\"475\" height=\"268\" title=\"\" alt=\"\"\u003E \n\u003C\/noscript\u003E\n\u003C\/amp-img\u003E\n\n \n\n \u003Cp\u003EIngredients:\n   \u003Cspan class=\"ingredient\"\u003E\n      To make Chirota drink,\u003Cspan class=\"name\"\u003Edried Chirota stem, flower and leaves can also be added\u003C\/span\u003E:\n      \u003Cspan class=\"amount\"\u003Etake 3 to 4 sticks\u003C\/span\u003E \n \n\n \u003C\/span\u003E\u003C\/p\u003E\u003Cp\u003EDirections:\n   \u003Cspan class=\"instructions\"\u003EPut it in a glass of water. After 10 to 12 minutes take the chirota out and discard the water. This will cleanse the twigs and remove the dirt or anything else if present. Now take a clean glass and put those washed twigs in it, fill the glass with drinking water and keep it overnight.  In the morning the water will turn pale yellow. Take it while in empty stomach.  My mother used to give us some salty breakfast and some sour fruits that day to soothe our taste buds. It was the regular cause of mental discoloration on almost every Sunday morning from our age of 5 to 15. Our parent's opinion was that for healthy skin and good digestion we must look after our health and hygiene as well as take healthy food ritually.\u003C\/span\u003E\n\u003C\/p\u003E\u003Cp\u003E\u003C\/p\u003E\n\u003Cbr \/\u003E\n\n\u003Cp\u003ESanskrit : Kirita, Kiritaka, Bhuminimba, Kiritatiktaka\u003C\/p\u003E\n \n\u003Cp\u003EAssamese : Chirta\u003C\/p\u003E\n \n\u003Cp\u003EBengali : Chirata\/Chirota\u003C\/p\u003E\n \n\u003Cp\u003EEnglish : Chireta\u003C\/p\u003E\n \n\u003Cp\u003EGujrati : Kariyatu, Kariyatun\u003C\/p\u003E\n \n\u003Cp\u003EHindi : Chirayata\u003C\/p\u003E\n \n\u003Cp\u003EKannada : Nalebevu, Chirata Kaddi, Chirayat\u003C\/p\u003E\n \n\u003Cp\u003EKashmiri : Lose, Chiraita\u003C\/p\u003E\n \n\u003Cp\u003EMalayalam : Nelaveppu, Kirayathu, Nilamakanjiram\u003C\/p\u003E\n \n\u003Cp\u003EMarathi : Kiraita, Kaduchiraita\u003C\/p\u003E\n \n\u003Cp\u003EOriya : Chireita\u003C\/p\u003E\n \n\u003Cp\u003EPunjabi : Chiretta, Chiraita\u003C\/p\u003E\n \n\u003Cp\u003ETamil : Nilavembu\u003C\/p\u003E\n \n\u003Cp\u003ETelugu : Nelavemu.\u003C\/p\u003E\n \n\u003Cp\u003EUrdu : Chiraita \u003C\/p\u003E\n \n\n \n\u003Cbr \/\u003E\n \n\n\u003Cp\u003EThe plant species Swertia chirata Ham. (F. Gentianaceae) is from a tropical family. Gentiana loves to grow in the mountains. In Europe official Gentiana came from the mountains of Switzerland, Tyrol, Burgundy and Auvergne.\u003C\/p\u003E\n\n\u003Cp\u003EIn India the species grows in temperate Himalayas from Kashmir to Bhutan and in Khasia hills of Meghalaya. The Chirota is indigenous to the mountainous regions of Northern India from Simla through Kumaon to the Morung district in South-Eastern Nepal.\u003C\/p\u003E\n\n\u003Cp\u003EIn India Chirota is regarded as a tonic.  It is much used in the treatment of fevers of all sorts in a variety of forms and in combination with other medicines of its class and it would be good for the intermediate treatment of agues, an appetizer, and anathematic.\u003C\/p\u003E\n\n\u003Cp\u003EIt is used in alcoholic preparation as bitter flavoring agent. Chirota is used for treating intestinal worms, loss of appetite after fever, obesity, skin diseases, wounds, hepatitis, typhoid fever, vomiting in pregnancy as well as chronic and acute asthma. Chirota is febrifuge and laxative and is used for burning of the body etc. It is used for the treatment of cancer too.\u003C\/p\u003E\n\n\u003Cp\u003EIn Ayurveda as well as in the European tradition, exposure to a bitter flavor is said to give the digestive system strength and tone. Modern German research shows that bitter tonic herbal formulas (called bitters) may activate digestive substances, such as bile and hydrochloric acid, enabling us to digest our food more efficiently and effortlessly. Bitters have been shown to stimulate and heighten nervous system function, as well as the immune system, helping people recover more quickly from various chronic illnesses.\u003C\/p\u003E\n\n\u003Cp\u003EThe well-known English physician-botanist John Lindley considered all species of Gentiana as potentially useful in medicine. The Chinese or Indians are making household digestive tonics with these. It enters into the composition of numerous prescriptions for fever, diarrhoea, skin diseases, etc.\nChirota is widely used in Indian folk medicine for the prevention of various disorders. It has antioxidant and antiseptic properties. A simple decoction of the plant is used in bilious fever, with irritability of the stomach or delirium. The following are a few illustrations from “Chakradatta”\u003C\/p\u003E\n \n\u003Camp-img alt=\"\" height=\"100\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEibq-VsFY1UjHiCIWMOLjedH9I29XhxhOEPDjylhem5hatbaBxbl6f9L-7bpGQSk1DVbh6_CoEr0bDQLREPg9ZnJ8dRAzQQf9KdYDMBc9MhU-fKN2Py8KpOdGOtekWQEJ8SwpnPHcc9rTeg\/s1600\/Gentianaceae-Ophelia-Chirata.png.jpg\" title=\"\" width=\"400\"\u003E \n\u003Cnoscript\u003E\n\u003Cimg src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEibq-VsFY1UjHiCIWMOLjedH9I29XhxhOEPDjylhem5hatbaBxbl6f9L-7bpGQSk1DVbh6_CoEr0bDQLREPg9ZnJ8dRAzQQf9KdYDMBc9MhU-fKN2Py8KpOdGOtekWQEJ8SwpnPHcc9rTeg\/s1600\/Gentianaceae-Ophelia-Chirata.png.jpg\" width=\"400\" height=\"100\" title=\"\" alt=\"\"\u003E \n\u003C\/noscript\u003E\n\u003C\/amp-img\u003E\n\u003Cp\u003EIt means, \"take twigs of Chirota, tubers of Cyperus rotundus (mustaka), gulancha, parpata, and ginger, equal parts in all two tolas and prepare a decoction in the usual way.\" This preparation is much used in fever supposed to be caused by deranged air and bile that is remittent fever with gastric irritability and nervousness, etc.\u003C\/p\u003E\n\n\u003Cp\u003EKiratadi taila or oil of chirota: Take twigs of Chirota one seer, water sixteen seers, boil together till reduced to four. seers and strain. Boil this decoction of Chirota with four seers each of prepared mustard oil, The oil thus prepared is rubbed on the body for any itching.\u003C\/p\u003E\n\n\u003Cp\u003EFor dysentery: Take lime (Citrus auran tifolia) juice with hot water and little salt. The juice of black tulsi leaves (Ocimum sanctum) and Chirata (Swertia chirata) is also used for the purpose.\u003C\/p\u003E\n\n\u003Cp\u003EHome remedies for worms: Paste of five lemon seeds (Citrus aurantifolia) mixed with water, take in empty stomach for a few days.\u003C\/p\u003E\n\n\u003Cp\u003EA quick remedy for loss of hair due to unknown cause (except for chronic illness): One may use overnight infused Chirota water to wash hair for 3 to 4 days and use it every alternate day as well as can make hair oil with sesame oil and Chirota flower dust or paste, boil 25g of flower in 200g of oil, in case of dandruff should use coconut oil except of sesame oil.\u003C\/p\u003E\n\n\u003Cp\u003EChinese and Indian medicines as well as traditional European Medicines are very ancient, more than 4,000 years old. The Greek culture to the Sumarian and Egyptian cultures are nearly 5,000 years old. There are many common features between these three great medical systems even the use of some of the same herbs. Many herbalists and medical practitioners are taking elements from all references to help create the medicine of the future.\u003C\/p\u003E\n\n\u003Cp\u003EIt is one that is often found in Materia medicas both in Europe and the United States. Lewis, in his Experimental history of the Materia medica (1791), gives this formula.\u003C\/p\u003E\n\n\u003Cp\u003E1 ounce dried Gentiana root\u003C\/p\u003E\n\u003Cp\u003E1 ounce fresh lemon peel.\u003C\/p\u003E\n\u003Cp\u003E0.2 ounces dried orange peel.\u003C\/p\u003E\n\n\u003Cp\u003ESimmer this mixture for an hour or two in three quarters of a pint of boiling water or infuse for an hour or two in three quarters of a pint of boiling water. It would make a very elegant bitter potion. The lemon peel is an excellent addition in the watery infusions.\u003C\/p\u003E\n\n\u003Cp\u003ETropical Africa used Chirota as against malaria (it is not an anti-periodic in the same sense with cinchona), reduces fever, leprosy, anti-dote for poison, intestinal problems, dislocation, anti-diabetic, fertility, and venereal diseases.\u003C\/p\u003E\n\n\u003Cp\u003EEurope (since at least Medieval times) and America used it for appetite loss, fever, high blood pressure, kidney stones, diabetes, indigestion, worms, inflammation, snake-bite, poisoning, stomach ailments, and tonic.\u003C\/p\u003E\n\n\u003Cp\u003EChina used Chirota for digestive disorders.\nIn Japan and China it is used for its bitterness instead of hops in brewing beer.\u003C\/p\u003E\n\n\u003Cp\u003EIn India, Bhutan, and Nepal (Holland, France, Germany, India, UK - listed in US Pharmacopoeia and part of ayurvedic medicine in India) used as tonic, appetite-improving. laxative, for cough, against worms, anemia, fever as well as gonorrhea.\u003C\/p\u003E\n\n\u003Cp\u003EReferences are taken from\u003C\/p\u003E\n\n\u003Cp\u003EShibkali Bhattacharjee, Chirangib Banaushodhi 3nd edn. (in Bengali), pg. 169-176 (Ananda Publishers)\u003C\/p\u003E\n\u003Cp\u003EChakradatta\u003C\/p\u003E\n\u003Cp\u003EThe ayurvedic Pharmacopoeia of India, part - I, vol – I\u003C\/p\u003E\n\u003Cp\u003Ehttps:\/\/www.christopherhobbs.com\/website\/library\/articles\/article_files\/gentian_01.html\u003C\/p\u003E\n\n\n\n\n\n \u003Cdiv class=\"blogger-post-footer\"\u003E\u003Ca href=\"https:\/\/feedburner.google.com\/fb\/a\/mailverify?uri=onlinekolkata\u0026amp;loc=en_US\"\u003ESubscribe to Indian Cuisine - Traditional Food and Recipe by Email\u003C\/a\u003E\u003C\/div\u003E"},"link":[{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/4194113219346922999\/posts\/default\/3007973919311572944"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/4194113219346922999\/posts\/default\/3007973919311572944"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.foodcooking-inspiration.in\/2013\/07\/morning-mists.html","title":"Morning Mists"}],"author":[{"name":{"$t":"Barnali Dutta"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/05327163057011058262"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjvQy8m1XwevEKbPwy4n9EzAT_CEJKfrpaKSyJtJ3J76mnMnstyKGL1Vv8olczAohOS4ebJekVykGbwLWT6lB4sA2RqXNpj_ILVkPt8efPls2-YGtFG77aVGZ16yF4KNg\/s108\/WhatsApp+Image+2019-05-06+at+7.10.10+PM.jpeg"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgXLqR4h1mqvbejxVVx1dzckq2uTZ5sT3fstTE8W_vYc8OOnK_VB-RhT_nxiYjWI3j9nt1ktLULd4SdDGpAaTa6-O8lRstb2ZPFYvKdZnoz8-WDu34ZX74ZHFbT4DvW2Z0nYWTHttFbMtwQ\/s72-c\/bitter-stick_Chiretta+water.jpg","height":"72","width":"72"}},{"id":{"$t":"tag:blogger.com,1999:blog-4194113219346922999.post-8812676611065974902"},"published":{"$t":"2013-07-10T22:02:00.040+05:30"},"updated":{"$t":"2026-03-23T16:34:58.683+05:30"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Ingredients \u0026 Food Knowledge"}],"title":{"type":"text","$t":"Bitter bites - neem leaves eggplant bengali edible green recipe"},"content":{"type":"html","$t":" \n           \u003Cdiv class=\"article\"\u003E\n             \u003Cdiv class=\"pr-1\"\u003E\nBengalis consume neem eggplant, a traditional bitter taste dish, on a daily basis to guard against outbreaks of the extremely contagious disease chickenpox in the spring.\n             \u003C\/div\u003E\n              \u003Cdiv class=\"pr-2\"\u003E\n\u003Cp\u003ECooking authentic Bengali foods with less oil and spices is somewhat tricky.\u0026nbsp; One needs to know the right amount of heat or flame, the amount and shape of the vegetables for a particular dish, how much to cook or the perfect timing, and thus all the ingredients shall retain their tastes.\u003C\/p\u003E\n             \u003C\/div\u003E\n           \u003Cdiv class=\"pr-3\"\u003E\n                \u003Cp\u003E\u003Ca href=\"https:\/\/www.facebook.com\/kathakaliskitchen\/\" target=\"_blank\"\u003EKathakalis kitchen\u003C\/a\u003E\u003C\/p\u003E\n              \u003C\/div\u003E\n               \u003Cdiv class=\"pr-4\"\u003E\n                \u003Cspan\u003EKolkata 07 July 2013 10:02 PM\u003C\/span\u003E\n\t\t\t\t              \u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Ch1\u003E\n  Neem Begun(Brinjal and Margosa fry recipe)\u003C\/h1\u003E\u003Cbr \/\u003E\n\n \u003Cdiv class=\"pr-5\"\u003ENeem (Azadirachta indica): Nimba derived from निम्बति स्यस्थ्यंददति which means \"to give good health.\" \u003C\/div\u003E\n\n \n\n\n   \n\u003Cbr \/\u003E\n \u003Cdiv class=\"pr-6\"\u003EBegun or Brinjal (Solanum melongena):   Vartaka vatingana\u003C\/div\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\n\u003Cdiv class=\"pr-7\" align=\"center\"\u003E\n\t \n              \u003Camp-img src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjgUTeT0SlIH3nlNcCAD1RUs2r6f0YRSXtzDPGMjpq4SSHn4un7-Wa72PFOHgjete4K8twMt_vzSHAsWFXZA3l_Z1XlHNYfboIeZIohLD4dpUvqHZ_uTa8J7C6WtK3HgcTAIdvT9dDeV3H-\/s1600\/Azadirachta_indica_flowers.jpg\" width=\"475\" height=\"268\" title=\"neem flower and leaves\" alt=\"health remedies from bengali kitchen\"\u003E \n\u003Cnoscript\u003E\n\u003Cimg src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjgUTeT0SlIH3nlNcCAD1RUs2r6f0YRSXtzDPGMjpq4SSHn4un7-Wa72PFOHgjete4K8twMt_vzSHAsWFXZA3l_Z1XlHNYfboIeZIohLD4dpUvqHZ_uTa8J7C6WtK3HgcTAIdvT9dDeV3H-\/s1600\/Azadirachta_indica_flowers.jpg\" width=\"475\" height=\"268\" title=\"neem flower and leaves\" alt=\"health remedies from bengali kitchen\"\u003E \n\u003C\/noscript\u003E\n\u003C\/amp-img\u003E \n\t\t\t\u003Ch2 align=\"center\"\u003EThis Neem Begun recipe is Teto means bitter taste dish:  regularly take neem eggplant to ward off seasonal illness.\n\u003C\/h2\u003E \n\t\t\t \n\t\t\t\u003Cp align=\"center\"\u003E\n              \n              \u003Camp-img src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiap0fVEAHDa-SwLePa-UwtD4_e4aDaN3F54Xfb8fDiMF_A_yGcfK89MjtSfpOHcI53r6IaxwYwC4e58CflMO1JtE-zlzZsZldDR6ZxDVITBomEN38lEkDNBFU0Z0P_Mc75RbJoEraFy2Bb\/s320\/cooked+neembegun.jpg\" width=\"475\" height=\"268\" title=\"How to make neem begun Bengali recipe - foodcooking-inspiration\" alt=\"This Neem Begun recipe is Teto means bitter taste dish\"\u003E \n\u003Cnoscript\u003E\n\u003Cimg src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiap0fVEAHDa-SwLePa-UwtD4_e4aDaN3F54Xfb8fDiMF_A_yGcfK89MjtSfpOHcI53r6IaxwYwC4e58CflMO1JtE-zlzZsZldDR6ZxDVITBomEN38lEkDNBFU0Z0P_Mc75RbJoEraFy2Bb\/s320\/cooked+neembegun.jpg\" width=\"475\" height=\"268\" title=\"How to make neem begun Bengali recipe - foodcooking-inspiration\" alt=\"This Neem Begun recipe is Teto means bitter taste dish\"\u003E \n\u003C\/noscript\u003E\n\u003C\/amp-img\u003E\n              \n\u003C\/p\u003E\n\t\t\t\u003C\/div\u003E\n\t\t\n\t\n\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Ch3\u003E\u003Ci\u003E\u003Cspan style=\"font-size: 14pt;\"\u003E\u003Cb\u003EIngredients:\u003C\/b\u003E\u003C\/span\u003E\u003C\/i\u003E \u003C\/h3\u003E\u003Cbr \/\u003E\n\u003Cul\u003E\u003Cli\u003E1 small bowl of neem leaves (নিম)\u003C\/li\u003E\n\n\u003Cli\u003E1 small begun\/baigan, purple one (বেগুন)\u003C\/li\u003E\n\n\u003Cli\u003E1 tbsp oil (preferably mustard oil)\u003C\/li\u003E\n\n\u003Cli\u003E1 pinch of turmeric (হলুদ)\u003C\/li\u003E\n\n\u003Cli\u003E1 teaspoon salt\u003C\/li\u003E\n\n\u003C\/ul\u003E\u003Cbr \/\u003E\n\u003Ch4\u003E\u003Ci\u003E \u003Cb\u003EMethod:\u003C\/b\u003E  \u003C\/i\u003E \u003C\/h4\u003E\u003Cbr \/\u003E\nTake some newly grown neem leaves those are slightly reddish in color, wash it well, and then pat dry. Cut the begun (vatingana) in triangular shape, (first make a round disc then cut into four per disc), wash it thoroughly and put enough salt and turmeric (holud), keep it in rest for 10 minutes.\u0026nbsp; The begun (brinjal) will become soft by then. Now fry the begun (brinjal) first in oil for 5 to 7 minutes on high flame, keep aside. In that pan on low heat fry neem leaves until it will be crisp and gives out a strong aroma.\u0026nbsp; It will take 8 to 10 minutes, have patience, you can forget it on stove, but do not let it burn. Turn off the flame and add the fried begun to it.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Ch5\u003E\u003Cb\u003E\u003Ci\u003E\u003Cspan style=\"font-size: 16pt;\"\u003ETips:\u003C\/span\u003E\u003C\/i\u003E\u003C\/b\u003E \u003C\/h5\u003E\u003Cbr \/\u003E\n\u003Col\u003E\n\u003Cli\u003E If you dry much of the neem leaves you can store in a small container and keep it in the refrigerator. It can be stored for up to 2 weeks.\u003C\/li\u003E\n\n\u003Cli\u003E You can microwave or dry on low flame and store the dried neem leaves for cooking as well as other purposes.\u003C\/li\u003E\n\n\n\u003Cli\u003E Do not throw away the stems of the neem leaves. Boil them till the water turns green, use it while taking a bath, a healthy and economical substitute of an antiseptic.\u003C\/li\u003E\n\n\u003Cli\u003E You can always use the neem leaf dusts herbal cosmetics (face packs, bath salts etc), use it during floor cleansing, use it in your indoor plant, even you can use it as a supplement for mosquito coil or burn it with ashtagandha in dhunuchi during daily puja.\u003C\/li\u003E\n\n\n\u003C\/ol\u003E\u003Cbr \/\u003E\n\u003Cdiv class=\"pr-9\" align=\"center\"\u003E\n\n\u003Camp-img src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEj_m7_RbZOl__dRJVyPtasoKn6PeAtQsQIYkbyzUEL6cE4V1xuvAJVMzbC4jqotmKTL7dq39yZrfOdty-oN21uwKEc1psSP-8WOzJfsZR1QVNwOI12vX8gJElgM-givutM8x9iKPREyvn0k\/s1600\/dhunuchi.jpg\" width=\"475\" height=\"268\" title=\"dhunuchi\" alt=\"ধুনুচি\"\u003E \n\u003Cnoscript\u003E\n\u003Cimg src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEj_m7_RbZOl__dRJVyPtasoKn6PeAtQsQIYkbyzUEL6cE4V1xuvAJVMzbC4jqotmKTL7dq39yZrfOdty-oN21uwKEc1psSP-8WOzJfsZR1QVNwOI12vX8gJElgM-givutM8x9iKPREyvn0k\/s1600\/dhunuchi.jpg\" width=\"475\" height=\"268\" title=\"dhunuchi\" alt=\"ধুনুচি\"\u003E \n\u003C\/noscript\u003E\n\u003C\/amp-img\u003E\n\u003Cfigcaption\u003E\" Dhunachi (ধুনুচি)\"\u003C\/figcaption\u003E \n           \u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n           \u003Cdiv class=\"pr-10\"\u003E\nPlease do not let anyone cut the neem tree. Neem Tree is considered to be an auspicious tree and is referred to as the tree of Goddess Shakti, according to Vastu. It was noted in \u003Ci\u003E Atharva Veda vaidyakalpa \u003C\/i\u003E(36.6.27 sloka) \u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"pr-11\"\u003E \"Yo Vah sarvatobhadrah vasantasya bhdjayate hanah \u003C\/div\u003E  \n           \u003Cdiv class=\"pr-12\"\u003E hrdayabhumimjdtavedasam ayaksmdya tvd samsrjdmi Prajdbhyah\" \u003C\/div\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n           \u003Cdiv class=\"pr-13\" align=\"center\"\u003E\n\u003Ci\u003E सर्ब्बतःभद्र निम्ब अरिष्टश्च, सर्बोतोभद्राणि मुखानि यस्व, i \u003E\u003C\/i\u003E\u003Cbr \/\u003E\n\u003Ci\u003E निम्बति सेचोते, रसेनो स्वस्थङग ; \u003C\/i\u003E\u003Cbr \/\u003E\n\u003Ci\u003E र्रिस्तोः शुभेति तद अशेषेनो ग्यपयति दुरत् i  \u003C\/i\u003E\u003Cbr \/\u003E\n\u003Ci\u003E तस्व रसोः र्हिदोयोभुमे, यतोबेदोसों पित्तोबोत अग्निं   \u003C\/i\u003E\u003Cbr \/\u003E\n\u003Ci\u003E तस्व दह शन्तिकृत, अयख्ययो ख्हयोरोग्यो संग्जातो - \u003C\/i\u003E\u003Cbr \/\u003E\n\u003Ci\u003E कृमिसमुद्भुतय त्बा संग्सृजामि प्रजाभ्य \u003C\/i\u003E \u003Cbr \/\u003E\n\u003C\/div\u003E\u003Cbr \/\u003E\n           \u003Cdiv class=\"pr-14\"\u003E \nThe meaning of this sūkta is \"You are \u003Ci\u003ESarvatobhadra\u003C\/i\u003E, 'Sarva' means all, and 'bhadra' means auspicious, Nimba and Arista, expanded every where, can be devoured your salubrious juices, you are capable to purify from a distance and protect from any misfortune that is why your name is Arista. You protect us from diseases and worms that tries to rob (our) health.\u003C\/div\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n             \u003Cdiv class=\"pr-15\"\u003E \nThe term  \u003Cb\u003ENabakalevara\u003C\/b\u003E is derived from the Sanskrit words Naba or new and Kalevara or body, literally meaning New Body. It is an ancient ritual associated with most of the Jagannath Temples when the Idols of Lord Jagannath, Balabhadra, Subhadra and Sudarshan are replaced by a new set of Idols. A year which has two months (\u003Ci\u003EAdhika masa\u003C\/i\u003E) of Ashadha as per the  Hindu Calendar is auspicious for conducting the ceremony. This usually occurs every twelve to nineteen years. The Deities are made from a special type of Neem wood known as Daru Bramha. Preparations for the ceremony start in the month of Chaitra. Last ceremony was done in the year 1996.  Next ceremony will be held on 2015.\u003C\/div\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n         \u003Cdiv class=\"pr-16\"\u003E   \nSome more bitter taste \u003Ca href=\"https:\/\/www.foodcooking-inspiration.in\/p\/virtual-recipes.html\" target=\"_blank\"\u003EBengali recipes\u003C\/a\u003E are\n           \u003Ch6 id=\"bitter bites\"\u003EBitter bites\u003C\/h6\u003E\n\u003Cul\u003E\n \n\u003Cli\u003E \u003Ca href=\"https:\/\/www.foodcooking-inspiration.in\/2018\/09\/shukto-mixed-vegetables.html\" target=\"_top\" title=\"shukto recipe\" aria-label=\"Shukto traditional starter\"\u003EShukto traditional starter \u003C\/a\u003E\u003C\/li\u003E\n\u003Cli\u003E \u003Ca href=\"https:\/\/www.foodcooking-inspiration.in\/2013\/12\/palta-pata-fry-parwal-leaves.html\" target=\"_top\" title=\"palta pata bhaja\" aria-label=\"Palta pata Bhaja Parwal leaves fry\"\u003EPalta pata Bhaja Parwal leaves fry\u003C\/a\u003E\u003C\/li\u003E\n\u003Cli\u003E \u003Ca href=\"https:\/\/www.foodcooking-inspiration.in\/2013\/12\/paat-pata-bhaja-jute-leaves.html\" target=\"_top\" title=\"paat pata bhaja\" aria-label=\"Paat pata bhaja - Jute leaves fry\"\u003EPaat pata bhaja - Jute leaves fry\u003C\/a\u003E\u003C\/li\u003E\n\u003Cli\u003E \u003Ca href=\"https:\/\/www.foodcooking-inspiration.in\/2013\/12\/shiuli-pata-fry-white-jasmine-leave.html\" target=\"_top\" title=\"shiuli pata\" aria-label=\"Shiuli pata or prajakta leaves fry\"\u003EShiuli pata or prajakta leaves fry\u003C\/a\u003E\u003C\/li\u003E\n\u003Cli\u003E \u003Ca href=\"https:\/\/www.foodcooking-inspiration.in\/2013\/12\/ucche-kumro-bitter-melon-with-pumpkin.html\" target=\"_top\" title=\"uchhe kumro\" aria-label=\"Ucche Kumro - Bitter melon with pumpkin\"\u003EUcche Kumro - Bitter melon with pumpkin\u003C\/a\u003E\u003C\/li\u003E\n\u003Cli\u003E \u003Ca href=\"https:\/\/www.foodcooking-inspiration.in\/2013\/12\/sojne-phul-fry-and-paturi-drumstick.html\" target=\"_top\" title=\"sojne phul fry\" aria-label=\"Sojne Phul Fry and Paturi - Drumstick Flower recipe\"\u003ESojne Phul Fry and Paturi - Drumstick Flower recipe\u003C\/a\u003E\u003C\/li\u003E\n\u003Cli\u003E \u003Ca href=\"https:\/\/www.foodcooking-inspiration.in\/2013\/12\/thankuni-pata-bata-and-drink.html\" target=\"_top\" title=\"thunkuni pata bata\" aria-label=\"Thankuni Pata Bata Brahmi booti paste and Drink \"\u003EThankuni Pata Bata Brahmi booti paste and Drink \u003C\/a\u003E\u003C\/li\u003E\n\u003C\/ul\u003E\n           \u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n              \u003C\/div\u003E\n \n \u003Cdiv class=\"blogger-post-footer\"\u003E\u003Ca href=\"https:\/\/feedburner.google.com\/fb\/a\/mailverify?uri=onlinekolkata\u0026amp;loc=en_US\"\u003ESubscribe to Indian Cuisine - Traditional Food and Recipe by Email\u003C\/a\u003E\u003C\/div\u003E"},"link":[{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/4194113219346922999\/posts\/default\/8812676611065974902"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/4194113219346922999\/posts\/default\/8812676611065974902"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.foodcooking-inspiration.in\/2013\/07\/bitter-bites.html","title":"Bitter bites - neem leaves eggplant bengali edible green recipe"}],"author":[{"name":{"$t":"Barnali Dutta"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/05327163057011058262"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjvQy8m1XwevEKbPwy4n9EzAT_CEJKfrpaKSyJtJ3J76mnMnstyKGL1Vv8olczAohOS4ebJekVykGbwLWT6lB4sA2RqXNpj_ILVkPt8efPls2-YGtFG77aVGZ16yF4KNg\/s108\/WhatsApp+Image+2019-05-06+at+7.10.10+PM.jpeg"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjgUTeT0SlIH3nlNcCAD1RUs2r6f0YRSXtzDPGMjpq4SSHn4un7-Wa72PFOHgjete4K8twMt_vzSHAsWFXZA3l_Z1XlHNYfboIeZIohLD4dpUvqHZ_uTa8J7C6WtK3HgcTAIdvT9dDeV3H-\/s72-c\/Azadirachta_indica_flowers.jpg","height":"72","width":"72"},"georss$featurename":{"$t":"India"},"georss$point":{"$t":"20.632784250388028 77.6953125"},"georss$box":{"$t":"-8.0730932496119721 36.3867185 49.338661750388027 119.0039065"}},{"id":{"$t":"tag:blogger.com,1999:blog-4194113219346922999.post-6493986792083995624"},"published":{"$t":"2013-05-15T21:08:00.009+05:30"},"updated":{"$t":"2026-03-23T16:35:11.862+05:30"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Ingredients \u0026 Food Knowledge"}],"title":{"type":"text","$t":"Teto (bitter by taste)"},"content":{"type":"html","$t":"\n\u003Camp-img src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEivqvBAwDl2-mBhnAA-IGo6ckK4ha_loPBVEZ7BxprReamX-7mgR_vAg_azKGmEo49LJbk35Y42r61-XpaWMoHzwvA0rf1cB1QQrZO-_3wXeXloXKLAoh_k9ivOGknSOMUNfvmQVb8ITCa1\/s1600\/nature+fresh+mocktail+2.jpg\" width=\"475\" height=\"268\" title=\"\" alt=\"\"\u003E \n\u003Cnoscript\u003E\n\u003Cimg src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEivqvBAwDl2-mBhnAA-IGo6ckK4ha_loPBVEZ7BxprReamX-7mgR_vAg_azKGmEo49LJbk35Y42r61-XpaWMoHzwvA0rf1cB1QQrZO-_3wXeXloXKLAoh_k9ivOGknSOMUNfvmQVb8ITCa1\/s1600\/nature+fresh+mocktail+2.jpg\" width=\"475\" height=\"268\" title=\"\" alt=\"\"\u003E \n\u003C\/noscript\u003E\n\u003C\/amp-img\u003E\n\n\u003Cbr \/\u003E\n\u003Cspan itemprop=\"name\" \u003E\u003Cstrong\u003ETeto\u003C\/strong\u003E\u003C\/span\u003E -  Utterly Bitterly Healthy by tradition\u003C\/span\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv itemprop=\"description\"\u003EStarter in Bengali menu seems some dishes that tastes bitter at first, but like a tongue palate cleanser towards more flavors to excite the taste buds. In Bengali if someone needs to describe others facial expression or attitude as bleak or sullen and\/or explain own gloomy mood or feeling, they relate to the facial expression that occurs while drinking quinine or chirata water.  Any bitter relationship is explained in Bengali by \"as bitter (সম্পর্কের তিক্ততা) as chirata.\"\u003C\/div\u003E\u003Cbr \/\u003E\n\u003Cdiv itemprop=\"author\" itemscope=\"\" itemtype=\"https:\/\/schema.org\/Person\"\u003E\u003Cspan style=\"font-size: 9pt;\"\u003EWritten by: \u003Cspan itemprop=\"name\"\u003EBarnali Dutta\u003C\/span\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cspan style=\"font-size: 9pt;\"\u003EDate published: 05\/15\/2013\u003C\/span\u003E\u003C\/div\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Ca name='more'\u003E\u003C\/a\u003EWhen I was very young I did not like that taste, my parents always encouraged us to take some plain rice after taking it.  It is like a habit now and interestingly even if I take some water, I feel some sweetness triggered back in my mouth.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cspan style=\"font-weight: normal;\"\u003EFrom \u003Ca href=\"https:\/\/articles.latimes.com\/1994-07-10\/magazine\/tm-14043_1_multinational-corporations\/3\" target=\"_blank\"\u003ELos Angels Times \u003C\/a\u003EI read this articles about the neem.\u0026nbsp; Rabindranath Tagore, the great Indian  poet and Nobel laureate, is said to have drunk neem juice every morning for his  health. Gandhiji chewed neem leaves before his meals.\u003C\/span\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cspan style=\"font-weight: normal;\"\u003EThe Indians and Africans also used \u003Cspan class=\"st\"\u003E\u003Ci\u003ENeem\u003C\/i\u003E (Margosa) chew sticks \u003C\/span\u003E\u003Cspan class=\"st\"\u003E(Neem Daton) \u003C\/span\u003Efor   countless years to oral care.\u0026nbsp; Chew the end of the stick to form   bristles and then carefully rub the  bristles along the gum line as we  use toothbrush. Cut off the end  each time to use it to ensure  freshness.\u0026nbsp; This will serve to clean the  teeth by dislodging debris and  the semi-abrasive brush will strengthen  gums and teeth.\u003C\/span\u003E\u003Cbr \/\u003E\n\n\u003Camp-img src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjKTnt-3dl0HdOeBMv0jvKmvDz4AFFr0-qd4Cn33Td6qFbXikHY6B8KnPeH6vbBkzFERpiJtIveMiJ_NfKyisNf3Bkd84MKSfIy_uJroYbruItXyRZigVL3jaBxNadzSusorKZk4BoeOeED\/s1600\/neem-twig.jpg\" width=\"475\" height=\"268\" title=\"\" alt=\"\"\u003E \n\u003Cnoscript\u003E\n\u003Cimg src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjKTnt-3dl0HdOeBMv0jvKmvDz4AFFr0-qd4Cn33Td6qFbXikHY6B8KnPeH6vbBkzFERpiJtIveMiJ_NfKyisNf3Bkd84MKSfIy_uJroYbruItXyRZigVL3jaBxNadzSusorKZk4BoeOeED\/s1600\/neem-twig.jpg\" width=\"475\" height=\"268\" title=\"\" alt=\"\"\u003E \n\u003C\/noscript\u003E\n\u003C\/amp-img\u003E\n\n\n\u003Cbr \/\u003E\n\u003Cspan style=\"font-weight: normal;\"\u003E\u003Cspan style=\"font-size: 16pt;\"\u003E\u003Cb\u003ETETO RECIPES:\u003C\/b\u003E\u003C\/span\u003E\u003C\/span\u003E \u003Cbr \/\u003E\n\u003Cdl\u003E\u003Cdt\u003E\u003Cspan style=\"font-size: medium; font-weight: bold;\"\u003E\u003Ci\u003E\u003Ca href=\"https:\/\/www.foodcooking-inspiration.in\/2013\/07\/bitter-bites.html\" target=\"_blank\"\u003EBitter Bites\u003C\/a\u003E\u003C\/i\u003E\u003C\/span\u003E\u003C\/dt\u003E\n\u003Cdd\u003E- Some bitterly Bengali starter items.(to serve with steamed rice)\u003C\/dd\u003E \u003C\/dl\u003E\u003Cbr \/\u003E\n\u003Cul\u003E\u003Cli\u003E\u003Ca href=\"https:\/\/www.foodcooking-inspiration.in\/2013\/07\/bitter-bites.html\"\u003E\u003Cb\u003ENeem Begun\u003C\/b\u003E\u003C\/a\u003E (brinjal with margosa fry)\u003C\/li\u003E\n\n\u003Cli\u003E\u003Ca href=\"https:\/\/www.foodcooking-inspiration.in\/2013\/12\/shukto-mixed-vegetables.html\"\u003E\u003Cb\u003EShukto\u003C\/b\u003E\u003C\/a\u003E (mixed vegetables)\u003C\/li\u003E\n\n\u003Cli\u003E\u003Ca href=\"https:\/\/www.foodcooking-inspiration.in\/2013\/12\/palta-pata-fry-parwal-leaves.html\"\u003E\u003Cb\u003EPalta pata\u003C\/b\u003E\u003C\/a\u003E (putulika\/parwal leaves) fry\u003C\/li\u003E\n\n\u003Cli\u003E\u003Ca href=\"https:\/\/www.foodcooking-inspiration.in\/2013\/12\/paat-pata-bhaja-jute-leaves.html\"\u003E\u003Cb\u003EPaat\/Nalte pata\u003C\/b\u003E\u003C\/a\u003E (jute leaves fry)\u003C\/li\u003E\n\n\u003Cli\u003E\u003Ca href=\"https:\/\/www.foodcooking-inspiration.in\/2013\/12\/shiuli-pata-fry-white-jasmine-leave.html\"\u003E\u003Cb\u003EShiuli pata\u003C\/b\u003E\u003C\/a\u003E (prajakta or prajakt leaves) fry\u003C\/li\u003E\n\n\u003Cli\u003E\u003Ca href=\"https:\/\/www.foodcooking-inspiration.in\/2013\/07\/bitter-bites.html#Uchhe%20kumro\/begun\"\u003E\u003Cb\u003EUchhe Kumro or Begun Bhaja\u003C\/b\u003E\u003C\/a\u003E (karela with pumpkin or brinjal fry)\u003C\/li\u003E\n\n\u003Cli\u003E\u003Ca href=\"https:\/\/www.foodcooking-inspiration.in\/2013\/12\/sojne-phul-fry-and-paturi-drumstick.html\"\u003E\u003Cb\u003ESojne phul bhaja\u003C\/b\u003E\u003C\/a\u003E (drumstick flower fry)\u003C\/li\u003E\n\n\u003Cli\u003E\u003Ca href=\"https:\/\/www.foodcooking-inspiration.in\/2013\/12\/thankuni-pata-bata-and-drink.html\"\u003E\u003Cb\u003EThankuni Pata Bata\u003C\/b\u003E\u003C\/a\u003E  (mandukaparni or brahmi booti paste)\u003C\/li\u003E\n\u003C\/ul\u003E\u003Cbr \/\u003E\n\u003Cdl\u003E\u003Cdt\u003E\u003Cspan style=\"font-size: medium; font-weight: bold;\"\u003E\u003Ca href=\"https:\/\/www.foodcooking-inspiration.in\/2013\/07\/morning-mists.html\" target=\"_blank\"\u003EMorning Mists\u003C\/a\u003E\u003C\/span\u003E\u003C\/dt\u003E\n\u003Cdd\u003E- Some more bitter things in the morning before breakfast (\u003Ci\u003Eneed to take on an empty stomach\u003C\/i\u003E) to kick the acute bitterness back.\u003C\/dd\u003E \u003C\/dl\u003E\u003Cbr \/\u003E\n\u003Cul\u003E\u003Cli\u003E\u003Ca href=\"https:\/\/www.foodcooking-inspiration.in\/2013\/07\/morning-mists.html\" title=\"traditional starter\"\u003E\u003Cb\u003EChirotar Jol\u003C\/b\u003E\u003C\/a\u003E (Soaked bitter stick water)\u003C\/li\u003E\n\n\u003Cli\u003E\u003Ca href=\"https:\/\/www.foodcooking-inspiration.in\/2013\/12\/kalmegh-boti.html\"\u003E\u003Cb\u003EKalmegh boti\u003C\/b\u003E\u003C\/a\u003E (কালমেঘের বড়ি) Andrographis paniculata pill\u003C\/li\u003E\n\n\u003Cli\u003E\u003Ca href=\"https:\/\/www.foodcooking-inspiration.in\/2013\/12\/triphala-recipe.html\" title=\"traditional starter\"\u003E\u003Cb\u003ETriphala\u003C\/b\u003E\u003C\/a\u003E (containing three seeds amloki, bahera and haritaki)\u003C\/li\u003E\n\n\u003Cli\u003E\u003Ca href=\"https:\/\/www.foodcooking-inspiration.in\/2014\/06\/what-we-eat-why-we-eat.html\"\u003E\u003Cb\u003EKulottokolai\u003C\/b\u003E \u003C\/a\u003E(overnight soaked horsegram seeds water)\u003C\/li\u003E\n\n\u003Cli\u003E\u003Ca href=\"https:\/\/www.foodcooking-inspiration.in\/2013\/12\/raw-turmeric-recipe.html\" title=\"traditional starter\"\u003E\u003Cb\u003EAkher gur with kancha halud\u003C\/b\u003E\u003C\/a\u003E (sugarcane gur\/jaggery with raw turmeric root)\u003C\/li\u003E\n\n\u003Cli\u003E\u003Ca href=\"https:\/\/www.foodcooking-inspiration.in\/2013\/12\/papaya-sap-recipe.html\" title=\"traditional starter\"\u003E\u003Cb\u003EPeper kosh in batasha\u003C\/b\u003E\u003C\/a\u003E (white sap of green papaya in sugar bonbon\/lolly or sugar drops)\u003C\/li\u003E\n\n\n\u003Cdiv class=\"blogger-post-footer\"\u003E\u003Ca href=\"https:\/\/feedburner.google.com\/fb\/a\/mailverify?uri=onlinekolkata\u0026amp;loc=en_US\"\u003ESubscribe to Indian Cuisine - Traditional Food and Recipe by Email\u003C\/a\u003E\u003C\/div\u003E"},"link":[{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/4194113219346922999\/posts\/default\/6493986792083995624"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/4194113219346922999\/posts\/default\/6493986792083995624"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.foodcooking-inspiration.in\/2013\/05\/teto-bitter-by-taste.html","title":"Teto (bitter by taste)"}],"author":[{"name":{"$t":"Barnali Dutta"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/05327163057011058262"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjvQy8m1XwevEKbPwy4n9EzAT_CEJKfrpaKSyJtJ3J76mnMnstyKGL1Vv8olczAohOS4ebJekVykGbwLWT6lB4sA2RqXNpj_ILVkPt8efPls2-YGtFG77aVGZ16yF4KNg\/s108\/WhatsApp+Image+2019-05-06+at+7.10.10+PM.jpeg"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEivqvBAwDl2-mBhnAA-IGo6ckK4ha_loPBVEZ7BxprReamX-7mgR_vAg_azKGmEo49LJbk35Y42r61-XpaWMoHzwvA0rf1cB1QQrZO-_3wXeXloXKLAoh_k9ivOGknSOMUNfvmQVb8ITCa1\/s72-c\/nature+fresh+mocktail+2.jpg","height":"72","width":"72"},"georss$featurename":{"$t":"Kolkata, West Bengal, India"},"georss$point":{"$t":"22.572646 88.363894999999957"},"georss$box":{"$t":"21.634999999999998 87.073001499999961 23.510292 89.654788499999952"}},{"id":{"$t":"tag:blogger.com,1999:blog-4194113219346922999.post-1990086481869576860"},"published":{"$t":"2013-05-15T21:05:00.012+05:30"},"updated":{"$t":"2026-03-23T16:35:23.294+05:30"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Snacks"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Traditional Recipes"}],"title":{"type":"text","$t":"Traditional Bengali Starter"},"content":{"type":"html","$t":" \n\u003Cdiv\u003E\u003Cstrong\u003EBengali traditional starter\u003C\/strong\u003E\u003C\/div\u003E\u003Cbr \/\u003E\n\u003Cp class=\"ampstart-dropcap\"\u003EThis traditional knowledge and norms were\nlearned by narrative forms as well as\nmythologies, though the time and changing\nsociety attributed some more and new\ndimensions of food philosophy as recited in\nKavyas and folklores by some rites and\nrituals, but basic knowledge of\nidentification of hot and cold food, rich\nand light food, rajasic, tamasic, and\nsattvic food has remained the same. \u003C\/p\u003E \n\n\u003Cp\u003EThe principle behind the beginning of daytime meal with bitter things first \u003Cspan class=\"st\"\u003Eas defined \u003C\/span\u003Eby Maharshi Charak, Maharshi Sushruta, Maharshi Dhanwantari, and Jeevaka in Ayurvedic \u003Cspan class=\"st\"\u003ERasayanas, \u003C\/span\u003Ebengalees are following those ritually as \"totka\" (an empiric therapy) in every household. You can hear all the time \"khete hoy ma or khete hoy baba\" saying, \"You should eat O my daughter\/my son\", which Ancient Indian Science of Ayurveda ascribed as a cooling agent that was socially acquired throughout the region of Anga, Banga, and Kalinga (now Bengal, Orissa, and Assam) to protect themselves from frequent changes in climatic conditions.\u003C\/p\u003E\n\u003Cbr \/\u003E\n  \n \u003Cdiv class='responsive'\u003E\n\u003Cnoscript\u003E\n\u003Cimg src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjve60Z4equeSvmCvcneU0iYiYicLbiEkiyXFz_LZ481RpeDibPzPt7qkbU9NZXfz2V2Fm1B8CbpCGAmB6PjjlhAFlcMv5J4ZWL0CAIhxqPTpMm29pxdfLtHfNB2WRGl8B7_oNzpv92_Apv\/s1600\/background+copy.jpg\" width=\"475\" height=\"268\" title=\"Traditional Bengali Starter\" alt=\"Traditional Bengali Starter\"\u003E \n\u003C\/noscript\u003E\n\u003C\/div\u003E\n   Traditional Bengali Starter\n \n\n\u003Cbr \/\u003E\n\u003Cdiv\u003EIdeal Bengali starter mainly is the mixed vegetables curry called \u003Ca href=\"https:\/\/www.foodcooking-inspiration.in\/2013\/12\/shukto-mixed-vegetables.html\" title=\"traditional starter\"\u003EShukto \u003C\/a\u003E, \u003Ca href=\"https:\/\/www.foodcooking-inspiration.in\/2013\/07\/bitter-bites.html\" title=\"traditional starter\"\u003ENeem Begun\u003C\/a\u003E, \u003Ca href=\"https:\/\/www.foodcooking-inspiration.in\/2013\/12\/paat-pata-bhaja-jute-leaves.html\" title=\"traditional starter\"\u003EPaat\/Nalte pata\u003C\/a\u003E, \u003Ca href=\"https:\/\/www.foodcooking-inspiration.in\/2013\/12\/palta-pata-fry-parwal-leaves.html\" title=\"traditional starter\"\u003EPalta pata\u003C\/a\u003E, \u003Ca href=\"https:\/\/www.foodcooking-inspiration.in\/2013\/09\/edible-greens.html#Hinche%20Shaak%20Bhate\"\u003EHelencha হেলঞ্চ শাক Hincha Shaak\u003C\/a\u003E, and \u003Ca href=\"https:\/\/www.foodcooking-inspiration.in\/2013\/12\/sojne-phul-fry-and-paturi-drumstick.html\" title=\"traditional starter\"\u003ESojne phul bhaja and paturi\u003C\/a\u003E etc. \u003C\/div\u003E\u003C\/div\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n \n \u003Cdiv class=\"blogger-post-footer\"\u003E\u003Ca href=\"https:\/\/feedburner.google.com\/fb\/a\/mailverify?uri=onlinekolkata\u0026amp;loc=en_US\"\u003ESubscribe to Indian Cuisine - Traditional Food and Recipe by Email\u003C\/a\u003E\u003C\/div\u003E"},"link":[{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/4194113219346922999\/posts\/default\/1990086481869576860"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/4194113219346922999\/posts\/default\/1990086481869576860"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.foodcooking-inspiration.in\/2013\/05\/traditional-starter_15.html","title":"Traditional Bengali Starter"}],"author":[{"name":{"$t":"Barnali Dutta"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/05327163057011058262"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjvQy8m1XwevEKbPwy4n9EzAT_CEJKfrpaKSyJtJ3J76mnMnstyKGL1Vv8olczAohOS4ebJekVykGbwLWT6lB4sA2RqXNpj_ILVkPt8efPls2-YGtFG77aVGZ16yF4KNg\/s108\/WhatsApp+Image+2019-05-06+at+7.10.10+PM.jpeg"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjve60Z4equeSvmCvcneU0iYiYicLbiEkiyXFz_LZ481RpeDibPzPt7qkbU9NZXfz2V2Fm1B8CbpCGAmB6PjjlhAFlcMv5J4ZWL0CAIhxqPTpMm29pxdfLtHfNB2WRGl8B7_oNzpv92_Apv\/s72-c\/background+copy.jpg","height":"72","width":"72"},"georss$featurename":{"$t":"Kolkata, West Bengal, India"},"georss$point":{"$t":"22.572646 88.363894999999957"},"georss$box":{"$t":"21.634999999999998 87.073001499999961 23.510292 89.654788499999952"}},{"id":{"$t":"tag:blogger.com,1999:blog-4194113219346922999.post-1027407101001707696"},"published":{"$t":"2013-05-15T20:35:00.041+05:30"},"updated":{"$t":"2026-08-02T16:38:58.366+05:30"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Cultural Food Stories"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Kitchen Memories"}],"title":{"type":"text","$t":"Byanjon Podaboli - Bengali Dining Course"},"content":{"type":"html","$t":" \n\u003Ch2\u003E\nBangla Rannar Pala O Parbon  -  Popular Kolkata Cuisine and Authentic Bengali Recipes\u003C\/h2\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\n\n \u003Cdiv class='responsive'\u003E\n\u003Cnoscript\u003E\n\u003Cimg src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjgeUvUu6aD68RbpdJfTv_3o24QxdZ3EXabhxizyYOrj9nOCTpzmAs6CHMtQL56vTGY0UtBb4QhkYaAnuRrlw7ZlCts3bl_qlkmbYmWr-Gb1XTLzJ9IoN3PNFy_g3TzmJKkV-UK8gwUcIu4\/s1600\/sonar+bangla.jpg\" width=\"475\" height=\"268\" title=\"Byanjon Podaboli - Bengali Dining Course\" alt=\"আবার আসিব ফিরে ধানসিড়িটির তীরে এই বাংলায়\"\u003E \n\u003C\/noscript\u003E\n  \u003C\/div\u003E\n \n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\nThis site is about Indian food and authentic Bengali recipes and some simple ideas on how one can convert a traditional recipe to an exotic modern presentation, a thoughtful discussion about food history in relation to Ayurveda, culture and food science, the Vedic sutras and folklore, which ascribed why we should eat seasonally and stay fit with healthy food. Seasonal foods like vegetable, fruit, and fish are cost effective and consumers demand of foods are always reflecting crop production and market economy, which can save the food biodiversity and extinct species of flora and fauna. \n\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\n \u003Cbr \/\u003E\n\u003Cdiv\u003E[Bhatiyali Folk Song is a traditional boat song of eastern Bengal. It is  sung by boatmen during the journey across down streams of the river.  'Bhatiyali' means the downstream or ebb. Beginning with an endearing  address, the voice of the song takes a loud flight of top notes.  Gradually, the tune slides down to lower notes.]\u003C\/div\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Ch2\u003EPurpose, outline, and reliability\u003C\/h2\u003E\n\n\n\u003Cp\u003E\nThe purpose is to distinguish the various dimensions of food culture of Bengal associated with basic task of rediscovering history considering advancement in modern acquisition.  My plutolatry for traditional and cultural food forced me to make this journey through ages and to pursue expansive treasure towards the future. \u003Cp\u003EFor Kolkata-Bangalees, there is no particular kind of BENGALI food habits now.  Through the decades, Bengali cuisine has been influenced by many foreign entities such as the Mughals, Persians, Burmese, Portuguese, British, Chinese and other different countries and so as now in this cosmopolitan society after partition and migration to India, Bengalees can easily adopt foods of others.  The food practice thoroughly supplemented from other provinces “like idly dosa from south, chole batura, singara, tikia, rolls from north, from west pao bhaji, golgappa, chaat, easily available pizzas, ready to make pastas, cosmopolitan items like cakes, burgers, pastries, sandwiches etc in every lane, no doubt benefited in many ways\", but now pure Bengali meals or tiffin have become fussy and fancy according to our conception, which is not suitable for fast life. The elaborate meals are truly expensive, practically it is, and no time to compare too.\u003C\/p\u003E\n\u003Cp\u003E\nWhen we talk about \"authentic\" cuisines as in Bengali food, it somehow determines the authenticity through some ethnic traditions maintained by Bengali communities, some collected from family and friends, some from old scriptures, books, food-talk shows.  Authenticity identified through traditional food knowledge maintained through the family as a guideline of amish (non vegetarian) and niramish (vegetarian), seasonal choices of ingredients and particular way of making that expressed in scriptures and also through generation by generation in different communities. I am trying to maintain the basic information without changes to make a good recipe collection. As I found my parents a locavore, they never implemented any idea of modernity in their food habits and have a great knowledge of traditions; I personally preferred their guidelines to identify the authenticity of ethnic Bengali food. I adopted Bengali cuisine as it is as well as I have learnt Indian cuisines from different regions with a judgment of authenticity through the perspective of basic knowledge and history.\n\u003C\/p\u003E\n\u003Ch3\u003EWhat is traditional full course Bengali meal?\u003C\/h3\u003E \u003Cp\u003EDue to the economy and unavailability of ingredients it has now became impossible to stick on the basic old-fashioned way and the taste is hardly the same, profoundly different with mix and matches.\u003C\/p\u003E\u003Cp\u003EA Bengali food will actually taste different. It will hit the taste buds. The uniqueness of food as a cultural phenomena “sensorial food” aesthetically tastes differently. The real gourmet meal to be served to any distinguished guest would be an assortment of food that is described of many things to “eat, chew, lick and drink” as \u003Ci\u003E“Chobbo, chossho, lejjho, peyo\" \u003C\/i\u003E teasing the taste buds drooling throughout the meal, which will confuse taste-buds with sukto; a vegetarian curry that blurs to a savory delight.\u003C\/p\u003E\n\u003Cp\u003E\nOne elaborated Bengali menu course will have a sequence in the presentation according to taste bitter to sweet.  Starter  such as traditional starters with a dish of  Teto  (bitter) as well as fry and fritters  bhaja bhuji ,  shaak  or  shukto, daal  (lentils),  tori torkari (curry)  dim  (egg) or paneer preparations can be introduced in between, then lightly cooked to richer ones; maachh ( fish ),  mansho  (meat or chicken items), all of these are eaten with  rice ,  After the main course for lunch a dish will come called  tok or chutney (sour),  misti  (sweets), and paan (betel leaf)  shorbot  (drinks) . Bengali tea-time ( jal-khabar ) table spread too has a distinct delicacies as well.\u003C\/p\u003E\n\u003Cbr \/\u003E\n\n\u003Ch2\u003E \u003Ca href=\"https:\/\/www.foodcooking-inspiration.in\/p\/virtual-recipes.html\" target=\"_blank\"\u003EBengali food index\u003C\/a\u003E\u003C\/h2\u003E\n\u003Cp\u003E1. \u003Ca href=\"https:\/\/www.foodcooking-inspiration.in\/search?q=Traditional+Entr%C3%A9e\" target=\"_blank\"\u003ETraditional Entrée\u003C\/a\u003E - Teto Bitter Bhate Pora shenka\u003C\/p\u003E \n\n\n\u003Cp\u003E2. \u003Ca href=\"https:\/\/www.foodcooking-inspiration.in\/search\/label\/Fry%20and%20Fritters\" target=\"_blank\"\u003EFry and Fritters\u003C\/a\u003E -  Bengali Finger Food Sabzi, Maachh, Dim Bhaja - Poultry and Meat \u003C\/p\u003E \n\n\n\u003Cp\u003E3. \u003Ca href=\"https:\/\/www.foodcooking-inspiration.in\/search\/label\/Rice-Bhaat\" target=\"_blank\"\u003ERice\u003C\/a\u003E - Bhaat Khichuri, Paanta, Polao, Dom-e Ranna\u003C\/p\u003E \n\n\n\u003Cp\u003E4. \u003Ca href=\"https:\/\/www.foodcooking-inspiration.in\/search\/label\/Daal-Lentil\" target=\"_blank\"\u003EDaal Lentil\u003C\/a\u003E - Traditional Phoron, Tetor dal, Sabji dal, Tok Dal, Muro\/Chingri keema Dal\u003C\/p\u003E \n\n\n\u003Cp\u003E5. \u003Ca href=\"https:\/\/www.foodcooking-inspiration.in\/search\/label\/Curry-Tarkari\" target=\"_blank\"\u003ECurry Tarkari\u003C\/a\u003E - Niramish Tarkar, chhanchra, Chhenchki, Charchari, Chapor, Chhakka\u003C\/p\u003E \n\n\n\u003Cp\u003E6. \u003Ca href=\"https:\/\/www.foodcooking-inspiration.in\/search\/label\/Fish-Maach\" target=\"_blank\"\u003EFish Maachh\u003C\/a\u003E - Machher Jhol gravy, Korma Kalia, Paturi, Machher Tok,  Traditional specialities\u003C\/p\u003E \n\n\n\u003Cp\u003E7. \u003Ca href=\"https:\/\/www.foodcooking-inspiration.in\/search\/label\/Meat-Mansho\" target=\"_blank\"\u003EMeat Mansho\u003C\/a\u003E - \n Manser Jhol stew, \n Keema Mete, \n Regional Special\u003C\/p\u003E \n\n\u003Cp\u003E8. \u003Ca href=\"https:\/\/www.foodcooking-inspiration.in\/search\/label\/Sour-Tok-Pickle\" target=\"_blank\"\u003ESour Tok\u003C\/a\u003E - \n Ambol, \n Chutne, \n Pickle\u003C\/p\u003E \n\n\n\u003Cp\u003E9. \u003Ca href=\"https:\/\/www.foodcooking-inspiration.in\/search\/label\/Sweet-Mishti\" target=\"_blank\"\u003ESweet Misti - dahi\u003C\/a\u003E, \n Bhaja Misti, \n Bhapa steamed Misti, \n Roser syrup based Mist, \n Naram Pak and Karra Pak Sandes, \n Regional Specialities\u003C\/p\u003E \n\n\n\u003Cp\u003E10. \u003Ca href=\"https:\/\/www.foodcooking-inspiration.in\/search\/label\/Beverages-Tea-Cha\" target=\"_blank\"\u003EBeverages - TEA CHAA CHHACH DRINK\u003C\/a\u003E\u003C\/p\u003E \n\n\n\u003Cp\u003E11 \u003Ca href=\"https:\/\/www.foodcooking-inspiration.in\/search\/label\/Traditional%20Snacks\" target=\"_blank\"\u003ESnacks Jol-Khabar \u003C\/a\u003E[Bengali special]\u003C\/p\u003E \n\n\n\u003Cp\u003E12. \u003Ca href=\"https:\/\/www.foodcooking-inspiration.in\/2013\/12\/spice-box.html\" target=\"_blank\"\u003ESpice Box - Traditional spice mix\u003C\/a\u003E\u003C\/p\u003E \n\n\u003Cp\u003E 13. \u003Ca href=\"https:\/\/www.foodcooking-inspiration.in\/p\/kolkata-online_22.html\" target=\"_blank\"\u003EOnline Kolkata\u003C\/a\u003E\u003C\/p\u003E \n  \n  \u003Cp\u003E 14. \u003Ca href=\"Glimpses%20of%20Bengal\" target=\"_blank\"\u003EGlimpses of Bengal\u003C\/a\u003E\u003C\/p\u003E\u003Cbr \/\u003E\n  \n\n\u003Cp\u003EWhat is the origin of Bengali cuisine?\u003C\/p\u003E\n\n\u003Cp\u003EBengali cuisine originated in the Bengal region, which is divided between Bangladesh and the Indian states of West Bengal, Tripura, and Assam's Barak valley (also known as anga, banga, and kalinga), which is located in the easternmost section of the Indian subcontinent. Bengali food has changed throughout the centuries as a result of numerous historical, cultural, and geographic influences. The ancient Buddhist and Hindu civilizations of the area had the earliest influence on Bengali food. These cultures placed a high value on vegetarianism and the flavour and aroma-enhancing usage of regional herbs and spices in food. Rice, fish, and vegetables—which are still the fundamental components of Bengali delicacies—are mentioned in the Buddhist work \"Charyapada\" from the 12th century, which is the oldest documented mention of Bengali food. Herbs, spices, and mustard oil are frequently used in Bengali cuisine to give it a distinctive flavour.  \u003C\/p\u003E\n\n\u003Cp\u003EBengal's cuisine has been affected over the years by a variety of rulers, traders, and visitors who have been to the area. Muslim emperors arrived in Bengal throughout the Middle Ages, bringing with them the Mughal culinary influence. The Mughal monarchs, who dominated the area from the 16th to the 18th century, brought new spices and cooking methods as well as a love of fatty, meat-based cuisine. With the advent of fresh crops like potatoes and tomatoes during the British colonial era, Bengali food saw even more transformation.  The British also introduced tea, which has since become a staple beverage in Bengal.\u003C\/p\u003E\n\n\n\u003Cp\u003EThe use of mustard oil, the emphasis on locally obtained, seasonally suitable ingredients, and the harmony of sweet, sour, and spicy flavours are a few further characteristics that set Bengali food apart.\u003C\/p\u003E\n\n\u003Cbr\/\u003E\u003Cbr\/\u003E\n\n\n\n\u003Cp\u003EWhat is the famous cuisine of West Bengal?\u003C\/p\u003E\n\n\u003Cp\u003ESome of the popular dishes that are synonymous with West Bengal cuisine are:\u003C\/p\u003E\n\n\u003Cp\u003EFish curry: Fish curry is the most popular dish in West Bengal, and it is made with a variety of fish, such as rohu, hilsa, and pomfret. The curry is usually cooked with mustard oil, mustard seeds, cumin seeds, ginger, garlic, and a blend of spices, which give it a distinct flavor.\u003C\/p\u003E\n\n\u003Cp\u003ELuchi-alu dom: Luchi is a type of deep-fried flatbread made with flour, and alu dom is a spicy potato curry. It is a popular breakfast item in West Bengal and is also served during festivals and special occasions.\u003C\/p\u003E\n\n\u003Cp\u003EChingri malai curry: Chingri malai curry is a rich and creamy prawn curry that is made with coconut milk, mustard seeds, and a blend of spices. It is a popular dish served during weddings and other special occasions.\u003C\/p\u003E\n\n\u003Cp\u003EKosha Mangsho: Kosha Mangsho is a spicy mutton curry that is cooked with a blend of spices, onion, and tomato. It is a popular household dish as well as served during festivals and special occasions.\u003C\/p\u003E\n\n\u003Cp\u003ESandesh: Sandesh is a popular sweet made with cottage cheese, sugar, and flavored with cardamom, saffron, or rose water. It is a popular dessert served during festivals and special occasions.\u003C\/p\u003E\n\n\u003Cp\u003ESome of the popular food items and dishes that are an integral part of West Bengal's food culture include:\u003C\/p\u003E\n\n\u003Cp\u003ERice: Rice is the staple food of West Bengal, and it is consumed in different forms such as boiled rice, pulao, biryani, and khichuri.\u003C\/p\u003E\n\n\u003Cp\u003EFish: Fish is an essential part of Bengali cuisine, and it is consumed in various forms such as fish curry, fish fry, and fish cutlet. Some of the popular fish varieties in West Bengal include hilsa, rohu, katla, and chingri (prawn).\u003C\/p\u003E\n\n\u003Cp\u003ESweets: West Bengal is known for its wide range of sweets and desserts, such as rasgulla, sandesh, mishti doi, and cham cham. These sweets are an essential part of Bengali cuisine and are often served during festivals and special occasions.\u003C\/p\u003E\n\n\u003Cp\u003EStreet Food: Kolkata, the capital city of West Bengal, is famous for its street food culture. Some of the popular street food items in Kolkata include jhal muri, phuchka, kathi roll, and chowmein.\u003C\/p\u003E\n\n\u003Cp\u003ETea: Tea is an integral part of West Bengal's food culture, and it is consumed throughout the day. The famous Darjeeling tea is grown in West Bengal, and it is renowned for its unique flavor and aroma.\u003C\/p\u003E\n\u003Cbr\/\u003E\n  \u003Cbr\/\u003E\n\n\u003Cp\u003EWhy is Bengali food famous?\u003C\/p\u003E\n\u003Cp\u003EBengali cuisine is renowned for its distinctive fusion of tastes, spices, and preparation methods. The use of mustard oil, mustard seeds, poppy seeds, and other spices gives the food a unique flavour and aroma. The emphasis on fresh and locally obtained ingredients in Bengali cuisine is one of the key factors contributing to its appeal.  Dishes made with local, seasonal ingredients are not only delicious but also wholesome and healthful.\u003C\/p\u003E\n\n\u003Cp\u003EAdditionally well-known for its desserts and sweets is Bengali cuisine. Rasgulla, sandesh, and mishti doi are just a few of the region's well-known sweet dishes that are created with cottage cheese, milk, and sugar. Bengali cuisine is not complete without these sweets, which are frequently presented on holidays and special occasions. There are numerous regional varieties of the food, each with distinctive flavours and preparation methods. This variety guarantees that there is something for everyone and has contributed to the popularity of Bengali cuisine not only in the area but also nationally and internationally.\u003C\/p\u003E\n\n\u003Cdiv class=\"blogger-post-footer\"\u003E\u003Ca href=\"https:\/\/feedburner.google.com\/fb\/a\/mailverify?uri=onlinekolkata\u0026amp;loc=en_US\"\u003ESubscribe to Indian Cuisine - Traditional Food and Recipe by Email\u003C\/a\u003E\u003C\/div\u003E"},"link":[{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/4194113219346922999\/posts\/default\/1027407101001707696"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/4194113219346922999\/posts\/default\/1027407101001707696"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.foodcooking-inspiration.in\/2013\/05\/byanjon-podaboli-bengali-dining-course.html","title":"Byanjon Podaboli - Bengali Dining Course"}],"author":[{"name":{"$t":"Barnali Dutta"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/05327163057011058262"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjvQy8m1XwevEKbPwy4n9EzAT_CEJKfrpaKSyJtJ3J76mnMnstyKGL1Vv8olczAohOS4ebJekVykGbwLWT6lB4sA2RqXNpj_ILVkPt8efPls2-YGtFG77aVGZ16yF4KNg\/s108\/WhatsApp+Image+2019-05-06+at+7.10.10+PM.jpeg"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjgeUvUu6aD68RbpdJfTv_3o24QxdZ3EXabhxizyYOrj9nOCTpzmAs6CHMtQL56vTGY0UtBb4QhkYaAnuRrlw7ZlCts3bl_qlkmbYmWr-Gb1XTLzJ9IoN3PNFy_g3TzmJKkV-UK8gwUcIu4\/s72-c\/sonar+bangla.jpg","height":"72","width":"72"},"georss$featurename":{"$t":"Prasadam, Kolkata, West Bengal, India"},"georss$point":{"$t":"22.507139198367135 88.394437128835989"},"georss$box":{"$t":"22.507081698367134 88.394358128835989 22.507196698367135 88.394516128835988"}}]}}