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Showing posts with the label Bitter bites

Phul Kurry

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

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

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

Shiuli Pata Fry - White Jasmine Leave

Shiuli Pata Bhaja - White Jasmine Leave Fry
Shiuli pata or prajakta leaves fry Ingredients for Shiuli pata bhaja recipe Shiuli pata (শিউলি পাতা) whole about 2 to 3 per head
For the binder:
Rice flour, 2 tbsp Flour, 1 tbspSalt, 1 tspSugar to balance the taste, 1/4 tspMustard oil, 1 tbsp
Method:Take some green clean leaves. Wash the leaves gently and drain thoroughly.Mix the binder with just enough water.Put the whole leaf in to the binder mix and make a fold.Put a flat tawa or nonstick fry pan on medium heat for shallow fry. Wet your fingers with water. Take leaves one by one with very little binder. It will just be enough to stick to the leaves.Now shallow fry with 1 tbsp oil in the batches. Do not turn the leaf until it is done on one side, it can easily be moved with simple turn. Let it be fried for a few minutes on the other side.The leaves and the binder will become crunchy, slight black and green in color.Repeat the process from step 5 to 8 until done completelyServe with white ste…

What we eat why we eat

Kulottokolai - overnight soaked horsegram seeds water
I must say my parents are very much bangal [a typical identification of Bengali people who migrated from Bangladesh to west Bengal] due to their food choice and cooking habits, but they used to quickly adopt to the good food habits of the ghoti people here after knowing some very important food values like gota sheddho of sheetal shasthi puja. Though there were no ritualistic food culture in our family, but I can still remember how we used to relish gota sheddho in the winter when new and baby vegetables were easily available. My mother used to soak kulotthokalai and green whole mung dal usually on the Saturday nights and our Sunday breakfast comprised of a big bowl of gota sheddho and gola bhat of lal rice [overcooked unpolished rice aoush or gobindo bhog rice] and every time my father used to repeat the story of dhenki chhata chal and it’s flavor. Prevention is better than cure I can still remember because of my un…

The Smiling Sun

Bitter and sour lentil soup - tok dal tetor dal
Traditional starter |  Fry n Fritters  | Legumes | Rice | Meat |  Fish | Sour | Sweet | TeaBitter gourd Lentil - Tetor Dal Lentil soup - Tetor dal
By Barnali Dutta Published: 2014-05-25
Food can withstand all of the seasonal impacts on human body and Bengali food habit follows that rule from the early Vedic ages. Regular 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.The bitter gourd lentil is a dish which will never be so bitter that you would like to skip the dish. Today, the utility of natural green bitter vegetables …

Paat Pata Bhaja - Jute Leaves

Paat Pata Bhaja - Jute Leaves

Paat/Nalte pata (Jute Leaves) by Barnali Dutta dated 01/08/2014 A very popular bitter taste Indian recipe.

Botanical Name: Corchorus capsularis L. and C. olitorius L. Family: Tiliaceae.
"Jute leaves(পাট পাতা)" PAAT/JUTE TREE named as 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 which is widely popular now in Lebanon and various countries of today’s African continent, Arabian countries, and in Philippines It is also called Saluyot. Each region has its own version. Japan has been importing dry jute leaf from Africa and they are using it as the 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 prompti…

Sojne Phul Fry and Paturi - Drumstick Flower

Drumstick Flower
Sojne phul bhaja (Drumstick flower fry)
Bengali: Sojne

Scientific name: Sweta Maricha

Sanskrit: Shobhanjana, Sigru Saubhanjana (Carakasamhita. Haritavarga. As leafy vegetables. "The Sanskrit name employed in medical treatises in Carakasamhita, Susrutasamhita, Astangahrdayasamhita, Astangasamgraha as Sigru, sobhanjana, madhusigru, krsnagandha about more than 100 to 150 times. All collected in the journal of eJIM "The Trees Called Sigru, Moringa Sp" by Jan Meulenbeld.

Vernacular names of Sojne:English: Drumstick tree, Mother's Best FriendFrench: Bèn ailéGerman: behenbaumItalian: Sàndalo ceruleoSpanish: Árbol del benKenya: MrongeBurma : DandalunNepal: SitachiniThailand: Kaanaeng-doengOrissa: SoandalHindi: Munga ara, Segra, ShajmahGujarati: SaragavoKonkani: MosingMalayalam: Sigru, MoringaSindhi: Swanjera

"Drumstick (সজনে) Tree"
Drumstick (Moringa oleifera) leaves incorporated into Traditional Indian Recipes

Ingredients: Sojne phul (Moringa flo…