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Showing posts with the label Classic Recipes

Easy Eating 4 Busy Bachelors

Easy Eating 4 Busy Bachelors Badam Bata Peanut Bharta- Magical nutrient Bengali Badam Bata - Peanut Bharta RecipeBy , published by Prasadam: November 1, 2014I still remember those days when I was busy with 'my business', trying to cover the studies up to update the lag and raising my kids single-handedly, eating leftover kids' meal either over-calorie meals or no meals due to lack of time, my mom, my saviour recalling her motherhood days and taught me how to eat healthy and be wealthy with simple ingredients to be merry. This recipe will never let you down, trust me. So, hey IT professionals, bachelors, AND those of you who do not have their own time to meet themselves, try this recipe once, you will get a wholesome meal in no time, and its delicious too.
4.1 stars based on 11 reviews Prep time: 15 min | Cook time: 5 minutes | Total time: 20 min
Yield: 2 Serving size: 1 tbsp | Calories per serving: 300Ingredients: Salted peanuts…

Bhut chaturdoshi and Choddo Shak - 14 Greens ritual

Bhut chadurdoshi and Choddo Shak - 14 Greens ritualBhut chadurdoshi and Choddo Shak - 14 Greens ritual Green Gaga By , published by Prasadam: October 22, 2014Tomorrow is Kali puja. On this day the Mother, the Goddess of Strength [Shakti], the source of all, the universal principle of energy, power or creativity is worshipped and this is also known as the famous Festival of Lights - Diwali. By Diwali I remember that in the market today, alongside large displays of fire crackers, lined up wicker baskets full of green herb is to be found too. In no time I had decided and amassed with lots of health arrived there. Truely, it is a rare opportunity to have so many rare edible green vegetables available in the market in Kolkata these days.

According to our forefathers this is the time at the end of the monsoons when people should start eating herbs in Bengal. I still wonder how much have we progressed or advanced or modernized from our forefathers. Man has left behind a wonde…

Bengali Traditional Sookhi Dal for Ranna Puja

Arandhan cooking Festival- Dal Chorchori Sookhi Dal Arandhan cooking Festival- Dal Chorchori Sookhi Dal By published by Prasadam: September 14, 2014When we set out to gather information about the daily diets and cooking methods of any miscellaneous tribe we develop a certain feeling of superiority within ourselves. This complex results in creation of variations in the methods that are indigenous to that particular tribe. Unless we dispose off such feelings completely no traditional cooking process can be recorded in a proper manner. The culinary knowledge that we already possess [which is usually more complicated] overpowers the innocence of the traditional recipe.

It is also noticeable that this "higher class" culinary knowledge introduces a type of inferiority complex among the masses that tries to overcome it by attempting to use some of this knowledge in the traditional recipe and thus slowing down the recording of the authentic traditional recipes. I…

Taler Bora - Palmyra palm sweetmeat recipe

Taler Bora, taal fuluri, palmyra palm sweetmeat Bengali recipe Taal Fuluri - Palm and Banana fritters, a traditional Bengali dish By , published by Prasadam: August 16, 2014One can easily perceive the arrival of the Janmashtami day from the aroma of “Taal-er-bora” in the making emanating from various households. The aroma is a strong one and can be felt from almost about a mile. The three ‘naru-gopals’ of mine [my children] at this point of time start demanding for the immensely tasty and delightful Palmyra fritters, which acts like a energy burst for me and instigates my mind to break the barrier of “generalized fear” regarding the toughness of Palmyra processing and thus take upon the task to fulfil their desire.

5 stars based on 30 reviews | Prep time: 1 hour | Cook time: 10 minutes | Total time: 1 hour 10 min | Yield: 30 balls | Serving size: 4 to 5 balls|Calories per serving: 125Ingredients: Hung raw fruit pulp of Toddy Palmyra: 2 cups…

Chaitra Sankranti

Chaitra sankrantiMung dal makha prasad - Fruity and Nutty Yellow Lentil
Food has great importance for Vedic Indians. All who live on this earth have to subsist on food called panacea. One is advised to worship food for it enables a man to use all his faculties. They wanted to maintain a harmonious balance between the different aspects of life. It was this outlook on life which made them attach considerable importance to the matter of food. These sages believed that the health of a man depended considerably on the type of seasonal food he takes. With that aim different food preparations were prescribed in different seasons by different puja rituals. These preparations of yellow lentil and seasonal fruits and jawb or barley sattu was always made and served as a offering of Neel Shasthi Puja and Charak puja on Chaitra Sankranti the day before Pahela Baishakh festival.


Yellow mung [mudga] lentil: Washed and s…

Raise heat tolerance - Switch to Panta

Raise heat tolerance, Switch to PantaPanta, the fermented rice is a basic food of poor people, but panta with dried fish shutki or ilish is a traditional platter and popular celebration food of Bengal during Pohela Baishakh festival. A similar dish consumed in the Indian state of Orissa and Chattisgarh is known as Pakhal Bhat. In Assam, where it is sometimes called Poitabhat, offering Dudh Panta (milk with stale water-soaked rice) is a part of the marital ritual. Among Hindu Bengalis, it is consumed during the Ranna-Puja (Bengali cooking festival). In Orissa and Assam you will find hotels where you can get an elaborate meal dish of Panta or Pokhal during summer seasons. Pokhal often differs from panta bhat in that seasonings and yoghurt are sometimes added prior to the fermentation process. The Halkhata has necessarily been a part of Poyla Baishakh festival , the Bengali new year . Most of the traders in the city are now busy with cleaning jobs at their shops and business centers in …