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Showing posts with the label Edible Greens

Shukto - Mixed Vegetables

Shukto - Mixed Vegetables Traditional Bengali Recipes PRASADAM Shukto recipes- A bitter mixed vegetables dish Shukto, the bitter taste curry is a regional favorite of the people of Bengal, Orissa, and Assam taken generally as a starter item during the midday meal. From mythical Shiva (in the narrative poems of Annadamangal) requested Devi Annapurna to cook some dishes including “Shukuta” to the historical figure Shri Chaitanya, the medieval Bengali loved the Shukto. In Shukto the bitterness is rarely allowed to overpower the other flavors like sharpness of mustard paste, poppy seeds, and slight bitterness of sesame seeds, and flavors of ghee too. (see more traditional Bengali bitter recipes). By Bengali Dutta
Published: December 19, 2013
Tips: The rich taste behind every Bengali dish depends upon the different tempering techniques. Shukto - Mixed Vegetables recipe Shukto recipe #1 (A regular dish) Ingredients for 4:
Ucche - উচ্ছে (bitter melons) 2 medium
Aloo - আলু (potato) …

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:…

Take a Crunchy Yam Bean Break

Crunchy Yam Bean Shankalu SnacksThis perennial, but annual 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 Orissa. Shankh, which means conch, and alu meaning potato refers to its pearly white flesh, which is offered during Saraswati Puja in late January. "Goddess Saraswati in white identified as the symbol of purity” used to offer white sweets, bananas and shankalu."One who do not know the taste and the name of Shankhalu or Mexican Turnip or Jicama or even the name Yam Bean they will interestingly guess it as asian pears for its fresh, sweet and crunchiness or as water chest nuts because the similarity of its white and woody texture. It is a root vegetable like potato though not so starchy and it is juicier. This refreshing, crispy, ice-white, fruit-like root can be eaten raw or cooked in a variety of sweet as well as savory dishes worldwide. Yam bean is a native of Mexico and Cent…

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…

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…

Water lily fritters - shapla miniature raft

Water lily fritters - shapla miniature raft recipe Shaplar Velaa - Water lily raft recipe By , published by Prasadam: September 7, 2014The iron rich Bangladeshi national flower Shapla  [ শাপলা ] the white water lily is easily available in the local market during the monsoons. Hence banana trunk rafts [ kolar velaa - কলার ভেলা ] are made to save the flooded people still now likewise in the earlier days. This shaplar velaa [ শাপলার ভেলা ] , a fritter recipe is a very old one created in one of the very Bengali kitchens by some unknown artist. I present:

5 stars based on 45 reviews Prep time: 30 min | Cook time: 20 minutes | Total time: 50 min | Yield: 20 fritters Serving size: 4 to 5 fritters | Calories per serving: ---Ingredients: White water lily stems approximately 1 feet length: 5, All-purpose flour: 1 cups Rice flour: 1/2 cup Baking soda: 1/2 teaspoon Turmeric and chili powder: 1 tsp each Salt: as p…