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Showing posts with the label Sour

Wood apple relish

Wood apple relish - kath bael Kawth Bael makha - A ready-to-eat pickle By , published by Prasadam: October 18, 2014Every autumn makes me rewind to those hazy days when we sisters were equally interested in relishing the wood apple and togetherness while chatting in the afternoon on Bengali festival holidays and pre-winter days mainly in the post durga puja interlude.

The Koth Bael [Limonia acidissima] fruit looks similar in appearance to the fruit of Bael [Aegle marmelos]. It has a very hard rind which can be difficult to crack open, and contains sticky brown pulp and small round white seeds. Its unique and overpowering aroma can easily hide any other smell after opening the shell. To those unfamiliar with this fruit, its strong captivating scent may make the predictive taste of the item an object of utter curiosity. The scooped-out pulp from its fruits is eaten uncooked with or without sugar or is combined with coconut milk and palm-sugar syrup and drunk as a beverage…

Tomator Chutney as a Bhog Prasada

Tamato Amsatto Chutney Tomato Amsatto/Mango Fruit Leather Chutney By , published by Prasadam: September 28, 2014The village folk still prepare "Badha Bhog" [particular prasad] on puja days i.e khichuri/chhachra/tomato chutney, khichuri/aloor dum/tomato chutney, niramis polao/bandhakopir tarkari/chutney, or luchi/cholar dal/tomator chutney, means tomator chutney is a must for puja bhog, interesting no?!

3.5 stars based on 15 reviews Prep time: 10 min | Cook time: 10 minutes | Total time: 20 min | Yield: 1 cup Serving size: 1 tablespoon | Calories per serving: 15Ingredients: Red tomatoes - 4 medium [very thin slices] : 4 large , Five spices for tempering : 2 tsp seeds [fennel, mustard, onion, coriander, cumin] Bay leaf : 2 , Whole red chili : 1, Salt : 1 tsp, Turmeric : one pinch, Mango fruit leather chopped : 2 tsp , Cooking oil for frying , 1 tsp …

Addar Amloki - Pills for NO pills

Indians 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.
From a boon to a baneTambula, as the betel preparation is called in Sanskrit 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. Betel 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. Betel leaf has a small content of a volatile oil called betel-oil in the leaf, which creates the desired spicy, aromatic and fr…

Mango Buds Temptation

Mango Buds TemptationMango yogurt with Mango Khakra and Mango Relish
Tangy finger foods for the summer party

Green Mango YogurtBy Barnali Dutta Published 03/28/2014This very light and delightful summer dessert made with instant raw mango pickle, a combination of grated mango, sugar, and dash of peppercorn.Ingredients8 to 10 mango buds, crushed peppercorn 1/2 teaspoon, 3 teaspoon sugar, 250ml milk for yogurt, yogurt culture, and khus syrup optionallyInstructionsFor 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.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.Let it cool and set, then put in…

Beat the heat with Mango

Sour legume - tok dal
Sour legume with mango buds [আমের কুশি টক ডাল]By Barnali Dutta Published 03/28/2014The mango tree is considered sacred both by the Hindus and the Buddhists. Also it is denoted as the favorite food of the God in "The Art of Cookery" What Lord of old wou'd bid his Cook prepare,
Mangoes, Potargo, Champignons, Cavare? Hindus use its twigs as tooth brushes and its leaves as spoons for libations. Applying ashes of the burnt dry leaves of Mango mixed with little mustard oil and salt as tooth paste makes the gums and teeth strong and shining. Taking Mango and milk regularly decreases anaemia, constipation, indigestion, and physical and mental weakness. That indigenous knowledge may be seeped into as a ritual to bring the benefits of helping the races as a belief that the mango tree puts forth fresh green leaves at the birth of a son. The plant being considered auspicious, its leaves are also hung over the doorways of a house where marri…

Kuler Aachar

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