Indian Food Cooking | Bangla Rannar PalaParbon

Easy Eating 4 Busy Bachelors Badam Bata Peanut Bharta- Magical nutrient Bengali Badam Bata - Peanut Bharta RecipeBy Barnali Dutta, 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…

Varta 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 the distinct food habits & culture which reflects the use of medicinal values of herbs as edibles by tradition.








Directions: 1.  Take only the leaves for this recipe, wash and clean well. Let the water dry completely.

2.  Take a flat iron skillet to dry roast the leaves, put on fire. Add leaves, shallot, garlic, whole chili, and whole black pepper on the hot skillet.

3.  Keep the fire to simmer. Let all the ingredients roast slowly until it become crispy.

4.  Put off the fire. Add salt now. Wait until the skillet becomes completely cool.

5.  Grind everything with the help of mortar and pestle or flat grindstone [kal chatti/shil nora]

6.  Take the paste or varta in a bowl, add raw mustard oil …

Steamed prawn Matsyakumbha Steamed prawn and poppy seedsBy Barnali Dutta
Published 11/19/2013

Anybody can go bravely a little adventurous with their limited cooking experience. This recipe really never went wrong.
IngredientsPrawn, de-shelled and deveined 300 gramsPoppy seed 1 tablespoon, soaked a little in warm waterShredded coconut, 2 tablespoonGreen chilli 2 to 3, as per tasteMustard oil, 1 tspSalt to tasteKasundi (mustard paste) 1 teaspoon (optional)Lemon juice, 1 tsp InstructionsMake a fine paste of all the ingredients except mustard oil, mix well.Put the mixture in a sal leaf (shorea robusta) bowl and cover with another bowl with the help of white thread.


Shal patar bati - Shal leaf bowlYou 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.



Put the mixture into the cone and close with toothpicks.Steam or hot bath all the cones or sal leaf bowl pockets or put into the rice pot while cooking t…

prawn roast Galda chingri tingri mingri

Prawn Roast - "A Traditional Barbecue Recipe" My 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. After 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 …

fermented fish pickle
Puthi Shidol Shutki
Traditional Bangladeshi fish pickle


To make Puthi Shidol collect good quality Puthi fish not scaled or washed, dry well under the sun for 4 to 5 days.Now wash the sundried Puthi fish (Puntius sophore)and soak it in water for 5-10 minutes allowing the excess water to drain.Soaking 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.The 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.The 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 …

Begun pora
Begun Pora One 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.
Grilled vegetables
Aloo Begun Pora - Grilled potato (aloo) and aubergine (begun)

Ingredient:
Aubergine - Begun 500 gNew potato 2 to 3Asafoetida - Hing 1 big pinchSliced onion - 1,Julienne ginger 1 teaspoonGreen…

Clam and snail recipe - Geri gugli
Traditional clam and snail recipe - Bengali dish By Barnali Dutta Published: January 10, 2014 Have you ever tasted ‘geri-gugli’? Clam or mussels nowadays are generally considered to be unpalatable to sophisticated people, though the native peoples in India ate them extensively,easily available in the numerous ponds and rivers banks. It is so tasty, personally, whenever I go to a local market my eyes are always searching for them. Edible clams, are often more or less rounded or oval. In Bengal it is called geri gugli. Clams are eaten more in the coastal regions of India, especially in the Konkan, Kerala, Bengal, and Karnatakaregions. In Konkan region Clams are used to cook curries and side dishes, like Tisaryachi Ekshipi, which is clam with one shell on. Clams or shellfish are locally called chipchip and local fishermen sell those in rural markets and is a food for poor families. During rainy season in Bengal these …

taro root roast
Roasted vegetables By Barnali Dutta Published: January 6, 2014A traditional Bengali recipe. Bengali proverb "Kochu pora" means "something inedible." You should try the dish "Kochu pora". Its truely exotic.Prep time: 30 min | Cook time: 1 hour | Total time: 1 hour 30 minYield: 1 9" pie (8 servings) | Serving size: 1 medium slice | Calories per serving: 250 | Fat per serving: 12gIngredients: Maan Kochu (taro root) 250gSorshe (mastered seeds) 1 tablespoonSukno lonka (red chillies) 2 to 3Sobuz lonka (green chillies) 2Narkel kora (grated coconut) 1 tablespoonSorsher tel (mastered oil) 1 tablespoonDirections: Take the lower portion of the taro root (maan kochu) about 250g. The hard portion is best for this recipe. Clean and wash it thoroughly.Now roast on gas stove directly until it becomes soft. Make a paste of soaked mustard seeds (1 tablespoon) with salt and 2 to 3 red chilies…

Traditional Baked Vegetables
Baked sweet potato and jackfruit seeds with raw tamarindBy Barnali Dutta Published: January 6, 2014For 4 person you will need 2 big sweet potatoes (misti aloo), 5 to 6 jackfruit seeds (kathaler dana), and 1 Indian olive (jolpai) or 2 raw tamarind with shell (kancha tetul) if jolpai is not available. Indian olive or raw tamarind are a popular seasonal choice of tangerine taste buds, its smell can also make one's mouth water, and kasundi will give a spicy blast in the dish. Prep time: 5 min | Cook time: 10 min | Total time: 15 minYield: 200g (4 servings) | Serving size: 1tbsp | Calories per serving: _ Ingredients: Misti aloo - Sweet potatos: 2 small, kathaler dana - jackfruit seeds : 5 to 6, jolpai or kancha tetul / Indian olive or raw tamarind with shell: 1 to 2, saltto taste, a dash of mustard oil: 5 mlDirections: Pierce each sweet potato several times with a fork. Keep al…

Baked fish paturi
Baked Murrel and Prawn – Shoul Chingri Pora By Barnali Dutta Published: December 24, 2013Banana 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).
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Boiled over rice
Boiled over rice (Matar dal bhate) By Barnali Dutta Published on : 2013-23-12Find us on Google+
Matar Dal balls (split peas lentil). A traditional steamed Bengali dish served at the beginning of the meal, very unusual and tasty legume dish. Prep time: 12 hours | Cook time: 10 min | Total time: 12 hours 10 mins
Yield: | Serving size: 4 | Calories per serving: 128

Ingredient:Split peas 150g (for 4 persons)Green chillies 2 to 4Mustard paste 1 teaspoonGrated coconut 2 tablespoon Mustard oil and salt as required
Direction:
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 .
Add 1 to 2 chopped green chillies, salt and sorshe (mustard) paste. Make 4 balls.
Now 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…

Bangladesh recipe Mushur Dal Bharta RecipeBy Barnali Dutta
Published 11/16/2013
Signature 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.

StarterA treaty treat


Our Village Home (Gramer Bari)A bright shadow of a very sweet dream left the impressions only, "a vividly green surrounding with full of life!!" Enjoying now the leftover.TRADITIONAL BENGALI BOILED-STEAMED-BAKED-BRAISED-ROASTED RECIPES
Steamed Vegetables
Pot Pourri - An earthen pot cooking recipe flavored with edible flowers Pita (steamed vegetables)Ingredient:Unripe Banana (kanchkola) - 1Small banana blossom (mocha) - 1Banana stem or thor (only inside part of the trunk) - 5 inchHumble potato (desi alu) - 1 (large)Yam (khaam alu) - 2Sweet potato - 2Sweet pumpkin (misti kumro) 100gGrated coconut - 1 cup.Crushed dry roasted masala: Fenugreek seeds, cumin seeds, coriander seeds, and black peppers 1 teaspoon each.
Method:Clean and wash all the vegetables properly, and cut into small dices.Mix all vegetables, coconut, dry masalas and some rock salt.Steam the vegetables until it is done in an earthen pot for right taste.Now add tempering mustard seeds in hot ghe…