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Showing posts with the label Traditional Starter

Phul Kurry

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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:…

Poppy Pops - Narkel Posto Bora

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Poppy Pops - Narkel Posto Bora Coconut, poppy and sesame seeds pop - Bengali finger foodAny other dishes if Bengali people be asked of he or she likes it or not, has tasted it or not, or just heard of it or not, one can expect diverse answers but "Narkel Posto Bora" is one of those recipes, which a Bengali can never be unaware of. The answer is a unanimous "Yes". The desire is nostalgic for every one and that is "mayer hater posto bora and musur dal" [Poppy fritter and dal cooked by mother]. Global Bengalis may be more into international fusion food, but for posto bora they will prefer the recipe to be the traditional and original one. The signature one. By , published by Prasadam: February 7, 2015 Prep time: 10 min | Cook time: 10 min | Total time: 20 min
Yield: 15 pcs | Serving size: 4 pcs | Calories per serving: 75 | 5 stars based on 11 reviews Ingredients: Poppy seeds paste: 2 tbsp, Shredded coconut…

Shiuli Pata Fry - White Jasmine Leave

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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…

Kharkol Varta - A Tribal recipe

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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 …

Taro chips - Food craft

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The ideas of Class, culture or custom differences were always a vague issue in our family ethics. My parents say intelligent ordinary working people do not require those things to attain respect or greatness. Always remember we earn money with effort, but respect requires hardship and intelligence requires constant alertness. So, the food habits of our family encompass many things which are known as antireligious ethics or poor men's domain. This recipe, my grandmother had learned from their farm servants, locally called Munish, and always catered it happily to the family demands. Like this recipe there are numerous other astonishing recipes. I was wondering if I could retrieve all the same.It is not popular because the food part contains calcium oxalate crystals and that must be removed during cooking. The plant is inedible when raw and considered toxic due to the presence of calcium oxalate crystals, typically as raphides. There are many ways to cook taro to avoid the…