Indian Food Cooking | Bangla Rannar PalaParbon

Spicy Oats and Semolina Cake with Peanut PickleBy Barnali Dutta Published: March 30, 2015Cooking has evolved into an act of existence from being just a habit of the sophisticated. My children, both my daughters and my son, wear a tasty intellect. They can accurately reconstruct taste memories of previous versions of a particular dish and chirp out advises like a pro. This is one of those favorite wholesome quick and comfort dishes that they can cook without knowing that they are cooking. They just like to add more nuts and less chili in the recipe.4.8 stars based on 12 reviews, Prep time: 15 min | Cook time: 15 min | Total time: 30 min
Yield: 12 cakes [6 servings] Serving size: 2 cakes, Calories per serving: 250, Fat per serving: 2gIngredients:For Cake : Semolina or Suji: 250gOats: 100gSour Curd: 350gWater: 100gSalt: to tasteSugar: 1/2 tspEno Fruit Salt: 2 tspFor tempering : Minced carrot, shallot, green chili, g…

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…