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 Home / All Posts
Folk Food

Kalmegh Boti

 Barnali Dutta
December 21, 2013
Kalmegh boti (কালমেঘের বড়ি) Andrographis paniculata pill By Barnali Dutta Published: December 21, 2013 This plant i... by PRASADAM copyright
Edible Greens

Thankuni Pata Bata and Drink

 Barnali Dutta
December 20, 2013
Thankuni Pata Bata - Mandukaparni/Brahmi Booti Paste Centella asiatica Bengali: থানকুনি Thankuni Sanskrit: Mandukaparni In Banglad... by PRASADAM copyright
Traditional Starter

Ucche Kumro - Bitter melon with pumpkin

 Barnali Dutta
December 20, 2013
Uchhe Kumro or Begun Bhaja (karela with pumpkin or brinjal fry)   Contributed by Barnali Dutta and the Ind... by PRASADAM copyright
Edible Greens

Neem Flower Podi - Margosa Powder

 Barnali Dutta
December 19, 2013
Vepampoo Podi Saadham (another neem flower recipe) Another neem flower recipe Prep time: 00:05 | Cook ... by PRASADAM copyright
Folk Food

Neem Flower Rasam - Margosa Drink

 Barnali Dutta
December 19, 2013
Neem flower - Veppampoo Rasam A medicinal clear soup, is a healthy dish prepared on the Tamil New Year's day in every household ther... by PRASADAM copyright
Edible Greens

Palta Pata Fry - Parwal Leaves

 Barnali Dutta
December 19, 2013
Palta pata Bhaja (putulika/parwal/patola leaves fry) As mentioned in Susruta Samhita Meals composed of the articles of... by PRASADAM copyright
Fry and Fritters

Bengali Fritters - Tele Bhaja

 Barnali Dutta
December 18, 2013
Beguni Published: Barnali Dutta on 12/16/2013 Tele bhaja - a fried preparation rolled in batter. It is a bengali fast fo... by PRASADAM copyright
Fry and Fritters

Bengali Fries - Bhaja Bhuji

 prasadam
December 16, 2013
Bhaja Bhuji By Barnali Dutta Published 12/16/2013 The Bengali’s obsession with bhog offer to the Goddess (Devi Durga, Laksh... by PRASADAM copyright
Folk Food

Spice Box

 Barnali Dutta
December 06, 2013
SPICE DIFFERENCES An intelligent selection of spices for Indian cuisine can give exact flavor and taste in any regiona... by PRASADAM copyright
Edible Greens

Flower and Leafy Green Fritters

 Barnali Dutta
December 01, 2013
Bok Phul bora / Fritters Coarse-grained rice flour and chickpea flour (besan)  50g each for thick batter Turmeric and red c... by PRASADAM copyright
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Popular Posts

  • Savory Tomato Sooji Halwa - Nonta Suji
    Nonta Suji The easiest of easy tiffin recipe for those moms whose youngsters ignore lunch during break. I remember I used to g...
  • Thankuni Pata Bata and Drink
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Food Goal

We started to collect all things in a digital way, whether we all can make our "Desi food" fast and easy. For that we started reading books of bygone days. From old literature we found hints of answers to why we should eat mostly what we eat grown within 100 miles of our home (locavore).


The basic food thought of Bengali people was health which is followed the concept of bitter to pungent, fresh produce to fermented foods all ways to describe modernism.

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