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  36.      &quot;text&quot;: &quot;They eat vegetarian food on fasting days. The Hindus of Dhaka region of East Bengal celebrate this day as Garu Sankranti in various traditions. On this day, there is a rule to eat pulses and bitters made with shaluk powder, raw tamarind, raw turmeric etc.&quot;
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  43.      &quot;text&quot;: &quot;A bucket of water, tamarind, raw turmeric, dried jute leaves, mustard, kajal made of banana leaves is left in the yard or on the rice head of the house to mist. There is a rule to wake up the next day and wash your face with the tamarind paste on your teeth and take a bath with raw turmeric on your face. Basically the main purpose of this vow is to cure scabies&quot;
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  50.      &quot;text&quot;: &quot;The main vegetable ingredients of this dal are - Saplar roots, raw tamarind, raw turmeric, white old rice pumpkin, sweet pumpkin, sholakchu, gati kachu, mukhi kachu, mukhi potato, kalmi shak etc. In a big pot, eight types of vegetables should be prepared without adding sambar or khesari dal. Such dal is called garu dal. The main vegetable ingredients of this dal are—&quot;
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  57.      &quot;text&quot;: &quot;In some parts of Dhalbhum and Jhargram, Ashwin-Sankranti or Dak-Sankranti is the date of Jhapan festival. Mallabhum&#39;s Mansa Puja begins on Dasahara day and ends on Naldaka (Ashwin Sankranti) Sankranti day.&quot;
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  64.      &quot;text&quot;: &quot;Garur Dal and its Garsi Vrat are celebrated along with Dak Sankranti, Sadh of Paddy, and Lakshim and Olakhsmi Puja, and numerous ceremonies are still present on Ashwin Sankranti in Cooch Behar, Birbhum, Bankura, and Nadia district.&quot;
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  94. &lt;h2&gt;Bengali recipe garur daal - Garsi Vrat &lt;/h2&gt;
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  114.  
  115. &lt;h2&gt;Table of Contents -  garur daal - Garsi Vrat&lt;/h2&gt;
  116.    &lt;ol&gt;
  117.        &lt;li&gt;&lt;a href=&quot;#garsi-vrat-cooch-behar-district&quot;&gt;Garsi Vrat in Cooch Behar District&lt;/a&gt;&lt;/li&gt;
  118.        &lt;li&gt;&lt;a href=&quot;#garur-dal&quot;&gt;Garur Dal&lt;/a&gt;&lt;/li&gt;
  119.        &lt;li&gt;&lt;a href=&quot;#garur-dal-preparation&quot;&gt;Preparation of Garur Dal&lt;/a&gt;&lt;/li&gt;
  120.        &lt;li&gt;&lt;a href=&quot;#garsi-vrat-customs&quot;&gt;Garsi Vrat Customs&lt;/a&gt;&lt;/li&gt;
  121.        &lt;li&gt;&lt;a href=&quot;#garse-shashti-in-birbhum&quot;&gt;Garse Shashti in Birbhum&lt;/a&gt;&lt;/li&gt;
  122.        &lt;li&gt;&lt;a href=&quot;#culture-of-rarh-dharma-thakur&quot;&gt;Culture of Rarh Dharma Thakur&lt;/a&gt;&lt;/li&gt;
  123.        &lt;li&gt;&lt;a href=&quot;#garbhana-sankranti&quot;&gt;Garbhana Sankranti&lt;/a&gt;&lt;/li&gt;
  124.        &lt;li&gt;&lt;a href=&quot;#ashwin-sankranti-in-faridpur&quot;&gt;Ashwin Sankranti in Faridpur&lt;/a&gt;&lt;/li&gt;
  125. &lt;li&gt;&lt;a href=&quot;#Kulkuluti Vrat &quot;&gt;Kulkuluti Vrat &lt;/a&gt;&lt;/li&gt;
  126.        &lt;li&gt;&lt;a href=&quot;#Garshi Ashwin Sankranti Lakshmi Puja&quot;&gt;Garshi Ashwin Sankranti Lakshmi Puja&lt;/a&gt;&lt;/li&gt;
  127. &lt;li&gt;&lt;a href=&quot;Bankura Ashwin Sankranti Devi Puja&quot;&gt;Bankura Ashwin Sankranti Devi Puja&lt;/a&gt;&lt;/li&gt;
  128. &lt;li&gt;&lt;a href=&quot;Reference&quot;&gt;Reference&lt;/a&gt;&lt;/li&gt;
  129.    &lt;/ol&gt;
  130.  
  131. &lt;h3&gt;In West Bengal, how is Garur Dal (a traditional Bengali dish) prepared in various districts?&lt;/h3&gt;
  132.    &lt;h3 id=&quot;garsi-vrat-cooch-behar-district&quot;&gt;1. Garsi Vrat in Cooch Behar District&lt;/h3&gt;
  133.    &lt;p&gt;The Garsi Vrat is one of the Cooch Behar district&#39;s most migrating Vrats. East Bengalis are primarily fans of this Vrat ritual. The most significant day to keep this vow is Ashwin Sankranti. On the day of the fast, married women typically observe this fast and consume vegetarian meals. This day is observed as Garu Sankranti by the Hindus of the Dhaka region of East Bengal in a variety of ways. It is customary to consume pulses and bitters made with shaluk stem, raw tamarind, raw turmeric, etc. on this day.&lt;/p&gt;
  134.  
  135. &lt;p&gt;To mist kajal prepared of banana leaf, tamarind, raw turmeric, dried jute leaves, mustard, and other ingredients, a pail of water is left in the yard or on the roof of the home. There is a custom to wash your face with tamarind paste the next morning, brush your teeth with it, and take a bath with raw turmeric on your face. This vow&#39;s primary goal is to eliminate scabies. &lt;/p&gt;
  136.  
  137. &lt;p&gt;Many people set fire to the head of a jute stick and emit smoke like a cigarette for this domestic trick. It cures colds and coughs. Those who have land perform puja in front of the field in the morning by placing a pot filled with vermilion, oil, and five mango leaves. &lt;/p&gt;
  138.  
  139. &lt;p&gt;Among the Barujeevi community of Dhaka district who live in this area, on the occasion of Garsi Vrat, there is a rule of burning tamarind on the head of a jute stick and rotating it around the house. During the Garsi Vrat, people of this community feed paddy to Sadh, which is called &lt;b&gt;&quot;Dhanake honda khaoyano&quot;&lt;/b&gt; in East Bengali. They also say a rhyme. &lt;/p&gt;
  140.  
  141. &lt;p&gt;&lt;b&gt;&quot;Āśbinē rēkhē kātikē khāẏa, yē bara māṅē sē&#39;i bara pāẏa&quot;&lt;/b&gt;&lt;/p&gt;
  142.  
  143.  
  144.  
  145.    &lt;h3 id=&quot;garur-dal&quot;&gt;2. Garur Dal&lt;/h3&gt;
  146. &lt;p&gt;Again, the author of &quot;Pakadhaner Gaan&quot; Savitri Roy wrote in sadness &quot;Malu came to the paddy field to pick the shapla for cooking &#39;Garur Dal&#39;, but he forgot to pick the Shapla and stood one knee in the water of the field and watched the paddy trees being fed. His dream is if he grew up well, he could be the owner of such a paddy field, he would also feed the sadh the paddy field with raw turmeric paste.&quot; &lt;/p&gt;
  147.  
  148.    &lt;h3 id=&quot;garur-dal-preparation&quot;&gt;3. Preparation of Garur Dal&lt;/h3&gt;
  149. &lt;p&gt;In the meantime, Garsi Vrat also has another custom. On the day of Ashwin Sankranti, a symbolic pond is cut in the backyard customary planting a Jujube tree. A statue of an old woman sits on the lap of a child sitting on the edge of a pond. All the readily accessible veggies, including Saplar roots, raw tamarind, raw turmeric, white old rice pumpkin, sweet pumpkin, shola kachu, gati kachu, mukhi kachu, mukhi potato, kalmi shak, etc., are useful for this dal. Eight different vegetable varieties should be cooked in a large pot without the addition of sambar or tempering in the arahar or khesari dal. The name of this dal is &lt;b&gt;&quot;garur dal&quot;&lt;/b&gt; , Bel leaves must be burned during the vow.  It is customary to cook this dal on Ashwin Sankranti and eat it the next day. Garsi Vrat is also called Lakshmi Vrat. There is also a rhyme here in East Bengali. E.g. – &#39;Who eats in the Kartika that cooked in Ashwin becomes Bhaigyavati.&#39;&lt;/p&gt;
  150. &lt;p&gt;Durga Puja is the best of all, not only the puja but the festival - Durgotsava, it is a big deal Meanwhile, there are some small Vrat pujas rural Bengalis have. Durga Puja is late in the month of Kartik. These Small Vrat pujas are before that first. Ashwin Sankranti Day While the Durga Pratima is being painted in the mandap, there is a kind of puja in the mature rice paddy - paddy-shower. Children are the main priests here. &quot;Āśbina khāẏa kāntika āsē, mā lakṣmī garbhē basē. Sādha khā&#39;ō mā sādha khā&#39;ō&quot;- this is the mantra. The mantra says that the children will pour a cup of milk on the edge of the field. The milk inside the rice, the original condition of the grain should be very good. With milk, then spread the batasa, that is, the taste of the rice should be sweet. Children are also farmer - so the field is his daughter. The pregnant girl is fed by her husband - Children are being fed by the mother in the field, see. &lt;/p&gt;
  151.  
  152.  
  153.    &lt;h3 id=&quot;garsi-vrat-customs&quot;&gt;4. Garsi Vrat Customs&lt;/h3&gt;
  154. &lt;p&gt;Again, just the day after Sankranti a different festival – Garsi will begin.  The elders of the house are getting up to get up everyone! Come on, Everyone is up—married or widows, young or old, all gathered from home and home to one place to do Garsi. &lt;/p&gt;
  155.  
  156. &lt;p&gt;Speaking the rhyme and ran to the pond with before day begun needs to bring ritual water that only gets fresh, everything else is leftover. During the day and night, you can&#39;t put a fire in the heat to cook anything. On top of that, the village is already quite cold. All returned with water. Turmeric paster, mustard paste, fenugreek paste, oil and all in all bowls-in bowls. New leaves of jujube tree are kept in a bowl. Laying kajal on kajal leaves. A handful of green tamarind. They arranged all on the kulo. &lt;/p&gt;
  157.  
  158. &lt;p&gt;He set fire to the jute stick After washing the hands in the water of the fire, the hands and feet are being trained in the fire. Burn raw tamarind in the fire of jute wood - the tamarind has become like latex under the opening. Now mix the oil batter and rub it on your body, fenugreek tea leaves, etc. Butter and ghee but don&#39;t put ghee on your hair, then hair will turn white. &lt;/p&gt;
  159.  
  160. &lt;p&gt;One piece of jute stick is broken and given to everyone - a load of fire is being pulled on the end and to be puffed up by everyone. This is the rule of Garsi Vrat ritual. &lt;/p&gt;
  161.  
  162. &lt;p&gt;Bairagi&#39;s voice from dawn, today is the first day. Prabhati is sung in these two months between Baisakh and Kartik years. Singing the Durga arrival song today. In a few days, people will be sad when Bairagi sings about Bisharjan. Harikatha, Krishnakatha - all the usual songs will be sung after Durgotsav. &lt;/p&gt;
  163.  
  164.    &lt;h3 id=&quot;garse-shashti-in-birbhum&quot;&gt;5. Garse Shashti in Birbhum&lt;/h3&gt;
  165.   &lt;p&gt;&lt;b&gt;Garse Shashti or Garse Vrat or Nal Sankranti&lt;/b&gt; in Birbhum: On Ashwin Sankranti in Birbhum, girls go to paddy fields and perform puja. Put atapchal, kajal etc. in the plate and set fire to the jute straw rope (big) and after performing the puja, pour a cup of water on the ground. On this day, it is customary to plant a shar or reed stick in the paddy field. It is full of ingredients such as ol, manakchu, raisorshe, ausher alochal, ghee, honey etc. The Shaad of Paddy – Paddy shower. &lt;/p&gt;
  166.  
  167.  
  168.    &lt;h3 id=&quot;culture-of-rarh-dharma-thakur&quot;&gt;6. Culture of Rarh Dharma Thakur&lt;/h3&gt;
  169. &lt;p&gt;Kaminikumar Roy wrote - Guma Dewa episode. &quot;That is the Shaadh Bhhakshan or Dohad Dan Sanskar of this Aman Paddy. When the grain emerges from the paddy plant, in Ashwin Sankranti, peasant householders greet Dhanya Lakshmi with incense. On that day, they spread the aromatic spice &quot;Tailapakka Methi&quot; - etc. (fenugreek seeds fried in oil) on mango leaves and pack them on a jute stick. He comes to the paddy field with this and planted in the paddy field, asked loudly – ‘Dak’ (Dak Lakshmi, the grain god) says&quot; -&lt;/p&gt;
  170.  
  171. &lt;p&gt;&quot;Āśbina yāẏa kārtika āsē sakala śasyēra garbha basē&lt;/p&gt;
  172. &lt;p&gt;rāmēra hātē ‘gumā’ dhāna ha&#39;isa tina dunā&quot;&lt;/p&gt;
  173.  
  174.    &lt;h3 id=&quot;garbhana-sankranti&quot;&gt;7. Garbhana Sankranti&lt;/h3&gt;
  175.    &lt;p&gt;Ashwin Sankranti is called Garbhana Sankranti in Medinipur: Earlier I talked about Sharakathi or Nala Pota. On the head of that stick, nadu, yellow cloth, betel nut and manpata are tied and given to a paddy field, a manure heap and another house of rice. Mr Chintaharan Chakraborty said in this context - &quot;Garsi, Garui or Garu Vrat is observed in various places on Ashwin Sankranti. In many places, it is a festival of feeding paddy.&lt;/p&gt;
  176.  
  177.    &lt;h3 id=&quot;ashwin-sankranti-in-faridpur&quot;&gt;8. Ashwin Sankranti in Faridpur&lt;/h3&gt;
  178.  &lt;p&gt;The Sabbath day of each month is originally proposed as Sankranti of the following month, but in current parlance, it is called Sankranti of the previous month. As such, the last day of Ashwin month is called Ashwin Sankranti. On Ashwin Sankranti, rituals were performed in all the Hindu homes in Faridpur. This is called &quot;Garsi&quot;. This day marks the end of the lovely autumn season and the beginning of winter. According to Hindu astrology, these days and nights were equal during the reckoning of the year. &lt;/p&gt;
  179.  
  180. &lt;p&gt;Dew begins in the month of Kartika, this season changes the shape of various diseases. There is no month as unhealthy as Kartika. People call the month of Kartik the &quot;Southern Door of Yama&quot;. Lord&#39;s name was chanted in every house on the night of Ashwin Sankranti to be saved from various harmful effects of this terrible time. In many villages, they used to stay up all night doing Harinam from house to house; Mahasankirtan was held in various rooms; Many would spend the night chanting and gathering at a nearby place. The next morning, the boys would beat the fences of all the houses with sticks, eat the smoke of jute sticks and apply boiled raw tamarind paste on their skin to get rid of mosquitoes, flies etc. In the month of Kartika, there was a custom of offering Akash Pradeep from house to house and lamp donations in the Dev Mandir every day. Earlier, from Ashwin Sankranti, village girls used to do “Yampukur Vrat’ for the entire month of Kartik. &lt;/p&gt;
  181.  
  182. &lt;h3 id=&quot;Kulkuluti Vrat&quot;&gt;9. Kulkuluti Vrat&lt;/h3&gt;
  183.    &lt;p&gt;Girls have been observing this vow to protect the family of father, father-in-law and uncle. From Ashwin Sankranti to Kartik Sankranti, this rhyme was recited by lighting one earthen lamp in each tulsi tala with 7 jujube leaves and 7 pytari flowers. Akash Pradeep - The lamp offered in Akash or Vishnu temple every evening from Ashwin Sankranti to Kartik month for the deities on the head of bamboo etc.&lt;/p&gt;
  184. &lt;p&gt;Tōmāra pāẏē dicchi bāti. &lt;/p&gt;
  185. &lt;p&gt;Bāpa mā āra śbaśura kula, &lt;/p&gt;
  186. &lt;p&gt;akṣaẏa amara hōka ē tina kula. &lt;/p&gt;
  187. &lt;p&gt;From the domestic animals of Greater Bengal to the faces and prosperity of the house, Bengali girls celebrate this vow. People of different castes and castes of Bengal celebrate this Vrat in different ways on Ashwin Sankranti Day. This Vrat is celebrated just before sunrise. We know that Pykati has a special relationship with this vow. In some places, small boys and girls sit in a circle and warm themselves by the fire of the Pyakati. In some places, they set fire to the Pyakati and go around the village. Somewhere they hold the kulo upside down and play the kulo with a stick like a cough. &lt;/p&gt;
  188.  
  189. &lt;p&gt;Throwing fire with jute sticks playing hooka hooki, - In the evening of Ashwin Sankranti, mosquitoes, flies, insects, and moths run away to protect themselves from the fire because of the fear of this procession. Insects cause many problems in winter. This procession of Kula-Badan and torch of fire is probably not much mistaken if it is called an expedition to kill insects. &lt;/p&gt;
  190.  
  191.  
  192.    &lt;h3 id=&quot;Garshi Ashwin Sankranti Lakshmi Puja&quot;&gt;10. Garshi Ashwin Sankranti Lakshmi Puja&lt;/h3&gt;
  193.    &lt;p&gt;  In some places of Bengal, Lakshmi is welcomed by breaking the sara of Lakshmi. In some places, the vows of Lakshmi are recited. During this lesson, the small children of the house are asked to read the text. Because children become sharper if they study at this time. Boys are not allowed to eat the prasad of the Garshi Vrat, as folk believe that eating this prasad makes them insensible. In some places, the dead mother-in-law is also worshipped along with Garshivrata. &lt;/p&gt;
  194.  
  195. &lt;p&gt;In some parts of Dhalbhum and Jhargram, Ashwin-Sankranti or Dak-Sankranti is the date of the Jhapan festival. Mallabhum&#39;s Mansa Puja begins on Dasahara day and ends on Naldaka (Ashwin Sankranti) Sankranti. &lt;/p&gt;
  196.  
  197. &lt;p&gt;No matter whether folk festivals are ritualistic or seasonal, the idea of agriculture and fertility is strong in them, the idea of reproduction is also very active in the serpentism of this country, the best example of which is Ashwin-Sankranti; Its regional name is Daksankranti. On this day, Bankura, Purulia, Birbhum etc. were attacked on the south-western border of Bengal. On Dak Sankranti, pregnant rice seedlings are &quot;sadbha Bhakshana&quot; according to folk tradition. The practice of feeding Sadh is - On this day morning in the paddy field and behind the house, shar kathi is buried. Manglik products such as turmeric, wool, shaluk stalks etc. The people will rhyme and say -&lt;/p&gt;
  198.  
  199. &lt;p&gt;&quot;Ētē āchē śukutā&lt;/p&gt;
  200. &lt;p&gt;dhāna habē gaja-mukr̥tā. &lt;/p&gt;
  201. &lt;p&gt;Ētē āchē purānō baṛa, &lt;/p&gt;
  202. &lt;p&gt;mabā&#39;i karabē kaṛkaṛa..&quot; (Ityādi)  &lt;/p&gt;
  203.  
  204. &lt;h3 id=&quot;Bankura Ashwin Sankranti Devi Puja&quot;&gt;11. Bankura Ashwin Sankranti Devi Puja&lt;/h3&gt;
  205. &lt;p&gt; In Bankura,  Devi Puja is also very popular in the district. Devi Puja is performed in villages like Rampur, Shaltora, Maliara etc. From Ashwin-Sankranti to Kartika-Sankranti, every Vrati in the temple lights fourteen lamps to the deity in the evening at fourteen Madanglis. This is called Devi Puja. However, on the day of Diwali, only fourteen Maranglis are given at dawn by the devotees of Maliar village; And at least one every day. &lt;/p&gt;
  206.  
  207. &lt;p&gt;Devi Puja ends at Diwali in Maliad village. But the residents of Shaltora village worship the Goddess till Kartik-Sankranti. In the evening, from the earthen kohl, mothers would make Kajol and put it on the little children. Only girls can participate in Devi Puja. It seems this goddess is Lakshmi. Because when the girls are wearing kajal in kajalalta they keep saying-&lt;/p&gt;
  208. &lt;h3 id=&quot;Reference&quot;&gt;12. Reference&lt;/h3&gt;
  209.  &lt;p&gt;Pundradesh O Jatir Itihas - Shyamal Kumar Pramanik&lt;/p&gt;
  210. &lt;p&gt; Rarher Sanskriti O Dharmathakur - Amalendu Mitra&lt;/p&gt;
  211. &lt;p&gt;Faridpurer Itihas - Anandanath Ray&lt;/p&gt;
  212. &lt;p&gt;Loka Sangeet Bibhakar Vol. 1 - Subodh Gangopadhyay &lt;/p&gt;
  213. &lt;p&gt;Banglar Mukh Ami Dekhiachi - Shankar Sengupta  &lt;/p&gt;
  214. &lt;p&gt;Bishwakosh  Vol.16 Basu - Nagendranath, Comp.&lt;/p&gt;
  215. &lt;p&gt;Simanta Banglar Lokayana Ed. - Sudhir Kumar Karan&lt;/p&gt;
  216. &lt;p&gt;Tusu -  Santi Sinha&lt;/p&gt;
  217. &lt;p&gt;Pranta-uttarbanger upabhasa - Dr. Nirmalendu Bhowmik&lt;/p&gt;
  218. &lt;p&gt;Sei Gram, Sei Sab Manush - Manoj Basu&lt;/p&gt;
  219. &lt;p&gt;Pouranik Abhidhan - Amal Kumar Bandyopadhyay&lt;/p&gt;
  220. &lt;p&gt;Cooch Beharer Lokasanskriti -  Dilip Kumar Dey&lt;/p&gt;
  221.  
  222.  &lt;br&gt;
  223.  Reading list
  224.  &lt;a href=&quot;https://www.biswabangalee.com/2023/10/garsi-brata-garur-dal.html&quot; target=&quot;_blank&quot; rel=&quot;nofollow&quot;&gt;In Bengali&lt;/a&gt;
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  276.    &quot;calories&quot;: &quot;280 kcal&quot;
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  279.    &quot;Jaw or Barley sattu: 200g&quot;,
  280.    &quot;Mashed ripe banana: 2&quot;,
  281.    &quot;Tal patali or Tody palm jaggery: 100g&quot;,
  282.    &quot;Scrapped coconut: 1 tablespoon&quot;,
  283.    &quot;Skimmed milk: 100mL&quot;,
  284.    &quot;Puffed rice or muri: 1 tablespoon&quot;,
  285.    &quot;Salt: one pinch&quot;
  286.  ],
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  338.    &lt;article class=&quot;category-bengali-recipe category-food category-gluten-free category-vegetarian tag-healthy-food tag-fiber-rich tag-satty- tag-barley&quot; aria-label=&quot;jaber chhatu&quot; id=&#39;jawb&#39;&gt;
  339. &lt;header class=&quot;entry-header&quot;&gt;
  340.    &lt;h2 class=&quot;entry-title&quot;&gt; Healthy Barley Sattu | Fiber rich Jaber chhatu makha on Chaitra Sankranti the day before Poila Baishakh festival&lt;/h2&gt;
  342.  
  343.    &lt;!-- A kicker for your article --&gt;
  344.      
  345. &lt;p class=&quot;description&quot;&gt;
  346.          Fiber Rich Barley Sattu and seasonal fruits and jawb or jaber chhatu was always made and served as a offering of Neel Shasthi Puja and Charak puja on Chaitra Sankranti the day before Poila Baishakh festival &lt;/p&gt;
  347.  
  348.      &lt;!-- The author of your article --&gt;
  349.      &lt;address class=&quot;entry-author-name&quot;&gt;
  350.        Barnali Dutta
  351.      &lt;/address&gt;
  352.  
  353.      &lt;!-- The published and last modified time stamps --&gt;
  354.    
  355.       &lt;p&gt;&lt;time pubdate class=&quot;op-published&quot; dateTime=&quot;2022-5-14T07:23&quot; id=&quot;entry-time&quot;&gt;May 14th 2022, 7:23 AM&lt;/time&gt;&lt;/p&gt;
  356. &lt;/header&gt;
  357.      
  358.      
  359.  
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  363.    &lt;/noscript&gt;
  364. &lt;figure&gt;
  365. &lt;amp-img title=&quot;Healthy Barley Sattu Bengali Fiber Rich jawer chhatu recipe &quot; alt=&quot;Fiber Rich Barley Sattu and seasonal fruits and jawb or jober chhatu Barli Arisi&quot; data-hero=&#39;&#39;
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  372.  &lt;amp-img
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  379.  &lt;/amp-img&gt;
  380.  
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  382.  
  383.  &lt;amp-pinterest height=&quot;18&quot; width=&quot;56&quot; data-do=&quot;buttonPin&quot; data-url=&quot;https://www.foodcooking-inspiration.in/2022/05/fiber-rich-jaber-chhatu-makha-on.html&quot; data-media=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqTcbdw74iRk03oNHqteEDt9T2txF4j8unWOL_pikkAR4e3Q-EFWEDoiZKX4HIdS-srwfO7I_NMqr1Kha6OrgwAXl3GiBNVvZNnHLAwww0WgWHDC7Hvtx7-g4nktn1kTYhndwrmIu915uMW5R08KhmE1lTzBg_Mpe4V0VFNDD8b65l51cWLHg7NkMh/s1600/Healthy%20Barley%20Sattu%20Bengali%20Fiber%20Rich%20jawer%20chhatu%20recipe%20on%20chaitra%20sankranti_%20640w.jpg&quot; data-description=&quot;Fiber rich Jaber chhatu makha on Chaitra Sankranti the day before Poila Baishakh festival.  #indian #chhatu #jawb #arisi&quot; title=&#39; Jaber chhatu makha&#39; alt=&quot;Fiber rich Jaber chhatu makha on Chaitra Sankranti the day before Poila Baishakh festival&quot;&gt;
  384. &lt;/amp-pinterest&gt;
  385.  
  386.  &lt;figcaption&gt;&lt;h3&gt;Healthy Barley Sattu Bengali Fiber Rich jawer chhatu recipe on chaitra sankranti&lt;/h3&gt;&lt;/figcaption&gt;
  387.      &lt;/figure&gt;
  388.  
  389. &lt;/div&gt;
  390. &lt;div&gt;
  391. &lt;p&gt;&lt;span class=&quot;star-rating&quot;&gt;
  392.  &lt;span class=&quot;star-icon full&quot;&gt;☆&lt;/span&gt;
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  397. &lt;/span&gt; (150 reviews)&lt;/p&gt;
  398.  
  399.  
  400.  &lt;/div&gt;
  401.      
  402.    &lt;div class=&quot;ampstart-input inline-block relative m0 p0 mb3 &quot;&gt;
  403.  &lt;input type=&quot;range&quot; value=&quot;&quot; name=&quot;name11&quot; id=&quot;ip11&quot; class=&quot;block border-none p0 m0&quot; placeholder=&quot;Select a range&quot;&gt;
  404.  &lt;label for=&quot;ip11&quot; class=&quot;absolute top-0 right-0 bottom-0 left-0&quot; aria-hidden=&quot;true&quot;&gt;
  405.    Select a range
  406.  &lt;/label&gt;
  407. &lt;/div&gt;            
  408.  &lt;br/&gt;
  411.     &lt;div class=&quot;entry-content&quot;&gt;
  412.                   &lt;p id=&#39;section&#39; class=&quot;mb4 px3&quot;&gt;The food products required in the various religious practices from the Vedic period that has been continuing till now has ensured their survival even after so many years since they were cultivated ritually for these reasons framed to maintain the purity of food. In recent times the degradation of our resources like soil, drinking water etc. has made us realize the importance of these seasonal puja rituals in maintaining the ecological balance, which we cannot afford to ignore them still now. &lt;/p&gt;
  413. &lt;p id=&#39;section&#39; class=&quot;mb4 px3&quot;&gt;Therefore, the above facts prove it that ancient Indians attached great importance to proper diet of the people.  These recipes are mostly religious in character but provide us with some data about the food articles used by early Aryans as most of the offerings which they made to the gods consisted of the food articles, which they themselves used. &lt;/p&gt;
  414.      
  415. &lt;p id=&#39;section&#39; class=&quot;mb4 px3&quot;&gt;My intention is to identify the food items that are free from any religious and communal bias and refer to the food habits of the people in all parts of India, both vegetarian and non-vegetarian. &lt;/p&gt;
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  424. &lt;/amp-ad&gt;
  425.      
  426. &lt;p id=&#39;section&#39; class=&#39;paragraph&#39;&gt;As now, cereals formed a very important part of Indian food and among cereals the most important place was occupied by barley.  In the Atharva veda it is called one of the two immortal sons of heaven i.e. barley and rice. It was ground and formed into cakes which were dipped into ghee before eating. Sweet cakes (apupa) of barley flour were also prepared. Parched barley was eaten either whole with Soma juice or ground into meal, which was mixed with curds, clarified butter, Soma juice.  Water is preferred to frequently in the post Rigveda literature.  Two varieties of barley, one superior and the other inferior and two of those wheat called Nandimukhi and Madhulika were used.  All the old preparations of barley and wheat were in use but yavagu seems to be very popular. Some new preparations such as vitanaka, polika, istaka, and locika are mentioned. As before groats were taken in the liquid form as also when they were prepared in a thick consistency. People often took groats with them when proceeding on a journey. &lt;/p&gt;
  427. &lt;p&gt;&lt;strong&gt;&lt;a href=&quot;https://www.foodcooking-inspiration.in/2022/05/kucho-chingri-bata-hot-tiny-prawn-paste.html&quot; target=&quot;_blank&quot; rel=&quot;noopener noreferrer&quot;&gt;Read how can spice up Your Meal with this Easy Bengali Entree: Kucho Chingri Bata, a Hot Tiny Prawn Garlic Bharta&quot; here.&lt;/a&gt;&lt;/strong&gt;&lt;/p&gt;
  428. &lt;p id=&#39;section&#39; class=&#39;paragraph&#39;&gt;The general rules of etiquette were clearly mentioned in Vedic period significantly for the medical reasons. The duty of preparing food and taking meals on a clean piece of leaf after washing hands, feet and mouth is equally emphasized through puja rituals.  Necessity of changing food according to the climatic temperature and temperament of human character and not eating the same preparations day after day was fully recognized by them. &lt;/p&gt;
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  437.      
  438.      
  439.      
  440.      &lt;h4 class=&quot;ingredient&quot;&gt;Ingredients:&lt;/h4&gt;
  441.  
  442. &lt;ul class=&#39;m0&#39;&gt;
  443. &lt;li&gt;&quot;Jaw or Barley sattu: 200g&quot;,&lt;/li&gt;
  444.   &lt;li&gt; &quot;Mashed ripe banana: 2&quot;,&lt;/li&gt;
  445.   &lt;li&gt; &quot;Tal patali or Tody palm jaggery: 100g&quot;,&lt;/li&gt;
  446.   &lt;li&gt; &quot;Scrapped coconut: 1 tablespoon&quot;,&lt;/li&gt;
  447.   &lt;li&gt; &quot;Skimmed milk: 100mL&quot;,&lt;/li&gt;
  448.   &lt;li&gt; &quot;Puffed rice or muri: 1 tablespoon&quot;,&lt;/li&gt;
  449.   &lt;li&gt; &quot;Salt: one pinch&quot;&lt;/li&gt;
  450. &lt;/ul&gt;
  453. &lt;br/&gt;
  454.      
  455.      &lt;h5 class=&quot;ingredient&quot;&gt;Directions:&lt;/h5&gt;
  456.  
  457. &lt;ul class=&#39;m0&#39;&gt;
  458. &lt;li&gt;     Mix all the ingredients and serve.&lt;/li&gt;
  460. &lt;/ul&gt;
  461.                  
  462.                
  463.        
  464.                      
  465.                    
  466.                    &lt;br/&gt;
  467.                    Prep time:  10 min  |
  468.                                        Cook time:  5 min
  469.                    
  470.                     | Total time:  15 min  &lt;br/&gt;
  471.                    
  472.                  
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  474.    alt=&quot;Fiber rich Jaber chhatu makha on Chaitra Sankranti the day before Poila Baishakh festival bengali food &quot; title=&quot;Fiber rich Jaber chhatu makha on Chaitra Sankranti&quot;data-hero=&#39;&#39; layout=&#39;responsive&#39;
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  583.    &quot;Garlic 8 to 10 cloves&quot;,
  584.    &quot;Dry red chillies 3 to 4 or as required&quot;,
  585.    &quot;Salt and sugar as required&quot;,
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  641.    &lt;h1&gt; Bengali Entree dish | Kucho chingri bata - Hot tiny prawn garlic bharta&lt;/h1&gt;
  643.  
  644.    &lt;!-- A kicker for your article --&gt;
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  647.          When other cooking is time-consuming, and all the ingredients are not at hand these mash vegetables bharta or makha is the easiest way to make any authentic Bengali meal. It is possible to easily make the taste of Bengali food at home wherever you are in the country or abroad. &lt;/h2&gt;
  648.  
  649.      &lt;!-- The author of your article --&gt;
  650.      &lt;address&gt;
  651.        Barnali Dutta
  652.      &lt;/address&gt;
  653.  
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  655.    
  656.       &lt;p&gt;&lt;time pubdate class=&quot;op-published&quot; dateTime=&quot;2013-11-16T06:27&quot;&gt;  November 16th 2013, 6:27 PM&lt;/time&gt;&lt;/p&gt;
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  688.  
  689.  &lt;figcaption&gt;&lt;h3&gt;This gorgeous dish is best with both hot rice as well as soaked rice panta, a craving dish.&lt;/h3&gt;&lt;/figcaption&gt;
  690.      &lt;/figure&gt;
  692. &lt;/div&gt;
  693. &lt;div&gt;
  694. &lt;p&gt;&lt;span class=&quot;star-rating&quot;&gt;
  695.  &lt;span class=&quot;star-icon full&quot;&gt;☆&lt;/span&gt;
  696.  &lt;span class=&quot;star-icon full&quot;&gt;☆&lt;/span&gt;
  697.  &lt;span class=&quot;star-icon full&quot;&gt;☆&lt;/span&gt;
  698.  &lt;span class=&quot;star-icon full&quot;&gt;☆&lt;/span&gt;
  699.  &lt;span class=&quot;star-icon half&quot;&gt;☆&lt;/span&gt;
  700. &lt;/span&gt; (150 reviews)&lt;/p&gt;
  701.  
  702.  
  703.  &lt;/div&gt;
  704.      
  705.                
  706.  &lt;br/&gt;
  707.  &lt;div class=&quot;summary&quot;&gt;
  709. &lt;p id=&#39;section&#39; class=&#39;paragraph&#39;&gt; The Bengali word for grinding is bharta. Although it is commonly referred to as Makha in &quot;Epar Bangla&quot; West Bengal and &quot;Opar Bangla&quot; in Bangladesh refers to it as Bharta. All varieties of Bengali bharta, including potato, eggplant, and other vegetable-based bhartas are made by hand like mashed boiled potato, mashed boiled or charred eggplant, mash boiled green banana etc. The only difference in the cooking process is a slight variation in the main vegetable or fish.
  710. &lt;/p&gt;
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  717.  &lt;div overflow=&quot;&quot;&gt;&lt;/div&gt;
  718. &lt;/amp-ad&gt;
  719.  
  720. &lt;p id=&#39;section&#39; class=&#39;paragraph&#39;&gt; Bharta used to be the staple diet of the poor. If nothing was available, whatever was on hand was used to make a small amount of bharta. Bharta is now being recognized as a tradition. Bharta isn&#39;t just consumed with rice. In Bangladesh&#39;s winter months, bharta congregate in pitha shops, particularly with Chitai pitha. &lt;/p&gt;
  721. &lt;/div&gt;
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  729.      
  730.      &lt;h4 class=&quot;ingredient&quot;&gt;Ingredients:&lt;/h4&gt;
  731.  
  732. &lt;ul class=&#39;m0&#39;&gt;
  733. &lt;li&gt;Baby shrimp 250 gm with shells (washed and cleaned with salty warm water)&lt;/li&gt;
  734. &lt;li&gt;Garlic 8 to 10 cloves&lt;/li&gt;
  735. &lt;li&gt;Dried red chillies 3 to 4 or as required&lt;/li&gt;
  736. &lt;li&gt;Salt and sugar as required&lt;/li&gt;
  737. &lt;li&gt;Green chillies&lt;/li&gt;
  738. &lt;li&gt;Mustard oil, 2 tablespoon&lt;/li&gt;
  739. &lt;/ul&gt;
  742. &lt;br/&gt;
  743.      
  744.      &lt;h5 class=&quot;ingredient&quot;&gt;Directions:&lt;/h5&gt;
  745.  
  746. &lt;ul class=&#39;m0&#39;&gt;
  747. &lt;li&gt;Stir fry all the ingredients and make a paste in a simple traditional and rustic way, for the authentic taste it is recommended to use mortar and pestle.&lt;/li&gt;
  749. &lt;/ul&gt;
  750.                  
  751.                
  752.        
  753.                      
  754.                    
  755.                    &lt;br/&gt;
  756.                    Prep time:  15 min  |
  757.                                        Cook time:  15 min
  758.                    
  759.                     | Total time:  30 min  &lt;br/&gt;
  760.                    
  761.                  
  762.                    
  763.                  
  764.                    
  765.                                       | Serving size:  4 persons 50g  | Calories per serving:  200
  766.                  
  767.                    &lt;br/&gt; &lt;br/&gt;
  768.                     &lt;p id=&#39;section&#39; class=&#39;paragraph&#39;&gt; Bharta is of various types.  Potato, eggplant, shutki or dried fish, and egg bhartas are just a few of the bhartas that Bengalis typically eat daily. On occasions, the ingredients used to make Bharta are numerous. &lt;/p&gt;
  769.  
  770.   &lt;p&gt;&lt;strong&gt;&lt;a href=&quot;https://www.foodcooking-inspiration.in/2022/05/kalojeera-o-rosun-bata-hot-garlic-and.html&quot; target=&quot;_blank&quot; rel=&quot;noopener noreferrer&quot;&gt;Read &quot;Nigella Seeds: The Secret Ingredient to Adding Bold Flavors in Your Bengali Dishes&quot; here.&lt;/a&gt;&lt;/strong&gt;&lt;/p&gt;
  772. &lt;p id=&#39;section&#39; class=&#39;paragraph&#39;&gt; Bhartas can be prepared with or without onions. In Bengali authentic recipe no onion is added for the following bhartas :&lt;/p&gt;
  774. &lt;p id=&#39;section&#39; class=&#39;paragraph&#39;&gt;Ladies Finger/ Carrot/ Bitter Gourd/ Green Banana/ Raw Papaya/ Sweet Pumpkin/ Aram/ Spinach Leaf/ gourd Leaves/ Sweet potatoes/ Centella leaves/ Coriander leaves - main item, Mustard oil, salt and green chilli&lt;/p&gt;
  775.  
  776. &lt;p id=&#39;section&#39; class=&#39;paragraph&#39;&gt; Onion variations available for &lt;/p&gt;
  777. &lt;p id=&#39;section&#39; class=&#39;paragraph&#39;&gt; Potato/ Brinjal/ Jackfruit seeds/ Raw tomato/ Vegetable peels/ Peanuts
  778. Deboned Fried Fish and Boiled Egg Bharta etc.&lt;/p&gt;
  779.  
  780. &lt;p id=&#39;section&#39; class=&#39;paragraph&#39;&gt; Many bhartas can be prepared with garlic in this same way:&lt;/p&gt;
  781. &lt;ul class=&#39;m0&#39;&gt;
  782. &lt;li&gt;Raw Mango Bharta  - Raw Mango Cuts, Garlic,  Chilli, Mustard Oil, Kasundi &lt;/li&gt;
  783. &lt;li&gt;Charred Garlic Bharta - Stuffed Garlic, Fried Red Chilli, Mustard Oil&lt;/li&gt;
  784. &lt;/ul&gt;
  785. &lt;br /&gt;&lt;br /&gt;
  786.      
  787.            
  788. &lt;div&gt;
  789.  &lt;p&gt; Related articles &lt;a aria-label=&#39;Bengali recipe starter&#39; href=&quot;https://www.foodcooking-inspiration.in/search/label/Traditional%20Starter&quot; rel=&quot;bookmark&quot;&gt;Starter recipe&lt;/a&gt; &lt;/p&gt;
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  791.    &lt;li&gt;&lt;a aria-label=&#39;Boiled over rice Matar dal bhate&#39; href=&quot;https://www.foodcooking-inspiration.in/2013/12/matar-dal-bhate.html&quot; &gt;Matar Dal Bhate&lt;/a&gt;&lt;/li&gt;
  792.    &lt;li&gt;&lt;a aria-label=&#39;Traditional clam and snail recipe&#39; href=&quot;https://www.foodcooking-inspiration.in/2014/01/geri-gugli.html&quot;&gt;Geri Gugli recipe&lt;/a&gt;&lt;/li&gt;
  793.  &lt;/ul&gt;
  794.      &lt;/div&gt;
  795. &lt;/article&gt;
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  813.  
  814. &lt;meta name=&quot;description&quot; content=&quot; Kalojeeraa also known as black caraway come from the pods of an annual flowering plant Nigella sativa native to Asia.  &quot; /&gt;
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  868.    &quot;Onion seeds (kalo jeera), 2 tablespoon&quot;,
  869.    &quot;Garlic (rosun), 9 to 10 cloves&quot;,
  870.    &quot;Dry red chillies, 2&quot;,
  871.    &quot;Mustard oil, half teaspoon&quot;,
  872.    &quot;Salt as required&quot;
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  879.    &quot;text&quot;: &quot;Make a dry paste in Stone (Granite) Mortar and Pestle.&quot;
  880.  },{
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  882.    &quot;text&quot;: &quot;Add salt and oil to the paste and enjoy with piping hot rice.&quot;
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  922. &lt;h2&gt; How to cook with Nigella Seeds kalojeera bharta - Bengali recipe&lt;/h2&gt;
  923.  &lt;!-- A kicker for your article --&gt;
  924.      
  925. &lt;h2 align=&#39;center&#39; class=&quot;box-title-entry&quot;&gt;
  926.          Kalojeeraa also known as black caraway come from the pods of an annual flowering plant Nigella sativa native to Asia. Although black onion seeds share a similar appearance to black sesame seeds, they have a very different flavor, nigella seeds being more pungent with a strong aroma. To release the flavor and aroma of nigella seeds, dry toast the seeds in a pan before using.  
  927. &lt;/h2&gt;
  928.  
  929.      &lt;!-- The author of your article --&gt;
  930.      &lt;address&gt;
  931.        Barnali Dutta
  932.      &lt;/address&gt;
  933.  
  934.      &lt;!-- The published and last modified time stamps --&gt;
  935.    
  936.       &lt;p&gt;&lt;time pubdate class=&quot;op-published&quot; dateTime=&quot;2013-16-11T07:23&quot;&gt;November 16th 2013, 7:23 AM&lt;/time&gt;&lt;/p&gt;
  937. &lt;/header&gt;
  938.  
  939. &lt;div class=&quot;summary&quot;&gt;
  940. Literature has shown this humble seed is an antibiotic as well as garlic has immune-boosting properties, onion seeds especially when combined with garlic are regarded as a harmonizer of the imbalance.  It is usually taken during rainy season and a winter day for its antibacterial and antiviral properties to prevent cold.  In addition of some roasted peppercorn it is given to the new mothers for the postpartum care.&lt;/div&gt;
  941.  
  942. &lt;div id=&quot;para-two&quot;&gt;&lt;p id=&#39;section&#39; class=&#39;paragraph&#39;&gt;
  943. Panch Phoron, the Bengali five-spice is a simple combination of five spices, used whole,  mix together equal quantities of fenugreek seeds, cumin seeds, fennel seeds, black mustard seeds, and nigella seeds, in some dishes adding radhuni seeds or celery seeds is necessary to make panch phoron to produce the perfect dish. Fry spices in oil until you hear them pop and the aromas are released.  Sada aloor torkari which is Bengali potato stir-fry, sada is white in Bengali means without turmeric, a classic Indian dish with potato and onion sauteed with fresh green chilies and nigella seeds used to serve with a side of fried bread or luchi. &lt;/p&gt;  &lt;/div&gt;
  944. &lt;div id=&quot;para-three&quot;&gt;&lt;p id=&#39;section&#39; class=&#39;paragraph&#39;&gt;
  945. Using lentils, onions, garlic, turmeric, coriander, cumin seed powder, nigella seeds, cardamom, and cinnamon to make a hearty stew with a South Asian influence is known as red lentil dhal. Before serving, more toasted nigella seeds can be added on top.&lt;/p&gt;  &lt;/div&gt;
  946. &lt;/article&gt;
  947.  
  948. &lt;center&gt;
  949.  &lt;div class=&#39;resp-img&#39;&gt;
  950. &lt;figure&gt;
  951. &lt;amp-img class=&quot;lazy&quot; title=&quot;Kalojeera o rosun bata - Hot garlic and kalongi&quot; alt=&quot;How to cook with Nigella Seeds kalojeera bharta - Bengali recipe&quot; data-hero=&#39;&#39;
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  958.  &lt;amp-img
  959.    alt=&quot;How to cook with Nigella Seeds kalojeera bharta - Bengali recipe&quot;
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  967.  &lt;noscript&gt;
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  969.    &lt;/noscript&gt;
  970. &lt;/amp-img
  971.  &lt;figcaption&gt;&lt;h3&gt;Cook with Nigella Seeds kalojeera bharta - Bengali recipe&lt;/h3&gt;&lt;/figcaption&gt;
  972.      &lt;/figure&gt;
  974. &lt;/div&gt;
  975. &lt;/center&gt;
  976. &lt;div&gt;
  977. &lt;p&gt;
  978.   &lt;span class=&quot;star-rating&quot;&gt;
  979.  &lt;span class=&quot;star-icon full&quot;&gt;☆&lt;/span&gt;
  980.  &lt;span class=&quot;star-icon full&quot;&gt;☆&lt;/span&gt;
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  984. &lt;/span&gt; (150 reviews)
  985.  &lt;/p&gt;
  986.  
  987.  
  988.  &lt;/div&gt;
  989.      
  990.                
  991.  &lt;br/&gt;
  992. &lt;h4 class=&quot;ingredient&quot;&gt;Ingredients:&lt;/h4&gt;
  993.  
  994. &lt;ul class=&#39;m0&#39;&gt;
  995. &lt;li&gt; Onion seeds (kalo jeera), 2 tablespoon&lt;/li&gt;
  996. &lt;li&gt; Garlic (rosun), 9 to 10 cloves&lt;/li&gt;
  997. &lt;li&gt; Dry red chillies, 2&lt;/li&gt;
  998. &lt;li&gt; Mustard oil, half teaspoon&lt;/li&gt;
  999. &lt;li&gt; Salt as required&lt;/li&gt;
  1000. &lt;/ul&gt;
  1001.  &lt;h5 class=&quot;ingredient&quot;&gt;Directions:&lt;/h5&gt;
  1002.  
  1003. &lt;ol class=&#39;m0&#39;&gt;
  1004. &lt;li&gt; Dry roast all the ingredients except salt and mustard oil.&lt;/li&gt;
  1005. &lt;li&gt; Make a dry paste in Stone (Granite) Mortar and Pestle.&lt;/li&gt;
  1006. &lt;li&gt; Add salt and oil to the paste and enjoy with piping hot rice.&lt;/li&gt;
  1007. &lt;/ol&gt;
  1008. &lt;br /&gt;
  1009. &lt;span style=&quot;font-size: 9pt;&quot;&gt;Prep time: &lt;span class=&quot;preptime&quot;&gt;10 min &lt;span class=&quot;value-title&quot; title=&quot;PT10M&quot;&gt;&lt;/span&gt;&lt;/span&gt; | Cook time: &lt;span class=&quot;cooktime&quot;&gt;10 min&lt;span class=&quot;value-title&quot; title=&quot;PT10M&quot;&gt;&lt;/span&gt;&lt;/span&gt; |   Total time: &lt;span class=&quot;duration&quot;&gt;20 min &lt;span class=&quot;value-title&quot; title=&quot;PT20M&quot;&gt;&lt;/span&gt;&lt;/span&gt;
  1010. &lt;br /&gt;
  1011.   Yield: &lt;span class=&quot;yield&quot;&gt;2 servings&lt;/span&gt; | Calories per serving: &lt;span class=&quot;calories&quot;&gt;100&lt;/span&gt;
  1012.      &lt;/span&gt;
  1014. &lt;br /&gt;
  1015. &lt;br /&gt;
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  1022.      
  1023. &lt;br /&gt;
  1024.  
  1025. &lt;br /&gt;
  1026. Some more recipes using Kalojeera, nigella seeds:
  1027. &lt;ul class=&#39;m0&#39;&gt;
  1028.  
  1029. &lt;li&gt; Dukkah : Combined toasted hazelnuts, cumin, nigella seeds, coriander, and sesame seeds make up dukkah, an egyptian spice mixture. It can either be left chunky and crunchy or powdered. Try it over hummus or serve it with cucumbers and radishes for dipping.&lt;/li&gt;
  1030.  
  1031. &lt;li&gt;Mediterranean hummus: toasted nigella seeds give your hummus a touch of smoky flavour, garnish with parsley and premium olive oil.&lt;/li&gt;
  1032.  
  1033. &lt;li&gt; Naan bread: Before baking, spread the dough with melted ghee and top with nigella seeds while creating homemade naan.&lt;/li&gt;
  1034.  
  1035. &lt;li&gt; Ye&#39;abesha gomen: Aromatic collards cooked in a spicy butter made in the Ethiopian style with cardamom, fenugreek, and nigella seeds. It goes well with vegetarian and meat meals from Ethiopia, such as doro wat and sega wat.&lt;/li&gt;
  1036.  
  1037. &lt;li&gt; Butternut squash that has been roasted and cut into cubes is sprinkled with a mixture of nigella, cumin, coriander, cardamom, cinnamon, chile, sugar, and salt. Serve heated with a dollop of plain yoghurt on the side and fresh cilantro sprigs.&lt;/li&gt;
  1038.  
  1039. &lt;li&gt; Simple Middle Eastern-inspired carrot salad with feta: Drizzled with lemon juice and olive oil. feta crumbles, parsley chops, and toasted nigella seeds are placed on top.&lt;/li&gt;
  1040.  
  1041. &lt;li&gt; Asian stir-fry: In a wok, stir-fry veggies such cabbage, broccoli, red bell peppers, ginger, julienned carrots, and shiitake mushrooms. Add toasted nigella seeds to the meal after adding a soy sauce and sherry mixture as the finishing touch.&lt;/li&gt;
  1042.  
  1043. &lt;li&gt;Red lentil dhal: A thick Bengalee daal inspired stew made with red lentils mosoor daal, onions, garlic, turmeric, and coriander. Additional toasted nigella seeds can be sprinkled on top before serving. &lt;/li&gt;
  1044. &lt;/ul&gt;
  1045.   &lt;p&gt;&lt;strong&gt;&lt;a href=&quot;https://www.foodcooking-inspiration.in/2022/05/kalojeera-o-rosun-bata-hot-garlic-and.html&quot; target=&quot;_blank&quot; rel=&quot;noopener noreferrer&quot;&gt;Beat the heat: top summer drinks for keeping cool in hot weather Read &quot;Stay Cool and Refreshed with This Traditional Toddy Palm Kernel Mocktail Recipe&quot; here.&lt;/a&gt;&lt;/strong&gt;&lt;/p&gt;
  1046.  
  1047.   &lt;h6&gt; Common uses of Kalojeera&lt;/h6&gt;
  1048. &lt;div id=&quot;para-four&quot;&gt;&lt;p id=&#39;section&#39; class=&#39;paragraph&#39;&gt;
  1049. The Bengalees used the  kalojeera in much the same way as we now use a Vicks inhaler in the case of a blocked nose, we wrap a teaspoon of nigella seeds in a small square of linen. Briefly rub the parcel in your hand to warm it up slightly, then bring it to one nostril while you block the other and inhale deeply. Repeat as often as necessary until your nose is unblocked.&lt;/p&gt;  &lt;/div&gt;
  1050.  
  1051. &lt;div id=&quot;para-five&quot;&gt;&lt;p id=&#39;section&#39; class=&#39;paragraph&#39;&gt; Antioxidant effect of garlic (Allium sativum) and black seeds (Nigella sativa) has been in use for many centuries and was recognized for its therapeutic and medicinal value as far back as the era of ancient Egypt in healthy postmenopausal women. The antioxidant properties of garlic and different garlic preparations are well documented. Nigella seeds are widely used in Bengal in the recipes as well as home remedies.&lt;/p&gt;  &lt;/div&gt;
  1052.  
  1053. &lt;blockquote class=&quot;ampstart-pullquote&quot; cite=&quot;https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5884000/&quot;&gt;
  1054. The results of investigations on N. sativa seed fixed oil showed its therapeutic potential in treatment of sinusitis by its anti-inflammatory, antioxidant, antihistaminic, immune-modulator, antimicrobial and analgesic effects. The use of N. sativa seed fixed oil can inhibit the inflammation of sinuses and respiratory airways, microbial infections and finally help the patients suffering from clinical symptoms of sinusitis such as coryza, nasal congestion, headache, neck pain, earache and toothache. Clinical studies are required to evaluate its efficacy in patients with sinusitis in future.&lt;/blockquote&gt;
  1055.  
  1056. &lt;div id=&quot;para-six&quot;&gt;&lt;p id=&#39;section&#39; class=&#39;paragraph&#39;&gt; Reference taken from https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5884000/:
  1057.  &lt;div id=&quot;para-four&quot;&gt;&lt;p id=&#39;section&#39; class=&#39;paragraph&#39;&gt; People commonly use black seed for asthma, hay fever, diabetes, high blood pressure, eczema, weight loss, menstrual cramps, and many other conditions. Nigella sativa, a member of Ranunculaceae family is commonly known as black seed. N. sativa seed with a rich historical and religious background is the miracle curative herb for all ailments, except the death. N. sativa seeds are used widely for extraction of fixed oil. N. sativa seeds were used by Dioscorides as diuretic, emmenagogue, galactopoietic.&lt;/p&gt;
  1058.    
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  1064.     data-full-width=&quot;&quot;&gt;
  1065.  &lt;div overflow=&quot;&quot;&gt;&lt;/div&gt;
  1066. &lt;/amp-ad&gt;
  1067.  
  1068.  
  1069.    &lt;div&gt;
  1070. &lt;ul class=&#39;m0&#39;&gt;
  1071.  
  1072.  
  1073.  &lt;li&gt; Avicenna in the “Canon of Medicine” used the black seed for stimulating the body&#39;s energy and helping recovery from fatigue and dispiritedness. It was a remedy for coryza. Frying the seeds in oil and putting in the lint and putting on forehead, relieves the headache. Soaking the seeds in the vinegar for one night and crushing them and smelling was a remedy for chronic headache. &lt;/li&gt;
  1074.  &lt;li&gt;In Middle East countries, N. sativa seed oil is used as antiseptic, local analgesic and for treatment of asthma, bronchitis, rheumatism and other inflammatory diseases. &lt;/li&gt;
  1075.    &lt;li&gt;Algerians take the roasted seeds with butter for cough, and with honey for colic, Arabians use its seed as lactagogue, soaking in rose oil as eye drops for eye infections. &lt;/li&gt;
  1076.      &lt;li&gt;Indian people use the seed tincture for anorexia, diarrhea, dyspepsia and fever or seed fixed oil in sesame oil for dermatosis. N. sativa is anthelmintic, carminative, emmenagogue and stimulant in Ayurvedic. &lt;/li&gt;
  1077.        &lt;li&gt;Sniffing the cloth containing the mixture of N. sativa seed with melted butter is used by Ethiopians for headache. &lt;/li&gt;
  1078.          &lt;li&gt;Indonesians combine N. sativa seed with astringent medicines for abdominal disorders. The seed extract is used for treatment of liver ailments. &lt;/li&gt;
  1079.            &lt;li&gt;The poultice seeds is used by Malayans for treatment of abscesses, headache, nasal ulcers, orchitis and rheumatism. In North Africans, mixture of N. sativa seed with honey is used as morning aperitif. &lt;/li&gt;
  1080.              &lt;li&gt;Unani Medicine consider the plant as abortifacient, diuretic, anthelmintic and emmenagogue and good treatment for cough, fever, jaundice, pulmonosis and sore eyes. In Yemen, the seeds are used for hemorrhoids &lt;/li&gt;  &lt;/div&gt;
  1081.  &lt;p&gt; Related articles &lt;a aria-label=&#39;Bengali recipe index&#39; href=&quot;https://www.foodcooking-inspiration.in/p/virtual-recipes.html&quot; rel=&quot;bookmark&quot;&gt;Index&lt;/a&gt; &lt;/p&gt;
  1082.      &lt;ul class=&quot;op-related-articles&quot; rel=&#39;tag&#39;&gt;
  1083.    &lt;li&gt;&lt;a aria-label=&#39;Mushur Dal Bharta Recipe&#39; href=&quot;https://www.foodcooking-inspiration.in/2013/11/bataa-and-bharta-craving-dish.html&quot; &gt;Mushur dal bharta recipe -Mashed Red lentil&lt;/a&gt;&lt;/li&gt;
  1084.    &lt;li&gt;&lt;a aria-label=&#39;Sojne Phul Fry and Paturi - Drumstick Flower recipe&#39; href=&quot;https://www.foodcooking-inspiration.in/2013/12/sojne-phul-fry-and-paturi-drumstick.html&quot;&gt;Sojne Phul Fry and Paturi - Drumstick Flower recipe&lt;/a&gt;&lt;/li&gt;
  1085.  &lt;/ul&gt;    &lt;/div&gt;
  1086.      &lt;/div&gt;
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  1096. &lt;meta name=&quot;title&quot; content=&quot;Traditional Beverage | Toddy Palm Kernel taal shash Mocktail Recipe Refreshing Palm Toddy Drink&quot; /&gt;
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  1218. &lt;header&gt;
  1219.     &lt;title&gt; Traditional Beverage | Toddy Palm Kernel Mocktail Recipe Refreshing Palm Toddy Drink &lt;/title&gt;
  1221.  
  1222.    &lt;!-- A kicker for your article --&gt;
  1223.      
  1224. &lt;h2 align=&#39;center&#39; class=&quot;box-title-entry&quot;&gt;
  1225.          This recipe is for a summer cooler made with green coconuts and toddy palm kernel, a sweet sap from the Palmyra tree. The toddy palm kernel and palm sugar misri are blended together and frozen into ice cubes. The drink is made by combining the coconut water with the sweet ice cubes, soaked sabja seeds, soda water, and a lemon leaf for garnish. &lt;/h2&gt;
  1226.  
  1227.      &lt;!-- The author of your article --&gt;
  1228.      &lt;address&gt;
  1229.        Barnali Dutta
  1230.      &lt;/address&gt;
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  1233.    
  1234.       &lt;p&gt;&lt;time pubdate class=&quot;op-published&quot; dateTime=&quot;2020-6-01T07:23&quot;&gt;May 14th 2022, 6:16 AM&lt;/time&gt;&lt;/p&gt;
  1235. &lt;/header&gt;
  1236.  
  1237. &lt;div class=&#39;resp-img&#39;&gt;
  1238. &lt;figure&gt;
  1239. &lt;amp-img class=&quot;lazy&quot; data-hero=&#39;&#39; title=&quot;Refreshing Palm Toddy Drink &quot; alt=&quot;Toddy Palm Sweep Sap Mocktail&quot; data-hero=&#39;&#39;
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  1246.  &lt;amp-img
  1247.    alt=&quot;Palm Sap Kernel Drink for Summer&quot;
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  1253.  &lt;/amp-img&gt;
  1254.  &lt;noscript&gt;
  1255.      &lt;img src= &quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_pDmXPZeZhddL31v3_jkvXC5Q5vzqJ_nAFhu2cPyD3W_bCPZTrNpe1XvPXn0WdjoqW4JSsXZrc9ILJzj01n8XtLfFtOHVvomO-hfvUVGGEwAFRSfZhGKSROSNwAHOIqogmk_BJaJlG-BQ7SQQtHr7no7bofHBh9TETpvymmgXRjqRTJCvQ1l4y8-W/s1600/Summer%20Cooler%20Palm%20Sap%20and%20Coconut%20Refreshing%20taal%20shash%20Drink%20Palm%20Toddy%20Mocktail%20640w.jpg&quot; loading=&#39;lazy&#39; class=&quot;lazyload&quot; width=&quot;1.33&quot; height=&quot;1&quot; title=&quot;Toddy Palm Kernel Mocktail Recipe&quot; alt=&quot;Summer Cooler: Palm Sap and Coconut&quot; class=&quot;responsive&quot;&gt;
  1256.    &lt;/noscript&gt;
  1257. &lt;/amp-img&gt;
  1258.  &lt;figcaption&gt;&lt;h3&gt;Palm Sap Kernel taal shash Drink for Summer&lt;/h3&gt;&lt;/figcaption&gt;
  1259.      &lt;/figure&gt;
  1260.  
  1261. &lt;section&gt;
  1262.  
  1263. &lt;p&gt;I got the opportunity to share a very special coolified summer drink with everyone. We have great addictions for toddy palm. Let&#39;s start from the beginning. The palm seedlings or tal phopra, during autumnal Lakshmi puja is a must item to offer. Tal shash or jelly like sweet sap kernel of the Palmyra tree, sweet, clear, colorless toddy-juice and jaggery, and from the juicy mature palm, the yellow thick pulp. One will need a great effort to extract the pulp from the mature fibourous palm seeds, still we are fond of it, and last but not the least the tal misri, crystallized palm sugar lumps. I used palm sweet sap kernel and the tal misri for this indigenous drink, which we have during every summer from my childhood days.&lt;/p&gt;
  1264.  
  1265. &lt;div class=&quot;separator&quot; style=&quot;clear: both;&quot;&gt;
  1266. &lt;amp-img src=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimhV-iwPdzjRNG8fxeB7pk_Qibq-qm5jvpSULLSKbHy0CxclUJurfjxV0u48DjTQQ4VnPNeKFk8kzjNmxlYoDW5cy65vMqqoJz_bx9KEGV-4sLNXwhkSQ6tixV0uVDmSOIbS5Xd1laDzbAS0gHNAl9OU0d5uuuzzFBunaRF4Ehk0PFEhei4k48ZrBK/s1600/Traditional%20Palm%20Kernel%20Beverage.jpg&quot; width=&quot;1080&quot; height=&quot;610&quot; layout=&quot;responsive&quot; alt=&quot;Palm kernel taal shash&quot;&gt;&lt;/amp-img&gt; &lt;/div&gt;
  1267.  
  1268. &lt;p&gt;Prep time: 30 mins| Cook time: 5 mins | Total time: 35 minutes min | Yield: Serves 4 | Serving size: 150mL | Calories per serving: 60&lt;/p&gt;
  1269.  
  1270. &lt;p&gt;Ingredients:&lt;/p&gt;
  1271.  
  1272. &lt;p&gt;Two green coconuts, two toddy palm kernel, 10g toddy palm sugar misri, 1 teaspoon soaked sabja or takmaria, crushed ice, and lemon leaf for garnishing, soda water (optional)&lt;/p&gt;
  1273.  
  1274.   &lt;amp-ad width=&quot;100vw&quot; height=&quot;320&quot;
  1275.     type=&quot;adsense&quot;
  1276.     data-ad-client=&quot;ca-pub-3539401114375548&quot;
  1277.     data-ad-slot=&quot;5434300673&quot;
  1278.     data-auto-format=&quot;mcrspv&quot;
  1279.     data-full-width=&quot;&quot;&gt;
  1280.  &lt;div overflow=&quot;&quot;&gt;&lt;/div&gt;
  1281. &lt;/amp-ad&gt;
  1282.    
  1283. &lt;p&gt;&lt;strong&gt;&lt;a href=&quot;https://www.foodcooking-inspiration.in/2022/05/kalojeera-o-rosun-bata-hot-garlic-and.html&quot; target=&quot;_blank&quot; rel=&quot;noopener noreferrer&quot;&gt;Read &quot;This prawn polao recipe is deliciously designed to dazzle any special occasion.&quot; here.&lt;/a&gt;&lt;/strong&gt;&lt;/p&gt;
  1284. &lt;p&gt;Directions:&lt;/p&gt;
  1285.  
  1286. &lt;p&gt;Make powder from palm sugar then add soft toddy palm kernel. The Kernels are carefully chosen which have water inside. Blend to a paste. Keep it in a ice tray inside the fridge for 30 minutes to make ice cubes from it. In a shaker take green coconut water, add sweet ice cubes, soaked sabja, 100 mL soda water, and lemon leaf [tear it slightly]. Shake the drink well. Remove the lemon leaf before it is served. Serve with crushed ice and garnish with fresh lemon leaf.&lt;/p&gt;
  1287.  
  1288.   &lt;div&gt;
  1289. &lt;p&gt;&lt;span class=&quot;star-rating&quot;&gt;
  1290.  &lt;span class=&quot;star-icon full&quot;&gt;☆&lt;/span&gt;
  1291.  &lt;span class=&quot;star-icon full&quot;&gt;☆&lt;/span&gt;
  1292.  &lt;span class=&quot;star-icon full&quot;&gt;☆&lt;/span&gt;
  1293.  &lt;span class=&quot;star-icon full&quot;&gt;☆&lt;/span&gt;
  1294.  &lt;span class=&quot;star-icon half&quot;&gt;☆&lt;/span&gt;
  1295. &lt;/span&gt; (150 reviews)&lt;/p&gt;
  1296.  
  1297.  
  1298.  &lt;/div&gt;
  1299.  
  1300.   &lt;p&gt;The toddy palm kernel is indeed nutrient-dense. It is a good source of potassium.  It also has calcium, which is important for strong bones and muscles. The toddy palm kernel is a great source of vitamin C, which supports the health of the immune system and aids in the absorption of iron. It is used in Ayurveda medicine to treat a variety of ailments, including respiratory infections, urinary issues, and constipation. Because it is also believed to have cooling characteristics, the sap is a great dish to eat in the hot summer.&lt;/p&gt;
  1301.  
  1302. &lt;/section&gt;
  1303.  
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  1358.  &lt;meta name=&quot;description&quot; content=&quot;This dish can create the ideal feast. You&#39;ll need aromatic rice, shrimp, and nutmeg for this simple but delectable meal. Nutmeg is required for a true Bengali polao dish. &quot;/&gt;
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  1394.    &quot;servingSize&quot;: &quot;200g&quot;,
  1395.       &quot;calories &quot;:  &quot;870 Kcal &quot;,
  1396. &quot;fatContent &quot;:  &quot;41% &quot;,
  1397. &quot;proteinContent &quot;:  &quot;81g &quot;,
  1398. &quot;carbohydrateContent &quot;:  &quot;20% &quot;,
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  1404.    &quot;Long grain basmati rice (old rice is preferable) 1 cup&quot;,
  1405.    &quot;Jumbo prawn, 250g&quot;,
  1406.    &quot;Salt and turmeric for seasoning , 1 teaspoon&quot;,
  1407.    &quot;Hot boiled water , 1 cup&quot;,
  1408.    &quot;Lukewarm coconut milk , 1/4 cup&quot;,
  1409.    &quot;Saffron, 1 pinch, toasted and powdered&quot;,
  1410.    &quot;Clarified butter , 4 teaspoon. [or vegetable oil of your choice]&quot;,
  1411.    &quot;Curry leaves , 1 swirl&quot;,
  1412.    &quot;Thinly sliced red onion , 50g&quot;,
  1413.    &quot;Ginger paste , 1 teaspoon&quot;,
  1414.    &quot;Silted green chili , 2&quot;,
  1415.    &quot;Star anise , 1&quot;,
  1416.    &quot;A pinch of nutmeg&quot;,  
  1417.    &quot;Cashew nuts , 1 tablespoon&quot;,
  1418.    &quot;Vegetable oil , 3 teaspoon.&quot;,
  1419.    &quot;Salt and granulated sugar to taste.&quot;,
  1420.    &quot;Bengali garam masala, whole spices&quot;,
  1421.    &quot;Cinnamon or dalchini 1 inch, 1&quot;,
  1422.    &quot;Clove or lavang, 2 to 3&quot;,
  1423.    &quot;Bay leaves, 1 6 Cardamom or&quot;,
  1424.    &quot;Black peppercorn, 1 teaspoon&quot;,
  1425.    &quot;Cardamom or green elaichi, 2 to 2.&quot;,
  1426.    &quot;Whole dried red chili, 1&quot;
  1427.  ],
  1428.  &quot;recipeInstructions&quot;:  [&quot;1. Wash, clean and soak the rice in water for half an hour, keep aside. After half an hour drain the soaked rice, scatter the rice on a platter to dry in open air for another 15 minutes.
  1429.  \n2. In the meantime clean prawn, wash with salted lukewarm water, season with salt and turmeric, keep aside.
  1430.  \n3. Take a pan, toast one pinch saffron on low fire, powder it with your finger and add to the lukewarm coconut milk, keep aside.
  1431.  \n4. Heat a pan, turn simmer, add 4 teaspoon clarified butter or vegetable oil of your choice, add Bengali garam masala whole spices and 1 teaspoon salt, let the spices slightly burn , take out the spices, but do not throw away. Keep the spiced infused clarified butter in another bowl.
  1432.  \n5. Take 2 teaspoon spice-infused clarified butter or oil add to the dried rice, add ginger paste, mix carefully, keep aside for another 15 minutes.
  1433.  \n6. In a pan take measured water for cooking rice, add those fried whole spices, add another teaspoon salt, turn fire on and keep simmer, let it boil slowly first , strain the spiced boiling water, keep aside.
  1434.  \n7. Take a wide-mouth deep pan, heat oil,  add sliced onion, slightly broken cashew nuts, star anise, nutmeg, curry leaves, silted green chili and the seasoned prawn. Fry until it becomes translucent in color. Add spiced rice, fry well carefully. Add hot spiced water and lukewarm saffron milk. Stir and cover with pan-lid.
  1435.  \n8. After it starts boiling turn into simmer.  If you can, add some boiling water carefully on the pan-lid, it will make the moisture from the top also.
  1436.  \n9. It will take approximately 10 minutes to soak all the water and make the best flavored  polao rice you ever had. Open the lid carefully, add rest of the infused oil or clarified butter, stir gently and turn the heat off. Give a standing time for not more than 5 minutes. Serve hot.&quot; ],
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  1482. &lt;h1&gt;&quot;Prawn Polao cooked in coconut milk and nutmeg : traditional Bengali polao recipe&quot;&lt;/h1&gt;
  1483.  &lt;article&gt;
  1484.  
  1485.  &lt;h2&gt;This dish can create the ideal feast. You&#39;ll need aromatic rice, shrimp, and nutmeg for this simple but delectable meal. Nutmeg is required for a true Bengali polao dish.&lt;/h2&gt;
  1486.    
  1487.    &lt;p&gt;With prawn polao and creamy lentil sauce, steamed lemon bekti, nutty stuffed parwal and mango raita will help you to spread a traditional Indian platter on the table for any occasion. (see &lt;a href=&quot;https://www.foodcooking-inspiration.in/p/virtual-recipes.html&quot;&gt;Recipe Index&lt;/a&gt;).&lt;/p&gt;&lt;p&gt;&lt;small&gt;By Barnali Dutta&lt;br /&gt;
  1488. Published: May 1, 2014&lt;/small&gt;&lt;/p&gt;
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  1510.      &lt;img src=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVBSeYpjI_3kZxJAFzg3kFIyS9rnCEGTlFB0gyJBFKBFrTabvUApmAbWfNsjiOWCpyk9vygY2jGXxAlbLmAaYeyCYAR5ND82rVCdCWxH-f7V4Y-5ha4pnzVhYkR-LXS6VoiX7epm8i0OqLzRwkS0P6V2T0WpnFFfh_4K_gePnv1QrgW-en3BIXgimz/s1600/Bengali-Prawn-Pulao-640w.jpg=w640&quot; loading=&#39;lazy&#39; width=&quot;1.33&quot; height=&quot;1&quot; title=&quot;Prawn Polao cooked in coconut milk and nutmeg : traditional Bengali polao recipe&quot; data-pin-description=&quot;Prawn pulao is an Indian dish made with basmati rice, prawns, Indian spices and herbs.  #indian #prawns #shrimp #prawnpulao&quot;  data-pin-url=&quot;https://www.foodcooking-inspiration.in/2019/11/prawn-polao-bengali-chingri-polao.html&quot; data-pin-media=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVBSeYpjI_3kZxJAFzg3kFIyS9rnCEGTlFB0gyJBFKBFrTabvUApmAbWfNsjiOWCpyk9vygY2jGXxAlbLmAaYeyCYAR5ND82rVCdCWxH-f7V4Y-5ha4pnzVhYkR-LXS6VoiX7epm8i0OqLzRwkS0P6V2T0WpnFFfh_4K_gePnv1QrgW-en3BIXgimz/s1600/Bengali-Prawn-Pulao-640w.jpg&quot; alt=&quot;Prawn Polao cooked in coconut milk and nutmeg : traditional Bengali polao recipe &quot; sizes=&quot;(max-width: 680px) 100vw, 680px&quot; class=&quot;responsive&quot;&gt;
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  1514. &lt;/amp-pinterest&gt;
  1515.  &lt;figcaption&gt;&lt;h3&gt;Bengali chingri polao - prasadam prawn polao.&lt;/h3&gt;&lt;/figcaption&gt;
  1516.      &lt;/figure&gt;
  1518. &lt;/div&gt;
  1519. &lt;div&gt;
  1520. &lt;p&gt;&lt;span class=&quot;star-rating&quot;&gt;
  1521.  &lt;span class=&quot;star-icon full&quot;&gt;☆&lt;/span&gt;
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  1526. &lt;/span&gt; (150 reviews)&lt;/p&gt;
  1527.  
  1528.  
  1529.  &lt;/div&gt;
  1530.      
  1531.                
  1532.  &lt;br/&gt;  
  1533.    
  1534.  
  1535. &lt;p&gt;Prep time: 30 min&lt;/p&gt;&lt;p&gt;Cook time: 1 hour 45 minutes&lt;/p&gt;&lt;p&gt;Total time: 2 hours 15 minutes&lt;/p&gt;&lt;p&gt;Yield: 4 servings&lt;br /&gt;
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  1546.  
  1547.    
  1548. &lt;/p&gt;&lt;h3&gt;Ingredients :&amp;nbsp;Serves 2&lt;/h3&gt;&lt;p&gt;1.&amp;nbsp;Long grain basmati rice&amp;nbsp;(old rice is preferable),&amp;nbsp;1 cup&lt;/p&gt;&lt;p&gt;2.&amp;nbsp;&amp;nbsp;Jumbo prawn,&amp;nbsp;250g.&lt;/p&gt;&lt;p&gt;3.&amp;nbsp;&amp;nbsp;Salt and turmeric for seasoning&amp;nbsp;,&amp;nbsp;1 teaspoon.&lt;/p&gt;&lt;p&gt;4.&amp;nbsp;&amp;nbsp;Hot boiled water&amp;nbsp;,&amp;nbsp;1 cup.&lt;/p&gt;&lt;p&gt;5.&amp;nbsp;&amp;nbsp;Lukewarm coconut milk&amp;nbsp;,&amp;nbsp;1/4 cup&lt;/p&gt;&lt;p&gt;6.&amp;nbsp;&amp;nbsp;Saffron,&amp;nbsp;1 pinch,&amp;nbsp;toasted and powdered.&lt;/p&gt;&lt;p&gt;7.&amp;nbsp;&amp;nbsp;Clarified butter&amp;nbsp;,&amp;nbsp;4 teaspoon.&amp;nbsp;[or vegetable oil of your choice]&lt;/p&gt;&lt;p&gt;7.&amp;nbsp;&amp;nbsp;Curry leaves&amp;nbsp;,&amp;nbsp;1 swirl&lt;/p&gt;&lt;p&gt;8.&amp;nbsp;&amp;nbsp;Thinly sliced&amp;nbsp;red onion&amp;nbsp;,&amp;nbsp;50g&lt;/p&gt;&lt;p&gt;9.&amp;nbsp;&amp;nbsp;Ginger paste&amp;nbsp;,&amp;nbsp;1 teaspoon&lt;/p&gt;&lt;p&gt;10.&amp;nbsp;&amp;nbsp;Silted green chili&amp;nbsp;,&amp;nbsp;2&lt;/p&gt;&lt;p&gt;11.&amp;nbsp;&amp;nbsp;1pc Star anise&amp;nbsp;and a pinch of nutmeg,&amp;nbsp;&lt;/p&gt;&lt;p&gt;12.&amp;nbsp;&amp;nbsp;Cashew nuts&amp;nbsp;,&amp;nbsp;1 tablespoon&lt;/p&gt;&lt;p&gt;13.&amp;nbsp;&amp;nbsp;Vegetable oil&amp;nbsp;,&amp;nbsp;3 teaspoon.&lt;/p&gt;&lt;p&gt;14.&amp;nbsp;&amp;nbsp;Salt and granulated sugar&amp;nbsp;to taste.&lt;/p&gt;&lt;p&gt;&amp;nbsp;&lt;/p&gt;&lt;h4&gt;Spices&lt;/h4&gt;&lt;p&gt;1.&amp;nbsp;&amp;nbsp;Bengali garam masala, whole spices&lt;/p&gt;&lt;p&gt;2.&amp;nbsp;&amp;nbsp;Cinnamon or dalchini 1 inch,&amp;nbsp;1&lt;/p&gt;&lt;p&gt;3.&amp;nbsp;&amp;nbsp;Clove or lavang,&amp;nbsp;2 to 3&lt;/p&gt;&lt;p&gt;4.&amp;nbsp;&amp;nbsp;Cardamom or green elaichi,&amp;nbsp;2 to 2.&amp;nbsp;&amp;nbsp;Black peppercorn,&amp;nbsp;1 teaspoon&lt;/p&gt;&lt;p&gt;5.&amp;nbsp;&amp;nbsp;Bay leaves,&amp;nbsp;1&lt;/p&gt;&lt;p&gt;6 &amp;nbsp;Whole dried red chili,&amp;nbsp;1&lt;/p&gt;&lt;p&gt;&amp;nbsp;&lt;/p&gt;
  1549.    
  1550.    &lt;p align=&quot;center&quot;&gt;&lt;amp-iframe class=&quot;b-hbp-video b-uploaded&quot; height=&quot;266&quot; id=&quot;BLOGGER-video-b1bb4a64728c046f-12053&quot; layout=&quot;responsive&quot; sandbox=&quot;allow-scripts allow-same-origin&quot; src=&quot;https://www.blogger.com/video.g?token=AD6v5dyXfYQF70JGWthooOfDK83HckzPqIFD19f4i4jsUfbo8OU-mknXCnVL6QG-a-ujLdYd5BR_484nMhE5vitSBwLVubo-bue9ErpW0OICnuFHwyZx4F3JOh0_YqpaLDRcG2IZ0wX-&quot; width=&quot;320&quot;&gt;&lt;/amp-iframe&gt;&lt;/p&gt;
  1551.    
  1552.    &lt;p id=&#39;section&#39; class=&quot;mb4 px3&quot;&gt;My intention is to identify the food items that are free from any religious and communal bias and refer to the food habits of the people in all parts of India, both vegetarian and non-vegetarian. &lt;/p&gt;
  1553.      
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  1562.    
  1563.    &lt;p&gt;&lt;strong&gt;&lt;a href=&quot;https://www.foodcooking-inspiration.in/2022/05/kalojeera-o-rosun-bata-hot-garlic-and.html&quot; target=&quot;_blank&quot; rel=&quot;noopener noreferrer&quot;&gt;Read &quot;How to Cook up a storm in the kitchen with some bitter vegetables, &#39;Bengali shukto&#39; a Must Try dish at Least Once in Your lifetime.&quot; here.&lt;/a&gt;&lt;/strong&gt;&lt;/p&gt;
  1564.  
  1565.  
  1566.  &lt;h3&gt;Directions:&lt;/h3&gt;&lt;p&gt;1. Wash, clean and soak the rice in water for 10 minutes, keep aside.&lt;/p&gt;&lt;p&gt;2. After half an hour drain the soaked rice, scatter the rice on a platter to dry in open air for another 15 minutes.&lt;/p&gt;&lt;p&gt;3. In the meantime clean prawn, wash with salted lukewarm water, season with salt and turmeric, keep aside.&lt;/p&gt;&lt;p&gt;4.&amp;nbsp;&amp;nbsp;Take a pan, toast one pinch saffron on low fire, powder it with your finger and add to the lukewarm coconut milk, keep aside.&lt;/p&gt;&lt;p&gt;4. Heat a pan, turn simmer, add 4 teaspoon clarified butter or vegetable oil of your choice, add Bengali garam masala whole spices and 1 teaspoon salt, let the spices slightly burn , take out the spices, but do not throw away. Keep the spiced infused clarified butter in another bowl.&lt;/p&gt;&lt;p&gt;5. Take 2 teaspoon spice-infused clarified butter or oil add to the dried rice, add ginger paste, mix carefully, keep aside for another 15 minutes.&lt;/p&gt;&lt;p&gt;6. In a pan take measured water for cooking rice, add those fried whole spices, add another teaspoon salt, turn fire on and keep simmer, let it boil slowly first , strain the spiced boiling water, keep aside.&lt;/p&gt;&lt;p&gt;7. Take a wide-mouth deep pan, heat oil,&amp;nbsp;&amp;nbsp;add sliced onion, slightly broken cashew nuts, star anise, nutmeg, curry leaves, silted green chili and the seasoned prawn. Fry until it becomes translucent in color. Add spiced rice, fry well carefully. Add hot spiced water and lukewarm saffron milk. Stir and cover with pan-lid.&lt;/p&gt;&lt;p&gt;8. After it starts boiling turn into simmer.&amp;nbsp;&amp;nbsp;If you can, add some boiling water carefully on the pan-lid, it will make the moisture from the top also.&lt;/p&gt;&lt;p&gt;9.&amp;nbsp;&amp;nbsp;It will take approximately 10 minutes to soak all the water and make the best flavored&amp;nbsp;&amp;nbsp;polao rice you ever had. Open the lid carefully, add rest of the infused oil or clarified butter, stir gently and turn the heat off. Give a standing time for not more than 5 minutes. Serve hot.&lt;/p&gt;&lt;p&gt;&lt;strong&gt;&lt;em&gt;Serving options&lt;/em&gt;&lt;/strong&gt;&lt;/p&gt;&lt;p&gt;* I did set the hot cooked polao rice in a panna cotta ring mold for 5 minutes.&amp;nbsp;&amp;nbsp;First I took the prawns from the rice and aligned by the side of the ring and then covered the empty area with cooked polao rice. It was so tempting in all the ways like eyes, nose as well as our tastes buds.&lt;/p&gt;&lt;p&gt;** Polao can be served with any semi-gravy preparation and raita for a full course meal.&lt;/p&gt;
  1567.    
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  1650.  &quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi66zgbRNGtSqIO81M7CO3VBq4aI_h3vzYzKANtC_g1proT6-1ku0AoCEMEFLYGJeUXrV-skN3GFbJ11PifSAakAyWmjQMKPCHZGUiGL8scC9CX2keZTRM9xnQ5q_xGcz1TgIrmL_a8LZIJvhZSS0K4cU3JsJOvdMGw8c55GiHnxULJ_vwIagjR9DyZ/s1600/bengali-traditional-shukto-enhancing-bitter-palate-for-good-640x480.webp&quot;
  1651. ],
  1652.  
  1653. &quot;author&quot;: {
  1654.    &quot;@type&quot;: &quot;Person&quot;,
  1655.    &quot;name&quot;: &quot;Barnali Dutta&quot;
  1656.  },  
  1657. &quot;datePublished&quot;: &quot;2013-12-19T08:00:00+08:00&quot;,
  1658.      &quot;dateModified&quot;: &quot;2018-09-06T09:20:00+08:00&quot;,      
  1659.      &quot;description&quot;: &quot; Shukto, the bitter taste curry is a regional favorite of the people of Bengal, Orissa, and Assam taken generally as a starter item during the midday meal.&quot;,      
  1660.      &quot;prepTime&quot;: &quot;PT20M&quot;,      
  1661.      &quot;cookTime&quot;: &quot;PT30M&quot;,      
  1662.      &quot;totalTime&quot;: &quot;PT50M&quot;,      
  1663.      &quot;keywords&quot;: &quot;healthy Bengali recipe, shukto&quot;,      
  1664.      &quot;recipeYield&quot;: &quot;5&quot;,      
  1665.      &quot;recipeCategory&quot;: &quot;curry&quot;,      
  1666.      &quot;recipeCuisine&quot;: &quot;Indian&quot;,
  1667.      &quot;nutrition&quot;: {        
  1668.      &quot;@type&quot;: &quot;NutritionInformation&quot;,        
  1669.      &quot;servingSize&quot;: &quot;75g&quot;,        
  1670.      &quot;calories&quot;: &quot;37 kcal&quot;,        
  1671.      &quot;carbohydrateContent&quot;: &quot;5g&quot;,        
  1672.      &quot;fatContent&quot;: &quot;0.5g&quot;,        
  1673.      &quot;proteinContent&quot;: &quot;2g&quot;       },
  1674.      
  1675.      &quot;recipeIngredient&quot;: [        
  1676.      &quot;2, bitter melons &quot;,        
  1677.      &quot;3/4, cup potato &quot;,        
  1678.      &quot;2, horseradish &quot;,
  1679.      &quot;1, smmall green banana&quot;,
  1680.      &quot;1, small green papaya&quot;,
  1681.      &quot;1, medium Eggplant&quot;,
  1682.      &quot;4, small Arbi&quot;,
  1683.      &quot;1, carrots&quot;,        
  1684.      &quot;1/2, teaspoon salt&quot;,        
  1685.      &quot;1, tsp sugar&quot;,        
  1686.      &quot;2, green chilies&quot;,        
  1687.      &quot;3/4, cup milk&quot;,
  1688.      &quot;sun dried pulse drops, 5 to 6&quot;,
  1689.      &quot;For Tempering mustard oil 1 tbsp bayleaves 2 fresh ginger half inch mustard seeds 1tsp ajmud or celery or radhuni seeds  half tsp&quot;,
  1690.      &quot;Sugar, 2tsp&quot;,
  1691.      &quot;salt to taste&quot;        
  1692.      ],      
  1693.      
  1694.      &quot;recipeInstructions&quot;: [                    
  1695.     &quot;1. Dice all the vegetables.                  
  1696.     \n2.Heat oil in a deep vessel, add bay leaves, minced ginger, mustard seeds, and radhuni to oil and cook till spluttering.              
  1697.     \n3.Add all the vegetables, along with the salt and sugar, fry until water evaporate and the vegetables are slightly fried.          
  1698.      \n4.Now add enough water to cover the vegetables and bring to boil. Cover and simmer until all vegetables are nicely done.            
  1699.    \n5.Kalai daal/Matar daal Bori/Vadi/Wadi (sun dried pulse drops of black lentil or Split peas paste) 5 to 6 pcs, fried and crushed slightly.      
  1700.    \n6.You may add a tablespoon of ghee at the very end and 1 or 2 slit green chilies cover to let the flavour mingle with the curry. Serve at room temperature with rice.&quot;             ],      
  1701.      
  1702.      
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  1708.    &quot;ratingCount&quot;: &quot;45&quot;
  1709.  },
  1710.   &quot;publisher&quot;: {
  1711.          &quot;@type&quot;: &quot;Organization&quot;,
  1712.          &quot;name&quot;: &quot;Prasadam&quot;,
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  1721. &lt;/script&gt;
  1722.  
  1724.    
  1725. &lt;/head&gt;    
  1726.  
  1727. &lt;body&gt;    &lt;br /&gt;
  1728. &lt;h2&gt;A traditional bengali recipe Shukto&lt;/h2&gt;&lt;br /&gt;
  1729. This bitter taste curry is a regional favorite of the people of Bengal, Orissa, and Assam taken generally as a starter item during the midday meal. From mythical Shiva (in the narrative poems of Annadamangal) requested Devi Annapurna to cook some dishes including “Shukuta” to the historical figure Shri Chaitanya, the medieval Bengali loved the Shukto.&amp;nbsp; In Shukto the bitterness is rarely allowed to overpower the other flavors like sharpness of mustard paste, poppy seeds, and slight bitterness of sesame seeds, and flavors of ghee too.&lt;br /&gt;
  1730. &lt;br /&gt;
  1731. &lt;div class=&quot;resp-img&quot;&gt;&lt;amp-img alt=&quot;A traditional bengali recipe Shukto&quot; class=&quot;m1&quot; height=&quot;427&quot; layout=&quot;responsive&quot; src=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi66zgbRNGtSqIO81M7CO3VBq4aI_h3vzYzKANtC_g1proT6-1ku0AoCEMEFLYGJeUXrV-skN3GFbJ11PifSAakAyWmjQMKPCHZGUiGL8scC9CX2keZTRM9xnQ5q_xGcz1TgIrmL_a8LZIJvhZSS0K4cU3JsJOvdMGw8c55GiHnxULJ_vwIagjR9DyZ/s1600/bengali-traditional-shukto-enhancing-bitter-palate-for-good-640x480.webp&quot; width=&quot;640&quot;&gt;
  1732.  
  1733.  
  1734.  &lt;figure&gt;&lt;noscript&gt;&lt;img src=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9SGZupCS3L5pjv6fYVaazETWNiVspa8FBlIsSQOXs-EfSbZUIaSNeUMNnLipmkJBq5Xn6HHdFmHwQNZFFewJcdhdvq6OdDZ-3lp_pMXAdx8r9tReeQAcrC_9pOFCoXYp9ARTNa-75E60P9yKQ4ADstzsAQ7-j7QhMXy_oXg1cODL7ql7X-SWVWXYG/s1600/bengali%20traditional%20shukto%20enhancing%20bitter%20palate%20for%20good%20640x480.jpg&quot; width=&quot;640&quot; height=&quot;480&quot; alt=&quot;Prawn polao simple traditional Bengali recipe&quot; class=&quot;responsive&quot;&gt;  &lt;/noscript&gt;&lt;figcaption&gt;Prawn polao simple traditional Bengali recipe&lt;/figcaption&gt;&lt;/figure&gt;
  1735.  &lt;/amp-img&gt;&lt;/div&gt;&lt;br /&gt;
  1737.  &lt;p class=&quot;heading&quot;&gt;&lt;amp-social-share data-param-text=&quot;Amazing recipe that my friend made&quot; height=&quot;33&quot; type=&quot;twitter&quot; width=&quot;45&quot;&gt;&lt;/amp-social-share&gt;&lt;amp-social-share data-attribution=&quot;254325784911610&quot; height=&quot;33&quot; type=&quot;facebook&quot; width=&quot;45&quot;&gt;&lt;/amp-social-share&gt;&lt;amp-social-share height=&quot;33&quot; type=&quot;gplus&quot; width=&quot;45&quot;&gt;&lt;/amp-social-share&gt;&lt;amp-social-share height=&quot;33&quot; type=&quot;email&quot; width=&quot;45&quot;&gt;&lt;/amp-social-share&gt;&lt;amp-social-share height=&quot;33&quot; type=&quot;pinterest&quot; width=&quot;45&quot;&gt;&lt;/amp-social-share&gt;&lt;/p&gt;&lt;br /&gt;
  1738. Laphra is &lt;br /&gt;
  1739.  
  1740. &lt;b&gt;sarvabhauma parivesana karena apane&lt;/b&gt; &lt;br /&gt;
  1741. &lt;b&gt;prabhu kahe,-more deha laphra-vyañjane&lt;/b&gt;&lt;br /&gt;
  1742. &lt;div style=&quot;font-size: 14pt; text-align: center;&quot;&gt;&lt;b&gt;Chaitanya-charitamrta&lt;/b&gt;&lt;/div&gt;&lt;br /&gt;
  1743. &lt;br /&gt;
  1744. &lt;br /&gt;
  1745. &lt;br /&gt;
  1746. &lt;h2&gt;Shukto #1 (A regular recipe) &lt;/h2&gt;&lt;br /&gt;
  1747. &lt;h3&gt; Ingredients  for 4 &lt;/h3&gt;&lt;ul&gt;&lt;li&gt;Ucche - উচ্ছে  (bitter melons) 2 medium&lt;/li&gt;
  1748. &lt;li&gt;Aloo - আলু  (potato) 2 medium&lt;/li&gt;
  1749. &lt;li&gt;Mulo - মুলো (horseradish) 3 inch approx&lt;/li&gt;
  1750. &lt;li&gt;Kachakola - কাঁচা কলা  (green banana), 2 pcs&lt;/li&gt;
  1751. &lt;li&gt;Kacha pepe -- কাঁচা পেঁপে  (green papaya) 100 gm&lt;/li&gt;
  1752. &lt;li&gt;Eggplant - বেগুন, 1 medium&lt;/li&gt;
  1753. &lt;li&gt;Gati kochu - গাটি কচু  (arbi), 2 small&lt;/li&gt;
  1754. &lt;/ul&gt;&lt;b&gt;&lt;i&gt;For Tempering&lt;/i&gt;&lt;/b&gt; &lt;br /&gt;
  1755. &lt;ul&gt;&lt;li&gt;Sorsher tel - - সর্ষের তেল (mustard oil) 2 tbsp&lt;/li&gt;
  1756. &lt;li&gt;Tej pata - তেজ পাতা  (bayleaves) 2&lt;/li&gt;
  1757. &lt;li&gt;Aada - আদা (ginger) fresh, 1 inches&lt;/li&gt;
  1758. &lt;li&gt;Shorshe - সর্ষে (mustard seeds) 1 tsp&lt;/li&gt;
  1759. &lt;li&gt;Radhuni - রাধুনি  (ajmud or celery seeds)&lt;/li&gt;
  1760. &lt;li&gt;Sugar (চিনি),  1 teaspoon&lt;/li&gt;
  1761. &lt;li&gt;Salt (লবন)  to taste&lt;/li&gt;
  1762. &lt;li&gt;Kalai daal/Matar daal Bori/Vadi/Wadi (sun dried pulse drops of black lentil or Split peas paste) 5 to 6 pcs, fried and crushed slightly.&lt;/li&gt;
  1763. &lt;/ul&gt;&lt;br /&gt;
  1764. &lt;h4&gt; Method: &lt;/h4&gt;&lt;ol&gt;&lt;li&gt;Dice all the vegetables.&lt;/li&gt;
  1765. &lt;li&gt;Heat oil in a deep vessel, add bay leaves, minced ginger, mustard seeds, and radhuni to oil and cook till spluttering.&lt;/li&gt;
  1766. &lt;li&gt;Add all the vegetables, along with the salt and sugar, fry until water evaporate and the vegetables are slightly fried.&lt;/li&gt;
  1767. &lt;li&gt;Now add enough water to cover the vegetables and bring to boil. Cover and simmer until all vegetables are nicely done.&lt;/li&gt;
  1768. &lt;li&gt;You may add a tablespoon of ghee at the very end and 1 or 2 slit green chilies cover to let the flavor mingle with the curry. Serve at room temperature with rice.&lt;/li&gt;
  1769. &lt;/ol&gt;&lt;br /&gt;
  1770. &lt;br /&gt;
  1771. &lt;b&gt; Shukto #2 &lt;/b&gt; (A very special variety for special occasions like Upanayan, Lord Jagannath Bhog and Chaitanya prasadam or Pitru Paksha ceremony)&lt;/b&gt; &lt;br /&gt;
  1772. &lt;br /&gt;
  1773. &lt;h5&gt; Ingredients  for 4: &lt;/h5&gt;&lt;ul&gt;&lt;li&gt;Kachakola - কাঁচা কলা (green banana), 1 pc&lt;br /&gt;
  1774. &lt;/li&gt;
  1775. &lt;li&gt;Kacha pepe - কাঁচা পেঁপে (green papaya) 100 gm&lt;br /&gt;
  1776. &lt;/li&gt;
  1777. &lt;li&gt;Ranga aloo - রাঙা আলু (sweet potato) 100gm&lt;br /&gt;
  1778. &lt;/li&gt;
  1779. &lt;li&gt;Aloo - আলু (potato) 100 gm&lt;br /&gt;
  1780. &lt;/li&gt;
  1781. &lt;li&gt;Mulo - মুলো (horseradish) 100gm&lt;br /&gt;
  1782. &lt;/li&gt;
  1783. &lt;li&gt;Patol - পটল (parwal) 150gm&lt;br /&gt;
  1784. &lt;/li&gt;
  1785. &lt;li&gt;Dharosh - ঢেরস (okra) 150gm&lt;br /&gt;
  1786. &lt;/li&gt;
  1787. &lt;li&gt;Begun - বেগুন (brinjal) 150gm&lt;br /&gt;
  1788. &lt;/li&gt;
  1789. &lt;li&gt;Sojne danta - সজনে ডাঁটা (drumsticks)&lt;br /&gt;
  1790. &lt;/li&gt;
  1791. &lt;li&gt;Ucche - উচ্ছে (bitter melons) 100gm&lt;br /&gt;
  1792. &lt;/li&gt;
  1793. Spices Wet masala
  1794. &lt;li&gt;Posto - পোস্ত (khuskhus)- 2 tbsp&lt;br /&gt;
  1795. &lt;/li&gt;
  1796. &lt;li&gt;Sorshe - সর্ষে (mustard seeds) - 2 tbsp&lt;br /&gt;
  1797. &lt;/li&gt;
  1798. &lt;li&gt;White Til - সাদা তিল (white sesame seeds) – 1 tbsp&lt;br /&gt;
  1799. &lt;/li&gt;
  1800. &lt;li&gt;Kancha lonka - কাঁচা লঙ্কা (green chillies) – 3 to 4&lt;br /&gt;
  1801. &lt;/li&gt;
  1802. Dry masala
  1803. &lt;li&gt;Dhone - ধনে (coriander seeds) dry roast powder 2 tbsp&lt;br /&gt;
  1804. &lt;/li&gt;
  1805. &lt;li&gt;Methi - মেথি (fenugreek seeds) dry roast powder 1 tbsp&lt;br /&gt;
  1806. &lt;/li&gt;
  1807. &lt;li&gt;Sukno Lonka - শুকনো লঙ্কা (red chilies) dry roast powder ½ tsp (1 pc)&lt;br /&gt;
  1808. &lt;/li&gt;
  1809. For tempering
  1810. &lt;li&gt;Phanch Phoron (পাঁচ ফোড়ন ) 1 tsp (fennel, black mustard, fenugreek, cumin, and celery seeds)&lt;br /&gt;
  1811. &lt;/li&gt;
  1812. &lt;li&gt;Tej pata - তেজ পাতা (bayleaves) 2 pcs&lt;br /&gt;
  1813. &lt;/li&gt;
  1814. &lt;li&gt;Aada - আদা (ginger) fresh, 2 inches, minced,&lt;br /&gt;
  1815. &lt;/li&gt;
  1816. &lt;li&gt;Sorsher tel - সর্ষের তেল (mustard oil) 100 gm&lt;br /&gt;
  1817. &lt;/li&gt;
  1818. &lt;li&gt;Milk - দুধ 3 tbsp&lt;br /&gt;
  1819. &lt;/li&gt;
  1820. &lt;li&gt;Ghee - ঘি, 1 tablespoon&lt;br /&gt;
  1821. &lt;/li&gt;
  1822. &lt;li&gt;Sugar (চিনি), 1 teaspoon or as required&lt;br /&gt;
  1823. &lt;/li&gt;
  1824. &lt;li&gt;Salt (লবন) as per taste,&lt;br /&gt;
  1825. &lt;/li&gt;
  1826. &lt;li&gt;Halud - হলুদ (turmeric powder) 1 teaspoon (optional, not required)&lt;br /&gt;
  1827. &lt;/li&gt;
  1828. &lt;li&gt;Hot water - গরম জল&lt;br /&gt;
  1829. &lt;/li&gt;
  1830. &lt;li&gt;Bori/Vadi/Wadi sun dried pulse drops made from Kalai daal - কলাই ডাল (black lentil) or Matar daal - মটর ডাল (Split peas) 5 to 6 pcs, fried and crushed slightly.&lt;br /&gt;
  1831. &lt;/li&gt;
  1832. &lt;/ul&gt;&lt;br /&gt;
  1833. &lt;h6&gt; Method: &lt;/h6&gt;&lt;ol&gt;&lt;li&gt;Wash the vegetables and cut them into jardinière, 2 inches size long, keep all the vegetables separately.&lt;/li&gt;
  1834. &lt;li&gt;In a little hot ghee fry the boris and set aside. Fry the bitter gourd and okra, set aside.&lt;/li&gt;
  1835. &lt;li&gt;For making the wet masala soak each of the mustard seeds, poppy seeds, and sesame seeds in warm water. After 10 minutes grind them with salt and green chilies to a fine paste.&lt;/li&gt;
  1836. &lt;li&gt;Heat the deep vessel, put oil, fry the vegetables (harder one first) one after another like parwal, papaya, sweet potato, green banana, radish, and potato then add brinjal in the end.&lt;/li&gt;
  1837. &lt;li&gt;Heat the vessel again, put 1 tbsp of oil, heat until it smokes, put bay leaves, panch phoron, and minced ginger.&lt;/li&gt;
  1838. &lt;li&gt;Add fried vegetables, salt and sugar.  Stir till water evaporates and the oil starts oozing out.&lt;/li&gt;
  1839. &lt;li&gt;Now add wet masala and turmeric powder, stir till the raw smell goes out, add adequate hot water, stir occasionally.&lt;/li&gt;
  1840. &lt;li&gt;Add milk, cook for 10 mins in low flame till the vegetables are well cooked, but not mashed and left with a thick sauce.&lt;/li&gt;
  1841. &lt;li&gt;Add ghee and the dry masala, cover the vessel immediately with a lid, give a standing time for 10 mins.&lt;/li&gt;
  1842. &lt;li&gt;Add crushed bori.  Shukto is now ready to be offered with plain rice.&lt;/li&gt;
  1843. &lt;/ol&gt;&lt;br /&gt;
  1844. &lt;br /&gt;
  1845.  
  1846. &lt;b&gt;&lt;i&gt;&lt;span style=&quot;font-size: 16pt;&quot;&gt;Tips:&lt;/span&gt;&lt;/i&gt;&lt;/b&gt;  &lt;br /&gt;
  1847. The rich taste behind every Bengali dish depends upon the different tempering techniques. &amp;nbsp;One of the key-spice is&amp;nbsp;&lt;b&gt;Panch Phoron (five spices)&lt;/b&gt; and there are some simple variety or alternatives of spices in it &lt;b&gt;(পাঁচ ফোড়ন)&lt;/b&gt; too. &lt;br /&gt;
  1848. &lt;br /&gt;
  1849. &lt;b&gt;Panch phoron for sabji (veg/nonveg)&lt;/b&gt;&lt;br /&gt;
  1850. &lt;ol&gt;&lt;li&gt;Mouri - মৌরি (fennel seeds)&lt;br /&gt;
  1851. &lt;/li&gt;
  1852. &lt;li&gt;Kalo Sorshe - কালো সর্ষে (black mustard seeds)&lt;br /&gt;
  1853. &lt;/li&gt;
  1854. &lt;li&gt;Methi - মেথি (fenugreek seeds)&lt;br /&gt;
  1855. &lt;/li&gt;
  1856. &lt;li&gt;Jeera - জিরা (cumin seeds) and&lt;br /&gt;
  1857. &lt;/li&gt;
  1858. &lt;li&gt;Kalo jeera কালো জিরা (onion seeds)&lt;br /&gt;
  1859. &lt;/li&gt;
  1860. &lt;li&gt;Kalo Sorshe - কালো সর্ষে (black mustard seeds)&lt;br /&gt;
  1861. &lt;/li&gt;
  1862. &lt;li&gt;Methi - মেথি (fenugreek seeds)&lt;br /&gt;
  1863. &lt;/li&gt;
  1864. &lt;li&gt;Jeera - জিরা (cumin seeds) and&lt;br /&gt;
  1865. &lt;/li&gt;
  1866. &lt;li&gt;Radhuni – রাধুনি (celery seeds)&lt;br /&gt;
  1867. &lt;/li&gt;
  1868. &lt;/ol&gt;&lt;br /&gt;
  1869. &lt;b&gt;Panch phoron for tok (sour veg/fruit/nonveg)&lt;/b&gt;&lt;br /&gt;
  1870. &lt;ol&gt;&lt;li&gt;Mouri - মৌরি (fennel seeds)&lt;br /&gt;
  1871. &lt;/li&gt;
  1872. &lt;li&gt;Kalo Sorshe - কালো সর্ষে (black mustard)&lt;br /&gt;
  1873. &lt;/li&gt;
  1874. &lt;li&gt;Methi - মেথি (fenugreek seeds)&lt;br /&gt;
  1875. &lt;/li&gt;
  1876. &lt;li&gt;Kalo jeera - কালো জিরা (onion seeds) and&lt;br /&gt;
  1877. &lt;/li&gt;
  1878. &lt;li&gt;Dhone – ধনে (coriander seeds)&lt;br /&gt;
  1879. &lt;/li&gt;
  1880. &lt;/ol&gt;&lt;br /&gt;
  1881. &lt;br /&gt;
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  1885. &lt;/body&gt;&lt;/html&gt;           &lt;div class=&quot;blogger-post-footer&quot;&gt;&lt;a href=&quot;https://feedburner.google.com/fb/a/mailverify?uri=onlinekolkata&amp;amp;loc=en_US&quot;&gt;Subscribe to Indian Cuisine - Traditional Food and Recipe by Email&lt;/a&gt;&lt;/div&gt;</description><link>http://www.foodcooking-inspiration.in/2018/09/shukto-mixed-vegetables.html</link><author>noreply@blogger.com (Barnali Dutta)</author><media:thumbnail xmlns:media="http://search.yahoo.com/mrss/" url="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9SGZupCS3L5pjv6fYVaazETWNiVspa8FBlIsSQOXs-EfSbZUIaSNeUMNnLipmkJBq5Xn6HHdFmHwQNZFFewJcdhdvq6OdDZ-3lp_pMXAdx8r9tReeQAcrC_9pOFCoXYp9ARTNa-75E60P9yKQ4ADstzsAQ7-j7QhMXy_oXg1cODL7ql7X-SWVWXYG/s72-c/bengali%20traditional%20shukto%20enhancing%20bitter%20palate%20for%20good%20640x480.jpg" height="72" width="72"/></item><item><guid isPermaLink="false">tag:blogger.com,1999:blog-4194113219346922999.post-2448423344351522172</guid><pubDate>Sun, 09 Aug 2015 12:06:00 +0000</pubDate><atom:updated>2023-05-03T16:34:07.678+05:30</atom:updated><category domain="http://www.blogger.com/atom/ns#">Traditional Snacks</category><title>Healthy tiffin | Savory Tomato Sooji Halwa - Nonta Suji</title><description>&lt;html&gt;
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  2000.          &quot;Dry roasted Semolina, sooji: 1/2 cup&quot;,
  2001.      &quot;small cubed carrots, onions, [green, yellow, red] capsicums: 1/3 cup&quot;,
  2002.      &quot;minced chili and ginger: 2 tsp&quot;,
  2003.      &quot;curry leaves: 5 to 6&quot;,
  2004.      &quot;blanched, peeled and pureed fresh tomato: 1/2 cup&quot;,
  2005.      &quot;salt and sugar to taste&quot;,
  2006.      &quot;for tempering asafoetida powder a little pinch, and whole cumin, mustard seeds, and crushed peanuts: 1 tsp each&quot;,
  2007.      &quot;fresh lemon juice: one whole lemon&quot;,
  2008.      &quot;Coriander leaves [cilantro]: for garnishing&quot;,
  2009.      &quot;cooking oil&quot;,
  2010.      &quot;butter optional&quot;
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  2014.        &quot;\n1.In a large pot boil 1 cup water [for 1/2 cup sooji], add tomato puree, 1/2 cup, in the boiling water, add salt and sugar as necessary and simmer.
  2015.          \n2.In a pan take one teaspoon butter or oil, stir the cubed vegetables slightly, should not change their color.
  2016.          \n3.Add semolina in the simmering pot little by little and keep stirring with a ladle to prevent making of lumps. Now put off the fire.
  2017.          \n4.Add vegetables quickly and mix with the semolina.
  2018.          \n5.In a tempering pan take 2 tsp oil add mustard seeds after crackling add cumin seeds, minced chili and ginger, asafoetida powder, curry leaves and peanuts. Stir a little and add to the cooked semolina.
  2019.          \n6.At the end add lemon juice and cilantro and mix slightly.&quot; ],
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  2089.    &lt;h2&gt;Healthy tiffin | Savory Tomato Sooji Halwa - Nonta Suji&lt;/h2&gt;
  2090.  
  2091.    &lt;p&gt;
  2092.      Step-by-step instructions for making a delicious and healthy vegetable
  2093.      semolina dish. From boiling the water to adding the finishing touches,
  2094.      this recipe is easy to follow. Learn how to cook a flavorful and
  2095.      satisfying vegetable semolina dish with this detailed recipe. A
  2096.      combination of semolina, vegetables, and spices make this dish a tasty and
  2097.      nutritious meal.
  2098.    &lt;/p&gt;
  2099.  
  2100.    &lt;p&gt;
  2101.      The easiest of easy tiffin recipe for those moms whose youngsters ignore
  2102.      lunch during break. I remember I used to give this food a titbit fun
  2103.      shape. My kids always complained to me that the smell emanating the boxes
  2104.      did tend to pull a crowd of their friends towards it and they had to hide
  2105.      to have a little themselves. One can make this healthy dish in a couple of
  2106.      minutes using very few ingredients and also make it a more than
  2107.      satisfiably delicious one.
  2108.    &lt;/p&gt;
  2109.    &lt;p&gt;
  2110.      &lt;small class=&quot;date&quot;&gt;August 15, 2015&lt;/small&gt;
  2111.      &lt;small&gt;by Barnali Dutta&lt;/small&gt;
  2112.    &lt;/p&gt;
  2113.    &lt;p&gt;
  2114.      &lt;strong&gt;&lt;em&gt;Tips: &lt;/em&gt;&lt;/strong&gt;
  2115.      Take a plate, slightly grease with oil or butter and spread the cooked
  2116.      semolina evenly. Cut it with fun shaped cookie cutter or cake mold. Pack
  2117.      this healthy, eye catching and delicious tiffin in your kid&#39;s lunch box.
  2118.    &lt;/p&gt;
  2119.    
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  2130.  &lt;amp-img
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  2136.  &gt;
  2137.  &lt;/amp-img&gt;
  2138.  &lt;noscript&gt;
  2139.      &lt;img src=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJOqG6YN0vBNudanoLZnWLaIrWSynWzK2suqbgPDl97NtHMr5f3U--0ZGTiyNlnOkcUtOfnpfVY0dnK7CCkcsJHJOovrc4h6rF0t0_MffUUSUdWK4BuqX-NFqI3xV7OZAs8IFb9eYNlotQqQvcw0R6E5elERYGCzDxc4KSRtZnBUPUR2JPSJNZk6Ev/s1600/savory%20semolina%20-%20nonta%20suji%20-%20suji%20upma%20640x480.jpg&quot; loading=&#39;lazy&#39; width=&quot;1.33&quot; height=&quot;1&quot; title=&quot;Healthy tiffin | Savory Tomato Sooji Halwa - Nonta Suji&quot; alt=&quot;Savory semolina - nonta suji - suji halwa&quot; class=&quot;responsive&quot;&gt;
  2140.    &lt;/noscript&gt;
  2141. &lt;/amp-img&gt;
  2142.  
  2143.  &lt;amp-pinterest height=&quot;18&quot; width=&quot;56&quot; data-do=&quot;buttonPin&quot; data-url=&quot;https://www.foodcooking-inspiration.in/2015/08/savory-tomato-sooji-halwa-nonta-suji.html&quot; data-media=&quot;https://www.foodcooking-inspiration.in/2015/08/savory-tomato-sooji-halwa-nonta-suji.html&quot; alt=&#39;healthy tiffin nonta suji&#39; data-description=&quot;amp-pinterest in action&quot;&gt;
  2144. &lt;/amp-pinterest&gt;
  2145.  
  2146. &lt;figcaption&gt;&lt;h2&gt;Healthy tiffin Savory semolina - nonta suji - suji halwa&lt;/h2&gt;&lt;/figcaption&gt;
  2147.      &lt;/figure&gt;
  2148.  
  2149. &lt;/div&gt;
  2150.  
  2151.  
  2152.  
  2153.  &lt;noscript&gt;
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  2155. loading=&#39;lazy&#39; width=&quot;1.33&quot; height=&quot;1&quot;
  2156. title=&quot;Healthy tiffin | Savory Tomato Sooji Halwa - Nonta Suji&quot;
  2157. data-pin-description=&quot;Step-by-step instructions for making a delicious and healthy vegetable semolina dish.  #indian #Sooji  #semolina #Healthytiffin&quot;  data-pin-url=&quot;https://www.foodcooking-inspiration.in/2015/08/savory-tomato-sooji-halwa-nonta-suji.html&quot;
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  2161.    
  2162.    &lt;amp-pinterest width=&quot;236&quot; height=&quot;326&quot; data-do=&quot;embedPin&quot; data-url=&quot;https://in.pinterest.com/pin/397794579600448305/&quot;&gt;
  2163. &lt;/amp-pinterest&gt;
  2164.  
  2165.    &lt;noscript&gt;
  2166.      &lt;img
  2167.        src=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJOqG6YN0vBNudanoLZnWLaIrWSynWzK2suqbgPDl97NtHMr5f3U--0ZGTiyNlnOkcUtOfnpfVY0dnK7CCkcsJHJOovrc4h6rF0t0_MffUUSUdWK4BuqX-NFqI3xV7OZAs8IFb9eYNlotQqQvcw0R6E5elERYGCzDxc4KSRtZnBUPUR2JPSJNZk6Ev/s1600/savory%20semolina%20-%20nonta%20suji%20-%20suji%20upma%20640x480.jpg&quot;
  2168.        width=&quot;640&quot;
  2169.        height=&quot;480&quot;
  2170.        alt=&quot;Savory Tomato Sooji Halwa - Nonta Suji&quot;
  2171.      /&gt;
  2172.    &lt;/noscript&gt;
  2173.  
  2174.    &lt;p&gt;
  2175.      &lt;span class=&quot;star-rating&quot;&gt;
  2176.        &lt;span class=&quot;star-icon full&quot;&gt;☆&lt;/span&gt;
  2177.        &lt;span class=&quot;star-icon full&quot;&gt;☆&lt;/span&gt;
  2178.        &lt;span class=&quot;star-icon full&quot;&gt;☆&lt;/span&gt;
  2179.        &lt;span class=&quot;star-icon full&quot;&gt;☆&lt;/span&gt;
  2180.        &lt;span class=&quot;star-icon half&quot;&gt;☆&lt;/span&gt;
  2181.      &lt;/span&gt;
  2182.      (26 reviews)
  2183.    &lt;/p&gt;
  2184.    &lt;p&gt;Prep time: 15 min&lt;/p&gt;
  2185.    &lt;p&gt;Cook time: 10 minutes&lt;/p&gt;
  2186.    &lt;p&gt;Total time: 25 minutes&lt;/p&gt;
  2187.    &lt;p&gt;
  2188.      Yield: 4 servings Calories per serving: 360 kcal Fat per serving: 3%
  2189.      Carbs: 14% Protein: 26%
  2190.    &lt;/p&gt;
  2191.    &lt;h3&gt;Ingredients&lt;/h3&gt;
  2192.    &lt;ul&gt;
  2193.      &lt;li&gt;Dry roasted Semolina, sooji: 1/2 cup&lt;/li&gt;
  2194.      &lt;li&gt;
  2195.        Small cubed carrots, onions, [green, yellow, red] capsicums: 1/3 cup
  2196.      &lt;/li&gt;
  2197.      &lt;li&gt;Minced chili and ginger: 2 tsp&lt;/li&gt;
  2198.      &lt;li&gt;Curry leaves: 5 to 6&lt;/li&gt;
  2199.      &lt;li&gt;Blanched, peeled and pureed fresh tomato: 1/2 cup&lt;/li&gt;
  2200.      &lt;li&gt;Salt and sugar to taste&lt;/li&gt;
  2201.      &lt;li&gt;
  2202.        For tempering asafoetida powder a little pinch, and whole cumin, mustard
  2203.        seeds, and crushed peanuts: 1 tsp each
  2204.      &lt;/li&gt;
  2205.      &lt;li&gt;Fresh lemon juice: one whole lemon&lt;/li&gt;
  2206.      &lt;li&gt;Coriander leaves [cilantro]: for garnishing&lt;/li&gt;
  2207.      &lt;li&gt;Cooking oil&lt;/li&gt;
  2208.      &lt;li&gt;Butter [optional]&lt;/li&gt;
  2209.    &lt;/ul&gt;
  2210.  
  2211.    &lt;h4&gt;Directions&lt;/h4&gt;
  2212.    &lt;ol&gt;
  2213.      &lt;li&gt;
  2214.        In a large pot boil 1 cup water [for 1/2 cup sooji], add tomato puree,
  2215.        1/2 cup, in the boiling water, add salt and sugar as necessary and
  2216.        simmer.
  2217.      &lt;/li&gt;
  2218.      &lt;li&gt;
  2219.        In a pan take one teaspoon butter or oil, stir the cubed vegetables
  2220.        slightly, should not change their color.
  2221.      &lt;/li&gt;
  2222.      &lt;li&gt;
  2223.        Add semolina in the simmering pot little by little and keep stirring
  2224.        with a ladle to prevent making of lumps. Now put off the fire.
  2225.      &lt;/li&gt;
  2226.      &lt;li&gt;Add vegetables quickly and mix with the semolina.&lt;/li&gt;
  2227.      &lt;li&gt;
  2228.        In a tempering pan take 2 tsp oil add mustard seeds after crackling add
  2229.        cumin seeds, minced chili and ginger, asafoetida powder, curry leaves
  2230.        and peanuts. Stir a little and add to the cooked semolina.
  2231.      &lt;/li&gt;
  2232.      &lt;li&gt;At the end add lemon juice and cilantro, mix slightly.&lt;/li&gt;
  2233.    &lt;/ol&gt;
  2234.  
  2235.    &lt;amp-carousel height=&quot;970&quot; layout=&quot;responsive&quot; type=&quot;slides&quot; width=&quot;1280&quot;&gt;
  2236.      &lt;figure&gt;
  2237.        &lt;amp-img
  2238.                    height=&quot;640&quot;
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  2241.          width=&quot;480&quot;
  2242.                 alt=&#39;tomato suji step 1&#39;
  2243.        &gt;&lt;/amp-img&gt;
  2244.        &lt;figcaption&gt;Step 1&lt;/figcaption&gt;
  2245.      &lt;/figure&gt;
  2246.  
  2247.      &lt;figure&gt;
  2248.        &lt;amp-img
  2249.                   height=&quot;640&quot;
  2250.          layout=&quot;fill&quot;
  2251.          src=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7WyreDBiPGSsYxt8-1hUKSPBxcGNNsaPQLdYKkjR5MrOQzIo9GOCCr9l9sIgFY_E28mKIIEgiqTuanj6SWmvgyMfASxhhkku95HHbG3K4lxDoBl2sBFc7bakTjkgYAadMuETRs6LMfXcmEtavSq5G3C8GPS7L0i3a5pwA4jhRqvDurwRg4Fgtn9_Q/s1600/Take%20dry%20roasted%20Semolina,%20sooji%20%281%29.jpg&quot;
  2252.          width=&quot;480&quot;
  2253.                 alt=&#39;tomato suji step 2&#39;
  2254.        &gt;&lt;/amp-img&gt;
  2255.        &lt;figcaption&gt;Step 2&lt;/figcaption&gt;
  2256.      &lt;/figure&gt;
  2257.  
  2258.      &lt;figure&gt;
  2259.        &lt;amp-img
  2260.                  height=&quot;640&quot;
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  2262.          src=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjelr-PI_sWGHBMSGVHiRSPwHlCWzbCzqJ1lvukxv8pkXK6i3a1Gsjg_SFEXrUycm1mbwbkQ_4hbaqzbSi_AMdceDcJF_uN5RSyt6gIGALb7iSfvQ3G8Kf6WA6lCmgvoxPAaMChEFEnMGFsLlyD4URYeLgRFij4yDkasKPYKTvUl1Tm_HeoYg4uOucq/s1600/Take%20dry%20roasted%20Semolina,%20sooji%20%282%29.jpg&quot;
  2263.          width=&quot;480&quot;
  2264.                 alt=&#39;tomato suji step 3&#39;
  2265.        &gt;&lt;/amp-img&gt;
  2266.        &lt;figcaption&gt;Step 3&lt;/figcaption&gt;
  2267.      &lt;/figure&gt;
  2268.      &lt;figure&gt;
  2269.        &lt;amp-img
  2270.                  height=&quot;640&quot;
  2271.          layout=&quot;fill&quot;
  2272.          src=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjO0ICFryD3RmRVzVWVAmplkgt4Tj7wj79esS4v9QQRNZNaWmPWjdjzSIQNOxWJsrqZTGZt0U80J3NZyYEbXQYH86c1g3PTtlz7lr0QdQQC9CCkamRZ_JN1eLVdH8sP1mjGqTq6yLK7Jnx7dHwZUzM-NxD4k4wleTcOFCcn-LxCAokGicGiiFVGg6_7/s1600/Take%20dry%20roasted%20Semolina,%20sooji%20%283%29.jpg&quot;
  2273.          width=&quot;480&quot;
  2274.                 alt=&#39;tomato suji step 4&#39;
  2275.        &gt;&lt;/amp-img&gt;
  2276.        &lt;figcaption&gt;Step 4&lt;/figcaption&gt;
  2277.      &lt;/figure&gt;
  2278.      &lt;figure&gt;
  2279.        &lt;amp-img
  2280.                    height=&quot;640&quot;
  2281.          layout=&quot;fill&quot;
  2282.          src=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYDqIopPDhw-uzXNjvCsJKBorAJMmSbazoW4wqwSwj0JczRWeC9YMKgyt6JGfMBH4rhcmZMkYP0AgI5JvAH0WzyvrAOscNa9Sh2lwMsqtgsVQ6w1a9GsxK96xUh4C0F_PLuCpIcOvaYTWlRndecz6ogiQa3gGVIkVngonrSpiVXzJCzEn8mGu_kLa5/s1600/Take%20dry%20roasted%20Semolina,%20sooji%20%284%29.jpg&quot;
  2283.          width=&quot;480&quot;
  2284.                 alt=&#39;tomato suji step 5&#39;
  2285.        &gt;&lt;/amp-img&gt;
  2286.        &lt;figcaption&gt;Step 5&lt;/figcaption&gt;
  2287.      &lt;/figure&gt;
  2288.      &lt;figure&gt;
  2289.        &lt;amp-img
  2290.                    height=&quot;640&quot;
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  2293.          width=&quot;480&quot;
  2294.                 alt=&#39;tomato suji savory samolina and tomatoes&#39;
  2295.        &gt;&lt;/amp-img&gt;
  2296.        &lt;figcaption&gt;Savory Tomato Sooji Halwa - Nonta Suji&lt;/figcaption&gt;
  2297.      &lt;/figure&gt;
  2298.    &lt;/amp-carousel&gt;
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  2303. &lt;div class=&quot;blogger-post-footer&quot;&gt;&lt;a href=&quot;https://feedburner.google.com/fb/a/mailverify?uri=onlinekolkata&amp;amp;loc=en_US&quot;&gt;Subscribe to Indian Cuisine - Traditional Food and Recipe by Email&lt;/a&gt;&lt;/div&gt;</description><link>http://www.foodcooking-inspiration.in/2015/08/savory-tomato-sooji-halwa-nonta-suji.html</link><author>noreply@blogger.com (prasadam)</author><media:thumbnail xmlns:media="http://search.yahoo.com/mrss/" url="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJOqG6YN0vBNudanoLZnWLaIrWSynWzK2suqbgPDl97NtHMr5f3U--0ZGTiyNlnOkcUtOfnpfVY0dnK7CCkcsJHJOovrc4h6rF0t0_MffUUSUdWK4BuqX-NFqI3xV7OZAs8IFb9eYNlotQqQvcw0R6E5elERYGCzDxc4KSRtZnBUPUR2JPSJNZk6Ev/s72-c/savory%20semolina%20-%20nonta%20suji%20-%20suji%20upma%20640x480.jpg" height="72" width="72"/><georss:featurename>Prasadam, Kolkata, West Bengal 700078, India</georss:featurename><georss:point>22.6554481 88.439578999999981</georss:point><georss:box>21.7194496 87.148685499999985 23.5914466 89.730472499999976</georss:box></item><item><guid isPermaLink="false">tag:blogger.com,1999:blog-4194113219346922999.post-2797681934042993756</guid><pubDate>Mon, 22 Jun 2015 00:40:00 +0000</pubDate><atom:updated>2023-07-09T18:28:24.280+05:30</atom:updated><category domain="http://www.blogger.com/atom/ns#">Sour-Tok-Pickle</category><title>Mango Sweet Pickle | Bengali-style pickles to tickle your taste buds all seasons</title><description>&lt;html&gt;
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  2362.  &quot;description&quot;: &quot;Mango pickle is a popular pickle in India and there are many traditional recipes for it. A recipe for mango pickle, called mango morobba sweet pickle, is provided that uses unripe mango, sugar, lime water, aniseeds, black peppercorns, raisins, rock salt, nutmeg powder, dried red chili, ginger, cinnamon sticks, and white vinegar. Mango has a long history in India and has been cultivated for thousands of years. It is considered to be a sacred fruit in Hinduism, Buddhism, and Jainism. Mango leaves, flowers, and wood are used in religious ceremonies and are offered to various deities. &quot;,
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  2364.  &quot;author&quot;: {
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  2366.    &quot;name&quot;: &quot;Barnali&quot;,
  2367.    &quot;url&quot;: &quot;https://www.blogger.com/profile/05327163057011058262&quot;
  2368.  },
  2369.  &quot;datePublished&quot;: &quot;2015-6-21&quot;,
  2370.  &quot;prepTime&quot;: &quot;PT4H&quot;,
  2371.  &quot;cookTime&quot;: &quot;PT30M&quot;,
  2372.  &quot;totalTime&quot;: &quot;PT4H30M&quot;,
  2373.  &quot;recipeCategory&quot;: &quot;Pickle&quot;,
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  2381.    &quot;Big cubed unripe mango = 6 cups, select fresh, firm fruits free of spoilage&quot;,
  2382.    &quot;White sugar = 4 cups&quot;,
  2383.    &quot;Diluted limestone water = 1 cup&quot;,
  2384.    &quot;Aniseeds = 2 teaspoon [slightly toasted]&quot;,
  2385.    &quot;Black peppercorn = 2 teaspoon [slightly toasted]&quot;,
  2386.    &quot;Raisin = 1 tablespoon&quot;,
  2387.    &quot;Rock salt = 2 tsp&quot;,
  2388.    &quot;Nutmeg powder = 1 pinch&quot;,
  2389.    &quot;Deseeded dried red chili = 8 to 9&quot;,
  2390.    &quot;Julienne cut ginger [optional] = 8 to 9&quot;,
  2391.    &quot;Cinnamon sticks = 1&#39; one&quot;,
  2392.    &quot;White Vinegar = 1 tablespoon&quot;
  2393.  ],
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  2395.    &quot;@type&quot;: &quot;HowToStep&quot;,
  2396.    &quot;text&quot;: &quot;To make clear limestone water soak 5g limestone in one litre of water for a day and take the clear water from the top.&quot;
  2397.  },{
  2398.    &quot;@type&quot;: &quot;HowToStep&quot;,
  2399.    &quot;text&quot;: &quot;Peel the raw mango and cut it into cubes.&quot;
  2400.  },{
  2401.    &quot;@type&quot;: &quot;HowToStep&quot;,
  2402.    &quot;text&quot;: &quot;Take 4 litre drinking water in a large bowl, add clear limestone water, which improves fruit firmness. Keep stagnated for 1 hour.&quot;
  2403.  },{
  2404.    &quot;@type&quot;: &quot;HowToStep&quot;,
  2405.    &quot;text&quot;: &quot;Take another large bowl. Now filter the standing water from the top with a small cup by avoiding dull residue from the bottom of the limestone water very carefully. It is because dull limestone water will make the fruit hard thus Morobba cannot be cooked as per recipe.&quot;
  2406.  },{
  2407.    &quot;@type&quot;: &quot;HowToStep&quot;,
  2408.    &quot;text&quot;: &quot;Soak cubed raw mango in clear limestone water for 1 hour. Strain the water from the mango on a colander. To remove excess lime, rinse and then re-soak the mangoes in fresh water for another hour. Repeat the rinsing and soaking steps two more times.&quot;
  2409.  },{
  2410.    &quot;@type&quot;: &quot;HowToStep&quot;,
  2411.    &quot;text&quot;: &quot;Make the sugar syrup of balanced density, not too thick or watery.&quot;
  2412.  },{
  2413.    &quot;@type&quot;: &quot;HowToStep&quot;,
  2414.    &quot;text&quot;: &quot;Add mangoes, black peppercorn and aniseed in the boiling sugar syrup. Boil for 2 to 3 minutes and put off the flame.&quot;
  2415.  },{
  2416.    &quot;@type&quot;: &quot;HowToStep&quot;,
  2417.    &quot;text&quot;: &quot;Add nutmeg powder, rock salt and white vinegar.&quot;
  2418.  },{
  2419.    &quot;@type&quot;: &quot;HowToStep&quot;,
  2420.    &quot;text&quot;: &quot;After cooling down 50% add julienne cut deseeded dried red chili, julienne cut ginger [optional], dried raisin, white vinegar and give a good stir with the cinnamon stick. Keep the cinnamon stick inside.&quot;
  2421.  },{
  2422.    &quot;@type&quot;: &quot;HowToStep&quot;,
  2423.    &quot;text&quot;: &quot;Pour the Morobba in a sterile glass pickle jar now. Keep covered with a tissue paper for rest of the day.&quot;
  2424.  },{
  2425.    &quot;@type&quot;: &quot;HowToStep&quot;,
  2426.    &quot;text&quot;: &quot;The perfect traditional mango morobba will be ready to be served by then.&quot;
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  2476.    &lt;h2&gt; Mango Sweet Pickle | Bengali-style pickles to tickle your taste buds all seasons &lt;/h2&gt;
  2478. &lt;p id=&#39;para 1&#39; class=&#39;paragraph&#39;&gt;Mango pickle is a popular pickle in India and there are many traditional recipes for it. A recipe for mango pickle, called &quot;mango morobba sweet pickle,&quot; is provided that uses unripe mango, sugar, lime water, aniseeds, black peppercorns, raisins, rock salt, nutmeg powder, dried red chili, ginger, cinnamon sticks, and white vinegar. Mango has a long history in India and has been cultivated for thousands of years. It is considered to be a sacred fruit in Hinduism, Buddhism, and Jainism. Mango leaves, flowers, and wood are used in religious ceremonies and are offered to various deities.&lt;/p&gt;
  2479.  
  2480.    &lt;!-- A kicker for your article --&gt;
  2481.      
  2482. &lt;h2 align=&#39;center&#39; class=&quot;box-title-entry&quot;&gt;
  2483.          Keep the mango craze alive with these ideas for jams and pickles. &lt;/h2&gt;
  2484.  
  2485.      &lt;!-- The author of your article --&gt;
  2486.      &lt;address&gt;
  2487.        Barnali Dutta
  2488.      &lt;/address&gt;
  2489.  
  2490.      &lt;!-- The published and last modified time stamps --&gt;
  2491.    
  2492.       &lt;p&gt;&lt;time pubdate class=&quot;op-published&quot; dateTime=&quot;2015-6-22T07:23&quot;&gt;June 22, 2015, 7:23 AM&lt;/time&gt;&lt;/p&gt;
  2493. &lt;/header&gt;
  2494.  
  2495.   &lt;amp-img src=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEQjaXunAOP72PZe7-pKsFrO-MmNhuuKXRjavMFqX-k4nuclYz7UXSCmIC4RLBky64KYyms3iNeaKE6mZZs3HcnUuUnV-utemighHviXCw1zs4iAdecuOVPOfNsp-7DckwHQpP1sXCNrs/s1600/IMG_20150506_103850-001.jpg&quot; width=&quot;475&quot; height=&quot;268&quot; title=&quot;Mango Sweet Pickle murobba&quot; alt=&quot;Sweet, Spicy and Tangy Achar Exclusive Pickle recipe&quot;&gt;
  2496. &lt;noscript&gt;
  2497. &lt;img src=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEQjaXunAOP72PZe7-pKsFrO-MmNhuuKXRjavMFqX-k4nuclYz7UXSCmIC4RLBky64KYyms3iNeaKE6mZZs3HcnUuUnV-utemighHviXCw1zs4iAdecuOVPOfNsp-7DckwHQpP1sXCNrs/s1600/IMG_20150506_103850-001.jpg&quot; width=&quot;475&quot; height=&quot;268&quot; title=&quot;Mango Sweet Pickle murobba&quot; alt=&quot;Sweet, Spicy and Tangy Achar Exclusive Pickle recipe&quot;&gt;
  2498. &lt;/noscript&gt;
  2499. &lt;/amp-img&gt;
  2500.  
  2501.  
  2503.  
  2504. &lt;div&gt;
  2505. &lt;p&gt;&lt;span class=&quot;star-rating&quot;&gt;
  2506.  &lt;span class=&quot;star-icon full&quot;&gt;☆&lt;/span&gt;
  2507.  &lt;span class=&quot;star-icon full&quot;&gt;☆&lt;/span&gt;
  2508.  &lt;span class=&quot;star-icon full&quot;&gt;☆&lt;/span&gt;
  2509.  &lt;span class=&quot;star-icon full&quot;&gt;☆&lt;/span&gt;
  2510.  &lt;span class=&quot;star-icon half&quot;&gt;☆&lt;/span&gt;
  2511. &lt;/span&gt; (678 reviews)&lt;/p&gt;
  2512.  
  2513.  
  2514.  &lt;/div&gt;
  2515.      
  2516.                
  2517.  &lt;br/&gt;
  2518.  
  2519. &lt;section&gt;
  2520. &lt;blockquote class=&quot;ampstart-pullquote&quot; cite=&quot;https://archive.org/details/in.ernet.dli.2015.289268/page/n321/mode/2up?q=%E0%A6%86%E0%A6%AE%E0%A6%AE%E0%A6%BE%E0%A6%AE%E0%A7%8D%E0%A6%B0%E0%A6%AB%E0%A6%B2%E0%A6%82&quot;&gt;
  2521.  &quot;জালিঃ &lt;br/&gt;আমমাম্রফলং পিষ্টং রাজিকালবণান্বিতম্‌। &lt;br/&gt;ভূষ্টহিঙ্গুযুতং পৃতং ধোলিতং জালিরচ্যতে।। &lt;br/&gt;জালির্হরতি জিহায়াঃ
  2522. কুষ্ঠত্বং ক্ঠশোধিনী। &lt;br/&gt;মন্দং মন্দস্ত পীতা সা রোচনী বহিবোধিনী&quot;
  2523. &lt;/blockquote&gt;
  2524. &lt;p id=&#39;para 2&#39; class=&#39;paragraph&#39;&gt;
  2525. Dry roast asafoetida gum, make powder of it, wash and peel raw mango, put in a bowl of fresh water to remove the tannin. Grind the raw mangoes, mustard seeds, asafoetida, and salt, mix with plain water to make whey from it. Strain and store in a glass or stone jar. It is called &quot;jali.&quot; It is used traditionally as a home remedy to improve voice quality,  itchy tongue, loss of appetite or food apathy..from Ayurveda Sangraha  Part. 1 by Kaviraj Upendranath Sengupta
  2526.                      
  2527.  &lt;/p&gt;
  2528.  
  2529. &lt;amp-ad width=&quot;100vw&quot; height=&quot;320&quot;
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  2536. &lt;/amp-ad&gt;
  2537.  
  2538. &lt;p id=&#39;para 3&#39; class=&#39;paragraph&#39;&gt;  
  2539.  &lt;br/&gt; You might be interested in &lt;a href=&quot;https://www.foodcooking-inspiration.in/search/label/Sour-Tok-Pickle&quot; target=&quot;_blank&quot;&gt;The Top 5 Sweet, Spicy and Tangy Achar Exclusive Pickle recipe &lt;/a&gt;&lt;/p&gt;
  2540.  
  2541. &lt;/section&gt;
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  2549.      
  2550.  
  2551.  
  2552.  
  2555. &lt;noscript&gt;
  2556. &lt;img src=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEQjaXunAOP72PZe7-pKsFrO-MmNhuuKXRjavMFqX-k4nuclYz7UXSCmIC4RLBky64KYyms3iNeaKE6mZZs3HcnUuUnV-utemighHviXCw1zs4iAdecuOVPOfNsp-7DckwHQpP1sXCNrs/s1600/IMG_20150506_103850-001.jpg&quot; width=&quot;300&quot; height=&quot;200&quot; class=&quot;responsive&quot; alt=&quot;mango murobba sweet pickle&quot;&gt;
  2557.  &lt;/noscript&gt;
  2558. &lt;figcaption&gt;Mango murobba sweet pickle&lt;/figcaption&gt;
  2560.  
  2561. &lt;p id=&#39;para 4&#39; class=&#39;paragraph&#39;&gt;   Pickles made by traditional methods contain Lactobacillus produced by fermentation in brine [salt and water], though pickles made using vinegar are free from it. Lactobacillus bacteria make traditional pickles probiotic. Among other pickles mango pickle is the Most Preferred Pickle in whole of India. The choice, the availability, thousands of traditional recipes in every region, and the expertise skills of the masses create a distinct identification of Indian Mango pickles. &lt;/p&gt;
  2562.  
  2563. &lt;p id=&#39;para 5&#39; class=&#39;paragraph&#39;&gt; The native queen awakens in me when it comes to making pickles. Pickling and canning indigenously to serve with holiday brunch, busy day break-the-stress lunch box, and even serve alongside short-cut dashing dinner of hot paratha ‘n sweet pickle combo. This is my mother&#39;s &lt;mark&gt;MANGO MOROBBA&lt;/mark&gt; recipe with lots of ginger and crushed peppercorn. I like to add some raisin at the end of the cooking process. Morobba is also one of the traditional techniques of preservation of food in sugar syrup other than storing as pickle.&lt;/p&gt;
  2565.  
  2566.  
  2567.  
  2568. &lt;h3&gt;Ingredients:&lt;/h3&gt;
  2569. &lt;ul&gt;
  2570. &lt;li&gt; Big cubed unripe mango = 6 cups, select fresh, firm fruits free of spoilage &lt;/li&gt;
  2571. &lt;li&gt; White sugar = 4 cups  &lt;/li&gt;
  2572. &lt;li&gt; Diluted limestone water = 1 cup &lt;/li&gt;
  2573. &lt;li&gt; Aniseeds = 2 teaspoon [slightly toasted] &lt;/li&gt;
  2574. &lt;li&gt; Black peppercorn = 2 teaspoon [slightly toasted] &lt;/li&gt;
  2575. &lt;li&gt; Raisin = 1 tablespoon &lt;/li&gt;
  2576. &lt;li&gt; Rock salt = 2 tsp &lt;/li&gt;
  2577. &lt;li&gt; Nutmeg powder = 1 pinch &lt;/li&gt;
  2578. &lt;li&gt; Deseeded dried red chili = 8 to 9 &lt;/li&gt;
  2579. &lt;li&gt; julienne cut ginger [optional] = 8 to 9 &lt;/li&gt;
  2580. &lt;li&gt; Cinnamon sticks = 1&#39; one &lt;/li&gt;
  2581. &lt;li&gt; White Vinegar  = 1 tablespoon&lt;/li&gt;&lt;/ul&gt;
  2582.  
  2583.  
  2584. &lt;h3&gt;Directions:&lt;/h3&gt;
  2586. &lt;ol&gt;
  2587. &lt;li&gt;To make clear limestone water soak 5g limestone in one litre of water for a day and take the clear water from the top. &lt;/li&gt;
  2588. &lt;li&gt; Peel the raw mango and cut it into cubes. &lt;/li&gt;
  2589. &lt;li&gt; Take 4 litre drinking water in a large bowl, add clear limestone water, which improves fruit firmness. Keep stagnated for 1 hour. &lt;/li&gt;
  2590. &lt;li&gt; Take another large bowl. Now filter the standing water from the top with a small cup by avoiding dull residue from the bottom of the limestone water very carefully. It is because dull limestone water will make the fruit hard thus Morobba cannot be cooked as per recipe. &lt;/li&gt;
  2591. &lt;li&gt; Soak cubed raw mango in clear limestone water for 1 hour. Strain the water from the mango on a colander. To remove excess lime, rinse and then re-soak the mangoes in fresh water for another hour. Repeat the rinsing and soaking steps two more times. &lt;/li&gt;
  2592. &lt;li&gt; Make the sugar syrup of balanced density, not too thick or watery. &lt;/li&gt;
  2593. &lt;li&gt; Add mangoes, black peppercorn and aniseed in the boiling sugar syrup. Boil for 2 to 3 minutes and put off the flame. &lt;/li&gt;
  2594. &lt;li&gt; Add nutmeg powder, rock salt and white vinegar. &lt;/li&gt;
  2595. &lt;li&gt; After cooling down 50% add julienne cut deseeded dried red chili, julienne cut ginger [optional], dried raisin, white vinegar and give a good stir with the cinnamon stick. Keep the cinnamon stick inside. &lt;/li&gt;
  2596. &lt;li&gt; Pour the Morobba in a sterile glass pickle jar now. Keep covered with a tissue paper for rest of the day. &lt;/li&gt;
  2597. &lt;li&gt; The perfect traditional mango morobba will be ready to be served by then. &lt;/li&gt;
  2598. &lt;/ol&gt;
  2599.  
  2600.  &lt;br/&gt;
  2601. Prep time:  4 hours  | Cook time:  30 min | Total time:  4 hours 30 min |   Calories per serving:  35
  2602. &lt;br/&gt;
  2603.  
  2604.  
  2605. &lt;h4&gt;DIVINE FRUIT MANGO&lt;/h4&gt;
  2606. &lt;p id=&#39;para 6&#39; class=&#39;paragraph&#39;&gt; India occupies 54 per cent of the world’s production of mango. Mango was most extensively cultivated in Northern India, also including Bengal. There is a reference to a mango track forming the boundary of a village of Bengal. It is mentioned as a village product in inscriptions from different parts of the country as well as mentioned in large number of Bengali literature.&lt;/p&gt;
  2607.  
  2608. &lt;p id=&#39;para 7&#39; class=&#39;paragraph&#39;&gt; Many travelers like Hsuan-tsang, Ibne-Haukul, Ibn-Batuta, Ludovici de Varthema had a great liking for the fruit and lured the fruit and tree in their memories. The founder of Mughal dynasty in India, Babur was gifted by Daulat Khan Lodhi, the governor of Lahore half ripened mangoes preserved in honey and considering this as a good omen headed for India to won the contry from Ibrahim Lodhi at Panipat. During those days too mango had been the core ingredient of royal diplomacy. &lt;/p&gt;
  2609.  
  2610. &lt;p id=&#39;para 8&#39; class=&#39;paragraph&#39;&gt; The fruits and various plants have been granted sanctimonious position amongst Buddists, Hindus and Jains. As per the mythology, it is considered to be transformation of God of creation. It has also been described as Kalpa-Vriksha wish granting tree. &lt;/p&gt;
  2611.  
  2612. &lt;p id=&#39;para 9&#39; class=&#39;paragraph&#39;&gt; Various parts including leaves, flowers, wood are indispensable for various religious ceremonies and are used as offerings to various deities Use of festoons of mango leaves for decoration, dry twigs for homa are some of the examples of religious sanctity accorded to this tree. &lt;/p&gt;
  2613.  &lt;/article&gt;
  2614.  
  2615. &lt;center&gt;
  2616. &lt;amp-img alt=&quot;Mango in Indian literature&quot; height=&quot;200&quot; src=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHrLTf-prlF2yAU1kaa-nPxCJwjKZDKFlv_O0WMQcdRVREjvPv8HHwnA8MinJGEAI6JE0iXOK9UObotFt8E3r3HALslPX3jEo-TZoZBMcNAdGOZGV6BxCUzn0QGyBaRyVu9hr8YIipwbjD6PL-Aylsv59Eplh3Y-hu3iwJSdLYKQcbfPBQ8enPnwkW/s1600/mango%20mania%201.jpg&quot; layout=&#39;responsive&#39; width=&quot;640&quot;&gt;
  2617. &lt;/amp-img&gt;
  2618.  &lt;figcaption&gt;Mango in Indian literature&lt;/figcaption&gt;&lt;/center&gt;
  2619.  
  2620.  
  2621. &lt;p align=&quot;center&quot;&gt;&lt;i&gt;One cool spring evening when the south wind was blowing softly, and the mango blossoms were nodding on the trees, king Bhoja was walking in his garden, accompanied by Kalidasa and Bhavabhuti. The king, charmed by the graceful motion of the mango blossoms, asked Kalidasa to tell him why they waved so prettily. &lt;strong&gt;Kalidasa replied&lt;/strong&gt;, “it is evening and lo, I have come from Malay afar; I would pass one night in thy house, O graceful one. When the newly blossomed mango tendril is thus addressed by the wind, she shakes her head, and says ‘Nay, nay, nay.”&lt;/i&gt; &lt;/p&gt;
  2622.  
  2623. &lt;h4&gt;Mango Fruit - A cultural Identity&lt;/h4&gt;
  2624. &lt;p id=&#39;para 11&#39; class=&#39;paragraph&#39;&gt; &lt;i&gt;Chutneys and pickles&lt;/i&gt; constitute an important section of the fruit and vegetable processing industry in India. Fruits and vegetables form the most important constituent of these products. Onions, garlic, chilies and spices are also added in some recipes to improve the taste. &lt;b&gt;Chutneys&lt;/b&gt; occupy a prominent place in Indian recipes. It is a product prepared by cooking the fruit in sugar syrup with salt, spices and vinegar or acetic acid to a thick consistency. There are many grades of chutneys – sweet / sliced / Lucknow mango chutney / Major Grey’s mango chutney / Colonel Skinner Mango Chutney prepared from sliced mango etc. Bengal chutney which contains mango in the form of cubes instead of slices and Kasmiri chutney prepared from mango pulp. In addition to mango, Major Grey contains candied peel, Colonel Skinner contains raisins and currants, and Bengal chutney contains mustard. &lt;/p&gt;
  2625.  
  2626. &lt;p id=&#39;para 12&#39; class=&#39;paragraph&#39;&gt; Commercially manufactured &lt;b&gt;pickle&lt;/b&gt; bases are salt, oil, vinegar and sugar. These modern foods are the product of high heat and pressure which destroys nutrients and thus do not have the probiotic, enzymatic value of home-made fermented pickles. When looking to pickles for probiotics, choose naturally fermented kinds, where vinegar was not used in the pickling process. A sea salt and water solution feeds the growth of good bacteria and may give sour pickles some digestive benefits. These homemade fermented pickles are actually ancient methods of preserving fruits and vegetables for the off-season availability of food. &lt;/p&gt;
  2627.  
  2628. &lt;p id=&#39;para 13&#39; class=&#39;paragraph&#39;&gt; &lt;i&gt;&lt;b&gt;Basic principles&lt;/b&gt;&lt;/i&gt; of preservation of Chutneys and Pickle is to provide sufficient quantity of oil in the pickle to make a thin layer continuous at the top, which helps to create anaerobic conditions and a regular check the growth of aerobic microorganisms [aerobic bacteria, molds and yeasts] which causes spoilage. Be sure to remove and discard a 1/2-inch slice from the blossom top and end of fresh fruit. Blossoms may contain an enzyme which causes excessive softening of pickles. &lt;/p&gt;
  2629. &lt;p&gt;&lt;u&gt;Do not use&lt;/u&gt; utensils made of materials that react with acid that includes brass, copper, galvanized or zinc-coated metal and cast iron. Stainless steel, glass or unchipped metal pans should be used when heating pickling liquids. Aluminum can be used if the brine will only be in it a short time.  &lt;/p&gt;
  2630.  
  2631.  
  2632. &lt;center&gt;
  2633. &lt;amp-img alt=&quot;Sweet, Spicy and Tangy Achar Exclusive Pickle recipe &quot; height=&quot;268&quot; src=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJFeS3tYmYVJXUwziWlAWPz7wYUTK2INDFsSsWytjlJiJGLbQL9qXjBNsJlPwg5jLnR5vK8dnnlDRtyBLNzlg_AfZGSiIt2RKgvULb16aAX1dZgDtW97vBynl63mA0GOBg8YT1zd6gLyQh/s1600/mango+infographics.jpg&quot; title=&#39;mango pickle recipe infogragic&#39; layout=&#39;responsive&#39; width=&quot;475&quot;&gt;
  2634. &lt;/amp-img&gt;
  2635. &lt;/center&gt;
  2636.  
  2637.  
  2638. &lt;h4&gt;Easy at home pickling flowchart [MANGO]&lt;/h4&gt;
  2639. &lt;ul&gt;&lt;li&gt; Well matured green mangoes [Fruits and vegetables – maturity size should have been achieved and should be free from damage or spoilage.]&lt;/li&gt;
  2641. &lt;li&gt;Clean by washing and air drying. &lt;/li&gt;
  2643. &lt;li&gt;De-moistured and properly sliced with slicer. Properly sliced mangoes are kept aside. &lt;/li&gt;
  2645. &lt;li&gt;Put in the jar&lt;/li&gt;
  2647. &lt;li&gt;Add salt, chili, jeera and oil. Always use fresh spices. &lt;/li&gt;
  2649. &lt;li&gt;Keep in sunlight or in a room at temperature 40℃ to 50℃ for 10 days. Shaking jar at least twice a day to mix the salt and spices. Raw mangoes were dried at 40℃ and the result revealed more observable shrinkage in the mangoes pieces. &lt;/li&gt;
  2651. &lt;li&gt;Sliced mango converted to mango pickle by natural fermentation. &lt;/li&gt;
  2653. &lt;li&gt;Divide in small jars and use one by one. Leave ½” headspace, making sure the liquid juices cover the pieces of food. &lt;/li&gt;
  2655. &lt;li&gt;Remove air bubbles and adjust headspace if needed, leaving ½” empty.  Use a plastic knife or special bubble remover tool.  Do not use metal knives or spoons. &lt;/li&gt;
  2657. &lt;li&gt;Storage should be at an ambient temperature in cool dry place. [Containers must be checked for proper dimensions, possible defects, weight and capacity.] &lt;/li&gt;&lt;/ul&gt;
  2659. &lt;h4&gt;Salts in Pickling&lt;/h4&gt;
  2660. &lt;p id=&#39;para 14&#39; class=&#39;paragraph&#39;&gt; Salt improves the taste and flavour, hardens the tissue of vegetables and controls fermentation. Salt contents 15% or above prevents microbial spoilage. This method of preservation is generally used for a pickle which contains very little sugar. Since the sugar content is less, sufficient lactic acid cannot be formed by fermentation to act as preservative. Regular consumption of pickles can lead to high sodium levels in the body, which is not good for people with hypertension or with problems regarding calcium absorption. &lt;/p&gt;
  2661. &lt;p&gt;Use of canning or pickling salt is recommended. Fermented and non-fermented pickles may be safely made using either iodized or non-iodized table salt. However, non-caking materials added to table salts may make the brine cloudy. Flake salt varies in density and is not recommended for use. &lt;/p&gt;
  2662. &lt;p&gt;Reduced-sodium salts may be used in quick pickle recipes. The pickles may, however, have a slightly different taste than expected, but use of reduced-sodium salt in fermented pickle recipes is not recommended. &lt;/p&gt;
  2663.  
  2664. &lt;p id=&#39;para 15&#39; class=&#39;paragraph&#39;&gt; Salt pickles contain fresh or brine-cured material preserved with 12 to 15% salt. Turmeric, chilli powder and spices are the other ingredients. Pickle in lime juice may be included in this group in which the finished product should contain not less than 12% salt and 1.2% acidity as anhydrous citric acid. &lt;/p&gt;
  2665. &lt;h4&gt;Oil pickles&lt;/h4&gt;
  2666. &lt;p id=&#39;para 16&#39; class=&#39;paragraph&#39;&gt; Oil pickle is a salt pickle with fresh oil [groundnut, sesame or mustard] as an additional ingredient. These are generally prepared from mango, lime and lemon. Preservation is achieved by restricting  growth of surface yeast [scum] with a layer of oil. Pickle oils contain unsaturated fats, which should be consumed in moderation, or trans fats, which are bad for cardiovascular health.&lt;/p&gt;
  2667. &lt;h4&gt;Vinegar pickle&lt;/h4&gt;
  2668. &lt;p&gt;Vinegar pickle is prepared either from fresh or brine-cured [salted preserved] material from which the salt has been leached out, and preserved using vinegar or dilute acetic acid and may or may not contain added sugar. Vinegar however can help lower blood sugar levels by reducing the breakdown of carbohydrates so the carbs are absorbed more and not all converted to sugar. &lt;/p&gt;
  2669.  
  2670. &lt;center&gt;
  2671. &lt;amp-img alt=&quot;Mango in Indian literature&quot; height=&quot;268&quot; src=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgq9ApLStOHF6TXDziQ8h0dobHE_5xjD9fRaoXg3VN6JpLKxcg_1oPA9MMQNV8NL7-2jTlXtAPMUVrSRNcKqY5Pc5gokLWmUO7uAI3RzbXIk1hRTdOsqJ59MoqchTuIODaAWw4EzsFrhZU/s400/percent.jpg&quot; layout=&#39;responsive&#39; width=&quot;475&quot;&gt;
  2672.    &lt;/amp-img&gt;&lt;/center&gt;
  2673. &lt;h4&gt;Sweet pickle&lt;/h4&gt;
  2674. &lt;p id=&#39;para 17&#39; class=&#39;paragraph&#39;&gt; Sweet pickle is a product prepared from fresh or brine-cured fruits or vegetables, and contains salt, sugar, acetic acid or vinegar, oil and ground garlic, turmeric, chili [red, dry] and spices as ingredients, the whole mass is cooked. &lt;/p&gt;
  2675. &lt;b&gt;Instant Sweet Mango Pickle - Traditional Recipe&lt;/b&gt;
  2676. &lt;ul&gt;
  2677. &lt;li&gt;In an enamel or stainless steel pan heat the vegetable oil [10% oil for the whole quantity]. Fry chilies and jeera 0.2% by weight of mangoes and spices also 0.5% on the basis of weight of mangoes, remove from heat and add the mustard seeds, wait for the crackle. &lt;/li&gt; &lt;li&gt;Now bring to boil then reduce heat and simmer. After frying is complete, pour gur 50% of weight of mangoes and cook it for 15 minutes to 20 minutes at 100℃. Ratio of gur should be 1:1, such that it is seemingly proportionate and develops an attractive appearance. The combination of jaggery, chili powder, turmeric, mustard seeds, spice mix like cinnamon, cardamom, black pepper, fennel are 50:8:0.3:0.2:4. When the gur becomes a viscous paste like liquid, add sliced mangoes to it and cook it for another 15 to 20 minutes. &lt;/li&gt; &lt;li&gt;Now gur is completely adhered to the mangoes and sweet mango pickle is formed. Keep it uncovered for 15 minutes or longer until the and the added spices rise to the top. Add salt to taste, cool, and prepared mango pickles are now ready to be poured in the glass jars or bottles. This spicy and pungent mango pickle is dark in color. Add 10% oil, mix uniformly and blend well with the mango pieces so that the content is easy to mix and takes up a glossy appearance with good taste. &lt;/li&gt;
  2679. &lt;li&gt;Pack the jars, label it and store it at room temperature 30℃ to 35℃. The indigenous sweet pickle contains oil, although added sugar and salt have a preservative action, their concentration is not sufficient enough to preserve the product for long unless keep in the bright sunlight for 2 to 3 days and cool properly with light cover for 2 to 3 days before storing for the whole year. The oil helps in catalyzing the preservative effect. Check topping of the brine. &lt;/li&gt;
  2680. &lt;/ul&gt;
  2681.  
  2682. &lt;p id=&#39;para 18&#39; class=&#39;paragraph&#39;&gt; Drying is the oldest method of preserving food. Compared to other methods, drying is quite simple. Dried foods keep well because the moisture content is so low that spoilage organisms cannot grow and enzyme and chemical reactions are minimized and also do a better job at retaining taste, appearance and nutritive value of fresh food. &lt;/p&gt;&lt;p&gt;Drying is an excellent way to preserve foods that can add variety to meals and provide delicious, nutritious snacks. &lt;/p&gt;
  2683.  
  2684.  
  2685.  &lt;center&gt;
  2686. &lt;amp-img alt=&quot;aamsatto mango leather&quot; height=&quot;268&quot; src=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiw-IdDLSEmC4FTCbOT-vRUgnYlnT3JV3OcSyqfWwgnfSvp9kCumGveg80NCxJMVTnlfEZ3s9aOsx48YgkVPw8xe7KzIyIUaj6Jlqh0h2-nF3Sy2Uc10E4sBFPhR76y6H8rXHKgKZM07ME/s1600/aam+satto-002.jpg&quot; title=&quot;aamsatto mango leather&quot; layout=&#39;responsive&#39; width=&quot;475&quot;&gt; &lt;/amp-img&gt;
  2687. &lt;figcaption&gt;Dried mango pulp Amaavat / Aampapad / Mango leather &lt;br /&gt;&lt;br /&gt; Pulp of ripe mango is spread and sundried. On this dried layer, another layer of mango pulp is spread  and dried. When a thick layer is formed, it is called Amaavat. It is laxative, light to digest, increases taste, alleviates thirst, vomiting, vata and pitta,  &lt;/figcaption&gt;
  2688.    &lt;/center&gt;
  2689.  
  2690. &lt;p id=&#39;para 19&#39; class=&#39;paragraph&#39;&gt; Temperature, pH, water activity, and oxygen are factors critical to the growth and activity of microorganisms and the activity of enzymes and chemicals. The preservation of food is accomplished by controlling these factors. &lt;/p&gt;
  2691. &lt;p id=&#39;para 20&#39; class=&#39;paragraph&#39;&gt; If the food looks suspicious, it would be better to toss it out than risk getting sick. Pieces of food should be covered with liquid with no discoloration or drying out at the top of the jar.  In addition, there should not be unnatural discoloration in the food throughout the jar. Throw out anything with mould growing on it. Before opening the jar, look for signs of spoilage such as cloudy and/or bubbling liquid&lt;/p&gt;
  2692. &lt;p id=&#39;para 21&#39; class=&#39;paragraph&#39;&gt; It was like a ritual in Bengal that after monsoon is over all pickles and preserved food, woolen clothes, pashminas, rugs, razais, and quilts, costly fabrics, musical instruments, house library books has to be given one or two days sun bath in the month of Bhadra to kill the insects and revitalize the traditional assets. &lt;/p&gt;
  2693.  
  2694.  
  2695. &lt;h4&gt;Aavakaaya (South Indian pickled mango) &lt;/h4&gt;
  2696. &lt;p&gt;Aavakaaya is a variety of spicy and hot Indian pickle popular in South India with its origin in Andhra Pradesh. &lt;/p&gt;
  2697. &lt;h4&gt;Acar&lt;/h4&gt;
  2698. &lt;p&gt;Acar is a type of vegetable pickle made in Indonesia, Malaysia, and Singapore. &lt;/p&gt;
  2699. &lt;h4&gt;Achar&lt;/h4&gt;
  2700. &lt;p&gt;Achar, a word used in many Indo-Aryan languages for Indian pickle.  Atjar/Acar, Dutch/Indonesian pickle&lt;/p&gt;
  2701. &lt;h4&gt;Amba&lt;/h4&gt;
  2702. Amba is a tangy mango pickle condiment popular in Middle Eastern cuisine but also popular in India. Its name derives from the Sanskrit for mango
  2703. &lt;h4&gt;Atchara&lt;/h4&gt;
  2704. &lt;p&gt;Atchara (also spelled Achara or Atsara), is a pickle made from grated unripe papaya popular in the Philippines is often served as a side dish for fried or grilled foods &lt;/p&gt;
  2705. &lt;h4&gt;Chakalaka&lt;/h4&gt;
  2706. &lt;p&gt;Chakalaka is a South African vegetable relish, usually spicy, that is traditionally served with bread, pap, samp, stews or curries. To balance its fiery flavour, it is sometimes served with amasi (thick sour milk). &lt;/p&gt;
  2707. &lt;h4&gt;Chhundo&lt;/h4&gt;
  2708. &lt;p&gt;Chhundo is particularly a Gujarati dish  is a kind of Indian pickle preparation as well as a condiment mostly made out of grated ripe mangoes, used in South Asian cuisine. &lt;/p&gt;
  2709. &lt;h4&gt;Chutney&lt;/h4&gt;
  2710. &lt;p&gt;The word &quot;chutney&quot; derives from the Sanskrit word caṭnī, meaning to lick. Chutney is a family of condiments associated with South Asian cuisine made from a highly variable mixture of spices, vegetables, or fruit. As with other condiments such as relish or mustard, chutneys are based on a wide range of recipes and preparation methods, which can range from a wet to dry or coarse to fine and they can be combined with a wide variety of foods or used for dipping. &lt;/p&gt;
  2711. &lt;h4&gt;Mixed pickles&lt;/h4&gt;
  2712. &lt;p&gt;Mixed pickles are pickles made from a variety of vegetables mixed in the same pickling process. Mixed pickles are eaten much like other pickles: in small amounts to add flavor and to accent a meal. &lt;/p&gt;
  2713. &lt;h4&gt;Piccalilli&lt;/h4&gt;
  2714. &lt;p&gt;Piccalilli is an English[1] interpretation of Indian pickles, a relish of chopped pickled vegetables and spices regional recipes vary considerably. &lt;/p&gt;
  2715. &lt;h4&gt;Chow-chow&lt;/h4&gt;
  2716. &lt;p&gt;Chow-chow is a North American pickled relish made from a combination of vegetables. Mainly green tomato, cabbage, chayote, red tomatoes, onions, carrots, beans, asparagus, cauliflower and peas are used. These ingredients are pickled in a canning jar. After preserving, chow-chow is served cold, most often as a condiment or relish. &lt;/p&gt;
  2717. &lt;h4&gt;Pickling&lt;/h4&gt;
  2718. &lt;p&gt;Pickling is the process of preserving or expanding the lifespan of food by either anaerobic fermentation in brine or immersion in vinegar. The resulting food is called a pickle, or to prevent ambiguity, prefaced with the adjective pickled. The pickling procedure will typically affect the food&#39;s texture and flavor. In East Asia, vinaigrette (vegetable oil and vinegar) is used as the pickling medium. &lt;/p&gt;
  2719.  
  2720. &lt;amp-img alt=&quot;Famous Varieties of Mango in India&quot; class=&quot;m1&quot; height=&quot;268&quot; layout=&quot;responsive&quot; src=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6QQcGpBiHjT2Lf9d-w1SMe6vycRYXPbZuBbaKy5PVnCrZivYq3YJbF2d7bUtxBfNSnpsLo3JUpAOqiiarILzq038vwBUnmKDDTAha-iCBEqO8GmGaJ_E0FsiT09BVFw1pk9a12T4vOe4/s1600/mango+varieties.jpg&quot; width=&quot;475&quot;&gt;
  2721.  &lt;noscript&gt;
  2722.    &lt;img src=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6QQcGpBiHjT2Lf9d-w1SMe6vycRYXPbZuBbaKy5PVnCrZivYq3YJbF2d7bUtxBfNSnpsLo3JUpAOqiiarILzq038vwBUnmKDDTAha-iCBEqO8GmGaJ_E0FsiT09BVFw1pk9a12T4vOe4/s1600/mango+varieties.jpg&quot; width=&quot;475&quot; height=&quot;268&quot; class=&quot;responsive&quot; alt=&quot;Famous Varieties of Mango in India&quot;&gt;
  2723.  &lt;/noscript&gt;
  2724. &lt;/amp-img&gt;
  2725.  
  2726.  
  2727. &lt;h4&gt;From wikipedia&lt;/h4&gt;
  2728. &lt;p&gt;Another distinguishing characteristic is a pH 4.6 or lower, which is sufficient to kill most bacteria. Pickling can preserve perishable foods for months. Antimicrobial herbs and spices, such as mustard seed, garlic, cinnamon or cloves, are often added. If the food contains sufficient moisture, a pickling brine may be produced simply by adding dry salt. For example, German sauerkraut and Korean kimchi are produced by salting the vegetables to draw out excess water. Natural fermentation at room temperature, by lactic acid bacteria, produces the required acidity. Other pickles are made by placing vegetables in vinegar. Unlike the canning process, pickling (which includes fermentation) does not require that the food be completely sterile before it is sealed. The acidity or salinity of the solution, the temperature of fermentation, and the exclusion of oxygen determine which microorganisms dominate, and determine the flavor of the end product. &lt;/p&gt;
  2729.  
  2730. &lt;p&gt;When both salt concentration and temperature are low, Leuconostoc mesenteroides dominates, producing a mix of acids, alcohol, and aroma compounds. At higher temperatures Lactobacillus plantarum dominates, which produces primarily lactic acid. Many pickles start with Leuconostoc, and change to Lactobacillus with higher acidity. &lt;/p&gt;
  2731. &lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: center;&quot;&gt;
  2732.  
  2733.  
  2734.  
  2735.  &lt;noscript&gt;
  2736. &lt;img src=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7g3ux321N4TFeWL9VP3j0gxnapgjl-tZU3KzErEvcPOixj3D-qwL2sBUnaN6-TdS8G7rgcW5yrjDzjcf95zp_YTSlVlfaelPi2YXTXQVSlXzdeJ6vf3xXZq1aqnQqWx2fFcumHxN-U64/s400/nutritional+value+of+mango.jpg&quot; class=&quot;responsive&quot; width=&quot;475&quot; height=&quot;268&quot; title=&quot;Famous Varieties of Mango in India&quot; alt=&quot;nutritional values of mango&quot;&gt;
  2737. &lt;/noscript&gt;
  2738.  
  2739.  
  2740. &lt;h4&gt;Mango Medica&lt;/h4&gt;
  2741. &lt;p&gt;Ever since the Vedic period, mangoes have been highly appreciated in ayurvedic healing and cooking. Mango trees belong to the same family as cashews and pistachios, and can grow to the height of 50 feet in India. All parts of the tree the bark, leaf, flowers, fruit and seed are used for different purposes. The Mango tree has the mythological, religious, historical, culinary and medicinal importance.&lt;/p&gt;
  2742. &lt;p&gt;All parts of the Mango plant from the seeds and flowers to the leaves and gum are used in traditional medicine, but the fruits are most important. They are used for strengthening the nervous and blood systems, ridding the body of toxins and treating anaemia. In Ayurveda, dried Mango flowers are used to cure dysentery, diarrhoea and inflammation of the urinary tract. In South Asian folk medicine, rheumatism and diphtheria is treated using the astringent bark of the Mango tree. Cracked skin on the soles of feet and scabies is cured by applying the gum, which oozes from trunk of the tree. Powdered seeds are used to stem bleeding. Juice of the fresh mango bark is also valuable in heavy bleeding during menstruation, i.e. menorrhagia, leucorrhoea, mucus and pus discharges from the uterus and bleeding or haemorrhages from uterus. Fruits are eaten as a kidney tonic and to cure headaches. Leaf, bark, stem and green unripe and half ripe fruits inhibit growth of bacteria, particularly Escherichia coli. Ripe mangos contain anti-fungal properties, juice from the seeds give relief from diarrhoea and young leaves prevent sickness.
  2743. &lt;/p&gt;&lt;p&gt;Mangoes are also a great way to replenish that lost potassium. Mangoes also serve as nutritional supplement, providing remarkable quantities of microelements like selenium, copper and zinc.&lt;/p&gt;
  2744. &lt;p&gt;Immature mango leaves are cooked and eaten in Indonesia and Philippines.&lt;/p&gt;
  2745.  
  2746.  
  2747.  
  2748. &lt;/div&gt;
  2749.  
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  2755. &lt;div class=&quot;blogger-post-footer&quot;&gt;&lt;a href=&quot;https://feedburner.google.com/fb/a/mailverify?uri=onlinekolkata&amp;amp;loc=en_US&quot;&gt;Subscribe to Indian Cuisine - Traditional Food and Recipe by Email&lt;/a&gt;&lt;/div&gt;</description><link>http://www.foodcooking-inspiration.in/2015/06/mango-mantra.html</link><author>noreply@blogger.com (Barnali Dutta)</author><media:thumbnail xmlns:media="http://search.yahoo.com/mrss/" url="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEQjaXunAOP72PZe7-pKsFrO-MmNhuuKXRjavMFqX-k4nuclYz7UXSCmIC4RLBky64KYyms3iNeaKE6mZZs3HcnUuUnV-utemighHviXCw1zs4iAdecuOVPOfNsp-7DckwHQpP1sXCNrs/s72-c/IMG_20150506_103850-001.jpg" height="72" width="72"/></item><item><guid isPermaLink="false">tag:blogger.com,1999:blog-4194113219346922999.post-1332372206133867159</guid><pubDate>Mon, 30 Mar 2015 03:09:00 +0000</pubDate><atom:updated>2023-04-02T23:52:31.226+05:30</atom:updated><category domain="http://www.blogger.com/atom/ns#">Traditional Snacks</category><title>Spicy Oats and Semolina Cake with Peanut Sauce</title><description>&lt;html&gt;
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  2758.       &lt;meta content=&quot;This is one of those favorite wholesome quick and comfort dishes &quot; itemprop=&quot;description&quot;&gt;
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  2760.    &lt;title&gt;Spicy Oats and Semolina Cake with Peanut Pickle&lt;/title&gt;
  2761.    &lt;meta content=&quot;This is one of those favorite wholesome quick and comfort dishes &quot; name=&quot;description&quot;&gt;
  2762.    &lt;meta content=&quot;disco deewane, spicy oats, semolina cake, peanut pickle, comfort dish, wholesome recipe, indian recipe&quot; name=&quot;keyword&quot;&gt;
  2763.    &lt;meta content=&quot;Barnali Dutta&quot; name=&quot;author&quot;&gt;
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  2767.    &lt;meta content=&quot;This is one of those favorite wholesome quick and comfort dishes &quot; property=&quot;og:description&quot;&gt;
  2768.    &lt;title&gt;Spicy Oats and Semolina Cake with Peanut Sauce&lt;/title&gt;
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  2786.        &quot;datePublished&quot;: &quot;2015-30-03&quot;,
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  2788.        &quot;description&quot;: &quot;Cooking 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. There are also more traditional Bengali recipes, read-only for now (see Recipe Index).&quot;,
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  2798.          &quot;servingSize&quot;: &quot;2 piece&quot;,
  2799.          &quot;calories&quot;: &quot;250 kcal&quot;,
  2800.          &quot;carbohydrateContent&quot;: &quot;15g&quot;,
  2801.          &quot;fatContent&quot;: &quot;2g&quot;,
  2802.          &quot;proteinContent&quot;: &quot;3g&quot;
  2803.        },
  2804.        &quot;recipeIngredient&quot;: [&quot;For Cake : Semolina or Suji: 250g&quot;, &quot;Oats: 100g&quot;, &quot;Sour Curd: 350g&quot;, &quot;Water: 100ml&quot;, &quot;Salt: to taste&quot;, &quot;Sugar: 1/2 tsp&quot;, &quot;Eno Fruit Salt: 2 tsp&quot;, &quot;For tempering : Minced carrot, shallot, green chili, ginger: 1 tbsp&quot;, &quot;Coarsely broken peanuts: 1 tbsp&quot;, &quot;Curry leaves: 8 to 10, torn finely&quot;, &quot;Black mustard seeds: 1 tsp&quot;, &quot;Vegetable oil: 2 tsp&quot;, &quot;For peanut sauce : Salted peanuts: 1 tbsp&quot;, &quot;Grilled cherry tomato: 1 tbsp&quot;, &quot;Tamarind pulp: Boiled, 2 tsp&quot;, &quot;Dried red chili: Boiled, 2 to 4 : to taste&quot;, &quot;Gingelly [sesame] oil: 1 tsp&quot;],
  2805.        &quot;recipeInstructions&quot;: [{
  2806.          &quot;@type&quot;: &quot;HowToStep&quot;,
  2807.          &quot;text&quot;: &quot; Mix and beat suji, oats, curd, water, salt and sugar. Keep aside for 10 minutes Grind to make a paste all the ingredients of pickle, keep aside. &quot;
  2808.        }, {
  2809.          &quot;@type&quot;: &quot;HowToStep&quot;,
  2810.          &quot;text&quot;: &quot; Now heat the oil for tempering, add black mustard seeds in the hot oil and wait until cracking the seeds, add chili, ginger and curry leaves.&quot;
  2811.        }, {
  2812.          &quot;@type&quot;: &quot;HowToStep&quot;,
  2813.          &quot;text&quot;: &quot; Put off the fire and add all the nuts and vegetables for tempering. Mix well. &quot;
  2814.        }, {
  2815.          &quot;@type&quot;: &quot;HowToStep&quot;,
  2816.          &quot;text&quot;: &quot; Now season the semolina mixture with the tempering and mix well. &quot;
  2817.        }, {
  2818.          &quot;@type&quot;: &quot;HowToStep&quot;,
  2819.          &quot;text&quot;: &quot; Grease the silicone cake mould first with little oil. Now add the Eno fruit salt to the semolina mixture with the help of a spoon pour immediately in the mould.&quot;
  2820.        }, {
  2821.          &quot;@type&quot;: &quot;HowToStep&quot;,
  2822.          &quot;text&quot;: &quot; Cook in the microwave oven for 7 to 8 minutes micro on medium [375–400°F] temperature. Serve hot with peanut sauce .&quot;
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  2845.    
  2846.    &lt;div class=&quot;logo&quot;&gt;
  2847.    &lt;a href=&quot;https://www.foodcooking-inspiration.in/&quot;&gt; Prasadam&lt;/a&gt;
  2848.  &lt;/div&gt;
  2849.  
  2850.  &lt;!-- ## Basic Usage --&gt;
  2851.  &lt;!--
  2852.  We&#39;ll start the recipe article with its title, followed my a mouthwatering gallery of shots taken during preparation.
  2853.  --&gt;
  2854.  &lt;div class=&quot;heading&quot;&gt;
  2855.    &lt;h1&gt;Spicy Oats and Semolina Cake with Peanut Sauce&lt;/h1&gt;
  2856.    &lt;h2 id=&quot;summary&quot;&gt;This is one of those favorite wholesome quick and comfort dishes that they can cook without knowing that they are cooking. Kids just like to have more nuts and less chili in the recipe. &lt;/h2&gt; There are also more traditional Bengali recipes, read-only for now (see &lt;a href=&quot;https://www.foodcooking-inspiration.in/p/virtual-recipes.html&quot;&gt;Recipe Index&lt;/a&gt;)
  2857.     &lt;p&gt;
  2858.      &lt;small&gt;By Barnali Dutta &lt;br&gt;Published: March 30, 2015 &lt;/small&gt;
  2859.    &lt;/p&gt;
  2860.  &lt;/div&gt;
  2861.    
  2862.    &lt;div class=&quot;resp-img&quot;&gt;
  2863.      &lt;amp-img alt=&quot;Spicy Semolina Steamed Cake.&quot; class=&quot;m1&quot; height=&quot;427&quot; layout=&quot;responsive&quot; src=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCHeGnzDo7RRUthq4DYDtb4BF3bypYHZaKQeEwuhkCfD_3LNEsNswN1_o2OdOIIXx6W8Tth-XlLCGuyepTPiNyqnpzTdmNdth8Xs4c2d50-xrvCc4dxFhol8zNOi99UMTaPBw_xATgcUZW/s1600/IMG_20150328_204359.jpg&quot; width=&quot;640&quot;&gt;
  2864.        &lt;figure&gt;
  2865.          &lt;noscript&gt;
  2866.            &lt;img src=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCHeGnzDo7RRUthq4DYDtb4BF3bypYHZaKQeEwuhkCfD_3LNEsNswN1_o2OdOIIXx6W8Tth-XlLCGuyepTPiNyqnpzTdmNdth8Xs4c2d50-xrvCc4dxFhol8zNOi99UMTaPBw_xATgcUZW/s1600/IMG_20150328_204359.jpg&quot; width=&quot;475&quot; height=&quot;268&quot; alt=&quot;Spicy Semolina Steamed Cake&quot;&gt;
  2867.          &lt;/noscript&gt;
  2868.          &lt;figcaption&gt;
  2869.            &lt;h3&gt;Crazy for the disc [Disc-O-Deewane Ahah] - Spicy Semolina Steamed Cake.&lt;/h3&gt;
  2870.          &lt;/figcaption&gt;
  2871.        &lt;/figure&gt;
  2872.      &lt;/amp-img&gt;
  2873.    &lt;/div&gt;
  2874.    &lt;br&gt;
  2875.    &lt;p&gt;These are some traditional Bengali Jolkhabar recipes. The vegeterian options. some of them are customarily prepared for festivals, but can be enjoyed year-round.&lt;/p&gt;
  2876.    &lt;amp-carousel height=&quot;970&quot; layout=&quot;responsive&quot; type=&quot;slides&quot; autoplay width=&quot;1280&quot;&gt;
  2877.      &lt;figure&gt;
  2878.        &lt;amp-img attribution=&quot;Barnali Dutta&quot; height=&quot;542&quot; layout=&quot;fill&quot; src=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRgLcMOy4IW6zc_MHxMTYx2ZaJ4HE-3cgNDnC3xd7C0IYy8D0JIidZcq1zWdIOGAgjo7MuFE60xbssLeSJMg-sI826mxwi72RBcTDtJw2v9ebtRhhSvsDKxDl1H7bh7lDT4hMhQBCwcqWK/s1600/sabudana+drink+4.jpg&quot; alt=&#39;Sabu Makha Falahar&#39; title=&#39;Sabu Makha Falahar&#39; width=&quot;401&quot;&gt;&lt;/amp-img&gt;
  2879.        &lt;figcaption&gt;Sabu Makha Falahar.&lt;/figcaption&gt;
  2880.      &lt;/figure&gt;
  2881.      &lt;figure&gt;
  2882.        &lt;amp-img attribution=&quot;PRASADAM&quot; height=&quot;960&quot; layout=&quot;fill&quot; alt=&#39;Mango yogurt with Mango Khakra and Mango Relish&#39; title=&#39;Mango yogurt with Mango Khakra and Mango Relish&#39; src=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjdevweCnv9ag6xaX8awYmuga_BgJLscD07cvXNecoN2ZcqySv7RX44U0H8V-pGz9-2SVATvEy8No-i_M9WMKSr1R0QlTQY95Gg2P0EBOei9dpeXiP7UsQpj2Hu8-deJhV_wWYrLW22lw/s1600/DSC05339.JPG&quot; width=&quot;1280&quot;&gt;&lt;/amp-img&gt;
  2883.        &lt;figcaption&gt;Mango yogurt with Mango Khakra and Mango Relish&lt;/figcaption&gt;
  2884.      &lt;/figure&gt;
  2885.      &lt;figure&gt;
  2886.        &lt;amp-img attribution=&quot;Bangla rannar pala parbon&quot; height=&quot;1703&quot; layout=&quot;fill&quot; alt=&#39;Sweet Poha Polao for Saraswati Puja&#39; title=&#39;Sweet Poha Polao for Saraswati Puja&#39; src=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWF2yL94HG5ic2JoZbORoLEbu3A3Ig9KOSmkknp-BcON8PvNSomASc8SHa57DPoH7Xz2gXLzHylb5W0UQdoK0u6ClwfX2njHTqJ_H0-bPAlkY2sxsh-YlTh1V9v7kyX0czUnNvIA-uaSA1/s400/IMG_20150124_102651.jpg&quot; width=&quot;1280&quot;&gt;&lt;/amp-img&gt;
  2887.        &lt;figcaption&gt;Sweet Poha Polao for Saraswati Puja.&lt;/figcaption&gt;
  2888.      &lt;/figure&gt;
  2889.      &lt;figure&gt;
  2890.        &lt;amp-img attribution=&quot;foodcooking-inspiration.in&quot; height=&quot;720&quot; layout=&quot;fill&quot; alt=&#39;Fruity and Nutty Yellow Lentil&#39; title=&#39;Fruity and Nutty Yellow Lentil&#39; src=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8jR1GHVh_43yW9WAqhzkyhZ9HvpI-IFYKTlQfBHcZgCWpqFPKorhzKbazFXQq7rYO5tppD0GbiScHL2zYJAyoxC6TH7sdI1OyuF2qFp-buPFb7LazzQyKgAhVbL2SULJY27IAF6HQZWP0/s1600/fruity-001.JPG&quot; width=&quot;720&quot;&gt;&lt;/amp-img&gt;
  2891.        &lt;figcaption&gt;Fruity and Nutty Yellow Lentil.&lt;/figcaption&gt;
  2892.      &lt;/figure&gt;
  2893.      &lt;figure&gt;
  2894.        &lt;amp-img attribution=&quot;Indian food cooking&quot; height=&quot;1703&quot; layout=&quot;fill&quot; alt=&#39;Bengali Taal Kheer recipe with Muri&#39; title=&#39;Bengali Taal Kheer recipe with Muri&#39; src=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjK3C__Odi4DsQxHaARcpOizfdsylLNewt_WPOwXA2e1Vh9KcCiMAv4N7nhPZFu5W0yYiTr81CagLAVbPwFFJiNUGjUnE2PBp97ojBPsQtnvqJWxpu0YJYVXkK0oa-lUlqQO8uPMrkN0PDR/s1600/DSC06582-002.JPG&quot; width=&quot;1280&quot;&gt;&lt;/amp-img&gt;
  2895.        &lt;figcaption&gt;Bengali Taal Kheer recipe with Muri.&lt;/figcaption&gt;
  2896.      &lt;/figure&gt;
  2897.    &lt;/amp-carousel&gt;
  2898.    &lt;p&gt;
  2899.      &lt;span class=&quot;star-rating&quot;&gt;
  2900.        &lt;span class=&quot;star-icon full&quot;&gt;☆&lt;/span&gt;
  2901.        &lt;span class=&quot;star-icon full&quot;&gt;☆&lt;/span&gt;
  2902.        &lt;span class=&quot;star-icon full&quot;&gt;☆&lt;/span&gt;
  2903.        &lt;span class=&quot;star-icon full&quot;&gt;☆&lt;/span&gt;
  2904.        &lt;span class=&quot;star-icon half&quot;&gt;☆&lt;/span&gt;
  2905.      &lt;/span&gt;(52 reviews)
  2906.    &lt;/p&gt;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: 2g &lt;h3&gt;Ingredients:&lt;/h3&gt;
  2907.    &lt;ol&gt;
  2908.      &lt;li&gt;For Cake : Semolina or Suji: 250g&lt;/li&gt;
  2909.      &lt;li&gt;Oats: 100g&lt;/li&gt;
  2910.      &lt;li&gt;Sour Curd: 350g&lt;/li&gt;
  2911.      &lt;li&gt;Water: 100ml&lt;/li&gt;
  2912.      &lt;li&gt;Salt: to taste&lt;/li&gt;
  2913.      &lt;li&gt;Sugar: 1/2 tsp&lt;/li&gt;
  2914.      &lt;li&gt;Eno Fruit Salt: 2 tsp&lt;/li&gt;
  2915.      &lt;li&gt;For tempering : Minced carrot, shallot, green chili, ginger: 1 tbsp&lt;/li&gt;
  2916.      &lt;li&gt;Coarsely broken peanuts: 1 tbsp&lt;/li&gt;
  2917.      &lt;li&gt;Curry leaves: 8 to 10, torn finely&lt;/li&gt;
  2918.      &lt;li&gt;Black mustard seeds: 1 tsp&lt;/li&gt;
  2919.      &lt;li&gt;Vegetable oil: 2 tsp&lt;/li&gt;
  2920.      &lt;li&gt;For peanut sauce : Salted peanuts: 1 tbsp&lt;/li&gt;
  2921.      &lt;li&gt;Grilled cherry tomato: 1 tbsp&lt;/li&gt;
  2922.      &lt;li&gt;Tamarind pulp: Boiled, 2 tsp&lt;/li&gt;
  2923.      &lt;li&gt;Dried red chili: Boiled, 2 to 4&lt;/li&gt;
  2924.      &lt;li&gt;: to taste&lt;/li&gt;
  2925.      &lt;li&gt;Gingelly [sesame] oil: 1 tsp&lt;/li&gt;
  2926.    &lt;/ol&gt;
  2927.    &lt;h3&gt;Directions:&lt;/h3&gt;
  2928.    &lt;ol&gt;&lt;li&gt;Mix and beat suji, oats, curd, water, salt and sugar. Keep aside for 10 minutes Grind to make a paste all the ingredients of pickle, keep aside. Now heat the oil for tempering, add black mustard seeds in the hot oil and wait until cracking the seeds, add chili, ginger and curry leaves. Put off the fire and add all the nuts and vegetables for tempering. Mix well. Now season the semolina mixture with the tempering and mix well. Grease the silicone cake mould first with little oil. Now add the Eno fruit salt to the semolina mixture with the help of a spoon pour immediately in the mould. Cook in the microwave oven for 7 to 8 minutes micro on medium [375–400°F] temperature. Serve hot with peanut pickle.&lt;/li&gt;&lt;/ol&gt;
  2929.    &lt;p class=&quot;heading&quot;&gt;
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  3068.    &quot;fatContent&quot;: &quot;14 g&quot;
  3069.  },
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  3071.    &quot;Cubed sweet pumpkin: 2 cups&quot;,
  3072.    &quot;Sojne Phul/Moringa Oleifera flower: 1 cup&quot;,
  3073.    &quot;Salt and sugar: to taste&quot;,
  3074.    &quot;Turmeric: 1 tsp&quot;,
  3075.    &quot;Black mustard seeds: 1 tsp&quot;,
  3076.    &quot;Whole red chili: 1&quot;,
  3077.    &quot;Mustard oil: 2 tsp&quot;
  3078.  ],
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  3080.    &quot;@type&quot;: &quot;HowToStep&quot;,
  3081.    &quot;text&quot;: &quot;Take the flower on a colander, clean and wash with running water very well. Now take a bowl of clean water and soak the flower for 5 minutes. Now take the floated flowers from the top of the bowl and discard the water.&quot;
  3082.  },{
  3083.    &quot;@type&quot;: &quot;HowToStep&quot;,
  3084.    &quot;text&quot;: &quot;Mix pumpkin, flower, turmeric, sugar and salt.&quot;
  3085.  },{
  3086.    &quot;@type&quot;: &quot;HowToStep&quot;,
  3087.    &quot;text&quot;: &quot;Heat mustard oil in a pan, add tempering mustard seeds and red chili when seeds splutter add the seasoned vegetables and cover.&quot;
  3088.  },{
  3089.    &quot;@type&quot;: &quot;HowToStep&quot;,
  3090.    &quot;text&quot;: &quot;After 5 minutes open the lid, stir gently and cook for another 5 minutes or until dry.&quot;
  3091.  },{
  3092.    &quot;@type&quot;: &quot;HowToStep&quot;,
  3093.    &quot;text&quot;: &quot;Enjoy this traditional tasty healthy Bengali Moringa Oleifera flower recipe. Serve at the beginning of the lunch with rice or roti.&quot;
  3094.  }],
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  3133. &lt;h2 align=&quot;center&quot;&gt;&lt;span itemprop=&quot;name&quot;&gt;Sojne Phul Tarkari -  Moringa Oleifera Flower Curry&lt;/span&gt;&lt;/h2&gt;
  3134.  
  3135. &lt;p&gt;The &quot;wonder tree,&quot; also known as Moringa Oleifera, has been used for generations in traditional medicine and is now gaining awareness across the globe for its many health advantages. Moringa Oleifera is unquestionably something to think about whether you want to improve your health, increase your energy, or simply add a little more nutrients to your meals. &lt;/p&gt;
  3136.  
  3137. &lt;p&gt;Moringa Oleifera is a nutrient-dense supplement to any diet since it is packed with important vitamins and minerals, such as Vitamin A, Vitamin C, Calcium, and Iron, as well as antioxidants, anti-inflammatory chemicals, and necessary amino acids. In addition, it has been used to treat conditions like anaemia, asthma, and arthritis. It is also said to strengthen the immune system and enhance vitality. In conclusion, Moringa Oleifera is a versatile plant that can be incorporated into your diet in a number of ways and offers a multitude of health advantages&lt;/p&gt;
  3138.  
  3139. &lt;p&gt; Because every component of the plant is edible and has multiple uses, Moringa Oleifera stands out from other plants. You can eat the leaves, seeds, pods, and flowers fresh, dried, or powdered, and you can also add them to foods, beverages, and supplements.&lt;/p&gt;
  3140.  
  3141. &lt;p&gt;In 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&#39;s. I have had a lifetime passion and patience for this.  &lt;/p&gt;
  3142.  
  3143. &lt;p&gt;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.&lt;/p&gt;
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  3145.  
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  3166. &lt;/noscript&gt;
  3168. &lt;/amp-img&gt;
  3169.  &lt;figcaption&gt;&lt;h3&gt;Sojne Phul Tarkari -  Moringa Oleifera Flower Curry.&lt;/h3&gt;&lt;/figcaption&gt;
  3170.      &lt;/figure&gt;
  3172. &lt;/div&gt;
  3173. &lt;div&gt;
  3174. &lt;p&gt;&lt;span class=&quot;star-rating&quot;&gt;
  3175.  &lt;span class=&quot;star-icon full&quot;&gt;☆&lt;/span&gt;
  3176.  &lt;span class=&quot;star-icon full&quot;&gt;☆&lt;/span&gt;
  3177.  &lt;span class=&quot;star-icon full&quot;&gt;☆&lt;/span&gt;
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  3179.  &lt;span class=&quot;star-icon half&quot;&gt;☆&lt;/span&gt;
  3180. &lt;/span&gt; (110 reviews)&lt;/p&gt;
  3181.  
  3182.  
  3183.  &lt;/div&gt;
  3184.      
  3185.                
  3186.  &lt;br/&gt;
  3189. &lt;section&gt;
  3190. &lt;blockquote class=&quot;ampstart-pullquote&quot; cite=&quot;https://news.ncbs.res.in/research/genomics-uncovers-mystery-magic-drumstick-tree-moringa-oleifera&quot;&gt;
  3191.  &quot;Moringa leaves, flowers and pods are commonly consumed. Study shows that the leaves of this tree contain 30 times more iron and 100 times more calcium than spinach. &quot;
  3192. &lt;/blockquote&gt;
  3193.  
  3194.                   &lt;p id=&#39;para 1&#39; class=&#39;paragraph&#39;&gt;  &lt;/p&gt;
  3195. &lt;p id=&#39;para 2&#39; class=&#39;paragraph&#39;&gt;  &lt;/p&gt;
  3196.  
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  3203.  &lt;div overflow=&quot;&quot;&gt;&lt;/div&gt;
  3204. &lt;/amp-ad&gt;
  3205.  
  3206. &lt;p id=&#39;para 3&#39; class=&#39;paragraph&#39;&gt;  &lt;/p&gt;
  3207.  &lt;br/&gt; You might be interested in &lt;a href=&quot;https://www.foodcooking-inspiration.in/&quot; target=&quot;_blank&quot;&gt;The Top 13 Traditional Edible Green Dishes of Bengal&lt;/a&gt;&lt;br/&gt;
  3208. &lt;p id=&#39;para 4&#39; class=&#39;paragraph&#39;&gt;  &lt;/p&gt;
  3209. &lt;/section&gt;
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  3217.      
  3219.  &lt;br/&gt;
  3220.     Prep time: 10 min, Cook time: 10 min, Total time: 20 min  
  3221. &lt;h3&gt;Ingredients:&lt;/h3&gt;
  3222. &lt;p&gt;Cubed sweet pumpkin: 2 cups, Sojne Phul/Moringa Oleifera flower: 1 cup, Salt and sugar: to taste, Turmeric: 1 tsp, Black mustard seeds: 1 tsp, Whole red chili: 1, Mustard oil: 2 tsp &lt;/p&gt;
  3223.  
  3224.  
  3225.  &lt;amp-img src=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHrFSjRsZjxbhsMs9csvAKKoKPMZBbXdnIWNLby3ni2munLpBy4XVRmjhsUo7EESnV0JyAUsP_y6rd23cdVAr-nHwzRLIZyOGPCdMPZTa2vrQ6WIGN9ngWM5VL0ottUmbIkTTMuAqMLbyIyoF7Sh5t49p9j0Ax7jSJkeV5CdS4ALyrRvybfUG88TMB/s1600/figure_activities_revised.jpg&quot; width=&quot;1600&quot; height=&quot;1398&quot; title=&quot;  Moringa tree biological activities&quot; alt=&quot;news.ncbs.res.in/research/genomics-uncovers-mystery-magic-drumstick-tree-moringa-oleifera&quot; layout=&quot;responsive&quot;&gt;
  3226. &lt;/amp-img&gt;
  3227.  
  3228.  &lt;p&gt;&lt;br/&gt;&lt;/p&gt;
  3229. &lt;h3&gt;  Directions:&lt;/h3&gt;
  3230.    
  3231. &lt;ol&gt;
  3232. &lt;li&gt;Take the flower on a colander, clean and wash with running water very well. Now take a bowl of clean water and soak the flower for 5 minutes. Now take the floated flowers from the top of the bowl and discard the water.&lt;/li&gt;
  3233. &lt;li&gt;Mix pumpkin, flower, turmeric, sugar and salt. &lt;/li&gt;
  3234. &lt;li&gt;Heat mustard oil in a pan, add tempering mustard seeds and red chili when seeds splutter add the seasoned vegetables and cover.&lt;/li&gt;
  3235. &lt;li&gt;After 5 minutes open the lid, stir gently and cook for another 5 minutes or until dry.&lt;/li&gt;
  3236. &lt;li&gt;Enjoy this traditional tasty healthy Bengali Moringa Oleifera flower recipe. Serve at the beginning of the lunch with rice or roti. &lt;/li&gt;
  3237. &lt;/ol&gt;
  3240.  
  3242.    &lt;figure class=&quot;ampstart-image-with-heading  m0 relative mb4&quot;&gt;
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  3244.    &lt;figcaption class=&quot;absolute right-0 bottom-0 left-0&quot;&gt;
  3245.      &lt;header class=&quot;ampstart-image-heading px2 py2 line-height-1&quot;&gt;&lt;h3 class=&quot;h2&quot;&gt;Sojne Phul Moringa Oleifera Flower&lt;/h3&gt;&lt;/header&gt;
  3246.    &lt;/figcaption&gt;
  3247.  &lt;/figure&gt;
  3248.  
  3249.  
  3250.  &lt;p&gt;  &lt;amp-facebook-comments width=&quot;486&quot; height=&quot;657&quot; layout=&quot;responsive&quot; data-href=&quot;https://www.foodcooking-inspiration.in/2015/03/phul-kurry.html&quot;&gt;
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  3259.     &lt;div class=&quot;blogger-post-footer&quot;&gt;&lt;a href=&quot;https://feedburner.google.com/fb/a/mailverify?uri=onlinekolkata&amp;amp;loc=en_US&quot;&gt;Subscribe to Indian Cuisine - Traditional Food and Recipe by Email&lt;/a&gt;&lt;/div&gt;</description><link>http://www.foodcooking-inspiration.in/2015/03/phul-kurry.html</link><author>noreply@blogger.com (prasadam)</author><media:thumbnail xmlns:media="http://search.yahoo.com/mrss/" url="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7270JPxDXaNVQRaNwgSVRuiV1OzRYQ07U1AVQklVKKmoICESqKxxuEJeVp9sOM37KJ1mS5gNK9ymIeoq-lMyZ-nDhl3n_OtBqqWQfzvR6cm3YumT6lGpxZucn9aNa31f5cmIkL-yxZXVv21NffUUUQyY1RGVlTeiH04WN7OzzawWXk6KWxMLRLq51/s72-c/Sojne%20Phul%20Tarkari%20-%20%20Moringa%20Oleifera%20Flower%20Curry%20640w.jpg" height="72" width="72"/></item><item><guid isPermaLink="false">tag:blogger.com,1999:blog-4194113219346922999.post-8596585180214572062</guid><pubDate>Fri, 20 Feb 2015 18:43:00 +0000</pubDate><atom:updated>2023-03-09T17:14:59.216+05:30</atom:updated><category domain="http://www.blogger.com/atom/ns#">Fish-Maach</category><title>Ele Bele Maachh - Bengali mustard fish recipe</title><description>&lt;html&gt;
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  3263. &lt;meta content=&quot;This recipe holds its special place in the heart of a Bengali and none can be found to even hesitate before having it&quot; itemprop=&quot;description&quot;&gt;&lt;/meta&gt;
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  3273.    &quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDKcKjbpq7T3Bt6oRapDW3CPHxFRGYNy2Wql02w95jEanq1az9q3OSrtNX7X7d1KIfzAecqcnLKybtkq1NrLkBQo9tG6RTgLwCgEfwltuFuhO6e3fDeD6wtSZHtirZcAIM3TXkRWxk7MMa/s1600/bele+maachh.jpg&quot;,
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  3275.    &quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDKcKjbpq7T3Bt6oRapDW3CPHxFRGYNy2Wql02w95jEanq1az9q3OSrtNX7X7d1KIfzAecqcnLKybtkq1NrLkBQo9tG6RTgLwCgEfwltuFuhO6e3fDeD6wtSZHtirZcAIM3TXkRWxk7MMa/s1600/bele+maachh.jpg?w=640&quot;
  3276.  ],
  3277.  &quot;description&quot;: &quot;The real test one has to face while cooking this recipe is to keep the fish from breaking since it becomes very brittle while cooking within a few minutes and it becomes a matter one&#39;s patience that determines the succces of producing this recipe as a whole. When this is accomplished the dish is given a particular name  Bele Machher Jhaal.&quot;,
  3278.  &quot;keywords&quot;: &quot;bele maachh, machh, fish recipe, bengali fish, mustard fish&quot;,
  3279.  &quot;author&quot;: {
  3280.    &quot;@type&quot;: &quot;Person&quot;,
  3281.    &quot;name&quot;: &quot;Barnali Dutta&quot;
  3282.  },
  3283.  &quot;datePublished&quot;: &quot;2015-02-21&quot;,
  3284.  &quot;prepTime&quot;: &quot;PT15M&quot;,
  3285.  &quot;cookTime&quot;: &quot;PT10M&quot;,
  3286.  &quot;totalTime&quot;: &quot;PT25M&quot;,
  3287.  &quot;recipeCategory&quot;: &quot;main course&quot;,
  3288.  &quot;recipeCuisine&quot;: &quot;Bengali&quot;,
  3289.  &quot;recipeYield&quot;: &quot;4&quot;,
  3290.  &quot;nutrition&quot;: {
  3291.    &quot;@type&quot;: &quot;NutritionInformation&quot;,
  3292.    &quot;servingSize&quot;: &quot;100g&quot;,
  3293.    &quot;calories&quot;: &quot;250 cal&quot;,
  3294.    &quot;fatContent&quot;: &quot;10 g&quot;
  3295.  },
  3296.  &quot;recipeIngredient&quot;: [
  3297.    &quot;Fresh Bele fish: 500g&quot;,
  3298.    &quot;Black mustard paste: 1 tbsp&quot;,
  3299.    &quot;Green chili paste: 2 tsp&quot;,
  3300.    &quot;Turmeric and red chili paste: 2 tsp&quot;,
  3301.    &quot;Mustard oil: 2 tbsp&quot;,
  3302.    &quot;Hung curd: 1 tbsp&quot;,
  3303.    &quot;Salt: to taste&quot;,
  3304.    &quot;Sugar: one pinch&quot;,
  3305.    &quot;Silted green chili: for garnishing&quot;
  3306.  ],
  3307.  &quot;recipeInstructions&quot;: [{
  3308.    &quot;@type&quot;: &quot;HowToStep&quot;,
  3309.    &quot;name&quot;: &quot;Step 1&quot;,
  3310.    &quot;text&quot;: &quot;Clean and wash the fish, season with slight salt, turmeric and red chili powder.&quot;
  3311.  },{
  3312.    &quot;@type&quot;: &quot;HowToStep&quot;,
  3313.    &quot;name&quot;: &quot;Step 2&quot;,
  3314.    &quot;text&quot;: &quot;Mix mustard paste, 2 tsp mustard oil, salt, turmeric, chili powder and one pinch sugar, keep covered for 10 minutes.&quot;
  3315.  },{
  3316.    &quot;@type&quot;: &quot;HowToStep&quot;,
  3317.    &quot;name&quot;: &quot;Step 3&quot;,
  3318.    &quot;text&quot;: &quot;Marinade fish with mustard paste and hung curd for 5 minutes. Take a nonstick fry pan. Arrange marinated fish in a row. Put the pan on medium-to-low fire. Do not stir, just roll the fish on the pan a little while one side of the fish is done, add mustard oil by the side of the pan and try to roll the fish on the other side. Cook for 10 minutes. The fish will be cooked properly by then. Serve with hot rice.&quot;
  3319.  },{
  3320.    &quot;@type&quot;: &quot;HowToStep&quot;,
  3321.    &quot;name&quot;: &quot;Step 4&quot;,
  3322.    &quot;text&quot;: &quot;This fish dish can duet [it has very less and soft thorns] with Mustard Hilsa Fish&quot;
  3323.  }],
  3324.  &quot;aggregateRating&quot;: {
  3325.    &quot;@type&quot;: &quot;AggregateRating&quot;,
  3326.    &quot;ratingValue&quot;: &quot;5&quot;,
  3327.    &quot;bestRating&quot;: &quot;5&quot;,
  3328.    &quot;worstRating&quot;: &quot;4&quot;,
  3329.    &quot;ratingCount&quot;: &quot;200&quot;
  3330.  }  
  3331. }
  3332. &lt;/script&gt;
  3333. &lt;/head&gt;
  3334. &lt;body&gt;
  3336. &lt;h2 align=&quot;center&quot;&gt;&lt;span class=&quot;style3&quot;&gt;Bele Maachher Jhaal - Spicy Goby Fish&lt;/span&gt;&lt;/h2&gt;
  3338. &lt;p class=&quot;summary&quot;&gt;Bele fish [Glossogobius giuris] is a kind of fish that likes to lie amidst the sand or sandstone, found in streams and rivers usually associated with streams having gravel or sand substrates. It feeds mainly on filamentous algae and and also small fishes and crustaceans. The tank goby, বেলে Bele of Bangladesh, &amp;nbsp;Scribbled goby of Sri Lanka, Weligouva or Bia of Philippines found in the rainy season in the rivers, streams and beels. It cannot live in muddy water for long.
  3339.  &lt;/p&gt;
  3340. &lt;p class=&quot;summary&quot;&gt;
  3341. The real test one has to face while cooking this recipe is to keep the fish from breaking since it becomes very brittle while cooking within a few minutes and it becomes a matter one&#39;s patience that determines the succces of producing this recipe as a whole. When this is accomplished the dish is given a particular name &lt;b&gt;&quot;Bele Machher Jhaal&quot;&lt;/b&gt;. While one can take pride on passing the test on the other hand one does not need to feel like a loser if one doesnt. Given the success ratio to be less than 20% there happens to be another form of this dish in which the fishes are in scrambled form and the dish named recognised as &lt;b&gt;&quot;Bele Machher Jhuri&quot;&lt;/b&gt;. This recipe holds its special place in the heart of a Bengali and none can be found to even hesitate before having it. I personally have always tried to produce the classic tougher form of this dish and is now an expert at it. This is why this recipe is named &lt;b&gt;&quot;ELE BELE&quot;&lt;/b&gt; which means nonchalance. &lt;/p&gt;
  3342.  
  3344. &lt;br /&gt;
  3345. &lt;amp-img src=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDKcKjbpq7T3Bt6oRapDW3CPHxFRGYNy2Wql02w95jEanq1az9q3OSrtNX7X7d1KIfzAecqcnLKybtkq1NrLkBQo9tG6RTgLwCgEfwltuFuhO6e3fDeD6wtSZHtirZcAIM3TXkRWxk7MMa/s1600/bele+maachh.jpg&quot; width=&quot;475&quot; height=&quot;268&quot; title=&quot;spicy fish&quot; alt=&quot;shorshe diye bele maachh&quot;&gt;
  3346. &lt;noscript&gt;
  3347. &lt;img src=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDKcKjbpq7T3Bt6oRapDW3CPHxFRGYNy2Wql02w95jEanq1az9q3OSrtNX7X7d1KIfzAecqcnLKybtkq1NrLkBQo9tG6RTgLwCgEfwltuFuhO6e3fDeD6wtSZHtirZcAIM3TXkRWxk7MMa/s1600/bele+maachh.jpg&quot; width=&quot;475&quot; height=&quot;268&quot; alt=&quot;spicy fish bele maachher jhaal&quot;&gt;
  3348. &lt;/noscript&gt;
  3349. &lt;/amp-img&gt;
  3350. &lt;br /&gt;
  3351.  
  3352. By Barnali Dutta Published: February 21, 2015, 4.0 stars based on 15 reviews , Prep time: 15 min, Cook time: 10 min,&lt;br /&gt;
  3353. Total time: 25 min, Yield: 8 pcs [4 servings], Serving size: 2 pcs, Calories per serving: 150&lt;br /&gt;
  3354.  
  3355.  
  3356. &lt;h3&gt;Ingredients: &lt;/h3&gt;
  3357.  
  3358.  &lt;br /&gt;Fresh Bele fish: 500g, Black mustard paste: 1 tbsp, Green chili paste: 2 tsp, Turmeric and red chili paste: 2 tsp, Mustard oil: 2 tbsp, Hung curd: 1 tbsp, Salt: to taste, Sugar: one pinch, Silted green chili: for garnishing&lt;br /&gt;
  3359.  
  3360.  
  3361. &lt;h3&gt;Directions:&lt;/h3&gt;
  3362.  &lt;ol&gt;
  3363. &lt;li&gt; Clean and wash the fish, season with slight salt, turmeric and red chili powder.&lt;/li&gt;
  3364.  
  3365. &lt;li&gt;  Mix mustard paste, 2 tsp mustard oil, salt, turmeric, chili powder and one pinch sugar, keep covered for 10 minutes.&lt;/li&gt;
  3366.  
  3367. &lt;li&gt;  Marinade fish with mustard paste and hung curd for 5 minutes. Take a nonstick fry pan. Arrange marinated fish in a row. Put the pan on medium-to-low fire. Do not stir, just roll the fish on the pan a little while one side of the fish is done, add mustard oil by the side of the pan and try to roll the fish on the other side. Cook for 10 minutes. The fish will be cooked properly by then. Serve with hot rice. &lt;/li&gt;&lt;/ol&gt;
  3368.  
  3369. &lt;li&gt; This fish dish can duet [it has very less and soft thorns] with Mustard Hilsa Fish [quite similar to taste].&lt;/li&gt;
  3370. &lt;p&gt;“Ananta bends over the boat’s edge to look into the crystal water. First he sees the reflection of his own small face. As he keeps gazing into the transparent water he sees the sandy bed, shallow near the bank. He sees the silver tracks left by a snail or two that moved along the sand, and a group of small bele(bay-lay) fish resting still on the sand, so still that he imagines he can pick up a few by dipping a hand in and leave the others unmoved. The sandy bottom gradually dips away from the shore. “……... from &lt;b&gt;A River Called Titash &lt;/b&gt;&amp;nbsp;[Titash
  3371. Ekti Nodir Naam] by Advaita Mallabarmana&lt;/p&gt;
  3374.    &lt;p&gt;&lt;b&gt;&lt;i&gt;Country roads, take me home
  3375. to the place I belong...&lt;/i&gt;&lt;/b&gt;&lt;br /&gt;&lt;br /&gt;
  3376. While reading the novel, it dipped my mother in a journey into her world of a far faint picture. From what she narrated it threw light upon some bright cheerful days of her life.
  3377. As the rainy season began, she used to sit down on the side of the canal, jumping with splashes [jhapang dub] into the rain water. The flood water used to rise up about 6 yards [manush saman ghola jol]. All the fish used to get drawn into the flooded fresh water. Bamboo panniers, which were called ‘dwair’ by the local people were spread at the mouth of the canal. Within few hours these panniers trapped prawns, bele and other varieties of fresh fish that were found dancing in the dwair. She felt fish changes its color when eggs are developing inside it. She liked the eggs of the bele fish. Still she likes bele fish very much though she never found the eggs after leaving her “Desher Bari” [country home].&lt;/p&gt;
  3380. &lt;br /&gt;
  3382. Bele contains least niacin about 0.3mg/100g.
  3383. &lt;br /&gt;
  3384. &lt;table align=&quot;center&quot; border=&quot;1&quot; cellpadding=&quot;0&quot; cellspacing=&quot;0&quot;   &gt;
  3385.        &lt;thead&gt;
  3386. &lt;tr&gt;
  3387.                &lt;td&gt;
  3388.                Fish name in the Local Market
  3389. &lt;/td&gt;
  3390.                &lt;td &gt;
  3391.                                Language
  3392. &lt;/td&gt;
  3393.            &lt;/tr&gt;
  3394. &lt;/thead&gt;
  3395.        &lt;tbody&gt;
  3396. &lt;tr&gt;
  3397.            &lt;td&gt;Tenk-dikkop&lt;/td&gt;
  3398.            &lt;td &gt;Afrikaans&lt;/td&gt;
  3399.        &lt;/tr&gt;
  3400. &lt;tr&gt;
  3401.         &lt;td&gt;Gabus hitam&lt;/td&gt;
  3402.            &lt;td &gt;Bahasa Indonesia&lt;/td&gt;
  3403.        &lt;/tr&gt;    
  3404.    
  3405.          
  3406.          &lt;tr&gt;
  3407.         &lt;td&gt;বেলে, Bele, Balia&lt;/td&gt;
  3408.            &lt;td &gt;Bengali&lt;/td&gt;
  3409.        &lt;/tr&gt;  
  3410.  
  3411.  
  3412.          &lt;tr&gt;
  3413.         &lt;td&gt;Bakla, Batug, Sagunayon&lt;/td&gt;
  3414.            &lt;td &gt;Bikol
  3415.          &lt;/td&gt;
  3416.        &lt;/tr&gt;  
  3417.          
  3418.  
  3419.          &lt;tr&gt;
  3420.         &lt;td&gt;        Nyaguna&lt;/td&gt;
  3421.            &lt;td &gt;Bunubaa&lt;/td&gt;
  3422.        &lt;/tr&gt;  
  3423.          
  3424.  
  3425.          &lt;tr&gt;
  3426.         &lt;td&gt;Ka-tha-bo, Nga-sha-poe&lt;/td&gt;
  3427.            &lt;td &gt;Burmese&lt;/td&gt;
  3428.        &lt;/tr&gt;  
  3429.          
  3430.      
  3431.          &lt;tr&gt;
  3432.         &lt;td&gt;Lam go ue&lt;/td&gt;
  3433.            &lt;td &gt;Cantonese&lt;/td&gt;
  3434.        &lt;/tr&gt;  
  3435.          
  3436.          
  3437.          &lt;tr&gt;
  3438.         &lt;td&gt;Tank goby&lt;/td&gt;
  3439.            &lt;td &gt;English&lt;/td&gt;
  3440.        &lt;/tr&gt;  
  3441.          
  3442.        
  3443.          &lt;tr&gt;
  3444.         &lt;td&gt;Whitegoby, Bunog, Pidianga&lt;/td&gt;
  3445.            &lt;td &gt;English&lt;/td&gt;
  3446.        &lt;/tr&gt;  
  3447.          
  3448.        
  3449.          &lt;tr&gt;
  3450.         &lt;td&gt;Jättitokko&lt;/td&gt;
  3451.            &lt;td &gt;Finnish&lt;/td&gt;
  3452.        &lt;/tr&gt;  
  3453.          
  3454.  
  3455.  
  3456.          
  3457.          &lt;tr&gt;
  3458.         &lt;td&gt;Gobie&lt;/td&gt;
  3459.            &lt;td &gt;French&lt;/td&gt;
  3460.        &lt;/tr&gt;  
  3461.          
  3462.        
  3463.          &lt;tr&gt;
  3464.         &lt;td&gt;Flachkopfgrundel&lt;/td&gt;
  3465.            &lt;td &gt;German&lt;/td&gt;
  3466.        &lt;/tr&gt;  
  3467.          
  3468.        
  3469.          &lt;tr&gt;
  3470.         &lt;td&gt;Abbrony, Bhangi-sidda&lt;/td&gt;
  3471.            &lt;td &gt;Kannada&lt;/td&gt;
  3472.        &lt;/tr&gt;  
  3473.          
  3474.        
  3475.          &lt;tr&gt;
  3476.         &lt;td&gt;Phursandi&lt;/td&gt;
  3477.            &lt;td &gt;Konkani&lt;/td&gt;
  3478.        &lt;/tr&gt;  
  3479.          
  3480.        
  3481.          &lt;tr&gt;
  3482.         &lt;td&gt;Kurudan, Pooan&lt;/td&gt;
  3483.            &lt;td &gt;Malayalam&lt;/td&gt;
  3484.        &lt;/tr&gt;  
  3485.          
  3486.          
  3487.  
  3488.  
  3489.          
  3490.          &lt;tr&gt;
  3491.         &lt;td&gt;Kharbi&lt;/td&gt;
  3492.            &lt;td &gt;Marathi&lt;/td&gt;
  3493.        &lt;/tr&gt;  
  3494.          
  3495.          
  3496.          &lt;tr&gt;
  3497.         &lt;td&gt;Bullam&lt;/td&gt;
  3498.            &lt;td &gt;Nepali&lt;/td&gt;
  3499.        &lt;/tr&gt;  
  3500.          
  3502.          &lt;tr&gt;
  3503.         &lt;td&gt;Gulah&lt;/td&gt;
  3504.            &lt;td &gt;Oriya&lt;/td&gt;
  3505.        &lt;/tr&gt;  
  3506.          
  3507.        
  3508.          &lt;tr&gt;
  3509.         &lt;td&gt;Gel-ye Mahi Chshm Noarye&lt;/td&gt;
  3510.            &lt;td &gt;Persian&lt;/td&gt;
  3511.        &lt;/tr&gt;  
  3512.  
  3513.          &lt;tr&gt;
  3514.         &lt;td&gt;Chokole&lt;/td&gt;
  3515.            &lt;td &gt;Pokomo&lt;/td&gt;
  3516.        &lt;/tr&gt;  
  3517.  
  3518.          &lt;tr&gt;
  3519.         &lt;td&gt;          
  3520. Boulla, Gooloowah&lt;/td&gt;
  3521.            &lt;td &gt;Punjabi
  3522.         &lt;/td&gt;
  3523.        &lt;/tr&gt;  
  3524.  
  3525.          
  3526.          &lt;tr&gt;
  3527.         &lt;td&gt;Nullatan, Uluvai&lt;/td&gt;
  3528.            &lt;td &gt;Tamil&lt;/td&gt;
  3529.        &lt;/tr&gt;  
  3530.          
  3531.          
  3532.          &lt;tr&gt;
  3533.         &lt;td&gt;Isakee doondoo&lt;/td&gt;
  3534.            &lt;td &gt;Telugu&lt;/td&gt;
  3535.        &lt;/tr&gt;  
  3536.          
  3537.          &lt;tr&gt;
  3538.         &lt;td&gt;Buhin&lt;/td&gt;
  3539.            &lt;td &gt;
  3540. Thai&lt;/td&gt;
  3541.        &lt;/tr&gt;  
  3542.          
  3543.             &lt;tr&gt;
  3544.         &lt;td&gt;Cá Bống cát&lt;/td&gt;
  3545.            &lt;td &gt;
  3546. Vietnamese&lt;/td&gt;
  3547.        &lt;/tr&gt;  
  3548.  
  3549.  
  3550. &lt;/tbody&gt;&lt;/table&gt;
  3551.  
  3552.  &lt;p&gt;  &lt;amp-facebook-comments width=&quot;486&quot; height=&quot;657&quot; layout=&quot;responsive&quot; data-href=&quot;https://www.foodcooking-inspiration.in/2015/02/ele-bele-maachh-unconditional-love.html&quot;&gt;
  3553.    &lt;/amp-facebook-comments&gt;&lt;/p&gt;
  3554. &lt;/body&gt;&lt;/html&gt;
  3555.  
  3556. &lt;div class=&quot;blogger-post-footer&quot;&gt;&lt;a href=&quot;https://feedburner.google.com/fb/a/mailverify?uri=onlinekolkata&amp;amp;loc=en_US&quot;&gt;Subscribe to Indian Cuisine - Traditional Food and Recipe by Email&lt;/a&gt;&lt;/div&gt;</description><link>http://www.foodcooking-inspiration.in/2015/02/ele-bele-maachh-unconditional-love.html</link><author>noreply@blogger.com (prasadam)</author><media:thumbnail xmlns:media="http://search.yahoo.com/mrss/" url="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDKcKjbpq7T3Bt6oRapDW3CPHxFRGYNy2Wql02w95jEanq1az9q3OSrtNX7X7d1KIfzAecqcnLKybtkq1NrLkBQo9tG6RTgLwCgEfwltuFuhO6e3fDeD6wtSZHtirZcAIM3TXkRWxk7MMa/s72-c/bele+maachh.jpg" height="72" width="72"/></item><item><guid isPermaLink="false">tag:blogger.com,1999:blog-4194113219346922999.post-4808063767117160130</guid><pubDate>Sun, 08 Feb 2015 08:35:00 +0000</pubDate><atom:updated>2023-03-09T17:15:40.507+05:30</atom:updated><category domain="http://www.blogger.com/atom/ns#">Fry and Fritters</category><title>Poppy Pops - Narkel Posto Bora</title><description>&lt;html&gt;
  3557. &lt;head&gt;
  3558. &lt;meta content=&quot;Coconut, poppy and sesame seeds pop - Bengali finger food&quot; name=&quot;description&quot;&gt;&lt;/meta&gt;
  3559. &lt;meta content=&quot;coconut, poppy seeds,sesame seeds pop, narkel posto bora, bengali finger food&quot; name=&quot;keywords&quot;&gt;&lt;/meta&gt;
  3560. &lt;meta content=&quot;Barnali Dutta&quot; name=&quot;author&quot;&gt;&lt;/meta&gt;
  3561. &lt;title&gt;Poppy Pops - Narkel Posto Bora&lt;/title&gt;
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  3565.  &quot;@type&quot;: &quot;Recipe&quot;,
  3566.  &quot;name&quot;: &quot;Coconut, poppy and sesame seeds pop - Bengali finger food&quot;,
  3567.  &quot;image&quot;: &quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpFiHq5uTt-7eV6VqjIKe8evUBrtREJx7L85UX7Nbd-yUbGKELCbR4VOR70aPnl77WqhtLO4jVwaSRI6ePV84LqDbZGDr0jCVqBE2NuQ1tw4uA70lbYUO7S00bcIsUsEfXFHuYf37fhxvD/s1600/IMG_20150123_070913.jpg&quot;,
  3568.  &quot;description&quot;: &quot;Ordinary folks in Bengal use amani or panta to help keep their bodies cool in the humid heat. Nothing else tastes well in the sweltering heat, so at least one meal almost every day consists of kalai dal, aloo posto, poppy seed or posto bora, and old tamarind ambol.&quot;,
  3569.  &quot;keywords&quot;: &quot;posto bora, poppy seed fritter, bengali posto recipe&quot;,
  3570.  &quot;author&quot;: {
  3571.    &quot;@type&quot;: &quot;Person&quot;,
  3572.    &quot;name&quot;: &quot;Barnali Dutta&quot;
  3573.  },
  3574.  &quot;datePublished&quot;: &quot;2015-02-08&quot;,
  3575.  &quot;prepTime&quot;: &quot;PT10M&quot;,
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  3579.  &quot;recipeCuisine&quot;: &quot;Bengali&quot;,
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  3581.  &quot;nutrition&quot;: {
  3582.    &quot;@type&quot;: &quot;NutritionInformation&quot;,
  3583.    &quot;servingSize&quot;: &quot;4&quot;,
  3584.    &quot;calories&quot;: &quot;75 cal&quot;,
  3585.    &quot;fatContent&quot;: &quot;13 g&quot;
  3586.  },
  3587.  &quot;recipeIngredient&quot;: [
  3588.    &quot;Poppy seeds paste: 2 tbsp&quot;,
  3589.    &quot;Shredded coconut: 1 tbsp&quot;,
  3590.    &quot;Red lentil flour: 1 tbsp&quot;,
  3591.    &quot;Green chili paste: 2 tsp&quot;,
  3592.    &quot;Salt and sugar: to taste&quot;,
  3593.    &quot;Sesame seeds: 1 tbsp&quot;,
  3594.    &quot;Mustard oil: 1/2 cup&quot;,
  3595.    &quot;Turmeric: 1 pinch&quot;
  3596.  ],
  3597.  &quot;recipeInstructions&quot;: [{
  3598.    &quot;@type&quot;: &quot;HowToStep&quot;,
  3599.    &quot;text&quot;: &quot;Mix all the ingredients except the sesame seeds and mustard oil. Keep aside for 10 minutes.&quot;
  3600.  },{
  3601.    &quot;@type&quot;: &quot;HowToStep&quot;,
  3602.    &quot;text&quot;: &quot;Heat oil on a nonstick tawa, make small flattened balls from the mixed ingredients, roll on sesame seeds and shallow fry until brown in color on both sides. Serve hot.&quot;
  3603.  }],
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  3608.    &quot;worstRating&quot;: &quot;0&quot;,
  3609.    &quot;ratingCount&quot;: &quot;11&quot;
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  3611. }
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  3613. &lt;/head&gt;
  3614.  
  3615. &lt;body&gt;
  3617. &lt;h2 align=&quot;center&quot; &gt;
  3618. Coconut, poppy and sesame seeds pop - Bengali finger food&lt;/h2&gt;
  3619.  
  3620. &lt;p class=&quot;summary&quot;&gt; Any other dishes if Bengali people be asked of he or she likes it or not,
  3621. has tasted it
  3622. or not, or just heard of it or not, one can expect diverse answers but &quot;Narkel Posto Bora&quot; is one of those recipes, which
  3623. a
  3624. Bengali can never be unaware of. The answer is a unanimous &quot;Yes&quot;. The desire is nostalgic
  3625. for every one and that is &quot;mayer hater posto bora and musur dal&quot;
  3626. [Poppy fritter and dal cooked by mother]. Global Bengalis
  3627. may be more into international fusion food, but for posto bora they will prefer
  3628. the recipe to be the traditional and original one. The signature one.
  3629. Ordinary folks in Bengal use amani or panta to help keep their bodies cool in the humid heat. Nothing else tastes well in the sweltering heat, so at least one meal almost every day consists of kalai dal, aloo posto, poppy seed or posto bora, and old tamarind ambol.&lt;/p&gt;
  3630.  
  3631. &lt;amp-img src=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpFiHq5uTt-7eV6VqjIKe8evUBrtREJx7L85UX7Nbd-yUbGKELCbR4VOR70aPnl77WqhtLO4jVwaSRI6ePV84LqDbZGDr0jCVqBE2NuQ1tw4uA70lbYUO7S00bcIsUsEfXFHuYf37fhxvD/s1600/IMG_20150123_070913.jpg&quot; width=&quot;475&quot; height=&quot;268&quot; title=&quot;narkel posto bora&quot; alt=&quot;coconut, poppy and sesame seeds pops Bengali finger food&quot;&gt;
  3632. &lt;noscript&gt;
  3633. &lt;img src=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpFiHq5uTt-7eV6VqjIKe8evUBrtREJx7L85UX7Nbd-yUbGKELCbR4VOR70aPnl77WqhtLO4jVwaSRI6ePV84LqDbZGDr0jCVqBE2NuQ1tw4uA70lbYUO7S00bcIsUsEfXFHuYf37fhxvD/s1600/IMG_20150123_070913.jpg&quot; width=&quot;475&quot; height=&quot;268&quot; alt=&quot;coconut, poppy and sesame seeds pops Bengali finger food&quot;&gt;
  3634. &lt;/noscript&gt;
  3635. &lt;/amp-img&gt;
  3636.  
  3637.  
  3638.  
  3639. &lt;br/&gt;By Barnali Dutta, published by Prasadam: February 7, 2015&lt;br/&gt;
  3640. &lt;br/&gt;Prep time: 10 min | Cook time: 10 min | Total time: 20 min
  3641. Yield: 15 pcs | Serving size: 4 pcs | Calories per serving: 75 | 5 stars based on 11 reviews&lt;br/&gt;
  3642.  
  3643.  &lt;h3&gt;Ingredients: &lt;/h3&gt;
  3644.  &lt;ul&gt;
  3645. &lt;li&gt;Poppy seeds paste: 2 tbsp,&lt;/li&gt;
  3646. &lt;li&gt;Shredded coconut: 1 tbsp&lt;/li&gt;
  3647. &lt;li&gt;Red lentil flour: 1 tbsp&lt;/li&gt;
  3648. &lt;li&gt;Green chili paste: 2 tsp&lt;/li&gt;
  3649. &lt;li&gt;Salt and sugar: to taste&lt;/li&gt;
  3650. &lt;li&gt;Sesame seeds: 1 tbsp&lt;/li&gt;
  3651. &lt;li&gt;Mustard oil: 1/2 cup&lt;/li&gt;
  3652. &lt;li&gt;Turmeric: 1 pinch &lt;/li&gt;&lt;/ul&gt;
  3653. &lt;h3&gt;Directions: &lt;/h3&gt;
  3654. &lt;ol&gt;&lt;li&gt;Mix all the ingredients except the sesame seeds and mustard oil. Keep aside for 10 minutes.&lt;/li&gt;
  3655.  
  3656. &lt;li&gt;Heat oil on a nonstick tawa, make small flattened balls from the mixed ingredients, roll on sesame seeds and shallow fry until brown in color on both sides. Serve hot. &lt;/li&gt;&lt;/ol&gt;
  3657.  
  3658.  &lt;p&gt;  &lt;amp-facebook-comments width=&quot;486&quot; height=&quot;657&quot; layout=&quot;responsive&quot; data-href=&quot;https://www.foodcooking-inspiration.in/2015/02/poppy-pops-narkel-posto-bora.html&quot;&gt;
  3659.    &lt;/amp-facebook-comments&gt;&lt;/p&gt;
  3660.  
  3661.  
  3662. &lt;/body&gt;
  3663. &lt;/html&gt;
  3664.  
  3665. &lt;div class=&quot;blogger-post-footer&quot;&gt;&lt;a href=&quot;https://feedburner.google.com/fb/a/mailverify?uri=onlinekolkata&amp;amp;loc=en_US&quot;&gt;Subscribe to Indian Cuisine - Traditional Food and Recipe by Email&lt;/a&gt;&lt;/div&gt;</description><link>http://www.foodcooking-inspiration.in/2015/02/poppy-pops-narkel-posto-bora.html</link><author>noreply@blogger.com (Barnali Dutta)</author><media:thumbnail xmlns:media="http://search.yahoo.com/mrss/" url="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpFiHq5uTt-7eV6VqjIKe8evUBrtREJx7L85UX7Nbd-yUbGKELCbR4VOR70aPnl77WqhtLO4jVwaSRI6ePV84LqDbZGDr0jCVqBE2NuQ1tw4uA70lbYUO7S00bcIsUsEfXFHuYf37fhxvD/s72-c/IMG_20150123_070913.jpg" height="72" width="72"/></item><item><guid isPermaLink="false">tag:blogger.com,1999:blog-4194113219346922999.post-3441645552848347810</guid><pubDate>Sat, 07 Feb 2015 16:10:00 +0000</pubDate><atom:updated>2023-03-09T17:16:24.950+05:30</atom:updated><category domain="http://www.blogger.com/atom/ns#">Sweet-Mishti</category><title>Flattened Rice Dumpling, a sweet transformation</title><description>&lt;html&gt;
  3666. &lt;head&gt;
  3667. &lt;meta content=&quot;Flattened Rice Dumpling, a sweet transformation Kamini Bhog Chirer Puli&quot; name=&quot;description&quot;&gt;&lt;/meta&gt;
  3668. &lt;meta content=&quot;flattened rice dumpling, a sweet transformation, kamini bhog chirer puli, prasadam, foodcooking-inspiration, indian sweet, indian recipe, beaten rice bengali recipe&quot; name=&quot;keywords&quot;&gt;&lt;/meta&gt;
  3669. &lt;title&gt;Flattened Rice Dumpling, a sweet transformation&lt;/title&gt;
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  3672.  &quot;@context&quot;: &quot;https://schema.org/&quot;,
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  3674.  &quot;name&quot;: &quot;Kamini Bhog Chirer Puli&quot;,
  3675.  &quot;image&quot;: &quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmmsGmRfLnu0rvlPXmJkg_uFgNnE34biFJ-Q374PzTR3ramu-M64RfZVWsrAd4jVrqAmVvzmoCZgQ6ik_-XYMp7B5_OrILKih5v-J-ZekCfhY89pSNxAFRBGLSkvAGVImvozo5WH4SqXA/s1600/chirer+puli.jpg&quot;,
  3676.  &quot;description&quot;: &quot;The preparations made from it are not only easy to make but they can be made in a short notice as well. It can be fried with spices and chillies to make into a hot and tasty food item or can be taken as a nutritious drink by mixing it in milk and curd. Since it is made from paddy, it is easily digestible.&quot;,
  3677.  &quot;keywords&quot;: &quot;Kamini Bhog, Chirer Puli, puli pithe, bengali chire recipe&quot;,
  3678.  &quot;author&quot;: {
  3679.    &quot;@type&quot;: &quot;Person&quot;,
  3680.    &quot;name&quot;: &quot;Prasadam&quot;
  3681.  },
  3682.  &quot;datePublished&quot;: &quot;2015-03-07&quot;,
  3683.  &quot;prepTime&quot;: &quot;PT30M&quot;,
  3684.  &quot;cookTime&quot;: &quot;PT30M&quot;,
  3685.  &quot;totalTime&quot;: &quot;PT60M&quot;,
  3686.  &quot;recipeCategory&quot;: &quot;dessert&quot;,
  3687.  &quot;recipeCuisine&quot;: &quot;Bengali&quot;,
  3688.  &quot;recipeYield&quot;: &quot;4&quot;,
  3689.  &quot;nutrition&quot;: {
  3690.    &quot;@type&quot;: &quot;NutritionInformation&quot;,
  3691.    &quot;servingSize&quot;: &quot;320&quot;,
  3692.    &quot;calories&quot;: &quot;260 cal&quot;,
  3693.    &quot;fatContent&quot;: &quot;6 g&quot;
  3694.  },
  3695.  &quot;recipeIngredient&quot;: [
  3696.    &quot;Flattened or beaten rice 400g&quot;,
  3697.    &quot;Semolina/suji: 1/4 cup&quot;,
  3698.    &quot;All purpose flour: 1/4 cup&quot;,
  3699.    &quot;Hot water: 1/2 cup to knead the dough&quot;,
  3700.    &quot;Khoa: 1/2 cup&quot;,
  3701.    &quot;Shredded coconut: 1/2 cup&quot;,
  3702.    &quot;Jaggery: 1 cup&quot;,
  3703.    &quot;Ghee/groundnut oil : for deep frying&quot;,
  3704.    &quot;Powdered cardamom: 1 tsp&quot;,
  3705.    &quot;Salt: one pinch&quot;,
  3706.    &quot;Minced dried fruits, [optional]: 1 tbsp&quot;
  3707.  ],
  3708.  &quot;recipeInstructions&quot;: [{
  3709.    &quot;@type&quot;: &quot;HowToStep&quot;,
  3710.    &quot;name&quot;: &quot;Prepare chire&quot;,
  3711.    &quot;text&quot;: &quot;Wash and clean the flattened rice [chira চিড়া] and drain all the water, mix semolina, flour, salt with it and add hot water slowly to make a tight dough. Cover and keep aside.&quot;
  3712.  },{
  3713.    &quot;@type&quot;: &quot;HowToStep&quot;,
  3714.    &quot;name&quot;: &quot;Making of filling&quot;,
  3715.    &quot;text&quot;: &quot;In the meantime mix shreded coconut, jaggery, khoa, dried fruits, cardamom in a bowl to make the filling. Take a pan, heat the coconut mixture on low fire and start mixing until it mix well and came out easily on the ladle. Take out in a bowl and set aside for cooling it down completely.&quot;
  3716.  },{
  3717.    &quot;@type&quot;: &quot;HowToStep&quot;,
  3718.    &quot;name&quot;: &quot;Dumpling preparation&quot;,
  3719.    &quot;text&quot;: &quot;To make the dumplings; make small balls from the dough, press a little in the middle with the thumb and fill a small quantity of the mixture in it so that it can be covered well with the dough. Give your desired shape of dumpling.&quot;
  3720.  },{
  3721.    &quot;@type&quot;: &quot;HowToStep&quot;,
  3722.    &quot;name&quot;: &quot;Fry the puli&quot;,
  3723.    &quot;text&quot;: &quot;Heat oil/ghee in a pan and deep fry the ready dumplings until there appears a slight change in its color. It can be steamed on double-boiler or it can be cooked in the microwave oven for 2 minutes on high micro.&quot;
  3724.  },{
  3725.    &quot;@type&quot;: &quot;HowToStep&quot;,
  3726.    &quot;name&quot;: &quot;Serving idea&quot;,
  3727.    &quot;text&quot;: &quot;It can be served fried, steamed or soaked in sweetened milk liquid as well. In our family we like to eat the traditional chirer puli in the breakfast after soaking in the sweetened milk for the whole night.&quot;
  3728.  }],
  3729.  &quot;aggregateRating&quot;: {
  3730.    &quot;@type&quot;: &quot;AggregateRating&quot;,
  3731.    &quot;bestRating&quot;: &quot;100&quot;,
  3732.    &quot;ratingCount&quot;: &quot;24&quot;,
  3733.    &quot;ratingValue&quot;: &quot;87&quot;
  3734.  }
  3735. }
  3736. &lt;/script&gt;
  3737. &lt;/head&gt;
  3738.  
  3739. &lt;body&gt;
  3741. &lt;h2 align=&quot;center&quot; itemprop=&quot;name&quot;&gt;
  3742. Kamini Bhog Chirer Puli&lt;/h2&gt;
  3743.  
  3744. &lt;p&gt;Kamini bhog rice is the medium grain glutinous sundried [Atap] rice. Due to the special aroma of Kamini bhog atap, the rice flakes [chira] of this rice is highly favourful and after cooking the grains remained moist, tender and produce one very aromatic dish. Rice flakes are prepared from the kamini bhog paddy therefore is extensively used in all rituals all over Bengal, semi-urban and even urban areas throughout the year. The preparations made from it are not only easy to make but they can be made in a short notice as well. It can be fried with spices and chillies to make into a hot and tasty food item or can be taken as a nutritious drink by mixing it in milk and curd. Since it is made from paddy, it is easily digestible. In some recipes it is used to increase the aroma of the traditional Bengali curries and also the gravies are thickened with the help of it.&lt;/p&gt;
  3745.  
  3746. &lt;p&gt;The process of extracting the rice flakes is very well established and simple. Paddy is cleaned and graded to remove impurities and then it is soaked in hot water for about 45 minutes. Then it is dried and roasted. Subsequently, it is taken to mill for processing and flakes are passed through sieves to separate bran and broken flakes and to obtain flakes of fairly even size. &lt;/p&gt;
  3747.  
  3748. &lt;br/&gt;Prep time: 30 min | Cook time: 30 min | Total time: 1 hour&lt;br/&gt;
  3749. &lt;br/&gt;Yield: 20 pcs | Serving size: 4 pcs | Calories per serving: 320 | 5 stars based on 10 reviews&lt;br/&gt;
  3750.  
  3751. &lt;amp-img width=&quot;475&quot; height=&quot;268&quot; alt=&quot;Flattened Rice Dumpling, a sweet recipe&quot; src=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmmsGmRfLnu0rvlPXmJkg_uFgNnE34biFJ-Q374PzTR3ramu-M64RfZVWsrAd4jVrqAmVvzmoCZgQ6ik_-XYMp7B5_OrILKih5v-J-ZekCfhY89pSNxAFRBGLSkvAGVImvozo5WH4SqXA/s1600/chirer+puli.jpg&quot; title=&quot;Flattened Rice Dumpling, a sweet recipe&quot;&gt;
  3752. &lt;noscript&gt;
  3753. &lt;img src=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmmsGmRfLnu0rvlPXmJkg_uFgNnE34biFJ-Q374PzTR3ramu-M64RfZVWsrAd4jVrqAmVvzmoCZgQ6ik_-XYMp7B5_OrILKih5v-J-ZekCfhY89pSNxAFRBGLSkvAGVImvozo5WH4SqXA/s1600/chirer+puli.jpg&quot; width=&quot;475&quot; height=&quot;268&quot; alt=&quot;Flattened Rice Dumpling, a sweet recipe&quot;&gt;
  3754. &lt;/noscript&gt;
  3755. &lt;/amp-img&gt;
  3756.  
  3757.  
  3758. &lt;amp-auto-ads data-ad-client=&quot;ca-pub-3539401114375548&quot; type=&quot;adsense&quot;&gt;
  3759. &lt;/amp-auto-ads&gt;
  3760.  
  3761.  
  3762. &lt;h3&gt; Ingredients     &lt;/h3&gt;
  3763. &lt;ul&gt;
  3764. &lt;li&gt;
  3765.   Flattened or beaten rice
  3766.       400g
  3767.    
  3768. &lt;/li&gt;
  3769. &lt;li&gt;
  3770. Semolina/suji: 1/4 cup
  3771. &lt;/li&gt;
  3772. &lt;li&gt;
  3773.  All purpose flour: 1/4 cup
  3774. &lt;/li&gt;
  3775. &lt;li&gt;
  3776.  Hot water: 1/2 cup to knead the dough
  3777. &lt;/li&gt;
  3778. &lt;li&gt;
  3779.  Khoa: 1/2 cup
  3780. &lt;/li&gt;
  3781. &lt;li&gt;
  3782.  Shredded coconut: 1/2 cup
  3783. &lt;/li&gt;
  3784. &lt;li&gt;
  3785. Jaggery: 1 cup
  3786. &lt;/li&gt;
  3787. &lt;li&gt;
  3788.  Ghee/groundnut oil : for deep frying
  3789. &lt;/li&gt;
  3790. &lt;li&gt;
  3791.  Powdered cardamom: 1 tsp
  3792. &lt;/li&gt;
  3793. &lt;li&gt;
  3794.  Salt: one pinch
  3795. &lt;/li&gt;
  3796. &lt;li&gt;
  3797.  Minced dried fruits, [optional]: 1 tbsp
  3798. &lt;/li&gt;
  3799. &lt;/ul&gt;
  3800.  
  3801.  
  3802.  
  3803.  
  3804. &lt;h3&gt;Directions:
  3805.    
  3806.    &lt;/h3&gt;
  3807.  
  3808. &lt;ol&gt;
  3809.  &lt;li&gt;Wash and clean the flattened rice [chira চিড়া] and drain all the water, mix semolina, flour, salt with it and add hot water slowly to make a tight dough. Cover and keep aside.&lt;/li&gt;
  3810. &lt;li&gt;In the meantime mix shreded coconut, jaggery, khoa, dried fruits, cardamom in a bowl to make the filling. Take a pan, heat the coconut mixture on low fire and start mixing until it mix well and came out easily on the ladle. Take out in a bowl and set aside for cooling it down completely.&lt;br /&gt;
  3811. &lt;/li&gt;
  3812. &lt;li&gt;To make the dumplings; make small balls from the dough, press a little in the middle with the thumb and fill a small quantity of the mixture in it so that it can be covered well with the dough. Give your desired shape of dumpling.
  3813. &lt;/li&gt;
  3814. &lt;li&gt;
  3815. Heat oil/ghee in a pan and deep fry the ready dumplings until there appears a
  3816. slight change in its color. It can be steamed on double-boiler or it can be cooked in the microwave oven for 2 minutes on high micro.
  3817. &lt;/li&gt;
  3818. &lt;li&gt;
  3819. It can be served fried, steamed or soaked in sweetened milk liquid as well. In our family we like to eat the traditional chirer puli in the breakfast after soaking in the sweetened milk for
  3820.  the whole night.&lt;/li&gt;&lt;/ol&gt;
  3821.  
  3822.  
  3823. &lt;br /&gt;
  3824.  &lt;figure&gt;
  3826. &lt;amp-img width=&quot;460&quot; height=&quot;351&quot; alt=&quot;doi chire pithe পাকশাস্ত্রে দধিপুপ এর বর্ণনা আছে যেখানে শালিধানের চিড়ে গুড়ো আর দই মেখে ঘি তে পাক করে মন্ড বানানোর পর পিঠে বানানোর পদ্ধতি বলা আছে । খুব স্বাস্থ্যকর একটি খাবার&quot;  src=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXHxskoP3VA9_aP-10iucbrUaaKznD4T0duucFtZbjU0qkq--tEEf4IAC0p_7oBl8mdWsS4hxB1sSLXZCqMsbSBgCAWw5xlSOjfLM9rM-jNVGtQRHD7kz8vkh5q7gtaKZLfIQf2jJ1JAmCdpw1CHLbnPWT07MwCzD0lSQuaP7-WozAzYp-w-3Qb7s4/s1600/doichire%20pithe.jpg&quot;  title=&quot;doi chire pithe&quot;&gt;  &lt;/amp-img&gt;&lt;figcaption&gt; There is a description of Dadhipup in Pakshastra where it is said how to make pitha after making dumpling by mixing Shali-rice chire-flour and curd then cooked in ghee. A very healthy food.  &lt;/figcaption&gt; &lt;figure&gt;
  3827.  
  3828.  
  3829.  
  3830. &lt;p&gt;
  3831. Although aromatic rices which are popular in the world market are long-grained,
  3832. majority of the Indian indigenous aromatic rices are small and medium-grained. A
  3833. large number of aromatic rices have already been lost and many are at the verge
  3834. of extinction. It is truer for the small and medium-grained aromatic rices which
  3835. are mostly cultivated for home consumption than the long-grained Basmati types
  3836. which form the bulk of rice export. Some of the small and medium-grained
  3837. aromatic rices possess excellent aroma and other quality traits like kernel
  3838. elongation after cooking, taste etc. Different types of rice can be classified
  3839. as aromatic rice sometimes known as &quot;scented rice&quot;. Due to the special aroma,
  3840. taste, and flavor, aromatic rice is highly flavoured.
  3841. &lt;/p&gt;
  3843. &lt;br /&gt;
  3844. &lt;amp-img src=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1Lhc438i1irpCRdWJ2tnxgaPWmw260rqnc5xBahmZ3VNc3HdngaZbVlAcPssdRdW92-GODz-lnPZeKvm_uKnxb9VCBucLT0NJkfk2oZrxBufVIWBVwCFqcGM6sAgjOI2KFIxbEK3g4Spr/s400/indian+scented+rice+varieties.jpg&quot; width=&quot;500&quot; height=&quot;300&quot;&gt;
  3845. &lt;/amp-img&gt;
  3846. &lt;br /&gt;
  3847. &lt;p&gt;Aromatic rices constitute a small but an important sub-group of rices, which are considered best in quality and is constantly becoming more popular worldwide. Unfortunately most of the information on this group of rice is scattered widely in literature. Most of the trade in aromatic rice is from India, Pakistan [basmati type] and Thailand [jasmine rice]. Other important aromatic varieties in the world market are Khao Dawk Mali 105, Siamati [Thailand], Bahra [Afganistan], Sadri [Iran], Della, Texamati and Kasmati [USA].
  3848.  
  3849. &lt;p&gt;Rice flakes are prepared from paddy. It is also popularly known as &quot;Poha&quot;. It is a fast moving consumer item and generally eaten as breakfast item.  Some popular Indian Recipes of  flatten rice are: &lt;/p&gt;
  3850.  
  3851.  &lt;p&gt;&lt;strong&gt;Aval Nanachathu of Kerala: &lt;/strong&gt;Beaten rice is mixed with milk,  sugar, ground coconut and banana pieces. Peanuts or cashews may be used. &lt;/p&gt;
  3852.  
  3853.  &lt;p&gt;&lt;strong&gt;Aval Velayichathu of Kerala: &lt;/strong&gt;Beaten rice fried in ghee and mixed with jaggery, dal,  cahews, peanuts and ground coconut.&lt;/p&gt;
  3854.  
  3855.  
  3856.  &lt;p&gt;&lt;strong&gt;Dahi Chiuraa of Nepal: &lt;/strong&gt;Beaten rice mixed with ripe banana, yogurt, and sugar. Although an &quot;anytime&quot; snack it is also traditionally eaten by farmers during the rice plantation season in Nepal. &lt;/p&gt;
  3857.  
  3858.  &lt;p&gt;&lt;strong&gt;Dhau Baji of Newar: &lt;/strong&gt;Beaten rice is dry roasted in a pan, then mixed with yogurt and sugar.&lt;/p&gt;
  3859.  
  3860. &lt;p&gt;&lt;strong&gt;Chirer pulao of Bengal: &lt;/strong&gt;A snack prepared by immersing the rice flakes in cold water, drying them, and then preparing pilaf-style with nuts, raisins, black pepper, green chillies, and salt and sugar to taste. This is very popular as a breakfast or evening dish in families, and may not be available in any stores or restaurants. &lt;/p&gt;
  3861.  
  3862. &lt;p&gt;&lt;strong&gt;Chire bheja: &lt;/strong&gt;Some flakes are immersed in a bowl of water, flavoured with lime juice, salt, sugar, and a little black pepper. &lt;/p&gt;
  3863.  
  3864. &lt;p&gt;&lt;strong&gt;Chuda kadali chakata of Odisha: &lt;/strong&gt;Washed beaten rice is mixed with milk , mashed ripe bananas, sugar or jaggery, very traditional and authentic breakfast meal eaten by all Odias. &lt;/p&gt;
  3865.  
  3866. &lt;p&gt;&lt;strong&gt;Bajeel Ogarne: &lt;/strong&gt;Beaten rice is seasoned with mustard seeds, coconut oil, and red chillies .&lt;/p&gt;
  3867.  
  3868. &lt;p&gt;&lt;strong&gt;Beaten rice with curd: &lt;/strong&gt;Beaten rice is soaked in water and then sieved. Curd is added with table salt, and eaten with mango or lemon pickle. &lt;/p&gt;
  3869.  
  3870. &lt;p&gt;&lt;strong&gt;Kanda Pohe: &lt;/strong&gt;Small pieces of boiled potato, onion, mustard seeds, turmeric and red chilli are seasoned and mixed with soaked and sieved beaten rice, and served hot. &lt;/p&gt;
  3871.  
  3872. &lt;p&gt;&lt;strong&gt;Dadpe Pohe: &lt;/strong&gt;Thin or medium sized beaten rice is mixed with fresh coconut, grated green mangos, chili powder, and coriander. Then, it is seasoned with salt and a fried mixture of peanut oil, mustard seeds, turmeric, and finely chopped onions. &lt;/p&gt;
  3873.  
  3874. &lt;p&gt; &lt;strong&gt;Dahi Chuda:&lt;/strong&gt; Beaten rice is cleaned with water to make it little bit soft. Then, yogurt and sugar is added. This way of eating flattened rice is famous in Bihar and Orissa, and it is eaten as the first meal during festival of Makar Sankranti. &lt;/p&gt;
  3875.  
  3876. &lt;p&gt;&lt;strong&gt;Egg Pulau of Nepal: &lt;/strong&gt;Spicy omelette preparation is whisked with raw and dry flattened rice and cooked in a pan similar to the way an omelette is cooked. Then the almost cooked egg pulau is mashed and left to cook covered until it turns red in color. &lt;/p&gt;
  3877.  
  3878. &lt;p&gt;&lt;strong&gt; Poha Jalebi: &lt;/strong&gt;This is the most famous breakfast across the Malwa region of Madhya Pradesh especially in Sagar, Indore, Ujjain, Ratlam, Mandsaur, Bhopal, Hoshangabad.&lt;/p&gt;
  3879.  
  3880. &lt;p&gt;&lt;strong&gt;Kharbujache Pohe:&lt;/strong&gt; Beaten rice with muskmelon. &lt;/p&gt;
  3881.  
  3882. &lt;p&gt;&lt;strong&gt;Ful or egg Chiura from Nepal: &lt;/strong&gt;Common in Kathmandu households, flattened rice is fried in oil in a deep pan and salt is added.  When the flattened rice turns golden/red egg is poached on top of it and covered with the rice until it cooks.&lt;/p&gt;
  3883.  
  3884.  &lt;p&gt;  &lt;amp-facebook-comments width=&quot;486&quot; height=&quot;657&quot; layout=&quot;responsive&quot; data-href=&quot;https://www.foodcooking-inspiration.in/2015/02/flattened-rice-dumpling-sweet.html&quot;&gt;
  3885.    &lt;/amp-facebook-comments&gt;&lt;/p&gt;
  3886.  
  3887. &lt;/body&gt;
  3888. &lt;/html&gt;
  3889.  
  3890. &lt;div class=&quot;blogger-post-footer&quot;&gt;&lt;a href=&quot;https://feedburner.google.com/fb/a/mailverify?uri=onlinekolkata&amp;amp;loc=en_US&quot;&gt;Subscribe to Indian Cuisine - Traditional Food and Recipe by Email&lt;/a&gt;&lt;/div&gt;</description><link>http://www.foodcooking-inspiration.in/2015/02/flattened-rice-dumpling-sweet.html</link><author>noreply@blogger.com (prasadam)</author><media:thumbnail xmlns:media="http://search.yahoo.com/mrss/" url="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmmsGmRfLnu0rvlPXmJkg_uFgNnE34biFJ-Q374PzTR3ramu-M64RfZVWsrAd4jVrqAmVvzmoCZgQ6ik_-XYMp7B5_OrILKih5v-J-ZekCfhY89pSNxAFRBGLSkvAGVImvozo5WH4SqXA/s72-c/chirer+puli.jpg" height="72" width="72"/></item><item><guid isPermaLink="false">tag:blogger.com,1999:blog-4194113219346922999.post-2977468801229971988</guid><pubDate>Thu, 29 Jan 2015 12:53:00 +0000</pubDate><atom:updated>2023-03-09T17:20:00.252+05:30</atom:updated><category domain="http://www.blogger.com/atom/ns#">Traditional Snacks</category><title>Dodhikarma - Traditional Breakfast Cereal</title><description>&lt;html&gt;
  3891.  &lt;head&gt;
  3892. &lt;meta content=&quot;the special sweet mixture offering known as Dodhikarma&quot; name=&quot;description&quot; /&gt;
  3893. &lt;meta content=&quot;dodhikarma, traditional breakfast cereal, bengali dish, indian recipe, prasad, saraswati puja&quot; name=&quot;keywords&quot;/&gt;
  3894. &lt;meta content=&quot;Barnali Dutta&quot; name=&quot;author&quot;/&gt;
  3895. &lt;title&gt;Dodhikarma for Saraswati Puja&lt;/title&gt;
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  3902.  &quot;description&quot;: &quot;I am a believer in low fat breakfasts on working days and a bit of curd at the end of it for a fit and cool headed day. The curd helps in keeping the digestive track free of strenous gases thus relieving us of any discomfort that might hamper our activities throught the day. As the sayings of our forefathers go such breakfasts used to keep us calm and stable in simpler times. The tradition of applying curd tilaks on the forehead after having a spoonfull on auspicious days might have risen owing to this property of the curd.&quot;,
  3903.  &quot;keywords&quot;: &quot;Dodhikarma, doi chire, chire doi, dodhimangal, dodhikaramba, chire mahatsav, danda mahatsav&quot;,
  3904.  &quot;author&quot;: {
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  3917.    &quot;servingSize&quot;: &quot;2 tbsp&quot;,
  3918.    &quot;calories&quot;: &quot;210 cal&quot;,
  3919.    &quot;fatContent&quot;: &quot;10 g&quot;
  3920.  },
  3921.  &quot;recipeIngredient&quot;: [
  3922.    &quot;Popped rice: 2 cups,&quot;,
  3923.    &quot;Ripe banana, mashed: 1/4 cup&quot;,
  3924.    &quot;Fresh cottage cheese sweets: 1/4 cup&quot;,
  3925.    &quot;Sweet popped rice: 1/4 cup [optional]&quot;,
  3926.    &quot;Shredded coconut: 1/4 cup [optional]&quot;,
  3927.    &quot;Sweet curd: 1/4 cup&quot;,
  3928.    &quot;Sweet basil leaves: 4&quot;,
  3929.    &quot;Honey: 2 tsp&quot;,
  3930.    &quot;Salt: one pinch&quot;,
  3931.    &quot;Diced seasonal fruits or dry fruits, [optional]: 1/2&quot;
  3932.  ],
  3933.  &quot;recipeInstructions&quot;: [{
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  3935.    &quot;name&quot;: &quot;Making dodhikarma&quot;,
  3936.    &quot;text&quot;: &quot;Mix popped rice [khoi খই], sweet popped rice [murki মুড়কি] optional, fresh Bengali sweet [sandesh], sweet curd [mishti doi], sweet basil leaves, ripe banana, coconut [optional] honey, one pinch salt and serve.&quot;
  3937.  },{
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  3940.    &quot;text&quot;: &quot;Traditionally, you can add parched rice or puffed rice [muri মুড়ি] and washed beaten rice [chira চিড়া] with it. You can add seasonal fruits, sugar and honey for puja offering. This easy to make Bengali breakfast cereal recipe can challange any breakfast cereal bowl by its taste and healthy nutritious value.&quot;
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  3952.  
  3953. &lt;body&gt;
  3955.  &lt;h2 align=&quot;center&quot;&gt;
  3956. Dodhikarma - Yammm&lt;/h2&gt;
  3957.  
  3958. &lt;amp-img src=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHIxjlL4f0HC63VFyR7Qxi9CNv-0NJvbJe8-_SGGW5Hbn-oVW0okGc8X6dR4K-WI4giLW7QcO95eYZzzH885AqOabHJ3bOXRWo1LKfmCq60m_9mUQohx0tIU2UcdANB6dsmOPWX9RRaTOY/s640/IMG_20150126_084549.jpg&quot; width=&quot;475&quot; height=&quot;268&quot; title=&quot;Saraswati Puja dodhikarma breakfast cereal&quot; alt=&quot;Dodhikarma for Saraswati Puja&quot;&gt;
  3959. &lt;noscript&gt;
  3960. &lt;img src=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHIxjlL4f0HC63VFyR7Qxi9CNv-0NJvbJe8-_SGGW5Hbn-oVW0okGc8X6dR4K-WI4giLW7QcO95eYZzzH885AqOabHJ3bOXRWo1LKfmCq60m_9mUQohx0tIU2UcdANB6dsmOPWX9RRaTOY/s640/IMG_20150126_084549.jpg&quot; width=&quot;475&quot; height=&quot;268&quot; title=&quot;Saraswati Puja dodhikarma breakfast cereal&quot; alt=&quot;Dodhikarma for Saraswati Puja&quot;&gt;
  3961. &lt;/noscript&gt;
  3962. &lt;/amp-img&gt;
  3963. &lt;h1 class=&quot;style1&quot;&gt;
  3964. Dodhikarma for Saraswati Puja&lt;/h1&gt;
  3965.  
  3966. &lt;br /&gt;
  3967. By  
  3968. Barnali Dutta  
  3969. January 29, 2015 &lt;br /&gt;
  3970.   &lt;br /&gt;
  3971. The Saraswati puja is never finished without the traditional preparation of the distinctive sweet concoction known as Dodhikarma, which is offered to the Goddess in the morning on the day of immersion. While the priest conducts the religious services, delectable curd, popped rice, dairy delicacies, and juicy bananas are offered. Following their combination, these ingredients form the delicious &quot;Dodhikarma,&quot; which is then given as the puja&#39;s Prasad.&lt;br /&gt;
  3972. &lt;br /&gt;
  3973. In Bengal, Saraswati Puja is a very significant holiday, particularly for young people and academics. On this occasion, we get the opportunity to present our ideas, practise event management, and express ourselves to society for the first time. The cuckoo call that signals the beginning of the puja day until the cold sensation on one&#39;s palm upon receiving the dodhikarma, the entire duration holds a special place in our hearts, and we eagerly anticipate this day each year from the ages of 4 to 40, and possibly even longer for vibrant social networkers.&lt;br /&gt;
  3974. &lt;br /&gt;
  3975. There is a special relation that Bengal enjoys with curd.&lt;br /&gt;
  3976. &lt;br /&gt;
  3977. &lt;strong&gt;Dodhikarma &lt;/strong&gt;- puja prasad&lt;br /&gt;
  3978. &lt;br /&gt;
  3979. &lt;strong&gt;Dodhimangal &lt;/strong&gt;- marraige ritual&lt;br /&gt;
  3980. &lt;br /&gt;
  3981. &lt;strong&gt;Dodhichira &lt;/strong&gt;- Chaitanya Danda Mahotsav&lt;br /&gt;
  3982. &lt;br /&gt;
  3983. I am a believer in low fat breakfasts on working days and a bit of curd at
  3984. the end of it for a fit and cool headed day. The curd helps in keeping the
  3985. digestive track free of strenous gases thus relieving us of any discomfort
  3986. that might hamper our activities throught the day. As the sayings of our
  3987. forefathers go such breakfasts used to keep us calm and stable in simpler
  3988. times. The tradition of applying curd tilaks on the forehead after having a
  3989. spoonfull on auspicious days might have risen owing to this property of the
  3990. curd.&amp;nbsp;  &lt;br /&gt;&lt;br /&gt;
  3993. 4.5 stars based on 155 reviews  
  3994.    Serving size:  2 tbsp
  3995.    | Calories per serving: 210 &lt;br /&gt;
  3996.   &lt;br /&gt;
  3997. Prep time:  10 min
  3998. 5 minutes  | Total time: 15 min
  3999.   | Yield:   2 tbsp &lt;br /&gt;
  4000.    
  4001. &lt;h3&gt; Ingredients:&lt;/h3&gt;
  4002.  &lt;ul&gt;
  4003. &lt;li&gt;Popped rice: 2 cups,&lt;/li&gt;
  4004. &lt;li&gt;Ripe banana, mashed: 1/4 cup&lt;/li&gt;
  4005. &lt;li&gt;Fresh cottage cheese sweets: 1/4 cup&lt;/li&gt;
  4006. &lt;li&gt;Sweet popped rice: 1/4 cup [optional]&lt;/li&gt;
  4007. &lt;li&gt;Shredded coconut: 1/4 cup [optional]&lt;/li&gt;
  4008. &lt;li&gt;Sweet curd: 1/4 cup&lt;/li&gt;
  4009. &lt;li&gt;Sweet basil leaves: 4&lt;/li&gt;
  4010. &lt;li&gt;Honey: 2 tsp&lt;/li&gt;
  4011. &lt;li&gt;Salt: one pinch&lt;/li&gt;
  4012. &lt;li&gt;Diced seasonal fruits or dry fruits, [optional]: 1/2&lt;/li&gt;
  4013.      &lt;/ul&gt;
  4014. &lt;h3&gt; Directions:&lt;/h3&gt;
  4015.  &lt;ol&gt;
  4016. &lt;li&gt;Mix popped rice [khoi খই], sweet popped rice [murki মুড়কি] optional, fresh Bengali sweet [sandesh], sweet curd [mishti doi], sweet basil leaves, ripe banana, coconut [optional] honey, one pinch salt and serve.&lt;/li&gt;
  4017.  
  4018. &lt;li&gt;Traditionally, you can add parched rice or puffed rice [muri মুড়ি] and washed beaten rice [chira চিড়া] with it. You can add seasonal fruits, sugar and honey for puja offering. This easy to make Bengali breakfast cereal recipe can challange any breakfast cereal bowl by its taste and healthy nutritious value. &lt;/li&gt;&lt;/ol&gt;
  4020. &lt;br /&gt;
  4021.  &lt;p&gt;&lt;strong&gt; &lt;u&gt;দধিকরম্ব/দধিকর্মা Dadhikaramba/Dadhikarma &lt;/u&gt;&lt;/strong&gt;&lt;/p&gt;
  4022. &lt;p&gt;As a farewell offering before she travels, give the divine dessert known as dadhikaramba to Goddess Saraswati. Chipitak (flat rice), gur (molasses), sweet (sandesh), kadali (banana), and murki (sweet puffed rice) are the ingredients. While water is being sprayed on the dadhikarma preparation, the mantra below should be said three times.&lt;/p&gt;
  4023.  
  4024. &lt;p align=&#39;center&#39;&gt;&lt;strong&gt;&quot;বং এতস্মৈ সোপকরণ মিষ্টান্ন দধিকরম্ব নৈবেদ্যায় নমঃ &quot;&lt;/strong&gt;&lt;br /&gt;
  4025. &lt;strong&gt;Bong, etasmai sopakarana mishtanya Dadhikramba Naivedya Namah&lt;/strong&gt;&lt;/p&gt;
  4026.  
  4027.  
  4028.   &lt;p&gt;&lt;strong&gt;&lt;u&gt;Dadhimangal&lt;/u&gt;&lt;/strong&gt;, which is observed by both the prospective bride and groom on the wedding day before daybreak, involves giving them food during this ceremony—curd, sweets, and flattened rice—in order to keep them physically strong and ready for the rest of the day. They had to abstain from food the entire day and could only eat once the wedding rituals were finished, which was typically after dusk. During this ceremony, a dot mark or tilak is also applied to the foreheads of the bride and the groom using sandalwood paste and curd, which has a cooling effect that promotes feelings of serenity and relaxation.&lt;/p&gt;
  4029.  
  4030. &lt;p&gt;In Bengal, it is very common for students to eat doi-chire and mark their foreheads with sandalwood and curd on test days as a way to keep their bodies and brains attentive and relaxed while lowering anxiety.&lt;/p&gt;
  4031.  
  4032.  &lt;p&gt;&lt;strong&gt;&lt;u&gt;The Chida-dadhi Mahotsav - Dodhichira - Chaitanya Danda Mahotsav &lt;/u&gt;&lt;/strong&gt;, also known as the Panihati Festival of Rice flakes, honours the deeds of Lord Nityananda Prabhu and Srila Raghunatha dasa Goswami every year. This fascinating sport was played in Panihati, a city near to Calcutta, on the banks of the Ganges. The passage from Lila Chapter 6 by Caitanya-Antya Caritamrta, which is described below, provides a thorough account of this wonderful sport.&lt;/p&gt;
  4033.  
  4034. &lt;p&gt;Naturally the foods that can cool the body was served since the chipped rice festival was held immediately before the monsoons, when it is extremely hot (45 to 50 C) and muggy (80 to 90% humidity). Along with sugar, bananas, milk sweets, and cakes, there was also cool yoghurt (dadhi) and rice flakes (chida). Every year, the Chida-dahi Mahotsava is observed to honour this lovely action. Danda Mahotsava is another name for this celebration (the Festival of Punishment). The thirteenth day of the bright moon in the month of Jyeshta is when it is observed (May-June). In Panihati, pilgrims continue to celebrate the Chida-dahi Festival.&lt;/p&gt;
  4035.  
  4036. &lt;div class=&quot;description&quot;&gt;  
  4037. &lt;p&gt;The story is, Lord Nityananda was by nature very merciful and humorous. Being merciful, He spoke to Raghunatha dasa as follows.  “You are just like a thief, for instead of coming near, youstay away at a distant place. Now that I have captured you, I shall punish you&quot;. &quot;Create a festival and serve yoghurt and rice chips to all of My associates.&quot;&lt;/p&gt;
  4039. &lt;p&gt;Raghunatha dasa was really happy to hear this. Raghunatha dasa despatched his own men to the village right away to buy a variety of foods and bring them back.&lt;/p&gt;
  4041. &lt;p&gt;Raghunatha dasa brought chipped rice, yogurt, milk, sweetmeats, sugar, bananas and other eatables and placed them all around. All sorts of brahmanas and other gentlemen started to show up as soon as they heard that a celebration would be held. As a result, there were numerous persons.&lt;/p&gt;
  4043. &lt;p&gt;Raghunatha Dasa planned to get more food from nearby villages as the crowd grew. He also had between 200 and 400 large, round earthen jars with him. A brahmana began soaking chipped rice in five or seven extra-large earthen pots that he also acquired in an effort to honour Lord Nityananda.&lt;/p&gt;
  4045. &lt;p&gt;In one of the huge pots, the chipped rice was steeped in hot milk. Next yoghurt, sugar, and bananas were added to the remaining half of the rice flakes or chira. The second half was combined with condensed milk and chapa-kala, a unique variety of banana. Next came the addition of sugar, clarified butter, and camphor.&lt;/p&gt;
  4047. &lt;p&gt;Every manner of knowledgeable intellectuals, brahmanas, and priests visited the celebration after learning about it. They were honoured, and Lord Nityananda Prabhu made them seat on the elevated platform alongside Him. Two earthen pots were provided to each person. Chipped rice with condensed milk was placed in one, and chipped rice with yoghurt in the other.&lt;/p&gt;
  4049. &lt;p&gt;The rest of the crowd gathered around the podium in small groupings. There were too many people for anyone to count. Two earthen pots, one containing chipped rice soaked in yoghurt and the other containing chipped rice soaked in condensed milk, were given to each and every one of them.&lt;/p&gt;
  4050.  
  4051. &lt;p&gt;When store owners from numerous other towns learned about the celebration, they travelled there to offer bananas, yoghurt, chipped rice, and sweetmeats. Raghunatha dasa bought all of the food they brought when they arrived. He paid them for their stuff, then fed them the same food again.&lt;/p&gt;
  4053. &lt;p&gt;Moreover, chipped rice, yoghurt, and bananas were served to anyone who came to observe how these humorous events were occurring. There, seated together, people of different racial and religious backgrounds ate the same dish. Thus Bhakti movement used devotion to transform mediaeval Bengali society in this fairly straightforward way.&lt;/p&gt;&lt;/div&gt;
  4054.  &lt;amp-facebook-comments width=&quot;486&quot; height=&quot;657&quot; layout=&quot;responsive&quot; data-href=&quot;https://www.foodcooking-inspiration.in/2015/01/dodhikarma-traditional-breakfast-cereal.html&quot;&gt;
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  4078.  
  4079. &lt;div class=&quot;blogger-post-footer&quot;&gt;&lt;a href=&quot;https://feedburner.google.com/fb/a/mailverify?uri=onlinekolkata&amp;amp;loc=en_US&quot;&gt;Subscribe to Indian Cuisine - Traditional Food and Recipe by Email&lt;/a&gt;&lt;/div&gt;</description><link>http://www.foodcooking-inspiration.in/2015/01/dodhikarma-traditional-breakfast-cereal.html</link><author>noreply@blogger.com (Barnali Dutta)</author><media:thumbnail xmlns:media="http://search.yahoo.com/mrss/" url="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHIxjlL4f0HC63VFyR7Qxi9CNv-0NJvbJe8-_SGGW5Hbn-oVW0okGc8X6dR4K-WI4giLW7QcO95eYZzzH885AqOabHJ3bOXRWo1LKfmCq60m_9mUQohx0tIU2UcdANB6dsmOPWX9RRaTOY/s72-c/IMG_20150126_084549.jpg" height="72" width="72"/><georss:featurename>prasadam, kolkata 700078,</georss:featurename><georss:point>22.6372892 88.415486699999974</georss:point><georss:box>22.6336252 88.410444199999972 22.640953200000002 88.420529199999976</georss:box></item><item><guid isPermaLink="false">tag:blogger.com,1999:blog-4194113219346922999.post-5080006847464908727</guid><pubDate>Sun, 25 Jan 2015 15:24:00 +0000</pubDate><atom:updated>2023-03-16T15:23:34.410+05:30</atom:updated><category domain="http://www.blogger.com/atom/ns#">Traditional Snacks</category><title>Rice Flakes Prasadam - Sweet Poha Polao</title><description>&lt;html&gt;
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  4081. &lt;meta content=&quot;Rice flakes sweet polao is very easy to make. This tasty bhog recipe&quot; name=&quot;description&quot;&gt;&lt;/meta&gt;
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  4083. &lt;meta content=&quot;Barnali Dutta&quot; name=&quot;author&quot;&gt;&lt;/meta&gt;
  4085. &lt;title&gt;Sweet Poha Polao for Saraswati Puja&lt;/title&gt;
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  4092.  &quot;description&quot;: &quot;Making sweet polao using rice flakes is really simple. On the day of Basanta Panchami Saraswati puja, this delectable bhog recipe comes together quickly, relaxes us, and always leaves a lasting impression on those you serve.&quot;,
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  4111.  &quot;recipeIngredient&quot;: [
  4112.    &quot;Rice flakes 500g&quot;,
  4113.    &quot;Green Peas 100g&quot;,
  4114.    &quot;Tiny cubed potato fries 100g&quot;,
  4115.    &quot;Raisin 50g&quot;,
  4116.    &quot;Salted peanuts 50g&quot;,
  4117.    &quot;Bay leaves 4&quot;,
  4118.    &quot;Dried red chili 4&quot;,
  4119.    &quot;Minced ginger and green chili 2 tsp&quot;,
  4120.    &quot;Grated Khoa kheer 2 tsp&quot;,
  4121.    &quot;Sugar and Salt to taste&quot;,
  4122.    &quot;Turmeric&quot;,
  4123.    &quot;Cracked whole spices cardamom, cinnamon, and clove, 2 each&quot;,
  4124.    &quot;Clarified butter 2 tsp&quot;,
  4125.    &quot;Sunflower oil 1 tbsp&quot;
  4126.  ],
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  4130.    &quot;text&quot;: &quot;Wash rice flakes once and drain the water. Take water in a big bowl. Now take washed flakes on a colander and dip into the bowl water and remove quickly. Keep washed rice flakes in the colander to drain all the excess water and leave to dry for 10 minutes.&quot;
  4131.  },{
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  4133.    &quot;name&quot;: &quot;mixing&quot;,
  4134.    &quot;text&quot;: &quot;Now mix salt, sugar, turmeric and clarified butter with the washed rice flakes.&quot;
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  4138.    &quot;text&quot;: &quot;Take a pan, heat oil, add cracked whole spices, add green peas and raisin mix well, now add bay leaves and whole red chili. Now add peanuts and potatoes, mix well. Add green chili and ginger and fry a little.&quot;
  4139.  },{
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  4141.    &quot;name&quot;: &quot;cooking&quot;,
  4142.    &quot;text&quot;: &quot;Add washed and seasoned flattened rice in a small batches, stir and mix carefully.&quot;
  4143.  },{
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  4145.    &quot;name&quot;: &quot;finishing it&quot;,
  4146.    &quot;text&quot;: &quot;Now add grated khoa kheer, mix and put off the fire. Leave for 5 minutes and offer.&quot;
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  4162. Sweet Poha Polao for Saraswati Puja&lt;/h2&gt;
  4163.  
  4164. &lt;amp-img src=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWF2yL94HG5ic2JoZbORoLEbu3A3Ig9KOSmkknp-BcON8PvNSomASc8SHa57DPoH7Xz2gXLzHylb5W0UQdoK0u6ClwfX2njHTqJ_H0-bPAlkY2sxsh-YlTh1V9v7kyX0czUnNvIA-uaSA1/s400/IMG_20150124_102651.jpg&quot; width=&quot;475&quot; height=&quot;268&quot; title=&quot;Sweet Poha Polao Rice Flakes Prasadam&quot; alt=&quot;Sweet Poha Polao for Saraswati Puja&quot;&gt;
  4165. &lt;noscript&gt;
  4166. &lt;img src=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWF2yL94HG5ic2JoZbORoLEbu3A3Ig9KOSmkknp-BcON8PvNSomASc8SHa57DPoH7Xz2gXLzHylb5W0UQdoK0u6ClwfX2njHTqJ_H0-bPAlkY2sxsh-YlTh1V9v7kyX0czUnNvIA-uaSA1/s400/IMG_20150124_102651.jpg&quot; width=&quot;475&quot; height=&quot;268&quot; title=&quot;Sweet Poha Polao Rice Flakes Prasadam&quot; alt=&quot;Sweet Poha Polao for Saraswati Puja&quot;&gt;
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  4172.  
  4173. &lt;p&gt;Making sweet polao using rice flakes is really simple. On the day of Basanta Panchami Saraswati puja, this delectable bhog recipe comes together quickly, relaxes us, and always leaves a lasting impression on those you serve. This dish should knock them off their feet in a whirlwind of flavors if you want to show your affection to those chirping sparrows (friends of my kids) during their brief visits on Saraswati Puja Day who are usually in a rush. By prasadam on January 25, 2015&lt;/p&gt;
  4174.  
  4176.  
  4177.    
  4178. &lt;br /&gt; 4.5 stars based on 300 reviews | Prep time: 10 minutes | Cook time: 20 minutes | Total time: 30 min&lt;br /&gt;
  4179. &lt;br /&gt;Yield: 10 | Serving size: 2 tbsp | Calories per serving: 200&lt;br /&gt;
  4180.  
  4181. &lt;h3&gt;Ingredients:&lt;/h3&gt;
  4182. &lt;ul&gt;
  4183. &lt;li&gt;  Rice flakes 500g&lt;/li&gt;
  4184. &lt;li&gt;Green Peas 100g&lt;/li&gt;
  4185. &lt;li&gt;Tiny cubed potato fries 100g&lt;/li&gt;
  4186. &lt;li&gt;Raisin 50g&lt;/li&gt;
  4187. &lt;li&gt;Salted peanuts 50g&lt;/li&gt;
  4188. &lt;li&gt;Bay leaves 4&lt;/li&gt;
  4189. &lt;li&gt;Dried red chili 4&lt;/li&gt;
  4190. &lt;li&gt;Minced ginger and green chili 2 tsp&lt;/li&gt;
  4191. &lt;li&gt;Grated Khoa kheer 2 tsp&lt;/li&gt;
  4192. &lt;li&gt;Sugar and Salt to taste&lt;/li&gt;
  4193. &lt;li&gt;Turmeric&lt;/li&gt;
  4194. &lt;li&gt;Cracked whole spices cardamom, cinnamon, and clove, 2 each&lt;/li&gt;
  4195. &lt;li&gt;Clarified butter 2 tsp&lt;/li&gt;
  4196. &lt;li&gt;Sunflower oil 1 tbsp&lt;/li&gt;
  4197.  &lt;/ul&gt;
  4198.  
  4199. &lt;h3&gt;Instructions&lt;/h3&gt;
  4200.  &lt;ol&gt;
  4201. &lt;li&gt;Wash rice flakes once and drain the water. Take water in a big bowl. Now take washed flakes on a colander and dip into the bowl water and remove quickly. Keep washed rice flakes in the colander to drain all the excess water and leave to dry for 10 minutes.&lt;/li&gt;
  4202.  
  4203. &lt;li&gt;Now mix salt, sugar, turmeric and clarified butter with the washed rice flakes.&lt;/li&gt;
  4204.  
  4205. &lt;li&gt;Take a pan, heat oil, add cracked whole spices, add green peas and raisin mix well, now add bay leaves and whole red chili. Now add peanuts and potatoes, mix well. Add green chili and ginger and fry a little.&lt;/li&gt;
  4206.  
  4207. &lt;li&gt;Add washed and seasoned flattened rice in a small batches, stir and mix carefully.&lt;/li&gt;
  4208.  
  4209. &lt;li&gt;Now add grated khoa kheer, mix and put off the fire. Leave for 5 minutes and offer. &lt;/li&gt;  
  4210.  
  4211.  &lt;/ol&gt;
  4212.   &lt;amp-auto-ads data-ad-client=&quot;ca-pub-3539401114375548&quot; type=&quot;adsense&quot;&gt;
  4213. &lt;/amp-auto-ads&gt;
  4214.  
  4215. &lt;br /&gt;
  4216. &lt;p&gt;This flattened rice is an ordinary man&#39;s food item that is nutritious and keeps the stomach full for hours. Pilgrims relied on these rice flakes. Everyone liked eating healthy cuisine that didn&#39;t require cooking. This &quot;Madyam folar&quot; of Bengalees consists of chire, seasonal fruits, sweet or sour curd, and sweetmeats for everyone, young and old, poor and old, during festivities, during the recovery from illnesses, during mourning, and in puja rites.&lt;/p&gt;
  4217.  
  4218. &lt;p&gt;On the eve of Kojagari Purnima in the month of Ashwin, relatives and friends in Kalviveka and Krityattvarnava had to make do with a variety of feasts made with chipitak or chira and coconut, and the entire night was spent playing chess, according to Niharranjan Roy in the early Bengali history.
  4219. Niharranjan Roy in his book Bengali history describes the sandesh made of chira and coconut &#39;on the night of the lakshmi puja, relatives used to satisfy themselves with chipitak or various kinds of sandesh prepared with chira, kheer, and coconut.&#39; There is no mention of cottage cheese or chhana. &lt;/p&gt;
  4220.  
  4221.  &lt;p&gt;Throughout the medieval times, chide was greatly influenced by Vaishnava celebrations. On the occasion of Nityananda&#39;s arrival at Panihati in the first half of the 16th century, Bhakta Raghunath Das&#39;s famous &#39;Chide Mahotsav&#39;, large quantities of chide, curd, and bananas were distributed among the devotees. A few days later Chire doi was also served at the famous festival of Kheturi organized by Narottam Das. After that, it became a staple in the daily food list of devotees.&lt;/p&gt;
  4222.  
  4223. &lt;p&gt;From snacks to festival fasting, it became the main food. More on that later. Many new types of food items were created under the patronage of foodie Maharaj Krishnachandra. Once, in a ceremony in the Gopa community of Krishnanagar, Nadiyaraj was appeased with fine rinds, milk, curd, and bananas. It is said that since then Maharaj&#39;s &#39;fruit folar&#39; chire with kheer and banana has come up in the list of favorites.&lt;/p&gt;
  4224.  
  4225. &lt;p&gt;It is not known whether it was the king&#39;s favorite food or not, but later Nadia&#39;s Nabadwip-Bablari and Burdwan&#39;s Srirampur became one of the main chire or rice flakes-producing regions of the state of West Bengal. There was a time when there was a Chire mill in every alley of Chire in Nabadwip.&lt;/p&gt;
  4226.  
  4227. &lt;p&gt;Khagendranath Das, the old Chire mill owner of Nabadwip, said that there were about seventy to eighty Chire mills in Nabadwip even in the 1980s. But now there is none. All of which are in Bablari. There were more than 40 large and small mills within a kilometer of Hemayetpur Junction on STKK Road. Now there are twelve-thirteen in total approximately. Jagannath Aich, who has been a Chire trader for about forty years, said.&lt;/p&gt;
  4228.  
  4229. &lt;p&gt;But why so? In response, Khagendrababu said, &quot;Since the day people in the city have tasted fast food, the days of traditional food such as chirti or any other have gone. No one wants to eat food like mango-cheera, curd-chire or banana-chide on hot days. The workers of the monastery temple, mills, and stone quarry are the main buyers.” But at one time in areas like Kandi, Bahra in Murshidabad, women used to collect paddy from house to house. After that, they used to chop the paddy in Denki and sold it away.&lt;/p&gt;
  4230.  
  4231. &lt;p&gt;In exchange for one bushel of rice, one poa chira was found. It was almost mandatory for everyone to eat raw chives soaked in water with a little sugar, salt, and lime juice during the hot season. Asharani Das of Bahra says, “The Chire used to be thick that stayed in the stomach for a long time.&lt;/p&gt;
  4232.  
  4233. &lt;p&gt;Now, where is that taste of the machine-made rice flakes?&quot; In the Jangipur region, the business of chirdu is only four months. The mill runs for a few months when new paddy grows in Kartika. Close after that. However, the village Nimitita, Samsherganj, or Sagardighi sells some curds in sweet shops. However, from Farakka to Baharampur, the sighting of Chira is rare.&lt;/p&gt;
  4234.  
  4235. &lt;p&gt;If so, will the production of crabs gradually stop? Chanachur company is now the main buyer of Chirad. Packet fried chiras are also very popular. As a result, a lot of chiras are being produced every day. And the mills have become modern even though they have reduced in number. Earlier, if a threshing floor was too much, five quintals were threshed a day. Nowadays production of 60-70 quintals of rice in modern mills is not a problem. Traders now rely on the buyers hidden behind the chanachur.&lt;/p&gt;
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  4261. &lt;div class=&quot;blogger-post-footer&quot;&gt;&lt;a href=&quot;https://feedburner.google.com/fb/a/mailverify?uri=onlinekolkata&amp;amp;loc=en_US&quot;&gt;Subscribe to Indian Cuisine - Traditional Food and Recipe by Email&lt;/a&gt;&lt;/div&gt;</description><link>http://www.foodcooking-inspiration.in/2015/01/rice-flakes-prasadam-sweet-poha-polao.html</link><author>noreply@blogger.com (Barnali Dutta)</author><media:thumbnail xmlns:media="http://search.yahoo.com/mrss/" url="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWF2yL94HG5ic2JoZbORoLEbu3A3Ig9KOSmkknp-BcON8PvNSomASc8SHa57DPoH7Xz2gXLzHylb5W0UQdoK0u6ClwfX2njHTqJ_H0-bPAlkY2sxsh-YlTh1V9v7kyX0czUnNvIA-uaSA1/s72-c/IMG_20150124_102651.jpg" height="72" width="72"/></item><item><guid isPermaLink="false">tag:blogger.com,1999:blog-4194113219346922999.post-6758029990469184554</guid><pubDate>Sat, 17 Jan 2015 07:54:00 +0000</pubDate><atom:updated>2023-03-09T17:22:16.129+05:30</atom:updated><category domain="http://www.blogger.com/atom/ns#">Folk Food</category><title>Take a Crunchy Yam Bean Break</title><description>
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  4263.  
  4264. &lt;head&gt;
  4265. &lt;meta content=&quot;Yam Bean is very easy to eat or cook. It’s thin papery skin can be peeled off easily. &quot; name=&quot;description&quot;&gt;&lt;/meta&gt;
  4266. &lt;meta content=&quot;miskri kand, shankalu, shankhalu, shakalu, mexican turnip, jicama recipe, chrunchy yam bean, fruit snacks, jicama jingle&quot; name=&quot;keywords&quot;&gt;&lt;/meta&gt;
  4267. &lt;title&gt;Crunchy Yam Bean Shankalu Snacks&lt;/title&gt;
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  4274.  &quot;description&quot;: &quot;This 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.&quot;,
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  4278.    &quot;name&quot;: &quot;Barnali Dutta&quot;
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  4293.    &quot;Shakalu 200g&quot;,
  4294.    &quot;rock salt&quot;,
  4295.    &quot;red chili powder&quot;,
  4296.    &quot;chaat masala&quot;,
  4297.    &quot;green chutney [coriander leaves, lemon juice, green chili, rock salt, slight sugar] paste,&quot;,
  4298.    &quot;red chutney [tamarind, jaggary, red chili powder] as required by taste&quot;
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  4302.    &quot;text&quot;: &quot;Wash the fruit in cool running water. Peel off the skin. Also other plant parts should be discarded. It then can be cut into cubes, sliced, or chopped as desired. Add rock salt, chaat masala, green chutney, red chutney and serve.&quot;
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  4314.  
  4315. &lt;body&gt;
  4316. &lt;p&gt;This 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. &quot;Goddess Saraswati in white identified as the symbol of purity” used to offer white sweets, bananas and shankalu.&quot;&lt;/p&gt;
  4317.  
  4318. &lt;p&gt;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 Central America. It is also grown in China, Vietnam, Philippines, Indonesia, Nepal, Bhutan Myanmar and the South Pacific Islands.&lt;/p&gt;
  4319.  
  4321. &lt;h2 align=&quot;center&quot; itemprop=&quot;name&quot;&gt;
  4322. Crunchy Yam Bean Shankhalu Snacks&lt;/h2&gt;
  4323. &lt;ul&gt;&lt;li&gt;Yam Bean is very easy to eat or cook. It’s thin papery skin can be peeled off easily. One can eat it promptly or just dusted with salt and chilli powder. A spicy, salty diced fruit seasoned with salt, lemon, or lime juice and chili powder is a wonderful party food.&lt;/li&gt; &lt;li&gt;Jícama is often paired with chili powder, cilantro, ginger, lemon, lime, orange, red onion, salsa, sesame oil, grilled fish, and soy sauce. It is also cooked in soups and stir-fried dishes. &lt;/li&gt;&lt;li&gt;It can be cut into thin wedges and dipped in salsa as a healthier alternative to corn chips. In Mexico, it is popular in salads, fresh fruit combinations, fruit bars, soups, and other cooked dishes.  &lt;/li&gt;&lt;li&gt;Jícama has become popular in Vietnamese food as an ingredient in pie, where it is called cay cu đau.  &lt;/li&gt;&lt;li&gt; In the Philippines, jícama is known locally as singkamas and usually eaten fresh with condiments such as rice vinegar and sprinkled with salt, or with bagoong [shrimp paste]. It mixes well with other common vegetables and fruits like orange, pineapple, carrot, green beans as well as with poultry, meat and seafood.  &lt;/li&gt;&lt;li&gt;In Indonesia, they are served with much like Malayan salad but with added rujak sauce made from palm sugar, tamarind, shrimp paste, chili peppers, and sautéed peanut paste. Also, as a rujak tumbuk, wherein all the above-mentioned ingredients ground in a wooden mortar and served in a banana leaf.&lt;/li&gt;&lt;/ul&gt;
  4324.  
  4325. &lt;amp-img src=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXMuC9_WwA8HcA2B-pE__4aUhyphenhyphen6jKeDvlCPW5Q_yeKlSvMSnFJYAZNAX3YNWyiBw5cRV28wYfu-cgUiRoGxYu8XfT-lKOzK3SUgrdklcOrbC55mFfvEA0fcuI_DYws-50DDESwsDu0G-k/s1600/shakalu+chaat+yam+bean+Jicama+Jingle-001.jpg&quot; width=&quot;475&quot; height=&quot;268&quot; title=&quot;Jicama Jingle - Sankhalu&quot; alt=&quot;Crunchy Yam Bean Shankalu Snacks&quot;&gt;
  4326. &lt;noscript&gt;
  4327. &lt;img src=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXMuC9_WwA8HcA2B-pE__4aUhyphenhyphen6jKeDvlCPW5Q_yeKlSvMSnFJYAZNAX3YNWyiBw5cRV28wYfu-cgUiRoGxYu8XfT-lKOzK3SUgrdklcOrbC55mFfvEA0fcuI_DYws-50DDESwsDu0G-k/s1600/shakalu+chaat+yam+bean+Jicama+Jingle-001.jpg&quot; width=&quot;475&quot; height=&quot;268&quot; title=&quot;Jicama Jingle - Sankhalu&quot; alt=&quot;Crunchy Yam Bean Shankalu Snacks&quot;&gt;
  4328. &lt;/noscript&gt;
  4329. &lt;/amp-img&gt;
  4331. &lt;br&gt; 4.5 stars based on 56 &lt;a href=&quot;https://docs.google.com/spreadsheets/d/1F5Rfr9VwChk-9Nmc20zPkvxxjPAOpQGfyGqx2g_TnR0/edit?usp=sharing&quot;&gt;reviews &lt;/a&gt; &lt;br/&gt; Prep time: 5 min | Cook time: 5 minutes | Total time: 10 min | Yield: Medium bowl &lt;br/&gt; Serving size: 2 serving | Calories per serving: 50&lt;br/&gt;
  4333. &lt;h3&gt;
  4334.  Ingredients
  4335.    &lt;/h3&gt;
  4336. &lt;ul&gt;
  4337. &lt;li&gt;Shakalu 200g, &lt;/li&gt;
  4338.  &lt;li&gt;rock salt, &lt;/li&gt;
  4339.    &lt;li&gt;red chili powder, &lt;/li&gt;
  4340.      &lt;li&gt;chaat masala, &lt;/li&gt;
  4341.        &lt;li&gt;green chutney [coriander leaves, lemon juice, green chili, rock salt, slight sugar] paste, &lt;/li&gt;
  4342.          &lt;li&gt;red chutney [tamarind, jaggary, red chili powder] as required by taste.  
  4343. &lt;/li&gt;
  4344. &lt;/ul&gt;
  4345.  
  4346. &lt;br /&gt;
  4347. &lt;h3&gt;
  4348.  Direction:
  4350.    &lt;/h3&gt;
  4351. &lt;p &gt;Wash the fruit in cool running water. Peel off the skin. Also other plant parts should be discarded. It then can be cut into cubes, sliced, or chopped as desired. Add rock salt, chaat masala, green chutney, red chutney and serve.&lt;/p&gt;
  4352. &lt;br /&gt;
  4353. &lt;p&gt;Pachyrrhizus erosus or jicama is in fact a legume that falls within the family Leguminoceae and sub family fabaceae. It is crisp, has no distinctive flavor and one can easily confuse the scrapped yam bean as moong bean sprouts. Some of the common names of yam bean are Mexican water chestnut, Mexican turnip, sengkwang, yacon etc. It is pronounced as hecama.&lt;/p&gt;
  4354.  
  4355. &lt;h3&gt;Healthy Fruit Path&lt;/h3&gt;
  4356.  
  4357. &lt;p&gt;Jícama is high in carbohydrates in the form of dietary fiber. It is composed of 86–90% water; it contains only trace amounts of protein and lipids. Its sweet flavor comes from theoligofructose inulin [also called fructo-oligosaccharide] which is a prebiotic. Jícama is very low in saturated fat, cholesterol and sodium. It is also a good source of potassium and Vitamin C. It is one of the finest sources of dietary fiber; particularly excellent source of oligofructose inulin, a soluble dietary fiber. The root pulp provides 4.9 mg or 13% of fiber. Inulin is a zero calorie sweet inert carbohydrate. It does not metabolize inside the human body, which make the root an ideal sweet snack for diabetics and dieters. As in turnips, fresh yam bean tubers are also rich in vitamin C; provide about 20.2 mg or 34% of DRA of vitamin C per 100 g. Vitamin-C is a powerful water-soluble anti-oxidant that helps body scavenge harmful free radicals, thereby offers protection from cancers, inflammation and viral cough and cold.&lt;/p&gt;
  4358. &lt;p&gt; It also contains small levels of some of valuable B-complex group of vitamins such as folates, riboflavin, pyridoxine, pantothenic acid and thiamin.&lt;/p&gt;
  4359.  
  4360. &lt;p&gt;In contrast to this edible taproot, the remainder of the jícama plant is very poisonous.&lt;/p&gt;
  4361.  
  4362. &lt;amp-img src=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgt686_rycHKNURUWDyfrIAU2Bn_BiAwcZd9SuccKQl3jXaOwwIAcz-unZqCe1Iuou9ykEecM-wsPczaZmuHBlYikrqyZ9IUL4n2Adsy4WG7dr7NsJq5TpaQhLTUqd1210jZegUJa1OeEtI/s1600/new+jicama.jpg&quot; width=&quot;475&quot; height=&quot;268&quot; title=&quot;Jicama Jingle - Sankhalu&quot; alt=&quot;Crunchy Yam Bean Shankalu Snacks&quot;&gt;
  4363. &lt;noscript&gt;
  4364. &lt;img src=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgt686_rycHKNURUWDyfrIAU2Bn_BiAwcZd9SuccKQl3jXaOwwIAcz-unZqCe1Iuou9ykEecM-wsPczaZmuHBlYikrqyZ9IUL4n2Adsy4WG7dr7NsJq5TpaQhLTUqd1210jZegUJa1OeEtI/s1600/new+jicama.jpg&quot; width=&quot;475&quot; height=&quot;268&quot; title=&quot;Jicama Jingle - Sankhalu&quot; alt=&quot;Crunchy Yam Bean Shankalu Snacks&quot;&gt;
  4365. &lt;/noscript&gt;
  4366. &lt;/amp-img&gt;
  4367.  
  4368. &lt;p&gt;ref: courtsey https://www.speedysuperfruitsstore.com/&lt;/p&gt;
  4369.  
  4370.  
  4371. &lt;p&gt;The cultivation of potato is now-a-days very much extended in Bengal, where the soil is said to be unfit for its cultivation there are several species of native potatoes planted in homestead lands and dug up after one year. Sweet potato are of two kinds one is red, called ranga alu and the other white called dhola alu and shankalu. These species are regularly cultivated in the fields.&lt;/p&gt;
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  4397. &lt;/html&gt;&lt;div class=&quot;blogger-post-footer&quot;&gt;&lt;a href=&quot;https://feedburner.google.com/fb/a/mailverify?uri=onlinekolkata&amp;amp;loc=en_US&quot;&gt;Subscribe to Indian Cuisine - Traditional Food and Recipe by Email&lt;/a&gt;&lt;/div&gt;</description><link>http://www.foodcooking-inspiration.in/2015/01/take-crunchy-yam-bean-break.html</link><author>noreply@blogger.com (Barnali Dutta)</author><media:thumbnail xmlns:media="http://search.yahoo.com/mrss/" url="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXMuC9_WwA8HcA2B-pE__4aUhyphenhyphen6jKeDvlCPW5Q_yeKlSvMSnFJYAZNAX3YNWyiBw5cRV28wYfu-cgUiRoGxYu8XfT-lKOzK3SUgrdklcOrbC55mFfvEA0fcuI_DYws-50DDESwsDu0G-k/s72-c/shakalu+chaat+yam+bean+Jicama+Jingle-001.jpg" height="72" width="72"/></item><item><guid isPermaLink="false">tag:blogger.com,1999:blog-4194113219346922999.post-6575693967936550361</guid><pubDate>Mon, 12 Jan 2015 15:52:00 +0000</pubDate><atom:updated>2023-03-09T17:22:44.537+05:30</atom:updated><category domain="http://www.blogger.com/atom/ns#">Sweet-Mishti</category><title>Community Food Festival of Bengal - Pitha Parbon</title><description>&lt;html&gt;
  4398.  &lt;head&gt;
  4399.    &lt;title&gt;Sweet Chitoi - Community Food Festival of Bengal - Pitha Parbon&lt;/title&gt;
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  4406.  &quot;description&quot;: &quot;In general the common pitha ingredients are new Atap [also boiled rice or Sheddho rice in some cases] date or palm jaggery, coconut, sugar, milk, coconut milk, sesame, oil, ghee, flour, and for rice preparation includes dry fruits, baking powder, cardamom and cinnamon, egg, punti shutki, chilli,  salt, duck meat, and camphor.&quot;,
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  4410.    &quot;name&quot;: &quot;Barnali Dutta&quot;
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  4412.  &quot;datePublished&quot;: &quot;2015-01-12&quot;,
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  4422.    &quot;calories&quot;: &quot;175 cal&quot;
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  4424.  &quot;recipeIngredient&quot;: [
  4425.    &quot;New Atap rice or short grain glutinous newly harvested rice powder: 1 cup&quot;,
  4426.    &quot;Salt: 1/2 teaspoon&quot;,
  4427.    &quot;Water to make thick batter: 1 and half cup,&quot;,
  4428.    &quot;Earthenware mould [matir chhach] or appam chatti:&quot;,
  4429.    &quot;Oil to grease the mould&quot;,
  4430.    &quot;Baking powder: 1 and half teaspoon if rice soaking time less than 6 hours,&quot;,
  4431.    &quot;Date liquid jaggery [jiren cut jhola gur]: 1 cup,&quot;
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  4436.  },{
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  4439.  },{
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  4441.    &quot;text&quot;: &quot;Now grease the mold with cooking oil and heat over low fire. Take a spoon, pour the batter carefully into each depression, fill only 2/3 portion.&quot;
  4442.  },{
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  4448.  },{
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  4463.  
  4464. &lt;p&gt;
  4465. Praises of Bangladesh&#39;s Pitha can be heard worldwide. The demand, pride, and elegance of this sweet delicacy Pitha or &#39;Pithe&#39; is at its prime in the winter season. Rice from the newest grains and the beckoning smell of the freshly prepared jaggery lures our tongue into a watery frenzy. The festival of &#39;pitha&#39; commences parallely in West Bengal too during this time. Even though there can be no alternate of a Bangladeshi pitha, West Bengal is not that behind, especially in the rural area. Widespread popularity of varieties of pitha can be noticed presently in this part of Bengal too.&lt;/p&gt;
  4466. &lt;br /&gt;
  4467. &lt;p&gt;Not only in the occasions of the winters, recently this piece of delicacy has been the star preparation for any occasion. The winter is looked upon as the ideal season for its preparation since the onset of Nabanna aromatic &lt;i&gt;Atap Rice&lt;/i&gt;&amp;nbsp;and the best quality jaggery all come together to form the best pitha. In Bangladesh every winter is a spectacular sight of various occasions and challenges that ranged from nationwide to petty household competitions. Families exchange various kinds of pithas while the lady of the houses exchange in competitive pitha making of numerous shapes, sizes and types joined in by the other ladies of the house. One can only picturise the whole celebration on seeing with his or her own eyes.&lt;/p&gt;
  4468. &lt;br /&gt;
  4469. &lt;h2&gt;Sweet Chitoi Pitha dipped in Nalen Jaggery &lt;/h2&gt;
  4470. &lt;p&gt;It is known generally that sweetness is the ultimate parameter of assessing a pitha. A pitha can be either dipped in date jaggery or applied otherwise on the other hand in the Bangladeshi Pitha market various kinds of salted pithas are also prevalent in striking proportion. Salty and spicy Pithas also demand appraisal alongside sweet pithas, such is not the scenario in West Bengal. The kingdom of Bangladeshi pitha is surprisingly not only inhabited by veg subjects, but non-veg subjects are to be found too. Stuffing ingredients like egg, meat, and fish [fresh or dried] are widely accepted and appreciated .This is the reason any Bangladeshi pitha&#39;s are vividly ambiguous and deserves wondrous praise from the name of the pitha itself and one can easily interpret what type of a pitha it is and what goes as the primary stuffing.&lt;/p&gt;
  4471. &lt;br /&gt;
  4474.  
  4475. &lt;amp-img src=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7FShNFL13OG0ZkW8xkPpMr0wkabr3Uo9IKSC0NkGJMoEXHmJt-OLL4RM_dDu0D_eFVDQnEZtKa4qNgPcrnEf3rYNB406wyQhzP13Dd7oSJeE1g-_ynulHrjF43skqzbkzY27GPEHb-sI/s1600/chitoi+pitha-001.jpg&quot; width=&quot;475&quot; height=&quot;268&quot; title=&quot;Community Food Festival of Bengal - Pitha Parbon&quot; alt=&quot;chitoi pitha cooked in earthenware mould&quot;&gt;
  4476. &lt;noscript&gt;
  4477. &lt;img src=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7FShNFL13OG0ZkW8xkPpMr0wkabr3Uo9IKSC0NkGJMoEXHmJt-OLL4RM_dDu0D_eFVDQnEZtKa4qNgPcrnEf3rYNB406wyQhzP13Dd7oSJeE1g-_ynulHrjF43skqzbkzY27GPEHb-sI/s1600/chitoi+pitha-001.jpg&quot; width=&quot;475&quot; height=&quot;268&quot; title=&quot;Community Food Festival of Bengal - Pitha Parbon&quot; alt=&quot;chitoi pitha cooked in earthenware mould&quot;&gt;
  4478. &lt;/noscript&gt;
  4479. &lt;/amp-img&gt;
  4480.  
  4481. &lt;br/&gt;5 stars based on 300 reviews  &lt;br/&gt;
  4482.  Prep time: 8 hours | Cook time: 15 minutes | Total time: 8 hours 25 min  &lt;br/&gt;
  4483.  Yield: Medium bowl | Serving size: 4 serving | Calories per serving: 175 &lt;br/&gt;
  4484. &lt;h3&gt;
  4485. Recipe Ingredients
  4486.    &lt;/h3&gt;
  4487. &lt;ul&gt;
  4488. &lt;li&gt;
  4489.   New Atap rice or short grain glutinous newly harvested rice powder: 1 cup,&lt;/li&gt;
  4490. &lt;li&gt;Salt: 1/2 teaspoon,&lt;/li&gt;
  4491. &lt;li&gt;Water to make thick batter: 1 and half cup,&lt;/li&gt;
  4492. &lt;li&gt;Earthenware mould [matir chhach] or appam chatti:&lt;/li&gt;
  4493. &lt;li&gt;Oil to grease the mould&lt;/li&gt;
  4494. &lt;li&gt;Baking powder: 1 and half teaspoon if rice soaking time less than 6 hours,&lt;/li&gt;
  4495. &lt;li&gt;Date liquid jaggery [jiren cut jhola gur]: 1 cup,
  4496. &lt;/li&gt;
  4497. &lt;/ul&gt;
  4498.  
  4499.  
  4500. &lt;br /&gt;
  4501. &lt;h3&gt;
  4502. Recipe Directions
  4503.    &lt;/h3&gt;
  4504.  &lt;ol&gt;
  4505.  
  4506. &lt;li&gt;Soak the rice flour overnight or at least 8 hours, mix salt, beat well and keep aside. &lt;/li&gt;
  4507.  &lt;li&gt;Soak the earthenware as well with water for 2 to 3 hours then keep bottom side up. &lt;/li&gt;
  4508.    &lt;li&gt;Now grease the mold with cooking oil and heat over low fire. Take a spoon, pour the batter carefully into each depression, fill only 2/3 portion.&lt;/li&gt;
  4509.      &lt;li&gt;Cover with the lid. Leave for 5 minutes over medium heat or until&amp;nbsp;solidifying around the edges, turning opaque.&lt;/li&gt;
  4510.        &lt;li&gt;Collect the pithas and soak in slightly hot liquid jaggery [jhola gur] &amp;nbsp;for 5 to 10 minutes and serve.&lt;/li&gt;
  4512. &lt;li&gt;In general the common pitha ingredients are new  Atap  [also boiled rice or  Sheddho  rice in some cases] date or palm jaggery, coconut, sugar, milk, coconut milk, sesame, oil, ghee, flour, and for rice preparation includes dry fruits, baking powder, cardamom and cinnamon, egg, punti shutki, chilli, &amp;nbsp;salt, duck meat, and camphor.
  4513. &lt;/li&gt;
  4514. &lt;ol&gt;
  4515. &lt;br /&gt;
  4516. &lt;amp-img src=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSSQU9X96huXfNwCmgZZohV6l0hY5j0S4e3nUYL5EDnDn_TPwG0xHi7jsUZpnSe5MiGDYFODed3eGZxdHdA7DNghdF9DhvCrOXaaRiApWFlV-_prQMXhdZZ-7EZOAzPzfXaYCYVXKTDjA/s1600/pitha-parbon-bengali-food-festival.gif&quot; width=&quot;475&quot; height=&quot;500&quot; title=&quot;&quot; alt=&quot;khejure pitha, gokul pitha, kata pitha, kusholi pitha, chitoi pitha, pakon pitha, choshi pitha&quot;&gt;
  4517. &lt;noscript&gt;
  4518. &lt;img src=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSSQU9X96huXfNwCmgZZohV6l0hY5j0S4e3nUYL5EDnDn_TPwG0xHi7jsUZpnSe5MiGDYFODed3eGZxdHdA7DNghdF9DhvCrOXaaRiApWFlV-_prQMXhdZZ-7EZOAzPzfXaYCYVXKTDjA/s1600/pitha-parbon-bengali-food-festival.gif&quot; width=&quot;475&quot; height=&quot;500&quot; title=&quot;&quot; alt=&quot;khejure pitha, gokul pitha, kata pitha, kusholi pitha, chitoi pitha, pakon pitha, choshi pitha&quot;&gt;
  4519. &lt;/noscript&gt;
  4520. &lt;/amp-img&gt;
  4521.  
  4522.  
  4523.  
  4524.   &lt;p align=&#39;center&#39;&gt;The different kinds of Pithas are distinguished by characteristic names
  4525. that are in tune to the primary ingredients that go into making them. Here are some excerpts with their representing ingredients: &lt;/p&gt;
  4526. &lt;p&gt;&lt;b&gt;Khejure Pitha:&lt;/b&gt; Date [khejur] and baking powder is an important ingredient. This is also shaped as a date&lt;/p&gt;
  4527. &lt;p&gt;&lt;b&gt;Gokul Pitha: &lt;/b&gt;Milk, coconut, flour, semolina, clarified butter, cardamom and cinnamon.&lt;/p&gt;
  4528. &lt;p&gt;&lt;b&gt;Kata Pitha:&amp;nbsp;&lt;/b&gt;Not really sliced or diced, it looks like a miniature boat or a crescent moon. Common pitha ingredients.&lt;/p&gt;
  4529. &lt;p&gt;&lt;b&gt;Kusholi Pitha:&amp;nbsp;&lt;/b&gt;Husked sesame and boiled rice.&lt;/p&gt;
  4530. &lt;p&gt;&lt;b&gt;&lt;a href=&quot;https://www.foodcooking-inspiration.in/2014/01/pithe-puli-parbon.html&quot;&gt;Patishapta Pitha&lt;/a&gt;:&amp;nbsp;&lt;/b&gt;It is the trademark pitha of the Bangladeshi clan. Normal Pitha ingredients. &lt;/p&gt;
  4531. &lt;p&gt;&lt;b&gt;Paturi Pitha:&amp;nbsp;&lt;/b&gt;A very tasty burned pitha cooked in young banana leave pocket. Ripened banana, powdered rice and jaggery are among the core ingredients.&lt;/p&gt;
  4532. &lt;p&gt;
  4533. &lt;b&gt;Poa Pitha:&amp;nbsp;&lt;/b&gt;One quarter [poa] quantity pitha. Powdered rice, sugarcane jaggery, oil and hot water is used for puffing up the pitha.&lt;/p&gt;
  4534. &lt;p&gt;
  4535. &lt;b&gt;Chitoi Pitha:&lt;/b&gt;&amp;nbsp; A salted pitha made from boneless Hilsa fish, milk, new rice powder, salt, scrapped coconut, sugar lollies in special earthenware [or non stick appam chatti].&lt;/p&gt;
  4536. &lt;p&gt;
  4537. &lt;b&gt;Chhit Roti Pitha or Chhit: &lt;/b&gt;Powdered Atap rice and salt, It is made into abstract designs of battered flour on hot tawa like the art of sprinkling [chhita in Bengali] ink on bloating paper,&lt;/p&gt;
  4538. &lt;p&gt;
  4539. &lt;b&gt;Dudhkuli or Roshmalai Mitha: &lt;/b&gt;Generous amount of rose water and salt is the special ingredient for this pitha along with milk, sugar, powdered rice, cinnamon and cardamom.&lt;/p&gt;
  4540. &lt;p&gt;
  4541. &lt;b&gt;Pakon Pitha: &lt;/b&gt;A Special and famous pitha of Barishal made from .&lt;/p&gt;
  4542. &lt;p&gt;
  4543. &lt;b&gt;Jhajhri Pitha:&amp;nbsp;&lt;/b&gt;A Single such pitha weighs about 5 to 6 kg. Ingredient include thickened milk, sweetened ash gourd, pistachio, cardamom powder, date jaggery, slight salt, and new rice. Its traditionally served in 3 to 4 single-bite pieces from the whole.&lt;/p&gt;
  4544. &lt;p&gt;
  4545. &lt;b&gt;Phulkuchi Pitha:&amp;nbsp;&lt;/b&gt;Rice powder, salt and food color. Ready-to-cook item is available now in the local market. It puffs up almost three times while frying.&lt;/p&gt;
  4546. &lt;br /&gt;
  4547. &lt;b&gt;Binni dhaner Pitha:&amp;nbsp;&lt;/b&gt;Steamed pitha made from Binni atap rice flour and is served with ripened banana and freshly scrapped coconut.&lt;/p&gt;
  4548. &lt;p&gt;
  4550. &lt;b&gt;&lt;a href=&quot;https://www.foodcooking-inspiration.in/2014/08/taler-bora-palmyra-palm-sweetmeat-recipe.html&quot;&gt;Taal Pitha&lt;/a&gt;:&amp;nbsp;&lt;/b&gt; A Seasonal pitha made of Palmyra palm during the monsoons. &lt;/p&gt;
  4551. &lt;p&gt;
  4552. &lt;b&gt;Ready-made&amp;nbsp;Bread Pitha: &lt;/b&gt; A regular and common pitha. Consumed as one of the daily dietary items.&lt;/p&gt;
  4553. &lt;p&gt;
  4554. &lt;b&gt;Poppy seeds Pitha&lt;/b&gt;: &amp;nbsp;Flour, soyabean oil, sugar, poppy seeds.&lt;/p&gt;
  4555. &lt;p&gt;
  4556. &lt;b&gt;Biscuit Pitha: &lt;/b&gt;A Baked one.&lt;/p&gt;
  4557. &lt;p&gt;
  4558. &lt;b&gt;Laskar Pitha:&amp;nbsp;&lt;/b&gt;Hard and firm one, made with flour, rice flour, coconut powder, sugar, oil, salt, finish cooking with sprinkled cardamom powder.&lt;/p&gt;
  4559. &lt;p&gt;
  4560. &lt;b&gt;Makhonmala Pitha:&amp;nbsp;&lt;/b&gt;Ingredients are red lentil, rice flour, sugar, soya oil, boiled wheat flour, cinnamon and cardamom.&lt;/p&gt;
  4561. &lt;p&gt;
  4562. &lt;b&gt;Phul andarsha Pitha:&lt;/b&gt;&amp;nbsp;Royal and rich pitha, a tribute or complimentary present paid to the bride or groom during marriage ceremony in Bangladesh. Hollowed banana stem, sweetened milk film, solidified milk, egg, sugar syrup, dry fruits and nuts and spices.&lt;/p&gt;
  4563. &lt;p&gt;
  4564. &lt;b&gt;Moong Pakon Pitha: &lt;/b&gt;This is a signature pitha from Barishal. A designed pitha stuffed with yellow split lentil [green gram moong dal].&lt;/p&gt;
  4565. &lt;p&gt;
  4566. &lt;b&gt;Mutho Pitha: &lt;/b&gt;&amp;nbsp;Made by pressing in folded palms of ones hand.&lt;/p&gt;
  4567. &lt;p&gt;
  4568. &lt;b&gt;Maara Pitha: &lt;/b&gt;Palm-sized, same way like Mutho pitha, but&amp;nbsp;with both hands.&lt;/p&gt;
  4569. &lt;p&gt;
  4570. &lt;b&gt;Sandhamoni Pitha: &lt;/b&gt;Rice flour, egg, prawn paste, black pepper powder, ginger, salt, and soya bean oil. It looks like Shandkhamoni fruit [the four o&#39;clock flower,&amp;nbsp;Mirabilis jalapa L.], which falls in the group of hard pitha cake.&lt;/p&gt;
  4571. &lt;p&gt;
  4572. &lt;b&gt;Sojne Pitha: &lt;/b&gt;Almost like salted patishapta.&lt;/p&gt;
  4573. &lt;p&gt;
  4574. &lt;b&gt;Sago dana Pitha:&lt;/b&gt;&amp;nbsp;Steamed tapioca pitha in jack fruit leaves, requires to be served immediately after cooking ceases.&lt;/p&gt;
  4575. &lt;p&gt;
  4576. &lt;b&gt;Binni senka Pitha: &lt;/b&gt;No oil needed for this pitha.&lt;/p&gt;
  4577. &lt;p&gt;
  4578. &lt;b&gt;Pora Pitha;&amp;nbsp;&lt;/b&gt;Burned pitha in young banana leaves.&lt;/p&gt;
  4579. &lt;p&gt;
  4580. &lt;b&gt;Pata Pitha: &lt;/b&gt;Cooked in jack fruit leaves [kathal pata] on double-broiler.&lt;/p&gt;
  4581. &lt;p&gt;
  4582. &lt;b&gt;Nakshi Pitha: &lt;/b&gt;Designed cake.&lt;/p&gt;
  4583. &lt;p&gt;
  4584. &lt;b&gt;Tejpata Pitha: &lt;/b&gt;Old-fashioned pitha on Bay leaves. A single pitha is served on each leaf.&lt;/p&gt;
  4585. &lt;p&gt;
  4586. &lt;b&gt;Dim Pitha: &lt;/b&gt;Egg pitha can be spicy or sweet. One egg for each pitha.&lt;/p&gt;
  4587. &lt;p&gt;
  4588. &lt;b&gt;Chutki or Choshi Pitha: &lt;/b&gt;It has to be made by crushing thousands of rice with the rice flour dough, a sweet delicacy, very time consuming and needs patience, but an unforgettable one if once tasted this hand-made rice kheer.&lt;/p&gt;
  4589. &lt;p&gt;
  4590. &lt;b&gt;Jhal Papri Pitha: &lt;/b&gt;Spicy wheat flour pitha.&lt;/p&gt;
  4591. &lt;p&gt;
  4592. &lt;b&gt;Onthom Pitha: &lt;/b&gt;Pitha made with thick&amp;nbsp;milk&amp;nbsp;film.&lt;/p&gt;
  4593. &lt;p&gt;
  4594. &lt;b&gt;Kathal Pitha: &lt;/b&gt;Ripe jackfruit pitha.&lt;/p&gt;
  4595. &lt;p&gt;
  4596. &lt;b&gt;Kola Pitha: &lt;/b&gt;During sankranti and puja rituals annual sankranti festival a pitha preparation made from bananas.&lt;/p&gt;
  4597. &lt;p&gt;
  4598. There are also other pitha kingdoms like Barishal&#39;s famous &lt;b&gt;&#39;Kuora pitha&#39;&lt;/b&gt;, salty &lt;b&gt;cauliflower pitha&lt;/b&gt; etc.&lt;/p&gt;
  4599. &lt;p&gt;
  4600. There is no standardization for Bangladeshi pitha, it is a congregation of various pitha kingdoms with their own rules and flavours which can be distinguished from state to state in the geography of Bangladesh. It is a product of the still flourishing delicacy industry of Bangladesh&#39;s most favourite item that is closest to its heart and is a ritualistic product of every household. The Malls and Five Star hotels of the present era has not been able to diminish the aura surrounding this indigenous delicacy. In additions to this fact, this recipe has recently joined the rare class of health conscious recipes. Inhabitants of West Bengal nourish their share of this divine delicacy if not equally at least in the rural areas. Those who have tasted the Bangladeshi counterpart of the dish out of curiosity cannot reign their mind racing across the border to Bangladesh on the onset of each winter from the attraction of Bangladeshi pitha.&lt;/p&gt;
  4601. &lt;p  align=&#39;center&#39;&gt;
  4603. &quot;Bangladeshi Pitha in the winter&lt;br/&gt;
  4605. Nothing tastes more sweeter&lt;br/&gt;
  4607. Come running helter-pelter&lt;br/&gt;
  4609.  Smack it clean of the platter&quot;  
  4610. &lt;/p&gt;
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  4635.  &lt;head&gt;
  4636.    &lt;title&gt; Bengali Mete Chorchori | traditional bengali dish&lt;/title&gt;
  4637.  
  4638. &lt;script type=&quot;application/ld+json&quot;&gt;
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  4642.  &quot;name&quot;: &quot;Mete Chorchori&quot;,
  4643.  &quot;image&quot;: &quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiB5ecp6RLBl2B7shS5TPLeUC3eR5tp0hhVOoHRjNoHmK6bDF_jUtcjS5_V3oB3LDLEqq1rbDkWFaz3iKAtutRPIi65MDxgUPquUrAGvISSFsyG_XLwXIPSPse5cyUrvt0P4OvlKCJEB18/s640/mete+chorchori.jpg&quot;,
  4644.  &quot;description&quot;: &quot;Teto, Bata, Chinchki, Vaja, Pora, Pur, Chachhari, Ghant, Siddha, Dal, Jhal, Jhol, Tok, Rasa, Kantha, Paturi, Malaikari, Jhati, Paitha, Dhoka, Shashari, Kalia, Dolma, Bagar, Samasa, etc. are among the traditional foods of Bengal that are prepared in various ways. Even 40 years ago, the smell of such cooking filled the entire neighbourhood. If a house cooks well, another house gets the bowl. Bengalis appreciate sharing just as much as they like eating.&quot;,
  4645.  &quot;keywords&quot;: &quot;chorchori, mete chorchori, bengali food&quot;,
  4646.  &quot;author&quot;: {
  4647.    &quot;@type&quot;: &quot;Person&quot;,
  4648.    &quot;name&quot;: &quot;Barnali Dutta&quot;
  4649.  },
  4650.  &quot;datePublished&quot;: &quot;2014-12-14&quot;,
  4651.  &quot;prepTime&quot;: &quot;PT10M&quot;,
  4652.  &quot;cookTime&quot;: &quot;PT15M&quot;,
  4653.  &quot;totalTime&quot;: &quot;PT25M&quot;,
  4654.  &quot;recipeCategory&quot;: &quot;entree&quot;,
  4655.  &quot;recipeCuisine&quot;: &quot;Bengali&quot;,
  4656.  &quot;recipeYield&quot;: &quot;1&quot;,
  4657.  &quot;nutrition&quot;: {
  4658.    &quot;@type&quot;: &quot;NutritionInformation&quot;,
  4659.    &quot;calories&quot;: &quot;&quot;
  4660.  },
  4661.  &quot;recipeIngredient&quot;: [
  4662.    &quot;Chicken/Mutton Liver: 300g,&quot;,
  4663.    &quot;Tomato: 1 large&quot;,
  4664.    &quot;Onion: 2 large, sliced&quot;,
  4665.    &quot;Fresh ginger and garlic paste: 1 tablespoon&quot;,
  4666.    &quot;Powder spices 1 tsp each: Turmeric, red chillies, coriander seeds, black pepper, toasted nutmeg 1&quot;,
  4667.    &quot;Whole spices: Bay leaves 2, cinnamon sticks 1/2 inch two, green cardamoms 3, cloves 4, dried whole red chili 2, whole pepper corn 1 tsp&quot;,
  4668.    &quot;Boiled potatoes: Sliced, 1/2 cup&quot;,
  4669.    &quot;Vinegar: 2 tsp&quot;,
  4670.    &quot;Minced spring onion leaves and green chili: for garnishing&quot;,
  4671.    &quot;Sugar: 2 tsp&quot;,
  4672.    &quot;Salt: to taste&quot;,
  4673.    &quot;Cooking oil, : 1 cup&quot;
  4674.  ],
  4675.  &quot;recipeInstructions&quot;: [{
  4676.    &quot;@type&quot;: &quot;HowToStep&quot;,
  4677.    &quot;text&quot;: &quot;Boil liver pieces in one cup water until cooked well with one bay leaves, 1 tsp ginger garlic paste, slight turmeric power and whole pepper corn, keep aside.&quot;
  4678.  },{
  4679.    &quot;@type&quot;: &quot;HowToStep&quot;,
  4680.    &quot;text&quot;: &quot;Blanch the tomatoes in hot water then in cold water, peel off and make a paste.&quot;
  4681.  },{
  4682.    &quot;@type&quot;: &quot;HowToStep&quot;,
  4683.    &quot;text&quot;: &quot;In a pan heat oil, add whole spices, add sugar then onion slices and potatoes, fry until golden in color, add ginger garlic paste, add tomato paste and fry well until oil oozes out. Add boiled liver, [do not add the boiled juice here], add masala powder and vinegar, stir oil, add salt. Now add boiled liver juice and let it cook in simmer. After a few minutes when oil oozes out put off the flame.&quot;
  4684.  },{
  4685.    &quot;@type&quot;: &quot;HowToStep&quot;,
  4686.    &quot;text&quot;: &quot;Add spring onion and chili, serve with hot bread, nun or paratha.&quot;
  4687.  },{
  4688.    &quot;@type&quot;: &quot;HowToStep&quot;,
  4689.    &quot;text&quot;: &quot;In this recipe Bengali people like to add different winter vegetables for different taste variations like peas, carrots, beet roots, turnips, brinjal etc.&quot;
  4690.  }],
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  4701. &lt;body&gt;
  4702. &lt;h2&gt;Mete Chorchori - Liver Dish in Bengali style&lt;/h2&gt;
  4703.  
  4704. &lt;amp-img src=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiB5ecp6RLBl2B7shS5TPLeUC3eR5tp0hhVOoHRjNoHmK6bDF_jUtcjS5_V3oB3LDLEqq1rbDkWFaz3iKAtutRPIi65MDxgUPquUrAGvISSFsyG_XLwXIPSPse5cyUrvt0P4OvlKCJEB18/s640/mete+chorchori.jpg&quot; width=&quot;475&quot; height=&quot;268&quot; title=&quot;&quot; alt=&quot;mete chorchori&quot;&gt;
  4705. &lt;noscript&gt;
  4706. &lt;img src=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiB5ecp6RLBl2B7shS5TPLeUC3eR5tp0hhVOoHRjNoHmK6bDF_jUtcjS5_V3oB3LDLEqq1rbDkWFaz3iKAtutRPIi65MDxgUPquUrAGvISSFsyG_XLwXIPSPse5cyUrvt0P4OvlKCJEB18/s640/mete+chorchori.jpg&quot; width=&quot;475&quot; height=&quot;268&quot; title=&quot;&quot; alt=&quot;mete chorchori&quot;&gt;
  4707. &lt;/noscript&gt;
  4708. &lt;/amp-img&gt;
  4711. &lt;p&gt;We frequently lean over to some hot, oily food on these bitter winter nights when the temperature is hovering around 10 degrees Celsius. Mete chorchori, or liver curry, is the best meal for hectic weekdays when you don&#39;t want to spend a lot of time preparing or purchasing fast food. After only one attempt, I&#39;ll guarantee you can occasionally visit the kitchen.&lt;/p&gt;
  4712. &lt;br /&gt;
  4714. &lt;p&gt;The status of charchari as a staple of Bengali folk culture will never change. And all the food will be in your head, but if you have eaten it or cooked it, it will bring back memories of earlier times and a taste sensation. The only way to learn the truth about this is to ask a Bengali.&lt;/p&gt;
  4715.  
  4716. &lt;p&gt;Charchari is a type of byanjan &#39;bengali food item&#39; dried in a very little broth.&lt;/p&gt;
  4717.  
  4718. &lt;p&gt;&quot;মীনী চড়চড়ি কুমড়াবড়ি |&quot; (কৰিকঙ্কণ )&lt;/p&gt;
  4719.  
  4720. &lt;p&gt;Teto, Bata, Chinchki, Vaja, Pora, Pur, Chachhari, Ghant, Siddha, Dal, Jhal, Jhol, Tok, Rasa, Kantha, Paturi, Malaikari, Jhati, Paitha, Dhoka, Shashari, Kalia, Dolma, Bagar, Samasa, etc. are among the traditional foods of Bengal that are prepared in various ways. Even 40 years ago, the smell of such cooking filled the entire neighbourhood. If a house cooks well, another house gets the bowl. Bengalis appreciate sharing just as much as they like eating.&lt;/p&gt;
  4721.  
  4722. &lt;p&gt;There are numerous varieties of charchari.&lt;/p&gt;
  4723. &lt;p&gt;Bitter - Uchche Charchardi, Sajane Danta Charchardi&lt;/p&gt;
  4724. &lt;p&gt;Vegetables - Pumpkin vegetables are prone to rotting&lt;/p&gt;
  4725. &lt;p&gt;Vegetarian Bati Charchari&lt;/p&gt;
  4726. &lt;p&gt;Non-vegetarian Fishbone Charchari&lt;/p&gt;
  4727.  
  4728. &lt;p&gt;All porter, labourer, and low-income farmer groups in Bengal preferred eating laal shutki chorchori, or coarse brown rice with red dried fish hot curry. It was brought from home in a bowl that had been covered in rags, and is typically kept hung from a tree.&lt;/p&gt;
  4729.  
  4730. &lt;h3&gt;Ingredients:&lt;/h3&gt;
  4731. &lt;ul&gt;
  4732.  &lt;li&gt;Chicken/Mutton Liver: 300g,&lt;/li&gt;
  4733. &lt;li&gt;Tomato: 1 large&lt;/li&gt;
  4734. &lt;li&gt;Onion: 2 large, sliced&lt;/li&gt;
  4735. &lt;li&gt;Fresh ginger and garlic paste: 1 tablespoon&lt;/li&gt;
  4736. &lt;li&gt;Powder spices 1 tsp each: Turmeric, red chillies, coriander seeds, black pepper, toasted nutmeg 1&lt;/li&gt;
  4737. &lt;li&gt;Whole spices: Bay leaves 2, cinnamon sticks 1/2 inch two, green cardamoms 3, cloves 4, dried whole red chili 2, whole pepper corn 1 tsp&lt;/li&gt;
  4738. &lt;li&gt;Boiled potatoes: Sliced, 1/2 cup&lt;/li&gt;
  4739. &lt;li&gt;Vinegar: 2 tsp&lt;/li&gt;
  4740. &lt;li&gt;Minced spring onion leaves and green chili: for garnishing&lt;/li&gt;
  4741. &lt;li&gt;Sugar: 2 tsp&lt;/li&gt;
  4742. &lt;li&gt;Salt: to taste&lt;/li&gt;
  4743. &lt;li&gt;Cooking oil, : 1 cup&lt;/li&gt;
  4744. &lt;/ul&gt;
  4745.  
  4746. &lt;h3&gt;Directions:&lt;/h3&gt;
  4747. &lt;ol&gt;
  4748. &lt;li&gt;  Boil liver pieces in one cup water until cooked well with one bay leaves, 1 tsp ginger garlic paste, slight turmeric power and whole pepper corn, keep aside.&lt;/li&gt;
  4749.  
  4750. &lt;li&gt;  Blanch the tomatoes in hot water then in cold water, peel off and make a paste.&lt;/li&gt;
  4751.  
  4752. &lt;li&gt; In a pan heat oil, add whole spices, add sugar then onion slices and potatoes, fry until golden in color, add ginger garlic paste, add tomato paste and fry well until oil oozes out. &lt;/li&gt;
  4753.  &lt;li&gt;Add boiled liver,  do not add the boiled juice here , add masala powder and vinegar, stir oil, add salt. &lt;/li&gt;
  4754.  &lt;li&gt; Now add boiled liver juice and let it cook in simmer. &lt;/li&gt;
  4755.    &lt;li&gt; After a few minutes when oil oozes out put off the flame.&lt;/li&gt;
  4756.  
  4757. &lt;li&gt;  Add spring onion and chili, serve with hot bread, nun or paratha.&lt;/li&gt;
  4758.  
  4759. &lt;li&gt;  In this recipe Bengali people like to add different winter vegetables for different taste variations like peas, carrots, beet roots, turnips, brinjal etc.&lt;/li&gt;
  4760.  
  4761. &lt;/ol&gt;
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  4785. &lt;/html&gt;&lt;div class=&quot;blogger-post-footer&quot;&gt;&lt;a href=&quot;https://feedburner.google.com/fb/a/mailverify?uri=onlinekolkata&amp;amp;loc=en_US&quot;&gt;Subscribe to Indian Cuisine - Traditional Food and Recipe by Email&lt;/a&gt;&lt;/div&gt;</description><link>http://www.foodcooking-inspiration.in/2014/12/mete-chorchori-oily-liver-pool.html</link><author>noreply@blogger.com (prasadam)</author><media:thumbnail xmlns:media="http://search.yahoo.com/mrss/" url="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiB5ecp6RLBl2B7shS5TPLeUC3eR5tp0hhVOoHRjNoHmK6bDF_jUtcjS5_V3oB3LDLEqq1rbDkWFaz3iKAtutRPIi65MDxgUPquUrAGvISSFsyG_XLwXIPSPse5cyUrvt0P4OvlKCJEB18/s72-c/mete+chorchori.jpg" height="72" width="72"/></item><item><guid isPermaLink="false">tag:blogger.com,1999:blog-4194113219346922999.post-418802253477196187</guid><pubDate>Thu, 11 Dec 2014 12:42:00 +0000</pubDate><atom:updated>2023-03-09T20:06:06.030+05:30</atom:updated><category domain="http://www.blogger.com/atom/ns#">Edible Greens</category><title>Edible Blackberry Malabar Spinach Fruits Mishmash</title><description>&lt;html&gt;
  4786.  &lt;head&gt;
  4787.   &lt;title&gt;Prawn pui metuli malabar spinach fruit ghonto&lt;/title&gt;
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  4794.  &quot;description&quot;: &quot;As she looked at the basket full of ripened pui metuli seeds, she recalled those childhood memories. She enjoyed the meal, I prepared her recipe today, Prawn pui metuli ghonto, one of the popular winter vegetable curries.&quot;,
  4795.  &quot;keywords&quot;: &quot;pui metuli, malabar spinach, edible green, bengali recipe&quot;,
  4796.  &quot;author&quot;: {
  4797.    &quot;@type&quot;: &quot;Person&quot;,
  4798.    &quot;name&quot;: &quot;Barnali Dutta&quot;
  4799.  },
  4800.  &quot;datePublished&quot;: &quot;2014-12-11&quot;,
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  4809.    &quot;servingSize&quot;: &quot;2 tbsp&quot;,
  4810.    &quot;calories&quot;: &quot;100 cal&quot;,
  4811.    &quot;fatContent&quot;: &quot;5 g&quot;
  4812.  },
  4813.  &quot;recipeIngredient&quot;: [
  4814.    &quot;Tender pui metuli with stem, cut into 1/2 inch , 2 cups&quot;,
  4815.    &quot;Yellow pumpkin, cubed , 1 cup&quot;,
  4816.    &quot;Fresh prawn , 200g&quot;,
  4817.    &quot;Oil , 3 tsp&quot;,
  4818.    &quot;Onion seeds or kalongi , 1 tsp&quot;,
  4819.    &quot;Onion chopped , 1/2 cup&quot;,
  4820.    &quot;Minced green chillies , 2 tsp&quot;,
  4821.    &quot;Turmeric , 1 tsp&quot;,
  4822.    &quot;Salt and sugar , as required,&quot;
  4823.  ],
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  4825.    &quot;@type&quot;: &quot;HowToStep&quot;,
  4826.    &quot;text&quot;: &quot;Season the prawn with salt and turmeric,&quot;
  4827.  },{
  4828.    &quot;@type&quot;: &quot;HowToStep&quot;,
  4829.    &quot;text&quot;: &quot;Heat oil, add kalonji, green chillies and onion.&quot;
  4830.  },{
  4831.    &quot;@type&quot;: &quot;HowToStep&quot;,
  4832.    &quot;text&quot;: &quot;When onion is translucent add prawn and sauté for 1 to 2 minutes, then add pumpkin followed by berries with stem.&quot;
  4833.  },{
  4834.    &quot;@type&quot;: &quot;HowToStep&quot;,
  4835.    &quot;text&quot;: &quot;Add salt and sugar to taste. Mix well and cover to let it simmer.&quot;
  4836.  },{
  4837.    &quot;@type&quot;: &quot;HowToStep&quot;,
  4838.    &quot;text&quot;: &quot;Wait for 10 minutes and Bengali pui metuli ghonto will be ready by then.&quot;
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  4850.  &lt;body&gt;
  4851. &lt;h2&gt;&lt;p align=&quot;center&quot;&gt;&lt;b&gt;Prawn pui metuli malabar spinach fruit ghonto&lt;/b&gt;&lt;/p&gt;&lt;/h2&gt;
  4853. &lt;amp-img alt=&quot;edible blackberry mishmash pui metuli malabar spinach fruit ghonto&quot; height=&quot;268&quot; src=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTdKnyp-q9On1OvzLlN0jGvxOMNpcH7RC_GkasLDRbBqfbB3FA0fPZQwDdvgDupmTAJILfgA3hBGkmKMMTRBinqzR8CeYhrXSzNgWED8S3kg1DkznAFsmi0RVn_Okp_63RMVk3luCNOzM/s1600/pui-metuli.gif&quot; title=&quot;edible blackberry mishmash pui metuli malabar spinach fruit ghonto&quot; width=&quot;475&quot;&gt;
  4854. &lt;noscript&gt;
  4855. &lt;img src=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTdKnyp-q9On1OvzLlN0jGvxOMNpcH7RC_GkasLDRbBqfbB3FA0fPZQwDdvgDupmTAJILfgA3hBGkmKMMTRBinqzR8CeYhrXSzNgWED8S3kg1DkznAFsmi0RVn_Okp_63RMVk3luCNOzM/s1600/pui-metuli.gif&quot; width=&quot;475&quot; height=&quot;268&quot; title=&quot;edible blackberry mishmash pui metuli malabar spinach fruit ghonto&quot; alt=&quot;edible blackberry mishmash pui metuli malabar spinach fruit ghonto&quot;&gt;
  4856. &lt;/noscript&gt;
  4857. &lt;/amp-img&gt;
  4858.  
  4860. &lt;br/&gt;Prep time: 00:10 | Cook time: 00:10 | Total time: 00:20 | Yield: 4 servings&lt;br /&gt;
  4861.  
  4862. &lt;br /&gt;
  4863. &lt;p&gt;I hugged my mother and she urged me to prepare the &quot;chingri pui metuli with sweet pumpkin&quot; and the edible black berry jumble ghonto after she saw the fruits of the pui and got a smile on her face. My mother recalls the several shak or leafy vegetable kinds that were once freely accessible in the area. The most popular shak or herbs included Kalmee, Kochu pata, Nona, Bathua, Dheki, Gima..., at least forty different varieties are consumed today due to a decrease in the supply of leafy vegetables, forcing people to purchase fewer items and as a result, only the best recipes that have been experimentally verified among thousands of delicious recipes are followed.&lt;/p&gt;
  4864.  
  4865. &lt;p&gt;My mother recalled childhood memories of their kitchen garden and the &quot;pui creeper&quot; on a bamboo trellis beside the kitchen door covered in little blackish purple coloured berries as at that time Bangalees were greatly dependent to manage their livestock at their homes. As she looked at the basket full of ripened &quot;pui metuli&quot; seeds, she recalled those childhood memories. She enjoyed the meal, I prepared her recipe today, &quot;Prawn pui metuli ghonto,&quot; one of the popular winter vegetable curries.&lt;/p&gt;
  4866. &lt;br /&gt;
  4867. &lt;div style=&quot;text-align: center;&quot;&gt;
  4868. &lt;h2&gt;
  4869. Edible blackberry malabar spinach fruit mishmash - Mom&#39;s Recipe&lt;/h2&gt;
  4870. &lt;/div&gt;
  4871. &lt;h3&gt;Ingredients&lt;/h3&gt;
  4872. &lt;ul&gt;
  4873. &lt;li&gt;Tender pui metuli with stem, cut into 1/2 inch
  4874. , 2 cups&lt;/li&gt;
  4875. &lt;li&gt;Yellow pumpkin, cubed
  4876. , 1 cup&lt;/li&gt;
  4877. &lt;li&gt;Fresh prawn
  4878. ,  200g&lt;/li&gt;
  4879. &lt;li&gt;Oil
  4880. , 3 tsp&lt;/li&gt;
  4881. &lt;li&gt;Onion seeds or kalongi
  4882. , 1 tsp&lt;/li&gt;
  4883. &lt;li&gt;Onion chopped
  4884. , 1/2 cup&lt;/li&gt;
  4885. &lt;li&gt;Minced green chillies
  4886. , 2  tsp&lt;/li&gt;
  4887. &lt;li&gt;Turmeric
  4888. , 1 tsp&lt;/li&gt;
  4889. &lt;li&gt;Salt and sugar
  4890. , as required, &lt;/li&gt;
  4891. &lt;/ul&gt;  
  4892. &lt;h3&gt;Instructions:&lt;/h3&gt;
  4893. &lt;ol&gt;
  4894. &lt;li&gt;Season the prawn with salt and turmeric,&lt;/li&gt;
  4895. &lt;li&gt; Heat oil, add kalonji, green chillies and onion.&lt;/li&gt;
  4896. &lt;li&gt; When onion is translucent add prawn and sauté for 1 to 2 minutes, then add pumpkin followed by berries with stem.&lt;/li&gt;
  4897. &lt;li&gt; Add salt and sugar to taste. Mix well and cover to let it simmer.&lt;/li&gt;
  4898. &lt;li&gt; Wait for 10 minutes and Bengali pui metuli ghonto will be ready by then. &lt;/li&gt;
  4899. &lt;/ol&gt;  
  4900.  
  4901. &lt;p&gt;She recalls one Boul tune [Bengali folk songs] from very far and I felt blessed when searched and found the lyrics.&lt;/p&gt;
  4902. &lt;p&gt;Dhin taker beta tin tak,&lt;/p&gt;
  4903. &lt;p&gt;Aami dite thaki, tui kete thak;&lt;/p&gt;
  4904. &lt;p&gt;O tor ma redhechhe pui shak!&lt;/p&gt;
  4905. &lt;p&gt;Ami dite thaki tui khete thak.&lt;/p&gt;
  4906. &lt;p&gt;....................................……..Pupular folk couplet, author unknown&lt;/p&gt;
  4907.  
  4908. &lt;p&gt;&quot;Tin tak, the son of Dhin tak, I keep giving the pui green what your mother cooked, you keep eating,&quot;
  4909. Malabar spinach, also known as summer spinach, is not technically a type of spinach but tastes very much like one. This vine has sensitive, succulent leaves and grows quickly. It is also very heat tolerant. Following the flowers are the meaty pea-sized berries, dark blackish-purple luscious fruits, which offer a decorative element with heart-shaped leaves. Fruit juice is occasionally employed as a dye.&lt;/p&gt;
  4910.  
  4911. &lt;p&gt;The animal protein that is rich in iron may be found in the seeds of the plant known in Bengali as &quot;pui metuli,&quot; which translates to &quot;mete or liver.&quot; This animal protein has a chemical components that includes proteins, fats, vitamins A, C, E, K, vitamin B9 (folic acid), riboflavin, niacin, thiamine, and minerals like calcium, magnesium, and iron, which significantly increases red blood cell count, white blood cell count, packed cell volume Carotene can be found in Basella alba. However, the extract lowered the activity of ALP, ALT, and AST, three liver enzymes.&lt;/p&gt;
  4912.  
  4913. &lt;p&gt;It is very amazing that our ancestors were aware of the therapeutic and medical benefits of hundreds of foods, even though they did not have access to anything close to the research facilities and technology that we do today. Since ancient times, medicinal herbs have been used successfully. Because it is affordable, accessible, and effective, traditional knowledge and beliefs in India that incorporate plant- and mineral-based medicines with ritual inbound seasonal intake referred to health practises, maintain well-being, are unquestionably a trustworthy alternative approach to health care delivery among the people..&lt;/p&gt;
  4914.  
  4915.  
  4917. &lt;h4 style=&quot;text-align: center;&quot;&gt;
  4918. &lt;b&gt;Vernacular name of Basella alba rubra&lt;/b&gt;&lt;/h4&gt;
  4919. &lt;h5&gt;English: Ceylon spinach, Malabar spinach, Indian spinach, Red vine spinach, Vine spinach&lt;/h5&gt;
  4920.  
  4921.  &lt;center&gt;&lt;amp-img src=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivMGBdl0Wz3haoVPDxfwLQFSpo01uOUMWHlBosJTnSp2bnacCiuy_RSqUhoF870W90l6AYWgXE3J8g7f9Y5bzVhxvEqBw6FxY9ONXbzlvXyt2p81p0rXDH2jrtqgfKLCXAjLTxYe6Ji1A/w506-h422/green+india.jpg&quot; layout=&quot;responsive&quot; width=&quot;506&quot; height=&quot;422&quot; title=&quot;vernacular name of Basella alba pui shaak&quot; alt=&quot;vernacular name of Basella alba pui shaak&quot;&gt;
  4922. &lt;noscript&gt;
  4923. &lt;img src=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivMGBdl0Wz3haoVPDxfwLQFSpo01uOUMWHlBosJTnSp2bnacCiuy_RSqUhoF870W90l6AYWgXE3J8g7f9Y5bzVhxvEqBw6FxY9ONXbzlvXyt2p81p0rXDH2jrtqgfKLCXAjLTxYe6Ji1A/w506-h422/green+india.jpg&quot; width=&quot;506&quot; height=&quot;422&quot; title=&quot;vernacular name of Basella alba pui shaak&quot; alt=&quot;vernacular name of Basella alba pui shaak&quot;&gt;
  4924. &lt;/noscript&gt;
  4925. &lt;/amp-img&gt;
  4926.  &lt;/center&gt;
  4927.  
  4928. &lt;br /&gt;
  4929. &lt;b&gt;Ethanobotany&lt;/b&gt;&lt;br /&gt;
  4930. &lt;br /&gt;
  4931. &lt;ul style=&quot;text-align: left;&quot;&gt;
  4932. &lt;li&gt;Pui has been used for many of its useful product from ancient times in the cure of certain problems. It has a positive effect on total-body and stores&amp;nbsp;vitamin A&amp;nbsp;in men.&lt;/li&gt;
  4933. &lt;/ul&gt;
  4934. &lt;ul style=&quot;text-align: left;&quot;&gt;
  4935. &lt;li&gt;The paste of root of Basella alba along with rice washed water is taken in the morning in empty stomach for one month to cure irregular periods by the rural people of Orissa, India.&lt;/li&gt;
  4936. &lt;/ul&gt;
  4937. &lt;ul style=&quot;text-align: left;&quot;&gt;
  4938. &lt;li&gt;Leaves of pui are used for the treatment of hypertension by Nigerians in Lagos, and malaria in Cameroonian folk medicine.&lt;/li&gt;
  4939. &lt;/ul&gt;
  4940. &lt;ul style=&quot;text-align: left;&quot;&gt;
  4941. &lt;li&gt;The phytochemical contents of the leafy vegetables serve as supplements for food and also have the potential to improve the health status of its users as a result of the presence of various compounds vital for good health.&lt;/li&gt;
  4942. &lt;/ul&gt;
  4943. &lt;ul style=&quot;text-align: left;&quot;&gt;
  4944. &lt;li&gt;The leaves of Basella alba are traditionally used in Ayurveda system of medicine to bring refreshing&amp;nbsp;sound&amp;nbsp;sleep when it is applied on head about half an hour before bathing and also used for headache.&lt;/li&gt;
  4945. &lt;/ul&gt;
  4946. &lt;ul style=&quot;text-align: left;&quot;&gt;
  4947. &lt;li&gt;Decoction of leaves used for its mild laxative effects. Leaf-juice mixed with butter, is soothing and cooling when applied to burns and scalds. Its pH is good for skin (5.3-5.4). It has been used in Bangladesh for acne and freckle treatment. The Ayurvedic treatment in India has been using B. alba leaves and stems for anticancer such as melanoma, leukemia and oral cancer.&lt;/li&gt;
  4948. &lt;/ul&gt;
  4949. &lt;ul style=&quot;text-align: left;&quot;&gt;
  4950. &lt;li&gt;The plant is febrifuge. Its juice is a safe aperient for pregnant women and a decoction has been used to alleviate labour. It is also an astringent and the cooked roots are used in the treatment of diarrhoea. This plant serves as a Thai traditional vegetable.&lt;/li&gt;
  4951. &lt;/ul&gt;
  4952. &lt;ul style=&quot;text-align: left;&quot;&gt;
  4953. &lt;li&gt;Basella fruit contains gomphrenin derivative which is betalain pigment. The fruit provides dark violet color for food colorant in India.&lt;/li&gt;
  4954. &lt;/ul&gt;
  4955. &lt;ul style=&quot;text-align: left;&quot;&gt;
  4956. &lt;li&gt;Their fiber content provides bulk in the diet and this helps to reduce the intake of starchy foods, enhances gastrointestinal function, prevents constipation and may thus reduce the incidence of metabolic diseases like maturity onset, diabetes mellitus and hypercholesterolemia. They are also potent antibiotics, antihypertensives and blood building agents and improve fertility in females when eaten in soups. It is very popular in stir fries and soups in Chinese or Vietnamese food.&lt;/li&gt;
  4957. &lt;/ul&gt;
  4958. &lt;/div&gt;
  4959.   &lt;amp-facebook-comments width=&quot;486&quot; height=&quot;657&quot; layout=&quot;responsive&quot; data-href=&quot;https://www.foodcooking-inspiration.in/2014/12/edible-blackberry-malabar-spinach.html&quot;&gt;
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  4982. &lt;/html&gt;&lt;div class=&quot;blogger-post-footer&quot;&gt;&lt;a href=&quot;https://feedburner.google.com/fb/a/mailverify?uri=onlinekolkata&amp;amp;loc=en_US&quot;&gt;Subscribe to Indian Cuisine - Traditional Food and Recipe by Email&lt;/a&gt;&lt;/div&gt;</description><link>http://www.foodcooking-inspiration.in/2014/12/edible-blackberry-malabar-spinach.html</link><author>noreply@blogger.com (prasadam)</author><media:thumbnail xmlns:media="http://search.yahoo.com/mrss/" url="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTdKnyp-q9On1OvzLlN0jGvxOMNpcH7RC_GkasLDRbBqfbB3FA0fPZQwDdvgDupmTAJILfgA3hBGkmKMMTRBinqzR8CeYhrXSzNgWED8S3kg1DkznAFsmi0RVn_Okp_63RMVk3luCNOzM/s72-c/pui-metuli.gif" height="72" width="72"/></item><item><guid isPermaLink="false">tag:blogger.com,1999:blog-4194113219346922999.post-9086178057645747590</guid><pubDate>Thu, 27 Nov 2014 06:50:00 +0000</pubDate><atom:updated>2023-04-03T21:47:43.532+05:30</atom:updated><category domain="http://www.blogger.com/atom/ns#">Curry-Tarkari</category><title>Fruitful Orange Cauliflower</title><description>&lt;html&gt;
  4983. &lt;head&gt;
  4984. &lt;meta name=&quot;description&quot; content=&quot;one very similar bengali niramish recipe known as Kamala Kalia in a very old cookbook, which we Bengalis look up for traditional cooking &quot;&gt;
  4985. &lt;meta name=&quot;keywords&quot; content=&quot;orange cauliflower, kamala kopi, similar recipe, Kamala Kalia, old cookbook, Bengali niramish recipe, traditional cooking guidelines, Bipradash Mukhopadhay, Pak-Pranali&quot;&gt;
  4986. &lt;title&gt;Kamala Kopi - Fruitful Orange Cauliflower&lt;/title&gt;
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  4992.  &quot;image&quot;: &quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoJYKzgKELI-dkUEJ8NTv6cJGJUG4KH-f97-lGsjGkwZfLtZ4SMvmyScwWININ29LhlxJzNWAJEAZixk_PnjKDJ2f4TPggiA0KInBGA7iJaC0JCuO8dPHuoK5WB2HSFpiFr-GVKw-_puU/s1600/cauliflower+in+orange+gravy.jpg&quot;,
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  4995.  &quot;author&quot;: {
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  4997.    &quot;name&quot;: &quot;Barnali Dutta&quot;
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  5011.    &quot;Fresh cauliflower 500g&quot;,
  5012.    &quot;Orange pulp 1/2 cup&quot;,
  5013.    &quot;Boiled potatoes, 2&quot;,
  5014.    &quot;Oil , 1 tbsp&quot;,
  5015.    &quot;Whole spices cardamom 2, cinnamon 1 inch 1, cloves 3, black pepper 4 to 5, bay leaves 1&quot;,
  5016.    &quot;Spice paste red chili, turmeric, ginger 1 tsp each&quot;,
  5017.    &quot;Roasted nutmeg powder, 1/2 tsp&quot;,
  5018.    &quot;Salt to taste&quot;,
  5019.    &quot;1 tsp sugar to balance the taste&quot;
  5020.  ],
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  5023.    &quot;text&quot;: &quot;First prepare the orange for this recipe, take segments of the orange, open the middle edges, and take out the juicy pulps, discard the seeds.&quot;
  5024.  },{
  5025.    &quot;@type&quot;: &quot;HowToStep&quot;,
  5026.    &quot;text&quot;: &quot;Cut the cauliflower into big florets, check thoroughly if there are any worms, blunch into the boiling water and quickly into the iced cold water, season with turmeric powder, keep aside.&quot;
  5027.  },{
  5028.    &quot;@type&quot;: &quot;HowToStep&quot;,
  5029.    &quot;text&quot;: &quot;In Bangladesh we always prepare the Cauliflower in this way in the believe that it can guard us from the bloating and belching .&quot;
  5030.  },{
  5031.    &quot;@type&quot;: &quot;HowToStep&quot;,
  5032.    &quot;text&quot;: &quot;Cut boiled potatoes into medium pieces, season with turmeric. fry them until golden and keep aside.&quot;
  5033.  },{
  5034.    &quot;@type&quot;: &quot;HowToStep&quot;,
  5035.    &quot;text&quot;: &quot;Fry seasoned cauliflower until golden in color, keep aside.&quot;
  5036.  },{
  5037.    &quot;@type&quot;: &quot;HowToStep&quot;,
  5038.    &quot;text&quot;: &quot;Heat oil in a pan, add tempering of whole spices, add paste, fry a little, add cauliflower and potatoes, mix and fry well, do not let it burn, add 1 cup hot water. After boiling for 2 minutes now add salt and sugar. Check if vegetables are properly cooked and a thick gravy has been prepared, add orange pulps, let it boil one or two minutes, put off the fire. Garnish with orange segments and whole green chilies.&quot;
  5039.  },{
  5040.    &quot;@type&quot;: &quot;HowToStep&quot;,
  5041.    &quot;text&quot;: &quot;Serve with any type of hot rice or bread.&quot;
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  5053.  
  5054. &lt;body&gt;
  5055. &lt;h2 align=&quot;center&quot;&gt;&lt;b&gt;Kamala Kopi - Orange Cauliflower curry&lt;/b&gt; &lt;/h2&gt;
  5056. &lt;br /&gt;
  5057. &lt;span class=&quot;summary&quot;&gt;Winter means to us &#39;the Kolkatians&#39; of &lt;b&gt;&quot;The City of Joy&quot;&lt;/b&gt; &lt;i&gt;as the season of
  5058. Gali Cricket matches &lt;/i&gt;[the lane crickets of India] and &lt;i&gt;Badminton&lt;/i&gt; and &lt;i&gt;Volleyball&lt;/i&gt; till late night, &lt;i&gt;Picnics&lt;/i&gt; in the suburbs, &lt;i&gt;Film festivals&lt;/i&gt; at Nandan and Gorky Sadan, Dover Lane &lt;i&gt;Music Conference&lt;/i&gt;, Russian
  5059. Ballet &#39;&lt;i&gt;Swan Lake&lt;/i&gt;&#39;, &lt;i&gt;&#39;Gemini Circus&#39;&lt;/i&gt; at Park Circus, P C Sorcar &lt;i&gt;&#39;Magic shows&#39;&lt;/i&gt;, &#39;&lt;i&gt;Yova Utsav&lt;/i&gt;&#39; at Netaji Indoor, &lt;i&gt;Theater&lt;/i&gt; at Academy of Fine Arts, &lt;i&gt;Book fair and Exhibitions&lt;/i&gt; of the Maidan, the late night classic movies on DD channel and on Sunday afternoon the best Indian movies of all states and enjoying Arthur Conan Doyle detective stories under the blanket before sleeping. Also what definitely comes in mind with the onset of winter are the various food fairs comprising of Oranges and Cauliflowers held at home almost everyday.  Thoughts of Flury&#39;s cake on Christmas Days and also Hot patties from Great Eastern, red meats on alter days, and &lt;i&gt;Nolen gur&lt;/i&gt;; clutters the mind.
  5060. .&lt;br/&gt;&lt;br/&gt; Today we have so many options to enjoy anything anywhere even getting off season vegetables at the Modern Food Marts. We miss those days sooo much, the flavor in food, we lost those togetherness, sadly we could not carry forward the aesthetic sense of art in the masses, which was nourished by some great artists for long. Also we are at a huge loss after loosing the Imaginations behind the likes of &lt;i&gt;&#39;Kalpana&#39;&lt;/i&gt; by Uday Shankar. All we know is that we have to wait with evident eagerness with the hope of the revival of the flavor of Kolkata and the Bengal. &lt;br/&gt;&lt;br/&gt;This recipe, previously I thought it is only cooked
  5061. in our family as a speciality of my mom, but happened to come across one very similar bengali niramish recipe known as &quot;Kamala Kalia&quot; in a very old cookbook, which we Bengalis look up for traditional cooking guidelines written by Bipradash Mukhopadhay named &quot;Pak-Pranali&quot;.   &lt;/span&gt;&lt;br /&gt;&lt;br /&gt;
  5062.  
  5063. &lt;center&gt;
  5064. &lt;amp-img src=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoJYKzgKELI-dkUEJ8NTv6cJGJUG4KH-f97-lGsjGkwZfLtZ4SMvmyScwWININ29LhlxJzNWAJEAZixk_PnjKDJ2f4TPggiA0KInBGA7iJaC0JCuO8dPHuoK5WB2HSFpiFr-GVKw-_puU/s1600/cauliflower+in+orange+gravy.jpg&quot; width=&quot;475&quot; height=&quot;268&quot; title=&quot;Fruitful Orange Cauliflower&quot; alt=&quot;Fruitful Orange Cauliflower&quot;&gt;
  5065. &lt;noscript&gt;
  5066. &lt;img src=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoJYKzgKELI-dkUEJ8NTv6cJGJUG4KH-f97-lGsjGkwZfLtZ4SMvmyScwWININ29LhlxJzNWAJEAZixk_PnjKDJ2f4TPggiA0KInBGA7iJaC0JCuO8dPHuoK5WB2HSFpiFr-GVKw-_puU/s1600/cauliflower+in+orange+gravy.jpg&quot; width=&quot;475&quot; height=&quot;268&quot; title=&quot;Fruitful Orange Cauliflower&quot; alt=&quot;Fruitful Orange Cauliflower&quot;&gt;
  5067. &lt;/noscript&gt;
  5068. &lt;/amp-img&gt;
  5069. &lt;/center&gt;
  5070.  
  5071. &lt;h3&gt;
  5072. &lt;b&gt;&lt;span style=&quot;font-size: small;&quot;&gt;Kamala Kopi - Orange Cauliflower&lt;/span&gt;&lt;/b&gt;&lt;/h3&gt;
  5074. &lt;p&gt;By Barnali Dutta published by November 26, 2014 &lt;/p&gt;
  5075. &lt;p&gt;00:10 | Cook time: | Total time: 00:20 | 3 servings&lt;/p&gt;
  5076.  
  5077. &lt;h4&gt;&lt;b&gt;Ingredients&lt;/b&gt;&lt;/h4&gt;
  5078. &lt;ul&gt;
  5079.   &lt;li&gt; Fresh cauliflower 500g&lt;/li&gt;
  5080.  
  5081. &lt;li&gt;Orange pulp 1/2 cup &lt;/li&gt;
  5082. &lt;li&gt;Boiled potatoes, 2&lt;/li&gt;
  5083. &lt;li&gt; Oil , 1 tbsp  &lt;/li&gt;
  5084. &lt;li&gt;Whole spices cardamom 2, cinnamon 1 inch 1, cloves 3, black pepper 4 to 5, bay leaves 1&lt;/li&gt;
  5085. &lt;li&gt;Spice paste red chili, turmeric, ginger 1 tsp each&lt;/li&gt;
  5086. &lt;li&gt;Roasted nutmeg powder, 1/2 tsp&lt;/li&gt;
  5087. &lt;li&gt; Salt to taste&lt;/li&gt;
  5088.  &lt;li&gt;A tsp sugar to balance the taste&lt;/li&gt;
  5089.  
  5090.  
  5091. &lt;/ul&gt;
  5092.  
  5093. &lt;h4&gt;&lt;b&gt;Instructions:&lt;/b&gt; &lt;/h4&gt;
  5094. &lt;ol&gt;
  5095. &lt;li&gt;First prepare the orange for this recipe, take segments of the orange, open the middle edges, and take out the juicy pulps, discard the seeds.&lt;/li&gt;
  5096. &lt;br/&gt;
  5097.  
  5098. &lt;li&gt; Cut the cauliflower into big florets, check thoroughly if there are any worms, blunch into the boiling water and quickly into the iced cold water, season with turmeric powder, keep aside.&lt;/li&gt;
  5099. &lt;br/&gt;
  5100. &lt;ul&gt;&lt;li&gt;In Bangladesh we always prepare the Cauliflower in this way in the believe that it can guard us from the bloating and belching .&lt;/li&gt;
  5101.  
  5102. &lt;/ul&gt;
  5103.  
  5104. &lt;li&gt; Cut boiled potatoes into medium pieces, season with turmeric. fry them until golden and keep aside.&lt;/li&gt;
  5105. &lt;br/&gt;
  5106. &lt;span class=&quot;instructions&quot;&gt;
  5107. &lt;li&gt;Fry seasoned cauliflower until golden in color, keep aside.&lt;/li&gt;&lt;/span&gt;
  5108. &lt;br/&gt;
  5110. &lt;li&gt; Heat oil in a pan, add tempering of whole spices, add paste, fry a little, add cauliflower and potatoes, mix and fry well, do not let it burn, add 1 cup hot water. After boiling for 2 minutes now add salt and sugar. Check if vegetables are properly cooked and a thick gravy has been prepared, add orange pulps, let it boil one or two minutes, put off the fire. Garnish with orange segments and whole green chilies.&lt;/li&gt;
  5111. &lt;br/&gt;
  5113. &lt;li&gt; Serve with any type of hot rice or bread.&lt;/li&gt;
  5114.  
  5115. &lt;/ol&gt;&lt;br /&gt;
  5116.  
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  5142. &lt;div class=&quot;blogger-post-footer&quot;&gt;&lt;a href=&quot;https://feedburner.google.com/fb/a/mailverify?uri=onlinekolkata&amp;amp;loc=en_US&quot;&gt;Subscribe to Indian Cuisine - Traditional Food and Recipe by Email&lt;/a&gt;&lt;/div&gt;</description><link>http://www.foodcooking-inspiration.in/2014/11/fruitful-orange-cauliflower.html</link><author>noreply@blogger.com (prasadam)</author><media:thumbnail xmlns:media="http://search.yahoo.com/mrss/" url="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoJYKzgKELI-dkUEJ8NTv6cJGJUG4KH-f97-lGsjGkwZfLtZ4SMvmyScwWININ29LhlxJzNWAJEAZixk_PnjKDJ2f4TPggiA0KInBGA7iJaC0JCuO8dPHuoK5WB2HSFpiFr-GVKw-_puU/s72-c/cauliflower+in+orange+gravy.jpg" height="72" width="72"/></item><item><guid isPermaLink="false">tag:blogger.com,1999:blog-4194113219346922999.post-2738611213489173672</guid><pubDate>Sat, 22 Nov 2014 12:44:00 +0000</pubDate><atom:updated>2023-03-26T16:19:48.596+05:30</atom:updated><category domain="http://www.blogger.com/atom/ns#">Egg-Dim</category><title>Irresistible Egg - Bengali Deem Dish</title><description>&lt;html&gt;
  5143.  &lt;head&gt;
  5144.  &lt;title&gt;Bengali duck egg curry - hasher dim kosha&lt;/title&gt;
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  5152.  &quot;description&quot;: &quot;At first pierce the eggs with a fork and season the eggs and cubed potatoes with salt and turmeric. Heat oil in a deep pan, fry the seasoned eggs until golden brown, keep aside&quot;,
  5153.  &quot;keywords&quot;: &quot;duck egg, hasher dim kosha, egg curry, Bengali dish&quot;,
  5154.  &quot;author&quot;: {
  5155.    &quot;@type&quot;: &quot;Person&quot;,
  5156.    &quot;name&quot;: &quot;Barnali Dutta&quot;
  5157.  },
  5158.  &quot;datePublished&quot;: &quot;2014-11-22&quot;,
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  5167.    &quot;servingSize&quot;: &quot;2 tbsp&quot;,
  5168.    &quot;calories&quot;: &quot;274 cal&quot;,
  5169.    &quot;fatContent&quot;: &quot;13 g&quot;
  5170.  },
  5171.  &quot;recipeIngredient&quot;: [
  5172.    &quot;Hardboiled duck eggs, 4&quot;,
  5173.    &quot;Boiled and cubed potatoes, 1 large&quot;,
  5174.    &quot;Ginger garlic paste, 1 tbsp&quot;,
  5175.    &quot;Minced onion, 2 tbsp&quot;,
  5176.    &quot;Turmeric powder, 2 tsp&quot;,
  5177.    &quot;Red chili, black pepper,  coriander seeds paste,1 tbsp&quot;,
  5178.    &quot;Whole garam masala [1 inch cinnamon, clove, and cardamom], 2 each&quot;,
  5179.    &quot;Bay leaves and whole dried red chili, 1 each&quot;,
  5180.    &quot;Salt and sugar,  to taste&quot;,
  5181.    &quot;Mustard oil, 2 tbsp&quot;,
  5182.    &quot;Whole green chili and coriander leaves for garnishing, optional&quot;
  5183.  ],
  5184.  &quot;recipeInstructions&quot;: [{
  5185.    &quot;@type&quot;: &quot;HowToStep&quot;,
  5186.    &quot;name&quot;: &quot;Golden fried boiled duck eggs&quot;,
  5187.    &quot;text&quot;: &quot;At first pierce the eggs with a fork and season the eggs and cubed potatoes with salt and turmeric. Heat oil in a deep pan, fry the seasoned eggs until golden brown, keep aside.&quot;
  5188.  },{
  5189.    &quot;@type&quot;: &quot;HowToStep&quot;,
  5190.    &quot;name&quot;: &quot;cook the potato&quot;,
  5191.    &quot;text&quot;: &quot;In that same pan add bay leaves and whole red chili, add whole garam masala. Now add minced onion, add salt and sugar, fry a little. Add ginger and garlic paste, fry until changes color. Now add cubed potato. Mix well.&quot;
  5192.  },{
  5193.    &quot;@type&quot;: &quot;HowToStep&quot;,
  5194.    &quot;name&quot;: &quot;make the curry&quot;,
  5195.    &quot;text&quot;: &quot;Now add masala paste and 2 to 3 tsp hot water. Mix well, keep the fire simmer and wait until oil oozes out. Now add fried eggs mix and put off the fire. Add coriander leaves and green chili. Cover for a few minutes. Duck egg masala is ready to be served by then, serve this dish with any type of rice or bread as a complete planned food.&quot;
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  5206.  &lt;/head&gt;
  5207.  &lt;body&gt;
  5208. &lt;h2 align=&quot;center&quot;&gt;  Bengali duck egg curry - hasher dim kosha&lt;/h2&gt;
  5209. &lt;p class=&quot;summary&quot;&gt;In the past, eating chicken was frowned upon in Bangladesh, however, it was OK to eat eggs and duck meat. In Bangladesh, backyard poultry often marketed ducks for eating and chickens as game birds for fighting. Due to their scavenging behaviour and lack of veterinary care, the inputs needed were incredibly low. They were willing to consume any type of egg, including those from ducks, quails, tortoises, and even pigeons, but due to social and religious taboo, they were reluctant to consume any chicken eggs. Throughout the past two decades, the tenacity of this philosophy has waned. &lt;br/&gt;&lt;br/&gt;Besides serving as a source of protein for food, poultry animals on farms served other crucial functions. Insect population was managed by using the hens. If allowed to roam the farmyard, chickens would consume ticks and larvae that could infest other animals in addition to the numerous pests prevalent in gardens. Animals used for poultry farming were permitted to glean the fields after a harvest, where they consumed any lost grain and spread fertiliser while foraging. The alarm system of poultry was also effective. The farmer would awaken to a new day each morning from the rooster. As vicious as any guard dog, the domestic swan [rajhans] can be.&lt;/p&gt;&lt;br /&gt;
  5210.  
  5211. &lt;amp-img src=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEix30Y5WtzIHHgSeZ03-7EeGH7ReGGRSlitzOQPRPqRdSTVAN4CWH5u-Cq0_vPhXe2LY1n31YaBx9vEb7-FFXIFFTr1WdVG8bRBbhtimr9cYyZKbC5BDdKllGlOpTeV-bFdm7ZWr5BLNpg/s1600/duck+egg+bengali+dish.jpg&quot; width=&quot;475&quot; height=&quot;268&quot; title=&quot;Irresistible Egg - Bengali Deem Dish&quot; alt=&quot;Haser Dimer Khasha - Duck Egg Dish&quot;&gt;
  5212. &lt;noscript&gt;
  5213. &lt;img src=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEix30Y5WtzIHHgSeZ03-7EeGH7ReGGRSlitzOQPRPqRdSTVAN4CWH5u-Cq0_vPhXe2LY1n31YaBx9vEb7-FFXIFFTr1WdVG8bRBbhtimr9cYyZKbC5BDdKllGlOpTeV-bFdm7ZWr5BLNpg/s1600/duck+egg+bengali+dish.jpg&quot; width=&quot;475&quot; height=&quot;268&quot; title=&quot;Irresistible Egg - Bengali Deem Dish&quot; alt=&quot;Haser Dimer Khasha - Duck Egg Dish&quot;&gt;
  5214. &lt;/noscript&gt;
  5215. &lt;/amp-img&gt;
  5216. &lt;p&gt;
  5217. &lt;figcaption&gt;  হাঁসের ডিমের কষা   Weekend recipe : The Eggtique day  &quot;Eggs have everything that we want from protein and minerals to vitamins. The much maligned egg yolks are one of the few foods to have Vitamin D and lutein&quot;  &lt;/figcaption&gt;
  5218.   &lt;br /&gt;
  5219.  
  5221.   &lt;p&gt;On the weekends during the winter, we enjoy the traditional Bengali comfort brunch, which consists of a bowl of overcooked, flavorful gobindobhog rice with a dollop of clarified butter, some hot, mashed potatoes with amul butter, and a number of soft-boiled eggs or hard-boiled eggs cooked simply in mustard oil before being mashed with a potato and combined with sliced onion and green chilies. Every single time, it acts as a stimulant in our mind caused  by the delicious smell of somebody cooking in the neighbourhood in the winter days and the aroma of this special rice with ghee is so tempting that it enhances our hunger and we wait throughout the week to have that awaited brunch. Nonetheless, a Bengali today cannot go a day without eggs. I&#39;ve never seen a duck egg at a social gathering, though.&lt;/p&gt;
  5222.  
  5223. &lt;h3&gt;Ingredients&lt;/h3&gt;
  5224. &lt;ul&gt;
  5225.  &lt;li&gt;Hardboiled eggs, 4&lt;/li&gt;
  5226.  
  5227. &lt;li&gt;Boiled and cubed potatoes, 1 large&lt;/li&gt;
  5228.  
  5229. &lt;li&gt;Ginger garlic paste, 1 tbsp&lt;/li&gt;
  5230.  
  5231. &lt;li&gt;Minced onion, 2 tbsp&lt;/li&gt;
  5232.  
  5233. &lt;li&gt;Turmeric powder, 2 tsp&lt;/li&gt;
  5234.  
  5235. &lt;li&gt;Red chili, black pepper, coriander seeds paste,1 tbsp&lt;/li&gt;
  5236.  
  5237. &lt;li&gt;Whole garam masala [1 inch cinnamon, clove, and cardamom], 2 each&lt;/li&gt;
  5238.  
  5239. &lt;li&gt;Bay leaves and whole dried red chili, 1 each&lt;/li&gt;
  5240.  
  5241. &lt;li&gt;Salt and sugar, eatingto taste&lt;/li&gt;
  5242.  
  5243. &lt;li&gt;Mustard oil, 2 tbsp&lt;/li&gt;
  5244.  
  5245. &lt;li&gt;Whole green chili and coriander leaves for garnishing, optional&lt;/li&gt;
  5246. &lt;/ul&gt;
  5247.  
  5248. &lt;h4&gt;Instructions:&lt;/h4&gt;
  5249. &lt;ol&gt;
  5250. &lt;li&gt;At first pierce the eggs with a fork and season the eggs and cubed potatoes with salt and turmeric. Heat oil in a deep pan, fry the seasoned eggs until golden brown, keep aside.&lt;/li&gt;
  5251.  
  5252.  
  5253. &lt;li&gt;In that same pan add bay leaves and whole red chili, add whole garam masala. Now add minced onion, add salt and sugar, fry a little. Add ginger and garlic paste, fry until changes color. Now add cubed potato. Mix well.&lt;/li&gt;
  5254.  
  5255.  
  5256. &lt;li&gt;Now add masala paste and 2 to 3 tsp hot water. Mix well, keep the fire simmer and wait until oil oozes out. Now add fried eggs mix and put off the fire. Add coriander leaves and green chili. Cover for a few minutes. Duck egg masala is ready to be served by then, serve this dish with any type of rice or bread as a complete planned food.&lt;/li&gt;
  5257. &lt;/ol&gt;
  5258. &lt;br/&gt;
  5259. &lt;h5&gt;  Ande ki Fanda
  5260. &lt;/h5&gt;
  5261. &lt;p&gt;Perhaps the very first animal product that humans consumed was an egg. Early hunters and gatherers adopted eggs from nests as a food source since they were usually the perfect size to be eaten in one sitting. Every society on Earth seems to have a people, a tribe, an environmentalist, or an ethnic group that utilizes every culinary resource at its disposal. They unconsciously acquired taboos over time as a result of the ritual restriction of some meals at specific times when they are required for reproduction and appropriate productivity. It&#39;s critical to distinguish between proper limits and improper taboos. This practice has been thoroughly studied, it also involves prehistoric hunters and gatherers to maintain the balance of production and availability for conserving natural resources as well as a person&#39;s health since different foods have different effects on a human&#39;s body in different circumstances. Slokas have been employed by eminent intellectuals to create their works since they are easy to teach and memorize.&lt;/p&gt;
  5262.  
  5263.  
  5264. &lt;h3&gt;
  5265. &lt;b&gt;See the food thoughts in Bengali traditional folk counting-out riddles :&lt;/b&gt;&lt;/h3&gt;
  5266. &lt;br /&gt;
  5267. &lt;div style=&quot;text-align: center;&quot;&gt;
  5268. &lt;b&gt;&quot;ইনটি মিনটি পাপা টিনটি&lt;/b&gt;&lt;/div&gt;
  5269. &lt;div style=&quot;text-align: center;&quot;&gt;
  5270. &lt;b&gt;টান টুন্ ঠাশা,&lt;/b&gt;&lt;/div&gt;
  5271. &lt;div style=&quot;text-align: center;&quot;&gt;
  5272. &lt;b&gt;হাঁসের ডিমের খাশা&lt;/b&gt;&lt;/div&gt;
  5273. &lt;div style=&quot;text-align: center;&quot;&gt;
  5274. &lt;b&gt;কে কত আনা নেবে বলে দাও না ||&quot;&lt;/b&gt;&lt;/div&gt;
  5275. &lt;div style=&quot;text-align: center;&quot;&gt;
  5276. &lt;b&gt;&lt;br /&gt;&lt;/b&gt;&lt;/div&gt;
  5277. &lt;div style=&quot;text-align: center;&quot;&gt;
  5278. &lt;b&gt;&quot;আপন বাপন চৌকি চাপন,&lt;/b&gt;&lt;/div&gt;
  5279. &lt;div style=&quot;text-align: center;&quot;&gt;
  5280. &lt;b&gt;ওল ঢোল মামার কোল,&lt;/b&gt;&lt;/div&gt;
  5281. &lt;div style=&quot;text-align: center;&quot;&gt;
  5282. &lt;b&gt;এই ছেলেটি খাটিয়া চোর ||&quot;&lt;/b&gt;&lt;/div&gt;
  5283. &lt;div style=&quot;text-align: center;&quot;&gt;
  5284. &lt;b&gt;&lt;br /&gt;&lt;/b&gt;&lt;/div&gt;
  5285. &lt;div style=&quot;text-align: center;&quot;&gt;
  5286. &lt;b&gt;&quot;উবু দশ কুড়ি,নাড়িভুঁড়ি,&lt;/b&gt;&lt;/div&gt;
  5287. &lt;div style=&quot;text-align: center;&quot;&gt;
  5288. &lt;b&gt;চিংড়িমাছের চচ্চড়ি,&lt;/b&gt;&lt;/div&gt;
  5289. &lt;div style=&quot;text-align: center;&quot;&gt;
  5290. &lt;b&gt;কে কত আনা নিবি বলে দে না রে ||&quot;&lt;/b&gt;&lt;/div&gt;
  5291. &lt;br /&gt;
  5292. &lt;p&gt;It is simple to understand how occasional abstinence can develop into a custom and ultimately become a historical food taboo. Eating taboos have frequently been attributed to magico-religious causes or the contrast between positive and negative rites in social anthropological studies of eating. Even yet, the beginnings of rituals and taboos based on spiritual, religious, and magical ideas must have had a &quot;history&quot; and &quot;started going&quot; in some way, which demonstrates the broad range of origins of food taboos.&lt;/p&gt;
  5293.  
  5294. &lt;p&gt;This opinion has generated a lot of discussion, and no one hypothesis can fully account for why humans have certain food taboos. However, any dietary taboo that is accepted as a part of a community&#39;s traditions and has no legitimate medical justification promotes social cohesion and helps that group maintain its identity in the presence of outsiders, which brings relief and a sense of &quot;belonging&quot; to the group. Food taboos are typically imposed at &quot;coming-of-age&quot; or initiation rites, and they may also be required during dry spells, floods, lunar eclipses, and many other natural disasters. Food taboos thus serve the purpose of drawing attention to specific events.&lt;/p&gt;
  5295.  
  5296. &lt;h3&gt;Food taboos: their origins and purposes&lt;/h3&gt;
  5297.  
  5298. &lt;p&gt;Street vendors in Kolkata still sell duck eggs in baskets. Chicken eggs arrive much later in Bengali food. There was a conflict between chickens and caste religion even in the last century. Again in this Bengal, this Masan Kali is located under a banyan tree in Dhumpur Balasi village of Dewanhat block under Cooch Behar district headquarters. A pot worshiped as an idolless symbol of Kalimburupa Masan deity. Puja is performed here every Tuesday. The main ingredients of the puja are panchkhol curd, chira and atiyakala. The people of the neighboring villages gather together and perform puja. Goat, pigeons, duck eggs and fruits are offered as vows at this Kali Than on the orders of Bhongria.&lt;/p&gt;
  5299.  
  5300. ref : https://www.ncbi.nlm.nih.gov/pmc/articles/PMC2711054/
  5301. &lt;p&gt;During any religious ceremony for a Brahmin who was educator by profession in the caste system, the offering of food to the gods always precedes food intake. Food, thus, becomes sanctified and is called &#39;Prasad - God&#39;s Mercy&#39;, which is then partaken. This practice follows from the ancient scripture &quot;Bhagavad Gita&quot; [31], in which the Lord says: &quot;If one offers Me with love and devotion a leaf, a flower, fruit, or water, I will accept it&quot; [Text 26] thus all that you do, all that you eat, all that you offer and give away as well as austerities that you may perform, should be done as an offering unto Me&quot; [Text 27]. &lt;/p&gt;
  5302.  
  5303. &lt;p&gt;They studied that plants also have life, though in a more sedate and sedentary form. The use of plants as food is considered less sinful than taking the lives of animals, but they must not be broken or harvested after dark [because of scientific reason about CO2 released from the plants and active insects!!]. The saying &quot;You are what you eat&quot; is explicitly mentioned in the Bhagavad Gita [Chapter 17: 31]: &quot;Foods in the mode of goodness increase the duration of life, purify one&#39;s existence and give strength, health, happiness and satisfaction. Such nourishing foods are sweet, juicy, fattening, and palatable. Foods that are unclean, too bitter, too sour, salty and pungent, dry and hot, are liked by people in the modes of passion. Such foods cause pain, distress, and disease. Food cooked more than three hours before being eaten, which is tasteless, stale, putrid, decomposed and unclean, is food liked by people in the mode of ignorance&quot;. Thus, this powerful message does not contain precise instructions to &quot;do&quot; or &quot;not to do&quot;, it describes the effects of different kinds of food and leaves the final choice to the individual. The non-selected foods may therefore be declared food taboos by society.&lt;/p&gt;
  5304.  
  5305.  
  5306. &lt;p&gt;Modern people have fewer food taboos to observe, but nevertheless some also exist even today.  The people belonging to particular race, creed, caste or class sometimes partake in fish, eggs, and even meats commonly chicken, goat or mutton, these are never to be cooked or eaten during religious occasions, marriages, times of mourning, breaking religious fasts, pilgrimages, and similar times. &lt;/p&gt;
  5307.  
  5308. &lt;p&gt;It is a well-known fact that India has gifted the world with the species Red Junglefowl [kukkut कुक्कुट] and the Silver Junglefowl of whose progenies domesticated and crossbred. The history of poultry in India is about 5,000 years old. The strange paradox is that although this country introduced poultry to the world it remained indifferent to it for a long time. The main factor was a religious taboo on poultry products in many Indian communities. The credit for developing the poultry in this country should go to the Christian missionary organizations and some Britishers who brought a few superior exotic breeds at the beginning of the twentieth century.&lt;/p&gt;
  5309.  
  5310. &lt;h4&gt;Indigenous Knowledge&lt;/h4&gt;
  5311. &lt;p&gt;For ethnic tribal groups and communities indigenous poultry are of special interest because of their socio-religious use. They are not only efficient converters of agricultural byproducts, particularly of wastes into high quality meat but also provide eggs, feathers and rich manure. They separate the spoiled eggs from good eggs by emerging them in a bowl of water. It is believed that the spoiled eggs are those which float whereas good eggs sink into the water. This practice is also followed in the rural areas.&lt;/p&gt;
  5312. &lt;p&gt;See some great interesting facts about egg at https://www.foodtimeline.org/foodeggs.html&lt;/p&gt;
  5313.  
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  5339. &lt;div class=&quot;blogger-post-footer&quot;&gt;&lt;a href=&quot;https://feedburner.google.com/fb/a/mailverify?uri=onlinekolkata&amp;amp;loc=en_US&quot;&gt;Subscribe to Indian Cuisine - Traditional Food and Recipe by Email&lt;/a&gt;&lt;/div&gt;</description><link>http://www.foodcooking-inspiration.in/2014/11/irresistible-egg-bengali-deem-dish.html</link><author>noreply@blogger.com (prasadam)</author><media:thumbnail xmlns:media="http://search.yahoo.com/mrss/" url="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEix30Y5WtzIHHgSeZ03-7EeGH7ReGGRSlitzOQPRPqRdSTVAN4CWH5u-Cq0_vPhXe2LY1n31YaBx9vEb7-FFXIFFTr1WdVG8bRBbhtimr9cYyZKbC5BDdKllGlOpTeV-bFdm7ZWr5BLNpg/s72-c/duck+egg+bengali+dish.jpg" height="72" width="72"/></item><item><guid isPermaLink="false">tag:blogger.com,1999:blog-4194113219346922999.post-1768363924998615201</guid><pubDate>Tue, 18 Nov 2014 15:59:00 +0000</pubDate><atom:updated>2023-03-11T14:01:22.204+05:30</atom:updated><category domain="http://www.blogger.com/atom/ns#">Curry-Tarkari</category><title>Steamed Sheem - dELICIOUS LabLab Linn</title><description>&lt;html&gt;
  5340.  &lt;head&gt;
  5341.    &lt;title&gt;Flat bean Bengali Seem recipe - delicious LabLab Linn&lt;/title&gt;
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  5348.  &quot;description&quot;: &quot;Shim or Sheem is also known as string beans because the flattened pods have a strong fibre that runs down the seam from one end to the other. As a result, it is also known as flat beans. The mature, velvety sheem has a great texture and a sweet, crisp flavour. Cooking Suktor Jhol with flat beans, brinjal, chunks of young banana, and entire chickpeas is described in an old vegetarian cookbook. It can also be prepared with neem, beans, brinjal, pumpkin, and jackfruit seeds along with phulbori and ginger paste.&quot;,
  5349.  &quot;keywords&quot;: &quot;flat bean, sheem recipe, shim ranna, bengali dish&quot;,
  5350.  &quot;author&quot;: {
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  5352.    &quot;name&quot;: &quot;Barnali Dutta&quot;
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  5354.  &quot;datePublished&quot;: &quot;2014-11-18&quot;,
  5355.  &quot;prepTime&quot;: &quot;PT10M&quot;,
  5356.  &quot;cookTime&quot;: &quot;PT15M&quot;,
  5357.  &quot;totalTime&quot;: &quot;PT25M&quot;,
  5358.  &quot;recipeCategory&quot;: &quot;entree&quot;,
  5359.  &quot;recipeCuisine&quot;: &quot;Bengali&quot;,
  5360.  &quot;recipeYield&quot;: &quot;4&quot;,
  5361.  &quot;nutrition&quot;: {
  5362.    &quot;@type&quot;: &quot;NutritionInformation&quot;,
  5363.    &quot;servingSize&quot;: &quot;2 tbsp&quot;,
  5364.    &quot;calories&quot;: &quot;187 cal&quot;,
  5365.    &quot;fatContent&quot;: &quot;2 g&quot;
  5366.  },
  5367.  &quot;recipeIngredient&quot;: [
  5368.    &quot;Fresh mature pod, 250g&quot;,
  5369.    &quot;Mustard seeds and poppy seeds paste, 1 tbsp each&quot;,
  5370.    &quot;Salt and sugar, to taste&quot;,
  5371.    &quot;Mustard oil, 2 tsp&quot;,
  5372.    &quot;Onion seeds, 1 tsp&quot;,
  5373.    &quot;Whole green chili, 3&quot;
  5374.  ],
  5375.  &quot;recipeInstructions&quot;: [{
  5376.    &quot;@type&quot;: &quot;HowToStep&quot;,
  5377.    &quot;text&quot;: &quot;First prepare the pods for the recipe. Make a small cut at the end and peel out the fiber from the whole seam of the pod along the cut end of the bean or sheem. Keep it whole for this recipe.&quot;
  5378.  },{
  5379.    &quot;@type&quot;: &quot;HowToStep&quot;,
  5380.    &quot;text&quot;: &quot;Blanch the pods in salty hot and iced cold water for 2 times alternately and keep aside.&quot;
  5381.  },{
  5382.    &quot;@type&quot;: &quot;HowToStep&quot;,
  5383.    &quot;text&quot;: &quot;Take a pan, heat oil in medium flame, add onion seeds and one green chili, add prepared pods, add salt and sugar, stir gently, keep the fire to simmer and cover with a lid. After 5 minutes open the lid, add pastes, sprinkle 2 tsp water to protect the paste from burning, stir cooked vegetables gently to cover with the paste. Check if the vegetables are cooked or not. If not allow 2 to 3 minutes more to cook in simmer. Now put off the flame. Add slitted green chili, cover the pan with the lid and give a resting period for another 2 minutes.&quot;
  5384.  },{
  5385.    &quot;@type&quot;: &quot;HowToStep&quot;,
  5386.    &quot;text&quot;: &quot;Fresh pod only needs about 4 to 5 minutes of cooking. Dried seeds needs to soak in water overnight and then require slow-cooking about 1 hour or in pressure cooker about 15 to 20 minutes.&quot;
  5387.  }],
  5388.  &quot;aggregateRating&quot;: {
  5389.    &quot;@type&quot;: &quot;AggregateRating&quot;,
  5390.    &quot;ratingValue&quot;: &quot;5&quot;,
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  5393.    &quot;ratingCount&quot;: &quot;15&quot;
  5394.  }  
  5395. }
  5396. &lt;/script&gt;
  5397.  &lt;/head&gt;
  5398.  &lt;body&gt;
  5399. &lt;h2&gt;&lt;b&gt; Simple flat bean dish in little to no time&lt;/b&gt;&lt;/h2&gt;
  5400. &lt;br /&gt;
  5401. &lt;span class=&quot;summary&quot;&gt;
  5402. Shim or Sheem is also known as string beans because the flattened pods have a strong fibre that runs down the seam from one end to the other. As a result, it is also known as flat beans. The mature, velvety sheem has a great texture and a sweet, crisp flavour. Cooking Suktor Jhol with flat beans, brinjal, chunks of young banana, and entire chickpeas is described in an old vegetarian cookbook. It can also be prepared with neem, beans, brinjal, pumpkin, and jackfruit seeds along with phulbori and ginger paste. &lt;br /&gt;&lt;br /&gt;Red lentil, or masoor, cowpeas, horse gramme, and lablab bean are some additional very well-liked pulses in addition to the Big Four that are frequently used throughout India: mung daal, or black gram, toor daal, or pigeon peas, and Bengal gram, or cholar daal. These pulses are good providers of protein, B vitamins like thiamine B1, riboflavin B2, pantothenic acid B5, and folate folic acid/vitamin B9, as well as a variety of other nutrients like calcium, iron, magnesium, potassium, phosphorus, and sulphur.&lt;/span&gt;&lt;br /&gt;
  5403.  
  5404.  &lt;amp-img src=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBnBpiMPv5PNlEpA4wyOWd-iQRHD870TIssru9-sbsc8OO6V3CbDdIaQJEfLUpdS3noUHK6ESaa1vJXSdYjnUZi5X-3OMlX46KyMxIR65INdzZlXjy51-5tkE9F9T7DUBRj6qv8jSW0745/s400/IMG_20141104_122405.jpg&quot; width=&quot;475&quot; height=&quot;268&quot; title=&quot;Steamed sorshe posto Sheem - dELICIOUS LabLab Linn&quot; alt=&quot;Steamed sorshe posto Sheem - dELICIOUS LabLab Linn&quot;&gt;
  5405. &lt;noscript&gt;
  5406. &lt;img src=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBnBpiMPv5PNlEpA4wyOWd-iQRHD870TIssru9-sbsc8OO6V3CbDdIaQJEfLUpdS3noUHK6ESaa1vJXSdYjnUZi5X-3OMlX46KyMxIR65INdzZlXjy51-5tkE9F9T7DUBRj6qv8jSW0745/s400/IMG_20141104_122405.jpg&quot; width=&quot;475&quot; height=&quot;268&quot; title=&quot;&quot; alt=&quot;Steamed sorshe posto Sheem - dELICIOUS LabLab Linn&quot;&gt;
  5407. &lt;/noscript&gt;
  5408. &lt;/amp-img&gt;
  5409. &lt;figcaption&gt;&lt;b&gt;&quot;Sorshe Posto Sheem - dELICIOUS LabLab Linn&quot; &lt;/b&gt;&lt;/figcaption&gt; &lt;p&gt;&lt;/p&gt;
  5410. &lt;br /&gt;
  5411. By  &lt;span class=&quot;author&quot;&gt;Barnali Dutta&lt;/span&gt;&lt;br /&gt;
  5412. Published &lt;span class=&quot;published&quot;&gt;11/18/2014&lt;/span&gt;&lt;br /&gt;
  5413.  &lt;br /&gt;
  5414.    
  5415. &lt;p&gt;Prep time:
  5416.  
  5417.  00:10
  5418. |  Cook time:
  5419.  00:15
  5420.  
  5421.   |    
  5422.   Total time:  
  5423.  
  5424.   00:25 |
  5425.   Yield:
  5426.   2 servings&lt;/p&gt;
  5427.  
  5428.   &lt;p&gt;Sanskrit name &lt;i&gt;Nishpava&lt;/i&gt; botanical name &lt;b&gt;Dolichos lablab Linn&lt;/b&gt;, English name flat bean has a totally different approach in treatment of impotency and improving debilities and is possibly the holistic approach of ayurvedic medicine.  Our ancient nutritionists and physicians knew that this little bean was also packed with an astonishing array of therapeutic powers and is used to treat many disorders.  The sage Charaka was very impressed by this seed&#39;s ability to make even an old man potent and fertile. [ref:Chiranjib Banousadhi by Shibkali Bhattacharya, vol IV, pg 149]&lt;/p&gt;
  5429.  
  5430. &lt;h4&gt;&lt;i&gt;
  5431.  &lt;b&gt;Ingredients for the recipe&lt;/b&gt;
  5432.  &lt;/i&gt;&lt;/h4&gt;
  5433. &lt;ul&gt;
  5434.    &lt;li&gt;Fresh mature pod, 250g&lt;/li&gt;
  5435.      
  5436.  &lt;li&gt;Mustard seeds and poppy seeds paste, 1 tbsp each&lt;/li&gt;
  5437.  
  5438. &lt;li&gt; Salt and sugar, to taste   &lt;/li&gt;
  5439.  &lt;li&gt;Mustard oil, 2 tsp&lt;/li&gt;
  5440.  &lt;li&gt;Onion seeds, 1 tsp&lt;/li&gt;
  5441. &lt;li&gt;Whole green chili, 3 &lt;/li&gt;
  5442.  
  5443.  &lt;/ul&gt;
  5445. &lt;h4&gt;&lt;b&gt;Instructions:&lt;/b&gt; &lt;/h4&gt;
  5446. &lt;ol&gt;
  5447. &lt;li&gt; First prepare the pods for the recipe. Make a small cut at the end and peel out the fiber from the whole seam of the pod along the cut end of the bean or sheem. Keep it whole for this recipe.&lt;/li&gt;
  5451. &lt;li&gt; Blanch the pods in salty hot and iced cold water for 2 times alternately and keep aside.&lt;/li&gt;
  5454. &lt;li&gt; Take a pan, heat oil in medium flame, add onion seeds and one green chili, add prepared pods, add salt and sugar, stir gently, keep the fire to simmer and cover with a lid. After 5 minutes open the lid, add pastes, sprinkle 2 tsp water to protect the paste from burning, stir cooked vegetables gently to cover with the paste. Check if the vegetables are cooked or not. If not allow 2 to 3 minutes more to cook in simmer. Now put off the flame. Add slitted green chili, cover the pan with the lid and give a resting period for another 2 minutes.&lt;/li&gt;
  5456. &lt;li&gt;Fresh pod only needs about 4 to 5 minutes of cooking. Dried seeds needs to soak in water overnight and then require slow-cooking about 1 hour or in pressure cooker about 15 to 20 minutes.&lt;/li&gt;
  5457. &lt;/ol&gt;
  5458. &lt;br /&gt;
  5459. &lt;br /&gt;
  5460. &lt;h4&gt;&lt;b&gt;&lt;i&gt;Nonetheless Nibbling....&lt;/i&gt;&lt;/b&gt; &lt;/h4&gt;
  5461.  
  5462. &lt;p&gt;Proteins are essential in everybody’s diet, are known as building blocks of life making up 45% of the body by weight.
  5463. Proteins are complex substances found in many foods and are made up of thousands of small units called amino acids. Complete proteins are from animal sources meat and milk because it contains all nine of the essential amino acids in the right balance and most vegetable protein is considered incomplete because it lacks one or more of the essential amino acids.&lt;/p&gt;
  5464.  
  5465. &lt;p&gt;Isoflavones is a natural component in Raj-Shimbi that shows a weak estrogen like effect and anti-estrogen effect. Sheem is a valuable green source of protein about 25%, amino acids, vitamins [A, B, C]. Sheem also contains copper, niacin, and folate They are rich in L-dopa, which is very important against Parkinson’s disease.&lt;/p&gt;
  5466.  
  5467. &lt;table  &gt;
  5468.    &lt;tbody&gt;&lt;tr&gt;
  5469.        &lt;td  &gt;English&lt;/td&gt;
  5470.        &lt;td  &gt;Lablab bean, hyacinth bean,  Lablab niger&lt;/td&gt;
  5471.    &lt;/tr&gt;
  5472.    &lt;tr&gt;
  5473.        &lt;td &gt;Botanical&lt;/td&gt;
  5474.        &lt;td  &gt; Dolihos lablab Linn , family Leguminaceae&lt;/td&gt;
  5475.    &lt;/tr&gt;
  5476.    &lt;tr&gt;
  5477.        &lt;td  &gt;Sanskrit&lt;/td&gt;
  5478.        &lt;td   &gt;Nishpava, simbi/shimbi, rajshimbi, vallaka&lt;/td&gt;
  5479.    &lt;/tr&gt;
  5480.    &lt;tr&gt;
  5481.        &lt;td  &gt;Hindi&lt;/td&gt;
  5482.        &lt;td  &gt;Sem&lt;/td&gt;
  5483.    &lt;/tr&gt;
  5484.    &lt;tr&gt;
  5485.        &lt;td  &gt;Gujrati&lt;/td&gt;
  5486.        &lt;td  &gt;Vaal/val, Wal papri, Chavdari ghevda, Pawta, Ghevda&lt;/td&gt;
  5487.    &lt;/tr&gt;
  5488.    &lt;tr&gt;
  5489.        &lt;td  &gt;Bengali&lt;/td&gt;
  5490.        &lt;td  &gt;Shim, rajashimbi&lt;/td&gt;
  5491.    &lt;/tr&gt;
  5492.    &lt;tr&gt;
  5493.        &lt;td  &gt;Marathi&lt;/td&gt;
  5494.        &lt;td  &gt;Pavate, vaal&lt;/td&gt;
  5495.    &lt;/tr&gt;
  5496.    &lt;tr&gt;
  5497.        &lt;td  &gt;Tamil&lt;/td&gt;
  5498.        &lt;td  &gt;Mochai, avari&lt;/td&gt;
  5499.    &lt;/tr&gt;
  5500.    &lt;tr&gt;
  5501.        &lt;td  &gt;Telegu&lt;/td&gt;
  5502.        &lt;td  &gt;Anumulu, chikkudu&lt;/td&gt;
  5503.    &lt;/tr&gt;
  5504.    &lt;tr&gt;
  5505.        &lt;td  &gt;Kanada&lt;/td&gt;
  5506.        &lt;td  &gt;Avare, avarekai&lt;/td&gt;
  5507.    &lt;/tr&gt;
  5508.    &lt;tr&gt;
  5509.        &lt;td  &gt;Konkan&lt;/td&gt;
  5510.        &lt;td  &gt;Alsande&lt;/td&gt;
  5511.    &lt;/tr&gt;
  5512.    &lt;tr&gt;
  5513.        &lt;td  &gt;Malayalam&lt;/td&gt;
  5514.        &lt;td  &gt;Avara, there is a bitter variety of Val known as kadva in the Deccan&lt;/td&gt;
  5515.    &lt;/tr&gt;
  5516.    &lt;tr&gt;
  5517.        &lt;td  &gt;Medicinal/Therapeutic Uses&lt;/td&gt;
  5518.        &lt;td  &gt;Treatment for ear and throat infections&lt;/td&gt;
  5519.    &lt;/tr&gt;
  5520.    &lt;tr&gt;
  5521.        &lt;td  &gt;Edible part and uses of some indigenous vegetables&lt;/td&gt;
  5522.        &lt;td  &gt;Pod and dry seed, Mature green pod and seed as vegetable, dry seed as pulse, plant as animal feed, soil improvement crop  &lt;/td&gt;
  5523.    &lt;/tr&gt;
  5524. &lt;/tbody&gt;&lt;/table&gt;
  5525.  
  5526. &lt;amp-facebook-comments width=&quot;486&quot; height=&quot;657&quot; layout=&quot;responsive&quot; data-href=&quot;https://www.foodcooking-inspiration.in/2014/11/steamed-sheem-delicious-lablab-linn.html&quot;&gt;
  5527.    &lt;/amp-facebook-comments&gt;
  5528.  
  5529.  
  5530.  
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  5550. &lt;/html&gt;&lt;div class=&quot;blogger-post-footer&quot;&gt;&lt;a href=&quot;https://feedburner.google.com/fb/a/mailverify?uri=onlinekolkata&amp;amp;loc=en_US&quot;&gt;Subscribe to Indian Cuisine - Traditional Food and Recipe by Email&lt;/a&gt;&lt;/div&gt;</description><link>http://www.foodcooking-inspiration.in/2014/11/steamed-sheem-delicious-lablab-linn.html</link><author>noreply@blogger.com (Barnali Dutta)</author><media:thumbnail xmlns:media="http://search.yahoo.com/mrss/" url="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBnBpiMPv5PNlEpA4wyOWd-iQRHD870TIssru9-sbsc8OO6V3CbDdIaQJEfLUpdS3noUHK6ESaa1vJXSdYjnUZi5X-3OMlX46KyMxIR65INdzZlXjy51-5tkE9F9T7DUBRj6qv8jSW0745/s72-c/IMG_20141104_122405.jpg" height="72" width="72"/></item><item><guid isPermaLink="false">tag:blogger.com,1999:blog-4194113219346922999.post-6003953808198254541</guid><pubDate>Sat, 08 Nov 2014 02:25:00 +0000</pubDate><atom:updated>2023-04-03T22:53:54.071+05:30</atom:updated><category domain="http://www.blogger.com/atom/ns#">Fish-Maach</category><title>Hot and Sour Fish - Climbing Perch</title><description>&lt;html&gt;
  5551.  &lt;head&gt;
  5552.    &lt;title&gt; Hot and Sour Fish Climbing Perch: Tok Jhal Koi Machh recipe &lt;/title&gt;
  5553.    &lt;script type=&quot;application/ld+json&quot;&gt;
  5554. {
  5555.  &quot;@context&quot;: &quot;https://schema.org/&quot;,
  5556.  &quot;@type&quot;: &quot;Recipe&quot;,
  5557.  &quot;name&quot;: &quot;Hot and Sour Fish Climbing Perch: Tok Jhal Koi Machh recipe&quot;,
  5558.  &quot;image&quot;: &quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZaHHTZ1LWbFyjDMIj0ID_Wxh7ysgtPh7fgfT6wDlrddujdTz4Mv7WNf2Ew9ef2k6lLfuaAkcoGRLkMfgXDUC-09rGmrmZbE9zEc1p9ILOLgnc7pAeP59VdQiCgyD1seIpJoNc9FKkvq9O/s400/IMG_20141104_134447~4.jpg&quot;,
  5559.  &quot;description&quot;: &quot;Clean and wash the Koi fish with lukewarm water and salt. Season the fish lightly with salt, turmeric, and 2 tsp mustard oil.  &quot;,
  5560.  &quot;keywords&quot;: &quot;Koi fish, sweet and sour fish, climbing perch, tok jhal koi&quot;,
  5561.  &quot;author&quot;: {
  5562.    &quot;@type&quot;: &quot;Person&quot;,
  5563.    &quot;name&quot;: &quot;Barnali Dutta&quot;
  5564.  },
  5565.  &quot;datePublished&quot;: &quot;2014-11-08&quot;,
  5566.  &quot;prepTime&quot;: &quot;PT10M&quot;,
  5567.  &quot;cookTime&quot;: &quot;PT25M&quot;,
  5568.  &quot;totalTime&quot;: &quot;PT35M&quot;,
  5569.  &quot;recipeCategory&quot;: &quot;entree&quot;,
  5570.  &quot;recipeCuisine&quot;: &quot;Bengali&quot;,
  5571.  &quot;recipeYield&quot;: &quot;4&quot;,
  5572.  &quot;nutrition&quot;: {
  5573.    &quot;@type&quot;: &quot;NutritionInformation&quot;,
  5574.    &quot;servingSize&quot;: &quot;1 pc&quot;,
  5575.    &quot;calories&quot;: &quot;250 cal&quot;,
  5576.    &quot;fatContent&quot;: &quot;8 g&quot;
  5577.  },
  5578.  &quot;recipeIngredient&quot;: [
  5579.    &quot;Fresh Koi/Climber Perch fish [the koi fish is eaten whole] : 400g&quot;,
  5580.    &quot;Mustard oil: 50g&quot;,
  5581.    &quot;Turmeric powder: 2 tsp&quot;,
  5582.    &quot;Red chili powder: 1 tsp&quot;,
  5583.    &quot;Cumin powder: 2 tsp&quot;,
  5584.    &quot;Yellow raisin: 10g&quot;,
  5585.    &quot;White and black mustard seeds [1:1] paste [added salt, green chili paste, and mustard oil]: 1 tsp each&quot;,
  5586.    &quot;Fresh tamarind juice: 1 cup, light&quot;,
  5587.    &quot;Salt and sugar: to taste&quot;,
  5588.    &quot;Bay leaves and whole red chili: 2 each&quot;
  5589.  ],
  5590.  &quot;recipeInstructions&quot;: [{
  5591.    &quot;@type&quot;: &quot;HowToStep&quot;,
  5592.    &quot;name&quot;: &quot;Step 1&quot;,
  5593.    &quot;text&quot;: &quot;Clean and wash the fish with lukewarm water and salt. Season the fish lightly with salt, turmeric, and 2 tsp mustard oil. Keep aside for 10 minutes.&quot;
  5594.  },{
  5595.    &quot;@type&quot;: &quot;HowToStep&quot;,
  5596.    &quot;name&quot;: &quot;Step 2&quot;,
  5597.    &quot;text&quot;: &quot;Mix sugar, salt, and red chili powder with tamarind juice. Grind water-soaked mustard seeds with salt and green chili, add 1 tsp mustard oil and keep covered for 10 minutes.&quot;
  5598.  },{
  5599.    &quot;@type&quot;: &quot;HowToStep&quot;,
  5600.    &quot;name&quot;: &quot;Step 3&quot;,
  5601.    &quot;text&quot;: &quot;In a deep pan heat the oil, add 1 tsp salt and one pinch turmeric powder to the hot oil. Now fry the fish carefully until slightly dark in color, but do not fry much. Keep aside.&quot;
  5602.  },{
  5603.    &quot;@type&quot;: &quot;HowToStep&quot;,
  5604.    &quot;name&quot;: &quot;Step 4&quot;,
  5605.    &quot;text&quot;: &quot;In the same oil add bay leaves and whole red chili, mustard paste and cumin powder, add raisin, now add fish, soon after that pour prepared tamarind juice.&quot;
  5606.  },{
  5607.    &quot;@type&quot;: &quot;HowToStep&quot;,
  5608.    &quot;name&quot;: &quot;Step 5&quot;,
  5609.    &quot;text&quot;: &quot;We make this dish somewhat sweeter than other Bengali fish dishes. Boil the fish on medium-to-high heat for 5 minutes then boil for another 10 minutes on simmering heat. Now switch off the heat.&quot;
  5610.  },{
  5611.    &quot;@type&quot;: &quot;HowToStep&quot;,
  5612.    &quot;name&quot;: &quot;Step 6&quot;,
  5613.    &quot;text&quot;: &quot;The fish should then be left covered till serving time. This hot and sour fish item is best to be served with piping hot boiled rice. It may be garnished with fresh coriander leaves.&quot;
  5614.  }],
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  5623. &lt;/script&gt;
  5624.  &lt;/head&gt;
  5625.  &lt;body&gt;
  5626. &lt;h2 align=&quot;center&quot;&gt;
  5627. Tok Jhal Koi Machh recipe - Hot and Sour Fish Climbing Perch&lt;/h2&gt;
  5628.  
  5629. &lt;amp-img src=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZaHHTZ1LWbFyjDMIj0ID_Wxh7ysgtPh7fgfT6wDlrddujdTz4Mv7WNf2Ew9ef2k6lLfuaAkcoGRLkMfgXDUC-09rGmrmZbE9zEc1p9ILOLgnc7pAeP59VdQiCgyD1seIpJoNc9FKkvq9O/s400/IMG_20141104_134447~4.jpg&quot; width=&quot;475&quot; height=&quot;268&quot; title=&quot;Hot and Sour Fish Recipe Climbing Perch Kwoi&quot; alt=&quot;Tok Jhal Koi Machh Hot and Sour Fish recipe&quot;&gt;
  5630. &lt;noscript&gt;
  5631. &lt;img src=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZaHHTZ1LWbFyjDMIj0ID_Wxh7ysgtPh7fgfT6wDlrddujdTz4Mv7WNf2Ew9ef2k6lLfuaAkcoGRLkMfgXDUC-09rGmrmZbE9zEc1p9ILOLgnc7pAeP59VdQiCgyD1seIpJoNc9FKkvq9O/s400/IMG_20141104_134447~4.jpg&quot; width=&quot;475&quot; height=&quot;268&quot; title=&quot;Hot and Sour Fish Recipe Climbing Perch Kwoi&quot; alt=&quot;Tok Jhal Koi Machh Hot and Sour Fish recipe&quot;&gt;
  5632. &lt;/noscript&gt;
  5633. &lt;/amp-img&gt;
  5634. &lt;br&gt;
  5635. &lt;br&gt;
  5636.  
  5637. &lt;p class=&quot;summary&quot;&gt;This sour fish recipe comes from my grandmother. Even while I prefer to follow a recipe exactly as it is written, it can be fairly expensive to make a daily dish that has been served for more than a century today. Because of its uniqueness and taste, it has a higher status, and as a result, its price reflects this. &lt;/p&gt;
  5638.  
  5639.   &lt;p class=&quot;summary&quot;&gt;It is one of the best side dishes for the Bengali who adores fish and rice to the core. One of these dishes is so delicious and light that it makes you want to eat more than normal, both consciously and unconsciously.&lt;/p&gt;
  5641. &lt;br&gt;
  5642. &lt;br&gt;
  5643.  &lt;p class=&quot;summary&quot;&gt;Even though I didn&#39;t like to eat kwoi fish as a child because of its blackish hue and jagged bones, my family laughed at me when they saw how eager I was to eat this dish more than other of my favourite dishes.&lt;/p&gt;
  5644.    
  5645. &lt;br&gt; 5 stars based on 135 reviews, Calories per serving: 250, &lt;br&gt;Prep time: 10 min, Cook time: 15 min, Total time: 25 min, &lt;br&gt;Yield: 4 [4 servings], Serving size: 1 pc,
  5646. &lt;br&gt;
  5647. &lt;br&gt;
  5648. &lt;h3&gt;Ingredients:&lt;/h3&gt;
  5649. &lt;ul&gt;
  5650.    &lt;li&gt;Fresh Koi/Climber Perch fish [the koi fish is eaten whole] : 400g&lt;/li&gt;
  5651.  
  5652. &lt;li&gt;Mustard oil: 50g&lt;/li&gt;
  5653.  
  5654. &lt;li&gt;Turmeric powder: 2 tsp&lt;/li&gt;
  5655.  
  5656. &lt;li&gt;Red chili powder: 1 tsp&lt;/li&gt;
  5657.  
  5658. &lt;li&gt;Cumin powder: 2 tsp&lt;/li&gt;
  5659.  
  5660. &lt;li&gt;Yellow raisin: 10g&lt;/li&gt;
  5661.  
  5662. &lt;li&gt;White and black mustard seeds [1:1] paste
  5663. [added salt, green chili paste, and mustard oil]: 1 tsp each&lt;/li&gt;
  5664.  
  5665. &lt;li&gt;Fresh tamarind juice: 1 cup, light&lt;/li&gt;
  5666.  
  5667. &lt;li&gt;Salt and sugar: to taste&lt;/li&gt;
  5668.  
  5669. &lt;li&gt;Bay leaves and whole red chili: 2 each&lt;/li&gt;
  5670. &lt;/ul&gt;
  5671. &lt;br&gt;&lt;br&gt;    
  5672. &lt;h3&gt; Directions:&lt;/h3&gt;
  5673.    &lt;ol&gt;
  5674.      &lt;li&gt; Clean and wash the fish with lukewarm water and salt. Season the fish lightly with salt, turmeric, and 2 tsp mustard oil. Keep aside for 10 minutes.  &lt;/li&gt;
  5675.     &lt;li&gt; Mix sugar, salt, and red chili powder with tamarind juice. Grind water-soaked mustard seeds with salt and green chili, add 1 tsp mustard oil and keep covered for 10 minutes.&lt;/li&gt;
  5676. &lt;li&gt; In a deep pan heat the oil, add 1 tsp salt and one pinch turmeric powder to the hot oil. Now fry the fish carefully until slightly dark in color, but do not fry much. Keep aside.&lt;/li&gt;
  5677. &lt;li&gt; In the same oil add bay leaves and whole red chili, mustard paste and cumin powder, add raisin, now add fish, soon after that pour prepared tamarind juice. We make this dish somewhat sweeter than other Bengali fish dishes. Boil the fish on medium-to-high heat for 5 minutes then boil for another 10 minutes on simmering heat. Now switch off the heat. The fish should then be left covered till serving time. This hot and sour fish item is best to be served with piping hot boiled rice. It may be garnished with fresh coriander leaves.&lt;/li&gt;
  5678.  
  5679. &lt;h4&gt;Recipe Tips:&lt;/h4&gt;
  5680. &lt;ul&gt;
  5681. &lt;li&gt;If fresh fishes are unavailable one can add one tbsp onion paste in this recipe and fry a little until translucent before adding mustard paste to the oil.&lt;/li&gt;&lt;br&gt;
  5682. &lt;li&gt;The only tough part of making this dish is that the fish becomes very slippery while cleaning with water and gets somewhat difficult to be scaled and cleaned thoroughly and while discarding the gills. Lukewarm water with salt can makes it easier to deal with. And the best trick to avoid splutter oil while frying the fish is to add some oil during seasoning of the fish with salt and turmeric and also by adding slight salt and turmeric to the hot oil while frying the fish.&lt;/li&gt;
  5683. &lt;/ul&gt;
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  5691. &lt;/amp-ad&gt;
  5692.  
  5693.     &lt;p&gt; My father was naturally knowledgeable about fish. What kind of behaviour does a fish exhibit? Where does it choose to live? What foods does it like? When does it have a special flavour? My father claims that once consumed, the roughly hand-sized koi fish from Chalanbill, Bangladesh, are impossible to forget.  &lt;/p&gt;
  5694.      
  5695.        &lt;p&gt; He would buy a lot of good-quality koi fish and keep them in an earthen pot with water.  Because it is the only fish that can be maintained alive for a long time (apart from Singi and Magur Jeol fish, which have supplementary breathing apparatus). Koi would leap while being cleaned. Even my mother&#39;s hand suffered numerous cuts while chopping the fish. Because of its slickness, it needed to be kept extremely thoroughly covered with ash during cutting. It leapt a lot, even after being left in the hot oil of the pan. &lt;/p&gt;
  5696.      
  5697.       &lt;p&gt;  After a few days of rain in the Jaistha month&#39;s heat, hundreds of koi fish from the pond would sprint to the ground. Fish used to be grabbed and thrown into the pond by certain individuals. They hated koi fish and did not eat it during the Chaitra month or the first few days of Ashad. Koi are typically covered in soft algae at this time. Also, when Kartika draws to a close, fish in the field locate safe havens and subsequently return in great numbers with new fry. &lt;/p&gt;
  5698.      
  5699.       &lt;p&gt;  Koi fish may move from one pond to another using their head fin. If the water level rises during the cloudy Chaitra-Baishakh month, the koi fish will lay eggs in the hole. A single koi fish can produce anywhere from 2,000 to 4,000 hatchlings. If it notices a fish or a threat, it will conceal the spawn in its mouth. &lt;/p&gt;
  5700.      
  5701.       &lt;p&gt;  Fish were readily accessible at the time. When the first monsoon rains begin, the Pushkarini pond overflows with water, and hundreds of fish leap to the surface in response to the call of the clouds. Egg-filled koi from the dry season didn&#39;t have any appeal for Bengali people. Due to the harsh summer, koi fish tended to have protruding heads and slender bodies. Bengalis used to make jokes about &quot;chait maisa kai maachh&quot; around thin kids with chubby heads. &lt;/p&gt;
  5702.      
  5703.       &lt;p&gt;  Koi fish from the Jessore region is renowned for having a huge head and a thin body. The &quot;Yesure Kai&quot; fish is found in the Jessore region of what is now Bangladesh. Bengali proverbs refer to those with large heads as being in the Yesure koi, akin to the Jessohar kai macha. &lt;/p&gt;
  5704.  
  5705.        &lt;p&gt; With the morphological characteristics of this kind of koi fish, the pupils saw an uncanny likeness to one of their classmates. In contrast to his lean and skinny body, the classmate&#39;s head was fairly enormous. They called him &quot;Yesure Kai&quot; to catch him because of the manner he used to stroll to school while carrying a large umbrella on his head and likened him to a koi fish. &lt;/p&gt;
  5706.  
  5707.  &lt;p&gt; He would stutter and add, &quot;Kosure Jai,&quot; which would make him even angrier. Ishwarchandra Vidyasagar (1820–1891) himself is the &quot;Yasure Kai&quot; in question. A tenacious man, a teacher, a man of great character, a man of such a strong attitude, always going against the grain. &lt;/p&gt;
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