Baby Potatoes in Yogurt Sauce

Total Page：16

File Type：pdf, Size：1020Kb

Recipe Shukto By Bhaktin Archana Ingredients • Bitter gourd (karela) - 1 medium sized • Oil - 5 tbsp • White radish - 1 medium sized • Ridge gourd (turai) - 1 medium sized • Sweet potato - 1 medium sized 1 • Potatoes - 2 large sized • Poppy seeds - 2 tbsp • Broad beans (papris) - 10 • Drumsticks - 2 • Brinjal (long) - 1 medium sized • Ginger - 1 inch piece • Mustard seeds - 1 tsp • Bay leaves - 2 • Sugar - 1 tsp • Salt - to taste • Ghee - 1 tbsp • Paanch phoron - 1 tsp Preparation 1. Wash and slice bitter gourd into thin roundels. 2. Heat two tablespoons of oil in a pan and fry bitter gourd slices lightly. Drain and keep aside. 3. Peel, wash and cut white radish, ridge gourd, sweet potato and potatoes into one inch sized cubes. 4. Soak poppy seeds in one-fourth cup of water for half an hour. 5. String broad beans, wash and cut into one-inch sized pieces. 6. Wash and cut drumsticks into one-inch sized cubes. Peel and wash ginger. 7. Grind together poppy seeds, mustard seeds and ginger to a thick paste. 8. Heat remaining oil in a kadai. 9. Add paanch phoron and bay leaves. 10. When the seeds start to crackle, add vegetables and stir lightly. 11. Add ground paste and stir for five to seven minutes. 12. Add two cups of water and cover. 13. Cook on medium heat stirring occasionally till vegetables are almost cooked. 14. Add fried bitter gourd, salt and sugar. 15. Stir and add a tablespoon of ghee 16. Cook for two minutes till gravy is if medium thick consistency. Serve hot. Serves 4 Persons www.iskcondesiretree.com Hare Krishna Hare Krishna Krishna Krishna Hare Hare Hare Rama Hare Rama Rama Rama Hare Hare 2 .

Copy Link

Recommended publications

Bangladeshi Food Voices from Diaspora: Narratives of Six Case Studies from the UK
Bangladeshi Food Voices from Diaspora: Narratives of Six Case Studies from the UK, USA and Hungary By Shehreen Ataur Khan Submitted to Central European University – Department of Gender Studies In partial fulfilment for the ERASMUS MUNDUS MA in Women’s and Gender Studies (GEMMA) Main supervisor: Nadia Jones-Gailani, PhD (Central European University) Second reader: Adelina Sanchez Espinosa, PhD (University of Granada) CEU eTD Collection Budapest 2019 Bangladeshi Food Voices from Diaspora: Narratives of Six Case Studies from the UK, USA and Hungary By Shehreen Ataur Khan Submitted to Central European University – Department of Gender Studies In partial fulfilment for the ERASMUS MUNDUS MA in Women’s and Gender Studies (GEMMA) Main supervisor: Nadia Jones-Gailani, PhD (Central European University) Second reader: Adelina Sanchez Espinosa, PhD (University of Granada) CEU eTD Collection Abstract This thesis is focused on Bangladeshi culinary representations in the diaspora. The purpose of this research is to gain a better understanding of the Bangladeshi migrants who are involved in the culinary industry. I joined these two strands together and formed the kernel of my dissertation, which is to examine the layers of Bangladeshi migrant identities that are orchestrated through their culinary expressions in diaspora. My dissertation is based on six case studies from the UK, USA, and Hungary. Because of the diverse backgrounds of the case studies, there was an eclectic mix in their culinary projects, and I have analyzed them through the theoretical lens of food histories, food narratives, postcolonial studies, migrant identifies, and oral history. This research reveals how their culinary projects are coming to terms with a new reality, an expression of their hybrid identity, and at the same time, celebrating the connection with their homelands.
[Show full text]
Kolkata (Calcutta)
©Lonely Planet Publications Pty Ltd # Kolkata (Calcutta) Why Go? History .......................453 India’s second-biggest city is a daily festival of human exist- Sights ........................453 ence, simultaneously noble and squalid, cultured and des- perate. By its old spelling, Calcutta conjures up images of Activities ....................465 human suffering to most Westerners. But locally, Kolkata is Volunteering ..............465 regarded as India’s intellectual and cultural capital. While Tours ..........................465 poverty is certainly in your face, the dapper Bengali gen- Sleeping.....................466 try continues to frequent grand old gentlemen’s clubs, back Eating ........................470 horses at the Calcutta Racetrack and tee off at some of In- dia’s finest golf courses. Drinking & As the former capital of British India, Kolkata retains a Nightlife ..................... 475 feast of colonial-era architecture, albeit much in a photogen- Entertainment ........... 476 ic state of disrepair. Meanwhile urban slums contrast with Shopping ................... 477 dynamic new-town suburbs and a rash of air-conditioned shopping malls. Kolkata’s also the ideal place to experience the mild, fruity tang of Bengali cuisine. Friendlier than In- dia’s other metropolises, this is a city you ‘feel’ more than Best Places simply visit. to Eat ¨¨Bhojohari Manna (p475) ¨Öh! Calcutta (p474) When to Go ¨¨Fire and Ice (p474) Kolkata (Calcutta) ¨Ämigos (p474) °C/°F Temp Rainfall inches/mm 40/104 32/800 24/600 20/68 Best Places 16/400 to Stay 0/32 8/200 ¨Öberoi Grand (p468) ¨¨Chrome (p468) -20/-4 0 J F DNOSAJJMAM ¨¨Hotel Kempton (p467) Sep/Oct The Nov–Jan Cool May–Sep Best city dresses up and dry; there’s avoided unless magnificently a November film you’re prepared for the colourful festival and a for a very serious mayhem of Durga big book fair in drenching.
[Show full text]
Jamun! JAMUN Is a Regional Indian Eatery & Bar That Celebrates the Regional Diversity and Rich Heritage of Indian Cuisine
Welcome to Jamun! JAMUN is a regional Indian eatery & bar that celebrates the regional diversity and rich heritage of Indian cuisine. With a promise to satisfy the most acute craving for feel-good Indian food, Jamun has curated a mix of forgoen recipes and popular Indian dishes from the heartland that will be served in a light and healthy manner. Brought to you by the creators of PCO, ATM, Ping’s Cafe Orient & PDA, Jamun’s food and beverage menu is about authenticity and honesty, with a slight accent of style-a true celebration of the diversity of India. With this in mind, we are pleased to present you with a sampling of dishes from across the sub continent that represents the depth of a pan-Indian fare-from subtle to sour to spicy. Our menu oerings include a weekend breakfast menu, lunch thaalis, and a daily Chai Menu serving tea-time favourites. Furthermore, we have curated a range of Indian products-from organic, healthy foods to cosmetics—that represent both traditional coage industry as well as evolving new brands that are modern and chic. Please feel free to browse through our selection and order any product to your table. Eat, Experience & Enjoy! Appetizers - Vegetarian Gahat Dal Ki Tikki with Bhang ki Chutney 475 fresh cumin, dried chilli, horse gram The nip in the air and wisps of fog as the train pulls into his home town of Devprayag makes Rajesh Pant feel as though he is walking into a cloud; and he cannot help longing for his favourite home-made tikki: a deliciously warming horse gram croquee, served with a bold, pick-me-up chutney.
[Show full text]
Table of Contents
Contents The letter v to the left of a recipe's name indicates that it is vegan. A Brief Note From the Author xvii Foreword xix Vegetarianism and the Vegan Diet 1 You, Indian Provisions, and the Internet 3 What’s What 5 The Indian Larder 10 What Do You Really Need? 12 What If I Want to Have Everything? 13 Spices 15 Chilis 19 Of Fats and Oils 22 Ghee 24 Rice 26 The Thali and Other Conventions of Eating “Indian Style” 29 Basic Kitchen Equipment 32 Basic Preparations 34 How Well Do You Know Your Curry? 42 Basic Curries and Sauces 44 v Basic Curry Sauce 45 Basic Korma 46 v Basic Masala (Gravy) 47 Masalas 49 v Garam Masala 49 Chaat Masala 49 Rasam Powder 50 Rasam Podi Vegetable Masala Powder 50 Do Indians Eat Soup? 52 v Spinach and Coconut Milk Soup 53 Palak aur Nariyal ka Shorba vii viii All-India Vegetarian Cookbook v Carrot and Carom Seed Soup 54 Ajwaini Gajar ka Shorba v Lentil Soup 54 Dal ka Shorba v Tomato Soup 55 Tamatar ka Shorba v Tomato-Pineapple Rasam 56 v Pumpkin Soup 57 Kadoo ka Champoo v Onion-Pepper Soup 58 Kaandhechya Rassa Beetroot and Fennel Soup 59 Chukandar ka Rassa Papads, Pakoras, and Plenty of Taste 61 v Tangy Potato-and-Green-Pea-Stuffed Fried Papad 61 Papad rolls v Vegetable Patties 62 Vegetable Chaap v Pan-Fried Yam Kebabs 63 Oaler Kebab v Bengali Potato and Poppy-Seed Cutlet 64 Postor Chop v Savory Lentil and Spinach Fritters 65 Patta Vadi Tangy Potato Salad with Tamarind and Date-Flavored Chutney 66 Aloo chaat v Vegetable Fritters 67 Vegetable Pakodas Fried Lentil Dumplings Steeped in Yogurt 68 Dahi Vada v Steamed Gram Flour Savories 69 Khaman Dhokla v Carom Seed Flavored Crisps 70 Matri Plain Dosa 71 Sada Dosa Semolina Dosa 71 Rawa Dosa The letter v to the left of a recipe's name indicates that it is vegan.
[Show full text]
International Research Journal of Commerce, Arts and Science Issn 2319 – 9202
INTERNATIONAL RESEARCH JOURNAL OF COMMERCE, ARTS AND SCIENCE ISSN 2319 – 9202 An Internationally Indexed Peer Reviewed & Refereed Journal Shri Param Hans Education & Research Foundation Trust WWW.CASIRJ.COM www.SPHERT.org Published by iSaRa Solutions CASIRJ Volume 6 Issue 5 [Year - 2015] ISSN 2319 – 9202 THE CHANGING IDENTITY OF BENGALI CUISINE IN THE ERA OF GLOBALISATION Afrida Aainun Murshida M.A English Literature Calcutta, West Bengal, India. Bengal: A brief history Bengal comprised of Bangladesh, West Bengal along with the states of Bihar, Orissa and the Chotanagpur area previously which was partitioned into two provinces under the British colonial rule in October 1905. The resulting provinces consisted of East Bengal with the majority of Muslim population and the western part with the majority of Hindu population. This partition further sowed the seed of the partition of India in 1947 when the eastern part of Bengal joined Pakistan and the western part of Bengal joined India as West Bengal. ‘East Bengal ’, was renamed as ‘East Pakistan’ in 1954, which again gained independence from Pakistan and was called Bangladesh in 1971. Calcutta the capital the West Bengal is located along the bank of the river Bhagirathi-Hooghly, distributaries of the river Ganga. The origin of the city can be traced back almost about 300 years when the three settlements of Sutaniti, Gobindopur and Kalikata were combined by Job Charnock, of the east India Company. Dhaka ‘the city of thousand mosques ’and the capital of Bangladesh is far older than Calcutta. Dhaka was a small town in the 4th century which became an important Mughal commercial and provincial capital till 1704 and then became the British district headquarters in the 18th century, the subsidiary capital of East Pakistan and then finally the capital of Bangladesh in 1971.
[Show full text]
Decolonisation and Food: the Burden of Colonial Gastronomy – Stories from West Bengal
Decolonisation and Food: The Burden of Colonial Gastronomy – Stories from West Bengal Sayan Dey ORCID iD: https://orcid.org/0000-0002-7569-5519 Rozena Maart ORCID iD: https://orcid.org/0000-0002-3829-1523 Abstract This article makes an effort to unpack the ways in which the traditional food customs of precolonial Bengal were colonised by the Europeans, especially the British, followed by the Portuguese. In the course of its unpacking, the article reflects rather elaborately, as the details reveal, on how the colonisation of food customs and culinary practices of precolonial Bengal opened gateways for the Europeans to fragment the traditional society of precolonial Bengal socially, culturally, racially and communally. With scant references to the colonisation of food in Cape Town, South Africa, where the Dutch brought Bengali families in the middle of the 1600s as enslaved peoples to assist them in setting up a halfway station for their continued colonisation of India, this article also explores the various possibilities of decolonising the colonial and capitalistic invasions of European and North American food customs and culinary practices in contemporary West Bengal, in particular. Keywords: Traditional food customs, precolonial Bengal, colonisation, culinary practices, decolonising food practices Introduction This article unpacks the ways in which the traditional food customs of preco- Alternation Special Edition 33 (2020) 290 - 329 290 Print ISSN 1023-1757; Electronic ISSN: 2519-5476; DOI https://doi.org/10.29086/2519-5476/2020/sp33a12 Decolonisation and Food: The Burden of Colonial Gastronomy lonial Bengal were colonised by the Europeans, especially the British, followed by the Portuguese. In the course of its argument, the article reflects rather elaborately, as the details reveal, on how the colonisation of food customs and culinary practices of precolonial Bengal opened gateways for the Europeans to fragment the traditional society of precolonial Bengal socially, culturally, racially and communally.
[Show full text]
B.Sc Culinary S Duration – 3 Years / 6 Semsemester Semester
Program Structure forB.Sc Culinary Studies (2018-19 Onwards ) Course DetailsName of Course –B.Sc Culinary Studies Duration – 3 years / 6 SemSemester –I Semester –I Culinary Studies No. of Code Subject Hours Week Maximum Marks Total Credits Lecture Tutorial Practical Theory Practical Internal Final Internal Practical Assessment Exam Th Pr Food Production CS-101 Foundation –I 2 8 20 80 20 80 200 2 4 CS -102 Indian Cuisine –I 2 2 20 80 20 80 200 2 4 CS-103 International Cuisine -I 2 8 20 80 20 80 200 2 4 CS-104 Bakery Foundation- I 2 2 20 80 20 80 200 2 4 CS-105 Food Media-I - 2 20 80 100 4 CS-106 Kitchen Management- I 2 20 80 100 2 CS-107 Event Management-I 2 20 80 100 2 CS-108 Communication Skills 2 20 80 100 2 CS-109 Computer & IT 2 20 80 Total Semester -II Course Details- Name of Course –B.Sc Culinary Studies Semester –II Culinary Studies No. of Code Subject Hours Week Maximum Marks Total Credits Lecture Tutorial Practical Theory Practical Internal Final Internal Practical Assessment Exam Th Pr Food Production CS-201 Foundation –II 2 8 20 80 20 80 200 2 4 CS -202 Indian Cuisine –II 2 2 20 80 20 80 200 2 4 CS-203 International Cuisine -II 2 8 20 80 20 80 200 2 4 CS-204 Bakery Foundation- II 2 2 20 80 20 80 200 2 4 CS-205 Food Media-II - 2 20 80 100 4 CS-206 Nutrition & Dietetics 2 20 80 100 2 CS-207 Event Management-II 2 20 80 100 2 CS-208 Communication Skills-II 2 20 80 100 2 CS-209 Computer-IT Total Duration – 3 years / 6 SemSemester –III Semester –III Culinary Studies No.
[Show full text]
Treasures from the East - Forgotten Recipes from Jharkhand, Odisha and West Bengal
Treasures from the East - Forgotten recipes from Jharkhand, Odisha and West Bengal May 2020 Cooked by Anshuman Das, Welthungerhilfe Garnished by Pavel Paul Tasted by Pooja Chowdhary, Welthungerhilfe Harvested from Aruna Tirkey of Ajam Emba, Sayantani Mahapatra’s blog Homemaker’s Diary, Malini Mukherje, Punam Sing, Puspa Francis, Parvati Murmu, Priya Kashyap, Anil Kujur, Abhishek Mukherjee, Nilwish Lakda, Jharna Nag, Gouri Banerjee, Rina Das, Sumita Patra and traditional food designers from the villages of Jharkhand, Odisha and West Bengal. Served by Bhoomi Ka - An initiative supported by Welthungerhilfe and the German Federal Ministry for Economic Cooperation and Development and organized by Centre for World Solidarity, Development Research Communication and Services Centre and Living Farms. Catered by DRCSC, Kolkata No copywrite – cook and call us over! The Menu Card 5 Words to begin with 7 The Starter Jarul Ful Pakoda | Goyna Bori | Machh-er Bawra 11 The Main Attraction Sakam Pitha | Thor Kofta | Shaagri | Mandia Anda | Thor- rice | Zila Sode | Lath | Bounsa Bhaja | Chakor Zor | Kalmi aur Poi Shaag ka Shago KariRrecokh |Mocha-r Paturi | Rice Nutri-balls | Ol-er Dalna | Thorer Ghanta |Mahua Roti | Chuno Machh-er Chorchori | Neem Phool ka Bhaji | Basi Pakhala| Kochu Pata-r Paturi | Sanai Flower Bharta | Gandri Saga Khuda | Roasted Field Crab | Chingri Meen Chorchori | Zil Pitha | Shukto | Choddo Shaak 38 The Supporter Futkal Chutney | Mandia Peja | Roselle leaf Chutney | Ant Egg Chutney | Roselle tea | Palash Flower Sherbet 45 The Sweet End Dumbu | Chitrakut | Podo pitha | Gondli Kheer | Dhaknesar | Rasputuka Abbreviation kg – kilogram, g – gram, tbsp – tablespoon, tsp – teaspoon, ml – milliliter, mins – minutes. Words to begin with Food is fun.
[Show full text]
AAPI's Guide to Nutrition, Health and Diabetes
Indian Foods: AAPI’s Guide To Nutrition, Health and Diabetes SECOND EDITION Edited by RANJITA MISRA Professor & Research Director Center for the Study of Health Disparities (CSHD) Member, Intercollegiate Faculty of Nutrition Texas A&M University Contributors Nirmala Abraham Theja Mahalingaiah Padmini Balagopal Suraj Mathema Rita (Shah) Batheja Ranjita Misra Nimesh Bhargava Chhaya Patel Sharmila Chatterjee Thakor G Patel Madhu Gadia Sudha Raj Wahida Karmally Nirmala Ramasubramanian Keya Deshpande Karwankar Janaki Sengupta Karmeen Kulkarni Geeta Sikand Allied Publishers Private Limited New Delhi Mumbai Kolkata Chennai Nagpur Ahmedabad Bangalore Hyderabad Lucknow i Copyright © 2011 by AAPI All rights reserved. Written permission must be secured from AAPI to use or reproduce any part of this book. ISBN: 978 --- 81 --- 8424 --- 687687687 --- 222 Cover page designed by Ranjita Misra Photographs in the cover page were contributed by Wahida Karmally, Gerald Lemole, Nutrilite Health Institute, Kunal Patel, TG Patel and Parul Todai Reviewers Padmini Balagopal, Rita Batheja Wahida Karmally, Karmeen Kulkarni, Ranjita MisraMisra,, TG PatelPatel,,,, SudSudhaha Raj and Nirmala Ramasubramanian Published by Sunil Sachdev M/s. Allied Publishers Pvt. Ltd., 751, Anna Salai, Chennai – 600 002. The American Association of Physicians of Indian Origin (AAPI) 600 Enterprise Drive, Suite 108 Oak Brook, IL 60523 ii Contents Preface v TG Patel, MD, MACP Acknowledgements vii TG Patel, MD, MACP Forward ix Ajeet Singhvi, MD, FACG Chapter 1 Introduction 1 Dr. Sudha Raj, PhD, RD Chapter 2 Epidemiology, Risks and complications of Diabetes 6 Dr. Ranjita Misra, PhD, CHES & TG Patel, MD, MACP Chapter 3 Preventing Heart Disease in Asian Indians 11 Dr. Geeta Sikand, MA, RD, FADA, CDE, CLS Chapter 4 Renal Diet 23 Chhaya Patel, MA, RD, CSR Chapter 5 East Indian (Odia and Bengali) Cuisine 36 Dr.
[Show full text]
Bengal Leaflet Diet on Angina.Cdr
# # Dietary Tips for Angina A healthy diet and lifestyle are the best ways to prevent heart disease Be smart about fats Go low on reﬁned foods Avoid unhealthy fats like trans and saturated and up the ﬁbre fats found in commercially baked and fried Instead of sugary drinks, breads, biscuits OIL foods, dalda, vanaspati, milk fat and butter. and other processed and packaged food, Use of cooking oils should be restricted to opt for whole grain foods like whole wheat 3–4 tsp per person per day. Avoid frying flour, broken wheat, unpolished rice and and reheating of oils. Include healthy omega millets like ragi, jowar, bajra. Also include a 3 fat sources like fatty fish, walnuts, variety of colourful fruits and vegetables in flaxseeds, chia seeds in small amounts. the diet to increase the fibre content and give a boost of antioxidants. Watch out for your Quit smoking and limit salt/sodium intake alcohol Controlling blood pressure is very important Do not smoke or use tobacco. If you choose to prevent angina. The WHO recommends no to drink alcohol, do so in moderation which more than a teaspoon of salt/day for adults. is no more than two drinks per day for men High amount of sodium is present in processed and no more than one drink per day for and packaged foods. Also avoid usage of low women and individuals above 65 yrs of age. sodium salts in the market as they are high in (1 drink equals - 300 ml Beer or 120ml potassium which can be harmful.
[Show full text]
Kolkata (Calcutta)
©Lonely Planet Publications Pty Ltd # Kolkata (Calcutta) Why Go? History . 445 India’s second-biggest city is a daily festival of human Sights . 446 existence, simultaneously noble and squalid, cultured and Activities . 458 desperate. By its old spelling, Calcutta conjures up images of human suff ering to most Westerners. But locally, Kolkata Tours . 459 is regarded as India’s intellectual and cultural capital. Sleeping . 459 While poverty is certainly in your face, the dapper Bengali Eating . 463 gentry continues to frequent grand old gentlemen’s clubs, Drinking . 466 back horses at the Calcutta Racetrack and tee off at some of Entertainment . 467 India’s fi nest golf courses. Shopping . 468 As the former capital of British India, Kolkata retains a feast of colonial-era architecture, albeit much in a photo- genic state of semi-collapse. Meanwhile urban slums con- trast with dynamic new-town suburbs and a rash of air- Best Places to Eat conditioned shopping malls. Kolkata’s also the ideal place to » Bhojohari Manna (p 466 ) experience the mild, fruity tang of Bengali cuisine. Friendli- er than India’s other mega-cities, this is a city you ‘feel’ more » Kewpies (p 465 ) than simply visit. » Oh! Calcutta (p 465 ) » Fire and Ice (p 464 ) When to Go Best Places to Kolkata (Calcutta) Stay °C/°F Temp Rainfall inches/mm 40/104 32/800 » Oberoi Grand (p 460 ) 24/600 » Chrome (p 461 ) 20/68 » Tollygunge Club (p 462 ) 16/400 0/32 » Ashreen Guest House 8/200 (p 460 ) -20/-4 0 J FDNOSAJJMAM Oct The city Nov–Jan Cool May–Sep Best dresses up mag- and dry; there’s avoided unless nificently for the a November film you’re prepared colourful mayhem festival and a for a very serious of Durga Puja.
[Show full text]
Solidarity in Diversity – the Bengali Cuisine” (Subhadip Majumder, Director Academics, Rana Cooking School) (Sugata Mukherjee, Asst
Indian Journal of Hospitality Management Vol: 01 Issue: 01 2019 “Solidarity In Diversity – The Bengali Cuisine” (Subhadip Majumder, Director Academics, Rana Cooking School) (Sugata Mukherjee, Asst. Professor – Lovely Professional University, Jalandhar) Abstract Bengali cooking with its root, inception, development and the likelihood which could be utilized as a noteworthy apparatus that enhances the traveler and the travel industry. This paper causes us to comprehend the significance of the sustenance as a nearby food. The flexibility of Bengali cuisine ought to be looked profoundly and which positively examines the underlying driver of so called non-promoted Bengali cuisine. The flexible impact of Bengali cuisine mirrors the "Solidarity in Diversity". Key word:-Bengali cuisine, sustenance, flexible impact Introduction West Bengal is the door of eastern India "The State of Bio-Diversity". Begun with the Himalayas in the north to the ocean in the southern part. With an immense variety of geological impact in the area it's turned into the common decision of the vacationer in national and universal dimension. Where Bengali sustenance assume a significance job among it. The partition of Bengal in 1905 created West Bengal, a state of India and East Pakistan, presently Bangladesh. This extensive scale removal along religious lines prompted a few changes of sustenance, in light of the fact that there were some minor contrasts in nourishment propensities between the Muslims and the Hindus. Bengali cooking is one of the best mixes of non-veg and veggie lover dishes. Bengal is known as the place where there is "maacharbhat" that allude to fish and rice. The wide verities of Bengali nourishment in different events, season, or celebration.
[Show full text]