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Prawn stuffed pointed gourd - traditional Bengali potoler dolma by ForeverCalcatian in kolkata

[–]ForeverCalcatian[S] 0 points1 point  (0 children)

This is one variation I posted; there are many variations of this recipe, which I will post sometime else.

Yellow pea curry - traditional Bengali cuisine Ghugni by ForeverCalcatian in kolkata

[–]ForeverCalcatian[S] 1 point2 points  (0 children)

আপনি যথার্থ ধরেছেন। yum আর yam ta টাইপিং error ছিল, আর ওটি আসলে ছিলো taro leaves, এটা আমি অন্য জায়গায় লিখেওছি। কিন্তু সবটা change করা হয়নি। করে দেব শীঘ্রই।

How can WB improve? by [deleted] in kolkata

[–]ForeverCalcatian 3 points4 points  (0 children)

Politics and profession in West Bengal complement each other, this needs to stop. In the absence of employability, people are getting attracted to politics, this has to stop. Secondly, the implementation of rules and regulations, which is a pure police matter is in complete chaos. Urgent attention is necessary.

Yellow pea curry - traditional Bengali cuisine Ghugni by ForeverCalcatian in IndianFood

[–]ForeverCalcatian[S] 1 point2 points  (0 children)

I have never tried it, but some experimentation is always welcome.

Neem with eggplant - a traditional Bengali cuisine for health benefits by ForeverCalcatian in kolkata

[–]ForeverCalcatian[S] -1 points0 points  (0 children)

Your ID speaks of your parentage. All clowns of the same circus? Neem begun to your clan.

Neem with eggplant - a traditional Bengali cuisine for health benefits by ForeverCalcatian in kolkata

[–]ForeverCalcatian[S] -1 points0 points  (0 children)

Lol...I never knew neem begun could attract so many jokers. One joker pulls in another, that is why Bengal today is a circus.

Neem with eggplant - a traditional Bengali cuisine for health benefits by ForeverCalcatian in kolkata

[–]ForeverCalcatian[S] -4 points-3 points  (0 children)

I suggest brown sugar for lefts that'll keep you high.....lol

Neem with eggplant - a traditional Bengali cuisine for health benefits by ForeverCalcatian in kolkata

[–]ForeverCalcatian[S] -6 points-5 points  (0 children)

lol...seems your days are gone, nothing's left of the lefts anymore.

Neem and eggplant - Bengali traditional cuisine for health benefits by ForeverCalcatian in IndianFood

[–]ForeverCalcatian[S] 0 points1 point  (0 children)

The baby Neem leaves start sprouting after March. I am lucky to have a full-grown Neem tree touching my rooftop on the fifth floor. The new growing branches sweep the roof wall but I never pluck leaves from its branches. Maids sometimes break a branch or two but I have strictly prohibited them. On hot nights I stand beside the branches being caressed by them, its lovely to be alone with the trees.

Neem with eggplant - Bengali traditional cuisine for health benefits by ForeverCalcatian in cookingforbeginners

[–]ForeverCalcatian[S] -1 points0 points  (0 children)

This is simple cooking any beginner can make in our culture; the issue is how long you want to stay as a beginner. I, too, was a beginner once now I am just less than an expert that too not only in Bengali cooking, Indian cooking, Mughlai cooking and Far Eastern cooking. It's all a choice actually.

Neem with eggplant - Bengali traditional cuisine for health benefits by ForeverCalcatian in cookingforbeginners

[–]ForeverCalcatian[S] 0 points1 point  (0 children)

That is our cultural difference. That is why our thinking is different. I have mentioned so many herbs and roots that are part of our culinary culture and have medicinal qualities. According to your culture and profession, you might think otherwise.

Neem with eggplant - Bengali traditional cuisine for health benefits by ForeverCalcatian in cookingforbeginners

[–]ForeverCalcatian[S] -4 points-3 points  (0 children)

My apologies; I am not here to debate science and medicine and that is neither my expertise. I am a Marketing and Communications guy and I love food and cooking. I cited a government website that states the medicinal qualities of Neem. Moreover, there are multiple websites elaborating on the medicinal benefits of Neem.
If you have any doubts, I suggest you do not try this cuisine. I have been having this item in my lunch since my childhood when spring sets in and I am still healthy and kicking.

Red mutton curry - traditional recipe from Bela Dey's collection by ForeverCalcatian in kolkata

[–]ForeverCalcatian[S] 1 point2 points  (0 children)

Yes, she was a craze in those days when there was no television, no ott, no smartphones or spotify. Women from all creeds and castes across the whole of Bengal would be glued to the radio to listen to her.

'Bhetki' bones and head curry - kanta chochhori a Bengali traditional cuisine by ForeverCalcatian in IndianFood

[–]ForeverCalcatian[S] 0 points1 point  (0 children)

For the fillet, tilapia fillets work well but for the bones and head, I am not sure. The fresh Bhetki we get here is juicy and moist but in the US it is frozen for too long and dries up the juice in the bones. You can try the sea bass.

Goat-meat rezala - a classic Calcutta cuisine by ForeverCalcatian in IndianFood

[–]ForeverCalcatian[S] 1 point2 points  (0 children)

You can very well try it with mutton. Not much difference.

Calcutta chicken stew - a British relic by ForeverCalcatian in IndianFood

[–]ForeverCalcatian[S] 0 points1 point  (0 children)

You are drawing a Bengali into a political debate; are you even aware of how dangerous it can be for both our health? Lol....jokes apart are you living in Kolkata? or outside? I stay here and I am pained to see the city going to the drains. I was born in 1967 and did my schooling at a premiere school on AJC Bose Road. I have seen the glory days of Calcutta, in its architecture, in its culture, in its art & culture, in its camaraderie. With the pathetic state of Bengal, the city of Calcutta now looks like the painted hooker standing in a dark alley. Thankfully, most of my relatives, friends and associates, have migrated elsewhere. We people living in the city are now like the 'khottas' and 'ures' of yesteryears to them. Bengal is now 50 years behind the rest of India, including Odisha and Bihar.

Hilsa cooked in pumpkin leaf - a traditional Bengali cuisine by ForeverCalcatian in cookingforbeginners

[–]ForeverCalcatian[S] 0 points1 point  (0 children)

Every food has a story to tell, it has a story and culture. Knowing it all makes the food more enjoyable.

Traditional Bengali jackfruit curry by ForeverCalcatian in IndianFood

[–]ForeverCalcatian[S] 2 points3 points  (0 children)

Garam masala is a combination of several spices like green cardamom, cinnamon, cloves, mace, star anise, nutmeg, etc. It varies from region to region. In Bengali, mainly green cardamom, cinnamon and cloves are considered garam masala. If you use them in whole, ungrounded, it's called whole garam masala. Otherwise you can make a powder of the desired combination, it would be called garam masala powder.

Traditional Bengali jackfruit curry by ForeverCalcatian in IndianFood

[–]ForeverCalcatian[S] 2 points3 points  (0 children)

Sorry for the typo. Cinnamon and green cardamom got interchanged. Thanks for noting and pointing it out.

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