DRAGON FRUIT, FULL OF NUTRIENTS

Yesterday my husband bought 2 dragon fruits from the market. At that moment it  came to my 

mind to share with you the benefits of dragon fruits. And so I am writing this blog.

Dragon fruit is one type of cactus also known as Honolulu queen, whose flower only open at night.

Today it is grown all over the world but this plant is native to southern Mexico and Central America.

It goes by name strawberry pear also.

Its taste is like a combination of kiwi and pear.

It is a source of iron, magnesium and fiber and so it is highly nutrient dense fruit.

IT CONTAINS:

a)      Low calorie

b)      Several antioxidants, these are compound that protects your cells from free radicals( unstable molecules which are the cause of chronic diseases)

c)       Vitamin C (rejuvenate the skin)

Dragon fruit reduces the risk of heart disease 

Protect good cholesterol.

Protect brain health.

It is low calorie fruit that contains less sugar and less carbohydrate than any other tropical fruit.

 

HOW TO  EAT: The selection of bright red dragon fruit is necessary. Slice it with sharp knife to eat 

the fruit out of the skin and scoop out the pulp. You may include it in fruit salad with another fruit or 

simply slice it up and eat as it is.

Though it is slightly expensive than any other fruit but its food value helps you to protect from diseases.

 So start eating regularly dragon fruit.

Happy to share you

Thank you.

 

 

 

 

 

 

 

BENGALI SHABEKI (AUTHENTIC) THALI

 

In my previous blog I discussed about monsoon thali of Bengal.We like nonveg foods as well as veg. 

So many nonveg thali are there for us. But there are also veg thali have for Bengalis. Today I am 

sharing with you a veg bengali authentic thali which is so much mouth watering .I am telling about the 

thali which is full of mash kolai dal (bengali white biulir dal), potato smash (alu bhate), mixed 

vegetable of potato and poppy seeds(Alu posto)with white hot rice.In our childhood my grandma 

cooked this thali in every saturday for niramish (veg) khana.

Biulir dal cooks white in color with the paste of fennel seeds and ginger.  A beautiful aroma comes out 

by adding hing (aesofotida) in dal.

Smashed potato called alu bhate is another special item in the thali. Tempering with fried whole cumin 

seeds and dry red chili in mustered oil add a good flavor in alu bhate.I always eager to take it. 

Last one is alu posto , we don’t use turmeric powder in this recipe. So mixed vegetable of potato and 

poppy seed is white, with brown layer of poppy seeds looks so yummy.

The compact authentic dish looks so delicious and tasty also.

Happy to share it.

THANK YOU.

BENGALI TRADITIONAL SWEET, TALER BORA

The scientific name of Tal is Boras us flabelliform, commonly known daub palm, palmyra palm, Tala palm, wine palm or ice palm. It is native to the Indian subcontinent and Southeast Asia.

Toddy palm fruit is a seasonal subtlety. For Bengali it is the pick time to make “Taler Bora”. According to Bengali calendar this is the time (Bengali “Bhadra “month) for ripen of Tal. Durning JANMASHTUMI we used to give taler bora as bhog to Lord Gopal.

Taler bora is prepared from the thick juice of ripe toddy palm after adding with flour, jaggery and Gobindo bhog rice dust .I learned to make taler bora from my mother. I was successful after trying many times. I am sharing now the recipe:

It is a tough job to remove the skin of toddy palm and squeeze the palm seed to remove the juice.

Here is the procedure:

Remove crown of the fruit by pressing inward and remove the black skin from the fruit. Separate 

fibrous kernels (seeds).A big tal has 2 to 3 kernels inside. Take a container with several sieves in it .Rub each kernel separately to collect pulp from palm .It is really difficult to do this. I was feeling pain in hand to do the same.

WHAT TO NEED TO MAKE TALER BORA:

1)      Tal palp: 2 cups.

2)      Jaggery powder:1 ½ cups

3)      Gobindo bhog rice (good flavored rice) dust : ½ cup.

4)      Flour: 1 ½ cups

5)      Mustard oil: 2 ½ cups

 

HOW TO MAKE: Blend all components properly in a bowl. The consistency of pulp should not be thin. Put a karai on with mustard oil to fry “bora”. Taler bora fry in medium flame. First the flame should high for sufficient heat in oil then fry in medium heat so that the palm bora cooks properly inside. After properly fried transfer boras from karai and draining out the excess oil.

Serve hot.

HOW TO MAKE: Blend all components properly in a bowl. The consistency of pulp should not be

 thin. Put a karai on with mustard oil to fry “bora”. Taler bora fry in medium flame. First the flame

 should high for sufficient heat in oil then fry in medium heat so that the palm bora cooks properly

 inside. After properly fried transfer boras from karai and draining out the excess oil.

Serve hot.

Dhanyabad

MIXED DAL RECIPE ,full of antioxidants,Indian dal recipe,panch mishali dal

 

We feel bored by having particular one type of dal in our main course (lunch or dinner).Today I am sharing with you a mixed dal recipe which is not only tasty but also healthy. It is full of vitamins and minerals. It is rich in anti oxidant. We can tell it energy booster or immunity booster.

Here is the recipe

INGREDIENTS: 1)Masur dal  (red lentil seed)- 1/3 cup

2) Toor dal (split pigeon peas) - 1/3 cup

3) Motor dal (split peas) – 1/3 cup

4) Chana dal (split chick peas) – 1/3 cup

5) Black urad dal - 1/3 cup

6) Mung bean dal – 1/3 cup

Wash all dals in running water .Mix all dals and soak in water for 1 hour.  After 1 hour boil soaked dal in pressure cooker, Add required amount of salt.

SPICES AND OTHER INGREDIENTS: 1) Onion, garlic, ginger paste- 2 tablespoons

2) Sliced onion-1 big onion

3) Tomato- 1(cut into small pieces)

4) Turmeric powder- 1 teaspoon

5) Cumin powder, coriander powder – 2 tablespoons each

6) Red chili powder – 1 teaspoon

7) Garam masala powder – 1 teaspoon

8) Deshi ghee – 1 teablespoon

PROCESS – Keep a karai on oven. Heat oil, add onion ginger garlic paste, sliced chili and sauté for few minutes.  Next add sliced tomatoes, turmeric powder, cumin powder, coriander powder and red chili powder (quantity is mentioned above).Fry masalas till became tender. Now the time is for adding boiled dal. Wait for few minutes and add garam masala powder.

In an another pan pour deshi ghee , heat and add whole cumin seeds, sliced ginger, sliced chili ,sliced onion . Wait for few minutes for tender in nature. For garnishing and better taste add this over ready dal.

Our mixed dal is ready to serve with hot rice or hot roti .

I think you enjoy my blog. Thank you.