Bengali food

Showing posts with label payesh. Show all posts
Showing posts with label payesh. Show all posts

Monday, January 14, 2013

POUSH PARBON


Welcome back and happy Poush Parbon (January 14)


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Posted by Dr. Purabi Bose at 2:40 AM No comments:
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Labels: authentic veg, payesh, recipe
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  • ▼  2013 (2)
    • ▼  January (2)
      • POUSH PARBON
      • Am ar Anaroser Chutney
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typical vegetable seller (photo H. van Dijk)

Bengali cooking style....

Bengali cooking style is diverse.. ranging from steamed to deep fry to..

Bhaja: means fry (with or without batter)

Bata: literally means grounded (seeds etc). It is raw paste of either shorshee (mustard), posto (poppy seeds), ool (tuber) etc. Often, shorshee bata or posto bata are eaten with rice (as appetizer!)...

Bhapa: means steamed. Typically steamed fish and dumplings..

Bashi: literally means stale! Bashi bhaat (leftover rice soaked in water) with posto bata often is taken as breakfast by farmers..

Pora: means roasted or burnt on open fire (whole vegetables are roasted and then mashed and seasoned)

Dhom: this is slow cooking.. covered and steamed.

Shedo: anything that is boiled.. eg boiled bitter gourd (called korola shedo) is boiled and mashed with green chilly, mustard oil and salt. if it is potato then its called aloo shedo.

Shukno: means sundried items which are generally prepared during summer months. Bodi- sundried nuggets made of different types of lentil paste, or mashed gourds etc..

Dalna: thick gravy either of vegetables or non-vegetables.

Kacha: means raw vegetables..

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