Niramish Kachur Shak Curry/Taro Stem Veg Curry/সম্পূর্ণ নিরামিষ কচুর শাক ঘন্ট ছোলা সেদ্ধ দিয়ে скачать в хорошем качестве

Niramish Kachur Shak Curry/Taro Stem Veg Curry/সম্পূর্ণ নিরামিষ কচুর শাক ঘন্ট ছোলা সেদ্ধ দিয়ে

Niramish Kachur Shak Curry/Taro Stem Veg Curry/সম্পূর্ণ নিরামিষ কচুর শাক ঘন্ট ছোলা সেদ্ধ দিয়ে Master Chef : Smt Rubi Ghosh #tarostemvegcurry #niramishkachurshakcurry #rubiscookerytwo ABOUT KACHU/TARO Plant : Taro is one of the most ancient cultivated crops.Taro is found widely in tropical and subtropical regions. There are so many varieties of Taro plant. In India, taro or eddoe is a common dish served in many ways. In West Bengal of India, taro corms are thinly sliced and fried to make chips called kochu bhaja(কচু ভাজা). The stem is used to cook kochur saag (কচুর শাগ) with fried hilsha (ilish) head or boiled chhola (chickpea), often eaten as a starter with hot rice. The corms are also made into a paste with spices and eaten with rice. The most popular dish is a spicy curry made with prawn and taro corms. Gathi kochu (গাঠি কচু) (taro variety) are very popular and used to make a thick curry called gathi kochur dal (গাঠি কচুর ডাল). Here kochur loti (কচুর লতি) (taro stolon) dry curry is a popular dish which is usually prepared with poppy seeds and mustard paste. Leaves and corms of shola kochu (শলা কচু) and maan kochu (মান কচু) are also used to make some popular traditional dishes. TOOLS & APPLIANCES (used here): A) Prestige Induction Cooker (purchased from Amazon) (https://www.amazon.in/dp/B00YMJ0OI8?r...) B) Hawkins 5 Litre Cook n Serve Handi with Lid. (from Amazon) (https://www.amazon.in/dp/B0986S4H6V?r...) C) YFL Home Ceramic 3 litre 12” Black Serving Bowl (from Amazon) (https://amzn.in/d/9GMQKQm) D) Agaro Chef's knife (all-purpose for kitchen use) (from Amazon) E) Hawkins 4 litres Deep Kadhai with lid (from Amazon) F) All other kitchen tools (mostly from Amazon) INGREDIENTS & PREPARATION : (taken here) TOTAL COOKING TIME : 70 minutes (with 40 Mins. prep. time) A) PREPPING THE TERO STEM: (with Ingredients and its quantity) (Caution : The stem Contains Calcium Oxalate, a compound that causes irritation and a burning sensation when handled raw or consumed without cooking. So, during cutting, rub both palms with lemon juice and salt to avoid itching or wear gloves.) 1 bundle Stem : Peel the fibre neatly. Cut to pieces. Wash very well with water for 3 to 4 times. (this tree grows anywhere in minimum maintenance. So, washing well is must to make it dirt and bacteria free as much as possible) Steam all pieces with 1/2 tsp Salt, 1/2 tsp Turmeric Powder & juice of 1/2 Lemon (or Vinegar) for a few minutes. Strain the water. Squeeze well to make it water-free as much as possible. Cool it. B) HOW TO PREPARE THE CURRY: (with ingredients and its quantity) In a deep Kadhai, heat 3 tbsp Mustard Oil. Add 2 Bay Leaves & 2 Dry red Chili, 1 tsp Panchforon. After a little gap, add 1/2 cup Freshly Grated Coconut. Fry a little. Add 1 tbsp Grated Ginger. When the grated coconut turns to little golden colour, add boiled Kachur Shak & Salt to taste. Cook in medium-high flame. Add 1/2 cup boiled Black Chickpeas. Add 1 tsp each Turmeric & Kashmiri Red Chilli Powder (optionally, Red Chilli Powder) and Sugar. Stir continuously otherwise the vegetable will burn in the bottom. Add Juice of 1/2 Lemon. (it saves from itching and swelling in throat, if happens, while eating) Add 1 tsp Fennel Powder & 3-4 slitted Green Chillies. Add 1/2 tsp Garam Masala Powder (optional). Cooking is complete. C) FINAL STEP: Shift to serving plate/bowl. Garnish with Grated Coconut. Serve with Steamed Rice. It is delicious. MUSIC LINK : (Used in this video) Beautiful Village music - https://g.co/kgs/8CSYJXN HEALTH BENEFITS: Taro stems, leaves and corms, offer their rich nutrient content, including fiber, vitamins, and minerals, which aid in digestion, regulate blood sugar, and contribute to a healthy immune system. Moreover, taro stems are a good source of antioxidants, which protect against cell damage and chronic diseases. Its potassium content regulates blood pressure and improve heart health. It is low in calories and high in fiber, which helps with weight management by promoting satiety. Disadvantages: Taro stems & leaves, contain calcium oxalate, which causes irritation. Therefore, cook them thoroughly to neutralize this compound. It also increases kidney stone risk due to high oxalate content, allergic reactions with symptoms like swelling and itching, and digestive discomfort from excessive fiber intake. my previous cooking videos: 1. Chicken Fried Rice    • Chicken Fried Rice/Fried Rice Recipe/Resta...   2. Polao Style Thor Ghanto    • Polao Style Thor Ghanto/Banana Stem Curry/...   3. Bottle Gourd Curry with Fish Head    • মাছের মাথা দিয়ে লাউয়ের মুড়িঘন্ট বানালে ...   4. Tangra Fish Curry    • Tangra Fish Curry Recipe/Tasty Tangra Mach...   5. Chital Macher Muithya    • চিতল মাছের মুইঠ্যা/Chital Macher Muithya/F...