Exactly..... history is the bonus point of your vlogs.... and making food for your husband lovingly is the best part of it ..... In-between telling about family recipes, that's the super bonus....
Im from the South Pacific and we prepare our taro leaves just like this, and we bake it in our underground oven, a 3ft deep hole dug into the ground where we place the food on burnt rocks then cover it up for an hour and a half depending on wats being cooked. We use coconut milk like you do but we grate & squeeze the juices out and use that instead! This is so cool how our foods are quite similar!
In the Northeast Taro Leaf,Stem,Flowes and roots are all eaten. In Nagaland they used to ferment a Taro leaves and they sun dried which are then used to add in vegetables to give that Umami flavour.
Well, we're just creative eaters. Everything wasn't really born out of poverty. People eat what's available. My grandparents were Zamindars in erstwhile Bangladesh (I am Indian). They made a dish out of betel plants when theybwere like seedlings. Like young betel nut plants. It's just creativity. Poverty came to Bengal after 100-200 years of British rule. But the British came to Bengal because it was one of the most prosperous regions of the world.
Did your grandparenrs invent the dish? There were many dishes which were invented out of necessity and became popular. And of course not everything is born out of necessity, she did not say this was the case for every creative dish ever. Also, there was poverty even before the British rule, though we faced horrible famines thanks to them. It's plain untrue to claim poverty came to Bengal with them. We faced looters even before them, and the standard of living for most peasant class wasn't exactly high to begin with. Many still struggled with survival despite the overall prosperity, agricultural and otherwise.
@@MarsS-nw6hn so glad that you didn't have to face partition .Otherwise you would've sang a different story. Partition definitely brought us immense poverty. I wish you read about The Great Bengal Famine which was forcefully created by a bastard called churchill. No other state had to face poverty like Punjab and Bengal did. I'm not comparing but people of India just forgets too easily.
I am from northeast India and we eat a lot of cake like dishes steamed in turmeric leaf or Banana leaf and we also eat banana tree stem , taro stem , banana flower and fermented soybeans which i will absolutely love incorporated in your next video . Reminder : fermented soybeans *not the Japanese natto * which is called axone or hawaijar in many more names when cooked , are kind of stinky so keep the kitchen well ventilated . If you don't like fermented soybeans , then pls try cooking with fermented bamboo shoots or normal ones
@@kousanichatterjee718South Indians too. In Tamil Nadu, with Banana Stem, you can make Banana Stem Sambar. With Banana Flower, you can prepare Banana Flower Vada, which is an highlight dish.
@@arjunraj823Just because you never ate it doesn't mean it not popular. Its called 'Chembu ila' in Kerala. Even the Root is also popular, called Chembu kizhangu.
It's mind boggling to see that here in the comment section people from different states make this dish but all of them are unique in their way. Different yet similar and connected.This also shows that how we all endured the pain and sufferings but also how that fight for survival brought all of us together. Truly, unity in diversity. Hats off to you. Keep it up ❤❤ Long live the motherland 🇮🇳 🇮🇳
We come from the Pacific.. and we boil it with coconut milk ...it gets chopped up and sautéed with onions and garlic and ginger and simmered with coconut milk...u can also put fish in it.
We keralites are also fish lovers, we too have a similar dish , the leaf used to wrap the fish is banana leaf. We call the dish 'meen polichathu' (meen means fish) Havent tried with taro leaf, will try for sure 👍
Thank God we bengals went through famine so our ancestors invented zero waste so many dishes. Kochu pata shak and vegetables are one of my favourites. ❤❤
In Bangladesh (in my home basically) we make kochu bhaji. And after its done we fry the kochu bhaji in low heat with minimum oil so the "chulkani" part does not annoy. Also, kochu bhorta (leaf and body)
This method was taken to the South Pacific islands when the British took Indians there to farm sugar cane. And it’s taro leave parcels containing thick coconut cream, chopped veg and you can add meat or fish. Then it’s cooked using South Pacific Islander method of cooking food in a underground pit that has been lined with hot stones along with other meats and vegetables that have been wrapped in bananas leaves and in coconut leaf baskets. The pits covered and food cooks for several hours. When the dish’s are retrieved it has the most lovely Smokiness and everything has cooked in its own juices so it very moist and delicious.
I'm from Bihar and we have this amazing sabzi from arbi leaves called arkonch. Haven't been able to perfect it yet but the taste is a beautiful memory from my childhood❤
Your videos with small history is really addictive!! Enlight us more with background history!❤ I feel like you have a different & unique thought process and your punch lines are TOP NOTCH 🔥 Share more!!!
In Mauritius, we put several layers of besan and taro leaves. They are then cut in discs, fried and a curry is then made. This is eaten with rice and is very yummy. Taro is also just cooked with onion and garlic. It becomes like Sarson ka saag. It is amonst 1 of the traditional curries that is a must for hindu wedding which is eaten with puris.
Being ঘটি we love tasty and healthy sour dishes of taro.. Like বড়ি কচূ টক, কচূ দিয়ে মাছের টক , কচূর ডাল and many more. After coming across to many bangladeshi dishes like ভর্তা, মাখা, চচ্চড়ি, বাটা..I recognised that how beautifully our foods are differentiated according to the area, the weather , geographic location etc.. Resembling all the facts, what I can only say is কেউ যদি কচূ বাটা বা ছোলা দিয়ে ঝাল ঝাল কচূর শাক বাটি ভর্তি দিয়ে যায়, দিনটাই দারূন কাটে 😅❤🤭
Same here. Everything part of vegetables, leaves, flowers is cooked by Mangalorean Konkanis as well into delicious recipes very different from Bengalis.
in North East ( Bihar) we eat kachu pata fried my grandmother makes it she puts turmeric and many other things it is then steamed and then fried on the pan with some oil our ghee it tastes sooooo good but the problem was when the leaves used to sting in our throat 😂
It so beautiful to see that ... We Indians are connected with our foods ❤😂. Northeast+ South+ east+ west . God bless our beautiful sacred country ❤️🇮🇳 hope we will learn from each other
i have learned an equal amount from you about india as i did while studying eastern philosophy and religion in college. obviously in those classes we covered the entire eastern hemisphere, but the point is that your videos are so educational and heart warming. thank you for sharing❤️
We south indians in some parts do the curry base the same way using all the spices and cocnut paste but instead of fish we use drumsticks or brinjal its tastes like heaven 😋but its a surprise to know even other sides of the country make the curry same way
I am from Bihar and my grandmother used to make this thick chutney of taro leave with various spice and all. It was as thick, as bengan ka bharta and mind my words, that dish is so mind blowing that I could eat entire plate of rice only with it...
Being an indian who was born and raised in fiji, the usual way to cook taro leaves is with coconut milk and usually add protein of choice, mostly lamb bur plain taro in coconut milk made by my nani is the best ❤❤❤
In malnad region of Karnataka we make a spicy tangy curry kinda dish that goes really well with rice. Also we make Pathrode, a batter is made with rice and other spices and is coated evenly on the leaves, 3-4 coated leaves are layered one on the other and then rolled and are steamed. You could slice them and tava fry them or shred them and sauté them. One of my favourite snacks for the rainy season ❤️
Undoubtedly your recipe are so mouthwatering but your voice over and information is next level. Your cooking and information both shows your intellectual level. Loved it. Keep posting
You are doing an amazing job didi. I've been living outside of Bengal for the past 5 years for higher studies. The amount of misunderstanding and misinformation regarding us Bengalis in North India breaks my heart. South Indians are more open minded in my experience. You are the best person on social media spreading awareness for the Bengali culture. I am extremely grateful for your work. I love you didi and I love how you love our land despite being a probashi bangali like me ❤❤❤
We call that “Dalo leaves” back in Fiji. We would make “rourou” which are taro leaves cut into small pieces and cooked with onions, garlic, chilies and coconut milk/cream! You can make so many things from these leaves. Another popular dish we’d make is “saina” basically like a pakora but the leaves are stuffed with lentils, besan and other spices all mixed together into a paste. You can either steam these or deep fry them. Enjoyed with some imlie chutney.
By making making their pakaora and a tangy spicy gravy of mustard.my nani makes the.i love ur channel ntw...u remind me of the magic in hands of our moms.
In Mangalore, we prepare a dish called pathrode with Taro leaves. Also Taro leaves curry with green gram, jack fruit seeds or jackfruit core that's pickled in salt water brine. It's made during the month of July as the Taro leaves are less itchy due to the rainy season and they say it's good to eat it at least once a year as it helps clean your gut.
Taro leaves are so common in the North East... We eat like everything of taro... Roots, stem, leaves everything of taro... There is a popular dish of taro where it is made with dried fish and also with dried crushed fish ... It's stinky and taste so good... I just love taro
It's not only Bengal but bihar ,jharkhand, odisha also went through the same famine & plunder situations in British era ...and the same leaf we also eat, for us it's kachu or kopal leaf ☺️😀
I am from Chattisgarh and in our side these leaves are cooked with besan .....the paste of besan is applied in taro leaves and then steamed for 20 minutes and it's cut into pieces and fried in oil after getting crispy the curry is made for it whether in dahi aur masala...and it taste delicious
My parents are from UP and my mom makes this dish called 'Patra' where we make a savoury, and a little spicy paste of chickpea dal and use it as a filling for taro leaves. We then roll them up (so you have layers of leaves and filling when you cut into it) and steam. You can cut them up in slices and eat as it is (I've never tried it that way tho lol) OR shallow fry/roast them before serving for that extra texture. It's delicious.
In UP we make Pakora from this By layering multiples leafs by using Gram paste made with spices. Then steam it and then if u want u can fry it too after steaming. I just love this ( mouth watering)😂
I can relate to her videos so much ❤❤. Especially being from Assam there are a few of similarities in terms of food with Bengal and the back stories that she tells behind ethnic dishes are so touching ❤
My mom loves kocu pata & everything releted to kocu 😂😂😂! she makes a lots of dishes out of every part of kocu! There has a famous dish made with dried fish, coconut, lentil & garlic!
Bengals are beautiful and intelligent and strong people while gandi was runing around with a stick the Bengalis were making a international army to fight off the British and stud strong against terrible atrocities😢 by the Muslims and Bengali food is DELICIOUS
We Odias call this vegetable as Saroo and paturi is called Patua or Patrandha in Odia. We use urad dal and rice paste for this, mustard is also used sometimes but its really not that required.
Im from Arunachal Pradesh and we ( not all ) put taro leaves and steams , little bit of dried bamboo shoot , green chilli and salt and little bit of water and let it whistle for 4 to 5 times ( according to amount of sabji )
আপু আমি আপনার সমস্ত ভিডিও দেখি আর এইসব ভিডিও দেখে তো আমার নিজের জিভেই জল এসে যায়।,sooo আমি নিজেই নিজের দাওয়াত টা নিয়ে নিচ্ছি বলেন আমি আপনাদের বাসায় কবে আসবো বলেন তারা তারি।
A recipe that was requested and I’ll show more Bengali vegetarian recipes in the future❤
Tumi keno khete khete kandchile?
kal pati sapta please
Same ingredients pumpkin leaves saather use korbo toh
Please share ingredients of paste
Try Bihari litti chokha 😋
In the Philippines we have a very famous Taro leaf dish called LAING.
Thanks for sharing. Definitely searching its recipie to try it out.
❤❤
We r not far from each other, many of our other dish Similarities collide with yours ☺
@@nyx8.6 not really but sure
😊 wow. Being a bengali I feel so connected with you.
I love how you graciously talk about India's history in your videos.
Exactly..... history is the bonus point of your vlogs.... and making food for your husband lovingly is the best part of it .....
In-between telling about family recipes, that's the super bonus....
Im from the South Pacific and we prepare our taro leaves just like this, and we bake it in our underground oven, a 3ft deep hole dug into the ground where we place the food on burnt rocks then cover it up for an hour and a half depending on wats being cooked. We use coconut milk like you do but we grate & squeeze the juices out and use that instead! This is so cool how our foods are quite similar!
All Indians have pacific islander DNA too. Many youtube videos on it. We have ancestors common to yours 💕
In the Northeast Taro Leaf,Stem,Flowes and roots are all eaten. In Nagaland they used to ferment a Taro leaves and they sun dried which are then used to add in vegetables to give that Umami flavour.
Ao cuisine?
Well, we're just creative eaters. Everything wasn't really born out of poverty. People eat what's available. My grandparents were Zamindars in erstwhile Bangladesh (I am Indian). They made a dish out of betel plants when theybwere like seedlings. Like young betel nut plants. It's just creativity. Poverty came to Bengal after 100-200 years of British rule. But the British came to Bengal because it was one of the most prosperous regions of the world.
Shob Bangal e bole tara Bangladesh er Jomidar chhilo.
Asole tara kangla chhara aar kichui chhilo na.
Did your grandparenrs invent the dish? There were many dishes which were invented out of necessity and became popular. And of course not everything is born out of necessity, she did not say this was the case for every creative dish ever.
Also, there was poverty even before the British rule, though we faced horrible famines thanks to them. It's plain untrue to claim poverty came to Bengal with them. We faced looters even before them, and the standard of living for most peasant class wasn't exactly high to begin with. Many still struggled with survival despite the overall prosperity, agricultural and otherwise.
@@MarsS-nw6hn so glad that you didn't have to face partition .Otherwise you would've sang a different story. Partition definitely brought us immense poverty. I wish you read about The Great Bengal Famine which was forcefully created by a bastard called churchill. No other state had to face poverty like Punjab and Bengal did. I'm not comparing but people of India just forgets too easily.
Am from Mangaluru . We make Pathrode from taro leaves ,its a kind of one pot meal .
Laulau is a Hawaiian dish with pork (and sometimes fish) wrapped in taro leaves. I loved it as a child, ❤ love this short too
We r from bihar. Leaves are arranged in layers, rolled and cut in 1 cm - 1 inch discs and made into a curry
That's called sehnda
@@aasthadwivedi6792 we call it arkanchan ki sabzi
Yes I have eaten it. Very tasty . My grandmother made it for me once
Yes, its my favourite. Tastes like fish. I call it vegitarian fish 😅
Yess! We call it 'Kanch'
I am from northeast India and we eat a lot of cake like dishes steamed in turmeric leaf or Banana leaf and we also eat banana tree stem , taro stem , banana flower and fermented soybeans which i will absolutely love incorporated in your next video . Reminder : fermented soybeans *not the Japanese natto * which is called axone or hawaijar in many more names when cooked , are kind of stinky so keep the kitchen well ventilated . If you don't like fermented soybeans , then pls try cooking with fermented bamboo shoots or normal ones
That's fascinating
Great suggestion. I am Punjabi but i know your food is very healthy and tasteful.
Bengalis also eat banana stem and banana flowers…. They are delicacies 😋
@@kousanichatterjee718South Indians too.
In Tamil Nadu, with Banana Stem, you can make Banana Stem Sambar. With Banana Flower, you can prepare Banana Flower Vada, which is an highlight dish.
You're representing our both Bengali and Indian culture world wide very well, ❤ hope more creators copy you 😂❤ love from Assam
Paturi is always a favourite when I visit Kolkata, it was nice to see a video on it! Your videos are so calming ❤
It’s popularly cooked in Kerala as well!
I guess in Assam too but not in taro leaves it's with banana leafs
We use banana leaves and Wayana leaf to boil, steam and fry. The famous Alleppey karimeen fish fry (pearlspot fish fry ) is fried like this
Except we use banana leaves, and we don't eat the leaf
Taro leaves?? No in Kerala we don't eat the leaves.
@@arjunraj823Just because you never ate it doesn't mean it not popular. Its called 'Chembu ila' in Kerala. Even the Root is also popular, called Chembu kizhangu.
It's mind boggling to see that here in the comment section people from different states make this dish but all of them are unique in their way. Different yet similar and connected.This also shows that how we all endured the pain and sufferings but also how that fight for survival brought all of us together. Truly, unity in diversity.
Hats off to you. Keep it up ❤❤
Long live the motherland 🇮🇳 🇮🇳
We come from the Pacific.. and we boil it with coconut milk ...it gets chopped up and sautéed with onions and garlic and ginger and simmered with coconut milk...u can also put fish in it.
Try making अळू वडी, a maharatrian favourite dish made out of Taro leaves and basan😋😋😋👌
It's a fried dish right? We eat that too
We keralites are also fish lovers, we too have a similar dish , the leaf used to wrap the fish is banana leaf. We call the dish 'meen polichathu' (meen means fish)
Havent tried with taro leaf, will try for sure 👍
We make a similar dish called Pataud or Pataudi in Himachal Pradesh
Thank God we bengals went through famine so our ancestors invented zero waste so many dishes. Kochu pata shak and vegetables are one of my favourites. ❤❤
In Bangladesh (in my home basically) we make kochu bhaji. And after its done we fry the kochu bhaji in low heat with minimum oil so the "chulkani" part does not annoy. Also, kochu bhorta (leaf and body)
In uttar pradesh we make pakoras of this called rikwach ka pakora its delicious
This method was taken to the South Pacific islands when the British took Indians there to farm sugar cane. And it’s taro leave parcels containing thick coconut cream, chopped veg and you can add meat or fish. Then it’s cooked using South Pacific Islander method of cooking food in a underground pit that has been lined with hot stones along with other meats and vegetables that have been wrapped in bananas leaves and in coconut leaf baskets. The pits covered and food cooks for several hours. When the dish’s are retrieved it has the most lovely Smokiness and everything has cooked in its own juices so it very moist and delicious.
I'm from Bihar and we have this amazing sabzi from arbi leaves called arkonch. Haven't been able to perfect it yet but the taste is a beautiful memory from my childhood❤
Taro is my favourite vegetables always🤭...from mashed taro to boiled taro to taro fry...I can literally have whole meal with just taro and rice😋
We make pathrade, a dish of taro leaves in Coastal Karnataka
This is one of my favourite dish in Bengalis weddings. Loved it ...💖
I wish I could tell these when questioned or told about our food habits, but now I can show them your video.. thank you ❤
Your videos with small history is really addictive!! Enlight us more with background history!❤ I feel like you have a different & unique thought process and your punch lines are TOP NOTCH 🔥 Share more!!!
In Mauritius, we put several layers of besan and taro leaves. They are then cut in discs, fried and a curry is then made. This is eaten with rice and is very yummy. Taro is also just cooked with onion and garlic. It becomes like Sarson ka saag. It is amonst 1 of the traditional curries that is a must for hindu wedding which is eaten with puris.
Being ঘটি we love tasty and healthy sour dishes of taro.. Like বড়ি কচূ টক, কচূ দিয়ে মাছের টক , কচূর ডাল and many more. After coming across to many bangladeshi dishes like ভর্তা, মাখা, চচ্চড়ি, বাটা..I recognised that how beautifully our foods are differentiated according to the area, the weather , geographic location etc.. Resembling all the facts, what I can only say is কেউ যদি কচূ বাটা বা ছোলা দিয়ে ঝাল ঝাল কচূর শাক বাটি ভর্তি দিয়ে যায়, দিনটাই দারূন কাটে 😅❤🤭
I love your content! The way you educate us about the history associated with the food & the ingredients is simply amazing. My best regards to you ❤
I just love your presentation style and your love to cook different cuisines
We eat every part of taro....and all kind of 'kochu'.. With chingri gura, chingri shutki, shutki, vorta....love and love 😋
Same here. Everything part of vegetables, leaves, flowers is cooked by Mangalorean Konkanis as well into delicious recipes very different from Bengalis.
in North East ( Bihar) we eat kachu pata fried my grandmother makes it she puts turmeric and many other things it is then steamed and then fried on the pan with some oil our ghee it tastes sooooo good but the problem was when the leaves used to sting in our throat 😂
It so beautiful to see that ... We Indians are connected with our foods ❤😂. Northeast+ South+ east+ west . God bless our beautiful sacred country ❤️🇮🇳 hope we will learn from each other
Whenever this channel appears I feel like I'm starving and I really love this girl❤️❤️
i have learned an equal amount from you about india as i did while studying eastern philosophy and religion in college. obviously in those classes we covered the entire eastern hemisphere, but the point is that your videos are so educational and heart warming. thank you for sharing❤️
We south indians in some parts do the curry base the same way using all the spices and cocnut paste but instead of fish we use drumsticks or brinjal its tastes like heaven 😋but its a surprise to know even other sides of the country make the curry same way
I am from Bihar and my grandmother used to make this thick chutney of taro leave with various spice and all.
It was as thick, as bengan ka bharta and mind my words, that dish is so mind blowing that I could eat entire plate of rice only with it...
Being an indian who was born and raised in fiji, the usual way to cook taro leaves is with coconut milk and usually add protein of choice, mostly lamb bur plain taro in coconut milk made by my nani is the best ❤❤❤
Nani?
@@user-ry8ew2ee6r maternal grandmother
In Bangladesh, we eat the taro leaf by smashing and mixing them with the head of the Hilsha fish. One of my favourite dishes.
In assam we Bodo tribe have famous Taro leaf dish called THASW BWITHRY 😇
It becomes more delicious with dry fish or NA GWRAN❤️
Huge fan of your channel. Thanks for bringing these Bengali recipes to RUclips.
In malnad region of Karnataka we make a spicy tangy curry kinda dish that goes really well with rice. Also we make Pathrode, a batter is made with rice and other spices and is coated evenly on the leaves, 3-4 coated leaves are layered one on the other and then rolled and are steamed. You could slice them and tava fry them or shred them and sauté them. One of my favourite snacks for the rainy season ❤️
Undoubtedly your recipe are so mouthwatering but your voice over and information is next level. Your cooking and information both shows your intellectual level. Loved it. Keep posting
Your videos are really helping to understand Bengali culture in true and beautiful way❤.😊
You are doing an amazing job didi. I've been living outside of Bengal for the past 5 years for higher studies. The amount of misunderstanding and misinformation regarding us Bengalis in North India breaks my heart.
South Indians are more open minded in my experience.
You are the best person on social media spreading awareness for the Bengali culture. I am extremely grateful for your work. I love you didi and I love how you love our land despite being a probashi bangali like me ❤❤❤
Wow I simple dish and you get so many people telling u their version of the similar dish - absolutely beautiful, i love reading all the comments
one of my favourite fish dishes ❤
I m recently been trying Bengali food and I m login it and u r killing it
As a Bengali from Bangladesh I find the similarities with west Bengal so fascinating. Lol we are definitely known as fish lover
We call that “Dalo leaves” back in Fiji. We would make “rourou” which are taro leaves cut into small pieces and cooked with onions, garlic, chilies and coconut milk/cream! You can make so many things from these leaves. Another popular dish we’d make is “saina” basically like a pakora but the leaves are stuffed with lentils, besan and other spices all mixed together into a paste. You can either steam these or deep fry them. Enjoyed with some imlie chutney.
By making making their pakaora and a tangy spicy gravy of mustard.my nani makes the.i love ur channel ntw...u remind me of the magic in hands of our moms.
In Mangalore, we prepare a dish called pathrode with Taro leaves.
Also Taro leaves curry with green gram, jack fruit seeds or jackfruit core that's pickled in salt water brine. It's made during the month of July as the Taro leaves are less itchy due to the rainy season and they say it's good to eat it at least once a year as it helps clean your gut.
You are very graceful while cooking..and Preeti too.
One of my favourite dish is taro leaf and taro root....just love it ❤
Love your presentation ❤ Thanks for sharing the bengali food which we love ❤
Taro leaves are so common in the North East... We eat like everything of taro... Roots, stem, leaves everything of taro... There is a popular dish of taro where it is made with dried fish and also with dried crushed fish ... It's stinky and taste so good... I just love taro
It's not only Bengal but bihar ,jharkhand, odisha also went through the same famine & plunder situations in British era ...and the same leaf we also eat, for us it's kachu or kopal leaf ☺️😀
Bengal's famines had a significant contribution to its cuisine
Im from Odisha and my family loves Bengali fish dishes...this the most loved dish as we specifically make Paturi on picnics
Jai Odisha. Sab Odiya ak hou.
This is such a beautiful narration ❤
My sister made it a few days ago and it was delicious! It's nice to see you talk about such familiar dish❤
I am from Chattisgarh and in our side these leaves are cooked with besan .....the paste of besan is applied in taro leaves and then steamed for 20 minutes and it's cut into pieces and fried in oil after getting crispy the curry is made for it whether in dahi aur masala...and it taste delicious
My mother in law love this recipe now she is no more I miss her thanks remember this 👍
My parents are from UP and my mom makes this dish called 'Patra' where we make a savoury, and a little spicy paste of chickpea dal and use it as a filling for taro leaves. We then roll them up (so you have layers of leaves and filling when you cut into it) and steam. You can cut them up in slices and eat as it is (I've never tried it that way tho lol) OR shallow fry/roast them before serving for that extra texture. It's delicious.
Appreciate your work and the way you are taking care of your family ❤❤❤❤
I am a Bengali and I am from West Bengal in bankura district❤
Why??
Your videos are so soothing, please continue posting many more. God bless you. Enjoying every video of yours.❤
As a Bengali, your videos make me proud. ❤❤❤❤
I love how you show so much respect to your culture😊❤
In bihar i love dishes of this leaf❤ one of my favourite
In Maharashtra we call it alu leaves. We make alu wadi and alu cha phadphada(soupy vegetable). Both are very loved and popular!
Amar to simply kochu pata bata ta just oshadharon lage gorom bhaat e sathy it feels like heaven 😌😌
In UP we make Pakora from this
By layering multiples leafs by using Gram paste made with spices.
Then steam it and then if u want u can fry it too after steaming.
I just love this ( mouth watering)😂
I can relate to her videos so much ❤❤. Especially being from Assam there are a few of similarities in terms of food with Bengal and the back stories that she tells behind ethnic dishes are so touching ❤
Are you Ahomiya or Bangalee??
@@user-ry8ew2ee6r Axomia
@@user-ry8ew2ee6r Axomia
In up we cook SEHDAA and we call taro leaf as ARUI ❤
Toranna ta thakumar theke sikhechho❤....darun darun
My mom loves kocu pata & everything releted to kocu 😂😂😂! she makes a lots of dishes out of every part of kocu! There has a famous dish made with dried fish, coconut, lentil & garlic!
I'm a picky eater but I'll eat anything you make. You just made it seem yummy
Bengals are beautiful and intelligent and strong people while gandi was runing around with a stick the Bengalis were making a international army to fight off the British and stud strong against terrible atrocities😢 by the Muslims and Bengali food is DELICIOUS
In Jharkhand too , Taro leaves are widely in use . We call them as kochu patta or pechki patta .
I love taro leaves with coconut cream, onion and fish, beef or chicken cooked underground with hot rocks. I had this in Tahiti' was so yummy.
We always adapted no matter the situation. Its because of Maa Annapoorna's abundant blessings on the Indian subcontinent.
Very well articulated especially our history, good job sister
Chhattisgarh mein isse kochai sabji kehte hai, yaha dahi ke saath bnnate hai waise hi steam krke..❤❤
Mein bengali hu par chhattisgarh se hu.
@@Momumomu.... How's CG to u
it is really nice. People are really friendly. The culture is really beautiful. I was born in chhattisgarh.
We Odias call this vegetable as Saroo and paturi is called Patua or Patrandha in Odia. We use urad dal and rice paste for this, mustard is also used sometimes but its really not that required.
Im from Arunachal Pradesh and we ( not all ) put taro leaves and steams , little bit of dried bamboo shoot , green chilli and salt and little bit of water and let it whistle for 4 to 5 times ( according to amount of sabji )
In Himachal we make delicious Patrodu from these leaves.👌🏻🤞🏻😍
Your ceramics are so beautiful. I've been dreaming of owning such
my mummy used to make this taro leaf but no longer now...... i lost my mom 6 years back
in bihar we call it kopal🇮🇳
Aww sorry to hear about loss of your mum.
@@shakhakhan2402 thnx for your condolence
Elish maacher paturi! Aha❤
My mother cooked it with daal. Made it slippery and thicker 😋
beautiful story.. and tasty dish..😊 where do u stay di
I completely agree. My mother made me eat dal which had jute leaves in it. JUTE LEAVES!!! Not even in a sabji, but just floating around in dal!!
as an bangali I can agree 👍🏻
In Brazil we usually eat tabo sautéed with garlic and salt
In Gujarat We call it Paatara...we apply a paste made from besan than roll it and steam it..than give a tadka to it and tan eat it
আপু আমি আপনার সমস্ত ভিডিও দেখি আর এইসব ভিডিও দেখে তো আমার নিজের জিভেই জল এসে যায়।,sooo আমি নিজেই নিজের দাওয়াত টা নিয়ে নিচ্ছি বলেন আমি আপনাদের বাসায় কবে আসবো বলেন তারা তারি।