#everydayvegStolon of Taro is one of the finest sources dietary fibers. 100g flesh provides 4.1g or 11% of daily requirement of dietary fiber. Together with slow digesting complex carbohydrates, moderate amounts of fiber in the food help gradual rise in blood sugar levels.Stolon of Taro  carry more calories than potatoes. 100 grams of root provides 112 calories. Their calorie value chiefly comes from complex carbohydrates, amylose, and amylopectin.However, they are minor source of fats and protein than in cereals and pulses. Their protein levels can be comparable to that of other tropical food sources like yam,cassava, potato, plantain, etc.Here in Bangladesh, Stolon of taro is very much available in the local market this time. We Bangladeshi people, are very much fond of these vegetable with Hilsha fish, prawns, dry fishes etc.Today, I've cooked for you one of my favorite recipe " Taro Stolon mixed with Hilsha fish Head". It's very tasty recipe and very easy to prepare. Let's cook. 😊

This is a typical Bengali platter including healthy pumpkin fry, Taro Stolon with prawns stir fry, Roho Labeo fish stir fry curry and steamed Chinigura rice.Pumpkin ( "Misti Kumro" in Bengali language) has a range of fantastic health benefits, including being one of the best-known sources of beta carotene.Beta-carotene is a powerful antioxidant. It also gives orange vegetables and fruits their vibrant color. The body converts any ingested beta-carotene into vitamin A.Taro Stolon" is called "kochur Loti" in Bangladesh. The health benefits of taro Stolon include its ability to improve digestion, lower your blood sugar levels, prevent certain types of cancers, protect the skin, boost vision health, increase circulation, decrease blood pressure, aid the immune system and prevent heart disease, while also supporting muscle and nerve health.With the prawns, it becomes more healthy and nutritious.Moreover, Roho Labeo fish has a lot of protein and vitamins which are very beneficial for our mussel health. Let's cook the platter and enjoy. Take LOVE from Bangladesh. 💚

#dinnerSorshe Ilish is a Traditional dish in Bangladesh. "Sorshe" means "Mustard" and ilish means "Hilsha" in Bengali language.It's made from our national fish "Hilsa" or "Tenualosa ilisha", a type of herring, cooked in mustard gravy. The dish is very popular among the people in Bangladesh. Let's cook 😊.

This time of rainy season, there is always an abundance of pumpkin in the local markets. There is much flavour in this humble veg and when paired with spices, the sweetness is a delicious combination.There are so many dishes we cook in Bangladesh with this sweet vegetable Such as pumpkin with Hilsha, pumpkin fry, Muttun pumpkin, pumpkin with dry fishes etc.I am sharing you a special aromatic pumpkin chicken curry with little bit my fusion adding coconut into it . Let's cook.😊🍴

Sour Eggplant with Small Fish Curry is very traditional Bengali delicacy with green unripened mango during Summer. You can use mustard paste and potatoes in this curry if you like. Let's cook. 😊

This is a fish curry popular among Bengalis from Both Bangladesh and WestBengal,India.

My family loves to eat fish and I enjoy making different types of fishes, be it a curry, salad & fish, fry fish, we absolutely love it, sharing my recipe of goan fish curry with you all #mycookbook

Malabar fish curry is a south Indian delicacy.This curry is perfect for any occasion.

Fish curry otherwise known as fish vevichathu is a mouth watering side dish served with rice,chappthi,poori porotta etc. It is usually a very hot curry .But I have prepared this fish curry in a very simple method not very hot but tasty and delicious .I have used the pan made of clay for better taste of the curry and for better health

Kacha Kolar Kofta curry is a traditional bengali niramish/vegetarian dish. It is mostly prepared on days when we have a vegetarian meal at home. So, this is a no garlic, no onion recipe. You can prepare this yummy delight when you have puja at home or eating vegetarian. It is prepared with plantain or raw banana. Raw banana and potato are used to prepare koftas which are then put in a curry to prepare this dish.#everydayveg #nooniongarlic

Bengali people are famous for their special chutney recipes and Aam Kashundi which is inspired from the traditional Bengali kasundi or mango mustard one is an unique one. In this recipe I have used this chutney to prepare Ilish Macher Dim er Bora r Tok. Ilish Macher Dimer Bora is a famous Bengali style fritter cooked fresh fish roe.

I figured I would make a curry flavored niku jaga with pork, taro potatoes, and shimeji mushrooms etc., but I changed my mind, and made Japanese-style curry . This is superb if you eat it while breaking apart large taro potatoes. I am really happy with how thus turned out.Using konbu seaweed broth works really well for the soup stock. The burdock root also produced a nice aroma for the broth . Burdock root+taro potatoes+shimeji mushrooms+pork etc. is a good combination, and are indispensable ingredients. For 9 servings. Recipe by Okaraseijin