পুকুর থেকে কচু শাক, কচুর লতি ও কলাপাতা কাটলাম দুপুরে ভাত খাওয়ার জন্য ।।
ฝัง
- เผยแพร่เมื่อ 28 พ.ค. 2024
- পুকুর থেকে কচু শাক, কচুর লতি ও কলাপাতা কাটলাম দুপুরে ভাত খাওয়ার জন্য ।।
বাগানে আমরা ঘুরতে গিয়ে কচু শাক কচুর লতি ও কলাপাতা কাটলাম। যা দিয়ে আমরা দুপুরের খাবার খাব। ভিডিওটি যদি আপনাদের ভাল লাগে লাইক কমেন্ট ও সাবস্ক্রাইব করবেন।
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"Kachu shak" and "kachu loti" are popular ingredients in Bengali cuisine.
1. *Kachu Shak (Colocasia Leaf):*
- **Description**: These are the green leaves of the taro plant (Colocasia esculenta).
- **Uses**: Typically used in various Bengali dishes, often cooked with spices and sometimes combined with fish or other vegetables.
- **Preparation**: The leaves need to be properly cleaned and sometimes pre-boiled to remove any potential irritants before cooking.
2. *Kachu Loti (Colocasia Stolon/Stems):*
- **Description**: These are the tender stems or stolons of the taro plant.
- **Uses**: Commonly used in traditional Bengali recipes, often cooked with mustard paste or fish.
- **Preparation**: Like the leaves, the stems need thorough cleaning and sometimes boiling to ensure they are safe and pleasant to eat.
Both ingredients are integral to Bengali cuisine, adding unique textures and flavors to dishes. They are often used in curries, stir-fries, and sometimes in lentil dishes.
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