Kachur Lati

Kachur Lati
Kachur Lati

There are some foods in the diet of Bengalis that are surprising to other cultures. One such food is kachu lati.

There are very few Bengalis who have not heard the name of Kachur Lati. Kachur Lati is as delicious on one hand as it is nutritious on the other. Contains –

– A small amount of sugar

– Calcium

– Vitamin C.

– Vitamin B

– Iron

– Iodine

– Iron

– Folate

– Thiamine

– Dietary fiber

In addition to these nutrients, Kachu Lati has some wonderful qualities –

  • It helps with digestion as it has high dietary fiber levels.
  • In bone formation, calcium aids
  • Vitamin C increases the human body’s immunity.
  • Lowers cholesterol levels in the blood
  • Low calories and low sugar content, so that it can be quickly eaten by those who want to lose weight
  • Acting to avoid cancer of the colon and breast cancer
  • It contains iodine and vitamin B to keep the brain, skin and hair healthy and attractive.

Lemongrass is a good source of iron, so it helps in the production of blood cells.

This delicious dish is prepared in different ways in different parts of our country. Here are some of the delicious recipes in today’s article.

Mustard and Lati Recipe-

You must fry the blackberries in mustard oil first. Reduce the oven heat and stir in the crushed garlic and onion to reduce the scent of fried black cumin. You must add the amount of salt and the pre-steamed lati and 5-6 green chillies when it is a little fried. It should be taken down after 2-3 minutes of stirring, if the scent comes out.

Lati and Shrimp –

In the pan, put oil. Add the salted shrimp when the oil is hot. Stir for 1 minute and sprinkle over the top with a pinch of turmeric powder. Take that down. For a very short time, cook the shrimp. In that grease, grate the onion and keep stirring. Let it be lightly fried with the onion. Stir all the cumin seeds in. Apply a little yellow to the onion if it is golden in hue.

Keep combining one by one with ginger paste, garlic paste and onion paste now. Connect the salt, chilli powder, cilantro powder, and a little more turmeric powder and shake. Give yourself a little bath. Stir in the slices of raw chili. Stir it with the washed kachu when the water is dry. A little water is applied and sealed with a lid. Take some time with water little by little in this way.

Put 1 cup of water in it when the lati is almost cooked. Cover for 2 minutes and simmer. See the water boiling hot and open the lid. Stir the shrimps into the pre-fried ones. There’s no need to place a lid on it. Take it down when the water is dry and smeared. If you have coriander leaves, scatter them on top, and they will taste different. Serve the ‘Lati Shrimp’ with hot rice.

Kachur Lati with Hilsa Head –

Clean and break the stalks into 3 inch pieces. In a kettle, boil 1 liter of water and place the stalks in it and boil it for 2-3 minutes, then add water. Whip together the onion and green chillies. Wash the head of the fish. Apply the salt to 4 teaspoons. In a pan, heat 2 tablespoons of oil and fry the fish lightly. In a pan, heat the remaining oil and add the onion and chili paste, turmeric, cilantro powder and cumin powder. Peel and grate the squash and squeeze the juice. Now cover the water with 1/2 cup and wait until the water dries. Then, with 1 more cup of water, boil it. When it boils, shake the fish’s head with caution and cover it. In reality, turn off the oven when the broth thickens and the oil rises to the top. With hot rice, serve.

Pulses and hot washed rice with lati,

Steam and apply water to the leaves. For 15 minutes, wash the pulses and keep them soaked. Now, with the raw chilli and salt, cook the garlic and onion. Boil it up, then take it down. With water, it should be removed. 2 cups of hot water should be offered if the spices are well combined. You’ve got to give it if it boils. It should be cooked with boiled pulses and verdant chillies after a while.

There are many people who do not want to eat kachu lati because of itchy throat. They can eat lemons in recipes and while eating. It greatly reduces sore throat or itchy throat. Diversify food, make food nutritious.

Md. Masudul Hassan
CEO & Editor in Chief of this Portal. Md. Masudul Hassan is an Assistant Professor and Coordinator of a Reputed University in Bangladesh. Professional member of International Food and Agribusiness Management Association ( IFAMA ) Performed Numerous Research Regarding Agribusiness. Professional Member of He is also a Reviewer of Numerous International journals Including Elsevier.