Who does not like potato? You must have eaten potatoes in hundred of different ways, but today's potato stir fried recipe is very simple and very authentic Bangladeshi recipe, which is mostly known as Alu Bhaji (Alu=Potato, Bhaji = Stir fry). However, in Bangladesh, this is mostly eaten in breakfast with hand made flat bread …
Khichuri (খিচুড়ি) is the most favorite of all comfort food among Bangladeshis. We somehow find affinity of rainy days with Khichuri and dash of hot spicy spreads (Bhorrta), egg omelettes, a piece of fried Hilsa....Well the list goes on. Anyway, it's for sure that this rice lentil dish would give you the ultimate taste of …
Continue reading The ultimate friendship of Rice and Lentil is called Khichuri (খিচুড়ি)!
Curry does not have to be complicated to be delicious! I am going to share with you a simple yet amazing curry stew that you can make with very few ingredients. And what's great about this recipe is you can add more ingredients as you like and it wont compromise with its taste! So why …
Continue reading Mix Veggie Curry!- Pachmishali Sobjir Torkari (পাঁচমিশালি সবজির তরকারি)
...Spinach or not Spinach, that is the question.....some people like spinach in their pie, some don't like it at all! I like my spinach cooked with garlic and onion then eat with rice. That's why today I am going to share how we Bangladeshis cook it! This is super easy vegan dish to make! We …
Continue reading Spinach in Bangla Way – Palong Shak (পালং শাক)
Do you love cabbage? Are you looking for a spicy recipe or are you looking for the long lost granny's recipe? Then this spicy sauteed cabbage is for you! This is another no onion, easy to improvise recipe, that means you can either make it too spicy or no spice at all. Jump to recipe …
Continue reading Spicy Sauteed Cabbage – Bhadhakopi Ghonto (বাঁধাকপি ঘণ্ট)
This is super easy, delicious and very traditional recipe from my home! We call it Begun Bhorrta (বেগুন ভর্তা) - Smoked aubergine spread which is our absolute favorite side dish to go with rice. To make this authentic Bangladeshi recipe, I used mustard oil. Yes, mustard oil used to be the key ingredient back in …
Continue reading Aubergine Spread in Bangla way – Begun Bhorrta (বেগুন ভর্তা)
Today I will share my most favorite vegetable curry recipe. This recipe is particularly for one of my friend, who cannot digest onion and you can cook this amazing curry recipe without onion, garlic and other spices, but it would still be super delicious! The best part about this recipe is that you can be …
Continue reading Rainbow Veggie Curry! – Pachmishali Sobji / Labra (পাঁচমিশালি সবজি / লাবড়া)
Today's lentil or Daal recipe is a sort of my improvised version of the classic recipe - how? Because, we Bangladeshis cook either split Muug Daal (Vigna radiata) or Mashur Daal (Lens culinaris) separately, one at a time but never usually together! Each daal has its own unique taste but do you want to know …
Continue reading The Classic Bangladeshi Lentil Soup – Daal (ডাল)
As I have already shared with you my huge(!) harvesting of home grown Malabar Spinach (Vine Spinach or Pui Shak পুঁই শাক) , today I am going to share you today how I cooked it. Basically, you can cook any spinach or leafy veggies with the same recipe. There are two parts of this hearty …
Continue reading Malabar Spinach Stir Fry – Pui Shak (পুঁই শাক)
I will most probably write thousands of recipes of aubergine! Probably it is my most favorite vegetable, but aubergine has definitely the amazing ability to turn into a delicious dish, so it is of course not my fault to use it often for my vegan palate! It is pretty simple to make aubergine fry or …
It's time to share a different kind of cooking style with you. We call it Bhaji, which means stir frying of veggies with spices and condiments. There's no need to make gravy for this kind of Bhaji cooking, it is mostly dry and kind of a side dish to rice but it takes less time …
Continue reading Cauliflower Potato Stir Fry – Phulkopi Alu Bhaji (ফুলকপি আলু ভাজি)
We all love aubergine! But what about aubergine dipped in chickpea flour and deep fried until so crunchy outside but soft inside? Yes, we call it Beguni - fried Aubergine in gram-flour batter! You basically need purple color aubergine, either round big one or long thin ones, salt and gram-flour or chickpea flour. You can …
Harvesting from my home garden today Have you ever seen or eaten Malabar Spinach (Scientific name: Basella Alba), grown in hot and humid climate and eaten as stir fried or in soup (Well, depends on where you have seen it!)?It is the most popular leafy vegetable (Shak/শাক) in Bangladesh and oh my, I don't know …
Isn't this hanger cute? This is certainly not my idea, I took it from my friend Theres' friend (unfortunately I forgot her name but her creativity simply blew my mind!). I saw it first in Theres' bedroom, when I went to visit her. It was a birthday gift for her from that friend. What a …
We already know Chickpea (Cicer arietinum) is very good source of protein. Chickpea is so versatile that it can be eaten raw, cooked, baked, fried or can be made into flour (aka gramflour /Beshon- বেসন). And we all know about the chickpea delicacy - Hummus. Well, I will share today a cooked version of chickpea, …
We all love patty. They pair perfectly with burgers or can be eaten separately dipped with spicy sauces and salads on the side...Don't they add a bit extra joy to your meal? Today I will share a delicious and super crunchy patty recipe...well, it is not exactly as thick as patty because we eat it …
Continue reading Crunchy Lentil Fritter – Peyaju (পেঁয়াজু/ পেঁয়াজি)
Curry brings happiness, especially if it has aubergine! Today I will share a delicious Bengali curry recipe made with aubergine, potato and cabbage. You can add or omit any vegetable you desire but it still will create a delicacy! You basically need aubergine (round big one), potato and cabbage or any of your favorite vegetable. …
Vegan Bangla 