I am so so so much excited to write and share this recipe with you because for living the last 10 years in Europe I have knew this specific leafy vegetable to be found in Denmark! Yes I am talking about the Jute mallow or in Bangla we call it Paat Shak. It has many …
Continue reading Jute Mallow Stir Fry – Paat Shak Bhaji (পাট শাক ভাজি)
Here comes another post about Bottle gourd! I have mentioned it in my other post that the whole plant and all parts of fruit are edible. So today I am writing another recipe using bottle gourd peels, which is normally considered as a waste in western countries. Unlike other gourds, Bottle gourd's skin is very …
Continue reading Bottle Gourd Peel Fry.2- Lau er Khosa Bhaji.2 (লাউ এর খোসা ভাজি.২)
Have I mentioned in my earlier post that Bottle Gourd aka Lau is known as the King Vegetable in Bangladesh? If I said that before, pardon me but I am saying it again, bottle gourd is the KING of all vegetables! It is so versatile that it can be cooked in so many different ways …
Continue reading Bottle Gourd Curry with Coriander – Lau Dhone Patar Jhol (লাউ ধনে পাতার ঝোল )
Deshi Shim or Hyacinth Bean (Lablab purpureus) is very popular winter vegetable in Bangladesh. I don't know where the name Hyacinth comes from but I guess the flowers of hyacinth bean looks like hyacinth flower- may be. The bean itself looks like half moon, dark green in colour with deep purple edges. It has a …
Continue reading Hyacinth Bean Spread – Deshi Shimer Bhorta (দেশি শিম ভর্তা)
Here comes my another not-so-favorite-but-I-have-no-other-vegetable-to-cook-hense-the-big-radish recipe! It was my belated father's most favorite vegetable, as I have mentioned it several times in my previous blog posts. Usually the radishes in Bangladesh are smaller and different in colors and only to be grown in winter. Basically radish aka Mula is a winter vegetable and every family …
Who doesn’t love a warm, hearty lentil soup in winter? In Bangladesh, we have two different kinds of lentils- one is called Moshur daal (Lens Culinaris) and another is called Muug Daal (Vigna radiata). Muug Daal is also called green gram as the beans are covered with deep green husk and has a slightly different …
Continue reading The Classic Bangladeshi Mung Bean Soup – Ghono Muger Daal (ঘন মুগের ডাল)
Once again, I come up with another bottle gourd recipe and I don't regret it at all! Usually bottle gourd is a winter crop in Bangladesh. However, in Denmark it is always available, mostly due to importation in summer from Southern Italy or other warmer countries in Europe. I might have mentioned in one of …
Continue reading Bottle Gourd Stir Fry – Lau Bhaji (লাউ ভাজি)
Once again, I come up with another bottle gourd recipe and I don't regret it at all! It is another old and traditional vegan recipe, which is not only tasty but also a great example of using vegetable scraps. We Bengalis never throw vegetable peels away but make different dishes out of them like stir …
Continue reading Bottle Gourd Peel Spread – Lau er khosha Bhorta (লাউ এর খোসা ভর্তা)
Bottle Gourd or Water Gourd is a king vegetable in Bangladesh. I have already put many recipes of this king vegetable and yet, more to come. Previously I made bottle gourd leaves bhorta/spread (previous post) and today I am making the spread again but slightly different. As you might already know spread or bhorta is …
Continue reading Bottle Gourd Leaf Spread.2- Lau Patar Bhorta (লাউ পাতার ভর্তা ২ )
As inspired and succeed by making Mirabelle plum pickle, today's recipe will be Victoria plum pickle. I received these beautiful plums from my colleague Maria, who has two large trees full of Victoria plums. I asked her specifically for the green, unripe ones which are much better to make pickle with. I just love that …
Continue reading Victoria Plum Pickle – Victoria Plum er Aachar (ভিক্টোরিয়া প্লামের আঁচার)
The name goose foot sounds a little funny but in Bangladesh this leaves are very common and simply known as Bothua or Boittha shak (Chenopodium album). It is one of the common leaves found in Bangladesh during winter (Dec - Feb) seasons and many of us likes them best as for their taste and their …
Continue reading Goosefoot Leaves Stir Fry -Bothua Shak Bhaji (বথুয়া শাক ভাজি)
I personally hate the name 'gourd.' I mean any vegetable name that ends with 'gourd', makes me almost cry. Well, my personal feelings for the name gourd doesn't effect anything, however just for your knowledge, gourd usually refers to all the veggies that belongs to Cucurbitaceae family, same family where cucumber belongs. Basically, Pointed Gourd …
Continue reading Fried Pointed Gourd – Potol Bhaja (পটল ভাজা )
I have a love-hate relation with Potol. I never liked it in curry but like it better when fried. By the way, you may ask, what is a Potol? Potol is a vital summer vegetable in Bangladesh, also known as Pointed Gourd in English (scientific name: Trichosanthes dioica) because of pointy ends on both side. …
Continue reading Potato Potol Curry – Alu Potoler Jhol (আলু পটলের ঝোল )
What if I tell you that in this scorching heat, you can drink a delicious mocktail, that will not only refresh you instantly but also full of vitamin C, fibre and minerals? Yes I am talking about traditional Bangladeshi shorbot aka mocktail that made from green mango! Yes the mango season has began and so …
Continue reading Green Mango Mocktail – Kacha Aamer Shorbot (কাঁচা আমের শরবত)
Well, it is raining again in Copenhagen...long gloomy days, with chilled wind, nothing will make this kind of days better unless you have jhal muri with dudh cha! You may wonder what is jhal muri and what is dudh cha? Jhal means spicy and muri is puffed rice- so literally jhal muri means spicy puffed …
Kolmi Shak or Water Spinach (Ipomoea aquatica) is one of the most common leafy vegetable in Bangladesh. It is grown next to water areas hence the name and it is mostly grown during summer (in Bangladesh). However in many countries, especially in USA, it is considered as weed, even though the water spinach has lots …
Continue reading Water Spinach Stir Fry – Kolmi Shak Bhaji (কলমি শাক ভাজি)
Black plum (Syzygium cumini) or Jaam is tropical summer fruit and another very mass favorite, close to heart fruits of Bangladesh. It is tangy, sweet, slightly bitter and full of surprising taste. Most interesting about jaam is after you eat half a dozen, your tongue gets stained to bright purple! This brings the memory of …
Moringa is a super food- we all know that by now. I mean it has been popular among westerners only since last decades, but I remember from my childhood, my mother used to make various dishes with moringa leaves. It is mostly known as drumstick tree because the fruits resemble a lot like a long, …
Continue reading Moringa Fritters – Sojne Patar Bora (সজনে পাতার বড়া)
Shuvo Noboborsho! Happy New year! You might think why am I in the middle of the year wishing you happy new year! It is because in Bangladesh, we have Bangla Calender which started 1431 years ago. We start Bangla year from summer which is called Boishakh. Boishakh begins around April when it is really hot …
It is almost half of Ramadan month has passed. As usual, I am late for recipe uploading, and sorry for that! During Ramadan month, Bangladeshi people breaks the fast eating various traditional foods, like Peyaju(onion fritters), Chola Bhuna(Spicy Chickpea), Beguni(aubergine fritters). All of these are vegan and closely tied with Bangladesh and ramadan month. So …
Vegan Bangla 