Pitha is one of the most delicious dessert and one of the most toughest things to make (in my opinion). Not only they require many trials and errors but it also need lots of tips and tricks from the experienced ones! Normally I am not very good at making pitha but in Bangladesh many pitha …
Borboti or Long Bean, was one of the least favorite vegetables when I was a kid! It is not because how it looked like, but mostly because how it was cooked. However, when I myself learned cooking, I discovered that you can make any veggie taste better and change your entire experience if you cook …
Continue reading Long Bean Spread – Borboti Bhorta(বরবটি ভর্তা)
Chitoi Pitha is the most common pitha/cake to be making in Bangladesh during winter. It is made from rice flour, especially after harvesting new rice, the peasant families make this pitha to be eaten with various veggies spread/bhorrta or even new jaggery/gur. It is super healthy, no oil needed to make this and also it …
Continue reading Bangladeshi Rice Cake – Chitoi Pitha (চিতৈ পিঠা)
What would be the best tea time snack in the gloomy weather? Something that crispy, umami and goes perfectly well with ginger tea or lemon tea? Yes it is Nimki, crispy, easy to make and perfect for a evening snack! There's many version of Nimki in Bangladesh, but today I will make the easiest one. …
Continue reading Crispy Nimki – Muchmuche Nimki (মুচমুচে নিমকি)
Pickle season is over long ago, but a pickle lover like me won't stop eating them no matter the season. Anyway, this would be my last pickle recipe of this year. So I am introducing my own recipe of green apple chatni. The green apples I picked from Møns Klint, so this will be always …
Continue reading Apple Pickle – Apple er Chatni (আপেলের চাটনি)
This summer I grew a lot of bottle gourd leaves in my balcony and I am so thankful for this! Today I am making the second vegan recipe of bottle gourd leaves, recipe received from my beloved niece Nova. The recipe is called Lau patar bhorrta or the spread of bottle gourd leaves. It is …
Continue reading Bottle Gourd Leaves Spread- Lau Patar Bhorrta (লাউ পাতার ভর্তা )
How to make guava pickle, Bangladeshi guava pickle.
We Bangladeshis eat all kinds of leafy greens! Leafy greens or as we call it shak in Bangla, is full of vitamins and minerals, good for health and digestion. Although it often regarded as poor people's food, but how does it matter if its nourishes you? So today I am making a most traditional Bangladeshi …
Continue reading Mixed Leaves Stir Fry – Paach Mishali Shak Bhaji (পাঁচমিশালি শাকভাজি )
Hog Plum or in Bengali as we call it, Aamra is my second most favourite fruit after mango. It is not as popular as other fruits in Bangladesh but Aamra is high in vitamin C and other minerals and often much cheaper. Well, I care about the taste of the fruit, even though I don't …
Continue reading Sweet Spicy Hog Plum Pickle – Jhal Misti Aamrar Achar (ঝাল মিষ্টি আমড়ার আঁচার)
I have been longing for these Kathaler Bichi (jackfruit seeds) for so many years, literally! I don't like jackfruit that much, even though it is the national fruit of Bangladesh, because it has a really strong sweet and distinct aroma that not everyone can like it. But yes, I do like the unripe jackfruit and …
Continue reading Jackfruit Seed Spread – Kathaler Bichi Bhorrta (কাঁঠালের বিচি ভর্তা)
This year is my first time growing bottle gourd plant in Europe. I mainly grew it for the leaves to eat shak vaji or eat with fish curry. I am pretty happy with the results as a beginner, but also it gives an enormous joy having freshly home grown vegetables with family! Jump to recipe …
Continue reading Bottle Gourd Leaf Stir Fry 2 – Lau Shak Bhaji (লাউ শাক ভাজি ২)
Guava (Psidium guajava) or in Bangla, as we call it, Peyara is another rainy season fruit in Bangladesh. It is really a wonder of nature that rainy season provides a plenty of fruits that consist vitamin C in great amount. We all know the benefits of vitamin C for our health, so will not go …
Have you ever heard of Elephant apples? No, it does not look like elephant but yes it is one of the foods eaten by elephants. And guess what, it is eaten in Bangladesh too! Not as raw as elephants does, but in various ways like in daal, chatni or as pickles. My favourite way to …
Continue reading Elephant Apple Pickle – Chaltar Achar (চালতার আঁচার)
Mustard plant is abundant here in Denmark. Thought it never hit me that I can grow some here in my kitchen garden and cook them. Stir fried mustard leaves are very common and healthy meal in Bangladesh. It is full of fibers and vitamins, aids in digestions and constipation. Some may find the leaves taste …
Continue reading Mustard Leaves Stir Fry – Shorisha Shak Bhaji (সরিষা শাক ভাজি)
It's mango recipe again! Yes, I will keep posting about mango until the season is over, may be even after that! My love for mango is too big to covered by any recipe book! Don't you blame me, this magical fruit is behind all these chaos! Today we are going to make sweet and sour …
Continue reading Sweet and Sour Mango Ball – Tok Misti Aamer Golla (টক মিষ্টি আমের গোল্লা)
It's the time for mango pickle again! Even if we don't get ripe Bangladeshi mango in Denmark, we get green mangoes in local Indian stores. I wait for this time of the year to buy and make mango pickle, to at least get some taste of Bangladesh! Today's recipe is tangy mango pickle, a very …
Continue reading Tangy Mango Pickle – Aamer Tok Achar (আমের টক আঁচার)
The mango season now is on full thrust in Bangladesh. If you are lucky to visit Bangladesh now, you will be welcomed with delicious, sweet, "gach paka" (well ripe) different varieties of mangoes! In Bangladesh, we not only eat sweet mango, but also eat green mangoes in different ways - like pickles, chatni, curry etc. …
Continue reading Tangy Mango Lentil – Tok Aam Daal (টক আম ডাল )
As Béchamel sauce to France, brown sauce to Denmark, so as Kashundi is to Bangladesh! Kashundi is tangy, spicy mustard sauce blended with green mango and chili that will take your mustard experience to next level. Bangalis eat this kashundi with green mango slices, apples, strawberries, plums or even cucumbers, because why not? Kashundi means …
I really love Khoi. It takes me back to my childhood and reminds me of my grandmother. She used to bring it to our city house when she visited us. Typically khoi is eaten in the country sides, as they are prepared in most conventional way - with hot sand. Khoi or popped rice, puffed …
Continue reading Sweet Popped Rice – Khoi er Murki (খই এর মুড়কি)
Black gram or Vigna Mungo is a common pulse crop grown in Northern Bangladesh. It is also known as black mung bean and widely used in South Asian cooking. This pulse has slimy texture when cooked. In Bangla, it is called mashkolai daal (মাসকলাই ডাল) or masher daal (মাসের ডাল)। Jump to recipe In my …
Continue reading Black Gram Soup – Mashkolai Daal (মাসকলাই ডাল)
Vegan Bangla 