Here comes another recipe with watermelon rind! Previously I made bhaji with it but this daal turned out to be more delicious than bhaji! Jump to recipe This recipe needs a little bit more spices than usual daal, for example cumin powder, chili powder and cinnamon stick. I have used red lentils (Lens culinaris), but …
Continue reading Watermelon Rind Daal – Tormujer Khosa diye Daal (তরমুজের খোসা দিয়ে ডাল)
As we say in Bangladesh, mango is the king of fruit. When I was studying my bachelor in agricultural science, I learned that there used to be two thousand different kinds of mango variety in Bangladesh. Now we have only few variety of mangoes left, yet they mesmerize me with their unique taste and sweetness. …
Continue reading Green Mango Pickle – Kacha Aamer Achar (কাঁচা আমের আঁচার)
I did not know that the white parts of a watermelon are edible. In Bangladesh those parts are given to domestic animals (like cows or goats). However, during covid time, people had limited movement and they started utilizing every things that possibly can. That's how I came to a youtube video and realized that white …
Continue reading Watermelon Rind Stir Fry- Tormujer Khosa Bhaji (তরমুজের খোসা ভাজি)
Do you know that Jack-fruit (Kathal - কাঁঠাল) is the national fruit of Bangladesh? To the westerners, it is relatively new fruit, compared to mango. Even though it is a fruit and eaten when ripe, we Bangladeshis cook green jack-fruit as a vegetable? And surprisingly it's texture is just like meat, so often it's called …
Continue reading Green Jack-fruit Curry – Echorer Torkari (এঁচোড়ের তরকারি)
I have been waiting to write this recipe ever since I started this blog-inventory! This is my the most favorite Bhorrta aka spread, because it is smokey, spicy and just delicious! The smokiness comes from charring aubergines in direct flame, which definitely I can't do in typical Danish household (thanks to flame less kitchen!). That's …
Continue reading Smokey Aubergine Spread – Begun Bhorrta (বেগুন ভর্তা)
Few days ago, the Muslim people in the world celebrated one of the their biggest religious festival - Eid ul Azha. It is usually celebrated by sacrificing animal and sharing the meat with others. That's why it is bit tough to eat something vegetarian, let alone vegan during Eid festival. But today I am sharing …
Continue reading Spicy Rice – Chaul Biriyani (চাউল বিরিয়ানি)
Radish was one of the favorite vegetable of my father. I used to hate it because of its pungent smell. My partner loves this particular veggie too. So for him, I sometimes cook radish and somehow, I started to like it (not love it though). The pungent smell still puts me off. So I understand …
Continue reading Radish in Mustard Sauce – Mular Chochochori (মূলার চচ্চড়ি)
Today 25th October 2020 is our 6th marriage anniversary! Today's recipe is that's why has the same taste bounce like our marriage - sweet, sour and spicy! Today's recipe is called Anarosher Ombol (Ombol means sour) or Sweet and Sour pineapple and it is usually eaten as a sweet and sour treat after a meal …
Continue reading Sweet and Sour Pineapple – Anarosher Ombol (আনারসের অম্বল)
Pumpkin season is on full on now, and there are lots of gorgeous pumpkins in the stores. However, pumpkin in Bangladesh are little sweeter than what I actually get here. I always wanted to make the classic Bangladeshi dish with pumpkin, its called Kumror Chchokka (কুমড়োর ছক্কা). I always read about the dish in many Bengali …
Continue reading Pumpkin with Chickpeas – Kumro Chchokka (কুমড়োর ছক্কা)
First of all, I am really sorry for the long title. It happens when I want to literally translate something from Bangla to English. Anyway, today's dish is another food scrap recipe, meaning that making a delicious meal out of something that are usually thrown out! So today's recipe is called Bhorrta (spread or mash) …
Continue reading Mixed Gourd Peel Spread – Pachmishali Chchokla Bhorrta (পাঁচমিশালি ছোকলা ভর্তা)
Sorry for another mustard recipe but we Bangladeshis love mustard so much that we try to cook almost anything with it! I promise that this Mustard Aubergine recipe would be a few ingredients, easy to cook -can be eaten with anything - worth of time kind of recipe! Jump to recipe Beside aubergine, we only …
Continue reading Mustard Aubergine – Shorshe Begun (সর্ষে বেগুন)
Tamarind aka Tetul - when we Bangladeshi, hear the word, our mouth automatically starts watering! We eat tamarind in many ways - pickle, sauce, candy, mash/spread and even act as a vital ingredient to many dishes we make. The fruit grows in brown pod and mostly very sour, that's why it is very good for …
I am so excited to share today's recipe! This is one of the most famous and renowned Bangladeshi vegan dish, which is called Alur Daal or Potato Soup. This Alur Daal is from the northern part of Bangladesh, where it gets pretty cold in winter and thus produces a great quality of potatoes in that …
Continue reading Bangladeshi Potato Soup – Alur Daal (আলুর ডাল)
We Bangladeshis love mustard in almost any vegetables and fish. The pungent taste and spicy flavor of mustard satisfy and amuse our taste bud that no other flavor can be compared to this delicacy! However, I am here to write only vegan recipes, so today's post would be about simple, humble okra aka ladies finger …
Continue reading Okra in Mustard – Shorshe Dherosh (সর্ষে ঢেঁড়স)
I want to apologize in advance to write too many cauliflower recipes, but hey, I am helpless because where I live, cauliflower is one of the "all year round", "known" and delicious vegetables to get! So here again, I am presenting the delicious, spicy cauliflower curry recipe which I got from an amazing Bangladeshi youtube …
Continue reading Cauliflower Curry – Phulkopir Rosha (ফুলকপির রসা)
Wax gourd is not very common vegetable in European countries, but sure there are many original recipes that can be found in Bangladesh. I have written a detail about wax gourd in my previous post but today I am writing another recipe from the fabulous writer Smriti Bhadra, wax gourd in mustard or as in …
Continue reading Wax Gourd in Mustard – Kumra Besshori (কুমড়া বেশ্বরী)
You probably have tried many recipes of cauliflower but have you ever tried creamy coconutty delicacy of cauliflower? Today's recipe is kind of modern, which I found from a national newspaper of Bangladesh. Thank you Prothom Alo for this amazing recipe! Jump to recipe We need quite a handful of ingredients for this recipe, for …
Continue reading Creamy Cauliflower Curry – Phulkopir Phulkari (ফুলকপির ফুলকারি)
I have shared similar recipe with butternut squash with sesame before but today's recipe is the original one - Pumpkin with sesame seeds. I have found this recipe from the magical writer Smriti Bhodro in Facebook and with her amazing writing skills, I was lost to her memory lanes! I am grateful to this writer …
Continue reading Sesame Pumpkin – Til Kumra 2 (তিল কুমড়া – ২)!
I was so excited to found this green tomato from Food Sharing Copenhagen! It has been like forever since I have seen green tomatoes, so I was super excited to cook with these. There are many recipes that can be done with green tomatoes, but all I could think of a childhood memory of sweet …
Continue reading Green Tomato Pickle – Kacha Tomator Achar (কাঁচা টমেটো আচার)
Today I will write another vegan recipe for Chichinga aka Snake Gourd. This tropical vegetable taste something in between cucumber and bottle gourd, but it has crunchier texture than cucumber. I hardly find it in Denmark. Luckily last week, I have got a bunch and decided to make another vegan recipe of this delicious veggie. …
Continue reading Snake Gourd with Mung Daal – Chichinga Ghonto (চিচিঙ্গা ঘণ্ট)
Vegan Bangla 