How to make guava pickle, Bangladeshi guava pickle.
Tag: depression food
Mixed Leaves Stir Fry – Paach Mishali Shak Bhaji (পাঁচমিশালি শাকভাজি )
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 …
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Sweet Spicy Hog Plum Pickle – Jhal Misti Aamrar Achar (ঝাল মিষ্টি আমড়ার আঁচার)
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 …
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Jackfruit Seed Spread – Kathaler Bichi Bhorrta (কাঁঠালের বিচি ভর্তা)
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 …
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Bottle Gourd Leaf Stir Fry 2 – Lau Shak Bhaji (লাউ শাক ভাজি ২)
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 …
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Guava Salsa – Peyara Makha (পেয়ারা মাখা)
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 …
Elephant Apple Pickle – Chaltar Achar (চালতার আঁচার)
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 …
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Red Amaranth Stir Fry – Lal Shak Bhaji (লাল শাক ভাজি)
I never thought that I would grow Lal Shak in my own kitchen garden, harvest them and eat them while living in Denmark! I tried to grow them before but the mission was failed. This year, even though the summer was too wet, the Lal shak (red amaranth) grew in my small garden and I …
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Mustard Leaves Stir Fry – Shorisha Shak Bhaji (সরিষা শাক ভাজি)
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 …
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Sweet and Sour Mango Ball – Tok Misti Aamer Golla (টক মিষ্টি আমের গোল্লা)
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 …
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Tangy Mango Pickle – Aamer Tok Achar (আমের টক আঁচার)
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 …
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Mango Mustard Sauce – Kashundi (কাসুন্দি)
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 …
Sweet Popped Rice – Khoi er Murki (খই এর মুড়কি)
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 …
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Black Gram Soup – Mashkolai Daal (মাসকলাই ডাল)
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 …
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Dried Lentil Dumpling – Bori (বড়ি )
Bori is one of the most traditional and oldest food items in the history of Bangladesh. It is what's called - tofu to our culture, being produced, preserved and eaten for hundreds of years as a substitute of meat. Bori is typically made of pulses - red lentils, Black gram or split peas with sometimes …
Jujube Pickle – Boroi er Achar (বড়ই এর আঁচার)
Jujube (Ziziphus zizyphus) or as we call it Boroi or Kuul in Bangladesh, is a sweet and sour fruit that can be found during late winter and early spring. It is a beloved fruit and eaten in different ways in Bangladesh. In this article (link), you can see the various stages of Boroi being collected, …
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Bitter Gourd Fry with Jaam Alu- Jaam Alu diye Korolla Bhaji (জাম আলু দিয়ে করল্লা ভাজি)
Exactly a year ago I came back to Vegan Bangla by writing one of my father's favorite recipe to commemorating him. The recipe was Bitter gourd stir fry. After only 10 days, it will be three years when COVID-19 was announced pandemic. I don't know how the dates fell so closely, may be it is …
Papaya Stew Bengali Style – Peper Jhol (পেঁপের ঝোল)
Previously I wrote a recipe on green papaya stir fry. So today's recipe will be a Bengali style stew with Bangladeshi spices. In Bengali or Bangla language we call the stew "Jhol." There are many kinds of jhol, spicy, non spicy, with lots of spices or no spices. Usually we make this non spicy, no …
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Mashed Purple Potato – Jaam Alu Bhorrta (জাম আলু ভর্তা)
I can neither find the translation nor find the exact species of this Jaam Potato aka Jaam alu. This particular kind of potato can be found in northern parts of Bangladesh and can only be found in late winter (February). Jaam means a kind of berry in Bangladesh and reddish purple in colour when cut. …
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Green Papaya Stir Fry – Kacha Pepe Bhaji (কাঁচা পেঁপে ভাজি)
Happy New Year 2023 and Happy Veganuary! Being vegan in January has become a recent trend. I guess everything is about following trend. Anyway, with or without being a part of the recent trend, I am writing today my first recipe of 2023. It is a recipe of green papaya or pepe (পেঁপে ) as …
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Vegan Bangla 