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)
Today I have a bit of twist with my recipe! I have been always wanting to present Bangladeshi homemade food as diversified and appealing so that people from different counties and cultures can also enjoy our food. Today I found a recipe that I presented in Danish way and I also ate it, I couldn't …
Continue reading Sesame Seeds Spread – Til er Bhorrta (তিল ভর্তা)
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)
Well, I am not sure how to put this, but I never thought that I would ever do this recipe! Yes, this is Jackfruit fritter, the one fruit that I am not particularly fond of, because it leaves a hint of jackfruit smell everywhere, if you are not careful. Somehow I had some jackfruit left …
Continue reading Sweet Jackfruit Fritters – Kathaler Pitha (কাঁঠালের পিঠা)
I am so so excited to share this olive pickle recipe with you! I have been looking for this specific spicy-tangy olive pickle for a while, and couldn't find it anywhere, not even when I looked for it in Bangladesh two years ago. So, luckily I found olive in Bangladeshi shop in Denmark and without …
Continue reading Olive Pickle – Jolpai er Achar (জলপাই এর আঁচার)
I have made many kinds of pickles, but making chili pickle was a very different kinds of experience, in terms of taste, flavor and type. It has become one of my favourite kind of pickle so far. Not only its very easy to make, but it goes with any kinds of food, as a relish …
Continue reading Green Chili Pickle – Kacha Moricher Achar (কাঁচা মরিচের আঁচার)
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 )
According to the Bengali calender, now its the month of Taal (Asian Palm or Borassus flabellifer). The month is called Bhadra (ভাদ্র) and it is so hot and humid that we say Taal Paka Gorom (তাল পাকা গরম), which means that the weather is so hot that it will even mature and ripen the Taal. Like this we Bengalis have many idioms connected with this fruit and even rhymes and stories.
According to the Bengali calender, now its the month of Taal (Asian Palm or Borassus flabellifer). The month is called Bhadra (ভাদ্র) and it is so hot and humid that we say Taal Paka Gorom (তাল পাকা গরম), which means that the weather is so hot that it will even mature and ripen the Taal. Like this we Bengalis have many idioms connected with this fruit and even rhymes and stories.
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 …
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)
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)
Vegan Bangla 