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)
It has been more than a year since I wrote my last recipe blog! I have been postponing it many times already and it took me so much courage to start writing again. Whenever I was thinking to start over again, I don't know, something like guilt or shame overcast my mind. However, I am …
Continue reading Bitter Gourd Fry – Korolla Bhaji (করল্লা ভাজি)
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)
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)
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)
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)
Begun Khasi aka Mutton Aubergine is not a recipe of meat. Its just the aubergine cooked in a way that it taste almost like goat meat! This is what my mother used to cook and I guess this is the traditional recipe from her hometown. Jump to recipe For this recipe, we need thing long …
Continue reading Mutton Aubergine! – Begun Khasi (বেগুন খাসি)!
Radish is a root vegetable that has really a pungent and not very delicate smell, that's why as a kid, I really hated that veggie! Later I have seen, especially in Europe that radish can be pretty small and cute to eat as a salad and it is actually a very delicious veggie. In Bangladesh, …
I know you have tasted sun dried tomato pesto, but have you ever had a spicy, tangy tomato spread with your bread? I bet this recipe will blow your mind! This tomato chatni (aka tomato spread) is spicy, tangy, full of flavor and easy to make but super delicious! Jump to recipe I have used …
Continue reading Spicy Tomato Spread – Tomato Chatni (টমেটো চাটনি)
I have shared already too many recipes of Spinach. They are delicious, healthy and super quick to cook! Today's recipe is one the classic Bangladeshi grandma style spinach which I have found from an amazing storyteller in Facebook. The original recipe is shared here. I wish you could also read and feel her amazing writing! …
Continue reading Spinach Mung Daal- Palong Shak Ghonto (পালং শাকের ঘণ্ট)!
Zucchini is not my favorite vegetable. Somehow I don't find it super delicious and its full of water, so whenever I try to cook zucchini, they loose consistency and texture. Plus, in Denmark, zucchini is super expensive,as one zucchini cost almost the same as a kilo of potato! Well, in abroad I miss lots of …
Continue reading Zucchini with Mung Daal Recipe – Zucchini Ghonto (জুকিনি ঘণ্ট)
Okra, Ladies Finger, Bhendi, Dheros, (scientific name: Abelmoschus esculentus)...no matter what you call it, Okra is one of the most common vegetable in South Asia! In Bangladesh, we call it Dherosh (ঢেঁড়স), in some areas, its called Bhendi (ভেন্ডি)। I really like to know who came up with the name "Ladies Finger." Is it because …
Continue reading Love Story of Okras 2 – Dherosh Bhaji 2 (ঢেঁড়স ভাজি ২)
Fried squash or pumpkin blossom is one of the most nostalgic food in Bangladesh. It is even mentioned in our literature many times. Even one of the poem about Bangladesh fighting on saving mother tongue called Mago, Ora Bole, where the first line mentions about pumpkin flower. It shows how old and close to our …
Continue reading Fried Squash Blossom – Kumra Phuler Bora (কুমড়ো ফুলের বড়া)
Alu Puri (আলু পুড়ি) is one of the best and delicious street food in Bangladesh! Alu means potato and puri means round fried dough with stuffings. There are no single street food shop that don't sell alu puri, when it's time for afternoon snacks! There are two different versions, one is with potato which I …
Bottle Gourd or Lau (Bangla: লাউ) is very common winter vegetable in Bangladesh. I have mentioned it in my other post that the whole plant and all parts of fruit are edible. We Bangladeshis are so amazed by this that we even have a folk song about it. So today I am writing a recipe …
Continue reading Bottle Gourd Peel Fry- Lau er Khosa Bhaji (লাউ এর খোসা ভাজি)
Wax gourd belongs to tropical vegetable family. Wax gourd has many names, like ash gourd,white gourd, winter gourd, tallow gourd, ash pumpkin, winter melon, but mainly this veggies is known for its whitish, waxy coat which gives the distinctive look. I was not very fond of the taste of the wax gourd as a child, …
Continue reading Wax Gourd Stir Fry – Chal Kumra Bhaji (চাল কুমড়া ভাজি)
Hyancinth bean (Lablab purpureus) is one of the most adored vegetable in Bangladesh. It is dark green, half moon, flat in shape, even sometimes you can find them in dark purple color. We call it Sheem (শীম) in Bangla and there are many awesome vegan recipes with this vegetables, for example, spread (bhorrta), sheem - …
Continue reading Hyacinth Bean Stir Fry – Sheem Alu Bhaji (শিম আলু ভাজি)
Vegan Bangla 