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.
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 …
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)
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 …
Continue reading Red Amaranth Stir Fry – Lal Shak Bhaji (লাল শাক ভাজি)
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 )
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 in a way that no other spices can do it! Today I am here to write another delicacy yet simple mustard recipe and this time, it is with Malabar Spinach twigs! …
Continue reading Malabar Spinach Twigs in Mustard – Shorshe Pui Data (সর্ষে পুঁই ডাটা)
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)
Bottle Gourd is very common winter vegetable in Bangladesh. We call it Lau (Bangla: লাউ) and the scientific name is Lagenaria siceraria. Bottle gourd is also known as Calabash Gourd and the flower is white, fruit is bright green and as it is under pumpkin family, the plant is climbing vine type. The best thing …
Continue reading Bottle Gourd Leaf Stir Fry – Lau Shak (লাউ শাক)
Vegan Bangla 