I am so so so much excited to write and share this recipe with you because for living the last 10 years in Europe I have knew this specific leafy vegetable to be found in Denmark! Yes I am talking about the Jute mallow or in Bangla we call it Paat Shak. It has many …
Continue reading Jute Mallow Stir Fry – Paat Shak Bhaji (পাট শাক ভাজি)
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)
Here comes my another not-so-favorite-but-I-have-no-other-vegetable-to-cook-hense-the-big-radish recipe! It was my belated father's most favorite vegetable, as I have mentioned it several times in my previous blog posts. Usually the radishes in Bangladesh are smaller and different in colors and only to be grown in winter. Basically radish aka Mula is a winter vegetable and every family …
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)
Once again, I come up with another bottle gourd recipe and I don't regret it at all! Usually bottle gourd is a winter crop in Bangladesh. However, in Denmark it is always available, mostly due to importation in summer from Southern Italy or other warmer countries in Europe. I might have mentioned in one of …
Continue reading Bottle Gourd Stir Fry – Lau Bhaji (লাউ ভাজি)
Once again, I come up with another bottle gourd recipe and I don't regret it at all! It is another old and traditional vegan recipe, which is not only tasty but also a great example of using vegetable scraps. We Bengalis never throw vegetable peels away but make different dishes out of them like stir …
Continue reading Bottle Gourd Peel Spread – Lau er khosha Bhorta (লাউ এর খোসা ভর্তা)
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 …
Kolmi Shak or Water Spinach (Ipomoea aquatica) is one of the most common leafy vegetable in Bangladesh. It is grown next to water areas hence the name and it is mostly grown during summer (in Bangladesh). However in many countries, especially in USA, it is considered as weed, even though the water spinach has lots …
Continue reading Water Spinach Stir Fry – Kolmi Shak Bhaji (কলমি শাক ভাজি)
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 …
Vegan Bangla 