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Posted by on Mar 30, 2015 in Appetizers, Vegetables | 0 comments

Pat shaker Bora / Jute Leaf Fritter / পাট শাকের বড়া

Pat shaker Bora / Jute Leaf Fritter / পাট শাকের বড়া

  Honestly speaking I was not very fond of Jute Leaf(Pat shak) before. But when I first found it in Asian vege shop in Australia, I became very excited about it. Then I did some research about Jute leaf specially to make Sukno Pat shak/ Dry Jute Leaf which is traditional North Bengal Food and got to know about its popularity. Many people even compare Jute leaf as “Food of Heaven”. Pat shaker Bora / Jute Leaf Fritter is not as popular as Jute leaf lentil (Pat Shaker Dal) and Jute leaf fry (pat shak bhaja), but  this is my most favourite preparation of Jute leaf. Enjoy it as a snack or with rice and dal, it tastes awesome. As usual I try to use ingredients as less possible, but you want, you can skip onion and instead of red lentil you can use chick peas flour(besan). Enjoy With love, Rownak   Ingredients: 1 cup Pat Shak / Tender Jute Leaf ½ cup Red lentil ½ cup onion (sliced) Salt

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Posted by on Mar 14, 2015 in Desserts | 2 comments

Bhapa Sondesh / Steamed Cheese Fudge / ভাপা সন্দেশ

Bhapa Sondesh / Steamed Cheese Fudge / ভাপা সন্দেশ

Bhapa Sondesh / Steamed Cheese Fudge is a very very simple recipe literally impossble to go wrong. Just one thing I used bit of  Rose water and cardamom powder which will hide the smell of cheese. You can use which ever you like or same like me(just don’t use too much of anything, when you are working essence , please remember that less is more) . With love, Rownak Ingredients: For Chhana/ricotta cheese1 and half litre milk & 1 and ½ tablespoon Vinegar / lemon juice 1/3 cup Powdered sugar or to taste 1 tablespoon almond/ cashew nut powder Rose Water a few drops (optional) 1/6 tsp cardamom powder(optional) Dry fruit for decoration 1 tsp Ghee Also need  a mold , I used 6”round mold from pressure cooker (tiffin box will work fine) How to make: Make Chhana/ricotta cheese to follow my recipe, strain it, wash it with cold water , squeeze all excess water and keep it aside. Knead Chhana/ricotta cheese, powdered nut, sugar and essence well. Takethe mold,

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Posted by on Mar 5, 2015 in Vegetables | 3 comments

Shukto /শুক্তো

Shukto /শুক্তো

Ingredients: “Shukto” I am thinking to post this unique authentic dish for long time. The main ingredient of Shukto is bitter gourd or Korola which is bitter in taste. Sukto is cooked with different vegetables with a slightly bitter taste from bitter gourd and as well as unique individual tastes of the different vegetables. I specially made Daler Bori for making Shukto. Though I found Shukto is very interesting dish which does not have chilli or onion or sour ingredients; And the unique use of pachphoron, poppy seed paste, mustard paste , mustard oil and ghee together. Guess what ?? None of ingredients are overpowering each other. So don’t be scared, please try this unique traditional Bengali dish. With love, Rownak Ingredients: • ½ cup Bitter gourd(korola) • 2/3 cup pumpkin / sweet potato • 2/3 Potato • 2/3 cup Pointed gourd(potol) • 2/3 cup Eggplant • 2/3 cup Green Banana • 2/3 cup snake gourd(chichiga)/ Drumstick(sojina) • 1 tsp Mustard seeds paste • 2 tsp white poppy seed paste

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Posted by on Feb 23, 2015 in Desserts | 0 comments

Balushahi / বালুশাই

Balushahi / বালুশাই

Balushahi is the easiest recipe for dessert to me. Only 2 tricks are here Don’t knead the dough; you need crack in your balushahi. (Check my raw balushahi picture) Fry on low heat. So all beginners please try this and give a surprise to your loved one. There is a tiny difference between Bangladeshi Balushahi and Indian, Bangladeshi Balushahi is garnish with mawa and Indian Balushahi is garnish with pistachio. Enjoy. With love, Rownak   Ingredients Flour(maida) – 1 and 1/2 cup) Ghee – 1/3 cup Baking soda – 1/2 tsp Greek yogurt – 1/3 cup Sugar – 2 cups Mace – 1 flake (optional) Oil – for fry Mawa for garnishing     How to make: Make sugar syrup with sugar, ¾ cup water and mace and keep aside. Sift flour and soda bicarbonate into a large bowl Add ghee to flour mixture and crumble it. Add the beaten yogurt and knead into a soft dough (use as much yogurt you need to make soft and pliable dough. Don’t

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Posted by on Feb 17, 2015 in Bangladeshi Spices | 0 comments

Chui Jhal / Piper Chaba

Chui Jhal / Piper Chaba

  This is called chui jhal (morich lota), it is delicacy from Khulna, Bagerhat, and Shatkhira where my dad’s family from. Its English name is Piper chaba which is a flowering vine in the family Piperaceae. Chui Jhal is originally the twig/stem part. This Expensive spice has great medicinal value, and tastes like pepper (taste like horse radish). It needs to cut down the stem, roots, peel the skin and cut it into small pieces (like data, 2 inch long and 1/2-1/3 inch thick) and cook them with meat and fishes (big sea fish). Its price depends on its thickness and different thickness Pipper chaba tastes differ.  Thicker one is popular for its flesh and thinner one is popular its spicy heat. So if you are visiting Khulna, Bagerhat, and Shatkhira, please try this delicacy (Chui Jhal).

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