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Posted by on Jan 8, 2015 in Bhorta/Mash, Fish | 5 comments

Taki Macher Bhorta / Mashed Fish / টাকি মাছের ভর্তা

Taki Macher Bhorta / Mashed Fish / টাকি মাছের ভর্তা

There are many ways to make this beauty, I am giving which way I find easier and tastier. English name of Taki mach is Spotted Snakehead. If you are in Australia, Whiting fish will be good option instead of  Taki mach. With Love, Rownak (P.S. My dad usually does not eat taki fish, after that he tried it and loved it. And Mum said ” its a beauty”, so please try it.) Ingredients: 5-6  Taki fish (Spotted Snakehead ) 1/6 teaspoon turmeric powder 2 teaspoons Chopped garlic 4 tablespoons Chopped onion 5-6 Chopped green chilli or to taste 1 tablespoon Chopped coriander leaves Salt to taste 2 tablespoons oil(mustard oil preferable)             How to make: Clean the fish properly, and cut out the heads and tails from the body. Add salt and turmeric with fish and keep aside. Heat oil and fry onion and garlic till it becomes light golden. Remove fried onion and garlic from oil. In same oil fry fish oil medium heat

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Posted by on Dec 2, 2014 in Bhorta/Mash, Pickle / Achar / Jam | 2 comments

Wood Apple Chutney / Kodbel Bhorta / Kodbel Makha

Wood Apple Chutney / Kodbel Bhorta / Kodbel Makha

  Wood apple has hard shell which needs to crack to open. There are two types of wood apple (Bel). One is sweeter in taste and the other one sour in taste. Sour wood apple is called “Kodbel” in Bengali. This sour wood apple(kodbel) is used in making lip smacking chutney. Like any chutney ingredients depends on your taste, please add spices up to your taste. Enjoy. Ingredients: 1 wood appleI(1/2 cup)(kodbel) 2-3 dry roasted Chillies 3-4 cloves galic(finely chopped)(1/3 teaspoon) 1 teaspoon mustard oil(optional) Salt to taste Sugar to taste 1 teaspoon coriander leaf (chopped) How to make: Crack the wood apple (kodbel) and take out the pulp. Smash the pulp well and mix with all ingredients together. Enjoy lip smacking Wood Apple Chutney / Kodbel Bhorta / Kodbel Makha.    

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Posted by on Sep 20, 2014 in Bhorta/Mash | 1 comment

Mustard leaf Mash / Rai Sorisha Shak Bhorta / Lai Shak Bhorta /রাই সরিষা শাক ভর্তা / লাইশাক ভর্তা

Mustard leaf Mash / Rai Sorisha Shak Bhorta / Lai Shak Bhorta /রাই সরিষা শাক ভর্তা / লাইশাক ভর্তা

  Mustard leaf Mash / Rai Sorisha Shak Bhorta / Lai Shaker Kacha Chatni is traditional food of Sylhet. Yellow mustard / Rai Sorisha is called Lai by the local people of Sylhet. Here mustard leaf / Rai Sorisha  Shak is used raw in this recipe which is very unusual in Bangladeshi cooking. Usually leafy vegetables or any type of vegetables are used cooked in Bangladeshi Cuisine except salad. Some of us will ask where to find this leafy vegetables, my suggestion will be just grow it(it even grows well in tub). So enjoy this traditional Sylhety unique recipe. Ingredients: 1 cup Mustard leaf ½ cup fried fish(Ruhi/ taki) 1 tablespoon onion sliced 1 tablespoon coriander leaf chopped 3-4 fried dry chillies Salt to taste 1-2 tablespoon mustard oil How to make: Fry fish with pinch of turmeric and salt; skin off and debone the fish. Remove the stem of the leaf and take only leaf, wash, strain and finely chopped it. Mas this leaf with salt.  Then mix rest

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Posted by on May 30, 2013 in Bhorta/Mash, Vegetables | 2 comments

Thankuni Pata Bhorta / Centella Mash (Chittagonian Style)

Thankuni Pata Bhorta / Centella Mash (Chittagonian Style)

  I feel that Thankuni Pata Bhorta / Centella Mash (Chittagonian Style) is easy and handy for abroad kitchen. Thankuni pata / centella is best to have raw, in this way it keeps more nutritional value. This recipe goes as per your taste bud, so you can adjust its ingredients the way you like. Please try to chop all ingredients as fine as possible. Ingredients: • 1 cup finely chopped centella leaves(thankuni pata) • 2 tablespoon finely sliced onion • 2 teaspoons finely chopped chilli • 2 teaspoons fresh lime juice • 1 tablespoon mustard oil • Salt to taste         How to make: 1. Mix all ingredients together. 2. Enjoy Thankuni Pata Bhorta / Centella Mash (Chittagonian Style) with steamy hot rice.  

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Posted by on Jan 25, 2013 in Bhorta/Mash | 0 comments

Kalijira Bhorta/ Spicy Nigella

Kalijira Bhorta/ Spicy Nigella

  Kalijira Bhorta/ Spicy Nigella is a unique recipe which specially have it in winter. This unique recipe is easy to make. As we know nigella and garlic have medicinal value, it is very healthy. Ingredients: • 2 tablespoons nigella seeds • 1 tablespoon chopped garlic • 4-5 dry seed chillies • Salt to taste • 1 tablespoon mustard oil How to make: 1. Roast nigella seeds (it will not take long, so be careful. Don’t burn it). 2. Roast dry chillies. 3. Fry chopped garlic with bit of oil.(I prefer to use oil) 4. Now grind nigella seeds, dry chillies and garlic together. 5. You can store this powder more thean 14 days. When you want to have it, just add salt and oil and enjoy with hot plain rice.  

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Posted by on Dec 31, 2012 in Bhorta/Mash, Pickle / Achar / Jam | 0 comments

Spicy Mango Slice / Am bhorta

Spicy Mango Slice / Am bhorta

  I try to keep Spicy green mango Slice / Am bhorta as simple possible. Please don’t forget to use lime leaf which gives the recipe a unique flavour. If you want you can add mustard paste or kasundi. Ingredients: • 1 large firm green mango • Salt • Sugar • Chilli powder • 1 -2 lime leaves         How to make: 1. Peel the mango and wash it. 2. Slice mango as thin as possible. 3. Mix all ingredients together (wash your hand and feel free to use your hand). 4. For salt, sugar and chilli powder I prefer to do taste as you go. 5. Enjoy the mouth watering flavour of Spicy green mango Slice / Am bhorta.  

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Posted by on Apr 16, 2012 in Bhorta/Mash, Vegetables | 0 comments

Pumpkin Mash / Kumra Bhorta

Pumpkin Mash / Kumra Bhorta

Shuvo noboborsho( happy Bengali new year) to all my wonderful readers. Sorry being irregular post. But I am actually trying to work Bangladeshi spices. Hope you will find those interesting and helpful. When I post any recipe, I love to have your comments, suggestions and expert opinion about it. Your comments will be helpful to other readers. In Pumpkin Mash / Kumra Bhorta I used prawn. If you want to use more or less prawns or without prawn. But you know that prawn makes food tastier.     Ingredients: • 500 grams peeled pumpkin • 100 grams peeled prawns • 4-6 green chillies • 1 large onion sliced • 1 tablespoon coriander leaves (chopped) • 3 tablespoon oil • 1 tablespoon mustard oil(optional) • Salt to taste How to make: 1. Boil the pumpkin. I love to use microwave for this. 2. Heat the pan with oil and fry the onion till it becomes light brown. 3. Add prawn and chillies and fry it about 2 minutes. 4. Remove from

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Posted by on Jan 27, 2012 in Bhorta/Mash, Pickle / Achar / Jam, Vegetables | 4 comments

Coriander Chutney/ Dhone Patar Chutney /Dhone Pata Bhorta

Coriander Chutney/ Dhone Patar Chutney /Dhone Pata Bhorta

    Coriander Chutney/ Dhone Patar Chutney /Dhone Pata Bhorta is a delish dish.  Some likes it bit tangy. If you want tangy, you can use tamarind or lemon. Personally I like both flavour(tangy or without tangy). Enjoy. Ingredients: • 50 grams coriander • 6 clove garlic • 4-6 green chillies • 1 tablespoon tamarind paste/ 1 tablespoon lemon juice (optional) • 1 tablespoon mustard oil • Salt to taste     How to make: 1. Add everything except mustard oil in grinder and make smooth paste. 2. Mix the oil and serve Coriander Chutney/ Dhone Patar Chutney /Dhone Pata Bhorta with rice or roti. Even use it to make health sandwich. Tips: Sometimes you need add water for making smooth paste but use water as less possible.  

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Posted by on Jan 16, 2012 in Bhorta/Mash, Fish, Prawn, Top Ten Recipes: Must See | 12 comments

Chingri Shutki Bhorta/ Spicy Dry Prawn Mash

Chingri Shutki Bhorta/ Spicy Dry Prawn Mash

Chingri Shutki Bhorta/ Spicy Dry Prawn Mash By Rownak Jahan, January 16, 2012Prep Time: 20 minutes Cook time: 2 minutes Yield: Serve:6-8 Dry prawn is available in Asian grocery. Ingredients: • 120 gram dry small prawn • 2 medium sliced onion • 2 tablespoon thin sliced garlic • 2 green chillies chopped • 3-4 dry chillies • 2 teaspoon thin sliced onion • 1 tablespoon chopped coriander leaves • 2 tablespoon mustard oil • 2 tablespoon oil • Salt to taste       How to make: 1. Roast the prawn and make it powder. 2. Fry dry chillies in oil and keep aside. 3. In same oil fry 2 sliced medium onions till it becomes golden brown and keep aside. 4. In same oil fry garlic and keep aside. 5. Now mix all things together with mustard oil. 6. Serve chingri shutki bhorta/ Spicy dry prawn mash with hot rice.  

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Posted by on Dec 19, 2011 in Bhorta/Mash, Fish, Vegetables | 8 comments

Lau er khosa bhorta/ bottle gourd skin mash

Lau er khosa bhorta/ bottle gourd skin mash

Nowadays, I am in mood to use all off cut ingredients for cooking. Hope you guys will take it positively. You even can use round bean, pumkin and plantain skin to make this recipe. Ingredients: • 400 grams bottle gourd skin • 1 sliced medium onion • 1 tablespoon coconut paste(optional) • 100 gram prawn • 4 green chillies • 2 tablespoon oil • Salt to taste How to make: 1. Wash the bottle gourd skin and boil it. I like to use microwave for that. 2. Fry the onion in oil till it becomes light golden. 3. Add chillies, prawn, coconut paste and salt and fry them till prawn cooks. 4. Blend bottle gourd skin and prawn paste together in food processor or use pedal pestle. 5. Put the mash in same pan and dry up on heat. Check the salt and turn of the heat. 6. Serve lau er khosa bhorta/ bottle gourd skin mash with hot rice.  

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