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Posted by on Apr 24, 2015 in Other | 1 comment

Garlic pickle / Am Rosuner Achar / আম রসুনের আচার

Garlic pickle / Am Rosuner Achar / আম রসুনের আচার

  Garlic pickle / Am Rosuner Achar / আম রসুনের আচার  has health benefits, as we all know that Garlic has been used as a food and medicine for long. Traditionally garlic pickle is made with solo garlic (এককোয়া রসুন) (sorry I could not find solo garlic so I used normal garlic).In this pickle I used mango along with garlic, but you can use olive, elephant apple(চালতা),tamarind or your favourite pickle fruit. Another point is to add garlic at the end or you can even add garlic as raw to keep its benefit.   Ingredients: 1 and ½ cups Raw mango(peeled and diced) 1 cup garlic(peeled) 1 tbsp sugar/ Gur(or to taste) ½ tsp turmeric powder ½ tsp fenugreek seeds(methi) 1 tsp Fennel seeds(mouri) 1 tsp black cumin seeds (kalijeera) 1 tsp chilli powder 2-3 dry chilli 1 tbsp mustard paste ½ tbsp chopped ginger 1 cup mustard oil 1/2 cup vinegar Salt to taste How to make: Peel, cut and wash mango: mix salt and mango together and keep

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Posted by on Sep 26, 2014 in Other | 1 comment

My Homemade Ghee / Clarified Butter

My Homemade Ghee / Clarified Butter

  Festive season is knocking on the door and homemade ghee will be perfect start of preparation of it. Sometimes it is hard to get good quality ghee. Making your own ghee with unsalted butter is a cheap and easy way to get quality ghee. Ingredients: 500 grams unsalted butter Metal Fine Strainer(চায়ের ছাঁকনি)     How to make: To make ghee, gently melt the butter in a saucepan over low heat. Temperature is very important, if cook it over high heat you will not get nice fragrant from your ghee. After melting butter you will milk solid will float on top. You can skim the top layer off until Ghee looks clean (except for bits on the very bottom) and discard. This is optional because lots of us find it hassle and we can skim at the end. After 20-25 minutes cooking butter, it will separate into three layers. Foam will appear on the top layer, the milk solids will migrate to the bottom of the pan, and clarified

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Posted by on Sep 23, 2014 in Other | 0 comments

Chirar Payesh / Flattened Rice Pudding

Chirar Payesh / Flattened Rice Pudding

  Flattened rice / Chira is also known as  Poha, Powa, flat rice, Pressed rice, Flaked rice. Chirar Payesh / Flattened Rice Pudding is traditionally made in North part of Bangladesh (North Bengal) with Kataribhog Chira(which is aromatic and bit thicker than usual rice). If you can’t find Kataribhog chira, use the thickest Flattened rice / Chira you get from market. For sweetness Khejurer gur (date sugar) is used traditionally, please try to use Khejurer gur (date sugar). If you are unable to get this, use brown sugar. Though it pretty simple dessert, you have to constant stir it .So make it when you have free enough time. Ingredients: ½ cup Flattened rice / Chira 2 tablespoon rice flour 2 and ½ litre milk 1 cup Khejurer gur ( date sugar) / brown sugar or to taste 2 cardamom pods       How to make: Wash Flattened rice / Chira and strain the water. Need to be careful with wash it. After straining soak it with 1 cup milk.

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Posted by on Aug 11, 2014 in Lentil, Other | 14 comments

Daler Bori/ Lentil Dumpling / ডালের বড়ি

Daler Bori/ Lentil Dumpling / ডালের বড়ি

To live overseas makes us to love more our country. Daler bori / Lentil Dumpling I dont think , i would ever try to make this very traditional food, if I am in Bangladesh. So with my traditional Bangladeshi daler bori / Lentil Dumpling which quite is easy to make if you just follow the tips, you will get perfect homemade Bari. Enjoy. Ingredients: 1 cup Urad Dal(mashkolai dal) 2/3 cup grated ripe wax gourd(paka chalkumra)/ radish(mula) / lobok(mula) / Plantain(kacha kola)       How to make: Wash the dal and soak it 5-6 hours or overnight. Soak lentil overnight in that you make in the morning and get dry under sun all day. Soak grated ripe wax gourd (paka chalkumra) in water and wash well. Squeeze it or hung it in cheese cloth to get rid of excess water.  Strain water and grind lentil into a paste with 1-2 tablespoon water. If you use more water you will get flat Bori/ Dumpling. Dal paste does nt to be

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Posted by on Jan 12, 2014 in Desserts, Other | 26 comments

Bangladeshi Cheese / Ponir / Paneer

Bangladeshi Cheese / Ponir / Paneer

  Bangladeshi Cheese / Ponir / Paneer has its own flavour and style. In Bangladesh cheese (ponir) is made by fresh milk. But it is hard to find fresh milk in abroad. In that case you can use refrigerated milk, but you need bring it in normal temperature. Try not to use non pasturized/ homogenized milk. In Australia A2 is the only non pasteurized/ homogenized milk. Hope you will love the post. For help I am adding a video of it which is produced by Bangladesh Government.   Ingredients: • 1 vegetarian rennet tablet • ½ cup cool, chlorine-free water • 2 litre milk • Salt Also needs small bamboo basket (or strainer), knife and bamboo stick or skewer.           Preparation:  Dissolve the rennet into the water and stir to dissolve. Pour milk into pot (no cast iron). Place over medium heat for 2 minutes to remove the coldness (if you have fresh milk omit this part).  Pour the rennet solution and ½ teaspoon salt in

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Posted by on Nov 29, 2013 in Desserts, Other | 2 comments

Chal Kumrar Morobba / Ash Gourd Candy

Chal Kumrar Morobba / Ash Gourd Candy

  Chal Kumrar Morobba / Ash Gourd Candy is a translucent, almost clear candy prepared from mature ash gourd. Ash gourd is also known as winter melon Or Chal Kumra in Bangladesh. Just make it sure you are using mature ash gourd to get perfect ash gourd. You can have it as a snack or make cake or Jorda (Sweet Rice) with it. Ingredients: • 1 kg Ash gourd (Chal kumra) • 4 cups sugar • 1 tbsp Quick lLime(chun) • 1” cinnamon stick(optional)     How to make: 1. Peel skin of ash gourd, cut and remove seeds and soft part middle part. 2. Cut into pieces of desired size and wash it. 3. Prick all pieces with a fork. 4. Dissolve Quick Lime in 1.5 litre water and soak Ash gourd pieces for about 4 hours. 5. Remove Ash gourd pieces from Quick Lime water, wash thoroughly and place into strainer. 6. Boil water in sauce pan and when water comes to boiling point, add gourd pieces; cook

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Posted by on Nov 8, 2013 in Other, Vegetables | 1 comment

Banana Blossom (Flower) Fry / Mochar Ghonto

Banana Blossom (Flower) Fry / Mochar Ghonto

  Banana Blossom (Flower) Fry / Mochar Ghonto is a unique Bengali dish of banana flower. It has a subtle sweetness and a hint of coconut that compliments the flavour of the banana flower. Hard part of the dish is cleaning Banana Blossom which bit time consuming. Banana Blossom is rich source of Iron. Because of high Iron in Banana Blossom, be careful when you are cutting it to avoid the stain. Ingredients: • 1 Banana blossom (medium size) • 1 potato (medium size diced) • ½ teaspoon Cumin seeds • 1 Bay leaves • 2 teaspoon chilli power or 4-5 green sliced chillies • 1 and ½ teaspoons Ginger paste • 3/4 teaspoon Turmeric powder • 1/3 cup coconut (grated/ paste) • 3 table spoons oil • Salt and sugar to taste         How to make: 1. The tougher, darker outer bracts/ leaves are pulled away, the florets inside are revealed. These florets can be pulled out. Remove the stigma (hard string in the middle with

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Posted by on Oct 6, 2013 in Other | 2 comments

Rui Macher Muri Ghonto

Rui Macher Muri Ghonto

Rui Macher Muri Ghonto By Rownak Jahan, October 9, 2011 When I was checking my blog, I only posted desserts or appetizers. Where is the main dish? So I will decide to post some main dishes now. Then I think what the recipe will be, may be some authentic fish recipe. It is not actually main dish but very authentic Bangladeshi dish. It is a spicy dish moong lentil cooked with Rohu/Rui fish head. I am going to share my mother’s recipe for the first time. There is no chance to get wrong because she has 35 years experience of cooking. Prep Time:15 minutes Cook time:35 hour Yield: 4-6 Rui Macher Muri Ghonto December 24, 2011 Rownak Jahan Ingredients: – 1 and ½ cups Moong Dal – 1 large Rui Fish head – 1 cup sliced onion – 2 cloves chopped garlic – 1 teaspoon garlic paste – 1 tablespoon ginger paste – 1 tablespoon chilli powder – ½ teaspoon turmeric powder – 1 teaspoon coriander powder – 1 teaspoon

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Posted by on Oct 5, 2012 in Other | 0 comments

Raita

Raita

  I know that Raita is not very traditional Bangladeshi food. Actually I am posting recipe on request. It is a healthy sauce or dip. I find that kids love Raita. Normally I make raita to taste as you go. If you follow taste as you go there is no chance to go wrong. Ingredients: • 1 cup Greek yogurt • ½ teaspoon chat masala • ½ teaspoon roasted cumin powder • ¼ teaspoon black salt • 1 teaspoon sugar       How to make: 1. Beat yogurt well and add ingredients. 2. Mix again and put it in refrigerator. 3. Serve Raita Chilled along with Biriyani, kabab or grilled chicken. Tips: If you want to cucumber raita. Grate cucumber and add in Plain raita. Same trick will go with carrot and mix vegetables raita.  

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