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Posted by on Jun 6, 2012 in Pickle / Achar / Jam | 0 comments

Sweet Tamarind Chutney / Misti Tetuler Chutney

Sweet Tamarind Chutney / Misti Tetuler Chutney

Tamarind Chutney / Misti Tetuler Chutney By Rownak Jahan, June 6, 2012Prep Time: 5 minutes Cook time: 25 minutes Tamarind has a funny truth for Bangladeshi people. Whenever they even think of tamarind, they feel like to have it (I don’t know why but it is true). Ingredients: • 150 grams tamarind seedless • 1/3 cup mustard oil • ½ tablespoon pachforon • 1 tablespoon roasted cumin powder • 4 dry roasted chilli flake • 1 and ¼ cups sugar • ½ tablespoon salt     How to make: 1. Heat oil with pachforon when pachforon starts crackles; add tamarind, chilli flake, cumin, 2 cups of water and salt. 2. Stir it till tamarind dissolved and add sugar. 3. When tamarind and sugar cooperate together, remove from heat. 4. Allow to cool down Sweet Tamarind Chutney / Misti Tetuler Chutney before preserve it. Tips: you can crush pachforon for better flavour.  

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Posted by on Feb 4, 2012 in Pickle / Achar / Jam, Top Ten Recipes: Must See | 8 comments

Mango Pickle / Amer Achar / আমের আচার

Mango Pickle / Amer Achar / আমের আচার

  Ingredients: • 4 mangoes • 3 tablespoon hot English mustard paste • 2 tablespoon garlic • ½ teaspoon turmeric powder • 1 tablespoon chilli powder • ½ teaspoon nigella seeds(kali jeera) • ½ teaspoon fenugreek seeds • ½ teaspoon fennel seeds • ½ ajwain seeds • 4-6 dry chillies • ½ cup vinegar • Salt • 1 and ½ cups Mustard oil How to make: 1. Cut mango and remove the seed. Cut into small pieces with skin and wash and pat dry it. 2. Mix chilli powder and 2 tablespoon salt and dry under sun at least 4 hours. 3. Roast all seeds separately and grind them. 4. Heat the pan with oil and add dry chilli. When dry chillies fries, add garlic, mustard paste, rest of spices and vinegar. 5. When it cooperates together, add mango pieces. 6. Stir well and cook about 5minutes. 7. Check the salt and remove from the stove. 8. Let it cool down. Then put into a jar and leave it again

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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 Dec 5, 2011 in Pickle / Achar / Jam | 1 comment

Amsotto / Mango bar / আমসত্ত্ব

Amsotto / Mango bar / আমসত্ত্ব

  It is Mango season now in Australia. So I thought why not share some unique mango pickle recipes. I will tell you the story behind making Amsotto/ Mango bar. Few years ago I had some half ripe mangoes which I wanted to make some pickle. But half ripe mango is not good choice for pickle. You need firm green mango for that. Then I thought maybe it is possible to make mango bar/amsotto. I tried this and just loved my result. Amsotto/ Mango bar is sun dried form of mango puree. It is very mouth watery and healthy snack. It is very easy. Hope you will make Amsotto and spread the unique healthy taste of Bangladeshi cuisine. You can use green  or half ripe and ripe mango. If you are using green mango, you need to boil it first and make puree of it. And another thing I used bay leaf and cinnamon  which is totally optional but I found that It enhance the flavour. Some of us even

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