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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 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 Nov 27, 2014 in Prawn, Vegetables | 5 comments

Potoler Dolma / Stuffed Pointed Gourd

Potoler Dolma / Stuffed Pointed Gourd

  Potoler Dolma / Stuffed Pointed Gourd has few versions (traditionally with small prawn, vegetarian one with chick peas or cheese and mutton). I am giving here prawn but if you want you can make your choice one. For prawn I use coconut paste which one can skip for mutton and add ginger in it. I havnt used onion in this recipe, if you are not comfortable with skipping onion, you can add onion in stuffing and gravy. But please try my version (you will love). Enjoy.   Ingredients: 8 Potol/Pointed Gourd 1/3 cup Oil 1 tablespoon ghee For the stuffing: 2/3 cup Small prawns / chopped prawn(peeled) 2/3 cup Potato (small diced) 2 green chilli (paste) 1 tablespoon poppy seed paste 2 tablespoon coconut paste ¼ tsp turmeric powder 1 tablespoon flour(moida for sealing) Salt to taste For the gravy: 1 cardamom ½ ” cinnamon 1 teaspoon garlic finely chopped 1 tablespoon poppy seed paste (posto bata) 2 tablespoons coconut paste 2 green chilli (paste) red chili powder, ¾

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Posted by on Sep 9, 2014 in Fish, Vegetables | 0 comments

Bitter Melon with Hilsa Head and Tail / Ilish Matha Leje Korola

Bitter Melon with Hilsa Head and Tail / Ilish Matha Leje Korola

  Don’t get scared to see Bitter melon (Some does like it for bitterness), Bitter melon is very healthy and good for you. I add some tips end of the recipe if you don’t want to use onion or if you skip frying the fish option. Instead of Hilsa fish you can use shrimp / prawn. Please try this authentic Bangladeshi recipe. Thanks. Ingredients: 1 head and 1 tail of Hilsa fish 500 grams bitter melon 2 potatoes ½ cup onion chopped(optional) ½ teaspoon ginger paste ½ teaspoon turmeric powder 1 teaspoon chilli powder or to taste 2-3 green chillies sliced 3 tablespoon oil Salt to taste   How to make: Wash bitter melon and cut into lengthwise slice to follow the picture. Keep it aside. Cut potato into slice about same thickness like bitter melon to follow the picture and wash it. Keep it aside. Clean head and tail of Hilsa, wash and add ¼ teaspoon turmeric and salt with it. Heat the oil and when oil is ready,

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Posted by on Sep 2, 2014 in Prawn, Vegetables | 0 comments

Green papaya Curry with Prawn / Pepe Chingri

Green papaya Curry with Prawn / Pepe Chingri

  Green papaya is a unique vegetable with great source of enzymes. Green papaya has better health effects than yellow papaya especially for diet and weight loss. Green papaya curry is good for kidney patient. Green papaya has a very mild, almost bland taste; you can add and enhance it upto your choice. You can add coconut milk or coconut paste to enhance flavour (coconut goes very well with prawn and papaya). You can even use semi ripe papaya (which is still firm), semi ripe papaya has bit sweet taste that gives more flavour to the curry. Hope you like this simple traditional Bangladeshi dish with lots of health benefit. Thanks. Ingredients: • 800 grams green papaya / পেঁপে • 150 grams peeled prawn or to your taste • 3 tablespoon onion paste • 1/2 turmeric powder • 1 and ½ teaspoon chilli powder • 1 bay leaf • 1 tablespoon chopped fresh coriander leaves (optional) • 3-4 tablespoon oil • Salt to taste How to cook: First peel green

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Posted by on Aug 21, 2014 in Chicken Recipes, Meat Recipes, Vegetables | 0 comments

Tomato Dolma / Tomator Dolma

Tomato Dolma / Tomator Dolma

  I am making Tomato Dolma / Tomator Dolma in Bangladeshi style with gravy but you can bake or grill it, if you want healthier one. And I am using meat today for stuffing but you can make it with fish, prawn (my fav) and even with vegetables. For meat beef and chicken are preferable. If you donet even like tomato, you will love it(it tastes so good). It is a very simple recipe, so please try. Thanks. Ingredients: 400 grams mince meat 6-8 tomatoes(small size preferable) 1 and ½ tbsp. finely chopped onion 1/4 cup onion paste 2 tbsp chopped coriander leaves 1 tbsp ginger paste 1 tsp garlic paste ½ tsp chilli powder or to taste ½ tsp black pepper powder(optional) 2-3 green chilli chopped 1 bay leaf 2 cardamom pods ½” cinnamon stick 2 tbsp breadcrumbs ½ cup milk 1 tsp sugar 3 tbsp oil Salt to taste     How to make: Use a sharp knife to slice the top off each tomato. Use a teaspoon

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Posted by on Jun 17, 2014 in Rice, Vegetables | 5 comments

Vegetable Biryani

Vegetable Biryani

  When we think about Biryani, it is all about meat and traditional non vegetarian dish. But nowadays people are much into vegetarian food and Vegetable Biryani comes to fulfil their desire. But this Biryani is loved by everyone for its unique taste. I used nuts in Biryani but you can use paneer or soya nuggets.  For paneer you need to cut into cube, fry it and add when you are layering the biryani. For soya nuggets you need to cook with vegetables. Thanks. Ingredients: For Rice 2 cups aromatic rice (Chinigura, Kalijeera or basmati) 1 bay leaf 1” cinnamon sticks 2-3 clove 1 cardamom salt to taste For Vegetables 3 cups vegetables (carrots , peas , cauliflower , bean, potatoes or your choice vegetables) 1 cup sliced onion ½ cup cashew nuts 2 tsp ginger paste 1 tsp coriander powder 2 tbsp white poppy seeds paste or almond paste 4-5 green chillies sliced 4-5 pepper corn 1 cardamom 1” cinnamon sticks ½ cup yogurt ½ cup oil 3 tbsp

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Posted by on Jun 3, 2014 in Bangladeshi Chinese recipes, Vegetables | 0 comments

Chinese Mixed Vegetables with Chicken

Chinese Mixed Vegetables with Chicken

  Like every other country Chinese food is very popular in Bangladesh, though it has its own taste and style to get along with Bangladeshi people’s taste. Chinese Mixed Vegetables with Chicken is one of my favourite dishes which I find very healthy style to cook vegetables. Just be creative to pick different colour vegetables to make it colourful and attractive. You can even use prawn (love it) and beef instead of chicken, even you can make it with only vegetables to skip meat part. Enjoy.   Ingredients: 1 kg vegetables (cabbage, cauliflower, green papaw, carrot, bean, baby corn, capsicum) 250 grams chicken fillet 2 tablespoon Spring onion(optional) ½ tsp ginger paste 1 tsp soya sauce ½ tsp pepper(white pepper looks good and black pepper tastes good) 1 tablespoon butter/ ghee 2/3 green chilli chopped ½ tbsp. lemon juice 1 tsp sugar or to taste Salt to taste     How to make: Cut all vegetables and 1 teaspoon salt into or about same size.  Wash and keep aside. Cut

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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 Aug 1, 2013 in Vegetables | 1 comment

Vegetable Kofta / Sobji Kofta

Vegetable Kofta / Sobji Kofta

  Try something different in this Eid. Enjoy. Everytime we cook someting for special occasion, meat gets too much priority that we donet get balanced diet. Nowadays lot of people are turning vegetarians. So for sake of balanced diet and give option to vegetarians vegetable kofta is the vegetarian alternative to meat kofta. just make sure that add kofta in hot gravy 10 minutes before serving, longer than that  will ruin the crunch of vegetable kofta. Ingredients: For Kofta: • 2/3 cup cabbage • 2/3 cup Cauliflower • 1/3 cup carrots • 1/3 boiled Potato • 2-3 green chillies chopped • ¼ teaspoon turmeric powder • ¼ cup Chickpea Flour (besan) • ¼ Cornflour • 2 tbs chopped onion • ½ ts Salt • Oil for deep frying For gravy: • ½ cup onion paste • 1 bay leaf • 1 ts Chilli powder • ¼ ts turmeric powder • 1 ts ginger paste • 1/3 cup oil • 2 chillies sliced • 1 ts sugar • Salt      

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