How to make easy quick paratha recipe
Paratha is the flaky bread pan fried bread made in Bangladesh.
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Category: Bengali Recipes
Growing up with parents originally from Bangladesh, there were many meals that were many Bengali recipes and dishes that were made and ate. My mother never really followed a recipe so getting her to write down a recipe wasn’t easy! These are some of the recipes I managed to get her to write down and which I tried and enjoyed. I’ve tried to provide as much detail to the directions and some notes hopefully helping you get the best outcome. Give the recipes a try and enjoy!
How to make pakoras with chickpeas?
A easy quick Pakoras with chickpeas recipe my mother made at home when I was young.
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How to make samosas
Samosas really aren’t that tough to make. The filling and dough are pretty easy. It’s the assembly that takes a bit of practice. The recipe for how to make samosas is below along with the recipe for the dough and the pastry. The steps for the assembly of the samosas are below with pictures. Hopefully […]
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Try the best egg curry recipe from Bangladesh
When I’d watch my mother cook and eat her cooking I would always notice three things, onions, garlic and ginger. Her egg curry recipe was no exception, onions, garlic and ginger were key ingredients. Now ginger wasn’t a fun thing to bite into but it was always there. In time, I just accepted it needed […]
Continue ReadingShrimp curry with coconut milk and potato
I have always considered an herb as a leaf and a spice as powdered. When I saw this article, What are Spices? I was very curious. It seems a spice refers to any part of the plant that is dried except the leaves that is used as a seasoning, but not a main ingredient. The leaves, when dried or used as a seasoning are referred to an herb. Parts of the plant that may be used a spice are the dried bark, roots, berries, seeds, twigs, anything that isn’t the green leaves. Currently, India produces close to 75% of the world’s spices. [3] Turmeric is a flowering plant of the ginger family. The roots are what are used in cooking. They are dried and then ground into that mustard, orangey, yellow powder that is familiar to most as a spice in a curry powder. Turmeric is, by definition, a spice. [1]
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Try this wonderful fragrant pilau rice recipe from Bangladesh
Rose water is used a lot in Middle Eastern cultures in particular when preparing sweets. In Arab countries, Pakistan and India rose water is used to flavour milk and dairy based dishes as well some desserts such as jallab. In Malaysia and Singapore red-tinted rose water is mixed with milk to make a sweet drink called bandung. Rose water may be used as halal substitute for red wine and other alcohols. Marzipan has been flavoured with rose water for a long time now. American and European bakers used rosewater for flavouring until the 19thcentury when vanilla became popular. The English country of Yorkshire used rosewater as the flavouring for Yorkshire curd tart.
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