Chapati bread is the commonest, simplest, most popular bread in the sub-continent of South Asia (India, Pakistan, Bangladesh, etc.). It is the perfect accompaniment for spicy dishes, seafood and eggs. Bits of torn off chapati can be used as scoops for any main dish. It is a flat, tortilla-like bread which is cooked on a skillet.Chapati Recipe Whole Wheat Flat Breads Mix … [Read more...]
Bangladesh Cuisine, Food & Recipes
Bangladeshi meals almost always include plain white rice or bhat. Fried rice, in the forms of polao and biriyani, are mostly eaten on special occasions.
Bangladeshi cuisine varies between very sweet and mild to extremely spicy. Even tourists from South East Asia and India find the food spicy. It resembles North East Indian and South East Asian food more closely than that of any other part of the Subcontinent, most likely due to geographic and cultural proximity. The most important flavours in Bangladeshi cuisine are garlic, ginger, lime, coriander, cumin, turmeric and chili. In sweet dishes, cardamom and cinnamon are amongst the natural flavours.
Fresh sweet water fish is one of its most distinctive features; Bengal's countless rivers, ponds and lakes teem with innumerable varieties of fish such as rohu, hilsa, koi or pabda. Almost every village across Bengal has aquaculture ponds, and at least one meal a day will include a fish dish.
The variety of fruits and vegetables on offer is amazing. A plethora of gourds, roots & tubers, leafy greens, succulent stalks, lemons and limes, eggplants, onions, plantain, beans, okra, banana tree stems and flowers, jackfruit and pumpkins are available the produce markets.
Chicken & mutton are always the favorite meat items across Bangladesh. Beef is more popular now & often cooked in nawabi style, influenced by Awadhi cuisine. Pork is eaten mainly by anglo-Christian community & tribal people.
Kalia IngredientsMeat 2 lbs Oil 1/2 cup Onion paste 1/4 cup Ginger paste 1 tbsp Garlic paste 2 tsp Turmeric paste 2 tsp Chili paste 1 tsp Cumin paste 2 tsp Coriander paste 2 tbsp Ground pepper 1 tsp Cinnamon 3 1" sticks Cardamom 3 Bay leaf 1 Potatoes 1 lbDirections Cut the meat into 1 inch cubes. Mix all the ingredients except potatoes with the meat and … [Read more...]
Masoor Daal(Lentil) Ingredientsmasoor daal (lentil) 1 cup peya(n)j (onion) 1 medium/sliced jiraa (cumin seeds)1/2 tsp. halood (turmeric powder) 1/2 tsp. laban (salt) to taste 1 tbsp. ka(n)chaa lankaa (green chilli) 1Directions Wash and boil daal in 2-1/2 cup of water. Mash the daal when completely done. Heat 3 tbsp. of oil. Roast cumin seeds until red Add the … [Read more...]
Misti Doi(sweet yogurt) Ingredients1 litre long life (UHT) full cream milk 1 litre long life (UHT) single cream 1 cup natural yogurt 1 can sweetened condensed milk 1 cup sugarDirections That's it, mix them together ( no need to boil and cool the milk ) and put the mix in the oven at very low temperature for 6 hours. by trial and error you will find the correct … [Read more...]
Pineapple Chutney Tomato Chutney Cherry Chutney(1)Cherry Chutney(2) Kiwi ChutneyPineapple Chutney Courtesy: Sangeeta Ghosh Ingredients (for a serving size of 8 - cooking time : 45 mins)2 medium pineapples 2 kashmire chillies 1 lime, juiced 1 ginger piece 2" chopped 1 cup sugar 1 tbsp salt 100 gms dates or dried apricot finely … [Read more...]