Here’s a quick and easy way to get your veggies in these cold months using seasonal produced. An Indian style vegetable stir fry, or bhaji, using butternut squash, red cabbage and spinach. It is cooked in just a little bit of oil with sliced onions and a little bit of garlic and flavoured with the famous Bengali 5 Spice. Panch Phoron, or Bengali 5 Spice is a whole spice blend of fenugreek seed, black sesame seeds, whole cumin, mustard seed and fennel seed. Serve with rice for a perfect vegan meal for Meatless Monday, on enjoy a bowl on its own for a no carb meal.
Shutki: the notorious dish of the Bengal. A rich and pungent stock is made using dried fish which is then used to flavour a fish curry using a variety of vegetables. In this recipe I used eddo (mukki) and the shoots of the eddo plant (lota). As there is no oil in this curry, it is not as heavy as other Bangladeshi dishes, and the addition of the famous Bengali Naga chilli provides a unique fragrance and punch of heat. Naga in English, is known as the Ghost Pepper, apparently the hottest pepper in the world! For those who love this dish, there is nothing that comes close to it and thankfully for you guys, I just so happen to one of those people.
You know what really gets my goat? When I hear a lot of younger Bengalis these days defiantly declare a profuse dislike of fish. It is sadly a common complaint that plagues many of those in my generation. In case you haven’t figured out by now, I loove fish! As I’ve mentioned a few times before, it is the huge diversity of fish dishes that makes Bangladeshi food distinctly stand out from its South Asian counterparts.
Hello, all. Welcome to biryani recipe 240349304 on the interwebs. You might be wondering, well Abida, what makes your biryani recipe so different from all the other ones out there?? Well, I’ll tell you exactly what, discerning readers. It’s the fact that I have struggled to get to this point of a publishable biryani recipe that I can confidently share with other people. It has been a year long journey for me of trials, tribulation and hyperventilation. I should add a side note here that being Bangladeshi, biryanis are not really a traditional food as it is in Indian and Pakistani cuisine. It is usually more common for us to prepare a pilau or yakhni dish. And yep that is my very legitimate excuse that I am using before sharing my embarassing biryani making woes…
Greetings, dear readers! I’m back today with what will be my last post before we enter Ramadan on Thursday, in sha Allah. It’s going to be a very different experience for me this year, as it’s the first time that I’ll observing Ramadan whilst working full time. In previous years, I have usually been on summer holidays, which has meant that even though the weather has been quite hot, it was mostly a calm and reflective time for me. Nothing at all like running after children and talking all day long! I only hope and pray that it will be something that increases me in patience and willpower. May we all be able to benefit from this Ramadan, ameen!