আমার মা বাবা ওপার বাংলার লোক. আমি কোনদিন বাংলাদেশ যাই নি কিন্তূ দেশ টাকে চিনেছি মায়ের স্মৃতি চারণায় আর রসনায়।তাই আমার রান্নায়ও সেই একই পূর্ববাংলার স্বাদ।
Ingredients & method
for this all you require is potato.
cut the potatoes into thin strips. now the crispiness all depends upon how much thin you can make.
soak in chilling water for sometime.
heat oil in a very high flame and then lowering the flame into medium fry in batches and soak in paper towel.
ingredients:
potato: two medium
poppy seeds: 3 tablespoon
green pepper: as per taste
method:
make a paste of poppy seeds and green pepper.
boil the potatoes and cut them in small squares;
now you can either saute the boiled potatoes or simply skip this step and mix it in a pan with poppy seed & pepper paste and serve hot.
my parents originally belonged to undivided Bengal. I had never been to that country thou i know that place so well from memories that my parents had shared with fairy tales when i was small and i know that country from the palate that i inherited.
though away from home for a considerable period of time i had tried to retain the flavors of my mom and grandma's kitchen as much as i can.
i will start this page with a typical Bengali starter:
সুক্তনি /সুক্ত /sukto
Ingredients:
the basic three veges are
- bitter gourd/ karela: 1
- brinjal/ baigan :1
- Potato : 1
- drumstick
- sweet potato
- radish
spices;
- wild celery/radhuni
- poppy seeds/khus khus: 1 tsp
- asafotedia/hing
- bay leaves/ tejpatta
- dry masala made by dry roasting panchforon: a five spice mix of jeera, corriender, methi, radhuni,sarshe & tejpatta & grind ed into a fine powder:1 tsp
ginger paste :1/2 teaspoon
1 tbs of milk
fresh butter/ghee
bari/ fried lentil balls
Method:
cut the vegetables length wise or as per choice.
heat oil;add bay leaves & very few seeds of radhuni (you can always substitute radhuni with methi seeds or panchforon: a five spice mix of jeera, corriender, methi, radhuni,sarshe )
fry the karela ; add the vegetables; cover & simmer till the vegetables are boiled.
add a paste of poppyseeds, dry masala powder & hing.
add the fried bari.
add milk and let it dry up to a thick consistency.
add ghee and switch off the flame.
cover &let the aroma settle for a while; serve hot with plain rice.
potato fries/ঝুরি ঝুরি আলুভাজা
for this all you require is potato.
cut the potatoes into thin strips. now the crispiness all depends upon how much thin you can make.
soak in chilling water for sometime.
heat oil in a very high flame and then lowering the flame into medium fry in batches and soak in paper towel.
aloo posto/ আলু পোস্ত
potato: two medium
poppy seeds: 3 tablespoon
green pepper: as per taste
method:
make a paste of poppy seeds and green pepper.
boil the potatoes and cut them in small squares;
now you can either saute the boiled potatoes or simply skip this step and mix it in a pan with poppy seed & pepper paste and serve hot.
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