Comments for Bangladeshi Food and Recipes

Comment on Tikiya Kabab by shamera salim

shamera salim — Thu, 13 Oct 2011 16:35:48 +0000

i have taste it before!!!

Comment on Fish Dopeaja by sarah

sarah — Thu, 13 Oct 2011 16:32:50 +0000

awwwwwwsoooome

Comment on Fish Dopeaja by sarah

sarah — Thu, 13 Oct 2011 16:32:11 +0000

awsome

Comment on Tandoori Spice Mix by zunaid

zunaid — Wed, 05 Oct 2011 01:49:59 +0000

Oops. Thanks for note. It should be 10 cloves. The 0 came out as o. I hope you like this recipe. My wife and I found this to be the best – our friends love it too.

Comment on Tomato Begun – Eggplant with tomato by sukanya

sukanya — Sat, 17 Sep 2011 16:51:20 +0000

it looks great. I will try the recipe tomorrow.

Comment on Mashur Daal – Red Lentils by may

may — Sat, 17 Sep 2011 10:42:34 +0000

when i cooking this i like to add more veg so the tasty is good n the last past i will just fin onion n cumin seed last is citron . that is my dinner ……..

Comment on Cauliflower with Bengali five spice by may

may — Sat, 17 Sep 2011 10:29:27 +0000

i like this veg very much every five we go back mush eat this …….

Comment on Luchi by may

may — Sat, 17 Sep 2011 10:23:02 +0000

when i look at luchi same with we call is puri is it same things ???????

Comment on Tandoori Spice Mix by Tony Ashling

Tony Ashling — Sat, 10 Sep 2011 10:48:31 +0000

Hi,

The first ingredient you list for Tandoori spice mix reads rather confusing – is it 10 cloves or just 1 – or what should it read?

Tony

Comment on Mashur Daal – Red Lentils by Kausik Chakrabarti

Kausik Chakrabarti — Tue, 04 Jan 2011 10:01:14 +0000

Suggested variation:
Put only panch phoron and red chilly as phoron
Boil the dal with salt, turmeric, green chillies and a little bit of ginger. Add a little bit of sugar for taste.
Put the rhoron into the dail and bring it to a boil.

You can also alternatively put randhuni and red chillies for phoron.

Otherwise try kalojeere and green chillies for phoron.

You can try methi red and green chillies for phoron and add a lot of cilantro and green chillies in the dal.

The above varieties are popular with the Hindus in West Bengal and they do not use onion and garlic. This suggestion is just for change in taste.