TRADITIONAL BANGLADESHI WAY OF COOKING 

 BANGLADESH FOOD MARKET DURING RAMADAN

Grilled tomato Chutney salad

Ingredients

4 fresh tomatoes

1 small onion

corriander leaves chopped

dry chilli flakes

salt

2 garlic cloves

Method

Grill the tomatoes then add all the chopped onions, garlic, corriander, salt and chilli flakes according to your taste and mix well. 

serve as a side salad with any dish. 

Bangladesh doi (yoghurt)

Ingredients

500g of condensed milk
500g pasterised milk
2 table spoons of carnation milk
500g natural yoghurt

Method

Boil the milk then let it cool down. once it is warm and not boiling add all the other ingredients and stir in well. pre heat the oven and keep on a low heat. transfer the yoghurt mixture into clay pots or any other oven proof dish. put the doi in the oven and let it set, may take up to 30min or less. once it has set let it cool down completely and keep it in the fridge to serve cold on its own or with rice. 

Shutki (dry fish) & potato bhuna

Fried chops bhuna

Serves 6-8

Ingredients

2 onions
5 green chillies
3 small peppers
2 bay leafs
3 small pieces of cinnamon sticks
5 green cardamons
frozen cubed and minced ginger garlic
12 pieces of mutton chops
2 tsp chilli powder
1 tsp turmeric powder
1 tsp coriander powder
1 tsp cumin powder
oil
salt
fresh coriander leaves

To prepare your curry

Peel and roughly chop your onions and slice the
green chillies in half put into a large deep pan along with the bayleafs, cinnamon sticks and cardamon. Cut the pepper into medium size squares. Chop the fresh coriander and leave them both to one side. Take the chops and coat in 1/2 tsp of turmeric. Take oil and fry the chops in a seperate pan on medium heat. Once fried on both sides put them to one side.

To cook your chop bhuna

Take the large pan of onions, garlic ginger cubes, dry spices and green chillies. Add 6 tbsp of oil and 1 1/2 tsp of salt. Put on a high heat and let the onions brown and caramalise. Add the turmeric, chilli powder, coriander powder and cumin power. Stir well to coat everything with the onion paste. Add 1/2 cup of water and simmer dont let the paste burn or dry out too much. Take the chops and add to the curry paste and stir. Leave on a low heat for 20min, stir occasionally. When the meat is tender and cooked put the heat up and add the peppers and stir. Taste for seasoning and sprinkle with fresh coriander and your done.

To serve your chop bhuna

Serve with fluffy basmati rice, sprinkle over corriander leaves and serve with some lime wedges. Dont forget a little salad or pickle of your choice.