Food
Conflict may create widespread food insecurity in Ukraine: UN
Millions of Ukrainians may soon face serious food insecurity because of the ongoing conflict amid reports that people are facing "life-and-death decisions" on whether to leave Mariupol and elsewhere, the UN said Tuesday.
More than a month since the Russian invasion, the alert from the Food and Agriculture Organization (FAO) follows assessments in 19 of Ukraine's 24 regions, which indicated that it was uncertain if the country could harvest crops, plant new ones or sustain livestock production.
"An immediate and worrying finding is that food shortages are expected immediately or in the next three months in over 40 percent of the surveyed areas and cases," said Rein Paulsen, FAO director of the Office of Emergencies and Resilience.
READ: Russian pledge to scale back in Ukraine draws skepticism
"When it comes to the all-important production of vegetables, conflict is likely to severely disrupt production for tens of thousands of smallholder farmers, those who have decided to stay behind."
In Mariupol and other Ukrainian locations that have been encircled and pummelled by indiscriminate shelling, the International Committee of the Red Cross (ICRC) warned that the crisis was "deepening."
According to the UN aid coordinating office, OCHA, around 90 percent of Mariupol's residential buildings – some 2,600 homes – have been affected by active fighting.
Some 60 percent of buildings have suffered various degrees of damage from direct shelling, while about 40 percent have been completely destroyed.
Local authorities say the rising civilian death toll is fast approaching 5,000 people.
Highlighting the risks faced by medical workers and patients in Ukraine, Dr Jarno Habicht, World Health Organization representative in the country, said there have now been "74 attacks, with 72 deaths and 40 injuries between February 24 to March 25…These attacks are against hospitals, ambulances."
Online food stock, market monitoring system to be launched: Minister
The government will soon launch online food stock and market monitoring system to ensure transparency in procurement, movement, distribution and storage of food grains, said Food Minister Sadhan Chandra Majumder on Tuesday
The activities of the Directorate General of Food will be brought under online monitoring to ensure transparency, he said.
Read: Proud to contribute to Bangladesh’s food security efforts: Canadian envoy
The Food Ministry is not lagging behind in honesty, nor in using technology, said the minister at a workshop ‘Online Food Stock and Market Monitoring System’ at Centre on Integrated Rural Development for Asia and the Pacific (CIRDAP) auditorium here.
Beximco Computers Ltd. Bangladesh, Bangladesh Export Import Company Ltd., Tech Mahindra Ltd. of India and Tech Valley Networks Ltd. JV are working to implement the project. The contract value of the project is Tk 261.71 crore.
Once implemented, it will create a central database that will radically change the management of food grain collection, movement, distribution and storage activities, said the minister.
Under the project, 2,500 people get training. More than 1200 areas (CSD and LSD) will be connected through optical fiber.
The 28-month project will end in October next year.
Sadhan Chandra urged the project implementing agency to focus on the quality of work and deadline.
Read:Dishonest traders raising prices of essentials: Food Minister
He said the usefulness of Digital Bangladesh was proved during the Covid pandemic which made it possible to easily deliver services to people.
Senior officials of the Food Ministry and Directorate General of Food, including Director of Directorate General of Food Md Shakhawat Hossain and Food Secretary Dr. Mosammat Nazmanara Khanum, Regional Food Controllers, District and Upazila Food Controllers were present at the workshop.
Must-Try Food Items in Cox’s Bazar
Cox’s Bazar is undoubtedly one of the top vacation places in Bangladesh. The spellbinding scenic beauty of the crushing waves in this magnificent beach appeals to many travelers every year. Thousands of tourists flock to the coastal region year-round making it a central tourist hub in its own right. But as the saying goes – Cox’s Bazar isn’t just for the eyes but for its feasts too. There are a few delectable and must-try local cuisines exclusive to the coastal region. Here’s a checklist for what foods to try in Cox’s Bazar during your next trip down there.
Must-Try Food Items in Cox’s Bazar
Cox’s Bazar is a coastal city. Needless to say, it is heavy on seafood. Most of the items in this list will focus on different seafood items. Fresh and abundant seafood has shaped the food culture of this region in a unique way. And that is as much an attraction as the seemingly endless beaches.
Spicy Crab
Want to try fresh crabs? Downtown Cox’s Bazar should be the go-to location. Virtually every eatery here has a crab dish. Try the spicy crab item as it's more authentic to the Bengali taste. In this dish, whole crabs are covered in spice mixes and are either slow-cooked or grilled to perfection. Depending on the restaurant the name should be different. But a quick look at the pictures in the menu should point it out. Be sure to check out Salt Bistro and Café for some authentic spicy crab.
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Loitta Fry
The Bombay duck isn’t actually a duck. Rather it’s the genealogical English name for a very popular local fish, the Loitta. Its soft and meaty texture has made this sea fish a cult dish in Cox’s Bazar. And the city’s Poushi Restaurant has made it a staple try for any tourist coming here. Cubed Loitta fish is marinated in a mix of local spices and fried with onion. This simple is guaranteed to leave a lingering taste for a long time.
Healthy Salad Ideas with Recipes to Try at Home
Looking for Healthy delicious Salad recipes to celebrate nutritious seasonal produce!! We are here with some amazing salad recipes. These recipes will give you tons of inspiration to brighten up your dining table with a colorful mix of root veggies and jovial greens salad recipes that have huge health benefits. Eating salad is good for the eyes. It helps you sleep well, is good for digestion, boosts the immune system, adds fiber to the body, sheds the extra pounds. Let's check out some easy Salad recipes to try at home.
Green Based Salad
Tasty & Healthy Broccoli Salad
If you think about leafy greens salad, go for the Broccoli salad. It’s all together crispy, creamy, sweet, and savory.
INGREDIENTS
1 broccoli, 1/3 cup diced red onion, 1/2 cup dried cranberries, 8 slices bacon, 1/2 cup sunflower seeds, 1/4 cup crumbled goat cheese
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Ecstatic Street Foods in Dhaka City
Street food is an old notion that arose from the need for quick access to light food to satisfy hunger. These are ready-to-eat foods and beverages offered by vendors in open public spaces, primarily on streets. Dhaka street food is well renowned all over the world for its diversity and its unique combination of mouth- watering flavors. Bengali cuisine emphasizes items such as fish, lentils, and rice, and is known for its delicate yet often spicy flavors. Dhaka street food in Bangladesh is significantly influenced by British food, Chinese cuisine, and Turkish cuisine, in addition to having a large influence from West Indian and South Indian cuisines.
Top 10 Popular Street Foods in Dhaka
Today, let’s have a look at 10 of the most popular street food items found on the bustling streets of Dhaka.
Fuchka & Chotpoti
In almost all the places of Dhaka, wherever they sell fuchka, they sell chotpoti as well. It is almost as if one is incomplete without the other. In Dhaka, the carts that sell these can be found on most of the main streets.
Winter Achar Recipes: Tantalising Sweet, Sour, Spicy Pickles
Winter is all about delectable seasonal foods. Achar is a winter favorite that brings back memories for everyone. Many people have fond childhood recollections of lounging in the winter sun with their grandmothers and grandfathers while they tended to their many boxes of pickles. Within minutes, the aroma of these tantric achar jars had filled the entire home. Everyone adores this winter special achar so much that the prospect of a zingy and tart radish, ginger, and carrot pickle makes them swoon. Now that winter has arrived, it would be fun to put together a list of grandma-approved winter achar to use in the winter recipes.
7 Delicious Winter Pickles to Try at Home
Here is a list of 7 such achar recipes to spice up this winter.
Ginger Achar
This is a simple ginger pickle that can be made in small amounts or in large batches to keep for longer. This achar can be made in less than 15 minutes with just four important ingredients: ginger, lemon, green chilies, and salt. Grate one full ginger root and place it in a mixing dish. Mix in a pinch of salt, a squeeze of lemon, and some chopped green chilies. Refrigerate it once the color turns pink and serve it with any meal.
Read Delicious Winter Pithas in Bangladesh: Where Savory, and Innovation Meets Tradition
Lemon Achar
This zesty pickle pairs beautifully with rice and roti. In this recipe, the inclusion of roasted and ground mustard enhances the flavor even more. Lemons should be washed and dried before being sliced into small pieces as shown. Put them in a clean basin or container. Include the juices as well. Season with salt. Dry roast fenugreek and red chilies one at a time in a pan. Place in a blender and process until finely powdered.
10 Ways to Tell If Your Food is Spoiled
Buying food items for the house and then consuming them before they get spoiled is a challenge. While this might sound effortless, keeping up to date with the expiration dates of all the variety of perishable and semi-perishable food requires regular and careful observation. Eating spoiled food may lead to food poisoning and cause worse health conditions such as abdominal cramps, headaches, diarrhea, nausea, vomiting, mild fever, weakness, loss of appetite, etc. So, it is imperative to know the signs that tell if food have spoiled.
Ways to identify spoiled and rotten food items
Here are 10 ways one can identify if their food has gone bad.
Rancid odor
One of the most effective ways to determine whether a food item is rotten or not is by the smell it spreads. Normally, each food has its own distinctive fragrance. But once the date expires, a bad, pungent odor is released which is quite prominent.
This effective sniff test can help people to identify rotten food. Some food may require taking a whiff from a close distance while other foods which have gone well past their expiry dates will disseminate an odor that is guaranteed to alert the people around.
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Textural changes
Most foods change texturally when they go bad. Their consistencies can change into mushy, squishy, shrunken, wrinkly, concave, or soft. Such variations can be discerned by touching them with bare hands.
A good example of this can be fruits and vegetables as most of them soften up with time, forming a squished up wrinkly texture. So a good rule of the book to remember is that fruits and vegetables are supposed to feel firm in order to hold their shape. If it is falling apart, then there is something wrong with it.
Read Togur: The Molasses Made from Watermelon Juice in Bangladesh
Visible molds
Molds are greenish or blackish spores that appear on perishable food items once they have started rotting. One of the best examples of the rapid growth of molds is observed on stale bread. Bread usually comes with an expiration date of 3-4 days after its production.
10 Delicious Bangladeshi Dishes With No Onion and No Garlic
When it comes to any cuisine, anywhere around the world, cooking a dish without garlic or onion is quite rare. Garlic and onion are both integral components of Bangladeshi cuisine as well since most of the recipes demand the satisfying crunch of onions and the powerfully pungent taste of garlic. But owing to the diversity of Bangladeshi recipes, there are several scrumptious dishes that require no garlic and no onion and yet manage to leave a gastronomical mark on the taste buds.
Onion & Garlic Free Yummy Bengali Dishes to Try at Home
Here are 10 such delicious Bangladeshi dishes that can be cooked without any onion and garlic.
Aloor Dom
Aloor Dom is a tasty Bengali dish where baby potatoes are slow cooked in such a way that the result is a rich buttery bowl of soft and textured potatoes. To cook this bowl of delicious goodness, some baby potatoes are diced and fried with salt until they turn golden.
Read:Easy Durga Puja Vegetarian Recipes to Try at Home
Setting the potatoes aside, in another wok, fry some bay leaf, red chili and cumin seeds. Adding ginger paste and poppy seed paste, it is required to fry everything together for 5 seconds until kaju paste and beaten curd are added to the mixture of ingredients.
Finally, the potatoes and some water are put in the mixture which is then simmered for 10 minutes. Once the gravy thickens, take it off from the stove and finish off with some garam masala.
Labra
Labra is a Bengali mixed vegetable dish which is cooked with a variety of seasonal vegetables and without using any garlic or onion. In order to prepare labra, some spices like dry chili, bay leaf, fennel seeds and cumin seeds are first fried. Now a thick paste should be made by taking some ginger paste, mustard oil, turmeric powder, red chili powder, cumin powder, sugar and salt.
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Then heat some oil on a pan with bay leaf, panch phoron and red chili, add the potatoes first, followed by all the vegetables after 3-4 minutes. Once the vegetables are mixed, add the spice paste and then mix thoroughly again. Now the vegetables need to be cooked for 15- 20 minutes in low flame till they soften up. Serve the labra with the fried spices from before.
Doi Phulkopi
Doi fulkopi is a fragrant Bengali dish that promises to fill the house with a beautiful aroma alerting every one of the tasty dishes being cooked. It is the perfect meal for bringing warmth to cold wintry days. This dish can be made by first marinating small slices of cauliflower with yogurt, ginger paste, salt, garam masala and red chili powder.
Spluttering panch phoron and bay leaves in hot oil, some sliced ginger sautéed in the same oil in another pan. The marinated cauliflower is then added to the oil and cooked till the cauliflower turns golden. Finally, take off the cauliflower from the stove and add the needed amount of garam masala to achieve the desired taste.
Read:Togur: The Molasses Made from Watermelon Juice in Bangladesh
Moong Dal Fry
This nutritious dish is rich in protein and fiber. To prepare Moong Dal Fry, firstly some dal is cooked in a pressure cooker with 2 cups of water until they turn mushy. In a pan, some mustard seeds are made to crackle in hot oil after which asafetida, green chili and ginger paste are sautéed in it.
Some chopped tomatoes are mixed with it and cooked until they get pulpy. Now some cumin powder, turmeric powder and coriander powder are mixed before putting in the dal. Putting some water to attain the desired consistency is a good idea at this point. To level up this dal, a tarka can be made with ghee and red chili powder on a hot pan and poured on top of the dal.
Aam Dal
Aam Dal is a refreshing lentil soup which tastes salty, sour and a bit sweet at the same time. This staple dal curry is cooked in a similar way to the aforementioned dal recipe, but after cracking the mustard seeds in hot oil, some cut up green mango slices are added and cooked for 2- 3 minutes.
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Next, some ginger paste, turmeric powder and salt are added to the slices. To soak up the spices and cook the mango, the pan needs to be covered for 4- 5 minutes. Now the cooked dal is poured into the mixture along with some green chili and water to reach the desired texture. 1 cup of water and a little bit of sugar are added at this point to let it simmer. The end result will be some mouthwatering dal to go with rice.
Paneer Dalna
This dish is made with cottage cheese chunks known as paneer and some cut up potatoes. Some oil is taken in a bowl and ingredients like turmeric powder, red chili powder, cumin powder, garam masala powder and salt are added to make a thick paste. In a pan some oil is heated and potato chunks are fried and then strained off. Same process is repeated for the paneer chunks.
Now tempering the oil with dry red chili, cinnamon, clove, cardamom and cumin seed, ginger paste is added and cooked. Next, some chopped tomatoes are cooked till softened up. Pour in the spice mix and some water and bring it to boil. The potatoes are added then cooked for 8- 10 minutes after which the paneer is also added. The dish is finished off with some ghee and garam masala powder.
Read:Yummy sweets for Durga Puja: Traditional Bengali desserts to try in the great religious festival
Doi Potol
This no garlic no onion dish can be made by frying some peeled pointed gourd with turmeric powder and salt until they turn a nice golden brown. Next, some panch phoron is sizzled in hot oil and ginger paste is mixed with it.
A slurry is to be made with dry spices like cumin powder, coriander powder, turmeric powder and red chili powder added to a little water. At this point, some yogurt is mixed in low heat and the fried pointed gourds are added to the pan. It is then covered and simmered. Finally, some garam masala and ghee make the dish ready to astound everyone with its flavors.
Niramish Ghugni
Ghugni is a dish with bold flavors made with a mash of boiled yellow peas, potatoes and all sorts of spices. To prepare this dish, one needs to soak some yellow peas overnight. The next day,these are boiled and cooked with some ginger and chili paste.
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The potatoes are added on a pan and cumin powder, coriander powder, red chili powder are added to the pan and finally the whole mixture is simmered in a low heat with the boiled yellow peas to produce some delectable Niramish Ghugni.
Chanar Torkari
Chanar Torkari is a variation of chanar dalna where some more pastes like coconut paste and cashew nut paste are added to the dish to bring out its unique flavor. Chanas are cottage cheese nuggets that are shaped out of curdled milk.
These chanas are then cooked in whipped yogurt with a mixture of coconut paste, cashew nut paste, peas and other ingredients like turmeric powder, red chili powder, cumin powder, garam masala powder and salt to add more flavors to the dish. This dish requires no onion or garlic.
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Lau Shak Chorchori
Chorchori refers to a concoction of a variety of vegetables that are cooked dry to bring forth the crunchy texture of the vegetables. To make this dish, the tender bottle gourd leaves are cooked in a pressure cooker with some salt.
The next step is to squeeze out the excess water. Now heat some mustard oil in a pan and some ground cloves, red chilies and poppy seeds paste are added to it. At this point, turmeric powder is added and the spices are sautéed. Finally the leaves are added and cooked in a low flame to result in a green textured palatable Lau Shaker Chorchori.
These are some of the well- known Bengali dishes that are really easy to cook and require absolutely no garlic or onion.
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Bottom Line
So far we have mentioned 10 easy to prepare Bengali curries that do not require any garlic or onion. All of these cuisines are healthy and delicious. However, the taste, flavor and scent of these dishes may vary depending on cooking process, portion of ingredients, skill of cooking, etc. Bon appetit!
Don’t waste food as crisis looms over many countries: Hasina
Prime Minister Sheikh Hasina on Saturday urged all to stop wasting food as many countries in the world are going to face a famine-like situation.
“Wasting food has to be reduced. There’s a scarcity of food on one side of the world and heavy wasting on the other… there shouldn’t be any food wasting,” she said.
Sheikh Hasina said this while addressing the World Food Day held at Hotel InterContinental joining from her official residence Ganobhaban.
The theme of this year is “Our actions are our future -- Better production, better nutrition, a better environment and a better life”.
The Prime Minister urged scientists to think about the reuse of excess food and conduct research in this regard.
READ: Hasina calls for hunting down culprits of Cumilla incident
She asked all to remain vigil so that Bangladesh never runs into a food crisis and no one can conspire to push the country into a famine. “All need to be watchful. Inshallah, we’ll fulfil the demand for food and ensure food security.”
Hasina added that there will be no food scarcity in the country as the government has taken numerous programmes and projects in this regard.
Underlining the importance of research, she said, “Research works need to be carried forward as this is a continuous process.”
Talking about various types of research-driven inventions that the Bangladeshi scientists achieved, including drought resilience and flood resilience rice for ensuring food security in the country, she said, “I think the scientists of Bangladesh are the best in the world.”
The Prime Minister said the government has introduced a land zoning system to protect arable lands of the country. “We’ll surely go for development but by preserving the arable lands,” she said.
Hasina mentioned that the government is taking various types of preparations so that the country does not lag behind in food production during the upcoming fourth industrial revolution.
“Our aim is to ensure food security along with nutrition. For that, we’ve given importance to protein production,” Hasina said.
READ: Unesco-Bangabandhu Prize: Hasina to visit France in mid-Nov
Briefly describing the remarkable success in Bangladesh’s food production in the last 12 years, Hasina said Bangladesh will export food items to earn foreign exchange after fulfilling the local demand.
Food Minister Sadhan Chandra Majumder, Agriculture Minister Dr. Muhammad Abdur Razzaque, Fisheries and Livestock Minister SM Rezaul Karim and Senior Secretary of Agriculture Minister Md Mesbahul Islam also spoke at the event.
A documentary on food production of the country was screened at the programme.
Hasina also unveiled a book titled ‘Agricultural Development in Bangladesh’ and a portrait of Father of the Nation Bangabandhu Sheikh Mujibur Rahman with a new variety of paddy ‘Bangabandhu Rice-100’ invented by BIRRI scientists.
The Prime Minister also directed all concerned to give due importance to marketing and processing of agriculture products alongside boosting their production.
She urged the farmers to utilize their land saying that not a single inch of land should be left uncultivated.
Elaborating various agriculture and farmer-friendly measures taken by her government during 1996-2001 and since 2009, Hasina said Bangladesh has now become a self-reliant country in food production due to the various pragmatic steps.
The Prime Minister expressed satisfaction that the production of vegetables, fruits, onions, dairy and other agriculture items has increased substantially and those are now available throughout the year.
Besides, she said, Bangladesh now ranks 11th in the world in terms of food production due to the coordinated efforts of the scientists, farmers and time-befitting steps of the government,
Hasina mentioned that all concerned will have to focus on quality and standard of food products and their processing, not only for the country but also for their exports.
Easy Durga Puja Vegetarian Recipes to Try at Home
The festival of Durga Puja brings family and friends together in a harmonious union of joy, laughter, and happiness. One of the major festivities of Durga Puja is relishing the scrumptious vegetarian food. The love that Bengalis hold for food gets translated impeccably during this time through the myriads of colorful dishes they bring to the table. With the ongoing Durga Puja, let’s take a look at 10 popular Bengali dishes which are delicious, vegetarian, and absolutely easy to prepare.
Top 10 Delicious Vegetarian Recipes for Durga Puja
Aloo Posto
A creamy Aloo Posto is one of those staple dishes that is hard to miss during Durga Puja. A combination of some simple ingredients like diced potatoes, poppy seeds, mustard oil, turmeric powder, and some green chilies yields a mouth-watering dish that leaves a mark on the taste buds.
To cook this savory dish, grind some poppy seeds after soaking it for 2 hours, fry the diced potatoes with green chilies in some mustard oil, add some turmeric powder and water and then bring it to a simmer by closing the lid. It is really as easy and tasty as it sounds.
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Bengali Khichuri
The magical blend of rice, dal, and vegetables has been a favorite of Bengalis for years and Durga Puja feels incomplete without it. The traditional Bengali Khichuri has a soft and mushy texture that melts almost immediately in the mouth.
Create this dish by roasting some moong dal on a pan, cool and wash it with some rice, sauté some bay leaves, cardamom, cumin seeds, clove, ginger paste, turmeric paste, onion, and tomato, add the rice and daal with the sautéed items and then boil it with water. When the khichuri is bubbling, cook it for a good 30- 35 minutes in low heat. Adding the desired vegetables at the end will result in a steaming blend of unforgettable khichuri.
Read Yummy sweets for Durga Puja: Traditional Bengali desserts to try in the great religious festival
Mochar Chop
This gastronomical delicacy is a must-have on all occasions for Bengalis. This hassle-free dish is easy to make and takes about 15 minutes to prepare. Mocha refers to banana flowers which is the main ingredient for this dish.
The process is as simple as blending the stir-fried mocha with some potatoes, molding them in small round shapes, dipping them in bread crumbs, and then deep-frying it in hot oil. The end result should be some unforgettable crunchy flavorful croquettes.
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Ghugni
Ghugni is a wonderful blast of flavors in the mouth with its mash of boiled yellow peas, potatoes, and all sorts of spices. To prepare this, soak some yellow peas overnight, boil it the next day, cook some ginger and chili paste, garlic paste, and potatoes on a pan, add cumin powder, coriander powder, red chili powder to the pan, and finally let the whole mixture simmer in low heat with the boiled yellow peas to produce some delectable Ghugni to spice up the Durga Puja feast.
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Chanar Korma
Chanar Korma, a variation of chanar dalna, is yet another favorite of Bengalis for Durga Puja. Chanas are purely vegetarian as they are cottage cheese nuggets made out of curdled milk. These chanas are cooked in whipped yogurt with a mixture of coconut paste, cashew nut paste, peas, and some spices to add more flavors to the dish. This dish requires no onion or garlic and itself becomes a great side dish with plain polao, khichuri, or puri.
Beguni
A well- known easy to cook recipe for Durga Puja is deep-fried slices of battered eggplants which is referred to as Beguni. It takes about 12 minutes to prepare and is a go-to snack for most families during this festival season. This dish requires some long and thin slices of brinjal, coated with a batter of gram flour, red chili powder, salt, and sesame seeds, and then deep-fried in a pan of hot oil until it is light and crispy.
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Dal Puri
Dal Puri is deep-fried bread mixed with lentils. It is a largely popular dish for Durga Puja as it offers a fantastic color, taste, and a combo of flavors in each bite taken. Dal Puris can be made by slightly cooking the lentils with red chili powder, coriander powder, garam masala powder, garlic, green chili, and onion and grinding everything into a paste, kneading and rolling some dough and stuffing it with the paste, and then finally deep frying the puris until they serve a crisp golden texture.
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Shorshe Begun
What are Bengalis without their love for eggplants dipped in some tangy mustard paste? This signature Bengali dish known as Shorshe Begun is cooked with some sliced eggplants which are marinated in flavorful spices and then shallow fried for some time.
After frying, it is then dipped in mustard paste and cooked with tomatoes and cilantros until the fragrance of the mustard becomes too hard to miss. This curry is preferred in most households as it takes a very short time to prepare and the concoction of flavors goes really well with rice, bread and puris.
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Vegetable Chorchori
This iconic dry vegetable curry is known for its mixed flavors and unparalleled consistency which fills the heart with warmth and content. This char flavored dish can be made with a variety of vegetables like potatoes, cauliflower, pumpkin, long beans, eggplants, radish, ridge gourd, etc.
To cook this dry curry, all the chopped vegetables are first sauteed with turmeric and mustard paste. Once the vegetables have been cooked in a low simmer, in another wok, splutter panch phoron, asafoetida, and slit green chilies. Adding the vegetables to the spices, mix them well together. The vegetables are cooked in a high flame till all the moisture has evaporated and they look dry.
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Finally, they are ready to be served with some garnish such as coriander. The aroma coming out of the dish itself is enough to instill a sense of celebration among everyone.
Sweet Tomato Chutney
This tangy and sweet delicacy is a must-try for Durga Puja as it complements most of the other dishes mentioned above. It is really easy to make and goes with a lot of dishes because it enhances the taste with its tanginess. This condiment is cooked with chopped tomatoes, jaggery, cashew, raisins, and panch phoron. The redness of this chutney is a treat to the eyes as it is to the appetite.
Bottom Line
So far, we have discussed 10 yummy vegetarian recipes. The ingredients and cooking process can be customized depending on personal preferences. These Bengali vegetarian dishes are bound to add to the celebrations of Durga Puja with their comforting explosion of flavors and colors.
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