|
Recipes from Bangladesh
Bangladesh is
one of the most densely populated agricultural nations. Situated on land made up
of the deltas of three major river systems, the land is rich and fertile, but
also subject to frequent flooding. In a country where hunger and famine are not
uncommon, meal times can take on special significance and be celebrated. Joetta
Handrich Schlabach describes the eating custom for a rural family in Extending
the Table (Herald Press, 1991, p.233)
Meals in Bangladesh begin with hand washing
since the right hand [Muslim custom] is used to scoop food into one’s mouth.
Because no other eating utensils are used, meat and vegetables are cut and
cooked in small pieces. The left hand may be used to pick up a water glass or
handle a serving spoon. Hosts often choose to serve rather than eat with their
guests. They place food on the plates, since it can be awkward for individuals
to serve themselves with their left hand. Meals end as they begin, with hand
washing.
Onion Lentil Snack
Makes 30 pieces
Piaju (pee-AH-joo, from the Bengali word for onion, peaj)
Soak in cold water for one hour: 1
pound red lentils (can substitute brown lentils)
Drain and pat dry with paper towels. Grind
or blend in blender, 1 to 2 cups at a time.
Add: 2
onions, finely chopped, 1 teaspoon salt, ¼ teaspoon black pepper, 1 to 2
small green chili peppers finely chopped, 1 teaspoon ground coriander
Mix all ingredients. Drop by spoonfuls
into heated oil. Fry until golden brown. Serve warm. Recipe can be
doubled. |
Coconut Pancakes
Make about 15 small pancakes
Mal Pua
In a bowl, mix: 1
cup dried coconut, 1 cup rice (or wheat) flour, 1 cup milk
Mix should be the consistency of a runny
paste. Add more milk, a drop at a time, if necessary.
Sprinkle in: 1
to 2 tablespoons sugar and seeds from 1 cardamom pod, crushed
Heat enough oil for deep-frying (about 2
inches deep) in a wok or large frying pan, and when it is very hot, take a
spoonful of the mixture and slide it into the oil. It will form a small
pancake. Deep-fry on both sides to a golden brown. It works best to do one
at a time. Remove from oil. Drain on paper towels or newspaper.
Eat them plain, or with honey, or make a
syrup by boiling 1 cup water and 1 cup sugar 10 to 20 minutes until
a syrup forms.
|
|
Fried Vegetables serves
6 to 8
Sobji Bharji
2 tablespoons oil 6 medium potatoes, cubed
and parboiled
2 medium onions, finely sliced ½ pound cauliflower, cut into small pieces
1 teaspoon ground ginger 1 cup zucchini or yellow summer squash, chopped
finely
1 teaspoon ground coriander/cilantro 1 cup fresh green beans, cut into
short lengths
¼ teaspoon chili powder ½ cup green peas (can use frozen or fresh, not
canned)
2 teaspoons turmeric 4 tablespoons dried coconut, sprinkled with a little
water and then
2 teaspoons sugar drained
1 teaspoon curry powder salt
4 medium carrots, sliced and parboiled
Heat 1 tablespoon of oil in a wok or large
pan, and then add onins, cooking on medium-low heat until transparent.
In a bowl, mix all the spices and sugar
with the other tablespoon of oil and add this to the onion, stirring well.
Put in the carrots and potatoes, and cook
over medium heat for 2 minutes. After that, add the remaining vegetables
and mix them well.
Increase the heat a little and put in the
coconut. Continue to stir-fry gently for 5 to 10 minutes until vegetables
are cooked. Serve hot with rice. |
|
