Panch phoron (পাঁচ ফোড়ন pãch pho?on) is a whole spice blend used as a flavor enhancer to a number of dishes on Bangladesh. The name literally means “five spices”. Unlike most spice mixes, panch phoron is always used whole and never ground. Traditionally, panch phoron is used with vegetables, chicken or beef curry, fish, lentils, shukto […]
As the name implies, this classical Bengladeshi meat dish uses whole spices instead of pastes and powders. There are two steps to this and one may stop at the first step – which is cooking the it over a stove. A secondary step is to continue to cook in the ‘dum’ style, which may take […]
Ingredients 3 tbsp oil 2 tbsp unsalted cold butter or ghee 1 large onion, sliced thinly 2 pounds fish, large pieces, preferably a white fish 2 cups yogurt, Greek or Bangladeshi preferred. 2 tbsp lemon juice 1 tsp sugar 2 tsp of salt Coarsely ground black pepper for taste 2 tsp ground cumin 2 tbsp ground coriander ¼ teaspoon garam masala 1/2 to 1 tsp […]
A very fragrant rendition of Basmati rice. Ingredients 1 cup Basmati rice 1 small onion 3 medium carrots 1 bay leaf 1 cinnamon stick, crumbled 2 cloves 4 black peppercorns 1/4 tsp cumin seeds 1 Tbsp light vegetable oil 2 Tbsp butter 1 Tbsp kosher salt (or to taste) Procedure Wash the rice in cool […]
Khichuri (also known as khichri in the Indian subcontinent) is a dish essentially of rice and lentils. There are an infinite varieties of Khichuri. This version is a drier version and uses Moog Daal (Mung beans) instead of the standard yellow lentils.. Ingredients MoogdAl 1 cup PolAu Rice 2 cups Finely diced ginger 2 tsp […]
Recipe by Bangali Baburchi 
