#bhorta

[deshifoodchanneldfc]

দুর্দান্ত স্বাদের পাঙ্গাস মাছের ভর্তার রেসিপি Hotel Style Mach Vorta Pan...

[etfrin]

— hello! i have two ideas for desi! Reader x modern! Snow

FIRST: Coryo attending a desi wedding, seeing it's ways etc and the stuff that happens (like in which we stop the groom from entering until he hands over legit bundles of money to his sister in law's lmao) and Snow be like i have to be hella rich to marry reader

SECOND: teaching him how to cook basic desi cuisine (like legit basic shit like tea, aloo bhorta coz it's my favorite, daal which is also my favorite etc) and like a Bollywood movie night, maybe even dancing to a song and some nsfw shit

please vote pookies

[medusasprotegedaughter]

Even before I knew to spell my name, they told me I was a girl. I didn’t know what that meant. So, they said, you’re a girl; you like pink and play with dolls. Even before you knew to spell your name, they cradled you and told you you’re a boy. You like the colour blue and play with remote-controlled cars. But really, you could wear any colour as long as it’s not pink.

They handled the information out to us like precious heirloom, to wear it with us all the time. Here is where the story turns tragic: some of us still wear it like vests.

But they kept the best for last. They hadn’t told me that later when we are in school, I’d be sexualised in my uniform, and that you mustn’t cry even on your worst days – not yet. Not until much later, when in middle school, the lustful eyes of strange men followed me around back home, and they told me, hush! Do not mention this to anyone. Why? Because it is shameful! When you returned home bawling your eyes out because your classmate topped you in math, and they told you, never let a girl beat you.

The story goes on: our school principal telling us how much of a proper “lady” and “man” we should be now that we are growing up – you don’t yet know how to broach the topic of periods and prefer to avoid it. They advise me not to talk about it with you. “It’s a girl problem”, they say. Is being a girl the problem? I don’t tell them about my friend who hates to be referred to as a girl. I want to believe that they [my friend] would be able to talk about it more freely than I. But I’ve seen the detestable looks they get from passers-by.

I do not say any of it. Not to you, of course – they want me to act modestly when I’m with you; I had to look that word up in the dictionary: modesty – and not, and never would I, to them. We all stay put, all too well, each in our little dream world they’ve woven for us, playing with our dolls and toy cars and never exchanging them.

You ask me who the “they” are. It is we ourselves, honey.

Tags (I have lost account of my many mutuals because of a changed username or lost in touch, so if you'd like to be included in or excluded from the tag list, please let me know):

@jukti-torko-golpo @the-devils-feather @mapleheart0 @theamoristwriter @yebar @darkacademiadesign @wedarkacademia @hanirii @orrphelia @thinkinmyselfdizzy @sentimental-bits @lilhappylilsad @dobaara @nezhcs @day6andetcetera @diana-selene @carpeposterum @bipdf @titlishu @justadotsstuff @mossmurdock @babooshcat @mutton-biriyani @lovechildofamyrosagina @beykhabarr @what-is-wrong-with-me101 @what-is-t-h-e-point @inara-a @aloo-bhorta @king-of-knives @lunae-umbra @65pillows @cowboylikezoe @detergentbubble @viiviiv

[fishingaqualife]

Dry Fish category includes different types of seafood/ fish dried in direct sunlight under extremely hyegenic conditions protected from birds, pests, rodents, etc.

Dry fish such as dried, salted, and smoked fish, marinated fish, canned seafood, minced fish flesh such as surimi

Stockfish is unsalted fish, especially cod, dried by cold air and wind on wooden racks on the foreshore. The drying racks are known as fish flakes. Cod is the most common fish used in stockfish production, though other whitefish, such as pollock, haddock, ling and tusk, are also used.

Bangladesh introduced me to her famous shutki bhortas, Burma gave me the unique Balachaung, Thailand taught me the versatile use of Fish Sauce and endless variations of dried fish.

Bangladeshi Loitya Shutki Bhorta

Thai Raw Mango and Green Papaya Salad

Burmese Balachaung

Korean Kimchi

#driedfish #food #fish #foodie #dryfish #seafood #danggit #yummyfood #foodstagram #breakfast #pinoyfood #pusit #sarap #supportlocal #almusal #lami #driedfishph #angpambansangulam #tinapa #piersdriedfish #cheersfrompiers #pier #tasteandseethegoodness #meetyouatthepier #spanishsardines #onlineseller #stockfish #crayfish #smokedfish #foodphotography

[jasminerice]

so sad to see eggplant winning in the least favourite veggie poll.. u guys should try my mum's begun bhorta it's soooooo fucking good

[lekha-pora-kore-je]

Day 8/21

9 Oct 2023 M

Went to my boyfriend's place. Raji and Rusty Lake Paradise filled morning. Made a egg and potato bhorta kind of a thing. Slowed down and rendered some clips for a video. Continued with some ML pdf-ing.

Workout Day 4/15

Started the 30 mins walk thing. Was bone tired otherwise :(

[arre-yaar]

hello the fucking tumblr has for some reason deleted my old account

@shaharizade

@aloo-bhorta

@the-reynolds-pamphlet

@lewishamil10n

@citrusbian

[4uru]

Rice with lentil (daal) and spicy bhorta was god's gift to humanity.

[crazytubevel]

15 Mouthwatering Bhorta Recipes

[deshifoodchanneldfc]

ক্ষেতের টাটকা সরিষা শাক তুলে মাছ দিয়ে ভর্তা রেসিপি - শাক দিয়ে মাছ ভর্তা

[medusasprotegedaughter]

I remember 16, hope in the everyday air I breathed, when holidays were those lonely times of the year you didn’t see the faces of classmates. When school meant anticipation and excitement, and a promise of love. We didn’t have one of those “Sweet 16”s; it was the time when birthdays meant an extra 10 mins at lunch breaks, when birthday parties meant a phuchhka treat. That was before our hormones had fully kicked in and all we had was adrenaline. That was before parties meant neon lights, sex and hangovers. That was a time when love was not conditional, when we still believed in young-adult romance, when all the heart-pounding feelings were something new to be discovered.

I remember high-school, on our nerves about the voyage of the impending adulthood, grappling with mixed feelings and self-identification, wishing it all last just a little bit long. I remember the tree by the school gate, the name of which I never knew, standing like a proud mother, its shade consoling all those tumultuous young hearts. I used to stand there many a day, before breathing in for the walk home, and watched the tall sturdy back of the almost-love. That was the time of “to-be or not-to-be”-s. That was the time when stolen glances were something all new. At dusk, we boarded our buses back home, savouring all the hurdles the seasons had to give us. Years later, dusk remains as a reminiscence of those days, like a diary of all the sweet-bitter moments, a culmination of melancholy and innocent happiness, and a reminder that we have grown up. Now, when the sun sets, and the streetlights turn on, houses light up one-by-one like a kind of domino, each with a tale to tell, even the most humid of days sends a wish to go back in time, and a false hope that it all lasted just a bit longer. That unnamed tree is not there anymore. Only the dusk remains, as a list of all the places and the people to whom I could not properly bid goodbye.

I’m thinking about the forlorn call of the last Kauai bird, calling into the void in the hope of a lover, a lover he was destined never to meet. In the years after graduating from high-school, far flung into the complexities of the adult world, I’ve frequented the roads that led to the school premises, where the fervour of teenage still lingered like dragonflies in autumn. Time and time again, I reached for the past linger a little bit more, only to realise that on those roads the past and present exist in parallel, never to meet. I walk alone over those roads, thinking of the people I walked them with, friends who are now 7 years away. On those roads, I exist as the Kauai bird, never to meet the time lost.

Taglist:

@jukti-torko-golpo @the-devils-feather @mapleheart0 @theamoristwriter @yebar @darkacademiadesign @wedarkacademia @hanirii @orrphelia @thinkinmyselfdizzy @sentimental-bits @lilhappylilsad @dobaara @nezhcs @day6andetcetera @carpeposterum @diana-selene @bipdf @titlishu @justadotsstuff @mossmurdock @babooshcat @mutton-biriyani @lovechildofamyrosagina @beykhabarr @what-is-wrong-with-me101 @what-is-t-h-e-point @inara-a @aloo-bhorta @king-of-knives @lunae-umbra @65pillows @cowboylikezoe @detergentbubble @viiviiv

[gomes72us-blog]

Bengali RecipesBangladeshi RecipesTraditional Bengali FoodBengali Cuisine RecipesBangla Food RecipeBengali Fish RecipesMacher Jhol Recipe (Bengali Fish Curry)Shorshe Ilish Recipe (Hilsa Fish in Mustard Sauce)Chingri Malai Curry Recipe (Prawn Coconut Curry)Bengali Sweets RecipesMishti Recipes (Bengali Sweets)Rasgulla RecipeSandesh RecipeKheer RecipeBengali Pulao RecipeBiryani Recipe Bangladeshi StyleBengali Snacks RecipesBeguni Recipe (Fried Eggplant)Alur Chop Recipe (Potato Fritters)Luchi Recipe (Bengali Deep-fried Bread)Bengali Paratha RecipeCholar Dal Recipe (Bengali Chickpea Lentils)Aloo Posto Recipe (Potato in Poppy Seed)Bengali Macher Bhorta (Fish Mash)Bengali Bhorta Recipes (Mash Dishes)Shorshe Bata Maach Recipe (Fish in Mustard Paste)Niramish Tarkari Recipe (Vegetarian Bengali Curry)Bengali Egg CurryGajar Halwa Recipe (Carrot Halwa)Kacha Golla Recipe (Raw Milk Sweet)Macher Kalia Recipe (Fish Curry with Spices)Bengali Stew RecipePanta Bhat Recipe (Fermented Rice)Bengali Thali RecipeBengali Sweets for FestivalsBengali Prawn Curry RecipePati Shapta Recipe (Bengali Sweet)Kochuri Recipe (Bengali Stuffed Fried Bread)Bengali Breakfast RecipesBengali Vegan Recipes

[muntunsdays]

আলু ভর্তা রেসিপি |Aloo Vorta |Alu Bhorta Recipe| Bangladeshi Aloo Vorta ...

[halder-venture-limited]

The Lost Recipes of Bengal - 1900 to 2000

Bengal, a region celebrated for its rich heritage, vibrant spices, and diverse food culture, is home to a culinary tradition that is a complete blend of taste, aroma, and custom. However, amidst the hustle and bustle of modern life, these traditional recipes are often overshadowed and forgotten. Halder Venture Limited, a pioneer in rice and oil manufacturing since 1924, takes a step back in time to rediscover the lost recipes of Bengal from 1900 to 2000. These recipes offer a window into Bengal's vibrant culture, showcasing time-tested techniques and essential ingredients that have been cherished through generations. As we journey through history, join us in exploring five exquisite dishes: Illisher Dolon, Lau Patar Bhorta, Goalando Fowl Curry, Kaccha Lanka Jhol, and Kumro Dhokar Dalna (Seeds). These dishes are not just culinary delights but also pieces of Bengal's rich heritage that deserve to be celebrated and preserved.

Fish holds a special place in Bengali food and culture, often symbolising prosperity and celebration. Illisher Dolon is an iconic Bengali fish dish that showcases the region's culinary brilliance. This traditional recipe, passed down through generations, features the delicious hilsa fish embraced by a spicy gravy. The preparation begins with hilsa fish marinated in a mixture of ground mustard paste, green chilies, tamarind paste and a hint of turmeric. This marination allows the fish to soak up the robust flavours of the spices. The final touch is a drizzle of mustard oil while cooking, enhancing the dish’s complexity. Served with a steaming bowl of rice, Illisher Dolon is a testament to the timeless innovation and creativity inherent in Bengali cuisine.

Lau Patar Bhorta, is one of the most traditional Bengali dishes, which is prepared using the tender leaves of a bottle gourd plant. This is a recipe that was traditionally cooked by the grandmothers, which symbolises the creativity and innovation of Bengali food. The leaves are first boiled in water until soft and then grounded with mustard oil, green chilies, and a pinch of garlic. In the end, the dish is garnished with a little mustard oil, which complements the rich, woody taste of the bottle gourd leaves. Best consumed with steaming hot rice, Lau Patar Bhorta is a dish that highlights the timelessness of Bengali cuisine.

Goalando Fowl Curry is a classic creation originating from Bengal's bustling riverine markets, specifically the town of Goalando, now in Bangladesh. This hearty chicken curry was a staple for those embarking on river expeditions, with boatmen preparing it on steamers. The dish captures the rustic simplicity and robust flavours of Bengal.

The preparation involves rubbing the chicken with a spice mix and then slow cooking it with onions, garlic, and generous amounts of mustard oil. The result is a fragrant and rich curry best enjoyed with steamed rice or fresh bread, truly capturing the essence of Bengal. The flavours are deeply influenced by the rustic conditions and the limited ingredients available to boatmen, making it a beloved dish that evokes a sense of nostalgia and connection to the region’s history.

Even today, as Goalando resides in modern-day Bangladesh, the legacy of this dish continues, reminding us of the cultural and culinary bridges that span across time and geography.

Kaccha Lanka Jhol, a green chilli stew, epitomises the bold flavours of Bengali cuisine. Originating in the early 1900s, this dish features fresh green chilies cooked in a fragrant broth with mustard oil, garlic, and tamarind. The process starts with smoking mustard oil, infusing it with garlic, then adding green chilies and tamarind for a balance of heat and tang.

This simple yet flavorful stew was a staple in both humble homes and grand feasts, typically served with steamed rice. Its popularity grew as people embraced the combination of spicy chilies and tangy tamarind. Today, Kaccha Lanka Jhol remains a beloved dish, a testament to the bold and innovative spirit of Bengali cuisine.

In the heart of Bengal is Dhokar Dalna, a vegetarian dish from the region's widow cuisine. This cuisine was developed by widows in old Bengal who were denied basic rights and had to live simply. Despite their challenges, they created these delicious dishes, reflecting their strength and heritage. Traditionally made from lentil cakes (dhokas) simmered in a spiced tomato-based gravy, it was a staple in many Bengali households. The dish was born out of necessity, with limited resources driving creativity in the kitchen.

Kumro Dhokar Dalna, a unique variation, emerged during a time of scarcity when a resourceful cook used pumpkin seeds instead of Bengal gram. The seeds were ground into a paste, formed into cakes, and fried, adding a nutty flavour to the dish. This adaptation provided a nutritious alternative and highlighted Bengali cuisine's versatility. Today, Kumro Dhokar Dalna is celebrated for its unique taste and the innovative spirit it represents.

The lost recipes of Bengal offer a glimpse into the region's rich culinary past, where simplicity, innovation, and bold flavours converge. Unfortunately, these dishes are becoming rare and extinct as the younger generation becomes more selective with their food choices. In the past, these dishes were enjoyed fondly, creating cherished memories around family meals.

By rediscovering and preserving these recipes, we honour the traditions and flavours that have shaped Bengali cuisine for generations. Join us on this journey through time and savour the magic of Bengal's culinary legacy.

[thegirlinblueblog]

I don't like mangoes. This month, our rooftop mango tree gifted us with a handful of mangoes. All praises to Allah and alhamdulillah for the rizk. My mother wrapped each one in newspapers so they would ripen evenly. When the mangoes slowly turned from dark green to bright yellow, everyone got one to devour. I don't like mangoes, but to honor some precious memories, I had one this month.

During the summers of my picchikaal, boroabbu would bring mangoes in bulk to distribute among our large family of 10 and their children. Mangoes were the most consumed fruit, a constant at every meal and even in the bikeler nashta. Aam dudh bhaat, Aam diye muri makha, aamer shorbot, aamer achaar, aamer morobba, kaacha aamer shorbot, kaacha aamaer bhorta, kaacha aamer daal and torkari. Aam was in everything.

It was during the afternoons when one of my fuppies taught me her favorite way to eat a mango. Butta (her nickname is Beauty. We nicknamed her nickname as well) handed a mango to each of us and asked to follow her closely. We did. She rubbed the mango with both her palms, to and fro. "Daal ghutnir moto" she said detailing us the motion. When the mango was soft to the touch and felt like a water balloon, she asked us to bite a small hole in it and then suck the juice out. "It's pure mango juice with no chemicals," she said.

While we were almost done chugging down that pure mango juice, she shared an interesting story. Apparently, there are sometimes worms in the mango, and when she was a child, she ate (drank) a good amount of them. "Extra protein," she added. Our eyes wide, almost popping out of their sockets, some of us gagging, ready to throw up every ounce of the juice we had consumed. But I sat down, finished my juice, promised myself never to play such a nasty joke on anyone else.

Fast forward several decades, here I am today teaching my son the trick of rub-it-poke-a-hole-and-chug. With glee, he followed my lead, and when I told him the story of the worms, he chuckled and said "Yummy"(got the humor of my fups)

This is the story of mangoes. I don't like mangoes. But I'll have them once or twice each season to honor the old memories and to cherish the new ones.

[digiblaze]

Top 10 Must-Try Street Foods in Dhaka: A Flavorful Journey

Dhaka, the bustling capital of Bangladesh, is a city renowned for its vibrant street food culture. The streets of Dhaka come alive with an array of tantalizing dishes that reflect the city’s rich culinary heritage. From savory snacks to sweet treats, the street food scene in Dhaka offers something for every palate. Here’s a guide to the top 10 must-try street foods in Dhaka that promise to take you on a flavorful journey.

1. Fuchka (Puchka)

Fuchka, also known as Puchka, is a beloved street food that consists of crispy hollow puris filled with a spicy mixture of tamarind water, chickpeas, potatoes, and spices. These bite-sized delights are a burst of flavors and textures, offering a tangy, spicy, and sweet experience. Popular spots for Fuchka include Chawkbazar and New Market.

2. Chotpoti

Chotpoti is another iconic street food made from yellow peas cooked with a blend of spices, tamarind sauce, onions, and green chilies. This dish is often garnished with chopped coriander and a squeeze of lime, creating a harmonious balance of spicy, tangy, and savory flavors. It’s a hearty and satisfying snack widely available around Dhaka.

3. Jhalmuri

Jhalmuri is a spicy puffed rice snack mixed with chopped vegetables, peanuts, and a tangy tamarind sauce. The addition of green chilies and mustard oil gives it a distinctive kick. Jhalmuri is perfect for those who enjoy a crunchy, spicy snack while exploring the city. You can find it at various street corners and markets.

4. Roll Paratha

Roll Paratha is a street food favorite consisting of a paratha (flatbread) rolled with a filling of your choice, such as spicy chicken, beef, or vegetables. This portable meal is a convenient and flavorful option, often enjoyed with a side of pickles and salad. Roll Paratha stalls are scattered across Dhaka, especially near universities and office areas.

5. Singara

Singara, also known as Samosa, is a deep-fried pastry filled with spiced potatoes, peas, and sometimes meat. This crispy and savory snack is a popular choice for tea-time or as a quick bite on the go. Singara is widely available at street food stalls and bakeries throughout Dhaka.

6. Kebabs

Dhaka is famous for its succulent kebabs, including Shami Kebabs, Chapli Kebabs, and Seekh Kebabs. These grilled meat skewers are marinated in a blend of spices and cooked to perfection. The smoky, spicy flavors make them an irresistible treat. Kebabs are commonly found at street vendors and dedicated kebab shops.

7. Bhapa Pitha

Bhapa Pitha is a traditional Bengali rice cake steamed with a filling of jaggery and coconut. This sweet treat is often enjoyed during winter but is available year-round at some street food stalls. Its soft, aromatic texture and sweetness make it a delightful dessert or snack.

8. Chingri Bhorta

Chingri Bhorta is a flavorful mash of shrimp mixed with onions, garlic, green chilies, and spices. This dish is typically served with steamed rice or paratha. The rich, spicy flavor of Chingri Bhorta makes it a favorite among seafood lovers and is often found at street food stalls specializing in fish dishes.

9. Pitha

Pitha is a versatile rice cake that comes in various forms, such as Patishapta (crepes), Chitoi Pitha (fried cakes), and Puli Pitha (dumplings). These can be sweet or savory and are commonly enjoyed during festivals and special occasions. Street vendors offer a range of Pitha varieties, each with its unique twist.

10. Mishti (Bengali Sweets)

No street food experience in Dhaka is complete without trying some Bengali sweets, or Mishti. These include delights such as Rasgulla, Sandesh, and Chamcham. These sweets are often enjoyed after a meal or as a treat during a busy day of exploring the city.

Embarking on a street food adventure in Dhaka is an unforgettable experience, and Bangladesh Scenic Tour is here to help you make the most of it. As a leading tour operator in Bangladesh, they offer expert guidance and tailored itineraries that will allow you to discover the best street food spots and local eateries. From navigating the bustling markets to sampling authentic dishes, Bangladesh Scenic Tour ensures a seamless and memorable culinary journey. Let them help you explore Dhaka's vibrant food scene and make your trip truly exceptional.