Bangladeshi cooking and eating is based around seasonal produce - the nation has not four, but six seasons, which each bring its own distinct flavours. The beginning of Bangladeshi summer, or Boishakh, is filled with festivals and fairs and traditionally, fish, rice and vegetables are eaten during this celebration period.
In this video course, Dina Begum, a British-Bangladeshi food writer and cook who is passionate about food traditions and stories, will teach you the key Bangladeshi summer spice blends. From the traditional Panch Phoron, a fragrant, aromatic, five spice blend; to the Maacher Jhol Spice paste, which with its spicy red chillies, gives off cooling properties and is ideal during the hot and humid summer and rainy seasons.
Alongside each spice blend, you’ll learn how to make a traditional Bangladeshi Maacher Jhol (Cod & Potato Curry); and an exciting accompaniment for any Bangladeshi feast - the Jambura Bhorta, or Smokey Grapefruit Chutney. You’ll also receive a copy of Dina’s Vegetable Niramisha recipe.
In Bangladesh, Tea is an institution - often enjoyed in small teacups or glasses - so you’ll learn how to blend and make your own traditional Bangladeshi Spice Tea (Dhood Cha).
In video tutorials and additional downloadable material, you’ll:
• Meet Dina Begum
• Learn how to make a Spice Paste and Maacher Jhol (Cod & Potato Curry)
• Learn how to make a Spicy Sprinkle & Jambura Bhorta
• Learn how to make the Panch Phoron
• Course outline
• Overview list of ingredients & equipment
• Downloadable recipes:
• Spice Paste & Maacher Jhol (Cod & Potato Curry) recipe
• Spicy Sprinkle & Jambura Bhorta recipe
• Panch Phoron & Vegetable Niramisha recipe
• Bangladeshi Spice Tea (Dhood Cha) recipe
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