Recipes

Bangladesh Lutheran Church and Lutheran Health Care 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 Piaju (pee-AH-joo, from the Bengali word for onion, peaj) Makes 30 pieces 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 1/4 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 Mal Pua Make about 15 small pancakes 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 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 Sobji Bharji Serves 6 to 8 2 tablespoons oil 6 medium potatoes, cubed and parboiled 2 medium onions, finely sliced 1/2 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 1/4 teaspoon chili powder 1/2 cup green peas (can use frozen or fresh, not canned) 2 teaspoons turmeric 4 tablespoons dried coconut, sprinkled with a little water 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.