Food, Cuisines,Dishes

[Fazal]

Originally Posted by DinRaat.
Have any of you guys gone, fishing in Australia, not like to the river or crap, but to the deep wilderness were only 4wd can go, should try it once, really good fun

ya ......sure ......why not?.... only if you buy me the round trip airline ticket.

[Fazal]

Originally Posted by DinRaat.
There are several other good places to visit in australia if you know what what you want, Myall lakes national park, has a beach that can be accessed by cars, its basically a road for the next 30kms

Kumir tumir nai tou?

[aklemalp]

Originally Posted by Fazal
Hmmmm... looks good. I will try it next time. Looks like chitol pitha.

I don't know what that is, but I'm guessing it chicken curry with some bread?

[Fazal]

Originally Posted by aklemalp
I don't know what that is, but I'm guessing it chicken curry with some bread?

no not the curry... I was talking about the dumpling. That looks like a "chitoi pitha" made by rice paste/powder. We use it like bread and eat with curry or "shutki" (dish made with dry fish).

[aklemalp]

I know what the shukti is (posted it in the opening post of first test match thread against NZ)

Me personally, I never liked dumpling made with rice.
It has to be made with wheat flour, doughie.

[aklemalp]

Anyone a bitter melon fan? We call it Karaila...and there is a recipe that speaks of comfort food. Kids hate it because of the bitterness, but I was the exception. Love this dish (Kalounjie):



Stuffing it with baby shrimp;

Recipe: http://www.guyanadining.com/kalounjie-recipe/

[Nocturnal]

Originally Posted by aklemalp
Anyone a bitter melon fan? We call it Karaila...and there is a recipe that speaks of comfort food. Kids hate it because of the bitterness, but I was the exception.....

aklemalp - check this old thread (2009) - page 3 onwards!
you are most welcome!

http://www.banglacricket.com/alochon...r+melon&page=3

[aklemalp]

Originally Posted by Nocturnal
aklemalp - check this old thread (2009) - page 3 onwards!
you are most welcome!

http://www.banglacricket.com/alochon...r+melon&page=3

Thanks

I see the variation in spelling differs from region to region

In Trinidad I think they call it carailli.

In guyana we call it karaila, carilla.

[R0ssei]

I hated Korolla and Mishti Kumra from the very first moment my mother tried on me. After like 25 years, I still hate the first one, but somehow managed to love the latter.

[aklemalp]

Originally Posted by R0ssei
I hated Korolla and Mishti Kumra from the very first moment my mother tried on me. After like 25 years, I still hate the first one, but somehow managed to love the latter.

How was it prepared?
The Korolla?

[R0ssei]

^^
Korolla vaji mainly. Straight corolla, corolla with aloo, corolla with maser vorta or something - if there is a hint of korolla in any dish, I won't try it coz I can taste the bitterness.

We're Bikrompuri. We may not have a lot of cuisine variations or best in the business; we're very good cook.

[kalpurush]

Originally Posted by R0ssei
^^


We're Bikrompuri. We may not have a lot of cuisine variations or best in the business; we're very good cook.

Deshi bhai/bon - ta Bikrompurer kuthay bari? I am from Rakhkhitpara (near Srinagar).
From my mother to sisters - all are very good cook indeed.

Also, we are famous for making delicious and fabulous pitha (cakes and sweets)!

[kalpurush]

Originally Posted by Fazal
no not the curry... I was talking about the dumpling. That looks like a "chitoi pitha" made by rice paste/powder. We use it like bread and eat with curry or "shutki" (dish made with dry fish).

Fazal mamu, Ilish-chitoi kheyechhen kokhonu? Boroi swushshadhu!!

[aklemalp]

Originally Posted by R0ssei
^^
Korolla vaji mainly. Straight corolla, corolla with aloo, corolla with maser vorta or something - if there is a hint of korolla in any dish, I won't try it coz I can taste the bitterness.

We're Bikrompuri. We may not have a lot of cuisine variations or best in the business; we're very good cook.

I can relate to that with other foods. I just don't have the courage to put it in my mouth because of smell, taste, or texture...One food that comes to mind is green olives. First time I had it, my throat became inflamed. Allergic reaction.

Back to the Korolla discussion, I've been having it since I was a young toddler, so I kinda got the acquired taste of the bitterness. The fried version of this works great with dhal and rice. It is a dish, my relatives from a few generations ago perfected.

Happy cooking

[R0ssei]

Originally Posted by kalpurush
Deshi bhai/bon - ta Bikrompurer kuthay bari? I am from Rakhkhitpara (near Srinagar).
From my mother to sisters - all are very good cook indeed.

Also, we are famous for making delicious and fabulous pitha (cakes and sweets)!

Fellow Bikrompuri,

I'm a Bhai indeed.

My 14 generations are from Bikrompur. My father's side is from Baroikhali, Sreenagar and mother's side is from Chitrocoat, Sirajdikhan. Unfortunately, I've neither been to my "desher bari" nor know much about it.

But Cooking and food I know. I think the basics are very good with a specialty in Pitha and Achar. My mom made these on a family occasion (find the pithas):

[adamnsu]

An amazing account of Bangladeshi cuisine through out the country including regional dishes with pictures by an American couple.

https://uncorneredmarket.com/banglad...omment-1465748

[simon]

My dada, dadi,nanu are bikrompuira.
Bibikhana pitha is a bikrompuira thing.
We are excellent cooks.

I love corola bhaji, had it since i was kid, to make it less bitter add more potatoes, u can use shrimps to enhance the taste/flavor.

[ReZ_1]

You have to cut small amount of top and bottom part of korolla and rub it few times, white foam will come out that eases the bitterness a bit

[iDumb]

Originally Posted by R0ssei
Fellow Bikrompuri,

very nice. They dont make women like that anymore.... afsos!! Our fathers/forefathers were in my opinion the last lucky generation

[R0ssei]

Originally Posted by iDumb
very nice. They dont make women like that anymore.... afsos!! Our fathers/forefathers were in my opinion the last lucky generation

"Empowering Women" is ruining it for us man.

[aklemalp]

Originally Posted by ReZ_1
You have to cut small amount of top and bottom part of korolla and rub it few times, white foam will come out that eases the bitterness a bit

Wow, glad you shared that...

But, somehow I like this vegetable for its bitterness(not crazy bitter).

[aklemalp]

Originally Posted by R0ssei
Fellow Bikrompuri,

I'm a Bhai indeed.

My 14 generations are from Bikrompur. My father's side is from Baroikhali, Sreenagar and mother's side is from Chitrocoat, Sirajdikhan. Unfortunately, I've neither been to my "desher bari" nor know much about it.

But Cooking and food I know. I think the basics are very good with a specialty in Pitha and Achar. My mom made these on a family occasion (find the pithas):

This is special right here...My aunt's family(who are Pakistani)usually go all out with putting food on the table like this/.

This achar, is it made with mangoes and lots of mustard oil?

[R0ssei]

^^
I only take Mango achar (tok-mishti), so my mom mostly makes them. I've been blessed since my MIL has also been coming to visit quite frequently in recent times and she brings tons of food with her (mostly not legit in Canada) from BD.

[aklemalp]

Originally Posted by R0ssei
^^
I only take Mango achar (tok-mishti), so my mom mostly makes them. I've been blessed since my MIL has also been coming to visit quite frequently in recent times and she brings tons of food with her (mostly not legit in Canada) from BD.

As a kid growing we would partake in the tradition of making the mango achar.

Summer months when mangoes are in season, I would be responsible for picking and cleaning of the mangoes. Green mangoes about 25-40 lbs would be converted to achar.

Later, salt, mustard oil, and peppers would be added to the chipped and pound mangoes. This would be left in a large vessel for 2-3 days..and then would be bottled.

The bottles would then be placed out in the open to take full use of the hot, summer sun.

It was always a delight to do this every year.

[aklemalp]

Marinating some meat for tomorrow. ...making a mixture of Jamaican and guyanese dishes tomorrow.

Jerk Chicken + Cook Up Rice.