📍NYC • Supper club & recipes • Food, culture and travel stories • A celebration of Bangladeshi & Sri Lankan cuisine 🇧🇩🇱🇰
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আজকে আন্তর্জাতিক ভাষা দিবস উপলক্ষে আমি আমার কথা গুলি বাংলায় লিখছি। কারন বাংলা আমার মাত্রি ভাষা।
আমার বাংলা vocabulary খুবি অল্প এবং সাধারণ। লিখতে গেলে অসংখ্য বানান ভুল হয়। বাংলায় কথা বলতে গেলে আজকাল অনেক আমতা আমতা করি। ইদানীং বাংলা বই হাতে নিলেও একশ বার "গুগোল ট্রান্সলেট"এর সাহায্য লাগে। এটা নিয়ে আমার অনেক মন খারাপ হয় মাঝে মাঝে, কারন বাংলা আমার অতি প্রিয় একটি ভাষা। আবার অনেক সময় গর্ব বোধ করি যে আমি এতোটুক বাংলাও বলতে, লিখতে ও পড়তে পারি, যেহুত আমি বাংলাদেশে বড় হইনি এবং বাংলায় পড়াশুনা করি নেই।
ভবিষ্যতে চিরতরের জন্য দেশে ফেরত জাওয়ার আমার কন পরিকল্পনা নেই। বিদেশে থেকে বাংলার তেমন প্রয়োজন পরে না, কারণ আমার বাঙালি বন্ধু বান্ধবিরাও বেশিরভাগ সময় ইংরেজিতে কথা বলে। হঠাৎ মাঝে মাঝে তাই চিন্তা করি, "কি লাভ এত কষ্ট করে বাংলা শেখার বা চর্চা করার? এর থেকে বরং রাশিয়ান বা আরবি ভাষা প্র্যাকটিস করি!" ঠিক যখনি এই কথাগুলি ভাবি, তখনি যেন চলে আসে একুশে ফেব্রুআরি। আর মনে করিয়ে দেয় যে আমি আজকে এই ভাষাটি যদি জেনেও নাজানা করি, তবে ভারি অন্যায় হবে। অন্যায় হবে তাদের প্রতি যারা আমাদের এই বাংলা ভাষার জন্য এক সময় যুদ্ধ করেছিলেন। অসম্মানিত হবেন তারা যারা এই ভাষার জন্য প্রান হারিয়েছেন।
তাই প্রতি বছর চিন্তা করি যে নিজের প্রচেষ্টায় কনভাবে আমার ভাষাটি ধরে রাখব। যতই কঠিন হোক, চেষ্টা চালিয়ে জাব। তবুও প্রতি বছর বাংলাদেশ থেকে নিজেকে আরেকটু দূরে মনে হয়। মনে হয় প্রতি বছর যে আমার বাঙালি ব্যাক্তিত্বের কোনো একটি অংশ আরো একটু ক্ষয় হয়ে গেল। হয়তো অবশেষে অনেক কিছুই হারিয়ে ফেলবো, কিন্তু এই বাংলা ভাষা যেন কোনো দিন না হারায়, এই আশা করি। কারন বাংলা আমার মাত্রি ভাষা।
#ekusheyfebruary #proudbengali #amibangali #noorieboorie #
Check my comments for the translation (the auto-translate here is terrible), if you care to.
P.S. It took me an hour to type this in Bangla on my phone.
#Rasmalai tres leches.
Don't forget something #sweet for your #Valentine / #galentine / #palentine!
Did you know you can make an excellent #tresleches with most store bought sponge or butter cakes? Just adjust the amount of sugar in the soaking liquids listed in the original recipe. Try it out! It's super handy for when you're short on time and need a dessert that's still impressive.
Full disclaimer: this one was actually made from scratch but I'll share my #recipe soon for both the long and a cheat version of this rasmalai tres leches that you can make with your eyes closed. I've been testing and tweaking this for a few months and can't wait to share soon!
ফাল্গুন & বাংলাদেশ on my mind.
Pohela falgun -- the #Bengali celebration of #falgun (spring) and so many other #Bangladeshi festivals are just around the corner. I always feel a bit nostalgic and homesick for #Dhaka this time of the year.
Missing my mom's cooking (like these homemade "kaalo jaam"), endless cups of cha and seeing festive saris and marigolds all over the city.
Does anyone else go through this? How do you deal with feelings of homesickness from afar? For me it's usually a trip to #JacksonHeights.
A blustery, rainy day like this needs a vat of spicy chicken curry -- my comfort food. And this one is as easy as ever with delicious results!
Grab my recipe for this comforting oven roasted chicken curry with chickpeas, tomatoes & coconut (link in profile). It's my first recipe I've added to @food52 so please leave a comment, tag me on insta or let me know what you think if you make it!
I usually use #srilankan curry powder to make this but it also works well with my favorite #bangladeshi spices & garam masala or other combinations. The method I use is what's unique about this recipe, unlike a traditional curry this is more like a slow braise that pretty much cooks itself in the oven. Minimal effort!
SWEET & SAVORY
Sweet saffron-cardamom Dutch baby with rose honey on the left and a savory one on the right with bell peppers, roasted mushrooms, arugula, parmesan & Gouda.
I always crave a savory breakfast while my husband likes everything sweet so on some days when we feel extra indulgent, I make both.
These are easy enough to make that you can create two different ones with really minimal effort.
Just make sure to put some work in at the gym after! .
You can grab the basic recipe from my post few days ago. #noorieboorie
I don't know about about you, but I know what I'm making for breakfast this Christmas morning -- a Dutch baby!
Also known as a German pancake, these "babies" are so delicious and are nearly effortless.
It's the perfect dish for an easy & indulgent breakfast/brunch on a cozy holiday morning -- or any morning when you need it. And it's always an impressive one if you're cooking for friends -- somehow it never fails to "wow" people when this comes out of the oven.
I've been making these for the last three years and have tried a bunch of recipes. Here's my favorite one, adapted slightly from the @nytimes. Good for 1-2 people.
1/2 cup milk
1/2 cup flour
3 tbsp butter
2 tbsp sugar
1/2 tbsp lemon zest -- or 1/2 tsp vanilla, if you prefer
Ground cinnamon, a pinch
Ground nutmeg, a pinch
Salt, a pinch
1. Preheat oven to 425 degrees.
2. Combine eggs, flour, milk, sugar, lemon zest (or vanilla), salt, cinnamon and nutmeg together by hand or in a blender until smooth. It's ok if the mixture has few small lumps but the batter should be runny and smooth for the most part.
3. Add butter to a large 9 or 10-inch cast iron pan (or other oven-safe skillet) and place it into preheated oven for a few minutes, making sure that it doesn't burn. Once the butter has melted, add the pancake batter to your pan and return it to the oven, baking for about 15-20 minutes, or until the pancake is puffed and golden. At that point, lower the oven temperature to 300 degrees and bake for another five minutes.
4. Remove Dutch baby pancake from the oven and serve immediately with powdered sugar and a squeeze of lemon juice, maple syrup or your favorite preserves. Enjoy!
I personally love eating these with lemon curd or cinnamon apple butter, and sometimes with berries and Nutella. Yumminess!
Wishing all of you a very happy holiday season!
MULLED WINE & CIDER SANGRIA
Gotta love mulling season!
Sipping on hot mulled drinks that make you feel warm and cozy is one of my favorite things about the fall and winter holiday season. However, since we've had relatively warm weather this year, instead of making hot mulled drinks I've been chilling my home-mulled apple cider. It's very refreshing to drink on its own but also makes delicious cider sangria, if you're in the mood a cold holiday beverage.
You can make your own mulling mix with spices you likely already have at home -- my favorite mix includes a handful of allspice and cloves, a cinnamon stick or two, fresh grated nutmeg (scored some beautiful Tanzinian nutmegs & mace from @burlapandbarrel recently -- they're so fragrant!) and lots of fresh orange peel or thinly sliced oranges for that citrusy edge. I sometimes mix in a couple of star anise seeds, and maybe a bit of fresh ginger for added zing.
To make mulled cider, tie the spices in a scrap of cheesecloth (otherwise you have to strain out later) and drop into a pot of fresh apple cider (not the kind made from concentrate or hard ciders -- you need the fresh, seasonal ones from the farmer's market or fresh juice aisles at supermarkets). Simmer gently over low heat (or in a slow cooker) and enjoy the heavenly aroma for at least a couple of hours.
Serve hot or chilled, with a cinnamon stick for fun. Cheers!
Lentil & bulgur salad with oranges, pomegranates and almonds, topped with homemade labneh.
The most healthy-ish meal I've had after a nearly a week of indulging in Thanksgiving meals & leftovers. Kinda scary that this is only the beginning of holiday season.
Here's what I used in the salad (good for two people as a meal by itself), all tossed together with dressing below.
- About a cup of cooked bulgur, drained well -- cous cous or quinoa should also work well or if you're avoiding grains you could throw in some diced grilled chicken
- Half a packet of cooked French lentils from @traderjoes or about two cups if cooked at home
- Two scallions, chopped
- Handful of tomatoes, halved
- Big handful of parsley, chopped
- Handful of mint or cilantro, chopped
- 2 or 3 small satsuma oranges, diced
- Small handful almonds, chopped
- A tablespoon of crumbled feta - Half a pomegranate
For the dressing, I used a bit each of the following, to taste:
- Pomegranate mollasses (substitute with balsamic vinegar or other tangy dressing/condiment)
- Harissa (substitute with your favorite hot sauce)
- Lemon juice
- Olive oil
After tossing everything together, I topped the salad with creamy #labneh "cheese" spheres that I made at home but you could always top with more crumbled feta.
Sri Lankan style sauteed chickpeas with coconut: "Kadala thel dala" (in #Sinhala, what's the #Tamil name?). This is a popular snack on the streets of Sri Lanka, but my mom-in-law also makes it at home for breakfast sometimes when we visit Colombo.
For me, this is an ideal, healthy yet satisfying, snack on a cold day in New York. With a steaming cup of chai. Bliss!
Here's my basic #recipe if you want to try it at home:
Heat a bit of oil in a pan and temper a pinch of mustard seeds, cumin seeds (optional), few dry red chillies & a sprig or two of curry leaves. Add in some finely chopped onions and saute a couple of mins. Add in a drained can of chickpeas, up to a teaspoon of curry powder (start with half a tsp and work your way up) and a pinch of cayenne pepper. Mix well and saute for a few more minutes. At the end add in chopped or grated coconut, lime juice and salt to your liking and mix everything well before removing from heat. You can also roast chickpeas in the oven first and toss with tempered whole spices and coconut later if you like -- I've also used that method for a more dry version.
I'm going to try fusing this with more Bengali flavors next time by using mustard oil for an extra kick! It reminds me a bit of Bangladeshi বুট ভাজা, with different flavors.
Need a quick weeknight dinner recipe?
The photo may not look like much but this one-pot farro with tomatoes, basil and parmesan is nothing short of a weeknight miracle, as @debperelman promised -- and her recipes always deliver!
Head over to the @smittenkitchen website for the recipe if you're searching for a simple but delicious weeknight meal that pretty much cooks itself in 30 minutes. It's a bit like a risotto, minus all the constant stirring.
I make this dish often and cooked it for friends last week when we were away at a cabin upstate. Everyone loved it so much I had to make it again the next day! On the second day we ran out of tomatoes so I made it with tomato paste instead (because, suburbia... no corner bodegas) and it was still solid.
Do give this recipe a try if you're looking for something unfussy, relatively quick and super delicious! #thursday #thursdaynight #tbt
Some friends told me recently that I should go back to posting photos of myself here every now and then, and it made me realize that I haven't posted one in almost a year.
Before you forget that there's a real person hiding behind the food and travel face of this account ...Hiiiiiiii! I'm Noor!
People also call me Noorie. Some friends do call me "boorie" -- Bengali for "old lady" -- a nickname I earned in middle school which is more befitting now.
I create all the content on this page. Which means that I cook (usually), style (sometimes) and photograph (always) all the food and other images that appear here. The long ramblings are all mine, usually authored and edited on too much or too little caffeine.
I started documenting my everyday food stories and adventures here two years ago for fun and since then it's morphed into more of a conversation and visual library celebrating all the things I love -- food, travel, #nature, Bangladesh and my Bengali heritage, Sri Lanka (now my third home, by marriage) and everyday fun in New York, where I live.
Growing up across six countries, I've always had an insatiable curiosity to explore and have had plenty of exposure to many global cuisines, so you'll find lots of international recipes and food inspiration on my page.
I hope you enjoy following along -- thanks to all of you who send messages and feedback on my posts, I really appreciate it!
Don't worry, you won't see my face here very often. And OK, yes my next OOTD will be better and my hair won't resemble the #fallfoliage again, hopefully. But don't go expecting any glamor shots now.
Btw, I didn't take this picture (duh). Photo credit goes to my fledgling Instagram husband (whoa, I feel so cool knowing that term) for this one.
It's drizzling in New York and I just got back from a trip where we had lots of great food but nothing spicy for the last five days -- my #southasian genes couldn't take it anymore so of course, this happened.
But do I really need an excuse to whip up some rice and curry? #spicyfood = #delicious #food
A #pretty teacup, a good cup of tea and a pop of color make any day all the better.
I brought back some maple flavored autumn tea from Sri Lanka this time - totally loving it right now!
Does anyone have good specialty tea recommendations that I can look into next time in Colombo?
I usually stock up on different ones from Odel, the tea shops at Race Course and assorted Basilur, Dilmah & Mlsena from various places but I want to explore what else is out there. I drink mostly black tea and love ones with nuanced flavors and with nutty or floral notes.
Appreciate any suggestions!
Currently in #lazysunday mode on the couch listening to the gentle rustling of leaves outside my window.
And day dreaming in shades of yellow, burnt orange, maple red and burgundy.
Who's with me?
#Photo is from an upstate New York trip we made last year in late October to explore the Finger Lakes region. The fall colors were gorgeous there!