Dina Begum

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Articles

Bangladeshi shingara chaat

Aug 8, 2024 | deliciousmagazine.co.uk | Dina Begum

British-Bangladeshi food writer Dina Begum shares her recipe for a colorful chaat, inspired by a street food favourite: shingara. Dina says: “Shingaras are Bangladeshi pyramid-shaped samosas filled with spiced potatoes. This chaat is a deconstructed version, with potatoes and chickpeas topped with mint yogurt and tamarind chutney. There’s crunch from the papri chaat, which replaces the shingara’s crisp pastry.”For more irresistible spice and crunch, try our paneer and pea samosas.
Bangladeshi chola bhuna chaat

Aug 8, 2024 | deliciousmagazine.co.uk | Dina Begum

Food writer Dina Begum shares her recipe for a chickpea and potato chaat, packed with colour and contrasting textures. Dina says: “This recipe is based on a classic snack of sautéed chickpeas, enjoyed at home and as a street food in Bangladesh. The earthiness of the spiced black chickpeas is complemented by chunks of soft potato, tangy tomatoes and fiery chillies.
Aloo Bhorta (Spiced Potato Mash)

Jan 30, 2024 | original.newsbreak.com | Dina Begum

Photo: Haarala Hamilton • Food Styling: Valerie Berry • Prop Styling: Rachel Vere This recipe is brought to you by the SAVEUR Cookbook Club , our passionate community of food-loving readers from around the globe celebrating our favorite authors and recipes. Join us as we cook through a new book every month, and share your food pics and vids on social media with the hashtags #SAVEURCookbookClub and #EatTheWorld.
Begun Bhorta Recipe (Bangladeshi Smoky Mashed Eggplant)

Jan 30, 2024 | saveur.com | Dina Begum

This recipe is brought to you by the SAVEUR Cookbook Club, our passionate community of food-loving readers from around the globe celebrating our favorite authors and recipes. Join us as we cook through a new book every month, and share your food pics and vids on social media with the hashtags #SAVEURCookbookClub and #EatTheWorld.
Aloo Bhorta (Spiced Potato Mash)

Jan 30, 2024 | flipboard.com | Dina Begum

11 hours agoAt her house in Ecuador’s third largest city, its colonial buildings framed by the Andes mountains, LaRahna Hughes’ phone buzzed repeatedly with messages from relatives and friends back in the United States. Are you OK? Are you getting out of the country? It was early January, and Ecuador’s president …
Begun Bhorta (Smoky Eggplant Mash)

Jan 30, 2024 | flipboard.com | Dina Begum

This spicy, creamy combo of fried eggplant, chiles, and onions is Bangladeshi comfort food at its finest. This recipe is brought to you by the SAVEUR …
Gorur Mangshor Bhorta (Spicy Shredded Beef)

Jan 30, 2024 | flipboard.com | Dina Begum

Experts Share The Bare Minimum Amount Of Exercise You Need To Be HealthyI'm all ears... Exercise is indisputably one of the best things you can do for your brain and body. Which begs the question (at least from me) ― …
Bangladeshi Food: How To Cook Like A Local

Jan 10, 2024 | olivemagazine.com | Dina Begum

Bangladeshi cuisine is vast and varied, influenced by Persian, Moghul and Southeast Asian flavours. Core ingredients include mustard oil, panch phoron (Bengali five spice), date molasses, coconut and dried and fermented fish. There is a focus on locally grown and seasonal produce, which makes Bangladeshi cuisine rich in vegetarian and vegan dishes. While rice is a staple in everyday meals, often featuring in every meal, fish comes a close second.
Whole Braised Chicken In Rich Gravy (Duruj Kura) Recipe

Jan 10, 2024 | olivemagazine.com | Dina Begum

1.7kg chicken, skinned150ml vegetable oil2 small onions, finely sliced150ml whole milk2 tbsp greek yogurt2 tbsp sesame seeds1 tbsp cumin seeds1 tbsp coriander seeds¼ tsp cloves¼ tsp black peppercorns¼ tsp panch phoron1 small onion4 large garlic cloves5cm piece fresh ginger, peeled4-6 green chillies2 tsp salt¼ tsp ground turmeric1 tsp kashmiri chilli powderTo make the dry spice mixture, toast the ingredients in a dry frying pan over a medium heat for 1-2 mins, or until fragrant.
Firni Recipe | olivemagazine

Jan 10, 2024 | olivemagazine.com | Dina Begum

75g basmati rice1.2l whole milk½ tsp ground cardamom125g granulated sugar1 tsp pandan extract (kewra water), or rosewater2 tsp finely chopped pistachios, to garnish2 tsp dried edible rose petals, to garnishSoak the rice in cold water for 20 mins, then rinse until the water runs clear. Drain using a fine mesh sieve, then tip into a spice grinder with 2 tbsp of water and blend until it forms a coarse paste. Transfer the rice paste to a wide, heavy-bottomed pan.