bangladesh Is My Kitchen
Breakfast Appetizers Soups & salads influenced by India
Stuffed mussels
Tarka dal lentils
Zucchini and red lentil fritters with lemony yogurt
Main Dishes influenced by India
Stuffed mussels
Tarka dal lentils
Zucchini and red lentil fritters with lemony yogurt
Side Dishes influenced by India
Chapati
Chickpea salad
Weight & temperature Measures
non-liquid ingredients
Top 5 countries
Last Page
Traditional Bangladeshi cuisine and dishes
Similar to many other countries in Asia, Curries are one of the most popular forms of Bangladeshi food. Utilising the wide range of spices, herbs, oils, meats, potatoes and aubergines available to craft complex, signature dishes. Many popular ingredients in Bangladesh are, in some way, incorporated into a curry before eating.
Bangladesh is the fourth largest producer of rice in the world and so rice is the staple of the Bangladeshi diet, accompanying most meals, especially curries. Furthermore, fish is also a staple of popular Bangladeshi food, being fused into many traditional dishes.
A wide range of fish and seafood is eaten across Bangladesh, the most popular being the national fish, hilsa, but other common fish include catfish, tilapia and rohu.
Much like Indian food, Bangladeshi cuisine is often eaten with a bread such as naan or roti.
Similar to many other countries in Asia, Curries are one of the most popular forms of Bangladeshi food. Utilising the wide range of spices, herbs, oils, meats, potatoes and aubergines available to craft complex, signature dishes. Many popular ingredients in Bangladesh are, in some way, incorporated into a curry before eating.
Bangladesh is the fourth largest producer of rice in the world and so rice is the staple of the Bangladeshi diet, accompanying most meals, especially curries. Furthermore, fish is also a staple of popular Bangladeshi food, being fused into many traditional dishes.
A wide range of fish and seafood is eaten across Bangladesh, the most popular being the national fish, hilsa, but other common fish include catfish, tilapia and rohu.
Much like Indian food, Bangladeshi cuisine is often eaten with a bread such as naan or roti.
Appetizer Stuffed mussels 
Serves: 4
Preparation time: 20 minutes
Cooking time:20 minutes
4 pints large mussels 3 shallots
2 cloves of garlic
1 bunch parsley
3/4 cup butter
3/4 cup dry breadcrumbs
1 teaspoon freshly ground pepper
Parsley for garnish
Sort, scrape, wash the mussels, discarding any that do not close.
Steam them in a cup of water, in a large kettle. Drain mussels. Remove the empty half shell from each mussel, and discard, leaving the mussel attached to other half shell.
Peel and finely chop shallots and garlic. Chop the parsley.
Cut the butter into small pieces, and mix well with breadcrumbs, shallot, garlic, parsley and pepper.
Fill each mussel with the stuffing.
Arrange in a baking dish, and broil until brown. Garnish with parsley and serve at once.
Steam them in a cup of water, in a large kettle. Drain mussels. Remove the empty half shell from each mussel, and discard, leaving the mussel attached to other half shell.
Peel and finely chop shallots and garlic. Chop the parsley.
Cut the butter into small pieces, and mix well with breadcrumbs, shallot, garlic, parsley and pepper.
Fill each mussel with the stuffing.
Arrange in a baking dish, and broil until brown. Garnish with parsley and serve at once.
Appetizer Tarka dal lentils
There are many versions of this north Indian dish, as the name literally means spiced, flavoured lentils. You can also use red lentils for this recipe. There are several Indian words, such as tarka, tadka, vaghaar or phodni, for this essential procedure of tempering foods.
Serves: 4
2 tbsp ginger, skin scraped off and flesh chopped
4 cloves garlic, peeled and chopped
For the tarka dal
8 oz mung lentils or red lentils
2 tbsp sunflower oil
1 tsp cumin seeds
1 tsp ginger-garlic paste
2 fresh green chillies, slit in half lengthways and stalks left on
2 tomatoes diced (seeds and all)
1 tsp turmeric
1 tsp garam masala
1 pinch salt
1 handful of fresh coriander (cilantro) leaves, chopped
Serves: 4
Preparation time:15 minutes
Cooking time:35 minutes
For the ginger-garlic paste2 tbsp ginger, skin scraped off and flesh chopped
4 cloves garlic, peeled and chopped
For the tarka dal
8 oz mung lentils or red lentils
2 tbsp sunflower oil
1 tsp cumin seeds
1 tsp ginger-garlic paste
2 fresh green chillies, slit in half lengthways and stalks left on
2 tomatoes diced (seeds and all)
1 tsp turmeric
1 tsp garam masala
1 pinch salt
1 handful of fresh coriander (cilantro) leaves, chopped
Grate ginger and garli or crush them using a mortar and pestle.
Wash the lentils in a sieve under running cold water until the water runs clear. Put them into a saucepan and then pour double the quantity of boiling water over them.
Bring to the boil, then reduce the heat and simmer until very soft, about 30 minutes, adding more boiling water as they absorb what’s in the pan. Ensure that the lentils are submerged at all times. When the lentils are cooked, they should have completely disintegrated and should resemble oat porridge.
Meanwhile, warm the sunflower oil in a separate pan on a high heat and add the cumin seeds. As they begin to crackle and change color, add the ginger-garlic paste and cook for 30 seconds, then add the chillies and cook for a 2 more minutes.
Tip in the tomatoes and cook for 3–4 minutes until soft.
Stir in the turmeric and garam masala, add a little cold water and bring to a bubble.
Carefully pour in the cooked lentils, along with all the cooking liquid (no need to drain) and season with salt. The mixture should have a pouring consistency.
Sprinkle the chopped coriander over, and serve hot with plain boiled rice or rotis.
Wash the lentils in a sieve under running cold water until the water runs clear. Put them into a saucepan and then pour double the quantity of boiling water over them.
Bring to the boil, then reduce the heat and simmer until very soft, about 30 minutes, adding more boiling water as they absorb what’s in the pan. Ensure that the lentils are submerged at all times. When the lentils are cooked, they should have completely disintegrated and should resemble oat porridge.
Meanwhile, warm the sunflower oil in a separate pan on a high heat and add the cumin seeds. As they begin to crackle and change color, add the ginger-garlic paste and cook for 30 seconds, then add the chillies and cook for a 2 more minutes.
Tip in the tomatoes and cook for 3–4 minutes until soft.
Stir in the turmeric and garam masala, add a little cold water and bring to a bubble.
Carefully pour in the cooked lentils, along with all the cooking liquid (no need to drain) and season with salt. The mixture should have a pouring consistency.
Sprinkle the chopped coriander over, and serve hot with plain boiled rice or rotis.
Appetizer Zucchini and red lentil fritters with lemony yogurt
A new twist to an Indian-style fritters.
Serves: 4
• ¾ cup whole-milk Greek yogurt
• 2 Tbsp. fresh lemon juice
• 1/2 tsp. sugar
• Kosher salt
Fritters
• 1 cup red lentils (masoor dal)
• 2 small zucchinis
• ½ medium onion, thinly sliced
• 1¾ tsp. kosher salt, divided, plus more
• ½ tsp. Kashmiri chile powder or ¼ tsp. cayenne pepper
• ¼ tsp. ground turmeric
• 1 cup parsley leaves with tender stems
• 1 Tbsp. finely grated lemon zest
• 1 cup vegetable oil
Serves: 4
Preparation time: 30 minutes
Cooking time:20 minutes
Lemony Yogurt• ¾ cup whole-milk Greek yogurt
• 2 Tbsp. fresh lemon juice
• 1/2 tsp. sugar
• Kosher salt
Fritters
• 1 cup red lentils (masoor dal)
• 2 small zucchinis
• ½ medium onion, thinly sliced
• 1¾ tsp. kosher salt, divided, plus more
• ½ tsp. Kashmiri chile powder or ¼ tsp. cayenne pepper
• ¼ tsp. ground turmeric
• 1 cup parsley leaves with tender stems
• 1 Tbsp. finely grated lemon zest
• 1 cup vegetable oil
Lemony Yogurt
• Whisk yogurt, lemon juice, and sugar in a small bowl to combine. Season with salt and whisk again to combine.
• Yogurt can be made 1 day ahead. Cover and chill.
Fritters• Rinse lentils, then soak in 2 cups water at room temperature at least 1 hour and up to 12. Soaking the lentils for this long will make them super-plump and tender, which in turn makes them a lot easier to blend.
• Meanwhile, trim ends of zucchini and cut crosswise into 2-inch long pieces. And slice into ¼-inch thick matchsticks.
• Transfer zucchini to a colander set in a medium bowl. Add onion and 1 tsp. salt to colander and toss to combine.
• Let zucchini and onion sit until about 1 Tbsp. liquid has released and the vegetables look wilted and soft, 30 minutes to 1 hour). Gently pat dry with paper towels to remove any excess moisture. The less moisture in the veggies, the more crispy your fritters will be.
• Drain lentils and transfer to a food processor. Add chile powder, turmeric, and ¾ tsp. salt. Pulse, scraping down sides, until a coarse purée forms.
• Transfer to a medium bowl and add zucchini and onion mixture, parsley, and lemon zest. Toss well to combine.
• Heat oil in a 10-inch cast-iron skillet over medium-high.
• Working in batches, carefully drop 2 to 3 ( 1/4 cup-size batter) into the oil. then flatten to a pancake with the back of a large metal spoon dipped into the hot oil to prevent sticking.
• Fry fritter until deep golden brown on one side, about 3 minutes. Turn with a slotted spatula and fry until deep golden brown on the second side, about 3 minutes more.
• Transfer fritters to a wire rack set in a paper towel-lined baking sheet to drain. Season immediately with salt.
• Repeat with remaining batter (you should have 8–10 fritters).
• Transfer fritters to a platter. Serve hot with lemony yogurt alongside.
• Whisk yogurt, lemon juice, and sugar in a small bowl to combine. Season with salt and whisk again to combine.
• Yogurt can be made 1 day ahead. Cover and chill.
Fritters• Rinse lentils, then soak in 2 cups water at room temperature at least 1 hour and up to 12. Soaking the lentils for this long will make them super-plump and tender, which in turn makes them a lot easier to blend.
• Meanwhile, trim ends of zucchini and cut crosswise into 2-inch long pieces. And slice into ¼-inch thick matchsticks.
• Transfer zucchini to a colander set in a medium bowl. Add onion and 1 tsp. salt to colander and toss to combine.
• Let zucchini and onion sit until about 1 Tbsp. liquid has released and the vegetables look wilted and soft, 30 minutes to 1 hour). Gently pat dry with paper towels to remove any excess moisture. The less moisture in the veggies, the more crispy your fritters will be.
• Drain lentils and transfer to a food processor. Add chile powder, turmeric, and ¾ tsp. salt. Pulse, scraping down sides, until a coarse purée forms.
• Transfer to a medium bowl and add zucchini and onion mixture, parsley, and lemon zest. Toss well to combine.
• Heat oil in a 10-inch cast-iron skillet over medium-high.
• Working in batches, carefully drop 2 to 3 ( 1/4 cup-size batter) into the oil. then flatten to a pancake with the back of a large metal spoon dipped into the hot oil to prevent sticking.
• Fry fritter until deep golden brown on one side, about 3 minutes. Turn with a slotted spatula and fry until deep golden brown on the second side, about 3 minutes more.
• Transfer fritters to a wire rack set in a paper towel-lined baking sheet to drain. Season immediately with salt.
• Repeat with remaining batter (you should have 8–10 fritters).
• Transfer fritters to a platter. Serve hot with lemony yogurt alongside.
Main Stuffed mussels
Serves: 4
Preparation time: 20 minutes
Cooking time:20 minutes
4 pints large mussels 3 shallots
2 cloves of garlic
1 bunch parsley
3/4 cup butter
3/4 cup dry breadcrumbs
1 teaspoon freshly ground pepper
Parsley for garnish
Sort, scrape, wash the mussels, discarding any that do not close.
Steam them in a cup of water, in a large kettle. Drain mussels. Remove the empty half shell from each mussel, and discard, leaving the mussel attached to other half shell.
Peel and finely chop shallots and garlic. Chop the parsley.
Cut the butter into small pieces, and mix well with breadcrumbs, shallot, garlic, parsley and pepper.
Fill each mussel with the stuffing.
Arrange in a baking dish, and broil until brown. Garnish with parsley and serve at once.
Steam them in a cup of water, in a large kettle. Drain mussels. Remove the empty half shell from each mussel, and discard, leaving the mussel attached to other half shell.
Peel and finely chop shallots and garlic. Chop the parsley.
Cut the butter into small pieces, and mix well with breadcrumbs, shallot, garlic, parsley and pepper.
Fill each mussel with the stuffing.
Arrange in a baking dish, and broil until brown. Garnish with parsley and serve at once.
Main Tarka dal lentils
There are many versions of this north Indian dish, as the name literally means spiced, flavoured lentils. You can also use red lentils for this recipe. There are several Indian words, such as tarka, tadka, vaghaar or phodni, for this essential procedure of tempering foods.
Serves: 4
2 tbsp ginger, skin scraped off and flesh chopped
4 cloves garlic, peeled and chopped
For the tarka dal
8 oz mung lentils or red lentils
2 tbsp sunflower oil
1 tsp cumin seeds
1 tsp ginger-garlic paste
2 fresh green chillies, slit in half lengthways and stalks left on
2 tomatoes diced (seeds and all)
1 tsp turmeric
1 tsp garam masala
1 pinch salt
1 handful of fresh coriander (cilantro) leaves, chopped
Serves: 4
Preparation time:15 minutes
Cooking time:35 minutes
For the ginger-garlic paste2 tbsp ginger, skin scraped off and flesh chopped
4 cloves garlic, peeled and chopped
For the tarka dal
8 oz mung lentils or red lentils
2 tbsp sunflower oil
1 tsp cumin seeds
1 tsp ginger-garlic paste
2 fresh green chillies, slit in half lengthways and stalks left on
2 tomatoes diced (seeds and all)
1 tsp turmeric
1 tsp garam masala
1 pinch salt
1 handful of fresh coriander (cilantro) leaves, chopped
Grate ginger and garli or crush them using a mortar and pestle.
Wash the lentils in a sieve under running cold water until the water runs clear. Put them into a saucepan and then pour double the quantity of boiling water over them.
Bring to the boil, then reduce the heat and simmer until very soft, about 30 minutes, adding more boiling water as they absorb what’s in the pan. Ensure that the lentils are submerged at all times. When the lentils are cooked, they should have completely disintegrated and should resemble oat porridge.
Meanwhile, warm the sunflower oil in a separate pan on a high heat and add the cumin seeds. As they begin to crackle and change color, add the ginger-garlic paste and cook for 30 seconds, then add the chillies and cook for a 2 more minutes.
Tip in the tomatoes and cook for 3–4 minutes until soft.
Stir in the turmeric and garam masala, add a little cold water and bring to a bubble.
Carefully pour in the cooked lentils, along with all the cooking liquid (no need to drain) and season with salt. The mixture should have a pouring consistency.
Sprinkle the chopped coriander over, and serve hot with plain boiled rice or rotis.
Wash the lentils in a sieve under running cold water until the water runs clear. Put them into a saucepan and then pour double the quantity of boiling water over them.
Bring to the boil, then reduce the heat and simmer until very soft, about 30 minutes, adding more boiling water as they absorb what’s in the pan. Ensure that the lentils are submerged at all times. When the lentils are cooked, they should have completely disintegrated and should resemble oat porridge.
Meanwhile, warm the sunflower oil in a separate pan on a high heat and add the cumin seeds. As they begin to crackle and change color, add the ginger-garlic paste and cook for 30 seconds, then add the chillies and cook for a 2 more minutes.
Tip in the tomatoes and cook for 3–4 minutes until soft.
Stir in the turmeric and garam masala, add a little cold water and bring to a bubble.
Carefully pour in the cooked lentils, along with all the cooking liquid (no need to drain) and season with salt. The mixture should have a pouring consistency.
Sprinkle the chopped coriander over, and serve hot with plain boiled rice or rotis.
Main Zucchini and red lentil fritters with lemony yogurt
A new twist to an Indian-style fritters.
Serves: 4
• ¾ cup whole-milk Greek yogurt
• 2 Tbsp. fresh lemon juice
• 1/2 tsp. sugar
• Kosher salt
Fritters
• 1 cup red lentils (masoor dal)
• 2 small zucchinis
• ½ medium onion, thinly sliced
• 1¾ tsp. kosher salt, divided, plus more
• ½ tsp. Kashmiri chile powder or ¼ tsp. cayenne pepper
• ¼ tsp. ground turmeric
• 1 cup parsley leaves with tender stems
• 1 Tbsp. finely grated lemon zest
• 1 cup vegetable oil
Serves: 4
Preparation time: 30 minutes
Cooking time:20 minutes
Lemony Yogurt• ¾ cup whole-milk Greek yogurt
• 2 Tbsp. fresh lemon juice
• 1/2 tsp. sugar
• Kosher salt
Fritters
• 1 cup red lentils (masoor dal)
• 2 small zucchinis
• ½ medium onion, thinly sliced
• 1¾ tsp. kosher salt, divided, plus more
• ½ tsp. Kashmiri chile powder or ¼ tsp. cayenne pepper
• ¼ tsp. ground turmeric
• 1 cup parsley leaves with tender stems
• 1 Tbsp. finely grated lemon zest
• 1 cup vegetable oil
Lemony Yogurt
• Whisk yogurt, lemon juice, and sugar in a small bowl to combine. Season with salt and whisk again to combine.
• Yogurt can be made 1 day ahead. Cover and chill.
Fritters• Rinse lentils, then soak in 2 cups water at room temperature at least 1 hour and up to 12. Soaking the lentils for this long will make them super-plump and tender, which in turn makes them a lot easier to blend.
• Meanwhile, trim ends of zucchini and cut crosswise into 2-inch long pieces. And slice into ¼-inch thick matchsticks.
• Transfer zucchini to a colander set in a medium bowl. Add onion and 1 tsp. salt to colander and toss to combine.
• Let zucchini and onion sit until about 1 Tbsp. liquid has released and the vegetables look wilted and soft, 30 minutes to 1 hour). Gently pat dry with paper towels to remove any excess moisture. The less moisture in the veggies, the more crispy your fritters will be.
• Drain lentils and transfer to a food processor. Add chile powder, turmeric, and ¾ tsp. salt. Pulse, scraping down sides, until a coarse purée forms.
• Transfer to a medium bowl and add zucchini and onion mixture, parsley, and lemon zest. Toss well to combine.
• Heat oil in a 10-inch cast-iron skillet over medium-high.
• Working in batches, carefully drop 2 to 3 ( 1/4 cup-size batter) into the oil. then flatten to a pancake with the back of a large metal spoon dipped into the hot oil to prevent sticking.
• Fry fritter until deep golden brown on one side, about 3 minutes. Turn with a slotted spatula and fry until deep golden brown on the second side, about 3 minutes more.
• Transfer fritters to a wire rack set in a paper towel-lined baking sheet to drain. Season immediately with salt.
• Repeat with remaining batter (you should have 8–10 fritters).
• Transfer fritters to a platter. Serve hot with lemony yogurt alongside.
• Whisk yogurt, lemon juice, and sugar in a small bowl to combine. Season with salt and whisk again to combine.
• Yogurt can be made 1 day ahead. Cover and chill.
Fritters• Rinse lentils, then soak in 2 cups water at room temperature at least 1 hour and up to 12. Soaking the lentils for this long will make them super-plump and tender, which in turn makes them a lot easier to blend.
• Meanwhile, trim ends of zucchini and cut crosswise into 2-inch long pieces. And slice into ¼-inch thick matchsticks.
• Transfer zucchini to a colander set in a medium bowl. Add onion and 1 tsp. salt to colander and toss to combine.
• Let zucchini and onion sit until about 1 Tbsp. liquid has released and the vegetables look wilted and soft, 30 minutes to 1 hour). Gently pat dry with paper towels to remove any excess moisture. The less moisture in the veggies, the more crispy your fritters will be.
• Drain lentils and transfer to a food processor. Add chile powder, turmeric, and ¾ tsp. salt. Pulse, scraping down sides, until a coarse purée forms.
• Transfer to a medium bowl and add zucchini and onion mixture, parsley, and lemon zest. Toss well to combine.
• Heat oil in a 10-inch cast-iron skillet over medium-high.
• Working in batches, carefully drop 2 to 3 ( 1/4 cup-size batter) into the oil. then flatten to a pancake with the back of a large metal spoon dipped into the hot oil to prevent sticking.
• Fry fritter until deep golden brown on one side, about 3 minutes. Turn with a slotted spatula and fry until deep golden brown on the second side, about 3 minutes more.
• Transfer fritters to a wire rack set in a paper towel-lined baking sheet to drain. Season immediately with salt.
• Repeat with remaining batter (you should have 8–10 fritters).
• Transfer fritters to a platter. Serve hot with lemony yogurt alongside.
other Side Dish Chapati
Chapati is a round, thin flatbread cooked on a tava (griddle) or pen flame. Unlike naan or paratha, it doesn’t use yeast or baking powder, making it a healthier, everyday bread option.
Chefs make traditional chapati with whole wheat. In contrast, “maida roti” or “roomali roti” uses refined flour known as maida. These versions are softer but not as nutritious.
Chapati vs Naan
Chapati: Unleavened, whole wheat, cooked on tawa (griddle).
Naan: Leavened, uses yeast, baked in tandoor.
Serves: 4
1 cup of water
1 tsp salt
Chefs make traditional chapati with whole wheat. In contrast, “maida roti” or “roomali roti” uses refined flour known as maida. These versions are softer but not as nutritious.
Chapati vs Naan
Chapati: Unleavened, whole wheat, cooked on tawa (griddle).
Naan: Leavened, uses yeast, baked in tandoor.
Serves: 4
Preparation time:10 minutes
Cooking time:15 minutes
2 cups of atta1 cup of water
1 tsp salt
How to Make Chapati Step by Step
Mix Ingredients: Combine 2 cups of atta, 1 cup of water, and salt.
Knead Dough: Form a smooth, elastic dough.
Rest Dough: Let it sit for 15-20 minutes.
Roll into Circles: Divide into balls, roll into thin
Cook on a hot tava until golden brown.
Cook: Heat a tava, cook each side for 30 seconds, then puff over flame.
Mix Ingredients: Combine 2 cups of atta, 1 cup of water, and salt.
Knead Dough: Form a smooth, elastic dough.
Rest Dough: Let it sit for 15-20 minutes.
Roll into Circles: Divide into balls, roll into thin
Cook on a hot tava until golden brown.
Cook: Heat a tava, cook each side for 30 seconds, then puff over flame.
other Side Dish Chickpea salad
Serves: 4
Preparation time:15 minutes
Cooking time:5 minutes
For the Chickpea Salad:1 (15-ounce) can chickpeas
1 tablespoon olive oil
1 pint cherry tomatoes, halved
1/2 red onion, sliced
1 yellow bell pepper, diced
1 orange bell pepper, diced
2 tablespoons chopped fresh parsley
1/2 cup crumbled feta cheese
For the Dressing:
1 clove garlic, finely minced or grated
1/4 cup extra-virgin olive oil
2 tablespoons fresh lemon juice
1 teaspoon mustard
1/2 teaspoon dried oregano
1/4 teaspoon freshly ground black pepper
1/4 teaspoon salt
Rinse and thoroughly drain the chickpeas. Add to a large skillet or cast iron pan along with the tablespoon of olive oil. Saute on medium high heat, stirring often, for about 5 minutes until the chickpeas are slightly crisped.
Make the dressing by whisking together the minced garlic, extra-virgin olive oil, fresh lemon juice, mustard, dried oregano, salt, and pepper in a serving bowl.
Add the chickpeas, cherry tomatoes, sliced red onions, diced orange and yellow bell peppers and parsley to the bowl and toss. Top with the crumbled feta cheese and serve at room temperature.
Make the dressing by whisking together the minced garlic, extra-virgin olive oil, fresh lemon juice, mustard, dried oregano, salt, and pepper in a serving bowl.
Add the chickpeas, cherry tomatoes, sliced red onions, diced orange and yellow bell peppers and parsley to the bowl and toss. Top with the crumbled feta cheese and serve at room temperature.
Dessert Cold mango soufflé
Serves: 4
Preparation time:20 minutes
Cooking time:10 minutes
conversion of liquids
Weights
Temperatures
Measures of non liquid ingredients
Non-liquid ingredients in volume converted
|
|||||||
|---|---|---|---|---|---|---|---|
Ingredient |
1 cup |
3/4 cup |
2/3 cup |
1/2 cup |
1/3 cup |
1/4 cup |
2 tablespoons |
| All-purpose wheat flour | 120 g | 90 g | 80 g | 60 g | 40 g | 30 g | 15 g |
| All-purpose sifted wheat flour | 110 g | 80 g | 70 g | 55 g | 35 g | 27 g | 13 g |
| White sugar | 200 g | 150 g | 130 g | 100 g | 65 g | 50 g | 25 g |
| Powdered sugar/Icing sugar | 100 g | 75 g | 70 g | 50 g | 35 g | 25 g | 13 g |
| Brown sugar normally packed | 180 g | 135 g | 120 g | 90 g | 60 g | 45 g | 23 g |
| Corn flour | 160 g | 120 g | 100 g | 80 g | 50 g | 40 g | 20 g |
| Cornstarch | 120 g | 90 g | 80 g | 60 g | 40 g | 30 g | 15 g |
| Rice (not-cooked) | 190 g | 140 g | 125 g | 95 g | 65 g | 48 g | 24 g |
| Macaroni (uncooked) | 140 g | 100 g | 90 g | 70 g | 45 g | 35 g | 17 g |
| Couscous (uncooked) | 180 g | 135 g | 120 g | 90 g | 60 g | 45 g | 22 g |
| Quick oatmeal (uncooked) | 90 g | 65 g | 60 g | 45 g | 30 g | 22 g | 11 g |
| Table salt | 300 g | 230 g | 200 g | 150 g | 100 g | 75 g | 40 g |
| Butter / Margarine | 240 g | 180 g | 160 g | 120 g | 80 g | 60 g | 30 g |
| Shortening | 190 g | 140 g | 125 g | 95 g | 65 g | 48 g | 24 g |
| Fruits and légumes chopped | 150 g | 110 g | 100 g | 75 g | 50 g | 40 g | 20 g |
| chopped walnuts | 150 g | 110 g | 100 g | 75 g | 50 g | 40 g | 20 g |
| Nuts /ground almonds | 120 g | 90 g | 80 g | 60 g | 40 g | 30 g | 15 g |
| Fresh bread crumbs (not packed) | 60 g | 45 g | 40 g | 30 g | 20 g | 15 g | 8 g |
| Dry bread crumbs | 150 g | 110 g | 100 g | 75 g | 50 g | 40 g | 20 g |
| Parmesan grated | 90 g | 65 g | 60 g | 45 g | 30 g | 22 g | 11 g |
| Chocolate chips | 150 g | 110 g | 100 g | 75 g | 50 g | 38 g | 19 g |
As the sun rises or sets in
BANGLADESH
"May every sunrise hold more promise, and every sunset hold more peace."
The Pageturner Ecookbooks
Library on a world cooking journey
9 Recipes
3 Appetizers
3 Main dishes
2 Side dishes
