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Cook the Book: 'The Pioneer Woman Cooks'
My Google reader is organized in queue with the blogs I love:
1) Cannelle et Vanille & David Lebovitz
2) 101 Cookbooks
3) The Girl Who Ate Everything; The Amateur Gourmet & A Passion for Food
All About Curry
"Bangladeshi curries often involve seafood"
Hi Erin!
Just wanted to point out 2 things:
1) Bangladesh is a separate nation; not an Indian state. However, we do share the same language and cooking styles with West Bengal of India.
2) Bangladeshi curries often involve mainly fresh water fish (as it is a delta, criss-crossed with innumerable rivers), rather than seafood. Only on or two seaside districts use seafood usu. sun-dried. As for curry spices, we love garam masala & a 5 spice called panch-foron. I believe you wanted to refer either curries from Goa or Kerala.
Thank you.
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In Bangladesh: we make palm sugar or gurr from the sap collected from date palms during winter. The initial boiled sap is called chita-gurr; with the final solid sugar is shaped into petite loafs and half-domes. A deluxe version, with shredded coconut, can be sometimes found in the form of a big, round tablet. Another palm sugar is made from the fruits of Palmyra Palm, better known as Taal.
It can be eaten on its own with chapati/roti or with milk. But, it is widely used to make rice pudding; fritters; crepes (with a filling of cream & coconut); sondesh & naroo (fudge-like treats made from cottage cheese & coconut); or rice crispy treats.