Making Boishakh brunch a breeze
Let’s just get real for a moment. Putting on those lovely outfits and roaming the city for the perfect Instagram moment is cool, but the best part of Pohela Boishakh is really the big brunch, followed by a long nap. And if we get some cool, refreshing rain, even better.
The main attraction of the Boishakh brunch is, of course, the fermented rice soup aka Panta Bhaat. If you haven’t had time to make it the ‘right’ way, just take a bunch of leftover cooked rice, and toss in a bunch of ice cubes. Let the ice cubes melt, and you have the lazy version of panta. Now all that’s left is to serve it up with some delicious bhorta.
Bala pepe chaw
A delightfully savoury bhorta, your stomach will thank you for this one.
1 unripe medium sized papaya, steamed/boiled, peeled and cubed
¾ cup shallots, chopped
Pinch of coriander leaves, chopped
Mustard oil (preferably Meena organic mustard oil) to taste
1 cup store bought balachaw
Just mash everything together, and serve.
Classic spicy aloo bhorta
Festival or no, rain or shine, and at any time of the day, this timeless favourite never fails to delight.
A few medium sized potatoes
3 medium sized shallots, sliced
3 whole dried red chillies
Salt to taste
Boil egg and potatoes together. After they care cooked, peel and mash together. In a pan, add some organic ghee or cooking oil, and fry the shallots till they’re golden brown. Temper the dried chillies. In the same pan, add the mashed eggs and potatoes. Add as much mustard oil as you want, and sprinkle some salt. Mash everything together. Serve
This one is a Turtleboo tradition, and the crunchy peyaju might even transition into a great iftar item in the coming months.
¼ cabbage, shredded
1 carrot, shredded
1 cup coriander, chopped
3 green chillies, chopped
1tbsp cumin powder
½ teaspoon turmeric
A few tbsp flour to bind
Salt to taste
Mix everything together, roll into little balls, flatten in palms to form disc shapes, deep fry in oil. Serve hot and crunchy with the soupy panta.
Take your preferred fish, marinate in salt, turmeric, and red chilli powder, and fry well. Debone the fried fish, mix with balachaw and mustard oil, and mash together.