It is again the time of the year where we bunch of fellow Muslim Bloggers come together and share our theme based culinary delights for the event MFBC (Muslim Food Bloggers Challenge). Allhumdulliah we are celebrating 15th month of this theme based event. Every month a new theme is announced and we share our recipes on 10th of every month. This month’s theme is COOKING FROM A COUNTRY – BANGLADESH.
Upon googling, I found Bangladesh food is much similar to our Bengal food, mostly sweets & desserts like ChomChom, Rosogolla, Rosmalai, etc. Reading further I found most of the spices and ingredients used are much similar too. Bangladeshi cuisine is shaped by its diverse history and incorporates a large number of cosmopolitan influences from the invaders and rulers who visited and ruled over the period of time in Bangladesh.
After learning about diverse and beautiful Bangaldeshi Cuisine…I choose to share with you much popular flavourful yogurt drink Burhani/Borhani….which is mostly served in weddings, gathering, banquets, etc.; Burhani is made by whisking yogurt with some fresh ground spices and herbs. AAndd it is believed to help in digestion. So this drink is served after lavish spicy meal. This drink is much similar to our chass/buttermilk…the addition of mustard powder gives aromatic flavor and delectable taste to this burhani. I served this cool and refreshing drink with spicy Punjabi Dahiwale Aloo and Jeera Rice.
- 2 cups plain Yogurt/Curd, whisked
- ¼ tsp. black Mustard seeds powder
- ¼ tbsp. roasted Coriander powder
- ¼ tbsp. roasted Cumin powder
- 1 Green chilli, chopped
- 1 tsp. Cumin seeds
- ½ cup loosely packed Mint leaves
- ½ cup loosely packed Coriander leaves
- ½ tbsp. black Salt
- 1 1’inch Ginger root, minced
- ½ tsp. white Pepper powder
- ½ tbsp. Sugar
- ¾ cup Water
- In a blender add mint leaves, coriander leaves, chopped green chili and minced ginger. Puree until smooth.
- Add roasted coriander powder, cumin powder, mustard seeds powder, white pepper powder, sugar and black salt. Blend again by adding whisked yogurt and water. Whizz until frothy.
- Serve chilled. I used chilled curd and water to make this Burhani, so I served it immediately after meal.
- Add love to make this Burhani taste ‘Yummy’.