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Latest #bangladeshifood Posts

  • Fried Bangladeshi fish
  • Fried Bangladeshi fish

  •  197  5  7 hours ago
  • 'Chocolate Overflowed Tower'

The cake is 3 layered which contains creamy chocolate buttercream frosting also chocolate thick syrup. Besides, dark chocolate dripping companying different favorite cookies, waffers, crumbles and chocolates. 
It can be the star of any upcoming party 🎉
  • 'Chocolate Overflowed Tower'

    The cake is 3 layered which contains creamy chocolate buttercream frosting also chocolate thick syrup. Besides, dark chocolate dripping companying different favorite cookies, waffers, crumbles and chocolates.
    It can be the star of any upcoming party 🎉

  •  23  3  11 hours ago

Top #bangladeshifood Posts

  • Kalakand, “Milkcake” is a traditional famous Indian sweet that is mostly prepared during special festivals and occasions. My version is both easy to follow and extremely quick to make compared to the traditional way of preparing it. That’s why I named it Jhatpat Kalakand. This one was prepared by my daughter who wanted to learn it as it her favourite Indian Sweet. It turned out so delicious. I am a proud Mama. Comment below if you love Kalakand. Tag a fellow Kalakand lover.

Recipe: Jhatpat Kalakand, “Quick Milkcake Indian Sweet”

Ingredients:
- 1 n 1/2 cup fresh Cottage Cheese(homemade)
- 8 tbsp heaped spoonful Milk Powder(I used @nidoarabia)
- 1/4 cup Sugar
- 1/2 cup Fresh Cream(I used @amul_india)
- 1 tsp Cardamon Powder
For Garnishing:
- 1 tsp Almond flakes
- 1 tsp Pistachio flakes

Method:
- Crumble the Cottage Cheese keep it aside
- Take a 7inch Cake Pan and grease it well with Ghee
- Now take a Non-Stick Pan, add Cottage Cheese, Milk Powder, Sugar, Fresh Cream, Cardamon Powder, lightly mix them together
- Turn on the heat, cook it at low-medium heat
- Stir it continuously for 10-15 mins while scrapping the sides(making sure none of it gets burnt)
- Cook it till the consistency thickens and becomes sticky plus leaves the sides of the pan, that’s when you know it’s done cooking
- Take the greased Cake Pan, spread it quickly and evenly
- Also while garnishing it, lightly press Almond and Pista flakes into your Kalakand
- Let it set for a few hrs in the fridge to chill
- Once it’s set cut into square and serve

You are done.

Tip: - Make sure you don’t overcook your Kalakand, it may become tough. - While stirring your Kalakand be very attentive towards it for good 10-15 mins, this is very important as chances of it getting burnt is higher.
- If you don’t have Milk Powder, use Evaporated Milk.
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#milkcake #indiansweet #indiandessert #indiansweets #bengalifood #kolkatafoodie #mumbaifoodie #food52grams #kolkatafood 
#kolkatafoodbloggers #indianfoodbloggers #indiancuisine #whatsonmyplate #foodfood #easyrecipes #dessertoftheday #dessertlover #indianblogger #indianfood  #recipes #getinmybelly #desserts #f52grams #eeeeats #bangladeshifood #kolkatadiaries
  • Kalakand, “Milkcake” is a traditional famous Indian sweet that is mostly prepared during special festivals and occasions. My version is both easy to follow and extremely quick to make compared to the traditional way of preparing it. That’s why I named it Jhatpat Kalakand. This one was prepared by my daughter who wanted to learn it as it her favourite Indian Sweet. It turned out so delicious. I am a proud Mama. Comment below if you love Kalakand. Tag a fellow Kalakand lover.

    Recipe: Jhatpat Kalakand, “Quick Milkcake Indian Sweet”

    Ingredients:
    - 1 n 1/2 cup fresh Cottage Cheese(homemade)
    - 8 tbsp heaped spoonful Milk Powder(I used @nidoarabia)
    - 1/4 cup Sugar
    - 1/2 cup Fresh Cream(I used @amul_india)
    - 1 tsp Cardamon Powder
    For Garnishing:
    - 1 tsp Almond flakes
    - 1 tsp Pistachio flakes

    Method:
    - Crumble the Cottage Cheese keep it aside
    - Take a 7inch Cake Pan and grease it well with Ghee
    - Now take a Non-Stick Pan, add Cottage Cheese, Milk Powder, Sugar, Fresh Cream, Cardamon Powder, lightly mix them together
    - Turn on the heat, cook it at low-medium heat
    - Stir it continuously for 10-15 mins while scrapping the sides(making sure none of it gets burnt)
    - Cook it till the consistency thickens and becomes sticky plus leaves the sides of the pan, that’s when you know it’s done cooking
    - Take the greased Cake Pan, spread it quickly and evenly
    - Also while garnishing it, lightly press Almond and Pista flakes into your Kalakand
    - Let it set for a few hrs in the fridge to chill
    - Once it’s set cut into square and serve

    You are done.

    Tip: - Make sure you don’t overcook your Kalakand, it may become tough. - While stirring your Kalakand be very attentive towards it for good 10-15 mins, this is very important as chances of it getting burnt is higher.
    - If you don’t have Milk Powder, use Evaporated Milk.
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    .
    .
    .
    #milkcake #indiansweet #indiandessert #indiansweets #bengalifood #kolkatafoodie #mumbaifoodie #food52grams #kolkatafood
    #kolkatafoodbloggers #indianfoodbloggers #indiancuisine #whatsonmyplate #foodfood #easyrecipes #dessertoftheday #dessertlover #indianblogger #indianfood #recipes #getinmybelly #desserts #f52grams #eeeeats #bangladeshifood #kolkatadiaries

  •  3,860  131  18 November, 2019
  • Sharing the Recipe of Kankra’r Kaliya, “Crab Curry Bengali Style”. It was requested by my daughter. This is her childhood favourite dish and I couldn’t say no to my munchkin, however old she gets. This dish is can be enjoyed both at Lunch or Dinner. But I prefer serving for Lunch. And because this is the start of Crab Season🦀. I decided this would be the perfect time to share the recipe with you guys. So you guys can make it for yourself and your loved ones. Comment below if you love Crabs. Tag a friend who will enjoy this. 🦀🦀🦀 Recipe: Kankra’r Kaliya, “Crab Curry Bengali Style”

Ingredients:
- 500 gm crab (had 4 small sized crabs)
- 5 Baby Potatoes (peeled and cut in half)
- 2 Tomatoes chopped
- 1 tbsp Yogurt - 2 Onion Paste
- 1/2 inch Ginger Paste - 1 tsp Red Chilli Powder
- 1 tsp Turmeric Powder - Salt as per your taste
- 2 tsp Ghee
- 3 tbsp mustard oil
- 1 tsp Sugar
- 1 tsp Cumin Seeds
- 2 Bay Leaves
- 3 Green Chillies
- 1/2 tsp Garam Masala

Method:
- Wash crabs thoroughly and clean it properly
- First break the legs and then cut the outer shells and wash again
- Add little Turmeric Powder and Salt in it and keep aside for 15 mins
- Heat Mustard Oil in a Kadai
- Fry the crabs well at low-medium heat and keep aside
- Fry Potatoes in the same oil and keep aside
- Add Ghee to the Oil
- Add Cumin Seeds, Bay leaves and 1 Green Chilli and temper it
- Add Onion Ginger Pastes, Tomatoes, Red Chilli Powder, Turmeric Powder, Yogurt, Salt and cook for 8 mins at low heat
- If needed add 2 tbsp Water
- When oil comes out and the masala starts to smell nice, add crabs and the potatoes
- After mixing and cooking it for 2 mins, add 2 cups of Hot Water
- Cover the Kadai and keep it at low-medium heat for 8-10 mins
- Once the potatoes are cooked, add Garam Masala and turn off the heat
- Garnish with chillies

That’s it you are done. Best served with Rice.
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#crab #crabcurry #curry #indiancurry #foodfood #foodrecipes #recipes #easyrecipes #bengalifood #bengalicuisine #kolkatafoodbloggers #kolkatadiaries #kolkatafood #kolkatafoodies #mumbaifoodie #chennaifoodie #seafood #lunch #getinmybelly #whatsonmyplate #eeeeeats #foodphotography #bangladeshifood #indianfood #foodie
  • Sharing the Recipe of Kankra’r Kaliya, “Crab Curry Bengali Style”. It was requested by my daughter. This is her childhood favourite dish and I couldn’t say no to my munchkin, however old she gets. This dish is can be enjoyed both at Lunch or Dinner. But I prefer serving for Lunch. And because this is the start of Crab Season🦀. I decided this would be the perfect time to share the recipe with you guys. So you guys can make it for yourself and your loved ones. Comment below if you love Crabs. Tag a friend who will enjoy this. 🦀🦀🦀 Recipe: Kankra’r Kaliya, “Crab Curry Bengali Style”

    Ingredients:
    - 500 gm crab (had 4 small sized crabs)
    - 5 Baby Potatoes (peeled and cut in half)
    - 2 Tomatoes chopped
    - 1 tbsp Yogurt - 2 Onion Paste
    - 1/2 inch Ginger Paste - 1 tsp Red Chilli Powder
    - 1 tsp Turmeric Powder - Salt as per your taste
    - 2 tsp Ghee
    - 3 tbsp mustard oil
    - 1 tsp Sugar
    - 1 tsp Cumin Seeds
    - 2 Bay Leaves
    - 3 Green Chillies
    - 1/2 tsp Garam Masala

    Method:
    - Wash crabs thoroughly and clean it properly
    - First break the legs and then cut the outer shells and wash again
    - Add little Turmeric Powder and Salt in it and keep aside for 15 mins
    - Heat Mustard Oil in a Kadai
    - Fry the crabs well at low-medium heat and keep aside
    - Fry Potatoes in the same oil and keep aside
    - Add Ghee to the Oil
    - Add Cumin Seeds, Bay leaves and 1 Green Chilli and temper it
    - Add Onion Ginger Pastes, Tomatoes, Red Chilli Powder, Turmeric Powder, Yogurt, Salt and cook for 8 mins at low heat
    - If needed add 2 tbsp Water
    - When oil comes out and the masala starts to smell nice, add crabs and the potatoes
    - After mixing and cooking it for 2 mins, add 2 cups of Hot Water
    - Cover the Kadai and keep it at low-medium heat for 8-10 mins
    - Once the potatoes are cooked, add Garam Masala and turn off the heat
    - Garnish with chillies

    That’s it you are done. Best served with Rice.
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    .
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    #crab #crabcurry #curry #indiancurry #foodfood #foodrecipes #recipes #easyrecipes #bengalifood #bengalicuisine #kolkatafoodbloggers #kolkatadiaries #kolkatafood #kolkatafoodies #mumbaifoodie #chennaifoodie #seafood #lunch #getinmybelly #whatsonmyplate #eeeeeats #foodphotography #bangladeshifood #indianfood #foodie

  •  4,741  87  24 October, 2019