How are you all brothers and sisters? Hope you all are doing well by the grace of Allah. Alhamdulillah, I too am well by the infinite mercy of Allah Ta'ala. Today I will write about our Bangladeshi and traditional Bara, Inshallah.
This traditional food of village Bengal is a very old food. It has been included in the food list as a daily essential food in the homes of rural Bengal since the 1990s. I like it very much. It is also used to make Bara, Masur Kalai and various spices.
Bara Gu has to be soaked in water first. It has to be soaked in water for a long time, above eight hours. Some people have to soak those pills in water for twelve hours.
Then they are refined. Because you will need soft clay to make the bars. Because tin is very hard in the first place. They are softened by soaking in water. Then take them out of the water and grind them.
Barata is prepared with various spices. A lot of oil is needed to fry Bara. They are fried in hot oil.
It takes making big,
- Plating
- Oil
- Masala
It doesn't require a lot of ingredients to make, but it's a lot of fun to eat. Especially when Muslims break their fast during the month of Ramadan. Almost every day in the evening, many Muslims add it to their Iftar.
Those who add that Bara Azad has stomach gas problem. Those with gastric problems should not take it. Because it can re-gastric by eating fried food. But Bara is a nutritious food. Because this tin is produced from Bara. It is a high calorie food.
The more spices are added to this Bara, the more interesting and delicious it becomes. When the weather is a bit bad, the girls cook khichuri like in Bangladesh. Just like that, Bara has occupied a place in the list of daily essential foods.
It is important to be careful while making Bara because you have to fry Bara in hot oil. Fry carefully as hot oil can harm our body. That's why I think cooking t-shirts is a must-read.
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| Camera | Redmi 10c |
|---|---|
| Category | Traditional-food |
| Lens | Main Camera |
| Flash | Off |
| Location | Chirirbandar |