Bogura Bok bok

The last two days I spent in Bogura looking at a pilot project at Kahalu and Durgapur Thana. The last time I stopped at Bogura was four years ago for 10 minutes to look at the old house I used to live in the early 80s at the Jahangirabad Cantonment. The house used to look so huge. There were big paddy fields all around it giving it a vast open feel. Now all the surrounding areas are built up dwarfing the house. It made me feel a bit sad to see it.

Though I didn't get to see the Bogura City this time, the hotel I stayed in blew me away. There in place like Bogura you have this massive fantastic hotel or rather a resort!! Naz Garden really blew me away. AND I had the best Chinese food there. The Pat Thai there would beat any good quality deshi Chinese you can find in Dhaka. Service was great too. Not to mention the clean rooms with all possible amenities (including a mini bar and 24 hours room service) that you can think of. They have a lake for boating, swimming pool and 6 different restaurant. I am not kidding when I say it is a resort and I have some pics to prove it too!!!! Next time I intend to go to Bogura for a weekend, explore Mohasthaan Gor and Paharpur and of course enjoy Naz Garden. Hubby . . you reading this?

The last few days have been cloudy and rainy. On a day like this you can't beat some piping hot pakora and tea. So here is one of my fave quick pakora recipe. You can play with endless options in terms of what you throw in it. It is a very easy thing to make when you have someone over and NOTHING to service at home. So fry up a batch and enjoy the rain!!

Rainy Day Pakoras
Makes 10 pakoras

For the batter
Flour - 2 to 3 tablespoons
Egg - 1 (beaten well)
Baking powder - 1 1/2 teaspoons
Water - 2 tablespoons
Cilantro (Dhone pata) - 2 tablespoons (finely chopped)
Chopped green chilli - 1/2 teaspoon (adjust amount to taste)
Salt to taste

Oil - 1 cup

Add ins
Option 1: Grated Dhakai Cheese (or any cheese) + Pudina/Mint (substitute the Cilantro)
Option 2: leafy vegetable i.e. Shaak (spinach, Pui Shaak etc.) + Finely chopped onion
Option 3: Finely grated potatoes + Finely grated Onion (or spring onion)
Option 4: Finely grated mixed vegetable (cabbage, carrot, potato, etc.)
Option 5: Shredded cooked chicken/beef + Finely chopped onion

Make the batter by mixing all the ingredients (except the water) together.

Add any of the add-in combinations or your own combination to the batter mix. Check to see if the batter is too thick or not. The batter should be thick enough for you to drop spoon-fulls in the hot oil. Adjust the thickness of the batter by adding tiny bits of water at a time and mixing well. (If the batter becomes a bit too runny, add some flour and 1/2 teaspoon more baking powder.)

Heat oil in a pan suitable for deep frying. Check to see if the oil is hot enough by dropping a tiny amount of batter. If it sizzles and starts to plump up, your oil is ready for frying. Take a teaspoonful of the batter and carefully drop the batter mix in the hot oil. Fry until golden brown. Serve hot with chatni or sauce. Tastes best over a good conversation.
Enjoy!!!